in Desserts.

Easy Pineapple Cherry Dump Cake

Easy Pineapple Cherry Dump Cake

Ingredients
  • 20 oz crushed pineapple, undrained (we used Dole)
  • 21 oz cherry pie filling (we used Duncan Hines)
  • 1 pkg moist yellow cake mix (we used Betty Crocker)
  • ½ – 1 cup shaved almonds or chopped walnuts
  • ½ cup (1 stick) butter, melted
Instructions
  1. Preheat oven to 350˚. Butter bottom and sides of a 9×13 inch baking pan.
  2. Dump pineapple with juice and spread into bottom of pan. Top with cherry pie filling.
  3. Sprinkle the top evenly with dry cake mix, add nuts if using then drizzle the top with melted butter. Bake uncovered at 350˚F for 55-60 min or until bubbly and browned.
 

Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas

Ingredients
For The Chicken and Marinade:
  • 1½ to 2 lbs Chicken Breast, sliced in half lengthwise
  • ⅓ cup cilantro, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lime (about 2 Tbsp)
  • 4 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt and ¼ tsp black pepper, or to taste
Other Fajita Ingredients:
  • 2 large bell peppers, cored and sliced into strips
  • 1 medium/large yellow onion, thickly sliced
  • ½ lb mushrooms, thickly sliced
  • 4 oz Monterey Jack Cheese, shredded
  • 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
  • Small Flour Tortillas
  • Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
Instructions
How to Make the Chicken:
  1. Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½” thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
  2. To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
  3. To Saute Chicken: Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
  1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
  2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
  1. Slice chicken into ¼” thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
  2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
  3. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.
 

Easy Cheesy Cheddar Rolls

 Easy Cheesy Cheddar Rolls

Ingredients

  • 7 cups all-purpose flour
  • 2 tablespoons yeast
  • ½ cup sugar
  • 2 teaspoons salt
  • 2 ½ cups milk
  • ½ cup butter
  • 2 eggs
  • 1 lb cheddar cheese, cut into ½-inch cubes

Instructions

  1. In the bowl of an electric mixture combine, 4 cups of the flour, yeast, sugar and salt. In a medium size sauce pan melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees. Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved. Beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
  2. Remove the dough from the bowl and place on a counter top. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of the dough. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. This will make approximately 36-40 rolls. Place the rolls on a parchment lined baking sheet about ½-inch apart. Cover and let rise for about 30 minutes. Bake in a preheated 350 degree oven for 20 minutes or until golden.
  3. Meanwhile, melt the ¼ cup butter and add minced garlic. Set aside. Mix grated Parmesan cheese with parsley and set aside. When the rolls come out of the oven, immediately brush with the garlic butter and sprinkle with Parmesan cheese parsley mixture. Serve immediately. Makes about 36-40 rolls.
 

Italian Panko Crusted Stuffed Chicken

Italian Panko Crusted Stuffed Chicken

Ingredients

  • 1 cup of fat free ricotta cheese
  • Small handful of baby spinach, chopped
  • Small handful of grape tomatoes, diced (remove the seeds if possible)
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp fresh basil, chopped
  • 1 clove of garlic, minced
  • salt and pepper, to taste
  • Dash of oregano
  • 2 chicken breasts
  • Italian seasoned panko bread crumbs
  • 2 tsp olive oil

Instructions

  1. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
  2. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with salt and pepper, to taste.
  3. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks.
  4. Heat the olive oil in an oven-proof skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown.
  5. Flip the chicken over and place the skillet into the oven.Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing.
 
in Breakfast.

Bubble Up Breakfast Bake

Bubble Up Breakfast Bake

Ingredients

  • 1 pound of reduced fat breakfast sausage
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chills
  • 6 eggs
  • Salt and pepper to season
  • 1/4 cup milk

Instructions

  1. Start by preheating the oven to 350 degrees.
  2. Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
  3. While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9×13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillis.
  4. In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
  5. Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it’s uncooked egg but it’s just cheesy goodness.
 
in Desserts.

Hot Chocolate Truffles

Hot Chocolate Truffles

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • cocoa powder, crushed candy canes, mini chocolate chips for rolling

Instructions

  1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.
  2. Let cool in the fridge until stiff enough to scoop.
  3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.
  4. Remove scoops, roll into balls.
  5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)
  6. Wrap each ball in suran wrap and keep chilled until ready to use.
  7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!
 

chorizo & sweet potato enchiladas

chorizo & sweet potato enchiladas

Ingredients

  • 2 Tbsp vegetable oil
  • 1 medium (1 lb.) sweet potato
  • 1 medium poblano pepper
  • 2 cloves garlic
  • 3 links (3/4 lb.) chorizo
  • 10 taco size tortillas
  • 1 (15 oz.) can enchilada sauce
  • 1½ cups shredded cheese

Instructions

  1. Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
  2. In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it’s casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
  3. Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about ¾ cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
  4. Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.
 
in Desserts.

Bacon Cinnamon Rolls

Bacon Cinnamon Rolls

Ingredients

  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.
 
in Desserts.

STRAWBERRY NUTELLA CHEESECAKE

 

STRAWBERRY NUTELLA CHEESECAKE

INGREDIENTS:

CHEESECAKE INGREDIENTS:

  • 2 cups crumbled Oreos (*see note below)
  • 3 Tbsp. unsalted butter, melted
  • 1 cup of granulated sugar
  • 3 (8-ounce) bricks low-fat cream cheese, softened
  • 1 cup plain Greek yogurt (I recommend using full-fat or 2% fat Greek yogurt)
  • 3/4 cup Nutella
  • 2 tsp. vanilla extract
  • 3 eggs

TOPPING INGREDIENTS:

  • 2 pints of fresh strawberries (approximately)
  • 1/3 cup Nutella, slightly heated

DIRECTIONS:

TO MAKE THE CHEESECAKE:

Preheat oven to 350°F, and grease a 9-inch springform pan. Whisk crumbled Oreos and butter together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.

Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1 cup sugar and beat for an additional minute until well blended. Add Greek yogurt, 3/4 cup Nutella and vanilla extract, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. (Do not overbeat!) Pour into crust.

Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.

Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.

Remove springform rim. If your cake is not very flat on top, you can use a knife to level it off before adding the strawberry topping if desired, or you can leave it as is. Add toppings as directed below. Then store leftover cheesecake in refrigerator in a covered container.

TO MAKE THE TOPPING:

Hull the strawberries, then quarter them lengthwise. Beginning in the center of the circle, place the strawberries in a circle pattern. Then add more in concentric rings until you reach the outside of the cheesecake.

Heat the Nutella just slightly in a microwave or double boiler until it has softened. Then use a fork or a piping bag to drizzle it across the strawberries.

 

 

Ham Cheddar and Rosemary Pinwheels

Ham Cheddar and Rosemary Pinwheels

Ingredients

  • 1/4 cup Dijon mustard
  • 2 Tablespoons honey
  • 1 Tablespoon finely chopped rosemary
  • 1/2 teaspoon pepper
  • 1 sheet frozen puff pastry
  • 6 thin slices ham
  • 1 1/2 cups Sargento Fine Cut Cheddar Cheese

Instructions

  1. In a small bowl, mix together Dijon, honey, rosemary, and pepper. Set aside.
  2. Roll puff pastry out on a floured surface. Spread a thin layer of mustard all over the puff pastry. Add half of the cheese. Add the ham layer. Top with cheese.
  3. Roll the dough lengthwise to form a pinwheel. Wrap in plastic wrap and chill for 20 minutes. Or you can keep in the freezer for another time.
  4. Slice into thin, 1/2-inch pieces using a sharp knife. Place the slices on a parchment lined baking sheet.
  5. Bake for 15 minutes in a preheated 375 degree oven until golden brown. You can reheat these in a 350 degree oven for 5 minutes if needed.