YUM!!!!
Ok, so Sean is on call, haven't seen him all day.....been snowing all day, took littlest dude to see Santa, spent $300 at the grocery, fought with a digital picture frame all afternoon and am now listening to a very cranky, overly tired3 year old wine.......well, ok he's whining, I want to be wine-ing...anywhooooo, baking the title of this here post and here would be the Jen recipe.....
3 medium portabello mushrooms
about half a log of breakfast sausage
handful of Italian shredded cheeses (1/2 cup or so)
3 tbsp cream cheese
breadcrumbs or cracker crumbs, about 1/2 cup (I used some smashed Glutino crackers)
Parmesan cheese
clean the portobello's, take the stems out, chop and saute stems with sausage. Stir in cream cheese and shredded Italian cheeses. Spray tops of mushrooms with olive oil and place on baking sheet. Place spoonfuls of the sausage mixture into the mushrooms and sprinkle with bread crumbs and parmesan cheese. Broil under low broiler, 10 minutes or so, until mushrooms are softened slightly and cheese is melted and browned nicely.
Eat.
later, dudes and dudettes!
Saturday, December 15, 2007
Sunday, December 9, 2007
Turtle Cheesecake
We were at Sam's (like we are every week) and David tasted a sample of turtle cheesecake. He wanted me to buy one, but being that I wouldn't be able to eat a bite of it, I said no, I will make one.
Fast forward to this weekend......David asks me when exactly I am going to make his turtle cheesecake????? Now, I guess......
CRUST:
1 pkg chocolate K-Toos, crushed
2 tbsp melted butter
FILLING:
3 (8 oz) pkg cream cheese, softened to room temp
1/2 cup white sugar
1 1/2 tsp vanilla
2 eggs
1/2 cup semi sweet chocolate chips
TOPPING:
1/2 bag Kraft caramels
1 tbsp heavy whipping cream
1/2 cupish chopped pecans
1/2 cup semisweet chocolate chips
Preheat oven to 350.
Mix cookie crumbs and butter in bottom of springform pan, press onto bottom and partially up sides of pan. Place in oven and bake 15 minutes. Cool.
Place a pan of water on bottom rack of oven. This will make the oven more humid and keep the cheesecake from cracking (learned this trick a long long time ago).
anyhooooo. Blend the cream cheese and sugar until smooth, add vanilla, then eggs, one at a time, blending after each addition. Melt the chips in micro and pour into the cream cheese mixture, blend thoroughly.
Wrap some foil around base of springform pan and pour cheese mixture into prepared pan (on top of cooled cookie crust). Place pan on middle rack in oven and bake at 350 for 40-50 minutes, or until center is set.
Chill in refridgerator 4 hours, or overnight. Before serving, melt caramels and whipping cream in microwave 2-3 minutes, stirring after each minute, until caramel is smooth. Drizzle over top of cake. Sprinkle chopped pecans on top of caramel. Place chocolate chips in glass dish and melt in microwave for 2-3 minutes, stirring after each minute until smooth. Spoon the melted chocolate into a baggie, snip the bottom corner and squeeze chocolate on top of pecans and caramel. Sprinkle with more pecans. Let chocolate set and serve with a large glass of milk!!!
Happy boy!!!!
Fast forward to this weekend......David asks me when exactly I am going to make his turtle cheesecake????? Now, I guess......
CRUST:
1 pkg chocolate K-Toos, crushed
2 tbsp melted butter
FILLING:
3 (8 oz) pkg cream cheese, softened to room temp
1/2 cup white sugar
1 1/2 tsp vanilla
2 eggs
1/2 cup semi sweet chocolate chips
TOPPING:
1/2 bag Kraft caramels
1 tbsp heavy whipping cream
1/2 cupish chopped pecans
1/2 cup semisweet chocolate chips
Preheat oven to 350.
Mix cookie crumbs and butter in bottom of springform pan, press onto bottom and partially up sides of pan. Place in oven and bake 15 minutes. Cool.
Place a pan of water on bottom rack of oven. This will make the oven more humid and keep the cheesecake from cracking (learned this trick a long long time ago).
anyhooooo. Blend the cream cheese and sugar until smooth, add vanilla, then eggs, one at a time, blending after each addition. Melt the chips in micro and pour into the cream cheese mixture, blend thoroughly.
Wrap some foil around base of springform pan and pour cheese mixture into prepared pan (on top of cooled cookie crust). Place pan on middle rack in oven and bake at 350 for 40-50 minutes, or until center is set.
Chill in refridgerator 4 hours, or overnight. Before serving, melt caramels and whipping cream in microwave 2-3 minutes, stirring after each minute, until caramel is smooth. Drizzle over top of cake. Sprinkle chopped pecans on top of caramel. Place chocolate chips in glass dish and melt in microwave for 2-3 minutes, stirring after each minute until smooth. Spoon the melted chocolate into a baggie, snip the bottom corner and squeeze chocolate on top of pecans and caramel. Sprinkle with more pecans. Let chocolate set and serve with a large glass of milk!!!
Happy boy!!!!
Friday, December 7, 2007
Chocolate Turtle stuff
I used this to fill those chocolate shells, but could also put it in indiviual servings with a crushed cookie crust (K-Toos, etc)
1 (8oz) pkg cream cheese, softened
1/2 cup sour cream
1 cup milk
1 pkg (4 serving size) chocolate fudge instant pudding mix
1/2 cup melted semi-sweet chocolate chips
Blend cream cheese and sour cream until smooth. Add milk, pudding mix, blend until mixed in good, add the melted chocolate, continue blending until smooth, will get pretty thick.
Spoon into prepared pan, shells, whatever.
Drizzle caramel sauce (either the apple dipping stuff, or an ice cream topping), chocolate magic shell ice cream topping, and pecans on top. Chill and serve.
Licking the spoon and beaters was good, I'll let you know if it is a hit tonight!!
1 (8oz) pkg cream cheese, softened
1/2 cup sour cream
1 cup milk
1 pkg (4 serving size) chocolate fudge instant pudding mix
1/2 cup melted semi-sweet chocolate chips
Blend cream cheese and sour cream until smooth. Add milk, pudding mix, blend until mixed in good, add the melted chocolate, continue blending until smooth, will get pretty thick.
Spoon into prepared pan, shells, whatever.
Drizzle caramel sauce (either the apple dipping stuff, or an ice cream topping), chocolate magic shell ice cream topping, and pecans on top. Chill and serve.
Licking the spoon and beaters was good, I'll let you know if it is a hit tonight!!
Wednesday, December 5, 2007
Cilantro Lime Shrimp
24 fresh uncooked large shrimp (about 1 lb.)
1 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil
1 garlic clove
hat oven to 350. make sure shrimp has all veins removed, clean and rinse shrimp. Place shrimp on ungreased baking sheet with sides, to prevent drips in oven.
Mix remainging ingredients and brush over shrimp. Bake at 350 for 5-7 minutes or until shrimp turn pink.
1 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil
1 garlic clove
hat oven to 350. make sure shrimp has all veins removed, clean and rinse shrimp. Place shrimp on ungreased baking sheet with sides, to prevent drips in oven.
Mix remainging ingredients and brush over shrimp. Bake at 350 for 5-7 minutes or until shrimp turn pink.
Double Layer no bake pumpkin pie
4 oz cream cheese, softened
1 tbsp milk
1 tbsp sugar
8oz whipped topping
1 cup milk
15 oz can pumpkin
2 pkg vanilla flavored pudding
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
pie crust........use crushed, Healthy valley Rice bran crackers, or whatever you like to substiute for graham crackers......mix about 1 1/2 cups crushed crackers with 1/2 stick melted butter, and press into the bottom and up the sides of your pie plate.
mix cream cheese, 1 tbsp milk and sugar in large bowl with wire wisk until blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 cup milk in large bowl, add pumpkin, dry pudding mixes, and spices. beat with wire wisk or hand mixer until well blended, spread over cream cheese layer.
refrigerare 4 hours or until set, top with remaining whipped topping and serve.
1 tbsp milk
1 tbsp sugar
8oz whipped topping
1 cup milk
15 oz can pumpkin
2 pkg vanilla flavored pudding
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
pie crust........use crushed, Healthy valley Rice bran crackers, or whatever you like to substiute for graham crackers......mix about 1 1/2 cups crushed crackers with 1/2 stick melted butter, and press into the bottom and up the sides of your pie plate.
mix cream cheese, 1 tbsp milk and sugar in large bowl with wire wisk until blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 cup milk in large bowl, add pumpkin, dry pudding mixes, and spices. beat with wire wisk or hand mixer until well blended, spread over cream cheese layer.
refrigerare 4 hours or until set, top with remaining whipped topping and serve.
Hash brown dinner
1 pkg hash browns, about 2 cups
2 cups diced ham
1 pkg frozen broccoli florets
1 cup shredded cheddar cheese
place all that in a large baking dish.
4-6 eggs
1/3 cup milk
pinch or 2 of basil
black pepper and salt
1 tbsp cornstarch
mix that all thoroughly, pour over ham mixture. Sprinkle more cheese on top, bake in 350 degree oven for 40ish minutes, or until knife inserted in center comes out clean. Let stand a few minutes....serve with a salad and you are done!
Can also be put into the crock pot in the morning and left all day to cook.
2 cups diced ham
1 pkg frozen broccoli florets
1 cup shredded cheddar cheese
place all that in a large baking dish.
4-6 eggs
1/3 cup milk
pinch or 2 of basil
black pepper and salt
1 tbsp cornstarch
mix that all thoroughly, pour over ham mixture. Sprinkle more cheese on top, bake in 350 degree oven for 40ish minutes, or until knife inserted in center comes out clean. Let stand a few minutes....serve with a salad and you are done!
Can also be put into the crock pot in the morning and left all day to cook.
Strawberry fluff
I found some chocolate shells that need a filling, and this is one of the options I have to fill it with. You could make this without a crust, or you could bake a crust using whichever is your favorite GF pie crust mix. I like GF pantry's crust personally.
1 small pkg (4 serv.) strawberry flavor jello
1/2 cup sugar
1/2 cup boiling water
1 8 oz container whipped topping
2 cups sliced fresh strawberries
more fresh strawberry halves
combine jello, sugar and water, stir until dissolved. Refrigerate until mixture begins to thicken and get syrupy about 10 minutes.
Add whipped topping to mixture, stirring to blend. Fold in strawberries, spoon into cool baked pie shell, individual chocolate cups, or whatever you have...... arrange strawberry halves on top, chill in fridge 2 hours and serve.
1 small pkg (4 serv.) strawberry flavor jello
1/2 cup sugar
1/2 cup boiling water
1 8 oz container whipped topping
2 cups sliced fresh strawberries
more fresh strawberry halves
combine jello, sugar and water, stir until dissolved. Refrigerate until mixture begins to thicken and get syrupy about 10 minutes.
Add whipped topping to mixture, stirring to blend. Fold in strawberries, spoon into cool baked pie shell, individual chocolate cups, or whatever you have...... arrange strawberry halves on top, chill in fridge 2 hours and serve.
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