Sopapilla Cheesecake

This is to die for! Very easy recipe that always gets tons of raves!

2 cans of crescent rolls
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
2 (8 oz.) packages cream cheese, softened
1 stick butter

Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temperature.

Review: Very easy, and very yummy! Soooo......good!

Parmesan Puffs

1Cup Grated Parmesan
½ Mayo
1tbp Minced Onion
1/8 tsp. Cayenne
10pc Bread: Use a small round cookie (about 1") cutter to cut 4 or 5 different circles per piece of bread
Heat Oven to 400

Put bread rounds in the oven for around 3 minutes After…. Spoon cheese mixture onto crisped bread Put back into the oven for around 6min. and then you are set!

This Week

I'm running behind on posting this week.

Mon: Tortilla Soup (see recipe below....this soup was so good! Next time I'm going to have to make a double batch. We tweaked it some, but not much. It is an easy recipe that you can easily change to your own liking.)
Tues: Spaghetti (quick meal so we could go to the movies for Family Night)
Wed: Warner Chicken
Thurs: Brats
Friday: Not sure yet...J and I will be kid free until Christmas Eve

Sour Cream Marinated Chicken

1 (8 oz) carton sour cream
1/4 cup lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic, minced
2 tsp. pepper
5 whole chicken breasts, split
Salt
Breadcrumbs
1/2 cup melted margarine
1/4 cup melted shortening

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and pepper; blend well. Sprinkle chicken with salt, and coat with sour cream mixture. Cover and refrigerate at least 12 hours.

Remove chicken from refrigerator, and coat with breadcrumbs. Place in a single layer in a lightly greased 13×9x2 inch baking dish. Combine margarine and shortening; pour half of mixture over chicken. Bake at 350° for 45 minutes. Pour remainder of margarine mixture over chicken, and continue to bake for 15 minutes.

Serves 10.

Taco Soup

2 lbs. ground beef, browned
1 small onion, chopped
4 oz. can green chiles
1 pkg. taco seasoning
1 can hominy or corn (I use 2)
3 (14.5 oz) cans stewed tomatoes (I cut them up first, I don’t like chunky tomatoes!)
1 can kidney beans
1 can pinto beans
1 pkg. Ranch dressing mix
1 1/2 cups water
Salt and pepper

Combine all ingredients. Let simmer for 30 minutes. Top with tortilla chips and cheese!

Tortilla Soup

For the soup
4 skinless chicken thighs (about 1 1/2 lbs.) *I would shred chicken breasts instead*
1 can (14.5 oz) reduced-sodium chicken broth
1 jalapeno chile, diced (with seeds for more heat)
6 corn tortillas (6-inch)
3 Tbsp. canola oil
Coarse salt
For the garnish
1 cup shredded Monterey Jack cheese (5 oz.)
4 large scallions, thinly sliced (about 1/2 cup)
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs
1 lime, cut in wedges

1. Preheat the oven to 400°. In a large pot, bring the chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.
2. Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise in 1/2 inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15-20 minutes.
3. Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 tsp. salt. Divide the soup among serving bowls, and add the tortilla strips. Garnish as desired.

Review: I love this soup! Jason and I both love it, and the boys eat it, but aren't big soup eaters. The leftovers are just as good!

Whipped Shortbreads

**Recipe doubles well
1c butter, softened (2sticks)
1 1/2c AP flour
1/2c confectioners/powdered sugar (do not use granulated sugar, the cookies won't turn out)

1. Preheat oven 350
2. Cream butter, 5min
3. Add powdered sugar, cream again 5min
4. Add AP flour in 3-portions, ~5min mix well in b/w portions. Dough mixture should be light & fluffy.
5. Cookie sheets w/ parchment paper, drop in measured spoonfuls (~2-3tbsp/cookie is enough, I used my WS cookie scoop #40 OR you could just wing it depending on how big you want them b/c they shouldn't spread)

Space cookies 2" apart & bake for 10-15min until edges are golden.

**Yields ~3doz

Chocolate Chip Reese's PB Cup Cookies

**Disclaimer: this makes a double batch

1 1/2c (3sticks) butter softened
1 1/4c granulated sugar
1 1/4c packed light brown sugar
4c AP flour
24oz semi-sweet chocolate chips (4c) - I used the mini-chips
3 12oz bags Miniature Reese's PB cups
2 eggs
1tsp salt
2tsp baking soda
1tbsp vanilla

Preheat oven to 3501. Mix butter, sugars, vaniila & eggs (add one at a time) in large bowl - I used a KA. 2. Add flour in small batches to eliminate a winter wonderland on countertop, baking soda & salt.3. Last add chocolate chips4. Drop dough by rounded measuring tbspfuls (I used a cookie scoop from WS, #00) into miniature muffin pan.5. Bake approx 10-12min (depending on oven) or until light brown. Cool slightly, until cookies sink slightly into pan OR 3-5min pass.6. Insert 1 miniature Reese's PB cup in middle of each cookie.7. Cool another 5-10min. Remove from pan (I use a toothpick to help pick the chocolate chip cookie out of pan as the PB will have melted.

**Makes ~96 cookies

This Week

Monday: Garlic Cheddar Chicken
Tuesday: Hambugers
Wednesday: Something quick. Niece's Christmas choir concert
Thursday: Puff Pastry Chicken
Friday: Family night

Menu Plan Monday

Sunday - Chicken Fried Steak and Mashed Potatoes
Monday - Easy Chicken Casserole (*update - Jason said it needed more crackers. I also mixed the crushed crackers w/melted butter prior to putting them on the casserole.*)
Tuesday - Spaghetti
Wednesday - Meat & Potato Casserole (this seems to be a weekly favorite)
Thursday - Nachos
Friday - Hamburgers or possibly out to eat for Family Night
Saturday - Game Night (lots of munchies)

Thanksgiving Menu

This year we are having a small Thanksgiving. My family is scattered all over and we all have conflicting work schedules and so it has made it difficult for us all to get together. We are getting together with one of Jason's sisters and her family - Phillip and Abby.

Here is our menu:
Turkey - Jason is in charge
Casserole - Marty
Dressing - Marty
Mashed Potatoes - Me
Spinach Dip - Me (Knoll Vegetable Dry Soup mix..recipe on back of box)
Fudge - Me (see recipe below)
Pumpkin Pie - Me (see recipe below)


Fudge - I've never tried this recipe but it is called Foolproof Chocolate Fudge. I'm not sure it is 'Amanda proof' though. I've been known to screwup the smallest things. :0)

3 cups (18 oz.) Hershey's semi-sweet chocolate chips or Hershey's Special Dark chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not Evporated Milk)
Dash of salt
1/2 to 1 cup chopped nuts
1 1/2 tsp vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill for 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.


Pumpkin Pie - I found this recipe 2 years ago and it has been a favorite ever since.
1 (8oz.) package of cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/4 cup (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger, optional
2 pieces pre-made pie dough (I use a pre-made pie crust - usually a graham cracker pie crust.)
Whipped cream for topping

Preheat oven to 350 degrees.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs, milk (or half-and half), melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger (if using) and beat until incorporated. Set aside.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. From the 2nd piece of pre-made pie dough, cut out the largest tire shape possible that is 2 inches in width. Position the tire around the edge of the pan, and then pinch and crimp the edges together to make a pretty pattern.

Pour the filling into the prepared pie crust and bake for 50 minutes or until a knife inserted in the center comes out clean. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

***This makes 2 pies when using premade graham cracker crusts. If you were to use a larger pie pan, it would make one. ***

No Menu This Week

Well, the boys were at their mom's house this week and so it was just Jason and me. We were lame and ate out most of the week. Sunday we did cook, but nothing fancy - just some chicken cooked in olive oil/butter and rice.

I'll be back to my menu planning next week, so check back on Sunday to see what I've come up with.

Menu for the rest of this week

Here's what I have planned for the rest of the week. Now that baseball is over, I have more time to actually cook a meal.

Tuesday: Taco Bake
Wednesday: Spaghetti
Thursday: Beef & Potato Casserole (this seems to be a staple in our house now)
Friday: Hamburgers

Puff Pastry Chicken

I found this recipe through a message board I frequent. It was very tasty. Jason and Tristen liked it, but Colby didn't seem to care for it.





Here is the recipe:

4 boneless chicken breasts
2 tbsp butter
1 tbsp olive oil
1/2 pkg frozen puff pastry, thawed
1 egg
6 oz cream cheese
1/2 tsp each salt, garlic powder and onion powder (I actually used a herb blend rub that I just mixed in w/the cream cheese.)

Season chicken with salt and pepper. Melt butter and oil in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes.

Mix cream cheese with spices. I did this by putting the cream cheese in a bowl and just mashing it all together with the back of a spoon. It helps if the cream cheese is room temperature.

Unfold the pastry and roll into a 14” square. Cut into 4 squares. Spread about 2 tbsp of the cheese spread in center of each square. Brush edges of squares with egg. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg.

Bake 25 minutes @ 400 degrees or until golden.

I've started this blog for a couple of reasons.

1. To keep up w/my recipes.
2. Share recipes w/others.
3. Boredom.
   

By no means am I this amazing chef. For the past month, I've been trying to menu plan. It has been working out quite well and we don't end up having the same things over and over. Having 2 kids in the house often makes menu planning difficult. They are pretty good eaters, but can go through phases where they are VERY picky!