Friday, October 16, 2020

Cheesecake Brownies

 Two of my favorite desserts were wed and had this incredible child: cheesecake brownies. I have made this a few times (generally homemade, not from a box) but was delighted to try this easy box version.


INGREDIENTS:

1 family size box of your favorite brownie mix for a 9×13 baking dish, prepared according to package (avoid mixes that use chocolate/fudge syrup)

1 (8 ounce package) of cream cheese, softened to room temperature

1 large egg, at room temperature

1/3 cup sugar (granulated sugar)

1/2 teaspoon pure vanilla extract

1/2 cup mini chocolate chips or regular size chips  (optional)


DIRECTIONS:

Preheat oven to 350 degrees and grease a 9×13 baking dish with non-stick cooking spray.

In a large bowl, prepare your boxed brownie mix according to the directions on the box. When ready pour evenly into prepared baking dish.

In a medium size bowl beat cream cheese until smooth and creamy. Next add sugar, egg and vanilla, mixing until well blended.  Add chocolate chips (optional) folding into cream cheese mixture.

Drop spoonfuls of cream cheese mixture evenly over brownie batter. Using a knife, gently swirl cream cheese mixture with brownie batter making a marble topping.

Place on middle rack of oven and bake for 35 to 40 minutes, check center of brownies using a toothpick to make sure it’s baked through. Do not over bake.

Allow to cool completely, store covered in refrigerator. Enjoy!


TIPS

Be sure to use your favorite boxed brownie mix and avoid mixes that use fudge/chocolate syrup packs,

Chocolate chips are optional but a great addition for chocolate lovers. You can use more or less than 1/2 cup of chips.

Make sure your egg and cream cheese are at room temperature for the cheesecake topping (helps with smooth/creaminess).

Use a plastic knife to cut the brownies!

Not a fan of boxed brownie mixes? Use your favorite brownie recipe from scratch.



Taco Soup

Every recipe I have tried from Carlsbad Cravings is always so flavorful. I love her story and her site and this recipe is no exception! Killer taco soup!

INGREDIENTS:
1 tablespoon olive oil
1 pound lean ground beef
1/2 large onion, chopped
1 tsp EACH chili powder, ground cumin
1/2 tsp EACH salt, dried oregano, smoked paprika
1/4 teaspoon pepper
1 red bell pepper, chopped
4 garlic cloves minced
1/4 cup flour
1 15 oz. can kidney beans rinsed and drained
1 15 oz. can black beans rinsed and drained
1 15 oz. can sweet corn rinsed and drained
1 4 oz. can mild diced green chilies
1 cup mild salsa
1 10 oz. can mild enchilada sauce
5 cups reduced sodium chicken broth

Add later:
1 cup freshly grated sharp cheddar cheese
1 cup freshly grated Pepper Jack cheese
4 oz. cream cheese, cubed and softened

Garnish:
Tortilla chips or Fritos
Sour cream
Tomatoes
Lettuce
Avocado/guacamole
Hot sauce to taste
Fresh cilantro

DIRECTIONS:
Heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot. 

Brown the meat with onions until meat is cooked. 

Add all spices/seasonings, red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.

Stir in kidney beans, black beans, corn, green chilies, salsa, enchilada sauce and chicken broth. 

Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.

Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. 

Add milk to thin to desired consistency if desired. 

Season with additional salt/pepper/hot sauce to taste.

Serve with tortilla chips/Fritos and additional garnishes as desired.




Sunday, September 20, 2020

Instant Pot Chicken Fettuccine

 Well this was delicious :)

INGREDIENTS:

1 1/2 cups chicken broth

1 1/2 cups heavy whipping cream

1 tsp pressed garlic (several cloves)

1/2 lb fettuccini noodles, broken in half

1 lb chicken breast

1 cup parmesan cheese

salt and pepper, to taste


DIRECTIONS:

First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.

Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.

Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.

Top with 1 lb fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid. 

Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).

Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.

Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.

Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.

Allow it to sit for about 1 or 2 minutes to thicken if needed.






Saturday, September 19, 2020

Ritz Chicken

 Love this recipe! This is the stripped down version: she has lots of great tips on her site! But for a quick and dirty recipe, I really like it how it is.


INGREDIENTS:

3 cups cooked shredded chicken breast meat

10.75 oz cream of chicken or cream of mushroom soup

1 cup sour cream or plain greek yogurt

2 sleeves Ritz crackers crushed

1 stick butter, melted 1/2 cup

2 tbs poppy seeds optional


DIRECTIONS:

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.

In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.

Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.

Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Serve with a green vegetable (I generally serve with fresh steamed broccoli)

Sunday, September 13, 2020

Crockpot Cream Cheese Chicken Chili

I've seen this recipe floating around and I looove it!


INGREDIENTS:

1 can black beans drained and rinsed 

1 can corn, undrained

1 10-oz. can Rotel tomatoes w/green Chilis, undrained

1 package ranch dressing mix

1 t cumin

1 T chili powder

1 t onion powder

1/2 cup water 

2 chicken breasts

8 oz cream cheese


DIRECTIONS:

Put 2 chicken breasts in the crock pot

Mix up the rest of the ingredients. 

Then add 1 8-oz package light cream cheese

Cook on low for 6-8 hours then stir and then shred the chicken. 



Sunday, August 2, 2020

Homemade Sparkling Cider

Tried this recipe a few years ago and it was a hit! Unfortunately, as I returned to her site to make it again, it kept crashing--something about mobile sites makes them crash frequently :( Since I'm not losing this recipe, I figured I needed to share it here. Thanks, Lauren!

INGREDIENTS:
12 ounce can frozen apple juice concentrate, mostly thawed
12 ounce can frozen white grape juice concentrate, mostly thawed*
2 liters 7UP (or Fresca)
6 cups ice


DIRECTIONS:
Add all ingredients to a large punch bowl and stir to combine. Serve immediately.

Note:
*You could also just use two cans of frozen apple juice instead of the white grape! Lauren added thinly sliced apples to the drinks*

Pic of the last time I served it (on my birthday with a few of my favorite people)
Pic of the last time I served it (on my birthday with a few of my favorite people)

Tuesday, July 14, 2020

Cheesy Chicken & Asparagus Pasta

Came across this recipe from Lil Luna and loved it :)

INGREDIENTS:
1 16 oz. box Bowtie Pasta
2 cups chicken cubed
1 bunch asparagus trimmed and cut into 4
1/2 cup chicken broth
1/2 cup reserved pasta water
1 tbsp olive oil
2 tbsp minced garlic
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
pinch of red pepper flakes
4 oz cream cheese
1/3 cup half n half
1/2 cup Parmesan cheese shredded
garlic salt & pepper to taste

DIRECTIONS:
Heat olive oil in a skillet over medium heat and saute your chicken for approximately 15 minutes.

Cook pasta according to directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain and set aside while reserving a cup of the pasta water.

Once chicken is cooked add minced garlic, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet. Saute for 5 minutes.

To your skillet combine the broth, half & half, cream cheese and half of your parmesan.

Add pasta and asparagus to your skillet and stir until well combined. If pasta seems too dry, add reserved cooking water a little bit at a time. Stir over med heat until desired consistency. Add salt, pepper and extra Parmesan to taste


Saturday, June 20, 2020

Butter Chicken

This recipe comes from Easy Peasy Meals. I've tried a few variations of this but I like how simple this recipe is. Unfortunately, her site keeps crashing and pretty much attacks you with ads so I'm posting it here.

INGREDIENTS:
1 1/2 lbs chicken thighs boneless and skinless or chicken breast (boneless and skinless) cut into pieces.
Salt and Pepper
½ cup sour cream or plain greek style yogurt
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp Garam Masala
½ tsp chili powder
1 tsp ground cumin
1/2 Tbs ginger paste
1 tsp minced garlic
1 Tbs vegetable oil
1 cup pureed tomatoes
1 Tbs white granulated sugar
1 tsp salt
1 cup heavy cream

DIRECTIONS:
Cut chicken into pieces, and season with a little salt and pepper. Set aside.

In a large bowl, combine the sour cream or plain yogurt with the lemon juice, tumeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.

Cover and refrigerate at least 1 hour. Preferably longer.

Heat the vegetable oil over high heat in a large fry pan.

Add the chicken coated in the Marinade and cook for 3-4 minutes.

Add the pureed tomato, sugar and salt.

Turn down to low and cover with lid. Let simmer for 20 minutes if using chicken thighs, 15 minutes if using chicken breasts.

Add the cream, and stir well.

Garnish with cilantro leaves.

Serve over rice and enjoy!


Thursday, April 30, 2020

Cranberry Ice

Cranberry Ice-Paula Clark
This is the sketchy recipe I have, but I don't really follow it.  And I usually make about twice this much.  But it takes a long time to freeze, especially if you use a deep bowl, so maybe you'd better just start with a small batch.

Cranberry Ice
Boil 1 pkg cranberries in water.  Strain, but don’t mush down - you want the ice clear, without cranberry guts.  Add another qt of water and 2 c sugar.  Boil.  Add the juice of one lemon or small can of pink lemonade.  Add juice of one orange or equivalent orange juice (not too much or it will turn cloudy or more orange than pretty pink).

Note: In a pinch, I've made it before without real cranberries, but I prefer the real thing.  You can use cranberry cocktail juice and it still works.  I've also tried the blends - Cranberry Raspberry, Cranberry Whatever, but I think the straight Cranberry is best.  If it tastes good before you freeze it, it will be good!  Be sure it is sweet enough - add more sugar!

The only tricky thing is serving it.  It needs to be whipped up (with a hand mixer) before you serve it, but it has to thaw quite a bit before you do that, and it has to freeze solid before that, so you see the problem.  If I'm having dinner at 2:00, I'll usually get it out of the freezer at about 10:00 and let it thaw until about 11:00; then whip it (and sometimes that takes ten minutes or so) and put it back in the freezer until it is time to dish it up.  It's like one person needs the solitary job of managing the cranberry ice!  If you have leftovers and serve it the next day or later, it will be best to whip it again (it won't take as long as the first time), but it is no crime if you don't.

It will freeze faster in a glass 9x13 pan or something like that, but I use a bowl because the mixer works best in that.  It can fly everywhere and make a mess, so deeper is better, or leave yourself some room at the top, and don't use something you don't want to scratch up with the mixer (and don’t wear your best clothes).

It's also a pain to find freezer space for it, and that's the dilemma I face now.

But it's fun and people usually like it.  You can buy those short clear cups to serve it in, and some people like to defile the recipe by adding 7-Up or juice, thereby turning it into some ordinary slush, but that's okay too. 

Virlene's Adventures Preparing Cranberry Ice
Yes, with your sage advice in hand, I embarked on my first cranberry ice adventure.

In the end, it was a huge hit at the Hirschi party. Lee's mother particularly enjoyed it. Of course none of the 24 guests had any inkling of what went on behind the scenes to produce the icy treat.

We actually made SIX batches of cranberry ice--as we had 60 potential guests and very sketchy RSVPs. To ensure success, I left my mission post early (at 2 pm) Wednesday and bought lots of real cranberries, oranges, and lemons at Costco--plus 2 huge bottles of cranberry juice cocktail as a backup--just in case. And a super-sized pumpkin pie just in case all went awry.

I attempted the first double batch using real cranberries. All was well until I reached the point where I needed to strain the mixture. No strainer in the house--misplaced in the move. Lee was dispatched to Danish to retrieve it. In the meantime I attempted to strain the mixture with my colander. Unwise. After a fairly lengthy absence, Lee returned--with the huge splatter cover for our frying pan. I was desperate enough to try to use it. Juice ran over the edges of the splatter cover all along my kitchen counter and down the cabinets. As penance, Lee was sent door to door to beg for an actual strainer. On his return, what remained of the first batch was determined unfit for guest consumption and frozen for in-family use.

Humbled and fighting the clock, I next opted for the speed and safety of simple batches made with cranberry juice cocktail+sugar. What could go wrong there? It was by now 6 pm and I needed to get something in freezer ASAP or risk serving my mixture as a beverage. Finally I had 3 huge bowls of cranberry juice which I carefully carted to the basement and garage freezers.

Freezing such huge bowls of boiling liquid was a slow process. I anxiously monitored the status of the freeze. At midnight, armed with my mixer+beaters, I descended the basement stairs. As I flipped on the basement light, 83 tropical fish went completely berserk, leaping in the air and banging against the sides of the tank to escape this armed invader. After calming the fish, I check the status of my "ice"--still liquid after all these hours. It was not much better in the morning.

Finally at 1 pm it was actually frozen enough to begin to thaw. Two hours later, clad in my least-favorite nightgown, I beat all 6 batches of the ice. Thanks to your advice, no clothes were ruined and even the mixer survived.

The ice was ABSOLUTELY PERFECT at that particular moment. Of course dinner was at 5 pm (translation: 6 pm Hirschi standard time). So now the challenge was keeping it at the right level of frozen consistency. At 4:30 I beat it again--surprisingly slushy at this point with some reduced quality and icy chunks. Lee was informed that there would be no football viewing or light conversation until cranberry ice was perfectly delivered in small ice cream glasses to all guests. As people chatted and carelessly ate their meals, the cranberry ice quickly reverted to its original liquid state--just as it began 24 hours earlier. However, I felt a sense of deep satisfaction that it had been delivered as an ICE and was therefore a success. At the end of the day, Marie went around downing the cups of cranberry ice dished up for absentee guests. (I guess by then both she and I needed a good stiff drink--and this is as strong as it gets at the Mormon holiday table.)

I have to say I have gained a whole new respect for your cranberry ice, delivered as just one item at your Thanksgiving table. I still have 2 huge bowls in my freezer, the better of which will be served to the sister missionaries + Matt + Deja (potential daughter-in-law?) on Saturday night, as an accompaniment to Costco lasagna. Do they actually go together? (Do you think I care at this point?)

Thanks again for your recipes and pointers on the production of cranberry ice! I hope your dinner and visit with Pierce went well. The Hirschi dinner was generally fine except THERE WERE NO MASHED POTATOES AND GRAVY (only funeral potatoes). So next year, I will perhaps bring vats mashed potatoes--along with 2 huge bottles of cranberry juice cocktail for the cooks. Love, V


Wanda's Chocolate Sauce

Wanda's Chocolate Sauce
INGREDIENTS:

3 squares semi-sweet chocolate
1/4 cup butter
3/4 cup sugar
1/2 cup condensed milk

DIRECTIONS:
Melt chocolate and butter in sauce pan.

Add in sugar and condensed milk.

Mix well over low heat until sugar dissolves.

Eat and enjoy over your favorite ice cream

Monday, January 13, 2020

Cucumber Tomato Salad

I'm a huge fan of this recipe from Natasha's Kitchen :)

INGREDIENTS:
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion sliced
2 avocados diced
2 Tbsp extra virgin olive oil or sunflower oil
2 Tbsp fresh lemon juice (from 1 medium lemon)
1/4 cup 1/2 bunch cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

DIRECTIONS:
Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.