Gingerbread Bundt Cake

 

You are not going to believe that this is a 3 ingredient dessert that takes a total of 45 minutes from start to finish but here she is!  This is perfect for when you need to make a dessert and don't have time for it or when you just aren't in the mood to do it!  This has simple ingredients and very budget friendly.  For about 40 cents per serving, this is a winner every time!

You'll need:

2 boxes of Gingerbread cake mix

1 tub of Philadelphia Cheesecake mix

1 cup of Powdered Sugar for garnish

It's just this simple, mix the Gingerbread cake mix with the cheesecake mix and fully incorporate them.  I did this by hand and it took a lot of muscle work.  This is a very thick mixture, and you may want to opt for a mixer on low setting instead of doing it by hand.

Place your batter into a well-greased bundt pan and smooth the top for an even bake.  Bake at 350* for 30 minutes then check to see if the middle of the cake is set.  You may need to give it an extra few minutes depending on your oven.  

Cool on a wire rack and flip to a cake stand then garnish as you wish.  I did powdered sugar.  You could do a glaze or even cream cheese frosting if you like.  

I know this sounds too easy but it is amazing and oh so delicious!

Bread Baked Brie with Cranberry

 

Thanksgiving is upon us and that puts me in my annual quandary -- to cranberry or not to cranberry.  Cranberries are a traditional Thanksgiving food but not something that I really enjoy.  This recipe incorporates that tradition in a fresh and delicious way!  

This makes an excellent appetizer for your holiday guests and will be loved at your next potluck or office luncheon!

You'll need:

I large loaf of unsliced Italian Bread
16 ounces of Brie (take off the rind)
3/4 cup of Jellied Cranberry Sauce
1/3 cup Dried Cranberries
1/2 cup Chopped Pecans
1/3 cup Brown Sugar
1 1/2 cup Melted Butter (Kerry Gold is best)
1 teaspoon Thyme leaves

Cut the center of the bread out to create a bread bowl.  The center of the bread will be great to add to your dressing (some call it stuffing but it's dressing at our house.  

Remove the rind from the Brie and smear it into the bread bowl.  Add the Jellied Cranberry Sauce and spread it over the cheese.  Top with dried cranberries.

Add the Brown Sugar and Chopped Pecans to the melted butter and pour the mixture over the bread bowl.  

Take a knife and make small cuts on the outside of the bread bowl to make it easy to tear a piece away.  Take the remaining melted butter and mix with Thyme.  Brush the exterior of the bread bowl with the butter mixture - be sure to get butter in every nook and cranny.  Bake at 350* for 25 minutes.  

This will be a cheesy, sweet and delicious dish and your guests will be coming back for more!  

Apple Maple Crinkle

 

I am always searching for something new to bring to a potluck or family get together.  This dish was so good and I had all but two ingredients in the house!  The crinkle idea put my heart to rest on appearance as this isn't supposed to look perfect and I LOVE that!  The maple and cinnamon make the perfect complement to the tart of the apples.  I just loved this and I hope you do too!

Base Ingredients:

1/2 (1 lb) box phyllo dough, thawed (one tube)
1 cup melted butter
1 cup milk
2 eggs
1/2 cup granulated sugar (I did 1/4 cup white and 1/4 cup brown)
½ cup maple syrup
2 teaspoons maple extract
1 teaspoon vanilla extract
1 teaspoon cinnamon

1 Granny Smith apple (peeled and very thinly sliced and pat them dry on paper towels)

Glaze:

3 Tablespoons melted butter

1 cup powdered sugar
¼ cup maple syrup

Garnish:

1/3 cup powdered sugar (optional)

Instructions:

Preheat oven to 350 degrees F and grease a 9x13-inch baking dish.

Pick up two sheets of phyllo dough at a time and crinkle them in accordion folds. Fit folded dough into the prepared baking dish and repeat the process until you’ve worked through one roll of dough. Fluff folds to ensure they’re evenly spaced.

Bake folded dough for 10 minutes.

Remove dough from oven and tuck in the apple slices throughout the folds.  It's super important for those apple slices to be as dry as possible.  They add a ton of moisture to the dish and you don't want it to be soggy.

Drizzle melted butter over the top. Return to oven and bake for 10 more minutes.

As the buttered dough bakes, whisk together the milk eggs, sugar, maple syrup, maple extract, vanilla, and cinnamon in a medium sized bowl.

Remove the baked dough from the oven and pour the maple mixture evenly over the top.

Bake for an additional 30-35 minutes until golden.

During the final bake time prepare the glaze by whisking together the melted butter, powdered sugar, and maple syrup.

Allow crinkle to cool then drizzle glaze over the top.  If you're super sweet - sprinkle with a little more powdered sugar too!

Pecan Pie Cheesecake

 

Our pecan trees are producing at their all-time high, so I wanted to find a recipe to soak up their yumminess!  This recipe sure fits the bill for a new Fall favorite!   This one takes a little time but is super easy. Accept the fact that your cake will split near the center, but it won't matter when you put that delicious topping on it!  This is my favorite pecan pie plus Chad's favorite cheesecake!  Made in Heaven!

You'll need:

Crust:

1 cup pecan halves

2 sleeves graham crackers (14 crackers)

1/2 cup white sugar

1 tsp ground cinnamon

1 cup salted butter, melted

Cheesecake Filling:

3 - 8oz blocks of cream cheese

3/4 cup sour cream

1/2 cup brown sugar

3/4 cup white sugar

2 tsp ground cinnamon

1/2 tsp kosher salt

1 tsp vanilla extract

2 egg yolks

3 large eggs

Pecan Pie Topping:

1/2 cup salted butter

1/3 cup brown sugar

1 tsp vanilla extract

1/4 cup heavy cream (at room temperature)

2 cups pecan halves

Instructions

Crust:

1. Preheat your oven to 350°F.

2. Place your pecans in a food processor and pulse on high until they are finely ground.

3. Add your graham crackers to the food processor and pulse until they a sand-like texture.

4. Transfer the pecan/graham mixture to a large mixing bowl and add the sugar, cinnamon, and melted butter. Mix with a spatula until well-combined - the texture should be like moist sand.

5. Pour the crust mixture into a 9” spring-form pan and push it up against the sides to form a crust.

6. Bake for 10 minutes, then set aside to cool.

Cheesecake Filling:

1. Reduce the heat in your oven to 325°F.

2. In a stand mixer with the whisk attachment, add the cream cheese and sour cream. Mix until smooth and creamy.

3. Add the sugar, brown sugar, cinnamon, vanilla extract and salt. Blend again until well-combined.

4. Add the egg yolks and whole eggs, then blend until they are just combined. Do not over-mix.

5. Pour the cheesecake filling into the pan with your crust.

6. Bake for 1 hour, then turn off the heat in your oven and let the cheesecake sit in the oven for 30 minutes. Then open the door of the oven and let the cheesecake cool for another 30 minutes.

7. Store covered in the fridge overnight.

Pecan Pie Topping:

1. In a large pan over medium heat, melt your butter.

2. When your butter is melted, add the brown sugar and stir until fully-combined.

3. Remove the pan from the heat.

4. Add the vanilla extract and stir until fully-combined.

5. Add your room temperature heavy cream and stir vigorously until a creamy sauce forms.

6. Add in your pecan halves and stir until all of the pecans are well-coated.

7. Pour the pecan topping over the top of your cheesecake and smooth it out with a spatula.

8. Serve immediately or store in the fridge for up to 4 days.

I recommend placing your springform pan on a baking tray to insure if anything bakes over, it doesn't spill over in your oven. I let my cheesecake sit in the fridge overnight to improve the cut.

I warn you now, if you start tasting those pecans, you won't be able to stop! Ya'll enjoy!

Traditional Italian Pie

This is the perfect example of a dish with maximum rewards and minimal efforts! School is starting and you're about to be a part of PTO Potlucks, Scout Bring a Dish and that End of Summer Family Reunion.  If you make this dish, you will be the star of the show and I don't think anyone else will be competing with your efforts! This dish is light, creamy and oh so delicious!

2 flat pie crusts

2 packages creamed spinach

1 30 oz package of ricotta cheese

1/4 tsp ground nutmeg

1 cup of grated parmesan cheese

a pinch of crushed red pepper flakes (optional)

5 eggs

Fresh ground black pepper and sea salt to taste

Fresh parsley to garnish

Put one crust in the bottom of a well-oiled springform pan.  Top with one package of spinach.  Add half the ricotta cheese and sprinkle with 1/4 tsp nutmeg.  Sprinkle the parmesan cheese over the dish.   Add the remaining package of spinach.  Sprinkle on the red pepper flakes.  

Using the back of a spoon or your ice cream scooper, make 4 wells in your dish then add an egg to each well.  Sprinkle with black pepper.  Roll the remaining pie crust to form a top to the dish.  Press the edges of the crust to get complete coverage.

Brush the top crust with a beaten egg.  Cut a few slits in the top crust to allow it to vent while baking. 

Be sure to use the entire beaten egg to make the top of your dish golden and crispy.  Sprinkle with some ground sea salt.

Bake in a pre-heated 350* oven for 35-45 minutes.  Cool on a baking rack for 15 minutes then release the sides of the pan.  Slice and serve!  This makes 8-12 servings depending on the generosity of your slicing.

"Torta Pasqualina" is the Italian name for this dish, and I promise you will love it!   

Blackberry Cheesecake

 

I love a no bake dessert and I'm so happy that I tried this one!  This is a fresh and light flavor combination that you just can't beat!  If you are not a blackberry fan, substitute the berry of your choice.  Blueberries or Strawberries would also be excellent in this dish but I don't recommend combining mixed berries on this one.  A single flavor with a splash of lemon stands alone quite well.

This takes less than 20 minutes to pull together and it's well worth the effort.  It sits in the freezer for an hour then is topped and garnished.  Keep refrigerated for up to 48 hours.

For the filling:

13 oz Blackberry Preserves

2 8 oz bars of softened cream cheese

1 Tbl lemon juice

1/2 c sugar

1 pint whole blackberries (reserved for garnish)

8 oz whipped cream to fold into the cheesecake (you can whip heavy whipping cream or use Cool Whip)

8 additional oz of whipped cream to top your cheesecakes as garnish

Mix preserves. cream cheese. lemon juice and sugar until well combined, then gently fold 8 oz whipped cream into blackberry mixture and set it aside.

For the crust:

1 box Graham crackers, you'll need 12-16 squares

3/4 c sugar

1 stick melted butter

Mix crumbs, sugar and butter in a food processor until well combined.

Add 1 Tbl of crust mixture to a silicone muffin tin (so much easier to remove from a silicone pan)

To make it:

If using muffin cups, press 2Tbl crust mix into a flat layer in your container.  I used jelly jars and put 1Tbl in the bottom of the pint jars and 1 tsp in the mini jelly jars.  

Top crust of muffin cups with an ice cream scoop of blueberry mix.  Level your cups and place in the freezer for one hour or in the fridge for four hours to set the mixture.  In the jelly jars, it takes much less filling, 3 Tbl in the pint jars, 2 Tbl in the mini jelly jars.

You'll need to use a new cheese cloth to make clean lines inside your cups or jars.  You can rinse your cloth between jars to keep your lines clean.  If you don't have cheese cloth, a few paper towels will suffice.  You just need a really clean line inside your serving vehicle.

Put your cups in the freezer for one hour to let your cheesecake set well.  Remove and top with whipped cream, garnish with berries and a sprinkle of lemon zest.

I used small Jelly Jars to make individual self-contained servings.  You can use a disposable cup (I'd recommend clear cups as this is so pretty) and you can even attach a disposable spoon if you want to be Fancy Nancy in presentation!  

This is just perfect for your July 4th cookout or any summer gathering!  You won't be disappointed and I promise they will come back asking for more!  Ya'll Enjoy!

Alabama White Sauce

 

It's the beginning of Summer and grilling season is fast upon us!  I wanted to share this recipe to help kick up the flavor of your grilled proteins!  This is great on grilled chicken (and we all need something new for those boneless skinless chicken breasts)!  This is a great idea to step up your grill game for Father's Day too!  

Most of the ingredients are probably already in your house and this comes together in less than 5 minutes!

You'll need:

1 cup mayonnaise
1/3 cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce

2 teaspoons brown sugar

1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, brown sugar, mustard, salt, garlic powder, onion powder, pepper and hot sauce in a small mixing bowl.  Serve immediately or chilled.  Can be stored in refrigerator up to 3 days.

If you are serving to children, just omit the hot sauce.  If you don't care for hot sauce you can substitute red pepper flakes.

This really kicked up our chicken tenderloins and we served it up with our fresh garden sides!  I hope ya'll will like this as much as we did!

Spring Scones

 

1. This is the most fun thing I've tried in quite some time!  You can make it sweet or savory.  Use the add in ingredients that suite your taste.  I made this one sweet with white chocolate, raspberries and blueberries.  I think I'll try a savory batch with cheddar cheese and country ham in the next batch!  Let your imagination go and make what your heart desires. 
2. You'll need:

1. 2 1/2 cups self-rising White Lily flour, plus more for work surface and kneading
2. 2 tbsp (for savory) or 4 tbsp (for sweet) granulated sugar
3. ½ cup cold unsalted butter, cubed
4. ⅔ cup cold buttermilk, plus more for brushing top of scones
5. 1 large egg
6. 1 tsp vanilla (for sweet only)
7. 1–2 cups add-ins (I used 1/2 cup white chocolate chips, 1/2 blueberries and 1/2 cup raspberries for this sweet scone version)
8. 
   
9. The secret to this recipe is to prep ahead!  Put your add on ingredients in a bowl in advance so that they are at the ready.  Put your liquid ingredients in a bowl in advance as well.  The trick to this recipe is to work quickly with very cold ingredients.  I used a stainless steel mixing bowl and I put it in the fridge for a bit before I started and that was a real bonus.
10. Add the four and sugar to a large mixing bowl, then add in the cold butter.
11. Using a pastry cutter, fork, or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining.
12. Toss in your add-ins.
13. Whisk together the buttermilk, egg, and vanilla (if making sweet scones).
14. Pour the wet ingredients over the dry ingredients and mix just until all is moistened.
15. Scrape the dough onto a floured work surface.
16. With floured hands, gently knead the dough into a ball. It doesn’t have to be perfectly smooth. Rough and shaggy is actually better.
17. Flatten into a 6″ circle and cut into 8 wedges.
18. Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
19. Brush the surface with buttermilk and bake in a 400F oven for 20 minutes.

Scones are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To reheat, place on a baking sheet, lightly tent with foil, and warm for 10 minutes at 350F.

To make in advance: prepare the dough the night before (up to step 5), cover and store in the fridge, and bake as instructed the next day. Baked scones will last in the fridge for up to 5 days, so you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.

To freeze unbaked scones: place the wedges in the freezer until frozen solid, put them in a ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed.

To freeze them after baking: let the scones cool completely, place them in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes.

Roasted Sweet Potato Salad

 

They say you eat with you eyes first and that is exactly what drew me to this recipe!  That pop of orange for Easter Sunday but minus the standard carrot ingredient.... it peaked my interest and this salad is absolutely delicious!  You can tweak this to your taste (seek cooks comments below) and it's a new star on your holiday table.


Ingredients:

For the Roasted Sweet Potatoes:

        1 1/2 lbs sweet potatoes, (2 medium or 3 smaller sweet potatoes) 

• 1 Tbsp olive oil

• 1/2 Tbsp maple syrup

• 1/2 tsp sea salt

• 1/4 tsp black pepper

For the Salad:

• 1 bunch kale, (10 cups chopped)

• 1 apple, thinly sliced

• 1/2 cup pecans: lightly toasted if desired

• 1/2 cup dried cranberries, or pomegranate seeds

• 2 oz goat cheese, (1/2 cup crumbled)

• For the Dressing:
• 
  
• 3 Tbsp apple cider vinegar

• 1 Tbsp maple syrup

• 1 Tbsp Dijon mustard

• 1 garlic clove, finely minced 

• 1/3 cup extra virgin oilve oil

• 1/2 tsp fine sea salt

• 1/8 tsp black pepper, freshly ground

• 
  

• Instructions:
• 
  
• How to make potatoes:

• Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper. Toast pecans on a d y skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
• 
  
• How to Make Salad Dressing:
• 
  
• In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
• 
  
• How to Make Kale Sweet Potato Salad:

     Strip the kale leaves and discard the stems. Rinse and dry leaves then finely chop them         into thin      strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes         with two forks until kale is slightly softened, evenly coated in dressing and reduced by about 1/4 in         volume. Let salad rest for 15 minutes while you add the remaining ingredients. 

    Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced        apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with        remaining 1/4 of the dressing or add to taste then enjoy

Cooks Notes:

I'm not a kale gal, so I did Arugula and Baby Spinach mix.  

I added extra Maple Syrup to each step (1 Tblsp) as I like this sweeter than most.
This keeps amazing well overnight as most salads do not.  I recommend not dressing this until ready to serve but it's super flavorful day 2!

I'd likely sprinkle my sweet potatoes with 1/2 cup brown sugar next time.  My sweet tooth is seriously into this action!

Tomato Jam

 OH MY GOODNESS!  I decided to make this in honor of burger week as a great topping to a delicious high-quality burger.  What I didn't know was that this would be excellent with cheese and crackers, avocado toast, scrambled eggs, the list could go on for a while!  I had to stop myself from taste testing it!   This is by far the best thing I've made in a long time!  I can't wait to eat it up and make it again!

I had almost all the ingredients in the house to begin with and the tomatoes were on sale so this is a very economical high flavor add to any dish! This is a super quick one dish recipe and I'll make this all summer long when my tomatoes come in!

You'll need:

• ▢

• 2 pounds very good ripe tomatoes, cored and coarsely chopped, (I used Roma tomatoes)

• ▢

• 3/4 cup light brown sugar

• ▢

• 2 tablespoons apple cider vinegar

• ▢

• 1 tablespoon fresh grated or minced ginger

• ▢

• ¼ teaspoon ground cinnamon

• ▢

• ⅛ teaspoon ground cloves

• ▢

• 1 teaspoon salt

• ▢

• 1/2 teaspoon cayenne (I used red pepper flakes as that is what I had on hand)

Instructions:

Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning. 

Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.

I boiled this for 4 minutes then turned the heat down to simmer and cooked this for an additional 36 minutes. 

 I was beginning to doubt that this would ever reach jam consistency, but the magic happens in the last 5 minutes.  You do need to stay near this to stir ever few minutes, but you are free to be doing other things while this cooks.

This recipe made about 1/2 pint of jam, just enough for a meal or maybe two.  It is super easy in production and clean up!  I hope you're as happy with this as I am!  Ya'll enjoy!