Blackberry or Anyberry Cheesecake

So we went to the bbq last weekend and were asked to bring something. I decided that no one ever bring desserts so that's what I did.

I made a simple blackberry syrup by boiling about a cup of sugar with one of those packages of berries you would buy from the store. I cooked it until it was half of what I started with in the pan. I could have used a small hole colander to get out the berry junk but it looked yummier the other way.

Here is the cheesecake recipe, including the crust.

I used about 1/2 a bag/box of Nilla wafers and crushed them in the food processor. Then I mixed in enough melted butter for the cookie crumbs to be slightly wet. I then pushed the mixture into a spring form pan and baked for 10 minutes at 325.

For the cheesecake itself, I used:

16 oz. Cream Cheese, softened

1/2 c sugar

1/2 tsp. vanilla

2 eggs

I just basically mixed everything together in my mixer and poured into the crust and baked for 40 mins. I let it cool for 20 minutes before adding the sour cream topping.

For the sour cream topping I mixed together:

1 pint sour cream
1/4 c sugar
1 teaspoon sugar

After the cheesecake was done, I added this to the layers and baked for another 15-20 minutes.

I let the cake cool completely before adding the fruit. Then refrigerate for a minimum of 3 hours.

Enjoy your yummy cheesecake. You could sub the blackberries with blueberries, raspberries or any berry for that matter!

Stuffed Mushrooms

So I can't stand eating fungus but my husband requested stuffed 'shrooms and he LOVED them. I thought I would pass along to other fungus lovers....here you go!

24 large white 'shrooms
1/4c chopped green onions
1 minced clove of garlic
1/4c butter
2/3c plain breadcrumbs
1/2c shredded extra sharp cheddar

I have never made anything so easy.

Preheat oven to 425.

Remove the stems and chop finely enough to make 1 cup.

Saute stems, butter, green onions, and garlic until tender.

Add breadcrumbs and cheese and mix until blended.

Using a spoon mound the filling in mushrooms.

Arrange on a baking sheet and bake for 8-10 minutes.

See super easy!

Meaty Stuffed Shells

I am normally a cheese ravioli or stuffed shells kinda girl but these made my belly very happy. They were also another really easy recipe! Oh and in the picture, they weren't baked yet. I forgot to take an after picture before they were eaten.

You will need:
16 large pasta shells
1 jar of your favorite spaghetti sauce
1.5 cups of mozzarella cheese
1 lb of ground italian sausage
1 onion, finely chopped
1/2 teaspoon minced garlic
2 eggs
Some plain breadcrumbs

So first, make the shells according to the package. Stop the cooking by washing them until cool with cold water.

Next, cook the onion and the garlic until soft with a little olive oil. Add the sausage and cook until brown. Mix the 2 eggs, about 1/2 cup of breadcrumbs and 1/3 cup of the sauce with the meat mixture. This will be the stuffing for the shells.

Take you shells and stuff with about 1 1/2 teaspoons of the meat mixture or however much you want. Once you are done stuffing, arrange in a 13x9 glass pan. Cover with the remaining sauce and the cheese. Bake in the oven at 375 for 35 minutes or until the cheese is brown and bubbly.



There a picture of my Hayden spreading the cheese on top of the shells. He did a great job!


He thought the cheese was slimy and yucky!

Enjoy!

Yummy Pasta Salad

I know these have been simple recipes lately but things don't have to be hard to be really yummy!

To make this pasta salad you will need:
1 box of rotini, baby penne, bowties or that tri colored one (forgot the name)
3 roma tomatoes diced into big chunks
1 can of olives, your choice
1 bell pepper, diced into big chunks
1 bag mini pepperoni
cheddar cheese
parmesan cheese
1 bottle of your favorite italian dressing


I cook the pasta with the directions on the box. When they are done I run cold water over to stop the cooking. After everything is cut, I throw it into a giant bowl and toss. Then I cover with as much of the salad dressing is needed to make it look wet. The pasta will absorb some of the dressing so more is always good to make sure it isn't dry.

You can pretty much add whatever you want; like peas, corn, carrots and many more things. I am sure you could use different salad dressing too.

This is a great and easy recipe to take to a barbeque or a potluck and lots of people will enjoy it. We certainly do!

The best cole slaw in the entire world!

So this is super easy to make and tastes just like KFC's cole slaw. I normally use a bag of the preshredded stuff to make it even easier. Here are the ingredients:

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

If you don't have the buttermilk, you can add a few drops of white vinegar or lemon juice in another 1/4 cup of milk. The instructions are super easy. Basically all you do is mix everything but the carrot, cabbage and onion together in a bowl until blended well. Then fold in the shredded veggies. It will be a bit watery. The cabbage will suck up the extra as it marinates. Refrigerate for a few hours and then enjoy.

Caramel Popcorn

This was a very easy, quick and yummy snack. I was sitting around and really wanted some popcorn. My mom used to make this when we were watching movies.

So you just pop some popcorn. I used loose popcorn and a pot with some oil in the bottom. I have learned the hard way to constantly shake while the popcorn is popping. I then set the popped corn aside in a large bowl for when the caramel is ready to coat it.

To make the caramel you need:

• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

With the caramel, all I did was mix until boiling. Then stirring constantly, boil for 5 minutes. After you are done with making the caramel, pour over your popcorn bowl. Mix well and spread over wax paper.



Then, enjoy your yummy treat. I am sure you can mix in nuts, dried fruit or whatever you like to make this a little more nutritious but just the caramel was good for me!

Broccoli and Cheese Soup

This was a very easy soup to make and it was very tasty! I also made some focaccia bread to go along with it. Here are the recipes in case you would like to try. The soup is an Emeril creation and the bread comes from joyfulabode.com

Broccoli and Cheese Soup

Ingredients

• 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
• 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Pinch nutmeg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 3 cups chicken stock or canned, low-sodium chicken broth
• 1 (16-ounce) package frozen broccoli, thawed and separated
• 1/2 cup heavy cream
• 1 1/4 cups shredded medium Cheddar
• Croutons, for garnish, recipe follows

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls.


Focaccia Bread

http://www.joyfulabode.com/2008/11/05/easy-2-hour-focaccia-recipe-and-photo-tutorial/

1 1/2 cup Warm Water
4 teaspoons active dry yeast
3 1/2 cups all purpose flour
1 1/4 teaspoons salt
3 tablespoons olive oil



Mix the yeast and water together enough to dissolve the yeast. Set aside

Mix all other ingredients together in your mixer or by hand. Then add the yeast water. Mix until just combined. It will be very sticky.

Drizzle olive oil on a baking sheet and spread dough out onto pan. Cover with plastic wrap coated in cooking spray. Let the dough rise for 1 hour.

Preheat oven to 375. Poke your dough once risen all over. Drizzle more olive oil all over the bread dough and top with Parmesan cheese and your italian spices of choice. (I used garlic, onion, oregano and basil)

Bake for 35-40 minutes or until golden. I cut mine into "bread sticks".

My Favorite Snack

So I have fallen in love with homemade granola bars. Normally I put chocolate chips in them. I think next time I am going to try out apple cinnamon with crunched up apple chips and cinnamon. Anyway, here is the recipe.

4 1/2 cup Rolled Oats
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon Vanilla
2/3 cup Extra Virgin Olive Oil
1/2 cup Honey
1/3 cup Brown Sugar
2 tablespoons ground Flax seed

Now that is the base and you can put whatever you want to make it tasty to you. The recipe calls for 2 cups of chocolate chips so I am sure that if whatever you put in should equal out to that 2 cups as not to over fill.

Spread the mixture out onto a baking pan and bake at 325 for 18 to 22 minutes depending on how you like your bars. I tend to use the 18 because I like mine still kinda chewy. After they are done, cool for 10 minutes then over turn onto a cutting board. Using a pizza cutter, cut into desired pieces.

These are normally gone in a matter of days. They always come out so tasty. Another thing, if you don't like the taste of the olive oil, you can used butter.

Try them out, let me know what you think.

I will keep trying to find unprocessed alternatives to what we can buy in the store!

Espresso-Braised Brisket with Peas and Onions Recipe - Every Day with Rachael Ray

Espresso-Braised Brisket with Peas and Onions Recipe - Every Day with Rachael Ray

Ingredients:

• 5 tablespoons extra-virgin olive oil
• One 4-pound brisket, at room temperature and patted dry
• Salt and pepper
• 3 yellow onions, thinly sliced
• 5 cloves garlic, thinly sliced
• 11 sprigs thyme
• 2 bay leaves
• 3/4 cup brewed espresso
• 2 1/2 cups frozen pearl onions, thawed and patted dry
• 1 pound frozen peas

Directions:

1. Preheat the oven to 300°. In a large dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season the brisket with salt and pepper and add to the pot. Cook, turning once, until browned, about 10 minutes. Transfer to a platter.

2. Discard the fat in the dutch oven; add 2 tablespoons olive oil, the yellow onions, garlic, 8 sprigs thyme and the bay leaves; season with salt and pepper. Cook, scraping up the browned bits, until the onions are softened, about 5 minutes. Stir in the espresso and 1 cup water. Return the brisket, fat side up, and top with the onion mixture. Bring to a simmer, cover and transfer to the oven; braise until fork-tender, about 3 1/2 hours.

3. Transfer the brisket to a platter; let rest for 15 minutes before thinly slicing. Skim the fat from the cooking liquid and discard with the herbs. Simmer the liquid over medium-high heat until thickened, 5 to 10 minutes. Pour over the brisket.

4. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the pearl onions and cook for 5 minutes. Stir in the peas and remaining 3 sprigs thyme and cook for 3 minutes; season with salt and pepper. Discard the thyme. Serve the vegetables with the brisket.

I just had another quick recipe to share before I head off to bed. These are just basically meatball burgers with provolone and the fire roasted tomatoes. They are very tasty! Both Brad and I love meatball subs but meatballs are a pain to make. I found this recipe, another from Rachael Ray....love her!

Meatball Melties

Ingredients

• 1 1/2 pounds ground beef, pork and veal mix
• 2/3 cup breadcrumbs
• 1/3 cup finely chopped flat-leaf parsley
• 1/3 cup grated Pecorino Romano cheese
• 1 egg, lightly beaten
• 2 large cloves garlic, finely chopped
• 3 tablespoons grated onion
• A splash whole milk
• 1/2 tablespoon rubbed or ground sage
• Fresh nutmeg

• Salt and pepper
• EVOO – Extra Virgin Olive Oil, for generous drizzling
• 8 deli slices mild or sharp provolone cheese
• 1 15-ounce can fire-roasted diced tomatoes
• A few leaves fresh basil, torn
• A pinch dried oregano or marjoram
• 4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

Yields: Serves 4

Preparation

Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).

Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.

While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

Place the burgers on the roll bottom, then top with the sauce and roll tops.

Smoked Mozzarella and Chicken Sandwiches with Italian Barbeque Sauce

We have had these twice now and my husband and I are absolutely in love. Its almost like chicken Parmesan on bread with a little BBQ tomato sauce. I didn't have any red onion tonight so I just used the normal sweet onions that I always buy and it was still just as tasty. I also didn't have the arugula ( I have no idea what it is even) so we just skipped it as well as the basil. Although, we have used the basil in the past and it was a great addition. Oh and I buy the fire roasted tomatoes with garlic already incorporated so there was no need for the extra. And just a little short cut, we grill the chicken breasts on the grill since I don't have any of the cool grill pans just yet.




Ingredients:

* 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
* 1 red onion, finely chopped
* 2 large cloves garlic, finely chopped or grated
* One 14.5-ounce can diced fire-roasted tomatoes
* 1/2 cup chicken stock
* 2 tablespoons balsamic vinegar
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* Salt and pepper
* 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
* 12 thin slices smoked mozzarella cheese (1-pound ball)
* 2 cups loosely packed baby arugula
* 1/2 cup basil leaves (10 to 12), shredded or torn
* 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

Directions:

1.Preheat a grill pan over medium-high heat. In a medium saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and lots of pepper. Lower the heat and simmer, stirring occasionally, until thickened, 7 to 8 minutes.


2.Drizzle the chicken with EVOO and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer 1 chicken piece with 2 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 minute to soften the mozzarella cheese.


3.Combine the arugula and basil. Pile one-quarter of the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.



I am sure that we will have them again in the future!

Enjoy!

It has begun

So I think Tuesday, I started my garden by buying and planting my seeds in one of those seed starter trays.



I definitely went over board buying seeds though. I bought a grand total of 18 different things. Holy crap is what I said too.



So here is the list:
Cauliflower
Broccoli
Basil
Roma Tomatoes
Cilantro
Sweet Yellow Onions
Watermelon
Pumpkin (Hayden's lil garden experiment)
Celery
Lettuce
Butternut Squash
Sugar Peas
Anaheim Chilies
Eggplant
Yellow Squash
Zucchini
Cucumber
Green Beans
Carrot

So that list is huge I know! I am just waiting for the seeds to sprout so I can go and get my straw bales. The seed trays are currently living on my dryer!



Then the next step will be to water and fertilize them for 14 days. I am so super excited!

Brad is starting to make fun of me wanting to go all natural but I say, Its cheaper and better for us. I have had Hayden off of food with excess sugar and high fructose corn syrup for 3 days now and he has already been sleeping later and listening better. We have also been going outside every few hours when I see his energy build up. I think it is helping his hyperactivity!

Oh and last night, I made Italian Lentil and Sausage Soup. I was super tasty. I didn't take pictures but here is the recipe from allrecipes.com.

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Ingredients

• 1/2 pound sweet Italian sausage
• 1 large onion, chopped
• 1 stalk celery, finely chopped
• 1 tablespoon chopped garlic
• 1 (16 ounce) package dry lentils, rinsed
• 1 cup shredded carrot
• 8 cups water
• 2 (14.5 ounce) cans chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 tablespoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 pound ditalini pasta (optional)

Directions

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.