These were a hit. Mini Cheesecakes!
http://allrecipes.com/Recipe/Mini-Cheesecakes-2/Detail.aspx?strb=1
INGREDIENTS
12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice, fresh is best
2/3 cup white sugar
1 (21 ounce) can cherry or blueberry pie filling or mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture.
Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling.
Sunday, April 27, 2008
Thursday, April 24, 2008
Black beans and rice request
Can anyone remind me how we make black beans and rice...the kind with barbeque sauce?
Monday, April 21, 2008
Black Bean Tamale Pie
Mer, sorry it took so long for me to post this....
Ingredients:
1/2 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 package (8-1/2 ounces) corn bread/muffin mix
1/4 cup milk
1 egg
2 cups (8 ounces) shredded cheddar cheese, divided
Directions: In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. In a bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired. Yield: 6-8 servings.
Ingredients:
1/2 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 package (8-1/2 ounces) corn bread/muffin mix
1/4 cup milk
1 egg
2 cups (8 ounces) shredded cheddar cheese, divided
Directions: In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. In a bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired. Yield: 6-8 servings.
Friday, April 18, 2008
Corn Waffles and Strawberry Butter
I think I'm going to make this for dinner tonight. Yum.
Waffles
1 cup flour
1/2 cup yellow corn meal
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons melted unsalted butter
1/2 cup water
1 cup fresh corn, removed from cob just before adding (I've used canned and frozen)
1 teaspoon real vanilla extract
In a large bowl, mix together the flour, corn meal, sugar, baking powder, and salt. In a separate large bowl, whip together the egg, 2 tablespoons melted butter, water, corn, and vanilla. Add the egg mixture to flour mixture and mix until just combined. Heat and oil waffle iron, and cook waffle according to manufacturer’s specifications.
Strawberry Butter
1 10-ounce package frozen sweetened strawberries, thawed
1 cup (2 sticks) unsweetened butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel
Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)
Waffles
1 cup flour
1/2 cup yellow corn meal
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons melted unsalted butter
1/2 cup water
1 cup fresh corn, removed from cob just before adding (I've used canned and frozen)
1 teaspoon real vanilla extract
In a large bowl, mix together the flour, corn meal, sugar, baking powder, and salt. In a separate large bowl, whip together the egg, 2 tablespoons melted butter, water, corn, and vanilla. Add the egg mixture to flour mixture and mix until just combined. Heat and oil waffle iron, and cook waffle according to manufacturer’s specifications.
Strawberry Butter
1 10-ounce package frozen sweetened strawberries, thawed
1 cup (2 sticks) unsweetened butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel
Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)
Wednesday, April 16, 2008
Pasta
We need some pasta recipes on here. Do you guys have any favorites? I always make a shrimp, sun dried tomato, white sauce dish...Peter loves it, but I'm sick of it (and I don't love shrimp...). Any good recipes?
Monday, April 14, 2008
Sunday, April 13, 2008
Strawberry Oatmeal Muffins
3/4 cup sugar
1/3 cup butter (they say margarine)
2 eggs
1/4 cup skim milk
1/2 cup applesauce
1 Tbsp lemon juice
1 tsp. grated lemon peel
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup quick cooking oats
1 cup strawberries
Preheat oven 375 degrees. Cream sugar and butter. Mix in eggs, milk, applesauce, lemon juice, and lemon peel. In another bowl, combine flour, baking powder and salt, then mix in the oats. Slowly add the dry ingredients mixing well by hand. Coarsely chop the strawberries and add them to the mixture. Bake 20 minutes or until knife comes out clean.
(Add other fruit if desired.)
Each muffin is 141 calories and 4 grams of fat.
1/3 cup butter (they say margarine)
2 eggs
1/4 cup skim milk
1/2 cup applesauce
1 Tbsp lemon juice
1 tsp. grated lemon peel
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup quick cooking oats
1 cup strawberries
Preheat oven 375 degrees. Cream sugar and butter. Mix in eggs, milk, applesauce, lemon juice, and lemon peel. In another bowl, combine flour, baking powder and salt, then mix in the oats. Slowly add the dry ingredients mixing well by hand. Coarsely chop the strawberries and add them to the mixture. Bake 20 minutes or until knife comes out clean.
(Add other fruit if desired.)
Each muffin is 141 calories and 4 grams of fat.
Tuesday, April 8, 2008
Casserole that takes NO time?
My week is super crazy. I'm working with new crazy families and getting little to no sleep, working some during the day, trying to go to a women's conference this weekend, and working 8pm-5am on Saturday night. The meal is for Bill Wright and his wife, Joanna. (They are joining my church!) Any ideas?
Saturday, April 5, 2008
Vegetarian?
And any vegetarian meal ideas? There's an 80 year old man at church that we like to invite over, but he's vegetarian and all I ever cook is meat for Peter. ;-)
Friday, April 4, 2008
Thursday, April 3, 2008
Oven Pancakes
It looks fun to make. Mom, I'll make this either on Friday or Saturday morning.
Ingredients:
1 1/2 cups flour
1 1/2 cups milk
4 eggs
2 tsp sugar
4 Tbsp melted butter/margarine
Directions:
Pre-heat oven to 400 degrees
Grease 9x13 baking dish/pan well
Beat eggs until fluffy. Add remaining ingredients & beat well
Pour into baking dish
Bake for 30 min., but check at 25 min.
Two Ways to Serve:
1. syrup & butter
2. butter, powdered sugar, lemon juice (lightly dripped over your piece). Weird, but it tastes GOOD!!!! I dare you to try it :-)
History of the recipe:
From a connection at church who got it from a missionary to the Solomon Islands. It could also be known as "Finnish Panna'ka'qua"
Wednesday, April 2, 2008
Chicken Enchiladas
I think this is Aaron's favorite. They are really good! It's a little more work and a little more mess than I normally do, but it's worth it.
1 pound boneless skinless chicken breast
1/2 cup water
5 t minced garlic, divided
1 cup finely chopped onion
4 t oil
2 cans (4 oz each) chopped green chilies
4 t chili powder
1 1/4 t salt
1 t cumin
1 t oregano
1/8 t pepper
1/2 cup flour
1 1/2 cups chicken broth
1 cup milk
2 cups mexican (I use cheddar) cheese
12 totillas (I think I only end up using around 8)
1 cup thinly sliced green onions, divided
In a saucepan, bring the chicken, water and 2 teaspoons of garlic to boil. Reduce heat; cover and simmer for 15-20 min or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
Saute onion in oil until tender. Add remaining garlic and saute for 1 min. Add chilies and seasoning; saute 1 min. Stir in flour until blended. Gradually stir in 1 1/2 cup chicken broth and milk. Bring to a boil over medium heat; cook and stir 2 min or until thinkened. Remove from heat. Add 1 cup cheese; stir until melted. Combine 1 cup cheese sauce and chicken; set aside.
Heat broth from cooked chicken. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup of chicken mixture down center of each tortilla; sprinkle with 1 T green onion. Roll up and place seam side down in a 9x13 pan coated with cooking spray. Pour remaining sauce evenly over torillas.
Cover and bake at 400 for 20-25 min or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 min. Garnish with remaining green onions.
1 pound boneless skinless chicken breast
1/2 cup water
5 t minced garlic, divided
1 cup finely chopped onion
4 t oil
2 cans (4 oz each) chopped green chilies
4 t chili powder
1 1/4 t salt
1 t cumin
1 t oregano
1/8 t pepper
1/2 cup flour
1 1/2 cups chicken broth
1 cup milk
2 cups mexican (I use cheddar) cheese
12 totillas (I think I only end up using around 8)
1 cup thinly sliced green onions, divided
In a saucepan, bring the chicken, water and 2 teaspoons of garlic to boil. Reduce heat; cover and simmer for 15-20 min or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
Saute onion in oil until tender. Add remaining garlic and saute for 1 min. Add chilies and seasoning; saute 1 min. Stir in flour until blended. Gradually stir in 1 1/2 cup chicken broth and milk. Bring to a boil over medium heat; cook and stir 2 min or until thinkened. Remove from heat. Add 1 cup cheese; stir until melted. Combine 1 cup cheese sauce and chicken; set aside.
Heat broth from cooked chicken. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup of chicken mixture down center of each tortilla; sprinkle with 1 T green onion. Roll up and place seam side down in a 9x13 pan coated with cooking spray. Pour remaining sauce evenly over torillas.
Cover and bake at 400 for 20-25 min or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 min. Garnish with remaining green onions.
Tuesday, April 1, 2008
Banana Chocolate Chip Muffins
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon Salt
1 egg
1/2 cup Miracle Whip or mayo
3 ripe bananas (the riper the better!)
1 cup chocolate chips
1. In large bowl, combine dry flour, sugar, baking soda, and salt.
2. In medium sized bowl, beat egg. Add bananas and mash thoroughly, using a potato masher.Stir in Miracle Whip. Add to dry ingredients and stir just until moistened. Add chocolate chips.
3. Fill paper lined muffin tins 3/4 full; Bake at 375 degrees for 20-25 min or until muffin tests are done with toothpick. Allow muffins to cool 5 min in the pan, and then remove to wire racks to finish cooling. Store loosely covered to prevent stickyness. Makes 12 muffins.
1 cup sugar
1 teaspoon baking soda
1 teaspoon Salt
1 egg
1/2 cup Miracle Whip or mayo
3 ripe bananas (the riper the better!)
1 cup chocolate chips
1. In large bowl, combine dry flour, sugar, baking soda, and salt.
2. In medium sized bowl, beat egg. Add bananas and mash thoroughly, using a potato masher.Stir in Miracle Whip. Add to dry ingredients and stir just until moistened. Add chocolate chips.
3. Fill paper lined muffin tins 3/4 full; Bake at 375 degrees for 20-25 min or until muffin tests are done with toothpick. Allow muffins to cool 5 min in the pan, and then remove to wire racks to finish cooling. Store loosely covered to prevent stickyness. Makes 12 muffins.
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