Almost-Famous Cheesecake Pancakes

Adapted from Food Network

Absolutely delicious!

Ingredients:  

1 1/4 cups flour

1 1/4 cups buttermilk

1 large egg

1/4 cup vegetable oil

1/4 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

2 cups chopped frozen cheesecake

cooking spray

butter, whipped cream, strawberry syrup, for topping`

Directions:

Pulse the flour, buttermilk, egg, vegetable oil, sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole. Coat a griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with strawberry syrup.

Asian Lettuce Wraps

Adapted from Allrecipes

We love lettuce wraps. This is a delicious and easy recipe. 

Ingredients:

Lettuce leaves, preferably Boston Bibb or butter

1 pound lean ground beef

1 Tbsp. cooking oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 Tbsp. soy sauce

1/4 cup hoisin sauce

ground ginger to taste

1 Tbsp. rice wine vinegar

1 (8 oz.) can water chestnuts, drained and finely chopped, 

1 bunch green onions, chopped

2 tsp. sesame oil

Rinse whole lettuce leaves and pat dry. Set aside. In a medium skillet over high heat, brown the ground beef in 1 Tbsp. of oil, stirring often and reducing the heat to medium, if necessary. Drain and set aside to cool. Cook the onions int he same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, and vinegar to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to turn translucent, about 2 minutes. Place one to two spoonfuls in a lettuce leaf and enjoy.

Strawberry Pretzel Salad

Adapted from Allrecipes

I got a great deal on strawberries and was looking for yummy ways to use them! This is a great recipe! I love the combination of sweet and salty.

1 1/2 cups crushed pretzels

4 1/2 tablespoons white sugar

3/4 cup butter, melted

1 cup white sugar

2 (8 oz.) packages cream cheese

1 (8 oz.) container Cool Whip, thawed

1 (6 oz.) package strawberry gelatin

2 cups boiling water

2 cups frozen strawberries, sliced

Directions:

Preheat oven to 350 degrees. Mix pretzels, 4 1/2 tablespoons sugar and melted butter. Press firmly into bottom of a 9X13 pan. Bake for 10 minutes. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerated until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour. 

Chicken Pillows

This is a creamy, flaky, delectable dinner entree. I usually make extra to have as leftovers since they are easy for my hubby to take to work. Yum.

Ingredients:  

1-2 packages crescent rolls

red pepper, chopped (I usually cook it for the last few minutes with the chicken to soften)

1 large chicken breast, cooked and chopped

4 oz. cream cheese, or to taste

garlic powder, to taste

Parmesan cheese

Combine chicken, red pepper (or any other vegetable you like), cream cheese, and garlic powder. Mix well. Lay a crescent roll triangle flat. Spoon some chicken mixture on the crescent roll triangle. Lay another triangle on top and seal the edges of the two crescent roll triangles with fingers. Repeat until you have used all the chicken mixture. Roll pillows in Parmesan cheese. Place on a cookie sheet and bake at 375 degrees until golden brown. 

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Adapted from Birdonacake.blogspot.com

These cupcakes were moist, flavorful, SO easy, and delicious! Definitely something I will make again...and again...and again and again....:)

Strawberry Cupcakes:

Ingredients: 

1 box white cake mix

1 (3 oz.) box of strawberry instant gelatin

1/2 cup fresh strawberries, pureed

1/2 cup water

1/2 cup oil

4 eggs

Preheat oven to 325 degrees. Line cupcake tins with paper cups. In a large bowl, combine cake ingredients. Beat until blended. Pour into lined cupcake tins. Bake until toothpick inserted in the center comes out clean. Allow to cool before frosting. 

Strawberry Cream Cheese Frosting:

Ingredients:  

8 oz. cream cheese, softened

1/4 cup butter, softened

just under 1/2 cup fresh pureed strawberries

1 tsp. vanilla

6 cups powdered sugar

In a large bowl, beat cream cheese and butter until creamy. Beat in strawberries and vanilla. Gradually add sugar, beating until smooth. Use to frost cooled cupcakes.  

Source: http://birdonacake.blogspot.com/2012/02/strawberry-cake-valentine.html

Peanut Butter Chocolate Cupcakes

Adapted from Birdonacake.blogspot.com

I was given an assignment to bring cupcakes to an event. One problem there:  I could probably count on one hand the amount of times I have made cupcakes. I'm just really not much of a cake person. Therefore, I had a bit of searching to do before the event. I stumbled upon this great blog with yummy cake recipes and decided to use them to make cupcakes. They were a huge crowd-pleaser! And after trying them myself, I think I might be a cake fan after all :)

Chocolate Cupcakes:

Ingredients:

1 cup boiling water

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup buttermilk (OR 1 cup milk mixed with 1 Tbsp. vinegar)

1/2 cup oil

1 tsp. vanilla

Heat oven to 350 degrees and line cupcake tin with paper cups. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients. 

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil, and vanilla. Beat with mixer until combined. 

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into cupcake tins. Bake until toothpick inserted in the center comes out clean. 

Allow to cool before frosting cupcakes. Frost as desired. Top with crumbled Reese's Peanut Butter cups. 

Peanut Butter Buttercream Frosting:

Ingredients:  

1 cup salted butter, softened

2 cups creamy peanut butter

4 cups powdered sugar

approximately 1/3 cup milk

In a medium bowl, beat the butter and peanut butter with an electric mixer. Gradually add the sugar. When it starts to get thick, add a little milk at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of the peanut butter). Beat for 3 minutes or until fluffy. 

Source: http://birdonacake.blogspot.com/2012/01/reeses-chocolate-peanut-butter-cake.html

   

Garlic Chicken with Orzo Noodles

Adapted from Allrecipes

I had never tried orzo noodles before and really enjoyed them in this dish. I cooked my orzo noodles in chicken broth which gave them extra flavor. The crushed red pepper gives this dish a little kick-add more or less depending on what you like! The chicken I used had been marinated in a lemon herb seasoning as well-it was delicious!

Ingredients:  

1 cup uncooked orzo pasta

chicken bouillon or chicken broth

2 Tablespoons olive oil

2 cloves garlic

1/4 teaspoon crushed red pepper

2 boneless, skinless chicken breasts cut into bite-size pieces (marinated in lemon herb seasoning or something similar to it)

1 Tablespoon chopped fresh parsley

2 cups fresh spinach leaves

grated Parmesan cheese for topping

Directions:

Bring a large pot of water seasoned with chicken bouillon to boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.