Raspberry Cheesecake Bites

LOVE cheesecake... I found this recipe on the Betty Crocker web site (click here) and had to give it a try. They used Blackberries but I had just bought fresh raspberries so that is what I made mine with. I forgot to take a picture of mine after I topped each bite with the raspberries, only remembered that I hadn't after they were all gone. They do look prettier with a cute little raspberry on the top. These were delicious!

Raspberry Cheesecake Bites
15 Graham cracker squares (not the whole rectangle, just squares)
1/2 cup slivered almonds (optional) if you don't want to use the almonds add more crackers (I used 20)
1-1/4 cups sugar
1/3 cup butter, melted
3- 8oz. packages cream cheese, softened
2 Tablespoons all purpose flour
1 teaspoon vanilla
1/3 cup seedless Raspberry jam
36 fresh Raspberries

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, leaving it overhanging at 2 opposites sides of the pan (you can lift it out of the pan after it's cooled for cutting, it's easier).
In a Food processor, add your crackers, almonds (if using) and 1/4 cup of the sugar. Process until finely ground. Add melted butter and process until mixture looks like wet sand. Press in the bottom of prepared pan. Bake for 10 minutes or until golden brown. Let cool while you make the filling.

In a large bowl, beat cream cheese, remaining 1 cup of sugar, the flour, and vanilla with an electric mixer on medium speed until smooth.
Next, beat in the eggs, one at a time, beating on low speed after each one until just blended.
Pour filling over crust.
Now spoon small dollops of the jam all over the cheese mixture; swirl with a knife so it's marbled.
Bake for 35-40 minutes or until set. Cool in pan on cooling rack for 1 hour. Cover; then refrigerate for 2 hours.
Use the parchment paper to lift out of the pan. Cut 6 rows by 6 rows. Top each bite with 1 fresh raspberry.
Store covered in the refrigerator.
Enjoy!!

Hawaiian Pork

Goodness! time flies when you're having fun.... and summer is a fun time. I have been eating alot of BBQ, pulled pork and ribs, and all that this summer. The other day I looked in my freezer and all I had was pork!!! Goodness when will chicken go on sale? So I decided to do something different. I had country style pork ribs in my freezer and rather than drown then in BBQ sauce I decided to make a stir fry. I just threw this and that together and this is what I came up with... it was really good for a change and a good way to use up some of my sugar snap peas from my garden and onions. I got the sauce recipe out of my stir fry cookbook, but I substituted lemon juice for the pineapple juice because I simply couldn't bear to open a can of pineapple for 1/4 cup of juice... unless you are going to put the pineapple in the stir fry... which is good too, but I just wanted vegetables. The lemon juice brighten the sauce and cut some of the sweetness I think. Enjoy!

Hawaiian Pork
2 small pkges. country style pork ribs (I had about 10 pieces)
1/4 cup hoisin sauce (found in the oriental food section of most grocery stores)
1 heaping teaspoon minced garlic
Salt and Pepper, just a few dashes of each

Toss together the pork, hoisin sauce, garlic, salt and pepper in your crock pot  Cover and turn on high and let cook for 2-3 hours (I let mine cook while I was a church) This will be fork tender (mine fell apart). Remove from heat and let cool slightly, then chop or slice into bite size pieces.

( Now is a good time to start cooking your rice according to package directions.)
Now chop your veggies:
1/2 red bell pepper, diced into bite size pieces
1/2 yellow bell pepper, diced into bite size pieces
1 medium sweet onion, diced into bite size pieces (I use Walla Walla thanks to my Mother -in-law :)
2 cups or so sugar snap peas, ends removed
1 small can sliced water chestnuts, drained
Olive oil for stir-frying
 Hot cooked rice for serving

Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil, when oil is hot, toss in the peppers and onion; cook  over medium high heat for 2 or 3 minutes, stirring occasionally, until crunchy tender. Then toss in the peas and water chestnuts and cook again over medium high heat for another 2 minutes, stirring occasionally, until peas are just slightly tender and water chestnuts are hot.
Now toss in your cooked pork and the  sweet and sour sauce (see recipe below) and simmer until meat is warm and sauce has thickened.
Serve over hot cooked rice and Enjoy!! YUM!

**Next time I make this I will try with pineapple juice and pineapple chunks just to see if that's as good as it sounds. Feel free to substitute any vegetable that you like, it's always fun to experiment with stir fry recipes.

Sweet and Sour Sauce
In a small bowl stir together
1/2 cup apple cider vinegar
1/2 cup firmly packed brown sugar,
1/2 cup catsup
1/4 cup cornstarch
1/4 cup lemon juice (or pineapple juice)
2 Tablespoons soy sauce
Set aside and add when you add the meat to the stir fry.

Soft Baked Peanut Butter Toffee Cookies

No, I didn't fall off the edge of the earth.... Summer is just a busy time of the year don't you think? I got to go to Girl's Camp this year, and then I got to throw a bridal shower for my niece with my lovely daughter. I did get time to bake some cookies though. I found this recipe here and had to give it a try. The only thing I did different was add a cup of Peanut Butter chips to the dough along with the toffee chips!... love those. Oh, and I used creamy peanut butter as that is what I like best, but feel free to use chunky if that's what you have. These were heaven in a cookie if you ask me. I LOVE peanut butter. Use the Heath Toffee chips so they have a little chocolate with them. I took my leftover cookies to Girl's camp and they didn't last long. Be sure to eat warm from the oven with a big glass of milk. Yummo!!!

Soft Baked Peanut Butter Toffee Cookies

INGREDIENTS:

• 1/2 cup softened butter
• 1/2 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 1/2 cups all purpose  flour
• 3/4 cup toffee bits 
• 1 cup peanut butter chips

DIRECTIONS:

Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.

Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Whisk the flour and baking soda together in  a separate bowl, then mix into the butter mixture until just combined. Stir in toffee bits and peanut butter chips by hand. Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.

Makes about 2 dozen cookies

*I used a 1 1/2 tablespoon size cookie scoop.

Happy 4th of July!

Happy Fourth of July everyone! What are you making for your 4th of July BBQ this year? Usually I do ribs and salads... or Pulled Pork Sandwiches and Smokey Mac and Cheese..... I usually have a LOT of family in my back yard and it's been fun. After we eat, we usually play games, have face painting for the kids, visit and have a great family party. We even light our own fireworks..... but my family has grown. I am 7 of nine children and each of my brothers and sisters are getting lots of grandchildren and their families have grown.
So this year we all decided to do our own 4th of July Barbecues
I am having my wonderful mother-in-law and my parents will be here, and both of my kids will be home. Andrew is even bringing 5 of his roomies home. I may have a brother and sister come that don't have any kids coming home so my party will be a little smaller but fun.
I'm going to switch things up a knotch and have a taco bar this year..... with pulled Pork and pineapple salsa tacos and Pico de Gallo and Guacamole. I might make some Cilantro Coleslaw, Re fried Beans and Mexican Rice... and maybe have sliced watermelon and other fruits and a veggie plate. For dessert nothing is more American than root beer floats and I think I'll make Apple Crisp with ice cream and Carmel drizzled over the top... How does that sound?? I think YUMMO!
Whatever you cook, have a fun day and enjoy your family and be safe.
HAPPY 4TH OF JULY!

Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette

Just got back from spending the weekend with my daughter in Salt Lake city. While there we HAD to eat at Cheesecake factory and one of my fav things is to get the Santa Fe Salad... Love the Cilantro-Lime peanut dressing. I have tried to make it before and came close but when I ran across this clone of it  I just had to give it a try....and it was delicious. You can find the original recipe here but I did tweaked it a bit to my taste which is the way I'm posting it. You can marinate and grill your chicken or use up leftover chicken. I hope you enjoy as much as I did! YUMMO!

Santa Fe Salad with Cilantro-Lime-Peanut
Vinaigrette
Ingredients
4 grilled chicken breasts, Sliced into thin strips
1 head romaine or leaf lettuce ( or packaged salad Spring mix)
1 large tomato, diced
1 (15 oz.) can black beans, rinsed
1 (16 oz.) can whole kernel corn, drained
1 cup fresh cilantro, stems cut off
1 1/2 cups grated Monterrey Jack cheese
1 avocado, diced
2 cups toasted corn tortilla strips **see tip at the bottom

Cilantro-lime-peanut vinaigrette
1 tsp. sesame oil
1/4 cup fresh cilantro (I used 1/2 of a bunch)
1/4 cup peanut butter
3 cloves garlic, peeled and smashed (or 1 scant Tablespoon of the minced or garlic in a tube)
1 Tbsp. Honey
1 Tbsp. white wine vinegar
1 Tbsp. lime juice
1 tsp. lime zest (approx. zest of one lime)
1/4 teaspoon ground chipotle pepper
1/4 cup Parmesan Cheese
1/2 cup olive oil
Dash of salt and pepper
1 Tablespoon of water or so (If necessary)

Method
To make vinaigrette, mix the first 10 ingredients in a food processor. Then slowly add olive oil to
mixture, and blend until smooth. Add freshly ground black pepper and salt to taste. Add water if your dressing is thicker than you like and blend again for a 2nd or two.
****You can add more or less peanut butter, lime juice or honey to adjust to your taste. Just experiment a bit.
To prepare salad,  slice cooked chicken into thin strips.
Wash and dry the lettuce, then cut into bite-sized pieces. Mix in cilantro then dress with desired amount of vinaigrette. Toss so your lettuce is evenly coated.
Divide the mixture between the four plates, and top each salad with chicken, then cheese,  corn, black beans, tomatoes, avocado and then tortilla strips. Finish with freshly-ground black pepper.
Enjoy!!
Inspired by The Cheesecake Factory--this is what the dressing looks like. I store my leftover in this handy dressing bottle...it has a plunger in it so I can re-mix when eating it again.

**Tip: Ok, I may be overly enthusiastic about these little tortilla strips -- love them!! In case you've never
purchased them, they are usually available at the grocery store, often found in the salad dressing aisle. (I
found these at Kesler's market ) If you feel like going the extra mile, though, they're simple to make homemade. Just cut up your favorite flour or corn tortillas into 3 even columns, and then cut them again horizontally into matchsticks. Add salt or other seasonings if you'd like. Then pop them in the oven (or toaster oven - yay!)

Chicken Fajitas

Sorry I haven't posted anything in a while...I seem to have run out of recipes.... and I've been trying to not eat flour and sugar too much lately. But I ran across this recipe for Fajitas in my new Cooks Country Illustrated recipe book and tweaked it just a bit of coarse. Instead of using Flour tortilla's we put ours on Corn tortillas so it was more like a Fajita taco. I've posted a recipe for the creamy poblano peppers before but it had corn in it .. this one did not, and I used skim milk and light cream cheese instead of heavy cream to lighten it up a bit. I also used my spicy dilly beans as a garnish... gave it some crunch!  Enjoy! Also the next morning I made omelets with the leftover chicken and poblanos... delicious!!!

Chicken Fajitas

Adapted From America's Test Kitchen episode: Chicken Classics, Improved.

Serves 4

INGREDIENTS:

CHICKEN:

¼ cup vegetable oil

2 tablespoons lime juice

4 garlic cloves, peeled and smashed

1 1/2teaspoons smoked paprika

1 teaspoon sugar

1 teaspoon salt

½ teaspoon ground cumin

½ teaspoon pepper

¼ teaspoon cayenne pepper

1 ½ pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

RAJAS CON CREMA:

1 pound (3 to 4) poblano chiles, stemmed, halved, and seeded

1 tablespoon vegetable oil

1 onion, halved and sliced 1/4 inch thick

2 garlic cloves, minced

¼ teaspoon dried thyme

¼ teaspoon dried oregano

4 oz. low fat cream cheese

¼ cup milk ( I used skim milk)

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon pepper

8 – 12 (6-inch) flour tortillas, warmed (I used corn tortillas)

¼ cup minced fresh cilantro

Grated cheese for garnishing

Spice Dilly beans and carrots (if desired)

Lime wedges

INSTRUCTIONS

1. FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.

2. FOR THE RAJAS CON CREMA: Mean­while, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into 1/4-inch-thick strips. Adjust oven racks to middle and lowest positions and heat oven to 200 degrees.

OR you can heat your outdoor grill on hi and place the peppers on the grill. Close lid and time for about 3 to 4 minutes till the skin starts to blister, turn and time again for 3 to 4 minutes. Continue turning and cooking until the outside is mostly all blistered and charred in spots. Then remove from grill to a large bowl and cover with saran wrap and let steam and cool for 10 to 15 minutes. Peel the skin from the peppers and discard. Slice into 1/4-inch thick strips. 

3. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds. Add cream cheese and milk; cook, stirring frequently, until smooth and creamy, 1 to 2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Cover and set aside while you cook the chicken.

4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in another 12-inch skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.

OR you can grill your chicken on your outside grill on medium high heat. Depending on the thickness of the chicken I cook 5 to 7 minutes per side (mine is usually pretty thin so I go for the 5 minutes per side) Cook until juices run clear and chicken is no longer pink in the middle, or is about 160 degrees on a meat thermometer.

5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and Spicy Dilly beans and carrots or grated cheese. Serve with lime wedges.

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Chicken Lasagna Roll Ups with Spinach and Artichokes

I love Lasagna... and when I ran across this recipe here I had to give it a try. I tweaked it a bit to suit my taste and craving I was having at the moment by adding chicken and using Alfredo sauce on the bottom instead of all Marinara sauce. YUM! The only thing was I had to use a bigger pan than a 9x13, or you could use 2 baking pans... just divide the sauce up between the two. I served mine with a green salad and crispy french bread...Enjoy!

Chicken Lasagna Roll Ups with Spinach and Artichokes

• Ingredients:
• 12 lasagna noodles
• 1 teaspoon salt
• 2 cups low fat ricotta cheese, 
• 1 large egg
• 2 cloves garlic, minced
• 10-ounces frozen spinach, thawed, drained, and squeeze to remove water
• 1 cup chopped canned or jarred artichoke hearts
• 1 heaping cup chopped, cooked chicken
• 1/4 cup Parmesan cheese
• 1/4 teaspoon dried basil
• 1/8 teaspoon crushed red pepper flakes
• Pinch of nutmeg
• Salt and freshly ground black pepper, to taste
• 2 cups shredded mozzarella cheese
• 2 cups of your favorite Marinara sauce ( or use mine here) 
• 2 cups of your favorite Alfredo Sauce (or use mine here)

1. Directions:
2. 1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions (about 12 minutes). Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
3. 2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, cooked chicken, Parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
4. 3. Spray a 9x13 baking dish with cooking spray. Pour the Alfredo sauce on  the bottom  of the baking dish and spread to cover the bottom. Set aside.
5. 4. Dived the Ricotta mixture evenly among the noodles by taking about 1/4 cup and spreading it  onto each lasagna noodle if there is some leftover add to each each noodle until it's gone. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan on top of the Alfredo sauce. Top the lasagna rolls with the  marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
6. 5. Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
7. Note: To prepare the lasagna rolls in advance, roll them up, add the sauce and cheese and cover with foil and place in the fridge until ready to bake. I've made them a day before baking and they were still great. To freeze, bake and let cool to room temperature. Place in a freezer container and freeze. Reheat in the microwave. You can place a whole pan in the freezer and heat back up in the oven, but I like to freeze the rolls in individual servings for easy lunches and dinners.