Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

COOL WHIP COOKIES

COOL WHIP COOKIES

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.),


1 tub Cool Whip (8 oz), 1 egg.

Mix ingredients. Drop spoonfuls into powdered sugar to coat.


Bake at 350 for 12 mins cool before removing

Pesto Pasta Salad with Spinach, Green Beans and Tomatoes

This pasta salad is full of good greens ~ fresh basil, green beans and spinach, I added sundried tomatoes but sliced mini heirloom tomatoes would be great too. It is really scrumptious!!! It is adapted from Ina Garten's wonderful recipe: Pasta, Pesto, and Peas. This was one of my sides at a recent BBQ, I cooked sooo many different things and was so busy with preparations and serving that day that I did not get much good food pics ~ but the food and company was very well enjoyed :)

Serving of the Pesto Pasta Salad with the Table Caprese Salad

Recipe

1 1/2 cups Pasta - Fusilli or Bow Tie, I used these cool swirly pasta - Riccette found at an Italian specialty store

1/4 cup olive oil

1 1/2 cups pesto (recipe below) or used packaged pesto

1 10 oz package frozen chopped spinach, defrosted and squeezed dry

3 Tbsps freshly squeezed lemon juice

1 1/4 cups good mayonnaise

1/2 cup freshly grated parmesan

1 cup fresh green beens - steamed or boiled until just tender, chopped in 1/2" pieces

1 small jar of sundried tomatoes drained and chopped, or 1 pint mini heirloom tomatoes, sliced

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

Directions

Cook the pasta in a large pot of boiling water as directed on package, drain and toss into a bowl with the olive oil. Cool to room temp. In the bowl of a food processor fitted with a blade, puree the pesto, spinach and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pesto and then add the parmesan, beans, tomatoes, salt and pepper Mix well, season to taste, and serve at room temp, or make ahead and refrigerate.

Pesto

1/4 cup walnuts

1/4 cup pignoli nuts (pine nuts)

3 Tbsps chopped garlic - about 9 cloves

5 cups fresh basil leaves, packed

1 tsp kosher salt

1 tsp freshly gound black pepper

1 1/2 cups good olive oil

1 cup freshly grated parmesan

Place the walnuts, pignoli and garlic in the bowl of a food processor fitted with a blade. Process for 15 seconds. Add the basil, salt and pepper, with the processor running slowly pour in the olive oil through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan and puree for one more minute.

Marble Cheesecake

A very decadent, creamy and rich cheesecake ~ chocolate is added to part of the batter and "marbled" in with a knife or decorating spatula.  This was my first attempt and plan to try again adding the chocolate only on top to achieve a more chocolate marbling appearance. I hear it takes practice to get the marbling effect you want, so it may be the 2nd or 3rd try at this cheesecake when it comes "just right".   My cheesecake cracked during cooling, but I did forget the step to run the knife around the edges - so don't know if this would've helped ~ let me know how yours did and if you have any good tricks to prevent cracking :)  I like the addition of whipped cream  ~ it can hide cracks and adds another creamy texture.

Recipe:

Crust

5 oz Oreo cookies - just the cookie parts not the cream

2 1/2 Tbsps melted butter

Filling

32 oz cream cheese, softened to room temperature

1 3/4 cup sugar

2 1/2 Tbsps flour

1/4 tsp salt

1 large egg yolk

5 large eggs

1 1/2 tsps pure vanilla extract

2/3 cup sour cream, plus 1/4 cup

6 oz semisweet chocolate, melted according to package directions, then slightly cooled

Directions

Preheat oven to 425 degrees.  Process the oreo cookies in a food processor fitted with a blade until they are fine crumbs, add the melted butter and process until combined.  Spray a 9" spring form pan with baking spray.  Press cookie mixture into bottom of pan, wrap aluminum foil around the bottom of the pan so it comes at least 1" up the sides. and chill.  In a stand mixer fitted with a whisk attachment place the cream cheese and whip it until smoother.  Add the sugar and continue to whip until blended.  Add the flour and salt and blend.  Add the yolk and eggs 1 at a time beating after each addition and scraping the sides and bottom of the bowl with a rubber spatula.  Add the vanilla and 2/3 cup sour cream and blend together until smooth.  Ladle off 1 and 3/4 cup of the mixture into a medium bowl and set aside.  In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate, then whisk into the reserved 1 3/4 cups filling until smooth.  Pour about 1/3 of the vanilla batter into the bottom of the pan, then add the 2 fillings alternating them to fill the pan.  Using the flat surface of a knife or icing spatula swirl the 2 batters slightly to marbleize it.  Alternatively, you can add all of the vanilla filling into the pan first, then top with spoonfuls of the chocolate batter and marble it through the batter and over the top with knife or spatula to desired design. 

Bake at 425 degrees for 15 mins, then turn the oven down to 275 degrees and bake for 1 more hour. Then, turn the oven off and let the cake cool in the oven for 45 minutes.  The cake will still shimmy, but it will set up as it chills.  Run a knife along the edge of the pan to just loosen the cake a bit from the sides.  Cover and refrigerate overnight.  When ready to serve, loosen the edges with a knife some more and remove sides of spring form pan.  Cut and enjoy!  Top with whipped cream and chocolate shavings if desired.

Pumpkin Cheesecake with Gingersnap Crust

Recipe:
Crust
1 1/2 cups gingersnap cookie crumbs
5 Tbsps unsalted butter, melted
1 Tbsp sugar
Filling
3 8 oz packages cream cheese at room temp
1 cup sugar
1 cup canned pure pumpkin
3 large eggs
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Optional toppings ~ pecan halves, and/or fresh whipped cream with a dash of cinnamon added to it
For crust:  Preheat oven to 350 degrees.  Wrap outside of a 9" springform pan with aluminum foil.  Mix crumbs, butter and sugar in a bowl. Press mixture onto bottom and about an inch up sides of pan.  Bake crust until slightly darkened, about 5 mins.  Set aside.
For filling:  Blend cream cheese and sugar in a food processor fitted with a metal blade until smooth.  Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl.  Transfer filling to crust. Bake cheesecake until center is set and edges begin to crack, about 1 hour and 5 mins.  Cool in pan on rack.  Chill uncovered until cold, at least 6 hours or overnight.  Loosen pan sides with knife and remove sides.  Arrange pecan halves around edges or in concentric decorative circles throughout top of cake.  Add whipped cream too if desired. 

Holiday Drink

     Holiday Drink… Freeze coffee as ice cubes and toss in a cup of Baileys and Vanilla Vodka     

S’MORES CHEESECAKE

INGREDIENTS

Crust
• 2 1/2 cups graham crackers crumbs
• 1/2 cup granulated sugar
• 3/4 cups butter, melted
• 2 cups mini marshmallows
• ½ cups warmed hot fudge ice cream topping
Cheesecake
• 16 oz. cream cheese (2 8 oz. blocks), room temperature
• 1 can (14 oz.) sweetened condensed milk
• 2 teaspoons vanilla
• 3 eggs, room temperature
• 1 cup mini chocolate chips
• 2 1/2 cups mini marshmallows, divided
Topping
• 1-2 Hershey bars, broken into pieces
• 1/4 cup graham cracker crumbs
• 1/4 cup warmed hot fudge ice cream topping

INSTRUCTIONS

For the crust
1. Preheat oven to 325°
2. In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan.
3. Sprinkle 2 cups of mini marshmallows evenly over crust and then drizzle warmed hot fudge sauce over marshmallows. Set aside while you prepare the cheesecake filling.
For the cheesecake
4. In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla. Be careful not to overmix.
5. Fold in chocolate chips and mini marshmallows. Pour over crust.
6. Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1 1/2 cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.
7. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.
8. When ready to serve, garnish by sprinkling extra graham crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over.
9. Keep leftovers tightly wrapped in the refrigerator.

Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe! 



Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Cannoli Cheesecake

Cannoli Cheesecake

Ingredients

• 7 oz pkg cannoli shells
• 3 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 4 cups whole milk ricotta cheese
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange zest
• 5 large eggs
• 1/3 cup mini chocolate chips
• Confectionery sugar for sprinkling
• 
  
• Directions
• Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment. Crush canolli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.

Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar.  Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

CROCK POT BUFFALO CHICKEN SLIDERS

Ingredients:

Boneless Skinless Chicken Breast

1 Bottle Louisiana Wing Sauce

1 Bottle Hot Sauce

1 Packet Dry Ranch Mix

1 Package of Slider Buns

2Tbsp Butter

2Tbsp Minced Garlic

Directions:

Turn your crock pot on low and add your butter and garlic. While the crock pot is heating up, cut your chicken breast into pieces according to the size of your buns.

(Ours were on the larger size, so cutting one breast in half worked out perfect for

our sliders.) Sprinkle with any seasoning -- I used garlic and onion powder, along

with a small amount of garlic salt and pepper.

Add the entire bottle of Louisiana Wing Sauce, and half the bottle of hot sauce into the crock pot, along with the ranch packet and mix well. Add the chicken, and cook on low for two hours, stirring occasionally.

Generally the chicken is perfect just at two hours, remove from crock pot and serve when ready.

**We have also recently started shredding the chicken once it is done, and drizzling the buffalo sauce mixture directly from the crock pot onto the sandwich with a little

bit of ranch dressing .... to die for!