sopapilla cheesecake bars

adapted from pillsbury....

Ingredients

• 2 cans Crescent Rolls
• 2 (8 oz) packages cream cheese (room temp)
• 1 cup sugar
• 1 tsp vanilla
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1 tbsp cinnamon
• 
  

How to Make

1. Preheat oven to 350
2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.
4. Spread this over top of the crescent roll.
5. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
6. Pour your melted butter on top of the crescent roll.
7. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
8. Bake for 30 minutes until top is golden brown.
9. Let cool for approximately 20 minutes and then put in refrigerator to completelychill before cutting into squares. 

Nutella cookies

Ingredients:

1 cup Nutella, 

1 whole egg, 

1 cup flour

 

Directions;

mix together.. roll into balls, drop onto cookie sheet and bake for 6-8 min @ 350 degrees..

 

 

strawberry kabobs

this recipe originally came from:
http://soffiawardy.com/blog/eat/strawberry-kabobs/

Ingredients

• 2 pints of ripe sweet strawberries
• 1 small loaf or bundt of angel food cake
• 1 cup dark chocolate chips
• 1 cup white chocolate chips
• 6-8 bamboo skewers
• 2 sandwich bags

Instructions

1. Wash strawberries, remove tops and allow to dry.
2. Cut angel food cake into 1 inch square pieces.
3. In a double boiler or microwave, melt white and dark chocolate chips separately until smooth and creamy. If using microwave melt at 30 sec intervals.
4. Skewer strawberries and angel food cake alternating each until all skewers are done.
5. Place melted chocolates in separate sandwich bags, twist shut, cut a small tip from one corner of each bag to create a piping bags.
6. Drizzle dark chocolate over each skewer and repeat with white chocolate.
7. Allow to set in the fridge for 30 mins, serve. 

key lime balls

Ingredients: 1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large lime
1 1/2 blocks cream cheese (12 ounces) at room temperature
1 package white chocolate candy coating
colored sprinkles or coarse sugar, for garnish

Directions:
Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely.

When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

stuffed grilled peppers

Peppers, any color
brown rice
garlic
onion
grated romano or parmesan cheese
basil
grape or roma tomatoes
fresh or shredded mozzarella

Grill pepper halves, then stuffed them with cooked brown rice that is sauteed wth garlic & onion, basil and tomatoes... mix in romano cheese
 Fill your peppers full with the rice mixture then top it off with fresh or shredded mozzarella and  warm in the oven until the cheese melts.

penne w roasted asparagus and balsamic butter

Ingredients:

1. 1 pound asparagus
2. 1 tablespoon olive oil
3. 2 teaspoons salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1/2 cup plus 2 tablespoons balsamic vinegar
6. 1/2 teaspoon brown sugar
7. 1 pound penne
8. 1/4 pound butter, cut into pieces  
9. Directions:
   
   
   
   1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
   2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
   3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.  

sex in a pan

original recipe found here:

 http://www.jocooks.com/bakery/cakes/sex-in-a-pan/

Ingredients:

Crust:
• 1 cup pecans, chopped
• 3 tbsp white sugar
• 1/2 cup butter
• 1 cup flour
•  
Cream cheese layer:
• 1 8 oz package cream cheese
• 1 cup powdered sugar (use 1/2 cup for less sweetness)
• 1 cup whipped cream or cool whip
Vanilla pudding
• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)
Chocolate Pudding
• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)
 
Last layer:
• 2 cups whipped cream or cool whip
• shaved chocolate

Instructions:

1. Preheat oven to 350 F degrees.
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
9. Refrigerate for a couple hours so that it sets.

Baked Sweet and Sour Chicken

This recipe came fro sixsisterstuff and can be found here:
 http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html

It is SO delicious i had to share!!!

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

 

bang bang shrimp

Ingredients:
1 lb. medium shrimp, peeled and deveined

 

For the sauce:½ cup mayonnaise

4-5 teaspoons chili garlic sauce, I use Sriracha sauce

1 teaspoon sugar

1 teaspoon rice vinegar

 

For the egg mixture:

2 eggs, beaten

 

For the breading mixture:

Corn starch

Panko bread crumbs

 

Green onions as garnish

Instructions

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Beat eggs in bowl; set aside.
3. Bread the shrimp by first coating each with the cornstarch. Then dip shrimp into the egg and then into the panko bread crumbs.
4. Heat oil in deep fryer to 350 degrees F. Or use enoug oil in frying pan to cover shrimp....
5. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on paper towels.
6. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat. Top w Chopped green onions as garnish
7. Either eat alone or can be put into lettuce leaves and eaten as a lettuce wrap! ;)

spinach & cheese lasagna rolls

Ingredients:

• 1 box lasagna noodles, cooked
• 10 oz frozen chopped spinach, sauteed w a litle garlic, completely drained & cooled
• 1 container fat free or part skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and pepper
• tomato sauce ( i made gravy w meatballs)
• 1 package part skim mozzarella cheese, shredded

 Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a  13x9 baking dish.

Lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
serve with your meatballs!! ;)

pretzel crusted peanut butter brownie

Ingredients:

• 2 ½ cups crushed butter pretzels
• 1 cup melted butter
• 5 tbsp sugar
• Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
• Brownie Mix (13×9 family size box + all the ingredients the mix calls for)
• Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags)

Crush the pretzels in a food processor or however you like to crush pretzels.. Don't crush the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the cookie dough.
  Make the cookie dough according to the package. Lightly press the cookie dough evenly on top of the pretzel crust.
 Unwrap 24 snack-size Reese’s Peanut Butter cups and cover the cookie dough with the candy.
Whip up your brownie mix and pour evenly over the Peanut Butter Cups.
 Bake at 350 degrees for 40-45 minutes.
  Cool for 10 minutes and then enjoy