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Showing posts from January, 2010

Sopapilla Pie

I know it's not Saturday... but I'm posting a sweet. Yep, I cheated. I didn't stick to my plan but I just couldn't help myself. I was searching for a link to another recipe that a friend recommended when I found this. This is a recipe from a local fire department... and these firefighters know a thing or two about cooking!!
Ingredients
2 cans crescent rolls
2 pkg cream cheese
1/2 cup chopped pecans
1 1/2 cups sugar
1 1/2 stick butter (plus more to butter baking dish)
1 tbsp vanilla
2 tbsp cinnamon
*my notes:
1.The crescent rolls were to long and not wide enough for my pan so I just trimmed them to fit.
2. The recipe did not specify what size package of cream cheese to use, but I think two 8oz pkgs was a little too much so next time I make it (oh yes, there will be a next time) I will change it to one pkg.
And, just incase you were wondering what the inside looks like... it's heavenly!!
Directions
Grease a 9x9 baking pan liberally with butter. Open one can of cr…

Sweet Saturdays

I've started a diet challenge at work. We are basing it off the "Biggest Loser" and I'd stand a pretty good chance of winning... if I could only get my sweets consumption under control. Oh the sweets, the cookies, candy, cake, pie, ice cream, pastries... and CHOCOLATE!! Sweet, sweet, beautifully dark, rich, decadent chocolate. How I crave you!! I am a self diagnosed chocoholic... which can be confirmed by my husband, children and pretty much anyone else that knows me! I will skip a meal to eat dessert... actually I would skip all three meals and eat desserts all day (I have... to be honest) and not give it a second thought. But, that is what got me where I am today... needing to do a weight loss challange. Since I am pretty sure I would not be able to cut out sweets cold turkey (and really do not want to), I have designated one day a week to bake and consume the most wonderful desserts. So every Saturday for the next (gulp) 12 weeks... I will be taking on a much heal…

Spanish Rice

Spanish Rice? Mexican Rice? Its just rice here and it is the perfect addition to any Mexican meal. It's a requirement at our house, and very easy to make. I think depending on what region of Mexico you are in, you will get different things in your rice (carrots, peas, etc.) but we are basic here... no extras. Of course that could all be in my head??? Not really sure where I got that information from. Enough of the chit chat, lets get cooking! Oh yeah, this recipe was taught to me by my mother in law who learned it from her father in law so this is family secret here ;) ... Shhhh, I wont tell if you wont.

 Spanish Rice

Ingredients
1/2 cup chopped onions
2 cloves garlic, minced
4oz tomato sauce (half of a small can)
1 cup rice
2 cups water
salt and pepper to taste
2 tbsp olive oil

Directions
Start by heating oil over medium high heat in a skillet with a tight fitting lid (very important that the lid is tight or you'll have crunch rice... crunchy rice=not good). Saute onions until transluc…

Almond Roca Cookies

What better way to start off a New Year's Resolution of losing the ten pounds gained over the holidays... and then some, than to make an awsome batch of cookies. I planned to make these for my christmas cookie tray, but ran out of baking time... so today, when I was planning my menu for the next two weeks, I saw this recipe on  My Tasty Treasures and remembered that I already had all the stuff. If you get a chance to make these... I really recomend it!!

Almond Roca Cookies
Recipe found here

Ingredients
2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup dark brown sugar
½ cup sugar
1 cup butter, room temmp
2 eggs, room temp
2 teaspoons vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
½ tablespoon shortning

Directions
Preheat oven to 300. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add egg…

Bacon Cornbread Stuffed Mushrooms

Mushrooms.... Yuck! Just the thought of them makes me gag... My darling husband on the other hand loves them. So, when we saw Sandra Lee make these on Food Network, I thought I'd give them a try. The things we do for our men... I can't tell you how good they were, but when I asked him if they were good, he said... Hell Yeah!!! So there ya go. Now... what am I going to do with the bottoms???

Bacon Cornbread Stuffed Mushrooms
original recipe, by Sandra Lee, found here

Ingredients
2 (10-ounce) packages baby portobello mushrooms
4 slices bacon
1/2 medium onion, chopped
2 teaspoons finely chopped rosemary leaves
Salt and freshly ground black pepper
1/3 cup cream cheese, at room temperature
8-10 mini cornbread muffins, crumbled

Directions
Preheat oven to 350 degrees F.
Remove the stems from the mushroom caps.
In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a paper towels to drain.
In the same skillet, add the onions and s…

Strawberry Cheesecake Bars

Mmmmmm.... Portion controlled cheesecake... zero guilt!!
 (Seriously, how many calories could one little square have... right?)

I love this recipe! It is very easy and it is goooood!!


*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.

Crust:
2 cups crushed graham crackers
8 tablespoons butter, melted and cooled
3 tablespoons light brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt

Filling:
2 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
¼ cup sour cream
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup frozen sweetended strawberries


Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil.

Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 t…

Sour Cream Chicken and Spinach Enchiladas

Ok, so here is the story on how these came to be... We are into football, I mean really into it! and that includes Pee Wee Football coached by my husband. I'm not talking about that cutesy "every ones a winner, let's just have fun crap". I'm talking if it aint broke get back out there... if your bleeding, rub some dirt on it... and if you're gonna cry GET OFF MY FIELD kinda football!! We are here to win... if you're not first you're last kinda football!! So, starting back in 2007 after every game we would meet at a little mexican restaurant to celebrate (probably because of the free margaritas... but who cares what the real reason was). This little restaurant made spinach enchiladas with a sour cream sauce, and one Saturday afternoon they were out of spinach!! I had my mouth watering for one of those enchiladas... dang it!! So I went home, looked up a sour cream sauce recipe and Ta Da!! History in the making. (Oh, and I decided to add chicken because …