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Tuesday, January 19, 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 crescent rolls. Don't tear the rolls apart, but roll the solid sheet of dough across the bottom of the pan. (Tip: put the can in freezer for a few minutes, as this is easier when the dough is cold).

Bake the first layer for 15-20 minutes at 350 degrees. Take it out of the oven when the top of the dough gets brown.

Soften the cream cheese in the microwave for about a minute. Take it out and mix it in a bowl with 1 cup of sugar and the vanilla. Spread this mixture evenly over the cooked layer of crescent rolls.

Open the second can of crescent rolls and lay it in a solid sheet over the cream cheese mixture. Melt the remaining stick and a half of butter and use a whisk to mix this with a half cup of sugar. Then whisk in cinnamon until the liquid turns brown.

Spread this mixture evenly over the top layer of uncooked dough. Crush  Sprinkle half cup of pecans over the buttered dough. Then bake again at 350 for about 25 minutes.

Again the dough will be brown on top. Take it out of the oven and let it cool for ten minutes before serving.


Original Recipe found Here.

Friday, January 15, 2010

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 healthier life style. Now all I have to do is decide what to make first.

Thursday, January 14, 2010

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 translucent then add garlic and rice. Stir together and then add the tomato sauce, water, and plenty of salt and pepper. Bring rice to a boil then reduce heat to low cover and cook for about 20 minutes. Remove rice from heat, leave covered and let stand about 5 minutes before consuming large quantities... Seriously, this stuff is addictive!!

Sunday, January 3, 2010

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 eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended.

Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. Place in oven for about 22 minutes. Transfer cookies to a cooling rack.

Melt the chocolate along with the shortning. Drizzle this over the cooled cookies. Place in fridge until chocolate is firm.

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 saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.
In a small bowl combine the cream cheese with the crumbled corn muffins. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.

Saturday, January 2, 2010

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 to 15 minutes.

Beat the cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined.
Pour strawberries in a blender and blend until there are no whole pieces of fruit left.
Pour the filling over the crust, then spoon blended strawberries over batter and swirl with a spoon.


Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes.
Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
 
Recipe originally found here. I've made several of her recipes and loved every one!!

Friday, January 1, 2010

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 my hubby is a meat and potatoes kinda guy. He will eat his veggies, but there had better be some meat in real close proximity.)These are to die for... seriously!! They are that good (and they freeze well too!)



Sour Cream Chicken and Spinach Enchiladas

Ingredients
2 T olive oil

1 cup finely chopped onion
1 clove minced garlic
1 package fresh spinach
3 cups cooked shredded chicken
1/2 tsp salt
2 cups shredded Monterrey jack cheese
12 corn tortillas
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
2 cups sour cream
4 oz can green chilies
2 T chopped cilantro

Directions
Preheat oven to 375. Spray 9x13 pan.
Sauté onion until soft, then add spinach and garlic and sauté until wilted.
Add chicken and salt to vegetables; let cool and add cheese.
Soften tortillas by heating in microwave, fill with chicken mixture and place seam side
down in 9x13 pan.


Melt butter in sauce pan over medium heat. Add flour and stir for one minute.
Gradually whisk in the chicken broth and cook, stirring, until sauce thickens.
Remove from heat and stir in sour cream and green chilies. Pour sauce
over enchiladas and bake in oven for 30 minutes.

Serve with this rice recipe, refried beans and a Margarita!!