Super Easy Mini Cheesecakes

Soon I will be posting my pictures from our Big Bang Theory theme party. If you know me, you know I love throwing theme parties! I haven't been able to in awhile because, well, the apartment in Florida didn't have enough space for more than maybe 5 people over at a time. That doesn't make for a very exciting theme anything. So, now that we have a house...it's on!

Anyway, since I am somewhat of a control freak and my attention to detail can be a bit insane, I have (of course) gone the extra mile for making sure pretty much everything fits into the theme...if I could have had the actual Sheldon at my party I totally would have done that. Not to mention, if I could have set up my living room the way their living room is set up...I would have. (yes, I DID think about how to do it)

Back to this recipe, I wanted to incorporate Penny into the theme somehow...and I thought since she works at the Cheesecake Factory, I should have cheesecake. I looked for recipes and found some interesting ones...but I wanted something with very little fuss involved. Came across a Paula Deen recipe (FoodNetwork.com)...definitely not expecting to use anything from Paula Deen ever this was a pleasant surprise. I, of course, made some tweeks here and there, but overall, VERY painless and SUPER easy! I would do these again for another occasion!

(Next time, though, I will put the chips IN the batter....not just on top)

Chocolate Peanut Butter Chip Cheesecake Cupcakes
Ingredients
Crust
*1 1/4 low fat honey graham cracker crumbs (about 10 whole graham crackers)
*3 Tablespoons sugar
*1/4 cup unsalted butter, melted
pinch salt
(I also threw in some ground flax seed, just for fun)

Filling
*2 packages of low fat cream cheese, at room temperature
*1 cup sugar
*1/4 all purpose flour
*1 teaspoon vanilla
*2 large eggs, at room temperature

Step by Step Directions
1. Preheat the oven to 350 degrees. PAM spray the muffin tin or use cupcake liners. (I did not use liners)
2. Pulverize the graham crackers in a sturdy bag. Using a fork, combine graham cracker crumbs, sugar, salt, (flax seed) and melted butter. Make sure the crumbs look wet ("moist"...I hate that word)

3. Press the crumbs into each spot. Use a shot glass to press the crumbs down. (I read that tip somewhere)

4. Next, combine the cream cheese, sugar, flour, and vanilla using an electric mixer. I used a hand mixer and it worked. Mix in 1 egg at a time. (add in chocolate chips/peanut butter chips if desired)

5. Spoon about 1/4 c. of filling into each spot.

6. Bake for approximately 18 minutes. Top with chips and return to the oven for an additional minute.

Allow to cool completely on a wire rack. To remove the cakes if you didn't use liners, gently run a knife around each cake and they should pop right out.

Refrigerate until ready to serve! YUM!!! 

Warm or Cold, you decide with this Pasta Dish!

At Wegman's, they sell a delicious pasta salad in their deli section. I love it, but it took me a few times to actually wonder why I was buying it when I was a pretty good cook and could make it myself. So, I did my best guessing as to what was in it (for the most part it was pretty easy, but I also had to think of how I would make it better)...of course, I used red pepper flakes to make it even better (in my mind)

"Pughman's" Pasta Salad

Ingredients

*5 garlic cloves, minced
*1/2 Extra Virgin Olive Oil (EVOO)
*1 ball of mozzarella cheese, cubed
*1 c. fresh basil leaves
*1 pint cherry tomatoes, halved
*1/2 (and a pinch or two more) red pepper flakes
*sea salt and pepper
*pasta (about a pound)...I used the "leftover" pasta I had in the cabinet

Step by Step

1. Combine garlic, tomatoes, sea salt, red pepper flakes and a few leaves of basil in with the EVOO in a pan. Heat over very low heat. Bring to a simmer. Make sure the garlic doesn't burn. You may want to wait a bit before adding the garlic to ensure it doesn't burn.

2. Cook the pasta according to package directions. (I had to do a bit of creative cooking due to the different noodles I used)

3. Drain the pasta. Put into a large bowl. Pour the contents of the pan over the pasta. Add cheese and rest of the basil. Season with salt, pepper, and a sprinkle of red pepper flakes. Stir.

This recipe is EVEN BETTER the next day. So, refrigerate. Serve cold or warm. (Side effect of warming....the cheese will clump with the noodles)

Another possibility...add some chicken or shrimp to add in the protein component!

Baked Buffalo Chicken Fingers

For whatever reason my photos are not uploading at the moment...but here is the newest recipe posting....pictures to come!

Found this recipe on Pinterest...of course looking for easy and healthy recipes and came across this one! And, it's a winner!

I used more seasonings than the recipe featured on Allrecipes.com because we enjoy a bit more spice in our life! Not to mention, in this recipe, the chicken is baked not fried...so I am passing along this recipe for all our new "health" nuts out there!

Buffalo Chicken Fingers

Ingredients
*2 large boneless chicken breasts....sliced into smaller pieces
*1/4 whole wheat flour
*2 teaspoons garlic salt
*1/2 c. bread crumbs
*2 teaspoons chili powder (next time I will also add some red pepper flakes)
*1/2 teaspoon sea salt
*2 egg whites, beaten
*1 Tablespoon water
**Ziploc bag**

Step by Step Directions
1. Preheat oven to 400 degrees. Spray baking sheet with PAM spray.
2. If your chicken pieces are plump, pound the pieces down. I put the chicken in between paper towels. This also helps with getting the extra water from rinsing the chicken off of the chicken.

3. In a bag, mix together flour, 1 t. garlic salt, 1t. chili powder, 1/2 t. salt. On a plate, mix the bread crumbs with the rest of the garlic salt, chili powder, and red pepper flakes (if desired).

4. Shake the chicken pieces in the bag with flour mixture. Then, dip the chicken in the egg white/water mixture. Then, cover with bread crumbs. Place on baking sheet.

5. Bake for 8 minutes then flip and bake for an additional 6-7 minutes.

New Year, New Chicken Recipe

I have about had my fill of Christmas cookies...I don't know about you, but I am ready to get back to everyday life. That being said, time to get back into the kitchen!

Yet, another chicken recipe, yes....but a healthy bake, nonetheless.

New Year Chicken Bake
(this recipe is for 2-3 people)

Ingredients
3 chicken breasts
2 tomatoes, chopped
4 cloves garlic, minced
1 c. shredded Italian cheese, divided in half
1 c. plain greek yogurt
1/2 t. sea salt
1/2 t. pepper
2 tsp. sundried tomato seasoning
1 tsp. garlic salt
1 tsp. oregano
PAM spray

Step by Step Directions

1. Preheat the oven to 375 degrees. Spray baking dish with PAM. Place the chicken in the dish.

2. Season the tomatoes with salt and pepper. Over low heat, cook the garlic, tomatoes, and 1 tsp. sundried tomato sesaoning. (this is a picture of the garlic and seasoning)

3. Mix the greek yogurt, garlic salt, remaining sundried tomato seasoning and 1/2c. of cheese. Spread evenly over chicken. Then, top with tomatoes and garlic mixture.

4. Top with remaining cheese and oregano. Bake for 40-45 minutes.

Crock Pot Lasagna Casserole

This meal is SUPER easy! It is another one of my "dump" recipes. Meaning, everything gets dumped into the crockpot. VERY little prep needed. Very little clean up, too! Possibly a cutting board, a knife and the crockpot...anyone can handle cleaning 3 things!

This is also a great recipe for those of you who don't think you can cook or those who want something that doesn't take a lot time! (Or, it's for those who need a meal to share!)

Crock Pot Lasagna Casserole

Ingredients
*1 pound ground beef (mine was frozen)
*handful of fresh basil, chopped
*3 c. beef broth
*1 can tomato paste
*1 can diced tomatoes (I used an Italian blend)
*5 cloves garlic, sliced
*1/2 onion, diced
*mozzarella cheese
*a few shakes (however many you decide) of red pepper flakes, oregano, parsley, garlic salt
*handful of spinach
*spaghetti sauce
*pasta noodles

Step by Step Directions
1. Dump the beef, basil, broth, tomato paste, diced tomatoes, garlic, onion and spices in the crock pot.
Cook on high for 3 hours or low for 6 hours.

2. About an hour before you are ready to serve, cook the pasta a few minutes less than the package indicates, then add the noodles to the crock pot with additional spaghetti sauce (about a cup and a half) Also, if you are adding spinach, add that now.

3. Continue to cook on low for 30-45 minutes. The pasta should absorb more liquid and the texture should be similar to a casserole.

Serve with warm garlic bread. YUM!

Another Deep Dish Pizza Variation

As I was grocery shopping this evening, I couldn't pass up the smell of freshly baked Italian bread....call it a weakness...so I just HAD to purchase a loaf.

As you know, fresh baked Italian bread is only good for one night...and yes, you know this! Therefore, I had to do something with it...yes, I made a deep dish pizza a week ago, but I LOVE pizza...and there are endless possible topping combinations...so you could follow my recipe (which ended up with amazing flavor) or you could use your own favorite toppings....all you need to follow is how to set up the bread and the time and temperature...(I didn't mean to sound biased, but it was SO GOOD!)

Here's an "inside" look....

Bread Bowl Deep Dish Pizza

Ingredients
*1 loaf of fresh Italian bread
*pizza sauce or spaghetti sauce (enough to cover the bottom of the bread bowl)
*1/2 sliced roasted red pepper
*1 chicken breast
*chicken stock
*1 minced garlic clove
*fresh basil leaves
*mozzarella cheese
*oregano

Step by Step Directions
1. Preheat the oven to 350 degrees.
2. Create a "bread bowl" out of the loaf of bread. (not sure what I am going to do with the left over bread...I WAS tempted to eat all of it...thank goodness I didn't)

(yes, I sprayed the cookie sheet with PAM spray)

3. Meanwhile, diced the chicken breast and cook on the stove top in the chicken stock.

4. Spoon sauce into the bread bowl. Don't be afraid to add a bunch if you like sauce...I made sure to cover all of the bread that was poking out of the bottom of the bowl. And, make sure the sauce gets into the ends.

5. Spoon in your "toppings"

6. Cover with cheese. (and I added extra basil) If you want the top to truly be covered with cheese, you need to pack the cheese in. I didn't and when it baked the cheese dropped down into the bowl.

7. Bake uncovered for 15-20 minutes. This one was in the oven for about 17 minutes.

Peanut Butter Fudge...or at least I tried!

When I was little, I remember we used to get the most amazing Peanut Butter Fudge from someone. It was smooth, creamy, and super sugar-y. So, I thought it would be pretty simple to recreate the delicious treat.

Well, practice (I think) will make perfect. This time out...not the worst, but definitely looks like there is room for improvement! Any helpful hints are DEFINITELY appreciated!

 

 

Peanut Butter Fudge

Ingredients
*1/2 cup light butter
*2 cups packed brown sugar (I had dark brown on hand)
*1 cup creamy peanut butter
*1 tsp vanilla extract (definitely had a bit more because I poured too fast)
*3 cups confectioners' sugar
*1/2 cup evaporated milk

Step by Step Directions
*You will need a thermometer for this recipe*

1. Put confectioners' sugar in a large bowl. Set aside.

2. Melt the butter in pan over medium heat.

Once the butter is melted, stir in brown sugar and milk. Make sure your thermometer is in this liquid.

3. While CONSTANTLY stirring, bring mixture to a boil and boil until the thermometer reaches 234 degrees.

(if you stop stirring, the mixture will rise up and boil over...what a mess that would be!)
4. Once the thermometer hits 234 degrees, remove mixture from heat. Stir in peanut butter and vanilla.

5. Pour over the confectioners' sugar and beat until smooth. (mine never became smooth, it was crumbly...this is where I need some input...what did I do wrong?)

6. Pour mixture into a greased pan (I used an 8x8). I had to press the mixture into the pan.
Chill until firm. (mine was firm)

 

Recipe inspired by Baked Perfection

Short On Time & Need a Holiday Treat? Read On!

This continues my holiday "baking" theme...however, this isn't a "baking" treat, but a super simple and super quick holiday treat! Chocolate Covered Pretzels!!!

I wanted to add another treat to the basket of treats I am making for my husband's office and I wanted one that added some color to the entire basket...(bonus it is one that taps into the sweet tooth of my husband...)

Prior to this, I have melted chocolate and made chocolate covered strawberries. That was when we lived in Florida (by the way, if you haven't experienced a true Florida strawberry from Plant City, Florida...you haven't LIVED!) and if I had covered all of the strawberries and still had chocolate left over I would start throwing anything in....but for some reason, I never even thought about using these treats at Christmas...silly me.

Anyway, without further to do...

Chocolate Covered Holiday Pretzels

Ingredients
*1 bag of Snyder's "Olde Tyme" Pretzels
*1 bag unwrapped Hershey Kisses
*PAM spray
*wax paper
*variety of holiday themed sprinkles (and/or crushed peppermints)

**Set up is VERY important**
Cover the counter with wax paper.
Pour the sprinkles into bowls that allow the pretzels to lay flat when pressed into the sprinkles.
Put "whole" pretzels in a bowl you can pull from quickly.
Keep a spoon handy to continually stir the melted chocolate between pretzel dippings.

Step by Step Directions
1. Set up a double broiler. If you don't know what that is (or have an "official" one)...improvise, put water into a pan and place a bowl into the pan. (see below)

2. Set the heat setting to medium. Spray the bowl with PAM! Dump the Hershey Kisses into the bowl. (I didn't throw all of them in at once, as they melted I added more)

3. Keep the water to a low boil. It will take a while for the Kisses to melt. Keep stirring from time to time to rotate the chocolate. I don't know if this helps, but I also spray PAM on the chocolate a few times before I stir. (at most, I spray the chocolate 2 times)

4. Once the chocolate is melted, dip a pretzel in the chocolate. Tap extra chocolate off and even wipe the excess off the back on the side of the bowl.

5. Press into the sprinkles.

6. Lay on wax paper.

That's it! If you need the chocolate to set quickly...put them into the refrigerator. Otherwise, leaving them on the counter for awhile works. (some may disappear over the course of the day, but really, who can resist?)

I will DEFINITELY be making these every Christmas. Next year, I might try other types of chocolate...definitely add in some peanut butter. But, for a first time...I am very happy with this outcome! Happy Dipping!

M&M Christmas Cookies!

This is beginning to make me rethink my character...my third cookie recipe? Seriously? I still do not enjoy baking, but it is very helpful in giving me a mindless task to do! And, I am sure for some of us, we need that around the holidays!

So, this recipe was decided upon because of the mass amount of leftover Halloween candy. Now, I am sure some of you think that is rather ridiculous that we still have it, but we are not huge candy consumers. Therefore, I had to do something with it. What I was suprised about was the lack of the color red used in the 33 packs of plain M&Ms I opened.

Kind of ridiculous if you ask me...

 

Anyway, I separated the M&Ms and thankfully, I had more than enough...again, what is with the lack of the color red? This picture doesn't quite do it justice, but green was definitely the more popular color...
 

 

So, to go along with the lack of the color red, I also realized I didn't have cornstarch (which the recipe I was using called for and it was merely 1 tsp.), so I had to Google a replacement....it's cold and rainy outside...I wasn't about to run to the store for 1 teaspoon! Also, the recipe called for light SALTED butter..my husband picked up light SWEETENED butter....go figure.

 

Well, in the end, the cookies turned out to taste really good. Sweet, but delicious. And, very easy to make.

 

 

M&M Christmas Cookies

 

 

Ingredients



 2 1/2 cups of all-purpose flour (and an additional tablespoon of flour to take the place of cornstarch)

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (and an extra pinch if using sweetened butter)

1 cup light salted butter, chilled and sliced

1 cup packed light brown sugar

1/2 cup sugar

1 large egg

1 egg yolk

2 tsp vanilla extract

1 1/2 cups of red and green M&Ms

 

Step by Step Directions

1. Preheat oven to 375 degrees.

2. Whisk together flour, baking powder, baking soda, and salt. Set aside. (If you haven't sliced the butter, do so now!)

 

3. In a bowl, mix butter and sugar. (best if you use a standing mixer, but I used a hand mixer and all was well!) Whip until creamy...it does become creamy, it takes while!

 

4. Once creamy, mix in egg and egg yolk. Stir in vanilla.

5. Slowly add dry ingredients. Once everything has been combined, stir in the M&Ms (a great arm workout!)

 

6. Bake on a greased cookie sheet for 10 minutes.

(Recipe based off of Cooking Classy recipe)