Cinnamon Sugar Cheesecake Squares

It's been nearly a month since I've posted, not for lack of inspiration but rather lack of time.  Fortunately,  I'm back on a regular schedule and should be able to share recipes more frequently.

The following recipes has only 5 ingredients and is very simple.  I put it together late Thursday night to take into my office Friday morning.  In my opinion, it tastes best at room temperature or cold.

1 teaspoon vanilla

1 cup sugar

2 packages (8 ounces each) cream cheese

1 package 8 count refrigerated canned crescent rolls

1 stick butter, melted

½ cup sugar

1 teaspoon cinnamon

Cream together vanilla, 1 cup sugar, and cream cheese.  Grease a 9x13 pan and spread out one package of crescent rolls.  Put cream cheese mixture over top of crust.  Pour butter on top.  Mix ½ cup sugar and cinnamon together and sprinkle on top.  Bake at 350 for 30 minutes.

This can be made into 2 individual 8x8 pans by halving each ingredient and baking for 20 minutes.

Mexican Corn Chowder

This recipe essentially comes from my boyfriend’s mom.  However, we make it a little bit different.  We had it for dinner tonight and I ate two large bowls.  I absolutely love it with a dollop of sour cream and some tortilla chips (in case there isn’t enough corn already!).


One of the wonderful things about this recipe is it can be made any time of year, since most of the ingredients are canned and it’s made in a Crock Pot. However, it would be great to use fresh when available too.  I know part of my family (in Michigan) who will husk and partially cook corn on the cob to freeze for the winter when it’s unavailable.

Mexican Corn Chowder

6 cans cream style corn, not drained
2 cans corn, drained
2 cans diced tomatoes, not drained (I used diced tomatoes with sweet onion tonight)
1 package bacon, cooked, drained, and chopped
1 onion, chopped
2 Tbsp garlic, chopped (I just estimated it)
Chopped jalapeno, to taste (I used about a tablespoon and a half of nacho slices from a jar tonight)
2 cans potatoes, sliced OR 2 large potatoes, peeled and sliced

Crock Pot directions:
Open up canned vegetables and add to Crock Pot.  Start to cook bacon over medium heat in a frying pan.  While bacon is cooking, chop up onion, jalapeno, and potatoes.  Once bacon is done cooking, discard (or store) bacon grease leaving about 1 Tablespoon of bacon in the pan.  Sauté the onion, garlic, and jalapeno in the bacon fat. If using fresh potatoes, sauté those as well.  If using canned, simply add to Crock Pot without cooking them. Once the onions start to turn translucent, add pan contents to Crock Pot.  Mix together well and cook on high for 4-5 hours (or on low 8-10 hours)  or until warm.

Stove directions:
Cook bacon over medium heat in a frying pan. While bacon is cooking, chop up onion, jalapeno, and potatoes.  Once bacon is done cooking, discard (or store) bacon grease leaving about 1 Tablespoon of bacon in the pan.  Sauté the onion, garlic, and jalapeno in the bacon fat. If using fresh potatoes, sauté those as well.  Once the onions start to turn translucent, add all ingredients back in and cook on the stove for 20-25 minutes.

Grape Salad

I first tried this recipe at a family gathering and one of my aunts had made it.  I was a bit nervous to try it because the combination seemed funny. It was absolutely delicious.  I can't wait to make it again soon.

3 pounds seedless grapes - plucked, washed, and dried
1 8oz block cream cheese
1 tsp. vanilla
1 8oz container sour cream

Mix cream cheese, vanilla, and sour cream; add grapes.

Topping:
1 cup brown sugar
1 cup chopped pecans or walnut halves

Mix together and sprinkle on top of grape mixture.

Lazy Day Lasagna

1 12 oz container cottage cheese

2 cups shredded mozzarella cheese

2 eggs

½ cup chopped parsley

1 tsp. onion powder

½ tsp. dried basil leaves

½ tsp. pepper

1 32 oz jar spaghetti sauce

¾ pound cooked ground beef

12 uncooked lasagna noodles

¼ cup water

Grated Parmesan cheese

In large bowl, mix first 7 (first group) ingredients until well blended; set aside.  In medium bowl, mix together spaghetti sauce and meat.  In 12x8x2 baking dish, spread ¾ cup meat sauce.  Layer 4 uncooked noodles on top of meat sauce.  Spread with half of cottage cheese mixture and 1½ cups meat sauce.  Layer 4 more uncooked noodles on top of meat sauce.  Spread with remaining cottage cheese mixture.  Top with remaining 4 uncooked noodles and remaining meat sauce.  Pour water around edges of casserole*.  Cover tightly with lid.  Bake in 375 oven for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender.  Let stand 10 minutes before serving.  Serve with Parmesan cheese. 

*If freezing, do not add water.  After removing from freezer, add water around edges.

Christmas Treats Day 25: Chex Mix

Merry Christmas everyone!!  I figured I would end the collection of Christmas recipes with Chex Mix.  My family makes a variation of the classic original.

4 1/2 cups Corn Chex cereal
4 1/2 cups Rice Chex cereal
1 cup mixed nuts, cashews, or peanuts
1 cup (or large handful) pretzel sticks
1 stick butter
1-2 pouches Chex Mix seasoning OR 2 tbsp Worcestershire sauce, 1 1/2 tsp seasoned salt, 3/4 tsp garlic powder, and 1/2 tsp onion powder
M&Ms


Line a large area with newspaper or brown paper bags topped with paper towels.  Melt butter in microwave; stir in seasonings.  Meanwhile, mix together cereal, nuts, and pretzels.  Stir sauce once more before pouring over cereal mixture.  Stir together and microwave for 2 minutes; mix well and microwave an additional 3 minutes.  Stir once more and microwave for a final 2 minutes.  Shake out onto prepared area lined with paper towels to dry.  Once Chex Mix has cooled, sprinkle with M&Ms and store in an airtight container.

Christmas Treats Day 24: Peanut Butter Kiss Cookies

This is another of my favorite cookie recipes.  What's not to love about the combination of peanut butter and chocolate?

1¾ cups flour

1 tsp soda

½ tsp salt

½ cup butter

½ cup brown sugar

½ cup white sugar

1 unbeaten egg

1 tsp vanilla

½ cup peanut butter

Hershey’s Kisses

Preheat oven to 375. Mix together all ingredients, except Kisses to assemble the dough.  Shape into balls and roll in extra sugar.  Place on an ungreased baking sheet and bake for 8 minutes.  Remove from oven and press a Hershey’s Kiss in center of each cookie until it cracks around the edges.

Christmas Treats Day 23: Candy!!!

I big fat puffy heart love making candy during Christmas. The components to my candy trays have varied throughout the years, but I've decided to include the recipes I made this year.

The picture above is last year's tray. This year they were very similar, but I added my English Toffee recipe to the mix.

Note: Several of my recipes call for almond bark. You do NOT need to use the double boiler method. Simply, place necessary amount of almond bark in a microwave-safe dish (preferably glass). Microwave for 90 seconds and stir. Microwave for another 90 seconds and stir. If it is not smooth, continue microwaving and stirring in 30 seconds increments until smooth and completely melted. It is much quicker than using the double boiler method. The package may also come with microwaving instructions, so feel free to take a peek at them. However, I do not recommend microwaving in the trays that some almond bark is packaged in. Hopefully this saves you a lot of time and hassle.

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Peanut Butter Balls:
3 sticks oleo (margarine), softened
1 (18 oz.) jar creamy peanut butter
1 tsp vanilla
2 pounds powdered sugar
Chocolate almond bark OR 12 oz. milk chocolate chips, 6 oz. semisweet chocolate chips, and 1/2 or 3/4 stick paraffin wax

Cream together margarine and peanut butter with a hand mixer. Slowly add in powdered sugar mixing well between each addition. With the last bit of powdered sugar, stir in the vanilla too. Chill at least 2 hours then roll into small balls. Chill for another hour or two before dipping. Melt the almond bark or chocolate and wax mixture; dip peanut butter balls. Place dipped balls on wax paper and chill to set.

*I always use almond bark for dipping. It is less expensive and prevents the wax taste. Also, feel free to use white chocolate almond bark in place of chocolate. I make both for the candy trays.

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Coconut Balls (mock Almond Joy):
1 (14 oz) package shredded coconut
1 can sweetened condensed milk
Chocolate almond bark OR 12 oz. chocolate chips and 1/8 to 1/4 bar paraffin wax

Mix together coconut and milk, using a wooden spoon. Let chill for at least 2 hours and roll into small balls. Chill for another hour or two before dipping. Melt almond bark and dip coconut balls. Place on waxed paper and chill to set.

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Peppermint Bark:
1 pound white chocolate almond bark
9 oz. candy canes, crushed (small ones work best)
1 tsp peppermint extract, optional

Line a sheet pan with foil. Melt almond bark in the microwave. Stir in extract until well incorporated. Add in candy canes and pour onto prepared pan. Chill until set; break into small pieces.

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Turtle Pretzels:
Square (windowpane) pretzels
Rolo candies
Pecan halves

Preheat oven to 350. Line a sheet pan with foil. Place square pretzels on foil-lined pan leaving some space between each pretzels. Next, top with a Rolo. Bake for 3-4 minutes or until chocolate is glossy and slightly melting. Remove from oven and immediately press a pecan half onto each pretzels.

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Hugs or Kisses Pretzels:
Round (or bow tie) pretzels
Hershey's Hugs or Kisses candies
M&M's

The instructions are very similar to the Turtle Pretzels. Line a pan with foil and spread out pretzels. Place a Kiss or Hug in the center of each pretzel. Bake at 350 for 3-4 minutes or until glossy and melting. Remove from oven and immediately press an M&M onto the center (tip of Kiss/Hug).

My favorite for these are the Candy Cane Kisses with red or green M&M's. It makes them look and taste more festive.

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Fudge:
2 cups chocolate chips
2 1/4 cups sugar
1 small (7 oz.) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 tsp vanilla

Line an 8x8" square pan with foil, extending foil over the edges. In a 3-quart saucepan, combine sugar, marshmallow, milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Stir in chocolate chips and pour into foil-lined pan. Cool to room temperature; refrigerate until firm. Use foil to lift fudge from pan. Cut into pieces; store in an airtight container at room temperature.

*Can use any flavor of chips: mint, white chocolate, butterscotch, chocolate, or peanut butter. May also add 1 cup chopped walnuts to make nutty fudge.

*May make a double-decker fudge by placing 1 cup each of 2 different flavored chips in separate bowls. Once you stir in vanilla; pour half the mixture over one flavor of chips stirring until chips melt. Quickly spread into prepared pan. Pour remaining mixture over second flavor of chips and stir until melted. Quickly and carefully spread over first layer.

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Peanut Clusters:
1 pound chocolate or white chocolate almond bark
2-3 small cans of peanuts (don't use honey roasted or Spanish)

Melt almond bark and stir in peanuts. Drop by spoonful onto waxed paper and allow to set until firm.

*I struggle with knowing how much I use because I usually buy a large can of peanuts and guess until it is the right consistency. There should be an almost equal amount of peanuts and chocolate, so they don't get too runny (too much chocolate) or dry (too many peanuts).