Cheesecake Squares

Source:  Cousin Marge Plachinski

This recipe was very popular, a few decades ago, and for good reason.  I can put this together easily in 15 minutes and pop it in the oven.  Forty-five minutes later, you have dessert.  It's so simple and always a hit!  In fact, it's a very good idea to keep 2 rolls of Pillsbury crescent rolls and 2 packages of cream cheese in your refrigerator at all times, in case you need to put together a quick dessert.  

2 packages Pillsbury crescent rolls (in tubes)
2 - 8-ounce packages of cream cheese, softened
1 egg, separate the yolk from the whites
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup sugar
1 tablespoon cinnamon
1/2 cup chopped nuts (optional - I prefer pecans)

Preheat the oven to 350 degrees F.

Using an electric mixer, cream together the 2 packages of cream cheese, the egg yolk, 1 cup of sugar, and the vanilla. 

Unroll one tube of the crescent rolls onto a sheet of wax paper.  Put another sheet of wax paper on top and using a rolling pin, roll the dough into a 9" x 13" rectangle.  Peel the dough off of the wax paper and set it onto the bottom of a 9" x 13" baking pan.  (The pan does not have to be greased.)

Spread the cream cheese mixture on top of this dough.  Using the technique above, roll out the second tube of crescent rolls and place it on top of the cream cheese mixture.

Beat the egg white vigorously for a minute with a fork.  (I put the egg white in a coffee cup and beat away.)  Using a pastry brush, brush the beaten egg white on top of the crescent roll pastry in the pan.  This makes the cinnamon/sugar mixture stick to the bars and it browns the top of the pastry. 

Mix together the sugar, cinnamon, and chopped nuts.  

Bake for 30 minutes in a 350 degree F oven.  Cool on a wire rack.  This recipe tastes good warm, room temperature, and cold. 

Cheesy Loaded Potato Rounds

Source:  Hello Fresh recipe

I didn't add sour cream in the above photo until AFTER the photo was taken.  Sour cream is not very photogenic.  Add sour cream though or serve it on the side.  These potatoes are easy to make and we tend to always have the ingredients for this recipe in our refrigerator.  

24 ounces Yukon Gold potatoes
1 tablespoon cooking oil (I used canola)

1 tablespoon southwest seasoning

salt

pepper

4 ounces of bacon
1 cup shredded pepper jack cheese (or cheese of your choice - I used cheddar)
2 green onions or scallions (thinly-sliced)
4 tablespoons sour cream

Adjust oven rack to top position and preheat oven to 450 degrees F.  Wash and dry produce.

Cook bacon until crispy.  Once bacon is cool enough to handle, chop into fine pieces.  Set aside.

Cut potatoes into 1/4-inch-thick rounds.  Toss on a baking sheet with cooking oil, southwest seasoning, salt, and pepper.  Arrange in a single overlapping layer.  Roast potatoes on the top rack until lightly browned (about 20 minutes).  

After 20 minutes, remove the sheet pan from the oven.  Evenly sprinkle potatoes with shredded cheese and chopped bacon.  Return the pan to the oven until the cheese melts and potatoes are tender, 5-7 minutes more.

When potatoes are done, remove them from the oven and garnish them with sour cream and green onions or scallions.  

Serves 4 people. 

Beef Bourguignon

Source:  Adapted from Eating Well Magazine

I came home from work one day to find Steve in the kitchen making this delicious stew. It's perfect!  Now time to go watch Yellowstone with this lovely dish (and the Old Fashioned next to it.)

2 1/2 to 3 pounds beef chuck roast, trimmed

1 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

2 tablespoons canola or grapeseed oil, divided

4 ounces raw bacon, chopped

1 pound baby red potatoes, sliced in half

5 large carrots, sliced diagonally

2 large yellow onions, chopped

3 tablespoons all-purpose flour

2 tablespoon tomato paste

4 cloves garlic, minced

1 750-mL bottle pinot noir

4 cups low-sodium beef broth

5 fresh parsley sprigs, plus chopped parsley for garnish

5 sprigs fresh thyme

1 bay leaf

1 14-ounce bag frozen pearl onions, thawed

8 ounces cremini mushrooms, halved or quartered if large

Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon oil in a large pot over medium heat.  Add bacon and cook until crisp, 4 to 6 minutes.  Use tongs or a slotted spoon to transfer to a plate.

Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes.  Transfer to the plate with the bacon.  Repeat with the remaining beef, adjusting the heat as necessary.

Reduce heat to medium.  Add carrots, potatoes, and chopped onions to the pot; cook, stirring occasionally, until tender-crisp; about 5 minutes.  Stir in flour, tomato paste, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 1 minute.  Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil.  Tie parsley sprigs, thyme, and bay leaf together with kitchen string.  Add the bouquet garni to the pot along with the bacon, beef, and any accumulated juices.  Reduce heat to maintain a simmer.  Cover and cook; stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.

About 20 minutes before serving, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes.  Add mushrooms; cook, stirring occasionally, until the vegetables are well browned, 6 to 8 minutes more.

Discard the bouquet garni.  Serve the stew topped with the mushrooms and onions and sprinkled with chopped parsley if desired.

Serves 8 - about 1 1/3 cups each.  

Parmesan Vegetable Toss

Source:  Taste of Home Magazine

When I'm asked to bring a salad to a party, more often than not, this is the salad I bring.

2 cups mayonnaise (or salad dressing if you enjoy the tangy zip of Miracle Whip)
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflower florets (about 3/4 pound)
1 medium red onion, chopped
1 can (8-ounces) sliced water chestnuts, drained
1 large head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, optional (I serve them on the side so they don't get soggy)

In a large bowl, combine mayonnaise or Miracle Whip, Parmesan cheese, sugar, basil, and salt.  Add broccoli, cauliflower, onion, and water chestnuts; toss.

Cover and refrigerate for several hours or overnight.

Just before serving, place lettuce in a salad bowl and top with vegetable mixture.  Sprinkle with bacon.  Top with croutons if desired.  16-18 servings.

Breakfast in Bread

Source:  Food Network Website

"It's a girly man dinner," said Steve.  (He ate one and a half of these.)  Hey!  They have cheese and bacon on them.  Food Network had Wisconsin in mind when they invented this.  This was fun to make and it was tasty with the blend of Havarti and Parmesan cheese and little bits of bacon. 

all-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17- to 18-ounce package), thawed
2 strips bacon
1 1/2 cups shredded Havarti cheese
3 tablespoons shredded parmesan cheese
4 large eggs
Kosher salt and freshly ground pepper
Chopped chives for topping

Preheat the oven to 425 degrees F.  Line 2 baking sheets with parchment paper.  On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares.  Slightly fold and pinch the edges of each square to form 4 rounded tart shells.  Transfer to the prepared baking sheets and prick all over with a fork.  Bake until golden brown, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning until crisp, 8 to 10 minutes.  Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets.  If the centers are very puffy, prick with a fork to deflate.  Sprinkle evenly with the Havarti and parmesan cheeses.  Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper.  Top with bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes.  Top with chives.

Makes 4 tarts. 

Banana Muffins

When you have a few very ripe bananas , this is the perfect solution to make sure they don't go to waste. I've enhanced it by adding chopped pecans.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas
1/2 cup buttermilk

6 ounces mini chocolate chips (optional)

1/2 cup chopped pecans or other nuts (optional)

Preheat oven to 350 degrees F.

Mix flour baking soda, and salt together in a medium bowl.

In another bowl, cream softened butter with sugar.  Add eggs and blend.  Add buttermilk and mashed bananas and blend until combined.

Pour flour mixture into wet mixture and mix just until combined.  

Stir in the mini chocolate chips and nuts.  Do not overmix.

Spray muffin pan with non-stick cooking spray or use paper liners.  Fill each cup 2/3 full with batter.  Bake at 350 degrees for about 25-30 minutes or until toothpick inserted in the center of a muffin comes out clean.  

Makes 14-16 muffins.

Classic Banana Bread

Banana bread.  What can be better?  It's always cozy and a delight any time of day--breakfast, snacks, afternoon tea, dessert.  It is also a wonderful gift for family and friends.  This is a basic recipe but add whatever you'd like--chocolate chips, nuts!  I added 1 cup of semi-sweet chocolate chips.

4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
4 eggs, beaten
4 cups mashed overripe bananas (very darkly spotted)

1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees.  Lightly grease two 9x5-inch loaf pans.

In a large bowl, combine flour, baking soda, and salt. 

In a separate mixing bowl with an electric mixer, cream together butter and brown sugar.  Stir in the eggs and mashed bananas until well blended.  On the mixer's lowest setting, stir banana mixture into flour mixture; stir just until moistened.  Pour the batter evenly into the two prepared loaf pans.

Bake for 50-60 minutes, until a toothpick inserted into the center of the loaves come out clean.  Let the bread cool in the pans for 10 minutes, then turn them out onto a wire rack to finish cooling.

Marshmallow Whip Cheesecake

Source:  Grandma Josephine Kucera

This is a kid-pleasing recipe.  (I'm just a big kid.)  It is quite sweet and tasty.  My mom used to make this in summer every once in a while.  It reminds me of whipped creme eggs--the kind you get at Easter time.  

Graham Cracker Crust:

40 squares of graham crackers (crushed)

1/2 cup granulated sugar
1/2 cup butter (melted)

Mix above ingredients.  Press into top and sides of 9 x 13' greased pan.  Reserve 1/2 cup of the mixture for a topping.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese, softened
12-oz. container Cool Whip

Melt marshmallows and milk over low heat.  Beat cream cheese; add marshmallow mixture.  Cool.  Fold in Cool Whip.  Spread into crust and sprinkle with remaining graham cracker crust.  Refrigerate until set.

Cowboy Caviar

The first time I had Cowboy Caviar, we were at a party on a lake and were cruising around the lake on a "party boat."  That almost makes me sound exciting.  It was a pontoon boat full of old people--like me.  This is a flavorful and nutritious mixture and very nice with tortilla chips.

So I had to find the recipe.  NOW you can buy Cowboy Caviar in any deli--it's very common, but at that time it was a new thing.  What do people do when they need to find something out like a recipe?  They Google it.  And I did. 

NOW,  if you Google "cowboy caviar," you are directed to hundreds of recipes, pretty much like this one.  At that time, however, I was directed to a site for a "testicle festival."  You see, cowboy caviar (also known as Rocky Mountain Oysters) was actually a recipe using, as a primary ingredient, a certain body part of male cows. 

1 can (14 ounces) pinto beans, rinsed well
1 can (14 ounces) black-eyed peas, rinsed well
1 to 2 ribs celery, chopped
1 medium red onion, chopped
1 red bell pepper, chopped
1 can (11 ounces) white shoe peg corn, drained
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar

Place beans, peas, celery, red onion, pepper and corn in plastic re-sealable bowl.

In a saucepan, bring olive oil, vegetable oil, cider vinegar, and sugar to boil, then cool. Pour over vegetables and marinade in refrigerator 24 hours. Stir occasionally during marinating. Drain and serve with tortilla chips.  Makes about 6 cups.

Skillet Chicken Fajitas

Adapted from a recipe at https://reciperunner.com

Steve found this recipe and made it twice recently. There are many ways to use this recipe--as fajitas, tacos, fajita bowls, a fajita salad, quesadillas, and nachos! 

Chicken and spices:

1 pound boneless, skinless chicken breasts, thinly sliced

2 tablespoons cilantro or parsley if you don't like cilantro

1 tablespoon olive oil

1 teaspoon dried oregano, crushed between the palms of your hands

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/2 teaspoon hot sauce, like Tabasco  (optional)

Salt and freshly ground pepper to taste

Juice of half a lime

Peppers and onions:

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 yellow pepper, thinly sliced

1/4 of a yellow or white onion, thinly sliced

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

In a large bowl, combine all of the chicken ingredients.  Stir the chicken, and the spices, oil, and lime until coated and set aside for 15-30 minutes.

Preheat a cast iron skillet over medium-high heat.  Add a tablespoon of olive oil.  When the oil is hot, add the sliced peppers, onion, chili powder, salt, and pepper.  Saute the peppers and onions for about 4 minutes or until they are carmelized and have softened.  Remove the peppers and onions from the skillet onto a plate and set aside.

While the skillet is still hot, add in a little more oil and toss in the chicken and spices.  Spread it into a single layer and let it sear for a couple of minutes before moving it around.  Continue to cook the chicken until it is no longer pink.  Add the peppers and onions back into the skillet.  Stir everything together and remove the skillet from the heat.  

Squeeze the lime juice over everything and garnish with cilantro or parsley.  

Ways to serve:

- In warm flour or corn tortillas

- On top of rice

- Make chicken fajita bowls

- Make a chicken fajita salad and serve with salsa and guacamole

- Make quesadillas

- Make loaded sheet pan nachos and bake them in the oven

Lemon Drop Martini

For a while, Tyler was making these for anyone who walks into the door.  Kate and I love them.  They have quite a kick!  Tastes like lemonade.  Not lemonade.

2 ounces vodka

1 ounce fresh lemon juice (from lemons not bottles)

1 ounce simple syrup

1/2 ounce Triple Sec

vodka for rim

granulated sugar for rim

Pour a small amount of vodka on a small plate or shallow bowl.  On another small plate or shallow bowl, put a small amount of sugar.  Wet the rim of your martini glass with the vodka.  Dip it into sugar until rim is coated.  Glasses are ready!

In a cocktail shaker, combine the vodka, lemon juice, simple syrup, and Triple Sec.

Fill shaker with ice and shake well.

Strain mixture into a prepared glass and garnish with a lemon wedge.

Makes 1 martini.