Sopapilla Cheesecake

The first time I ever tasted this, I fell in love. But I figured it was a really complicated recipe. I was very surprised to find out it was one of the easiest recipes ever! I have actually tried two versions. I will post the most common, but then will list the differences in the other version I have tried.

16 ounces cream cheese
2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup cinnamon sugar

Preheat oven to 350 degrees. Grease the bottom of a 9x13 pan. Spread one can of seamless crescent dough on the bottom. Mix together Sugar, Vanilla, and Cream Cheese. Spread over dough. Carefully cover filling with the second can of crescent dough. Evenly pour melted butter on top and sprinkle with cinnamon sugar. Bake for 30 mins. Let cool. Refrigerate.

*If you cannot find the seamless dough sheets, you can use regular crescent dough and pinch the seams together.

*The other version I have tried calls for adding 1 egg yolk to the filling. Then, rather than using melted butter on top, you beat the egg white and pour over the top dough before adding the cinnamon sugar.

Homemade Gummies

My son's birthday is coming up soon and I have been looking all over the internet for Bob the Builder items. I found some tool shaped gummies that were cute, but incredibly overpriced. I got to thinking. How hard can it be to make gummies? So I started searching and found lots of recipes. Turns out, it's incredibly easy! The hard part was finding the right recipe. There were SO many variations. So, I simply started making them. The first batch had good flavor, but bad texture. The second had great texture, but not as good of flavor. The third was pretty good, just a little too tough and slightly lacking in flavor. The fourth, today's version, was complete perfection.

So here is what I did to make today's gummies.

1/3 c. water
4 packets Knox Unflavored Gelatin
1 - 3 oz package Jello
1/2 package of Kool-Aid (Mix and match your Jello and Kool-Aid flavors however you would like)

Place water in small saucepan. Add remaining ingredients and mix well. Let set for a few mins until it thickens to a playdoh like consistency. Cook over low-med heat until you have a thick syrup and all sugars are dissolved. Pour into plastic candy molds (shaped silicone ice cube trays work as well). Let set about 20 mins until firm. Peel from molds. Store in sealed container.

*If you are impatient like we have been while trying to perfect our recipe, you can put the molds in the fridge for about 10 mins.

Enjoy!

Strawberry Rhubarb Cobbler

Yesterday, my family went to pick strawberries. So today, I have been busy in the kitchen making lots of yummy treats with the fresh strawberries. By far my favorite of the day was the Strawberry Rhubarb Cobbler. I looked through a lot of different recipes, combined a few, made a few small changes of my own....and the results are phenomenal!

Filling:
3 c. Cut Rhubarb
3 c. Strawberries, sliced
1/2 c. White sugar
2 Tbs. Minute Tapioca
1 tsp Grated Orange Peel

Topping:
2 Tbs. White Sugar
1 c. Flour
1 1/2 tsp Baking Powder
1/4 tsp. Salt
1/4 c. Butter
1/4 c. Milk
1 egg, slightly beaten
1/2 tsp Almond Extract

Mix together all filling ingredients. Let set for 30-60 minutes for the fruit to soften and form juices.

Mix together sugar, flour, baking powder, and salt. Use a pastry blender or fork to cut in butter until crumbly. Add milk, egg, and Almond extract. Stir together just until blended.

Pour filling into 8x8in glass baking dish. Drop topping over filling by spoonfuls. Bake at 350 degrees for 30-35 minutes.

Goes great with whipped cream or vanilla ice cream. But also wonderful on its own. In fact, I burned my mouth eating this straight out of the oven because it was so good and I couldn't wait for it to cool down.

Enjoy!

Mini Deep Fried Caramel Apple Pie

I made this recipe up today and it is fabulous! I had to share right away. Before I start though, let me say this is more of what I did, not an exact recipe. But I don't think it really matters. It's really all in your taste preferences.

2-3 medium apples
cinnamon
brown sugar
Caramels (cut into small pieces)
Egg Roll Wrappers
Oil for deep frying

Heat oil to 350 degrees. Peel and thinly slice apples. If you have a vegetable steamer, steam for 10 mins. If not, cook in the microwave until soft. Combine with cinnamon and brown sugar to taste, enough to make a light syrup on the apples. Place approx. 1 Tbs of apple mixture in corner of egg roll wrapper. Add a few small pieces of caramel. Roll up and seal according to directions on Egg Roll Wrapper package. Deep fry 3 or 4 at a time for 2 minutes, then turn over and continue to fry an additional 2 minutes. Remove from fryer and place on paper towels. Let cool several minutes as the filling will be extremely hot.

These are great on their own. But would be even better with a little vanilla ice cream or fresh whipped cream plus a little additional caramel sauce. In my opinion there is no such thing as too much caramel....

This Blog

I was just thinking about something. I started this blog last year to share my recipes with friends. I love trying new recipes but always enjoy getting them from people I know. That way I am positive it is going to be good. What I didn't anticipate was how much I would be using this blog myself. We often go visit friends or family and I will start talking about some recipe I made. Then, I usually want to make it. Thanks to this blog, I can pull up the recipe anytime from anywhere and have my favorite recipes right at my fingertips. It is also great if I am at the grocery store and decide to make something and want to double check the ingredients. (Thank You Internet on Cell Phone!!)

I know I don't update this as often as I would like, but I never completely forget about it. I also encourage you to scroll back through older posts to see some of the recipes I posted last year that you may have forgotten about.

Texas Caviar

Before getting married, my Maid of Honor threw me a really nice bridal shower. One of the best things she did was send out 2 recipe cards with each invitation and asked everyone to write down 2 of their favorite family recipes for me. Then she decorated a file box and gave it to me with all the recipes. I love pulling recipes from it to try that I know is a favorite of someone I know. This one I tried last summer and loved it. It is a wonderful alternative to chips and salsa.

1 can whole kernel corn
1 can black eyed peas
1 can black beans
(drain all throughly)

4 roma tomatoes
1 large green pepper
green onions

Chop and add to first three ingredients. Add in 1 bottle of Creamy Italian salad dressing. Mix everything together. Let set overnight for best flavor. Serve with tortilla chips.

Three Cheese Chicken Bake

This is one of my favorite recipes. But for some reason, it always tastes better when my mom makes it. This is how the recipe is written. However, we usually use about 9-11 noodles and double the sauce ingredients to make it thicker and creamier. It goes great with salad and rolls. Enjoy!

6-8 lasagna noodles
3 Tbs Butter
1/2 c. finely Chopped Onion
4 oz can Mushroom pieces (drained)
1 can Cream of Chicken Soup
1/2 c. Milk

Cook the noodles in boiling water according to package instructions, drain. Melt butter in frying pan. Add onion and mushroom pieces; saute until onion is tender. Stir in cream of Chicken Soup and Milk.

1 1/2 c. Cottage Cheese (I don't like the chunks so I puree it first)
2 c. diced cooked chicken
2 c. Shredded Cheddar Cheese
1/2 c. Shredded Parmesan Cheese

Lay half the noodles in a greased 9x13 in baking dish. Top with half the sauce, 3/4 c. Cottage Cheese, 1 c. diced chicken, 1 cup shredded cheese, and 1/4 c. Parmesan Cheese. Repeat layers, except for last 2 cheeses. Bake at 350 degrees for 45 minutes or until all is heated through and bubbly. Top with both cheese and bakes 2 more minutes.