Thursday, June 28, 2012

Chocolate Chip Cheesecake

It doesn't get any easier than this . . . cost effective too!
Have you bought a pre-made cheesecake lately?  Expensive!

Can't wait to try this recipe :)

  • (8-ounce) packages cream cheese, softened
  • eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • (16.5-ounce) rolls refrigerator chocolate chip cookie dough

  1. Preheat oven to 350 degrees F. 
  2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside. 
  3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough. 
  4. Bake 45 to 50 minutes, or until golden and center is slightly firm. 
  5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

Photo and Recipe Source:  Mr. Food

Thursday, June 21, 2012

Potato Salad Recipes

Potato salad is one of my favorite foods!

It is one of those meal items that can be varied in so many ways.

Usually, I just add mayo, lots of hard boiled eggs, dill and pickles.
It is how I've made it for years and years.  I love to sneak a little
bowl of it while it is still warm!  Yum!!

Sometimes you just need to vary things a bit, so I went to one
 of my favorite food websites and did a search of potato salad
 recipes.  Lots to choose from!  

My choice to feature is this "No Bake" Bake Potato Salad
 since baked potatoes are another favorite!  

The photo comes from Mr. Food's website.


  • medium potatoes (about 3 pounds), 
  • scrubbed and cut into 1-inch chunks

  • 1 tablespoon salt

  • (16-ounce) container sour cream

  • 1/4 cup real bacon bits

  • scallions (green onions), thinly sliced

  • 1/2 teaspoon black pepper


Place potatoes in a large pot and add enough water to cover them. 
Add salt and bring to a boil over high heat. 

Cook potatoes 10 to 15 minutes, or until fork-tender; 
drain well and allow to cool slightly.

In a large bowl, combine remaining ingredients; mix well. 
Add potatoes and mix until well combined.  

Serve warm, or cover and chill until ready to serve. 

Click here for lots of potato salad recipes
 from Mr. Food's website

Tuesday, June 19, 2012

Truck Stop Home Fries

In celebration of 75 years of Idaho Potatoes
the Famous Idaho Potato Truck will be touring the country!  
Click here to see where you can see this giant spud on wheels

One of my favorite foods is the potato and home fries is one of my
 favorite ways of preparing them since breakfast is my favorite meal. 
 I love the spin of adding bacon to the mix!

  • Idaho russet potatoes, thinly sliced
  • bacon slices
  • large onion, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper

  1. Fill a large saucepan 3/4 full with water; add potatoes and bring to a boil over high heat. Cook 10 to 12 minutes, or until fork-tender; drain and set aside.
  2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crispy. Remove to a paper towel-lined plate to drain, then crumble. Add onion to bacon fat and sauté 5 to 7 minutes, or until it starts to brown. Add potatoes, bacon, salt, and pepper; toss gently and cook 15 to 20 minutes, or until brown, stirring occasionally.
Source:  Mr. Food

Monday, June 11, 2012

Almond Crunch Granola

Since we have been searching for healthy snack substitutes that we will actually enjoy, I was thrilled to find this awesome recipe for granola.  

This granola is packed with good ingredients, well as vitamin E. It's also low in sodium. Eat a handful or sprinkle it on berries or yogurt.


Notes, Tips & Suggestions 
*To toast almonds: Spread almonds in a single layer in shallow pan. Place in cold oven, toast at 350 ° F, 9-11 minutes, stirring occasionally, until lightly toasted. Cool on counter.

  • 1 cup slivered almonds, toasted*
  • 2 1/2 cups rolled oats (either old-fashioned or quick cooking)
  • 1 cup flaked coconut
  • 3/4 teaspoon cinnamon
  • 1/2 cup honey
  • 1/4 cup almond or vegetable oil
    1. Preheat oven to 350° F. Combine toasted almonds with oats, coconut and cinnamon.
    2. Whisk honey with oil and drizzle over almond-oat mixture, tossing to mix well.
    3. Bake 30 minutes, stirring occasionally. Remove from oven, loosen with spatula and cool.

Sunday, June 10, 2012

Clinton's Bacon Egg & Cheese Biscuit Casserole

Breakfast is my favorite meal . . . I could have it day or night or both and it wouldn't bother me.

Clinton Kelly's Bacon Egg and Cheese Biscuit Casserole recipe would be awesome for a brunch party and I wouldn't mind offering them as appetizers for any meal.

Do you watch The Chew?  I've just discovered the show and watch it every chance I get!  Click on the link at the end of this post for more recipes from The Chew.


For the Cheddar Chive Biscuits:

2 cup All Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Sugar

1/4 teaspoon Baking Soda

1/2 teaspoon salt

6 tablespoon unsalted butter (chilled and cut into cubes)

3/4 cup buttermilk

1/2 cup chives (chopped)

3/4 cup Cheddar cheese (shredded)

For the Bacon Egg and Cheese Biscuit Casserole:

1 pound bacon (cooked and chopped)

cheddar chive biscuits

6 large eggs

1 1/2 cup milk

salt to taste

1/2 cup chives (chopped)

1/2 cup cheddar cheese (grated)


For the Cheddar Chive Biscuits

Preheat the oven to 425 degrees. 

In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.

Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.

Pour buttermilk over mixture, add chives and cheese and gently stir to combine.

Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.

Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.

Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.

For the Bacon Egg and Cheese Casserole

Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.

Halve all biscuits, place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.

In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.

Bake covered in foil for 45-55 minutes until set.

Click here for more recipes from The Chew

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