Cherry-Cream Cheese Coffee Cake

This coffee braid  looks bakery-fancy,  but Pillsbury®  crescents make it  flaky, delicious and easy.

I'm the first to admit that although I love cooking and baking from scratch, semi-homemade cooking is so convenient when you are short on time or motivation.  Through the years I have learned many little tricks to make cooking and baking faster and easier . . . the use of awesome convenience products like Pillsbury Crescents is one of them.

The Pillsbury website has lots of these type of recipes . . . this one comes from the section "Morning Favorites."

prep time 20 min
total time 1 hr 15 min
ingredients 8
12 servings

Ingredients

1 package (3 oz) cream cheese, softened

2 tablespoons granulated sugar

1 teaspoon almond extract

1/4 cup sliced almonds

1/4 cup chopped maraschino cherries, well drained

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2 cup powdered sugar

2 teaspoons milk


Directions

Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside. 

If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal.

If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.

Spoon cream cheese mixture lengthwise down center 1/3 of rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.

Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries.

Source:  Pillsbury Morning Favorites

Spicy Creole Crab Balls and Creole Tartar Sauce

One of my favorite blogs to visit when I'm in the mood for some spicy cajun food is Cajun Delights.  Marguerite weaves wonderful stories of her culture and happenings at her home in the Cajun Country.  

Not only does she provide awesome recipes, but she lays out a whole themed party, like her Cajun Christmas Party Preview that this recipe comes from.  She includes appetizers, salads, sides, bread, main meal and dessert ideas.   The link to the blog post follows the recipe.

1 lb. lump crab meat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs. chopped bell pepper
2 tbs. chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. 

Form the mixture into 3 inch balls and place on a large cookie sheet and chill for 1 hour. 

Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. 

Drain on paper towels and transfer to a serving platter. 


Serve with Marguerite's Creole Tartar Sauce . . .

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill.


Click here for Marguerite's Cajun Christmas Party Preview 

Dorito Chicken Casserole

Frugal cooks can never have enough chicken recipes!

You could even use it as a dip with a

 bowl of Doritos on the side.

Thank you to BlogChef.net for the photo and adapting this recipe from Jam Hands!  Check out their websites for more awesome recipes.

Ingredients:

• 2 to 3 cups diced cooked chicken 
• 1 cup sour cream 
• 1 can cream of chicken soup 
• 1/4 cup finely minced onion 
• 1 tsp. chili powder 
• 1/2 tsp. salt 
• 1/2 tsp. pepper 
• 1/2 tsp. garlic powder 
• 1/2 cup grated Cheddar cheese 
• 1/2 cup grated Mozzarella cheese 
• 1 bag (medium size) bag of Doritos, crushed

Preparation:

Grease or spray a 2-quart casserole dish. 

Cover bottom of casserole with half of the crushed Doritos. 

Mix all other ingredients, except cheese, and place on Doritos. 

Put remainder of crushed Doritos on top of this. Add cheese on top. 

Ready to bake! 

Bake at 350° for 30 to 40 minutes.

BlogChef.net

Holiday Cookie Recipes from the Food Network

Need inspiration for your holiday cookie baking?  

Whether you give your holiday cookies as gifts, make them for your holiday parties or just want some new cookie ideas, Food Network has prepared an awesome holiday cookie section on their website.  I could not pick a favorite to feature . . . there are too many to choose from!

Click here to go there!

Smothered Chicken Casserole

Since we buy lots of chicken, I'm always looking for good chicken recipes.  This recipe looks delicious, quick and easily adaptable to whatever you have on hand.

The photo and recipe comes from Amy at Mom Spark . . . you will find the link to her blog after the recipe.

ingredients:

1/2 C. prepared caesar salad dressing (I used an Asiago dressing)
4 boneless, skinless chicken breasts
4 slices bacon
8 oz. sliced mushrooms
1 C. onion, diced
3 tbsp all-purpose flour
3 tbsp butter
1 tsp kosher salt
1/4 tsp pepper
2 tbsp fresh lemon juice
3 C. chicken broth
1 1/2 C. heavy cream
1 C. Gruyere cheese, grated (I used a mix of Mozzarella and Smoked Cheddar)
2 C. fresh tomatoes, diced
1/4 C. fresh parsley, minced
1 lb angel hair pasta

directions:

1. Marinate the chicken breasts in Caesar dressing for at least 3 hours, up to overnight.

2. Preheat oven to 350-f. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.

3. Remove chicken from marinade and cook in bacon fat until well browned. (You don't have to cook the chicken through, just get some color on it.) Remove chicken from pan and place in casserole dish.

4. Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.

5. Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.

6. Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.

7. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.

8.While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

Recipe and Photo Source 

Green Bean Casserole from scratch

Call me silly, but I still love the classic Green Bean Casserole . . . it is one of my favorite comfort foods.   It is one of those dishes that is delicious and goes with so many meal combinations, but for me it also brings back memories of my childhood sitting around the table with family.  Funny how just the aroma and taste of the food can take you back to certain times in the past.

Although the classic semi-homemade version is awesome and easy, this recipe caught my attention since just about anything prepared from scratch is much better.  

I'm looking forward to making this version with fresh green beans . . . I have always used the version with canned green beans.  That one thing has to make a huge difference in taste.

Ingredients

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half



Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Source: The Food Network/Alton Brown

Photo source and another variation with photos

The Best Christmas Recipe Guide

"Christmas dinner is the primary meal traditionally eaten on Christmas Eve or Christmas Day. Christmas dinner around the world may differ and the traditions present below can reflect the culture of the respective country it is being celebrated in. Turkey is present in a fair number of these meals." Wikipedia

Click here for traditions around the world

The Best Christmas Recipes from The Food Network

Favorite Traditional Christmas Meals from MyRecipe.com

Christmas Recipes from All Recipes

Taste of Home Christmas Guide

Christmas Recipes from Better Homes and Gardens

Martha Stewart's Christmas Recipes

Christmas Recipes from Recipe.com

Santa's Christmas Recipes from Merry Christmas.com

Christmas on the Net Recipes

Emeril's Holiday Cookbook . . . free download

Holiday Cooking from Cooking.com

Betty Crocker Christmas

Christmas Meal Ideas from Spoonful.com by Disney

Kraft's Christmas Recipes

Christmas and Hanukkah Ideas from Good Housekeeping

Christmas Delights from The Pioneer Woman

Christmas Recipes from Simply Recipes

Christmas Goodies from Duncan Hines

Christmas Cooking from Fine Cooking

The Cooking Channel Holidays

Delish Christmas Ideas

Easy Homemade Peach Cobbler

Peach Cobbler is one of my husband's favorite desserts, so I went on a search to find the best cobbler recipe I could find.  This is it, from one of my favorite food blogs, Willow Bird Baking.

Recipe by: Willow Bird Baking
Yield: 6 servings

This is the easiest cobbler known to mankind and also happens to be my favorite. It’s cakey and spongey in texture (not biscuity), which is why my family called it a “peach cobbler cake” when I was growing up.

Ingredients:
1 cup flour
1 cup sugar
Dash of salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1/2 cup (1 stick) butter
1 large (or two regular) cans peaches in light syrup

Directions:
Preheat the oven to 350F and spray a 9 x 13-inch baking dish (or 12-inch cast iron skillet) with cooking spray.

In a large bowl, whisk together flour, sugar, salt, baking powder, and cinnamon. Melt the stick of butter and pour it unceremoniously into the prepared baking dish. Mix the milk into the dry ingredients, whisk until the lumps are gone (the batter will be very liquidy), and then pour this batter over top of the melted butter in the prepared dish.

Pour can(s) of peaches over top of the batter, syrup and all. Do NOT stir this — just let the peaches fall where they falls! Bake the cobbler for 35-40 minutes or until golden brown and almost set. Serve hot with a big scoop of vanilla bean ice cream.

The post Easy Homemade Peach Cobbler (and Exercise Tips for the Exercise-Haters) appeared first on Willow Bird Baking.

Cheesecake Sugar Cookie Bars

Cheesecake recipes always grab my attention, but this recipe combines two favorites, cheesecake and sugar cookies.  Love the concept!  I have not made them yet, but once The Captain sees this recipe, it will be the next dessert on the list.

Makes 16 (2") Bars

Ingredients:

• 1 favorite sugar cookie recipe, or 1 (17.5 oz) pkg sugar cookie mix in a pouch by Betty Crocker
• 1 small box (4 serving size) french vanilla instant pudding
• 2 Tbsp brown sugar (packed)
• 1 stick melted butter = 1/2 cup
• 3 tsp vanilla extract
• 2 eggs + plus 3 yolks
• 2 pkg (8oz) cream cheese @ room temperature
• 1/2 c sour cream
• 1/2 c white granulated sugar
• 2/3 c optional: toffee bits, (pulverized in a blender or food processor)

Instructions:

Preheat Oven to 350 degrees

Spray 9 X 13 baking pan with cooking spray

In medium bowl mix cookie mix, pudding mix, brown sugar and melted butter together.

Add 1 Tsp vanilla and 1 egg, blend with a spoon.

When dough begins to come together, use your hands to knead the dough then form into a ball.

Press dough into your baking dish, and slightly up the sides

In another large bowl, using your mixer, beat at room temperature . . .  cream cheese, sugar, sour cream, and the remaining egg and 3 yolks, add 2 tsp vanilla 

Beat until smooth and creamy.

Spread this cream cheese mixture over top of the cookie dough in your pan.

BAKE 25-30 minutes until center is set.

While bars are baking . . . pulverize the toffee bits in blender
Sprinkle immediately over dish as removed from the oven and still hot.

Let cool . . . 30-45 minutes

Cover then place in refrigerator at least 3 hours or overnight.

Cut into 2-3 inch bars to serve.

Keep refrigerated.


Source: http://www.justapinch.com/recipes/dessert/cookies/cheesecake-sugar-cookie-bars-by-freda.html

Crispy Potato Latkes

• 
  
• Latkes—fried, onion-laced shredded potato patties . . . they are a Hanukkah tradition for Layla Schlack.  She tells the story of her tradition along with lots of tips and techniques, including photos of the process . . . click on the link for "How to Make Latkes."

I love these type of potato patties, but have not found a recipe that I really like. Layla's recipe is the real deal and I will be trying it soon.  Seems like her trick of using the potato starch instead of flour or matza meal is the secret to crispy deliciousness.

If you are interested in making these latkes, you will want to read the article.

• 
  
• Crispy Latkes 
• by Layla Schlack from Fine Cooking 
  Issue 126

• To learn more, read:
  How to Make Latkes
• 
  

Serves 4 as a side dish

Yields 8 latkes

• 1 lb. russet potatoes, peeled
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 large egg
• Kosher salt and freshly ground black pepper
• 1/2 to 3/4 cup vegetable oil for frying
• Sour cream for serving
• Applesauce for serving

Position a rack in the center of the oven and heat the oven to 200°F. Put a paper-towel-lined rimmed baking sheet on the rack.

Fill a large bowl halfway with cold water. Using the large holes of a box grater, grate the potatoes into the water, or grate onto a cutting board and then immediately put them in the water.

Line a colander with cheesecloth and set it in the sink. Using a slotted spoon, transfer the potatoes to the colander; reserve the bowl of water. Gather the cheesecloth into a bundle and squeeze firmly until the potatoes stop giving off liquid.

Transfer the potatoes to a medium bowl and using your hands, mix in the onion, egg, 1 tsp. salt, and 1/4 tsp. pepper. Carefully pour off the reserved potato soaking water to get to the white gluey starch on the bottom of the bowl. Transfer the starch to the potato mixture and mix it in with your hands.

Add enough oil to a heavy-duty 12-inch skillet, preferably cast iron, to measure 1/8 inch deep. Heat the oil over medium-high heat until a potato strand dropped in it sizzles vigorously.

Scoop 1/4 cup of the potato mixture onto a slotted metal spatula and use the bottom of the measuring cup to press it until it’s about 1/4 inch thick, letting any excess liquid fall into a small bowl. Don’t worry if the latke is not perfectly round. Slide it into the oil. Make 1 or 2 more latkes for the first batch and fry, flipping once, until they’re golden-brown, 4 to 6 minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining potato mixture, stirring it between batches. Serve immediately or cool and freeze for up to 1 week and reheat in a single layer, uncovered, in a 300°F oven.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 3.5; Sodium (mg): 300; Cholesterol (mg): 45; Fiber (g): 2;

PHOTO: SCOTT PHILLIPS

Cream Cheese Coffee Cake

There is something about cream cheese that automatically

wants me to try a new recipe.  When I found this recipe on

Pinterest, it was calling my name!

You can never go wrong with a recipe that comes from

America's Test Kitchen.

Cream Cheese Coffee Cake
From Cooks' Illustrated

via Joyful Baker

Makes one 10-inch cake, serving 12 to 16

Lemon Sugar-Almond Topping
1/4 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon
1/2 cup sliced almonds

Cake
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, 
  softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
4 large eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream
8 ounces cream cheese, softened


FOR THE TOPPING: 

Adjust oven rack to middle position and heat oven to 350 degrees. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.


FOR THE CAKE: 

Spray 10-inch tube pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. 

Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. 

Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. 

Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

Reserve 1¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. 

Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. 

Spread remaining cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.

Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). 

Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.

German Chocolate Pecan Pie

What a way to make a good thing better!

We will be making this pie for the holidays :)

ingredients
1 1/4 cups flour

1 teaspoon salt

1 4 ounce stick plus 5 tablespoons unsalted butter, 1 stick chilled and cut into small pieces

1/4 cup ice water

2 large eggs

1/2 cup dark brown sugar

1/2 cup light corn syrup

2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped

3/4 cup sweetened flake coconut

3/4 cup semisweet chocolate chips

directions
In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.

On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.

Preheat the oven to 400 degrees.

Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375 degrees and bake for another 12 minutes.

Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.

Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.

Tip

Keep a baking sheet in the freezer when you're rolling out dough. If the dough gets too soft to handle, just place the frozen baking sheet on top to firm it up again. 

When cooking sugar, use a heavy saucepan to prevent burning. 

To avoid messy oven spills, bake the pie on a rimmed baking sheet. 

Sprinkle chocolate chips on the bottom of the crust to create a gooey pie layer.

Source:  Rachael Ray Magazine