I kept hoping September would be hot and I’d get to do a little more swimming in the lake, especially since I got some wild swim shoes or water shoes or whatever they’re called! I waited and waited for them and now it’s cool. There’s no denying fall is in the air, and right on time this year and I’m already thinking about pears and apples. In the meantime, though, I’m pulling out one last summer hurrah. I’m breaking out with this Strawberry Dream Cake.
Sometimes, even if you are frugal, you need an indulgence and this Creamy Mushroom Brie Bisque is one of those. When I had this for dinner the other night I was literally transported to cozy little Bistro.
This time of year I just seem to crave lemony flavors. I think lemon is a promise of spring with it’s bright, sunny flavor. Goodness knows we need that promise this year! These bright, lemony No Bake Lemon Cheesecake Parfaits will make you forget about all that.
Hi guys! Hope you all had a great St. Patrick’s day on Saturday. I wish I would have posted these Really Bailey’s Cream Cheese Brownies before, so you all could have them for the celebration. You might want to pin them or save them or just make them anyway. With or without the hooch, they’re insanely good!
Last week, without thinking, I posted three dinner recipes in a row. Usually, I try to break things up a bit with a salad or dessert or some other post. So this weekend, I thought I’d make more “fun” things!
These Cajun Stuffed Chicken Breasts might be just the thing to bring a little sunshine into your life during this cold, cold January. These are like Oh My Gosh good, with just a little spice to warm things up.
There’s nothing like a little Mexican food when you’re just absolutely over Christmas & Christmas leftovers & New Years and New Years leftovers. And then there were the leftovers from the leftovers. So change it up and make enchiladas!
Merry Christmas all! I just had to share my newest “discovery” today, which now I’m seeing everywhere. My daughter introduced me to Oreo Truffles. Honestly, I wouldn’t have thought to make them. Oreos? Really? Don’t make that same mistake – get yourself some Oreos and good chocolate and make them, preferably now.
You know what’s kinda cool? When you’re putting on a fancy dinner or a feast like Thanksgiving and you can knock off a showstopper of a dessert ahead of time. Even better? When it’s an easy, no-cook, and very fun dessert like these Pumpkin Parfaits.
Ok guys, its time for true confessions, here. Do you have any fears? See, I do. I’m afraid of anything wriggly other than puppies & kitties. I have a thing about going too fast in cars, especially around drop-offs after rolling a car down a cliff. And. Most. Of. All. Wait for it: I’m afraid of cherry pie filling. Ummhmm. You heard it right. Cherry Pie Filling.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies or graham crackers. It may be baked or unbaked. Cheesecake may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup. Wikipedia
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Doesn’t Mother’s Day just scream “brunch” to you? And every brunch has to have a centerpiece. Something kind of special. Something memorable. Maybe Pancakes that are fit for a Queen – or a Mother. Something like Strawberry Cheesecake Pancakes.
If you’re looking for a fun & festive little appetizer, mini peppers might be just the thing. These mini peppers are slightly roasted and stuffed with a sophisticated mixture of goat cheese & herbs and then drizzled with a little balsamic honey right before serving.
I fell off the healthy wagon early this month and made Death by Chocolate Cheesecake! Hands down the most decadent cheesecake, ever. It should carry a warning, just in case the name Death by Chocolate Cheesecake isn’t enough to clue you in. It’s a serious Chocolate Cheesecake for serious chocolate lovers, only!
Spicy Mexica Chorizo tamed with a touch of melty cheese all piled on to the cutest little Polenta squares. That’s my kind of appetizer. Maybe yours, too! And look, there’s red & green for Christmas…
Thanks to my sister for finding this wonderful creamy, tangy spread that’s a bit different and perfect for the Holidays! The dried fruit makes it festive and adds a little sweetness and that flavor just bounces off the savory rosemary and garlic.
Another pie? Why not!? Because I already made my Fave Pumpkin Pie last week, and then a Caramel Creme Pumpkin Pie extravaganza. So for actual Thanksgiving? A Dulce de Leche Pumpkin Pie. The bottom layer is a lush cream cheese & the top, a more sedate pumpkin pie layer. The Dulce de Leche Whipped Cream? It stole the show.
Raise your hand if you’ve had this happen: you pick up a lovely little Jalapeno Popper. What looks to be a perfect bit of deliciousness. And that first bite is crunchy raw jalapeno, then bacon pulls off in a chunk, and adding insult to injury, slaps you in the chin with some kind of random, greasy, molten cheesiness. Bummer. That’s not these Crab Stuffed Bacon Wrapped Jalapeno Poppers.
I just recently made my Aunt Mary’s Angel Food Cake to take over to a dinner party and wanted to make a Mascarpone Filling. It’s the perfect thing when whipping cream seems a little light and boring and anything else can seem too heavy.
When an opportunity to party rolls around, I like to pull out all the stops, don’t you? I’ll be finding opportunities to make this Smoky Jalapeno Bacon Dip. It’s positively addictive, all smoky bacon flavor spiked with the hot peppers and just a touch of vinegar for a subtle tang.
This Steak Chimichanga with Green Chili Verde Sauce is one of my fave recipes and it came from leftover steak. Who has leftover steak, anyway? I don’t know about you, but certainly not at my house where steak is a bit of a rarity. At my folks? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
Dulce de Leche was all the rage years ago – and I can see why. Rich caramelly goodness, here spread on top of cheesecake bars. Cheesecake and Dulce de Leche? Yes, please! Finished with a sprinkle of Fleur de Sel? Umhmm!
St. Paddy’s is just around the corner, so it’s time to think about partying just a little, isn’t it? When I was a kid, that meant anything green. Green ice-cream cones, cupcakes tinted green, and green beer.
A little over a year ago, I was super excited to supply a Guest Post for CCU Uru of Go Bake Yourself, one of Australia’s premier bloggers. This week, when I remade this cheesecake, I updated with new photos and am reissuing this post so everyone can see it and maybe think about making it this Christmas! It is just so flippin’ good – make it, and you’re welcome!!! 🙂
Did you know the Bundt cake pan was developed in Minnesota? It’s true. You betcha. And guess what? This Chocolate Banana Bundt Cake was, too. By moi! It has a surprise inside: a Rum spiked Cream Cheese, Chocolate Chip Tunnel. And to take it to the next level, it has two glazes, and not your ordinary plain old tired glazes. Nope, nope, nope! This one has a Chocolate Ganache Glaze topped off by Rum Vanilla Glaze. Uff-dah!