Tag Archives: recipes

Oreo Cookie Cheesecakes? Yes please!

Don’t these look great! (And easy!)

I found this edible magic on The Girl Who Ate Everything blog! Lot’s of good stuff to check out on her blog-it is one of my new favorites, I bet you will like it too!

Cookies and Cream Cheesecakes
Source: original recipe by Martha Stewart; via Cookin’ and Kickin’

Ingredients:
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Instructions:
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

yep…making these!
Hope you and yours have a Very HAPPY Thanksgiving!

Love, Laughter & Candlelight!


How to make my non recipe Ceviche…❥

★Ceviche is the coastal regions of Central and Southern America’s version of Sushi. (Although I made my Ceviche with fully cooked fish…)

I tend to approach cooking like my grandmother’s did…recipes are only “guidelines” so feel free to tweak this to your tastes.

How did I make mine?

  • 1 lb. fresh but fully cooked tiny shrimp,
  • 8 oz. crab meat-fresh is best, but canned is fine too.

(traditional Ceviche calls for any raw local FRESH fish thinly sliced and “cooked” in the citrus juice, but not many in my household do raw fish so I went with cooked instead).

  • 2 finely chopped tomatoes
  • 1 finely chopped red onion
  • 1 sour orange juiced
  • 3 limes juiced
  • 1 large handful organic chopped cilantro
  • 2 organic carrots finely diced
  • 2 fresh avocados finely chopped
  • 1 jalapeno finely diced
  • lime and extra avocado to garnish.
  • 2 cloves of fresh garlic, diced
Combine all ingredients in a serving bowl, I added salt, fresh cracked pepper and a bit of Mesquite seasoning to taste.
Serve with salted baked tortilla chips as a dip.  It is also good served on a bed of spinach as a tostada…or with shredded cabbage as fish tacos.
You can substitute any fish you like, but remember- fresh and local is best!
Mangia bene!
Love, Laughter & Candlelight,

 

 


Chocolate Chili <3

This is a favorite of my family & friends.  Full of spices and flavor and a touch of chocolate…nothing like it on a cold autumn night!

This is great with warm fresh cornbread & honey!

chocolate chili

Ingredients:

 

  • 2 tablespoons olive oil
  • 2 pounds sirloin steak, cut into 1-inch cubes
  • 2 pound ground beef
  • 12 ounces chorizo all beef sausage, (or soy) casing removed, cut into 1/2 cubes
  • 1 large yellow onion, coarsely chopped
  • 1/4 cup chili powder (new mexico)
  • 2 tablespoons garlic salt
  • 2 teaspoons cumin
  • 1 teaspoon dried basil
  • 2 (14.5-ounce) cans beef broth
  • 2 (14.5-ounce) cans diced tomatoes, drained
  • 1 cup cilantro, chopped
  • 3 cinnamon sticks
  • 1/4 cup Van Houten cocoa
  • 3 bay leaves
  • 2 green jalapenos, slit lengthwise 3 times each (Less if you like it mild)
  • 3 tablespoon yellow cornmeal
  • Salt and pepper, to taste
  • Garnish with Cheddar and sour cream, if desired.

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Directions

Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.

Soooo yummy!  😉

Enjoy!
Love, Laughter & Candlelight,

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Easy Potato Bacon Cheddar Soup! *It’s what’s for dinner!*

Tonight I remembered how much I like reading blogs that share the writers favorite tried and true recipes.  Like most people I am busy almost all of the time, and coming up with dinner ideas is sometimes last on my very long list.

So…tonight I am going to share with you.  This is what I am making right now!

Potato & Smoked Bacon Cheddar Soup!

(One of the best thing about this dish is that it is flexible.  Like my Gran I never really measure much, just eyeball it and tweak it to be the way you like it!)  This can serve anywhere from one to as many people as you’d like.

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3 large russet potatoes (1 large russet potato per serving.-add more for more people) Peel & dice into small chunks.

1 large onion diced (I like Vidalia)

4  14.5 oz. cans of chicken broth-you can make this fresh or cheat and use canned -it is yummy either way.

3 cloves of garlic diced

1 package of your favorite bacon (I like Applewood Smoked bacon from Niman Ranch and it’s nitrate free too!) You can cheat and use precooked bacon if you are in a rush.

2 tablespoons of butter

dash of smoke seasoning to taste.

1-3 cups of cream or half and half to taste.

Cheddar cheese to taste (I like Cracker Barrel brand aged new york cheddar.)

Melt the butter in a large saucepan, then saute the onion, garlic & potatoes until beginning to brown.  Add in the Chicken broth, bacon (keeping out a little for garnish) and a dash of smoke flavoring. Cook until the potatoes are tender.  Then add the cream.

To thicken the soup give a few quick blends with a stick beater, or stir in about a half a cup instant potato flakes, or more if you like it thicker.

Top with extra bacon and shredded cheese! Serve with crusty warm french bread…YUM!

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What is your favorite fall evening recipe?