V-day dessert

For Valentine's day we didn't really do much. Our bible study group had our own dinner and the girls were to bring desserts. I thought I would make it simple since I had been sick earlier in the week. The fruit pizza is something I haven't had in forever but its so simple and yummy I think I might have to make it more often!
I didn't really follow a recipe but allrecipes.com has one that is pretty much what I did.

INGREDIENTS
1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.

** I added about a capful of vanilla and about 1/4 tbs. of sugar

Cupcakes!!

Oreo cupcakes that is! I have really been wanting to make cupcakes. I found this recipe. recently and knew they were a must to make. I am once again taking this for dessert at church tomorrow so luckily they won't be sitting in the kitchen staring at me to devour them!


Cookies-N-Cream Cupcakes
Original recipe from: Cupcakes! By the Cake Mix Doctor by Anne Byrn
24 paper liners for cupcake pans
30 Oreo cookies - I used Double-Stuffed
1 pkg plain white cake mix
1 cup sour cream - I used low-fat plain yogurt
1/2 cup vegetable oil - I used ¼ c oil and ¼ cup unsweetened applesauce
3 large eggs - I used egg-beaters for 1 egg and 2 regular eggs
1 tsp vanilla extract

Preheat your over to 350 and line the pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. Place one wafer, icing side up, in the bottom of each paper liner. (Sometimes icing didn't get on both sides so I just split the icing in half and spread some on both sides)
** After trying a cupcake I didn't really care to eat the cookie on the bottom. Maybe its that I can't really eat a whole oreo as I think its too much chocolate or that baking it changed its flavor a little. I don't know but I just took it off the bottom and enjoyed it without it!**
Crush the remaining Oreos by any means you like.

Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.

Fill your liners 3/4 full with batter and place the pans in the oven.

Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.

Broccoli Cheese Soup

I love Panera's broccoli cheese soup! When I saw this recipe I quickly bookmarked it. I had some extra broccoli left over so I thought I would give it a try tonight. The soup was good but it lacked a real intense flavor. I also never got it to really thicken up. I am sure though as I eat the leftovers it will thicken up.
I got the recipe from here

Broccoli cheese soup
INGREDIENTS
4 cups fresh broccoli, cut into bite size pieces
1 1/2 quarts chicken broth
2 cups milk
2 (10.75 ounce) cans condensed cream of celery soup (I used 1 can of celery and one can of cream of chicken)
4 tablespoons cornstarch
1/2 cup cold water
2 cups shredded Cheddar cheese (I used 3 cups of cheese)

DIRECTIONS
In a large soup pot, cook broccoli in broth until tender, about 10 minutes.

In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.
Serve with french bread or sour dough bread

A new Giada recipe

I saw Giada making this the other day and it looked pretty yummy. I had some extra tortellini so I knew I should make it this week.

Cheesy Baked Tortellini
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Yield: 4 to 6 servings

Happy Birthday!

I'm still here! We were gone for awhile after Christmas and I haven't cooked anything new or blogworthy until tonight! Chad's birthday was Tuesday but we weren't able to celebrate until tonight! I thought I would try something new that I know he loves! The Cheesesteaks were good but lacking a little flavor! I also made some roasted broccoli for myself. It turned out really good but next time I want to try it with some fresh garlic! I got the Cheesesteak recipe from here.




Philly Cheese steak
3/4 - 1 lb sirloin steak, trimmed of fat
2 6-inch sub rolls, split lengthwise
1 Tbsp olive oil
1/2 large onion, sliced
salt & pepper
2-3 slices provolone cheese
mayonnaise (optional)
Cut the meat into 1-inch wide strips. Put on plate and freeze the meat until the exterior hardens but the interior remains soft, about 25 minutes. Do not freeze more than 30 minutes or meat will become grainy. Slice sirloin as thin as possible using a sharp knife or use food processor fitted with slicing disk.
Meanwhile, adjust an oven rack to the middle position and heat the oven to 400 degrees. Spread mayonnaise as desired on split rolls on a baking sheet. Bake 5 to 10 minutes. Heat the oil in a 12-inch nonstick skillet over high heat until shimmering. Add the onions and saute until softened and lightly browned, about 5 minutes. Add the shaved meat, 1/2 tsp salt and 1/4 tsp pepper and continue to cook until the beef is no longer pink, about 5 minutes.
Turn the heat to low, shingle the slice of cheese over the meat, and allow to melt, about 1 minute. Fold the melted cheese into the meat. Divide the meat and cheese mixture evenly among the toasted rolls

For the roasted broccoli I just tossed them in some olive oil, salt and pepper!

Oreo Truffles

These little treats were very tasty but they were kinda difficult to make. I froze them overnight to harden up and so they would be easier to dip. I took them out a little before I was to dip them but when I went to dip them they were to soft. I also couldn't get my chocolate to melt. I did it in 15 second intervals and it never got dippable and the more I put it in the microwave it kept getting hard. Luckily I had some of the almond bark left over from something else and it worked just fine. They may not look really pretty but they were really yummy and luckily I left with an empty plate!
The recipe is from Kraft but it has also been talked about on the What's Cooking board I frequent.

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

SOOOOOO Good!

Wow this recipe is so good! I have been dying to make it but my husband isn't a big sweets person and I knew I shouldn't eat the whole thing myself. Luckily for Wednesday night church, people sign up to bring desserts so I quickly signed up so I could try this out. I took a little bite but that bite was soooooo good. I can't wait to have a full piece tomorrow! I got this recipe from Paula Deen.
Caramel Apple Cheesecake Bars with Streusel Topping
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.


Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.
Yield: approximately 3 cups