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Homemade Refried Beans

Posted by on Jan 16, 2013 in Appetizers and Sides, Homemade, Recipes | 2 comments

A couple weeks back I share with you all my homemade list of things I’m excited to try this year! Over the weekend we hosted a little taco bar for our friends and I decided to try making homemade refried beans.

It was such an easy recipe. I cooked up the beans a few days prior this way. On Sunday afternoon I whipped up a batch. I think next time I might smooth them out just a bit using the food processor and add a little bit more milk but other then that I thought they had great flavor. I’ll definitely make them again, now that I know how.

Saute Onions

In a large pan saute onion and garlic.

Homemade Refried Beans

Add beans, seasons and milk and bring to a simmer for 15 to 20 minutes.

Homemade Refried Beans

Then mash, add extra milk if needed and serve warm topped with cheese!

I followed the recipe from Money Saving Mom and you can view the complete recipe here.

Have you made homemade refried beans before? 

 

 

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Most Amazing Oreo Cheesecake

Posted by on Jan 15, 2013 in For Dessert, Recipes | 3 comments

Oreo Cheesecake.png

A couple weeks ago I asked my husband if he had any request for desserts. His request: Oreo cheesecake. I was more then thrilled to make an oreo cheesecake because I had not made one in years. Although, when I’ve made them in the past they always had huge cracks running through it. Delicious but I wanted it to be more like something you’d buy at the Cheesecake Factory.

I looked online for the perfect recipe. I reviewed quite a few recipes before coming up with my final recipe. I found tons of recipes that looked amazing but it didn’t address how to make the cheesecake not have cracks in it. So I googled it! I was absoutletly thrilled to find a blog called Lynn’s Kitchen Adventures. She had some great tips on cheesecake. Please stop by her blog and read her great article!

I ended up using the inspiration of Cheesecake Factory’s Oreo Cookie Cheesecake, adapated the cheesecake supreme recipe from my Better Homes and Garden’s Cookbook and Lynn’s tips to create this recipe!

If you are looking for a cheesecake recipe that doesn’t have valleys running through it and tastes amazing, follow the step by step directions in the recipe below.

 
Ingredients
  • 1¾ cup of finely crushed Oreo cookies
  • ½ cup butter melted
  • 3 8-ounce packages of cream cheese, room temperature
  • 1 cup of sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • ¼ cup half and half
  • 3 eggs, room temperature
  • 12 whole cookies
  • whip cream for garnishing
Instructions
  1. Crust: Place finely crushed 1½ cup of Oreo cookies and butter into the bottom of the spring form pan. Press the crumb mixture onto the bottom until crust is made. Set to the side.
  2. Pre-heat oven to 250 degrees
  3. Wrap spring-form pan in aluminum foil to keep water from getting into the cheesecake.
  4. Filling: In a stand mixer cream together cream cheese until it is smooth. Do not over beat cream cheese.
  5. Add eggs, flour, vanilla and half and half to cream cheese. Mix together until smooth but do not over mix.
  6. With remaining ¼ cup of finely crushed Oreo cookies, fold into mixture.
  7. Place filling into the crust lined pan.
  8. Place the spring-form pan into the roasting pan.
  9. Add 1 to 1½ inches of hot water inside the roasting pan surrounding the spring-form pan, to create the water bath for the cheesecake.
  10. Cook for 1 hour on 250 degrees. Do not open the oven.
  11. Once 1 hour has lapse, turn off the oven. The cheesecake will continue to cook as the oven cools. Continue to leave the oven closed this will help make the perfect cheesecake. No cracks!
  12. After that hour has lapse, remove cheesecake from oven and place in refrigerator for a minimum of 8 hours.
  13. Garnish with Oreo cookies and whipped cream.
  14. Serve cold.

Cheesecake Supplies:
  • Roasting Pan (large enough to hold spring-form pan)
  • Spring form-form pan
  • Aluminum Foil

Cheesecake Tips: 

Cheesecake

 

Make sure ingredients are at room temperature.

Cream Cheese

Make sure cream cheese is smooth and not over beaten before adding any other ingredients

Oreo Cookie Crust

Wrap spring-form pan with aluminum foil. I haven’t tried it but I wonder if an oven bag would work well too, as long as you make sure water can’t get in. :)

Cheesecake prior to the oven

Cheesecake just before it went into the oven! :)

Cheesecake cost analysis:

Cream cheese: $3
Organic Sugar: $0.25
1 Package of Cookies: $2.50
Butter: $0.62
Eggs: $0.35
Half & Half: $0.05
Total cost: $6.77
(Note: depending on the cost of groceries in your area, the price may be higher)
I was completely amazed! All the tips worked! My cheesecake came out without any cracks! The texture and flavor was amazing too! Sunday evening we had friends over and my camera battery was dead, therefore I wasn’t able to get a full picture of the cheesecake but it was a huge hit by all our friends and of course my little family. I hope if you try it, you’ll enjoy it as much as my friends and family did! Enjoy!
What is your favorite kind of cheesecake? 
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Good Morning Blueberry Breakfast Sandwich

Posted by on Jan 11, 2013 in Breakfast, Recipes | Comments Off on Good Morning Blueberry Breakfast Sandwich

On Tuesday, I headed to Target to pick up a couple of items and while in the grocery section, I came across an amazing deal on blueberry bagels. I normally make the majority of our bread and quick breads but for 87 cents a bag, I couldn’t pass up this little treat.

Durning lunch prep that day, I decided to do a mini freezer cooking session and whip a batch of breakfast sandwiches for easy mornings. I’d love for you to try it! They are delicious and my little family’s new favorite breakfast.

Enjoy!

Blueberry Breakfast Sandwich

Good Morning Blueberry Breakfast Sandwich
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 12
Ingredients
  • 6 large eggs
  • ¼ cup extra sharp cheddar cheese
  • ¼ teaspoon salt
  • ½ cup 2% milk
  • 12 mini blueberry bagels
  • 4 oz cream cheese, softened
  • 2 tablespoons pure maple syrup
Instructions
  1. Pre-heat oven to 350 degrees
  2. Spray a muffin tin pan liberally with cooking spray
  3. In a medium size bowl, combine, eggs, cheese, salt and milk.
  4. Fill each muffin tin half full with egg mixture.
  5. Bake for 15 minutes, remove from oven and let cool.
  6. Meanwhile, in a small bowl cream together cream cheese and maple syrup.
  7. Spread a thin layer of cream cheese mixture on both sides of the bagel and add egg to the center. Repeat until all bagels sandwiches are completed.
  8. Serve warm right away or store in refrigerator up to 3 days.
  9. Re-warming: For 1 bagel wrap in a paper towel and place in microwave for 20 seconds. For 2 bagels wrap together in a paper towel for 30 seconds.
  10. Freezer Storage: Wrap in aluminum foil or plastic wrap and store in freezer bag for up to 4 weeks. Defrost overnight for best results for re-warming.

 What do you like to cook up for breakfast on busy weeks? 

Sharing today at Tasty Tuesday, Chic and Crafty and The Better Mom. 

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Peppermint Bark

Posted by on Dec 13, 2012 in For Dessert, Holidays, Preparing for the Holidays, Recipes, Series | Comments Off on Peppermint Bark

Making peppermint bark has been a lot of fun to make this Christmas season. I recently came up with a smaller version of the original recipe that I made earlier this month. Today I want to share it with you, it’s really easy! :)


Peppermint Bark
 
Serves: 6
Ingredients
  • ¾ cup milk chocolate
  • ¾ cup white chocolate
  • 6 cupcake liners (paper or silicone)
  • 4 tablespoons of crushed peppermint candy
Instructions
  1. Line a muffin pan with 6 cupcake liners
  2. Using a double boiler melt the milk chocolate
  3. Once, melted add 1 heaping teaspoon to each liner. Smooth out any lumps and place in refrigerator for 15 minutes.
  4. Next, melt the white chocolate using the same above method.
  5. Add 2 tablespoons of crushed peppermint to white chocolate.
  6. Top the milk chocolate with 1 heaping teaspoon of white chocolate and peppermint to each liner.
  7. Sprinkle with remaining peppermint and return to refrigerator to harden.
  8. After 20 minutes, if able remove cupcake liner and enjoy!
Notes
Optional: use microwave on medium heat for 30 seconds until melted. Usually two 30 second interval should give you the desired consistency. When melting white chocolate be careful not to over warm it in the microwave it will not turn to the right consistency if over warmed.

What homemade gifts have you made this Christmas season? 

 

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Carmel Apple Cupcake with Cinnamon Cream Cheese Frosting

Posted by on Dec 12, 2012 in For Dessert, Preparing for the Holidays, Recipes | Comments Off on Carmel Apple Cupcake with Cinnamon Cream Cheese Frosting

A few weeks back,we were invited to a very fun dinner party at our friend Anna’s house and I was in charge of making dessert. I absolutely love coming up with dessert recipes or cooking anything sweet. After finding my inspiration, I came up with this fun and delicious cupcake. Paired with some hot cider or hot chocolate this sweet treat would be perfect for a christmas party.


Caramel Apple Cupcake with Cinnamon Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 Box of Caramel Apple Cake Mix (preferred Duncan Hines)
  • ¼ cup Caramel Sauce (homemade or store bought)
  • 2-3 apples, pealed and sliced thinly
  • 2 tablespoons butter
  • 2½ teaspoon cinnamon, divided
  • 1 cup (8 oz) butter, room temperature
  • 1-8 oz package cream cheese, room temperature
  • ½ teaspoon vanilla extract
  • 3 cups powdered sugar
Instructions
  1. Pre-heat oven
  2. Line a muffin pan with 12 cupcake liners
  3. Prepare cake mix as directed and bake cupcakes for time indicated on box.
  4. Meanwhile, in a large skillet melt butter and add apples and ½ teaspoon of cinnamon to pan. Cook apples until they are soft (about 10 minutes), then remove from heat and let cool completely.
  5. Frosting: using a stand mixer cream together butter, cream cheese, cinnamon and vanilla. Then add powdered sugar, ½ cup at a time until sugar is well incorporated.
  6. Once cupcakes and apples are cooled pipe frosting on to cupcake. Top with 2 to 3 slices of apples and drizzle with caramel.
  7. Serve and enjoy.
Notes
Make your own caramel sauce in lieu of caramel mix that come with cake mix.

I made my own caramel sauce which I highly recommend because it taste so good. Here is the recipe I used. 

Any of you going to Christmas parties or hosting them? If so what are your favorite foods to make? 

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Peppermint Bark Cheesecake Ice-Cream

Posted by on Dec 7, 2012 in For Dessert, Preparing for the Holidays, Recipes | Comments Off on Peppermint Bark Cheesecake Ice-Cream

A couple months ago my husband surprised me with an ice-cream maker. Ever since, we make ice-cream on a weekly basis around here. It’s becoming our new family Friday night tradition: homemade pizza followed by homemade ice-cream. Since my hubby is a HUGE fan of cheesecake, I’ve made a cheesecake ice-cream almost every week and change the flavor weekly depending on what we have on hand.

I’ve made blueberry cheesecake, pumpkin cheesecake, apple caramel cheesecake and our newest favorite is peppermint bark cheesecake ice-cream. And after asking a few of you over on Facebook I thought you would all love an ice-cream recipe!

It’s so fun to make this recipe with kids too. My little guy loved dropping the chocolate into the ice-cream maker. Oh, and he had to taste test it half way through, just to make sure it had enough peppermint and chocolate. 😉

If you are looking for a fun holiday dessert, I think you’d like this one.


Peppermint Bark Cheesecake Ice-cream
 
Author:
Recipe type: Dessert
Serves: 4-8
Ingredients
  • 8 ounces cream cheese, room temperature cut into 1-inches pieces
  • ¾ cup sugar
  • ½ teaspoon salt
  • ¼ cup heavy cream
  • 1 cup whole milk
  • ½ teaspoon peppermint extract
  • ¼ cup sour cream or plain whole milk yogurt
  • 2 tablespoons semi-sweet chocolate chips
  • 2 tablespoons white chocolate chips
  • 4 tablespoons (divided) of crushed peppermint candy canes
Instructions
  1. Using a food processor mix: cream cheese, sugar, salt, cream, milk peppermint extract and sour cream, pulsate until mixture resembles cottage cheese in appearance.*
  2. Place into a bowl, cover and refrigerate for 2 hours or overnight.*
  3. Once mixture is cold, turn on ice-cream maker and pour the mixture into the frozen freezer bowl.
  4. Minutes before the ice-cream is done, pour in chocolate and 2 tablespoons of peppermint candy.
  5. The ice-cream will have a thickened creamy texture when it is done (roughly 15 to 20 minutes.)
  6. Serve immediately or place in a freezer container and store in the freezer until ready to serve.
  7. This recipe makes 8 half cup servings. Sprinkle each serving with 1 to 2 teaspoons of crushed peppermint candy.
Notes
Cooks Note: * Use a stand or hand mixer in place of food processor. *If you would like your ice-cream sooner, place bowl in freezer (instead of refrigerator) for 30 minutes and then make ice-cream. *For this recipe, avoid substituting cream, whole milk or whole milk yogurt. The result will be a liquid ice-cream.http://astore.amazon.com/simmykit-20?_encoding=UTF8&node=5Alright friends, what's your favorite ice-cream flavor? 

What is your favorite ice-cream flavor? 

If you do not already have an ice-cream maker we have and love this one, click here.

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