Saturday, March 24, 2012

"Chinese" Cheesecakes

These are mini cheesecakes that are wrapped in egg roll wrappers instead of having a crust. They were SO good! Scott actually ended up eating all the leftovers!! These were a little bit time consuming, but overall they are very easy to make! They taste delicious and you can make them with whatever fruit you prefer! I definitely recommend when you’re looking for a new sweet to serve at a dinner party!

 Chinese Cheesecakes-adapted from Tasty Kitchen
Total Time: 25 Minutes

  • 1 Tablespoon Ground Cinnamon
  • 1 cup Fresh Berries
  • 1 package Egg Roll Wrappers
  • 8 Ounces Cream Cheese
  • 3 Tablespoons Ricotta Cheese
  • 2-½ Tablespoons Powdered Sugar
  • 1 whole Egg
  • 3 Tablespoons Milk
  • 1-1 1/2 inch Canola Oil
  In a bowl, whisk-mix the cream cheese, ricotta, and 1 1/2 tablespoons of the powdered sugar until thoroughly blended.

Beat egg and milk together.

Place 1 1/2 tablespoons of cheese mix in the center of the back of each egg roll skin and place berries in the center of the cheese mixture.

Brush the egg wash around the edges of egg rolls skin and fold left and right sides of skin in about 1/2-inch, and then roll from back to front, ensuring that the roll is sealed. Like a burrito, more or less, except closed on top as well.

Heat 1-inch of canola oil in a large saute pan (about 325 degrees F). Place rolls in oil and cook both sides until golden brown. Remove onto paper towels to drain for a few minutes.

Dust with cinnamon and sugar and top with whipped cream (if desired, of course).

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Tuesday, March 13, 2012

Meatless Manicotti

This is definitely going to be a new staple in our house for vegetarian meals. It was so incredibly awesome. And relatively easy-with the exception of stuffing the shells. But next time we might add some mushrooms too it. But you could add whatever you like, the base is awesome!

Meatless Manicotti-Adapted from Comfort Food Cookbook
Total Time: 1 hour 15 Minutes
Serves 7
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • (16-ounce) carton fat-free cottage cheese 
  • (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese 
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • (8-ounce) package manicotti (14 shells)
  • (26-ounce) jar fat-free tomato-basil pasta sauce
  • Cooking spray 
  • 1 cup water
  1. Preheat oven to 375°.
  2. Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

Vegetable Beef Bow Tie Skillet

One thing I still need to remember about noodle skillets is that I need to cook the noodles FIRST! Not that these noodles turned out uncooked, but I just feel better while making the dish knowing that its going to be cooked. The flavors in this pasta were great and I LOVED all the veggies! Definitely going to make this veggie medley again!

Photo Courtesy of Taste of Home
Vegetable Beef Bow Tie Skillet-adapated from Taste of Home
Total Time: 35 Minutes
Serves 4
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 cups uncooked bow tie pasta
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup chopped sweet yellow pepper
  • 1 cup chopped zucchini
  • 2 cups chopped tomatoes
  • 1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.

Monday, March 12, 2012

PW's Penne a la Betsy

After making this dish, I have decided to make shrimp a regular meal. Just they way the shrimp is cooked (butter and oil) is delicious all on its own! Plus its so easy! The only difficult part is peeling them, but that's something I think I can live with.

I had seen this recipe on and off on the Pioneer Woman's website but never got around to making it until now, thanks to Pinterest! This was absolutely delicious, and you could add veggies of any kind to this dish too!

Photo Courtesy of the Pioneer Woman
Penne a la Betsy-adapted from Pioneer Woman
Total Time: 50 Minutes
Serves 6
  • 3/4 pounds Penne Pasta
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • 1/2 cup White Wine, Or To Taste
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • 1 tablespoon parsley
  • 1 tablespoon basil
  • Salt To Taste
  • Pepper To Taste

Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Add spices and chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.


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