Apple Pie Sopapilla Cheesecake

Once upon a time, my cousin Allison gave me this amazing, simple, and scrumptious recipe for Sopapilla Cheesecake, listed below.  It has always been a huge hit wherever I've taken it, and its pretty quick and easy to do.

Sopapilla Cheesecake

2 cans crescent rolls

2 8-oz boxes cream cheese

2 C granulated sugar

1 stick of butter

1 tsp cinnamon

In a 9x13 pan, spray with Pam, line bottom of pan with one can of crescent rolls, pinching together & spreading to cover the bottom completely.  Mix cream cheese with 1 cup of sugar.  Spread mixture over layer of rolls.  Spread second can of rolls on top, pinching together to cover completely.  Melt butter, add 1 cup of sugar & the cinnamon, mix well.  Pour over top of dessert.  Bake at 350° for 30-35 minutes until set & light golden brown.  Cool completely before cutting.

Last night I modified the recipe a bit to accommodate a can of apple pie filling that I wanted to use.

Apple Pie Sopapilla Cheesecake

2 cans crescent rolls

2 8-oz boxes cream cheese

3/4 C granulated sugar

3/4 C brown sugar

1 can apple pie filling

1 stick of butter

1 tsp cinnamon

In a 9x13 pan, spray with Pam, line bottom of pan with one can of crescent rolls, pinching together & spreading to cover the bottom completely.  Mix cream cheese with 3/4 cup of granulated sugar.  Spread mixture over layer of rolls.  Spread apple pie filling on top of cream cheese layer.  Spread second can of rolls on top, pinching together to cover completely.  Melt butter, add 3/4 cup of brown sugar & the cinnamon, mix well.  Pour over top of dessert.  Bake at 350° for 30-35 minutes until set & light golden brown.  Cool completely before cutting.

Either way, you can't go wrong!  This Apple Pie Sopapilla Cheesecake had nothin' on 7 ladies at my moms group's Moms Night Out last night!

Homemade Garden Spaghetti Sauce

This is adapted from a recipe I found on Pinterest (and no longer remember where) and directions given by my friend Chris. :)  AMAZING!

• 1/4 cup olive oil
• 1 large or 2 small yellow onions, finely chopped
• 4 lbs. tomatoes (original recipe called for Roma, I used Heirlooms and Better Boys from my garden! Homegrown is the way to go!)
• 6 ounces tomato paste
• 2 Tbsp fresh basil, minced or 1 Tbsp dried basil
• 1/2 tsp dried oregano
• 2 tsp salt
• 1 tsp pepper
• 1-2 tbsp pure maple syrup
• 3 cloves garlic, minced
• 1/2 cup fresh Italian parsley chopped, or 1/4 cup dried parsley

First you cut an X in the bottom of each tomato.   Add tomatoes to large pot of boiling water for about 2-3 minutes. Then use some kind of slotted spoon to remove the tomatoes from the water, one at a time.  You can then peel them easily.  Next, you will want to cut out the stem end.  At this point, you'll want to either very finely chop (if you like a chunky sauce) or puree the tomatoes.  (The original post instructed you to squeeze the guts out of the tomatoes but I just pureed the whole thing.  You'll need the juice.)

Heat olive oil in a large deep pot. Add finely chopped onions and cook, covered, over low heat until tender and lightly colored, about 5 minutes.  Now you are ready to add your onions to the pot. Heat your oil and add your onions, cooking for about 5 minutes.  Add tomatoes, tomato paste, basil, oregano, salt, and pepper, garlic and parsley.  (Original recipe says to add garlic and parsley in last 5 minutes of simmering; I didn't.)  


I also added about 12 oz water using my tomato paste can because it was too thick for me.  You should simmer this for something like 2 hours at a minimum. As it cooks, the juices will come out even more and the flavors start to mix together.


This is obviously not a quick weeknight meal.  Not terribly time-consuming, but I can understand why I've only had jarred spaghetti sauce to this point in my life. :)  I have to say the taste was well worth the effort.  And the maple syrup was my own addition (got the idea from my favorite pizza sauce recipe).  Leave it out if you hate sweet sauces!  Next time I might added some bell pepper and such.

Avocado Enchiladas

3 Large Ripe, but firm California Avocados
1 Scant Tablespoon Cumin
2 Large Cloves of Garlic, minced
1/4 Cup Lime Juice
1/3 Cup Honey
1 Heaping Tablespoon Cilantro, chopped
1 1/2 Cup Green Enchilada Sauce
1 1/4 Cup Heavy Cream
Tillamook Pepperjack Cheese, grated
Corn Tortillas (or flour is fine)

Using a knife, slice all the way around the avocado from top to bottom. Separate the two halves and remove the pit (I do this by holding the avocado in one hand, and carefully hitting the pit with my knife blade. The blade sticks and I give a little twist to remove the pit). Using a paring knife, slice the meat of the avocado from top to bottom and side to side to create chunks of avocado. Use a spoon to remove all of the avocado.

In a bowl, whisk together the cilantro, garlic, cumin, honey, and lime juice. Add the avocado and toss gently.

Place the tortillas (it will depend on how full you make each tortilla how many you can get out of this recipe. I don't like mine bulging, so I skimp a bit) in a piece of saran wrap and fold it over the top of the tortillas, keeping the end open slightly. Warm in the microwave for 30 seconds at a time or until soft and pliable.

Meanwhile, whisk together the green enchilada sauce and heavy cream. Spread a little on the bottom of a 9x13" baking dish.

Scoop a little of the avocado mixture into a tortilla, top with a small sprinkling of cheese, and roll shut. Place in the baking dish, seam side down and repeat with remaining tortillas. Spoon a little enchilada sauce over all of the enchiladas and top with grated cheese. Bake at 350 for 20-30 min or until bubbly and beginning to brown slightly.

Taken from the Sweet Basil blog. Fantastic Pinterest find!

I added black beans the first time I made these and shredded chicken the second time.  Delicious!!

Stovetop Lasagna

- 1 tablespoon extra-virgin olive oil
- 1 medium-size onion, finely chopped (about 1 1/2 cups)
- 3 to 4 garlic cloves, finely minced
- 1 pound lean ground turkey breast
- 3/4 Green Puree (see Make-Ahead Recipe #3)
- 1 (6-ounce) can tomato paste
- 1/4 cup oat bran
- 1/2 teaspoon each dried basil and oregano
- 9-ounce box uncooked lasagna noodles, roughly broken into strips
- 1 jar (24-26ounces) marinara sauce
- 1 cup part skim shredded mozzarella

Heat the oil over medium heat in a deep skillet or earthenware pot. Add the onions and garlic and cook until they are slightly translucent, about 10 minutes. Add the turkey or beef, stirring to break it up, and cook for about 5 minutes, until the meat is no longer red.

In a medium bowl, combine the Green Puree and tomato paste until mixture turns brownish in color.

Add to skillet, and stir in the oat bran, basil, and oregano. Add broken noodles on top of meat mixture, then top with tomato sauce.

Fill empty tomato sauce jar three-quarters full of water (about 2 1/2 cups) and add to skillet. Stir to combine. Bring to boil and then reduce to simmer, cover, and cook for 30 minutes, stirring occasionally.

Add cheese on top, do not stir again; cover for 3 to 5 minutes until cheese is melted. Serve hot. 

So I stole this from the Sneaky Chef blog.  I added a half-cup of low-fat ricotta to the mix and used less mozzarella on top.  Also replaced oat bran with wheat germ, since that was what I had, and made some slight substitutions on the green puree.  It's like a healthy hamburger helper!

Slow Cooker Santa Fe Chicken Tacos

This is an adaptation of a recipe I found on Pinterest that was pretty good...but this version I came up with was better!!  Just made it for the second time tonight and everyone loved it.  This amount fed 4 adults and 1 child, plus we have some leftovers.  So good!

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can petite diced chipotle tomatoes (or Rotel)
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 8 oz. onion and chive cream cheese
• 1/2 onion, chopped
• 2 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper (or to taste)
• 1 tsp kosher salt (or to taste)

Place chicken breasts in slow cooker (I put them in frozen). Cover with onion, corn, and beans.  In a bowl, mix together undrained tomatoes, cream cheese, garlic powder, cumin, cayennne, and salt.  Add to the slow cooker.  Cook on low for 6 hours.  Shred chicken and mix all together.  Serve on tortillas or tortilla chips with guacamole and shredded Mexican blend cheese.

Enjoy!

Yogurt Pancakes

Ingredients:
1 1/2 c. Chobani Vanilla 0% Greek Yogurt
1 egg
3/4 c. milk

1 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp baking soda
1/2 tsp salt

Directions:
Combine dry ingredients in a large bowl. Combine wet ingredients. Add wet ingredients to the dry and mix. Pour 1/4 cup portions onto the griddle.

This recipe was on the side of my greek yogurt and just had to try. Must be the healthiest pancakes ever. I used whole wheat flour and replaced a little of it with some oatmeal and flax. :) Blueberries would make them awesome! I realized that, depending on the brand, Greek yogurt has a LOT of protein, so it makes them even more filling.

Melt in Your Mouth Chicken

Ingredients:
4 boneless chicken breast halves
1 cup mayonnaise
½ cup freshly grated parmesan cheese
1 ½ teaspoons seasoning salt
½ teaspoon ground black pepper
1 teaspoon garlic powder

Directions:
1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

Another great Pinterest find! And you know me... I substituted plain yogurt for the mayo...and had to make my own seasoning salt...still yummy!! ;)

Quicker-Than-Take-Out Chinese Orange Chicken

Ingredients:
1 pound uncooked boneless skinless chicken breasts
1 packet (about 1/3 cup) Instant Healthy Grain Original Cream of Wheat unsweetened
1/4 cup reduced-sodium soy sauce
1 cup orange juice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup baby food carrot puree
2 tablespoons canola or vegetable oil
2 tablespoons sesame seeds (optional)

Directions:
Place chicken chunks in a plastic zip-top bag. Pour Cream of Wheat into the plastic bag, seal, and shake to coat chicken chunks evenly. In a mixing bowl, whisk together the soy sauce, orange juice, ginger, garlic powder, and baby food carrot puree.

Add oil to large skillet and heat over medium. Add chicken, turning occasionally, about 2 minutes each side, until lightly browned. Add sauce mixture to skillet, stir to coat chicken, and increase heat to bring to a boil. Reduce to simmer, and cover, cooking for about 5 minutes or until chicken is cooked through.

Sprinkle with sesame seeds before serving, if desired. This dish goes well served over brown or whole grain white rice.


I swiped this recipe from the Sneaky Chef online. It's really good and I served it with brown rice, steamed broccoli, and steam-in-the-bag edamame. Not bad for Asian night at the Barclays! I would recommend adding a bit of pepper to the sauce, maybe some salt (since I used reduced-sodium soy sauce).

My Favorite Pizza Sauce

Ingredients:
2 (6oz) cans tomato paste
1 1/2c water
4 Tbsp olive oil
2-3 Tbsp pure maple syrup (depending on how acidic your sauce is)
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp oregano
1 1/2 tsp salt
1 tsp black pepper

Directions:
Combine all ingredients in a large saucepan over medium heat and stir until well combined. Heat through and serve warm. Add additional water if you want a thinner sauce.
Makes about 3 cups sauce.

DELICIOUS! Found this on Pinterest. Makes a ton, so you can freeze the leftovers.

Morning Glory Muffins

Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed

I definitely made some adjustments to this (using more whole wheat flour and wheat germ than I did white, less sugar, and using some carrot/sweet potato puree I had instead of grating carrots all day!) but they are even healthier and good!

Braised Brussels Sprouts with Mustard Butter

Ingredients:
1 pound small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper

Directions:
Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook , stirring constantly until smooth and creamy, about 30 seconds.
Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

I know, I know. You are thinking, "Brussels sprouts??!" But we really like them and I wanted to try making fresh ones. Had no idea what to do with a bag of fresh ones, as opposed to the frozen, steam-in-the-bag variety, so I googled and found this recipe. Delightful :) I'm really just posting this to save it for myself since I'm not sure that anyone is reading my food blog anymore anyway! *crickets chirping*