Sopapilla Cheesecake

What you'll need:

-a greased 13x9 pan

-1 and 1/2 cup sugar

-1 tsp cinamon

-1 tsp vanilla

-2 crescant rolls (the pillsbury can)

-8 oz cream cheese

-1 stick of butter

Baking Instructions:

-preheat oven to 350*

-grease a 13x9 pan

-in a large mixing bowl - mix 8 oz ream cheese, 1 cup sugar, and 1 tsp vanilla

-in greased pan spread first can of crescant rolls (do not separate the dough. keep it as one layer.)

-spread cream cheese mixture over crescant roll layer

-layer next can of crescant rolls (do not separate the dough. keep it as one layer.)

-in a small mixing bowl - melt one stick of butter

-in a small mixing bowl - mix 1/2 cup sugar and 1 tsp cinamon

-pour the melted butter over entire dish

-sprinkle the cinamon sugar mixture evenly over entire dish

-bake on 350* for 30 min.

-let cool for about 10-15 min.

Maple Oatmeal Cookies

1 cup of sugar

1 cup of brown sugar

1 cup shortening

3 cups old fashioned rolled oats

2 eggs

1 tsp vanilla

1 tsp maple flavoring

1 tsp baking soda

½ tsp salt

1 ½ - 2 cups flour

Bake at 350 for 8 minutes

Curry

In honor of our morning spent at the Hare Krishna Temple and the Color Festival, I think we should go make some curry. Te parece?

Ingredients:

1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste
1 tablespoon soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1/3 cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes
1/2 medium bell pepper- julienned
1 medium carrot - shredded
1 medium zucchini - shredded

Directions:

In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.

***Remember that last time we followed the recipe exactly and it wasn't very spicy. If I were making it again, I would add like 1 tablespoon of the curry paste instead of just 1/2 tablespoon***

Andalusian Pork Tenderloin

Ingredients

2 pork tenderloins (3/4 lb. each)
3 Tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight.

Place tenderloins in a 13x9 baking pan. Bake, uncovered, at 450 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

Bran Muffins

Here's the basic recipe. I would suggest altering it however you want - every time I make these, they are a little different, based on what I have in the house.

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in craisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Honey Lime Chicken Enchiladas

Ingredients:

•1/3 cup honey
•1/4 cup lime juice (about 2 large limes)
•2 teaspoons to 1 Tablespoon chili powder
•2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
•1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
•12 corn tortillas
•2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
•1 14-oz can of green enchilada sauce (mild or medium, to your taste)
•1/2 to 3/4 cup of heavy cream
•nonstick cooking spray
•1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Hero Sandwich

Bun Ingredients

1/2 cup Rolled Oats

1/2 cup Boiling Water

3 Tbsp Margarine

3/4 cup Warm Water

1 Tbsp Minced Onion

1 Tbsp Yeast

2 Eggs

1/4 cup Sugar

2 1/2 cup Flour

Grease cookie sheet. Combine oats, boiling water and margarine. Dissolve yeast in warm water with a little bit of sugar. Stir in yeast with oats. Add onion, sugar, eggs and flour. Dough will be sticky. Spread in a 10 inch circle on cookie sheet. Beat 1 egg and mix with 1 tsp garlic salt, brush on top of dough. Sprinkle with sesame seeds and onion flakes. Cover with plastic wrap and let raise 30 minutes. Bake @ 350 degrees for 30-35 minutes. Cut bun in half horizontally. Layer with guacamole, tomatoes, lettuce, pastrami, swiss cheese, roast beef, american cheese, turkey, mayo and mustard.

Minestrone

Ingredients

1 lbs. Stew Meat

2 Stocks Celery Diced

2-3 Carrots Sliced

1 large Chopped Onion

2 tsp Garlic Powder

Brown meat add the above ingredients. Sautee on medium heat until vegetables are almost cooked (15 minutes).

Add:

2 14 oz. cans Beef Broth

2 8 oz. cans Tomato Sauce

3 cups Water

1 28 oz. can Italian Chopped Tomatoes

1/2 tsp Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Oregano

1 Tbsp Brown Sugar

Simmer 15-20 minutes. Add:

1-2 small zucchinis cubed

1/2 head of chopped Cabbage

1 16 oz. can of Kidney Beans

1 cup Uncooked Macaroni

Simmer 20 minutes. Top with Parmesan Cheese to serve.

Milanesa

Ingredients

1/2 cup Chopped Parsley

4 Eggs

Pinch of Salt

1/2 tsp Pepper

1 Tbsp Oregano

4 cups Bread Crumbs

Milanesa sliced beep

Instructions

Mix parsley, eggs, salt, pepper, and oregano. Place beef in marinade and let sit at least 15 minutes. Coat in bread crumbs. Fry in hot oil (375 degrees) until golden brown. Can serve with a lemon wedge or topped with sauce, ham and mozzarella cheese. If adding ham and cheese cook in oven at 400 degrees for 5 minutes.

Sauce

1 Chopped Onion

3 Tbsp Chopped Parsley

2 medium Graded Carrots

5 Bay Leafs

1 Diced Green Pepper

Salt and Pepper to taste

Cook until pepper and carrots are tender.

Add the following:

1 tsp Garlic Powder

1 Tbsp Oregano

1/4 cup Water or Chicken Stock

1/2 cup Sugar

1 28 oz. can Chopped Tomatoes

2 8 oz. cans Tomato Sauce

Let simmer.

Sweet and Sour Chicken

Ingredients

3 lbs Chicken Breasts or Tenders

1 tsp Garlic Powder or Garlic Salt

1/2 tsp Black Pepper

1 beaten Egg

1 cup Cornstarch

3/4 cup Sugar

1/2 cup Vinegar

1/2 cup Chicken Stock

3 1/2 Tbsp Ketchup

1 Tbsp Soy Sauce

Instructions

Sprinkle chicken with garlic salt/powder and pepper. Let stand for one hour or more in refrigerator. Preheat oven to 325 degrees. Dip chicken in beaten egg, then in cornstarch that has been placed in a plastic bag and shake to coat. Brown chicken in hot oil (about 250 degrees). Place in baking dish. Cover with following sauce: Mix sugar, vinegar, chicken stock, ketchup, and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings.

Sausage/Bean Italian Soup

Ingredients

1 Lbs. Sweet Italian Sausage

1/2 tsp. Crushed Red Pepper

5 cloves Minced Garlic

10 oz. Fresh Spinach

2 cups Chopped Tomatoes

2 15 oz. cans Cannelli White Beans (undrained)

3 cups Chicken Broth

2 Tbsp Chopped Parsley

1/4 tsp Pepper

1/4 tsp Butter

1/2 cup Parmesan Cheese (grated)

Instructions

1) Cook sausage all the way through.

2) Add red pepper and garlic and cook for two minutes.

3) Add spinach and sautee about three minutes or until spinach wilts.

4) Add undrained beans cook 1 minute.

5) Add broth. Bring to a boil and reduce the heat to medium.

6) Add parsley, tomatoes, butter, parmesan, salt and pepper. Cook until thoroughly heated.

7)Ladel into bowls and sprinkle with remaining parsley.

Serves 10 (1 cup servings)

Blackened Tilapia Baja Tacos

(from Cooking Light)

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 jalapeno pepper, seeded and chopped

1 cup thinly sliced white onion

1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground red pepper

4 (6 ounce) tilapia fillets

1 tablespoon canola oil

8 (6 inch) corn tortillas

1/2 ripe peeled avocado, thinly sliced

4 lime wedges

Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeno sauce and onion in a small bowl.

Combine paprika and next 6 ingredients (through ground pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges. Yield: 4 servings (serving size: 2 tacos)

Pumpkin Tiramisu

(from Kara's mom)

1 vanilla pound cake

1 pumpkin pound cake (or if you can't find one, a gingerbread cake will do)

3 cups heavy cream

1 8oz cream cheese

3/4 cup sugar

2 ounces white chocolate

3 tablespoons pumpkin butter

1/4 cup apple cider or juice

If the pound cakes aren't premade, prepare as directed on the box. Beat cream and sugar until soft peaks form. Add cream cheese and beat until smooth. Divide in half. To one half, add the melted white chocolate. To the other half, add the pumpkin butter. Cut pound cakes into 1/4 inch slices. Cut those slices in half. Line your spring form pan with parchment paper as your ingredients may be stacked higher than the edge of the pan. Line the bottom of the pan with pumpkin cake. Brush with apple cider. Cover with layer of white chocolate cream. Arrange a layer of vanilla pound cake. Brush with apple cider. Top with pumpkin cream. Continue layering until you fill the pan. Make sure the top layer is the pumpkin cream. Cover and chill overnight.

Coconut Banana Bread with Lime Glaze

What better way to start the blog than with the deliciousness of the coconut banana bread? Ha!

adapted by Our Best Bites from Cooking Light

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 bananas)

1/4 C sour cream

3 Tbs milk

1 tsp vanilla

1/2 C coconut

Topping

2 Tbs additional coconut

Glaze

1/2 C powdered sugar whisked together with 1 1/2 Tbs fresh squeezed lime juice

Preheat oven to 350 degrees

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream, milk, and vanilla. Beat until blended. Add flour mixture and beat at a slow speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5 loaf pan that has been sprayed with non-stick cooking spray. Sprinkle additional 2 Tbs coconut on top.

Bake for about 1 hour or until a knife that has been entered into the center comes out clean. Note: Check the bread after about 40 minutes. If the coconut on top has browned, cover with aluminum foil so that the coconut doesn't burn while it finishes cooking.

When done, remove from oven and place on cooling rack for about 10 minutes. Remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle on top.

Just in case you forgot what it looks like and how delicious the bread tastes, here's a picture for you.

So you know that recipe book that we've been talking about putting together for...well, a really long time? Let's be honest. I don't think that will ever happen. Ha! So, putting together a blog that we can all access and add to seems like the perfect option. Anytime you have a delish recipe, be a dear and share with everyone. Sound good? Great. I can't wait to see what kind of delectable delights you all concoct!