Sopapilla Cheesecake

Ingredients:

-2 cans pillsbury crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:

Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.  If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

Gooey Lemon Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep Time: 4 hours

Cook Time: 30 minutes

Yield: 16 servings

For the crust: 
 
• 1 box (18.25oz) Lemon Cake Mix (I used Duncan Hines)
• 1/2 cup unsalted butter, softened
• 1 egg 

For the filling: 
 
• 8 oz cream cheese, softened
• 2 cup powdered sugar
• 1 tsp vanilla extract
• 2 eggs

Instructions

1. In a large mixing bowl, combine cake mix, butter and egg. Press into the bottom of a 13x9 baking dish. Combine cream cheese, sugar, vanilla eggs in a mixer. Beat until fluffy. Pour over crust. Bake in a 350 degree oven for 30-35 minutes. Remove from oven and cool completely. Refrigerate for 4 hours (or overnight) for best flavor. ENJOY.       -Shugary Sweets

Slow Cooker Chicken Enchiladas

6-8 boneless, skinless chicken breasts (frozen works fine!)
1 packet mild taco seasoning
1/2 teaspoon garlic powder
1 can drained diced tomatoes
1/2 cup water
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups cheddar cheese
tortillas

Optional: chopped green onions and sliced olives

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, diced tomatoes, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with fork (it should come apart really easy).
Mix cream of chicken soup and sour cream in with chicken mixture in slow cooker. Stir in shredded cheese.
Place a scoop of the chicken and cream mixture on each tortilla. Roll up each individual tortilla and place side by side in a 9x13 pan.  Place seam-side down in the pan.Repeat with the rest of the tortillas.
Pour the rest of the mixture over rolled tortillas and sprinkle with cheese.  Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.
-slightly adapted from Six Sisters

Creamy Chipotle Black Bean Chicken

Time: 40 minutes Yield: 7 servings Recipe from Jamie Cooks It Up! 2 chicken breasts 3 C chicken broth 1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole 1 (15 ounce) can black beans 1 (15 ounce) can corn 1 (4 ounce) can green chillis 1 (8 ounce) cream cheese 1/2 t smoked paprika Large flour tortillas, or corn chips 1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken. If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces.  2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to  medium high and cover the pan with the lid at an angle to so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is. 3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer.  4. Chop the chicken into small chunks with a sharp knife.  5. Carefully place the chicken back into the brothy skillet. 6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet. 7. Add one package of cream cheese, 1/2 teaspoon of smoked paprika and 1/2 teaspoon of chopotle peppers and adobo sauce.  8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate.  9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally. 10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides. Roll the other sides of the tortilla up and vwalla. A quick dinner of wonder at your finger tips. Or, pour some into a small bowl and dunk some tortilla chips into it as a tasty dip.

Mom's Famous Chocolate Marshmallow Brownies

1 cup margarine (2 sticks)

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10 oz) package of miniature marshmallows

Soften margarine and blend in sugar and cocoa.  Beat together and add 4 eggs, one at a time, mixing after each one.  Add flour, salt and vanilla and mix well.

Spread on large (10x15x1 inch) greased cookie sheet.  Bake 22-25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until marshmallows are soft and puffy.  Cool and frost with chocolate frosting.

Mom's Chocolate Frosting:

1 stick margarine (1/2 cup), softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 tablespoons of cocoa
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

German Chocolate Brownies

Brownies:
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 teaspoon vanilla
1 3/4 cup shredded coconut
1 1/4 cup chopped pecans

Drizzle:
1 cup chocolate chips, melted (optional)

Directions:
Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
In a bowl, add oil, sugar, and vanilla; mix well. Add eggs and mix again.
Add flour, cocoa, baking powder, and salt to wet ingredients; incorporate thoroughly.
Pour batter into pan and bake for 22-28 minutes (or until brownie starts to pull away from the sides of the pan).
While brownies cool, prepare frosting. Mix evaporated milk, sugar, egg yolks, butter and vanilla together in a sauce pan.  Stir constantly over medium heat until it comes to a slow boil.  Cook, stirring constantly until it thickens - about 10 to 11 minutes (it must be cooked that long).  Remove saucepan from heat and stir in coconut and pecans. Let frosting cool before spreading on cooled brownies.
Drizzle brownies with melted chocolate, if so desired.

Greek Pitas

Makes 10 6" pitas

Ingredients:
1-1/8 cup warm water
2-1/4 teaspoons yeast (or 1 packet)
2-1/3 cups bread flour
1 teaspoon salt

1.  Pour the warm water into the bowl of your stand mixer and sprinkle the yeast on top.  Allow the mixture to sit for about 5 minutes, until the yeast poofs up.

2.  Stir in the flour and salt and knead with the dough hook attachment for 5-7 minutes, until the dough is smooth and elastic. 

3.  Cover the bowl with plastic wrap and set it in a warm spot to rise until double, about an hour.

4.  Punch the dough down and allow it to rest for 10 minutes.

5.  Divide the dough into 10 equal sized pieces. **

6.  Shape each dough piece into a ball and let them rest for 15 minutes.

7.  Heat a large skillet or griddle over medium heat. Lightly brush the pan with oil if it's not a non-stick pan.

8.  Press each dough ball into a 6" disk.  I found it was easiest to flatten the ball between my palms and gently press it down with my fingers until a disk was formed.

9.  Place 2-3 dough disks on the hot skillet, being careful not to overcrowd.  (You may be able to fit more or less depending on the size of your pan).

10.  Cook for 3-4 minutes, until golden brown on one side.  Then flip and cook for 2-3 minutes, until the other side is golden brown as well.

11.  Place cooked pitas on a plate and cover with a towel to keep them warm (and soft).  Repeat steps 9 & 10 with remaining dough disks.

Serve the pitas warm.  Store leftovers in a Ziploc bag in the fridge.

**Note:  I thought the size of these pitas was quite small.  I would recommend making 6 10" pitas instead, but you can choose the size that fits your needs best.

Source: Soliloquy Of Food & Such

Strawberry Lemonade

Ingredients

• 2 cups sugar
• 4 to 6 cups water (possibly more)
• 8 to 10 fresh squeezed juice from lemons
• 1/2 cup of frozen strawberries with sugar (defrosted)
• ice

Instructions

1. Bring the sugar and water to a simmer in a small saucepot. Stir so that sugar melts completely then remove from the heat and let cool to room temperature.
2. Place the strawberries in a blender or food processor and process until smooth. Pour pureed strawberries in the sugar water and stir well. Add the lemon juice.
3. Combine the strawberry lemon syrup and the cold water in a large pitcher. Stir well and add lots of ice.
4. Serve lemonade with thin slices of lemons and strawberries.

-slightly adapted from pinterest