Pumpkin Cheesecake

(original post date 11/24/2010)
I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 13 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.

Pumpkin Cheesecake Pie 
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust

Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture to pumpkin mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.

Strobeck family stuffing

Stuffing or dressing? Me? Stuffing all the way. What is Thanksgiving without the stuffing? When I think of the turkey and Thanksgiving, I always remember loving the exact moment my grandmother would pull that turkey out of the oven and we all stood around waiting to taste the crusty skin and the stuffing that was falling out of the turkey. It was always perfect.
My attempt last year, not so perfect. It was soggy. I think I cried. I remember all I wanted was to have the perfect stuffing falling out of my turkey and instead, it was a lumpy soggy mess.
So, this year, I am making the stuffing but not stuffing the bird. I cant bear to have it turn out like it did last time!
Anyway, my grandmothers recipe always seemed to be amazing. And, to my delight, I found out that it was super easy! She likes to add raisins, and I personally cant stand raisins, so I like to add some cranberries. It gives it just the right kick.

Thanksgiving Stuffing (picture to come)
1 bag of Pepperidge Farm seasoned stuffing
1 1/2 cups chicken broth
1 stick of butter
1 cup finely chopped apple
1/2 cup diced onion
1/2 cup diced celery
1/2-1 cup chopped dried cranberries (more or less depending on how you like it)

Prepare stuffing according to directions on package.
In a saute pan, melt 2 tbsp butter. Add onion and celery and saute until transparent.
To the stuffing, add onion, celery, cranberries and apple. Mix well. Bake at 350 for 30 minutes. (or, at this point stuff the bird)
Remember, if you ARE stuffing the bird, use LESS chicken broth because the juice from the turkey will plump up the stuffing. If you are NOT, you can add more, if needed, so it doesn't dry out. Tip, it is always easier to add more, but you cant take it out once its is in!!

Sweet Potato Casserole

I love Thanksgiving. I love family traditions. Since I have been married and do not see my family as often, it is nice when a tradition from my family becomes a tradition in our family. This dish is one in particular. I grew up with my mother making it every year. Now, I am the one to make it every year. I have no idea who it came from, but it is a family recipe that has been used more years than my age. I thought it was a special family recipe, in fact, until last year, Pioneer Woman posted a recipe almost identical to this one. So, since the "secret" is out, I guess I can put my recipe up here too! It is kind of nice knowing that she uses the same recipe I do. And please, if you are going to make this....do not put marshmallows on top. It would be a disgrace to my family. Thank you.


3 cups cooked sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1 stick butter
1/4 tsp vanilla
Mix all together and pour into a greased 9x13 pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter, melted
1 cup pecans
mix, and sprinkle on top of sweet potatoes
Bake at 350 for 30-45 minutes, or until set in center.

Pumpkin Pie Shake

Fall. My favorite time because I get to make all sorts of pumpkin goodies. Well, this year things have gone downhill. With me finding out I have a gluten allergy, that means no pumpkin bread, cookies, cake....and the list goes on. How sad am I? So sad. But I came up with a great alternative one night while I was drowning in my sorrows. It was so easy, and, even better, the kids loved it!
Pumpkin Pie Milkshake
1/4 cup canned pumpkin
1-2 cups vanilla ice cream (depending on how thick you like it)
1/2 cup milk
dash of cinnamon and nutmeg
Mix all in a blender until well blended!

To make it even more dreamy, you could add graham cracker crumbles and whipped cream. I didn't have that on hand, but I am sure it would be amazing!

Red Velvet Cupcakes

            I have  GET to make cupcakes for Maddison's class on Monday. This should be perfect!

And, this is also what we will be enjoying on Valentines Day!
What you will need...
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls


PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Let cool.


MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Ham and Cheese Sliders

This is a recipe I came across a few years ago. And, at first glance, I thought I would NEVER make this. It just sounded weird. So, I didn't. And I kept seeing it on blogs, recipe sites, and I kept passing up the chance to make it. Until one day, I was at a party and had the most delicious and tasty little sandwiches. When I asked for the recipe for these amazing things, I found out it was the recipe I have been ignoring all this time. And let me tell you, they are delicious. The recipe makes a lot...perfect for little get-togethers. But, also great to make and keep a stash in the fridge to munch on periodically the next day or two!

24 good white dinner rolls (I use potato rolls. So perfect)

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds (Bryan wont eat poppy seeds...he is afraid of being randomly drug tested...even though he works for himself. So I use sesame seeds)
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Perfect Roasted Chicken

I know what you are thinking. Roasted Chicken. BORING. But wait, have you ever roasted a chicken like THIS?

Becks over at DELISH showed me how to roast the perfect chicken at it was FAN-TASTIC! It is easy (my kind of cooking) and oh so divine. Just the right amount of flavor, just the right amount of juices, just wonderful.

It is a must-have with the kids. They beg for it...often.

Fish Tacos

For years I have been on the hunt for the perfect fish taco recipe. I myself am not a big fish taco eater, but Bryan is. Ever since he had them in LA a few years ago, the search has been on. I will make them, and they will turn out "OK, but not like the ones in LA." Or, we will go out to eat and I get the same answer.
Until now.
I feel I have finally perfected the fish taco. And what a great achievement. How do I know? He ate 5 of them the night I made them, on his birthday, and finished leftovers the next day (absolutely unheard of for him to eat leftovers.)
Two things I have learned in my search. It is all about the fish you use and the sauce. That is it.
You have to use a good fish. Tilapia or Cod just wont due. Usually Mahi is great. But, the market didn't have any, so I tried Cobia which ended up being perfect. It is more "fishy" but it has a great buttery taste to it when cooked.
Oh, and the batter. Something I have NOT perfected. So, I go with the store-bought fish fry batter. You can't go wrong there. In the meantime, something I am still searching on perfecting.
So, you ready for this super easy recipe?

FISH TACOS
1lb good market fresh fish (I use Cobia or Mahi)
1 box fish fry batter
Shredded cabbage
Kicked up black beans (found HERE)
corn tortillas
Fish Taco Cream Sauce:
1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 teaspoon minced capers  

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper


For the sauce, mix all ingredients together and refrigerate for 2 hours before serving.
Cut fish in small strips, about 1 inch wide. Fry according to fish fry batter directions.
Serve fish in tortilla shells with cabbage, black beans, and cream sauce.

Parsnip Fries

Parsnips are one vegetable that I never tried until now. I guess the sound of it didn't appease me. But, in reality, they are really good! Who knew? They are similar to carrots (never even knew what they looked like until now either) but they are a little sweeter. And, when roasted like they are in this recipe, it just brings out the sweetness that much more. My children are NOT veggie eaters. They tried them last night and loved them. They chose them over the potato/sweet potato fries!

Roasted Parsnip Fries
5-6 medium parsnips
2 tablespoons extra virgin olive oil
sea salt

Pre-heat oven to 400F degrees. Then wash parsnips, trim ends and slice into long, thin strips. Place on a baking sheet and massage olive oil onto parsnips so that each slice is well coated. Sprinkle with sea salt. Place into oven for 30-35 minutes until parsnips are browned and the ends are crunchy. Remove from oven. Sprinkle with an additional dash of sea salt, if you like. 

Breakfast Smoothie

I am NOT a breakfast person. Not only am I too busy to sit down and make myself something, but I have never really liked breakfast. Don't get me wrong. I'll eat breakfast foods. I enjoy them. But I would rather drink my breakfast. Its faster. Otherwise, I don't sit down to eat until 11 and by then, I'm making lunch.
So a few years ago, I started making my traditional breakfast smoothies. I love smoothies any time of the day. And I have a whole lot of smoothie recipes to share. But, I will start with this one.

1 cup frozen fruit (I use frozen so that I don't have to add ice. And, I like peaches, mangoes, and strawberries, but you can use whatever you want)
1 cup spinach leaves (tasteless when added to the smoothie)
1 cup unsweetened almond milk
1/4 silken tofu
1 Tbsp milled flax
1 tsp agave nectar
1/4 cup POM juice

Put all ingredients in blender and blend until smooth. You may have to add some more milk, depending on the consistency that you want.
Now, the tofu gives the protein to help jump start my morning. Only problem, I cant find silken anymore, so I just use soft tofu. And the agave nectar, you can substitute honey for. I just like it because it adds a little sweetness, but not too sweet.

A new approach

I have been wanting to change our eating habits big time. A few problems I have encountered. Eating healthy, first, gets kinda pricey. Second, I have a family of 6 and that is hard to make a big change. Dont get me wrong, we dont eat unhealthy, but we dont eat like we should. We arent downing twinkies and ding-dongs for breakfast, but we arent exactly following the food pyramid. Its hard when there are a lot of picky eaters and you have to cook for a big family and I dont necessarily like taking all day and night to cook my dinner when I have a 19 month old screaming at my feet.
But, with the new year, I have wanted to start getting my children to eat better and enjoy it. Thats the hard part.
My approach to this was to go at it slow. It is overwhelming thinking about changing our diets completely. So, if I go at it with a slow approach, maybe it will be easier. Little things, like using whole wheat flour instead of white bleached flour. Having fresh fruit and veggies readily available for those quick snacks. As a busy mom, that is the hardest thing for me. I get hungry, buy dont have the time to sit and fix something, so if I have those fresh veggies already cut up in the fridge, I will grab that instead of the cookie in the pantry. Baby steps, right?
Well, as I was thinking of this and re-vamping my blog here, hunting for new recipes that were healthy, clean, yet fun and something the kids would enjoy, something else popped up. The Relief Society, the women's group at church, is starting with the new year, a 7 week healthy habit challenge. Perfect! Not only am I doing this, but I'm not doing it alone! (if you want to know more about this challenge, let me know...and I'll fill you in!)
So, what better time to kick up my blog than now! I already have SO many recipes I can not wait to share. I have been checking them out left and right. I just dont want to post anything without trying it first. So, stay tuned. I am so excited to get this going, not only for myself, my family, but for my readers as well! And dont worry, you sweet toothers (dad), I'll keep posting some of my favorite desserts!
Oh, and if you have a recipe to share, let me know! I would love to hear from you and try them out and post them here as well!

Super Secret Mac and Cheese

Now, my kids hate veggies. I can not get them to eat them for the life of me. I made this, and they ate it all and had second helpings. It is creamy, has a little sweet and a little tang and just perfect!

serves 4 (I double it and use for leftovers)
2 - 2 1/2 cups dry noodles
1 Tbsp olive oil
1 Tbsp flour
1/2 cup milk
1/2 cup cooked and pureed squash or cauliflower (I use butternut squash)
1 1/2 cup shredded cheese (cheddar)
4 oz cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
Cook noodles as directed, cooking until al dente.
Meanwhile, in separate pan, heat oil, add flour stirring until it is a paste. Add milk and cook over low heat, stirring constantly until mixture becomes thick and starts to bubble (about 4 minutes). Add vegetable mixture and cheese, stir until melted. Add cooked noodles.
Optional: cover with a layer of bread crumbs and shredded cheese and bake until bubbly. However, It is so delicious without that extra step. The cream cheese and squash give it a fantastically creamy texture, not unlike Velveeta!

Yoder's Peanut Butter Pie

(original post date 5/11/2010)

(picture compliments of Ms Bright)
If you are ever in Sarasota, you simply MUST stop by Yoder's. It is simply amazing. Its a little restaurant set in the middle of the Omish community and the food is to die for. My grandfather found this little gem and took me out for breakfast. I am not a breakfast person, but I could eat there every day.

I WILL be baking this pie this week. I may end up making more than one. And, I am VERY thankful to have had my gallbladder removed last week so that I can enjoy this!!!

Yoder's Peanut Butter Cream Pie

you'll need

9 inch pie crust, baked

3 cups whipped cream

Pudding

1 cup cold milk

1/2 cup cornstarch

1 tsp salt

1 tsp vanilla

3 egg yolks

3 cups milk

3 tsp butter/margerine

3/4 cup sugar

Crumb Mixture

1 cup powdered sugar

1/2 cup crunchy peanut butter

2 tsp cocoa powder

To make pudding:

Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.

Heat 3 cups milk, butter and sugar until scalding, stirring constanty. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.

Place pudding in refridgerator to chill. Stir every 10 minutes.

To make crumbs:

Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).

Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip could work if you prefer)
Whipped Topping
2 cup heavy whipping cream
1 cup sugar
Beat until stiff. Be careful, if you beat them too long it will turn into sweet butter :)

Enjoy!!!!

The Perfect Brownie

This is the kind of recipe that makes me happy. Not just because it is chocolate, but it is easy. So easy and so good, it makes me never want to buy pre-packaged brownie mix again. Almost.

But really, this is a good brownie. It is nice and fudgy, not cakey (Bryan despises cake-like brownies) and it has a nice layer of crunch on top. Oh, and did I say that they were EASY?

Fudgy Brownies

4 eggs

1 cup butter, softened

2 cups sugar

1 cup flour

1 cup unsweetened cocoa powder

1 cup chocolate chips

Cream butter and sugar. Add eggs 1 at a time. Mix in remaining ingredients. Pour into a greased 9x13 pan. Bake at 325 for 40-50 minutes, or until toothpick comes out clean. My secret? DO NOT OVER COOK. When you do, then they become crumby. I go more for 35-40 minutes. 

Smothered Chicken

Have you ever had one of THOSE days? You know, kids come home from school and by the time you finish homework you realize its dinner time and you have no idea what to make? This is one of our favorites, well, one of my favorites, when that happens. It is easy and the kids love it. And, I usually have all the ingredients on hand so I don't have to hunt around for something.

1 pound chicken breasts
Lawry's Seasoned Salt
4 strips of bacon, cooked
4-5 slices American Cheese

I usually start by frying the bacon (or baking it, however you prefer). While that is cooking, in a large fry pan (I have a grill fry pan that works perfectly for this) melt 1 TBSP butter and 1 TBSP extra virgin olive oil on med-high heat. Sprinkle chicken breasts with Lawry's....my seasoning for EVERYTHING! Place in hot fry pan and cover for 8-10 minutes per side, or until chicken is cooked through and no longer pink. Turn off heat. Place one piece of bacon on each piece of chicken,  and top with a slice of cheese. Cover pan for 2 minutes, or until cheese has melted.
Now, my little secret....I get the Veggie-Cheese from the produce section. It is a dairy free vegetarian cheese but tastes just like American cheese. That way, the kids get some veggies without even knowing it. (Bryan, if you are reading this, I don't make yours with it!)
It is wonderful served as a sandwich on a kaiser roll, but if you don't have any, it is perfect alone!

Pumpkin Muffins

(Original Post 10/4/2010)

I know I have posted this before, but I thought I would post it again. I love this season. Fall definitely is my favorite. The colors outside are changing, its the beginning of the holiday season, family starts gathering more often, children's laughter fills the air with glee and anticipation of what is to come...and the food. Nothing is better than the food that comes along with the holidays. Pumpkin, being one of my favorite. And, of course, simple recipes that the children all love...that makes me happiest of all!!!Ingredients:
1 box of cake mix (any will do, my favorite is spice cake)
1 15oz canned pumpkin
1 cup mini chocolate chips/nuts/filling of your choice

Preheat oven to 350, mix pumpkin and cake mix until blended. Add chocolate chips, or nuts, or whatever you want. Fill lined muffin cups almost to the top. Bake for 20 minutes.

I even caught Reid sneaking a mini muffin!

Pumpkin Cookies with Cream Cheese Frosting

(Original post 11/18/2010)

Like I need another reason to make something pumpkin. I think, no, I KNOW Bryan is getting tired of it. He HATES fall only because he knows everything I bake has pumpkin in it and he is not a fan of pumpkin.

But I am. And the kids are.

So, I found a recipe for pumpkin cookies a little while back. Tweaked it and perfected it, made it a little easier, and here we go!



Pumpkin Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 egg
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

In a large bowl, cream together butter, sugar and pumpkin. Add egg.
In a medium bowl, whisk flour, baking soda, cinnamon and salt.
Add flour mix to pumpkin mix.
Here is where I like to add 1/2 cup of chocolate chips. Everything is better with chocolate.
Drop spoonful on to greased cookie sheet. They don't rise much or change shape, so if you are concerned how they look, fix them before you cook them.
Bake at 375 for 10-12 minutes. Let cool before frosting.



Cream Cheese Frosting
1 tsp vanilla extract
1 lb powdered sugar
1 stick butter, softened
8 oz cream cheese, softened
Beat all ingredients together until creamy. Frost cooled cookies.

Refreshing Fruit Dip

I have the winter blues. I am not meant for this cold stuff. I need the sun. Maybe that is why I live in Florida. My cure? Food. But of course. And this dip is the perfect thing. Serve it with some fresh oranges and apples and it makes you feel like summertime. Perfect with maybe some pretzels too!

Cream together:
1 jar (7 oz) marshmallow fluff
1 package cream cheese, softened
1 tbsp honey
1 tsp grated orange peel
1/4 tsp cinnamon