WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Olive Cheese Bread & Sopapilla Cheesecake February 6, 2012

Filed under: Bread/Muffins,Sweets — WannaBe Chef @ 11:20 am

Yesterday was the Super Bowl, which, for me, is just an excuse to eat junk since I couldn’t care less about football.  I asked Wayne what he wanted to eat, and he said “meatballs.”  Apparently this has become a Super Bowl theme, since he requested meatballs last year, too.  So I put some meatballs and BBQ sauce in the Crock Pot.  He didn’t have any suggestions for side dishes, so I decided to make some yummy Olive Cheese bread that I found on Pinterest.  We also had veggies and dip, mostly so I could say “at least we had some veggies.”

Olive Cheese Bread
I used half the butter, less cheese, and less olives than the recipe called for.  My loaf of bread was probably smaller than what the recipe calls for, though.  This was pretty tasty but I found it to be a little too salty from the olives.  Next time, I would cut WAY back on the olives and use them more as a secondary flavor.

~ ~ ~ ~ ~ ~ ~ ~

I debated on whether or not to make a dessert since we were already eating meatballs and bread slathered with butter, mayo and cheese.  Well, as you can see, I made the damn dessert.  I also found this on Pinterest, and it was SOOO easy to make and SOOOOOOO delicious.

Sopapilla Cheesecake
I cut the recipe in half, and it fit perfectly in a 9×9″ pan.  I used reduced-fat crescents and reduced-fat cream cheese.  It’s not like that’s going to make it “healthy,” lol, but it helps a teeny bit.  I would recommend cutting back on the sugar in the cream cheese mixture even further because it was quite sweet with the full amount.  Also, this is best served at room temperature.  Don’t try to eat it hot unless you want to sear the roof of your mouth!  Not that I know from experience or anything….

 

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Snacky November 14, 2011

Filed under: Bread/Muffins — WannaBe Chef @ 11:56 am

Happy Monday!  Today is my only sister’s only 27th birthday, and it’s my only daughter’s only 6 month birthday!  Ok, the word ‘only’ no longer has any meaning.  I have a couple snacky things to share.  First, the best snack I’ve created in a long time:  toasted cinnamon raisin english muffin with sharp white cheddar and sliced fuji apples…. SO GOOD.

This next thing, we totally had for dinner this weekend, but I consider it to be somewhat of a “snacky” thing.  I loooove corn dogs and was surprised I never saw this idea anywhere or thought of it myself…. corndog muffins!  Found it on Pinterest.

Corndog Muffins

  1. Mix up one box Jiffy cornbread mix according to instructions on box
  2. Slice 3 (or more) bun-size, beef hot dogs and heat in microwave to take the chill off
  3. Pour batter into muffin cups (I recommend making 7-8 muffins instead of the usual 6 because the hot dogs will make the batter overflow otherwise)
  4. Evenly distribute hot dog pieces into muffin batter
  5. Bake until just barely set on top, serve with ketchup and mustard
 

Pumpkin muffins November 7, 2011

Filed under: Bread/Muffins,Sweets — WannaBe Chef @ 9:56 am

Wayne and I really wanted a “sweet” on Friday night after dinner.  I had some leftover pumpkin in the fridge, so I decided to make some pumpkin muffins.  I searched for awhile for a recipe that didn’t call for a whole can of pumpkin and finally found one.  These muffins were very moist, dense, and cake like, and the crunchy cinnamon-sugar topping was the perfect touch.  We aren’t ashamed to say the entire dozen muffins were gone by Saturday afternoon!

Pumpkin Muffins

Click link for recipe.  I thought I followed it exactly, but I think I accidentally used 1.5 cups of sugar instead of 1.25 cups.  I guess it didn’t make a difference, though.

 

Mulligatawny September 9, 2010

Filed under: Bread/Muffins,Crockpot,Soup — WannaBe Chef @ 11:17 am

Good morning/afternoon!  Just wanted to share my dinner from last night.  It’s something I’ve never made OR eaten (ate?) before.  I first heard of it from my lovely, former coworker Claire!  (Shout out to Claire – Hey giiiirl!)  I found this slowcooker version and decided to try it.

Slowcooker Mulligatawny Soup
Recipe HERE

Changes I made: 

  • I used 1 large chicken breast instead of the thighs
  • I used a Fuji apple, slightly less raisins, and slightly less nutmeg
  • I added hot sauce (are you surprised?)
  • I used instant brown rice

The verdict:  Hmm.  Very interesting combination of flavors.  It’s funny because the apples look like potatoes, and the raisins plump up and look like black beans.  I think Wayne was quite surprised when he took the first bite.  I will say… he wasn’t a fan.  He said it was too sweet, which I knew he would say.  I felt pretty indifferent about it.  I’m learning that I don’t really prefer cinnamon/nutmeg flavors in savory dishes, as much as I try to!  I’d still recommend giving this soup a try if you like sweet/tangy/savory combinations and somewhat of an Indian-food flavor. 

I also threw these garlic toast thingys together. 

Garlic Buns

  • 3 whole-wheat hamburger buns, halved
  • Butter
  • Garlic salt
  • Dried parsley
  • Shredded sharp cheddar cheese
  1. Mix together butter, garlic salt, parsley and spread over bun halves
  2. Top with cheese
  3. Bake at 375 for 5-10 minutes until cheese is melted and buns are somewhat crunchy
 

Food and crafts all in one August 27, 2010

Filed under: Bread/Muffins,Holiday,Sweets — WannaBe Chef @ 10:48 am

Hello!  I’m back with another morning post.  Today I have a fun foodie AND crafty project that I did for my sister’s wedding shower.  (See this post for other fun wedding projects I did!)  For part of her gift, I gave her these four “recipe jars” along with a whole box of kitchen stuff – cooling rack, cookie dough scoop, mixing bowl, loaf pan, measuring cup etc.  Of course, everything was done in the wedding colors of purple and green. 

For these Recipe Jars, you will need:

  • (4) 1-quart, smooth Ball jars (found at Hobby Lobby by my mom!)
  • (4) 6-inch round (or square) pieces of fabric 
  • Coordinating ribbon of choice
  • (4) labels for front of jars and (4) coordinating tags to include the recipe instructions
  • (4) recipes of choice!  (mine are below) 

Oreo Muffins 

This was probably the easiest of the jars to make since there aren’t that many ingredients.  I really had to cram those Oreos in the jar though.  In fact, I think I was only able to get 18 or 19 Oreos in there (out of 20 the recipe calls for).

Butter Pecan Bread

I love the way this one looks with the pecans layered in the center and sandwiched between the brown sugar. 

Pumpkin Cranberry Bread

I love the way this one looks too.  Keep the layering in mind when making any of these recipes, though.  I actually separated the flour in this jar so the “star” ingredients could be showcased in the middle.  I also love how the cinnamon and spices made a faint line between the flour and sugar layers.  Also keep in mind that the white sugar should always be toward the bottom.  If it were on top of the “loose” ingredients (the pecans and berries), it would just fall through and look messy.

M&M Cookies

This was the recipe that inspired the whole project!  I had this recipe saved from Bakerella for months and finally got to use it.  I ordered the purple M&Ms online (don’t even ask how much I payed for those damn things!), carried them on the plane with me, and made all the jars once I was back in MI.  I did use less choc chips and pecans (they’re under the fabric) than they recipe called for so I could use more of the precious M&M’s.  My only tip for making this jar – CRAM CRAM CRAM those ingedients in the jar after each layer.  I was practically standing on the top of the jar by the time I got to the top, and there are really only a small handful of pecans in there.   

These jars were fun to make, relatively inexpensive, and seemed to be a hit with the bride-to-be.  I think they would be great gifts all around, and you could totally change up the color of the M&Ms to coordinate with the occasion.

More tips:

  1. Next time, I would make the recipe tags and labels a little smaller.  I made them here in MN without having the jars to reference for size, so they came out a little large in comparison.
  2. I would also do something different with the fabric – either secure it to the lid with double sided tape, then tie the ribbon around it… OR put the fabric over the lid (the round, disc part of the lid), then screw the ring cap over the fabric to secure it.  Tying them on the outside with strictly the ribbon didn’t make them very stable, and they slid off easily.  Did all that make sense?? 
 

Wedgies April 14, 2010

Filed under: Bread/Muffins,Breakfast,Meatless,Products — WannaBe Chef @ 5:55 pm

Once again, I have nothing to offer except some of today’s eats… many of which came in wedge form.

Breakfast was a “Breakfast Pizzert” creation that I saw over on Chocolate Covered Katie.  I followed the recipe exactly (I even busted out my food scale and measured it all in grams!).  I topped mine with more blueberries and some TJ’s PB that you will see below.  I had 2 pieces (1/2 the pan) and added some syrup after the pic was taken (needed some moisture!).  This was quite tasty, pretty much a thick pancake.   

Here’s the new PB I just opened.  It’s quite crunchy and tasty, but a little too salty.  It’s definitely no Naturally More!!  Sorry, TJ’s!

Lunch was another salad, so I thought I would spare you another picture of spinach, strawberries, salmon and feta on a plate! 

Dinner was yet another Rachael recipe.  I swear I’m gonna end up making everything in that little insert in the April 2010 issue.

Tortilla-Crusted Goat Cheese and Asparagus Quiche
Modified from Everyday With Rachael Ray, April 2010 issue (in the “Menu Planner” insert)

INGREDIENTS:
Four 7-inch whole wheat tortillas (I used three larger tortillas.)
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp olive oil (I used less.)
1/2 red onion, finely chopped (I used white onion.)
4 ounces sliced mushrooms (about 1 1/2 cups)
salt and pepper
One 4-ounce log goat cheese (I used feta instead.)
3 eggs
1/2 cup plain Greek yogurt

INSTRUCTIONS:
–  Preheat oven to 375.  In a greased 9-inch pie pan, overlap tortillas to make a crust.
–  Fill a large skillet about 1/3 of the way with water and bring to a boil.  Cook the asparagus for about 1 minute in the boiling water until crisp-tender.  Drain, rinse under cold water, pat dry.  (I skipped this step altogether and sauteed the asparagus with the onion and mushrooms.)
–  Wipe out the skillet and add the olive oil, heat over medium.  Then add the onion, mushrooms, salt and pepper.  Saute until golden, about 3 minutes.  Stir in the asparagus and season again with salt and pepper. 
–  Spread asparagus mixture over tortilla crust, the crumble the cheese on top.
–  In medium bowl, whisk together the eggs, yogurt, and more salt and pepper.  Pour mixture into the crust.  Bake until center is just set and slightly golden throughout – about 30 minutes.  Let rest for 10 minutes before cutting. 

This was quite good, as I expected.  The tortilla crust got kind of hard, and it was difficult to cut through, so I may have just picked it up and ate it like a slice of pizza, hehe.  That’s all for now, folks!

Oh, wait, I’m back!  Just had to post my evening snack cuz it was so purrdy – angel food cake, mashed strawberries and lite Cool Whip!  And note the cute polka dot plate I got at Target 🙂

 

Christmas tiiiime December 27, 2009

Filed under: Beef,Bread/Muffins,Holiday,Life,Potato,Shrimp,Side dish,Sweets,Vegetable,Ziggy — WannaBe Chef @ 8:27 pm

Bonjour mes amies.  I’m back home after a lovely and relaxing Christmas at my mommmmy’s house.  Lots (and lots and lots) of food was had.  I’m still suffering from food hangover which unfortunately will probably continue till the new year. 

So Wednesday night, we arrived at the homestead.  I was greeted by a whole tub of naked sugar cookies and my mom’s request that I decorate them.  Uuuugh… I am not so much a fan of frosting cookies (it’s that whole anti-baking thing I guess), but I managed (to eat like 10 of them, that is). 

 

The house was full of kitty cats (FOUR to be exact) and drama.  Here are the players…

Missie: dainty but fiesty old lady with an attitude

Millie: Pleasantly plump, mysterious shy girl

Colby Jackson: Mega hyper, playful instigator of much of said drama

Ziggy: aka MY SONNNN, sweet little boy and scaredy cat of the weekend

The kitties kept it lively for Chrismas Eve dinner…

The spread: zucchini and cranberry breads, green bean casserole, ham with quartet of mustards, amazing brisket covered up, mashed taters, veg platter, broccoli salad

My first plate: taters, brisket, ham trimmings, squash, green bean casserole

The night continued with dessert – of which there was a whole table that I neglected to photograph, OOPS.  There was also pecan pie – of which Jeff has never heard of, nor had, ever… the horror. 

He enjoyed

Games were played, mainly Jenga, which has become tradition.  It took us a good 4 or 5 rounds to get to our latest record of 32 layers.

So intense

Christmas day was chill as usual… presents were opened and more food was had…

Chicken waaangs, roasted brussels sprouts, beer boiled shrimpys

More games were played… namely the slightly violent Spoons…

and more show-downs were witnessed…

Overall, a great holiday was had.  I can’t believe it’s already over, and even worse, that work is quickly approaching tomorrow.  Toodles for now my loves.