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….



Soup and pie December 19, 2011

Filed under: Soup,Sweets — WannaBe Chef @ 11:00 am

Hey, all.  This will probably be my last quick post before the holidays!  We are leaving at 6 am on Thursday for MI, and obviously there’s a lot to do to prepare for the trip!  Yesterday, Wayne, Macy and I had our little family Christmas so we wouldn’t have to pack and re-pack gifts.  Of course, Macy liked the wrapping paper more than the gifts, but that’s to be expected when your kid loves that crinkly sound.  I made a simple and tasty soup for dinner and Dutch apple pie for dessert.  I’m not usually a big pie-person, but I had a frozen crust leftover from Thanksgiving, so I figured why not make a pie?

Delicious soup, terrible photo

Stuffed Pepper Soup

Click here for recipe from Skinny Taste

The only changes I made:  added about 1 Tbsp of Worchestershire to the meat/peppers while they cooked, omitted the marjoram, and let the soup simmer for about 1.5 – 2 hours instead of 30 minutes.  I also served it with parmesan cheese on top.

Dutch Apple Pie

Click here for recipe

I followed it exactly!  It turned out really well.


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.


Oh.Em.Gee, you guys… October 31, 2011

Filed under: Favorites,Sweets — WannaBe Chef @ 9:27 am

Have you ever had the English dessert called Sticky Toffee Pudding?  Have you ever heard of it?  I never had until I saw a competition on the Food Network, years ago, where Haagen Dazs was trying to find the next best flavor.  Well, the winner was a woman who created a Sticky Toffee Pudding ice cream.

According to Wikipedia:  Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream [1].

I remember searching and searching for the elusive “limited edition” ice cream but never finding it.  I eventually gave up and forgot about it…. until…. I saw it again on the Food Network’s new show Sugar High (the dessert, that is… not the ice cream).  My obsession was renewed.  I had to find a recipe, and I had to make this.  As you may remember, I am not a baker, and after seeing such thigh-hugging ingredients as heavy cream, butter, and sugar, I put off making it for a couple weeks in hopes that my desire would fade.  It didn’t.  It was all I could think about.  Cake, made out of dates… toffee sauce… toffee sauce!  I caved, made it, and ate it.  It was everything I dreamed of and more.  It was quite possibly one of the best desserts I’ve ever had.  Do yourself a favor: pull out your inner Paula Deen, buy some heavy cream and butter, and get to baking!!

English Sticky Toffee Pudding

Click link above for recipe.  I followed it exactly, but I didn’t make the whipped cream.  Also, based on the reviews, I added a little salt to the toffee sauce and used salted butter for the cake and the sauce.  So I guess I didn’t follow the recipe exactly.  The recipe does have a few steps, but it’s pretty simple.  Just a note, the batter will look like a hot mess and you’ll think “OMG why is it so watery and lumpy?  Was I supposed to drain the dates first??” but really, it will be fine.  Somehow, the watery mess bakes up into a beautiful, spongy, dark, golden brown sheet of delicious.

Oh, and mine only took about 28 minutes to bake (not 35), so keep an eye on it.

Oh, and use Medjool dates, not the cheap, dry, pre-chopped ones in the package.  Medjool dates are big and sweet and sticky and delicious.  They have a pit inside.  They are a little expensive, and they can usually be found near the produce section of the store, sometimes refrigerated.  They’re also delicious stuffed with a little peanut butter or a couple almonds.  I digress.  They look like this:

ENJOY, and thank me later 🙂


Easter Treats April 25, 2011

Filed under: Potato,Side dish,Sweets — WannaBe Chef @ 10:02 am

Happy day-after-Easter, friends!  It’s hard to believe this was our second Easter here in MN.  Hopefully we will be back in MI by next Easter.  Anywho, the weather finally decided to cooperate, and it was really nice yesterday.  After a relaxed day of cleaning, Skyping with the family, and having an iced (decaf!) coffee from the only place that was open, I made a nice Easter dinner for two. 

The menu included:

  • Smoked, glazed ham for Wayne (Glaze = my mom’s recipe: brown sugar, mustard, and pineapple juice)
  • Glazed chicken breast w/pineapple for me
  • Cheesy hashbrown casserole  (I halved the recipe, used more cheese, and omitted the cereal topping.)
  • Green beans
  • Deviled eggs
  • Raspberry swirl cheesecake  (I doubled the crust and used raspberry yogurt and jam instead of strawberry.)

Those are my anniversary flowers! 🙂


Belated V-day goodies February 16, 2011

Filed under: Pasta,Shrimp,Sweets — WannaBe Chef @ 11:45 am

Hello, loves!  Just wanted to share our yummy Valentine’s dinner and dessert.  I sort of have to thank my friend Ashley for this one.  As I was desperately trying to come up with a menu for the week, she texted me, asking if I had a recipe for a chipotle pasta sauce.  I didn’t, but I went off on a Google search to find some ideas for her.  Well of course, the more I looked, the more I wanted some chipotle pasta!  This shrimp pasta was very tasty, and I wish I had taken the time to take a better picture because it was 100 times better than it looks! 

Shrimp Pasta with Creamy Chipotle Sauce

I followed the recipe pretty much exactly.  I highly recommend adding lots of parmesan cheese to the sauce to give it more flavor and also to help thicken it.  Also, start with one chipotle and add more after tasting.  Ours was just a tad on the too-spicy side, so I wish I would have added just a little less chipotle. 

I also made dessert.  Even though it was from a mix, I still managed to dirty about three cookie sheets and a bunch of other stuff.  Baking is such a pain!


Another Brinner February 2, 2011

Filed under: Breakfast,Sweets — WannaBe Chef @ 2:14 pm

Hello, all.  I hope you aren’t up to your neck in snow!  For once, we’re not the ones who got buried in it.  Even though it’s barely 0 degrees here, the big storms missed us.  So today I have another delicious breakfast-for-dinner to show you.  This could probably be considered a dessert too. 

Cinnamon Roll Pancakes

Don’t they just look incredible??  Oh, they were.  The pancake on its own was very soft and fluffy, and I will be making these again in the near future, I’m sure.  The pecans and glaze definitely took these over the edge, but I think they would be just as good with syrup and a few plain pecans sprinkled on.  I also put some I Can’t Believe it’s Not Butter on them to cut the sweetness a little, and I added some light syrup for moisture because the glaze was way too sweet to be used much more than a drizzle.  The recipe only makes 5 medium-sized pancakes (maybe an ooch bigger than a CD), which was fine for the two of us, but I would recommend doubling the recipe if you want more.  We had ours with turkey sausages so I wouldn’t feel too bad about eating dessert for dinner 🙂