Good Morning! Please Note:

This week I'll be posting at 8 a.m.  recipes that I have found to be of interest to those of you who enjoy delicious soup and cheesecake recipes.

  
Make note and stop back everyday for some of my fabulous easy soup and cheesecake recipes.

Have a great day!

8/18/14

Homemade Bruschetta

So good homemade bruschetta .

Today was one of those kind of days I felt like having bruschetta.  I had 6 Roma tomatoes and I was afraid they might spoil so I made some and it was so yummy.   

Bruschetta can be made without cooking but I wanted to try it my way.  First I placed my tomatoes in a large glass type bowl.  Then I boiled 2 cups of water and poured it over the tomatoes. I let them sit in water until I saw the skin start to break away . Removed tomatoes with tongs and pulled away skin.  I then Cut and scooped out seeds from  tomatoes and then diced them.

In a medium size pan on low I placed some olive oil ,minced garlic and cut tomatoes. Turned up heat and added some freshly chopped basil and a pinch of salt and pepper. I Let the tomatoes cook down slightly and when cooked, cooled and then refrigerated them until a few minutes ago.

Drizzle some balsamic over it before serving.

 It may seem like a lot of work but this was a small amount and perfect for two. Earlier in the day I bought French bread so this bruschetta on toasted French bread was awesome.** Note: toast the french bread before spooning the tomatoes on..Yummy!

 I have a little bit left to snack on tomorrow. It was delicious.  I made mine a meal topping it with balsamic vinegar.  Hubby had hamburgers too!

From my kitchen to yours,

Crockpot beef and pork cubes with sweet potatoes

Here's another crockpot meal for you.  I'm thinking crockpot meals are the way to go now that I have settled in for fall and feel like taking it easy.  They take the "what am I going to make for dinner tonight"? out of your day.  You do have to plan ahead but I think that 's a good thing.

Today's meal I took a little from a friends'recipe suggestion and added some ingredients I had in my refrigerator. 

 This is the kind of meal you can add in lot's or a little amount of vegetables (I used sliced peppers because I had them and they give the sauce a nice flavor.  Quite honestly I think sliced carrots or corn might be a nice addition as well.

Here's my recipe:

1 1/2 lbs. beef and pork cubes
1 whole onion cut in 4
salt and pepper to taste
1 large sweet potato peeled and cut in cubes
1or 2 garlic clove minced
1 small can tomato paste
1 small can beef broth
green, red or yellow peppers sliced large
1 cup mushrooms sliced(optional)
bay leaf(optional) 

Optional:  Note:  If you want your broth to be a little thicker in a small bowl place 2 T cornstarch and 2 T water.  Stir well until combined and add to crockpot to thicken your sauce about 5 minutes before serving.


Saute beef and pork cubes in small amount of olive oil until slightly browned.  Add onion and cook until browned slightly. Add garlic and cook a minute or two. 

In a separate bowl whisk together tomato paste and broth until blended.

 Add all to crockpot including thickly sliced peppers, sweet potato and bay leaf. Set crockpot to high for two hours and then to low for 3 hours or on low for approximately 5 to 6 hours.Remove bayleaf.  Add cornstarch mixture and stir until combined and slightly thickened. Serve immediately.  Fresh bread or a side salad adds a nice touch.

P.S. the sweet potatoes add a nice touch to this meal.

Chocolate Maraschino cherry cookies

Here's a new cookie recipe that I've been holding back trying.  I like to try a few new ones before the holidays so I get a chance to taste test.

I feel the same way about chocolate and cherries as I do with chocolate and bananas.  You usually can't go wrong with these ingredients.  Whether it's a cake or bread, as in banana adding some chocolate morsels steps up the recipe to another level.  So let's see how this works.

I decided to put a few in a baggie with powdered sugar to see how they taste.  I like them both ways.  If you decide to add some powdered sugar make sure the cookies are completely cooled or the powdered sugar will soak in the cookie.

Chocolate Chip Maraschino Cherry Cookies

3/4 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
2 eggs, room temperature
2 tsp vanilla
2 1/2 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt(I eliminated the salt and used salted butter).
1 cup miniature semi-sweet chocolate morsels.
10 ounce jar maraschino cherries drained 

Drain maraschino cherries well. Dice, blot with paper towel until mostly dry; set aside.

In large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add vanilla, mix well.

In medium bowl combine flour, baking powder, baking soda, corn starch, and salt. Whisk together.  Add dry ingredients to butter mixture, mix on low speed, just until combined.  With a large spoon Add chocolate and maraschino cherries, mixing until evenly distributed.

Cover dough with plastic wrap and refrigerate overnight (or at least two hours).

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using large cookie dough scoop (2 tablespoons), drop dough onto baking sheets, several inches apart.  Bake for 12 minutes, just until edges are starting to turn golden. Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.
The cookies are delicious and soft and not overly sweet.  A good holiday cookie pick.

Blueberry cream pie

Need a easy,quick and yummy dessert?

Try this recipe .

1 pint blueberries rinsed and patted dry

1 small vanilla instant pudding

11/2 cups milk

1 container cool whip

1 regular size graham cracker pie shell

Whisk pudding with milk allowing to thicken slightly.  Add 1/2 container cool whip. Whisk until blended.

Pour into pie shell.  Top with blueberries.

Add the rest of the container of cool whip to top.

Garnish with extra blueberries

Refrigerate at least 4 hours.

Add sliced strawberries for extra flavor and color.

Enjoy!

Happy Baking from my kitchen to yours,

7/1/16