Cream Cheese Rippled Pumpkin Bread

Cream Cheese Rippled Pumpkin Bread

Cream Cheese Filling:

8 ounce package cream cheese, room temperature

1/2 cup granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup toasted pecans or walnuts (optional)

3 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups granulated white sugar

1 cup unsalted butter, melted and cooled

1– 15 ounce can pure pumpkin

1/2 cup water

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

*yummy! I obviously didn't use nuts... *

Four Cheese Lasagna

*Ingredients*

Four Cheese Lasagna

1 lb ground beef

1 onion

1 (8 oz) package of Neufchatel cheese, softened

1 cup cottage cheese

1 (8oz) package of shredded mozzarella cheese, divided

½ cup parmesan cheese, divided

1 egg, beaten

1 (24 oz) jar of spaghetti sauce

1 (14.5 oz) can of diced tomatoes, drained

½ teaspoon dried oregano

12 lasagna noodles, cooked

Preheat oven to 350.

Brown the meat with the onion in a large skillet. Meanwhile, mix together the Neufchatel cheese, cottage cheese and 1 ½ cups of mozzarella cheese, ¼ cup of parmesan cheese and egg until well blended.

Drain the meat and onion, return to skillet. Stir in spaghetti sauce, tomatoes and oregano. Simmer for 5 minutes. Remove from heat. Spoon 1 cup of meat sauce onto the bottom of a 9x13 baking dish; top with 3 lasagna noodles, 1 cup of the cheese mixture, 1 cup of the meat sauce mixture. Repeat these layers twice more. Then top with remaining noodles, meat sauce, mozzarella, and Parmesan. Cover with foil. (Spray foil with non-stick spray before covering so that the cheese doesn’t stick to it.)

Bake for 40 minutes, then uncover and cook for an additional 10 minutes. Let stand for 10 minutes before eating. Enjoy J

*A HUH MAZZZ ING*

PF Chang's Lettuce Wraps Copy Cat

*Ingredients*

P.F. Chang’s Lettuce Wraps (serves 2-3)

1lb ground chicken breast

1/2 medium onion, minced

salt & pepper, a dash of each

2 large cloves garlic, minced

1 inch knob fresh ginger, peeled & minced

1 Tablespoon sesame oil

2 1/2 Tablespoons soy sauce

1/2 Tablespoon water

1 Tablespoon natural peanut butter

1/2 Tablespoon honey

1 Tablespoons + 1 teaspoon rice vinegar

1 teaspoon chili garlic sauce (or more if you like it hotter)

dash of fresh pepper

3 green onions, chopped

1/2-8oz can sliced water chestnuts, drained & chopped

1/4 cup peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

 2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

 4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

*AMAZING! Taste just like the real things!* This is a keeper!*

Picadillo

*Ingredients*

Picadillo

1 lb ground beef

1 teaspoon oregano

1 teaspoon cumin

2 large cloves of garlic

1 small white onion, chopped

1 small green pepper, chopped

½ cup beef stock

1 cup tomato sauce

2 small potatoes, diced

In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

In a frying pan, heat some olive oil and sauté onions, green pepper, and garlic until soft.

Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium low heat for 15 minutes.

Add the diced potato. Cover and cook for another 15 minutes.

Remove the cover, cook for an additional 15 minutes or until the liquid is fully evaporated but the meat is still moist.

*To be honest I totally forgot to take an "after" picture because we were starving! So sorry. *

Monkey Muffins

*Ingredients*

Monkey Muffins

(makes 12 servings)

§  Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)

§  4 Tablespoons Butter

§  Sugar

§  Ground Cinnamon

§  Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

*Before baked*

*Oh my goodness, make these right now, go to the store and get the ingredients and make them NOW!*

French Onion Salisbury Steaks

*Ingredients*

French Onion Salisbury Steaks

Makes 4 steaks

For the steaks:

1 ¼ pound ground chuck

¼ cup minced fresh parsley

2 Tablespoon minced scallions

1 teaspoon salt

½ teaspoon pepper

2 Tablespoon flour

For the sauce:

1 Tablespoon olive oil

2 cups sliced onion

1 teaspoon sugar

1 Tablespoon minced garlic

1 Tablespoon tomato paste

2 cups beef broth

¼ cup dry red wine

¾ teaspoon salt

½ teaspoon dried thyme leaves

Combine chuck, ¼ cup minced parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into ¾ to 1 inch thick oval patties. Place 2 Tablespoons of flour into a shallow dish; dredge each patty into flour, Reserve 1 teaspoon of flour.

Heat oil in a sauté pan over medium-high heat. Add patties and sauté for 3 minutes on each side, or until browned. Remove from pan. Add onion and sugar to pan; sauté for 5 minutes. Stir in garlic and tomato paste; sauté for 1 minute or until paste beings to brown, Sprinkle mixture with reserved flour; cook for 1 minute. Stir in broth and wine, and then add salt and thyme.

Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Garnish with parsley and parm cheese.

*The "steaks" shrink down A LOT after they simmer in the sauce, so if you are serving more than three, I would make more. I ate one, the little boy ate one and the hubby ate 2...*

Tuna Macaroni Salad

*Ingredients*

Tuna Macaroni Salad

½ cup uncooked elbow macaroni

1 can water-packed tuna, drained and flaked

1 hard boiled egg, chopped

¼ cup mayo

2 Tablespoons finely chopped onion

2 Tablespoons finely chopped celery

2 Tablespoons dill relish

2 Tablespoons chopped green pepper

2 teaspoons mustard

Cook macaroni according to the package directions, omitting salt; drain. Rinse with cold water, and drain well. Combine macaroni and remaining ingredients; cover and refrigerate at least 3 hours. Enjoy!

*YUM*

Pesto Chicken

*Ingredients*

Pesto Chicken

1/3 cup shredded mozzarella cheese

¼ cup pesto

4 tablespoons Dijon mustard

4 boneless, skinless chicken breast

Preheat Oven at 350. Mix together ¼ cup of mozzarella cheese, pesto and mustard in a small bowl.  Place chicken in a 9 x 13 baking dish. Spread pesto mixture on top of the chicken breast; top with remaining cheese. Bake for 20-25 minutes or until cooked through.

*Super easy week-night meal!*

Chicken Cordon Bleu

*Ingredients*

Chicken Cordon Bleu

4 chicken breast, boneless and skinless

Salt and pepper

8 thin slices of deli ham

16 thin slices of swiss cheese

2 teaspoons fresh thyme leaves, chopped

¼ cup flour

1 cup panko breadcrumbs

1 teaspoon olive oil

2 eggs

2 teaspoons water

Preheat oven to 350.

Lay the chicken in between 2 pieces of plastic wrap, or in a plastic baggie and get to pounding! Pound out the about ¼ inch thickness. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more slices of cheese; leaving a ½ in margin on all sides to help squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with the thyme, salt and pepper and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be runny. Lightly dust the chicken with flour, and then dip into the egg mixture. Gently roll into the bread crumbs. Carefully transfer the roulades to a lightly greased baking sheet and bake for 35-40 minutes or until browned and cooked through. Enjoy!

* I personally do not like ham OR Swiss cheese, and for some reason I love this recipe!*

Meatballs

*Ingredients*

(I forgot the bread crumbs in the picture, sorry lol)

Meatballs

1 cup unseasoned bread crumbs

¾ cup parmesan cheese

½ cup whole milk

½ cup low sodium beef broth

½ cup fresh parsley, chopped

3 eggs, beaten

2 Tablespoons dried oregano

1 Tablespoon garlic, minced

½ Tablespoon salt

½ Tablespoon pepper

2 teaspoons dried basil

1 teaspoon red pepper flakes

Pinch of nutmeg

2 pounds ground chuck

Preheat oven at 450.

Stir together all of the ingredients, except for the ground chuck in a large bowl.  Once combine, add the ground chuck and mix together. Shape the mixture into the size meatballs that you would prefer. Coat a baking sheet with non-stick cooking spray. Place meatballs on baking sheet and pour 1 cup of beef broth on the bottom.  Bake for 20-25 minutes or until cooked through.

* I always cut this recipe in half and it makes PLENTY!* YUM*

French Dip In The Crock Pot

*Ingredients*

Slow Cooker French Dip Sandwiches

3-4 lb. Beef Round Steak (or any type of beef roast or brisket) 1 packet Onion Soup Mix 1 packet Au Jus Seasoning 1 (15 oz) can of Beef Broth or Stock ½ cup water 4 slices mozzarella cheese Sub rolls

Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for

about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly.  Place meat back in the slow cooker for another hour.

When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.

Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.

* It was soooo good! We used brisket for the meat. My husband LOVED it!* Oh and we used shredded mozzarella also, same thing :)

Peach Vanilla Bean Jam

**Ingredients**

Peach Vanilla Bean Jam

Yield: about 8 cups

3 lbs. ripe peaches, peeled, pitted and coarsely chopped
3½ cups sugar
1-2 vanilla bean(s), halved lengthwise
Juice of 1 lemon

Mix together 1 tablespoon of water and 1 tablespoon of cornstarch

In a large stockpot or Dutch oven, combine all ingredients over medium heat.  Bring the mixture to a boil.  Reduce the heat to a simmer and cook, stirring occasionally, until the fruit is partially caramelized with a dark orange color. Around 30-45 minutes.

YUMMY! This is a super sweet jam but amazing none the less!

*If you want it to be not so chunky, use an immersion blender at the end, once it has had a chance to cool off for a bit.

Lemon Orzo Salad with Asparagus and Tomatoes

*Ingredients*

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
1/4 cup Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

* Note that I used macaroni instead, I thought I had orzo but I did not so I did this instead.

My 1 1/2 year old loved this! We had it for lunch, very refreshing and delish!