Easy Cream Cheese Squares / Sopapilla Cheesecake Pie

Cheese based coffee cakes are my favorites and this recipe reminds me of a simple, yummy cheese coffee cake that is so simple to make.   My cousin brought this to a party and I could have eaten the entire tray myself (shhh..).       I'm also posting an alternative version below which changes the topping a bit...

Ingredients:

2 -packages of crescent rolls

2 -8oz cream cheese

3/4 C sugar

1 -Tsp vanilla

1 -egg

Preheat oven to 350.

Beat everything together except crescent rolls eggs.

Press 1 can of crescent rolls into the bottom of a 9x13 pan, and spread cream cheese mixture on top. 

Cover with second can of crescent rolls, closing the seams.   

Brush with a beaten egg white.

Bake for 30 minutes.  Sprinkle with powdered sugar when cool.

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For Sopapilla Cheesecake Pie:

Follow the recipe above, then combine the ingredients below and pour over the top prior to baking:

Mix:
1  stick melted butter
3/4 C sugar
1  tsp cinnamon

After it's finished baking, drizzle 1/4 c of honey over warm cheesecake.

Praline French Toast Casserole

This breakfast casserole is yummy but rich!  If you're a sweet-breakfast fan, the is for you!  Its from Paula Deen's book Paula Deen & Friends.   Enjoy!


Ingredients:
8 eggs
1.5 c half & half
1/3 c maple syrup
1/3 packed light brown sugar
10-12 slices of soft bread about 1 in thick.

Topping:
1 stick butter (1/2 c)
1/2 c packed light brown sugar
2/3 c maple syrup
2 c chopped pecans

Butter a 9x13 dish.
Mix eggs, half & half, syrup, and sugar in a large bowl (yes, this is terrible for you).
Place bread in the casserole dish and cover with the egg mixture.  Cover with plastic wrap and refrigerate overnight.

Pre-heat the oven to 350.  Melt the butter in a saucepan.  Add sugar and syrup and cook for just a minute or two.  Stir in the pecans.

Pour this mixture over the bread and bake for 45-55 minutes.  Let sit for 10 minutes before serving.

Optional:  I like to throw fresh blueberries on top of the bread before adding the topping.   Also you should be able to make this gluten free if you choose, it will probably just take more bread since GF loaves tend to be so small.

Breakfast Sausage Casserole

I LOVE this breakfast casserole... it has been the traditional breakfast for Christmas in our house.  Yum.   I also love that its assembled the night before and I just pop it in the oven in the morning.

Ingredients:
2 pounds of breakfast sausage (I like to use 1# of regular, and one hot for a little kick)
1 package of herb seasoned croutons
2 c shredded sharp cheddar
2 c shredded pepper jack (which I can't always find shredded so I pick what appeals to me!)
1/4 minced onion
8 eggs, beaten
2 c half & half
1.5 c milk (I use almond and its fine)
Salt & pepper to taste
Green & red pepper to garnish if you like (grab a bag of frozen to make it easy)

Cook, crumble and drain sausage.
While you're waiting, spray a 9x13 pan and spread the croutons.
Spread cheeses over croutons.  Sprinkle sausage and onion over cheese.

In a large bowl beat eggs, milk, half & half, and salt & pepper.  Pour evenly over the sausage.
Sprinkle with peppers if you like them!  Refrigerate for at least 8 hours.

In the morning, pre-heat oven to 350.   Bake for 46-60 minutes and let stand for 20 minutes after baking.  I have found this needs closer to 60 minutes to be cooked in the center but it depends on the oven.

P.S. You can find gluten free croutons and sausage!

Enjoy!

Slow Cooker Sloppy Joes

This is a yummy version of sloppy joes I found on the Get Crocked website.  I was unsure of the outcome, since they don't seem to be slathered in a ton of sauce or canned soup like old school varieties - plus they actually have veggies included! I can assure you this was a success and my husband has been raving about it ever since.  It will definitely make a regular rotation at our house!   

Ingredients: 

-2 lbs grass fed ground beef

-1 onion, minced

-1 yellow bell pepper, diced

-1 red bell pepper, diced

-1 c. organic ketsup

-1/2 c. water

-2 T. Apple cider vinegar

-1 T. Honey

-2 T. Worcestershire sauce

-2 T. Stone ground mustard

-Salt & pepper to taste

-Brown ground beef and drain

-In the meantime, prep the onion and peppers. 

-Add all ingredients to slow cooker and stir

-Cook on low 2-3 hours.  

Watergate Salad

Green Fluff

I call this "green fluff", it's a staple at holiday dinners.   Growing up, I will always remember a jello related side dish included in holiday dinners.    Watergate salad is so yummy, and the easiest thing on the menu.    I'll get a photo next time I make it, its a fluffy pale green color.

You'll need:

1 large can crushed pineapple

1 box of pistachio pudding

1 cup of small marshmallows 

1/2 cup crushed pecans

1 container Cool Whip

Mix crushed pineapple and pistachio until thoroughly combined.  Then add the remaining ingredients, one at a time.   Chill until ready to serve!

Baked Oatmeal Muffins - Perfect Breakfast

I love breakfast on the go.  I'm not a morning person, so if I don't have breakfast on the go, I wouldn't eat.   This recipe was passed on to me from a work friend.   It was intended to be made in a 9x13 pan.  When I did that, I cut squares, and individually wrapped and froze them.   It can be eaten cold but I prefer about 15-20 seconds in the microwave.

I decided using muffin pans was easier, it gave me pre-made portions.   Doing this, you'll have plenty of oatmeal 'muffins' to freeze.   They can stay in the fridge up to a week, in my opinion, again just pop them in the microwave!  I have a healthier version of this somewhere - I'll find it and post when I do!

You'll need: 
1 c. oil
1 c. sugar
1/2 c. brown Sugar
4 eggs, beaten
6 c. oatmeal ( I use gluten free rolled oats)
3/4 c. gluten free flour
2 tsp. baking powder (make sure to use gluten free if that's your fancy)
1 tsp. salt
2 c. milk  (I use almond milk)
2 tsp. vanilla
3/4 c. raisins
Cinnamon - to taste
*optional - walnuts
*optional - fresh fruit like apple slices

Heat your oven to 350.   Grease your muffin tins or use paper liners.  
Combine oil, sugars and eggs.
Add oatmeal, flour, baking powder, salt, milk and vanilla
Fold in raisins, and or fruit if you'd like.

Fill muffin cups.  Sprinkle with walnuts if you choose.  Sprinkle with a dash of cinnamon.  At this point, I felt some of them looked a little dry.   I put a dash of milk on top, until I was satisfied.  Bake approximately 25-30 minutes - keep an eye on them.    As long as they are firm in the center, they should be ready!    

The original recipe called for serving them with brown sugar and cinnamon.   That's SO sweet, but try it if you'd like.   Maple syrup might be nice too, but I like them as they are.   15-20 seconds in the microwave, and I'm out the door.    They hold form enough to eat them in the car without a big mess.

Enjoy!

Peppermint Ice Cream, Yes Please!

When I realized how simple making homemade ice cream can be, I had to give it a try.  I'm not sure what made me crave peppermint flavor for the first time ever, but I'm glad I did, and now have delicious ice cream that is free from additives and preservatives!   Enjoy this simple recipe if you have an ice cream maker at home.  If you're interested in buying an ice cream maker, this one is perfect. 

Ingredients:

• 1 1/2  cups whole milk
• 1 1/2  cups half and half
• 2 cups whipping cream
• 1 1/4  cups sugar
• 1 tbsp vanilla
• 1 1/2  tsp peppermint extract
• 1/4  tsp salt
• 1 cup crushed peppermint candy

Mix together milks.  Add in sugar, salt, vanilla and peppermint.  Stir, stir, stir until sugar is dissolved.  Pour into the ice cream maker and add crushed candies.    I would estimate about 30 minutes to process this recipe once in the machine.   It froze well and scooped nicely throughout the rest of the week!

(Unfortunately I haven't found a dairy free ice cream recipe with the correct consistency/taste yet.  For this recipe, I had to be cow's milk for the first time in two years, which made me a little sad... not to mention, my body doesn't appreciate.  If you have a dairy free recipe that's yummy, please share! )

Thanks to yourhomebasedmom.com for this recipe.