Thursday, January 9, 2014

Roe's Cheesecake

I am coming out of retirement to post this recipe. I have no picture but its my mom's famous cheesecake recipe and if I post it here it will be with all my other family recipes and I wont lose it again. But I feel like I should make it now that I actually typed it out. This cheesecake is amazing. Its the only one I have ever liked. I wouldnt have dessert if all there was is cheesecake. I just dont love it enough to eat it. But I would never ever turn down a piece of this one. Its so rich and dense.....and must be served with canned cherry goop. Its a must

Roe’s Cheesecake

10 inch Spring foam pan

2 ¼ cups of graham cracker crumbs
¼ cup of sugar
½ stick of butter, melted
mix well with a spoon
press into spring foam pan and up sides of pan

In a bowl mix one at a time
3-8 oz. cream cheese
2 cups of sugar
5 eggs
2-16 oz. sour cream
1 tbsp. vanilla
Blend well after each addition

Pour into crust. Bake 50 minutes at 375 degrees. Turn off oven and let set for 1 hour. Let Cool and store overnight in the fridge. 

Tuesday, March 27, 2012

Rotini with Sausage & Asparagus

I cooked with actual cream! Can you believe it?

I almost didn't make this recipe because of it, but I changed the regular sausage to chicken and the pasta to whole wheat so I figured a 1/2 cup cream shouldn't be too bad for an entire huge pasta dish. It was so yum and the fat was much appreciated as a special treat. You cant even see it that is how little there was. The leftovers where pretty fab as well

Rotini with Sausage and Asparagus

borrowed from The Olive Garden


1/2 lb Italian turkey or chicken sausage, sweet or hot, casing removed

2 Tbsp extra virgin olive oil

1 lb asparagus, fresh

1/2 cup heavy cream

1 lb. dried whole wheat rotini pasta, cooked according to package directions (my kids did eat some plain pasta so it wasn't a whole pound that went in. )

2 Tbsp butter

Parmesan cheese, grated

Salt and pepper to taste


Heat oil in non-stick sauté pan.

Add sausage.

While sausage is cooking, break up with spoon.

When sausage is completely cooked, drain fat.

Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces.

Boil water in a separate pan for asparagus.

When it comes to a boil, put asparagus in water for 3 minutes once it returns to boil.

Drain and run cool water over it to stop cooking.

Combine asparagus and heavy cream.

Simmer 10-12 minutes over medium heat.

Add hot, drained pasta to asparagus cream sauce.

Add parmesan and butter.

Add cooked sausage and sauté until simmering.

Salt and pepper to taste.

Creamy Tortellini Soup

I was determined to have this soup for lunch and it was originally supposed to be a crockpot recipe but I didn't have that kind of time. I wanted to eat lunch before dinner.
Easy peasy to make this in a pot as well. And I suggest you do because this soup was kick ass! I want to add some white beans next time. I think that would make it even yummier.
If you want the crockpot version click on the BHG link and let me know how it goes!

Creamy Tortellini Soup
adapted from


1-1 ½ - 2 oz. envelope white sauce mix ( I used Knorr Alfredo Sauce)

4 cups vegetable or chicken broth

1 cup chopped onion

4-cloves garlic, minced

½-teaspoon dried basil, crushed

¼-teaspoon salt

¼-teaspoon dried oregano, crushed

1/8-teaspoon cayenne pepper

1-7 - 8 ounce package dried cheese tortellini (I used Barilla Whole Wheat Fresh)

1-12 ounce can evaporated milk

6-cups fresh baby spinach leaves or torn spinach

Ground black pepper (optional) (but I feel you need it)

Finely shredded Parmesan cheese (optional) (extra cheese is never optional)


Heat your soup pot over medium heat and add oil.

Add onion and sauté until softened.

Add garlic and sauté for an additional minute until garlic is fragrant.

Place dry white sauce mix in your soup pot.

Gradually add the broth to the white sauce mix, stirring until smooth.

Add basil, salt, oregano, and cayenne pepper and stir.

Bring to a boil and then reduce heat to low and simmer for 12-15 minutes until it thickens.

Stir in tortellini and cook following package directions but **reduce by 3 minutes**

Stir in evaporated milk and fresh spinach.

Let simmer for an additional 5 minutes to thicken.

If desired, sprinkle individual servings with black pepper and Parmesan cheese.

S'mores Pie

Yes you read that right....S'mores in GIVE ME S'MORE NOW!!!!
I wont even waste time chatting. Get to the store ASAP, and get the few ingredients you need and make this pie. I think I now have a new favorite dessert it is THAT good. I couldn't stop telling people about it and Poor Mia cried when she realized she never got to have a piece (well, she was being fresh and didn't behave at dinner so she got none, Mama doesn't mess around when pie is at stake).
The other awesome thing is this pie was so simple. It took no time to put together, didn't have too many ingredients and it would be hard to mess up. I will make sure next time I roll out the bottom crust as well so its more uniform but again super easy.

S'mores Pie

borrowed from: Life as a Lofthouse


1/2 cup salted butter, softened

3/4 cup white sugar

1 large egg

1 teaspoon vanilla

1 cup all purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

1 (7 ounce) jar Marshmallow Creme (Fluff)-- (don't use regular marshmallows)

4 Regular sized Hersheys Bars, broken into pieces

wax or parchment paper


Preheat oven to 350 degrees. Spray a 9 inch glass pie pan with baking spray.

Beat butter and sugar together until fluffy and combined.

Add egg and vanilla until incorporated.

On low speed add in flour, graham cracker crumbs and baking powder.

Divide the dough in half.

Press half of the dough in the bottom and sides of the prepared pie pan. (or roll out in between parchment to fit into the pie crust)

Evenly spread the Marshmallow Creme over the bottom of crust.

Spread the broken chocolate pieces on top of the Marshmallow Creme.

Form the remaining dough into a ball and place it on a piece of wax or parchment paper.

Top with another piece of wax or parchment paper and flatten into a 9 inch circle with a rolling pin.

Carefully peel off the top piece of wax paper.

Flip the crust onto the top of pie and peel off the other piece of paper.

Pinch the dough together to form the crust.

Bake for 20 minutes or until lightly browned.

Cool completely and then slice and serve.

***I heated up slices for 10 seconds in the microwave and I HIGHLY recommend doing this before eating***

Sunday, March 25, 2012

Very Veggie Chicken Fried Rice

I can't believe this never made it onto the blog
WELL.....ok so I made it once before and afterwards my chief taster aka my husband ended up in the ER with some stomach issues. It was a year ago, and I was fairly certain it didn't have anything to do with my cooking...well certain enough that I would risk it again because in my recollection this dish was a-mazing!
this time no one ended up in the hospital so I can safely make it again....and again.....and again
We fought over the leftovers...and I won!

Very Veggie Chicken Fried Rice

4 eggs, beaten

3 teaspoons soy sauce or tamari, divided

2 teaspoons sesame oil, divided

3 cloves garlic, minced

2 tablespoons peanut oil

1 pound of chicken tenderloins, cut in very small pieces

4 cups cabbage and carrot slaw mix

1 large carrot shredded (I like the extra carrots and the slaw mix never has enough)

4 cups of cooked rice, cooled and refrigerated

1 cup frozen peas, thawed

2 tablespoons soy sauce

4 green onions, sliced (about 1/4 cup)


In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 4 - 5 minutes. Remove from skillet and set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the mushrooms and the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through.

Pepperoni Pizza Chicken

Sometimes I see a recipe and I know it will be good
this is one of those recipes
I altered it a little from the original, because well, it needed more pepperoni and I was confused about the chicken........but it was ALL lie I could eat this every week.
I served it with whole wheat rotini and some zucchini and squash but I dont know why it never made it into the picture. I think I was so hungry and it looked so good, I was dizzy with anticipation

Pepperoni Pizza Chicken
adapted from Dashing Dish


1.25 lb. boneless skinless chicken breasts, (or 3 large chicken breasts), pounded thin

(next time I am going to use thin breasts and pound them super thin)

1/4 tsp salt and pepper

1/2 tsp garlic powder

1 tsp italian herb blend

1/2 cup shredded mozzarella + 1/4 cup (for topping)

1/4 cup tomato sauce + 1/4 cup sauce (for topping)

24 turkey pepperonis


Preheat oven to 375 degrees.

Prepare a baking sheet with foil, and spray with non-stick cooking spray (this makes for easy clean up!)

To make the stuffing, mix together mozzarella, pizza sauce, and seasonings in a small bowl.

Put 4 pepperoni onto the flattened chicken breast.

Spread mixture out evenly over pepperoni.

Roll up each chicken breast, and place seam side down onto baking sheet.

Pour remaining pizza sauce over the top of the chicken breasts, and place 4 pepperoni on top of each chicken breast.

Sprinkle with cheese.

Bake for 30-35 min, or until chicken is cooked through, (when chicken is no longer pink in the middle.

Pre-baked and rolled up tight

Crispy Southwest Chicken Wraps

Yay for the Panini Maker!
Mama Loves her Panini Maker and this recipe was perfect for it. The filling was super yummy, a nice and quick & fresh dinner, and when there were leftovers they were great to each for lunch.

Crispy Southwest Chicken Wraps
borrowed from Mel's Kitchen Cafe


1 cup cooked rice, warm or at room temperature--I used Uncle Ben's Ready Rice

1 cup cooked, shredded chicken---I used unseasoned Rotisserie

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese

Sour cream (optional)

6 burrito-sized flour tortillas


Mix rice together with chili powder, cumin and garlic salt.

Add remaining ingredients except for cheese and sour cream.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

(Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)

Roll stuffed tortillas, leaving edges open.

Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet ( I used my Panini Maker) over medium heat for 1 minute (I used my SEAR setting on the Panini Maker).

Arrange wrap, seam-side down, and cook until golden brown and crisp, about 2-3 minutes per side (6 minutes on the Panini Maker).

Transfer to a plate and repeat with remaining wraps.