Author: sarafillmer

Classic Cheesecake

On By sarafillmerIn Dessert

cheesecakeMy husband requested cheesecake for Christmas Day, and when I asked what kind he said, “Cheesecake”.  According to him there is only one kind of cheesecake and it needs no other adornment or flavoring.  In the spirit of that, this cheesecake recipe is the classic Kraft recipe that you can find on the back of the block of cream cheese.  I baked it in a water bath and it turned out perfectly.

Cheesecake

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 4 blocks cream cheese (8oz each)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs

Strawberry Puree

  • 1 pint fresh strawberries
  • 1/3 cup sugar
  • 1 teaspoon vanilla

For the cheesecake, preheat the oven to 300 degrees.  Combine the graham cracker crumbs, sugar, and butter and press into a 9″ springform pan that has been wrapped in foil.  Cream together the cream cheese, sugar, and vanilla until smooth, approximately 3-4 minutes.  Add the eggs one at a time and mix until just incorporated. Pour the mixture into the pan.  For the water bath, place the foil wrapped pan into a roasting pan or large baking pan and add about an 1/2 to 1 inch of boiling water.  This ensures your cheesecake won’t crack. Bake for 60-70 minutes, or until there is only a slight jiggle in the center of the cheesecake.  Take the cheesecake out of the oven and let cool on the counter for about an hour.  Move it to the fridge and let it continue chilling at least 4 hours, or overnight.

For the strawberry puree, combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.  Remove from heat and use an immersion blender or normal blender to puree about 1/2 of it, leaving some chunks of strawberry.  Store in the refrigerator.

Butter Chicken

On By sarafillmerIn 30 minute meal, Entree

butter chickenThis recipe reminds of the 80’s. I’m not sure why, maybe it’s the Ritz crackers, but whatever the reason it is simple, delicious, and incredibly easy to make. My husband loves it, my boys love it and so do I.  Recipe and photo courtesy of cookiesandcups.com.

  • 1 1/4 lb chicken breast
  • 2 eggs, whisked
  • 1 sleeve Ritz crackers
  • 1/2 cup butter
  • garlic powder
  • salt
  • pepper

Start by putting the Ritz crackers in a bag and smashing into crumbs.  (This would be a great way for your kids to help with dinner.)  Pour the crumbs into a bowl and set aside. Whisk your two eggs in another bowl and set aside also.  I like to slice my chicken breasts lengthwise to make them thinner, or you can flatten them with a tenderizer. Dip the chicken into the eggs, then into the cracker crumbs and place in a greased 9×13 pan. Continue until all the chicken has been coated, then sprinkle the spices over the breaded chicken.  If you want you can add the spices to the crumbs before coating the chicken, but I like to sprinkle it on so I can control how much is on each piece. Then, slice up your butter and put all over the chicken.  Bake at 375 for 25-30 minutes, or until the juices run clear.

Caramelized Ham & Swiss Sliders

On By sarafillmerIn Entree

Caramelized-Ham---Swiss-Buns_exps141947_CS153382C11_06_2bC_RMSI got this recipe from the Taste of Home daily email.  Although my family typically isn’t much of a sandwich family, I figured anything with sweet rolls had to taste good.  Well after seeing my husband eat four and my picky ten year old eat one as well I knew this was a winner. The ability to prep the day before was an added bonus.

  • 1 package Hawaiian rolls, 12 ct.
  • 12 slices deli ham
  • 4 slices Swiss cheese, quartered
  • horseradish mustard
  • 1/2 cup butter, cubed
  • 1 teaspoon onion powder
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons Worcestershire
  • 1/4 teaspoon garlic powder

Slice and spread the horseradish mustard on the bottom of the rolls.  Layer the ham and cheese and replace the tops.  Put the sandwiches in a greased, 9″ square pan.  Melt the butter for 30 seconds in a microwave safe container.  Add the remaining ingredients to the butter and microwave again for another 30 seconds. Pour the butter mixture over the rolls, and then cover with foil.  Refrigerate a minimum of three hours, or overnight.  When ready to bake, heat oven to 350.  Bake the rolls covered for 25 minutes, then uncover and cook an additional 5-10 minutes.

Brussels Sprouts with Apple, Dates, and Bacon

On By sarafillmerIn Appetizer, Gluten-Free

Brussels-Sprouts-with-Bacon-Dates-Apples.jpgI would not call myself a huge brussels sprouts, but this recipe has made me a convert.  It was the perfect balance of salty/sweet, crunchy/chewy. The recipe recommended a reduced balsamic glaze, but I left it off. I even went back for seconds, so if you are on the fence about brussels sprouts, give this recipe a try.  I promise you won’t be disappointed. Recipe and photo courtesy of arismenu.com

  • 2 cup brussels sprouts, halved and stems removed
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped, with grease reserved
  • 6 dates, pitted and chopped
  • 1/2 apple, chopped
  • 1/2-1 cup good quality balsamic vinegar (optional)

Heat olive oil in a large pan over medium heat. Set aside any leaves that fell off during halving as you will add them later. Add the brussels sprouts flat side down and season generously with salt and pepper.  I fried my bacon before hand and added the grease to the pan to help sear the sprouts. After about 5-7 minutes, flip the sprouts and let them cook a couple minutes longer.  Add the bacon, chopped dates and extra leaves, toss to combine.  Let cook for another 5 minutes or so, then remove from the heat.  Right before serving, add the chopped apples and give it a quick toss.

If you are using the balsamic glaze, place in a small sauce pan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally until it has reached the desired thickness.

Cranberry Jelly

On By sarafillmerIn Appetizer, Gluten-Free

cranberry jellyMy husband saw this in the Food Network magazine and requested it especially this year because he missed the canned jelly and I was so happy with how it turned out.  It was so much better than the stuff that comes out of the can.

  • 1 pound cranberries, thawed if frozen
  • 2 oranges
  • 2 cups sugar
  • 1 teaspoon ground coriander
  • kosher salt
  • 1 teaspoon vanilla extract

Put the cranberries in a sauce pan.  Remove wide strips of zest from 1/2 an orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup).  Add the sugar, coriander, pinch of salt, and 1 cup of water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, about 15-20 minutes.  Remove from the heat and remove the orange zest; stir in the vanilla extract.  Transfer to a blender and puree until smooth.  Strain through a fine-mesh sieve into a serving dish (I put mine in a mason jar), pushing the sauce through with a spatula.  Refrigerate until set, about 3 hours.

Pumpkin Pie

On By sarafillmerIn Dessert, Pie

Best Pumpkin Pie FillingThis recipe came from the Cooking on a Budget blog via Pinterest.  The title to her post was “the BEST Pumpkin Pie Filling”, and after making it, I would have to agree.  It is light and fluffy, but still has the pumpkin pie flavors we all love. Sorry Eagle Brand, but I will be making this filling as my go-to from now on.

  • 1 refrigerated pie crust
  • 15 oz can pumpkin puree
  • 3 eggs, beaten
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar, packed
  • 1 cup half and half
  • 1/4 cup heavy cream

In a small bowl, beat your eggs.  In a larger bowl add your pumpkin puree, eggs, and the rest of ingredients.  Mix until fully incorporated. Pour into your pie crust and bake at 350 for approximately and hour, or until the filling is slightly risen and firm in the middle.

Pear Apple Crumble

On By sarafillmerIn Dessert

pear appleThis was the second of the three pies that I made for Thanksgiving.  The lemon juice really gave the pie a brightness, and helped cut the sweetness a little bit.  I simplified the steps in the recipe because I feel like the Food Network directions make it seem a little more complicated than it needs to be.

Filling:

  • 1 refrigerated pie crust
  • 3 tablespoons all-purpose flour
  • 1 1/2 pounds pears, peeled and chopped
  • 1 1/2 pounds baking apples, peeled and chopped
  • 1/2 cup mixed dried fruit
  • 1/2 cup honey (I actually only used 1/4 cup so it’s your preference)
  • 1/4 cup granulated sugar
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • `1/2 teaspoon salt

Topping:

  • 3/4 rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/4 ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into small pieces

Prepare the crust in a greased pie plate, set aside. Preheat the oven to 375.  For the filling, combine the flour, pears, apples, dried fruit, honey, sugar, lemon juice, lemon zest, vanilla, cinnamon and salt and toss to coat. Pour into the crust and then make the topping.  For the topping, whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl.  Using your fingers, or a pastry cutter, work the butter into the dry mixture until small clumps form.  Mound the topping over the fruit mixture and bake until the topping is brown and bubbling, about 1 1/2 hours. Transfer to a rack and let cool completely.

Toffee Pecan Pie

On By sarafillmerIn Dessert, Pie

toffe pecan pieThis recipe came from the Food Network magazine.  I have never been a big one for pecan pie, but the addition of the toffee pieces really made this recipe go a notch above.

  • 1 refrigerated pie crust (or if you feeling adventurous you can make it from scratch
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 3/4 cup light corn syrup
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract (optional)
  • juice of 1/2 lemon
  • 1/2 teaspoon salt (leave out if you use salted butter)
  • 1 1/2 cups pecans, roughly chopped
  • 1/2 cup toffee bits

Prepare your crust in a greased pie plate and scallop the edges or decorate as you want. Whisk eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans, and toffee bits in a large bowl until combined. Pour filling into prepared crust.  Bake at 350 until the crust is deep golden brown and the filling is set around the edges but still jiggly in the center, about 55 mins.  (Tent crust with foil if it browns too quickly.)  Transfer to a rack and let cool completely.

Sweet Potato Casserole with Bacon Crumble

On By sarafillmerIn Untested

seet potatoI found this recipe in the Food Network Magazine and plan to make it for Thanksgiving. Although I haven’t made it yet, I don’t see how any recipe that uses bacon crumble can be bad.  Also seems like a perfect candidate to make a couple days before Thanksgiving, then warming in the oven before serving.

Sweet Potatoes:

  • 3 lbs medium sweet potatoes
  • 4 tablespoons unsalted butter
  • 1 sprig rosemary, broken in half
  • 1 large egg, beaten
  • 1/4 cup heavy cream
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • salt and pepper to taste

Crumble:

  • 2 slices bacon, chopped into pieces
  • 2/3 cup all purpose flour
  • 1/4 cup pecans, chopped
  • 3 tablespoons light brown sugar
  • 2 tablespoons unsalted butter, room temperature
  • salt to taste

Heat oven to 375. Prick the sweet potatoes, place on baking sheet and roast until soft, approx. 1 hour.  Let cool slightly. Warm butter and rosemary in a small saucepan over medium heat until butter starts to brown. Discard rosemary.  Scoop sweet potato flesh out of skins in to a food processor. Add infused butter, egg, cream, sugar, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and puree until smooth.  Grease an 8×8 baking dish and spread the potato mixture in.

For the crumble, cook bacon in medium skillet over medium heat until crisp, about 4 minutes.  REmove to a paper towel and reserve fat. Combine flour, pecans, sugar, butter, a pinch of salt and 2 tablespoons back fat in a bowl. Using your fingers, rub butter into flour mixture until coarse crumbs form.  Toss in bacon. Sprinkle crumble over sweet potato mixture.  Bake casserole until lightly browned and potatoes are hot, about 30 minutes.

Cowboy Casserole

On By sarafillmerIn 30 minute meal, Entree

My son came home from school the other day with a Betty Crocker Bisquick cookbook he had checked out of the library.  This recipe is one of the ones we picked out together to try and I’m so glad we did. It was simple to prepare and incredibly hearty. If you don’t have Bisquick on hand you can use the prepared Pillsbury biscuits.

  • 1 lb ground beef
  • 1 16 oz can baked beans
  • 1/2 cup barbeque sauce
  • 2 cups Original Bisquick mix
  • 2/3 cup milk
  • 1 tablespoon butter, softened
  • 1/2 cup shredded cheddar cheese

Preheat oven to 425.  Brown ground beef in a oven-proof skillet (I use my cast-iron one). Drain off the excess fat, then add in the beans and barbeque sauce. Bring to a boil and cook for 2 minutes, stirring occasionally. Meanwhile, mix the biscuit ingredients until a soft dough forms.  Drop by large spoonfuls on top of the meat mixture.  Bake for 15-20, or until brown.  Take out the skillet and sprinkle on the cheddar cheese, returning to the oven to melt the cheese. Serves 6.

*If you don’t have an oven-proof skillet you can transfer the meat mixture to a ungreased casserole dish and finish the dish in that.