Peaches 'N Cream Cheesecake Cupcakes

I'm in love... So in love. I ended up passing by this recipe twice online. Why? I have no idea. But I did come back it it three times! (3rd times the charm!)

Well, I bought some oh-so-good-looking organic peaches at Hy-Vee. I couldn't pass them up. So, I checked out some recipes online. Hey... I have some left over cream cheese... and that, and that. What do you know, I have a mango too! SOLD.

After making this recipe and everyone woofing them down, I went out to buy the ingredients again and sharing them with our Bible Study. Everyone enjoyed them.

I think they are going to be a staple!

Peach Mango Topping:

2 c. peeled, chopped fresh ripe peaches

1/2 c. mango juice

1/3 c. sugar

2 1/2 tbsp. cornstarch

Combine ingredients in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool and set asaide.

Cheesecake:

3 (8 oz) packages cream cheese, softened

5 eggs

1 tsp vanilla extract

1 tsp almond extract

1 c. sugar

Preheat oven to 300 degrees F.

Combine all ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and spray with non-stick cooking spray. Fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Sour Cream Filling:

1 c. sour cream

3 tbsp sugar

1 tsp vanilla extract

Mix sour cream filling ingrediunts in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream in the middle of each one. Place back into oven for 5 more minutes. Remove from oven and cool.

When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refridgerate.

Crunchy Orange French Toast

I have been trying some new recipes lately. But the ones I have been really interested in were breakfast recipes. I really don't care for cereal--it's either sugary or bland. I much prefer a good cup of coffee... and what? Quiche, French toast, eggs, muffins, and things of that nature.

Oh, and it's finally cool outside, which makes me think of oatmeal, crisps, chilis, stews, roasts, and some of my favorite foods!

So, back to breakfast. I found this recipe from Melissa d'Arabian from the Food Network. I changed the name... I wanted to emphasize the Orange influence instead of the Bran. Who cares about the taste of Bran? But Oranges... in the morning? Perfect.

Crunchy Orange French Toast

Ingredients

• 8 slices whole-grain bread
• 4 tablespoons light cream cheese
• 4 teaspoons low-sugar orange marmalade
• 2 large eggs plus 2 egg whites
• Zest and juice of 1 orange
• 1 teaspoon vanilla extract
• 1 1/2 cups bran flakes cereal
• 1 to 2 tablespoons vegetable oil
• 1 to 2 tablespoons unsalted butter

Directions

Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl.

Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip

both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)

Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

Chicken Cordon Bleu Calzones

I just recently redid my cookbook. I made it into a 3 ring binder, with plastic folder dividers. In-between the folders I have my recipes in plastic sleeves. But in the folders I have recipes that I would like to try.

I have lots.

This one I had tucked away for years I think. I found it in one of Grandma Masica's cookbook. I have it written on a scratch paper... worth a try.

It was DELICIOUS.

Granted, it doesn't fit into my Weight Watchers menu, the Calories and Fat are outrageous... but that is why it is SOOOO stickin' good.

Give it a try... Just don't eat it every night.

Chicken Cordon Bleu Calzones

Ingredients:

4 boneless skinless chicken breasts (1 lb)

1 c. sliced fresh mushrooms

1/2 med. onion, chopped

2 tbs cornstarch

1 1/4 c. milk, plus a splash for later

1 tbs minced fresh basil, or 1 tsp dried (use fresh, it's amazing)

1 tsp salt

1/4 tsp pepper

1 pkg (17 1/4 oz) frozen puff pastry, thawed (usually takes about 40 minutes)

8 thin slices deli ham

4 slices provolone cheese

Directions:

1. 1. Place chicken in a greased 2 qt. baking dish; cover with water. Cover & bake at 350 degrees for 30 minutes or until juices run clear.
2. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender. In small bowl, combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to boil; cook and stir for 2 minutes or until thickened.
3. Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 c. mushroom mixture, 2 ham slices, & 1 cheese slice. Fold pastry over filling and seal edges (I used a fork).
4. Place on a greased baking sheet. Brush tops with milk, if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden.

(I had some extra ingredients, but not an extra pastry. So I made a "naked" calzone and put all the ingredients into a ramekin and topped with Provolone. It was wonderful as well).

Whole Wheat Banana Pancakes

I found a recipe online for whole wheat pancakes. Really, the recipe was dry and just... ok... So I played with it and tried it a couple of times with my own alterations.

This one is by far my favorite. The kids love them with a little bit of syrup and some bananas stacked on top!

Whole Wheat Banana Pancakes

• 1/2 c. rolled oats
• 1 c. milk
• 2 tsp lemon juice
• 3/4 c. whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 egg
• 1 tsp vanilla
• 1 Tbsp vegetable oil
• 1 Tbsp honey
• 1 ripe banana, mashed
• 3 Tbsp chopped walnuts

1. In a medium bowl, combine oatmeal, milk, and lemon juice. Let the mixture sit while preparing the dry ingredients.
2. In another bowl, combine flour, cinnamon, nutmeg, baking powder, and baking soda.
3. Beat egg, vanilla, oil, and honey into the milk/oatmeal mixture. It should be very liquidy.
4. Add the dry ingredients to the wet mixture with a spoon until combined.
   
5. Fold in mashed banana and walnuts.
6. Pour 1/4 c. batter on non-stick griddle over medium heat (or spray pan with non-stick spray). Cook about 1-2 minutes a side, small bubbles will form (but not many). Watch carefully as bananas can burn.

Spinach Ricotta Quiche

Good things to have on hand: Spinach. Ricotta. Frozen prepared 9" pie crusts.

I'm not a fan of Spinach... Really, I'm not. But I always have some of it on hand in my freezer so can sneak this nutricious plant into recipes.

But I am a fan of Ricotta. I have that on hand all the time... just in case.

Pie crusts. I could make them. I just don't. Someday, maybe I'll learn how to.

.... So It's a nice thing that I had all of these on hand when I found this recipe from Alice on her blog Savory Sweet Life. The picture is hers too, but mine looked just as good. ;-) As soon as I get my own camera, I'll quit stealing everyone else's pictures.

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Spinach Ricotta Quiche

(adapted from Savory Sweet Life)

Ingredients:

1 – 9 ” unbaked pie crust

6 oz frozen spinach (thawed and completely drained)

1 cup heavy cream (I used half/half)

4 eggs

1 cup ricotta cheese

1 cup Cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2/3 cup chopped green onions

Directions:

Preheat oven to 375 degrees.

Spray a pie plate or tart pan with non-stick spray. Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife (see picture below). Poke several holes in the dough resting on the base of the plate. (OR just pull your pre-made one out of the freezer) :)

Using a blender, mixer, or manually by hand – mix eggs, Ricotta and Cheddar cheese, heavy cream, salt, and pepper until everything is well incorporated.

Evenly distribute cooked spinach in the pie plate.

Add egg mixture and fill the pan/plate 1/4″ from the top. Bake for 40-45 minutes or until cooked.

Allow quiche to cool for 5-10 minutes before serving. Enjoy!

Better Beef Lasagna

You know you want to make this! I got this recipe off of Food Network's site by Ellie Krieger. She slimmed down beef lasagna.

Lately I have been trying to limit the amount of meat in our diet. So I loved this recipe... it was 1/2 the amount of ground beef, but still had that meaty flavor and texture! It's also easy to make, and it looks fabulous!

I have also used no-boil noodles instead of the wheat noodles. Both work great (obviously don't boil the no-boil noodles). Note: 4 cups of marinara is not a standard sized jar of spaghetti sauce or marinara...that holds 3 cups. So, either buy a larger jar, or add 8 oz (or 1 cup) of tomato sauce.

Ingredients

• 12 ounces whole-wheat lasagna noodles (15 noodles)
• 8 ounces lean ground beef (90 percent lean or higher)
• 2 teaspoons olive oil
• 8 ounces portobello mushrooms, diced (about 3 large mushroom caps)
• 4 cups good quality store-bought marinara sauce
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch ground nutmeg
• 1/4 cup grated Parmesan
• 3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Directions

Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.

Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.

Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.

In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.