Strawberry Swirl Delight

 

Strawberry Swirl Delight

2 boxes (13 oz each) Strawberry Shortcake Rolls
2 3/4cups Milk
2 pkgs (3.9 oz each) Instant Cheesecake Pudding Mix
2 cups Whipped Topping

Cut each cake roll into six slices. Line the bottom and sides of a springform pan with cake slices, covering completely.

Whisk milk and pudding mixes for about 2 minutes. It will be thick. Spread on the bottom layer of cake rolls. Cover with whipped topping. Drizzle with Strawberry Jam. Refrigerate for 2 hours before serving.

Chocolate Swirl Delight

 

1 1/2 boxes (13 oz each) Swiss Cake Rolls
2 3/4 cups Milk
2 pkgs (3.9 oz each) Instant Chocolate Fudge Pudding Mix
2 cups Whipped Topping

Cut each cake roll into six slices. Reserve any broken chocolate coating for garnish. Line the bottom and sides of a spring from pan with cake slices, covering completely. 

Whisk milk and pudding mixes for about 2 minutes. It will be thick. Spread on the bottom layer of cake rolls. Cover with whipped topping. Sprinkle with the broken chocolate pieces. Refrigerate for 2 hours before serving. 

Potato Pancakes

 

Potato Pancakes

3 cups shredded potatoes*
1 egg, beaten
3 tbsp all-purpose flour
1 tbsp grated onion
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper

Shred potatoes with a food processor or box grater. Put potatoes in a towel or cheesecloth and squeeze the water out. 

In a medium bowl, mix potatoes, flour and seasoning. In a small bowl, beat the egg and stir in onion. 

Stir egg into potato mixture, coating the potatoes well. 

Add enough oil to cover the bottom of a large skillet. Using a 1/4 cup measure, drop into skillet and flatten with a spatula. Fry in batches until golden brown on both sides.

Drain pancakes on paper towels. Sprinkle with chives, parsley or in my case a little basil, if you like. Serve with sour cream on the side. 

* I used dehydrated hashbrowns I had on hand. Rehydrated with water and squeezed dry. 

Mama's Blueberry Cheese Pie

I received the most precious gift in the mail earlier this month. I knew my Aunt Una was sending me some holiday magazines, but what a treasure when a little magazine attached with handwritten recipes Mama shared with her dropped out the envelope!!!

Mama's Recipe Card in her own handwriting! 

The bonus was I didn't have two of the recipes she shared in my collection! I am so glad to have them now. I had to make them and blog about them. Here's the first since I had blueberries in the freezer.

Mama's Blueberry Cheese Pie

8oz package Cream Cheese

1 1/3 cups Condensed Milk

1/3 cup Lemon Juice

1 tsp Vanilla

Beat cream cheese until fluffy. Gradually stir in condensed milk until thoroughly blended. Stir in lemon juice and vanilla until combined. Pour into a 9in baked pie crust.* Refrigerate until firm. Garnish with topping.

Topping:

1 cup granulated sugar

2 1/2 Tbsp corn starch**

2 cups blueberries

1 cup water

In a small saucepan, combine sugar and cornstarch. Measure 1/2 cup blueberries and crush them. Add crushed berries and water to saucepan. Cook over medium heat; stir constantly until thickened and clear. Cool. Arrange remailing blueberries on the pie. Pour the glaze over the top. 

* I used a pre-made graham cracker crust but make sure it is a 9-inch. You'll have more room for the topping. 8-inch crusts will displace the topping and make a mess! (as you can see in my picture) 

** I adjusted the amount of cornstarch because the topping wasn't as thick as I'd like it to be. It's more like a sauce with the original recipe.

Mini Pecan Pies or Tartlets

Thank goodness that I hid some pecans in the freezer last year! I had some orders for these delicious little tarts.

Mini Pecan Pies or Tartlets

One Pie Crust, cut into 2 inch rounds with a cookie cutter, 24 total*

Filling:

1/3 cup firmly packed brown sugar
1 1/2 teaspoons all purpose flour
1 1/4 cups light corn syrup
1 teaspoon vanilla
3 eggs
1 1/2 cups pecan pieces
2 tablespoons melted butter

Preheat oven to 375 degrees.
Place pie rounds into a lightly greased mini muffin pan.
In a large bowl, combine sugar, flour, corn syrup, vanilla and eggs. Beat well. Stir in pecans and butter. Spoon into pie rounds. Bake for 15-20 minutes or until golden brown. With the tip of a sharp knife, pull the edge of a round up and transfer to a wire rack to cool. Store in a sealed container.

*You can make your own using my link above or use a store-bought pie crust. 

Greek Chicken and Potatoes

This recipe is so delicious! The lemon and spices and herbs make my house smell so good! This is so simple, but it can make you look like a master chef in the kitchen. The key is to use the Cavender's Greek Seasoning and leg quarters with the skin ON! Please don't use skinless chicken, or it will dry out.

Greek Chicken and Potatoes

1/2 cup butter, room temp

3 cloves garlic, chopped

Cavender's Greek Seasoning 

2 lemons, juiced or 1/4 cup juice

4 Chicken Leg Quarters*

4 or 5 baking potatoes, cubed
1 large onion, cut into thick slices
2 lemons, sliced thin

Oil and lemon for drizzling

Preheat oven to 350 degrees.

In a small bowl, mix the butter, garlic, 1 tbsp Cavender's and lemon juice. Loosen the skin from the meat with your fingers or with the handle of a spoon. Be careful not to break the skin. Loosen as much as you can even down the legs. Place a scoop of the butter mixture under the skin and rub down, spreading the butter under the skin. Repeat this process until the butter is covering all the leg quarters. Dust chicken with Cavender's Greek Seasoning. Place the potatoes, onions and some of the lemon slices in a 13X9 casserole dish. Drizzle with oil and lemon juice and sprinkle the Greek Seasoning over the potato mixture. Place chicken on top of potatoes and onion.

Bake uncovered for 45 min to an hour or until chicken is golden brown** and potatoes are tender.

*You can multiply this recipe to feed as many people as you need. I usually allow for one leg quarter per adult. 

** I check my chicken temps and remove from the oven when it reaches 165 degrees F.

French Onion Soup with Meatballs

 

French Onion Soup with Meatballs

1 package cooked, frozen meatballs (about 28 per pack)

2 large yellow onions, sliced
6 Tablespoons butter
1/2 cup white wine
4-5 cloves garlic, minced
2 1/2 cups beef stock

1/4 cup heavy cream (optional)*
4 pieces of 5 Cheese Garlic Texas Toast, toasted and halved

In a large skillet, melt the butter and add onions on med-high and cook 10 mins.

Slowly add the wine a little at the time, letting it cook into the onions.
Cook another 20 mins until caramelized.
Add the garlic, salt/pepper to taste and cook 3-4 mins.
Add broth and reduce to a low boil.

Add meatballs and cook 10 mins.
Drizzle in the cream and stir.
Place toast slices on a baking sheet and toast at 450 6-8 mins.

Serve meatballs and sauce in a bowl and add toast points. Enjoy! 

*I like my soup a little creamy rather than all broth. The cream smooths it out just right. 

Cinnamon Swirl Raisin Crescent Bread

I've always said that my food might not be so pretty, but it usually tastes great! These may not look very good, but oh my goodness! They taste delicious! Nice and moist and the sugar and cinnamon caramelized wonderfully! 

Cinnamon Swirl Raisin Crescent Bread

• 1 can refrigerated Crescents
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1/3 cup raisins

Preheat oven to 350 degrees F. 

Spray a 9- x 5-inch loaf pan with cooking spray.

Carefully unroll crescent dough and form into an 8-inch by 15-inch rectangle, pinching the perforations together. Brush dough with melted butter.

In a small bowl, combine granulated sugar and cinnamon, sprinkle sugar mixture and raisins over melted butter. Roll up dough, starting at short side. 

Place dough, seam side down in loaf pan. Let stand in a warm place 30 minutes to allow it to rise slightly.

Bake for 25 to 30 minutes or until golden. Carefully remove to a wire rack to cool slightly.

At this point, I would normally make a glaze with powdered sugar and milk or water, but this swirl bread doesn't need it! 

Chocolate Peanut Butter Cookie Bars

Chocolate Peanut Butter Cookie Bars

1-1/2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz.) Sweetened Condensed Milk
2 cups Semi-Sweet Chocolate Chips*
1/2 Peanut Butter Chips**
1 cup Coconut
1/2 cup chopped Pecans (optional)

Heat oven to 350°F.
Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.

Pour condensed milk over crust, top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 25 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

* I had mini chocolate chips on hand, so I used them. 

** I only used peanut butter chips on one end because the hubby couldn't decide if he liked that idea or not. BTW... He liked BOTH!