Oreo Cheesecake Bites (a no bake recipe)

I'm in love with the cheesecake bites lately, can you tell =)? Three cheesecake bite posts in a row. Hopefully that will give you an idea of just how simple and incredible these are. These are dangerously delicious! Who doesn't love an Oreo cookie? Then you add a creamy, dreamy, no bake Oreo cheesecake mixture on top that. Yeah, like I said, dangerous! If you are someone that likes an easy, basically cheater recipe then this is for you. You don't need to be a fancy cook to be able to make these delightful treats, but you can fool people into thinking you are with how amazing they taste. Be the hit of the next party when you show up with these! Enjoy!

Oreo Cheesecake Bites

Yields about 30

Ingredients:

33 Oreos, divided

4 oz. cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1 cup heavy cream

3/4 cup milk

1 (3.4 oz) pkg cheesecake flavored instant pudding mix

30 mini Oreos

Directions:

In a mixing bowl, using an electric hand mixer, whip together cream cheese, powdered sugar and vanilla until smooth. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes until very thick. Freeze mixture for 5 minutes. Meanwhile, place 3 large Oreos in a ziploc bag, seal bag and crush Oreos finely using a rolling pin (alternately you can do this in a food processor). Stir crushed Oreos into cheesecake mixture. Pipe cheesecake mixture over 30 large Oreos, then top each one with a mini Oreo. For best result serve immediately (store in refrigerator if not used immediately).

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July 4th Cheesecake Bites (a no bake recipe)

I was so excited about this recipe that I wanted to make the July 4th version right away. So here they are... (It's never to early to start planning, right? =))

July 4th Cheesecake Bites
Yields about 28


1 Recipe Cheesecake Bites, recipe found here
1/4 cup seedless raspberry jam
28 fresh blueberries


Directions:
Follow directions listed using 1/4 cup raspberry jam (for the jam called for) and top each mini cheesecake with a fresh blueberry. For best results serve immediately. 
Note: for best results when cutting the graham crackers, if you open the package a day or two before cutting them you should have less breakage. You can use an unopened package you will just have more of them break when cutting, but you can always save the broken ones to make a graham cracker pie crust in the future.


Recipe Source: Cooking Classy

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Mini Cheesecake Bites

Mini cheesecake desserts in 15 minutes, yes please! This is one of those uh oh recipes for me =). I created it because if you haven't noticed I LOVE cheesecake and I wanted a simpler, ready to enjoy sooner cheesecake recipe. Yes those New York style cheesecakes are utterly amazing but sometimes I just can't wait for it to bake and hour then chill eight hours to dive in and enjoy it. These are ready to eat in about 15 minutes! Hence why I said this is an uh oh recipe for me. They are dangerously delicious and so incredibly simple to make. I'm sure I will be making them a bit too often. These would be so fun for parties. I know I will be making them for July 4th using raspberry jam and garnishing them with blueberries. 
This recipe is so versatile, you can switch up the pudding flavor (I want to try white chocolate and chocolate next). You can use your favorite type of jam/berry syrup or even omit it and just use berries. You could drizzle with caramel ice cream topping or melted chocolate rather than using jam and garnish it with chocolate slivers. You could even do an Oreo cheesecake version by adding crushed Oreos to the cheesecake mixture and then garnishing them with a mini Oreo (you could even use a regular size Oreo in place of the graham cracker). You could do a lemon or lime version by adding in a little bit of lemon/lime zest and juice to the pudding and garnishing them with mini lemon/lime wedges. I would like to try a Nutella version sometime too. You see what I mean there are endless possibilities, so have fun and create your own version. Enjoy!

 Unprofessional I know, all I had on hand was frozen berries but I wanted you to have an idea at least of what they look like with the berries. Fresh would be best if you have them.

Mini Cheesecake Bites
Yields about 28


Ingredients:
4 oz. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy cream
3/4 cup whole milk
1 (3.4 oz) pkg cheesecake flavored instant pudding
14 graham cracker sheets (plus some extra, it's likely some will break when cutting)
1/4 cup seedless jam of your choice*
Raspberries, blueberries or diced strawberries, for garnish (optional)


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar and vanilla until smooth, about 1 minute. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes (by hand) until very thick. Place mixture in the freezer for 5 - 10 minutes while you prepare the graham cracker circles. 
Break graham cracker sheets into halves, then using a metal 2 1/4" circle cookie cutter or fondant cutter, cut crackers into circles. Remove cheesecake mixture from freezer and using a large spoon stir until nearly smooth (to remove the little lumps), about 30 seconds. Pipe cheesecake mixture over graham cracker circles, drizzle with seedless jam and top with optional berries. Store in the refrigerator (note: for best results drizzle jam just before serving).


*see post above for additional drizzling and topping ideas.

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Manicotti - A Simple Yet Incredible Entree

This is one my favorite recipes that has been in my recipe book and made in my home countless times over the last 8 years. I originally saw the recipe on Food Network and have made my own adjustments, you can follow the link below to view the fully original recipe. This dish is also one of my mom's favorites. Every time she comes to visit this is always on the menu and she still get's excited every time I let her know it's what we are having for dinner or supper as she calls it =).
Who knew a vegetarian dish could be so good? I actually prefer this over lasagna. I usually serve it along with Parmesan or lemon chicken (so there goes vegetarian =) and a side of steamed brocolli, but if you aren't up to preparing a big meal this manicotti is filling enough to be a meal on it's own. This is cheesey, flavorful, generously filled pasta drenched in a simple yet incredible marinara sauce. Basically it's comfort food at it's best. To sum it up, it's simple, satisfying and a family favorite.
Note: the photo posted above is a half batch, prebaked and not fully covered in sauce (so you could see what the manicotti actually looks like). I often do a half batch for my small family. Sometimes I will do the full batch and freeze some. You could even do two half batches in two 8x8 pans and freeze one and immediately bake the other. For the frozen one thaw it overnight then bake in a cool (not preheated) oven at 350 for 55 minutes.

Once you add all the sauce it should look more like this...

yum yum, all that saucay goodness =)

Three Cheese Manicotti
Yields about 14 Manicotti

Ingredients:
1 (8 oz) pkg Manicotti noodles
1 (15 oz) container Ricotta Cheese (I've used both whole or part skim, either works)
1 lb freshly grated Mozzerella Cheese (about 4 cups)
3 oz finely, freshly grated Parmesan cheese (about 3/4 cup)
2 large eggs
1 1/2 Tbsp dried parsley
1/4 tsp freshly ground black pepper
1 Recipe Marinara Sauce, recipe follows

Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package and drain. In the meantime prepare Manicotti filling, in a large mixing bowl, using a fork blend together Ricotta cheese, eggs, parsley and pepper. Stir in grated Mozzerella and Parmesan cheese and mix until well blended. Divide cheese mixture evenly among the 14 manicotti noodles stuffing each one full (I just do this using clean hands, I hold one hand over the bottom opening of the manicotti noodle, then press cheese mixture into the noodle and slightly pack it in until the cheese mixture fills to opposite end). Align noodles in a single layer in a 13x9 baking dish. Pour marinara sauce evenly over filled manicotti noodles. Bake in preheated oven for 45 minutes. Serve warm.

Marinara Sauce:
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 (28 oz) cans crushed Roma tomatos (I prefer Contadina brand)
1 Tbsp dried basil
1 tsp dried parsley
Salt and pepper to taste

Directions:
Combine all ingredients in a large saucepan, simmer 20 minutes (I do this while preparing the manicotti filling and pasta).

Recipe Source: adapted slightly from Food Network

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Coconut Sugar Cookie Squares

Isn't a thick frosted sugar cookie one of the best comfort foods out there? I love sugar cookies and I love sugar cookie squares even more because they are quicker and easier to make (with less clean up) but they taste just as good as the individual cookie. I know I post a lot of sugar cookie recipes, it's just one of my favorites so it's likely you'll see even more variations on it in the future. 
Have I told you yet this Coconut Buttercream Frosting is my all time favorite frosting? I made it to frost the coconut cupcakes I made a few days ago and it got me thinking of what else I would love to use it for. It is highly addictive stuff! I could sit and eat it by the heaping spoonfuls. 
Now, imagine a fluffy, sweet, coconut infused sugar cookie covered with silky smooth, fluffy, melt in your mouth coconut frosting - and this is what you get. Let's just say it's very likely to be one of the best sugar cookies you will ever eat! I know I'm in love =). Enjoy!

Coconut Sugar Cookie Squares
Yields 24 Squares


Ingredients:
1/2 cup shredded sweetened coconut
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
2 Tbsp coconut milk
1 Tbsp sour cream
1 recipe Coconut Buttercream Frosting, recipe follows
1/2 cup shredded sweetened coconut, for garnish (optional)


Directions:
Preheat oven to 375 degrees. Process 1/2 cup shredded sweetened coconut in a food processor until finely ground (this took a few minutes in my mini food processor). In a mixing bowl, whisk together flour, baking powder and salt. Whisk in ground coconut, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy. Stir in egg, egg white and vanilla. Add in coconut milk and sour cream and mix until blended. Slowly add in flour mixture and mix until combine. With buttered hands, gently press dough into an even layer in a buttered 13x9 baking dish. Bake 18 - 20 minutes until edges are lightly golden. Allow to cool completely then frost with Coconut Buttercream Frosting and sprinkle with additional optional shredded sweetened coconut. Cut into squares and store in an airtight container.


Coconut Buttercream Frosting


Ingredients:
3 cups powdered sugar
6 Tbsp butter, softened
3 Tbsp coconut milk
3/4 tsp coconut extract or imitation coconut extract


Directions:
Combine all ingredients in a large mixing bowl. Using an electric mixer whip together until smooth and fluffy.


Recipe Source: Cooking Classy

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Orange Creamsicle Truffles

Orange Creamsicle Truffles
Yields about 20


Ingredients:
1/4 cup butter
Zest of 1/2 orange
3 Tbsp heavy cream
1 cup white chocolate chips
1/2 tsp orange extract
1/4 cup powdered sugar
Red and yellow food coloring (optional)


Directions:
Pour white chocolate chips into a mixing bowl, set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, add orange extract and optional food coloring to white chocolate chip mixture then stir until smooth. Cover mixture and refrigerate 2 hours or until firm enough to handle. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar. Freeze truffles 20 minutes then enjoy. Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.


Recipe Source: inspired by kitchen simplicity

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Banana Bread - The Perfect Loaf

Here is a recipe that is my proud result of many trial and error loaves of banana bread in an effort to achieve the perfect loaf. I've tried many other banana bread recipes and experimented several times to create my own recipe. Let's just say baking is an art, it's quite temperamental the measurements need to right on. It's easier to create a recipe for an entree rather creating a recipe for a baked good. So, after several loaves of experimenting I've finally found the perfect measurements and ingredients to create what I call The Perfect Loaf of Banana Bread. Just how good? Good enough that it doesn't even need a slathering of butter! It's so good I've made it two days in a row. It's amazingly moist, perfectly sweet, slightly rich, loaded with banana flavor and my favorite part - the topping. Be sure not to leave it off or use substitutions. It compliments the banana bread perfectly. I wanted a topping that enhanced the bread, you know made it fancier than your average banana bread =), and this topping does just that. I love how the spice is just on top. Before I made this recipe I would always have to decide if I wanted my banana bread to have a hint of cinnamon flavor or not. Now, I get a bit of cinnamon flavor but not throughout the entire loaf so it doesn't take away from all that amazing banana flavor it just brushes the top of the loaf. I hope this recipe becomes your go to banana bread recipe for all your overripe bananas.

Banana Bread (aka The Perfect Loaf)
Yields 1 loaf


Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 eggs, at room temperature
1 3/4 cup mashed well, overripe bananas (about 3 1/2 - 4 bananas, be sure to measure)
1/3 cup sour cream, slightly warm (I warmed mine 20 seconds in the microwave)
1 tsp vanilla extract


Topping:
2 Tbsp Raw Turbinado sugar
1 tsp cinnamon
1/4 tsp nutmeg


Directions:
Preheat oven to 325 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, cream together butter, granulated sugar and brown sugar until pale and fluffy about 3 - 4 minutes. Stir in eggs, one at a time mixing after each addition. Add in mashed bananas, sour cream and vanilla and beat until combine scraping down the sides of the bowl frequently. Add in flour mixture and mix just until combine. Pour mixture into buttered 9 x 5 loaf pan. In a small mixing bowl whisk together raw sugar, cinnamon and nutmeg. Sprinkle mixture evenly over batter in loaf pan. Bake in the center of oven about 1 hour 10 minutes until toothpick inserted into center of loaf comes out clean. Remove from oven and allow to cool 5 minutes before removing to cool on a wire rack (I used a large plate when removing the loaf from the pan. I placed the plate over the top of the loaf then carefully flipped it upside down, then placed the wire rack over it and flipped it again. I don't know if that makes sense in writing =) but it helped keep more of the sugar on the top of the loaf).


Recipe Source: Cooking Classy

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Applesauce Spice Cupcakes

The greatest thing about these cupcakes (other than taste of course =), they are made using ingredients you likely already have on hand. I eat dessert everyday, I don't go a day without it. I sacrifice by having a low calorie breakfast and lunch so I can splurge at dinner and have dessert. I'd have to say I don't feel very guilty about eating 2 or even 3 of these cupcakes. They don't contain a whole lot of fat, because they get most of their moisture from the applesauce they contain rather than needing loads of butter. I'd say these cupcakes belong to the carrot cake family. They taste very similar but no extra time is needed to grate carrots, bonus! These may seem like fall cupcakes but to me they are perfect year round (I'll take one any day!), they don't require a fresh fruit that's in season.

The cupcake recipe I found in the amazing Martha Stewart Cupcakes book but I added my own frosting. The other changes I made were omitting cloves (they listed using 1/8 tsp), I omitted the 1 cup pecans they added to the batter (I prefer the nuts along with the frosting rather then in the cupcakes) and I used salted butter rather than unsalted. 

I forgot to mention my cheat to get eggs to room temperature quickly when I posted the coconut cupcakes a few days ago. All you do is gently place the eggs in a bowl, cover them with warm tap water and let them rest for about 10 minutes while you gather up the remaining ingredients for the cupcakes. It's a great kitchen cheat I use basically every time a recipe calls for eggs at room temperature.

Applesauce Spice Cupcakes
Yields 20 cupcakes


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened applesauce
1 Recipe Cream Cheese Frosting, recipe follows
1/2 cup chopped pecans, for garnish (optional)


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg, set aside. In a large mixing bowl, using an electric mixer, whip together butter, granulated sugar and light-brown sugar until light and fluffy, about 3 - 4 minutes. Add in eggs, mixing after each addition. With mixer on low speed, add in applesauce. Stir in flour mixture and mix just until combined. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating pan once halfway through baking, for about 19 - 20 minutes until toothpick inserted in center comes out clean. Allow cupcakes to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with optional pecans. Store cupcakes in an airtight container.


Cream Cheese Frosting 


Ingredients:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract


Directions:
Combine all ingredients in a large mixing bowl, using an electric mixer whip ingredients together until smooth and fluffy about 1 - 2 minutes. Note: if you want a lot of frosting you may want to double this frosting recipe, personally I thought the amounts listed were plenty.

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Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe)

I will admit it, I'm a Cafe Rio/Costa Vida addict.  It's rare that I go more than a week without eating at one of the two. All their entrees are so full of exciting flavors that they keep me coming back for more. Since I eat there so frequently I thought maybe it's time to create another copycat recipe. One of my favorite things to get there is the shredded chicken salad or shredded chicken tacos, so here is my version of that chicken. 
This chicken is SO easy to make! If you haven't noticed, I love my slow cooker. You simply toss in a few ingredients along with some spices, and then allow it to cook low and slow all day while the flavors meld together and wallah! It almost seems to good to be true doesn't it? It does all the hard work. 
This Shredded Chicken recipe is not only to be used as a taco filling but also for burritos, enchiladas, salads, quesadillas, taquitos, etc. So, if you don't use it all the first night you make it you can use the left over chicken to make a different entree the next night, bonus! I hope you love this amazing shredded chicken that is so incredibly tender and filled with the prefect blend of flavors and spices. May it be your go to chicken filling for many of your favorite Mexican dishes! Enjoy!

Shredded Chicken for Tacos


Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:
Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Note: for taco filling ideas and how to cook corn tortilla shells see this post here.


Recipe Source: Cooking Classy

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