Sunday, December 7, 2014

Blueberry Croissant Puff 
Yield: 10 servings 
  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  5. Serve warm sprinkled with powdered sugar.
  6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.
This can easily be doubled in a 9X13 pan.
Source: slightly adapted from Kraft 
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Green Bean Salad with Basil, Balsamic, and Parmesan

  • Prep: 10 minutes
  • Cook: 15 minutes
  • Yield: Serves 6.
To save time, while the water is coming to a boil, prep the other ingredients.


  • 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
  • Salt
  • 1/2 cup finely chopped red onion (or shallots)
  • 2 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 3/4 cup chopped fresh basil leaves
  • 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • Freshly ground black pepper


1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.

Sunday, September 28, 2014

Apple Pie

  • 1 Package Pilsbury Pie Crusts
  • 9-10 apples, two different kinds, one Granny Smith
  • 1/4 Cup Apple Juice
  • 2 Tablespoons Lemon Juice
  • 3/4 Cup Sugar
  • 1/4 Cup Corn Starch
  • dash of salt
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon allspice
  1. Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
  2. Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.

Sunday, August 24, 2014

Enchilada Casserole

Here's the recipe for homemade enchilada sauce:


  1. 1 tablespoon canola oil
  2. 1 medium onion, diced
  3. 1 medium zucchini, grated
  4. 1 19-ounce can black beans, rinsed
  5. 1 14-ounce can diced tomatoes, drained
  6. 1 1/2 cups corn, frozen (thawed) or fresh
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon salt
  9. 12 corn tortillas, quartered
  10. 1 19-ounce can mild red or green enchilada sauce
  11. 1 1/4 cups shredded reduced-fat Cheddar cheese


  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day
Here's the recipe for homemade enchilada sauce:
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp flour
  • 1/8 cup chili powder
  • 2 cups chicken stock
  • 6 oz tomato paste
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
Warm olive oil in a small saucepan over medium heat.  Add garlic and saute for 30 seconds, until fragrant.  Sprinkle in flour and chili powder, and whisk quickly to avoid clumping.  Slowly add chicken stock, 1/2 cup at a time, stirring after each addition, until smooth.   Add remaining ingredients and mix until fully incorporated, then simmer on medium-low for 15 minutes.

Monday, November 25, 2013

Roasted Red Pepper Grilled Cheese

Roasted Red Pepper Pesto
modified from
roasted red peppers - very easy!
2 tablespoons fresh basil leaves 
2 cloves garlic - got stronger on day 2
4 tablespoons Walnuts (toasted)
4 tablespoons parmigiano-reggiano (grated)
3 tablespoons olive oil
2 teaspoons balsamic vinegar - will use less next time
salt and pepper to taste

1. Place everything into a blender or food processor and puree.

2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted) - use whole wheat from bakery
1 tablespoon butter (room temperature)

1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Mac and Cheese
Follow recipe almost exactly. I don't measure out cheddar. Just grate 8oz brick. 1/4 c crumbs only

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
1.Cook macaroni according to the package directions. Drain.
2.In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3.Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Butternut Squash Pie

This was awesome recipe that everyone finished their piece!
pie crust
pie -

  • 1 + 1/2 Cup Flour
  • 1 + 1/2 teaspoons Sugar
  • 1 teaspoons Salt
  • 1/2 Cup Cooking Oil
  • 2 Tablespoon milk
  1. Mix flour, salt, and sugar in pie pan. While stirring, add milk. Slowly add oil, still stirring and stopping with a good dough forms (may not need all of the oil). Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.
Butternut Squash Pie
Split 1 butternut squash in half lengthwise, scoop out the seeds and remove the stem.  Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft.  Allow to cool, then scoop pulp into a food processor and puree.  You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish.  Or save the extra for more baking, like butternut squash bread.
  • 1 cup squash puree
  • 1 cup heavy cream
  • 1 cup sugar
  • 3 beaten eggs
  • 2 Tbsp water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • pie dough for one 9-10″ crust
Preheat oven to 425°F.  Line a pie pan with the dough and crimp the edges.  Combine all ingredients in a large bowl with a whisk until smooth.  Pour into the pie crust and bake for 10 minutes.  Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown.  I use a glass baking dish so I can monitor the crust, and if it’s not browning nicely you can put it on the bottom rack of the oven for 10 minutes.  Let the pie cool completely so the filling will set before you cut it.  I think it tastes even better on the second day when it’s cold from the fridge.

Sunday, July 21, 2013

Bacon Cheddar Puffs


1cup milk
¼cup butter
1cup all-purpose flour
4large eggs
1cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese  - For Cooking Club Night I used applewood smoked Guyree 
8slices bacon, cooked crisp, crumbled
½tsp. onion salt or powder
¼teaspoon garlic salt
¼teaspoon pepper


Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat. Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients. Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Lemonade with Fresh Berry Ice


Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6

Sodium without salt: 260.8 mg 

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

  • In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeƱo. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.