Strawberry Cream Cheese Croissants

 I found this recipe on Pinterest and had to try it. It turns out that it was so good that I had to include this on our blog! I had some leftover dinner roll dough and used that as my bread and it tasted great.  You've got to try this. I also used fresh pureed strawberries instead of the jam and it was fantastic!~BJ 
picture by Rumbly In My Tumbly

Strawberry Cream Cheese Croissants
recipe found on Pinterest


Ingredients:

1 package of Pillsbury Crescent Rolls- or homemade rolls
1/4 cup of homemade strawberry jam- or fresh pureed strawberries
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.

Roasted Veggie Tortellini with Alfredo

 Inspired from Jamie Cooks It Up! and Fashionably Foodie

Roasted Veggies:

2 pints grape tomatoes

1 pound fresh asparagus

5-6 cloves garlic

Olive Oil

Salt and Pepper

1. Cut about 1 inch of the bottoms off each lovely stalk of asparagus. The bottoms are really tough and woody tasting. Chop the rest of the asparagus into 2 inch pieces.

2. Spread the asparagus pieces and the grape tomatoes out evenly over a large cookie sheet. 

3. Peel and roughly chop 5-6 cloves of garlic. Do not  be mistaken. You don't want to peel and chop 5 or 6 whole garlic bulbs, now. Just 5-6 of the little cloves that come in a bulb. 
4. Add the fresh garlic to the tomatoes and asparagus and drizzle olive oil over the top of them. You just need about 2-3 tablespoons.   
5. Grind a bit of salt and pepper over the top as well. 
6. Then, using two large spoons, toss the ingredients together. Make sure all of the veggies have a bit of oil on them. Toss your pan in the oven to roast at 400 degrees, for about 20 minutes, or until the asparagus is fork tender.  

While veggies are cooking, start making the alfredo sauce.

Alfredo Sauce:
1/4 cup butter
1 Tablespoon flour
1 cup milk
3 cloves garlic, minced
1 1/2 cups fresh parmesan, grated
1/4 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne

1. Melt butter in a saucepan over medium heat. use a whisk and stir in flour and cook for 30 seconds.
2. Add milk and garlic. bring to a boil (barely, just at the edges of the pan,)
3. Stir in parmesan. Whisk until melted. sauce will thicken as it cools.
(If your sauce is too thick, add more milk till desired consistency)


SERVE VEGGIES AND ALFREDO OVER COOKED TORTELLINI.  
Dont be cheap people, go buy the good fresh stuff. 


Enjoy! -Rachel

  

Chocolate Turtle Cheesecake

Got this cheesecake out of the KRAFT Foods magazine and it was so easy to make and so tasty. I served it at a party I hosted and it was a crowd pleaser. Everyone asked for the recipe.

photo by:

kraft

Chocolate Turtle Cheesecake
recipe by KRAFT

1-1/2 cups crushed NILLA Wafers (about 50)

3/4 cup chopped PLANTERS Pecans, divided

1/4 cup (1/2 stick) butter, melted

32 KRAFT Caramels (I used a homemade caramel sauce instead)

3 Tbsp. milk

4 pkg. (8 oz. each)  Cream Cheese, softened

1 cup sugar

1cup Sour Cream

4 eggs

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided (I used cocoa powder)

Make It

HEAT oven to 325ºF. MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool. BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer. BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

layered blueberry cheesecake

I found a similar recipe in a KRAFT Food magazine. I made some of my own adjustments and I found this perfect little number. It is mild tasting, for those of you who can only handle so much cheesecake and it has an element of cake. This is the best of both worlds. It was so fast to throw together the night before and it gets better the longer it sits in the fridge.

Layered Blueberry Cheesecake
adapted by KRAFT

3 cups blueberries (fresh is preferred, but frozen works well too)
2 pkg. (8 oz. each) cream cheese
1 1/2 cups cold milk
1 pkg. (3.4 oz) vanilla pudding
2 cups whipped cream (I used the stuff in the can but fresh would be better)
2 cups pound cake (1 inch cubes)

Beat cream cheese and gradually add in milk. Add pudding mix. Mix well. Blend in the whipped cream. Spoon half into a 2 1/2 qt. bowl. Top with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours. You can top with drizzled chocolate or whipped cream.

Blackened Salmon

I found this recipe a few months ago on Allrecipes.com and have used it many times since. In fact, I requested this for my birthday dinner. It has a nice crunch on the exterior and provides a really delicous blend of flavors. Pair this with some creamy cucumbers and you've got yourself a meal.          - Christine

Blackened Salmon

2 tablespoons ground paprika

1/2 tablespoon ground cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

4 salmon fillets, skin and bones removed

1/2 cup unsalted butter, melted

Directions

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork

Eggnog Bundt Cake

Since I am a sucker for eggnog, I had to try this recipe from American Profile magazine. It did not disappoint. It is moist, and full of flavor. Since this calls for "light" eggnog, I just used half the amount of full fat version and used skim milk to make up the rest. This is a great way to get your eggnog fix without having to consume 20 billion calories either. Picture from magazine.....but mine was just as pretty    -Christine

Eggnog Bundt Cake

1 box of spice cake mix
1 (4-serving) package instant vanilla pudding mix
1 cup of nonfat yogurt (I used greek)
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1/3 cup toasted and chopped pecans
powdered sugar

Preheat oven to 350. Coat bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites. Mix until creamy. Stir in pecans. Pour into pan.   Bake for 40-45 minutes, or until done. Let cool on wire rack. When cool, dust with powdered sugar. Serves 16 small slices.

Swiss Tacos

Since we grew up in Midway, UT we have a special place in our hearts for all-things-Swiss. Swiss Days was a highlight every year. These Swiss Tacos were always a staple at that venue. Now we can make them at home! ~BJ

Swiss Tacos
recipe by Mimi 

SAUCE
1 1/2 lbs. ground beef
1/2 medium onion
2 cans enchilada sauce
1 can tomato sauce
1 can beans, refried or kidney
1 lb. grated cheese
1 head lettuce, chopped
1 onion, diced

Fry ground beef with onion. Add sauce and beans. Simmer for 1/2 hour.

INDIAN FRY BREAD
4 cups flour
1 Tbs. baking powder
1 tsp. salt
1 1/2 cups warm water

Mix dry ingredients together well. Add water, mixing into a smooth ball. Break off a portion and pat into a large patty. Fry in HOT oil until golden brown on both sides. Top with sauce, lettuce, tomato, onion and cheese.