Tuesday, April 27, 2010

Creme Brulee Cheesecake Bars

I found this recipe a few weeks ago and it was fantastic!! These bars are a super easy version of a cheesecake made using a 9X13 pan. I absolutely LOVE anything cheesecake! If you do too, then you have to try this recipe!
1pouch (1 lb 1.5 oz)  sugar cookie mix
1box (4-serving size) French vanilla instant pudding and pie filling mix
2tablespoons packed brown sugar
1/2cup butter or margarine, melted
2&1/2  teaspoons vanilla
2eggs plus 3 egg yolks
2packages (8 oz each) cream cheese, softened
1/2cup sour cream
1/2cup sugar
2/3cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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Recipe Courtesy of Betty Crocker

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Thursday, April 22, 2010

Pesto Tortellini Salad

This was such an easy and yummy pasta salad. The dressing recipe came from Knorr. I only added artichoke hearts to our salad, but some other ideas would be tomatoes, olives, onions, etc...


Cheese filled tortellini, cooked and cooled
Artichoke hearts
1/3 cup olive oil
3 tablespoons red wine vinegar
1 package Knorr pesto sauce mix

Mix olive oil, vinegar and pesto sauce mix together. Mix with remaining ingredients. Chill and enjoy!

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Tuesday, April 20, 2010

Deep Dish White Chicken and Garlic Pizza

Sauce Ingredients:

3 Tablespoons salted butter
3 oz cream cheese
1/2 cup milk
1/8 cup Parmesan cheese
3 garlic cloves, pressed or minced
Salt to taste

Sauce directions:

Melt butter in a small saucepan. Add garlic and saute until tender. Add cream cheese and milk. Once cream cheese is blended add Parmesan cheese and salt. Heat on low until sauce thickens. Make this while the dough is rising in the pan.


  • Onion thinly sliced and sauteed in 1 tablespoon of oil
  • 1 chicken breast, cut into chunks and sauteed in 1 tablespoon of butter, sprinkled with salt and garlic powder to taste.
  • Shredded mozzarella cheese


  • 1 1/3 cups water
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 2 tablespoons oil
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoons bread machine yeast

Put crust ingredients in bread machine and set on dough cycle. Once the dough is complete, shape and press it into a greased 9X13 pan. Allow to rise for 30 minutes. Bake at 375 for 10 minutes. Remove from oven and add sauce and toppings. Bake again at 375 for approx. 15-25 minutes.
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Monday, April 19, 2010

Menu Plan Monday

Here is my meal plan for the week. There are a couple from last week on here again, since I didn't get a chance to make them yet.

Monday: Blueberry pancakes and sausage
Tuesday: Turkey and bacon sandwiches on Croissants with a fresh fruit salad
Wednesday: Chicken pot pie (never made one before)
Thursday: Pesto pasta and chicken with garlic bread and salad
Friday: Pizza
Saturday:  Chili glazed grilled chicken with broccoli, rice and garlic bread
Sunday: Spaghetti with garlic bread and salad

Check out some more great meal ideas at I'm an Organizing Junkie! Pin It

Friday, April 16, 2010

Easy Fruit Salad

Here's a quick and easy recipe for a fruit salad that I have always loved. I don't know where the original recipe came from. It's just one of those dishes that we always had at Holiday dinners growing up. And yes you do use sour cream....my husband is convinced that it is supposed to be Cool Whip:)


1/2 bag of mini marshmallows
1 large can pineapple chunks
1 large or 2 small cans of mandarin orange slices
1 small jar of cherries (without stems)
8 oz sour cream (approx.) I've never measured, but I usually use about 1/2 of a 16oz container. Add more if needed.

Drain all fruit well. Mix marshmallows, fruit and sour cream. Add more sour cream if it doesn't seem moist enough. I usually make this no more than a few hours before eating, as the marshmallows will get softer the longer they sit in the salad. This recipe is easily doubled.
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Tuesday, April 13, 2010

Chocolate Chip Cookie Dough Brownies

I LOVED these brownies!! I'm so glad I found this recipe. It's another one of those dangerous treats to have sitting in the house. The kind that I take a bite out of every time I walk past them...then before I know it I've had the equivalent of 10 brownies by the time the day's over! So...make at your own risk. They are totally worth it though!    

1box brownie mix (big enough for 9X13 pan)
1/3cup vegetable oil
1/4cup water
1pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2cup butter or margarine, softened
1container  chocolate frosting

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1.Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2.Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3.Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.   

Recipe courtesy of Betty Crocker
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Monday, April 12, 2010

Meal Plan Monday!

Here is my list of meals for the week!

Monday: Shredded beef tacos (new to me recipe)

Tuesday: Leftover tacos

Wednesday: Teriyaki chicken shish kabobs and tortellini pasta salad

Thursday: Bbq ribs in the crock pot with white rice and vegetable

Friday: Chicken pizza with white sauce

Saturday: Chili glazed grilled chicken (new to me recipe) with rice and vegetable

Sunday: Chicken and pasta with pesto sauce and garlic bread

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Saturday, April 3, 2010

Tex Mex Chicken

I just wanted to share with you a super quick meal for weekday nights, you can throw it together in a few minutes in the morning in your crock pot and have dinner when you get home. Just make up some rice or use some left over from a previous nights meal and you are ready. After making this up I wish I would have added some black beans and avocado over the top. YUM!
Tex Mex Crock pot chicken

4 pieces of chicken (I used breast but thighs would probably be great)
1/2 cup italian dressing of your choice (I used a creamy balsamic)
1 can of tomatoes with green chilis (like Rotello)
3 gloves of garlic minced
1 tsp cumin
1/2 tsp onion powder

Rise and dry chicken, Stab chicken a couple times with a fork. Put chicken and dressing in a zip top bag, marinate for 15-20. Add the rest of the ingredients to the crock pot, turn on low. Add marinaded chicken to crock pot, discard remaining marinade. Put on lid and cook on low 6-8 hours. Serve with rice or side of your choice.

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Thursday, April 1, 2010

Banana Cream Trifle


This week I planned on making one of my favorite pies...banana cream pie. We got invited to a party on Wednesday, so I decided to make a banana cream trifle instead. Trifles serve a lot of people and they are incredibly EASY to make. This trifle was amazing! Enjoy!


1 large box of instant banana pudding
3 cups of milk (I used 2%)
2 small containers of Cool Whip
2 ready to use graham cracker pie crusts(I used 1 and wished I had used 2)
3-4 bananas

Prepare pudding according to instructions(should call for 3 cups milk). Refrigerate for about an hour. Break 1 pie crust, into little pieces in the bottom of the trifle dish. Add half of pudding. Now add a layer of sliced bananas. Then add a layer of cool whip(1 entire container). Repeat layers. Refrigerate for at least 3 hours.

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