Sopapilla Cheesecake

Prep time: 5-10 minutes
Bake time: 30 minutes @ 350 degrees.

Ingredients:
 2 cans crescent rolls
2 8oz bars cream cheese, softened
1 1/2 cups of sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup butter

Directions: Spray a 9x13 pan with cooking spray.  Unroll and press one can of crescent rolls into the bottom of the pan pressing the seams together.  In a bowl mix together cream cheese, 1 cup of sugar, and vanilla.  Spread over the unrolled crescent rolls.  Then unroll and place second can of crescent rolls on top of the cream cheese mixture.  Press the seams together.  Melt the butter and pour over the top layer of the crescent rolls.  Mix the remaining 1/2 cup sugar and cinnamon together and sprinkle over the top.  Bake until it is bubbly and bottom crescent roll is slightly brown.

A Lemon Cake to Die for!

Prep: 10 min
Bake time: 30-35 minutes @ 350 degrees

Lemon cake after the glaze has been poured on.

Ingredients:

Cake:
1 box of lemon cake mix
1 small box of instant lemon pudding
3/4 cup of oil
3/4 cup of water
4 eggs, beaten

Glaze:
2 cups powdered sugar
1/3 cup lemon juice
2 tablespoons melted butter
2 tablespoons water

Directions: Beat 4 eggs in a medium-large bowl.  Then add cake mix, instant pudding, oil and water.  Whisk together.  Pour into a greased 9x13 pan and bake for 30-35 min.  Make the glaze and set aside.  When cake is done immediately poke holes with a fork all over and pour glaze over the top of the cake.  Set aside to cool.

Shredded Beef Tinga

Shredded Beef Tinga with all the garnishes

Prep: 30 min
Cook Time: 2 hours

Yields: 6-8 servings


Ingredients:

Shredded Beef:
2 lb boneless beef roast, trimmed & cut into 1 inch cubes
2 medium onions, 1 quartered & 1 fine diced
5 cloves of garlic, 3 peeled and smashed & 2 minced
2 tablespoons olive oil
4 sprigs of fresh thyme or dried thyme (about 4 teaspoons)
1/2 teaspoon of oregano
1 (14.5 ounce) can of tomato sauce
1 tablespoon chipotle powder
2 bay leaves
1 teaspoon salt

Tostadas:
3/4 cup vegetable oil
12 (6 inch) corn tortillas

Garnishes:
lime wedges
fresh cilantro
feta cheese (crumbles)
diced avocado

Directions for Tinga:  In a large sauce pan add quartered onion, thyme, smashed garlic, trimmed and cubed beef, salt & 6 cups of water.  Bring to a simmer on med-high heat.  Skim off any foam that is on the surface. Reduce heat to medium-low, partially cover and cook until beef is tender, about 75-90 minutes.  When meat is tender drain beef,  reserving 1 cup of liquid for later use.  Discard everything but the beef.  Shred beef.  Set aside.  Using the same sauce pan heat olive oil on medium-high.  Add diced onion, shredded beef and oregano.  Cook until beef is crisped & brown, about 7-10 minutes.  Add minced garlic and cook until fragrant, about 30 seconds.  Add reserved liquid, tomato sauce, chipotle powder and bay leaves.  Simmer until almost all the liquid has evaporated, about 5-7 minutes.  Remove and discard bay leaves.  If desired salt to taste.

Directions for tostadas:  Heat 3/4 cup vegetable oil over medium heat in heavy bottom pan (about 350 degrees).   Poke the center of the tortillas multiple times with a fork to prevent puffing.  Fry one at a time for about 45-60 seconds.  Drain on paper towels.  If desired salt to taste.

To serve place small amount of meat in the middle of tostada.  Top with desired garnishes.

Mediterranean Beef Steak Sandwiches

Cook time: 15 min
Yields: 4
 

Ingredients:
6 ounces fully cooked & Seasoned Beef Steak Strips

Add caption

1 1/2 teaspoons of dried basil
1 1/2 teaspoons of garlic powder
1 1/2 teaspoons of oregano
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of lemon juice
4 pita bread pockets, warmed
2 tablespoons of feta cheese
1 tablespoon of kalamata olives or black olives

Directions:
Prepare seasoned steak stripes as directed on package.  Then add basil, garlic powder, oregano, salt, pepper, and lemon juice.  Place meat on top of warmed pita pockets, sprinkle with olives and feta cheese.

Cinnamon Pull Apart Bread

(Cinnamon Slices)

Servings: 8

Prep: 30 min. (not including thaw time)

Bake time: 25 min.

Ingredients:

1 Loaf White Frozen Bread Dough, barely thawed

1/3 cup melted butter

1/2 cup sugar

1/3 cup dark brown sugar

2 1/2 teaspoons cinnamon

 Glaze:
1 cup powdered sugar                    
2 tablespoons milk                                                                                

2 tablespoons butter, melted                                                                       

1/2 teaspoon vanilla                                                                                  

                                                                                 

Directions:
  Cut the bread loaf into approximately 24 slices.  Dip each slice into melted butter and then dip in sugar/cinnamon mixture.  Then line them into a sprayed 9x5 loaf pan.  Cover with plastic wrap and let it double in size.  Remove plastic wrap and bake at 350 degrees for 20-25 minutes.  Cool in pan for 5 minutes.  Then move to cooling rack and drizzle with glaze.  

Swede Heart Dinner Part 2

Individual Peanut Butter Pie

Individual Peanut Butter Pies

Yield: 8 mini pies

Prep: 25 min

Chill: 3hrs

Ingredients:

Crust:

  16 Oreos

  4 Tablespoons butter (unsalted, melted)

Filling:

  1 Cup heavy cream
  8 Ounces cream cheese, softened
  1 Cup creamy-style peanut butter
  1 Cup confectioner's sugar
  1 14-ounce can sweetened condensed milk
  1 Teaspoon vanilla extract

  

Directions:

 Crust:   Put Oreos in food processor and pulse until it is a fine crumb.  Put the crumbs in a small bowl and mix with melted butter.  Divide evenly into dishes.  Press the crust into the bottom of dishes.

Filling:  In an electric mixer, whisk heavy cream until it forms stiff peaks.  Transfer the whipped cream to a bowl and set in the refrigerator.  Put cream cheese and peanut butter in the mixer bowl and beat on medium until it is smooth.  Reduce the speed to low and gradually add the confectioner's sugar; make sure to scrape the side of the bowl as needed.  Add the sweetened condensed milk and vanilla.  Beat on medium until mixture smooth and creamy.  On low speed add 1/3 whipped cream until incorporated.  Then fold in remaining whipped cream until it is completely incorporated.  Divide evenly between the dishes, cover with plastic wrap, and refrigerate for at least 3 hours.  Garnish with whipped cream and chocolate curls or shavings if desired.

Swede Heart Dinner Part 1

Baked Pesto Chicken
4 servings
cook time: 35-40 mins.

Ingredients:
4 boneless chicken breasts
salt
pepper
1/2 C basil pesto
1/2 C mozzarella


Preheat oven to 375 degrees Fahrenheit.  Trim chicken and cut into lengthwise stripes, about 1.5-2 inches wide. Season with salt and pepper.  Spread 1/4 cup pesto in bottom of pan (9x13 or bigger). Lay chicken on pesto and spread remaining pesto on the top of the chicken.  Cover with aluminum foil and bake for 25-30 minutes, until it is just barely cooked through.  Then top with mozzarella and put chicken back in the oven for 5 minutes leaving the foil off.  Then switch your oven to broil and broil for 5 minutes to brown the cheese.

Side note:  I used more pesto than the recipe said.  I used about 1/3 C on the bottom and 1/3-1/2 for the top.  I also used a 9x13 pan.  I have a low and high setting for my broiler and I used low.