This recipe is a family favorite!  If you like raspberries and cheesecake this dessert will be your new favorite dessert.  I found this recipe years ago in the Easy to Bake Cookbook.  It takes 15 minutes to put together, 30 minutes to bake, and three hours to chill.  It is well worth the wait! 

Ingredients:

6 oz cream cheese

14 oz sweetened condensed milk

1 egg

3 T. lemon juice

1 tsp. vanilla

1.5 cups fresh raspberries

6 oz chocolate pie crust (I use pre-made Oreo crust)

2 oz semisweet chocolate chips

1/4 cup whipping cream

Directions:

1.  Preheat oven to 350 degrees.  With your kitchen apron on, beat cream cheese in medium bowl with electric mixer at medium speed until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add egg, lemon juice and vanilla; mix well.  Arrange 1 cup of raspberries on bottom of crust.  Slowly pour cream cheese mixture over raspberries.

2.  Bake 30-35 minutes or until center is almost set.  Cool on wire rack.

3.  Melt the chocolate chips with 1/4 cup whipping cream in a small saucepan over low heat.  Cook and stir until thickened and smooth.  Remove from heat.  Spread over cheesecake.  Refrigerate 3 hours.  Top with remaining 1/2 cup of fresh raspberries and serve.  Refrigerate leftovers. 

-Peg

Summer is here and strawberries are already for sale at the local farmer’s markets.  I have an easy and delicious strawberry jam recipe to share.  Tie on one of your cooking aprons and enjoy this fast and fun recipe!

Ingredients

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 cup lemon juice

Directions

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

-Peg

Looking for a great enchilada recipe?  This one is from my Aunt Diane and was devoured at a recent bridal shower.   Make sure you wear your cooking apron for this one!

Ingredients:

1 lb uncooked chicken breast strips

1 package (8 oz) cream cheese, cut into cubes

1 can (4.5 oz) Old El Paso chopped green chiles

12 Old El Paso flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2 cans (10 oz each) Old El Paso green chile enchilada sauce

3/4 cup shredded Cheddar cheese (3 oz)

1. Heat oven to 400 degrees. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream 

cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

3. Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

Makes 12 enchiladas.

This recipe is a great recipe to share at any gathering this spring.  It is quick and easy.  Just throw on your cute apron and serve it at your next party! It will be the first to go! 

Mexican Cream Cheese Rollups

8 servings

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/3 cup mayonnaise
• 2/3 cup pitted green olives, chopped
• 1 (2.25 ounce) can black olives, chopped
• 6 green onions, chopped
• 8 (10 inch) flour tortillas -green will add great color!
• 1/2 cup salsa

Directions

1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

I was lucky enough to be a recipe tester on Angela McKeller’s Podcast last night.  She is the owner of Kick Back and Kook and you can find her site here www.kickbackkook.com

Chef Bill Park was the chef this week and you can try his great dishes at a Boston seafood restaurant.  So if you are in Boston check him out here www.ltkbarandkitchen.com 

I have the link to the podcast below if you would like to listen to it.  Otherwise try the recipe and enjoy!

Subscribe to the “Kick Back and Kook!” Podcast at:
http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=276246648

Shrimp & Scallop Sausage-8 sandwiches

1 1/4 lbs Scallops

1 1/4 lbs. Shrimp (peeled deveined and tail off)

3/4 lb smoked bacon

½ lg Spanish onion, diced

1 cup fresh parsley (curly)

2 Tbsp Old Bay Seasoning

1 Tbsp ground coriander

2 Tbsp ground fennel seed

2 tsp ground cumin

1/2 tsp cayenne

Salt

Pepper

Using either a grinder attachment for a kitchen aid mixer or food processor,  or finely “grind” the shrimp, scallops, bacon, onion, and parsley. Fold in spices and let rest for approx. ½ hour. Make a test patty: Form one very small patty and sauté in olive oil over medium low heat. When fully cooked, taste to check for seasoning adjustments. (When making this keep in mind that no 2 batches will have the same flavor, so it’s important to adjust to your preference. i.e. salt, pepper, and cayenne.)  When you have corrected your seasoning, form the rest of the mixture into patties, and either grille or sauté in a pan with small amount of oil. (You should be able to get approximately 8 7–oz patties). 

Roasted Tomato- Soy Aioli

3 plum tomatoes

1 Tbsp Soy sauce

1 cup Mayo

 Split and toss tomatoes in olive oil, salt, and pepper. Place them in a 425 degree oven and cook until they are charred, approx. 20 min. Remove from oven and let cool. Puree the tomatoes. Mix together tomatoes, soy, and mayonnaise.  Adjust seasoning with salt and pepper

 To serve:

Lettuce, tomato, roatstd tomato-soy aioli, and patty on a bulky roll. I like to use Kaiser rolls.

For football fans, winter means one thing: The Super Bowl!  If you are a die-hard football fan or just love to watch the commercials, no Super Bowl is complete without family, friends, and great food. Throw on your hostess apron and cook up some great food for the big game!  Below I have some great and easy Super Bowl recipes…enjoy!

Beer Cheese Dip. 

2 packages of cream cheese softened

1 package of Hidden Valley Ranch dip packet

1/2 can of beer

1/2-3/4 cup cup finely shredded cheddar cheese

Mix all with mixer and then carefully blend in cheese, leaving some cheese for the top.  Refrigerate and enjoy!  Serve with pretzels or crackers.

Vegetable Pizza

2 pillsburry cresent rolls

8 oz cream cheese

garlic clove

2 tablespoons mayo

1 teaspoon of dill

variety of vegetables, such as, cauliflower, broccoli, red pepper, and carrots

1 cup shredded cheddar cheese

Roll out crescent rolls on a large cookie sheet and bake at 400 degrees for 10 minutes. Let cool completely.  Mix cream cheese, garlic minced, mayo, and dill and spread on crust.  Finely chop all vegetables and layer over dip.  Enjoy!

Meatballs

2 pounds of meatballs precooked

1 can of sauerkraut

1 can of whole cranberries with sauce

1 can of heinz chili sauce

1 cup of brown sugar

This one is easy…throw on your kitchen apron to look like you did something!

Place all ingredients in a slowcooker and let cook until meatballs are steamy warm.

Chicken Wings

Cook your wings in the oven at 350 degrees until fully cooked (30-40 minutes).  Throw in a slowcooker and add the following for sauce (enough for fully coat the wings). 

1 jar of Frank’s Hot Sauce

1 stick of melted butter

Now that you have delicious food for the game, take off that women’s cooking apron and grab a plate!

Looking for some way to use leftover turkey?  I have a great recipe for hot turkey sandwiches.  We make this at Christmas now for the whole family.  I double the recipe to serve about 20-25 people.  Just serve it on a bun!

6-7 pounds of turkey shredded and cooked (don’t forget your cute cooking apron while shredding this to protect your clothes from the grease)

1 cup mayo

1 1/2 cups celery diced

3/4 cup onion diced

1 can cream of mushroom soup

salt and pepper to taste

Cook for 3 hours in slow cooker and it’s done!  For New Year’s Eve, wear your hostess apron and serve with a few sides to complete the meal.

Looking for something different to bring along for the holidays?  I have a great dish for you! Put on your cute apron and whip this recipe up!

Step 1:

6 oz raspberry jello

2-10 oz frozen raspberries

Dissolve jello in 2 cups of hot water.  Then add frozen raspberries.  Pour into a large bowl and let it set in the refrigerator. 

 Step 2:

8 oz cream cheese

8 oz cool whip

1/2 c. powdered sugar

Whip together and spread on jello once the jello is set.

Step 3:

1 c. pretzels

1 stick of butter

2 T. sugar

Mix together and put on cookie sheet sprayed with Pam.  Bake 350 degrees for 10 minutes.  Sprinkle on jello dish.  Throw on your hostess apron and serve!

 -Peg

‘Tis the season for Christmas Round-Robins!  Below are a few of my favorite recipes for this time of year.  I love snacks that don’t take a lot of time to prepare and ones that most people enjoy.  Don’t forget to throw on your hostess apron when greeting guests!

Pinwheels

Ingredients:

8 oz whipped cream cheese

1/2 cup chopped green onion

1/4 cup chopped black olives

3/4 cup ham slices

10-10 inch tortilla shells

Spread cream cheese evenly on shells.  Sprinkle with onion and olives.  Layer with ham and roll up tightly.  Wrap in plastic wrap and set in refrigerator for 2 hours.  Slice and serve.

Sauerkraut Meatballs

Ingredients:

2.5 pounds of meatballs

1 bottle of Heinz chili sauce

1 can whole cranberries in sauce

1 can sauerkraut

1 cup brown sugar.

Place all ingredients in a slow cooker and cook for a few hours.  Easy and wonderfully delicious!

Puppy Chow

Ingredients:

9 cups Rice Chex

1 stick of butter

1 cup peanut butter

1 cup chocolate chips

3 cups powdered sugar

This is a great one to make with children.  Our children’s cooking aprons come in handy for this recipe! Melt together butter, peanut butter, and chocolate chips.  Pour over chex and stir until well coated.  Put in a brown bag (double bagged) and pour powdered sugar in bag on top of chex.  Shake until coated and then pour onto a cookie sheet.  Set in refrigerator.  There are never leftovers!

Chocolate Coconut Balls

Ingredients:

1 box or 1 lb. powdered sugar
1/2 can Eagle Brand sweetened condensed milk
1/8 lb. butter
1/2 tsp. vanilla
1/16 lb. paraffin (parawax)
8 oz chocolate chips
1/2 lg. box coconut

Tie on your feminine apron before making these! Place powdered sugar in large bowl. Make a well in center. Pour in the milk, softened butter and vanilla. Blend until a soft paste is formed. Work in all sugar; add coconut. Mix well and refrigerate. Now, with hands, make small balls of the paste; refrigerate again. The balls must be cold when dipped.

Put chocolate chips and shredded wax in top of double boiler. When melted, dip each ball into the mixture. Roll until coated. Dip out with a fork; place on waxed paper. Keep the chocolate over the hot water all the time. With a little practice, your chocolate can be swirled on top of the ball for a professional look.  They taste like Almond Joys!

-Peg

This recipe is taken from Simple, Everyday Favorites from The Dinner Spin. For more quick, healthy, and inexpensive recipes sign up for a free membership with the meal planning website The Dinner Spin.   This recipe is so fast and easy!  This dish cooks throughout the day while you are busy getting other things done!  So throw on your modern apron and get cooking! 

Chicken Tango

Ingredients:

1 pound baby carrots

2 medium green bell peppers, cut into wedges

2 small onions, cute into wedges

6 boneless, skinless chicken breasts

20 ounces pineapple chunks, canned, juices reserved

1 tablespoon brown sugar

1 tablespoon soy sauce, reduced-sodium

1 tablespoon chicken bouillon granules

2 teaspoons fresh ginger root, grated

1 teaspoon garlic, minced

1/2 teaspoon salt

2 cups instant brown rice, cooked

Instructions:

In a large crock pot or slow cooker, layer carrots, green peppers, onion, chicken breasts and pineapple chunks.  In a small bowl, combine reserved pineapple juice with brown sugar, soy sauce, chicken bouillon granules, salt, ginger, and garlic; add to crock pot or slow cooker.  Cover and let cook for 6-8 hours.  Check chicken mixture to make sure chicken shreds easily with a fork and vegetables are tender, serve over cooked rice.

Recipe Tips:

To thicken sauce, add a little water to cornstarch and mix thoroughly.  You can easily substitute ground ginger for finger root or garlic salt for fresh garlic, you may have those items already on-hand.