Cheesecake Brownies

cheecake Brownies

Cheesecake Brownies

We made our own frosting for this one because I am not a fan of the canned stuff and holy cow. It was one of those desserts that you have to cut tiny pieces of it so you don’t feel guilty going back for more, and more, and more. I had a little helper with me in the kitchen that added joy and time to the process.

WWSPoints: Psh No Way! Only Cheat Day

Makes: 3 Dozen

Prep: 30 mins

Bake: 30 min + Cooling

1 pkg. fudge brownie mix

(Begin 13-in. x 9 in. pan size)

2 pkg. (3 ounce each) cream cheese, softened

6 Tbs. butter, softened

½ Cup sugar

2 Tbs. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) Chocolate frosting

  1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9 in. baking dish; set aside.
  2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
  3. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Now Lets Dish– The recipe does call for canned frosting but I am not a fan. I made a recipe from http://www.joyfullythriving.com/best-homemade-chocolate-frosting/ . It is not necessarily simple but oh man it is delicious and much easier to spread than that canned stuff. It was so decedent and the cheesecake was a wonderful subtle addition to it. When making brownies or cookies I always try to use Ghirardelli or a higher end chocolate. I truly feel like using good chocolate is the equivalent to using good oils.

Reference: Taste of Home

Advertisements

Garlic Home Fries

garlichomefries

Garlic Home Fries

Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.

WWSPoints: 11 Approximately*

Serves: 4

Active: 15 mins

Total: 35 mins

Kosher salt

2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)

2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

½ onion, chopped (I use pre-chopped)

½ tsp. paprika

1 clove garlic

½ cup fresh parsley

Freshly ground pepper

  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.

Reference: Food Network Magazine April 2015

*Points figured out by adding ingredients and dividing by serving

 

Bobby Flay’s Rib-Eye

bobbyflaysribeyemarinated in garlicchilesandoregano

This steak was so, so good. They grilled quickly and can be marinated up to 8 hours out, which I appreciated. The marinade had a wonderful flavor to it. If it wasn’t sitting with raw beef I would have fried it up and topped the steak with it. I served it with Garlic Potatoes & what I call Babe salad (similar to a wedge salad). Huge hit for the whole family.

WWSPoints: 22 points approximately 

Serves: 4

Active: 30 mins

Total: 1 hr 20 min (plus 4-hr marinating)

8 cloves garlic, finely chopped

3 Anaheim chile peppers, stems removed, roughly chopped

3 Tbsp. finely chopped fresh oregano leaves

½ cup canola oil

3 1-in.-thick bone-in rib-eye steaks (about 1 pound each)

Kosher salt & coarsely ground pepper

1. Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hrs and up to 8 hours.

2. Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.

3. Grill the steaks until slightly charred and an instant-read thermometer registers 130 for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into ½-inch-thick slices.

Now Lets Dish- I followed this direction to a tee and it was awesome. Well done Bobby Flay, well done. Oh right, speaking of well done we did add 2 mins to each side because I like to mine that way and prefer the kiddos not to eat red, red meat. I was really happy with the potatoes and salad as sides.

On a side note, I had a genius moment after prepping the marinade. I rubbed my itchy eyes after chopping the garlic and then the peppers…hard. It was quite the ordeal but I would still say the steak was worth it!

Reference: Food Network Magazine

 

Beef ‘n’ Rice Enchiladas

beefriceenchilada

Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

mexsalad

Chicken Potpie with Cheddar Biscuit Topping

Chickenpotpiewithcheddarbiscuittoppingfinal

Chicken Potpie with Cheddar Biscuit Topping

This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details

Special Equipment: Dutch Oven (not necessary)

WWSPoints: N/A

Makes: 9 Servings

Prep: 20 MIN

Bake: 45 MIN

4 cups cubed cooked chicken

1 pkg. (12 oz.) frozen broccoli and cheese sauce

1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 medium potatoes, cubed

¾ cup chicken broth

2/3 cup sour cream

½ cup frozen peas

¼ tsp. pepper

TOPPING

1 ½ cups biscuit/baking mix

¾ cup shredded sharp cheddar cheese

¾ cup 2% milk

3 Tbsp. butter, melted

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.

I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.

Recipe from Taste of Home-Casseroles

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

I am just going to tell you this right now. Although the recipe is quite yummy, do not get it twisted, it is in no way Italian. You might gather that based on that ingredient they call cheddar cheese but “spaghetti” can be misleading. It is not a creamy casserole but it was filled with flavor. Even though the recipe gives ground beef as an option, I would not make it optional but necessary. Keep in mind that this recipes timeline does not include ground beef or pasta cooking time. If you are a good multi-tasker you can cook these at the same time as the vegetable mixture. see below recipe for more notes

W.W.S. Points- N/A

Serves 12

Prep: 20 minutes Bake: 30 minutes

1 cup chopped onion (I buy prechopped)

1 cup chopped green peppers

1 Tbsp. butter

1 can (28 ounces) diced tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned & drained, optional (I think the ground beef is necessary)

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

¼ cup water

¼ cup grated parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Now Let’s Dish- I know this is silly but I wouldn’t make this on a hot day. Having an oven and 3 burners at the same time going was slightly uncomfortable in summer heat. We served it with Greek salad because that is what the hubby requested. I feel like if would have made the soup/water mixture a little more liquidy it would have been slightly creamier instead of sitting on top.

WW tips- I did not eat this dish. I had a few bites but I had a huge Greek salad -romaine, feta (1), Greek olives (1), crumbled croutons (1), avocado (2), and dressing (2) and Amy Black Bean Enchiladas. I wanted some extra room for dessert.

Recipe from Taste of Home Most Requested 

Italian Sausage Pie

Recipe from Taste of Home Best Comfort Food

This dish was delicious. It was huge and filling. I omitted the spinach at hubby’s request. This is not, I repeat, is not a weeknight meal for those who work outside the home. I served it with an Italian-style salad. More notes below.

Makes 10 servings

W.W.S Points- 20

1 1/2 pounds sweet or hot bulk sausage

1 cup chopped red sweet pepper (1 large)

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 16-ounce package hot roll mix

5 eggs

3 cups shredded mozzarella or provolone cheese (12 ounces)

1/2 of a 15 ou. carton of ricotta cheese (about 1 cup)

1/2 of a 10-ou. package frozen chopped spinach, thawed and well drained

2 4-ou. cans sliced mushrooms, drained

1 egg, lightly beaten

1 Tbsp. water

1 Tbsp. shredded Parmesan

1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.

2. Prepare hot roll mix according to package directions through kneading. Cover; let rest for 5 minutes.

3. Preheat oven to 350F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, ricotta cheese, and spinach (we omitted). Stir in sausage mixture and mushrooms.

4. On a highly floured surface (no joke), roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up the sides of a greased 9-in. springform pan. Sprinkle dough with half cup mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1 2/2 cups cheese; press into sausage mixture.

5. Roll remaining dough into a 9-in. circle; place on cheese. Fold edge of bottom dough over top dough; pinch to seal.

6. In a small bowl, combine the one egg and the water. Brush over top of pie in a diamond pattern, being careful not to cut all the way through the door. Sprinkle with Parmesan cheese.

7. Bake, uncovered, for 40-45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan. Cut pie into wedges.

Now let’s dish-

I made the sausage mixture the night before and that still made for a long night in the kitchen. I really wouldn’t recommend doing this unless you can start early. If you can start early, it is well worth it. It was hit with adults & kids alike.

I served it with an Italian like salad, think Olive Garden minus the onion. With the pie and the salad we had a lot of leftovers. I feel like this could easily feed up to 8 people.

Try to make sure to really keep the moisture down. Drain your spinach and mushrooms really well and make sure your sausage mixture is drained well.

Don’t worry if your dough doesn’t seem to be laying right. The weight of the filling helped me with mine.

Since I am on WW I ate 1/15th slice of the pie and had a lot of salad. It was delicious and worth it for 20 points total for the salad and slice of pie for me.

italiansausagepie2labeled