No-Bake Cheesecake

Mmm... yet another cheesecake recipe. I'm telling you, if you don't like cheesecake, this might not be the blog for you because I'm pretty sure at least 75% of my desserts will be some form of cheesecake ;)

And once again sorry for the slightly blurry picture... My camera just isn't so awesome sometimes.

This recipe is fast (except for refrigeration time of course) so it's perfect for if you know you're having company over and want to have a delicious dessert, make it in the morning before work and it'll be ready and waiting for you when you get home.

What you need:
2 8 oz packages cream cheese
1/2 of an 8oz tub of Cool Whip
1/3 cup + 2 Tbsp sugar
1 tsp vanilla

1 graham cracker pie crust

Soften the cream cheese in the microwave for about 10-15 seconds. Blend on med-high speed with an electric mixer into a creamy texture. Add sugar and vanilla and mix well. Fold in cool whip and stir gently with spoon until well blended. Spoon into pie crust and spread evenly. Refrigerate at least 3 hours.

My wonderful hubby told me that he loved this cheesecake, but he said it would be even better with some sort of topping to go with it. So grab a can of your favorite pie filling or toss on some fresh fruit to jazz up this dessert.

If you're in a hurry just use a store bought graham cracker pie crust. They save time and if you're like me and can't make a homemade crust even (hehe) it'll look nicer too. ;)

BUT if you want to make your own crust, here is a quick recipe for that too:

1 sleeve of graham crackers (usually about 6 or 7 crackers)
1/3 cup melted butter
1/4 cup sugar

Crush graham crackers into a fine powder. (This is when I love having a food processer) Mix in sugar and then add butter. Mix well and then press evenly into a 9 inch pie tin. Refrigerate 1 hour before adding pie filling.

Stuffed Mushrooms

I remember when I was a kid I didn't like mushrooms. Or at least I didn't think I did... that is until I was working at my first job- a hostess at a seafood restaurant- and I happened to try the stuffed mushrooms. They. Were. Divine.

So about a year ago I tried to make my own version of those mushrooms. I'm not gonna lie, they don't taste exactly as I remember, but seeing as how it's been 7 years since I had them and my memory can only take me so far when composing a dish, I think they turned out pretty tasty.

The last time I made them (besides last night) was Christmas Eve last year. We decided for lunch that day to do all appetizers (cheese and crackers, shrimp and cocktail sauce, artichokes and of course stuffed mushrooms). Our family seemed to enjoy them so I guess I must've done something right, right?

Well here's my recipe for you to enjoy as well.

What you need:

2 packages fresh mushrooms (try and pick ones that look like they have bigger mushrooms)
1 package Jimmy Dean Regular pork sausage
1 tsp basil
1 tsp oregano
1/4 cup grated parmesan cheese
1/4 cup bread crumbs
dash of salt and pepper
Extra Virgin Olive Oil (EVOO)

Clean your mushrooms by taking a damp paper towel and brushing the tops and stems until they look clean. Don't run them under water. To remove the stems just rotate them in a small circular pattern (like a joystick) with just a little bit of pressure and it should pop right out and leave the top looking like a little bowl. Set the tops aside. Chop up the stems into tiny pieces and set aside.

Brown the sausage until it's cooked all the way through, drain excess grease and put in a large mixing bowl. While the pan is still hot, put about 1 Tbsp EVOO in the pan and cook the stems for about 2-3 minutes. Toss sausage back into the pan with the stems and add the basil and oregano. Salt and pepper to taste and let cooke for another 2-3 minutes, then pour mixture back into mixing bowl. Add cheese and bread crumbs, mix until well blended.

Pour about 1/4 cup EVOO into small bowl and use a basting brush to brush oil onto the mushroom tops. Cover the smooth side and set in a 13x9 casserole dish. Once all mushroom tops have been brushed with oil, use a spoon and fill tops with sausage filling. Don't worry if not much will fit inside the mushroom. Most of the sausage mixture will be a little mound on the top anyway. Top with any shredded Itailian cheese you'd like and drizzle any remaining olive oil on top of mushrooms.

Bake for 15 minutes at 350 degrees.

Enjoy!

Chicken Pockets

I'm all about a quick and easy dinner. When life is hectic (as it so often is with a toddler running all over the house...) I just want something tasty that won't take me an hour to make. Chicken Pockets to the rescue!

I've had several similar recipes of this fall into my lap, but the best by far came from my cousin-in-law Colie. Thanks for sharing this wonderful meal with me and my family!

What you need:

2 crescent roll packages (8 count each)
1 can of chicken chunks (about 14 oz)
1 8 oz package cream cheese
3 green onions, chopped
1/4 cup melted butter
1 column of Ritz crackers, crushed
1 can cream of chicken soup

In a mixing bowl combine cream cheese, chicken chunks and green onions together until well blended.

Unroll crescent rolls- keeping them in rectangle shapes instead of seperating them into triangles like you normally would. Each package should only make 4 rectangles. Take a large spoonful of chicken mixture and place in crescent roll, fold over and seal off edges. Be sure to seal the little holes from where the triangle slits were.


Have melted butter in 1 bowl and crushed crackers in another bowl. Place chicken pocket in butter and make sure to get it well covered. Move it to the crackers and cover both sides with them.



Place chicken pockets on a cookie sheet and bake according to the directions on the crescent roll package. (Usually 375 for 13 minutes)

While they bake, mix cream of chicken with 1 can of milk and heat on stovetop. When the chicken pockets are done baking, pour over top and enjoy!