I haven’t posted a recipe in a while, so I thought I’d share this with you. While I was cleaning out my refrigerator the other day, I saw some smoked gouda left over from last month’s party. I was getting ready to throw it away but I checked it out and smelled it. It was still ok. So I decided to use the pie crust in my freezer (God knows how long it’s been there!) and experiment with the cheese. I got lucky with this one!
Ingredients: 1 box Pie crust dough (2 crusts) and 2 tbsp finely shredded cheese (I used smoked gouda). Preheat your oven to 350 degrees. Use a standard cookie sheet to bake with. Spray it with butter flavored cooking spray (or you can use parchment paper to line it with).
Unroll the pie crust dough and lay it on a flat surface. Using a pizza cutter, I sliced it in 1.5 X 3.5 strips. Carefully place the cut pieces on the cookie sheet, it’s ok if the sides touch. Sprinkle the cheese then place it in the oven. Bake on the bottom rack for 20 minutes or until golden brown.
Take it out of the oven when done and transfer the strips onto a wire cooling rack. If you want to try it while it’s warm (which is what I did cause I couldn’t wait and it just smelled so good), just make sure to give it at least a couple of minutes to cool down.
Enjoy! I was thinking next time, I should try sprinkling cinnamon and sugar!
Once again, my friend Patty has outdone herself. I’m not a fan of cheesecake, but I love anything red velvet so I thought I’d give this a try. WOW was all I could say! This would be a great dish to bring if you were assigned dessert for the holidays or if you just want to spoil yourself.
Thank you Patty for sharing this recipe from www.myrecipes.com
Description: If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly delicious combination.
Servings: Makes 8 to 10 servings
Time: Recipe Time Prep Time: 20 Minutes Bake: 1 Hour, 25 Minutes Stand: 1 Hour Chill: 8 Hours Total: 10 Hours, 45 Minutes
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Why “Lazy”? It’s usually how I feel the next day after a party the night before. While grabbing milk for my coffee and wondering what to eat and feed this hangover, I found leftover baguette from last night’s wine extravaganza. There was about a loaf and a half left (I used it to accompany my spinach dip last night). You can also use french bread.
Ingredients: 1 to 2 loaves baguette. 3 eggs. 1/3 cup milk. 2 pinches salt. 1 stick melted butter. 1 tsp. vanilla. 2 tbsp. cinnamon (Quantity on the following depends on how much you want) – Craisins or raisins, sliced almonds and maple syrup.
Prep: I used a 9X13 pan. Melted the butter and spread it on the bottom and sides of the pan, then chilled the pan in the refrigerator while I sliced the bread 1/2 inch thick and set that aside. In a bowl, beat the eggs then add the milk, salt, vanilla and 1 tbsp. cinnamon. Get the pan out of the refrigerator and assemble. In a honeycomb pattern (see picture) place the sliced bread in the pan. Pour the egg mix evenly over the bread. Sprinkle craisins (or raisins) and sliced almonds in desired amount. Sprinkle 1 tbsp. cinnamon over everything.
Cook: Set oven to 400 degrees, pre-heat. Place pan in the center (Center of the rack, set in the middle). Cooking time 20 to 25 minutes.
Serve: As soon as you take the pan out of the oven, drizzle maple syrup in desired amount then serve. My family is casual when it comes to eating so I just put the pan on the table for everyone to serve themselves. I also leave out the cinnamon and maple syrup – the husband usually likes to add more of that stuff.