Red Velvet Cheesecake Cookies

Red Velvet Cheesecake Cookies

These cookies were a holiday treat I brought to work and received several compliments. They are a double threat, not only do they taste good they also look pretty too!!! I hope you enjoy them as much as my family and coworkers did.

Ingredients
1 box Red Velvet cake mix
2 eggs
1/3 cup vegetable oil or 6 tablespoons of melted butter
1 cup white chocolate chips (plus more for drizzling on top)
1 container of pre made Philadelphia Cream Cheese Cheesecake

Baking Instructions

1. Form quarter size balls with pre made cheesecake and place on baking sheet and then into the freezer for approximately 1 hour
2. Combine one (1) box of Duncan Hines Red Velvet cake mix, two (2) eggs and one-third (1/3) cup vegetable oil and white chocolate chips using a hand blender or wire whisk.
3. Place dough in refrigerator
4. When time and cookie dough isn't stick. Cover each cheesecake ball with cookie dough.
5. Heat oven to 375 degrees.
6. Place on lightly greased baking sheet about 1in apart
7. Bake for 12- 14 minutes.
8. Drizzle with melted white chocolate (optional)
9. Store in airtight container after cooled and if they haven't already been gobbled up :)

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Roasted Garlic and Herb Hummus

The hummus turned out to be very creamy and smooth possibly because I added the garbanzo beans last and stirred the dip several times while blending. I ended up with a tasty and addicting hummus dip I came up with to snack on while watching football with my best friend. We couldn't get enough! For once I ran out of dip before pita bread.

Roasted Garlic and Herb Hummus

Ingredients:
2 cups garbanzo beans( reserve liquid)
5 tablespoons liquid from beans may need to add more
1 roasted head of garlic use all cloves
2 sprigs rosemary
8 sage leaves
1 small bunch of thyme
Juice of 1 lemon ( add some lemon zest for a more lemony taste)
2 tablespoons tahini
1 teaspoon cumin
1-2 teaspoons sea salt
1/2 teaspoon fresh cracked pepper

Directions:
1. Place all ingredients except garbanzo beans and liquid into food processor and blend
2. Add garbanzo beans and liquid, blend until creamy and smooth. May need to add more liquid until desired consistency
3. Place in serving dish and sprinkle the top with paprika

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Uh Oh Spaghettios

For Sunday funday and in celebration of Alfred's (the third) birthday I made the always delicious and classic childhood food, drum roll please..... Spaghettio's.
Let me tell you what, it turned out amazing. You have to try this recipe. It taste just like the canned stuff but BETTER and the response from everyone was excitingly fantastic. 👍👍

Uh Oh Spaghettios
(Homemade Spaghetti-O's)

10 oz ground chicken
3 tablespoons pesto
3 tablespoons panko breadcrumbs
1 teaspoon fresh cracked pepper
6 cups canned tomato sauce
3-4 cups (pasta) water
2-3 teaspoons garlic powder
1 lb bag ditalini pasta
1 1/2 shredded gouda cheese
1/2 cup milk
2 tablespoons butter
salt

1. In a medium bowl, combine the ground chicken, pesto, breadcrumbs, 1/2 teaspoon salt and black pepper. Use your hands to gently mix until well combined. Form the mixture into small meatballs (each about 3/4-inch round) using a heaping teaspoon measure.
2. Cook pasta to al dente and drain
3. Add tomato sauce, water, sugar, and garlic powder in a large pot. Bring to a boil.
4. Add meatballs
5. Cook, stirring frequently for about 20-25 minutes
6. Stir in cheese until melted. Add milk, butter and salt to taste.

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Tuna Gyro

I love love love gyros. I could eat them everyday! But I have never had a fish gyro so decided be brave and take a culinary adventure.
The tuna turned out fantastic and the Greek flavors compliment the fish extremely well. Just be sure not to over cook the tuna.
The tzatziki is very simple and a gyro staple!

Tuna Gyro

Ingredients:

3 cloves finely minced garlic
1/2 teaspoon fine sea salt
3 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons dry white wine
1 tablespoons chopped fresh oregano
2 teaspoon fresh rosemary
2 teaspoon fresh thyme
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1 1/4 pounds tuna steak, trimmed of skin and any dark portions, cut into 1 1/4 inch cubes
Tzatziki (recipe below)
1 diced tomato
1/2 sliced red or sweet onion
Chopped lettuce
Balsamic vinegar
Pita bread

Directions:

1. Mix garlic, salt, lemon juice and zest, wine, herbs, oil and pepper. Measure out 3 tablespoons and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat.
2. Cover and marinate in the refrigerator for 20 to 30 minutes, turning often.
3. Prepare the grill for high, direct heat.
4. Thread the marinated tuna onto skewers
5. Oil the grill rack
6. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Baste tuna. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Baste tuna again
7. Toss chopped tomatoes, onion, and lettuce with balsamic vinegar
8. Place tuna pita Bread and top with tzatziki and lettuce mix


Tzatziki

Ingredients

1/2 cup cucumber English or Persian
2-3 cloves of garlic
2 teaspoon wine vinegar or champagne vinegar
Juice of 1 lemon
2 cups Greek yogurt (full fat)
1 tablespoon finally chopped dill leaves

Directions:

1. Remove the skin of the cucumber and grate it. (not finely)
2. Salt the cucumber and leave it in a colander for half-an-hour and then drain well. Pat dry with paper towel
3. Finely grate the garlic
4. Mix cucumber in a bowl with the garlic and the rest of the ingredients.
5. Add salt to taste and decorate it with few dill leaves.

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Beef Stroganoff

My sister and mom came to town to visit. We had a great time catching up and running around town. We had been so busy all day I thought it would be a good idea to stay in for dinner and watch the Packers. Dinner turned out fantastic but sadly I can't say the same for the Pack. They lost their season opener to the 49ers at Lambeau! UGH!
Next up DA Bears! I must admit I am nervous about this game! Go PACK Go!

Beef Stroganoff

Ingredients:
1 1/2 cups thinly sliced sweet yellow onion
1 clove minced garlic
2 cups sliced mushrooms
2 1/2 lbs beef top sirloin sliced in strips
2 cups sour cream at room temp
1 1/2 tablespoon Dijon mustard
1 tablespoon ketchup
1 teaspoon fresh chopped thyme
Salt and Pepper
1/4 cup Marsala
Fresh chopped parsley
Butter for sautéing

Directions:
1. Sauté onions and garlic in butter until translucent
2. Add mushrooms and sauté (may need to add more butter)
3. In a separate skillet quickly sear thin strips of meat in butter
4. Add S&P, thyme, and Marsala to meat
5. Prepare sauce by mixing sour cream, mustard, ketchup, and S&P in a bowl. Set aside
6. Once meat is done and marsala is slightly reduced add mushrooms and onion mixture. Stir together and cook for a few minutes to allow flavors to meld together
7. Turn off heat and add sour cream sauce. Stir until well combined
9. Serve over noodles
10. Top with parsley

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Dirty Bottom Oatmeal Cookies

I have been in surgery orientation for several days with some new friends that I just met. I thought I would sweeten up our Friday by making oatmeal cookies which is perfect for our early morning schedule and snacking on throughout the day. I don't know about you but I feel like you can eat oatmeal cookies anytime of the day, the oatmeal makes them a health food...right???

Dirty Bottom Oatmeal Cookies
Ingredients:

1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 tablespoon pure maple syrup
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups Old-Fashioned oats, uncooked
1 cup raisins
1 cup chopped pecans
2 cups peanut butter chips (found by the chocolate chips)

Directions:

1. Heat oven to 350°F.
2. Beat together margarine, sugars, and maple syrup until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, nutmeg, and salt; mix well.
5. Stir in oats, nuts, and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8-10 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Melt 2 cups peanut butter chips
10. Spread melted PB on bottom of cookies
11. Set cookies on parchment paper
12. Place cookies in freezer for approximately 20 mins to harden PB

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Meatball Sandwich

I got this idea during sandwich week a while back and yes in the food world there is an entire week dedicated to the multifaceted sandwich! I was watching tons of cooking shows featuring burgers and meatball sandwiches and thought a meatball burger would be AMAZING! Not to mention you wouldn't have to worry about a meatball plopping on your lap, not saying something like that has ever happened to me before ; )

Meatball Sandwich

2 pounds combined of ground beef, veal, and pork (equal amounts)
2 large eggs slightly beaten
3/4 cup plus of finely diced onion
2-3 garlic cloves minced
2 cups garlic bread preferably a day or two chopped
1/2 cup of milk
1/2 cup Italian Parsley chopped fine/leaves only
1/2 cup grated Parmigiano-Reggiano
1 teaspoon fine sea salt
1/2 teaspoon cracked pepper
Mozzarella

1. Soak chopped bread in milk till it is nice and mushy
2. Add eggs, parsley, onions, cheese, salt and pepper and mix well
3. Add chopped meat and mix well using your *hands; there is no alternative
4. When thoroughly mixed, form into square or round patty.
5. Lightly coat a pan with olive oil and on med high heat brown both sides in a frying pan. Reduce heat and periodically flip patties. Cook slower to make sure meat is cooked completely. Remove once no pink. Let meatball patties rest
6. Serve on garlic bread and top with Italian sauce (recipe below) and Mozzarella

Italian Sauce (may be prepared before cooking meatball patties)
1 15oz can sauce italiano by Cento
1 garlic clove minced
1/2 cup finely diced onion
1/4 cup chopped Italian parsley
1 tablespoon chopped basil
Salt and pepper to taste

1. Sauté garlic and onion in olive oil until translucent
2. Add tomato sauce, parsley, basil
3. Simmer
5. Season with S&P
6. Continue to simmer until ready to serve

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