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Tag Archives: Sour cream

New York Cheesecake Recipe

So good I can't get a picture before they dig in.

So good I can’t get a picture before they dig in.

Mr.Picky would never pick birthday cake or regular cake for his birthday dessert.  Instead he could sit down to a great slice of plain New York style cheesecake.  I have made numerous recipes to perfect the cheesecake of his dreams.  Chantal’s New York Cheesecake Recipe – Allrecipes.com was the closest to perfect as far a New York style cheesecakes.

Although I find cheesecake to be too rich for me this was a great recipe.  Mr.Picky thought it was by far the best recipe for cheesecake and will be the recipe I will make from now on.  By the way cheesecake freezes and thaws great, easy to make ahead and keep in the freezer for dessert down the road.

It was not Mr.Picky’s birthday but he was hankering for some cheesecake the week before.  I happened to have a large brick of cream cheese to use up and the remaining ingredients were on hand.  I put together a cheesecake while he was out of town and surprised him with a big slice when he got home.

This is the first time I have had a cheesecake crack, but it is also a new oven to me.  It this bothers you cover with a sour cream topping.

This is the first time I have had a cheesecake crack, but it is also a new oven to me. It this bothers you cover with a sour cream topping.

New York Cheesecake:

Crust:

  • 15 graham crackers, crushed
  • 2 Tbs butter, melted

Filling:

  • 4 (8 oz.) packages of cream cheese, room temperature
  • 1 1/2 cup sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 Tbs vanilla
  • 1/4 cup flour

Preheat oven to 350 degrees.

Press crust into a 9″ or 10″ springform pan.

Mix cream cheese and sugar until smooth.  Blend in milk.

Add eggs one at a time, mixing just enough to incorporate.

Mix in sour cream, vanilla, and flour until smooth.

Pour filling into the crust.

New York Cheesecake

Bake 1 hour with a water bath below.  Turn off oven and cool 6 hours in oven.

Place to age in refrigerator at least overnight.

If there is any remaining cheesecake freeze the cake whole.  Slice and wrap the pieces and place in a freezer bag for storage.  Just pull out a piece as needed, unwrap while frozen and it will thaw within an hour on a plate.

Frozen New York Cheesecake

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Blackberry Pie Bars Recipe

Blackberry Pie BarBlackberry Pie Bars Recipe | Key Ingredient was a new recipe I decided to try out for Christmas dessert.  At this point I had made fudge and all sorts of chocolates and needed a chocolate break.  I had all the ingredients on hand, thanks to my summer berry picking.  This dessert was just what I wanted.  Although it is awfully rich and only a small piece is needed.  It tasted like pie but in a less mess bar form, with a bit of flavor of a shortbread cookie. I doubled the  recipe produces a large 9×13″ pan full.  It made more than enough for the thirty of us to eat dessert at Christmas.  I then took the remaining half a pan to a group of 10 for dessert.  Some how I managed to still end up with a few pieces to bring home.  Next time I will follow the recipe if going to a smaller group. This recipe is simple but does use a lot of product and has some steps.  I was a bit worried that it wouldn’t turn out and I was going to waste all that butter and fruit.  Don’t worry it turned out amazing and was worth any effort needed to put it together.  I did alter the recipe even though it was the first time I made this, the sugar amount was a bit much and I was very glad I reduced the sugar.  I also substituted some butter for shortening because when I make pie crust I use shortening.  I hope you enjoy it, if you would like to try the original use the link above.

Blackberry Pie Bars:

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

crust and topping:

  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 cup butter, chilled
  • 1/4 cup shortening

filling:

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup flour
  • pinch of salt
  • zest of 1 lemon
  • 1/2 tsp vanilla
  • 2 cups blackberries (fresh or frozen thawed and drained)

Preheat oven to 350 degrees.  Grease a 9×9″ baking pan. Combine flour, sugar, and salt.  Cut in the butter and shortening until you form a crumb. Reserve 3/4 cup of this mixture for the topping (set aside).  Press the remaining mixture into the bottom of the pan. Bake the crust for 8-12 minutes.  Remove from oven and cool for at least 10 minutes. While the crust is baking whisk together eggs and sugar. Add in sour cream, flour,salt, lemon zest and vanilla whisking until smooth. Gently fold in berries and spoon the mixture evenly onto the crust. Sprinkle evenly with the reserved crust. Bake 45-55 minutes. Cool before cutting and serving.

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Taco Crescent Ring

Taco RingThere is a huge brand out there that came out with this Taco Crescent Ring at least 15 years ago.  Well I am still making it but I have my version.  It is easy and looks fancy plus both Mr.Picky and the kids eat it up with smiles on their faces.  It is not by any means healthy or by scratch.

I happen to have bought a box of 5 cans of crescent rolls as a treat to create what I felt necessary.  This is not a usual purchase and I know they are loaded with all kinds of junk.  Sometimes my stomach feels the need to eat some junk and doesn’t care what my brain or body want.

I was in need of a quick dinner and had everything on hand.  So this recipe was prepared once again to everyone’s satisfaction.  I thawed the meat from the freezer and the rest of the ingredients are usually on hand.

Taco RingTaco Crescent Ring:

  • 2 tubes of crescent rolls
  • 1 lb. ground beef or turkey
  • 1/2 cup onion, chopped
  • 1 (16 oz.) can of refried beans (black or pinto)
  • 1 recipe of my taco seasoning or a taco seasoning packet
  • 2 cups cheddar cheese or mexican cheese blend
  • 1/2 cup water
  • tomatoes, diced
  • sour cream
  • lettuce, shredded
  • salsa
  • olives,sliced

Brown ground beef and onion in a skillet and drain any extra fat.

Add in water, taco seasoning, and refried beans.  Stir and heat until combined.  Set aside to cool slightly.

Taco Ring

On a circular baking pan or baking stone spread the crescent rolls evenly in a sun shape.  Leave a circle about 6 inches wide in the center and have the pointed end face out, overlap here needed.

I will sometimes roll or press the rolls together to get a good base for the filling if needed.

Spread the meat mixture around the circle evenly allowing about 1/2″ of room near the edge of the inner circle.

Taco Ring

Sprinkle with the cheese.

Taco Ring

Starting anywhere began folding the pointed edge of the outside triangle into the center.  Slight press or tuck under the inner circle to hold the filling together.  Not all of the filling will be covered and that is the pretty part.

Bake in a preheated oven at 375 degrees for about 20-25 minutes or until golden brown.

 

Serve with tomatoes, sour cream, lettuce, salsa, and olives to top each slice.
//

Baked Southwest Chicken Flautas

I enjoy making and eating Spinach Chicken Flautas but was feeling creative the other night when I started to prepare them.  This is how I came up with Southwest Chicken Flautas.  I combined the other recipe with what was on hand in the fridge and these turned out even better.

These flautas are not as dry so you can eat them without dip.  The sweet corn plays nicely with the spice of the pepper and spices.  Mr.Picky said these ones are way better and took many to work with him the next day.

Baked Southwest Chicken Flautas:

These have been cut in half to cool for the kids!

These have been cut in half to cool for the kids!

  • 6-8 8″ tortillas
  • olive oil spray or cooking spray
  • 4 cups cooked chicken (thighs or breast), shredded
  • 1/2 cup sour cream or greek yogurt
  • 1/2 cup salsa
  • 1/2 jalapeno or 1 serrano pepper, seeded and minced
  • 2 cloves garlic, pressed or minced
  • 1/2 cup corn
  • 3 cups baby spinach, chopped
  • 1-2 green onions, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 cup mexican cheese blend (or half Colby jack and half cheddar)

Prepare a cookie sheet by lining with foil and lightly spraying with olive oil or cooking spray.

In a small saute pan combine jalapeno, corn, minced garlic, baby spinach, and 1 tbs olive oil.  Saute until corn starts to brown and the spinach wilts.  Set aside.

In a large bowl combine all of the remaining ingredients and the vegetables that have slightly cooled.  Mix until evenly combined.

Using the tortillas cut them in half.  Spoon about 2-3 Tablespoons of filling on the straight side of the tortilla.

Roll the tortilla tightly from the straight edge to the round edge.  Place on the prepared cookie sheet seem side down.  Lightly spray the tops of flautas with cooking spray or olive oil spray.

Bake at 400 degrees for about 10 minutes, flip and cook 5 minutes more until golden brown.  Allow to cool for about 5 minutes before serving.

We served our flautus with refried beans and guacamole.

They reheated great in the oven at 350 degrees for about 10 minutes for a quick lunch the next day.

Reheated Flautas for lunch

Reheated Flautas for lunch

Turkey Pumpkin Chili

I am a chili lover, especially if the chili is made with kidney beans.  Growing up my mom always made chili with kidney beans. To this day I swear I can eat chili breakfast, lunch, and dinner as long as it is homemade.  My mother’s chili is very similar but usually uses ground beef and omit the pumpkin and pumpkin spice.  Chili is so simple, versatile and forgiving, and is a one pot meal.  A slow cooker would work as well but as long as I am home I love to just simmer my soup in a dutch oven on the stove.

A few years ago I had come across a recipe that added pumpkin.  In the fall if I have any pumpkin in the freezer or extra from baking I make this chili.  The pumpkin purée added a depth and richness to the chili without a pumpkin flavor.

Of course chili can not be served without fresh cornbread.  Sour cream and cheddar cheese are optional.

Turkey Pumpkin Chili

Turkey Pumpkin Chili:

  • 1 package ground turkey breast (16-20 oz.)
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 green pepper,diced
  • 1  cup pumpkin puree
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (26 oz.) can tomato sauce
  • 2 Tbs sugar
  • 1 Tbs chili powder
  • 1 1/2 tsp pumpkin pie spice or (1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)

Turkey Pumpkin Chili

In a large pot brown turkey, add in onion and garlic and sauté until fragrant.

Add remaining ingredients and bring up to simmer, continue to simmer on low for at least 1 hour.

Serve with cornbread, tortilla chips, or with some cheddar cheese.
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Roasted Loaded Potatoes

After craving baked potatoes and Mr.Picky refusing to eat them I created a happy medium.  I made roasted loaded potatoes as I am calling them.  Roasted potatoes are one of Mr.Picky’s favorite ways to eat potatoes so I thought why not loaded it up like a baked potato.

Bacon, cheese, and potatoes can this combination even go wrong?  Of course the potatoes were well seasoned and roasted with some fresh garlic.  I will admit I ate two servings with sour cream atop.  The kids loved them “minus the green things”, as my daughter put it.  Although loaded with fat it was a wonderful change to the general roasted potato.

Roasted Loaded Potatoes

Roasted Loaded Potato Bites:

  • 8-10 red potatoes, scrubbed and diced
  • 2 Tbs olive oil
  • 2-4 cloves garlic, crushed
  • salt and pepper
  • 1/2 dry ranch seasoning package
  • 1 cup cheddar or cheese blend, grated
  • 4-6 slices bacon, cooked and chopped
  • 2 green onions, chopped
  • sour cream or ranch dressing to top your potatoes

In a large bowl toss together potatoes, oil, garlic, salt, pepper, and ranch seasoning until well coated.

Roasted Loaded Potatoes

Spread potatoes on a sheet pan and bake at 400 degrees for 40 minutes, flipping at least once.

Once your potatoes are cooked to your liking, just tender or crispy.  Top with 1/2 the cheese, bacon, onions, and the other half of the cheese to hold it in.

Place back in the oven for about 5 minutes until cheese is nicely melted.

Serve with a dollop of sour cream or ranch dressing drizzled atop.

Green Chile Pork Mexi Bowls

A few years back I had started making a green chile pulled pork in the slow cooker to stuff into burritos.  While trying to eat healthier I was taking away the tortilla and making a Mexi bowl.  Mr.Picky thought mine looked good and tried one.  This is now one of his favorite meals.  The kids love it also anytime you get to choose your toppings it is interesting.

The toppings and options are limitless.  Mr.Picky enjoys these packed in his lunch.  If feeding a crowd I would double the meat and it is always fun to do a buffet style.  Or save the leftovers and make a big taco salad the next night.

Mexi-Bowls with green chile pulled pork

These are ideas for toppings that we have used in the past and the recipe for the green chile pork is to follow:

  • Mexican Rice (use the link for my version or used a box variety of your choice)
  • cooked or canned pinto/black beans (drained)
  • cilantro (chopped)
  • shredded cheese (we use mexican blend)
  • lime
  • avocado
  • corn
  • olives
  • tomato
  • onions or green onions
  • crushed tortilla chips
  • salsa
  • sour cream

 

Green Chile Pulled Pork:Green Chile Pulled Pork

  • 2-4 pound pork tip or loin roast, trimmed of fat
  • 1 cup onion, chopped
  • 1 (7 oz.) can green mild chiles
  • 1/2-1 jalapeño, seeded and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp smoked or regular paprika
  • 1/2 tsp chili powder
  • 1 -2 cloves garlic,minced

Place all ingredients in a slow cooker and give it a stir.  Cook on low for 6-8 hours, and high for about 3 hours.

Stir once or twice during cooking time.  During the last hour of cooking remove meat and shred with two forks.

Place meat back into cooking liquid and allow to absorb some of the juices for at least another 30 minutes on keep warm.

Mexi Bowls with green chile pulled pork

Mexi Bowls:

Usually we place rice on the bottom of the bowl, followed by beans and meat, then load them how you like.

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