Cream Cheese Coffee Cake

I can’t believe I haven’t posted this recipe on this site yet.  Its a Christmas morning tradition to eat this coffee cake while the kids are opening their gifts.  The cream cheese is a great added flavor and the top adds a nice texture.  I like this recipe because it is nut free for people that can’t eat them.  Happy Holidays!!

Cream Cheese Coffee Cake

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 egg
  • 1 cup sour cream, I use light
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Filling:

 

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg

Topping:

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter

Directions:

Preheat oven to 350 degrees. spray a 9×13 baking dish with cooking spray

Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a large bowl until smooth. Add sour cream and vanilla extract, mix until combined. Stir in 3 cups flour, baking soda, and baking powder until mixture is combined, dough will be sticky at this point.

Spread half the dough evenly into baking dish.

In a clean separate beat all the filling ingredients together until smooth. Spread the cream cheese mix over the dough.   Drop remaining half of dough by spoonful’s over cream cheese mixture.

mix all topping ingredients with a pastry blender until its pea sized pieces.  sprinkle over dough.

Bake 45 minutes or when a toothpick comes out clean from middle of cake

Cool, slice and Enjoy!!

Cheesy Pasta with Asparagus

It’s December and I wanted to share my Cheesy Pasta with Asparagus recipe.  This could be used as a entrée or a side for Christmas dinner.  Enjoy!!

Cheesy Pasta with Asparagus

1 pound box penne pasta

1 pound asparagus, I used 1 bunch, cut into bite size pieces

4 tablespoons butter

2 cups skim milk

8 ounces Neufchâtel cheese, you can use cream cheese

8 ounces cheddar cheese, shredded

4 ounces lace Swiss cheese

salt and pepper

DIRECTIONS

Cook pasta per directions, when there is one minute left before the pasta is done add cut Asparagus. When fully cooked drain and set aside.

Pre heat oven to broil

In a large sauce pan heat milk until it simmers, add Neufchâtel cheese whisk to get all lumps out. Add cheddar and Swiss cheese, reserve a bit of cheese to garnish the top.  Add butter and a pinch of salt and pepper whisk to combine. Add noodles and asparagus. Mix well.

Place in a greased baking dish.  Add reserved cheese to top.  Broil a few minutes until cheese bubbles.  Careful, it broiled fast.

Enjoy

Italian Ricotta Cookies

While looking through my fridge I noticed I had ricotta cheese I needed to use. I could have made a lasagna but I figured why not something sweet, so I made Italian Ricotta Cookies.  I love these cookies because I am a fan of glazed cookies and I love adding sprinkles to anything I can.  Hope you give these a try!!

ITALIAN RICOTTA COOKIES

3 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 cup butter, softened

15 oz. ricotta cheese, I used part skim

2 eggs, I used large

GLAZE:

½ cup confectioner sugar

½ tsp. almond extract, you could also use vanilla, but I like the almond taste better

1 TBSP. milk, I used skim, any is fine

 

DIRECTIONS

In a large bowl mix flour and dry ingredients, set aside.

In a kitchen aid mixer or large bowl and hand mixer beat butter and sugar until nice and fluffy. mix in ricotta vanilla and eggs until combined, now mix in flour mixture just until combined. chill the dough for a few hours now or overnight for best results.

when ready to bake Preheat oven to 350 degrees.

using a ice cream scoop for best results scoop the dough and place on a sil pat lined cookie sheet.  If you don’t have a sil pat parchment paper is fine.  bake for 12-14 minutes or until bottom is golden brown.  Cool on a baking sheet.

while cookies are cooling mix together ingredients for glaze, once cookies are cooled prepare a lined cookie sheet, dip cooled cookies in the glaze and add sprinkles before glaze hardens.  let dry on cookie sheet until they harden.

Enjoy!!

 

Monkey Bread

I have been making Monkey Bread since high school when I made this in Home Economics class.  I tweaked the recipe years ago to fit the pan better and make a tasty bread.  This is a great recipe for groups or makes a great dessert.  You will notice I use two different sizes of biscuits, I have found this works best so you don’t get a mess on the bottom of your oven by overfilling your pan.  You may use different sizes, but keep that in mind and put a cookie sheet under your Bundt ban while baking to avoid any messes. Hope you enjoy!!

 

Monkey Bread

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1- 16 OZ can jumbo flaky biscuits

2- 7.5 OZ cans buttermilk biscuits

1 cup packed brown sugar

1 stick butter, melted

DIRECTIONS:

Pre-heat oven 350 degrees

grease a Bundt pan.

cut the large biscuits in 6 pieces and the smaller biscuits in 4 pieces, place in a zip top bag.

Add granulated sugar and cinnamon to the zip top bag and biscuits, zip it and mix well to coat.

Add biscuit pieces to pan, don’t smash down or they wont bake evenly.

Now add melted butter to brown sugar, mix well and add to Bundt pan by pouring over the biscuits.

Bake for 30-35 minutes or until it is baked through in center and golden brown.

Cool a few minutes after baking 10-15 minutes then turn upside down onto a plate.

Pull apart and Enjoy!!

 

Buffalo Cauliflower (using panko bread crumbs)

I love Buffalo wing sauce and use it as often as I can in cooking.  Besides chicken wings I love making Buffalo Cauliflower.  This is a great way to get your family to eat their veggies.  I have not tried to use this on broccoli yet, but I think that is my next experiment.  Enjoy!

 

Buffalo Cauliflower

1 head cauliflower, cut in bite size pieces

3 tablespoons butter

3 tablespoons hot sauce

1/2  cup panko bread crumbs,  if the cauliflower is large you may use more to coat them all.

Directions:

Pre-heat oven to 425 degrees

Cut cauliflower into bite size pieces, see photo above

in a sauce pan melt butter and hot sauce together just until butter is melted

place cauliflower in a gallon zip top bag, add the butter sauce and seal bag, mix until cauliflower is coated.

add panko to bag, zip bag and mix until covered.

On a foil lined cookie sheet add the cauliflower and make sure its in a single layer.

Bake 15 minutes,  mix the cauliflower and bake an additional 10 minutes.

You can dip these in ranch dressing or blue cheese.

 

Sun Dried Tomato Chicken & Pasta

I love treating myself and my family to a nice saucy delicious dinner.  I love the layers of flavors you get from the pan fried chicken and then the sauce with sun dried tomatoes, I want some now just thinking about it.  If your not a sauce fan I urge you to just try the chicken recipe and I think you’ll find that delicious.  Enjoy!!

Sun Dried Tomato Chicken & Pasta

For the chicken:

2 large skinless chicken breasts

1/2 cup all-purpose flour

1/4 teaspoon chili powder

salt & pepper to taste

oil for frying, ( I use veg. oil)

For the sauce:

2 cup heavy cream

1 garlic clove, put through garlic press or chopped finely

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon Italian seasoning

1/2 cup sun dried tomatoes, chopped

1/2 cup parmesan cheese

NOODLES, I USED LINGUINI, COOKED PER BOX

DIRECTIONS

Cook noodles per directions on box, set aside.

Carefully cut the chicken breast in half, flatten them out by pressing firmly with your hand

Put flour, chili powder, salt, pepper and chicken in a gallon Ziploc bag.  Seal the bag and shake well.

Heat oil in fry pan until hot.  Fry the chicken for about 8 minutes per side until golden brown & meat thermometer shows done.

Remove from pan and drain the excess oil,  in the same pan add garlic, cook until translucent, add remaining ingredients, simmer until heated through.

Place some noodles on a plate add 1 piece of chicken on top then add sauce over chicken and noodles.

Enjoy!!