Pumpkin Spice Cheesecake Enchiladas
Yield: 9-12 servings 1 pkg. (8 oz.) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
2½ cups Cool Whip, thawed
18-24 Flour tortillas
6 tbsp. butter, melted
2 tsp. sugar
2 tsp. cinnamon
Caramel sauce In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce. (via Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle | Love Bakes Good Cakes)
How to Make Chicken and Dill Flavor Instant Noodles
This version starts with chicken meat I picked off of a rotisserie chicken from the supermarket, along with chicken base, sliced onions, frozen peas, and cooked noodles. The Flavor Pack gets filled with minced dill.
Frozen, finely cut vegetables work really nicely in these pots because they are generally par-cooked by blanching, which means that all they need to do is thaw in the hot water.
I don’t recommend pouring boiling water right next to your laptop like this, even if it is for a fully-staged “let’s pretend I’m at work” photo.*
*Come to think of it, since I work from home, I’m ALWAYS at work.
Yum. I also made a version of this using par-cooked egg noodles for a more traditional take on chicken noodle soup. It beat the pants off of the stuff from a can (duh).
Quick Fried Rice
2 tbs. sesame oil
4 garlic cloves, minced
1 white onion, chopped
1.5 to 2 cups frozen vegetables, thawed
1/2 teaspoon salt
2 large eggs, lightly beaten
3 cups day old rice
2 tbs. low-sodium soy sauce (via Quick Fried Rice: 5 recipes for a cast iron skillet | MNN - Mother Nature Network)
No-knead Pan Pizza
1.5 cups all-purpose flour, plus extra
3/4 teaspoon kosher salt
1/4 teaspoon dry yeast
3/4 cup cold water
1 to 2 tbs. olive oil
3/4 cup ready-made red sauce
4 oz. part skim mozzarella, grated
2 tbs. Parmesan cheese, grated
1 tbs. Italian seasoning
1/2 teaspoon ground garlic
6 crimini mushrooms, sliced
1 small sweet red pepper, chopped
1 small sweet yellow pepper, chopped (via No-knead Pan Pizza: 5 recipes for a cast iron skillet | MNN - Mother Nature Network)
2 cups plain Greek yogurt
2 cups diced cucumber (or shredded)
½ cup fresh dill - minced
¼ cup lemon juice
2 garlic cloves - grated
½ teaspoon salt
¼ teaspoon pepper
Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish!
Serve immediately or store in the refrigerator for up to 5 days. (via Greek Tzatziki Sauce with Garlic and Dill Recipe - The Lemon Bowl)
Print Bloomin’ Baked Apples Recipe
Ingredients 2 Honeycrisp apples (or other crisp apples)
2 tbsp butter
3 tbsp brown sugar, packed
1 tbsp flour
1 tsp cinnamon
4 caramels, unwrapped
Optional toppings: vanilla ice cream, caramel sauce and cinnamon
Instructions Preheat the oven to 375 degrees.
To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core. I don’t have an apple corer so I used my metal 1/2 teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
Place the apples in an oven safe dish and put two unwrapped caramels into the center of each apple.
Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
Bake at 375 for 25-30 minutes. Remove from the oven and use a large spoon to move the apples into bowls.
Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side. (via Bloomin’ Baked Apples Recipe - The Gunny Sack)