Monday, August 3, 2015

Cream Cheese Pie~ Secret Recipe Club

A simple cheesecake filling is baked in a graham crust, resulting in a delicious cream cheese pie.

Secret Recipe Club- Cream Cheese Pie

It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from one another's blogs and then blog about it. It's so exciting to learn about a new blogger every month! I really enjoy seeing who had my blog and to see what recipe they chose to make! It reminds me of how many great recipes are on my blog and makes me want to go back and make many of them again. This month I was assigned to the blog La Cocina de Leslie. Leslie is a stay at home mom to 4, who originates from Southern California. She has been living in Guadalajara Mexico, for the past 13 yrs. Leslie grew up watching her grandparents prepare food from her Mexican heritage and when she moved to Mexico with her husband, she realized that all Mexican food was not prepared the same. Her blog is filled with fantastic Mexican recipes, both from her childhood and that of her husbands.

I really enjoyed browsing through Leslie's blog, since we LOVE Mexican food. I bookmarked over a dozen recipes that I wanted to try. I am still planning on making her Potato Enchiladas and Homemade Pork Carnitas. Due to time constraints and being unable to get to the grocery store I decided to make her Mexican Chocolate Cream Pie or this Mexican Cheese Cake. Since we LOVE cheesecake, I decided to treat the boys and make the cream cheese pie.

As I started making this pie, I asked Mr.B to fetch some evaporated milk from the pantry. He returned with sweetened condensed milk and stated this was the only thing he could find. I quickly went to the pantry, only to find that we indeed were out of evaporated milk. I then decided to continue with the recipe, without the added liquid, since the filling looked like a great consistency. I poured it into my graham crust and baked it with my fingers crossed. I must say that it turned out wonderfully even without the evaporated milk. The cream cheese filling is slightly sweet and deliciously creamy. I decided to make a blueberry sauce to serve along with the pie, to add a little something special. The combination is fantastic and the presentation is stunning.

Secret Recipe Club- Cream Cheese Pie

Pay de Queso~ Cream Cheese Pie
adapted from La Cocina de Leslie

1 8oz package cream cheese, softened
1 14 oz (300ml) can sweetened condensed milk
3 eggs
1 1/2 tsp vanilla

2 C graham cracker crumbs
1/4 C sugar
1 tsp cinnamon
1/3 C butter, melted

Preheat oven to 350 degrees.

In a mixing bowl, combine the graham crumbs, cinnamon and sugar. Mix in the melted butter, until crumbs resemble wet sand. Press into an 8 inch pie plate; set aside.

In a separate mixing bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, eggs and vanilla and beat until smooth; about 3 minutes. Pour into graham crust.

Bake for 40-45 minutes, or until center is set. Remove from oven and let cool to room temperature. Refrigerate at least 2 hrs, before serving. Top with blueberry sauce, if desired. (recipe to follow)

Blueberry Sauce
2 C fresh or frozen blueberries
1/4 C water
1 C sugar
1 tsp butter
2 tsp flour

In a small sauce pot, bring the blueberries, water and sugar to a boil. Reduce heat and simmer for 30 minutes, until reduced by half.

In a small bowl, combine the flour and butter to make a paste.

Remove berries from heat and whisk in the butter mixture. Return to heat and simmer, whisking constantly, until thickened.

Let mixture cool to room temperature and serve on top of cream cheese pie.

Blogger Widgets

Sunday, August 2, 2015

What's for Eats? Sunday August 2nd, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

Happy Long Weekend Canada. We have a Civic Holiday tomorrow, so it's a long weekend for many Canadian provinces; I'm not sure why, LOL. Regardless, I'm just happy for a reason to get together with friends, for a BBQ. Today the kids and I are headed to my girlfriends house for a BBQ. Another of our girlfriends is joining us with her two kids. All 3 of us have been going through a difficult time lately, so we decided to have a day together to have fun. I'm bringing potato salad, chocolate cupcakes and WINE. It'll be fun to relax and enjoy some girl talk while the kids play.

This week should be uneventful. I an rearranging my bedroom and living room with the help of some friends. I'd like to paint my bedroom, but think I'll save that for when the kids are back in school. Here is what I have planned for us this week.

  • BBQ- burgers, dogs, potato salad, macaroni salad, chocolate cupcakes for dessert



Thursday, July 30, 2015

Zucchini Casserole

Zucchini is perfectly cooked in a deliciously creamy sauce, between two layers of crispy stuffing, in this comforting summer casserole.

Zucchini Casserole with stuffing- Hun... What's for Dinner?

Woooo, is it hot out. Everyone here tells us to quit complaining since winter and snow are only 17 weeks away. I'm not complaining, I'm just making an observation. I LOVE summer! I love spending our days at the beach, getting some sun, while the kids play in the water. I just wish I'd stop burning already, LOL. 

Another thing I like about summer is all the fresh vegetables! I love that stores finally carry local produce. I love stopping by farm stands and supporting local farms. I love eating garden fresh veggies and fruit. I was super excited when my mother in law dropped off a HUGE zucchini about a week ago. While visiting her in the U.S, my sister in law had shared a zucchini casserole recipe that she was planning on trying. I quickly took a photo of the recipe, so I could make it at home; it sounded so good. So when my MIL brought us the zucchini, I knew the casserole would be in our near future. 

Now mind you, if we didn't have central air, I don't think the casserole would have happened. Though I try not to run the air too often, some days (like everyday this week) it's too unbearable and we have it on. Maybe even without having a cool house I would have made it. I used my toaster oven, so it didn't generate as much heat as the big oven would have. I really love how this casserole turned out. It was creamy, the zucchini was cooked tender crisp and the stuffing added a nice crunchy heartiness to it. This would make a great side dish, but I decided to serve this as a meatless meal, with some slice tomato on the side. Mr B LOVED it, while my picky eater Queenie opted for cereal. I guess you can't win them all, LOL.

Zucchini Casserole with stuffing- Hun... What's for Dinner?

Zucchini Casserole

1 large zucchini (mine was about 6 inches long and 3-4 inches in diameter)
1 onion, roughly chopped
1 large carrot, grated
2 cloves garlic, grated
1 can cream of chicken soup (or homemade equivalent)
1 C sour cream (I ended up using Bison's French Onion Dip)
1 box stuffing mix
1/2 C butter

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Cut zucchini in half and then cut each half into 1/4 inch thick slices. Place zucchini and onion into boiling water and cook 5 minutes. 

In a large mixing bowl combine the cream of chicken soup, sour cream, garlic and carrot. Using a slotted spoon, remove zucchini and onion from the water and place into sour cream mixture. Toss to combine and set aside. 

In a separate bowl, combine the stuffing mix with the melted butter. Spread half the stuffing mixture into a 9 inch casserole dish. Top with the zucchini mixture and sprinkle remaining stuffing mixture on top. 

Bake for 20 minutes; until top is a deep golden colour. Let rest 10 minutes before serving.

Tuesday, July 28, 2015

Blueberry Fritter Bread

This deliciously moist cake batter is packed with mouthwatering layers of wild blueberries and cinnamon sugar.

Blueberry Fritter Bread- Hun... What's for Dinner?

Summer is in full swing and boy have we been busy. First we set of to go camping with my parents, then we followed that up by visiting my in laws in the U.S. We are now back home and ready to relax a bit. We've hit the beach a few times this week and boy are Mr. B and I paying for it. We both have fair complexions and burn easily (even with repeated sunscreen applications), while Queenie has Hubby's complexion and just turns a beautiful light brown colour. I'm envious, especially when we get home and my back is screaming in pain from a sunburn.

Since we've been hitting the beach, I've been baking some goodies for us to bring along, to snack on during the day. I'm not sure if it's all the fresh air we've been getting, but my kiddos have turned into insatiable ravenous beasts this summer. They are grazing all day and still eating huge servings for dinner. Queenie also grew a few more inches, so I'm sure that has a lot to do with her bottomless pit stomach, LOL. But I digress...

I still have a few bags of frozen wild blueberries from last summer, so I decided to make something with it. My first thought was blueberry muffins, but then I remembered seeing a mouthwatering recipe for Country Blueberry Fritter Loaf over at The Baking ChocolaTess and decided to give this one a try. I changed it up a bit and my version kind of turned into a coconut blueberry fritter bread, by using coconut oil instead of butter and adding a few drops of coconut extract in the glaze. Let me tell you, it is beyond delicious! Super moist, bursting with blueberries and cinnamon sugar, with a great slight coconut taste. The kids LOVE it and my girlfriends and their kids were more than happy to sample a few pieces, while we were having some fun in the sun.

Blueberry Fritter Bread- Hun... What's for Dinner?

Blueberry Fritter Bread
adapted from The Baking ChocolaTess

1/3 C brown sugar
1 tsp cinnamon
1 1/4 C blueberries (I used wild blueberries that I had frozen)
2 Tbs sugar
1/2 tsp cinnamon
1/2 C coconut oil, at room temperature
2/3 C sugar
2 eggs, at room temperature
1 tsp vanilla
1 1/2 C flour
1 3/4 tsp baking powder
1/4 tsp salt
1/2 C buttermilk (or sour milk)

1/2 C powdered sugar
1/4 tsp vanilla
1/2 tsp coconut extract
1-3 tsp milk

Preheat oven to 350 degrees. Generously grease a loaf pan with coconut oil.

In a bowl combine the brown sugar with 1 tsp cinnamon. Set aside.

In a separate bowl combine the frozen blueberries with 2 Tbs sugar and 1/2 tsp cinnamon. Set aside.

In a large mixing bowl, cream together the coconut oil and 2/3 C sugar, until fluffy. Beat in eggs, one at a time, followed by the vanilla.

Sift together the flour, baking powder and salt and add to the wet ingredients; combine well. Beat in the buttermilk until smooth.

Pour half the batter into a prepared loaf pan. Top with half of the blueberries, followed by half of the cinnamon sugar mixture. Pour the remaining batter over the blueberry layer, topping it with the remaining blueberries and cinnamon sugar. Gently pat blueberries into the batter.

Bake in preheated oven for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, before removing to a wire rack.

To make the glaze, combine the powdered sugar with 1/4 tsp vanilla extract, coconut extract and milk; using as much milk needed for desired consistency. Let cake cool 15 minutes, before drizzling with glaze.

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