Last night we had my husband’s belated birthday party. His “cake” of choice was cherry cheesecake. We had his side of the family over for a lovely pot luck dinner, chatted the night away and then watched an old childhood favorite movie, Quigley Down Under. Cheesecake is definitely not my favorite dessert so I actually didn’t try this one, but he said it was really good. I got to have my favorite treat with dinner, a big ice-cold glass of Pepsi, so I was not really caring about the dessert!
Recipe from Kraft What’s Cooking Magazine
- 1 1/4 cup Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 4 pkg, (8 ounce) Philadelphia Cream Cheese
- 1 cup sugar
- 3 Tbsp. Flour
- 1 Tbsp, vanilla
- 1 cup sour cream
- 4 eggs
- 1 can cherry pie filling
1. Line a 13×9 inch baking pan with tinfoil, with tinfoil hanging over edges to create “handles”
2. Combine the graham crumbs and butter, press onto bottom of pan.
3. Put cream cheese in microwave bowl and soften for 30 seconds. Combine with sugar, flour and vanilla. Beat until combined.
4. Beat in the sour cream and then the eggs one at a time. Pour over crust.
5. Bake for 45 minutes at 325 degrees. Cool, refrigerate for at least 4 hours or overnight.
6. Before serving top with Cherry pie Filling.
7. Eat and Enjoy!
We had a very mild winter here in Calgary. This meant less soups than I usually make. I tend to make a nice big batch of homemade soup about once a week in normal winters, this year soups kind of got forgotten about. I finally got around to making one, and it was super delicious! I really liked this recipe it was quite flavorful and super easy too!
Recipe found at Allrecipes
- 3 tablespoons margarine
- 1 onion, finely diced
- 3 potatoes, peeled and diced
- 3/4 cup chopped celery
- 2 cups sliced carrots
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 3 cups chicken broth
- 3 cups milk
- 1/2 teaspoon dried parsley (I used 2 Tbsp fresh parsley)
- 1/4 cup cold water
- 1/4 cup cornstarch
1. Melt margarine in large soup pot, saute onions until tender about 3 minutes. Add carrots and celery and saute 10 more minutes until carrots are tender.
2. Add chicken broth, potatoes and salt and pepper. Bring to a boil. reduce to simmer. Cook for about 15 minutes until potatoes are cooked. Stir in milk and parsley.
3. In small bowl mix together the cold water and cornstarch slowly blend into soup. Gently simmer until soup has thickened.
4. Eat and enjoy!
Apparently when ever we go to Quizno Subs my husband gets to hear, this is so good, why don’t we come here more often. It is true, I said it again. He tells me I say it every time we go. It must be those amazing pickled peppers that come on the side. I love those things, today I had 8. Maybe a bit much but I just couldn’t stop myself. Along with my pile of peppers I also tried out the beef and swiss on garlic bread. It was amazing, delicious sauce, and sautéed mushrooms as a special little bonus. Husband always and I mean always gets the Turkey Bacon Guacamole, and I can say that one is really good too, because I always and I mean always steal a few bites. The service we receive is always excellent at the 130th location.
Thursdays vegetarian night was a quick, easy, affordable, and delicious dinner. Can you really beat that? I served mine with garlic bread, which I would highly recommend because dipping the garlic bread in the leftover sauce was one of the best parts of dinner!
Recipe from Southern Living Complete Quick and Easy Cookbook
- 8 ounces penne pasta
- 4 tsp olive oil, divided
- 3 cups zucchini cut into 1/4 inch slices
- 1 medium onion cut into 1/4 inch slices
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup chopped fresh basil
- 1/4 cup parmesan cheese
1. Cook pasta according to package directions drain and set aside. Stir in 2 tsp of the olive oil and keep warm.
2. While pasta has started cooking, heat remaining olive oil in large skillet, saute zucchini, onion and garlic for about 4 minutes over medium-high heat. Place in bowl and keep warm.
3. In same skillet heat the tomatoes, salt and pepper for 12 minutes until thickened. Return vegetables to skillet and stir in chopped basil. Serve on top of penne noodles with parmesan cheese.
4. Eat and enjoy!