Sopapilla Cheesecake Squares are like the perfect potluck dessert. Delicious, easy, AND portable!
These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets. It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none. It only takes a few seconds to press the cut sheets back together, so either one works.
If you like your topping a little less thick, just reduce the butter by a couple of tablespoons. Just make sure you cover it completely with sugar and cinnamon. Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter. Basically, you want to make sure that your butter has absorbed as much sugar as possible.
While these can be eaten warm, I don’t find the flavor is at its best during this time. Besides, it will be far too messy to eat with your hands.
I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these. In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.
I have never had Sopapilla Cheesecake Squares in my possession longer than 48 hours, so I have to imagine that is no longer than the above mentioned coffeecakes. If you feel the need to store these in the refrigerator, feel free to do so. I have done it, I just think they taste better at room temperature.
Our bacon Jalapeno Popper Dip is one of our absolute favorite party and tailgate food. It’s a crowd favorite and is perfect just about year round.
I absolutely love making cream cheese stuffed Jalapenos, wrapped in bacon, and tossed on the grill. The only problem with making my normal jalapeno poppers is that it’s a pain in the ass to make and cook. It also makes one hell of a mess on my grill, which is really annoying. Because of the work and mess it makes, I normally only make these once or twice a year during football season. This Bacon Jalapeno Popper Dip was invented more as a necessity. I was looking for a much easier way to create the flavors of my normal jalapeno poppers without all the fuss. This recipe also feeds a heck of a lot more people too.
Pecan Coconut Cream Candies, aka Martha Washington’s, are one of the very first candy recipes I ever made way back when I was a teenagers. Perfect for beginners and those who are searching for some nostalgia from their early years.
There are many variations of pecan coconut cream candies around the world. Some are soft and gooey, some are more solid, like mine.
You can change up the amount of powdered sugar to suit your preference. If you like yours softer, start with half of the powdered sugar called for. Add more sugar a few tablespoons at a time and taste the filling.
Italian Wedding Soup is one of the few soups that both of us will eat. It even gets eaten as leftovers, which if you know either one of us, you know that leftovers are rarely served around here. But hey, that keeps the neighbors happy!
It starts with a chicken broth, so I am good. It has meatballs which keeps the husband happy. I also like that it has spinach in it, and this is about the only way I can get him to eat dark greens. He loves salad, but only if it has no spinach or kale in it. In case you were wondering, I do have to pick those things out of any salad mixes they may be in.
I have read somewhere along the line that the carrots in this soup are for luck. There are not really enough of them to affect the flavor, so leave them out if you prefer. I keep them in because it is another way to get vegetable into our diets.
Butterscotch Pie perfection has been an elusive mystery to me. My grandmother could make them. If you read the Almost Butterscotch Pie, or Sugar Cream Pie recipes, then you already know Aunt Alice could make them.
Any time I have tried to make one, it has either been runny or grainy, and sometimes both. For me, I think the problem has something to do with the way I was mixing ingredients. Generally, it looks curdled to me before I even add eggs. Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.
The flavor has never been an issue, just the finished texture. During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill. They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.
The first find that needed to be cooked and adjusted was Butterscotch Pie. The reason for adjustments is that these recipes are designed for 50 and 100 people. There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.
I tested this recipe with my modifications using flour and using cornstarch. We prefer the texture of the flour version, but the cornstarch version seemed to set up better. Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.
Baked potato soup is another restaurant inspired soup that I keep in my wintertime menu rotation.
The recipe that was given to me by one of the restaurant owners is long gone. After making it so many times, I just throw things together in a pan and serve it up.
He swore that his secret ingredient was ham soup base. This can usually be found in the Latin section of local grocery stores. Apparently, Wally World no longer carries this product. I prefer to use Goya brand, since it comes in perfect sized little packets, but I have been known to grab a jar of it in the regular soup aisle if the packets aren’t available.
These granola breakfast bars are the answer to my breakfast riddle. I am the kind of guy who would rather sleep an extra 15-30 minutes than eat breakfast, so I rarely eat breakfast on a week day. These meal-prep granola breakfast bars are my answer to the question, “what should I eat for breakfast?”
My wife and I have been on a meal prep-Sunday kick here lately. This recipe is great for folks who are looking for meal-prep recipes. This recipe can be easily and quickly made Sunday evening in preparation for the work week.
I know, most everyone has a turkey soup recipe that uses their leftover holiday turkey. This recipe is for those folks who do not have one and for those who would like to try a new version. This one also works with ground turkey if you happen to be one of the folks that was not luck enough to have a spare turkey carcass hanging out.
For me, the key to a good turkey rice soup is the choice is herbs used in the broth. My preferred herbs are rosemary, thyme, and marjoram. I use them in equal parts, but have learned over the years that a base started with a turkey carcass needs more herbs than a base started with ground turkey.
Your base will be different too based on which way your start your soup. If you decide to go with a turkey carcass, you will need less soup base or bouillon, the roasted turkey skin and bones will provide quite a bit of flavor. In addition, I add my leftover turkey gravy.
First off, we all know that gravy is kind of weird heated back up. Secondly, I hate to lose my pan drippings or the broth that I cooked my goblets in. I always cook my giblets in some chicken broth and use this to moisten my dressing while I am waiting on the turkey to give up some drippings.
If you’ve visited a restaurant while visiting the deep south, I’m sure you’ve seen fried pickles on the menu. Fried pickles are a southern favorite and a pretty easy to make. Most folks who’ve never had a fried pickles tend to think the combination of frying a pickles as a little weird. However, I can promise you that once you try a fried pickle, you’ll order them every time you see them on the menu.
I’m kind of a fried pickle snob. Fried pickles, while delicious, can be easily ruined by one ingredient. Salt… a fried pickle that is too salty is sometimes just too difficult to eat, no matter how much ranch you cover it in. Finding the right pickle is pretty critical to the final product, so you’ll have to do a little bit of experimentation with the pickles available at your grocery store.
Even though you might experiment with pickle varieties, we have settled on our absolute favorite pickle. Pickles from Wickles are sweet, spicy, and just a little bit salty. Wickles are thicker than your average sliced pickle, so the pickle-to-crust ratio is great. However, some folks in the south prefer their pickles razor thin to maximize the amount of crust. I think this is just an excuse to eat more fried crust with ranch dressing. With Wickles, you can actually enjoy the great flavor of the pick itself. I find myself eating the pickles for a snack sometimes.