Wednesday, November 25, 2009

Pecan Cheesecake Pie

Two for one. Who doesn't like that? No need to choose between the cheesecake and the pecan pie. Have both with this beauty. Easy as pie...and cheesecake!

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Monday, November 16, 2009

Cornbread from Heaven

It's that good and it comes together in a jiffy. Pun intended - see ingredients! A favorite with chili. Serve with honey for a real treat!

Cornbread from Heaven

3 eggs
1/2 c. corn or vegetable oil
1 tsp. salt
1 can creamed corn
1 cup sour cream
2 boxes jiffy corn muffin mix

Preheat oven to 375 degrees. Whip together eggs, oil and salt. Add corn, sour cream and muffin mix. Pour batter into 9x13 pan and bake for 35 minutes.

Saturday, November 14, 2009

Spinach Pie Martha Style

This recipe has served me well for holidays or when I need to bring something different to a dinner party. I channel my inner Martha Stewart since this is her recipe. It's tasty and pretty - so Martha. This originated by my need to make a vegetarian-friendly side but meat-eaters will love it too. The best part is that this recipe makes two pies so you can always freeze one for later!

Spinach Pie

1/2 cup plus 2 tablespoons olive oil
4 medium onions, chopped
6 garlic cloves, minced
Coarse salt and ground pepper
6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
1 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/2 cup plain dried breadcrumbs
2 teaspoons dried dill
8 large eggs, lightly beaten
8 ounces frozen phyllo sheets, thawed and thinly sliced

Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.

Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.

Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.

Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated. Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)

Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

Saturday, November 7, 2009

Rosemary & Onion Strata

We've all had the typical breakfast egg strata before but this version, given to me by my sis-in-law, is a lovely breakfast that's a little more sophisticated for company. Great for those that don't eat meat too!

Overnight Rosemary & Onion Strata

I large onion, chopped
2 Tbls. butter
1 lb. grated Monterrey jack cheese
1/4 c. fresh minced rosemary
3 cups heavy cream
large baguette, cut into 1-inch sliced and quickly toasted in a hot oven on a cookie sheet.
10 eggs
1 tsp. salt
1/4 tsp. Tabasco sauce

Cook onion in butter until golden and remove from heat. Arrange toasted bread on the bottom of a greased 9x13 baking dish and sprinkle with 1/2 of cheese, 1/2 of onion and 1/2 of rosemary. Arrange remaining toast on top of that layer and repeat with cheese, onion and rosemary. In a bowl whisk eggs, cream, salt and Tabasco. Slowly pour over arrange toast layers. Cover and chill overnight. When ready to cook, preheat oven to 375 degrees and bake uncovered for 40 minutes.

Easy Creamy Chicken Enchiladas

Enchiladas are something I love to make for a crowd. It's an easy make ahead dish and with some rice or beans and a Mexican-inspired dessert - you have a game plan for easy entertaining. This basic recipe can be embellished but it's been a hit just as is!

Easy Creamy Chicken Enchiladas

12-14 large flour tortillas (I buy 2 pkgs. because I never know how many I'm going to get out of the filling.)
1 large Spanish onion, chopped
1 block cream cheese
3 cups cooked and either diced or shredded chicken (hello pre-cooked rotisserie chicken!)
1 package low-sodium taco seasoning
1 small can chopped green chilies, drained
2 cups heavy cream (wondering if half & half would work too?)
2 cups any Mexican blend cheeses, shredded - Mont. Jack, cheddar or even pepper Jack for a kick.

In a larger skillet, saute onion in a bit of vegetable oil for a minute or two then add green chilies to soften. Add chicken, taco seasoning and cream cheese to the pan and stir until cheese has melted. Grease 9x13 baking dish. Place tortilla on a work surface and place roughly 1/3 cup of filling on tortilla and roll up. I eyeball this which is way I never get the same amount of enchiladas! Place the tortilla in dish seam side down. Repeat until all the filling is done. Pour cream over all enchiladas and then top with shredded cheeses. Bake uncovered at 350 degrees for 35 - 40 minutes or until hot and bubbly.