26 2 / 2012
I love CHEESE in any form! I don’t know to many people that hate it lol
Recently, I was given the assignment to make dessert (one of many) for a very large crowd; a crowd of 58 to be exact. But the fact that the group I am doing this with is also assigned to serve a breakfast the next day, so I decided cheese danish would be a good neutral.
Never made it before, but lord! did this turn out lovvvvvley! It is soooo delish and rich and just the right texture with a HINT of citrus. This will please anybody; the big breakfast eaters or for a mid-night snack. And SO simple!
- 2 (10 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, diced
- 3/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
- 1 tablespoon of water (microwave shortly if needed for desired thickness)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.
24 2 / 2012
I was in a hurry tonight…
It’s been a long day; I was so wrapped up with errands and FINALLY got word from the doctor as to what the heck is going on with me. I’ve been so stressed and tired and SO ready for our vacation next week. I have a million things to do, but really wanted to make a nice meal tonight. Especially since my poor hubby had to go to the dentist and get 3 cavities filled this afternoon… With 2 more to be filled in a few weeks.
He is sittin’ around the house with “duck lips” (as I like to call them), all numb and groggy while the sky outside is black and stormy looking. And, although this is one of the warmest days of the winter we have had so far, I figured that I couldn’t go wrong with soup ;)
I chose a tortellini soup, but this one is much lighter and quicker to cook than the last one I posted. Very different taste quality too, but very yummy. :) Feel free to improvise with other ingredients you may have in the house that need used up too!
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium chicken broth
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
2 links of italian sausage or .5 cup ground
Salt and pepper
Grated Parmesan, for serving
In a large pot heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Meanwhile, cook the italian sausage in a large pan. Once finished at it to soup mixture.Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
09 2 / 2012
French Onion Soup:
3 pounds yellow onions, cut into 1/8-inch pieces
3 tablespoons unsalted butter
7 beef boullion cubes
1 pinch sugar
8 cups water , plus more as needed
1 tablespoon all-purpose flour
1 sprig fresh thyme
1/4 cup dry red wine
8 ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock
Melt butter in a large Dutch oven or soup pot over medium heat.
Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
Cover and cook for 10 minutes.
Take the cover off, and cook, stirring frequently, until the onions are lightly browned.
At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
Continue to cook until the onions are an even dark brown color.
Add the flour and stir for two minutes.
Add 8 cups water and thyme to the onions and bring to a boil.
Lower heat and simmer for 20 minutes.
Add red wine and simmer 10 minutes longer.
After placing the Gruyere cheese on top of the crock, sprinkle a small amount of parsley on top
Soft No-Yeast Breadsticks
1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
3 Tbsp butter or margarine, melted
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle and cut into 12 sticks.
Put the melted butter into a large baking dish and turn the breadsticks to coat them with the butter. Halfway through cooking pull the breadsticks out and put a small amount of minced garlic and oregano (if desired) and continue baking until finished.
Bake at 450°F for 14 to 18 minutes.