Tuesday, June 26, 2012

No Bake Nutella Cheesecake

I'm not too big on baking and creating sweet dishes.  Give me something with cheese and I won't be able to stop myself.  But, I know most people enjoy a sweet treat so when I invited my sister and her husband over for dinner last night, it was a perfect opportunity to experiment with the sweeter side of things.

Also I'd like to be clear:  There are few recipes that I have created on my own.  I wish!  Most posts here are simply my favorite recipes I have found.  What I do is edit and revise occasionally.

So...to give credit where's due:  You can find this original recipe (along with a MUCH better picture...you know, one that wasn't take after half the cheesecake was devoured by everyone at dinner) at one of the many food blogs I follow.

Mels Kitchen Cafe

No Bake Nutella Cheesecake



18 Oreo cookies, crushed
2 Tablespoons butter, melted

12 ounces cream cheese, softened
1 cup Nutella (chocolate hazelnut spread)
1 1/2 teaspoons pure vanilla extract
2 cups heavy whipping cream
3 Tablespoons powdered sugar

Extra sweetened whipped cream
Oreos, crushed or chocolate curls

In a medium bowl, stir together the crushed Oreos and melted butter.  If you are serving in individual portions, divide the mixture evenly among each dish.  Otherwise, layer the crust along the bottom of your glass bowl. Be sure to press firmly to create a firm crust layer.

In a large bowl, with an electic mixer, beat the cream cheese until light and smooth.  Add the Nutella and mix until combined and smooth.  Add the vanilla and mix to combine.

In another bowl, whip the cream and powdered sugar together until medium to stiff peaks form.  Using a rubber spatula, fold in the cream into the Nutella mixture and mix well.

Spoon the filling into the individual dishes or spread evenly over your one layer of crust.

Cover and refigerate until it is time to serve.  It's recommended to chill for at least 2 hours.

Garnish with the whipped topping and crumbs or shaved chocolate.

Tuesday, June 19, 2012

No More Sticky Noodles

Quick Tip:

Ever have leftover noodles that you plan to eat the next day?  Ever gone to use those noodles and they have transformed into one large lump, rather than noodly goodness?  

It's an easy fix!  

When you are ready to put your leftovers in the fridge, drizzle a few tablespoons of olive oil in the bag/bowl and toss.  The oil keeps the noodles from sticking together as they sit, patiently waiting for your return. 


Sunday, June 17, 2012

Lynn's Pasta Salad

During Teacher Appreciation Week one of my favorite parents brought this pasta salad to our "Feed Your Teacher" potluck.  Of all the varieties of goodies brought, this dish was devoured first.  Everyone kept asking, "Who made the pasta salad?!  It's sooo good!"  I knew this was a recipe I HAD to have!

The secret is in the salad dressing.  This is the brand you'll want to try to find.  Any other brand and you'll comprimise the deliciousness of this pasta!

Lynn's Pasta Salad

***This makes A LOT!  If you are going to serve it for dinner, I suggest cutting the recipe in half.  Otherwise, this is ideal for potlucks!  A real crowd pleaser!


2 boxes farfalle pasta (bowtie), cooked
1 container each grape tomatoes, red and yellow, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 large can sliced olives
1 small container feta cheese, crumbled (Garlic and Herb)
1 bottle Brianna's Home Style Real French Vinaigrette salad dressing

Combine all ingredients and refrigerate for a few hours so you can serve it chilled. 

***SEPTEMBER 7th, 2013***

I made this today and after going to two seperate stores looking for the amazing mircale dressing for this salad, I couldn't find it.  I decided to take my chances on another dressing.  I settled on Girard's Greek Feta Vinaigrette.....

Luckily, I scored and the pasta is just as yummy.  


Saturday, June 9, 2012

Fettuccine Spinach Alfredo

The worst thing about alfredo sauce is that one portion is enough calories discredit any form of exercise you have done...ever...in your entire life.  But the best thing about alfredo sauce is it's SO DANG GOOD!

The cream cheese in this sauce really adds a creamy flavor.   And don't scimp on the parmesan cheese, that fake powdery stuff will leave your sauce tasting chaulky. 

Fettuccine Spinach Alfredo


1 pt. heavy whipping cream
1 stick butter, salted
2 heaping Tablespoons cream cheese
1/2 C REAL parmesan cheese, shredded
1 tsp garlic powder
A handful or two of fresh baby spinach (the amount depends on how spinachy you want your meal to be), chopped
1 package fettuccine noodles, cooked
2 Tbsp olive oil

Combine whipping cream, butter and cream cheese and melt together over medium heat.  Ensure it is mixed well.  

In a frying pan, cook the spiniach in olive oil until wilted.  Combine with the sauce. (you can reserve some of the cooked spinach to place on top of your pasta...it just looks pretty)

Simmer for 15-20 minutes, stirring occasionally. 

Combine cooked noodles and sauce.