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

Ingredients:


Crust:


18 Oreo cookies, crushed
2 Tablespoons butter, melted


Cheesecake:
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


Garnish:
Extra sweetened whipped cream
Oreos, crushed or chocolate curls

Directions:
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.

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. 

Bing!

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!

Ingredients:

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.  

Whew!

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

Ingredients:

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.  

Pot Roast with Red Potatoes and Carrots

As I was learning to cook a roast, I easily went through about 15 roasts (and those suckers are NOT cheap).   One by one, they continued to turn out tough and bland.  I would call my mom after each one to complain and cry to her about the stubborn hunks of meat that refused to fall apart...like they were SUPPOSSED TO!  

Determined to feed my family a juicy and tender roast, I persisted.  Each time, I would tweek something, more broth, lower heat, longer time....Finally, one glorious Sunday afternoon, I pulled my roasting pan out of the oven and VIOLA!  I saw the tender roast I had been dreaming about all along!  Yeeeaah!   

Pot Roast with Red Potatoes and Carrots

Ingredients:

ROAST:

4lb chuck pot roast

2 cans beef broth

salt and pepper, to season (or your favorite seasoning)

8-10 red potatoes

1 white onion

1 bag of baby carrots

1 Tablespoon, Kitchen Bouquet (to darken the color of the gravy)

GRAVY:

3-4 packets of beef gravy mix

1 packet of Au Jus gravy mix

1-3 cups, milk

To cook the roast:

Preheat oven to 225º.  

In a roasting pan, place the roast in the center.  Season with salt and pepper and pour the 2 cans of broth  in.  Surround the roast with the potatoes and carrots. Chop the onion into four equal sections and place around the roast as well.  Add the Kitchen Bouquet.  

Roast in the oven for 5 hours.  After 5 hours, check the tenderness of the meat, turn up oven to 250º and roast another hour. 

To make the gravy:

Remove the roast and veggies and place the roasting pan over the burners on the stove.  While the juices is heating, mix in 3-4 packets of beef gravy mix.  Use a whisk to mix together.  Sprinkle in about half of the Au Jus gravy mix and add enough milk to taste.  You don't want it to be too salty. Heat and stir until the sauce thickens.  

*Our favorite rolls: Kings Hawaiian Sweet Rolls. 

Cliantro Lime Ranch Dressing

I find most bottled ranch dressings are very mediocre, I haven't been able to find one that can stand up to the quality you get at most restaurants.  This dressing is pretty darn close!

Cilantro Lime Ranch Dressing

Ingredients:

1 package of Hidden Valley Ranch Dressing

1 Tablespoon green salsa verde

1/8 teaspoon Tabasco sauce

1/3 bunch cilantro, chopped

2 cloves garlic, minced

3/4 cup mayonaise

3/4 cup buttermilk

1 lime, zest and juice

Combine all ingredients and mix well

Chicken Stuffing Bake

There is another chicken and stuffing recipe on my blog.  

Check it out: Chicken and Stuffing 

It used to be my go-to chicken and stuffing meal....but it takes second place to THIS meal.  I think the star of this meal is the Mrs. Dash seasoning.  

It just adds such a kick of flavor that makes you keep going back for more!  

Chicken Stuffing Bake

Ingredients:

4-6 boneless chicken breasts
2 cans cream of mushroom soup
1Tbsp Mrs. Dash Garlic and Herb seasoning
2 tsp garlic powder or salt
4-6 slices of swiss cheese
1 box of chicken flavored stuffing, dry
1/2 cup butter, melted
1/2 cup sour cream

Preheat oven to 375º.

Put chicken in a cassarole dish with the sliced cheese on top. 
Mix soup, sour cream and seasonings together. 
Pour the sauce onto the chicken.
Pour the dry stuffing over the sauce.
Press the stuffing into the sauce a bit.
Pour the melted butter over the stuffing evenly. 
Cover with foil and bake for about 45 minutes. 
Take off foil and bake 10-15 minutes more.