Tasty Tuesday September 26, 2023 #D is for Danish - Easy Cheese Danish

 

Easy Cheese Danish

 

Ingredients:

8 ounce cream cheese, softened

1 egg yolk, plus 1 large egg

3 Tablespoons sugar, plus more for dusting

1 teaspoon lemon juice

¼ teaspoon Vanilla

17.3 ounce box frozen puff pastry sheets, thawed

Variety of jams or pie filling for toppings if desired

 

Directions:

1.     Preheat oven to 400˚.

2.     Line two baking pans with parchment paper.

3.     Beat the whole egg with 1 teaspoon of water in

a small bowl; set aside.

4.     Beat the egg yolk, cream cheese, sugar, lemon juice

and vanilla in a medium bowl with an electric mixer

on medium high speed until smooth.

5.     Lay out the 2 sheets of puff pastry and cut each into

4 squares. Brush corners with egg wash and fold over

by about 1 inch to make octagon shapes. 

6.     Spoon the cream cheese mixture evenly into the center

of each (about 2 tablespoons per square); do not spread

the cream cheese. 

7.     Brush all of the exposed pastry with the egg wash, then

dust generously with sugar.

8.     Bake until puffed and golden brown all over; about 15-18

minutes. 

9.     Top with about 1 tablespoon of your favorite jam if desired

or serve plain. Cool slightly before serving.

10.                         Makes 8 large Danish.

 

 

 

 

Tasty Tuesday September 19, 2023 #C is for Chili - Chili Relleno Egg Rolls and Green Chili Dip

 

Chili Relleno Egg Rolls

 

Ingredients:

1 can Ortega mild whole green chili

Egg Roll wrappers

Colby Jack or Pepper Jack Cheese grated or sticks

 

Directions:

1.     Take one egg roll wrapper and place on cutting

board in a diamond shape. Place ½ of the green

chili in the center; top with grated cheese or cheese stick.

2.     Fold both sides into the center, then rub water along the

top edge and roll up the egg roll and seal.

3.     Preheat air fryer to 360˚. Brush Olive oil over tops

or spray with Olive oil nonstick cooking spray.

4.     Cook for 7 minutes, turning over halfway through and

brushing other side with olive oil.

 

Chef notes: I have made these and fried them but decided to try them in my air fryer. They are better fried but air frying is a healthier and still tasty option. I also used fresh toasted chili and decided the canned chili was almost as tasty and so much easier to make! Serve with your favorite salsa or green chili dip.

 

Creamland Dairy Green Chili Dip

 

Ingredients:

4 oz. cream cheese at room temperature

8 oz. sour cream

1 small can of diced green chili

½ teaspoon onion powder and garlic salt

1 small jalapeno

 

Directions:

1.     Beat cream cheese, sour cream and spices together

until smooth. Then stir in green chili.

2.     Refrigerate for at least an hour to blend the flavors.

 

 

Tasty Tuesday September 5, 2023 #aisforalmonds #kristiesapluscooking

 

Almond Joy Magic Cookie Bars

Preheat oven to 350˚ 

Cookie Crust: ( See Chef notes)

½ cup unsalted butter

¾ cup light packed brown sugar

1 teaspoon vanilla

1 egg

1 cup flour

1 cup chocolate graham crackers crushed (can use chocolate teddy grahams)

½ teaspoon baking powder

¼ teaspoon salt

½ cup semi-sweet or milk chocolate chips

 

Layers:

¾ cup mini semi-sweet chocolate chips

1 ¾ cup shredded sweetened coconut

1 can sweetened condensed milk

 

Directions:

1.     Line an 8x8  baking pan with parchment paper, leaving a slight overhand for easy removal and spray with cooking spray; set aside.

2.     For crust: combine butter and brown sugar until smooth.

Add vanilla and egg until smooth and creamy. Add the flour, teddy graham crumbs, baking powder, and salt and mix until fully

combined. Stir in the chocolate chips. Press dough evenly into

bottom of the prepared baking pan. Bake for 5 minutes.

3.     Remove from oven and sprinkle 2/3 of the mini chocolate chips over crust; then the coconut and sliced almonds. Drizzle the sweetened condensed milk on top. Then sprinkle the remaining chocolate chips

on top.

4.     Bake 25 to 30 minutes more. Halfway through, loosely tent the pan

with aluminum foil to prevent the coconut and almonds from overbrowning and rotate the pan in the oven. 

5.     Allow to cool completely before cutting. Cut into 16 squares.

 

Chef notes: Use a 13x9 pan for a thinner crust. Better yet just make the magic cookie bar crust which is the 1 ½ cups chocolate graham cracker crumbs and ½ cup butter, melted.

Southwestern White Chili

This is the original recipe I got from my friend Susan Creager. I put my additions in bold. Very tasty! I call it Southwestern Creamy White Chili

 1 c. chopped onion

4 cloves garlic, minced

2 teaspoon ground cumin

1 teasoon dried oregano, crushed

1/4 teaspoon red pepper flakes (omit if using pepper jack cheese)

Three 15 1/2 ounce cans small white beans, drained and rinsed

Two 4 ounce cans of diced green chilli (I used 3/4 c. of my frozen Hatch green chili)

4 cups chicken broth

I also added-

1 small bag of frozen corn

cilantro, and chili powder to taste. 

Put all of these ingredients in a crockpot and cook on low for 6 -7 hours or on high for 3-4 hours. 

Add chicken and cheese the last half hour. 

3 cups chopped cooked chicken (I use rotisserie chicken)

2 cups shredded Monterey Jack or Pepper Jack cheese

One 8 ounce cream cheese cut into cubes, stir occasionally as it melts. 

Jean McGee's Macaroni Salad

 1 c. macaroni cooked and drained

1 c. cubed ham *

1 c. grated  or cubed cheese (we love Colby Jack) *

1/2 c. diced

1/3 c. chopped green pepper ( I love red sweet peppers)

1/4 c. chopped green onions

2 Tablespoons chopped pimento (optional)

1/4 c. drained pickle relish (optional)

Add dressing:

1/2 cup salad dressing or mayo

1/2 cup sour cream

Combine and chill until time to serve. The macaroni will soak up the dressing so you might want to make more by using equal parts mayo and sour cream about 1/4 c. of each

* for a twist on this recipe use 1 1/2 c. imitation crab meat and omit the cheese. This is Ken's favorite.

Shirley used to always make this for her Christmas Eve Buffet! It was Ken's favorite. 

Jean McGee was in our Ward and was the YW President and she and Bishop McGee took us to Laurel Conference in Tucson after our Junior year in High School. 

Tasty Tuesday September 12, 2023 #bisforbacon #kristiesapluscooking

 Chicken Bacon Ranch Pasta

Cook 16 oz. of your favorite pasta, we like mini penne for this

2 c. rotisserie chicken shredded

6-8 strips bacon cooked

Alfredo sauce-this is the best recipe I have ever found (this is NOT a Weight Watcher recipeJ)

1 cup butter

3 cups of Heavy whipping cream

3 teaspoons garlic minced

1 Tablespoon of Ranch Dressing dry mix

Salt and pepper to taste

3-4  cups of freshly grated parmesan cheese

2-3 cups grated Colby jack cheese

6-8  strips of partialy cooked bacon, then chopped

1.      1.  Preheat oven to 350˚

2.       2. Add butter and cream to a large skillet.

3.      3.  Simmer over low heat for 2 minutes.

4.      4.  Whisk in garlic, ranch dressing mix, and salt and pepper for one minute.

5.       5. Whisk in parmesan cheese until melted.

6.      6.  Add the drained pasta to the sauce and chicken chunks.

7.       7. Put all the pasta mixture in a 13 X 9, sprayed with non stick cooking spray

8.      8.  Cook for about 15 minutes then top with 2-3 cups of grated Colby jack cheese and the cooked bacon.

9.      9.  Cook for about 10 minutes until cheese is melted.

       Last summer I got on a chicken bacon ranch band wagon. This is the recipe I came up with that is our family's favorite now. I love to make it for friends then we can have half. It is not as good as leftovers because the sauce separates and pasta soaks up all the sauce. 

T    The original recipe called for using bottled alfredo sauce but I used a alfredo sauce recipe I prefer. Then Lindsey found this alfredo sauce recipe and it is now our favorite one to use. As Clifford would say, "Oh the Tasty!" 

 

Slow Cooker Country Fried Apples-Cracker Barrel Copycat

Place apples in the crockpot:

3 pounds Granny Smith apples, peeled, cored and sliced. (Cracker Barrel leaves the peels on)

Combine and stir into the apples:

1 cup sugar

1 teaspoon cinnamon

dash of fresh grated nutmeg (optional)

3 Tablespoons cornstarch

Dot with:

1-2 Tablespoons of butter, cut in small pieces

Cover and cook on low for 6 hours, or until apples are tender but not mushy. Stir halfway through. You can cook on high for 2 hours. 

Makes about 3 cups. 

The first time I made these were in our camper when we served in the Hill Cumorah Pageant. It is one of our favorite things to have with ham or fried chicken.