Cheesecake Jell-O

We love our mother, but there is a strict rule all us kids agree to- NEVER let mom cook!  She breaks that rule now and then when we're not watching her carefully enough.  One afternoon I gathered the things needed to make this jell-o, when she proudly announced that she had already made it.  My sister and I gave each other "the look" and investigated the fridge.  Sure enough, there on top was the cheesecake jell-o.  The crust layer had huge junks of cracker in it- "Mom, how did you grind the crackers up?"  "Oh, I just put them in a Ziploc bag and hit them with the rolling pin".  Hmm.  "Mom, how did you make the cream cheese mixture?"  "Oh, I just cut junks of cream cheese up and mixed everything with a potato masher."  Hmm.  "Mom- where's the jell-o?"  Oh, I couldn't find any, so I just cut some strawberries up and put them on top.  I wish we had taken a picture-you can probably imagine what it looked and tasted like :)


I posted this today, because my son asked for Jell-O all last week.  Yesterday, he found the graham crackers in the pantry and came to me with the sweetest smile, "Mom, can we make that one jell-o where you grind these crackers and then you put that white stuff on top and then the jell-o?"  I let him make most of it and he was so proud of himself.  In fact, when I tucked him into bed, we talked about how important it is for him to learn things cause he'll have his own house one day.  He replied, "I know.....I can cook now mom.  I can make ramen noodles and jell-o."  Those are the sweetest moments! 

  

RECIPE

1 1/2 packages graham crackers (the packages in the box)

1 stick butter, melted

2 TBL + 1/4 C. sugar, divided

8 oz cream cheese

1 container frozen whipped cream

1 (6 oz) box raspberry jell-o 

1 small bag frozen berries

* Dissolve jell-o in 2 cups boiling water.  Add only 1 cup cold water and set aside to cool.  In a food processor, grind graham crackers until fine crumbs.  In a large bowl, melt butter; add 2 TBL sugar and mix together with a fork.  Add graham cracker crumbs and mix until everything is moist.  Press the crumbs into the bottom of a 9X13 pan and then stick it in the freezer while you mix the next layer.  Use the food processor again to mix the remaining sugar, cream cheese and whipped cream together.  Scrape down the sides and mix until everything is smooth.  Spread the cream mixture on top of the graham cracker layer and place it back in the freezer for about five minutes.  Mix the frozen berries with the jell-o.  Gently pour the jell-o over the cream layer and refrigerate until the jell-o has set.  (Cover it with Saran wrap about an hour after you put it in the fridge).

Tips:

• I usually put this in a clear 9X13 pan...the trifle dish was just for pictures.
• I know a lot of people make something similar with pretzels on the bottom- I personally like the flavor of the graham cracker crust better.  
• Make sure you let the crackers grind long enough-it's almost like a powder:

Sweet Onion Vinaigrette

OK- I admit I was skeptical about trying this dressing when first introduced to it.  My mother-in-law was telling me about it and all I heard was 'onion' and 'vinegar'.  Hmm.  But one bite and I was a goner.  Ranch and I broke up and this vinaigrette has been my favorite dressing ever since.

RECIPE

1/2 small onion, chopped

1/2 C. Red Wine Vinegar

1 C. sugar

2 tsp ground mustard

1 tsp salt

2 tsp poppy seeds, toasted

1 C. Canola Oil

* Place all ingredients except for the oil in a blender and blend for 1 minute.  While it's still blending, slowly pour the oil in.  Use immediately on salads and refrigerate leftovers for up to four weeks.  Let the dressing sit for 15 minutes after coming out of the fridge, and stir it before using.  My favorite salad is below:

Salad: 

Red leaf lettuce

Toasted slivered almonds

Craisins

Parmesan Cheese

Texas Toast Seasoned Croutons

Grilled chicken breast

Sweet Onion Vinaigrette

Tips

• This dressing is good on Deli sandwiches too.
• It's best to use (dry) ground mustard, but if you don't have any on hand, substitute Dijon.

Jambalaya Wraps

Hello easy.

I needed you today.

And this family favorite from my kid sister Shawny couldn't be simpler.  I'll admit I was at first a little skeptical--I don't often cook with sausage--but this dish wowed everyone.   

Would you like to know the very best part?  You only use one pan for this one-dish-dinner, making clean up a cinch.  Amen. 

I love that it's one of those chop-up-whatever-you-want-and-toss-it-in-the-pan things, I never need to pull out the recipe.  Other seasonal veggies and chicken or shrimp would be lovely additions.  Simple is so so so nice some times, ain't it? 

And the final selling point: the kielbasa and garlic season the whole dish for you, so its loaded with savory flavors and delightful sauteed veggies. 

Make this.

Jambalaya Wraps  Recipe by Bliss From Scratch, inspired by Shawny Hunt | Printable Version 11/2 cup cooked rice 11/2 cup cabbage, chopped or shredded 1/2 large onion, chopped 1/2 cup green or red bell peppers 1 tbsp basil 1/2 tsp sriracha  2 garlic cloves, minced 1 cup cooked shredded chicken 1 large tomato, chopped 1 sausage link (14 oz) sliced, we prefer kielbasa Begin cooking the rice first so it will be ready when you've finished preparing the other ingredients. Chop the cabbage, onion, mushrooms and set aside.  Mince garlic and set aside. Slice sausage and brown in a large skillet over medium-high heat (there's no need to use any oil, the sausage will produce grease that will season the whole dish).  Add the minced garlic, cook for 1 minute, taking care to not let the garlic burn. Add the other chopped veggies and cooked rice to the skillet, cook until the veggies become translucent, about 6-8 minutes, stirring frequently. Just before serving stir in the chopped tomatoes and remove from heat.  Enjoy!

Broccoli Cheese Soup

This soup is the epitomy of comfort food.  This week our weather has suddenly turned to Fall, and this annual phenomenon never fails to get me gleefully excited about soup.  This one is gloriously creamy, cheesy, and with lovely vegetables left honest and chunky-as they should be. 

Broccoli Cheese Soup - done right.

• 2 carrots 
• 1 large onion 
• 2 stalks of celery 
• 3 small potatoes (  2 med, or 1 large) 
• 2 bunches of broccoli ( about 4 cups chopped) 
• 30 oz chicken stalk 
• 3 tablespoons butter 
• salt and pepper to taste 
• water (enough to just cover the veggies, about 3-4 cups)

Cheesy White Sauce

• 6 tablespoons butter

• 6 tablespoons flour 
• 1  teaspoon salt  
• ½ teaspoon pepper 
• 3 cups milk 
• 3 cups grated cheddar cheese 

Melt the butter in a large soup pot and then add the chopped celery and onions.  Cook on medium heat until the onions start to turn translucent (about 5 min). Stir them every few minutes so that they won’t burn.  Add the other chopped vegetables to the pot once onions have started to change in color.  Add chicken broth, cover with a lid and bring to a boil.  Once it’s reached a full boil reduce heat to simmer and cook until veggies are tender.  About 10-15 minutes.

Cheesy White Sauce directions: While the vegetables are cooking, melt butter in a skillet over medium heat. Add flour to the melted butter and stir.  Let the flour butter mixture cook for 2-3 minutes, stir continually.  Whisk in milk, it will be thin at first but will thicken as it cooks.  Tip: I use a fork to mash out the flour lumps against the bottom of the pan and whisk the sauce. Once your white sauce is smooth and thickened, season, and then add the grated cheddar cheese.  Stir over med/low heat until well combined.  You will be adding this to the hot soup-making it this way helps to prevent curdled milk and lumps of cheese.  Carefully pour the cheesy sauce into the pot of vegetables and stir. 

Continue to cook the soup over medium heat until it reaches your desired thickness.  Add salt and pepper to taste and enjoy.  Yield: This makes a big pot of soup, serves 6-8.

From Bliss From Scratch

Homemade Granola

This is my favorite homemade granola recipe.  I eat this for breakfast at least once a week- it's a good breakfast on the go.  Mix it with some Vanilla Greek Yogurt and you're day is off to a good start!

RECIPE

4 C. old fashioned oats

2 oz slivered almonds

2 oz chopped pecans

1 1/2 tsp cinnamon

1/2 tsp salt

1/3 C. honey

1/3 C. water

1/3 C. 100% pure maple syrup

1/4 C. Canola oil

2 BL brown sugar

* Preheat oven to 325.  In a large bowl, mix oats, nuts and cinnamon together and set aside.  In a medium sauce pan, bring remaining ingredients to a boil, stirring constantly.  Boil for one minute then remove from heat. Pour the syrup over the oat mixture and stir until everything is combined.  Spray a cookie sheet pan and spread the oats out until it's covered (you don't want big clumps-try to separate them as much as possible).  Bake for a total of 35 minutes- taking the pan out every 10 minutes and stirring the oats around so they won't burn.  (You'll do that 3 times.)  When done baking, move to a cooling rack, stir it around one more time, then let it cool completely.  (When it's all done, the granola is really crunchy.)  Store in an air tight container up to 2 weeks.  

Tips:

• Do not use quick oats- it will turn out mushy.  I have found this turns out better using higher quality oats- most things I'll buy the store brand, but for granola I always use Quacker.
• 100% pure maple syrup is different than breakfast syrup.  It's usually at the top of the isle where the breakfast syrups are and is more expensive.  I've tried substituting breakfast syrup and didn't like it.  It's worth buying the pure stuff.  Don't worry- you'll make it again when you find your kids will eat it :)  
• It's also good mixed with dried fruit- chopped up apricots, craisins and mangos are my favorite.  

Sweet Potato Fries (Baked)

I LOVE LOVE LOVE sweet potato fries, they are so sweet and delicious...and a nice change from the regular potato. This recipe is so easy, and is one of the only ways my kids will eat sweet potatoes. The spicy Sriracha Mayo to dip them in is a must a well. So GOOD. 

Ingredients

2 large sweet potatoes

1/3 Cup melted butter

1 tsp. minced garlic

1 tsp. chili powder

salt and pepper to taste

Sriracha Mayo

1/2 Cup Mayonnaise

2 Tbsp Sriracha, or more if you can handle it 


Directions

Peel and cut the sweet potatoes into fries.  Place them in a ziplock and add all the other ingredients.  Shake until evenly coated and place on a cookie sheet with tinfoil.  Bake at 450 for 15-20 mins or more depending on the size and thickness of your fries. Enjoy!

7 Layer Dip

So I really should have posted this last week in time for Super Bowl, but we're not huge football fans...

..but 7 layer dip is good anytime, so make some to keep in your fridge this week.  I like having something to snack on during the week.

RECIPE

30 oz can re-fried beans

1 TBL water

3 avocados

1 TBL lime juice

1/4 tsp garlic powder

1/2 tsp Kosher salt

1 C. sour cream

1/2 C. mayonnaise

2 TBL taco seasoning

1 1/2 C. shredded cheese (I used pepper jack & cheddar)

4 green onions, chopped

1-2 Roma tomatoes, chopped

2.25 oz can sliced olives, drained 

*Mix the beans and water together and spread in an 9X13 pan.  Mash the avocados together with the lime juice, garlic powder and salt- spread over the beans.  Mix the sour cream, mayo and taco seasoning together and spread over the avocado layer.  Spread cheese, then green onions, tomatoes and olives.  Cover and chill until ready to serve.

Tips:

• Don't get fat free sour cream- it won't hold up as well.
• I put mine in a cheesecake pan so I could take the pictures without having the sides covered.  It turned out really cool.  It's really not practical though- I did it that way for pictures, so put yours in a regular dish with sides.

Whole Wheat Waffles

I prefer this recipe made into waffles but my boys like pancakes, so we make pancakes 75% of the time.  My favorite way to eat them is with peanut butter OR I fry up some turkey bacon and an egg and make a waffle/pancake sandwich.  Best breakfast ever.    

RECIPE

1 C. whole wheat kernels (not flour)

1 1/2 - 2 C. milk, divided

1 egg

2 TBL sugar or honey

1 tsp salt

1 TBL baking powder

1/2 C. Canola Oil

*Put wheat kernels and 1 C. milk in a blender.  Cover and blend on high for 3-5 minutes.  Add remaining milk and blend another 5 minutes.  Keep the blender going while you add the rest of the ingredients.  Preheat waffle iron while the blender is running.  Pour batter into a lightly greased waffle iron and cook until golden crispy.

Tips:

• It makes several pancakes.....I freeze half of them and pull them out during the next week for breakfast.  Since I work 3 mornings a week, I don't have time to make breakfast- these pancakes come in handy.....I toast them to make them crispy, then add some PB on top.    
• Not all blenders are made equal.  Mine is from Walmart which is why the batter has to blend so long.  If you have a nicer blender (like something from Costco), it doesn't take more than a minute or two to grind the wheat kernels.  
• I add the full 2 cups of milk because I like thinner batter.  

Al Pastor Tacos (Slow Cooker)

My husband and I frequent a local Mexican Restaurant about every other week. Why? Their Al Pastor or Adobada Tacos!!!  I decided that since we are so in love with the meat, which has pineapple throughout it, that I should try to make it at home.  It turned out amazing.

Ingredients

• 1 (2.5-pound) boneless pork shoulder roast 
• 1 1/2 cup chicken broth
• 1 chipotles in adobo sauce
• 1/2  fresh pineapple, peeled and cored, then roughly chopped
• 1/4 cup chopped red onion
• 1 1/2 tablespoons chili powder (not cayenne)
• 1 tablespoons fresh lime juice
• 1 tablespoons white vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• corn tortillas, for serving
• optional toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes

Directions

Cut the pork shoulder into 2-inch cubes.  Add the pork to the bowl of the slow cooker.

Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor.  Puree until the mixture is completely smooth, about 30-60 seconds.  Stir in the chicken broth until it is evenly combined.  Then pour the mixture on top of the pork, and toss until the pork is evenly coated.

Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork.  Use two forks to shred the pork, then toss it in the remaining juices.

Serve warm on tortillas, garnished with optional toppings.