Triple Coffee Cheesecake

Triple Coffee Cheesecake

Julia   

Oh my goodness, this dessert is amazing!!! I could not wait for dessert every night so I could enjoy a piece of this delicious cheesecake. In fact I would usually see if the family wanted dinner early just so I could eat my dessert sooner.

This cheesecake is rich and flavorful without being overly sweet. Even my husband, who is not a dessert fan enjoyed this cheesecake and looked forward to a piece every night.

Triple Coffee Cheesecake

Ingredients:

Kahlua Cheesecake

• 10 chocolate graham crackers
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, room temperature
• 2 eggs
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/2 cup mascarpone cheese, room temperature
• 1/4 cup Kahlua
• 1/2 tablespoon espresso powder

Coffee Mousse

• 1 cup heavy whipping cream, cold
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup sweetened condensed milk
• 1/4 cup semi sweet chocolate chips, melted
• 1/4 cup strong brewed coffee
• 3 tablespoons Kahlua
• 2 teaspoons unflavored gelatin

Coffee Whipped Cream

• 8 ounces cream cheese
• 1/2 cup semi sweet chocolate chips, melted
• 1/4 cup Kahlua
• 2 cups heavy whipping cream, cold

Directions:

Kahlua Cheesecake

1. Preheat the oven to 325º F. Wrap a 9-inch springform pan with several layers of heavy duty aluminum foil stoping just under the lip at the top of the pan.
2. Place the graham crackers into a food processor and process into fine crumbs.
3. Add in the melted butter and pulse until all of the crumbs are well coated in butter.
4. Transfer the crumbs into the prepared springform pan and press down firmly into an even layer to create the crust. Set aside.
5. In the bowl of a stand mixer, with the paddle attachment, Beat the cream cheese until it is light and fluffy, about 5 minutes.
6. Add in the eggs, sugar sour cream and mascarpone cheese. Beat until well mixed and smooth with no lumps. Scrap down the sides of the bowl as needed.
7. In a small bowl, stir together the Kahlua and espresso powder until powder is dissolved. Add to the cheese mixture and mix until fully combined.
8. Pour the cheesecake mixture over the prepared crust.
9. Place the springform pan into a bigger pan and pour in hot water until it reaches halfway up the sides of the springform pan.
10. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or just until the top is set.
11. Remove the cheesecake from the water bath and allow to cool for 1 hour before adding the mousse layer.

Coffee Mousse

1. Pour the cold whipping cream into a medium bowl and whisk until stiff peaks form. Set aside.
2. In a large bowl, beat together the mascarpone cheese, sweetened condensed milk and melted chocolate. Set aside.
3. In a glass measuring cup, mix together the strong coffee, Kahlua and unflavored gelatin. Microwave the mixture for 1 minute or until the gelatin is completely dissolved. Let cool for 5 minutes.
4. Pour the gelatin mixture into the mascarpone mixture and stir until well combined.
5. Add the whipped cream to the mascarpone mixture and gently fold to combine.
6. Pour the mousse mixture over the cooled cheesecake and spread into an even layer.
7. Refrigerate for 30 minutes to 1 hour or just until the mousse starts to firm up.

Coffee Whipped Cream

1. In a large bowl, whisk together the cream cheese, melted chocolate and Kahlua until smooth and creamy.
2. Add in the cold whipping cream and whisk until the mixture is fluffy and thick.
3. Transfer the mixture to a piping bag with desired tip and pipe the whipped cream on top of the mousse layer.
4. Refrigerate the cheesecake overnight.
5. Run a knife between the cheesecake and edge of pan, going all the way around, before removing the springform.

Enjoy!!!
*Adapted from Tatyana's Everyday Food.

Ham and Cheese Hash Brown Casserole

Ham and Cheese Hash Brown Casserole

Julia   

Another delicious and easy ham and potato casserole. This is very similar to one I just created, but different enough for me to try it and I have to say it was worth making.

The casserole is super creamy and the parmesan cheese on top adds a nice flavor to the casserole. Plus the parmesan cheese gets nice and golden brown on top.

Ham and Cheese Hash Brown Casserole

Ingredients:

• 32 ounces frozen shredded hash browns
• 1 pound cooked cubed ham
• 2 cans condensed cream of potato soup
• 16 ounces sour cream
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded parmesan cheese

Directions:

1. Preheat the oven to 375º F. Spray a 9x13 baking dish with cooking spray.
2. In a large bowl combine the hash browns, ham, soup, sour cream and cheddar cheese, mixing well.
3. Transfer into the prepared baking dish and spread into an even layer.
4. Sprinkle the top of the casserole with the parmesan cheese.
5. Bake, uncovered, for 1 hour or until casserole is bubbly and cheese is lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories423
Total Fat		22.9g
Saturated Fat		15.1g
Polyunsaturated Fat		0g
Monounsaturated Fat		2.7g
Trans Fat		0g
Cholesterol		97.8g
Sodium		1419.2mg
Potassium		465mg
Total Carbohydrates		30.6g
Dietary Fiber		2.5g
Sugars		2.6g
Protein		24.2g
Vitamin A 11.2% Vitamin C 8%
Calcium 37.01% Iron 3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Plain Chicken.

Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad

Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad

Julia   

This flavor filled dinner was a hit at our place.  Our little one gobbled up the Brussels sprout sweet potato salad, and the chicken was tender and enjoyed as well. 

Beer Marinated Chicken – Adapted from Plain Chicken

Ingredients

• 12 oz beer
• 6 T lemon juice
• 2 T Italian seasoning
• 1/4 tsp. minced garlic
• 1 tsp. salt
• 3-4 boneless, skinless chicken breasts

Sweet Potato and Brussels Sprouts Salad – Adapted from Kaelyn’s Kitchen

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 pound of fresh Brussels sprouts
• 1 tsp. olive oil
• 1 T balsamic vinegar
• 1/3 C Parmesan cheese
• salt and pepper, to taste

Directions

In a large bowl (that can be covered and refrigerated), pour together the beer, 6 T lemon juice, 2 T Italian seasoning, 1/4 tsp. minced garlic, 1 tsp. salt and stir well.  Then, add in 4 chicken breasts.  Cover and refrigerate 4-6 hours, or overnight.

 

When you are ready to cook, fire up your grill.  Grill chicken over medium flame for 15-20 minutes, flipping often.  Cook until chicken reaches an internal temperature of 180 degrees. 

Meanwhile, place your Brussels sprouts into your food processor, along with a splash of balsamic vinegar and half of the Parmesan cheese; shred.  Set aside. 

Take your cubed sweet potatoes and place them into a large skillet that has been heated and has 1 tsp. olive oil in the bottom.  Toss and sauté over medium heat for 5-6 minutes.   

Add in the shredded Brussels sprouts and continue cooking until sweet potatoes are soft and the Brussels sprouts are tender. 

Sprinkle over 1 T balsamic vinegar and remaining shredded Parmesan cheese. 

Serve warm.   

Broccoli Tots

Broccoli Tots

Julia   

This recipe was one I had wished I had doubled or tripled when we sat down to dinner.  They were tasty little poppers, and E loved them almost as much as Frog Prince and I did. 

We used them atop our tater tot hotdish recipe, and munched on them as a snack. 

Broccoli Tots – Adapted from Skinny Taste

Ingredients

• 2 C broccoli (fresh) or 12 oz broccoli (frozen)
• 1 egg
• 1 T minced onion
• 1/2 C shredded extra sharp cheddar cheese
• 1/2 C whole wheat panko bread crumbs
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning

Directions

Bring a pot of water to a boil.  Add in broccoli and boil for 1-2 minutes.  Drain and rinse with cold water.  Then, chop the broccoli into small pieces. 

Add 1 egg , 1 Tminced onion and 1/2 C shredded cheese to a large bowl.  Mix in the broccoli, 1/2 C panko and spices (salt, pepper and Italian seasoning).

Spoon 1 T of mixture into your hand and shape into a tater-tot.  Place on a lightly greased cookie sheet. 

Bake at 400 for 18-20 minutes.   Ideally, you’ll want to flip these over once during cooking, but I didn’t and they still tasted great. 

Serve warm.  Enjoy!

Italian Chicken Pie

Italian Chicken Pie

Julia   

This Italian version of a baked pie is really quite tasty.  Kind of like a stuffed cheesy-bread, yet more like your favorite Italian meal tucked between some bread.  We really enjoyed it, and think you will too. 

Italian Chicken Pie – Adapted from Been There, Baked That

Ingredients

• 1 C shredded, cooked chicken
• 1/3 C shredded Parmesan cheese
• 1/2 C shredded Mozzarella cheese
• 1 tsp. basil
• 1 tsp. oregano
• pinch of red pepper flakes
• 1/2 tsp. minced garlic
• 1 can (14.5oz) diced tomatoes
• 1/2 C white whole wheat flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/8 C olive oil
• 1 1/8 C milk
• 2 eggs

Directions

Begin by combining the shredded chicken, 1/4 C of each cheese (Mozzarella and Parmesan) along with all the spices – 1 tsp. basil and 1 tsp. oregano, a pinch of red pepper flakes and 1/2 tsp. minced garlic – together in the bottom of a well-greased 9-inch pie plate. 

Drain the diced tomatoes and layer those on top of the chicken. 

Mix together the 1/2 C white whole wheat flour, 1 tsp. baking powder (measure that just slightly under 1 tsp.), and 3/4 tsp. salt.  Whisk in 1/8 C olive oil, 1 1/8 C milk and 2 eggs.  Pour that mixture over the top. 

Bake, uncovered, at 375 for 35ish minutes until nicely golden brown and a knife inserted into the center comes out clean.  Add remaining mozzarella cheese in the last 5 minutes of baking.  Allow the dish to set for 10-minutes before slicing to serve. 

Enjoy!

Tortellini Primavera

Tortellini Primavera

Julia   

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Zucchini, Ham and Rice Casserole

Zucchini, Ham and Rice Casserole

Julia   

We have a few abnormally large zucchini fruits from our garden.  Oops!  It’s been hard to keep out the garden with our 7.5 month old Little Chef this summer, but we’ve sure tried. 

When we do get out there to harvest, we often find overgrown zucchini.  This recipe was perfect for using them up! 

Zucchini, Ham and Rice Casserole – Adapted from Roxana’s Home Baking

Ingredients

• 3 eggs
• 1/2 C ham, diced
• 1 medium red bell pepper, diced
• 1 large zucchini, shredded
• 1/2 tsp. minced garlic
• 2 C cottage cheese
• 3/4 C minute brown rice, uncooked
• 6 slices cheddar cheese
• salt and pepper, to taste

Directions

Begin by combining the shredded zucchini, diced bell pepper, minced garlic, eggs, salt and pepper in a large bowl.  Stir well. 

Add in the diced ham, 2 C cottage cheese and 3/4 C minute rice.  Stir to combine.

 

Pour the mixture into a lightly greased 9x13 glass baking dish.  Top with 6 slices of cheddar cheese. 

Bake at 350 for 40-45 minutes, until cooked through.  Serve warm.  Enjoy!

Tomato and Mozzarella Vegetable Penne Bake

Tomato and Mozzarella Vegetable Penne Bake

Julia   

This pasta bake is super easy to make, and hearty on it’s own.  It’s equally delicious paired with a nice grilled chicken breast. 

The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one.  Plain ol’ mozzarella will do. 

Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen Café

Ingredients

• 1 box (~1 lb) vegetable penne pasta
• 2 cans diced tomatoes (undrained)
• 1 tsp. basil
• 1 tsp. oregano
• 1/2 tsp. minced garlic
• salt and pepper, to taste
• 8 fresh mozzarella slices
• 16 fresh mozzarella cubes/pieces (about 1-inch square)
• 2 T Parmesan cheese

Directions

In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano.  Stir well and season with salt and pepper to taste.  Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes).  Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed.  Rinse and drain the pasta. 

Add the cooked pasta to the tomatoes.  Stir well. 

Pour the pasta dish into a lightly greased 9x13 glass baking dish.  Stir in the mozzarella cubes.  Top with the mozzarella slices.  Garnish with 2 T Parmesan cheese. 

Bake at 400 for 12-15 minutes.  Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out. 

Enjoy!