Wednesday, June 12, 2013

Cherry Cheesecake Poppers

I know these have been going around pinterest for a while, but oh well! I have my own techniques on this, so I thought I would share.

Super yummy! Great for parties! And cherries are getting in season now!

I hated the idea of people having to spit out pits, so I took the time to dig the pits out. You probably dont have to do that. But it was worth it in my mind, and didn't take all that much longer.

I used one of these to depitt the cherries. I just pushed it in the bottom and twisted. A little over half the time that was all that was needed. The rest of the time, I had to use a opened paper clip to scoop the pit out.

Cherry Cheesecake Poppers


About 1.5 pounds cherries (I have no idea if I used that many, but you can eat the leftovers... Besides, not all have the stems, so you need more than you need)

1 block cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 small splash milk (maybe)

1 sleeve graham crackers blended into crumbs

De-pit cherries as described above, if desired.

Whip together the other ingredients except crumbs. If its too stiff, add the milk.

Hold cherry upside down. Use a small spoon (I used a baby spoon) to scoop about a teaspoon worth of filling onto the top (well, its the bottom. Opposite of the stem!!)

Turn over the cherry and place in the bowl of crumbs. Lightly rotate the cherry around, smoothing out the cream cheese to smush up the sides and get coated in crumbs. Repeat for all. Keep chilled

Tuesday, June 11, 2013

Sherri's Easy Shepherds Pie

Ok, shepherds pie is one of those things that you ask for a recipe, and 10 different people will give you 10 different recipes. So this is ONE version of shepherds pie. Actually...if you want to get technical about it, its a version of cottage pie. Shepherds pie actually uses lamb, and I just haven't gone there yet.

This makes a LOT but its good leftovers and cheap. You will need a bigger pan than a 9x13. A lasagna pan would be great, or split it between 2 smaller pans.

Sherri's Easy Shepherds Pie


3 pounds gold potatoes, cubed (peel if desire. I never do with golds)
2 tbsp butter
1/4 cup milk
1 lb lean burger
1 large onion, diced
2 cloves garlic, minced
2 BIG cans french style green beans
2 cans diced tomatoes (I prefer the petite cut for this)
1 regular (14-16oz??) can tomato sauce
1 small (8oz?) can tomato sauce
Salt and pepper to taste

Place potatoes in cold water. Bring to boil, reduce to simmer. Cook to fork tender. Drain.

Mash hot potatoes with butter, milk, and salt and pepper.

Brown burger, onion, and garlic until burger is cooked through. Drain if needed.

Mix burger with tomatoes, green beans, and tomato sauce. Add salt and pepper if needed.

Place burger mix in the bottom of the baking pan. Place glops of mashed potatoes on top and smooth down. Top with cheese.

Cover with foil and cook at 375 until heated through and bubbly. About 30 minutes. Take off foil and let cheese melt

Monday, June 10, 2013

Ranch Pasta Salad

I am usually more of a fan of oil based pasta salads as opposed to the creamy type. But this was a request from the Husband, so I couldn't refuse! And of course its yummy.

PS, its obvious that food picture people stir up the food in one bowl and then transfer it to the other bowl for a picture. Sorry, ain't nobody got time for that....

Ranch Pasta Salad


1 box pasta of choice
8 slices bacon, crisp cooked and crumbled
1 pint cherry or grape tomatoes, halved or quartered
1 cup frozen peas
1 cup shredded cheddar cheese
1 small hot house cucumber, sliced and quartered
1 small can sliced black olives (optional)
2 green onions, sliced
1 cup ranch dressing, store bought or homemade. PLUS more if needed
Salt and pepper to taste

Cook pasta to directions on box. Drain and rinse with cool water to stop cooking.

In a large bowl, combine all the other ingredients and add pasta and toss.

Chill at least one hour. Add more dressing as needed. After time, it absorbs the dressing and needs a tad more.

Thursday, June 6, 2013

Bacon, Spinach, and Mushroom Quiche

I have been working on making double of something and freezing one for later. Especially with new baby coming soon. Quiches are cheap, pretty easy, and freeze really well. There is also endless possibilities. Any type of meat, cheese, and veggies you want!

I went ahead and wrote the recipe for TWO quiches. I really recommend doing it this way and freezing one! If not, its really easy to halve the recipe

Bacon, Spinach, and Mushroom Quiche


2 pie crusts
1 lb bacon, cooked crisp and crumble
1 package frozen chopped spinach, thawed and squeezed very well dry.
2 large shallots or 1 medium onion, diced
1 big clove garlic, minced
12oz of sliced mushrooms, cut into smaller pieces.
2 cups shredded cheese (I used cheddar)
8 eggs
3 cups of your choice milk, cream, half and half, buttermilk. (I used half whole milk, half buttermilk)
salt and pepper

Preheat oven to 400
Arrange pie crusts in 2 pie pans. Pierce bottom with a fork a few times. Line/cover with tin foil. Cook 8 minutes covered. Uncover and cook for 3-5 more minutes, just starting to brown a little

Heat a big skillet with a little oil or bacon grease. Cook the shallots and garlic until starting to brown. Add mushrooms, and cook until soft. Take off heat.

Sprinkle bacon and spinach over the bottom of the pie crusts. Top with cheese. Put mushrooms and onions on top.

Whip together eggs and milk. Mix in a few generous pinches of salt and pepper

Ladle over the quiche fillings. There might be a little left over.

Lower oven heat to 350 and cook 40-50 minutes. Insert a knife into the middle and its done if it comes out clean.

Let cool 15 minute.

Freeze instructions. Let cool completely. Wrap well. Thaw in fridge overnight and cook at 350 for 30-40 minutes, until middle is warm