Friday, August 28, 2015

Cheesecake Cupcakes

  • PREP
    30 mins
  • COOK
    15 mins
    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners.
  2. Place the vanilla wafers into each paper cup.
  3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
  4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Turkey, Cranberry Rollups

8 oz. whipped cream cheese

2 tablespoons mayonnaise

1/4 cup whole berry cranberry sauce from 10 oz. can

8 (10-inch) flour tortillas

1/2 head red or green leaf lettuce, torn into 4-inch pieces

16 slices deli turkey

16 slices muenster cheese

In a small bowl, mix cream cheese and mayo with cranberry sauce until wellcombined.

Lay out one tortilla and spread a thick layer of cream cheese mixture all the way to the edges. In the middle of the tortilla, layer 3 lettuce leaves down the middle of the tortilla.

Next, layer two slices of turkey and 4 pieces of muenster cheese on top of the lettuce. 

Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the pinwheel together.

Continue with the remaining tortillas until all have been assembled. Wrap each tortilla pinwheel tightly in plastic wrap taking care to seal the edges.

Chill the wrapped pinwheels in the refrigerator at least 30 minutes before serving. To serve, slice each tortilla into 5 pieces and play on a platter or tray.

Friday, August 14, 2015

Pasta Salad

12 oz package of tri-color rotini pasta
1/3 to ½ cup Olive oil
1/3 to ½ cup Red wine vinegar
Fresh Garden herbs –basil, chives, parsley, summer savory, dill
1 tsp Mustard
1 Cucumber
1 Red pepper
Small can of Chopped Black Olives
Sharp provolone cheese to taste
Stick of pepperoni – about a 4 inch piece
Grated cheese – about 2 tablespoons

While cooking the pasta, chop the garden herbs and put them in a small bowl.  Add ½ cup of Olive oil and ½ cup red wine vinegar and let that marinate.  Stir in a teaspoon of mustard.
Cook the pasta al dente.  Drain and rinse in cold water.  In a large bowl, add the pasta, and then stir in the oil and vinegar mixture.  Drain the can of olives and add to the pasta.
Now prepare and add the following to the pasta mixture:
·        Peel the cucumber.  Cut in half, then quarters lengthwise and chop into ¼ inch slices.
·        Core the pepper and chop into small pieces. (Remove as much of the inside white membrane as possible).
·        Thickly slice the pepperoni then chop the slices into small bits. 
·        Slice the provolone cheese into small pieces. 
Mix everything together with about 2 tablespoons of grated cheese. 
If it is too dry, add more oil and vinegar to taste. 
This is best if made ahead of time to give all the flavors a chance to blend. 

Thursday, August 13, 2015

Pea Salad

Pea Salad

Prep Time:
Cook Time:


  • 1/3 cup Sour Cream
  • 1 Tablespoon Mayonnaise
  •  Salt And Pepper
  • 1 Tablespoon White Vinegar
  • 4 cups Frozen Green Peas, Almost Totally Thawed
  • 8 slices Bacon, Cooked Until Crisp And Chopped
  • 1/2 whole Small Red Onion, Halved And Sliced Very Thin
  • 6 ounces, weight Cheddar Or American Cheese, Cut Into Small Cubes
  • 3 Tablespoons Minced Fresh Parsley

Preparation Instructions

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

Saturday, August 1, 2015

Erin's Drumstick Cake


2 c. crushed vanilla or chocolate wafers ( or cookie crumbs)
1/2 finely chopped peanuts
1/2 c. melted butter
2 tbs. crunchy peanut butter

1 pkg. cream cheese
1/2 c. sugar
1/2 c. crunchy peanut butter
4 eggs
2 tsp. vanilla
1 tub Cool Whip

Dark chocolate for drizzling.


Combine first 3 ingredients, 2 tbsp. peanut butter and press into the bottom of a springform pan to make a crust. Reserve 1/c. cup for a topping.

Cream together the next 5 ingredients, fold in the Cool Whip and pour over base.

Drizzle melted chocolate over the top, top with crumbs and freeze overnight.