Pumpkin Cheesecake Minis

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Yup Pumpkin, again!

Are you sick of it yet?

Well, I have never added pumpkin to cheesecake before. I have made different variation of the cheesecake bite, with chocolate, mint chocolate etc. However, not a puree..

Well it really was too easy.

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First of all with cheesecake anything, your ingredients should be at room temperature so they come together like they should. If one item is too cold you may have liquid chasing the cheese around the bowl. Not Kidding. Had it happen. Cream you cream cheese alone before adding anything else, just as you would butter, add each item one by one. After all ingredients are adding, Whip well.

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Make sure you use liners in the your cupcake tins.

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Bake for 15 minutes, allow to cool. Refrigerate for best eating results.

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I didn’t add any spices, but I plan to top it with Whip cream and a dash of pumpkin spice.

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I will be placing this in ziplock bags and freeze until Thanksgiving. Allow to thaw and top with whip cream and cinnamon or cocoa powder.

My first batch I left in just a few minutes over, so they browned a bit.

Let me know how yours turns out!

 

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German Pork Casserole or That Other Stroganoff

Done 2

Lacking a garnish I know…

My husband has never had the Oh So Delicious Pork Casserole thingy that I was introduced to when I was a 16 year old exchange student in Germany. Until now…

His description really hit it right on the nail. “It tastes like Stroganoff!” But with some differences. Like pork. And Spaetzle

My host mom made this dish for special occasions, like my host brother’s Confirmation celebration. The best thing about this dish, besides the noodles, everything else is thrown into a casserole dish and baked.  Not a lot to it.

The deal with the ingredients is this. There are several ingredients that, if your not in Germany or are not near any specialty stores, are hard to find. Schmand? Krauter FrischKase? Yeah, it’s not easy to translate either. Although FrischKase is basically a herb cream cheese. Schmand, well its like Sour Cream, but not.

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Theres a few things I left out, Butter,Some italian herbs, Chives, boiled eggs…

My mom and I searched on the internet a long time and found a solution on how to get those ingredients without having to necessarily buy them. We found other ingredients and essentially made a similar substance.

If you can’t get Schmand and Krauter Frischkase try this: 18oz Cream Cheese (herbed preferably), 2 cups of cottage cheese (my mom blended this so it was smooth), combine these together until very smooth and fold in 1 cup heavy whipping cream. This will solve all Schmand Problems!

I didn’t follow my German Recipe to the T, I left a few things out, but still tastes just as good. This Feeds Four, if you count 1 porkchop per person. Or 2 for 2 per person.

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This is a very self explanatory, just do what the directions say.

Pork and proscuitto Mushrooms Schmand and Frishkase mixing together On top of onions cheese done

It’s a very hearty meal. Expect to be full!
ENJOY!

 

Chicken Enchiladas, No fuss

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Chicken enchiladas is my favorite meal when it comes to mexican cuisine. This is an easy recipe meant for people who don’t cook all the time, but can do the very basics. If you prep all of this ahead of time, it’s too easy. it’s all a matter of putting things together, rolling them up, pouring them on, letting them get bubbly and voila!

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Ingredients

2lbs chicken breasts (boneless, preferably)

3 cans of enchilada sauce

4 cups of shredded cheese (I used Kraft Mexican)

2 small onions (Chopped)

3-4 cloves of garlic (minced)

12-24 small tortillas (I prefer larger, but that’s what they brought me)

Optional Add-ins:

Green Chilies

Rotel Tomatoes

Beans (black beans, refried, etc)

Yellow Rice

Salsa

So during the day yesterday I took the chicken and boiled it in a pot of water for 10-15 minutes until it was cooked through (no pink showing). I drained it and allowed it to cool.

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Once Cooled I tore it til it was small pieces. Placed it in a covered bowl and set aside.

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Take your onions, chop them and put them in a bowl and set aside. Mince your garlic, set aside,

DO THIS AHEAD OF TIME. Saves DSCN2928 DSCN2926you from having a big headache if you are not used to cooking at all.

Lessons I am teaching my brother-in-law and his significant other:

  1. Cook what you like
  2. Don’t spend god awful amounts of money on ingredients, but remember that fresh is better and usually cheaper
  3. It doesn’t take a rocket scientist, or a chef for that matter to make a delicious meal
  4. You can prep many things ahead of time, NO FUSS, as I said in my title
  5. Most of the meals you make can be frozen, prepared ahead, cooked later. (My goal is to teach them self sufficiency in that area) I repeat NO FUSS
  6. Any ingredients, particularly fresh produce can be prepped the day you bring them home from the grocery store and frozen until ready to put in your meals,
  7. Having a plan when you have a family is great, I showed them a template which I use (most of time) I try to plan weekly what I will be cooking, easy on me, on my purse, and I can coupon as well. http://organizedhome.com/printable/household-notebook/weekly-menu-planner  I will tell you this is a great way to start organzing yourself and your meals. And your family can decide what they want to eat and know what they are eating (no more “Mom, What’s for dinner?”)

Once you are ready to cook the enchiladas, saute the onions and garlic. Don’t burn the  garlic. Add in a can of the enchilada sauce, warming it up slightly. pour it into the chicken, adding  cup of cheese. Mix it all together. DSCN2931

In a casserole dish, put some enchilada sauce in the bottom (enough to cover it)

Take a tortilla, about 2-3 teaspoons full of chicken mixture and roll it up. place it seam side down in the casserole dish. Repeat until all mixture is gone. Cover with more enchilada sauce, and cheese.  Bake at 370 degrees for 20-25 minutes until bubbly.

There are other types of enchilada sauces but this is the only one I can find in the store. Dress it up, dress it down. Add some sour cream and some green onion for a pop of color. This can be interchangeable. I do beef enchiladas, those are much simpler in that you do everything in one pan and then transfer to the tortilla.

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Hope you enjoy this recipe.

 

Warm And Satisfying Tuna Noodle Casserole

Germany is not getting Summer, and if we do get even the slightest hint of one, well it will be for a very short period of time. They are getting a huge amount of rain and cold weather. The Zugspitze a Famous Skiing Area about 3 hours south of us is completely snowed out this year at this time. Last year at this date the snow was completely melted.

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430cm Schneehöhe. 100% Winterfeeling.

 

That was a picture off the Zugspitze Facebook Page. Taken in recent days.

Amazing eh.  We expect the weather to change to winter rather quickly this year.  

So I decided with the cold weather I wanted something very hearty today. My husband is off on a training trip so my friend Heather is spending time with me at my house. I figured I should continue to make good food so I can blog about it. I also  can make something with Tuna in it. My husband does not like Tuna at all. I love it, on sandwiches, on salads, casseroles.  Which brings me to the recipe of the day!

 

An Easy Tuna Noodle Casserole, The only effort you really have to do is cooking the egg noodles.

And you can substitute whatever or add in whatever you like.

My Basic Recipe:

1-2 Cans Tuna

1 cup Green Peas

1 Can Cream of Mushroom Soup

1 Cup Shredded Cheddar Cheese

6 oz egg noodles (cooked, al dente, make sure you read the package for exact directions)

Bread Crumbs (Optional)

(As I said you can add whatever combinations or change the type of cheese)

 

Tuna Mixture

Mixture!

Mix Ingredients 1-4 while the noodles are being cooked.

Once the noodles are cooked and drained add that into the tuna mixture.

Pour into a casserole dish, (This is when you would add breadcrumb topping), Bake at 350 degrees for 20-25 minutes.

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VOILA!  And you can make this ahead of time and freeze it in a sealable container for those days that you just don’t feel like cooking.

Today Marks my 1 year anniversary for blogging, I started out blogging with a different blog, but I have found that food is my calling. Thank you to my followers I am also at 50, which I was surprised at.  I hope that I can help you find a new recipe to add to your books or something to impress your friends and family with.

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