Pumpkin Cheesecake Minis


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.

Recipe Card


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.


Make sure you use liners in the your cupcake tins.


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

Cheesecake mini


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


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!


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.


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.

Recipe Card

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!


What Happens when you freeze cream cheese?

Okay so I freeze my cream cheese. I buy a lot at one time, or when it’s on sale. I know I don’t always need the few extra packages either. So I put my stand up freezer to good use and freeze it.

It got me thinking. I know many people are wary of freezing any item that isn’t something they already see in the freezer sections of their grocery store.

This is from my own experience and no one elses.

Many times when I take my cream cheese out and allow it to thaw, I will notice the crumbly appearance of the cream cheese. It has lost its togetherness (just slightly). Don’t freak out! The reason it does this is because when it freezes its fat content changes,and the “fat” actually beads which is why it looks crumbly.


See the package on the left does not have smooth texture even from the outside. The crumbly feel is oily to the touch.

There is a solution, it’s not bad, it just needs to be whipped into shape, literally. Sometimes an addition of heat will do the trick as well. I usually also add a bar that hasn’t been in the freezer to it and whip it. Then if the texture doesn’t feel right, warm it up ever so slightly. Whip it (Whip it good, Whip it real good..) . See where you are at. I have never not had it come together. If all else fails go to the store for more.

Where there is a will there is a way. And in cooking and baking there is always a way to “fix things.



Gooey Bars AKA Cheesecake Bars (Easy Peasy)




So my mother’s day was spent laying down, my allergies got the best of me and my eyes went berserk  I wear contact lenses and early morning Sunday I woke up with my right eye burning. I wanted to scratch my eye out. I thought I might have Pink Eye, but  later with both my eyes weeping, and my nose running I deduced it to Allergies.

My husband and daughter woke me up to breakfast and a cute painted picture from my daughter. 975781_10200728442829732_1188323299_n

I spent my night in a Benedryl induced haze and slept wonderfully. Today I felt woozy but I decided to make an effort to have a good day. The weather was cold, again. It’s spring in Germany, but you wouldn’t know if with the cold.

The Herbs I planted are coming up, parsley, dill and basil. The rosemary hasn’tpopped up yet. My husband said I buried the seeds too deep. Which I did, but three of them have come up. So there is still hope for the parsley. We identified the broccoli which was the ones that popped up in the small planters which we replanted. The Strawberries died. Hoping to see more progress if the sun ever comes out.

So today I decided to relive a good memory. My mom used to make these for us when my brother and I were younger.  I never really thought of them as cheesecake. But I guess they are. I hear that Paula Deen Has made them more known. I know they have been around for quite some time.

This recipe is Easy and it uses a Box cake Mix (But Trust me it is very good)

1 Box Yellow Cake Mix
3 Eggs
1/2 Cup Butter or Margarine (Melted)
1- 8 oz package of cream cheese (Softened)
1lb Powdered Sugar

2 Steps:
1 box yellow cake Mix ,Melted Butter and 1 egg , Mix it together (makes the crust for the bottom of your bar)

The Cake mix bottom

Flatten that on the bottom of a greased 9X13 inch pan. (It will rise so make sure its a cake pan)

Mix the cream cheese, 2 eggs and Powdered sugar together 4-5 minutes. Should be very creamy (no lumps)

Gooey Bars with Cream Cheese

Take that cream cheese mixture and spread over the yellow cake mix that you flattened in the pan. Smooth it out
Bake in a pre-heated oven at 350 degrees Fahrenheit
40 minutes.  If you want it to be sightly gooey pull it out a few minutes prior. if you want it to be chewy leave it in the full-time.


Allow to Cool Completely before cutting. It will be messy.

Also try adding assorted nuts, chips. Maybe even try a different flavor cake mix. There are many possibilities with this recipe.

Please Follow My Page on Facebook for more in-depth tips and advice for cooking.  Pesky Apron Strings Tips and Advice: 305706_363982030373893_261916439_n