Friday, October 30, 2009

no bake cherry cheesecake

My family loves cheesecake. All kinds. Then I married HF, who is a major cheesecake man. My mom made this no bake cheesecake often through the years. Probably because it was so easy. I think she got it originally from the back of an Eagle Brand can of sweetened condensed milk. I've changed it a little by doing one thing. I leave the vanilla out. I think it's so much better without. I also am a brand snob sometimes. I use Philadelphia cream cheese, Eagle Brand sweetened condensed milk, and I always use juice from a real lemon. Makes a difference in my opinion. Especially the lemon juice. Watch out, this is super rich and sweet!

1 (8oz.) package of cream cheese, softened
1 can of sweetened condensed milk
1/3 cup fresh lemon juice
graham cracker pie crust
1 can cherry or blueberry pie topping

Let cream cheese sit out until softened. Mix with beaters until smooth. Add can of sweetened condensed milk. Mix until completely smooth. Add lemon juice and mix completely. Pour into graham cracker crust and refrigerate for several hours. I usually refrigerate overnight. When ready to serve, spread can of pie topping over entire surface. Cut into wedges and serve.

Sunday, October 25, 2009

recipe cards

This is a somewhat labor intensive project, but this year for Christmas I am making recipe cards of our family's favorites for family members and some friends.

Here's what you need:
1 package of 4x6 index cards
glue stick
variety of scrapbook paper cut into 4x6 pieces (same as the index cards)
metal rings for holding the cards (i don't remember what they are called, but they open so you can slip more cards on or take them off)
hole punch
stickers and other embellishments if desired to stick on your recipes

  1. First of all, I am not a person that is a scrapbooker or even knows where to begin, but we have a big craft store that had 50% off all of their scrapbook paper. So I picked up A LOT of paper for just around $4 or $5.
  2. After cutting up all my colorful paper into the same size as the index cards (4x6), I took a glue stick and glued a scrapbook piece to the front of the index card and one to the back. You can also use photo squares or some other method, but I found a glue stick was best. This isn't supposed to be professional, and the little imperfections give it a cute folksy look, I think.
  3. Then you will take your hole punch and punch 2 holes about 2 cm from the left and 2 cm from the right and 1 cm from the top on each side.
  4. Loop the cards on to the rings and clasp shut.
  5. On Word, I set it up so that the recipes would print out within a 3x5 space on each card front and back. Once you've glued your recipes on the cards, let dry. Then finish up with any embellishments such as stickers, and other scrapbooking decorations you prefer. You can include a table of contents on the back of your top card where you've put the name of your family's favorite recipes as a title.

Friday, October 23, 2009

guest blogger: mrs. Officer's pumpkin bread with brown sugar glaze

*It's that time of year. Time to whip up the pumpkin recipes. This is a guest post from a fellow police wife, Michelle, aka Mrs. Officer. She blogs over at MRS OFFICER 2 U. She posts lots of yummy recipes, talks about her husband, family, and their daily adventures together. She has a happy life and you can tell just from reading her blog. A couple of days ago she posted this pumpkin bread picture on her blog and mentioned that this family recipe is coveted by friends and family and that she's lucky if she ends up with one loaf out of six. I knew I had to have this recipe when I saw it. It looks and sounds so delicious. Thanks for sharing Michelle!

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water


Preheat oven to 350 degrees. Butter and flour 2 9x5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans to cool.


3 Tbsp. water
3 Tbsp. butter
4 Tbsp. brown sugar

Place in a small sauce pan and stir until butter is melted and sugar is dissolved. Then drizzle over pumpkin loaves!

*Do you have a favorite Fall or pumpkin recipe you would like to share? Email me at and be a guest blogger!

Wednesday, October 21, 2009

italian salad

The salad looks kind of bland and dressing-less in the pictures, but it's covered in a delightful mixture of seasonings and oil.

This is one of those test and taste recipes. There are no specific measurements.


2 heads of romaine lettuce
2-4 cloves of garlic, minced
olive oil
rice vinegar
basil leaves
grated parmesan cheese


  1. Mince fresh garlic and spread on the bottom and sides of your bowl (1-2 depending on the size of the bowl/salad)
  2. Wash and chop romaine lettuce, put in bowl
  3. Sprinkle olive oil over entire salad
  4. Sprinkle rice vinegar over entire salad
  5. Sprinkle salt
  6. Sprinkle Basil leaves (you can probably use dried if you want)
  7. Mince at least 1 clove of fresh garlic on top of lettuce
  8. Toss salad, taste. Add more oil, vinegar, salt, basil or garlic as needed
  9. Right before serving, add grated parmesan cheese on top
Add chicken to make a complete meal.

Friday, October 16, 2009

bentos nos. 21-23

daddy bento: pb and honey sandwich with cucumber face, cheddar cheese cubes, carrots, grape tomatoes, red grapes, and a mix of raw almonds, fried chow mein noodles, and giant chocolate chips.
carrot sticks (from our garden), banana cut in half, 2 babybel cheeses with flower shape cut out of the wax, 2 mini blueberry muffins.
almond butter and honey sandwich on wheat cut in triangles, strawberries, a babybel cheese, and a cup of milk chocolate moose munch (Harry & David's) Have you tried the white chocolate and cranberry? TO DIE FOR.

Thursday, October 15, 2009

pesto-chicken italiano

I discovered this wonderful little recipe on the back of a KRAFT shredded cheese bag. The Italian five cheese blend, to be precise. It was so good. This is my picture of it above, but there is also a picture in the link. I will be adding this recipe to our keepers. It was simple, fasy, and delightful! I bought pre-made pesto from Sam's Club or Costco, and everything else we pretty much had on hand.

Pesto-Chicken Italiano

In case the link gets dodgy, here's the recipe:

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, sliced
1 clove garlic, minced
1 large red pepper, cut into thin strips
1/4 cup pesto
1 lemon, cut in half, divided
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 cups hot cooked angel hair pasta

HEAT oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

STIR in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

SERVE with remaining lemon half, cut into wedges.

We definitely used up the lemon wedges. I squeezed at least one extra wedge on while eating it.