May 21, 2014

Churro Cheesecake Bites

This is an awesome recipe!  I found it on Pinterest, and it's from  I love it!  Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy

2 (8 ct.) tubes refrigerated crescent roll dough
2 (8 oz.) pkgs. cream cheese, softened
1 egg
1 tsp. pure vanilla extract
1 c. sugar, divided
2 Tbsp. ground cinnamon

Preheat oven to 350°.  Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon.  In a large mixing bowl beat the cream cheese until smooth and creamy.  Add the egg, remain 1/2 c. sugar and vanilla.  Beat until smooth and completely incorporated.  Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish.  Open 1 can of crescent dough and lay flat on a lightly floured surface.   No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish.  Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar.  Pour the cream cheese mix over the crescent dough and spread evenly.  Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal.  Lay over the top of the cream cheese batter.  Sprinkle remaining cinnamon sugar mix over the top.  Bake for 30-35 min. until the edges are golden brown.  Cool completely before cutting.  I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!

recipe source:  JoyfulMommasKitchen

May 18, 2014

Brittany's Sesame Noodle Salad

This may seriously be THE BEST salad I have ever had.  My awesome neighbor Brittany brought me some one day, and I almost fell off my chair, it was so good.  She is very nice and shared the recipe with me, and then she gave me permission to post it on the blog.  I love you Brittany!
You cook your pasta.
You make your dressing in a jar.
You stir everything together, chill for a few hours and then serve it up!  
Brittany says this salad is even better the next day, but I may never's just too good (it IS even better the next day but I rarely have any left).
Add fresh baby spinach when making the salad.  It's even more divine, if that's possible!

1/4 c. sesame seeds, toasted
1/2 c. vegetable oil
1/3 c. soy sauce
1/3 c. rice vinegar
1 tsp. sesame oil
3 Tbsp. sugar
1/2 tsp. ginger, fresh minced or ground
1/4 tsp. black pepper

In a large jar with a tight fitting lid, combine all of the ingredients.  Seal the jar and shake well until everything is incorporated.  Chill until ready to mix with the salad ingredients.

1 (16 oz.) pkg. rotini pasta
3 c. chicken, cooked and cubed
1/3 c. chopped fresh cilantro
1/3 c. chopped green onion

Cook the pasta according to package directions until al dente (I like to leave my pasta just slightly less than al dente so that when the salad is ready to serve the noodles are still firm).  Rinse pasta under cold water until cooled.  Drain well.  In a large mixing bowl place the cooked pasta, chicken, cilantro and green onion (add spinach, if using).  Shake the dressing again until well mixed, pour over the pasta and stir very well.  Chill 4-5 hours before serving.

Note:  there will be quite a bit of dressing in the bottom of the bowl, just stir the salad every hour or so during the chilling time and the dressing will be absorbed in.

This is an updated re-post from Feb. 2013.
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