Cocinando con Alena

i have this friend Pam. she took me to africa with her....we text everyday...she makes so much good food it's unreal. she made this cheesecake for a party at my house. i can't even describe it. words can't describe how i feel about this cheesecake. she created it. she worked with ingredients from scratch...for years...and CREATED it. i mean seriously...who does that? PAM does.  and she agreed to let me blog it. with pictures. you are such lucky readers! here goes...

When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition :) Vanilla Crepes Ingredients: 1 1/2 cups milk 3 egg yolks 2 tablespoons vanilla extract 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 5 tablespoons melted butter Directions: In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour

My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.. Christmas Breakfast Sausage Casserole Ingredients: 1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded Directions: Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (16

Ruffles! I saw this frosting technique on sweetapolita and had to try it. I think the end of my piping tip was a bit too even – I could have gotten sharper ruffles with a tip that had a more angled opening. Regardless, I couldn’t contain my glee at the sight of such a pretty cake! I ran out of frosting though, so my two little cakes ended up being ruffled and sprinkled which I thought was quite fun. The cake is a traditional white cake that I added a little lemon zest to, then filled with lemon curd and topped with Swiss meringue buttercream icing. Which is now my new favorite – so rich and creamy and just mildly sweet. I thought it went perfectly with the intensely lemony filling. The lemon curd and cake are both Martha recipes, and I followed the buttercream recipe found on the blog that inspired my cake making festivities. I was very pleased with the mini pans that I had just bought – I think the cakes came out so cute and were small enough tha

A full flavored Mexican casserole that will not leave you feeling hungry and the leftovers are great for freezing and eating later. Serve with chopped green onions or lettuce and plenty of sour cream,,  only 6.5 weight watcher points per LARGE serving! YUM! (on the new, Points Plus system of Weight Watchers, this recipe is 9 points),, Mexican Casserole - 6.5 Weight Watcher Points Ingredients: 1 lb extra lean ground beef (drained or rinsed!) 1/2 cup onion (chopped) 1/4 cup canned jalapeno slices, chopped 2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes 1 (15 ounce) can kernel corn (drained) 1 (15 ounce) can black beans (rinsed and drained) 1 (1 1/4 ounce) package taco seasoning mix 8 corn tortillas 3/4 cup nonfat sour cream 1/3 cup reduced-fat Mexican cheese blend, shredded 1/3 bunch fresh cilantro, chopped, to taste Directions: Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thorough

There’s nothing trifling about this dessert that has it all: peanut butter, cookies and creamy chocolate pudding.  Peanut Butter-Chocolate Trifle 12 servings, 2/3 cup each Ingredients: 1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 3 cups  cold milk, divided 1/4 cup  PLANTERS Creamy Peanut Butter 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided 30 chocolate chip cookies (2 inch), chopped 3 Tbsp.  chocolate syrup Instructions: EMPTY pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup COOL WHIP into pudding in each bowl. SPOON chocolate pudding mixture into 2-qt. serving bowl; cover with layers of half each of the remaining COOL WHIP and chopped cookies. Repeat layers, using vanilla pudding mixture. DRIZZLE with syrup.  Tips: Size-Wise Sw

Juicy ripe strawberries and luscious creamy filling are layered between airy angel food cake :) Strawberry & Cream Angel Cake  Ingredients: 3 cups  fresh strawberries, divided 4 oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp.  sugar 1-1/2 tsp.  zest and 1 Tbsp. juice from 1 orange 2 cups  thawed COOL WHIP LITE Whipped Topping 1 prepared angel food cake (10 inch), cut horizontally in half Instructions: CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use. BEAT Neufchatel, sugar, zest and juice in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHIP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture. REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.  Tips: How to Cut  Use a serrated knife and ge

You may never make regular lasagna again after trying this one—with shredded chicken, sun-dried tomatoes and artichokes in a rich, creamy white sauce.. :) Creamy White Chicken & Artichoke Lasagna 12 servings Ingredients: 2 cups  shredded cooked chicken breasts 1 can  (14 oz.) artichoke hearts, drained, chopped 1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 1/2 cup  KRAFT Grated Parmesan Cheese 1/2 cup   chopped drained oil-packed sun-dried tomatoes 1-1/2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened 1 cup  milk 1/2 tsp.  garlic powder 1/4 cup  tightly packed fresh basil, chopped, divided 12  lasagna noodles, cooked Directions: HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture. SPREAD half o

The idea is that it's a salty caramel dessert. But, everyone has a different level of salt tolerance. So, here's my suggestion--make the crust with just a little salt--a teaspoon or two. Then make the filling with just a teaspoon or two of salt. Then TASTE IT. People watch Food Network and see those people just scatter in some salt, take a small taste, and go, "Mmmm GOOD!" But that's just TV--they're supposed to say that so they don't spend precious air time adjusting the seasoning. You MUST TASTE as you go. Make the filling with everything but the eggs (raw eggs can be dangerous--I can't recommend eating anything with raw eggs in it) then TASTE it. The idea is that you taste some salt, but not that you go, "Ugh, salty." You're supposed to taste the contrast between sweet and salty. If you don't like things pretty salty, just leave the majority of the salt out and make a caramel cheesecake--caramel cheesecake is delicious too

I had this recipe kind of floating around in my head for awhile.  A few weeks back, I was sipping on a glass of amaretto and pondering how I could capture the taste in a dessert.  My mind wandered to rum cakes... yes... but something a little more indulgent... and of course the solution for that is, as always, chocolate! This recipe came together perfectly on my first run, which is pretty rare.  The cake and amaretto combo is fantastic, and when it's enrobed in the chocolate, has almost the same taste and texture of a really rich fondant.  There are three steps to this recipe, which makes it a little time-consuming, but not at all difficult.  And, doesn't deliciousness take time??? Chocolate Dipped, Amaretto Soaked, Pound Cake Bars  makes approx. 32 pieces Ingredients: Pound Cake: 1/3 cup + 1 Tbs butter, soft (no substitutes!) 1/2 cup granulated sugar 2 eggs 2/3 cup cake flour 1 Tbs finely grated lemon zest Liqueur Syrup: While y

A couple of my friends brought this beautiful cake to my office. I was intrigued and asked them what type of cake it was. They told me it was a Japanese Cheesecake. It looked so delicate and mouth watering. I went home and tried a recipe I found online. I love cheesecake and wondered what made this one different. After baking it I discovered this is not your ordinary cheesecake. This is a very light, melt in your mouth cake. It is firm enough that you can treat it like an ordinary sponge cake, but far better than any sponge I have made. With a hint of cream cheese and lemon flavour I was sold. It is incredibly easy to make and it is perfect on it's own. Cotton Soft Japanese Cheesecake Ingredients: 40g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

Try this dessert with any pudding flavor and omit the coconut and replace it with something complementary....like chopped nuts with chocolate pudding or bananas with vanilla pudding.  You might have a new potluck pleaser! The name Princess Pie was something my mom, sister and I named this 'Cool Coconut Dessert' when we served it to our girls...all three girls are princess-bonkers right now...and they loved that!  My mom gave me this recipe Princess Pie  crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole

I must say, this mac and cheese was quite delicious, and definitely tastier than the made-from-a-box versions we ate so many years ago. It’s spicy and satisfying, and my husband was definitely a happy camper the night he had this for dinner. I’ll be making it for him whenever he requests it (which I’m sure will be often), because I loved it just as much as he did. Taco Macaroni and Cheese Ingredients: 1 pound macaroni or shell pasta 1 pound ground beef 1 onion, chopped 2 cloves garlic, minced 1 serving of taco seasoning (or 1 packet of store-bought seasoning mix) 1 cup salsa 1 8-ounce package cream cheese, cut into chunks 2 cups milk 1/2 cup sour cream 2 cups shredded Mexican cheese blend Instructions: Cook pasta according to package directions; drain. Meanwhile, brown ground beef and sweat the onion together in a large skillet over medium-high heat. When the beef is completely cooked through, drain off excess fat, return to skillet, and add g

I found this recipe at Eat Cake for Dinner .  I love every recipe I have made from that blog! These were so easy and were very tasty! Can't ever have enough easy crock pot recipes! Slowcooker Pork Chops Ingredients: 4 thick-cut pork chops, bone in or boneless 1 can cream of chicken soup 1 pkg. dry ranch dressing mix 4 cloves garlic, minced 1/2 c. chicken broth pepper Instructions: Combine soup, dressing mix, garlic, and broth.  Sprinkle chops with pepper (do not salt).  Place chops in slow cooker and pour soup mixture over top.  Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.

I love when desserts only have a few ingredients, take a few minutes to make and taste amazing!  These Nutty Caramel Bars fit that description perfectly!  These sweet, chocolaty bars are to die for!  I had to give them all away to stop myself from eating the whole pan.  They are that good! Nutty Caramel Bars Ingredients: 2 cups all-purpose flour 1 cup light brown sugar 3/4 cup butter, softened 1/2 cup chopped pecans 1/2 cup chopped walnuts 1 (19 ounce) jar caramel ice cream topping 2 cups milk chocolate chips Instructions: Preheat oven to 350 degrees.  In a large bowl, combine flour and brown sugar.  Mix in butter until combined and crumbly.  Press mixture into an ungreased 9x13 baking dish.  Sprinkle on pecans and walnuts.  Drizzle caramel topping evenly over nuts.  Bake for 15-20 minutes or until caramel is bubbly.  Remove from oven and sprinkle on chocolate chips.  Let stand for 5 minutes.  Carefully spread chips over caramel layer.  Let cool at

Peanut Butter Candy Cheesecake Servings: Makes 1 (10-inch) cheesecake Ingredients: Crust: 1 1/2 cups crushed chocolate graham crackers 1/4 cup granulated sugar 5 tablespoons butter, melted Filling: 4 (8-ounce) packages cream cheese, softened 1 3/4 cups firmly packed brown sugar 1 cup creamy peanut butter 3 large eggs 2 egg yolks 1/2 cup heavy whipping cream 10 fun-size chocolate-covered crispy-crunchy peanut-buttery candy bars, chopped* Garnish: chopped fun-size chocolate-covered crispy-crunchy peanut-buttery candy bars Instructions: To prepare crust: Preheat oven to 300°. In a small bowl, combine crushed graham crackers and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan. Bake for 6 minutes. To prepare filling: In a large bowl, beat cream cheese, brown sugar, and peanut butter at medium speed with a mixer until creamy. Add eggs and yolks, one at a time, be

These cookies have pretty much made me famous. OK, so not famous. I mean, it isn't even my recipe. But, they are by far the cookie that have gotten the most reaction from others. People simply love them. In college I discovered Lemon Drop cookies from a place called Cookies By Design, they were my obsession. My roomates served them at my bridal shower. I tried for years and years to find a recipe close but never did. Several years ago my mom bought a cookbook ("5 star recipes from well-known Latter Day Saints") and this recipe was in it. I have to make a plan to give these away before I even make them. I could honestly eat them all day and all night long.  Lemon Drop Cookies makes 4 to 5 dozen cookies Ingredients: 2 c. sugar 1 1/2 cup butter flavored shortening 3 eggs 2 tsp. vanilla 1 tsp. lemon extract 4 c. flour 1 1/2 tsp soda 1 1/2 tsp baking powder 1 tsp. salt Finely chopped zest of one lemon 1 (6-oz) package lemon drops (sometimes

This dressing came to me from my sister, she got it from a friend. I have been hearing about this dressing for a while and was happy to be able to try it. It is so good! I didn't have a salad recipe to accompany it so I came up with this. It turned out so good. My husband liked it so much, he had three servings of it - which is rare for him when it comes to salad. Orange Dressing with Orange Strawberry Salad 1 package spring mix greens 1 pint strawberries, sliced 1 large orange, cut into small pieces 3 green onions, sliced 1 cup Sliced Almonds 4 TBS butter 4 TBS sugar To make candied almonds: Mix almonds, butter and sugar in a saucepan over medium heat until the the butter and sugar turn to a toffee color, stir constantly. Orange Dressing ½ tsp grated orange peel, or orange zest 1/3 cup fresh orange juice ( 1 to 2 oranges ) 2 Tablespoons red wine vinegar 2 Tablespoons sugar ½ cup vegetable oil 1 Tablespoon “Good Seasons Dry Italian” d

This is an adaptation of a cooking light recipe found on pinterest. I didn’t change a lot of ingredients, but pared down the prep. I also prepared it ahead and cooked it later. Enjoy! Mexican Chicken Casserole Ingredients: 1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack Instructions: In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and la

I found these little babies on Pinterest and I was a little hesitant to make them. They only require 3 ingredients and they are much healthier than other cookies. They smelled amazing while they were cooking... and to tell you the truth - they turned out delicious! For being a healthy cookie... I rate them a 10! Skinny Banana Cookies Makes 12-16 cookies Ingredients: 2 medium ripe bananas, mashed 1 cup of uncooked Old Fashioned Oats 1/4 cup chocolate chips Instructions: Preheat oven to 350°F.  Spray a cookie sheet with nonstick cooking spray.  Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a spoon, scoop up the batter and place on the cookie sheet.  Bake for 12-15 minutes.

It may not be as good as a trip to Hawaii, but this cake is the next best thing!  It is so moist and flavorful you'll forget your just in your kitchen! :D Pineapple Coconut Bundt Cake Ingredients: Cake: 1 (15 ounce) box yellow cake mix 1 (20 ounce) can crushed pineapple, undrained 1/2 cup sweetened coconut flakes Glaze: 1/4 cup orange juice 2 cups powdered sugar Instructions: In a large mixing bowl, combine dry cake mix, pineapple and coconut flakes.  Pour batter into a bundt pan sprayed with nonstick cooking spray.  Bake according to directions on cake box for a bundt cake.  Let cool completely  in pan for about 90 minutes before inverting onto a plate.  If desired, drizzle orange glaze on top and sprinkle with extra coconut.

I love the idea of grilling shrimp, but on most days it can be a little tricky. This recipe is no mess, no skewers, all in a convenient foil pack cooked on the grill in like 5 minutes! This is a great recipe for the upcoming tailgating and football parties. I have to admit, I am not the biggest sports fan, but I do excited about the cooking part of it all,, Spicy Cilantro Garlic Shrimp 4 servings as an appetizer Ingredients: 5 tablespoons olive oil 2 tablespoons butter, softened 2/3 cup finely chopped cilantro Juice of 1 lime 4 tablespoons Worcestershire sauce 4 cloves garlic, minced 1 Habanero pepper, minced 1 teaspoon oregano 1 teaspoon smoked paprika 1 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound large shrimp, cleaned, peeled, tails on (you could leave the shells on if you prefer) Instructions: Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrim

Lemon brownies?  Yes. Thick, cakey lemon squares the density and texture of a chocolate brownie. I'm so serious. This is no lemon bar. This is a lemon brownie and it absolutely must be apart of your spring and summer/life if you're into citrus and sugary things. Cakey Lemon Bar “Brownies” Ingredients: Brownies: 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 2 large eggs 2 1/2 teaspoons lemon zest 2 tablespoons lemon juice Lemon Glaze: 1/2 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons lemon zest Instructions: Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.  Zest and juice two small lemons; set aside. In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.  In a separate bowl, whisk together the eggs, lemon zest, and lemon j

This is a great, comfort dish. My sister gave me the recipe and I tweaked it to fit my family's taste. My friends also request this when we have pot-luck dinners. Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone. Chicken Spaghetti Ingredients: 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican 1 can(s) rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can(s) cream of chicken soup, undiluted 1 can(s) cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste Instructions: Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside

Who doesn't love a good ciabatta roll? There's the crust that is first crisp, then chewy. And then that soft spongy crumb with all its beautiful holes, perfect for mopping up the last bits of sauce from the plate. Or if you prefer, smearing with jam and eating while still warm from the oven. Ciabatta is a funny kind of bread. Far from the golden domed boules or slender baguettes, this Italian bread is lumpy, rather flat, and most definitely rustic. Baker's lore says that the loaves are meant to resemble comfy old house slippers. The dough is unusual too. It's extremely wet, with a near equal amount of water and flour. This makes it impossible to knead in the traditional way and difficult to shape into loaves. Traditionally, the dough was kneaded by either slapping it repeatedly against the counter (like brioche) or giving it a series of folds during its long rising time. It is much easier to knead this wet, sticky dough in a modern standing mixer. Thi

This recipe is so deceptively simple, you would never guess it is so quick. The wine in the sauce binds the dish together and elevates it beyond the sum of its parts. You can use either frozen or canned artichoke hearts for this dish. I used canned this time through, and they were delicious. Cut the chicken in pieces a little smaller than the artichoke heart halves. The final dish is velvety and creamy (without cream, of course), and fragrant with wine and the artichokes' tangy taste. The chicken is very tender. This is a company dish, a supper good enough for a dinner party, but easy and quick enough for a weeknight. It's mild and delicious in a subtle, tangy way. Chicken and Artichokes in Wine Sauce Serves 4 Ingredients: 2 cups artichoke hearts, frozen and thawed, or canned and drained 2 boneless skinless chicken breasts, about 1 pound 1 1/2 cups flour Salt and freshly ground black pepper 2 tablespoons unsalted butter, divided 2 tablespoons oli