Cheesy Turkey (or Chicken) and Spinach Pie

I have been meaning to try this recipe from one of my cookbooks for some time, so I was happy I finally had the opportunity last night. It was fairly easy to put together, but a bit time consuming. The end product was really delicious and flavorful! It did make a lot, so I think we are going to freeze the leftovers to save for another day.

Nonstick cooking spray

4 oz. cooked angel hair pasta

3 eggs

1 8 oz package of cream cheese, softened

1/3 cup sour cream

1/3 cup mayo

1/4 cup fresh snipped basil (I did a rough chop) or 1 Tablespoon dried basil, crushed

1/2 teaspoon garlic salt

14 teaspoon crushed red pepper

2 cups chopped cooked turkey or chicken (this was about a breast and a half for me, Costco sized)

1 10 oz. packaged frozen chopped spinach, thawed and drained

1 cup shredded Monterey Jack cheese

1/3 cup chopped bottled roasted red sweet peppers

1. Preheat oven to 350. Lightly coat a 9" deep dish pie plate or a 2 quart square baking dish with cooking spray (I used my round, 2 1/4 quart Corningware and it worked perfectly), set aside.

2. In a large bowl, stir together eggs, cream cheese, sour cream, mayo, basil, garlic salt and crushed red pepper until well combined. Stir in cooked pasta, turkey or chicken, spinach, cheese and roasted red peppers. Spread mixture into prepared dish. (if you are using a pie plate, it will be very full)

3. Bake uncovered, in the pre-heated oven for 45 to 50 minutes or until edges are slightly puffed and golden. Let stand on a wire rack for 10 minutes prior to serving to cool.

Makes 6-8 servings.

Sweet Potato Fries

I had bought some sweet potatoes at Trader Joe's this week and I was anxious to try them out. I knew I wanted to make some fries out of them and I will be attempting them mashed this weekend or next week.

I found this recipe on All Recipes and again, was very happy we had everything in the house! Based on some of the comments su

ggested by others on the site, I omitted the microwave with water part so they wouldn't get soggy.

(I had to put a picture of the potatoes while I was prepping. I just loved the color of the fries with the bowl and my spatula. :) )

I didn't follow the measurements on seasonings exactly. I kind of eye-balled it to taste and they were yummy! We gobbled them right up with our brats!

4 sweet potatoes cut into large French Fries (I used 3 small/medium ones and it was perfect for the 2 of us)

2 teaspoons Italian Seasoning

1/2 teaspoon of lemon pepper

pinch of salt and pepper to taste

2 tablespoons of Olive oil

1. Preheat oven to 400 degrees.

2. Toss cut potatoes with Italian seasoning, lemon pepper seasoning, salt and pepper and olive oil.

3. Arrange fries on a baking sheet in a single layer.

4. Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Finished product! So good with ranch...:)

Pretzel Jello

I have made this recipe, which I got from a fellow Detroit Knottie's food blog, twice now, both with rave reviews!  It is so easy and I think a great summer dessert dish.  Unfortunately, I do not have pictures as the finished product is always consumed somewhere I don't have my camera with me!

2 cups coarsely chopped pretzels (I use the stick kind)

3/4 cup melted butter

3 Tablespoons of Sugar plus 1 Cup

1 8 oz. package of softened cream cheese

1 small carton of Cool Whip, thawed

2 6 oz. boxes of Raspberry Jell-O

2 10 oz. packages of frozen raspberries

2 cups boiling water

Preheat oven to 400 degrees.

Mix pretzels, butter and 3 tablespoons of sugar and press into a 9x13 inch pan.  Bake for 8 minutes at 400 degrees.  Let cool completely.

Beat cream cheese and 1 cup of sugar together until creamy.  Add Cool whip and blend into all mixed together.  Spread on cooled pretzel crust.

Mix together Jell-O and water.  Add frozen raspberries until slightly jelled.  Spread on cream cheese mixture and refrigerate until set.

Cheesecake Cupcakes

I volunteered to make a dessert for a little gathering my manager was having for some co-workers and their spouses.  I wanted to make something really great, but it is so hard to bake during the week lately!  

My mom suggested making cheesecake cupcakes since they were so easy and delicious and she was right!   

(sorry, no pictures, I put the final touches on at my manager's house)

3 8 oz. packages cream cheese

3/4 cup sugar

1 teaspoon of vanilla

3 eggs

Nabisco Vanilla Wafers

1 large can of and kind of pie filling (I used cherry)

Preheat oven to 350.

Cream all of the ingredients (except wafers) together and beat for 5 minutes.  No less than 5 minutes.  Put wafers in the bottom of cupcake papers, rounded side down.  Fill papers about 3/4 full.

Bake at 350 for 18 minutes, no less.  Let cool completely.  (I actually made mine the night before and stored them in the fridge until serving).  Top with fruit pie filling...I used 2-3 cherries on each cupcake.

Makes around 20-24.

Campfire Potatoes

My very kind and generous co-worker gave us some fresh potatoes and onions from her garden, so we wanted to make something with them to compliment our steaks we were grilling that night.  I remember my mom always making some potatoes on the grill that were wrapped in foil and delicious, so I tried to find my own version.

I found this recipe on AllRecipes and liked that I actually had everything in the house!   And you don't need a campfire...just a grill.  Oh, and it was delicious and very flavorful.  Next time I make it, I will add the cheese on at the end so it doesn't bake into the foil like it did this time. 

I altered this to make a smaller serving size on the website...here is the original.

5 potatoes thinly sliced

1 onion, sliced

6 Tablespoons butter, cut into pieces

1/3 cups cheddar cheese

2 Tablespoons fresh parsley

1 Tablespoon Worcestershire sauce

salt and pepper to taste

1/3 cup chicken broth

1. Preheat an outdoor grill

2. On a piece of heavy aluminum foil, appx. 20x20 inches, places the potatoes and onion.  Dot with butter.

3. In a medium bowl, mix cheddar cheese, parsley, Worcestershire sauce, salt and pepper.  Sprinkle mixture over the potatoes.

4. Fold edges of foil.  Cover potatoes with chicken broth.

5. Seal foil tightly and place on prepared grill.  Cook 35-40 minutes over medium heat.