Appetizers

Recipe—Steak & Goat Cheese Crostini with Pesto

Steak and Goat Cheese Crostini with Pesto

Last weekend I hosted a wine tasting party, which is so much fun by the way! Each person brought an appetizer and a bottle of wine so it was minimal preparation required on my part and didn’t break the bank. Thanks to all my amazing friends that came if you are reading this! It was such a blast! We had a total of 13 bottles of wine and an amazing spread of food.

Since I was holding the party around dinner time I knew I needed an appetizer that was hearty and filling. Steak came to mind since it would pair so nicely with a good hearty red blend. These appetizers may look very simple but the flavors were so amazing. The goat cheese is whipped together with cream cheese, olive oil, and red pepper so it is creamy and smooth with a mild kick. I was able to prepare everything earlier in the day and then assemble right before anyone arrived. And let me tell you, they were pretty darn popular among the ladies.

Steak and Goat Cheese Crostini with Pesto

Note: These can be served hot or cold. I served them cold for the sake of convenience. I was able to do all the prep in the morning, stored the cooked steak and goat cheese spread in the fridge, and put the toasted crostini in an unsealed Ziploc bag. I then assembled them right before the party.

INGREDIENTS
1 baguette, cut into 1/4 slices
10–12 ounce New York strip steak
4 oz goat cheese, softened
4 oz cream cheese, softened
1/2 tsp red pepper flakes
olive oil
salt & pepper
chili powder
garlic powder
1/2 c pesto

STEPS

  • Preheat the oven to 425º.
  • Place the baguette slices on a parchment paper lined baking sheets.
  • Brush each slice with olive oil and season with a light sprinkle of salt. Flip each slice over and repeat.
  • Toast the baguette slices for 12–15 minutes or until they are a nice golden brown.
  • While the baguette slices are toasting, season both sides of the steak with salt, pepper, a sprinkle of chili powder, and garlic powder.
  • Heat a tablespoon of olive oil in a skillet over medium high heat and add the steak.
  • Cook the steak for 4–6 minutes, flip, and continue to cook for an additional 4–6 minutes.
  • Remove the steak from the pan and allow it to sit for 10 minutes.
  • While the steak is resting, use a hand mixer to whip together the goat cheese, cream cheese, red pepper flakes, and two tablespoons of olive oil.
  • Thinly slice the steak and set aside.
  • To assemble, spread about one teaspoon of the whipped goat cheese on a slice of toasted bread, top with a slice of steak, and a dollop of pesto.
  • Enjoy!

 

Recipe adapted from Domesticate Me.

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Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Appetizers

Recipe—Herbed Cucumber Bites

I have been wanting to host a tea party type of event and this year Easter was the perfect occasion. We were just having a couple of people over so I did all sorts of small bites. So fun and classy! The cucumber rounds were one of my faves! They were so light and refreshing and reminded me of the typical cucumber sandwiches you would have at a tea party, minus the rye bread. These are definitely the perfect snack for bridal showers, baby showers, or an afternoon tea.

INGREDIENTS
8 oz block of cream cheese, softened
1/4 c fresh dill (or 1 tbsp dried)
2 tbsp dill pickle juice (just the stuff form the jar)
3/4 tsp onion powder
1/2 tsp garlic powder
pepper
1 green onion, finely chopped
1 cucumber, sliced
parsley to garnish (optional)

STEPS

  • In a medium bowl beat together the cream cheese, dill, pickle juice, onion powder, garlic powder, pepper, and green onion until smooth.
  • Transfer the mixture to a pastry bag or a Ziploc bag.
  • Pipe the herbed cream cheese mixture onto each cucumber round.
  • Garnish each cucumber with a sprig of parsley on top.
  • Serve immediately or cover and store in the fridge until ready to enjoy.
Sweet Treats

Recipe—Sweet Cream Dip with Strawberries

 

My name is Rebecca, and I am a strawberry addict. No really. I am. I have memories of going to the grocery store with my mom and getting little green baskets of strawberries. (Does anyone else remember the classic little basket?) Anyways, she would have to get an extra basket because I would sit on the car ride home and eat an entire basket! No joke. Straight to my dome. My childhood was amazing like that.

We are officially in June, which means full swing strawberry season in California! I think strawberries are perfect just as they are and I could still eat a fresh basket of them straight up. However, this recipe takes them to a whole other level. I actually made this for a pool party we went to at a friend’s house. Thought it would be something fun and different. We destroyed the whole bowl of dip. No shame. We ran out of berries and were dipping anything else we could find into it. Graham crackers, pineapple, you name it. Still amazing! Try it. You will love it too.

INGREDIENTS
1/2 c brown sugar, firmly packed
8 oz cream cheese, softened
1 c sour cream
1 tsp vanilla extract
1/3 c Kahlua
1 c Cool Whip
Strawberries

STEPS

  • Place the brown sugar and cream cheese in a medium bowl and beat with an electric mixer until smooth.
  • Add in the sour cream, vanilla, and Kahlua and continue mixing until nice and smooth.
  • Fold in the Cool Whip until well incorporated.
  • Cover and place in the fridge for 2–3 hours. (Good luck waiting that long!)
  • When ready to serve sprinkle with a little brown sugar and serve with strawberries or any other favorite fruit.

If you like this recipe then I highly recommend you check out these other awesome dessert dips!

Sweet Cherry Chip Dip

Toffee Apple Dip

Funfetti Cake Batter Cookie Dip

Sweet Treats

Recipe—Sweet Cherry Chip Dip

Does anyone else have a weakness for fruit and chocolate besides me? I love the combination. I will eat chocolate covered bananas, strawberries, mandarins, apples, cherries, you name it. I wont discriminate. Now add in cream cheese, mind blown!

This dip combines the sweet creaminess of a cheesecake with the flavor of cherries and the crunchiness of chocolate chips giving you the best dessert dip ever! I warn you though, if you are like me you will be eating this by the spoonful. (I can sometimes be a pig like that.) I like to serve this with chocolate graham crackers but you can serve it with anything you want. Nilla wafers, animal crackers, Oreos, etc. Go crazy with your dipping vessles! It is perfect to bring to a party and your friends will appreciate the unique dessert that is easy to serve and sure to be enjoyed by all!

Note: This will thicken up once refrigerated. I like to take it out about a half hour before I serve it so that it isn’t so firm that it breaks the crackers when dipping.

INGREDIENTS
8 oz cream cheese, softened
1/4 c butter, softened
1/2 c maraschino cherry juice (the liquid from the jar of cherries)
2 1/2 c powdered sugar
1/2 c maraschino cherries, chopped
1 c mini chocolate chips, divided
Chocolate graham crackers or similar item for dipping

STEPS

  • In a large mixing bowl beat together the cream cheese and butter until well combined.
  • Add in the maraschino cherry juice and powdered sugar until well combined and smooth.
  • Fold in the chopped cherries and 3/4 cup of the mini chocolate chips.
  • Transfer to a serving bowl and sprinkle with the remaining chocolate chips.
  • Refrigerate until ready to serve.

Recipe adapted from Shugary Sweets.

If you like that, then maybe you will love this!

Funfetti Cake Batter Cookie DipFunfetti Cake Batter Cookie Dip

Sandwiches

Recipe—Crock-Pot Shredded Chicken Jalapeño Popper Sammy

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

  • Place the chicken, onion, garlic, and Rotel in the crock-pot.
  • In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove the cooked breasts from the pot and transfer to a cutting board.
  • Using two forks shred the chicken and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
  • Allow the cream to come to a boil stirring constantly.
  • Whisk in the cream cheese until melted.
  • Add in the cheddar and chopped jalapeños and stir until smooth.
  • Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
  • Chow down!

Recipe adapted from Food Fanatic.

Sweet Treats

Recipe—Individual Peanut Butter Mousse Pies

I’m baaaaack! And with a bang at that! What? Were you getting worried? My apologies for taking another long break from the word of blogging but life has been crazy and busy and I just needed to step away for a bit. But I am back and with a lineup of some great recipes for all my wonderful followers. And I have some very exciting news that I will share in a few weeks if all goes as planned. Still working on fine-tuning so keep your fingers crossed for me would you please?

So even though I wasn’t posting recipes over the past couple of months I was still cooking up a storm and making sure to photograph my delicious meals so that when I was ready to get back to posting I was prepared with some great materials. So here we go, let’s get to it!

Individual peanut butter mousse pies=a heavenly dessert in super cute little mason jars. As my followers know I LOVE mason jar desserts. And if you didn’t know that then you must be new here. Welcome! Mason jars are perfect because there is no serving involved other than getting out a handful of spoons and they travel great! I made these for a bbq we went to over the summer and they were very well received. Right, Sabrina and Sandy? 😉 The peanut butter is so light and just the perfect amount of sweet. And then you get this yummy crisp chocolate crust to add in a little texture. Nom nom nom! I actually ate one of these a couple of days after I initially made them and it was still great! It didn’t separate or get funky so they will hold up for a few days if you have leftover or even if you want to make them the day before you plan on serving them. Well it is great to be back and thanks for all the continued support! I will be in touch soon!

Xoxox
The Diva

Note: The number of “pies” you get will depend on the size of your jars or serving dishes. I was able to make 12 half pint jars. If you are planning on traveling with them be sure that you don’t fill past the brim so that you can get the lids on them.

INGREDIENTS
20 Oreo cookies, crushed
4 tbsp butter, melted
1 pint heavy cream
1 1/2 c confectioner’s sugar, divided
2 tsp vanilla, divided
8 oz cream cheese, softened
1 c creamy peanut butter
14 oz can sweetened condensed milk

STEPS

  • In a medium sized bowl mix together the crushed Oreos and melted butter.
  • Distribute the crumbs evenly among the jars leaving about a 1/4 cup for garnishing.
  • Using the back of a spoon gently pres the crumbs into the bottom of the jars.
  • Pour the whipping cream into a mixing bowl and add in a 1/2 cup of the confectioner’s sugar and 1 teaspoon of the vanilla.
  • Beat the whipping cream using an electric mixer on high until it begins to thicken and peaks start to form.
  • Put the prepared whipping cream in the fridge for the time being.
  • Place the cream cheese, peanut butter, and remaining cup of confectioner’s sugar in a large mixing bowl and beat on medium speed until well combined.
  • Add in the condensed milk and the remaining tablespoon of vanilla and continue beating until mixture is creamy and smooth.
  • Remove the prepared whip cream from the fridge and add about 1/3 of it to the peanut butter filling and fold in using a rubber spatula.
  • Transfer all of the peanut butter filling to a one-gallon Ziploc bag, seal, and cut off the corner.
  • Pipe the filling into the jars filling up about 2/3 of the way.
  • Next, transfer the whip cream to a one-gallon Ziploc bag, seal, and cut off the corner.
  • Top each mousse cup with some whip cream.
  • Garnish each jar with leftover oreo crumbs and refrigerate for at least 2 hours before serving.