Tag: Easy

Sweet Treats

Recipe—Cherry Cheesecake Bars

Diva di Cucina

My name is Rebecca and I am a cheesecakeaholic. There I said it and boy does it feel good to get it off my chest. I love the stuff. Cherry cheesecake is my kryptonite. I could sit there and eat filling by the spoonful before it even hits the crust. One of the many reasons I LOVE this recipe is that it is quick and effortless to make. There is no need to wait for cooking and cooling for hours like a traditional cheesecake. This takes less than 20 minutes to make and just an hour to cool. It just doesn’t get any easier. The Cool Whip makes it incredibly light and fluffy unlike some of those dense baked cheesecakes. Hope you enjoy this as much as I do! I have a feeling you just wont be able to get enough.

INGREDIENTS
2 1/2 c graham cracker crumbs
½ c sugar
½ c butter (1 stick), melted
8 oz package cream cheese, softened
8 oz tub Cool Whip
3 c powdered sugar
2-21 oz cans cherry pie filling (I like the ones with more fruit)

STEPS

  • Preheat oven to 350º.
  • In a medium sized mixing bowl combine graham crumbs, sugar, and melted butter and stir until well mixed.
  • Pour the crumb mixture into a greased 9” x 13” baking dish.
  • Using the backside of a spatula press the mixture down to pack it into a thin crust.
  • Bake crust in the oven for 15 minutes.
  • Remove crust from oven and allow to cool.
  • While crust is cooling use a hand mixer and beat together the cream cheese, cool whip, and powdered sugar until smooth.
  • Spread the cool whip mixture over the crust.
  • Next, spread the cherry pie filling over the cream cheese base.
  • Refrigerate for at least an hour before serving.
  • Devourer!
Brunch

Recipe—Dutch Apple Pie Muffins

Diva di Cucina

The last couple of weeks I have had some beautiful apples in my produce boxes. Not quite enough to make applesauce or an apple pie though. So I thought, why not try to whip up some apple pie muffins! This recipe calls for brown sugar rather than any white sugar giving them a rich caramel apple flavor. These are not your typical light and fluffy muffins, they are actually dense and really moist, sort of like a pound cake. A perfect treat to enjoy during chilly fall mornings with a big cup of joe. Not that we have had any mornings like that this season in California though. My Halloween decorations are up and I don’t think we have had a day under 90º. This girl is ready to break out her scarves and boots! Nonetheless, I will continue pretending like it’s fall weather when cooking in my kitchen. This weekend I am headed up to Apple Hill for our annual family pumpkin picking trip where I will be sure to get a big bag of apples. My next mission, crock-pot applesauce!

Note: This recipe makes one dozen delicious muffins.

TOPPING INGREDIENTS
1/2 c brown sugar
7 tbsp flour
1/4 c butter, softened
1 tsp cinnamon

MUFFIN INGREDIENTS
1 1/2 c brown sugar
2/3 c oil
1 egg
1 tsp vanilla
1 c sour cream
2 1/2 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 c diced apples

STEPS

  • Preheat oven to 350º.
  • Grease your muffin pan or line with paper muffin cups.
  • In a small bowl combine all topping ingredients and mix until crumbly. Set aside.
  • In a large bowl mix together sugar, oil, egg, vanilla, and sour cream.
  • In a separate bowl sift together the flour, baking powder, cinnamon, and salt.
  • Slowly stir the flour mixture into the batter until combined.
  • Add the diced apples mixing until evenly distributed.
  • Distribute the batter among the 12 muffin tins. It’s okay if they are fairly full. These do not swell up really big.
  • Generously sprinkle the muffins with the topping.
  • Bake for 30 minutes or until a toothpick comes out clean when inserted in the middle.
  • Allow muffins to cool in pan for 5–8 minutes before removing and then transfer to a cooling rack or cutting board.
Dinners

Recipe—Shrimp and Pesto Pizza

Diva di Cucina

The other day I made some homemade pesto for the first time ever. I really wanted to create an awesome pizza combination to use my pesto on and this is what I came up with, a delicious shrimp and pesto pizza. Yes it is a complete departure from your typical pizza and yet it was ahhh-mazing! It was really light and refreshing. The shrimp were cooked to perfection and went so well with the pesto. I didn’t go too crazy with the toppings. I just wanted to keep it pretty simple and it really allowed all the flavors to come through. We love making homemade pizzas during the week because they are incredibly quick and easy and usually cheaper than ordering one from your local pizza parlor. This may have just been my best homemade pizza to date!

Note: If you don’t have the time to make my homemade pesto recipe, I recommend getting the store bought kind and stirring in a splash of lemon juice. The hint of lemon really sets off the shrimp.

INGREDIENTS
1 tube Pillsbury refrigerated pizza crust
12 large raw shrimp, cleaned and peeled
salt
lemon pepper
1/2 c pesto (see my recipe here for homemade pesto)
2 c mozzarella cheese, shredded
2 thin slices red onion, cut into quarters
1 tomato, chopped
Italian seasoning

STEPS

  • Preheat oven to 400º.
  • Slice your shrimp in half lengthwise. This will help them to cook quicker and will be easier to eat.
  • Season the shrimp with slat and lemon pepper and set aside.
  • Unroll the pizza dough onto a greased cookie sheet.
  • Starting at the center press, the dough out until it is your desired thickness.
  • Spread an even layer of the pesto onto your dough.
  • Top with cheese, onions, shrimp, and tomatoes.
  • Dust your pizza with Italian seasoning.
  • Bake in the oven for 12–14 minutes or until crust is a golden brown.
  • Turn on the broiler for an additional 2 minutes to given the cheese some nice golden brown spots.
  • Allow to cool for a couple of minutes before slicing.
Brunch, Sweet Treats

Recipe—Plum Crisp

Diva di Cucina

I have been getting lots of purple plums in my produce boxes this summer and that has resulted in me having fun creating delicious plum desserts. I think I finally have one worth sharing, a tart plum crisp! The sweet crunchy crisp perfectly complements the tartness of the plum filling. Having an oat based topping makes this the perfect breakfast appropriate dessert. It really is like eating a warm bowl of oatmeal with baked plums. That’s right, I’m encouraging you to eat dessert for breakfast. You only live once after all!

Note: If you don’t have any fresh plums, or they are out of season, you can replace the fresh plums with two 15 oz cans of purple plums. Just be sure to remove the pits and drain them.

INGREDIENTS
10–12 sliced plums
1/2 c juice of choice (cranberry, pomegranate, or apple juice are great)
1 tbsp lemon juice
2 tbsp sugar
1 tbsp cornstarch
1/2 c all purpose flour
1 c oats
1/2 c brown sugar
1/2 tsp cinnamon
2 tbsp butter, softened
2 tbsp light corn syrup

STEPS

  • Preheat oven to 400º.
  • In a large saucepan, combine fruit juice, lemon juice, sugar, and cornstarch and mix until smooth.
  • Bring to a boil over medium-high heat stirring frequently.
  • Add in plums and continue cooking and stirring for 1–2 minutes.
  • Remove from heat and set aside.
  • In a mixing bowl combine flour, oats, brown sugar, and cinnamon.
  • Mix in butter and corn syrup until mixture is crumbly.
  • Place plum mixture into in a small baking dish. (9” pie dish or square pyrex are perfect size.)
  • Top plums with the crumb topping.
  • Bake for 20 minutes or until golden brown.
  • Serve warm or cold, and don’t forget the scoop of ice cream!
Appetizers

Recipe—Pear and Gorgonzola Crostini

Diva di Cucina

Summer has just come to an end and that means pears are in season. Here is a great appetizer that will help get you in the mood for fall. It’s really elegant and really easy, perfect for a romantic night in or a night of wine tasting! The flavors aren’t ones you might think to typically use together but they really do complement one another nicely. Once you eat these warm delights you will be in the mood to throw on a scarf and go pumpkin picking. Welcome fall!

INGREDIENTS
1/2 c cream cheese, softened
1/2 c Gorgonzola
1/4 c butter, softened
baguette, sliced into 1/2” thick slices
2 pears, sliced into thin wedges
1/2 c pecans, chopped
2 tbsp rosemary. chopped
1/4 c honey

STEPS

  • Preheat oven to 375º.
  • In a small bowl combine cream cheese, Gorgonzola, and butter.
  • Spread a thin layer of the cheese spread on each baguette slice.
  • Place one or two pear slices on top of the cheese.
  • Top pears with some crushed pecans and sprinkle rosemary on the top.
  • Place the prepared baguette slices on a greased cookie sheet.
  • Bake for 7–8 minutes.
  • Remove from oven and drizzle with honey.
Dinners

Recipe—Pork Chops with Apples and Stuffing

Diva di Cucina

Apple Pie Pork Chop

Fall is just around the corner and I can taste it. Literally! I have been in the mood for fall for a couple weeks now and I’m loving all the seasonal recipes, this one especially. It is an herb crusted pan seared pork chop topped with apple pie filling and stuffing and finished off in the oven to give the stuffing just a little bit of crunchiness. It goes great with some mashed potatoes and green beans. This is an all time fall favorite in our house and I love that it is really quick and easy. I use a little bit of cinnamon and rosemary to bring in some bold flavors. It’s like having apple pie with a side of pork for diner. What’s not to love!?!

INGREDIENTS
4 boneless pork chops
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
salt and pepper
1 1/2 c water
4 tbsp butter
6 oz box Stove Top pork stuffing
2 tbsp olive oil
21 oz can apple pie filling
cinnamon

STEPS

  • Preheat oven to 350º.
  • Season the pork chops with the garlic, rosemary, salt, and pepper. Set aside.
  • Place the water and butter in a saucepan and bring to a boil. Stir in the stuffing, cover, and set aside.
  • In a large skillet heat up the olive oil and sear the pork chops over medium high heat for 3–4 minutes on each side.
  • Place the seared pork chops in a baking dish.
  • Top pork chops with apple pie filling and place any extra around the pork chops in the baking dish. Sprinkle with cinnamon.
  • Uncover the stuffing and gently fluff with a fork.
  • Place a mound of stuffing on top of each pork chop and put any extra around the chops in the baking dish.
  • Cover and bake for 25 minutes.
  • Remove foil and cook for an addition 10 minutes.
  • Allow to cool slightly before serving.
Sweet Treats

Recipe—Personal Pineapple Upside Down Cakes

Diva di Cucina

Pineapple upside down cake is one of those traditional all American classics that has been around forever, well at least since the 1920s. These personal versions are great for entertaining a small group and so easy to whip up and serve. One of the many great things about this recipe is that you can keep the items stocked in your pantry and whip these up in a very short amount of time. They are quick and so incredibly easy to make. I made them for our dinner party the other night and they were a real hit. My husband said he could have kept eating them and my 2-year-old son liked them so much he didn’t even have an interest in the ice cream I served with it. He just wanted the cake, or as he called it, “birthday.”

Note: This recipe is written to make 6 personal cakes using a Texas muffin pan. If you don’t own one of these you can use a standard muffin pan and substitute pineapple rings with pineapple chunks and adjust the baking time to 17–20 minutes.

INGREDIENTS
2 eggs
2/3 c sugar
4 tbsp pineapple juice (use the stuff in your can of pineapple rings)
1 tsp vanilla
2/3 c flour
1 tsp baking powder
1/4 tsp salt
1/4 c butter
2/3 c brown sugar
1-20 oz can pineapple rings
maraschino cherries

STEPS

  • Preheat oven to 350º.
  • In a medium mixing bowl beat together eggs, sugar, pineapple juice, and vanilla.
  • Using a separate bowl mix together the flour, baking powder, and salt.
  • Stir the dry ingredients into the wet ones and set aside.
  • In a small saucepan melt the butter and stir in the brown sugar until almost dissolved.
  • Grease a 6-cup Texas muffin pan.
  • Evenly distribute the brown sugar sauce in each cup.
  • Place a pineapple ring in the bottom of each muffin cup and a cherry in the center of the pineapple ring.
  • Pour the cake mixture into each cup until there is none left. They will probably be about 3/4 of the way full.
  • Place muffin pan in oven and bake for 22–25 minutes or until a toothpick comes out clean when inserted in the center.
  • Allow to sit for 3 minutes.
  • Place a cutting board over the top of the muffin pan and quickly flip the muffin pan upside down.
  • If the mini cakes don’t release from the pan lightly tap the pan with a rubber spatula until it releases.
  • Serve warm with a scoop of vanilla ice cream and enjoy!
Contests

Contest Time!

Diva di Cucina

Who’s ready for a contest?!?! In honor of my Facebook page hitting 100 likes it’s time to celebrate with a contest! I’m giving away these über cute cupcake measuring spoons! Every cook needs to have a nice set of measuring spoons, and with you these you will be cooking in style!

Here’s how the contest works. You have to do 2 things to be entered:
  1. Like my Diva di Cucina Facebook page. (If you already do, consider this easy step done!) https://www.facebook.com/DivaDiCucina
  2. Cook one of my recipes, take a picture, and post it to the Diva di Cucina Facebook page. This is not a photo contest so don’t worry about quality! Be sure to identify what recipe it is that you cooked. OR If you don’t want to deal with uploading a pic you can comment on 5 recipes that I have shared here on my blog. That gives you two possible ways to win! If you do both of these options then you will be entered into the drawing twice! Why not go ahead and double your chances?

Once you do both of these steps your name will be entered into a drawing and one winner will be selected to win this fabulous prize valued at $20! The only rules are that you must complete both of the above steps by Sunday, September 30 at midnight (that gives you 2 full weeks!) and you have to be a current resident of the United States.

A winner will be announced on Monday, October 1. I will contact the winner directly to get your mailing address to send you your prize. Can’t wait to hear your comments and see your pics! Best of luck to all of you!

Soups

Recipe—Crock-Pot Chicken Enchilada Soup

Diva di Cucina

Today is day 4 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

This is everything you could ever hope for in a soup recipe. Quick, easy, and delicious! I love using my crock-pot. Not only because it makes dinner a total breeze but also because the house smells so incredibly good when you get home from work. If you are a fan of Mexican food then you will enjoy this. It’s not too mild, and it’s not too spicy, it’s just right. This soup is thick and creamy and warms you from the belly out. Try it with some of my jalapeño cheddar corn bread muffins for a perfect dinner. Heck now that I think about it, it would be perfect for some Monday night football this fall!

Note: If the soup is too thick for your liking add a splash of milk to the crock-pot before serving. If you have leftovers put it in a freezer safe container and save it for a rainy day. It reheats great!

INGREDIENTS
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
15 oz can whole kernel corn
1/2 yellow onion, chopped
1/2 red bell pepper chopped
1 jalapeño, deseeded and chopped
2 chicken breasts
10 oz can enchilada sauce (I’m a fan of Las Palmas)
10.75 oz can condensed cream of chicken soup
1 1/2 c milk

GREAT GARNISHES
shredded cheese
sliced avocado
sour cream
crushed tortilla chips

STEPS

  • In a large crock-pot combine black beans, tomatoes, corn, onion, and peppers.
  • Place chicken breasts on top of veggies.
  • In a medium-mixing bowl whisk together enchilada sauce, soup, and milk.
  • Pour sauce mixture into the crock-pot.
  • Cover and cook on low heat for 7–8 hours or on high for 3–4.
  • Remove chicken and using 2 forks shred into bite size pieces
  • Add chicken back into soup and continue to cook covered on low heat for another 25–30 minutes.
  • Serve in large soup bowls and top with some of the suggested garnishes.

Side Dishes

Recipe—Jalapeño Cheddar Corn Bread Muffins

Diva di Cucina

Today is day 3 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

Jalapeño Cheddar Corn Bread Muffins

Looking for a quick and easy side dish you can serve with your bowl of chili this coming winter? This is a great recipe I have been making for years. This takes the typical corn bread muffin and gives it a little extra kick.  In my opinion, there is no better complement to a fresh jalapeño than cheese. These go great with a spicy rubbed steak and some grilled veggies or even a side of your favorite soup. They are incredibly easy to make since you’re taking a box mix and just spicing it up with a couple simple ingredients. Perfect for busy moms, or dads, short on time.

Note: You can use any corn bread mix you prefer. I just really like Marie Callender’s. These proportions are perfect for a mix that makes a dozen muffins. You also don’t have to use the muffin pan liners as the recipe is written. I just find that sometimes the cheese adheres to the muffin pan and can make it difficult to get the little rascals out when they aren’t used.

INGREDIENTS
Marie Callender’s Original Corn Bread Mix, 16 oz
water
1 1/4 c shredded cheddar, divided
1 jalapeño, deseeded and chopped
1 jalapeño, deseeded and sliced
muffin cup liners (optional)

STEPS

  • Preheat oven to 375º.
  • Prepare corn bread mix according to instructions.
  • Stir in 1 cup of the shredded cheddar and the diced jalapeños, making sure not to over mix.
  • Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
  • Top each muffin with a slice of jalapeño and sprinkle remaining 1/4 cup of cheddar on top of each.
  • Bake for 20–25 minutes or until a toothpick comes out clean when inserted into the middle.
  • Remove from oven and allow to cool for a couple of minutes before serving.