Yummy Recipe Wednesday! (Eggnog Cheesecake)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. As you may know if you frequent my blog, I don’t post many dessert recipes on here. However, the holidays are here and around our place Eggnog is a staple in the fridge during the holidays. Cheesecake also happens to be one of my favorite desserts so I figured why not share this delicious Eggnog Cheesecake recipe. This cheesecake is so creamy smooth and the addition of cinnamon and nutmeg both in the crust and the batter really makes the Eggnog flavor pop. As for the recipe itself, if you don’t have Rum or don’t want to put Rum in your cheesecake you could use 1 Tablespoon of Vanilla in its place. Also keep in mind that you can use a premade crust from the store but if you do, you will have more batter than what will fit in the crust. Give this a try at your upcoming holiday gathering and listen to everyone rave. I get requests to make this every year so be prepared! As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Eggnog Cheesecake

• 1 cup Graham Cracker Crumbs
• 1 Cup + 2 Tbsp White Sugar, divided
• 1 1/2 tsp Cinnamon, divided
• 3/4 tsp Nutmeg, divided
• 3 Tbsp Melted Butter
• 3 (8 oz) pkgs Cream Cheese, softened
• 3 Tbsp All-Purpose Flour
• 1 cup Eggnog
• 2 Eggs
• 2 Tbsp Rum*

*You can substitute 1 Tbsp Vanilla in place of the Rum if desired

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl combine the graham cracker crumbs, 2 Tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and butter; press into the bottom of a 9 inch spring form pan.
3. Bake the crust in the preheated oven for 10 minutes; place on a wire rack to cool.
4. Increase the oven temperature to 425°F (220°C).
5. In a food processor combine the cream cheese, 1 cup sugar, flour and eggnog; process until smooth.
6. Blend in the eggs, rum, remaining 1 tsp cinnamon, and the remaining 1/2 tsp nutmeg; pour the mixture into the cooled crust.
7. Bake in the preheated oven for 10 minutes.
8. Reduce the heat to 250°F (121°C) and bake an additional 45 minutes, or until the center of the cake is barely firm to the touch.
9. Remove the cheesecake from the oven and immediately loosen the cake from the rim; let the cake cool completely before removing the rim.

Yummy Recipe Wednesday! (Parmesan Chicken Bake)

Welcome friends and foodie fans to another Yummy Recipe Wednesday. Today I bring you a recipe that’s perfect for those nights when you’ve had a long day at work and you just don’t feel like spending a lot of time in the kitchen. Not only is this Parmesan Chicken Bake easy to make but it’s also healthier than your traditional Parmesan Chicken since it’s baked and not fried. You still get all the crunchy, cheesy, saucy flavors of Parmesan Chicken without spending a lot of time in the kitchen. My only advice with this dish is if you’re using thick chicken breasts either cut them in half or pound the thick parts flat so everything cooks evenly. Alternatively, you could use chicken tenders instead of chicken breasts. Give this a try for yourself and feel free to leave comments below letting me know what you thought and what changes, if any, that you made to the dish. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Parmesan Chicken Bake

• 2 Tbsp Olive Oil
• 2 cloves Garlic, finely chopped
• 1/4 tsp Crushed Red Pepper Flakes, to taste
• 6 Skinless, Boneless Chicken Breast Halves
• 2 cups Spaghetti Sauce, your favorite kind
• 1/4 cup Chopped Fresh Basil
• 1 (8 oz) pkg Shredded Mozzarella Cheese, divided
• 1/2 cup Grated Parmesan Cheese, divided
• 1 (5 oz) pkg Garlic Croutons*

* If using large croutons, lightly crush them into smaller pieces.

1. Preheat the oven to 350°F (175°C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil; sprinkle the bottom of the dish with the garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish; pour the marinara sauce over the chicken.
4. Sprinkle the basil over the marinara sauce then top with half the mozzarella cheese and half the Parmesan cheese.
5. Sprinkle on the croutons then top with the remaining mozzarella cheese and remaining Parmesan cheese.
6. Bake in the preheated oven until the cheese and croutons are golden brown** and the chicken reads at least 160°F (70°C) on an instant-read thermometer inserted into the thickest part of a chicken breast. Cooking time should be about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.

** If the cheese and croutons are golden brown before the chicken finishes cooking, cover the casserole with foil and continue cooking until the chicken is done.

Yummy Recipe Wednesday! (Crispy Buffalo Chicken Wontons)

Hello again foodie friends and welcome to another Yummy Recipe Wednesday. Today I bring you a recipe that’s a nice little twist on your classic buffalo chicken dip. Instead of dipping your chips in the buffalo chicken dip you get the dip wrapped up neatly in a crispy wonton shell that you can actually dip into another dip. I know… it’s crazy! I personally prefer these dipped in a little blue cheese dressing but you could also just use ranch or even mix the ranch and blue cheese together with a little hot sauce for a spicy zing. These are great as an appetizer for parties and family get-togethers. We’ve got Christmas and New Years Eve coming up and the Super Bowl will be here in a couple of months as well. Give these a try and your next event and see if they don’t disappear before your eyes. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Crispy Buffalo Chicken Wontons

• Vegetable Oil, for frying
• 1 cup Shredded Cooked Chicken
• 1/4 cup Shredded Cheddar Cheese
• 2 Tbsp Ranch Dressing
• 1 Tbsp Butter, melted
• 1 1/2 tsp Hot Pepper Sauce, or to taste
• 20 Wonton Wrappers

1. Heat the vegetable oil in a deep-fryer or large saucepan to 350° F (175° C).
2. In a bowl mix together the chicken, cheddar cheese, ranch dressing, butter, and hot sauce until well combined.
3. Working one at a time, scoop about 1 tablespoon of the chicken mixture onto the center of a wonton wrapper; moisten the edges of the wrapper with a wet finger then fold the wonton in half diagonally and press to seal.
4. Arrange the wontons on a baking sheet and freeze for 5 to 10 minutes.
5. Fry the wontons in the preheated oil until golden brown and crispy, 2 to 3 minutes.

Yummy Recipe Wednesday! (Slow Cooker Creamy Potato Soup)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Hopefully everyone had a wonderful and delicious Thanksgiving last week. At one of our several Thanksgiving dinners, we had a Slow Cooker Soup Dinner (with a chocolate turkey for dessert) and the recipe I bring you today was one that a family member made. Last year I posted another Slow Cooker Creamy Potato Soup recipe and while both soups are really good, I think this one edges out the other one as my new favorite. The cream cheese in this recipe adds a nice richness to the soup and the chopped ham really elevates this soup to the next level. This recipe also doubles nicely which is great so you can freeze some of the soup for later. Give this soup a try for yourself and let me know what you think in the comments below and what changes, if any, you made to the soup. As always, be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Creamy Potato Soup

• 3 cups Peeled and Cubed Potatoes
• 1/2 cup Chopped Celery
• 1/2 cup Chopped Onion
• 1 cup Chicken Stock
• 1 tsp Dried Parsley
• 1/2 tsp Salt
• 1 pinch Ground Black Pepper
• 2 tsp All-Purpose Flour
• 1 1/2 cups Milk
• 1/2 (8 oz) pkg Cream Cheese, cubed
• 1 cup Chopped Ham

1. Place the potatoes, celery, onion, chicken stock, and parsley into a slow cooker and season everything with salt and black pepper; set the slow cooker on HIGH, cover, and simmer until vegetables are tender, about 2 hours.
2. Whisk the flour and milk together in a bowl until smooth then pour the mixture into the slow cooker and stir until thickened; cook on HIGH for 2 more hours.
3. Mash the potatoes in the slow cooker to your desired thickness and consistency then stir in the cream cheese and cooked ham; simmer the soup until the cream cheese has melted, the soup is thick and creamy, and the ham is heated through, about 30 minutes to 1 hour.

Yummy Recipe Wednesday! (Slow Cooker Sausage Stuffing)

Welcome friends and food lovers to another Yummy Recipe Wednesday. I know most people already have their Thanksgiving dinners planned but in case you’re hunting around online, still putting together your menu, I’ve got something awesome for you here. Not only is this stuffing recipe much more flavorful than the boxed stuff but after a very small amount of prep time the slow cooker does the rest for you and this will also free up room on your stove top for making other dishes. The sausage and vegetables in this dish will give off liquid and flavor while this cooks which really adds to how amazing this dish tastes. Give this recipe a try this Thanksgiving, I think you’ll be happy with how much time and space you save and you’ll be amazed with how flavorful this is compared to the boxed stuff. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Sausage Stuffing

• 8 Tbsp (1 stick) Unsalted Butter, cut into 1/2-inch pieces plus more for greasing the slow cooker
• 1 Large Crusty Loaf of French Bread, cut into 1-inch pieces and staled overnight (about 14 cups)
• 1 Large Onion, cut into 1/4-inch pieces (about 2 cups)
• 2 Medium Carrots, cut into 1/3-inch pieces (about 1 heaping cup)
• 2 Stalks Celery, cut into 1/3-inch pieces (about 1 cup)
• 1 1/2 tsp Thyme Leaves, finely minced
• Salt and Black Pepper
• 1 cup Low-Sodium Chicken Broth
• 1 lb Sweet Italian Sausage, casings removed
• 2 Tbsp Flat-Leaf Parsley, roughly chopped

1. Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
2. Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 tsp each of salt and black pepper into the slow cooker; pour the chicken broth over the bread mixture and toss to coat.
3. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture, covering most of the stuffing.
4. Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours.
5. Remove the lid and gently stir the sausage into the stuffing; season to taste with additional salt and pepper then transfer the stuffing to a shallow serving dish and garnish with the chopped parsley.

Yummy Recipe Wednesday! (Slow Cooker Corn Chowder)

Welcome once again friends and food lovers to another Yummy Recipe Wednesday. I absolutely love this time of year for cooking. Slow cookers, soups, chowders, and holiday dinners are some of the things that really make the colder weather worth it. On that note, today I bring you an amazing corn chowder recipe that’s easy to make and super flavorful. This chowder is great to make as a side dish for holiday dinners because it’s made in a slow cooker and can just sit there and cook away while you’re busy working on the rest of your meal. If you cook a large turkey for Thanksgiving and know you’re going to have way more than you need, you can actually substitute turkey for the ham in this chowder and save yourself a little bit of time. This chowder is even better the next day and you can thicken it back up with leftover mashed potatoes but I suspect it won’t last long the first day and there won’t be any leftovers. Give this a try for something different this holiday season and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Corn Chowder

• 5 Potatoes, peeled and cubed
• 2 Onions, chopped
• 2 cloves Garlic, minced
• 2 cups Diced Ham
• 3 Celery Stalks, chopped
• 1 (15.25 oz) can Whole Kernel Corn, with liquid
• 1 (15.25 oz) can Creamed Style Corn
• 2 Tbsp Margarine
• 1 (14 oz) can Chicken Broth
• 2 Chicken Bouillon Cubes
• 1 1/2 cups Half and Half
• Cornstarch (optional)

1. Place the potatoes, onions, garlic, ham, celery, both cans of corn, and margarine into your slow cooker; add the can of chicken broth and the bouillon cubes. (If necessary, add water to make sure everything is just covered in liquid.)
2. Cook on low setting for 8 to 9 hours and then stir in the half and half; cook for 30 more minutes.
3. If the chowder isn’t thick enough for your liking, mix 1 Tbsp of cornstarch into 1 Tbsp of cold water until dissolved and you have a smooth paste; add the cornstarch paste to the slow cooker, stirring well, and continue to cook, checking every few minutes, until the chowder thickens to your desired consistency.

Yummy Recipe Wednesday! (Chicken Florentine Casserole)

Hello friendly food lovers and welcome to another Yummy Recipe Wednesday! Today I bring you an absolutely fantastic dish that is probably one of my favorite things to make with chicken breasts. On second thought, it’s probably a close race between this dish and the Slow Cooker Chicken Stroganoff that I posted the recipe for back in January of 2014. Anyway, the Chicken Florentine I have for you today is an amazing mixture of chicken, spinach, mushrooms, and bacon with a rich garlicky cream sauce. The whole dish is just packed with flavor and easily as good as some of the Chicken Florentine that I’ve had at restaurants. I highly recommend that you give this dish a try, especially if you’re entertaining guests. They will definitely be impressed and everyone is going to want the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chicken Florentine Casserole

• 1/4 cup + 3 Tbsp Butter, divided
• 4 tsp Minced Garlic, divided
• 4 oz Fresh Mushrooms, sliced
• 1 bag Fresh Baby Spinach
• 1 Tbsp Lemon Juice
• 1 (10.75 oz) can Condensed Cream of Mushroom Soup
• 1 Tbsp Italian Seasoning
• 1/2 cup Half-and-Half
• 1/2 cup Grated Parmesan Cheese
• 4 Boneless, Skinless Chicken Breast Halves
• 2/3 cup Real Bacon Bits
• 2 cups shredded mozzarella cheese

1. Preheat the oven to 350°F (175°C).
2. Melt 2 Tbsp of butter in a skillet over medium heat then add 1 tsp of the minced garlic and the mushrooms; cook until the mushrooms are just about finished then add 1 Tbsp of butter and the baby spinach to the pan and sauté until the spinach is wilted.
3. Melt the remaining 1/4 cup butter in a medium saucepan over medium heat; stirring constantly, mix in the remaining 3 tsp garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach and mushrooms over the bottom of a 9x13 inch baking dish; place the uncooked chicken breast on top of the spinach and mushrooms, pour the sauce mixture over everything, and sprinkle with the real bacon bits.
5. Bake for 25 minutes in the 350°F oven; sprinkle the mozzarella cheese all over the chicken and continue cooking for another 10 minutes.

Yummy Recipe Wednesday! (Slow Cooker Coconut Chicken Curry)

Welcome friends and food lovers to another Yummy Recipe Wednesday! Today I bring you a delicious dish with bold flavors that you will absolutely love. Chicken Curry is a popular dish in India, Southeast Asia, and the Caribbean and if you’ve never tried it before you’re really missing out. This recipe is more of a Malaysian style Chicken Curry due to the coconut milk and potatoes which are most commonly used in Curry there. If you’re new to Chicken Curry or maybe not new to it but have never tried making it before, I definitely recommend you give this recipe a try. It’s easy to make, despite the amount of ingredients, and cooking in the slow cooker will make your house or apartment smell amazing all day. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Coconut Chicken Curry

• 2 lbs Skinless Boneless Chicken Breasts, cubed
• 2 Potatoes, peeled and cubed
• 1 Large Onion, chopped
• 1 Tbsp Garlic, chopped
• 1 (13.5 oz) can Coconut Milk
• 1 cup Chicken Broth
• 1/4 cup + 2 Tbsp Curry Powder
• 3/4 Tbsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1 Red Bell Pepper, chopped
• 1 can Pineapple Chunks, drained
• 1 Tbsp Cornstarch
• 1 Tbsp Raisins (optional)
• 1 Tbsp Flaked Coconut (optional)

1. Place the chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, cumin, salt, and black pepper in a slow cooker.
2. Cook on Low for 4 hours then add the red bell pepper, pineapple chunks, and raisins (if using) and continue to cook for 45 minutes.
3. Stir in the cornstarch and cook until thickened, about 15 minutes more.
4. Sprinkle with the coconut flakes (if using) as you serve.

Yummy Recipe Wednesday! (Pumpkin Pie Bars)

Hello friendly food lovers and welcome to another Yummy Recipe Wednesday. Today I bring you the final pumpkin recipe in our four week celebration of Fall and the upcoming holiday season. If you missed the previous three pumpkin recipes just scroll down, or click HERE, and if you missed last October’s pumpkin recipes just click HERE. Today I bring you a delicious recipe that’s perfect if you like the taste of pumpkin pie but just really don’t care for the crust. I am definitely one of these people and this is my go-to recipe for pumpkin pie during the holiday season. These pumpkin pie bars remind me a lot of Ooey Gooey Butter Cake only pumpkin flavored and not as dense since it doesn’t have cream cheese in the recipe. There’s not much else to say about these, they kind of speak for themselves once you taste them. Give them a try at your upcoming holiday gatherings and I promise there will be people begging you for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Pumpkin Pie Bars

• 4 Large Eggs
• 1 1/2 cups White Sugar
• 2 tsp Ground Cinnamon
• 1 pinch Salt
• 1 tsp Ground Ginger
• 1/2 tsp Ground Cloves
• 1 (29 oz) can Pumpkin Puree
• 2 (12 oz) cans Evaporated Milk
• 1 (15.25 oz) pkg Yellow Cake Mix, divided
• 1/2 cup Butter, melted
• Whipped Topping (optional)

1. Preheat the oven to 350° F (175° C).
2. In a large bowl beat the eggs.
3. In a separate bowl whisk together the sugar, cinnamon, salt, ginger, and cloves; stir the sugar mixture and pumpkin puree into the eggs until completely incorporated.
4. Gradually stir the evaporated milk into pumpkin mixture.
5. Add 1 cup of yellow cake mix to the pumpkin mixture and stir to remove any lumps.
6. Pour the mixture into a greased 9x13-inch baking dish; sprinkle the remaining yellow cake mix over the top and drizzle the butter over the cake mix.
7. Bake in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until set; cool to room temperature and then cut into bars.
8. Top with whipped topping if desired.

Yummy Recipe Wednesday! (Sugar & Spice Pumpkin Seeds)

Welcome friends and food lovers to another Yummy Recipe Wednesday. As you may have guessed if you frequent my blog here, today I have another pumpkin themed recipe for you in celebration of fall and the upcoming holiday season. Toasted pumpkin seeds are something I only tried a few times in my life and while I did enjoy them, it wasn’t something I just had to have every year. However, after trying this recipe I have for you today, I think I’m going to make these a yearly routine. The salty and sweet combination of these makes them absolutely delicious and better than your traditional toasted pumpkin seeds. There’s not much else to say about these. Just give them a try for yourself and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Sugar & Spice Pumpkin Seeds

• 1 cup Raw Pumpkin Seeds, rinsed and dried
• 4 Tablespoon White Sugar, divided
• 1/4 tsp Salt
• 1/2 tsp Pumpkin Pie Spice
• 1 Tablespoon Butter
• 2 tsp Vegetable Oil

1. Preheat the oven to 275° F (135° C).
2. Spread the pumpkin seeds in a single layer on a wax paper lined or silicone lined baking sheet.
3. Toast the seeds for 30-35 minutes, stirring occasionally, until dry and toasted. (Larger seeds may take longer.)
4. Heat the butter and oil in a large skillet over medium-high heat.
5. Add the pumpkin seeds to the pan and sprinkle 2 T of the sugar over them; stir them with a wooden spoon until the sugar melts and the seeds get a nice light caramel color then remove the pan from the heat.
6. Add the salt, pumpkin pie spice, and the remaining sugar to the pan and stir until the seeds are coated.
7. Transfer the seeds to a bowl or cookie sheet and allow them to cool before serving; store in an airtight container at room temperature.

Yummy Recipe Wednesday! (Chex® Pumpkin Pie Crunch)

Welcome friends and food lovers to another Yummy Recipe Wednesday. In case you missed last week’s post (see below), I am doing another 4 weeks of pumpkin recipes (click here for last year’s pumpkin recipes) in celebration of fall and the upcoming holiday season. Today I bring you a delicious variation of your regular Chex® Party Mix that is fantastic for holiday gatherings or just to have around the house to snack on. That being said, there are few things I need to point out about this recipe. First, apparently Cinnamon Chex® cereal is hard to find in a lot of places so if you can’t find it, just use Cinnamon Toast Crunch instead. I’ve made it this way and it’s just as good, if not better, in my opinion. Second, I personally felt this needed a little more brown sugar and pumpkin pie spice the first time I made it. I know pumpkin pie spice is one of the spices that people either like a lot of or just a little of so I recommend tasting and adjusting as you go. Finally, as with the original Chex® Party Mix, this is a very customizable recipe so you can add or change any number of things. In the past I’ve substituted 1 cup of mini pretzels in place of 1 cup of the Wheat Chex®. You could also toss in a handful of Candy Corn at the end if you’re making this around the Halloween season or you could toss in a handful of red and green M&M’S® if you’re making this for a Christmas gathering. No matter how you make it, I guarantee it’ll be a hit with your friends and family. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chex® Pumpkin Pie Crunch

• 1/4 cup Brown Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1/4 cup Butter
• 2 tsp Vanilla
• 2 cups Cinnamon Chex® Cereal
• 2 cups Wheat Chex® Cereal
• 2 cups Honey Nut Chex® Cereal
• 8 oz Pecans

1. Preheat the oven to 250°F (121°C)
2. In a small bowl, mix together the brown sugar and pumpkin pie spice; set aside.
3. In a small microwave-safe dish, microwave the butter on High for about 30 seconds or until melted; stir in the vanilla.
4. In a large bowl, mix together all of the cereals and the pecans; pour the butter mixture over the cereal mixture, stirring until evenly distributed, then add the sugar and spice mixture and stir until coated.
5. Spread the mixture onto a cookie sheet and bake in the preheated oven for 45 minutes, stirring every 15 minutes; let the mixture cool and then store in an airtight container.

Yummy Recipe Thursday! (Double Layer Pumpkin Cheesecake)

Hello friends and food lovers. I’m back again (finally) and today I have a delicious recipe to get you ready for the cool Fall weather and the upcoming holiday season. If you’ve followed my blog since last October, you may remember that last year I did 4 weeks in a row of pumpkin recipes to celebrate fall and the month of October. If you haven’t been around here that long, just click HERE for last year’s delicious pumpkin recipes. With all of that being said, I am once again this year doing another 4 weeks of pumpkin recipes. To start this off, today I bring you a delicious alternative to your traditional pumpkin pie. As with most cheesecakes (prepared in a premade crust), this recipe is super easy to make. This cheesecake is full of fall flavors that will definitely get you ready for the cooler weather and the Fall holiday season. Give this a try at your next family or friend gathering and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new recipe post.

Double Layer Pumpkin Cheesecake

• 2 (8 oz) Cream Cheese, softened
• 1/2 cup White Sugar
• 1/2 tsp Vanilla Extract
• 2 Eggs
• 1/2 cup Pumpkin Puree
• 1/2 tsp Ground Cinnamon
• 1 pinch Ground Cloves
• 1 pinch Ground Nutmeg
• 1 (9 inch) Prepared Graham Cracker Crust
• 1/2 cup Frozen Whipped Topping, thawed

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine the cream cheese, sugar and vanilla; beat until smooth and then blend in the eggs one at a time.
3. Remove 1 cup of the mixture and spread it into the bottom of the crust; set aside.
4. To the remaining mixture in the bowl, add the pumpkin, cinnamon, cloves and nutmeg; stir gently until well blended and then carefully spread this over the mixture that’s already in the crust.
5. Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the center is almost set; allow the cheesecake to cool, then refrigerate for 3 hours or overnight.
6. Cover the cheesecake with whipped topping before serving.

Yummy Recipe Wednesday! (Butter Baked Chicken)

Hello again friends and food lovers. I know it has been a little while since my last recipe post but I’m running a one-man show here and things have been hectic lately. Hopefully I will be able to get back to regular postings soon since the upcoming holidays bring lots of good recipes.

So today I bring you a recipe that I know you’re going to absolutely love, especially if you’re the type of person that hates dry chicken or you have a picky eater in the house that doesn’t like chicken. This butter chicken is so moist and so flavorful that you would have to be crazy to not like it. I have modified this recipe a little from the original but it was most needed. The original recipe only used cracker crumbs and garlic salt. I personally like to control my garlic and salt separately so I switched the recipe from garlic salt to garlic powder and added salt as a separate ingredient. I also added the Italian or Ranch seasoning and Parmesan cheese for some much needed extra flavor. Lastly, I added the chopped garlic cloves as an optional item. I’ve made it both ways and it’s great with or without the chopped garlic but if you’re a garlic lover like me then I highly recommend adding the chopped garlic in your dish. Give this a try and let me know what you think in the comments below. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new recipe posts.

Butter Baked Chicken

• 2 Eggs, beaten
• 1 cup Crushed Ritz Crackers
• 1/2 tsp Garlic Powder
• 2 tsp Dry Italian or Ranch Seasoning
• 2 tsp Grated Parmesan Cheese
• Salt, to taste
• Ground Black Pepper, to taste
• 4 Boneless Skinless Chicken Breast Halves
• 1/2 stick (1/4 cup) butter pieces
• 3 Garlic Cloves, coarsely chopped (optional)

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Beat the eggs in a shallow bowl; in a separate shallow bowl combine the cracker crumbs, garlic powder, Italian or ranch seasoning, grated Parmesan cheese, salt, and pepper.
3. Working one at a time, dip the chicken into the eggs then dredge it in the crumb mixture to coat.
4. Arrange the coated chicken in a 9x13 inch baking dish; place pieces of butter and garlic (if using) in the spaces around the chicken.
5. Bake the chicken in the preheated oven for about 25-30 minutes, or until chicken is no longer pink and juices run clear, turning the chicken over once during cooking; the internal temperature of the chicken should read 165 degrees on a meat thermometer when done.

Yummy Recipe Wednesday! (French Toast Roll-Ups)

Hello food lovers and welcome to another Yummy Recipe Wednesday. Where I work we designate one day each month as a “Food Day”, which is a bit like a pot-luck, to celebrate any birthdays or other milestones that the team members in our department might be having. Last week we had our August “Food Day” and one of the ladies I work with brought these delicious French Toast Roll-Ups which I bring you the recipe for today. There are so many different options for things that you can stuff inside these. You can do plain cream cheese, strawberry cream cheese, or any flavored cream cheese for that matter. You could also do something like plain cream cheese with fresh chopped strawberries or Nutella with chopped bananas. The possibilities are endless really. I imagine you could even make a savory version of these which is something I intend on trying out in the future. No matter what you stuff them with you can be certain that your friends, family, co-workers, or whoever you’re making these for will absolutely love them. This is definitely something you can’t go wrong with.

As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new recipe postings.

French Toast Roll-Ups

• 8 slices White Sandwich Bread
• Strawberry Cream Cheese (or other filling of choice)
• 2 Eggs
• 3 Tbsp Milk
• 1/3 cup Granulated Sugar
• 1 heaping tsp Ground Cinnamon
• Butter

1. Trim the crust from the bread and flatten each slice with a rolling pin or other cylinder shaped object such as a drinking glass or jar.
2. Spread about 1-2 tsp of the strawberry cream cheese, or your chosen filling, across one end of a flattened slice of bread, about an inch from the edge; roll the bread up and repeat the steps until all slices are filled and rolled.
3. In a shallow bowl whisk together the eggs and milk until well combined.
4. In a separate bowl mix together the sugar and the cinnamon.
5. Melt a tablespoon of butter in a skillet over medium heat.
6. Dip the rolls in the egg, turning to coat on all sides, then place them in the pan seam side down; cook in batches, turning as they cook, until golden brown on all sides.
7. Add the hot rolls from the pan to the cinnamon sugar and roll until they are covered.
8. Serve as-is or with maple syrup for dipping.

Yummy Recipe Wendesday! (Grilled Kimcheese Ramen Sandwich)

Hello fellow foodies and welcome to another Yummy Recipe Wednesday.  Today I bring you a recipe that’s probably not going to appeal to just anyone but if you have an adventurous side with food I definitely recommend you give this a try.  Lately I’ve been seeing a lot of recipes using Kimchi and Cheese together and it really is a delicious combination that you wouldn’t think would work together.  Ramen and Grilled Cheese are also a couple of my favorite foods to make when I just want something quick to eat without spending a lot of time in the kitchen so when I found this recipe, I knew right away that I was going to like it.  Most of the time when I eat the cheap Chicken Ramen from the local grocery store, I end up using about half the water and adding a couple slices of American cheese at the end for Cheesy Chicken Ramen so I figured this was going to be awesome, especially with the addition of the Kimchi, and I was not disappointed.  On that note, I do recommend a good quality Ramen for this recipe.  If you have an Asian market in your area – we have several around here – you can find the good stuff there; it’s nearly as cheap as the grocery store Ramen but the flavor is much better.  Even if you’re not a fan of Ramen made the regular way, give this recipe a try and you just might be surprised at how good it actually is.  If you are totally and absolutely against the Ramen in general, omit the Ramen from the recipe and you still have an awesome Grilled Kimcheese Sandwich.  As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Grilled Kimcheese Ramen Sandwich

• 1 pkg Ramen Noodles, any flavor
• 1 Ramen Seasoning Packet
• 1 cup Kimchi, chopped and squeezed
• 1 Tbsp Butter, plus more for the bread slices
• 4 slices bread, any kind
• 1 cup shredded cheddar cheese; split

1. Bring a small pot of water to a boil over high heat.

2. Drop the ramen noodles in the boiling water and cook until they are soft, about 4-5 minutes; drain the ramen noodles, add the seasoning packet, toss to combine and set aside.

3. Butter one slice of bread on both sides and set aside; heat one tablespoon of butter in a skillet over medium heat until completely melted.

4. Lay the slice of buttered bread in the skillet and top with ½ cup of the shredded cheddar cheese; cover the skillet with a lid and let the cheese melt almost entirely, about 2 minutes.

5. Remove the lid and top the melted cheese with half of the ramen noodles and about ½ cup of the kimchi (may require less depending on the size of your bread); re-cover for about 1 more minute.

6. Butter both sides of the second slice of bread and place it on top of the kimchi, pressing down gently; carefully flip your sandwich over and continue to cook, uncovered, until the bread is golden brown.

7. Repeat steps 1-6 for your second grilled cheese sandwich. Enjoy!

Yummy Recipe Wednesday! (Ultimate Mac & Cheese Casserole)

Hello again everyone and welcome to another Yummy Recipe Wednesday.  I know everyone missed these posts so let’s get right to it.  Today’s recipe popped up on my Twitter last night from Food Network so of course I had to give it a try.  I had to run out to the store to grab a few things I didn’t have but it was definitely worth it.  If you can’t find orecchiette pasta I’m sure shells would work for this just as well.  This is easily the best Mac & Cheese that’s I’ve ever had, at least as far as I can remember anyway.  The Gruyere and Sharp cheese make this dish so flavorful and so cheesy and the bacon is an added bonus because everything tastes better with bacon.  Other than the flavor, I love that this recipe is “for two”.  It’s perfect for just my wife and me with some nice vegetables on the side.   I highly recommend that you give this a try for yourself and don’t just take my word for how wonderful it is.  As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new posts.

Ultimate Mac & Cheese Casserole

• 2 cups Orecchiette Pasta
• 2 Tbsp Unsalted Butter
• 2 Tbsp Flour
• 1 cup Milk
• 1 cup Shredded Gruyère Cheese
• 1 cup Sharp White Cheddar Cheese
• Salt and Pepper, to taste
• 8 slices Crispy Bacon, finely chopped

1. Preheat your oven to 375 degrees F and lightly grease a 2-quart casserole dish.

2. Bring a large pot of water to a boil and cook the pasta until al dente then drain off excess water; you’ll want it to still have a bite to it because it will finish cooking in the oven.

3. Meanwhile, melt the butter over medium-high heat in a large skillet.

4. Whisk in the flour and cook for 1 to 2 minutes while whisking vigorously so it doesn’t burn; continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes.

5. Add the Gruyère and white cheddar cheeses to the skillet and stir together with a spatula until all of the cheese has melted; add salt and pepper, to taste, and remove the skillet from the heat.

6. Add the cooked pasta to the cheese sauce and gently toss the pasta with the cheese sauce until everything is covered; sprinkle half of the bacon into the skillet and toss to incorporate.

7. Pour the pasta mixture into the prepared casserole dish; top with the remaining bacon pieces, and then place, uncovered, in the oven to bake for 30 minutes, or until the mixture is bubbly and the pasta is cooked through.

8. After 30 minutes, remove the casserole from the oven and let it sit for 10 minutes before serving.

New Recipes Coming

Hello again everyone.  After a super busy 2 1/2 month hiatus, I'm back and will begin posting recipes again tomorrow and hopefully every Wednesday for the foreseeable future.  I'm also working on ideas for a new feature on the blog.  I'm not sure if I'll bring back Gluten Free Fridays or if I'll try to come up with something else so stay tuned.  Be sure to follow @RecipeBlogger on Twitter if you aren't already so you can keep up to date on everything that happens here.

Yummy Recipe Thursday! (Toasted Tortellini Bites)

Hello everyone and welcome to another Yummy Recipe Thursday! I apologize for the delay in getting this posted this week but after you try these delicious Toasted Tortellini Bites you won’t even care anymore. If you’re a fan of Toasted Ravioli, like I am, then you’re definitely going to want to give these a try. There’s so much flavor packed into these little bite-sized tortellini that you just might think you’re in paradise after eating them. These are perfect for dipping in your favorite marinara or alfredo sauce but if you really want to elevate the flavor, I recommend dipping them in the sauce from the Bang Bang Chicken recipe I posted back in February. These are definitely perfect as an appetizer if you’re hosting some quests but they also work great as a main course with a vegetable or salad on the side. Go ahead and give these a try for yourself and make sure you stock up on all of the ingredients because you’ll definitely be making these again. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new posts.

Toasted Tortellini Bites

• 1 (9 oz) pkg Three Cheese Tortellini, refrigerated
• 1/2 cup All-Purpose Flour
• 2 large Eggs, beaten
• 1 cup Panko Breadcrumbs
• 1/4 cup Freshly Grated Parmesan
• 1/2 cup Vegetable Oil

1. Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions; drain well.
2. While the tortellini is cooking prepare three separate shallow plates or pie pans with the flour in the first dish, the beaten eggs in the second dish, and the Panko breadcrumbs combined with the parmesan in the third dish.
3. Heat the vegetable oil in a large skillet over medium high heat.
4. Working in batches, dredge the cooked tortellini in the flour, then dip them into the eggs, and finally dredge them in the breadcrumb/parmesan mixture, pressing to coat.
5. Add the tortellini to the hot oil in the skillet, about a dozen at a time, and cook them until they are evenly golden and crispy, about 1-2 minutes; transfer them to a paper towel-lined plate to drain any excess grease.
6. Serve immediately with marinara sauce, or other sauce of your choosing, and garnish with additional Parmesan, if desired.