Raspberry Lemon Cheesecake Pots

Is it just me, or do mason jars make everything fancier? It would seem I am a complete sucker for the mason jar fad. Especially when they are tiny mason jars.

This is a lovely little recipe that was especially delicious. The perfect way to end summer.

Source: mybakingaddiction.com via craftyashley on Pinterest

For the crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

For the filling: 
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice ( I used a bit more) 
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 

Butterfinger Cake

I am making my little brother's favorite dessert today, and realized I do not have it on here! I have to haul out my recipe box and get the hardcopy! (astonishing!) So here is the gooey, chocolately, Butterfinger-y favorite dessert of my favorite brother. Do enjoy it.

1 box devil's food cake mix
1 can sweetened, condensed milk
1 jar caramel ice cream topping
1 tub Cool Whip
8 Butterfinger bars

Place the candy in the freezer and bake the cake according to the instructions on the box. When the cake comes out, let it cool a bit and in a small bowl combine the condensed milk and caramel. Lightly stab the cake and pour the milk mixture on top. Refrigerate for at least an hour, while the milk and caramel absorb into the cake. In a large bag, place the cool candy and smash it to a crumble. Cover the cake with Cool Whip, sprinkling crumbled candy on top. Put back in the fridge for 45 minutes.

Not Just Any Pulled Pork Tacos

I must admit, I am leery when it comes to pork recipes. I have been burned before... and often. But this recipe was a home run. I especially enjoyed it the next day on a bed of rice, some sour cream and sliced olives on top. It was a bit spicy for our shorter residents. I would suggest eliminating or half-ing the cayenne if you are making it for kids. Enjoy!

Source: canyoustayfordinner.com via craftyashley on Pinterest

Slow Cooker Pulled Pork via Can You Stay for Dinner

1 lb pork tenderloin, or chicken

1 15 oz can tomato sauce, or one 12 oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. 

Spicy Veggie Pasta

This is another one that I just ignore the chicken bits on, too. I hate dealing with meat. Plus when I made this specific recipe, the chicken was all gross anyway. The sauce was not too spicy for the kids, and I added a couple extra sprinkles of red pepper flakes on my bowl and it was excellent.

Source: bakecakery.com via craftyashley on Pinterest

Veggies & Pasta

16 oz. of Whole Wheat Penne Pasta (cooked) 
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes (optional)
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices 
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape tomatoes

Cook your pasta and let it drain.  (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. 

Spicy Cream Sauce

2 tbsp. butter
2 tbsp. flour 
2 c. half & half
1/4 tsp. of red pepper flakes
1 c. Parmesan cheese- shredded

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  

Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty

To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the veggies in. 

Lime Taco Salad

Making your own salad dressing is kind of a pain, gets a lot of things messy, but man! Is it worth it!

Source: myrecipes.com via craftyashley on Pinterest

I did not bother with the chicken, and did not miss it. So it's great as a vegetarian lunch salad.

• Vinaigrette:
• 1/4 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 garlic clove, peeled

Salad:

• 8 cups thinly sliced iceberg lettuce
• 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast- about 2 breasts (optional)
• 1 cup chopped tomato
• 1 cup chopped green bell pepper
• 1 cup finely diced red onion
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups fat-free baked tortilla chips (about 4 ounces)

1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Black Bean Quesadillas

Yes, ok! I like black beans! So obviously I had to try this, and it was easy enough, plus the kids ate it without much mess.

Source: eatingwell.com via craftyashley on Pinterest

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese- I could only find a white "mexican style" shredded cheese bag, it worked just fine
• 1/2 cup prepared fresh salsa, divided- I used whatever was on sale
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced (I can never pick a good one, so I skipped this- totally optional)
• 
  
• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
• 
  
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Oreo Cheesecake Cupcakes

So a while ago I pinned this recipe for Oreo Cheesecake Cupcakes. I'm a sucker for all things Oreo... and cheesecake. I wrote out all the ingredients I would need to buy on Saturday, following the Pinterest link.

Source: theoneyoufeed.tumblr.com via craftyashley on Pinterest

The very next day I go back to start making them? Tumblr is down or the blog is gone. Or whatever. Kicking myself in the pants for not writing it down. Usually I don't put them on this blog until I've tried them. I did not want to end up with three unused packages of cream cheese, so I scoured the internet for something similar. This was the closest I could find, although I think it calls for less cream cheese.

But I am going to transcribe it here anyway, because HOLY CATS- I don't want this to happen again!

Oreos, whole only 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Preheat oven to 275 F.
Line muffin tins (I used 18) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.