STRAWBERRY CREAM CHEESE COBBLER

STRAWBERRY CREAM CHEESE COBBLER heart emoticon

**Your family is going to go NUTS over this one!!!! It will be their new FAVORITE!

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
~Enjoy!!~ !

Mozzarella & Potato Pie

Ingredients:

2 pound potatoes
1/2 pound fresh mozzarella balls
1/2 cup grated Parmesan
3 tomatoes
1 oz butter
1/4 cup milk
1 tsp oregano
1 tsp basil
pepper & salt to taste

Optionally: nutmeg

Directions:

Isn’t it gorgeous? I don’t need all the fancy cooking, give me a cup of coffee and an old cookbook and I’m happy.

Peel and boil the potatoes in salted water for 25 minutes, until completely tender and mash them.

The original recipe calls for 1/4 cup of melted butter poured on top + 1/4 cup mashed into the potatoes. Nuh uh. Not afraid of butter, but I’m so not gonna put a stick of butter into a side dish, especially not since it already has tons of cheese in it. So I replaced the butter with milk.
 

I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. The mashed potatoes will stay thick and firm, but that’s okay.

Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it’s a Dutch thing.

I don’t have a 9 1/2″ pie plate (should buy one, they’re pretty), so I simply used an oven dish and spread the mashed potatoes in there.

Thinly slice the mozzarella and the (peeled) tomatoes.

Place half the mozzarella on top of the mashed potatoes.

Put the tomato slices on top of the mozzarella.

Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella.

And grate the Parmesan all over the casserole.

The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw.

Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes.

Until the cheese has turned golden brown on top.

And has melted underneath creating this gooey, cheesy, and incredibly tasty puree with the slight tang of the tomatoes and Italian seasonings. So good.

Loaded Hasselback Potatoes

INGREDIENTS

6 

medium russet potatoes

6 

tablespoons salted butter

1 

clove garlic, minced or grated

6 

slices thick cut bacon, chopped

8 

ounces sharp cheddar cheese, sliced

1/2 

cup greek yogurt or sour cream

4 

whole green onions, chopped

1/4 

cup pickled jalapeños (optional)

1/2 

cup guacamole (optional)

1/2 

cup buffalo sauce (optional)

1/2 

cup blue cheese, crumbled (optional)

DIRECTIONS

• Preheat the oven to 400°F.
• Slice the potatoes thinly (about an 1/8 inch) without cutting all the way through the bottom. Place the potatoes on a prepared baking sheet. Carefully rub the garlic on the insides of the slices and then stuff the sliced butter between a few of the cuts. Season the potatoes with salt and pepper.
• Bake until crispy on the top and tender in the middle, about 1 hour.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on a papper towel.
• Remove the potatoes from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it over top of the potatoes. Sprinkle on the bacon. Return the potatoes to the oven until the cheese has melted, about 5 minutes.
• Assemble the toppings and remove the potatoes from the oven. Top with with sour cream and green onions. Add any remaining topping as desired! Dig in!

Easy Buffalo Chicken Dip

This happens to be one of my favorite snacks! It is so simple to make and very cheap. So easy to make. Hope you enjoy. Let me know how you like it.

Ingredients:
2  cans Canned White Meat Chicken
Frank's Buffalo Sauce (or other buffalo sauce)
Ranch Dressing

Directions:
Open your cans of chicken, drain your chicken well, put into a bowl, put desired amount of ranch, and then put in desired amount of buffalo sauce. Make it to your desired spiciness. If needed add more ranch. You can also add some shredded cheese on top. Refrigerate till cool. Serve with crackers or pretzels.

Cheesecake Bites

Raspberry Cheesecake Bites 

Easy Raspberry Cheesecake Bites

Easy Raspberry Cheesecake Bites

 

Print

Prep time

15 mins

Total time

15 mins

 

Author: CakesCottage

Recipe type: Dessert

Serves: 12

Ingredients

• 1⅓ cup fresh raspberries
• 8 oz. cream cheese, softened
• 2 Tbsp powdered or granulated sugar
• 1 tsp lemon zest
• 1 cup cool whip
• ½ cup graham cracker crumbs

Instructions

1. Line a 13" x 9" baking sheet with a parchment paper. Set aside.
2. Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer.
3. Add in the raspberry and stir to combine, allow the raspberries to break up and incorporate into the cream cheese.
4. Add in the cool whip and stir in with a spoon or spatula, until just combined.
5. Place in freezer for 2 hours.
6. Place graham cracker crumbs into a small bowl.
7. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.
8. (You may need to go in with your fingers to form them into balls,
9. and If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again)
10. Set on the prepared sheet.
11. Refrigerate for couple of hours in freezer until they get frozen.
12. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
13. Serve and enjoy!
14. Refrigerate leftover bites in a ziploc bag or an air tight container.