Are you ready for this? For those of you who know me, you know that I have a sweet tooth. And my sweet tooth loves cheesecake. This gem of a recipe makes DE-LISH crust for cheesecake or pretty much any dessert that requires a sweet crust where you would use graham crackers. Now don't get me wrong, graham cracker crusts are great, but I don't always have them (graham crackers) on hand in my pantry. That's where this recipe comes to the rescue. Want to know how easy it is?
TWO INGREDIENTS.
Yeah, that easy.
And here's the kicker - you use CEREAL. Yes, I said it...C-E-R-E-A-L. Now, I'm sure you could get super creative in the cereal you use, but for general purposes, Honey Nut Cheerios (or any of their new cheerios, like Dulce De Leche Multi-Grain Cheerios, or Peanut Butter Multi-Grain Cheerios) work amazingly well for that hint of sweetness in your favorite dessert.
I think you've waited long enough...here's the recipe!
Must-Try Crust
2 cups cereal (any variety of Cheerios works well)
1/3 cup of butter or margarine, melted
Crush the cereal in a gallon-size ziploc bag with a rolling pin (or if you want to get super-fancy, use a food processor to really grind up the pieces). Combine with the melted butter/margarine and pat into a 9-inch round pie plate.
So, be sure to give this recipe a go - I know what I'm making when I get home today - CHEESECAKE! Also, be sure to comment if you decide to try it - I'm curious to know if anyone has tried using other varieties of cereal.
Bon appetit!
Saturday, April 14, 2012
Friday, April 6, 2012
Easy, Cheesy Potato Soup
I know soup season has nearly come to an end (in fact, my husband told me this week that he's ready to be done with soup for the season), but I just couldn't help but to share this jewel of a recipe with you. This soup is so quick, so easy, and comes together in under 30 minutes. This is a recipe you can whip up easily for unexpected guests, and ingredients are ones that you can stock in your pantry to have on hand at any time! This soup is perfect for 2-4 people (if you're serving a larger crowd, you'll definitely want to double or triple the recipe) and reheats well. It also goes great with a salad or sandwiches!
Easy, Cheesy Potato Soup
3 cans cream of potato soup
1 can Milnut (or any evaporated milk will do)
1-2 cups shredded cheddar cheese
1 3oz. package crumbled bacon (from the salad dressing aisle)
Combine cream of potato soup and Milnut in a large saucepan. Heat over medium heat for 10-15 minutes, stirring frequently. Add cheese and bacon, stirring, until cheese is melted.
Bon appetite!
Easy, Cheesy Potato Soup
3 cans cream of potato soup
1 can Milnut (or any evaporated milk will do)
1-2 cups shredded cheddar cheese
1 3oz. package crumbled bacon (from the salad dressing aisle)
Combine cream of potato soup and Milnut in a large saucepan. Heat over medium heat for 10-15 minutes, stirring frequently. Add cheese and bacon, stirring, until cheese is melted.
Bon appetite!
Stuffed Crust Pizza
My husband and I both work in the world of education, so we were blessed this week to be home on spring break. Therefore, I have been in the kitchen A LOT this week!
Last night, as I was trying to decide what to make for supper from the list of meals we had on hand (more on that in a later post!), we decided that pizza sounded delicious. So, I headed to the kitchen to make it - yes, I said "make it". Though we do eat frozen pizza from time to time, I rather have it homemade! Or, in this case, nearly homemade.
As I got out all of the necessary ingredients, I thought to myself, "Hmm, stuffed crust pizza sounds wonderful..."; so, I headed to the fridge and low and behold, STRING CHEESE! I knew this would make the perfect addition to our pizza for the evening.
For those of you that I may have lost in that last little paragraph, let me fill you in - to make stuffed crust pizza, all you really need are some hunks of mozzarella cheese. So, string cheese makes the perfect ingredient for that cheesy, gooey goodness inside your pizza crust.
Now, I assure you that I followed no recipe when making this pizza (other than the dough, of course). Sometimes I opt to make dough from scratch, but this particular night I wasn't feeling that, so I grabbed a pouch of the "just-add-water" pizza crust that I had in the pantry. I made the dough as called for on the package. But when I rolled it out onto my pizza pan, I made sure to roll it out about 1-1/4 inches bigger than it needed to be so that I could wrap the dough over the string cheese.
I must apologize for the lack of photos in this post today - my excitement for the end result of this delicious pizza got the best of me!
After the dough was rolled out, I cut 5 pieces of string cheese (we didn't have much left) in half and placed them around the edge of the crust about 1-1/4 inches from the edge. After I had all the string cheese arranged (there were gaps between the pieces of cheese), I folded all edges of the crust over the cheese and pressed to seal.
Above is the completed crust, minus the toppings. You can see where the gaps were between the string cheese - had we had more cheese, I would have eliminated the gaps.
After completing the crust, you can add your sauce and toppings - ours happened to be plain 'ol pepperoni. You'll notice that this pizza is fairly small - I did use only one package of the crust mix and rolled it out a little thicker, as this pizza was just for my husband and myself.
Here are some photos of the completed pizza, the second highlighting the cheese baked into the crust.
Stuffed Crust Pizza
1 package Betty Crocker Pizza Crust (or your favorite dough recipe!)
5-8 individual mozzarella string cheese
desired pizza sauce (about 1 cup)
desired cheese (1-2 cups, depending on how cheesy you like your pizza)
additional toppings, as desired (pepperoni, sausage, peppers, mushrooms, olives, etc.)
Make dough according to packaging or recipe. Roll out dough on pizza pan 1-1/4 inches larger than desired pizza size. Place string cheese around edge of crust 1-1/4 inches from edge. Fold over all edges of dough over string cheese and press to seal. Add remaining toppings and bake pizza according to recipe for dough (mine was 450 degrees for 12-17 minutes).
Bon appetite!
Last night, as I was trying to decide what to make for supper from the list of meals we had on hand (more on that in a later post!), we decided that pizza sounded delicious. So, I headed to the kitchen to make it - yes, I said "make it". Though we do eat frozen pizza from time to time, I rather have it homemade! Or, in this case, nearly homemade.
As I got out all of the necessary ingredients, I thought to myself, "Hmm, stuffed crust pizza sounds wonderful..."; so, I headed to the fridge and low and behold, STRING CHEESE! I knew this would make the perfect addition to our pizza for the evening.
For those of you that I may have lost in that last little paragraph, let me fill you in - to make stuffed crust pizza, all you really need are some hunks of mozzarella cheese. So, string cheese makes the perfect ingredient for that cheesy, gooey goodness inside your pizza crust.
Now, I assure you that I followed no recipe when making this pizza (other than the dough, of course). Sometimes I opt to make dough from scratch, but this particular night I wasn't feeling that, so I grabbed a pouch of the "just-add-water" pizza crust that I had in the pantry. I made the dough as called for on the package. But when I rolled it out onto my pizza pan, I made sure to roll it out about 1-1/4 inches bigger than it needed to be so that I could wrap the dough over the string cheese.
I must apologize for the lack of photos in this post today - my excitement for the end result of this delicious pizza got the best of me!
After the dough was rolled out, I cut 5 pieces of string cheese (we didn't have much left) in half and placed them around the edge of the crust about 1-1/4 inches from the edge. After I had all the string cheese arranged (there were gaps between the pieces of cheese), I folded all edges of the crust over the cheese and pressed to seal.
After completing the crust, you can add your sauce and toppings - ours happened to be plain 'ol pepperoni. You'll notice that this pizza is fairly small - I did use only one package of the crust mix and rolled it out a little thicker, as this pizza was just for my husband and myself.
Here are some photos of the completed pizza, the second highlighting the cheese baked into the crust.
Stuffed Crust Pizza
1 package Betty Crocker Pizza Crust (or your favorite dough recipe!)
5-8 individual mozzarella string cheese
desired pizza sauce (about 1 cup)
desired cheese (1-2 cups, depending on how cheesy you like your pizza)
additional toppings, as desired (pepperoni, sausage, peppers, mushrooms, olives, etc.)
Make dough according to packaging or recipe. Roll out dough on pizza pan 1-1/4 inches larger than desired pizza size. Place string cheese around edge of crust 1-1/4 inches from edge. Fold over all edges of dough over string cheese and press to seal. Add remaining toppings and bake pizza according to recipe for dough (mine was 450 degrees for 12-17 minutes).
Bon appetite!
Welcome to Kayla's Kitchen!
Hello world!
Wow, so many things I could post about for my first blog. Admittedly, this is not my first-ever blog. Back in my high school and college days I used to pour my heart out into one of these. But nobody wants to read that!
I suppose I should start by telling you a bit about myself...
1) I LOVE to cook and bake (hence this blog). I will admit (as would my mother) that I domestically developed late in life, as I like to put it, meaning that a few years ago when you threw me in the kitchen, nothing was edible and the only good I did was doing the dishes. But no worries, much has changed (which I am hoping you will stick around to find out!)
2) I am a working girl. I do work full-time, so I am sure there will be some points where there is a bit of a lapse between posts.
3) I am NOT a health freak. Though I do enjoy finding and making "healthy recipes", that is not what the majority of these posts will be about. Just be forewarned - temptation may be coming your way!
3) I'm a family girl. I have a wonderful husband, Chris, who is often my guinea pig when it comes to me trying new things in the kitchen...and we have a dog, Jasper, a lab/chow mix who likes to try and be my guinea pig. You know how that goes!
Wherever you are reading from, I hope you can find something on this blog that appeals to you and your family! Bon appetite!
<3 Kayla
Wow, so many things I could post about for my first blog. Admittedly, this is not my first-ever blog. Back in my high school and college days I used to pour my heart out into one of these. But nobody wants to read that!
I suppose I should start by telling you a bit about myself...
1) I LOVE to cook and bake (hence this blog). I will admit (as would my mother) that I domestically developed late in life, as I like to put it, meaning that a few years ago when you threw me in the kitchen, nothing was edible and the only good I did was doing the dishes. But no worries, much has changed (which I am hoping you will stick around to find out!)
2) I am a working girl. I do work full-time, so I am sure there will be some points where there is a bit of a lapse between posts.
3) I am NOT a health freak. Though I do enjoy finding and making "healthy recipes", that is not what the majority of these posts will be about. Just be forewarned - temptation may be coming your way!
3) I'm a family girl. I have a wonderful husband, Chris, who is often my guinea pig when it comes to me trying new things in the kitchen...and we have a dog, Jasper, a lab/chow mix who likes to try and be my guinea pig. You know how that goes!
Wherever you are reading from, I hope you can find something on this blog that appeals to you and your family! Bon appetite!
<3 Kayla
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