Monday, June 27, 2011

Something Old, Something New, Something Borrowed, and a Bottle of Blue

Back to cooking.  I made a few interesting dishes this weekend.

Some were basic...

Something Old


What's that, you say? Oh, nuffin. Just a grilled cheese sammich. Except it's not. It's made with texas toast, then filled with really good cheese, fresh basil, and sundried tomatoes. Mmmmm.



And what's life without a little fun...fetti? Cupcakes. Funfetti cupcakes. My best friend and I think we're quite funny when we say that. We laugh, pretending that we're clever. But we're not. We're just two gals who love to put sprinkles on pretty much anything. Here's the homemade version (sorry, Betty Crocker): butter cake with chocolate ganache and sprinkles.

Some things were less traditional and were, quite frankly, kinda weird. Deliciously, deliciously weird.

Something New



Behold, beef and veggie bake. Yeah. I know. It's not pretty. But maaaaaaaan, it's good. And there are so many awesome variations you could do with this that you'll never get bored. You could use a different type of condensed soup or a different type of bread (Boyfriend brilliantly thought of cornbread for next time, and of course you can substitute with prety much whatever veggies happen to please you that day. So you better let them know and maybe they'll try to impress you so they can get in. Here's how I made it this time:

1 lb ground beef
1/2 onion
1 can of peas
1/2 package fresh mushrooms
about 4.5 oz of cheese sauce/dip 
1 can condensed cream of mushroom soup
1 package refrigerated biscuits

Preheat oven to 375 degreees. Brown the meat in a skillet. If you didn't use extra-lean beef, remove most of the grease. Add mushrooms and onions and cook for about six minutes. Add peas, soup, and cheese sauce. Mix thoroughly. Take off of heat.

Take out each biscuit and delicately stretch it to make it longer. Arrange the biscuits around the circle so that they cover the top of the skillet.

Bake for 16 to 20 minutes. Let it cool for at least 15 minutes before serving.

And for dessert?

Something Borrowed

Remember the peanut butter cheesecake with chocolate drizzle that I made last week?  I wanted to revamp it and make it a PB&J cheesecake. So that's exactly what I did.

I made it the same way as last time but I folded in two tablespoons of triple berry jam.  Once cooled, I spread a thin layer of the jam on top.

I wanted to add raspberries on top but I realized too late that I was out. So I sliced fresh cherries on top (make sure to remove the pits) and it added another wonderful layer of flavor.

And a dallop of fresh whipped cream never hurt anyone. Except. You know. Lactose intolerant people.

What was the "something blue?" It came in a bottle. Check for upcoming post.