best dessert recipes: April 2012

Portobello Pesto Pizza

I came up with this super delicious pizza cause I wanted a version similar to one I used to get at a favorite pizza joint. And it worked. A memory is good thing! This pizza is loaded with mushrooms, roasted red pepper, pesto and goat cheese over a bed of marinara and mozzarella. Deliciousness. Make one today - you won't be sorry! Start by preparing your favorite pizza crust - you can make one from scratch, use a store bought, whatever works best. Heat a skillet over medium heat and coat with a bit of olive oil. Add the garlic and the sliced mushrooms,

and cook for 2-3 minutes or until the mushrooms are tender and fragrant. Spread the marinara evenly over the crust and top with the mozzarella.

You can use shredded or sliced - I used sliced cause I had it on hand. Top the cheese with the mushrooms and the roasted red pepper.

Now spoon dollops of pesto over the pizza - about 1/2 teaspoon at a time.

And finally, sprinkle goat cheese, or queso fresco, whichever you prefer, randomly over the top.

Bake for 15-20 minutes or until the cheese is bubbly and the crust is golden. It will be hard to wait. Just thought I'd warn you. But it will be worth it.

One year ago: Mediterranean Shrimp and Pasta
Two years ago: Pear Cake with Pine Nuts
Three years ago: Beef Stroganoff

Find more inspiration at Mangia Mondays, Menu Monday, My Meatless Monday, Midnight Maniac Meatless Monday, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, the Sweet Spot Recipe Party, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday, Foodie Friday.

Portobello Pesto Pizza

One pizza crust for large pizza
1 tsp. olive oil
4 oz. baby bella mushrooms, sliced
1 tsp. minced garlic
1/2 cup marinara sauce
8 oz. mozzarella cheese
1/2 of a large roasted red pepper, sliced
1/4 cup basil pesto
2 oz. crumbled goat cheese or queso fresco

Heat a large skillet over medium heat and add the olive oil. Saute garlic and mushrooms for 2-3 minutes until mushrooms are tender and fragrant. Spread marinara sauce over pizza crust. Top with mozzarella, then mushrooms and peppers. Dollop pesto over the top, and then crumble goat cheese over the entire pizza. Bake at 425 for 15-20 minutes or until cheese is bubbly and crust is golden. Serves 4.

and cook for 2-3 minutes or until the mushrooms are tender and fragrant. Spread the marinara evenly over the crust and top with the mozzarella.

You can use shredded or sliced - I used sliced cause I had it on hand. Top the cheese with the mushrooms and the roasted red pepper.

Now spoon dollops of pesto over the pizza - about 1/2 teaspoon at a time.

And finally, sprinkle goat cheese, or queso fresco, whichever you prefer, randomly over the top.

Bake for 15-20 minutes or until the cheese is bubbly and the crust is golden. It will be hard to wait. Just thought I'd warn you. But it will be worth it.

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Cheesecake (Cheesecake Factory Copycat)

When I eat out I seldom order a dessert - unless I'm at The Cheesecake Factory, then the temptation to indulge is pretty strong. Since there are no Cheesecake Factory restaurants near where I live, I only occasionally get to enjoy their cheesecake, so I decided to try one of the copycat recipes that is floating around. The one I used is adapted from the Food site and is for a basic cheesecake that can be garnished to your liking. This cheesecake has a wonderful crust made with vanilla wafers and three kinds of nuts, and the recipe can be doubled if you like a thicker, more substantial crust. This cheesecake is delicious and satisfied my yearning for a wonderful dessert until I can get back to The Cheesecake Factory again!

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Cheesecake (Cheesecake Factory copycat)

Crust

1/4 cup finely chopped pecans

1/4 cup finely chopped almonds

1/4 cup finely chopped walnuts

3/4 cup (about 22 cookies) finely chopped vanilla wafers

2 tablespoons melted butter

Combine pecans, almonds, walnuts, and vanilla wafers in a medium bowl, add melted butter and mix well. Press mixture into the bottom and up the sides of a 9-inch buttered springform pan. Set aside.

Filling

(All ingredients should be at room temperature before you begin.)

3 (8 ounce) packages cream cheese

1 1/3 cups sugar

5 large eggs

1/4 cup flour

2 teaspoons vanilla extract

2 teaspoons lemon juice

16 ounces sour cream

Preheat oven to 325 degrees F. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Keeping the mixer on a low speed, add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. After eggs are mixed in, add flour, vanilla, and lemon juice; mix well. Add sour cream and beat well. Pour the mixture into the prepared crust. Place on the top rack in the middle of preheated oven, bake for one hour and 15 minutes. When baking time is up, turn off heat, prop oven door open, and leave cheesecake in oven for one additional hour. After one hour remove from oven and allow to cool, then refrigerate for 24 hours so the cheesecake can season. The wait allows the flavor to become enriched.

May be served with whipped topping or other garnishment of choice.

I used my food processor to finely chop the pecans, almonds, and walnuts for the crust.

I also chopped the vanilla wafers in the food processor.

Press the mixture of nuts and vanilla wafers in a buttered springform pan.

Pour the filling into the prepared crust. Bake for 1 hour and 15 minutes.

After the baking time has elapsed, open the oven door and leave the cheesecake in the oven for an additional hour. Refrigerate 24 hours before serving.

Serve with whipped topping or as desired.

This recipe was shared with:
Bake with Bizzy
Newlyweds Recipe Party
Crazy for Crust Crazy Sweet Tuesday
Our Delightful Home Tuesday Party
Your Cozy Home Party
The Sweet Spot Recipe Party
Mrs. Happy Homemaker Makin You Crave Monday
Mop it up Mondays
Flour Me with Love Mix it up Monday

Print Recipe

Cheesecake (Cheesecake Factory copycat)

Crust

1/4 cup finely chopped pecans

1/4 cup finely chopped almonds

1/4 cup finely chopped walnuts

3/4 cup (about 22 cookies) finely chopped vanilla wafers

2 tablespoons melted butter

Combine pecans, almonds, walnuts, and vanilla wafers in a medium bowl, add melted butter and mix well. Press mixture into the bottom and up the sides of a 9-inch buttered springform pan. Set aside.

Filling

(All ingredients should be at room temperature before you begin.)

3 (8 ounce) packages cream cheese

1 1/3 cups sugar

5 large eggs

1/4 cup flour

2 teaspoons vanilla extract

2 teaspoons lemon juice

16 ounces sour cream

May be served with whipped topping or other garnishment of choice.

I used my food processor to finely chop the pecans, almonds, and walnuts for the crust.

I also chopped the vanilla wafers in the food processor.

Press the mixture of nuts and vanilla wafers in a buttered springform pan.

Pour the filling into the prepared crust. Bake for 1 hour and 15 minutes.

After the baking time has elapsed, open the oven door and leave the cheesecake in the oven for an additional hour. Refrigerate 24 hours before serving.

Serve with whipped topping or as desired.

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Mission Organization: Week 17 - The Dryer: Round 2

Last week I brushed and cleaned the lint out of my dryer vent and was quite pleased with the results. I felt that the long time build up of lint inside the vent could have caused a house fire, even though I had always cleaned the lint filter out every time I put clothes in the dryer. After my mission was posted last week, I got a call from my friend Tammy. She told me that she recently had the same experience with her dryer vent, but that she had cleaned hers out with a product called a Lint Lizard that she had seen on TV, then bought at a Bed Bath and Beyond store. After she described to me how well it worked for her, I knew I would have to have one of those Lint Lizards for myself, so I bought one this week, and I couldn't wait to try it out.

It is a long hose attachment that fits on a vacuum cleaner. Even though I just cleaned out my dryer vent, I wanted to test it to see how it worked and to see if I had left any lint behind when I cleaned last week with the long brush.

I started with an empty vacuum cleaner and attached the Lint Lizard. I followed the directions and vacuumed both from the front of the dryer and from the outside of the vent.

This much more lint came out! My brush is just not as good as the lizard! For your viewing pleasure I emptied the lint out of my vacuum onto this bag.

I am so disgusted with this, but I'm also happy to have it cleaned out! Last week I thought I had done a great job, but I found that I didn't have the right tool to do the job the best way. I'm thankful that Tammy clued me in to this product; maybe I should watch more TV. At least when I bought the Lint Lizard, I remembered to use the Bed Bath and Beyond coupon I had in my purse!

The opinions stated in this blog post are my own, and I have not been compensated in any way by Lint Lizard or Bed Bath and Beyond. I just like to clean things up!

This post was shared with:
Mrs. Happy Homemaker Mission Organization

I started with an empty vacuum cleaner and attached the Lint Lizard. I followed the directions and vacuumed both from the front of the dryer and from the outside of the vent.

This much more lint came out! My brush is just not as good as the lizard! For your viewing pleasure I emptied the lint out of my vacuum onto this bag.

This post was shared with:
Mrs. Happy Homemaker Mission Organization

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Apricot Breakfast Crescents

My refrigerator is usually stocked with at least a couple of cans of crescent rolls. I use them for a number of different recipes, and I'm always on the lookout for a new way to dress up a crescent roll. My husband likes to have bacon/eggs or sausage/eggs for breakfast, but one morning this week he was away, and I don't like to cook that much breakfast for only myself. I didn't have any muffins baked, and was staring in the refrigerator trying to decide what to make when the crescent rolls stood up and waved. That's when this recipe came to be.

Print Recipe

Apricot Breakfast Crescents

1 (8 ounce) can crescent rolls

About 24 dried apricots, finely chopped

Preheat oven to 375 degrees F. Prepare a sheet pan by lining with parchment paper. Unroll and separate the crescent dough into triangles. Place the chopped apricots on each triangle, then roll the dough up to form the crescent. Place on the prepared pan and bake for 10 - 12 minutes or until golden brown.

All you need for this yummy breakfast is a can of crescent rolls and some dried apricots.

Chop the apricots.

Spread the chopped apricots on the triangles of crescent dough.

Roll them up and place on a parchment paper lined pan.

Bake for 10 - 12 minutes.

These Apricot Crescents made a tasty breakfast! They could be fancied up with a glaze if you like, or any kind of dried fruit could be substituted for the apricots. Just one more way to use those handy crescent rolls!

This recipe was shared with:
Bake with Bizzy
Momtrends Friday Food

Print Recipe

Apricot Breakfast Crescents

1 (8 ounce) can crescent rolls

About 24 dried apricots, finely chopped

All you need for this yummy breakfast is a can of crescent rolls and some dried apricots.

Chop the apricots.

Spread the chopped apricots on the triangles of crescent dough.

Roll them up and place on a parchment paper lined pan.

Bake for 10 - 12 minutes.

This recipe was shared with:
Bake with Bizzy
Momtrends Friday Food

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Buttermilk Banana Bread

You probably have a favorite recipe for banana bread - I have a couple. But I was still anxious to try this version which uses white whole wheat flour and has very little fat. Because of the buttermilk, the bread stays moist, bakes up beautifully and tastes delicious. Now I can have another favorite banana bread! Start by combining the flour, baking powder, baking soda, salt and cinnamon

in a medium bowl. In a large mixing bowl, beat sugar, egg whites and egg on medium high until the eggs are about doubled in volume. Combine the buttermilk and oil in a measuring cup and add it to the sugar mixture

along with the bananas. Beat on medium speed until well combined. The stir in the flour mixture just until combined.

Transfer the batter to a greased loaf pan and bake for about an hour or until a toothpick comes out clean. Cool for about 20 minutes in the pan before removing to a wire rack to cool completely.

If you want, you can wrap the loaf in foil and freeze it, too!

One year ago: Swedish Apple Pie

Two years ago: Balsamic Chicken with Spring Vegetables

Three years ago: Garlicky Green Beans with Mushrooms

Find more great recipes at Foodie Friday, Food on Fridays, Friday Food, Bake with Bizzy, Feed Your Soul, Foodie Friday (#2).

, Ingredient Spotlight.

Buttermilk Banana Bread

2 cups white whole wheat flour

1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup brown sugar
2 egg whites
1 egg
1 1/2 cups mashed bananas
1/3 cup buttermilk
3 Tbsp. vegetable oil

In a medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon. In large bowl, with mixer on medium-high speed, beat sugar, egg whites and egg until doubled in volume. On medium speed, beat in bananas, buttermilk and oil until well combined. Gently fold in flour mixture until just combined. Pour batter into greased loaf pan, smoothing top. Bake at 350 for 1 hour or until toothpick comes out clean. Cool in the pan 20 minutes then remove to a wire rack to cool completely.

along with the bananas. Beat on medium speed until well combined. The stir in the flour mixture just until combined.

Transfer the batter to a greased loaf pan and bake for about an hour or until a toothpick comes out clean. Cool for about 20 minutes in the pan before removing to a wire rack to cool completely.

If you want, you can wrap the loaf in foil and freeze it, too!

One year ago: Swedish Apple Pie

Two years ago: Balsamic Chicken with Spring Vegetables

Three years ago: Garlicky Green Beans with Mushrooms

Find more great recipes at Foodie Friday, Food on Fridays, Friday Food, Bake with Bizzy, Feed Your Soul, Foodie Friday (#2).

, Ingredient Spotlight.

Buttermilk Banana Bread

2 cups white whole wheat flour

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Roasted Rosemary Potatoes

Potatoes are a staple at our house, and there is no end to the ways they can be prepared. Here's a simple recipe for roasting them that is tasty, easy, and sure to please the family. This recipe is one that I have adapted from McCormick.

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Roasted Rosemary Potatoes

2 tablespoons olive oil

1 tablespoon paprika

1 1/2 teaspoons Rosemary leaves, finely crushed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 1/2 pounds small red potatoes, cut in halves or thirds

Preheat oven to 425 degrees F. Prepare a sheet pan by lining with aluminum foil and spraying with cooking spray. In a large bowl, combine olive oil, paprika, Rosemary, salt, pepper, and garlic powder. Add potatoes; toss well to coat. Arrange potatoes in a single layer on the prepared pan. Bake for 45 minutes or until potatoes are cooked tender, stirring potatoes occasionally during the cooking time.

Wash and drain the small red potatoes, then cut into halves or thirds to make the pieces a uniform size.

Toss the potatoes in the olive oil mixture, then arrange in a single layer on a sheet pan.

Serve them up in their golden brown goodness!

This recipe was shared with:
Carole's Chatter - Potatoes
Domesblissity Thriving on Thursdays
The Shady Porch Rock n Share
Your Cozy Home Party
The Sweet Spot Recipe Party
Mrs. Happy Homemaker Makin You Crave Monday
Country Momma Cooks Link and Greet
Petals to Picots Friday Link Party
Momtrends Friday Food
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it up Thursday
Bake with Bizzy
Miz Helen's Full Plate Thursday

Print Recipe

Roasted Rosemary Potatoes

2 tablespoons olive oil

1 tablespoon paprika

1 1/2 teaspoons Rosemary leaves, finely crushed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 1/2 pounds small red potatoes, cut in halves or thirds

Wash and drain the small red potatoes, then cut into halves or thirds to make the pieces a uniform size.

Toss the potatoes in the olive oil mixture, then arrange in a single layer on a sheet pan.

Serve them up in their golden brown goodness!

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The Bathroom Chair Update

My daughter Susan has recently moved into a new house and with her move has come some decisions about which new items she would buy and which old items she would keep. One item she wanted to keep was a vanity chair that she liked to use in her bathroom, but it was in need of an update.

This was the chair as it was when the update project began. The color of the metal did not match the hardware on the cabinets in the new bathroom, and the fabric on the seat was spotted and showing the signs of age.

For repainting the metal I chose spray paint in this Hammered Copper color. I visited Hancock Fabrics and bought 2/3 yard of upholstery fabric to recover the seat.

With the removal of four small screws, the seat could be taken off and the chair was ready to paint. To cut the cover for the seat, I just laid the seat cushion on the fabric and cut around it, allowing enough extra to tuck under on the back.

I secured the new fabric to the seat with a staple gun, then after the paint was dry, I replaced the four screws that held the seat in place.

After a little paint and fabric, Susan's old chair is like new.

This was a quick project to complete. I gave the metal several coats of paint, so some drying time was allowed between coats, but the whole project was completed in a day.

This post was shared with:
Our Delightful Home Tuesday Party
Mop it up Mondays
Country Momma Cooks Link and Greet
Petals to Picots Friday Link Party
These Peas Taste Funny Link it up Thursday
Domesblissity Thriving on Thursdays
Momnivore's Dilemma Creative Juice Thursday

The Shady Porch Rock n Share

For repainting the metal I chose spray paint in this Hammered Copper color. I visited Hancock Fabrics and bought 2/3 yard of upholstery fabric to recover the seat.

I secured the new fabric to the seat with a staple gun, then after the paint was dry, I replaced the four screws that held the seat in place.

After a little paint and fabric, Susan's old chair is like new.

This was a quick project to complete. I gave the metal several coats of paint, so some drying time was allowed between coats, but the whole project was completed in a day.

The Shady Porch Rock n Share

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Lemon Poppyseed Pancakes

True confessions: I am not a huge fan of pancakes. Given the choice, I would rather have waffles, french toast or crepes. However, that just applies to "plain" pancakes - I really like pancakes with blueberries, or bananas, and be still my heart, now I can have this lemon poppyseed variety.

To say that these are good would be the understatement of the year. Need to liven up your breakfast rotation? Give these delicious lemon poppyseed pancakes a whirl - topped with strawberries, these are a delicious way to start the day!

Start by combining the wet ingredients in a large measuring cup or batter bowl. I like to do this for two reasons: your wet ingredients get measured out in the same dish that everything is combined - so fewer dishes to wash, and a batter bowl or measuring cup has a nice spout so you can just pour the batter right onto the griddle. Start with the buttermilk (so you can get an accurate measurement), then add the eggs, melted butter, poppyseeds

and lemon zest.

Whisk this all together so it's well combined. Then in a medium bowl, combine the flour, sugar, soda, baking powder and salt. Add it to the wet ingredients

and whisk just until the ingredients are combined. Your goal is NOT a smooth batter -don't overmix! Now heat your pan over medium high heat and brush it with a little bit of butter. (I actually just brush my pastry brush over the top of a stick of butter, then brush that onto the pan.) When the pan is ready (you'll know because if you sprinkle water on it, it will spring up from the pan) pour the batter onto the pan. (For large pancakes, you want about 1/3 cup, I actually just pour to the size I want and don't measure exactly!)

Cook for 2-3 minutes or until the pancakes are deep golden on the underside, and starting to look a little "dry" on the top side.

Then carefully flip over and cook for an additional 2 minutes.

Repeat with the remaining batter, brushing the pan with butter between each batch.

Top with strawberries,

and dig in!

One year ago: Blender Bread
Two years ago: Balsamic Chicken with Spring Vegetables
Three years ago: Frozen Strawberry Pie

Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Made Famous Linkz Party, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Kidz in the Kitchen, Ingredient Spotlight: Citrus.

Lemon Poppyseed Pancakes

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 eggs, lightly beaten
2 Tbsp. butter, melted

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large measuring cup or batter bowl combine the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the dry ingredients to the batter bowl and stir until they are just combined. (A little lumpy is ok, just don't over mix.)

Heat a skillet, pan, or griddle to medium-hot and brush it with a bit of butter. The pan is ready if a drop of water dropped onto the pan starts to "dance." Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, brushing the pan with butter occasionally. Makes 12 large pancakes.

(If you can't eat them all at once, simply wrap each pancake in plastic wrap and put in a zip top freezer bag. Freeze, and reheat in the toaster oven or microwave.)

Recipe Source: Picky Cook

and lemon zest.

Whisk this all together so it's well combined. Then in a medium bowl, combine the flour, sugar, soda, baking powder and salt. Add it to the wet ingredients

Cook for 2-3 minutes or until the pancakes are deep golden on the underside, and starting to look a little "dry" on the top side.

Then carefully flip over and cook for an additional 2 minutes.

Repeat with the remaining batter, brushing the pan with butter between each batch.

Top with strawberries,

and dig in!

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Crockpot Carnitas

I've wanted to try my hand at carnitas for a long time. So I was really excited to see this crock pot version on Jo's blog when I was assigned it for Secret Recipe Club. Her version has amazing flavor - this delicious meat will need very little doctoring (with salsa or such) and can be used in so many ways - taco filling, with rice and beans, in enchiladas, or even in a sandwich as a sort of Mexican pulled pork.

I used boneless, country style ribs for this but you can use pork roast too. Use whatever is on sale or what you have in the freezer.

Cut the meat into large chunks

then place in the crockpot. Cover with the herbs and spices. You might think it's too much, or that you misread the recipe, but you didn't - it's 4 whole teaspoons of each variety. And it works! And your house will smell amazingly good while this cooks... Anyway, back to the spices. Sprinkle with salt

oregano

and cumin.

Then top with sliced onion and garlic.

Put the cover on the crock pot and cook on low for 6 hours. When the meat is tender, use two forks to shred it

and then serve any way you like! I used mine in corn tortillas and topped them with red onion and queso fresco. Thanks, Jo, for such a great recipe!

One year ago: Lemon Poppyseed Muffins
Two years ago: Carrot Souffle
Three years ago: Chicken and Pasta with Peppery Cheese Sauce

Scroll down under this recipe to see all the great SRC entries. For more great recipe ideas, visit Mangia Monday, Menu Monday, Mouthwatering Monday, Mop it up Monday, Mix it up Monday, Seasonal Inspiration, Melt in your Mouth Monday.

Crockpot Carnitas

2 pounds boneless pork country style ribs or shoulder roast
4 tsp. salt
4 tsp. black pepper
4 tsp. oregano
4 tsp. cumin
1 large onion, sliced
5 cloves garlic, sliced
corn tortillas
favorite fixings - salsa, guacamole, onions, tomatoes, etc.

Cut pork into 1 1/2 inch chunks and place in crock pot. Cover with salt, pepper, oregano, cumin, onion and garlic. Cover and cook on low for 6 hours. Shred meat with two forks. Spoon into tortillas and serve with your favorite toppings.

oregano

and cumin.

Then top with sliced onion and garlic.

Put the cover on the crock pot and cook on low for 6 hours. When the meat is tender, use two forks to shred it

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