oh what an Easter appetizer!...

i found this recipe online & i am making it for tomorrow. it would only be fair for me to share it with you guys! i love, love, love the flavor of pesto & you could either make your own, or just use a good quality pre-made pesto out of you grocers deli. if you ever do a cheese ball for your Easter dinner, try this instead!

{savory pesto cheesecake}

picture & recipe courtesy of confessions of a bake-a-holic

1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Get out of the fridge 30 minutes before serving. Serve at room temperature with crackers.

valarie's blueberry sour cream pound cake...

when it comes to treats & sweets, valarie always comes through! last month she brought this pound cake & it was so delish! she also brought a lemon cream topping that i will post, but is not pictured. i am actually making this tonight for a morning meeting i have tomorrow! you could easily turn this same recipe into a great denser muffin recipe... yummmmm!

{valarie's blueberry sour cream pound cake}

3 1/4 cups flour plus 2 TBSP

1 tsp. salt

3 sticks butter, softened

1/2 cup sour cream

2 cups sugar

1 tsp. vanilla

9 eggs, at room temperature

2 cups fresh blueberries

4 TBSP coarse sanding sugar

preheat oven to 325 degrees. Butter 2 5x9 loaf pans.

in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.

in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.

toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.

{Lemon Cream Topping}

1 cup heavy cream

2-3 TBSP powdered sugar

2 tsp. lemon zest

beat together to form soft peaks. spoon on top of cooled pound cake.

(remember the previous post about adding softened cream cheese to help the cream hold it's shape)

dani's creme brulee french toast...

this is another great recipe from my friend dani & who doesn't another recipe that seconds as dessert.  this is a perfect choice for your conference saturday or sunday brunch.  pair that with my hashbrown casserole & some fresh fruit you will have a perfectly delicious breakfast!  

{dani's creme brulee french toast}

1/2 c. butter

1 c. packed brown sugar

2 T corn syrup

6 (1 inch thick) slices French Bread

5 eggs

1 1/2 c. half & half 

1 t. vanilla

1 t. orange extract

1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

{raspberry cream syrup}

1 cup heavy cream

1/2 cup butter

1 cup sugar

1 tsp. vanilla

1 pint fresh raspberries

in a medium sauce pan stir all ingredients until sugar is dissolved.  let cool slightly & transfer to the blender.  blend on high power with lid on loosely.  pour into a bowl & stir in raspberries.  cool completely as the syrup will thicken as it cools. 

Kelli's Berries & cream in a Cookie Shell...

this is the dessert that jess made last month for recipe club.  it was so fabulous i can't even describe it... you'll just have to make it!  the cookie is sweet & crisp, the berries are tart & juicy & the custard is perfectly creamy to balance it all out!  definitely a keeper!  

*also a great make ahead dessert.  just make the cookies & custard ahead of time & then assemble just before serving.  easy peasy!

{kelli's berries & cream in a cookie shell}

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)

katie's ham & swiss sliders...

i love these little sandwiches so much i can't even explain it in words!  they are delicious & oh so easy.  they are perfect as a little make ahead if you have a busy morning... now that summer is here!  or if you just want a pretty quick & easy dinner.  with a yummy pasta & potato salad, they would be great!  thanks kate for sharing:)

{katie's ham & swiss sliders}

24 good white rolls, if you are in utah we like shirley's or judy's

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip.  spread into both sides of the center of each roll.  place a slice of ham & a slice of swiss inside of each roll.  close rolls & place into a large baking dish or heavy cookie sheet.  place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients.  pour evenly over all of the sandwiches.  let sit 10 minutes, or until butter sets slightly.  cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  uncover & cook for 2 additional minutes.  serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Ruth Anne's Berry Citrus Salad...

{Ruth Anne's Berry Citrus Salad}

1 large bag spring mix baby lettuces

1 can mandarin oranges, well drained

1 pint black berries, rinsed & dried

1 pint strawberries, quartered

3/4 cup feta or Gorgonzola cheese

1/2 cup candied pecans

{fresh citrus vinaigrette}

Juice and zest of 2 oranges and 2 limes

1/4 c. sugar

2/3 c. oil

Shake well in a quart jar or whisk vigorously in a bowl.

Toss salad with dressing just before serving! Enjoy!

still looking for sunday brunch ideas...

try one of these, if you haven't already!  your family will love you & so will your tummy:)

ham & cheese hashbrown casserole...

strawberry & cream croissant french toast...

dani's sourdough pancakes, yummmmm:)...

or here is a new one for ya-

this is my mom's Christmas breakfast pie, hence the snowman plate:)  it seems like a lot of step, but it is sooo worth it!  it would be perfect for any brunch.

{mom's Christmas breakfast pie}

                         1 package frozen puff pastry, thawed                          

1/4 cup butter, melted

3 cups thinly sliced red potatoes

1 cup thinly sliced yellow onion

1/4 tsp. salt

1/4 tsp. pepper

Omelette:

6 large eggs

2 TBSP water

1/4 cup minced fresh parsley

salt & pepper

Filling:

2 cups graded cheddar cheese

2 cups cubed ham

Crust glaze:

1 egg, slightly beaten

1 TBSP water

Pre-heat oven to 375 degrees.  Roll each pastry sheet into 12” square.  Place one in a 10” quiche dish-- set aside.

Melt butter in skillet & cook potatoes, onion, salt & pepper for 12 minutes.  Stirring occasionally-- set aside.  

Get quiche pan with puff pastry & layer with 1/2 the cheese, omelet, potatoes & ham.  Reverse & repeat process.  Top with other rolled out piece of puff pastry. Seal edges with a fork & trim off any pastry hang over the edge.  Brush with crust glaze & bake for 30-35 minutes.  Let stand about 10 minutes, slice & ENJOY!!!