I have wanted an Ebelskiever pan for a long long time and I finally got one for Christmas as well as a cookbook with all Ebelskiever recipes. I was excited to try it and wanted to start with a savory recipe. How can you go wrong with cheese? I served these with pasta and we had them more like little garlic breads. They were fun to get that big bite of cheese.

Two-cheese Puffs (From: Ebelskievers)

• 1 cup cake flour
• 3/4 t. baking powder
• 1/4 t. salt
• 2 large eggs, seperated
• 1 cup milk
• 3 T. butter, melted and slightly cooled
• 1/2 c. grated parmesan
• 2 1/2 T. fresh basil
• 3 1/2 T. diced fresh mozzarella
• 1 c. marinara sauce

Preheat oven to 200. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 T. of melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold about one-third of egg whites into batter to lighten it, then fold in the rest with 1/4 cup of Parmesan and the basil just until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the butter and place over medium heat. When the butter starts to bubble, working quickly sprinkle a heaping 1/2 t. of parmesan into each well. Add 1 T batter into each well, then carefully add 1/2 t. mozzarella to the center. Top each with another 1 T of batter.

Cook until the bottoms of the pancakes are lightly browned and crisp 3-5 minutes. Use a skewer to turn and cook until lightly browned on the second side about 3 mintes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve of marinara.

I am a veggie girl. Adam is a fruit guy. I find myself often overlooking veggie sides. Or I make something simple for Maddy and I. But when I saw these on pinterest I had to make them. I love love cauliflower and cheese to top it off sounds good in my mind.

These did not disappoint. They are so delicious. I tried to tell Adam they were potatoes but he said the texture was off for that. But he did eat them, and Maddy ate them too. Win win in my book. These will be made again and again in our house.

Cheesy Cauliflower Pancakes (From: A Good Appetite)

• 1 head cauliflower
• 2 large eggs
• 1/2 c cheddar cheese, grated
• 1/2 c panko
• 1/2 t cayenne pepper (more of less to taste)
• salt
• olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

I was never one to like goldfish crackers, I am not sure why as I love all things cheese but these have never been my favorite. Thus meaning I never needed to buy them… until I had a child. Of course what kid doesn’t love goldfish. When I saw the homemade version on Pinterest I knew they needed to be made.

I found a fish cookie cutter at a local store, it was bigger then normally but decided to go for more cracker then little snack. These are perfect for our toddler as she can take it and bit off of it as she plays.

I will make these again rolling them a little more even and maybe add a bit more cheese. But a lot more fun then buying a bag at the grocery store.

Homemade Fish Crackers (Adapted From: Miss Anthropist’s Kitchen, Originally From: Country Living)

• 1 cup(s) all-purpose flour
• 4 tablespoon(s) cold salted butter, cut into small pieces
• 8 ounce(s) grated extra-sharp Cheddar cheese
• 1 teaspoon baking powder

Pulse the flour, pepper, and baking powder together using a food processor.

Add the butter and cheese, and pulse until the mixture resembles coarse meal.

Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.

To add character to the fish: break off an end from a side of a toothpick so it is blunt. Use that point to make the goldfish eyes. To make the smile, lay the toothpick down on its side, press, and drag. If you try to use the toothpick point, it will ruin the smile.

Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
They are best when completely cooled and the next day in my opinion. Store in an airtight container for up to 1 week.

I am not a big enchilada fan, I LOVE Mexican food but do not like enchiladas, except these, OMG yummy. The cream cheese in them really matches it out and makes it delicious.

I prepped all the filling the night before so the night of I just had to stuff and roll my tortillas and bake. It saved on time a lot.

Cream Cheese Enchiladas (From:  Cassie Craves)

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded colby cheese
• 1 cup shredded chipotle cheddar cheese
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 8 8-inch flour tortillas

In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt, and pepper.Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Neither Adam or I are sure how it happened but we ended up with 2 containers of cottage cheese in our fridge, I had needed to get one for a recipe, but not two. Someone suggested this recipe and since I love Mexican food I decided to go with it.

I love Mexican, but enchiladas are my least favorite, they have always been too spicy for me. Adam really loved these, I thought they were “mushy” compared to how I remember my mom making them.

Cottage Cheese Chicken Enchiladas (From: Allrecipes)

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves – boiled and shredded
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

I was super excited to try this recipe. The WC Ingredient Challenge this week was Parmesan, once it was picked I went to food network and typed Parmesan, I wanted to do something different.

This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.

****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.

Mushroom Parmesan (From: Food Network)

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (recipe I use below)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve

Garlic and Basil Marinara (From: Myself)

• 1 lg. can chopped tomatoes
• 1 lg. can crushed tomatoes
• 4 cloves crushed garlic
• 1/2 cup chopped onion
• fresh basil
• 1 t. sugar
• salt and pepper

Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.

Add tomotoes and spices, simmer on low for hour to hour and half.

I have been craving a good old piece of cheesecake a while now. When I was asked to bring dessert to a family get together, I knew I would make one. I ran across this recipe and went with it as vanilla bean is my favorite from Cheesecake Factory.

I am going to blame it on pregnancy brain, but I forgot the adding cream step, so I made a vanilla bean while cream to go on top. This cheesecake was GREAT and I want to make it again and do it as the recipe states

Vanilla Bean Cheesecake (Adapted From: Fresh from the Oven, Originally From: Junior’s Cheesecake Cookbook)

• 4 8-ounce packages Cream Cheese
• 1 2/3 cup sugar
• 1 vanilla bean (about 7 inches long)
• 1/4 cup cornstarch
• 1/2 tablespoon pure vanilla extract
• 2 extra large eggs ( 3 large eggs are fine too)
• 3/4 cup heavy whipping cream
• confectioner’s sugar

The night before you plan to make this cake, put the granulated sugar in a small bowl and bury the vanilla bean in it, covering it completely. Cover tightly with plastic wrap and let stand overnight to flavor the sugar. When you are ready to make the cake, set the vanilla bean for later use.

Preheat oven to 350F. (I used 325F)Generously butter the bottom and sides of a 9-inch springformpan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of vanilla flavored sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3cups vanilla sugar, then the scraped vanilla beans and vanilla extract. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it’s completely blended. Be careful not to be overmix. Gently spoon the batter on top of the crust.

Place the cake on a large shallow pan containing hot water that comes about 1 inch u the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Wash and drain the raspberries and place them on paper towels to dry, if using. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Put some confectioners’ sugar in a tea stainer and sift enough over the top of the cake to evenly cover it with a fine dusting. Decorate the top with raspberries. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edge knife, not a serrated one. Cover any leftover cake and refrigerate, or remove the decorations, wrap and freeze for up to 1 month.

I am ordering you to make this salad SOON! This was awesome!!!! It was my turn to bring lunch for the girls at work, I wanted something simple and quick. And thought a pasta salad sounded great.This recipe did NOT let down. I doubled this recipe and there was 5 of us eating and it was completely gone.

You have to make this for your next cookout!

Tortellini Salad (From: Taste of Home)

• 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
• 4 cups cubed cooked chicken breast
• 1 can (6 ounces) pitted ripe olives, drained and halved
• 2 medium tomatoes, chopped
• 1 cup cubed part-skim mozzarella cheese
• 1/3 cup minced fresh parsley
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 cup balsamic vinaigrette
• 1/2 cup shredded Parmesan cheese

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.

Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

I wanted to make something new and fun for Mothers Day dinner with Adam’s mom and sister. But then Adam volunteered to cook since as he said I am a mom too! So we broswed Food Network together and found this yummy recipe. They were VERY simple to make with everyone helping. Adam cooked the meat and the shells, I made the filling, and his mom and niece filled the shells. We served this with some garlic bread and it was the perfect meal.

The shells are VERY filling, we got 2 big pans and still have some filling and shells in the fridge, if you are only cooking for two cut this recipe way back.

Shells with Crispy Pancetta and Spinach (From: Foodnetwork)

• 1 (12-ounce) package jumbo shells pasta
• 2 tablespoons olive oil
• 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
• 2 pounds frozen spinach, thawed and drained
• 1 (15-ounce) container whole milk ricotta
• 1 cup grated asiago cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Sauce:

• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup cream
• 2 cups grated asiago cheese, plus 1/4 cup
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

For the shells:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

I’m finally getting back into the kitchen!!! Yesterday is the first time in a while that I have felt good all day. Around noon yesterday I decided I should make my sweet hubby some dinner. I remembered that I had a can of cream of chicken soup I wanted to use. I googled and found a base recipe off allrecipes and took it from there.

Adam and I LOVED this casserole, it wasn’t hard to prepare at all which made it even better to eat.

Chicken Casserole (Inspiration From: Allrecipes)

• 1 cup uncooked elbow macaroni
• 1 chicken breast boiled and cut into chunks
• 1 cup shredded Cheddar cheese
• 1 cup milk
• 1/4 c. chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup frozen peas
• 1 sleeve ritz crackers crushed
• 1 t. onion powder

Preheat oven to 350 degrees F.

In a large bowl combine the macaroni, chicken, cheese, milk, soup, chicken broth, peas and onion powder. Mix together and transfer mixture to a 8 X 8 inch baking dish.

Top with crushed crackers.

Bake at 350 degrees F  for about 45 minutes, or until bubbly and golden brown.