This week I was contacted by one of our churches to cook something again. Due to the time of year I decided to bake Pumpkin Cake Bars with Cream Cheese Frosting. This is an easy recipe with not a lot of prep time, and chances are you will have most of the ingredients on hand. Do to trying to get rid of some extra weight I’ve been trying to keep the sweet treats to a minimum. I’m glad I didn’t make any extras; they smelled so delicious, I swear I would of eaten half of them myself. And that’s not to mention the delicious, smooth and creamy cream cheese frosting. Give this Pumpkin Cake Bars with Cream Cheese Frosting recipe a try, you’ll love it!

It has been awhile since I made a pizza, so i though I would give this Chicken Alfredo Broccoli Pizza Recipe a try. Broccoli is pretty plentiful right now even though it is at the end of the season. I guess I was just in the mood for something different. If you like Broccoli this is an excellent combination of flavors. This would be a great recipe to serve during a Sunday football game. Enjoy

]]> http://cullyskitchen.com/avocado-pie-recipe/feed/ 0 http://cullyskitchen.com/philly-cheese-steak-pizza-recipe/ http://cullyskitchen.com/philly-cheese-steak-pizza-recipe/#comments Sat, 28 May 2011 13:27:50 +0000 admin http://cullyskitchen.com/?p=2335  

I just loved this Philly Cheese steak pizza Recipe. It was so good my Family cant wait to have it again. It’s a little bit of work, but it is well worth the effort. I have included the crust ingredients in this post, but I have to admit, I cheated, and used a store bought pre-made crust. Be sure to precook the crust for a couple of minutes to keep it from becoming soggy on the bottom when the pizza is done.

Your Philly Cheese Steak Pizza ready to Serve. Enjoy

This is the simplest cheese cake recipe I have ever prepared. There is very little prep time and very little work involved. When I saw this recipe; it was so simple; it made me nervous about what the outcome would be. The result was a colorful and delicious desert. In many parts of the country it is very near the strawberry season, make yourself a treat with the fresh berries. Enjoy

Ingredients

1 (6 ounce) 9-inch graham cracker crusts, from the store or your favorite recipe

2/3 cup evaporated milk

1 (8 ounce) package fat free or regular cream cheese, softened

1 large egg

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1/2 teaspoon lemon juice

1 1/2-2 cups halved fresh strawberries

3 tablespoons strawberry jelly, warmed

Directions:

1.  Preheat oven to 350F.

2. Place evaporated milk, cream cheese, egg, sugar, flour and mix until well blended. Then add and mix in the lemon juice.

3. Pour into the prepared pie crust and bake 30 to 40 minutes until the center has set.

4. Cool completely in pan on wire rack.

5. Arrange strawberries on top of pie; drizzle with jelly.

6. Refrigerate for 2 hours before serving.

This is a great pie for the Holiday season. You and your guest will love it.

There seems to be very little history as to when Key Lime Pie was introduced. Doing a little research it seems like it was somewhere around the 1800’s  in or around Florida. This is a simple recipe and doesn’t take a lot of prep time; but be sure to allow enough time for the cooling

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick butter) melted

2 (14-ounce) cans condensed milk

1 cup key lime or regular lime juice

2 whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

Directions for Crust

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

1. In a separate bowl, combine the condensed milk, lime juice, and eggs. Mix  until well blended and place the filling in the cooled pie shell.

2. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

3. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.

4. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

It is so easy to go into the store and buy Banquet Pot Pies I am ashamed to admit I had never made one till I ran across this recipe. The ingredients looked like a good combination of flavors and I had the chicken on hand so I thought I would give it a try. If you use a store bought crust there is very little prep time; my wife just loved it. This came out so good I am looking forward to making a turkey pot pie with the Thanksgiving left over’s. Enjoy

Ingredients

1 (15 ounce) package readymade  pie dough (2 crust) or your own recipe

1 (10 ounce) package frozen mixed vegetables (rinsed to thaw)

1 -2 cup cooked chicken or 1 ( 12.5 oz canned chunked chicken)

1 (10 1/2 ounce) can cream of potato soup

1 (10 1/2 ounce) can cream of chicken soup

1/3 cup milk

1 teaspoon Lawry seasoning salt

Directions

1.  Line 9 or 10-inch pie plate with crust; set aside.

2. In a large bowl combine all ingredients.

3.  Pour filling into pie plate.

4.  Top with 2nd crust; make slits in top to vent, cover edges with aluminum foil to keep them from getting to brown,  and bake at 375°F for 45 to 50 minutes or until golden brown.

Enjoy

This Meringue Topping Recipe is quick and simple with very little ingredients. This is great if you need to use a topping that will hold up on a pie you have created ahead of time; Makes enough for one pie.

Ingredients

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

Directions

1.  Whip the whites and cream of tartar with a mixer until soft peaks form gradually adding 1 tablespoon of sugar at a time. Beat a couple of minutes.

There is nothing more delicious then the sweet taste of chocolate. Today there is so many recipes that just call for instant chocolate pudding, cooked is becoming a thing of the past, but there is something about cooked chocolate that takes it to the next level. Sweet, Smooth and delicious. I topped this with Meringue; but you also could use whipped cream.  This is a very simple recipe with not a lot of prep time making this a terrific treat for upcoming Thanksgiving Holiday.

Ingredients

1 2/3 cups water

3 tablespoons cornstarch

5 tablespoons cocoa

1 (14 ounce) can sweetened condensed milk

3 egg yolks, beaten –save whites for Meringue

2 tablespoons butter or margarine

1 teaspoon vanilla

1 (9 inch) baked pastry shells

Directions

1.  Mix water and cornstarch and cocoa until smooth.

2.  Sir in sweetened condensed milk and egg yolks.

3.  Cook until thick in saucepan stirring constantly

4.  Stir in 2 tablespoons butter.

5.  Add vanilla.

6.  Cool slightly (stirring occasionally).

7.  Pour into baked pie shell.

8. For meringue; preheat oven to 400° and brown or top with whipped cream after chilling.

My Son’s birthday is today, and he just loves cheesecake. This  Reese’s Peanut Butter Cup Cheese Cake Recipe had turned into one of our favorites. I used low fat cream cheese on this recipe to help hold the calories down a little bit. But I can still say this is sinfully delicious. If you are looking for a health food skip this one. I guarantee if you give this cheese cake recipe a try it won’t be around long. Enjoy

Ingredients:

Crust-

4 ½ cups Oreo cookies (crushed)

1 cup roasted peanuts (chopped)

½ cup butter (melted)

Filling-

2lbs cream cheese (softened)

5 eggs (at room temperature)

1 ½ cups firmly packed brown sugar

1 cup smooth peanut butter

½ cup whipping cream

1 teaspoon vanilla extract

12 Reese’s Peanut Butter Cups

Topping-

3 ounces sour cream

½ cup sugar

Directions for Crust

Put Oreo cookies and peanuts in a food processor and grind. Mix ground Oreo cookies and peanuts with the melted butter. Press the mixture onto the bottom and up the sides of a greased 10” spring form pan to make the crust.

Directions for Filling

1.       To make filling- In a large bowl beat cream cheese with an electric mixer until smooth. Add eggs one at a time and beat after each egg is added. Add sugar, peanut butter and whipping cream. Mix until smooth.

2.       Fold in pieces of Reese’s peanut butter cups with a rubber spatula. Pour filling into prepared crust.

3.       Place into the oven and bake at 275 degrees for 1 ½ hours or until firm and lightly browned.

4.       Combine sour cream and sugar and pour over the cheesecake. Return cheesecake to the oven and bake for 5 minutes. Remove from the oven and allow cheesecake to cool for 1 hour. Place into the refrigerator for at least 4 hours.

Serve and enjoy!