Fruit Pizza

Nothing can dare top my last dessert recipe of Sopapilla Cheesecake but I know there are fruit lovers out there so here is a decadent dessert for them. Fruit Pizza is great for any time of the day and the first time I had it was actually for breakfast. I wasn’t ready for the sweet surprise waiting for me but it was so good, I had to take the recipe home.

I’m sure most of you have tried or at least heard of this recipe before so this delicious treat isn’t new to you. It’s an extremely easy dessert and you can change it up with the kind of fruit you enjoy or the fruit that is in season. This is also a great summertime dessert and everyone seems to love it.

Start with a roll of store bought sugar cookie dough and spread it out on a pizza pan. Make sure to spread the dough all around the pan evenly. Bake the cookie dough as indicated in the directions on the box or roll. Once it is done baking let the dough cool for about 30 minutes. While the dough is cooling, beat in a small bowl one package of softened cream cheese, a third of a cup of sugar and half of a teaspoon of vanilla extract until the mixture looks fluffy. Spread this mixture evenly on the cooled cookie dough. Now it is time for the fun and decorative part. During the summer, most fruits are available but if not, choose the fruits that you enjoy the most. Top the cream cheese mixture with whatever fruit you prefer. I like to add chopped strawberries and blueberries.

This makes a fresh and tasty dessert. I hope you’ve enjoyed the recipes I have shared and added a new meal to your weekly menu!

Sopapilla Cheesecake

My favorite meal of the day, dessert! If I know there is a great pie or cookie calling my name after I eat my meal, I always make sure to save room for it! Instead of giving great dinner ideas, I figured I’d share some great “after dinner” recipes.

Sopapilla Cheesecake has become one of my favorite desserts that there are no words to describe how amazing it is! A few months ago I had some extra time on my hands one day at work, so I decided it would be a fun idea to have an office Easter egg hunt. I decided to bring the eggs to fill and my other co-workers decided to bring snacks and refreshments after the hunt. This was my first encounter with Sopapilla Cheesecake! You start out with two cans of store bought crescent rolls. Unroll one can of the crescent rolls and place them on the bottom of a 9x13 baking dish. Make sure when you lay the rolls in the pan that there are no spaces in the dish. A helpful hint is to spray the baking dish with cooking spray before hand. In a large mixing bowl, mix together two packages of cream cheese, one tablespoon of vanilla extract, and one and a half cups of sugar. Once the mixture is mixed well, spread it across the top of the crescent rolls. Unroll your second can of crescent rolls and place on top of the cream cheese mixture. In another bowl, mix together a half a cup of sugar and two tablespoons of cinnamon. Melt a stick of butter and spread it on top of the dish and then sprinkle the sugar and cinnamon on top. Bake this at 350 degrees from 30-35 minutes.

Once you try this mouth watering dessert, you’ll understand why I am so in love with this recipe. It was a great hit at my office Easter egg hunt, but there is no rule saying there must be a special occasion for this dessert. Everyone should have the chance to taste this amazing recipe and hopefully you will too.

Dips, Dips, and Dips

Since the 4^th of July holidays are quickly approaching, I figured sharing some dip recipes would be a fun idea and maybe you might even use them for your weekend plans. My family holds a family reunion every three years and each family volunteers to bring certain items. I decided I would bring dips for lunch and dinner.

My first and one of my favorite dips is Seven Layer Dip. I’m sure most of you have had some variation of this dip, but it is so good I have to share! Some people do this dip in bowls but I prefer to do it in a 9x13 baking dish, especially since I am going to be sharing with many people. The first layer is refried beans and sometimes I like to mix in a packet of taco seasoning with it as well. Spread it evenly and then add a container of sour cream. Next layer is guacamole and then followed by salsa. I like to add my fiancés homemade salsa, but whatever you like is always better. On top of the salsa had shredded cheese, followed by chopped olives and then chopped green onions.

Another great dip is what my mom likes to call a “cheese ball”. It’s extremely easy and only four ingredients.  First, start by mixing two packets of cream cheese and add one bunch of chopped green onions in a large bowl. You can either add turkey or ham lunch meat. I prefer ham in this recipe. Chop the ham up well and add to the cream cheese and green onions. My mom likes to add a few teaspoons of Worcestershire sauce for taste. Mix well and serve it crackers.

One more simple dip is simply mixing cream cheese and Picante sauce. I know it sounds extremely weird and somewhat unpleasant but give it a try before you throw it out! Chips and dip are my weakness when it comes to food so I can promise each one of these dips is great for a BBQ, your 4th of July plans, or just for a snack! Happy dipping!

Mexican Hamburger Casserole

I’ll venture off of my normal meals and into one of my not so healthy recipes! Tonight I made Mexican Hamburger Casserole. It’s not the healthiest meal out there so I don’t make it as often as I do my other recipes. This meal is actually one of my mom’s recipes which I stole from her! It’s fairly easy and makes a ton of leftovers, unless you’re cooking for more than two.

This meal calls for ground meat, which I haven’t tried replacing with turkey meat yet, but I’m sure it tastes all the same. While your oven is preheating to 400 degrees, start browning the ground meat. Once the meat is fully cooked, drain the meat and then add a package of store bought taco seasoning. Now that the meat is ready, mix together in a large bowl one package of regular cornbread, one package of jalapeño cornbread, one cup of milk, two eggs, and one can of cream style corn. Make sure it is fully blended and you have broken both the eggs. Spray your 9x13 pan with Pam and pour a thin layer of the cornbread mixture to coat the bottom of the pan. Next, add the meat that has been seasoned with the taco seasoning, spreading it out evenly across the pan. If you prefer cheese, add a layer of grated cheese on top of the meat and then pour the rest of the cornbread mixture on top and spread evenly. Cook the casserole anywhere from 30-45 minutes. A great tip to see if the casserole is finished cooking, is to take a toothpick and place it in the center of the casserole and if it comes out clean, dinner is ready!

This meal is extremely easy and consists of only six ingredients. It makes a ton so be prepared for leftovers for the rest of the week. If you enjoy onions or jalapeños don’t be afraid to add it up and change it to what you like. The best way to learn in the kitchen is to play around with what you know works and make it all your own.

Taco Soup

Sticking with my Mexican food, I’ll share my love of soup. I work part-time at law firm so during the Christmas holidays I work full time. Bringing the same lunch to work everyday started to get boring and old, so a co-worker and I decided we would start making lunch at the office every Friday. When it was her week to bring lunch she made taco soup. I fell in love and have made it ever since.

My co-workers version calls for ground beef but you know me and I switched it to ground turkey. If you don’t enjoy veggies I still think you should give this soup a try. This recipe calls for two cans of yellow corn, one can of black beans, two cans of chopped tomatoes (Rotel is fine), dry Hidden Valley Ranch seasoning and taco seasoning. While the turkey is cooking add all the cans in a large crock-pot or the largest pot you have. Make sure to add all the juice, it’s the best part. Stir in the ground cooked turkey meat as well as the packet of dry ranch dressing and taco seasoning. You may add salt if you like. Once the soup has reached a boil, it’s time to eat.

This soup can be eaten with cornbread or chips. I prefer to eat my soup with shredded cheese on top with either Fritos or potato chips. The crunch as well as the saltiness from the chips makes it much better. This soup makes a lot so be prepared for seconds and leftovers. If you’re ever in need for a great soup recipe during those cold months, pull this one out and give it a try!

Easy Enchiladas

I recently started cooking enchiladas and now I am obsessed. I began running out of ideas for dinner, so I called my mom for some newdinner recipes. Once she said enchiladas I knew it would be another meal I could do that is cheap and easy. With this meal you can also add my taco recipe and some homemade guacamole or salsa.

Enchiladas are just as simple as tacos. I start by cooking my turkey meat while my oven preheats to about 350 degrees. Once the turkey meat is cooked, I add store bought taco seasoning. Once again, I like some heat so my taco seasoning has some kick to it. Now that the turkey and taco seasoning are mixed well, I heat my tortillas up in the microwave. A good tip for heating up tortillas is getting a damp paper towel and wrapping the tortillas in it. This creates moisture which helps to not dry out the tortilla. I use a normal 9x13 casserole dish and cover the bottom with enchilada sauce. Once everything is ready to go, I create an assembly line of my tortillas, turkey meat, cheese, and every now and then I’ll add grilled onions. I use corn tortillas which are easier to break so be careful not to over stuff them. Now that the enchilada is made, place it face down in the enchilada sauce and to make sure it doesn’t open back up place a toothpick in the middle. When all your enchiladas are placed in the casserole dish cover it with more of the enchilada sauce and top it off with shredded cheese. Cook them until the cheese is melted.

This meal has become one of my favorites because I always have plenty of leftovers for the next day. Enchiladas are an easy meal to create variety with. If you don’t enjoy turkey meat, switch it to chicken or pork. It is whatever you prefer. If you have never made homemade enchiladas or weren’t sure you could, this is a recipe you can’t mess up! Enjoy!

Grillin' Turkey Burgers

This is my all time favorite burger! It is just like any other burger but of course, with turkey meat. When I ask if someone has ever had a turkey burger I always seem to get the same response, a blank and confused stare. I soon go into how much I love them and how good they are for you. I try and explain that it is simply just a change in meat, just like if you were to change the type of bread you eat your sandwich on or even just simply changing from ham to bologna for lunch.

Most of the time when I cook turkey burgers for dinner I prepare the food while my fiancé grills the burgers outside. I start with the ground turkey meat and add fresh minced garlic, chopped jalapenos, chopped onions and Tony Chachere’s.  Note: If you don’t have fresh garlic, you can always use garlic powder. Once everything is mixed well, I slightly score the meat to make it into four equal patties. While the burgers are outside on the grill I like to sauté onions, squash, and zucchini if I have it. Every now and then I will add zucchini to the grill outside as well. Once the burgers are close to done I add a nice piece of melted slice cheese to the patty. Everyone adds different fixings to their burger so there is never the same turkey burger.

Turkey burgers are a weekly meal made in my kitchen. Not only do I enjoy them but my fiancé does as well. He loves grilling outside on his barbeque pit and it is less work I have to do in the kitchen! If you have never tried turkey burgers, you are without a doubt missing out on a tasty burger. Add whatever you like, it only makes the ending result taste better!