grandpap’s favorite cherry-cheese pie

grandpap birthday

For my Grandpap’s birthday this past weekend, we made him his favorite dessert: cherry-cheese pie! It was a big hit with my family, and I was surprised at how simple it was to make. This would be a great holiday dessert alternative to pumpkin or pecan pie!

cherry cheese pie

grandpap’s favorite cherry-cheese pie
– 2 eggs
– 1/2 cup sugar
– 2 tsp vanilla extract
– 1 & 1/2 cups sour cream
– 2 packages {8 oz each} cream cheese, softened {I used one regular package and one package of reduced-fat}
– 2 tbsp melted butter
– graham cracker crumb crust
– 1 can {21 oz} cherry pie filling

1. Preheat oven to 325 degrees.

2. Beat together eggs, sugar, vanilla, and sour cream.

bianca baking

3. Cut cream cheese into small pieces. Gradually add the cream cheese to the sour-cream mixture, beating well.

4. Beat in melted butter.

5. Pour cheese mixture into 9-inch graham cracker crust. Bake for 35 minutes, or until set in center. Will firm up as it cools.

pies in oven

cooked pies

6. Top with cherry pie filling; chill cherry cheesecake pie thoroughly before serving.

cherry cheese pie

Hope you enjoy as much as Grandpap did! 🙂

me and grandpap

you might also enjoy these recipes:
perfect pumpkin pie
blueberry pie
gluten-free apple pie bites

low-fat garlic cheese biscuits

I am not the biggest seafood fan {I like some fish, but not really shrimp, crab, lobster, etc} … but I have always loved going to Red Lobster, even when I was a kid and ordered the chicken tenders, because of the amazing garlic cheese biscuits they give to every table. YUM! I always want to gobble down two or three biscuits before the food even arrives.

So I was thrilled when I found this recipe for garlic cheese biscuits on the terrific food website gina’s skinny recipes. I love the recipes Gina creates because they’re delicious AND low-fat. I decided to try this recipe as a side to the cilantro-honey marinated salmon I made for dinner the other night {my new favorite way to cook salmon; I’ll post it here next week!} It was my first time making any sort of biscuits, and they turned out great!

Here’s the recipe:

  • 2 tbsp butter, melted
  • 2 cloves garlic, minced {I used 2 tsp of pre-minced garlic in olive oil that I found at the store}
  • 2 tbsp fresh chopped parsley
  • 2 cups Heart Smart Bisquick
  • 1/2 cup shredded sharp cheddar cheese {I got the reduced fat kind}
  • 2/3 cup fat free milk

1. Preheat oven to 400°. Line a cookie sheet with parchment paper.

2. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

3. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

4. Bake for 10 minutes. Brush or drizzle biscuits with melted parsley/garlic butter. Bake for 5 more minutes, or until lightly browned on the bottom.

These biscuits are delicious warm from the oven, and I actually thought they were even more flavorful warmed up the next day. Just store any leftovers in a plastic bag or wrapped tightly in aluminum foil. You can also freeze the batter if you’d like — then all you have to do is pop it in the oven and you’re good to go!

YUM! Please make these and share them with those you love! ❤

Always,
Dallas

—————————–

Time: 15 minutes
Cost: $3.00

stuffed chicken breasts

My favorite homecooked meal {when I was a kid and still to this day} is this stuffed chicken breast recipe my mom makes. It was passed down through my family from my great-grandmother to my grandma to my mom, who learned to make it when she married my dad. It is the meal I always request on my birthday and whenever I go home and my mom asks me what I would like her to make for a special “welcome home” dinner. 

I wanted to share the recipe with you in case you are looking for a special and delicious recipe to serve for a nice night in with your sweetie, family or friends!

Great-Grandma Rahn’s Special Stuffed Chicken Breasts

For the chicken:
-8 chicken breast halves {though this recipe can easily be halved}
-7 oz can diced green chiles divided into 8 equal portions
-1/4 lb Monterrey Jack cheese cut into 8 strips
-1/2 cup Italian bread crumbs
-1/4 cup grated Parmesan cheese
-1 tbsp chili powder
-1/2 tsp salt
-1/4 tsp cumin
-1/4 tsp pepper
-6 tbsp butter

For the sauce:
-15 oz can tomato sauce
-1/3 cup green onions/scallions
-1/2 tsp cumin
-salt & pepper to taste

1. Preheat the oven to 400 degrees.

2. Pound each chicken breast to about a quarter-inch thickness. Put the chilies and cheese strips in the center of each chicken breast, then roll them, tucking the ends under.

3. Combine the bread crumbs, Parmesan cheese, chili powder, cumin, salt and pepper into a pie tin or shallow bowl. Melt the butter in another shallow bowl. Then dip each chicken breast into the butter and roll it in the crumb mixture.

4. Place the chicken, seam side down, in a glass baking dish. Once all eight have been done, drizzle with the remaining of the melted butter.

5. Bake uncovered for 20 minutes, or until chicken is done.

6. While chicken is baking, make your tomato sauce: in a small saucepan, combine the can of tomato sauce, cumin, sliced green onions, salt and pepper. Heat over medium-low heat.

7. To serve, top the chicken with tomato sauce. I like to serve this dish with mashed potatoes and some sort of vegetable, though it is also nice over rice.

Hope you enjoy!

——————–

Time spent: 1 hour
Cost: about $10