Easter Eve

Easter Eve Festivities

Pumpkin Cheesecake

1         Graham Cracker Crust (I'm Lazy)

Filling

4

packages (8 oz each) cream cheese, softened

1 1/2

cups granulated sugar

4

eggs

1

cup canned pumpkin (not pumpkin pie mix)

2

teaspoons pumpkin pie spice

3/4

teaspoon ground cardamom

Vanilla (I use about a 5 second drop)

Spiced Caramel-Rum Sauce

1/3

cup packed brown sugar

1/3

cup light or dark corn syrup

2

tablespoons butter or margarine

1/3

cup whipping cream

1

tablespoon spiced rum or 1/4 teaspoon rum extract

Garnish

Sweetened whipped cream, if desired

Preheat Oven to 300 degrees.  In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Add in vanilla to taste.  Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. 

To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. 

Spoon over mixture in pan

  

Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

 

In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally.

Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.

• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Sauteed Chilean Sea Bass

• Ingredients 
• 1 cup all purpose flour for dredging, seasoned with salt and pepper
• 1 1/2 to 2 pounds Chilean Sea Bass fillets
• 4 tablespoons butter/olive oil combination
• 1 cup dry white wine
• 1 tablespoon butter, softened
• 2 tablespoons drained capers

Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes

 Add butter/olive oil combination to pan.

  

Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. 

Turn and brown the other side.  

Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third.

 Stir in remaining butter and drained capers.

Peach & Radish Spring Salad

This is super Easy to make!  The inspiration came from a salad I had at South City Kitchen in Atlanta, GA.  First time I tried radishes or peaches!  I saw they had the ingredients at The Fresh Market so I figured it would be a nice addition to my rich Chilean Sea Bass entree.  

1 bag of watercress

1 bushel of radishes (diced)

2 peaches (diced)

1/2 cup of feta cheese

light salad dressing (I used balsamic spray)

Add together with dressing on the side!

This is the only picture I got the didn't come out blurry of the Chilean Sea Bass...I only got to take one or two because there was no way my family was holding off eating it for me to take pictures!

Bon Apetit!

Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce

Ingredients:
1 piece Flat Iron Steak, 1 1/2 - 2 pounds
1 T Steak Rub (I used Montreal Rub)

Chimichurri Sauce Ingredients:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
1 tsp. ground cumin
1/2 cup olive oil

1)  Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it 

come to room temperature. 

2)  Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Finely chop the cilantro, parsley, and garlic.

3)  Put ingredients into a bowl and add lemon juice, red wine vinegar, Cayenne pepper and cumin and stir to combine.  Then stir in olive oil until mixture is well blended.

4)  Let sit at room temperature at least 15 minutes before serving.

5)  To cook steak, preheat gas or charcoal grill to medium-high heat.  Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.

6)  Turn steak over and cook on the second side until the meat is done to your liking. (I cooked my steak just under 12 minutes total for medium rare, but cooking time will depend on the heat of your grill, the temperature of the meat, and even the weather.

7)  When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain. Serve hot, with Chimichurri sauce spooned over.

Bon Apetit!

Faces

Faces

I got into this thing of portraits when I was at JoAnn's crafts and was needing an inexpensive, personal gift for Christmas.  The inspiration for these paintings are from Jules Burt, an artist I met at an art show in Tampa, FL back in High School (2001-2002 probably), and from the artwork in the movie Great Expectations, in which the eyes on the portraits were way over emphasized.  Add a splash of my -ness and a heart felt, individually special quote between us and VOULA!  -Ness Portraits by Megan was created...  

"So, I hope you see that I would love you."

Me.

We all know I love to love... animals, people, hobbies....I just love, love!  So obviously, the Beatles quote was a great fit.

"I dream in color."

Christina.

She is a true artist and I love how she is never afraid to wear, display and exude color.  She truly brightens up days, even if she is having a bad day herself.

"I'm looking for love.  Ridiculous, inconvenient, consuming, can't-live-without-each-other love."

Niki.

She always believes in love.  No matter how many times she gets hurt, she is willing to be completely immersed in love and not afraid to take a risk....I absolutely admire her for it.

"Whatever tomorrow brings, I'll be there, with open arms and open eyes."

Blair.

She is never afraid to live her life for today.  She picked up and moved across the country numerous times because she wanted to.  She is completely fearless and open to all new experiences.  I truly admire her for that...and am a bit jealous, not going to lie.

 

"Better Together."

Pri and Chris Walker

She is a princess and he is a songbird.  It just works.  I was the maid of honor at their wedding and feel so blessed that have had he honor in experiencing the relationship from the beginning.  I have been able to be there as each new chapter happens....  They are the real thing and a true inspiration.  A reason to believe in love.

"I'd rather laugh with the sinners than cry with the saints, sinners are much more fun."

Kristen

We love Billy Joel and are firm believers in this quote.  

"I carry your heart.  I carry it in my heart."

Danielle.

She was my heart sister in my sorority and my first love.  My only one.  The necklace is the same one we both have, from a summer we worked together, lived together and played together.  She was my little sister in pi phi and a true angel.

I have been on hiatus for a little, but even if my friends dont love these, it was a really inexpensive way to show them you love them.  and really easy :)

Just create.

Avalanche Bars

Avalanche Bars

This is a super easy NO BAKE recipe!

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

1.  In microwave-safe bowl dump in white chips and heat on med power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

2.  Combine the peanut butter with the melted chips

3.  Add the krispies.

4.  Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocolate chips and stir to combine.

6.  Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

Bon Apetit!

Cream Cheese Snickerdoodles

Cream Cheese Snickerdoodles

Option 1 - Dough (housewives recipe)

• 1 cup room temp butter
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 2 tsp cinnamon

Option 2 - (for the lazies)

• 3 rolls of pre-made sugar dough
• cinnamon sugar mix

Filling

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 tsp vanilla

Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. I used my hand mixer for this.

Cover the cream cheese mixture and refrigerate for at least 30 minutes.

Preheat oven to 400°.  

LAZY PEOPLE...FOLLOW THESE DIRECTIONS FOR DOUGH:  Now, I didn't have time to make my own cookie mix (A SIN I KNOW!!), so I just got some pre-made dough from the grocery store.  3 rolls was just enough!!  I got a mix of cinnamon sugar from the spice aisle and used over half of it.  Feel free to use as much as you feel like using!  I also put cream of tartar in it, about a teaspoon!  Mix together with your hands.  

PROPER HOUSEWIVES....FOLLOW THESE DIRECTIONS FOR DOUGH:  Cream butter and 1 1/2 cup sugar until fluffy.  Add eggs and 1 tsp vanilla. Mix until combined.  On low speed mix in your flour, cream of tartar, baking soda and salt.  Set dough to the side.In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.

EVERYONE:  Remove the cream cheese mixture from the refrigerator.  

For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter).

 Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. 

Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.  Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.  When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.

Bon Apetit!

Pizza Bites

Pizza Bites

1 tube of Pillsbary pizza dough mozzarella cheese, about 20 cubed pieces sliced pepperoni For topping: olive oil Italian seasoning grated Parmesan cheese 1.  Preheat the oven to 400˚F.  Lightly grease a 9-inch pie plate or cake pan.

2.  Divide the pizza dough into roughly 20 equal sized pieces.   3.  Take one of the dough pieces and press in a cube of cheese and two slices of pepperoni.   4.  Pull the edges of the dough down around the filling and seal.   5.  Place in the pan, seam side down.  Repeat with remaining dough.  Each piece of dough should be touching each other in the pan. (It may seem crowded, but will be fine.) 6.  Lightly brush the tops of the dough with olive oil. Sprinkle on Italian seasoning and Parmesan cheese.   7.  Bake for 10 minutes or until golden brown.  Serve warm or at room temperature, with dipping sauce if desired.

Bon Appetit!