Friday, April 12, 2013

Sopapilla Cheesecake Bars

I was trying to decide on an easy dessert for Easter and came across this recipe on Pinterest. It is so yummy, definitely not Paleo friendly, but it was yummy and worth it. Everyone loved it and raved about it. Definitely something I will make again, plus it is so easy.

Sopapilla Cheesecake Bars



2 (8 ounce) can crescent roll
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract

½ cup melted butter
1 tbsp ground cinnamon
1/2 cup white sugar


1. Preheat oven to 350

2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.

3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth. Spread this over top of the crescent roll.

4. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.

5. Pour your melted butter on top of the crescent roll. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.

6. Bake for 30 minutes until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

Source: Cookies and Cup

Easter Dinner 2013

For Easter Dinner I made roast beef and a chimichurri sauce to go along with it. It was a tasty little sauce. Every thing was paleo friendly

Roast Beef



2 1/2 lbs. boneless rump roast at room temperature (round roast or sirloin tip will work)
1-2 tbsp. olive oil
2-3 garlic cloves, sliced
1/2 cup water
1/2 cup beef stock
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried tarragon
1 tsp. dried rosemary


1. Heat oven to 375 degrees.

2. Make several (8-10) small incisions (about 1/4 to 1/2 inch deep) around the meat and then insert a slice of garlic into each. Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (not over the roast) to very lightly cover the bottom of the roasting pan.

3. Rub the roast with olive oil until coated. Sprinkle salt, pepper and herbs all over the roast and spread to evenly coat with your hands.

4. Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees). Do not open the oven during these 45 minutes to baste or check on the roast.

5. After 45 minutes, reduce heat to 250 degrees and cook an additional 1 to 1 1/2 hours or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes.

6. Remove the slices of garlic, if desired. Slice across the grain in very thin slices.

Source: A Sweet Pea Chef

Chimichurri Sauce



1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1/2 C loosely packed oregano leaves*
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1/4 t red pepper flakes
1 t kosher salt
1/4 t black pepper
1/2 C extra virgin olive oil

*Fresh is best, but if you don’t have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea dried oregano leaves.


1. Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.

2. Transfer to a bowl and throw in some red pepper flakes

3. And then stir in the extra virgin olive oil by hand. Don’t put the olive oil in the food processor because you run the risk of turning the entire sauce bitter.

Source: Our Best Bites

Monday, February 25, 2013

Balsamic Mustard Chicken and Roasted Veggies

I am doing the Whole Life Challenge once again and enjoying the Paleo recipes that I find. I tried this one and it was very yummy.


Balsamic Mustard Chicken

2 boneless skinless chicken breast (each cut in half long way)
1/4 cup Balsamic
1/4 cup extra virgin olive oil
3 cloves of minced (or chopped) garlic
2 1/2 tablespoons spicy brown mustard
Salt and pepper to taste

1. Season both sides of chicken with salt and pepper. Place them in a ziplock bag add the balsamic, extra virgin olive oil, spicy brown mustard and garlic. Zip up the bag and massage the chicken in the bag to ensure it all gets coated nicely! place in the refrigerator and let marinade for as long as you want (mine marinated for about 3 hours, the longer the better).

2. Heat a medium size sauce pan on medium high heat and let the pan get nice and hot! Place chicken breast in the pan and brown on both sides. Once you have browned both sides you can turn your heat down just a little to about medium and add in some of the marinade juices cover with a lid and let the juices reduce down in the pan with the chicken. Occasionally checking on the chicken and stirring around the sauce to make sure to pick up all the yummy chicken bits on the bottom of the pan until the chicken is fully cooked and no longer pink on the inside (you can flip the chicken one more time if you would like).

Oven Roasted Bacon Veggies

11 strips of your favorite bacon (one package)
3 zucchini’s (4 if they are smaller)
1/2 lb of Brussels sprouts
extra virgin olive oil
Salt and pepper to taste


1. Cut your bacon into bit size pieces and fry them up till they are nice and crispy.  Set them aside.

2. Cut the Brussels sprouts in half place on a cookie sheet  that is already covered in foil (easy clean up!!).  Next cut the end of of your zucchini’s cut them in half length wise then cut them into half circle shapes and place them on your cookie sheet with your Brussels sprouts.

3. Drizzle with olive oil and roast in the oven at 350 for about 20-30 minutes or until they are starting to get a little golden brown color to them and the Brussels sprouts are tender.

4. For the last 5 minutes you can add your bacon on top of your veggies just to rewarm your bacon. When the veggies are done take them out and sprinkle them with salt and pepper to taste.

Source: Everyday Paleo

Thursday, January 3, 2013

Baked French Toast

For Christmas breakfast, I made some Baed French Toast. What I loved about this recipe was that I could prepare it the night before and then just stick it in the oven the next morning. Plus, it is just really yummy. It makes a lot, but is even yummy the next day.


Prepped the night before.


Baked French Toast


1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract

1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)

Preparation Instructions

1. Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

2. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

4. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

5. Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe Source: Pioneer Woman

Wednesday, December 19, 2012

White Chocolate Peppermint M&M Cookies

I had to start my holiday baking a little early so that I could get gifts out to Baby Bear's teachers and my students and co-workers. So last week, I baked 18 dozen cookies and this week, I have more to bake. These cookies are really yummy and festive looking with the peppermint M&Ms. I love the peppermint and it is even better as M&Ms.


Cookies packaged and ready to go.


White Chocolate Peppermint M&M Cookies


3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup butter (softened)
1/2 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup white chocolate chips
1 bag white chocolate peppermint M&Ms


1. Preheat oven to 350. Mix flour, baking powder, baking soda, and salt in a seperate bowl and set aside.

2. Cream butter, oil, and sugars. Add eggs and vanilla and beat until fluffy.

3. Add dry ingredients and mix until incorporated. Do not overmix.

4. Stir in white chocolate chips. Spoon onto cookie sheet. Add 3-4 M&Ms.

5. Bake for 10-12 minutes. Makes 3-4 dozen.

Source: Adapted from Lil' Luna

Tuesday, December 11, 2012

Monkey Bread Muffins

We were having a little celebration at our early morning meeting with graduate students at work and I decided to make a little breakfast treat. I had pinned this recipe on pinterest and have been dying to try it. I did a test run and made it for the family on Sunday morning. I receive the seal of approval on this one. It is just so easy and quick to make which makes it a keeper. No mixing or measuring involved. I used buttermilk biscuits in a can and it couldn't be any easier. The kiddo could help me out with this as well as she loved to sprinkle the cinnamon into each muffin.


Monkey Bread Muffin


Leftover Bread Dough (or Refrigerated Biscuit Dough)
Ground Cinnamon
Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Source: Pioneer Woman

Sunday, November 18, 2012

Paleo Beef Stew and Mashed Cauliflower

I have been wanting to try to make some mashed cauliflower as a substitute for mashed potatoes and decided to pair it with a beef stew that was Paleo friendly since I happened to have all the ingredients on hand and wanted to bust out my crockpot. It was a perfect meal for a cold day.


Paleo Hearty Beef stew


1.5 lb stewing beef
1 cup beef or chicken broth
1 onion, chopped
4 celery stalk, chopped
4 carrots, peeled and chopped
6 mashed cloves of garlic
1 can of tomato paste
Trader Joe’s 21 Salute seasoning and other seasonings
Sea salt and freshly ground black pepper to taste


1. Put veggies in pot, then add meat on top of veggies.
2. Season generously with salt, pepper, and seasonings.
3. Mix together soup stock and tomato paste. Pour over meat & vegetables in crockpot and stir to combine. Cook on low for 7 hours.

Mashed Cauliflower


1 head cauliflower
4 cloves of garlic
1 tsp sea salt
2 tablespoons grassfed butter
¼ cup of coconut milk
¼ teaspoon freshly ground nutmeg
Freshly ground black pepper to taste

1. Wash the cauliflower, remove leaves and bottom of stem and cut into large florets. Peel the garlic cloves. Place the florets and garlic cloves in a steamer basket inside a large stock pot with an inch or two of water. Salt liberally. Steam until soft (~10 minutes). You won’t over cook it.
2. Drain in a colander and place into food processor. Add pepper nutmeg, and butter.
3. Process everything until smooth.

Source: Beef Stew adapted from Everyday Paleo; Mashed Cauliflower adapted from Nom Nom Paleo