Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Lemon Blueberry Cheesecake Cookies

I’ve done the lemon/blueberry combo, so I was pretty excited to make these. Because that cheesecake part? Just a straight up block of cream cheese. Yum.

It’s a pretty straight forward cookie recipe, a little shortbread-y. Original poster recommends putting the dough into the fridge before rolling and putting the cream cheese in. I can not back that up enough. I should have put it in 5 more minutes.

These are supposed to bake 10-14 minutes. It ended up being more like 20-24 for me. The edges never really browned, I stopped because some of the bottoms were getting dark.

But overall, a solid recipe that everyone who has tried them has liked. They’re not overly sweet, so you can have 17 in one sitting (according to my roommate anyway).

Recipe: http://hotpolkadot.com/2011/08/18/its-12am-do-you-know-where-your-cookies-are/

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Meatloaf Muffins with Barbecue Sauce

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I wish I had a food processor.

One of the first instructions of this is to put some vegetables in a food processor to finely chop them.

I thought, I’ll use my big knife and my pastry cutter. It’ll go great.

It did not.

Firstly, the onion I got somehow managed to be the most potent thing on the planet. My eyes were not tearing up, they were literally streaming. It was insane.

Then, putting the onion, bell pepper, and celery together was a hot holy mess. The pastry cutter did nothing, especially to the bell pepper. So I dumped it all out and tried to dice it all on a cutting board. Also a mess. So I gave up and dumped it in.

The rest of the recipe is pretty straightforward, and the end result is quite good, mine just had very chunky vegetables in it, which I could have done without.

As for the sauce, the combo of barbecue sauce, salsa, and worcestershire was good, but not mind blowing or revolutionary, I would save the money and time and just use the barbecue sauce by itself next time.

The recipe link suggest serving with mashed potatoes and green beans, and has additional recipes for both. I made my *classic* microwave mashed potatoes and called it a day.

Recipe:http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe-2118102

Crock Pot Cheesecake

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I won’t lie, I made this mostly for the “the fuck? You can do that?” factor.

And yes, indeed you can. If you have patience. And maybe a smaller pan.

The trick to the whole thing is a pan that fits INSIDE of your crock pot, and then creating a double boiler from that. The smallest I had was an almost fit, so I decided to just go for it.

This made the actual cooking process longer, like a solid hour longer. The instructions are to cook “until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.”.

It all seemed watery, but my roommate said it was fine, so I moved onto the part where you leave it in a turned off crock pot for an hour. This was where I forgot it was in there because my roommates and I were too busy trying to film an episode of our webseries (That’s a whole other thing entirely).

Then when I remembered it was in there, I took it out, and put it in the fridge where it’s supposed to set for an hour.

I fell asleep.

The next day I had work and rehearsal so I didn’t even get the chance to try it until almost a full 24 hours later.

And the verdict?

It’s not bad! Not the best cheesecake I’ve ever had, but it was definitely cheesecake. And it was definitely made in a crock pot.

Recipe: https://crockpotladies.com/recipe/crockpot-cheesecake/

Olive Oil, Garlic, Chives, and Romano Cheese Mashed Potatoes

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I’m sure I’ve mentioned this a few times, but I am quite a big fan of mashed potatoes. Like, I have a process to make a quick bowl out of 2-3 potatoes in the microwave. But these sounded fancy so I figured why not?

Two things about the ingredients. It says 2 lbs of potatoes/3 large potatoes. I had a 5lb bag in my pantry, and I ended up using 4 medium potatoes and 1 small one, I think my estimation skills ended up being right. Also, I didn’t know that romano cheese smelled? The taste was basically a very sharp parmesan, but my roommate was like “that cheese smells like vomit.” So, off to a good start. I also spent 10 minutes grating a block of romano because the block was cheaper than the pre-shredded.

The recipe itself is a standard mashed potato recipe, I had them done in about 20-25 minutes. I had freeze dried chives, so I did 1 tbsp instead of 2.

And they were really quite good! But I’m not going to lie, about 2.5 seconds after taking this picture, I added butter and sour cream to them. Because why the hell not.

Lastly, it says this serves 3-4 people. Lol I ate the whole thing by myself.

Recipe: https://goddessofscrumptiousness.tumblr.com/post/13544053231/olive-oil-garlic-chives-and-romano-cheese-mashed#disqus_thread

Pizza Muffins

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Guys, this is seriously one of the easiest recipes I’ve ever done.

Firstly, I already had pizza sauce and pepperonis, so that made that easy.

The original poster had a giant 6 cup muffin tray. I have a 12 cup normal size one. So I bought two of the pizza crusts had divided both of those into 6 pieces, and that was honestly almost too much dough.

After that, it’s a simple dump the ingredients in and bake.

Maybe to fancy these up a bit, throw some Italian seasoning on them?

Recipe: http://reallyfrompinterest.blogspot.com/2012/04/cupcake-mold-pizzas.html

Crab Hushpuppies

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Guys, not going to lie. I’m pretty damn proud of these.

It was definitely an adventure, but they turned out pretty good! My roommate loved them.

The crabmeat at the store only came in 6 oz cans, and there are 8oz in a cup (the recipe requirement) So I just got two cans and said screw it, there will just be a lot of crab.

And honestly? I wouldn’t have hated more. I’m also a pretty big fan of shellfish.

Also, had an accomplishment with frying. It didn’t go terribly and I didn’t burn myself!

Overall, these are probably fattening as hell, but at least they’re tasty!

Recipe: http://www.pauladeen.com/crab-hushpuppies

Pepperoni Pizza Quesadillas

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I’ll be honest, this is the laziest I’ve probably ever been with a recipe. I read it once, said “cool” and just went from there.

Firstly, I had 6 tortillas, so I grabbed some more at the store, got back, realized I bought burrito size instead of regular fajita size. So, I decided I was only making 6 quesadillas.

Then, I didn’t fry the pepperoni. I didn’t understand the point of that, so I just skipped that step.

Everything else, I did as the recipe suggested.

Until the cooking time.

I put the first one in on medium heat for 3 minutes. (The recipe says 3-5). When I went to flip it, it was burnt to a fucking crisp. Completely unsalvageable. So I unfortunately had to toss that one out.

I cooked the remaining quesadillas on low heat for about 2-3 minutes, which seemed to do the trick. So, that’s my recommendation for that.

Once they were done, they weren’t too bad. A good idea for a quick dinner.

Recipe: https://www.snixykitchen.com/2012/04/20/pepperoni-pizza-quesadillas/

Frozen Strawberries and Cream

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So, this was an interesting recipe. Now that I’ve made it and everything, I still don’t quite know how to describe it? Maybe like one of those strawberry crunch ice cream bars we had has kids? But a little lighter than that.

It even started with making the crust/topping. It was a pretty basic pie crust recipe, but the recipe kept describing it as “crumbs” Mine was most definitely not crumbly. It stuck together. Then they came out harder/baked. And then the recipe said to press them in. Which would have been easier if I hadn’t of baked it? It was a all a tad confusing.

Making the filling on the inside was a little more successful. It was really light, (almost a little too light, I would have liked a little bit more flavor to it.)

So, I put it in the freezer, for which the recipe says to do for a minimum of 3 hours. I literally forgot about it.

I was sitting on the couch watching Game of Thrones (I know I’m only on Season 3) probably 4 and a half hours later and my roommate was like “is that cake thing done yet?” To which I ran to grab it.

I think I over-froze it. The strawberries were like little popsicles inside the cream center, like a minefield of coldness. The consistency of everything else was pretty good.

I put it in the fridge after the fact. I’m hoping that will thaw the strawberries out a bit.

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Overall, a little bit too much effort for something that was just fine tasting.

Recipe: http://www.pipandebby.com/pip-ebby/2012/4/17/frozen-strawberries-and-cream-dessert.html

Caramel Cheesecake Dip

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Pictured in the background: Great British Bake Off.

Not pictured: Half the bottle of wine I drank.

Anyway. The original blogger wasn’t kidding when she said three ingredients, three minutes.

It was more like 5 for me, but still. This was ridiculously easy. For graham cracker crumbs, I’m using a crust from now on. It makes a decent amount and I didn’t even do the “put in a bag and smash” trick. I just took my pastry cutter and smashed it all in the foil pan the crust came in.

The recipe said just to put the crumbs on the side, but I made a small layer on top as well because why not?

This isn’t a mind blowing recipe by any means, but it would definitely work in a pinch.

Recipe: https://www.cookingclassy.com/caramel-cheesecake-apple-dip-3-ingredient-3-minute-recipe/

Sonoma Chicken Salad

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So, yesterday one of my co-workers at my new day job hosted an “end of summer” cookout for the admin team, and this was my contribution!

Making the chicken base was pretty standard, shredding the chicken took longer than I remembered, but it still turned out!

Now, the dressing was interesting. Let me just list off the ingredients in this thing:

  • Mayo
  • Apple Juice
  • Honey
  • Apple Cider Vinegar
  • Yellow Mustard
  • Poppy Seeds
  • Onion Powder (more on that later)
  • Salt and Pepper

I’m not crazy right? These all sound like they would taste really weird together, right? I was mixing everything up and thinking to myself “oh my god my co-workers are going to think I’m so weird for making them eat this.” But I taste tested it before I mixed it in the chicken and it was actually – really good? It was sweet, but not too sweet.

So, I mixed it in. And personally, I didn’t think that it was enough. I still found it all a bit dry. So, I whipped up a half serving of the dressing really quick.

Fun side note here: I went into the pantry to grab the onion powder (that I had JUST bought) to make the extra half serving, and realized I had bought garlic powder. Which I already had. So. Garlic powder substitute for onion powder in this recipe can work. And I will not have to buy garlic powder for years. Yay me.

I actually contemplated making a whole extra serving of dressing, rather than half, but then I ran out of mayo. Oh well.

But, the half extra worked. I think I would maybe double the dressing in the future from the get go.

Long story short, all of my co-workers loved it! I didn’t have a whole lot leftover, but one of my roommates taste tested it, and he really liked it to!

So, chalk this one up to a success, and one to keep in the recipe book for sure.

Recipe: http://www.cookingclassy.com/sonoma-chicken-salad-sandwiches/

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