5-Ingredient Blueberry Cheesecake Rolls

Ingredients

• 3 oz cream cheese, softened to room temperature
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons powdered sugar
• 1 (8 oz) tube of crescent roll dough (8 rolls)
• 2/3 cup fresh blueberries

Preparation

1. Preheat the oven to 375.
2. In a large bowl, combine cream cheese, vanilla, and powdered sugar with a hand mixer or a stand mixer.



3. Separate canned crescent rolls into 8 triangles along the perforated seams. Place a triangle of dough on a clean, flat surface, with the short, wide end facing you and the long triangle pointing away. Spread a tablespoon of cream cheese mixture across the bottom third of the dough triangle. Top the cream cheese with two rows of blueberries.



4. Roll the dough forward, starting with the end closest to you, all the way to the tip of the triangle.



5. Place the finished roll onto a baking sheet and repeat with remaining ingredients to create 8 rolls.



6. Bake for 10-13 minutes until the rolls are golden brown. Serve warm!

Cranberry Pecan Oatmeal Cookies

Cranberry Pecan Oatmeal Cookies

Servings 4 dozen

Ingredients

• 1 cup butter 2 sticks, softened
• 1 cup brown sugar firmly packed
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla
• 1½ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 cups uncooked oats
• 1 cup fresh cranberries chopped into small pieces
• 1 cup pecans chopped
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350°
2. Using a large mixing bowl, add butter and sugars and beat until creamy.
3. Mix in eggs and vanilla. Beat until well combined.
4. In a separate bowl, whisk flour, baking soda, cinnamon and salt.
5. Add flour mixture to large mixing bowl and mix well.
6. Stir in oatmeal then gently stir in cranberries, pecans and white chocolate chips.
7. Drop by rounded teaspoon onto ungreased cookie sheet.
8. Bake for approximately 10-12 minutes or until cookies start to brown around the edges.
9. Once removed from oven, place cookies on a wire rack to cool.

Recipe Notes

Adapted from my Oatmeal Craisin White Chocolate Chip Cookie recipe.

INGREDIENTS

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk,
• 

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  THE BEST PUMPKIN BREAD? Right This Way.

  

  Cranberry & Orange Buttermilk Breakfast Cake • Alexandra’s Ki...

  The Best Blueberry Cobbler with Buttermilk Biscuits

  Peach Blueberry Cake

  Best Buttermilk Blueberry Scones

  Lemon-Buttermilk Cake

  Buttermilk Blueberry Breakfast Cake

  JUMP TO RECIPE ★★★★★ 246 reviewsJUNE 29, 2011 (updated September 29, 2020)

  This post may contain affiliate links. Please read my disclosure policy.

  If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!

  

  Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.

  This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.

  In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire?

  Nobody. And I think I’ve found the recipe that fits the bill: buttermilk blueberry breakfast cake. On an old photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby Boy’s Favorite.”

  Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable! I think you’ll like it, too.

  (And if you’re looking for more fruit options, this cake is so good with cranberries.)

  PS: Divine Lemon-Blueberry Muffins

  Five Favorite Recipes Made with Buttermilk

  • One-Bowl Buttermilk Birthday Cake
  • Buttermilk Panna Cotta with Simple Rhubarb Compote
  • Tartine’s Buttermilk-Blueberry Scones
  • Joanne Chang’s Buttermilk Biscuits with Maple and Sea Salt
  • One-Bowl Buttermilk Pancakes

  Bonus: Favorite Buttermilk Dressing for Slaw

  How to Make Buttermilk from Scratch

  Scale this recipe up as needed.

  1. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
  2. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
  3. Let stand for five minutes. Use as directed.

  

  

  

  

  

  

  Buttermilk Blueberry Breakfast Cake

  ★★★★★

  4.9 from 246 reviews

  • author: Alexandra’s Kitchen
   
  •  prep time: 15 minutes
   
  •  cook time: 35 minutes
   
  •  total time: 50 minutes
   
  •  yield: 12 to 16 pieces

  PRINT RECIPE

   PIN RECIPE

  DESCRIPTION

  This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂

  Over the years, many questions have been asked, which I’ve answered as best as I can in the comments. I’ve answered a few FAQs in the notes below the recipe as well.

  Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)

  ---

  INGREDIENTS

  • ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
  • zest from 1 large lemon
  • 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt (I like 1.25 tsp)
  • 2 cups fresh blueberries, picked over
  • ½ cup buttermilk

  INSTRUCTIONS

  1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
  4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.

Cranberry Orange Pecan Loaf

If you are a lover of quick breads, this is one that you will want to make. Easy, delicious and perfect to add to the holiday menu. Not that it’s quick but after 55 minutes, you well be enjoying this scrumptious cranberry orange pecan loaf.

Ingredients

• 2 1/2 cups all purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 4 Tbs butter melted
• 1 large orange
• 2 cup fresh cranberries coarsely chopped
• 3/4 cup pecans chopped

Instructions

1. Preheat oven to 375° and grease a metal 9 x 5 inch loaf pan.
2. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together. Set aside.
3. In a smaller bowl, beat eggs with a whisk, add zest from large orange, 1/2 cup of fresh orange juice from orange, melted butter and whisk until blended.
4. Add egg mixture to flour mixture and stir until just blended.
5. Gently fold in cranberries and pecans.
6. Spoon batter into greased pan and bake for 55 - 60 minutes or until toothpick inserted in center comes out clean.
7. Remove from oven and place on wire rack for 10 minutes.
8. Turn out from pan and cool completely on wire rack.

ENJOY!

PUMPKIN DOG TREATS

24 large or 48 small cookies

5 from 18 votes

PUMPKIN DOG TREATS

 PREP TIME10 minutes

 COOK TIME25 minutes

 TOTAL TIME35 minutes

 SERVINGS24 large or 48 small cookies

 AUTHORSamantha

When you’re busy in the kitchen this holiday season, make sure you don’t forget about your four-legged family members! This Pumpkin Dog Treat recipe is easy to make with only 6 ingredients, and they are also a great way to use up any leftover pumpkin.

Ingredients

• 3/4 cup pumpkin puree
• 1/2 cup creamy peanut butter*
• 1 egg yolk
• 1 cup flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder

Instructions

• Preheat oven to 375F and line a cookie sheet with parchment paper.
• In a large bowl using an electric mixer, stir together pumpkin, peanut butter, and egg yolk until completely combined.
• In a separate bowl, whisk together flours and baking powder.
• Gradually add flour mixture to pumpkin mixture until completely combined (dough will be quite dry).
• Transfer dough to a lightly floured surface and roll out to approximately 1/4″ thickness.
• Use cookie cutters to cut shapes out of dough and transfer cut out cookies to prepared cookie sheet, placing at least 1″ apart.
• Re-combine any dough scraps and re-roll and then cut out to use all of your dough.
• Bake cookies on 375F for 20 minutes for small cookies and 25 minutes for large cookies.
• Allow to cool completely before sharing with your pet.
• Keep uneaten cookies in an airtight container for up to two weeks.

Notes

*Please double check the ingredients to ensure that the peanut butter does not contain xylitol, which can be toxic to dogs. Most peanut butters do not contain this, but always double-check the ingredient list just to be safe.

Lighter lemon cake

Lighter lemon cake

Nancy Waldeck, a chef at Cancer Wellness at Piedmont, shares a light and refreshing lemon cake recipe. “Top this cake with ripe, juicy strawberries and you will have the perfect dessert,” says Waldeck. “It even makes a great breakfast treat.” 

The Cake:

• 1.5 cups of all-purpose flour
• 2 teaspoons of baking powder
• 2 teaspoons of lemon zest
• ½ cup of nonfat plain yogurt
• 1 cup of sugar
• 3 large eggs
•  ½ cup of canola oil

The Glaze:

• 1/3 cup of fresh lemon juice
• ¼ cup of powdered sugar

Step One

Preheat the oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray and line the bottom of the pan with a parchment round. Coat the parchment with nonstick spray.

Step Two

Place the flour, baking powder and zest in a bowl, stir to combine.

Step Three

In a large bowl, combine the yogurt, sugar and eggs, stirring until well blended. Add the flour mixture to the yogurt mixture, then add the oil and stir to incorporate.

Step Four

Pour the batter into your prepared pan. Bake for 30 to 35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Cool the cake for 15 minutes.

Step Five

Run a knife around the edge of the pan, and carefully transfer the cake to a plate. With a toothpick, poke holes all over the top. Combine the ingredients for the glaze and pour slowly over the cake. Cool completely before serving.

Mana Sandwich

A Sandwich Straight from Heaven

Makes 6 6-inch hoagies

INGREDIENTS

• • 1 cup mayonnaise

  • 1/2 cup Catalina or French dressing

  • 1/4 cup plus 2 tbsp. ketchup

  • 1/4 cup spicy brown mustard, preferably Gulden’s

  • 2 tbsp. sugar

  • 1/2 cup diced onion

  • 1/4 cup soy sauce, preferably Kikkoman’s

  • 1 tbsp. dried parsley

  • 1 1/2 tsp. dried basil

  • 1/2 tsp. garlic powder

  • 2 1/2 lb. ground chuck

  • 1/4 lb. Swiss cheese

  • 6 6-inch hoagie rolls

---

PREPARATION

Combine the first 5 ingredients in a bowl. Set aside.

Dice the onion and add it to a skillet over high heat with ¼ cup of water and soy sauce. Add herbs and garlic powder and cook for 5 minutes, or until liquid is mostly reduced. Add beef and continue to simmer until cooked through, about 10 minutes. Drain off fat.

Split the rolls. Slather them with sauce, and put cheese on top. Place them under the broiler until cheese melts, 1-2 minutes. Heap ground beef on each sandwich and serve.

Parmesan Zucchini Tomato Gratin

Parmesan Zucchini Tomato Gratin

Makes 6 Servings Prep 10m  Cook 35m

INGREDIENTS

• 1 zucchini, thinly sliced
• 3 medium tomatoes, thinly sliced
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/3 cup shredded Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• Salt and pepper to taste

PREPARATION

1. Saute onions until translucent. Add garlic and saute for 30 seconds.
2. Place 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).
3. Layer tomatoes and zucchini slices in a circle, alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
4. Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with oregano, basil, parsley, salt, and pepper. Top with the shredded Parmesan cheese.



5. Bake for 35 minutes, or until lightly browned

Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

Prep Time: 15 minutes

 

Cook Time: 30 minutes

 

Total Time: 45 minutes

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.

Author: Natalya Drozhzhin

Skill Level: Easy

Cost to Make: $6-$10

Keyword: Chicken Tortilla Soup, tortilla soup

Cuisine: Mexican

Course: Soup

Calories: 540 kcal

Servings: 6 servings

Ingredients

Chicken Tortilla Soup

• 1 Tbsp olive oil
• 1 medium onion chopped
• 3 garlic cloves minced
• 1 jalapeno pepper seeded and diced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 lb chicken breasts (2 medium)
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans drained and rinsed
• 14 oz corn drained and rinsed
• 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
• 1 lime juiced
• 1 tsp salt or to taste

Homemade Tortilla Strips

• 1/4 cup olive oil
• 8 corn tortillas (6" tortillas)

Toppings

• 1 large avocado diced
• 1 lime cut into wedges, to serve

Instructions

Tortilla Strips:

1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

1. Add whole chicken, corn, beans, chilli powder, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

2. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

3. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

How To Make Chicken Tortilla Soup:

1. Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
2. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
3. Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
4. Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges

Perfect Prime Rib

Perfect Prime Rib

1 prime rib roast with or without bone (any size)

Garlic powder

Salt

Pepper

Directions

Preheat oven to 550F degrees.

Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. ((I like medium well))

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

Works the same with Roast beef. Try it you won’t be disappointed.

New York Cheesecake

Ingredients

Ingredient Checklist

• 4 (8 ounce) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 1 ½ cups sour cream
• ½ cup heavy whipping cream
• 1 ¾ cups white sugar
• ⅛ cup cornstarch
• 1 fluid ounce amaretto liqueur
• 1 teaspoon vanilla extract
• 5 large eggs eggs
• 1 egg yolks

Directions

Instructions Checklist

• Step 1

  Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.

• Step 2

  In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.

• Step 3

  Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.

• Step 4

  Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

Nutrition Facts

Per Serving:

490.8 calories; protein 7.3g 15% DV; carbohydrates 26.5g 9% DV; fat 40.1g 62% DV; cholesterol 182.7mg 61% DV; sodium 204.2mg 8% DV.