Mrs. Turner Cooks: Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries


Ingredients

1 lb large strawberries

1 (8 ounce) package cream cheese, softened

1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)

1 teaspoon vanilla extract

1/4 - 1/2 cup graham cracker crumbs

Instructions

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out    with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.

3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Don't Let Anyone Demolish Your Dreams!

When I was in the 2nd grade, we made a book in Mrs. Norman's class that outlined what we wanted to be when we grew up... I said that I wanted to be an airline stewardess or restaurant manager for KFC like my mother.... The class roared with laughter because I didn't want to be a doctor, lawyer or Indian chief... I remember crying because I felt as though my dreams were not BIG enough!!! This morning as I reflect on the goodness of God, I laugh because the dream that He placed on the inside of me way back then is the currently my reality... Today I am a Product Manager for one of the largest food industries in the world that flies all around the nation ensuring the safety and quality of the food that we consume!! Isn't it funny how God works? So, today I will leave you with an excerpt from one of my favorite poems by Langston Hughes. Don't let anyone demolish your dreams!

Mrs. Turner Cooks: Loaded Potato and Buffalo Chicken Casserole

Yesterday, I made this dish and it was absolutely delish!  LOL!  Yes, yes, yes!  We will definately be revisiting this one!!!  Please see the recipe below:

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

 8-10 medium potatoes, cut in 1/2" cubes

 1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

 2 Tbsp. garlic powder

 6 Tbsp. hot sauce

Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

 1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

My take-a-ways: only use 8 potatoes.... I had to throw some away because they would not fit in one dish.. 6 or 7 filets will be plenty too!!! If you like it really spicy...add a little more hot sauce... Other than that it was perfection!!!

Please share your thoughts after making it in the comments section!  I can't wait to her from you!

Mrs. Turner Cooks: Strawberry Cobbler

So... I found this recipe on facebook a few weeks ago and I tucked it away until the most opportune time.... Well, that time finally arrived around 8:30 last night!  LOL!

Below you will find the recipe that I {borrowed} from Pampered Chef to create this wonderful Strawberry Cobbler....

Ingredients:

1 stick ( 1/2 cup) butter

 1 egg, lightly beaten

 1 cup milk

 1 cup all-purpose flour

 1 cup sugar

 2 teaspoons baking powder

 1/2 teaspoon salt

 2 quarts whole strawberries, capped and washed

 4 ounces cream cheese, cut in small pieces

Directions:

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

My Feedback and Findings:

The next time I bake this delectable dish I will probably make the following changes:

• I would add whip cream or ice cream and fresh sliced strawberries to the top....
• I would add a teaspoon of vanilla extract....
• I would use 1 and 1/2 cups of sugar versus one....

All and all it was great and it made the hubby super happy! 

I can't wait to try it again :)!

Mrs. Turner Cooks: Italian Crescent Bake

Hello Lovelies!

The recipe that I am sharing today was actually found on facebook!  See... Social Media does have several positive aspects and recipes are one of them!

It actually turned out great!!! It was very quick and the directions were very easy to follow... It was a winner with the hubby, so I am sure I will be trying it again...

 

Ingredients
 

1 lb ground beef, cooked, crumbled, and drained

 1 cup Ragu Chunky Tomato, Onion and Garlic sauce

 1 can (8 oz) refrigerated crescent dinner rolls

 2 cups shredded Italian cheese blend

 ¼ teaspoon dried basil leaves

Directions

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with wider ends facing middle of pan and narrow tip hanging over outside rim of pie plate about 3 inches.

Press dough inside bottom and sides of pie plate flat to form a pie crust. Sprinkle with 1 cup of the cheese over dough in the pan. Spoon meat mixture evenly over cheese.

Now bring the tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1 cup cheese over the dish followed by the basil. Bake at 375 degrees for 15 to 20 minutes until cheesy has melted and dough is golden brown.

I followed this recipe to the {T}, however, I will be deviating from it a bit now that I have tapped into it's flavor profile! The next time I will be adding a little more ranch flavor and a little more heat! Stay tuned!!

What twist would you put on an Italian inspired dish?

Mrs. Turner Cooks: My Mexican Corn Salad Recipe

I love Mexican corn salad and it makes for a great side or dip with tortilla chips. Below you will find my simple step by step recipe for a fantastic and filling Mexican Corn Salad:

Ingredients Needed:

• (1) can of Mexican Corn

• (1) can of whole kernel sweet corn

• (1) tomato diced

• (1) box of Philadelphia Cream Cheese

• (1/2) red onion diced

• (1/2 cup) green onions chopped

• (1) cup of shredded Three Cheese Blend

• (1) container of pico de gallo (I normally purchase the fresh market brand at Wal-Mart)

Optional:

• (1/4) cup of jalapeño peppers

Directions:

1. Melt one 16 ounce cream cheese block in microwave...It should take less than a minute... Be careful not to overcook or it will burn (don't ask me how I know)!! LOL!

2. Pour access water off of both cans of corn and mix in with cream cheese. (You can use two cans of Mexican Corn, but I use one because I add so many other veggies).

3. Mix in the following ingredients:

• (1)tomato diced

• (1) box of Philadelphia Cream Cheese

• (1/2) of the ½ red onion diced

• (1/2 ) of ½ cup green onions chopped

• (1/2) cup of shredded Three Cheese Blend

• (1) container of pico de gallo

• Optional: pour in ¼ of jalapeno peppers along with juice

4. Smooth out the top of the corn salad and garnish with cheese and top with remaining tomatoes, green onions and purple onions…

5. Chill and serve. *Please not that it can be served hot or cold. My family likes it cold so I chill it for about 30 minutes in the refrigerator. The more it marinates the better it taste!

6. Enjoy !

Like this recipe? Leave your comment below and let me know how it turned out and what variations you made if any….

Also, if you would like more recipes leave a comment below and I will keep them coming!

Until next time...   M'Shonta

Life is Like a Vapor...

I've got a wild blog hair and so I am up at o'dark thirty writing this post....

In an effort to wind down this afternoon, I have indulged in reading some of my favorite blogs and party planning pages... Can you say inspired?????  I have been inspired to start back posting regularly, recapping my wedding (now that I have found some photogs of my behind the scenes dyi projects) and just capturing my new journey as Mrs. Turner.

Life is precious...And I want to document as much of it as possible so that our {future}children will be able to possess a priceless piece of our family history.  In the three weeks I have been to three funerals {all of whom were near and dear to our hearts} and there has been one common thread amongst all three of these individuals:

James 4:13-15 says," Whereas you don't know what your life will be like tomorrow. For what is your life? For you are a vapor, that appears for a little time, and then vanishes away."

I don't want to miss any of the gifts that God gives to us in each moment.... I want to be able to cherish and relish in them.... I want to live a life that is pleasing to God... A life that is purpose driven...

A life where every moment counts!