Banana Brownies

Carissa's gluten free recipe from her sister. 

They all love it!

Pineapple Upside Down Cheesecake

Going with the theme of combo desserts the past 6 months, 

for Easter I took the pineapple upside down cake Ian has 

been requesting, and combined it with cheesecake.

I saw them sitting side by side in a store refrigerator space,

and thought "Why not?". I went back to two old cookbooks.

First of all, my mom's 1950s cookbook:

This is the only one I ever remember her cooking from.

The food photography is definitely dated!

The recipe has spatters over it, so that's always a good sign.

I did the bottom part (which becomes the top) in my mom's old cast iron skillet.

Next I turned to the cookbook we got for a wedding present in 1982.

Scott, Kyle and Ian have all made this recipe

with a graham cracker crust, and without the sour cream topping.

Check out Scott's penciled notes.

I put this over the pineapple 'bottoming',

and topped it with graham cracker crumbs and butter.

Scott helped me turn it over. It was tasty!

The only difference I would made would be to add the butter

and brown sugar mix as a drizzle after the cake is done.

It was in hard—but yummy—pieces.

Spinach Cream Cheese Enchiladas

While visiting Brittany recently, we hit a Mexican restaurant in Sedona with some friends.  I ordered spinach and cream cheese enchiladas and fell in love.  This is a recreation I found online; everyone in my house enjoyed them tonight.   

SPINACH AND CREAM CHEESE ENCHILADAS

        INGREDIENTS

1 (16 ounce) bag frozen spinach

1(8 ounce) package cream cheese cups shredded monterey jack cheese cup chopped green onion

2 garlic cloves, finely chopped

10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada)

1 (10 1/2 ounce) can green enchilada sauce

1 1⁄2 cups sour cream

1 cup shredded monterey jack pepper cheese

         DIRECTIONS

Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.

Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.

Place filled tortillas side by side seam side down in casserole dish. Bake at 350 degrees for approximately 30 minutes.

Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.

Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.

 

 Remove enchiladas from oven and cover with sauce mixture serve immediately.