It is Secret Recipe Club time and I have some yummy delicious recipes to share with you.
I had a HARD time deciding what to make from my assigned blogger’s site but I finally came down to 2 recipes. Who did I get? The Pajama Chef! Sarah has a wonderful blog filled with delicious recipes. In addition to cooking and baking, Sarah is busy finishing her grad studies in African studies and Library Science. Wow!
I think it is amazing that there are fellow cooks that are keeping busy outside the kitchen and working on amazing aspirations. Sarah is a fellow believer and is very passionate about he relationship with Christ. Yay! Many blessings on your journey with your husband and I thank you for sharing your recipes with the online community!
Here are the two recipes I decided to make. These bars were a bit intimidating at first. Who needs three steps? Not this busy and tired momma. Ha! I decided I could make these and quick they were. The original recipe is for 24 bars made in a 9×13 pan but I modified it and made it for a 9×9 pan because we do not have any parties to go to to share these with anyone and we certainly do not need that many bars. 🙂
The recipe was technically halved and they came out GREAT! The crust is crunchy while the second layer has a perfect cream cheese sweetness. The apple layer with the streusel topping was my favorite layer. YUM! I had a piece at room temperature and then a small piece that had been refrigerated. I definitely like the refrigerated version. So GOOD!!
Make them!
Apple Streusel Cheesecake Bars
by Noelle Kelly / adapted from The Pajama Chef
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (9 bars)
Apple Layer
- 1 1/2 cups water
- 3/4 cup sugar
- 3 Tablespoons arrowroot powder or cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups thinly sliced apples [about 3 medium Braeburn apples]
Cookie Layer
- 1 1/2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/3 cup butter, softened
Cheesecake Layer
- 1 -8 ounce packages cream cheese, softened
- 1/4 cup sugar
- 1 Tablespoons all-purpose flour
- 1/2 teaspoon vanilla
- 1 egg
Instructions
Heat oven to 350 degrees. Grease a 9Ă—9 baking dish and line bottom and side with parchment paper.
Begin by preparing the apple layer. In a medium pot set over medium heat, stir together water, sugar, cornstarch, cinnamon, and nutmeg and add apples. Bring to a boil then reduce heat to a simmer and cook for 7-8 minutes, or until apples are tender. Set aside.
While apples are simmering, prepare cookie layer. In a mediumbowl, stir together oats, flour, sugar, brown sugar, baking soda, cinnamon, and baking powder. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup and press rest of mixture into prepared pan. Bake for 10 minutes.
In a small bowl, beat together cream cheese, sugar, flour, vanilla, and egg.
Then assemble bars. Spread cheesecake filling over partially baked crust, then spoon apple filling over top. Sprinkle on reserved crumbs, then bake for 40 minutes or until golden brown. Cool the bars and then refrigerate to chill before cutting. Refrigerate after every serving.
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How about these tacos? Yeah, quick and easy too. Instead of using chorizo (made form pork), I decided to use soyrizo, which is a vegan version made from soy. It is practically like chorizo. I know. It has the same flavors but no pork. I bought my link at Trader Joe’s but I know there are other companies that make different versions.
The original recipe is a Rick Bayless recipe that Sarah prepared. I added eggs for additional protein as well. Go check out the original recipe cause it has cilantro and made with whole wheat tortillas.
These made for a delicious and filling breakfast. You have to make them.
Vegan Chorizo, Potato, and Egg Tacos
by Noelle Kelly/ adapted from The Pajama Chef
Prep Time: 15 minutes
Cook Time: 10-15 minnutes
Ingredients (4 tacos)
- 1/4 cup soyrizo sausage, casing removed (You are welcome to chorizo)
- 1 tablespoon oil, if necessary
- 1/2 cup red onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 1/2 cups small potatoes, sliced
- 2 eggs
- sliced tomatoes, for serving
- cotija cheese for serving
- your choice of tortillas, flour or corn, for serving
Instructions
Boil potatoes in a small pot for 10 minutes, drain.
In a large skillet over medium heat heat oil. Add onions and peppers and cook, stirring constantly until softened, about three minutes. Add soyrizo and potatoes and continue cooking for 10 minutes.
Add 2 whole eggs to the mixture and cook until done.
Transfer mixture to a serving bowl and gently fold in cotija cheese or queso fresco. Serve with tomatoes.
Serves 2
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