Sweet Baked Flautas

This recipe came about serendipitously.  I wanted to make the chicken flautas recipe again.  I asked Ben to make the cheese that goes into the flautas.  Well, I accidentally said creme fraiche instead of queso fresco.  I was a little confused by the end product until I realized my erred request.  I guess I need to be a little more multilingual.

I have never had creme fraiche and usually steered away from recipes that listed this ingredient.  It seemed too fancy for my blood.  I did remember that it was usually pared with berries.  So we changed directions with the freshly prepared cheese and tried two new recipes.  Sweet Baked Flautas and a recipe called Strawberry Fool.  I'll do a post on the Strawberry Fool later this week.

The Sweet Baked Flautas would be a perfect addition to any breakfast gathering.  They were so simple and fun to make.  It was also an excuse to use our delicious raspberry preserves.  The recipe could be tried with cream cheese instead of the creme fraiche as well.  Make as many as desired.  I only had one tortilla on hand.  So we ended up with two flautas.  I give the recipe 3.5 cookies.

Ingredients:
Tortillas
Raspberry preserves
creme fraiche

Directions:
1.  Cut each Tortilla in half
2.  spread an row of raspberry an inch from the cut edge of the tortilla
3.  spread a row of creme fraiche

4.  starting with the cut edge, roll up tortilla
5.  place tortillas in a well greased baking dish
6.  brush the top of the flautas with milk and sprinkle with sugar
7.  Bake at 450 for 12- 15 minutes

Creamy Goat Cheese Pasta and Asparagus

I have a favorite tshirt.  If you have known me for the past 12 years, I'm sure you could guess the shirt.  I love everything about this shirt.  It is a hot pink shirt with an ATV on the front and it has that wonderfully soft warn tshirt feel.  I found it at a thrift store in Hazard, KY for $1.00 in 1999.  If that doesn't say quality, I don't know what does. 

Sadly, it is time to retire my favorite shirt.  I was saddened to find the funky stripes down the front after a recent wash.  It has also become a little too warn in spots.  I guess there is also the fact that I'm 30 something now and should dress a little more presentable.  The thought of retiring this shirt is like loosing a best friend.  We've had many good times together.

Do you have a favorite tshirt or other clothing item?  I'd love to hear about your favorites as well.  Leave a comment and tell your story.

As for the recipe...I was itching for asparagus earlier this week and I had some goat cheese to use.  I found this recipe for Creamy Goat Cheese Pasta with Roasted Asparagus.  I changed it slightly.  The dish tasted good the first day, however, it does not reheat well.  I also feel it needed a little more pep.  I don't use goat cheese often so I don't have many suggestions for additional spices.  I give the dish 3 cookies.

Ingredients:
2 lbs asparagus
3 Tbl. butter
6 oz. bowtie pasta or other short pasta
3 Tbsp chives
5 oz soft goat cheese

Directions:
1.  Bring pot of water to boil.
2.  While waiting for boiling water, cut asparagus into 2 inch pieces.  Place in large pan with 1 Tbsp of butter.  Sprinkle with salt and pepper to taste.  Cook over medium heat until desired tenderness.
3.  Pour pasta into pot and cook for packaged recommended time.
4.  Reserve 1 1/2 cups water from the pasta.  While hot, combine with goat cheese and remaining butter.  Stir until smooth and creamy.
5.  Combine asparagus and pasta.  Pour cheese sauce over top and stir together.  Throw chives on top and serve.

9 points per serving.  Recipe has about 4 servings.

Peanut Butter Cup Blondies

Happy Mother's Day to all the mothers out there.  I think most mother's deserve more than one day of recognition.  Hopefully we take the time to let our mother's know how much they mean to us throughout the year.  But it is great to have a day or weekend to focus on everything they do.

Thanks to a mom who has always been there

to hold you when you are sick or upset

to celebrate every life event big and small

to visit, no matter how far apart we may live

North Carolina, Oregon, and even Kenya

to spend hours scouring post halloween racks to find $2 costumes for a spiderman birthday party

My sister wanted a night out without kids.  On Friday, she and I had a night out with dinner and a movie.  We went to see The Lucky One.  I have to admit to reading Nicholas Sparks books when I need something with no thought and pure entertainment.  The movie version was actually decent.  On our way out, I noticed the theatre was filled with either teenage couples or groups of ladies.  Only teenage boys trying to impress their dates would fold to going to a Nicholas Sparks movie.

On Sunday, the whole family got together to celebrate.  I took on project dessert again.  I had to fix a lemon meringue pie for my mom.  I also tried a new recipe for Peanut Butter Cup Blondies.  I wanted an option for those who don't like lemon meringue.  I found the recipe from a previous post on Pinterest.  The blondies were super easy and quick.  It's peanut butter cups so they obviously taste good.  However, I did not think it was anything extraordinary.  I give the recipe 3 cookies.

Ingredients:
1 stick butter
1 cup brown sugar
1 egg
1 1/2 tsp vanilla
1/4 cup peanut butter
1/8 tsp salt
1 cup flour
5 peanut butter cups chopped

Directions:
1. Melt the butter and mix together with the sugar and egg.
2.  Add the vanilla, peanut butter, and salt
3.  Add the flour and mix by hand just until the flour is combined
4.  Chopp the peanut butter cups and mix into batter
5.  pour into greased 8 inch baking pan
6.  Bake at 350 for 20-25 minutes

Rhubarb Baklava

What a great weekend.  Tipp City had their annual garage sale weekend.  We celebrated my dad's birthday.  Ben worked on the garden.  I worked on our flower beds around the house.  It was so great to be outside in the wonderful weather.

Ben was in garden heaven today.  This year we will have garlic, onions, potatoes, cabbage, lettuce, spinach, asparagus, peas, strawberries, raspberries, blueberries, grapes and 4 types of tomatoes.  We had to skip the zuchini, cucumbers, and bell peppers because the dogs think they are an outdoor buffet.  I picked out one type of tomato this year.  It is called a Pineapple tomato.  I can't wait to try it.  Yeah for the garden and Ben who does all the work!

I was in charge of dessert for my dad's birthday.  He requested anything with rhubarb.  I had a recipe for Rhubarb Baklava pulled aside from Taste of Home that I've wanted to try.  Dad cut some rhubarb from his garden and I got to work.  The end result was so good.  Ben gave it 5 cookies.  I think I'm going 4.5 cookies.  I would give it 5 if there was just a bit more rhubarb.

Rhubarb Baklava (click here to see original recipe)
Ingredients:
20 sheets of Phyllo dough
3/4 cup butter (melted)
1 cup sugar
3 cups finely chopped walnuts
1 1/2- 2 cups finely chopped rhubarb
1 1/2 tsp cinnamon

Directions:
1.  finely dice walnuts and rhubarb.  Combine in bowl with sugar and cinnamon.

2.  Melt butter and brush bottom and sides of a 9x13 pan.
3.  Place one phyllo sheet on bottom of pan.  Brush with butter and then place another sheet on top.  Repeat butter and phyllo layer until 5 sheets and layered.

4.  Place 1/3 of rhubarb mixture on top of the phyllo layers.

5.  Repeat 5 sheet buttered phyllo layers with rhubarb mixture layer.  End with 5 buttered phyllos on top.
6.  Use a sharp knife and cut in diagonals.

7.  Bake at 350 degrees for 35 minutes.

Ricotta Dumplings

Ben made Ricotta cheese last week. Click here to see a post on how to make ricotta.  Then I came across a recipe for Ricotta Dumplings with Chevre and Herbs.  It sounded interesting and we tried it out over the weekend.

It was a fun quick recipe to make.  The dumplings were good the day we made them.  Warmed up, they were not so great.  Overall, I give the recipe 2 cookies.  They tasted good, but I don't think we'll make them again.  I'd prefer many other recipes over this one.

Ingredients:

1/2 cup part-skim ricotta cheese
2 large eggs
1 1/2 cups flour
3/4 teaspoon salt
Freshly ground black pepper
2 tablespoons of water, as needed
2 tablespoons unsalted butter
Handful fresh herbs (rosemary, parsley, thyme,)
2 ounces fresh chèvre

Click here to see directions