Wednesday, June 10, 2009

Happy Birthday Mommy!

Greg was out of town, so I invited my mommy to spend the night with me since it was her BIRTHDAY! (Yes...her birthday is the day after mine!) Of course, being the COOKIE that I am, I wanted to cook her a special dinner. The main course was a plate of gourmet Crabmeat-Stuffed Sole on top of a very refreshing Quinoa-Cucumber Salad.

Followed by a dessert I found in the Kraft Magazine (but modified JUST a bit!) of CHEESECAKE!

Crabmeat-Stuffed Sole

Ingredients: (2 servings)

1/2 c crab meat
1 Tbsp mayonnaise
1 tsp Dijon mustard
1/4 c plain bread crumbs
2 (6-7 oz) sole fillets
1 Tbsp butter, melted
Parmesan cheese


1. Preheat oven to 350°F. Mix together the crab meat, mayo, mustard and bread crumbs.

2. Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Roll up and secure with a toothpick.

Arrange stuffed fillets in a lightly oiled baking dish. Drizzle with butter. Bake for 15 to 20 minutes or until fish flakes easily with a fork. Top with Parmesan cheese.

Quinoa Cucumber Salad


1 c quinoa
1 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/4 tsp black pepper
1/4 tsp salt
1 medium cucumber, seeded and diced
1 jar roasted red bell peppers, diced
1 jar marinated artichokes, diced, reserve oil


1. Cook Quinoa according to directions on box. Remove from heat and drain well. Set aside to cool.

2. Whisk honey, vinegar, pepper, salt, olive oil and reserved marinate together in a small bowl.

Combine cucumbers, bell peppers and artichokes in a large bowl. Add cooled quinoa and toss to mix.

Kraftfood's Nilla Praline Cheesecake (modified)


66 NILLA Wafers, divided
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg (8 oz each) cream cheese, softened
1/2 c sour cream
1 tsp vanilla
3 eggs
1 pkg Jello Instant Vanilla Pudding
3 c milk
1/2 c pecan pieces


1. Preheat oven to 325°F. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.

2. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in pecans. Pour over crust.

3. Bake 45 to 50 min or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.

4. Make pudding as directed on package. Pour over cheesecake.

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