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Chunky Or Creamy: No-bake Reese’s Peanut Butter Cups Cheesecake

Posted by on Mar 22, 2013 |

Chunky Or Creamy: No-bake Reese’s Peanut Butter Cups Cheesecake

Who doesn’t love Reese’s Peanut Butter Cups? Those packs with two small cups of luscious chocolate with mouth-watering peanut butter filling inside, those bursting flavors inside your mouth, a pirouette coated with chocolate and peanut butter, that satisfying feeling where you can still taste the goodness even after gulping down water—who wouldn’t fall for this sweet treat by Hershey’s? Aside from being insanely delicious by itself, you can also use this to add flavor to other desserts. In this article, you will know how to make a no-bake Reese’s Peanut Butter Cups cheesecake. It’s so good you’ll totally forget your name.

To begin with the cheesecake, combine crushed chocolate-flavored grahams, muscovite sugar, cinnamon powder, and butter in a large mixing bowl; mix them until the butter has been evenly distributed to the crushed grahams. In a springform pan, press the crust mixture firmly and make sure the sides are also covered so you can have that crust similar to a cup of Reese’s. Put it in the chiller and let it set for three to four hours. While waiting, you can first play online bingo with your friends at

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Comfort Food….Ahhh the Memories!

Posted by on Nov 12, 2012 |

Everyone has their memories of that one dinner Mom made like no one else…that one meal that she always seemed to make when you were having a bad day, or you just needed that extra hug.  My mom was no exception and to this day if I’m having a bad day, I’ll find myself in the kitchen making this meal.  Trivial in its approach, but filling…if someone were to offer me this I would smile and heartily accept the invitation to dinner!  What is this nirvana of which I speak?  What could possibly bring me out of one of those days?  Simply put…Macaroni and Cheese, served with breakfast sausage, stewed tomatoes (gasp! from a can none the less!) and corn fritters!  Heaven on a plate!  I don’t know why…lol…but I do know that no matter how old I was if I was having a bad day, and I was sitting down to my parents table…dinner always consisted of this simple meal.  It made me believe that my mother was psychic…while she would just laugh and assure me she just had a urge for this for dinner.  I’m sure my siblings each had their own favourite she served…but for me…this bring back great memories, and that feeling of being wrapped in a hug!

The kids know …”oh, mom had one of those days…” when they come in from school and the house smells of baked cheese, mingled in with the smell of grease and cooked pork.  They smile and begin to set the table knowing tonight will erupt in laughter and as we sit together and ask that beloved question ” What did we learn today?”…we all inhale and take in the fragrant aroma of nothing other than pasta smothered in a blend of medium cheddar and my favourite asiago!  Plated along side perfectly browned sausages, seasoned tomatoes and the beloved corn fritters…someone always grabs the maple syrup and we dig in, sharing our tales of the day and memories of yesterday that make us laugh…always improving my mood for sure!

My mom isn’t here anymore to make this glorious dish which some may scoff at…it certainly is not on any weight watching list of approved foods…but sometimes we all need to indulge and treat ourselves.  So if you’re feeling like you too could use a hug…try this…it my become something you look forward to sharing with your family one day!

Macaroni and Cheese

Ingredients

4 c.   Macaroni

3 c.   Shredded Cheese

1 ts.   Butter

Preparation:

Boil as much macaroni as will fill your dish, until quite tender. Drain and sprinkle a little salt over it. Put a layer of macaroni in your baking dish, layer with soem cheese, and on that a few bits of butter, then macaroni, cheese, and butter, until the dish is full, on the top a thin layer of cheese
Bake in a 400° oven for 20 to 30 minutes.

Ingredients:

  • 1 1/2 cups sifted flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 can (approximately 16 ounces) cream -style corn
  • 1 egg, slightly beaten
  • 1 cup corn oil
  • powdered sugar

Preparation:

Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil. Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
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My Mishmash Alfredo Pasta Dish

Posted by on Apr 19, 2012 | 1 comment

My youngest daughter aka Kiki in our house loves Alfredo!   Anything Alfredo …which is good because it allows me to expand my dinners by trying new things to add to the Alfredo sauces as they simmer.  Add to that it is an inexpensive sauce to make, and well worth the few minutes it takes to whip up.

Last nights dinner was a simple mix of what was n the cupboard…also known as a mishmash of what is in the cupboard and catches my eye :).

Alfredo Sauce

Servings: 4  (I double this when everyone is home)

  • 3 tbsp. butter
  • 2 tbsp. olive oil
  • 2 cloves of garlic, minced
  • 2 c cream (I use 18% cream)
  • 1/4 tsp pepper
  • 1/2 c Parmesan cheese
  • 3/4 c mozzarella cheese
  • Melt butter in medium saucepan with olive oil over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
  • Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.  When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY to prevent the cheeses fro sticking to the bottom of the pot.While the sauce cooks, boil noodles for 3-5 minutes.
  1. Place pasta on serving plates and spoon sauce over pasta.
    Last nights dinner also included grilled chicken breast left over from the night before, 1/4 c. sun dried tomatoes chopped up and added to the sauce while I was preparing the pasta. ( I always add extra to mine after its ready as I love sun dried tomatoes!)

    The leftovers are always eaten the next day for lunch....if there are leftovers!

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Homemade Rum Cake…Oh Ho ho!

Posted by on Apr 18, 2012 | 0 comments

My name is Shellie, and I love the smell of home baking!

The wafting of vanilla as it blends with cinnamon,sugar and flour is a divinity in itself. Mind you, I am not into vanilla scented sprays or candles …just the aromatic smell you have in a room as it comes to life in your stove or in a pot totally embraces you and offers  comfort.  I easily equate it  to snuggling in on a cold night with your flannels and a good book, that one corner of the comfy couch or your favourite chair…a drink at your side as you lose yourself in the adventure or romance before you.  We’ve all done it, yes even the men in our lives have lost themselves in a good story here and there!  Our imagination is what takes us on a road unexplored, a nook in our conscience that allows us to lose ourselves amongst the daily trials and trivialities of every day life.  For a brief time we can forget the trivialities of work or home that encompass our daytime hours, the stresses  before us can be lost as we read between the lines and picture ourselves in the situation, and momentarily find rapture between the pages of what has our attention at that time.

Truth be told I can come up with a dessert for anything…it is my favourite thing.  Dazzle your family or guests with this delicious alternative to heavy cake.  I have to admit I got this recipe offline, and made it one weekend for friends, just for something different….everyone was impressed at my culinary prowess.  They laughed when I told them I had shared my beloved bottle of Captain Morgan with them.  The flavour is not overpowering at all.  I decorated the plates with some caramel and a light dusting of icing sugar (and I mean light…lol) along with a dallop of fresh whip cream and we were all smiling at the end.

I promise I will make this this weekend and post a picture!

Homemade Rum Cake Recipe

Yield: 10 to 12 servings

Prep Time: 15 minutes | Bake Time: 50 to 60 minutes

For the Cake:
1 cup chopped walnuts
1¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 tablespoons + ½ cup canola oil, divided
1 3.4-ounce package of instant vanilla pudding
4 eggs
¾ cup whole milk
¾ cup dark rum
1 tablespoon vanilla extract

For the Rum Syrup:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum

1. Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.

2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.

3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.

4. In a medium bowl, whisk together the eggs, milk, rum, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.  It will be thin in consistency but that’s great, it lends to the moistness.

5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

6. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 minutes.

7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.

8. Invert the cake onto your serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don’t be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly in order that the syrup actually seeps into the cake and doesn’t just pool on the bottom of the serving dish.

9. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

(Recipe adapted from Always Order Dessert)

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