Crafted Dishes, Coffeen Avenue 1309 STE 1200, Sheridan, WY (2026)

07/11/2024

Caramel Chocolate Coffee Cheesecake 🍫☕🍰

Ingredients:

For the crust:

1 1/2 cups chocolate cookie crumbs (about 20 cookies)
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the cheesecake filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup strong brewed coffee, cooled
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted
For the caramel sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
Pinch of salt
For garnish:

Whipped cream
Chocolate shavings
Caramel sauce
Directions:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.

In a small bowl, dissolve the instant coffee granules in the brewed coffee. Set aside to cool.

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, cooled brewed coffee, and vanilla extract until well combined.

Stir in the melted semisweet chocolate until evenly distributed.

Pour the cheesecake filling over the prepared crust in the pan. Smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

While the cheesecake is chilling, prepare the caramel sauce:

In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula.
As the sugar melts, it will clump together, then turn amber in color. Be careful not to burn it.
Once the sugar has melted completely and reached a deep amber color, add the butter pieces, stirring quickly until melted and combined.
Remove the saucepan from heat and carefully pour in the heavy cream while stirring constantly. Be cautious as the mixture will bubble vigorously.
Stir in a pinch of salt to taste. Let the caramel sauce cool slightly before using.
To serve, remove the cheesecake from the springform pan. Drizzle with caramel sauce and garnish with whipped cream, chocolate shavings, and additional caramel sauce if desired.

Slice and enjoy this decadent Caramel Chocolate Coffee Cheesecake with its rich flavors! 🍫☕🍰

07/11/2024

Taco Cupcakes 🌮🧁

Ingredients:

1 lb ground beef
1 packet (1 oz) taco seasoning mix
1/2 cup water
1 can (16 oz) refried beans
1 cup shredded cheddar cheese
24 wonton wrappers
Optional toppings: diced tomatoes, diced red onion, sliced black olives, sour cream, guacamole, salsa, chopped cilantro
Directions:

Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.

In a skillet, brown the ground beef over medium-high heat until fully cooked and no longer pink. Drain excess fat.

Stir in the taco seasoning mix and water. Simmer for 5 minutes, stirring occasionally, until the mixture thickens. Remove from heat and set aside.

Place a wonton wrapper into each muffin cup, pressing down gently to form a cup shape.

Spoon a small amount of refried beans into each wonton cup, spreading it evenly along the bottom.

Top the refried beans with a spoonful of the taco meat mixture.

Sprinkle shredded cheddar cheese over the taco meat in each cup.

Bake in the preheated oven for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melted and bubbly.

Remove from the oven and let the taco cupcakes cool in the muffin tin for a few minutes.

Carefully remove each taco cupcake from the muffin tin using a spoon or fork.

Serve warm, topped with your favorite taco toppings such as diced tomatoes, diced red onion, sliced black olives, sour cream, guacamole, salsa, and chopped cilantro.

Enjoy these fun and delicious Taco Cupcakes as a perfect appetizer or snack! 🌮🧁

07/11/2024

Polish Sausage, Sauerkraut, and Potatoes 🥔🌿

Ingredients:

1 lb Polish sausage (kielbasa), sliced into 1/2-inch thick rounds
1 lb potatoes, peeled and diced into 1-inch cubes
1 can (14 oz) sauerkraut, drained and rinsed
1 onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon caraway seeds (optional)
Salt and pepper, to taste
1/2 cup chicken broth or water
Chopped fresh parsley, for garnish
Directions:

In a large skillet or Dutch oven, brown the sliced Polish sausage over medium-high heat until lightly browned on both sides. Remove from heat and set aside.

In the same skillet or Dutch oven, add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to brown slightly.

Add the thinly sliced onion and minced garlic to the skillet with the potatoes. Cook for another 3-4 minutes until the onions are translucent and the garlic is fragrant.

Stir in the sauerkraut and caraway seeds (if using). Season with salt and pepper to taste.

Add the browned Polish sausage back to the skillet with the potatoes and sauerkraut mixture.

Pour in the chicken broth or water to deglaze the pan and bring everything together.

Cover the skillet or Dutch oven and simmer over medium-low heat for 20-25 minutes, or until the potatoes are tender, stirring occasionally.

Once the potatoes are cooked through and the flavors have melded, remove from heat.

Serve the Polish sausage, sauerkraut, and potatoes hot, garnished with chopped fresh parsley.

Enjoy this hearty and comforting Polish dish as a delicious main course! 🥔🌿

07/10/2024

Slow Cooker Salisbury Meatballs 🍴

Ingredients:

For the meatballs:

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For the sauce:

1 can (10.5 oz) condensed cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
Salt and pepper, to taste
For serving:

Cooked egg noodles or rice
Chopped fresh parsley (optional, for garnish)
Directions:

In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined.

Shape the mixture into meatballs, about 1 inch in diameter.

In a separate bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.

Place the meatballs in the slow cooker and pour the sauce over them, ensuring all meatballs are coated.

Cover and cook on low for 4-5 hours, or until the meatballs are cooked through and tender.

Stir the meatballs gently halfway through cooking to ensure even cooking and coating with the sauce.

Serve the Salisbury meatballs over cooked egg noodles or rice.

Garnish with chopped fresh parsley, if desired.

Enjoy these flavorful Slow Cooker Salisbury Meatballs as a comforting and hearty meal! 🍴

07/10/2024

Pistachio Pineapple Cake 🍍🍰

Ingredients:

1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup vegetable oil
1 cup crushed pineapple with juice (from a can)
1/2 cup chopped pistachios (optional, for garnish)
For the frosting:

1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 cup crushed pineapple (drained)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with juice. Beat on medium speed for 2-3 minutes until well combined and smooth.

Pour the batter into the prepared baking pan, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool completely in the pan on a wire rack.

While the cake is cooling, prepare the frosting:

In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the vanilla extract and beat until combined.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Stir in the crushed pineapple until evenly distributed.
Once the cake has cooled completely, spread the frosting evenly over the top of the cake.

Optional: Sprinkle chopped pistachios over the frosting for added texture and flavor.

Slice and serve this delightful Pistachio Pineapple Cake, perfect for any occasion! 🍍🍰

07/10/2024

Loaded Steak Quesadillas 🥩🧀🌶️

Ingredients:

1 lb flank steak, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
4 large flour tortillas
2 cups shredded Monterey Jack cheese
1 cup diced bell peppers (any color)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Sour cream, salsa, guacamole (for serving)
Directions:

In a bowl, combine the sliced flank steak with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat the steak evenly.

Heat a large skillet or grill pan over medium-high heat. Add the seasoned steak slices and cook for 3-4 minutes per side, or until cooked to your desired doneness. Remove from heat and let the steak rest for a few minutes before slicing into thin strips.

In the same skillet, add a tortilla and sprinkle with a layer of shredded Monterey Jack cheese.

Arrange some sliced steak, diced bell peppers, diced red onion, and chopped cilantro evenly over half of the tortilla.

Fold the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.

Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted and gooey.

Remove from the skillet and let it cool slightly before slicing into wedges.

Repeat with the remaining tortillas and filling ingredients.

Serve the loaded steak quesadillas hot with sour cream, salsa, and guacamole on the side for dipping.

Enjoy these delicious and satisfying loaded steak quesadillas as a hearty meal or appetizer! 🥩🧀🌶️

07/10/2024

Indian Frybread 🍞🌽

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup warm water
Vegetable oil, for frying
Optional toppings:

Honey
Powdered sugar
Cinnamon sugar
Taco toppings (ground beef, lettuce, tomato, cheese, salsa, sour cream)
Directions:

In a large bowl, whisk together the flour, baking powder, and salt.

Gradually add the warm water, mixing with a spoon or your hands until a dough forms. The dough should be soft and slightly sticky.

Knead the dough on a floured surface for about 5 minutes, until smooth.

Divide the dough into 4 equal portions and shape each portion into a ball.

Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat.

Flatten each dough ball into a round disc, about 1/4 inch thick.

Carefully place the flattened dough into the hot oil. Fry each side for 2-3 minutes, or until golden brown and puffed up. Use tongs to flip the frybread as needed.

Remove the frybread from the oil and drain on paper towels to remove excess oil.

Serve warm with your choice of toppings. For a sweet treat, drizzle with honey or sprinkle with powdered sugar or cinnamon sugar. For a savory option, top with taco ingredients like ground beef, lettuce, tomato, cheese, salsa, and sour cream.

Enjoy this traditional and versatile Indian Frybread as a delicious snack or meal! 🍞🌽

07/10/2024

Lemon Meringue Cheesecake 🍋🍰

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
For the meringue topping:

4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
For garnish:

Lemon slices
Fresh mint leaves
Directions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.

Pour the cheesecake filling over the prepared crust in the pan. Smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

While the cheesecake is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar, a spoonful at a time, while continuing to beat until stiff peaks form and the sugar is dissolved.

Remove the cheesecake from the oven and increase the oven temperature to 400°F (200°C).

Spread the meringue topping evenly over the hot cheesecake, sealing it to the edges of the pan.

Return the cheesecake to the oven and bake for an additional 5-7 minutes, or until the meringue is lightly golden.

Remove from the oven and let the cheesecake cool on a wire rack for 1 hour. Then refrigerate for at least 4 hours or overnight.

Before serving, garnish with lemon slices and fresh mint leaves.

Slice and enjoy this delightful Lemon Meringue Cheesecake, a perfect blend of creamy cheesecake, tangy lemon, and fluffy meringue! 🍋🍰

07/10/2024

Chicken Pot Pie Pasta 🥧🍝

Ingredients:

8 oz pasta (such as penne or rotini)
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 lb boneless, skinless chicken breasts, cut into small cubes
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk (whole or 2%)
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup frozen peas
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet or pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.

Add the cubed chicken to the skillet and cook until it is no longer pink, about 5 minutes.

Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly.

Gradually stir in the chicken broth and milk, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Add the dried thyme, salt, and pepper to taste. Stir in the frozen peas.

Simmer the mixture for 5-7 minutes, or until it thickens slightly.

Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is coated with the creamy sauce.

Optional: Stir in shredded cheddar cheese for extra creaminess and flavor.

Remove from heat and garnish with chopped fresh parsley.

Serve hot and enjoy this comforting Chicken Pot Pie Pasta, reminiscent of your favorite pot pie flavors! 🥧🍝

07/10/2024

Cheesy Potato Burritos 🌯🧀

Ingredients:

4 large flour tortillas
3 cups diced potatoes (about 2-3 medium potatoes)
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup shredded cheddar cheese
Salt and pepper, to taste
Optional toppings: salsa, sour cream, guacamole
Directions:

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until golden brown and tender, about 10-12 minutes. Season with salt and pepper to taste. Remove potatoes from skillet and set aside.

In the same skillet, add diced onion and red bell pepper. Cook until softened, about 5 minutes.

Return the cooked potatoes to the skillet with the onion and bell pepper mixture. Stir to combine and cook for an additional 2-3 minutes.

Warm the flour tortillas in a separate skillet or in the microwave until they are pliable.

Divide the potato mixture evenly among the tortillas. Top each with shredded cheddar cheese.

Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos.

Optional: Heat a clean skillet over medium heat. Place the burritos seam-side down and cook for 2-3 minutes on each side until golden brown and crispy.

Serve the cheesy potato burritos hot, with optional toppings like salsa, sour cream, or guacamole on the side. Enjoy this delicious and satisfying meal! 🌯🧀

07/10/2024

Best French Meat Pie 🥧🇫🇷

Ingredients:

1 lb ground pork
1 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup breadcrumbs
1/4 cup milk
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper, to taste
Pastry for a double-crust pie (store-bought or homemade)
1 egg, beaten (for egg wash)
Directions:

Preheat your oven to 375°F (190°C).

In a large skillet or frying pan, cook the ground pork and ground beef over medium heat until browned. Drain excess fat.

Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent.

Stir in the beef broth, breadcrumbs, milk, dried thyme, dried sage, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly.

Roll out half of the pastry and line a 9-inch pie dish. Spoon the meat mixture into the pie crust, spreading it evenly.

Roll out the remaining pastry and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with beaten egg for a golden finish.

Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.

Remove from the oven and let it cool for 10 minutes before slicing and serving this delightful French Meat Pie, perfect for a comforting meal! 🥧🇫🇷

07/09/2024

Midnight Fudge Cake 🌙🍫

Ingredients:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the fudge frosting:

1/2 cup unsalted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla extract to the flour mixture and beat on medium speed for 2 minutes.

Stir in the boiling water. The batter will be thin, but that's okay.

Pour the batter evenly into the prepared cake pans.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then remove from pans and cool completely on a wire rack.

While the cakes are cooling, prepare the fudge frosting:

Melt the butter in a medium saucepan over medium heat.
Stir in the cocoa powder until smooth and remove from heat.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed.
Stir in vanilla extract.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of fudge frosting over the top.

Place the second cake layer on top and frost the top and sides of the cake with the remaining fudge frosting.

Slice and serve this decadent Midnight Fudge Cake, perfect for satisfying late-night cravings! 🌙🍫

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