Dreaming of Sentinels

Recipes

Blueberry cheesecake breakfast bake

Ingredients
* 2 cups (16 oz / 450 g) cottage cheese (full-fat for creamier texture)
* 8 oz (225 g) cream cheese, softened
* 2 large eggs
* 1/3 cup (65 g) granulated sugar (or 1/4 cup honey/maple syrup)
* 1 tsp vanilla extract
* 1 tbsp lemon juice (optional but recommended)
* 1 tbsp cornstarch (or 1 tbsp flour)
* 1 1/2 cups fresh blueberries (reserve some for topping)
* Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
In a blender or food processor, combine the cottage cheese, softened cream cheese, eggs, sugar (or honey/maple syrup), vanilla extract, lemon juice, cornstarch, and a pinch of salt. Blend until completely smooth and creamy. This step is key to achieving that classic cheesecake texture without lumps.
Gently fold in about 1 cup of the blueberriesusing a spatula. Be careful not to overmix, as you want the berries to stay whole and juicy.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining blueberries over the top for a beautiful finish.
Bake for 40–50 minutes, or until the center is set and the top turns lightly golden. The middle should have a slight jiggle but not appear wet.

Allow the bake to cool at room temperature for 20–30 minutes. Then refrigerate for at least 2 hours before slicing. Chilling helps it firm up and makes clean, neat slices.

For a caramelized finish, sprinkle a little brown sugar on top before baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. This bake is perfect for meal prep — simply slice into portions and enjoy chilled or slightly warmed. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Pineapple dump cake

Gooey Amish Pineapple Dump Cake
Ingredients: 1 can (20 oz) crushed pineapple with juice; 1 box yellow cake mix; 1/2 cup unsalted butter, melted; 1 cup of b town sugar, optional whipped cream or vanilla ice cream for serving.
Instructions: Preheat oven to 350°F (180°C). Pour crushed pineapple with its juice evenly into a greased baking dish. Sprinkle the dry cake mix evenly over the pineapple without mixing. Drizzle melted butter evenly over the top, covering as much of the cake mix as possible. Top with a fine layer of brown sugar. Bake for 40–45 minutes until the top is golden and the edges are bubbly. Let cool slightly, then serve warm with whipped cream or ice cream if desired.

This one is so easy. And it's delicious. I don't even care for pineapple and I loved it.

Heaven in a bowl.

Ingredients:
18.3 ounces box fudge brownie mix, baked and cooled according to package directions in a 9×13 pan and cut into 1 inch pieces
6.8 ounces instant vanilla pudding (two 3.4-ounce boxes)
3 cups whole milk, cold
2 teaspoons vanilla extract
1 cup creamy peanut butter, Peter Pan brand used
16 ounces whipped topping, thawed and divided (1 ½ cups folded into the filling and the remaining used to create the trifle layers) (Cool Whip brand used) (approximately 6 ½ cups)
36 Mini Reese’s cups, unwrapped and cut into halves (divided into 3 – ⅓ amount portions for layering and garnish)

Instructions:
Prepare and bake the fudge brownie mix according to package directions, for your brand of mix, in a 9×13 baking pan. Cool the brownies completely before cutting them into 1 inch pieces. Set aside.
In a large mixing bowl whisk together the instant vanilla pudding, whole milk and vanilla extract for 2 minutes or until the pudding has thickened.
Whisk in the creamy peanut butter until the mixture is smooth and thick.
Fold 1 ½ cups of the thawed whipped topping into the peanut butter pudding mixture until no white streaks remain.
To the bottom of a 3 quart trifle dish, add half the fudge brownie pieces in a single layer followed by ⅓ of the halved mini Reese’s peanut butter cups sprinkled over the brownie pieces.
Next, spread half of the peanut butter pudding filling over the brownies and Reese’s cups in a smooth, even layer.
Top with half (approximately 2 ½ cups) of the remaining whipped topping spread to an even layer.
Repeat steps 5 – 7 with the fudge brownie pieces, another ⅓ of the halved mini Reese’s peanut butter cups, peanut butter pudding filling and remaining whipped topping.
Garnish the top of the heaven in a bowl trifle with the remaining ⅓ halved mini Reese’s peanut butter cups piled into the center of the whipped topping.
Refrigerate the heaven in a bowl for 3-4 hours or until completely chilled and the peanut butter pudding layer has firmed up enough to easily scoop out individual servings.