Delicious Cinnamon Cream Cheese Brownies

By Jodee Weiland

Delicious Cinnamon Cream Cheese Brownies are moist brownies with just a touch of cinnamon to make them even more flavorful! When my children were young, they loved brownies like most children. Bake the brownies, dust them with powdered sugar, and they were ready to eat.

http://learnfromyesterday.comWhen I decided it was time to make them again, I decided to add two ingredients that I think make a difference when baking brownies. One of those ingredients was a whipped cream cheese in place of a vegetable oil. Years ago, cream cheese never came in packages labeled whipped cream cheese. I love whipped cream cheese, and I love to use it in place of vegetable oils wherever I can. It’s soft and creamy and lower in calories than regular cream cheese. Another ingredient I added was cinnamon. I love chocolate, and I love cinnamon, so why not? These two flavors blend well in recipes, so why not in brownies?

http://learnfromyesterday.comI’m happy I decided to do this because the results were fabulous. The flavor of the brownies is enhanced by the touch of cinnamon added into the recipe. And the whipped cream cheese adds to the richness of the brownie itself. The end result was well worth the end product of this recipe, a brownie that is both moist and rich in flavor. Delicious Cinnamon Cream Cheese Brownies

1/2 cup butter softened
2 cups brown sugar packed
2 eggs
1 tablespoon pure vanilla extract
1 cup whipped cream cheese
1 and 1/2 all-purpose flour
3/4 cup baking cocoa
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped walnuts
Powdered sugar (optional)




Using a mixer, blend together the butter, sugar, eggs, and vanilla. Then add the whipped cream cheese and blend. In another bowl, mix together the flour, cocoa, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and blend. When done, fold in the chopped walnuts using a spoon.




Preheat the oven to 350 degrees. Prepare a 13” X 9” baking dish by spraying it or greasing it with butter. Once done, spoon the brownie mixture into the baking dish and spread it evenly in the baking dish. It will be thick, so spread with a spatula until it covers the dish evenly. Then put it in the oven and bake for 25 to 30 minutes or until done. Test to see if it is done using a toothpick. Put it in the center and when you pull it out, if it is clean, your brownies are done baking. Cool the baking dish on a rack. When cool, cut the brownies. This recipe makes about twenty-four brownies. If preferred, dust with powdered sugar.

Brownies Delicious Cinnamon Cream Cheese Brownies are great tasting and moist. They make a wonderful dessert or treat. Brownies full of a rich chocolate flavor with a touch of cinnamon, they will leave you asking for more every time. They are a favorite here in our home now, and I know you will love them, too. So give them a try, and enjoy!

Pasta Langostino Scampi with Spinach

By Jodee Weiland

Pasta Langostino Scampi with Spinach is not only delicious, it’s healthy! Seafood is always a healthier meal for any of us. I love healthy, so I love recipes with seafood in them.

Langostino is sometimes referred to as langostino lobster tails, but keep in mind that langostino lobster tails are not really lobster. In fact, they are what is commonly referred to as squat lobster by most people in the restaurant business. They are actually crustaceans more closely related to hermit crabs, but if you like them, none of this matters. Personally, I like both shrimp and langostinos, but I can always get shrimp. So when I have langostinos, I use them in place of shrimp in my favorite recipes.

Adding spinach to any scampi recipe just makes it more nutritional and tasty. I love spinach, so that’s what I added here, but you could just as easily add broccoli, kale, or any number of vegetables. It’s really just a matter of taste, and cooking should be about what you like. Spinach goes well in this recipe because it goes well with lemon, olive oil, and garlic. That’s another reason I chose spinach for this particular recipe, but you choose what works for you. Kale or broccoli would work just as well.

Pasta Langostino Scampi with Spinach

1 pound langostino (shrimp may be substituted)
1 pound linguine
1/4 cup extra virgin olive oil
1 small onion chopped
4 garlic cloves chopped
1 teaspoon dried parsley
1 teaspoon dried crushed red pepper
Ground black pepper to taste
1/3 cup semi-dry white wine
2 cups fresh baby spinach
Juice of 1 to 2 lemons or 1/4 cup lemon juice
Grated Parmesan Reggiano to taste






Heat olive oil in a skillet and sauté the garlic and onions until tender. Add the parsley, red pepper, and black pepper. Then add in the white wine. Add and sauté lightly the spinach until wilted. Add the lemon juice and langostinos. Heat and blend all of this together for a few minutes. While doing this prepare the linguine as directed on the package. When the pasta is done, drain the water and put it in your serving bowl. Pour the langostino scampi recipe over the pasta and toss. Now you’re ready to serve. Each person can add grated imported Parmesan Reggiano to taste.

Pasta Langostino Scampi with Spinach is not only delicious, it’s healthy, and you will love it! The slight taste of lemon blended with the wine and seasonings makes this dish outstanding. Serve with your white wine, a salad, and a crusty loaf of bread of your choice. The scampi sauce brings out the wonderful flavors in the langostino and makes this meal a winner. Try this recipe and see for yourself just how good it really is, and enjoy!


Sweet Butternut Squash with Chopped Walnuts

By Jodee Weiland

For years candied sweet potatoes were a favorite in our home, especially around the holidays, but that’s changed in the last several years. Now Sweet Butternut Squash with Chopped Walnuts has taken first place and become the favorite.

http://learnfromyesterday.comI decided to make this recipe several years back during the holidays, and now we make it whenever we can get butternut squash. It’s basically the same recipe we used on the baked sweet potatoes, minus the miniature marshmallows for a topping that some people use. I was never a big fan of marshmallows, so I eliminated those long ago. I added chopped walnuts instead, and it turned out great!

http://learnfromyesterday.comWhen I first served this dish to my family, they were skeptical. First of all, it wasn’t sweet potatoes, but worse than that, I left out the marshmallows that I usually put on the holiday sweet potatoes. Then there were also those who thought adding walnuts was just crazy, but I told them just try it because they were going to love it. They did, and they do! They loved it, and now this recipe would be missed if I didn’t make it. On top of that, I now serve this dish more often when we get together for a family meal. It’s not just for holidays anymore.

Sweet Butternut Squash with Chopped Walnuts

2 pounds butternut squash diced/cubed
1/2 to 3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
About a 1/4 cup whipped butter unsalted
3/4 to 1 cup chopped walnuts





Preheat oven to 375 degrees. Prepare your baking dish with butter or cooking spray. Blend together in a small mixing bowl the brown sugar, cinnamon, nutmeg, and ginger. Put a layer of diced butternut squash into the dish. Follow this with little dabs of the butter across the surface. Then sprinkle this layer with some of the brown sugar mixture. Finally, sprinkle some of the chopped nuts across the top of this layer. Do this again with each new layer until the baking dish is filled. I usually have about three layers total. When done, put the dish covered in the oven to bake at 375 degrees for 50 to 60 minutes or until tender. After 30 minutes of baking, remove the cover from the dish and toss the squash with a spoon mixing together the butternut squash, melted butter, and spices. Then finish baking uncovered. Be sure to test the potatoes with a fork to see if they are done.

http://learnfromyesterday.comOnce done, serve your Sweet Butternut Squash with Chopped Walnuts with your main course and any other vegetable you have prepared. The lightly sweet taste of the butternut squash will enhance any meal and is sure to please everyone. This dish may even replace your traditional sweet potato recipe. Everyone in our family loves this dish! So try it, and enjoy!

Italian Stuffed Shells Marinara with Ricotta and Spinach

By Jodee Weiland

Italian Stuffed Shells Marinara with Ricotta and Spinach was one of my favorite dishes when I was younger. As a child growing up in an Italian family, I thought there was something magical about the large shells stuffed, as if they were shells from the sea filled with the creamy taste of ricotta just to please me.

As a young wife and mother, I found that my own children enjoyed them just as much as I did because they were indeed a novelty compared to ravioli or lasagna. Unfortunately, many people avoid making stuffed shells because they think they are difficult, but in reality, this recipe is easy to make once you get used to it.

When I first watched my own mother make this recipe, she would stuff the shells with a ricotta, Parmesan, and mozzarella mixture like the one in this recipe, but this recipe has something extra. I have added spinach because I love it. There is nothing unique about that these days, but that is how I make my stuffed shells nonetheless. I love spinach, so years ago I decided to add it to the mix.  These days all kinds of things may be added.  When I cook, I don’t necessarily look for unique ways of doing things because sometimes the old ways are the best ways with maybe just a little change here or there. It’s really just a matter of preference, so you decide what you want to add. Italian Stuffed Shells Marinara with Ricotta and Spinach

1/2 (12 ounce box) jumbo shells (about 20 to 24 shells)
1/2 (32 ounce container) light ricotta
1 (8 ounce) package part skim shredded mozzarella
1 cup grated Parmesan Reggiano
1 teaspoon dried parsley
1 cup frozen chopped spinach, thawed and drained
1 egg
Italian Marinara Sauce





Prepare the marinara sauce. For this recipe, I added some freshly blended (in my food processor) Roma tomatoes to my marinara sauce. In a bowl, mix together the ricotta, chopped spinach, parsley, half of the shredded mozzarella, half of the Parmesan Reggiano, and egg.  Boil the jumbo shells per the directions on the box and drain.


Put a layer of sauce in the bottom of your baking dish, which should be coated with extra virgin olive oil. When the shells are drained and cooled, spoon the ricotta mixture into each shell and place them side by side with the open side up in the baking dish. Once done with this, spoon the marinara sauce over the shells in the baking dish. Then spread the other half of the mozzarella cheese over the top, and last of all, spread the other half of the Parmesan Reggiano over that. Cover loosely with foil and bake at 400 degrees in the oven for thirty minutes. Finally, remove the foil and bake for two minutes longer to be sure the cheese melted and blended.

Serve this delicious meal of Italian Stuffed Shells Marinara with Ricotta and Spinach with the extra sauce and freshly grated Parmesan Reggiano cheese to taste. You may add a crusty loaf of bread and a salad as well to round out your meal. This meal pairs well with either a Chianti or Pinot Noir. This meal is delicious and any leftovers can be either frozen or reheated and used the next day, whichever you prefer. You have all the flavor of a great Italian meal here, and it really is a lot easier than making lasagna, but has the same flavors. So give it a try, and enjoy!

The Golden Tango Cream with Ice Cream and Raspberry Dessert

By Jodee Weiland

The Golden Tango Cream with Ice Cream and Raspberry Dessert is a delightful and delicious way to end a meal! What is Golden Tango Cream?

Golden Tango Cream is a popular cordial liqueur from Australia, which is made with a brandy base. This delicious cordial liqueur that is a blend of tastes: coconut, caramel, and hints of butterscotch, but we think it tastes like a rich Irish Cream. Many people drink this cordial liqueur over ice or in their coffee. It makes a very nice after dinner drink when done this way, but if you want to take it to up a notch, try it as the Golden Tango Cream with Ice Cream and Raspberry Dessert described here.

We first became acquainted with this fabulously tasty cordial liqueur when our son, a branch manager for PRP Wine International, did a wine tasting in our home for us and six other people. It was a great time, and Matthew did a wonderful job introducing us to new wines and the cordial liqueur, Golden Tango Cream, which everyone loved. Everyone left with some Golden Tango Cream. Since then we have served this great cordial liqueur a number of ways, and every time we do, it’s a big hit with our guests. So here is our latest recipe using Golden Tango Cream.

The Golden Tango Cream with Ice Cream and Raspberry Dessert

Golden Tango Cream
1/4 cup fresh red raspberries per dessert
1 scoop vanilla ice cream or frozen Greek yogurt

Put one scoop of ice cream in a glass and pour the Golden Tango Cream over it to about 1/2 inch below the top of the ice cream. Top this off with the fresh raspberries.

http://learnfromyesterday.comIt’s that simple to make, and then you are ready to serve a delightfully delicious Golden Tango Cream with Ice Cream and Raspberry Dessert to finish your meal. This dessert option is a wonderful way to relax with friends after dinner or any time. This cordial liqueur is not sold in a store, but may be purchased through PRP Wine International. You can purchase Golden Tango Cream from wherever you are by contacting Matthew Gauger, branch manager, at PRP Wine International, Charlotte, North Carolina, directly by e-mailing him at He can also set you up with a wine tasting from a wide variety of locations nationally. You won’t regret it if you decide to do so. We all love it, so take a chance, and enjoy!