Microwave Cheesecake In A Cup!

Cheesecake is my all time favorite sweet to eat!  So when I found I could have it in a matter of minutes and make it less calories, I said YES PLEASE!!!!
 
What you need
 
2 ounces low fat cream cheese
1/2 cup low fat sour cream
2 tbsp. sugar ( I used 2 packets of sweet n low or equal...any of them will do the job)
2 tbsp. egg whites (beaten)
1/2 tsp. lemon juice
1/2 tsp. cornstarch
3 graham cracker squares
dark chocolate (chopped)

 

First start by beating your cream cheese until its nice and fluffy/smooth.  Mix in your 1/2 cup sour cream, 2 tbsp. sugar, 2 tbsps. egg whites (pre-beaten), 1/2 tsp. lemon juice, and 1/2 tsp. cornstarch.  Whisk that all up together...pretty easy right?  Blend about 2 minutes.  Then chop up any add ins that you have decided on (I went with chopped dark chocolate pieces) and fold in gently.

 

Then you can either make yourself a nice big cup full or divide into portions.  As you can see I was willing to share today haha.  I divided it into three portions.  Microwave on medium 2 1/2 minutes.  you want the center to bubble slightly, not crack.  Keep an eye on it depending on your microwave could take longer or shorter.  Once its cooked I like to top with some broken graham cracker pieces and let refrigerate for at least 30-45 minutes.

Try this one if you are in need for a quick sweet snack!  It really satisfied that cheesecake craving for me!
                                                            EAT! ENJOY! YUM!

Egg In A Hole with Turkey Sausage Crumble and a Tomato, Avocado, Onion Dice

This is a fun, quick and easy way to try eggs in a slightly different way.  It's also great in the way that you really can eat it at any time of the day!

What you need

Your bread of choice (I chose whole wheat)
1 egg per serving
2 turkey sausage links (out of casing, hot or sweet I used one of each)
8-10 chopped cherry tomatoes
1/2 avocado
1/2 chopped Onion
1 tbsp. lemon juice
Cooking spray

 Start out with your frying pan on medium cooking the turkey sausage for about 7-8 minutes.  once that's all cooked up, start up another frying pan on medium.  Make sure to spray some nonstick spray on the bottom. 

 

 

Take your sliced bread, bend it in half and remove small piece from center.  Place down in the hot pan.  Now just crack your egg and place right over the hole you made in center of bread.  I cooked mine about two minutes before flipping it over for an additional minute or so.   

After your egg in a hole is done cooking through dice up your cherry tomatoes, onion, and avocado.  I topped it with 1 tbsp. of lemon juice and a dash of black pepper.

Now just add turkey sausage right on top of your egg in a hole followed by your tomato, avocado, and onion.  Then eat! the best part ; )  EAT! ENJOY! YUM!

Snickerdoodles

Snickerdoodles are a HUGE hit in our house - I can't make enough of them to keep up with demand! I have experimented with tons of different recipes, but this one makes huge, puffy, soft cookies -and they STAY SOFT!!!

Ingredients

• 1 cup unsalted butter, softened
• 1 and 1/3 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Instructions

• Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
• Make the topping by tossing 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, and set aside.

• Using a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Once smooth, add the sugar until fluffy and light in color. Mix in egg and vanilla, scraping down sides as needed. Set aside.
• In medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. With mixer running on low speed, slowly add the dry ingredients to wet in 3 different parts. The dough will be quite thick.

• Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon sugar topping. Bake cookies for 11-12 minutes. Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to wire rack to cool completely.

Grilled Portobello Mushrooms with Tomatoes and Mozzarella

This particular recipe is a perennial favorite, often requested by my husband and bunches of family members. I often get asked how to make it, so I thought I would do my good deed for the week  - here you go!

Ingredients

• 3 Tablespoons Olive Oil
• 4 large portobello mushrooms, stemmed
• salt and pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2 inch pieces
• 8 ounces mozzarella, cut into 1/2 inch cubes
• 1/4 cup chopped fresh basil leaves
• Balsamic Vinegar (*totally optional, not in original recipe)

Instructions

• Drizzle 3 Tablespoons of olive oil over both sides of the mushrooms. Sprinkle with salt and pepper.

• Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the garlic and EVOO in a medium bowl to blend. 

• Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. I will usually sprinkle a couple of dashes of balsamic vinegar into the salad, as well - I just like the way it tastes.

• Place 1 hot mushroom gill side up on your plate. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with EVOO to finish, if you like, though I usually find it unnecessary.

White Lemon Berry Sangria

Our pool has officially opened for summer here in Texas! After finishing our flagstone path to the pool, I wanted to treat myself to a fun cocktail - this sweet, light white sangria is easy to make, and totally refreshing!

Ingredients

• 2 lemons, thinly sliced
• 1 apple, cored and sliced (any type will do, but I used Gala, cuz they are pink and pretty)
• 1 cup strawberries, hulled and sliced lengthwise
• 1 750 ml bottle white wine
• 1/2 cup white rum
• 4 cups lemon-lime soda

Directions

1. Add lemon slices to a large pitcher. Add the apple slices (I used a mandolin slicer to get the pieces super thin), then the strawberries.
2. Pour the wine and rum over the top of the fruit.
3. Cover and place in the fridge for 4 or 5 hours.
4. Remove form the fridge and add the lemon lime soda. Add a few pieces of fruit to each glass, and pour the sangria over to serve.

Stuffed Zucchini with Ground Turkey and Veggies

This recipe originated from my Mom.  She would make a baked stuffed zucchini that is still probably my favorite dish to eat!  Growing up (and still today) my Mom grows some of the most amazing vegetables in her garden at home every year.  We would have so many yellow and green squash left hanging around every summer...lucky us!!!   

So lets get started.  I wanted to make the stuffed zucchini more of a meal.  I wanted to keep it light and healthy for spring/summer so this is what we came up with.  

What you need

4 green squash (zucchini)

1 package of ground turkey meat

1 bell pepper ( I used an orange one)

1 cup grated Parmesan cheese 

1 cup seasoned bread crumbs ( I used seasoned panko) 

2 tbs olive oil

start out by cutting zucchini in half length wise.  Scoop out the insides using small spoon, and save in a bowl for later.  You should have something that looks like a boat.

Perfect! Now take the insides of the zucchini just scooped out and fine chop.  Do the same to your bell pepper as well.  Put the veggies together back in your bowl and add your 1 cup of grated Parmesan cheese and 1 cup of seasoned bread crumbs.  Add 2 tbs olive oil and mix well.

Now to the ground turkey. Mix ground turkey with the vegetable mixture above.   

Heat up large skillet on medium and put in turkey/veg mixture.  Cook for about 7-8 minutes.

Let mixture cool for about 10 min.  Then transfer the turkey/veg mixture back into the zucchini boats from earlier.  Top it with a little extra bread crumbs and Parmesan (optional), and a drizzle with olive oil over each one.  Bake at 350 for 45 minutes.

Or until golden brown.

EAT ENJOY YUM!

Thanks Mom ;)

Milk Chocolate Chip Banana Nut Loaf with Dark Chocolate Drizzle

So, first of all I love love love Krusteaz baking products! (Try the pancake mix btw)  I have a pretty busy work schedule and its hard when you are baking from scratch to make sure you have every little ingredient....and I usually don't! LOL I like to pick up different boxed baked goods they have and maybe try adding a thing or two to make it my own and fun!  Today Krusteaz banana nut loaf mix was what we went with.  : )

What you need

• 1 box Krusteaz banana nut loaf mix
• 3 eggs
• 1/2 cup water
• 1/3 cup oil
• 1 cup milk chocolate chips
• 1 ripe banana
• 3 squares dark chocolate (any kind, I used Ghirardelli 60% cocoa)

Really simple follow the directions on the box like normal.  Preheat your oven to 350.  Add your eggs, water, oil, and banana loaf mix to bowl.  Mix it up and fold in your one cup of milk chocolate chips and 1 chopped ripe banana.

Spray down your loaf pan (which is what I used) well.  Pour your mixture in.  This part is optional but I added some plain rolled oats to the very top before baking.  Bake for 50 min. as directed, depending on your oven.  Mine took and extra 10.  After baking let it cool slightly.

Then just pop out your loaf on any serving platter, I used a cake plate.  Then I melted my dark chocolate in a bowl using the microwave (about 30-45 seconds).  Once melted, make sure to mix well.  Then take a spoon and drizzle ALL over.  YES YUM! probably my favorite part, it's all fancy now! who could tell it came from a box right? Try it out with any of your favorite flavor combos!  EAT ENJOY YUM

Chocolate Raspberry Bundt Cake

For Mother's Day this year, I decided to treat myself to one of my favorite flavor combinations - chocolate and raspberry! I love it so much the pairing was even the filling in my wedding cake...

Ingredients

• 1 box chocolate cake mix
• 2 small boxes instant chocolate pudding
• 1/2 cup vegetable oil
• 1 1/4 cups water
• 4 eggs
• 1 cup chocolate chips
• 1 1/2 cups raspberry jam
• 4 cups powdered sugar
• 1 stick butter, softened
• 2 tablespoons cocoa powder
• 3-4 splashes of milk
• 1 teaspoon vanilla extract

Instructions

1.  Preheat oven to 350 degrees, and spray a 10 inch bundt pan with TONS of PAM - my pan was literally dripping with the stuff...
2. In mixing bowl, combine cake mix, puddings, oil, water, and eggs with an electric mixer. Stir in 1 cup chocolate chips.
   
   
   
   
3. Pour half the batter into the pan, then take the jam and spread it over the batter. Pour remaining half of the batter over the jam and bake about 40 to 45 minutes.
   
4. Let cake rest in pan for 10 minutes or so. Then, invert the cake onto a serving plate to finish cooling. 
   
   
   
   
5. To make frosting, beat butter with powdered sugar, cocoa powder, and milk until creamy. Stir in the vanilla extract. Spread onto cooled cake.
   

I frosted mine only about 2/3 down the cake - I just thought it looked nicer. Also, I finished it off with mini chocolate chips, because more chocolate = more better. Or something. However, this would also look pretty with fresh raspberries on top!