Cheesecake Cups (no bake)

INGREDIENTS

SCALE

• 3/4 cup graham cracker crumbs
• 2 tbsp salted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• Optional toppings: raspberries, strawberries, whipped cream, broken cookies, graham cracker crumbs, etc.

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INSTRUCTIONS

1. In a small bowl, stir together the melted butter and graham cracker crumbs until it's evenly distributed.  Put approximately 2-3 tablespoons of the mixture into the bottom of each glass or serving dish. 
2. In a large bowl (or the bowl of your stand mixer), pour the whipped cream in and beat on high until stiff peaks form (around one minute for me). 
3. Scrape the whipped cream into a second bowl, then combine the cream cheese, sugar, and vanilla and mix until completely smooth and creamy.
4. Gently fold the whipped cream into the cream cheese mixture and stir until completely combined and creamy. 
5. Spoon the mixture into a piping bag (if you like) and pipe it into the cups. Or divide it evenly among your cups and spoon it in. 
6. Top with fresh fruit (optional), cover and chill for at least an hour before serving.

https://rosebakes.com/no-bake-cheesecake-cups-recipe/#tasty-recipes-52042-jump-target

 Chocolate Mousse

Ingredients

• 1 cup chocolate chips I use semisweet
• ½ cup heavy whipping cream for melting chocolate chips
• ⅔ cup chilled heavy whipping cream for whipping
• 1 tablespoon powdered sugar
• ¼ teaspoon pure vanilla extract

Instructions

• In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
• In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
• Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.

Chicken Alfredo (Whole30)

1.5 lbs boneless, skinless chicken
1 c. raw cashews
3 c. boiling water
2 Tblspn. nutritional yeast
1-2 cloves garlic, peeled
1 Tblspn. lemon juice
1/2 tsp. salt + more to taste
3/4 cup unsweetened almond milk
1/2 cup fresh basil, thinly sliced, plus more for garnish

Preheat oven to 400 degrees.
Place cashews in a small bowl and cover with boiling water.  Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the chicken.
Line a rimmed baking sheet with parchment paper or aluminum foil.
Place chicken on baking sheet, salt & pepper.
Place chicken in preheated oven for 25-30min or until cooked thru.

Alfredo sauce:
1.  Drain cashews and place in Vitamix
2.  Add nutritional yeast, garlic, lemon juice, 1/2 tsp. salt and almond milk
3.  Blend on high for 2 minutes.  Taste and adjust salt and garlic
4.  Keep blending until sauce is warm

Serve:
Cut up chicken and toss in bowl with sauce
Serve over butternut or spaghetti squash noodles

Beef Stew

2.5lbs beef roast, cut into 1-2" chunks
3 Tblspn. ghee
salt & pepper
1/2 large yellow onion, cut into wedges
10 baby onions
10 baby Yukon gold potatoes
1 1/2 russet potatoes, cut into large chunks
2 carrots, peeled and cut into medium chunks
2 cups chicken or beef broth
4-6 fresh sprigs of thyme
1 bay leaf
1 garlic clove, crushed

Preheat oven to 350 degrees.
Sprinkle cut up beef with salt and pepper.
Add ghee to dutch oven, melt and coat the pan.
Add beef to pan and cook on medium-high heat, searing all sides, and continuing to cook for 5-10minutes.
Add remaining ingredients and mix.
Cover and place in the oven for 1.5 hours.

Balsamic Roasted Pork Loin

2 Tblspn. steak seasoning
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
        (1 package that has 2 long strips of pork)

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Place pork into a glass baking dish along with marinade. 

Bake in preheated oven for about 1 hour. 

Let the roast rest for 10 minutes before slicing and serving.

Heres a link to the original RECIPE

No-Bake Energy Bites

I was diagnosed with Rheumatoid Arthritis about a year and a half ago.  I have done a small amount of research as to what dietary changes I could make to help reduce joint inflammation.  Flax seed is said to have this property, so I have tried to incorporate it into my diet more.  I found this recipe online and really like it--it's like eating raw cookie dough/granola bar/protein/health food all in one!

No-Bake Energy Bites

1 c. dry oatmeal
1 c. toasted coconut flakes
1/2 c. mini chocolate chips (butterscotch, dark, milk, etc.)
1/2 c. peanut butter (almost butter, sunflower seed butter, etc.)
1/2 c. ground flaxseed (or mix it with wheat germ)
1/3 c. honey (don't substitute w/ agave nectar--it won't hold the balls together)
1 tsp. vanilla

Stir all ingredients together until thoroughly mixed.
Let chill in the refrigerator for 30 min.
Once chilled, roll into balls about 1" diameter.
Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.

**Feel free to substitute in your favorite ingredients (suggestions seen in paratheses)
**Could also add chopped dried fruit (apricots, raisins, cranberries, etc.), chopped almonds or pecans, etc.  Options are endless!

Mango Quinoa Salad

My sweet friend, Paige Jones, brought me this salad one morning...just because.  I had never had quinoa before, but it is now a new favorite (I just bought a big bag at Costco).  It is similar to couscous, but a bit grittier since it is a grain, and it's a good source of protein.  I have made this salad numerous times since and shared it with friends and family who love it, too!

Mango Quinoa Salad
(thanks to Our Best Bites!)

http://www.ourbestbites.com/2011/05/mango-quinoa-salad/

Apricot Bars

These have to be my new favorite (non-chocolate) dessert.  I love all things apricot (reminds me of childhood summers in California) and these are to-die-for!

Apricot Bars
(my neighbor, Suzanne Bartholomew)

4 c. flour
3 tsp. baking powder
1 1/2 c. sugar
2 eggs
1 c. Crisco (butter flavored)
1/2 c. butter
1 tsp. vanilla
16 oz. jar apricot jam

Preheat oven to 375 degrees.
Mix flour and baking powder together and set aside.
Mix remaining ingredients until creamy, then add the flour mixture a little at a time.
Divide the dough in half.
Pat 1/2 the dough into a 9x13 pan (go up the edges a little so it holds in the jam).
Spread the apricot jam on top.
Shred the rest of the dough on top (form ball out of dough and use cheese grater to shred dough over the top of jam--makes it light, fluffy, and even coverage).
Bake for 30 min.
Cool & cut.

(you could probably use you favorite jam flavor...raspberry, blackberry, etc.)

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

Ellery requested "raw cookie dough dipped in chocolate" for the treat she shared with her class on her birthday.  I found this recipe on allrecipes.com:

http://allrecipes.com/Recipe/Easy-Chocolate-Chip-Cookie-Dough-Truffles/Detail.aspx

My only suggestion is to make the cookie dough balls small--because these are rich!

Sugar Cookie Bars

Sugar Cookie Bars

I made these for February's "Cookie Friday"--just frosted them pink with red sprinkles.  The only change I would make is to spread the dough a bit thinner--the cookies were too thick for my liking--but they were moist and yummy!

1 c. butter, at room temperature
2 c. granulated sugar
4 large eggs
2 tsp. vanilla extract
5 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda

In a large bowl, cream butter and sugar until fluffy.
Add eggs, one at a time, mixing after each egg.
Mix in vanilla.
In a separate bowl, whisk together flour, salt and baking soda.
Add to wet mixture and mix just until combined.
Spread on a greased, rimmed baking sheet (jellyroll pan).
(The dough will be just like cookie dough--heavy and sticky--so it's best to spray your hands with non-stick spray and use them to help mold the dough into the pan)
Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.
Cool completely before frosting.

FROSTING:
1 stick butter, softened
1/4 c. milk
2 tsp. vanilla
4 c. powdered sugar
food coloring???

Combine all ingredients until well blended.
Spread on top of bars.
Top with sprinkles if you want!

Chicken Taco Casserole

Chicken Taco Casserole

Everyone has a similar recipe--you know, the generic taco casserole with chips and meat and cheese.  But for some reason, this one tasted different, and better!  My whole family loved it--that includes all 4 kids!

1 (10 oz. ) bag tortilla chips
2 cans cream of chicken soup (99% fat free)
1 1/2 c. sour cream (light)
1 (14 oz.) can diced tomatoes and green chilis (RoTel)
1 can black beans, rinsed and drained
1 (1 oz.) packet taco seasoning
3 c. chicken, cooked & shredded
2 c. cheddar cheese

Preheat oven to 350 degrees.
Lightly grease 9x 13 pan
In a large bowl, combined the chicken soup, sour cream, tomatoes, black beans, taco seasoning and chicken--set aside.
Crush chips (roughly with hands) and spread half of them on the bottom of pan.
Spread half of the chicken mixture over the tortillas.
Top with 1 c. cheese.
Repeat layers.
Bake for 30 min, until bubbly and cheese is starting to brown.

Pumpkin Bars with Cream Cheese Frosting

This is a classic recipe, shared by my neighbor Cheri Taylor.  They were perfect--make a large jellyroll pan, cut clean, and taste especially good cold (keep them in the fridge)!

Pumpkin Bars with Cream Cheese Frosting
2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves

Mix all the dry ingredients (above) together.  Then add:

4 eggs
16 oz. pumpkin puree
1 c. vegetable oil

Mix together well.  
Pour into UNGREASED jellyroll pan.
Bake @ 350 degrees for 25-30 minutes.

Once cool, frost with your favorite cream cheese frosting.
(I use 1 block cream cheese, 1 stick butter, 3/4 bag powdered sugar, and a teaspoon or so of vanilla)

Grilled Bruschetta Chicken

My sister sent me a link to this recipe with a high recommendation.  My family loved it and would highly recommend it as well!

http://jamiecooksitup.net/2011/07/grilled-bruschetta-chicken/

Stroganoff Meatballs

Just made these last night for dinner and they were a huge hit! I cheated and bought frozen meatballs, but the sauce is awesome! Since the sauce makes a type of gravy, I served them with mashed potatoes.

Stroganoff Meatballs

(originally found HERE)

For meatballs:

1 1⁄2 lbs ground chuck

1 tsp garlic salt

2 tbsp worcestershire sauce

1 cup bread crumbs

1 egg

3 tbsp ketchup

For stroganoff sauce:

1 medium yellow onion, diced

16 oz. white mushrooms. diced

2 tbsp extra virgin olive oil

2/3 cup dry sherry

5 cups chicken broth (or beef broth, but chicken tastes lighter)

1 tbsp worcestershire sauce

1⁄2 cup of butter

5 tbsp flour

3 tbsp fresh dill

10 oz. sour cream

For meatballs: Combine all ingredients in a bowl, form 1” round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through. You could also cook meatballs in a skillet in olive oil as well. Drain and set aside.

For stroganoff sauce: Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat. Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently. To your onion/mushroom mixture, add dry sherry and bring to a low boil. Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone. Add broth and worcestershire sauce and again bring to a low boil.

Meanwhile, combine softened butter and flour into a beurre manié (fancy French term for flour/butter medley) and mix well until it forms a paste. The beurre manié is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and you’ll see your sauce start to thicken. Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth.

If you can’t find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great. Add meatballs to pot and simmer on low for 20 - 30 minutes. Serve alone with toothpicks or over pasta. Garnish with more fresh dill. Makes approximately 40 meatballs.

Pumpkin Cookies with Caramel Frosting

'Tis the season for all things pumpkin. I have slowly acquired a taste for baked pumpkin goods and this one may top them all. I made them for a small shin-dig we had here and out of the 5 cookies I made, this was everyone's favorite!

(You can find the original recipe HERE)

Pumpkin Cookies with Caramel Frosting

INGREDIENTS:
Cookies:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting:
3 tablespoons butter
1/4 cup heavy cream
1/2 cup packed light brown sugar
Pinch of salt
2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat the oven to 350 degrees F. In a large bowl, cream together butter and sugars for the cookies. Add the eggs and vanilla and mix well. Stir in the pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined. Drop the dough by large tablespoonfuls onto a lightly greased (or lined with parchment or silpat) cookie sheet. Bake for 10-12 minutes.

For the frosting, in a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in 1 cup powdered sugar and the vanilla. Let the frosting cool to room temperature and stir in the remaining 1 cup powdered sugar. Spread the frosting over the cooled cookies.

Balsamic Glazed Pork Loin

I found the original recipe at Mel's Kitchen Cafe, but now can not seem to find it anywhere on that site! UGH. So here is what I printed out:

Balsamic Glazed Pork Loin

2 lb. boneless pork loin roast (I like the little ones from Costco)

1 tsp. ground sage

1/2 tsp. salt

1/2 tsp. pepper

1 clove garlic, minced or crushed (I always like to use a lot more than this)

1/2 c. water

Glaze:

1/2 c. brown sugar

1 Tblspn. cornstarch

1/4 c. balsamic vinegar

1/2 c. water

2 Tblspon. soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the pork roast. Place the roast in a slow cooker and pour in the 1/2 c. water. Cover and cook on low for 6-8 hours. Near the end of the cooking time, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove pork from slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

** I did not use a crockpot, but instead made a tinfoil envelope around the roast and cooked it in the oven at 300 degrees for about 4 hours--turned it on when we left for church and it was ready when we got home. (so I didn't need to use the 1/2 c. water)

The glaze was GREAT over the fresh steamed broccoli as well!

Chocolate M & M cookies

We are back into "Cookie Friday" mode, where I bake about 12 dozen cookies for the neighborhood kids on the first Friday of each month. This gives me the opportunity to try new recipes each month and let the kids be my guinea pigs! I randomly found M&M's on clearance at Randall's--huge bags for $2/each--so I decided to use those instead of chocolate chips in this recipe. They were really good!

You can find the original recipe HERE

Chocolate M & M cookies!

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 M & M's

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the M & M's. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Easy Ice Cream Cake

I tasted better than I thought it would. The flavors and textures mixed well and did not just taste like layered ice cream sandwiches and toppings. I did double layers and put it in a deep pan, then just cut the pieces smaller--it looked better that way.

http://www.iheartnaptime.net/2011/07/ice-cream-cake.html

Angel Chicken Pasta

I was cleaning out my stack of recipes to try, and found this one. I printed it off the internet over 4 years ago!!! Glad I hung on to it, because it was a HIT with my family last night. And of course...super easy too.

Angel Chicken Pasta

6 boneless chicken breasts

1/4 c. butter

1 (7oz.) dry Italian salad dressing mix

1/2 c. white wine (can substitute apple juice)

1 can cream of mushroom soup

4 oz. onion & chive cream cheese

1 lb. angel hair pasta

Melt butter on low.

Add dry Italian seasoning, blend in wine (juice), soup, and cream cheese.

Stir until smooth.

Arrange chicken breasts in 9 x 13 pan and pour sauce over the top.

Bake at 325 for 60 minutes (covered with foil for the first 30 minutes, then remove foil).

Serve over angel hair pasta.

Slow-Simmered Pork Chops

My friend Tauni brought this dish to me after Dane was born. It was SO good! When I asked her for the recipe, she said there really isn't one, but gave me these instructions. I was able to duplicate it, no problem. Super easy...super delicious!

Slow-Simmered Pork Chops

4-6 bone-in pork chops

salt & pepper

butter

water

2 cans cream of mushroom soup

HEAVILY season pork chops with salt & pepper.

Melt butter in electric skillet and brown pork chops (at least 6+ minutes on each side)

Cover with water, bring to a boil, then reduce heat to a simmer.

Make sure pork chops are always barely covered with water--adding more as needed.

Simmer for 5+ hours, with lid on.

About 30 minutes before serving, add 2 cans of cream of mushroom soup.

Mix in pan and scrape bottom to get all the seasoned meat off the bottom.

(Serve with mashed potatoes!)