Thursday, July 31, 2014

Skinny Lemon Pie Milkshake

Sometimes something tart and citrus-y is the most refreshing thing on the planet.
Freeze it and blend it and...well....*tah dah* best way to beat the summer heat ever.
Oh yeah, did I mention this is only 215 calories?
Nice, right?
According to Myfitnesspal, one serving (recipe makes 2 servings) it is - 220 calories, 32 carbs, 11 fat, and 8 protein.
I made this so it is pretty tart. If you prefer sweeter then by all means add more sweetener.
So tangy and citrus-y and refreshing.

Skinny Lemon Pie Milkshake

Lemon Pudding
6 pkg Sugar Twin Stevia (or similar)
1 Tbsp cornstarch
pinch salt
1/4 cup water
1 egg yolk
juice and zest of 1 large lemon (Approx 1/4 cup juice and 1 Tbsp zest)
1 tsp butter

1 recipe Lemon Pudding (above)
1 Tbsp graham cracker crumbs
1/2 cup 0 fat, plain Greek yogurt (frozen)
2 Tbsp Lemon Baking Chips
1/4 cup Light Cool Whip
1/3 cup 1% milk
ice cubes

2 Tbsp Light Cool Whip

Prepare pudding - in a small saucepan, whisk together Stevia, cornstarch, and salt. Slowly whisk in water until smooth. Place over medium heat, stirring constantly until mixture starts to thicken. 
In a small bowl, whisk egg yolk.
Whisk in a little of the hot pudding mixture into the egg yolk (about 1 tsp at a time) so you don't curdle the eggs. When all of the pudding mixture has been whisked in to the egg, scrape back into the pan and and place back over medium heat.
Slowly whisk in the lemon juice and zest. Cook and stir constantly until mixture thickens up again. 

Remove from heat and stir in butter.
Chill in fridge until completely cool, stirring every so often to prevent skin from forming on top (plus this also speeds the cooling process).
Prepare shake - in a blender (or food processor) place chilled pudding, graham crackers, frozen Greek yogurt, lemon baking chips, Cool Whip, and 1% milk.
Process until smooth. 
Add enough ice cubes to reach your desired level of thickness. Process until smooth.

Top with remaining cool whip.
I also saved a pinch of graham crackers and lemon chips from the original recipe to throw on top to make it look pretty. This is optional, of course, but does make it look fancy schmancy.

NOTE - As mentioned above, I purposely made this rather tart.
If you prefer it sweeter then I suggest adding more sweetener. You could add honey or sugar but that would change the nutritional counts. 
If you can't find Lemon Baking Chips (FYI - I found mine at Bulk Barn) then you could sub in white chocolate chips without changing the nutritional count all that much. 
If you want a deeper yellow color then you will have to add a few drops of yellow food coloring. Following my recipe will yield a pale, pastel yellow color. 
We're sharing at these fun linky parties - My Turn (for us), Horrific Knits

Tuesday, July 29, 2014

Sour Cream Raisin Pie Cheesecake

So, I entered the Philadelphia Cream Cheese Cheesecake of the Year Contest with this crazy little invention.
I didn't win.
That's cool.
I should of... I mean, this is soooo pretty and tastes know, whatever.
I'm not bitter. 
(Visit HERE to see the 5 finalists - they totally deserved the wins by the way, they look delicious - especially the Maple Butter Tart Cheesecake *drool*) 
Anyways, now that the finalists have been announced I am allowed to share our recipe. 
This is definitely a new favorite dessert. I took our Sour Cream Raisin Pie (Click HERE for that recipe) and adapted it to this extravagant new dessert. 
Definitely perfect for the holiday season but it also works for any time. A little spice, a little creaminess, a little whipped topping...... you should probably give this a try. 
Just sayin'

Sour Cream Raisin Pie Cheesecake

Pie Crust
1/3 of our NEVER FAIL PIE CRUST recipe (or pie dough for 1 deep dish pie)

3 - 8 oz pkg Philadelphia Cram Cheese, room temp
1 vanilla bean
3/4 cup brown sugar
2 Tbsp flour
1/4 cup buttermilk
3 eggs

Raisin Pie
2 cups raisins
2 cups sugar
2 cups sour cream
2 Tbsp flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 eggs

1 cup whipping cream
1/2 tsp cinnamon

Preheat oven to 350. Lightly spray a 10 inch springform pan with cooking spray.
Press the pie dough into the bottom and slightly up the sides of the springform pan. 

Prepare cheesecake - In a mixing bowl, beat the cream cheese until smooth, scraping sides of bowl as necessary. 
Cut the vanilla bean in half, lengthwise, and, using the edge of the butter knife, scrape the seeds out of the pod and add the seeds to the cream cheese. Discard the bean pod or reserve for another use.
Beat the brown sugar into the cream cheese. Sprinkle with the 2 Tbsp of flour and the buttermilk. Beat until smooth. Beat in eggs, one at a time, until well combined.
Pour mixture onto crust in pan.

Bake at 350 until cheesecake is set, approx 40 - 55 minutes. 
Remove from oven and let sit on wire rack. (Don't worry if it has a few little cracks - you cover them with the raisin topping!)

Prepare Raisin Pie topping - In a medium saucepan, stir together the raisins, sugar, sour cream, flour, spices, and eggs.

Place over medium/high heat and cook and stir until mixture thickens - about 10 - 15 minutes. Remove from heat and let cool about 15 minutes, stirring every so often. 

After it has cooled a little, pour the raisin mixture over the cheesecake and let cool completely. When it has reached room temp you can place in fridge for an hour or two to chill.

Prepare topping - In a mixing bowl, whip the whipping cream with the cinnamon until stiff peaks form. Spread over the completely cooled cheesecake/raisin mixture. 

Chill until ready to serve. 
Remove ring from springform pan.

Sprinkle with a little extra cinnamon for decoration, if desired.

Definitely drool worthy, yes?

PIN or bookmark this now to make during the holidays OR just go ahead and make it now. 
You know you want to...

Monday, July 28, 2014

Loaded Bacon Cheeseburger Roll Ups

So we just got back from a wonderful 4 day getaway up North to see our relatives. 
So much fun and food.
But, as with all vacations, it came to an end too soon.
We had a 7 hour drive home and got in at dinner time. Who wants to have to make dinner after a 7 hour car ride? Not me. That's who.
I whipped up these super easy, super quick cheeseburger roll ups while Sue unpacked the car. All you need is a couple of cans of Pillsbury Pizza Crust (or you can make your own if you have more time).
These are great for snacks, lunch, dinner, or even game night goodies.

Loaded Bacon Cheeseburger Roll Ups

Hamburger & Bacon Filling
1 lb lean ground beef
6 slices bacon, diced
1/2 onion, diced
2 cloves garlic, minced
1/4 tsp onion powder
1/4 tsp garlic powder
sprinkle seasoning salt

2 rolls Pillsbury Pizza Crust

Other Filling
1 - 2 Tbsp prepared mustard
6 - 8 slices processed cheese
8 dill pickles, chopped

2 Tbsp milk
2 Tbsp toasted sesame seeds

Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
Prepare hamburger filling - In a large frying pan, cook beef, bacon, onion, garlic, and spices until hamburger is no longer pink and bacon is a little bit crispy. Scrape mixture into a bowl and place in freezer for 10 minutes to cool down a little. 
Unroll Pillsbury Pizza Dough and press seams together into one big rectangle.
Spread mustard down the center of the rectangle.
Place the processed cheese slices down the center of the rectangle.
Top with the hamburger mixture.
Lastly, top with the chopped pickle.

Roll up, jelly roll style.

Using a pastry or basting brush, brush the top of the roll with the milk. Sprinkle generously with the sesame seeds. Slice into approx 1 inch slices. Place on prepared cookie sheet.

Bake at 375 until bun is golden brown, about 10 - 15 minutes (keep an eye on it).

Remove from oven and let sit on cookie sheet for 5 minutes before removing to wire rack. Serve warm.

These also freeze really well and can be heated in the microwave for a minute or so for a quick after school/after work snack. 

Don't forget to add the pickles and sesame seeds! They make these cheeseburger rolls extra tasty!

Pop over to Hun... What's For Dinner? and Adorned From Above and Mama Buzz and Nap Time Is My Time for tons of fun links!

Wednesday, July 23, 2014

S'More Baked Oatmeal

I may be pushing the limits with this oatmeal.
This is more like a decadent dessert than a boring old breakfast oatmeal. In fact, with all the yummy chocolate and graham crackers and marshmallows it may not even qualify as a breakfast anymore.
Here is my argument to support the breakfast food angle - it's got oats. 
In fact, It's biggest ingredient is oats. 
Therefore.... oatmeal....therefore...breakfast.
Point made.
I win.
And, according to Myfitnesspal, it is - 290 calories, 45 carbs, 7 fat, 14 protein. 
Therefore, everyone wins.
You should try it. 
So. Much. S'morey goodness.

S'More Baked Oatmeal

2 tsp graham cracker crumbs
2 tsp mini chocolate chips
5 mini marshmallows, quartered
1/3 cup Quaker Quick Oats (or old fashioned)
2 pkg Stevia (or other sugar replacement)
1/4 tsp baking powder
1/3 cup 1% milk
1/4 tsp vanilla
1 egg white

1 tsp graham cracker crumbs
1 tsp mini chocolate chips
5 mini marshmallows, halved

Preheat oven (or toaster oven) to 350. Lightly spray a single serving, oven safe dish with cooking spray, set aside.
In a small bowl, place first amount of graham cracker crumbs, chocolate chips, marshmallows, oats, Stevia, and baking powder.
In another small bowl, whisk together milk, vanilla, and egg white. 
Place topping ingredients together in a small bowl so they are ready to go.

Stir the wet ingredients into the dry ingredients and place in prepared dish.

Bake at 350 until top is browned and oatmeal is set, about 20 - 30 minutes.

Sprinkle with the topping ingredients.

The marshmallows on top will get melty but if you want it even more s'more-like, you can use a kitchen torch and toast the tops of the marshmallows.
Then.... jump in...just be careful because it's HOT.

Ooey, Gooey, S'more-y goodness.

Now available for breakfast.
Okay...okay.... or dessert. know.... for dinner because we're adults and we can eat what we want. 

We're sharing at these fab linky parties - The Chicken Chick, Ms. enPlace, 

Monday, July 21, 2014

Blueberry Biscuits

After making our Crock Pot Blueberry Coconut Crumble I had a handful of blueberries leftover.
Not enough to really make anything with but I still wanted to bake something with them. 
I decided to take a plain ol' baking powder biscuit and fancy it up a bit.
But then I noticed I didn't have any shortening or butter. 
I gave it a go with sour cream and *tah dah* these light and fluffy yet still crumbly and chewy biscuits evolved.
Gotta love it when the experiments turn out!
Oh, yeah, I should mention that these are not only super de duper easy but also ridiculously quick to whip up. In fact, I had the biscuits cut out and on the cookie tray before the oven even had time to preheat.

Blueberry Biscuits

3 cups flour
1/2 cup brown sugar
1 Tbsp baking powder
pinch salt
3/4 cup milk
1/4 cup sour cream
1 cup fresh blueberries

Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
In a mixing bowl, stir together flour, sugar, baking powder, and salt. 
In a small bowl, whisk together milk and sour cream.
Using a fork, stir the wet ingredients into the dry ingredients until a soft dough forms. Turn out onto a lightly floured surface and pat out into a rectangle about 1/2 inch thick. Sprinkle your hands with flour if you find the dough too sticky.

Sprinkle the blueberries evenly on half of the rectangle.

Carefully fold the dough over to cover the blueberries.

Cut out with a sharp-edged cutter or simply cut into squares. Place on prepared cookie sheet.

Bake at 375 for 15 - 25 minutes. Until bottoms and tops of biscuits are light golden brown.

Remove from heat and serve warm or room temp. They look pretty non-nonchalant until you cut them open...

Maybe a close up might convince you that you need these...

But wait.... these are worth a trip to the store to buy butter. I mean.... we all know that biscuits with melty butter are the best...

There it is.
From start to finish in about half an hour. 
It doesn't get too much easier than that.

Be sure to visit these great sites for tons of fun links - Feeding Big, Memories By The Mile, Anyonita Nibbles, Table For Seven, Wondermom Wannabe

Sunday, July 20, 2014

Crock Pot Blueberry Coconut Crumble

Oh. My. Goodness.
This is my new favorite dessert ever.
It is sooooo easy. The prep is about 2 minutes. That's it. 
And the taste...
*cue angels singing*
I don't even know where to begin with the taste. All that blueberry sweetness, crispy buttery crumble, and chewy coconut is over the top amazing. 
You need this in your face.
Right now.

Crock Pot Blueberry Coconut Crumble
(Adapted from Sugar Dish Me)

5 cups fresh blueberries
1 cup Betty Crocker White Cake Mix 
3/4 cup Quaker Old Fashioned Oats
2 Tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
pinch salt
1/4 cup butter, cold
3/4 cup unsweetened coconut flakes

Toss the blueberries with 1/4 of the cake mix. Place in crock pot.

In a mixing bowl, stir together the remaining cake mix, oats, brown sugar, cinnamon, nutmeg, and salt. Using a pastry blender or 2 butter knives, cut in the butter until mixture resembles coarse crumbs.
Sprinkle this mixture over the blueberries.

Evenly sprinkle the coconut flakes on top.

Cover crock pot and cook on high for 2 to 2 1/2 hours. Mixture should be bubbling.

Serve hot/warm with vanilla ice cream or whipped cream. 

Avoid the temptation to crawl into the crock pot and live there forever. It's hot hot hot!

A few notes - I used Betty Crocker white cake mix but I would think any brand would work. You could try a vanilla, french vanilla, or maybe even a lemon cake for something different. 
As for the oats - try to use old fashioned oats. Quick oats will change the texture and not be nearly as crunchy. They will probably work if you are desperate but keep in mind it won't be quite as delicious.

Be sure to visit these fun linky parties (We're sharing there, you should too!) - The Chicken Chick, Ms. enPlace, The Mandatory Mooch, The New Mrs Adventures, Carole's Chatter