Fresh Cherry Cheesecake Triangles

When cherries are in season, I get a bit giddy at the grocery store. I picked up a few pounds with the intent to bake, and they were gone in 2 days! I may or may not have eaten over half of them myself, but I blame the rest of the family for gobbling them down. Another trip to the store and 2 large bags were in the fridge, one for snacking, one for baking. Problem solved! (as long as I used them ASAP.) I picked a cherry cheesecake bar recipe and instead of the pie-filling it called for, I threw in a cup of fresh, sweet, black, pitted and halved jewels, ahem, I mean cherries. Did I mention these are low-fat/low-sugar and still rich with flavor??!

Cherry-Cheesecake Triangles

Adapted from Delish.com

Ingredients

    Crust

1-1/2 cups graham-cracker crumbs

6 Tablespoons (unsalted) butter or margarine, melted

2 Tablespoons sugar

   Filling

1-1/2 packages (8oz each) light cream cheese (Neufchatel), softened

1/2 cup sugar (I used Splenda, no problems)

2 large eggs

2 teaspoons freshly grated lemon peel (I omitted this)

1-1/2 teaspoons pure vanilla extract

1 cup fresh pitted, halved, ripe black cherries (or 1 cup lite canned cherry-pie filling if you aren't lucky enough to have fresh.)

  Directions

1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Line pan with foil, extending foil over rim; grease foil.
2. Prepare crust: In bowl, with fork, stir graham-cracker crumbs, butter and sugar until blended. With hand, press mixture onto bottom of prepared pan. Bake 10 minutes. Cool completely in pan on wire rack.
3. Prepare filling: In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in sugar (or splenda). Beat in eggs, lemon peel and vanilla extract just until blended.
4. Pour cream-cheese mixture evenly over cooled crust. Sprinkle cherries evenly over mixture, gently pressing a few of the cherries into the the cheesecake.
5. Bake until a toothpick inserted int he center comes out clean, about 45 minutes. Cool completely in pan on wire rack; refrigerate until ready to serve.
6. When cold, use foil overhang to lift cheesecake out of pan; place on cutting board and peel foil away from sides. Cut lengthwise into 2 strips, then cut each strip crosswise into 2 squares. Cut each square diagonally into quarters.

Shrimp Orzo Salad

Full of some of my favorite summer dinner flavors; cilantro, shrimp, cucumber and feta in a red wine vinaigrette, this salad was a big hit with the family. I hope you love this healthy homemade dinner, too!

I took this recipe from The Brown Eyed Baker, and omitted, added several ingredients.

Shrimp Orzo Salad

Serves 6

Sea salt and olive oil

1/2 lb. (8oz) orzo

1/4 cup freshly squeezed lemon juice

freshly ground pepper

1 lb. cooked large shrimp, peeled

1/2 cup chopped green onion

1 tsp dried dill

1 cup chopped cilantro (or as much as you prefer)

1 cucumber, unpeeled, seeded and medium-diced

1/3 cup small-diced red onion

1/2 lb. (8oz) feta cheese, crumbled or large-diced (I used a block of low-fat feta, tasted great.)

1/2 cup Wish-Bone Red Wine Vinaigrette

1. Fill a large pot with water, add 1 Tbsp sea salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.
2. Whisk together lemon juice, 2 Tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper. Pour over the hot pasta and stir well.
3. Add the thawed shrimp to the orzo and then add the green onion, dill, cilantro, cucumber, red onion, 1 tsp sea salt, and 1 tsp black pepper. Toss well. Add the feta and red wine vinaigrette and stir carefully.
4. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

A Birthday of Rainbows and Unicorns

For my daughter's 6th birthday party, she chose the theme of rainbows and unicorns. I loved her creative idea that wasn't the usual cartoon or toy character. AND different than the dog, cat, or pet shop parties of the last few years. I found ideas and inspiration all over the web, and came up with a few ideas of my own.

Birthday banner made with my Cricut machine and tissue paper pom-poms.

Homemade sour cream sugar cookies & a rainbow of fruit platter.

Stained Glass Jell-O squares, monogramed lollies, and white chocolate unicorn pops.

6 layers of rainbow deliciousness!!

Kelly's was the closest horn!

They decorated wooden unicorns found for $1 @Michaels.

The only picture that really shows her rainbow dress (from Target).

Happy Birthday to my little Rainbow Brite!

We can all eat Asparagus again!

         Asparagus isn't a dirty word anymore in our house. My kids aren't heaping their plates with it yet, but at least they eat a few bites of this flavorful and healthy vegetable dish. Time saving tip: Costco sells a bag of frozen pre-cooked brown rice in 4-serving portions, ready in 3 minutes, that makes this recipe so easy and fast.The back of bag had this great recipe.

 Asparagus and Parmesan with Toasted Pine Nuts - serves 3
  1 pouch Rice Expressions Natural Brown Rice (or 2 cups precooked brown rice)
  2 Tablespoons extra virgin olive oil
  8 ounces asparagus, trimmed and cut into 1/2 inch diagonal pieces
  1 teaspoon minced garlic
  1/2 cup grated Parmesan cheese
  2 Tablespoons toasted pine nuts (pignoli)
  Salt and freshly ground black pepper

Cook rice in microwave for 3 minutes.  
Heat oil in a large skillet over medium heat. Add pine nuts as oil heats and cook until brown. Stir frequently and take care not to burn.
Add asparagus to oil as soon as pine nuts brown and stir fry until crisp tender, 1-1/2 minutes; add a pinch of salt and a grinding of black pepper.
Add garlic and stir fry 30 seconds.
Remove rice from microwave and add to the skillet.
Stir fry until heated through, 1 minute. Add cheese and serve.

 

My Fav Veggie Side: French String Beans with Bacon

         All side dishes are made better with bacon, and my vegetables are no exception. As a kid I hated green beans, frozen, canned, fresh or steamed. Bleh. As an adult, I've tried to embrace vegetables and make healthy eating taste amazing! Here is my favorite vegetable side that's impossibly easy, healthy, and SO TASTY. If I had these as a kid, I would have changed my mind about green beans sooner!

 

Costco sells a 2-pk of fresh french string beans, and a large bag of real bacon bits. Easy, easy.

French String Beans with Bacon 

1 - 1.5 lbs fresh french string beans, washed

2 tsp. tub margarine (Smart Balance is my taste preference)

Garlic salt and pepper to taste

2 Tbsp real bacon crumbles (more, if you really love bacon!)

(Possible additions: Almond slivers, blue cheese crumbles, toasted bread crumbs)

 Bring a small amount of water to a boil in a saucepan with a steamer insert. Place string beans in steamer basket and cover, steaming for 7-8 minutes. 

When beans are tender/crisp, place in a bowl and toss with remaining ingredients. Delicious and healthy!

   

Peachy Keen Crisp

Peachy Keen - def. (N)- Super duper, just perfect, hunky dory, jim dandy, two thumbs up.

I love peach desserts!! Cobblers, crumbles, cream cakes, pies, and ice cream. Crumbles are my favorite, so I had to share this delicious recipe. From "In the Kitchen THE COSTCO WAY"

Peach Crisp                                              

 Filling:                                  Topping:

4 large peaches                       1 stick butter or margarine                  

1-2 teaspoons cinnamon           3/4 cup flour

3 tablespoons brown sugar       2/3 cup sugar (I use 1/2 Splenda, 1/2 sugar)

1/2 cup water                        Sprinkles of brown sugar and cinnamon

Preheat oven to 375 degrees.

 Tip: I blanch the peaches to peel them easily by dropping them in boiling water for 5 seconds. The skin easily comes off without taking the flesh with it. 

To prepare the filling, wash, peel and slice peaches. Place in a buttered 9x9 inch baking dish and sprinkle with cinnamon and brown sugar. Pour 1/2 cup water over peaches.

 To prepare the topping, cut cold butter into the flour and sugar. (This mixture should be grainy and chunky, not smooth.) Cover the peaches with this mixture. Sprinkle with brown sugar and cinnamon to taste. 

Bake for about 50 minutes, or until the topping is golden brown. Serve warm, and top with vanilla ice cream or Cool Whip. Serves 8.

Are you hungry yet?!

Southwest Chicken Sausage Skillet

Quick, and full of lots of vegetables, fiber, and most importantly, FLAVOR!

This recipe was on the back of the sausage, and was a big hit, so I thought I'd share.

 Ingredients:

14-oz. Chicken sausage

1 zucchini, cut into 1/2-inch pieces

1/2 white onion, diced

1/2 green or red bell pepper, diced

2 cups frozen corn

1 can black beans, drained

2 cups cooked rice

Salsa, to taste

Shredded cheddar cheese to sprinkle on top

  Cut Hillshire Farm Chicken Sausage, zucchini, onion, and bell pepper. Cook and stir in large non-stick skillet over medium-high heat until sausage is browned and veggies are soft. 

I used roasted-red bell peppers, so I didn't add them until the onion/zucchini mixture was cooked.

 Stir in frozen corn, can of black beans (drained), and cooked rice. 

Season to taste with garlic salt, salsa, and top with cheese, if desired.