It's starting to look a lot like Christmas (and snow!) so try making some delicious Blueberries in the Snow!
~Blueberries in the Snow
For Crust:
9 graham crackers
1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
1 tsp. vanilla
2 lemons, zested and juiced
1/2 cup powdered sugar
1 1/2 cups fresh blueberries
For the Base:
Preheat oven to 325 degrees
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.
For the filling:
Add cream cheese, vanilla, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.
Completely refrigerate for at least 3 hours.
Nothing says Fall like the classic combination of pumpkin and cinnamon. This got me thinking that I needed to try out a new pumpkin recipe, so I made Baked Pumpkin Donut Holes (twice!)
For Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup unsweetened applesauce
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup skim milk
For Coating:
1/2 cup powdered sugar
1 tablespoon cinnamon
OR
1/2 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. In a separate, large bowl whisk together applesauce, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. (I used a 2-tablespoon scoop will ensure uniform size.) (I also put some batter in a piping bag and made mini-donuts. Bake at 350°F for 12 minutes or until a toothpick comes out clean.
While the muffins bake, mix powdered sugar and cinnamon OR melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Remove muffins from oven and cool for 2 minutes. Sift powdered sugar over the donut holes or dip each hole in melted butter, then roll in cinnamon sugar to coat.
~Baked Chicken Egg Rolls
3 Chicken breasts, grilled and chopped
1 package Wonton Wrappers
2 tsp ginger, minced
1/2 cup shredded carrots
2 cups shredded cabbage
2 T teriyaki sauce
2 T soy sauce
No-stick cooking spray
Preheat the oven to 400 degrees. Stir-fry the chicken, ginger, cabbage, carrots, teriyaki sauce, and soy sauce in no-stick cooking spray. Cook mixture for 2 minutes. Allow to cool. Fill egg roll wraps with mixture and seal the edges with water. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly spray the tops with the cooking spray and bake until golden brown, about 10-12 minutes. Serve with more soy sauce or hoisin sauce.
What are you going to do with all that left over candy corn from Halloween last week? Not sure? Why not make some homemade butterfingers! It is so easy and so delicious!
Candy Corn Butterfingers
1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate chips
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
I think that next time I will let the candy mixture cool to room temperature and pour chocolate over it. After allowing it to sit, I would cut it into squares!
Have you ever had a hankering for your favorite rolled breakfast item, then look at the clock and realize that that its late afternoon? Do you feel a little weird popping out a can of cinnamon rolls at 5 O'clock? Well do I have a solution for you! Cinnamon Roll Cookies that will fulfill your craving (or that you can eat for breakfast)!
~Cinnamon Roll Cookies
Dough:
3/4 cups butter, at room temperature
1/2 cup granulated sugar
1 egg yolk, save the white for the filling
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
for the filling:
1 egg white from last step
1 tablespoon water
1 1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
for the icing:
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Cream the butter and sugar. Add egg yolk and vanilla. Add the flour and salt and mix until dough comes together. Wrap in plastic wrap. Refrigerate until you are ready to roll it out. For the filling, whisk together the egg white and water. Set aside. In another small bowl, whisk together the sugar and cinnamon. Set aside.
Take out the dough and place on a sheet of parchment paper. Place another piece on top and roll out into a 9X12 inch rectangle. Take off the parchment paper on top and brush on the egg white wash. Spread the cinnamon sugar mixture over the dough. Carefully roll the dough length wise into a log. Make sure you press the edges together. Roll back into the plastic wrap and place in the freezer for about 30 minutes.
Cut into 1/2 inch circles. Place on a greased cookie sheet and bake at 350 degrees for about 15-17 minutes.
For the icing, mix the ingredients until creamy and smooth. Drizzle over the cookies.
This is certainly a far cry from health food, but an indulgence like this every now and then is delicious! Quick, easy, and yummy. What more could you ask for?
~Slow-Cooker Pizza Dip
1 8 oz. block of cream cheese (softened)
2 cups of marinara sauce
1/2 cup fat-free mozzarella cheese
1/4 cup parmesan cheese
1 pound ground beef
1 package of pepperoni
1/4 tsp salt
1/2 tsp pepper
1/2 tsp oregano
Tortilla chips, pita chips, veggies, etc.
Brown the ground beef and drain off any liquid.
Beat the cream cheese, marinara (Careful! It splatters!), salt, pepper, and oregano.
Combine the ground beef, cream cheese mixture, mozzarella and parmesan cheese.
Layer the mixture and the pepperoni. Continue layering until all pepperoni is gone.
Cover and cook on low for 2 hours or on high for 30 minutes (this is what I did and it worked perfectly!)
Serve with tortilla chips, pita chips, or veggies!
~Skinny Mini Chicken Pot Pies
1/2 cup onion, chopped
1 cup fat-free chicken broth
1 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green peas
1 (10 ounce) can reduced-fat cream of chicken soup
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
1/4 teaspoon black pepper
2 pre-made reduced-fat refrigerated pie crusts
With a circular cookie cutter, cut out crusts and place into greased muffin tins. Bake at 350 degrees for 7 minutes.
In a large saucepan over medium heat, saute onions until tender, about 5 minutes. Add broth, potatoes, carrots and peas. Bring to a boil.
Reduce heat to medium-low. Simmer for 15 minutes, partially covered.
Remove from heat.
Combine condensed soup and flour in a small bowl.
Add this mixture, chicken, parsley, and pepper to the vegetables and stir well.
Scoop into pre-cooked pie crusts.
Bake at 350 F for 15 minutes. Allow to cool for 5 minutes and serve!
