Wednesday, November 25, 2015

Ginger Snaps made with oil, no butter...pinned it and tried it

Pinned it, tried it , and am so happy I did!

To me, a Christmas cookie tray always needs a good ginger cookie. But all my recipes use butter, and this year, I am trying to bake with healthier oils when I can. I saw this recipe on Pinterest for Gingersnaps with oil instead of butter, so I tried it. 

The texture is just perfect! I baked some for a shorter time, with soft centers and let them set a minute before removing them from the tray.... for me. I like a chewier cookie. Some I baked longer, for Brent who prefers a crunchier cookie. Both worked perfectly with this recipe.( The photos are of the softer cookies.)

At first when I dumped in a tsp. each of cinnamon, cloves and ginger, I thought it may be a bit too much. Especially the cloves, which tends to be a stronger spice. BUT wow...the flavor was so intense and delightful, absolutely the perfect amount of spices. A bonus was our home smelled awesome all day....really like Christmas..... with gingersnaps in the air! Off to the freezer they go!

A keeper for sure!

Ginger Snaps
adapted from

1/4 cup molasses
1 c. brown sugar
3/4 cup canola oil 
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/4 teaspoon salt 

Mix the egg,oil, molasses, and brown sugar. Add the flour, baking soda, spices and salt. Mix gently and shape into balls. Roll in sugar and place on parchment lined cookie sheet. Flatten slightly and bake at 350 for about 10 minutes, until lightly brown on the bottom.

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Saturday, November 21, 2015

No bake Pumpkin Pie Cheesecake

Wow, this was an amazing pie! 

It's so light and fluffy, and just perfect for this time of year.It's so tasty, I couldn't believe it's so low in fat. I changed the amount of spices from the original recipe, and found it to be just right with the pumpkin. 

Only problem is now...what to do with the rest of the can of pumpkin, as this pie only uses 1/2 cup. I guess I could always make more pies...this one went quick!!!

No bake Pumpkin Pie cheesecake
adapted from Skinnytaste

8 oz.( 1/3 less fat) cream cheese, softened
1/2 c. pumpkin
1/2 tsp.vanilla
1 tsp. cinnamon
1/4 tsp.cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 c. brown sugar
4 oz. cool whip
1 reduced fat graham cracker crust

Beat the cream cheese, pumpkin, vanilla, spices, and brown sugar until fluffy. Fold in the Cool whip and spread onto crust. Refrigerate 2 hours before serving. 

Tuesday, November 17, 2015

EZ Spicy Dip

Here's an EZ 3 ingredient dip!

It's slightly spicy and just plain delicious with tortilla chips. We also like to use it as a topping for taco's. I've used it to make a layered taco dip,and taco salad,too. I always have the ingredients on hand, so I make it quite often!

EZ Spicy Dip

1 pt. sour cream
1 (4 oz.) can green chilies
1 envelope taco seasoning

Mix and chill overnight. Makes 2 1/2 cups.

Thursday, November 12, 2015

Cilantro Lime Chicken

This is one of our favorite go to meals...we love this spicy combo!

It's so easy to throw into the crock pot...only 5 ingredients. It's a fun meal too, there are so many toppings one can use...I usually go with lettuce, tomato, shredded cheese,onions and sour cream. I served it this time with flour tortilla's, but its great with hard shell taco's too.
I found this in a Taste of Home magazine several years ago,and I bet I make some version of it at least once a month. It's fun with different kinds of salsa,too!

 Cilantro Lime Chicken

1 (16 oz.) jar salsa
1/2 envelope taco seasoning ( can use more)
juice of one lime
6 Tbsp. cilantro, chopped
4-6 boneless chicken breasts

Place chicken in crock pot. Combine the rest of the ingredients and pour on top. Cook on low for 6-8 hours. Shred.  Serve with tortillas and favorite toppings.

Sunday, November 8, 2015

Pound Cake

Hi everyone!

My last post I shared a recipe for Blueberry Cheesecake No churn Ice Cream. Today I'm sharing the cake that I served it with. 

This is a rich thick cake, very moist with a wonderful crumb. It bakes up so nicely to a golden brown, and slices so nicely. My favorite part is the slightly crunchy top! 

It's delicious on it's own, and over the top with the blueberry ice cream!!

 Pound Cake

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1/2 tsp. vanilla
1 1/2 c. flour
1/4 tsp. baking powder
dash salt
1/2 c. milk

In a small mixing bowl, beat the butter and sugar until crumbly. Beat in the egg and vanilla. Combine the dry ingredients and add to mixture alternately with the milk.

Pour into a greased loaf pan. Bake at 350 for 45 - 50 minutes until a toothpick comes out clean. Cool 10 minutes before removing from the pan. Cool completely. 

Wednesday, November 4, 2015

No churn Blueberry Cheesecake Ice Cream

Last winter, we went to visit our daughter and son in law who had recently moved out of state. We flew, rented a car and then drove a couple hours to get there, and we were all tired and hungry. When we walked in the door, she had this AWESOME dessert waiting for us.

It's one of the best things I have ever eaten! 
Brent raved about it for months afterwards, and as soon as I had a good excuse to make it, I did!

The recipe has a few steps, but it is worth it!

I did have one problem, though. I accidentally bought some half and half instead of heavy whipping cream. I didn't notice until I had the mixture in the food processor and it was not getting thick at all. Now what to do? The ingredients are expensive, and I had company I thought about it awhile. I figured if I used my ice cream maker, it just may thicken.

 So I tried it,and sure enough it worked. When It looked thick and creamy, I spooned it into the casserole, and finished layering the blueberries and cheese cake, and put it in the freezer. I guess my ice cream WAS churned, not " no-churned!!"  Oh well, it turned out perfect, just like my daughters no-churned.

Our company loved it,too! 

The best part was that there were some leftovers for us the next day..enough for both of we didn't have to share!

No churn Blueberry Cheesecake Ice Cream

Cheese cake bites:
2/3 c. graham crackers, crushed (4 sheets)
2 Tbsp. butter, melted
3 Tbsp. sugar
2 oz. cream cheese, softened
2 Tbsp. heavy cream
1 tsp. lemon juice
1/4 tsp. vanilla

Toss the graham crackers with melted butter and 1 Tbsp. sugar.  Divide between two small ramekins and press up the sides and bottom. Put the cream cheese, heavy cream, lemon juice, vanilla and 2 Tbsp. sugar in a bowl and stir well. Spoon on top of graham crackers. Freeze until firm. About 2 hours. Remove and chop into bite size pieces. Keep in freezer.

Blueberry Sauce:

3 c. blueberries
1/2 c. sugar
1 Tbsp. cornstarch
1 Tbsp. lemon juice
1 c. water

Combine all in a sauce pan and cook until thickened and shiny. About 30 minutes. Refrigerate until cold.

Ice cream:

2 c. heavy cream
6 oz. cream cheese, softened
2/3 c. sour cream
2/3 c. sugar
1 tsp. vanilla
1/2 tsp. lemon zest
pinch of salt

Place the heavy cream, cream cheese,sour cream,sugar,vanilla,lemon zest and salt in a food processor. Process until just thick and creamy.

Pour the ice cream mixture into a 2 QT. casserole. Spoon some blueberry sauce on top and swirl with a knife, add the cheese cake bites and stir in a bit. ( you may not use all the blueberry sauce.) Cover and freeze 3 hours or overnight. Take out about 15 minutes before serving.