Friday, March 11, 2011

Stawberry Cheesecake Squares

This is a very delious dessert that all will love.  I have gotten this one from weight watchers but tweeked it a lil to be even more delious than the original recipe. This is what you will need, really simple and easy to make.

24 graham crackers (2 1/2 inch squares) made into crumbs
1/2 cup reduced calorie tub margarin melted  (I skip this part to make it a lil more healthier.  I just make the crumbs and put it into a glass pan.)
1 envelope (four 1/2 cup servings) reduced calorie instant vanilla pudding mix  (I usually get the big box that serves 6 or 8.  I love vanilla pudding)
3/4 cup light cream cheese (This is one 8oz block)
2/3 cup instant non-fat dry milk powder  (This only comes in a big box which I know I will probably never use again.  So I use 2/3 skim milk that we already have in the house.)
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 cups canned crushed pinapple
2 tablespoons of cornstarch
1 envelope (four 1/2 cup servings) reduced calorie strawberry flavored gelatin mix (I don't overdue the gelatin like the pudding make sure you stick to the small box.)
1 medium banana sliced  ( I sometimes put two or enough to cover the pan.)
2 cups strawberry sliced ( I put the sliced over the top until there almost overlapping each other, so you may need more if you love strawberries like I do.)
1 1/2 cup reduced calorie whipped topping  ( I just use a small tub to cover the top and decorate with strawberries.)

1. Preheat oven to 350 degress.

2. In 13 x 9 in baking pan, combine graham crackers crumbs and margarine, press into bottom and upside of pan.  Bake 10 minutes; set aside.  (I you don't use the margarine I still put the crumbs in to get toasted a little.)

3. In medium bowl, with electric mixer on medium speed, beat pudding mix, cream cheese, milk, sugar, vanilla, and 1 1/2 cup water until blended; pour over crust.

4.  In medium saucepan, combine pinapple with juices and cornstarch; cook over medium heat, stirring constantly, until thickened about 2 minutes.  Stir in gelatin mix and banana; remove from heat and cool slightly.  Spread evenly over  cream cheese layer.

5. Arrange berries attractively over top.  Refrigerate 1 hour, or until ready to serve.  Using a pastry bag fitted with a star tip, pipe whipped toping on cake.  (I don't do the fancy stuff, I just spread the whip topping over the whole cake after refrigerating for 1 hour.)

That's it.  It may seem like alot but it is really easy to make.  Although if you make it my way I don't know how much weight watchers it really is but it sure does taste good.  :)

Till next time, Happy Cookin!!

*Scripture of the week
2 Peter 1:3
His divine power has given us everything we need for a godly life through our knowledge of him who called us by his own glory and goodness.

Saturday, March 5, 2011

Have a Mexcian Night!

Sorry a lil late with this weeks recipe.  Had a birthday on Friday and well spent the day at the doctor with my three year old which has Mono.  Just a lovely birthday gift to stay indoors for the next week with a cranky kid and the other two (5 & 7) which will be also cooped up all week.  But I hope you will enjoy this recipe.

You can make these with chicken, beef or any other kind of meat.  I like to try to keep it healty so I use ground turkey breast.

Turkey Enchiladas
1 pound ground turkey
1 pack taco seasoning
1 jar of salsa (I use mild)
2 small cartons of Heavy Whipping Cream
8oz of Motery Jack / Colby Cheese
10 flour or wheat tortilla shells  (taco size or burritos size)

Brown ground turkey and cook taco pack as directed.
Then add salsa
Fill tortilla shells with mixture and roll up
Place in a 9X13 inch pan (you will need 2 pans depending on size of tortilla shells makes 8 - 10)
Pour Heavy Whipping Cream on top of each enchilada
Bake in oven at 350 degress for 35 minutes
Take out the oven and sprinkle cheese on top each enchilada and return to the oven for another 10 minutes.

This is a great and easy delisious recipe I hope you enjoy.  Look for next Friday for a delisious dessert.
Happy Cookin!! 

*Sripture for the week
Oh give thanks to the Lord; call upon his name;
make known his deeds among the peoples!
Sing to him, sing praises to him;
tell of all his wondrous works!
Psalm 105:1-2

Saturday, February 26, 2011

Twix Bars Dessert

Ok all you caramel lovers.  Heres a recipe you can resist.  These delicious twix bars you make yourself with as much carmel as you like.  Yummmmmyyyyy!!!  It's simple and easy!

Twix Bars
1 Roll sugar cookie dough
1 can evaporated milk
14oz caramel ( the dots or the wrapped ones) or as much as you like
1 bag milk chocolate chips
1 stick of margarine
1 - 1 1/2 cup peanut butter

Press cookie dough into a greased glass dish about 9x13 bake until golden. (to grease pan you could use cooking spray)
Melt caramel, margarine, and evaported milk in a microwave safe dish. 
Pour over cookie and refrigerate an hour
Melt peanut butter and chocolate chips in a bowl until smooth.
Place over caramel
Refrigerate until chocolate is firm

How much simpler can a dessert get that taste so great.  Hope you enjoyed todays dessert come by next Friday for another tasty supper dish.  Till then Happy Cookin!!

*Scripture of the Week
He said to them, “Because of your little faith. For truly, I say to you, if you have faith like a grain of mustard seed, you will say to this mountain, ‘Move from here to there,’ and it will move, and nothing will be impossible for you.”

Friday, February 25, 2011

Delay in Dessert recipe

Sorry guys having a lil computer difficulty.  I will post the dessert recipe tomorrow (Sat. Feb. 26) after I fix the computer  problem.
Again sorry for the delay.
Happy Cookin!

Friday, February 18, 2011

What's Cookin in the kitchen today

Tired of cookin the same old thing day in and day out.  I'm here to help.
Try this Turkey Casserole recipe tonight.

Wild Rice and Turkey Casserole

6 ounces wild rice
1 tablespoon plus 1 teaspoon reduced calorie tub margarine
3 cups sliced mushrooms
10 ounces of diced cooked turkey
1 cup evaporated skimmed milk
2 pack low sodium instant chicken broth mix (or 2 chicken cubes)
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

1.Cook rice according to package directions.  Drain if necessary and set aside to cool.

2. Preheat oven to 325 degrees.

3. In large non-stick skillet, melt 2 teaspoons of the margarine; add mushrooms and cook over medium heat, stirring frequently, 2  minutes.  Remove from heat; stir in rice, turkey, 1/2 cup of water, and remaining ingredients, except cheese and remaining margarine.

4. Spray a 9 inch square glass baking pan with non-stick cooking spray.  Transfer rice mixture to prepared pan.  Bake until heated through, about 40 minutes.  Top evenly with cheese and remaining 2 teaspoon margarine; bake 5 minutes longer, or place under preheated broiler until lightly browned.

Make 4 servings

*Tips:  You could also used chicken instead of turkey.
            I use olive oil instead of margarine (makes it a lil healthier)
            You can leave out the mushrooms.  My family doesn't eat them.

Hope you enjoy todays recipe.   Come by next Friday to see what kind of dessert I'll be cookin up.
Till then Happy Cookin!

*Scripture of the week
Psalms 107:1