Thursday, April 26, 2012

Brownie Cheesecake Bottoms

Need a quick dessert to make but don't want to look like you made a pre-packaged dessert. And if you got a lot of brownie mixes like I do then this is calling your name. 
Brownie Cheesecake Bottoms

This is what the recipe called for
 1 box of brownie mix
4 pkg 8 oz non-fat cream cheese
1 tsp vanilla
1 c. sugar
1/2 c. sour cream
2 bars of semi-sweet chocolate

This is what I used
Brownie mix i put in half oil and half pureed white beans along with the other ingredients
1 pkg of 8 oz cream cheese
1 tsp vanilla
about 1/8 c. sour cream
1/4 c. sugar 

make brownie mix according to directions. Place aluminum foil in 9x13 pan. pour brownie mix in pan and bake at 350 F until top is glossy and almost set.  While cooking mix together Cheesecake part. I added a tid bit more than 1/4 c sugar. Just taste to your liking. I didn't have 4 pkg of cream cheese so this layer was really thin but I liked it that way... more brownie than cheesecake. 
When the brownies are almost set take them out of the oven and pour cream cheese mix on top. Put back in the oven for additional 15-30 mins. take them out and let cool then place them in the fridge for 4 hrs. 
Melt your chocolate (i added a bit of butter and milk to the chocolate) and drizzle over the top before serving. Cut into squares. 

Energy Bites

Two words. 
These bad boys just tempt me from their container in the fridge all day. Good thing they are pretty healthy!
find recipe here
Go ahead. Make them. I double dog dare you. 
ps-this took me like 15 minutes to mix up and then just a few to roll into balls. 

Homemade Hummus

I saw a really really good sale on Garbonzo beans a few months ago. So I got some. And they have been sitting oh so patiently in my pantry since then. I decided to try my hand at making my own hummus.
What do you think? The texture ended up a bit lumpy... like mashed potatoes. But I really love the flavor.
Original recipe here
I didn't want to use Tahini. Mostly because it is kinda expensive. 
So I did some research and used a bit of sesame seed oil and EVOO. 

  • 1 can garbanzo beans
  • 1/3 cup canned jalapeno pepper slices, no juice
  • 1 capful sesame oil and EVOO (you can decide how much to use)
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • crushed red pepper to taste

Just mix it all together in a blender until smooth.. or until you can't wait any longer to eat it

Wednesday, March 28, 2012

What I learn from watching TV

How to make these bad boys. Delish! 
(my phone deleted all my pictures so this is from PW blog)

who knew meatball could be so yummy? 

Tuesday, February 21, 2012

Daniel's chocolate chip recipe

The moment you've all been waiting for... (or at least makana lol) 
Daniel's famous cookie recipe is finally being revealed. 

You don't know what true happiness is until you make and eat these. . .

Warning makes about 4 dozen cookies or 4 very very large cookies

2c shortening
1 1/2 c sugar
1 1/12 c brown sugar (press down firmly when measuring this out)
Mix well
Add 4 eggs
2t vanilla
2t salt
2t soda dissolved in 1t hot water
between 4-5c flour (touch test, you dont want it sticky)

You can either make 1 huge batch with your favorite chips or divide the batter and make varieties of cookies e.g. white chocolate chip, wcc and semi-sweet cc, milk cc, mint cc, ones with nuts etc.
Bake 350 for 10mins

Sunday, February 12, 2012

Ice cream in a bag

We made this bag if delight for FHE a few weeks ago. 
I got the idea here
It was really fun to do. 
I did alter the recipe by doubling the ingredients but that was all. 
It really is so delicious. 

Wednesday, February 1, 2012

Cookie+ice cream=delish!

The other day I made this batch of chocolate chip cookies. 
So soft even days after. Pretty sure it is because of the pudding involved. 
I only made 2 pans worth but that left me with LOTS of left over cookie dough. 
And when is that EVER a bad thing?!
I rolled up rest into a log, wrapped in plastic, and stored for later consumption. 
"Later" happened to be 6 hours later. 
I saw my silicone cupcake pan and thought  "hmmm.... its like a cookie sheet."
So I baked my cookies in the cupcake pas, and scooped some ice cream on top while it was still hot.
They all went into the freezer together and came out a beautiful and delish marriage of all things yummy.  
And we made a batch every day until it was all gone. 
And that was a very sad day. 

Thursday, January 19, 2012

Southwestern Chicken Soup

Here is a new fav of mine. I made this for Calvin's Blessing. I took a risk because i had never made it before and I had no idea what to expect BUT. . . it was a HIT meaning super delicious and I got lots of people asking for the recipe so i thought I'd share with you! I found two recipes that looked good and used a combination of both and added a few of my own ingredients. Enjoy.

Southwestern Chicken Soup
1 Chicken breast, chopped into bite-size pieces
1 small onion, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1 T cumin
6 cups fat-free, less-sodium chicken broth
1/4 cup uncooked brown rice ( i added closer to ¾ c. can add more)
1/2 cup coarsely chopped fresh cilantro (an estimation may add more or less)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 chopped seeded tomato
2 avocados, chopped
1 tablespoon fresh lime juice $
6 lime wedges
1 14-oz can pinto or black beans, drained and rinsed (I like more beans in my soups so I used both)

I did not use these ingredients but you may add or replace
1 jalapeno pepper, seeded and chopped
4 c fresh spinach (can add more or less)
1 can (16 ounce) Great northern beans
1 14-oz can tomatoes (instead of fresh)
Makes 8 hearty cup-size servings
In a large soup pot set over medium-high flame, chicken broth, garlic, onion, and rice. Cook until soft and starting to get some color. Bring to boil. Add cumin and beans. Reduce heat, simmer 15 minutes. Stir in chicken cilantro, green peppers, pepper, and salt. Simmer for 5 minutes. Remove from heat and add lime juice, tomatoes  and avocados stirring well. Serve with lime wedges.

May place cooked rice in bottom of each bowl instead of putting in the soup uncooked.   May add more  avocado and cilantro on top.

Tuesday, January 10, 2012

Raspberry Scones: Food Storage

So I didn't take a picture but I did want to give you an idea what they look like. Just think biscuits with raspberries. Made these tasty treats for FHE last night. Topped it with the left over cream rather than a glaze. My oh my my heart did a little dance... so did my stomach. The recipe I tried was from Shelf Reliance. It is a food storage recipe. It calls for apples but I wanted to try the freeze-dried raspberries I had just gotten. 

  • c thrive 6 grain pancake mix
  • T thrive brown sugar
  • 1⁄4 t cinnamon
  • T heavy whipping cream
  • 1⁄2 c thrive apple chips or slices


Rehydrate Apple Chips or slices. Mix all ingredients together. Add just enough cream to make a moist biscuit dough. Scoop dough onto greased baking sheet. Bake at 350 degrees for 10-15 min depending on size of scone. Drizzle with glaze and serve.
Makes approx. 15 small scones or 8 larger scones
Opt: In place of apples and cinnamon use reconstituted Thrive blueberries, peaches, strawberries, apricots, or mangoes

Black bean salad

Been trying out some new recipes as of late. Made this from here and used it as a topping on a spinach salad. Hmmm.... delish. So go here, print it and make this bad boy. You won't be sorry!