Strawberry Cream Cheese Cobbler
1 stick (1/2 cup) butter
1 egg, lightly scrambled
1 cup milk
1 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces Neufchatel cheese, cut in small pieces
Plain Greek yogurt or vanilla ice cream for serving, optional
1. Preheat oven to 350 degrees F. Melt butter and pour into a 9 x 13
inch glass baking dish. In a small bowl, mix together the egg, milk,
flour, sugar, baking powder and salt. Pour directly over the butter in
the baking dish, but do not stir.
2. Add the strawberries arranging
in a single layer as much as possible. Sprinkle cream cheese pieces
over strawberries. Place in preheated oven and bake for 45 minutes, or
until top is golden brown and edges are bubbling. (Crust rises up and
around the fruit, but fruit will still peek out of top.)
3. Serve hot out of the oven with choice of topping, if desired.
Monday, May 20, 2013
Strawberry Cheesecake Brownies
Strawberry Cheesecake Topping:
8 ounces cream cheese, room temperature
2 eggs
½ cup sugar
1½ teaspoons vanilla extract
1 cup plain Greek yogurt
Brownies:
½ cup (60 grams) whole wheat flour
½ cup + 2 tablespoons unrefined or coconut sugar
¼ teaspoon salt
¼ teaspoon baking soda
½ cup unsweetened cocoa powder
½ cup plain Greek yogurt
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
¼ cup chocolate chips, optional
Berry Topping:
¼ - ½ cup berry jam or sauce
Directions:
1. Preheat your oven to 350°F / 175°C. Line an 8x8in pan with parchment paper or spray lightly with cooking spray.
2. To make the cheesecake topping, beat together the cream cheese, eggs, and sugar until creamy. Beat in the vanilla and then slowly add in the Greek yogurt. Set this aside.
3. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix!
4. Spread the batter evenly into the pan and then pour on the cheesecake batter. Try to distribute it evenly.
5. You can either completely cover the cheesecake filling with strawberry sauce or jam, or you can cover the cheesecake with teaspoons of jam, leaving about a centimeter between each jam-blob, and then use a knife to create swirls.
6. Bake for 20 minutes. Lower the heat to 325°F and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days
8 ounces cream cheese, room temperature
2 eggs
½ cup sugar
1½ teaspoons vanilla extract
1 cup plain Greek yogurt
Brownies:
½ cup (60 grams) whole wheat flour
½ cup + 2 tablespoons unrefined or coconut sugar
¼ teaspoon salt
¼ teaspoon baking soda
½ cup unsweetened cocoa powder
½ cup plain Greek yogurt
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
¼ cup chocolate chips, optional
Berry Topping:
¼ - ½ cup berry jam or sauce
Directions:
1. Preheat your oven to 350°F / 175°C. Line an 8x8in pan with parchment paper or spray lightly with cooking spray.
2. To make the cheesecake topping, beat together the cream cheese, eggs, and sugar until creamy. Beat in the vanilla and then slowly add in the Greek yogurt. Set this aside.
3. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix!
4. Spread the batter evenly into the pan and then pour on the cheesecake batter. Try to distribute it evenly.
5. You can either completely cover the cheesecake filling with strawberry sauce or jam, or you can cover the cheesecake with teaspoons of jam, leaving about a centimeter between each jam-blob, and then use a knife to create swirls.
6. Bake for 20 minutes. Lower the heat to 325°F and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days
Friday, May 10, 2013
Taco Pie
2 c. chicken cooked and shredded
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa
In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.
Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a fourth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.
Makes 8 servings
When baking, follow directions. When cooking, go by your own taste.
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa
In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.
Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a fourth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.
Makes 8 servings
When baking, follow directions. When cooking, go by your own taste.
Sunday, May 5, 2013
COOKIES AND CREAM
COOKIES
AND CREAM~ Oreo goodness 1 bag Oreos,
crushed 8oz cream cheese, softened 1/4
cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes instant vanilla
pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream
cheese, butter & powered sugar & vanilla. In separate bowl mix
milk & pudding chill until set. fold in cool whip after pudding has
set. add cream cheese mixture. layer with Oreos... Chill until ready to
serve!
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