Crust:
2 C. flour
1/2 C. brown sugar
1 C. butter or margarine
1/2 C. nuts
Mix like pie dough. Pat in 9x13 pan. Bake @ 275 for 15 minutes. Cool, crumble, press 3/4 in bottom of pan.
Cream Cheese layer:
2 8 oz cream cheese*
1 C. powdered sugar
1 tsp vanilla
8 oz whipped topping*
Cream together cream cheese, powdered sugar and vanilla. Fold in whipped topping. Spread on crust.
Fruit topping:
1 pkg strawberry or raspberry Danish Dessert
1 3/4 C. cold water or juice
10 oz or more of strawberries or raspberries or a mix of berries
In medium sized pan, mix Danish Dessert and water, stirring constantly bring to a boil. Let boil one minute. Cool slightly, gently mix in berries. Spread on top of cream cheese.
Sprinkle remaining crust on top.
Refrigerate until ready to serve. Enjoy.
*I have used low fat and non fat and it doesn't seem to affect the consistancy, just the carbs.
Sunday, July 27, 2008
Thursday, July 3, 2008
Salsa (aka Texas Caviar)
14 roma tomatoes
2 bunches long green onions
1 bunch ciantro
1 yellow, 1 orange and 1 red pepper, (may substitue a green for one of them)
Chop above ingredients very small, then add following ingredients :
1 can diced jalapenos with juice (or use fresh, finely chopped, to taste)
3 can chopped olives
4 cloves garlic, minced
1 (24 oz.) bottle of Zesty Italian Salad dressing, drain off oil
3 cans white shoepeg corn (must be shoepeg)
2 tbsp. vinegar, red or white
2 tbsp. "Cavender's" allpurpose Greek seasoning
2 tbsp. sugar
1 tbsp. limejuice
Serve with chips, ENJOY
recipes doesn't call for cucumber but I have used and most people enjoy the taste.
2 bunches long green onions
1 bunch ciantro
1 yellow, 1 orange and 1 red pepper, (may substitue a green for one of them)
Chop above ingredients very small, then add following ingredients :
1 can diced jalapenos with juice (or use fresh, finely chopped, to taste)
3 can chopped olives
4 cloves garlic, minced
1 (24 oz.) bottle of Zesty Italian Salad dressing, drain off oil
3 cans white shoepeg corn (must be shoepeg)
2 tbsp. vinegar, red or white
2 tbsp. "Cavender's" allpurpose Greek seasoning
2 tbsp. sugar
1 tbsp. limejuice
Serve with chips, ENJOY
recipes doesn't call for cucumber but I have used and most people enjoy the taste.
Chocolate-Dipped Strawberry Cheesecake
INGREDIENTS:
1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
13 medium fresh strawberries
4 squares (1 ounce each) semisweet chocolate
1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
13 medium fresh strawberries
4 squares (1 ounce each) semisweet chocolate
DIRECTIONS
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack. Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and sugar substitute. Cover and process until smooth. Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set. For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50% power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts
One serving: 1 slice
Calories: 245
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 14 mg
Sodium: 377 mg
Carbohydrate: 26 g
Fiber: 2 g
Protein: 10 g
Diabetic Exch: 2 starch, 2 fat.
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack. Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and sugar substitute. Cover and process until smooth. Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set. For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50% power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts
One serving: 1 slice
Calories: 245
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 14 mg
Sodium: 377 mg
Carbohydrate: 26 g
Fiber: 2 g
Protein: 10 g
Diabetic Exch: 2 starch, 2 fat.
Monday, June 30, 2008
Roll-ups
There isn't a real recipe just a few ideas and then create your own.
Here is what I often do:
Take a large totilla shell(burito size) and warm it slightly, spread garden vegetable cream cheese on it. You could also make your own using soft cream cheese and whatever sounds good. Then layer on it any or all of the following, thin sliced ham or turkey or what ever sounds good, thinly sliced cucumber, avocado (sprinkle with a little lime juice to keep from going brown), tomato, onion, alfalfa sprouts, spinach leaves, red and/or green peppers, banana peppers, jalopena peppers, artichoke hearts (marinated or plain), mushrooms, black or green olives. Don't put so much on they won't roll. Roll tightly and refrigerate until ready to eat. Slice diagonally and enjoy. These are easy to make and serve on a hot summer's day.
Here is what I often do:
Take a large totilla shell(burito size) and warm it slightly, spread garden vegetable cream cheese on it. You could also make your own using soft cream cheese and whatever sounds good. Then layer on it any or all of the following, thin sliced ham or turkey or what ever sounds good, thinly sliced cucumber, avocado (sprinkle with a little lime juice to keep from going brown), tomato, onion, alfalfa sprouts, spinach leaves, red and/or green peppers, banana peppers, jalopena peppers, artichoke hearts (marinated or plain), mushrooms, black or green olives. Don't put so much on they won't roll. Roll tightly and refrigerate until ready to eat. Slice diagonally and enjoy. These are easy to make and serve on a hot summer's day.
Sister Broulim's Honey Butter
1 cube butter (not margarine)
1 small jar marshmellow cream
2 to 3 tbsp honey ( to taste)
1/2 tsp vanilla
Whip all together and enjoy
1 small jar marshmellow cream
2 to 3 tbsp honey ( to taste)
1/2 tsp vanilla
Whip all together and enjoy
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