Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes
Ingredients

For the cheesecakes:
6 gingersnap cookies
5 ounces cream cheese, at room temperature
5 tablespoons sugar
1 large egg
¼ cup pumpkin puree
¼ teaspoon ground ginger
½ teaspoon cinnamon
pinch of nutmeg
For the maple whipped cream:
3 tablespoons heavy whipping cream
2 teaspoons pure maple syrup

Method
1. Preheat the oven to 375, and line 6 cups in a muffin pan with paper liners.
2. Drop a cookie in each liner, with the flat side down.
3. In a small bowl, beat together the cream cheese, sugar, egg, pumpkin puree and spices.
4. Divide the mixture evenly between the 6 cups and bake for 15 minutes.
5. When the cheesecakes are done, the centers will be only slightly jiggly when poked.
6. Remove the cheesecakes gently from the pan, and then refrigerate at least 4 hours.
7. When ready to serve, beat together the cream until soft peaks form. Then, stir in the maple syrup and continue beating until slightly stiff. Dollop over each cheesecake and serve.

Notes
This recipe is easily doubled or tripled to make more mini pumpkin cheesecakes.

Original recipe says it makes 4 cakes, I found I had excess batter and made 6.

11 WW Green Points with whipped cream, 8 without

Prep
• Prep: 15 Minutes
• Cook: 15 Minutes
• Chill: 4 Hours

Source: Desserts for Two (6 servings)

Categories: 11 WW Green Points, cheesecake, desserts, Desserts for Two, recipe sites, recipes | Leave a comment

Gobble It Up

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Turkey is ready!

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Lighter Eggplant Parmesan

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Lighter Eggplant Parmesan
Ingredients

2 lbs. eggplant, 1 large or 2 medium
olive oil spray
1 teaspoon kosher salt
12 ounces part-skim ricotta, Polly-o is the only brand I use
¼ cup + 2 tbsp Pecorino Romano
¼ cup fresh parsley, chopped
1 large egg
2-½ cups part-skim mozzarella, I used Sargento
4 cups homemade tomato sauce or jarred marinara

Method
1. Start by making the sauce if you don’t have any already made.
2. Preheat oven to 450°F. Spray 2 sheet pans with oil.
3. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it’s ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
4. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
5. Put 1/2 cup sauce on the bottom of a 9×12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping.
6. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
7. Heat the oven to 400F.
8. Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
9. Remove foil and bake an additional 10 minutes.
10. Take it out of the oven and let it sit about 10 minutes before cutting.

Notes
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
5 WW Freestyle Smartpoints

Prepared 10/2019
Prep
• Prep: 20 Minutes
• Cook: 70 Minutes
• Total Time: 90 Minutes

Source: Skinny Taste (8 servings)

Categories: 5 WW Freestyle SmartPoints, Cooking, meatless, recipe sites, recipes, SkinnyTaste, Weight Watcher Points | Leave a comment

Easy Salsa Verde Chicken Enchiladas

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Easy Salsa Verde Chicken Enchiladas
Ingredients

1 teaspoon neutral flavored oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde, store-bought
½ cup sour cream
¼ cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups shredded cooked chicken, see how we make shredded chicken
1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
6 (6-inch) flour or corn tortillas, see notes

Method
1. MAKE SAUCE Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
2. MAKE CHICKEN FILLING Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
3. TO FINISH Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
4. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Notes
Meatless Version: Swap the chicken for vegetables such as zucchini, eggplant, mushrooms, onion, and winter squash. Add them to the creamy sauce cooked, but still with some crunch since they will continue to cook in the oven.

Tortillas: Both flour and corn tortillas can be used. Flour tortillas soften much more than corn so it depends on what you have on hand and the final result you are looking for. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin. You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.

Make-ahead: As the enchiladas sit, they absorb more and more of the sauce, which can make them softer and a little soggy. I prefer making these the day of and don’t recommend making them ahead of time or freezing them. (That said, I’ve been known to chow down on the leftovers the next day without complaint.)

Prepared 10/2019

11 WW Freestyle Smartpoints
Prep
• Prep: 10 Minutes
• Cook: 30 Minutes
• Total Time: 40 Minutes

Source: Inspired Taste (4 servings)

Categories: 11 WW Freestyle SmartPoints, chicken, recipes, rotisserie | Leave a comment

Make It Work

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My friend Kathy Goldberger’s husband challenged us to use mustache fabric in a quilt. Kathy and I both are fans of the show Project Runway, so I thought the mustaches would make perfect dress embellishments! Tim Gunn always said contestants had to “Make It Work” – so I did!

Categories: my quilts, Quilting | Leave a comment

Cheesy Spinach Twice Baked Potato Recipe for Two

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Cheesy Spinach Twice Baked Potato Recipe for Two

These twice baked potatoes are full of creamy cheesy goodness and packed with delicious garlic and baby spinach. The potato skin is crispy salty goodness!

Ingredients

1 large russet potato
1 tablespoon cooking oil
Course Sea Salt
2 tablespoons butter
¼ cup fresh baby spinach leaves, chopped
¼ medium onion (diced)
1 clove minced garlic
2 ounces cream cheese
Salt and pepper to taste

Method
1. Preheat your oven to 400 degrees F (200 C).
2. Poke the potato with a fork or knife two or three times, turn it over and repeat.
3. Rub the potato with oil and sprinkle with coarse sea salt.
4. Bake the potato for 1 hour or until soft inside.
5. When the potato is almost done cooking, heat a medium skillet over medium heat and add 2 tablespoons butter. Add the onions and cook until soft, then add the garlic.
6. Add the chopped spinach and cook, stirring until heated, then add the cream cheese, and salt and pepper to taste. Cook until the cheese is melted and combined. Remove from heat and set aside.
7. Once the potato is cooled, cut open lengthwise and scoop out the inside, leave a thin layer and keep the shell intact.
8. Mash or blend together the potato insides with the spinach mixture. Scoop the potato mixture into the two hollowed potato shells.
9. Bake at 400 for about 15-20 minutes or until they begin to lightly brown.
10. Remove from oven and serve hot.

Notes
Prepared 10/2019.
Prep
• Prep: 10 Minutes
• Cook: 80 Minutes
• Total Time: 90 Minutes

Source: Slightly adapted from Zona Cooks (2 servings)

Categories: meatless, recipes | Leave a comment

That moment when ..

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TMW you freak out and jump because you think you see a strange lizard on your sofa, but then realize it’s just a piece of stray arugula.

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Stitching

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Beef Stuffed Zucchini Boats

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Beef Stuffed Zucchini Boats

Delicious ground beef, cooked with delicious spices, and tossed with bruschetta and marinara, stuffed inside zucchini, topped with mozzarella, and baked until tender. They are low carb and keto diet friendly.

Ingredients

4 zucchini medium
1 lb. ground beef
1 tablespoon olive oil
½ cup onion chopped
2 cloves garlic minced
1 cup bruschetta low carb, sugar free version
½ cup marinara low carb, sugar free version
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 cup mozzarella cheese
1 tablespoon parsley

Method
1. Preheat oven to 375F.
2. Slice zucchini in half, and hollow them out with a spoon.
3. Chop the part you scraped out of the zucchini up and set it aside.
4. Line zucchini boats on a baking sheet lined with parchment paper or a silicone baking mat
5. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden.
6. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes.
7. Add the marinara sauce, and bruschetta, 1 cup zucchini pulp, italian seasoning and salt and pepper. Simmer for 8-10 minutes.
8. Spoon mixture into zucchini boats and top each with cheese.
9. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Notes
Prepared 10/2019
Prep
• Prep: 15 Minutes
• Cook: 20 Minutes
• Total Time: 35 Minutes

Source: Eazy Peazy Mealz (4 servings)

Categories: beef, Cooking, ground beef, recipes | Leave a comment

Carrot Ribbon Salad

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Carrot Ribbon Salad
Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time.

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons honey
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
6 ounces carrots, shaved into long strips
2 cups arugula
¼ cup coarsely chopped fresh flat-leaf parsley
1 ounce crumbled goat cheese, divided
3 tablespoons chopped toasted pecans, divided

Method
1. Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture.
2. Divide among 4 plates.
3. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.

Notes
Pro tip: Soak the ribbons in ice water to get a nice distinct curl.

Prepared 10/2019
Source: Cooking Light (4 servings)

Categories: carrot, Cooking, Cooking Light, recipe sites, recipes, salads | Leave a comment