Raspberry Cheesecake Bars

Kathy makes these amazing raspberry cheesecake bars for family gatherings and they are one of our favorites. I love making them for parties, showers or a "just because." They are quick and can be made well in advance as they are better after sitting in the refrigerator to chill. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix 1/2 cup firm butter 2 packages (8 oz each) softened cream cheese 1/2 cup white sugar 2 tablespoons all-purpose flour 1 tsp vanilla 1 egg 1 can (21 oz) Wilderness Premium Raspberry Pie Filling* 1. Preheat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray. 2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mix for later (topping) and press the remaining crumbs in the bottom of the 13x9 pan. Bake for 10 minutes; do not overbake. 3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric mixer (medium speed) until smooth. 4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese; spread evenly. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top. 5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill. 6. Cut into bars. Store covered in fridge. Makes 24 bars. * Can easily substitute cherry or strawberry fillings, but raspberry is the best!

Lemon Cookies

I made THESE cookies tonight. They are lovely.

Feeding Our Cute Faces

These are two of my favorite faces. This very weekend we'll be trying a fun new recipe. If you're feeling up to the challenge, you should try it, too!

Cherry Jell-O Salad

Read more about it at www.cooks.com/rec/view/0,1743,157178-233195,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 1 sm. pkg. cherry Jello 1 can cherry pie filling 1 c. boiling water 1/3 c. salad dressing 1 c. crushed pineapple, drained 2 tbsp. nuts 1 c. boiling water 1 sm. pkg. lemon Jello 1 (3 oz.) pkg. cream cheese 1 Small container of Cool Whip 1 c. sm. marshmallows Dissolve cherry Jello in water. Add pie filling and pour in 8"x8" or 9"x9" pan and let set. Dissolve lemon Jello in water. Beat in (while hot) cream cheese, salad dressing and Cool Whip. Add crushed pineapple, marshmallows and nuts. Add to lemon Jello mixture and pour over cherry Jello. Store in the refrigerator.

We grew up with a jar of maraschino cherries in our refrigerator. In our family, they weren't generally used to top off ice cream sundaes. They were dad's special stash. No Christmas would be complete without cherry covered chocolates and no birthday without a devil's food cake topped with cherry pie filling. You better believe that we've tried every cherry flavored candy, soda and ice cream known to man. So, in honor of dad's affinity for all things cherry, mom whipped up a new JellO salad for this year's Thanksgiving festivities. It was DELISH!

Happy Thanksgiving from our cheery, I mean cherry, family to yours.

*Please note that the recipe originated from cooks.com, but family adjustments have been made.

Oat Pan Rolls

Posting here on location from the blustery, but blissful Blackfoot, ID. Sitting on the white fancy couch with the Mayor and Mrs. We're safe from the elements and feeling warm and fancy free. For those of you still planning your Thanksgiving menu, might I put a plug in for a recipe passed from Nurse Heidi via Laura Bear?

These Oat Pan Rolls are SO tasty. I actually made them on Saturday into 2 full loaves--froze one and well, let's just say the other is being put to good use. Try them this Thanksgiving. I know you won't be disappointed.

Oat Pan Rolls

2 cups oats (quick cooking is best, but old fashioned works, too)
2/3 cup packed brown sugar
1/4 cup butter, cubed (don't you dare use margarine)
1 T salt
2 1/2 cups boiling water
2 T dry yeast
1/2 cup warm water
5 1/2-6 cups all purpose flour (may substitute half whole wheat flour).
I actually ended up using just 2 cups of WW flour and just shy of 3 cups AP flour.
Additional butter, melted

In a bowl, combine the oats, brown sugar, butter & salt. Stir in boiling water. Allow to cool to 110-115 degrees. In a large mixing bowl, dissolve yeast in 1/2 cup warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 9x13 pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter.

EAT UP!

p.s. I have bangs.

Dos Segment

Indian Summer

It's suppose to be in the 80s this week. I love that summer is fighting to stick around a little bit longer. Thank you, dear friend!

I'm not good at keeping in touch. It doesn't mean I don't care.

Taking out the trash gets a "dislike" from yours truly.

What would you think if you saw someone at Costco with only two things in their shopping cart--toilet paper and Fiber 1 bars . . . ?

We all have things to work on. The Virtues are doing a little challenge. I'd be lying if I said it wasn't hard sometimes.

I love the view from my bedroom window--one one beyond the parking lot. The fall colors on the mountain make me happy.

A pallet of pumpkins arrived at the CCF today. Holy pumpkin', that's a lot of squash.

I'm making these for a special VT treat tomorrow--

Peanut Butter-Banana Bread from HERE
Adapted from this recipe for banana bread on Simply Recipes
(makes 1 large 4″x8″ loaf or 8 mini loaves)

3 ripe bananas, smashed
1/3 cup melted butter
3 tablespoons (+) softened peanut butter (nuke it in the microwave for 30 seconds)
1/2 cup white sugar
1/2 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt (Kosher, if you have it)
1 1/2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg

1. Preheat oven to 350 degrees F. In a large bowl, mix together the bananas, peanut butter, and melted butter by hand or with a hand mixer on low speed.

2. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda, salt, and spices over the mixture, then mix to combine.

3. Fold in the flour in 3 parts by hand. Do not over mix.

4. Pour mixture into a buttered loaf pan. If using a 4″x8″ loaf pan, bake for about 1 hour. If using a mini loaf pan, bake for 25-30 minutes. When a toothpick inserted comes out clean, it’s ready to go.

5. Allow to cool for a few minutes before removing and slicing. Serve with some butter and maybe your favorite jam too!

Bread Pudding

My friend, Rachel, posted this recipe on her blog a bit ago and I've been wanting to try it, but I'm afraid. She first had it at book club. This might absolutely convince me to join that darned thing. Croissants, white chocolate, sugar, heavy cream. . .eggs. Oh, my! I'm afraid if I eat it, I'll have it forever. The next time I have dinner guests, I'm whipping up a batch, even at the risk of imminent heart disease.

In a 9x13 pan layer 8 buttered croissants sliced open face up. Sprinkle white chocolate chips and layer again.

In a bowl mix:
8 Large eggs
1 Cup Sugar
3 Cups Heavy Cream
2 tsp. Vanilla bean paste
1/2 tsp. Nutmeg
1 Tablespoon Cinnamon

Pour over bread and smash down using a spoon making sure all gets soaked. Let Stand for 30 Minutes.

Bake at 350 for 1hr 30 min in a larger pan water bath (half full) -- covered with foil. Take foil off the last 7 or 8 minutes.

Sauce:
1 Cube Real butter
1 Cup Sugar
1/2 Cup Heavy Cream
1 tsp. Vanilla Bean Paste

Dissolve and Melt in Microwave. Do not boil.

Add any desired fruit last.

Puddin'

Tonight I wish Kimmy was here to share some puddin' and read me a story. Her boys are SO lucky to have such a good story book reader for a mom. Oh, I'd give just about anything to hear her grandpa voice right now. She makes a mean grandpa.

p.s. lovies. This is my favorite pudding recipe. BUT, Kimmy and I always made the vanilla or chocolate sugar free cook n' serve in the microwave. Best if Kimmy makes it with Crunchy Corn Bran (apparently now available at your local AMAZON) and a bit of sister love (not available at your local AMAZON).

Coconut Syrup

Great weekend with my parents and Annette. I love visitors! This was by far my favorite experimental recipe for the weekend. Could have put it in a 32oz gulp with a straw and been the happiest girl in town.

Coconut Syrup

7 T real butter--margarine or spread NOT allowed
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Heat on medium and stir until butter is melted and sugar dissolved. Bring to a boil for one minute. Remove from heat and add soda and flavoring. It will bubble up. Continue to stir. Once the fizz has reduced, it is ready to serve.

Birthday Miracles from a Box

Laura and I went to dinner on my birthday and when we returned to my house, there was a bag of true lemon goodness waiting. Janice (whom I think is the bomb-diggity), had whipped up a batch of the best lemon cookies via a cakemix I've ever had. I adore all things lemon anyway, but these were delightful.

Here's her recipe. I hope she doesn't mind me sharing. Afterall, shouldn't we share miracles with all those who will listen?

Mix 1 lemon cake mix, 1/2 cup butter & 2 eggs. Bake at 350 for 10 minutes. Cool and stick two cookies together with lemon frosting.

Yep, that's it. Another modern day birthday baking miracle brought to you by ME and my friend, Janice.

Roasted Red Pepper Soup

Adapted from Gina's Weight Watcher Recipes
Servings: 4 Serving Size: 1.5 cups Calories: 137 Points: 1.5 ww points

4 large red bell peppers, roasted seeds removed
1 tsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
3 cups chicken broth (or vegetable stock)
1 medium russet potato, peeled and chopped
Salt and freshly ground black pepper
2 tbsp fat free sour cream
1/4 cup Parmigiano Reggiano cheese

I usually just roast my peppers in the oven under the broiler until they are black. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers place them into a bowl.

Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, and potato. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesean and ladle into bowls.

Soup's ON

If you haven't checked out the Zupa's website, you're MISSING out.

Tonight's dinner is a new recipe--tortellini vegetable soup. I'll let you know how it goes.

Did I mention it was EASY?

I made this simple pork recipe last week. I found the recipe over at The Sister's Cafe (I love them!) It was SUPER easy and yummy served with rice. Did I mention it was EASY?

Favorite Pork Roast
submitted by Melanie Anne

Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)

Ranch dressing mix (the dry packet)

You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and falvorful!

Carrots Are Good for Your Eyes

I'm a firm believer that the best foods in life are full of butter, cream, sugar, carbs, and Nutella. One of my goals it to prove myself wrong. The first step to reaching this seemingly unattainable dream is to experiment. So, earlier this week I made carrot soup. I know what you're thinking--you think that sounds nasty. It wasn't. Truthfully, it would be better with half a cube of butter, BUT it's quite lovely without it and I feel healthy eating it. I think you'll like it too. EASY and loaded with veggies.
Carrot Soup

1 1/2 lbs carrots (peeled and chopped into 1" pieces)
1/2 cup fresh ginger OR 2 T dry ginger
2 cups water
1 cup chopped celery
1 chopped onion
2 T olive oil
2 1/2 cups broth (I used 99% fat free chicken brother)
Salt and Pepper to taste

Heat the water to boiling and add all of the chopped vegetables. Cover and simmer (medium-low heat) until the carrots are tender (a fork or spoon should be able to slice through a carrot piece with minimal resistance) usually about 10 minutes. Carefully transfer the vegetables and water to a blender and blend until smooth. Return the blended mixture to the pot and add the broth and the olive oil. Simmer again, stirring until the broth and oil are completely mixed in. Continue stirring while the soup bubbles lightly for 1 minute. Add ground pepper, or other spices to taste (a bit of cinnamon is lovely).

From My Lazy Summer Kitchen to Yours

First of all, I'm Michelle. Secondly, I'm on a diet. Okay. I said it. Sausage and pasta are not on my diet. So, this is my most current healthy and simple summer dish. It's called Michelle's Famous Chop & Chomp (yes, I just made that up--culinary creativity oozes from my being).

Here's what I do.

1. I go to Costco (any day BUT Saturday--because that's shopping suicide) and purchase some vine ripened tomatoes & some of those baby cucumbers that come in a bag.
2. I wash and chop the tomatoes and cucumbers (I don't want a worm--though it might be easier than a diet).
3. With a dash of olive oil and a helping of balsamic vinegar, I dress my veggies to perfection.
4. Add a little salt and pepper and a pretty dish and you're ready to dine on a most lovely summer dish.

NO oven. Healthy. Lovely to look at. Filling (kind of). Size 6 jeans--HERE I COME (or 8--I'm not picky).

Special thanks to Annette & Aubri for the inspiration for this now daily dish. I can feel my thighs shrinking already.

This is another wonderful recipe found on dietrecipesblog.com. I'm going to try this version just as soon as I get sick of my own. It's ONLY 44 calories, people. 44 calories. Do I need to say it one more time 44 calories. Praise be!

Fresh Tomato And Cucumber Salad recipe - 44 calories

Ingredients:
2 large tomatoes, diced
2 large cucumbers, diced
1 cup chopped onion
1 cup diced green pepper
1 (8 ounce) bottle fat-free Italian salad dressing
sugar substitute, to equal 2 teaspoons sugar

Preparation:
1. Mix all the vegetables in a bowl.
2. Combine the dressing and sugar substitute.
3. Pour the dressing over the vegetables.
4. Chill before serving.

Servings: 8

Nutritional information for one serving:
Calories: 44
Calories from fat: 4
Total fat: 0.5g
Cholesterol: 0mg
Total carbs: 9.9g
Fiber: 1.7g
Protein: 1.5g
WW points: 1

Photo credit: Loves2Teach

Broccoli Soup & an Endorsement

There's only one of me & that means less time in the kitchen. I actually only cook 1-2 times per week these days--this time of year I make a soup and a main dish all in one quick snap and then supplement the two with fresh fruits and vegetables throughout the week. Today I made a quick broccoli soup--a recipe from a cooking class I took at BYU. Our instructor developed a thickener that does not require fat to bind itself. I swear by the stuff! If you haven't ever tried using UltraGel in your cooking, you're missing out on a product that makes things quicker and healthier. I always purchase mine at Macey's here in Provo. I'm not certain how readily available it is elsewhere, but if you can't find it, drop me a line & I'll ship it to you. Visit the UltraGel site for more recipes, but this easy broccoli soup is one of my winter favorites.

2 c water
2 tsp chicken base
1/4 c chopped onion
1 c chopped broccoli (fresh or frozen)*
1 c milk
1/4 c Ultra Gel
1/2 c grated cheddar cheese

Combine water and chicken base in a medium saucepan. Add onion and broccoli and cook over medium heat until vegetables are tender (about 5 minutes). Add milk, then thicken with Ultra Gel, stirring constantly with a wire whisk. Add grated cheese and simmer until cheese is melted. Season to taste with salt and pepper. Yield 4 cups.

*Other vegetables (or a combination of several) may be substituted for broccoli. I love to add cauliflower, potatoes, carrots, etc. It's wonderful garnished with a bit of crispy bacon or even parmesean crisps. . .mmmm.

On a ROLL

I found this fun idea on Our Best Bites & tried it out last night for our ward Thanksgiving dinner. They were cute & easy! For instructions and other culinary inspiration, visit The Bite's Site! Just a warning--our bishop did accuse me of garnishing with pot . . . that explains my upcoming interview.

Granola Girl

For almost 3 years now, I've heard brother-in-law brag about his mom's famous granola. I decided, for no apparent reason, that it was time to test it for myself. So, I purchased all manner of wheat germ, oats, and flakes. I mixed and baked. I toiled & soiled (my apron that is ). I am now a convert. A granola convert. A brother-in-law convert. A Vawdrey Granola rocks my every crunchy cereal world convert.

LuVera’s Granola

8 C. Oatmeal
6 C. Wheaties
2-3 Cups Coconut (Eric says she doesn't use the coconut)
2 C. Wheat Germ
2 Tsp. Salt
2 C. Brown Sugar
1 C. Oil
1 C. Water
2 Tsp. Vanilla

Mix all together Bake 225 Degrees for 2 hrs. Placed on 4 cookie sheets.

Best Ever Blueberry Muffins

I bought some blueberries from Costco a few days ago, but there were just too many to eat fresh before they went bad--so this morning I made some fresh blueberry muffins. This is by far my favorite recipe & the crumble topping is quite amazing.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

1. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
2. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
3. Bake for 20 to 25 minutes in the preheated oven, or until done.

I doubled the muffin portion of this recipe, but only made one batch of the crumb topping & I had plenty! At first I thought the batter was too think, but they turned out perfectly.

Rather than eating these all myself, I'm going to freeze them & then use them for company or quick breakfast grab & go with a piece of fruit.