Lunch Box Ideas – Fruit Leather and Granola Bars!
This week we have been talking about how it is that time of year again – Back to School time. We talked about packing lunches and how it seems that some parents just popped right out of Pinterest and have more lunch box ideas than the rest of us. Then we talked about how there is the rest of us. We shop and pack and do our best. We try hard to make lunches our kids will love. A couple of the things my kids love to take in their lunches are granola bars and fruit snacks. These always seem like a waste of money and they don’t seem very healthy. I love it when I find healthier alternatives to these things. There are so many different things you can do instead so recipes are a must. How about recipes for fruit leather and granola bars? Here you go!
Healthy fruit leather and granola bars are great items for lunches! They are filling and can be made with healthy ingredients. Fruit leather and granola bars can contain fruits, vegetables and more. Pair one or both of them with a couple other items and get a super yummy and healthy lunch. Having good and varied recipes can help make this an easy lunch box choice. Here are a few of our favorite recipes. If you try one, let us know how you liked it.
Apple Pear Fruit Leather
Ingredients:
1 cup sugar
1/4 cup lemon juice
4 cups peeled, cored and chopped apple
4 cups peeled, cored and chopped pears
Directions:
- Preheat the oven to 150 degrees. Cover a baking sheet with a layer of plastic wrap or parchment paper.
- In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth.
- Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
- Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.
Peanut Butter Snack Bars
Ingredients:
Parchment paper
Cooking spray
3/4 cup chopped dark chocolate
2 cups rolled oats
1/4 cup wheat germ
1/4 cup flax seeds
1 cup crispy rice cereal
1 cup cornflake crumbs
3/4 cup chopped smoke-flavored almonds
1/2 teaspoon kosher salt
1/2 cup honey
1/2 cup creamy peanut butter
1/4 cup brown sugar
2 tablespoons agave nectar
1 tablespoon canola oil
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
- Line a 9×13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
- Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
- Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract.
- Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
- Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.
Lunch box ideas – Muffins!
This week we have been talking about how it is that time of year again – Back to School time. We talked about packing lunches and how it seems that some parents just popped right out of Pinterest and have more lunch box ideas than the rest of us. Then we talked about how there is the rest of us. We shop and pack and do our best. The lunches are nothing to Instagram but our kids have something good to eat. But then we talked about how there are a few easy lunch box ideas that I love. These lunch box ideas aren’t really fancy recipes but they are good, yummy lunch ideas. I mentioned that I would sharing more lunch box ideas and recipes all week. Today is one of those days. One of the things my kids love to take in their lunches is muffins. There are so many different things you can do with muffins, so muffin recipes are a must. Here you go!
Muffins are great items for lunches! They are filling and can be filled with healthy ingredients. They can contain fruits, vegetables and more. Muffins can be made ahead of time and frozen. If you combine a muffin with some yogurt and nuts or peanut butter you get a super yummy and healthy lunch. Having good and varied recipes for muffins can help make this an easy lunch box choice. Here are a few of our favorite recipes. If you try one, let us know how you liked it.
Peach Muffins
Ingredients:
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Peaches Yellow Flesh
Directions:
- Preheat oven to 400 degrees. Lightly grease 16 muffin cups.
- In a large bowl, mix the flour, cinnamon, baking soda, and salt.
- In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist.
- Fold in the peaches. Spoon into the prepared muffin cups.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
- Cool 10 minutes before turning out onto wire racks to cool completely.
Morning Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple – peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
Directions:
- Preheat oven to 375 degrees. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
- In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
- In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.
- Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened.
- Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
- In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
- Bake at 375 degrees for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Zucchini Muffins
Ingredients:
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup nonfat milk
2 egg whites
1/4 cup vegetable oil
1/4 cup honey
1 cup grated zucchini
Directions:
- Preheat oven to 375 degrees. Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
- Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
- Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together.
- Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
- Bake at 375 degrees for 20 minutes or until lightly browned.
Lunch box ideas – Wraps!
This week we have been talking about how it is that time of year again – Back to School time. We talked about packing lunches and how it seems that some parents just popped right out of Pinterest and have more lunch box ideas than the rest of us. Then we talked about how there is the rest of us. We shop and pack and do our best. We try hard to make lunches our kids will love. My kids don’t always like sandwiches, but they do love wraps – almost anything wrapped in a tortilla. There are so many different things you can do with wraps, so keeping a few recipes is a must. How about recipes for a few favorites? Here you go!
Healthy wraps are great items for lunches! They are filling and can be made with healthy ingredients. They can contain fruits, vegetables and more. Here are a few of our favorite wraps recipes. If you try one, let us know how you liked it.
Banana Wraps
Ingredients:
4 teaspoons peanut butter
2 tablespoons honey
1/4 cup shredded coconut
1/2 cup granola
1 banana, peeled and halved lengthwise
2 large whole wheat tortillas
Directions:
- Stir together the peanut butter and honey in a bowl until smooth.
- Mix in the coconut and granola.
- Divide the mixture in half, and spread half over each tortilla.
- Place a banana half in the center of a tortilla, and roll up.
- Slice the rolls in half and wrap with plastic wrap or foil.
Turkey Taco Wrap
Ingredients:
1/2 cup pico de gallo salsa, drained
2 tablespoons taco seasoning
6 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend
1/2 pound thinly sliced deli turkey breast
Directions:
- Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla.
- Sprinkle Mexican cheese blend over sour cream mixture layer.
- Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
- Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Rewrap for lunch box.
Morning Wrap
Ingredients:
2 (10 inch) flour tortillas
1 cup cottage cheese, divided
1 cup chopped fresh pineapple, divided
1/2 cup granola cereal, divided
2 tablespoons brown sugar, divided
2 bananas, sliced lengthwise
Directions:
- Place the tortillas into a microwave oven, and heat on high until warmed and pliable, 10 to 15 seconds.
- Spread each tortilla with cottage cheese and pineapple, sprinkle with granola cereal and brown sugar, and top with a sliced banana.
- Fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder.
- Slice each wrap in half across the middle and wrap in foil or plastic wrap.
Veggie Wraps
Ingredients:
1 ripe avocado – peeled, pitted, and diced
1 tablespoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas 2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced
Directions:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Spread tortillas with a layer of avocado spread.
- Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom.
- Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
- Wrap in foil or plastic wrap.
More lunch box ideas! Wraps and sandwiches!
Yesterday we talked about how it is that time of year again – Back to School time. We talked about packing lunches and how it seems that some parents just popped right out of Pinterest and have more lunch box ideas than the rest of us. Then we talked about how there is the rest of us. We shop and pack and do our best. The lunches are nothing to Instagram but our kids have something good to eat. But then we talked about how there are a few easy lunch box ideas that I love. These lunch box ideas aren’t really fancy recipes but they are good, yummy lunch ideas. I mentioned that I would sharing more lunch box ideas and recipes all week. Here you go!
These are four more lunch box ideas and recipes that are so yummy! I’m starting with these recipes for the “sandwich” part of the lunches. Sandwiches are a standard but they don’t have to be boring. A couple more lunch box ideas on this list would be great for older kids too. It seems many teens are taking their own lunch now as they are face with smaller servings and restrictions that limit their school lunch. These “sandwiches” are perfect for that older tween or teen! Have more lunch box ideas to share? Send them to me and I’ll feature some of the best ones as the week goes on.
Homemade Lunchables
Ingredients:
6 wheat crackers (like Wheat Thins)
3 slices reduced-sodium turkey
2 slices reduced-fat Cheddar cheese, quartered
1 romaine lettuce leaf, torn into large pieces
1 roma tomato, sliced
Directions:
1. Place crackers in a small, resealable plastic bag.
2. Place the turkey and Cheddar cheese squares into a separate resealable plastic bag.
3. Place the lettuce and tomato into a third resealable plastic bag.
4. Serve by stacking turkey, Cheddar cheese, lettuce, and tomato on wheat crackers.
Cucumber Sandwich
Ingredients:
2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed
Directions
1. Spread each slice of bread with 1 tablespoon cream cheese.
2. On one slice of bread, arrange cucumber slices in a single layer.
3. Cover with sprouts, then sprinkle with oil and vinegar.
4. Layer tomato slices, lettuce, and pepperoncini.
5. Spread other slice of bread with mashed avocado. Close sandwich.
BLT Wraps
Ingredients:
1 pound thick sliced bacon, cut into 1 inch pieces
4 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 head iceberg lettuce, shredded
1 tomato, diced
Directions:
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese.
3. Cook in microwave 1 to 2 minutes, or until cheese is melted.
4. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up.
5. Repeat with remaining ingredients. Cut each wrap in half before serving.
Spinach Roll Ups
Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix 1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas
Directions:
1. In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
2. Spread the mixture onto each tortilla and roll it up.
3. Refrigerate the rolled tortillas until ready to serve.
4. Slice each roll-up into 1 inch servings.
Lunch box ideas – Back to school!
Last week we talked about how it is that time of year again – Back to School time. We talked about packing lunches and how it seems that some parents just popped right out of Pinterest and have thousands of great lunch box ideas. Their home lunches are not only nutritional they are cute, fun and Instagram worthy. They foods are always pretty and so very fun to look at not to mention eat. Their kids show off their lunchtime creations with pride as they enjoy the oohs and aahs of their classmates. Then there is the rest of us. Our lunches are usually nutritious; we try really hard for that point. We shop and pack and do our best. The lunches are nothing to Instagram but our kids have something good to eat. But wait! There are some fun lunch box ideas that aren’t that hard!
There are a few lunch box ideas that I love. These lunch box ideas aren’t really fancy recipes but they are good, yummy lunch ideas. Here are three recipes that I love. I’ll be sharing these lunch box ideas and recipes all week. Have one you’d like me to share? Send us an email and it might be featured in one of this week’s blogs.
Easy Turkey Wraps
Ingredients:
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato
Directions:
1. Spread cream cheese evenly over the tortillas.
2. Top the cream cheese with lettuce leaves.
3. Arrange the turkey slices in even layers on top of the lettuce.
4. Sprinkle the carrots and tomato over the turkey slices.
5. Roll the tortillas into wraps.
6. Cut the wraps diagonally into bite-sized pieces.
7. Secure with toothpicks.
Lunch Box Pita Pockets
Ingredients:
1/2 cup deli ham, chopped
1/2 cup shredded lettuce
1/4 cup shredded carrot
1/4 cup Ranch dressing
1 pita bread round, cut in half
Directions:
1. Place ham, lettuce, and carrot in a resealable plastic bag.
2. Pour ranch dressing into a small resealable container.
3. Wrap the pita bread in plastic wrap.
4. Pack the ham mixture, ranch dressing, and pita bread along with a spoon in a lunch box or bag until lunch time.
5. Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the Ranch dressing on top.
Easy Granola Bars
Ingredients:
2 cups rolled oats
1/2 cup shredded coconut
1/2 cup honey
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Preheat oven to 325 degrees. Grease a 9-inch square baking dish.
2. Spread the oats and coconut evenly across a baking sheet.
3. Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
4. Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth.
5. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
6. Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.
Fair food – make it at home!
August means lots of things – there is so much that happens in August. In many communities one thing that comes around every August is the fair. State fair or county fair, there is always something fun to see, do and eat. There are so many things that we eat at the fair that we might not eat year round. But there are also lots of favorites at the fair that people would eat year round if they just knew how to make it. Either way – fair food is usually good food. (Even if it isn’t always good for you!)
When you think about fair food you could eat at home what comes to mind? How about corn dogs, kettle corn or funnel cakes? These are three popular fair food favorites at almost every fair. There is no need to wait a whole year before enjoying these yummy treats again. These yummy fair food favorites are actually easy to make at home. Here are three yummy recipes so you can enjoy these yummy fair food treats at home. If you try one, let us know. We love to hear from you.
Corn Dogs
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages
16 wooden skewers Add all ingredients to list
Directions:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Funnel Cakes
Ingredients:
1 egg 2/3 cup milk
1/4 teaspoon salt
2 tablespoons white sugar
1 1/3 cups sifted all-purpose flour
3/4 teaspoon baking powder
1 quart vegetable oil for frying
1/4 cup confectioners’ sugar for dusting
Directions:
- Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.
- Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees.
- Pour batter through funnel into oil with a circular motion to form a spiral. 4. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels.
- Sprinkle with confectioner’s sugar while still warm.
Kettle Corn
Ingredients:
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Directions:
- Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn.
- Cover, and shake the pot constantly to keep the sugar from burning.
- Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.
- Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
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Family favorite crock pot recipes!
For the last couple of days we have talked about how football season started in my house and how that means little league times three for me. That’s because I have three boys playing little league football this year and a daughter who swims on a swim team. That means every weekday night we are at four different practices at four different places but the times all overlap. I decided that I need to find a good answer to making dinner even though I won’t be home. Otherwise we will end up eating lots of fast food, sandwiches, cereal and hot dogs! Yuck! The need for good healthy but quick dinners made me think I need to start using my crock pot, or slow cooker, again. I’ve gathered a couple of family favorite crock pot recipes that make crock pot cooking easy and yummy.
Sometimes the most simple crock pot recipes are the ones that end up being family favorites. That’s what these recipes are – simple family favorite crock pot recipes. My whole family loves them all. Do you have some simple family favorite crock pot recipes? If you do, share them with us! We’ll feature a few in an upcoming blog.
Crock Pot Taco Soup
Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1 (14.5 ounce) can diced tomatoes and green chiles, undrained
1 (15.5 ounce) can corn, undrained
1 (15.5 ounce) can black beans, undrained
1 (15 ounce) can sliced black olives
1 onion, diced
1 green bell pepper, diced
1 cup tomato juice
Directions:
- Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink.
- Drain and discard any excess grease.
- Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.
- Add the diced tomatoes and green chilies, corn, and black beans, all with their liquid, to the slow cooker.
- Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture.
- Cook on low until the vegetables are completely tender, about 5 hours.
Crock Pot Pulled Pork
Ingredients:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions:
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
- Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. The actual length of time may vary according to individual slow cooker.
- Drain well. Stir in barbecue sauce.
- Serve over hamburger buns.
Crock Pot White Chili
Ingredients:
2 cups chopped, cooked chicken breast
1 (15.5 ounce) can white beans, drained
1 (14.5 ounce) can chicken broth
1 (15.25 ounce) can white corn, drained
1 (7 ounce) can green salsa
1 (4 ounce) can chopped green chilies
1 large tomato, chopped
1/4 cup chopped fresh cilantro
2 green onions, chopped
1 tablespoon lemon juice
1 tablespoon lime juice
Directions:
- Stir chicken, white beans, chicken broth, white corn, green salsa, green chilies, tomato, cilantro, green onion, lemon juice, and lime juice together in the crock of a slow cooker.
- Cook on low until hot, about 1 hour.
Football season means crock pot season!
Football season started in my house today. That’s little league times three for me! I have three boys playing little league football this year and a daughter who swims on a swim team. That means every weekday night we are at four different practices at four different places but the times all overlap. I decided that I need to find a good answer to making dinner even though I won’t be home. Otherwise we will end up eating lots of fast food, sandwiches, cereal and hot dogs! Yuck! The need for good healthy but quick dinners made me think I need to start using my crock pot, or slow cooker, again.
Even when it isn’t football season I hate feeling frantic and last minute about making dinner. With all of the activities we run to, some days dinner prep is left to the last minute. We are caught way past dinner time standing in front of the refrigerator and wondering what to make for dinner. I have decided enough is enough and I better get the crock pot off the shelf, dust it off and start thinking about recipes I can make. I have decided to start with chicken recipes. Chicken crock pot recipes always seem easy to find plus they usually seem to be easy to make and very tasty.
Another reason I started with chicken crock pot recipes, is the fact that I always have chicken in the freezer. I love getting chicken in bulk from Zaycon Foods and freezing it in portions that work in my recipes. (If you haven’t tried the chicken from Zaycon Foods, get ready. They are have chicken ordering open now. It is a great way to get chicken breasts that are healthy and tasty. There is even a coupon code ending today – see that blog HERE.)
I went back through a lot of my old recipes and found some favorites. These are a few that are super easy recipes with ingredients that are not hard or expensive to find. My kids love these recipes and ask to have it again which is always a big stamp of approval. Slow cooker recipes need to be fast and easy to prep, in my opinion. This week I’ll be featuring many of my favorite crock pot recipes in an attempt to motivate myself and maybe help some of you too. Do you want to see one of your favorite crock pot recipes featured on PYP? Share your favorite with us and we will feature a few on the blog. We’ll also talk about crock pot tips and tricks. If you have any, share them with us too. We’ll include them this week also.
Now go find your crock pot, dust if off and get ready to make some good healthy but quick dinners with us!
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Today is National Cheesecake Day!
Guess what day it is? Guess what – it isn’t hump day! It’s even better! It’s one of those holidays that is so very much fun to celebrate. It’s one of those food related holidays. Today is National Cheesecake Day! Yum! What a perfectly delicious holiday to celebrate. Cheesecake is one of my family’s favorite treats. A couple of us prefer it over birthday cake on our birthdays. We love to try new kinds of cheesecake and National Cheesecake Day seems like the perfect time to do it.
Here are two great recipes to help you celebrate National Cheesecake Day. This first recipe is a new recipe we are trying this year. The second is an old favorite. If you try one, let us know how you like it. We love hearing from you!
White Chocolate Raspberry Cheesecake
Makes 1 – 9 inch cheesecake
Ingredients:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Directions:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Cheesecake Brownies
Makes 1 – 9×13 inch pan
Ingredients:
1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar
Directions:
- Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9×13 inch pan.
- Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
- Bake according to manufacturer’s instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
Love S’mores? Try these recipes!
I love summer time so very much. There are so many fun things to do, there is never a truly dull moment. One thing I love to do in the summer time is have a campfire. I love it so much that we bought a fire pit and we use it a lot. Sitting around a fire seems to be one of those activities that is always fun no matter what else is or isn’t happening. One way to make campfires extra fun is to roast marshmallows and make s’mores. S’mores are a hit with almost everyone. S’mores are a favorite summer time treat.
If you like s’mores as much as I do then these recipes will be sure to interest you! Looking for a few ways to enjoy the yummy s’mores flavor without the campfire? It’s true that campfires are not always practical so we need a way to enjoy the s’mores taste without the fire and smoke. There are some great recipes out there – these are a few of my favorites and what we use when we need to fix a s’mores craving without the campfire.
Baked S’mores
Makes 1 – 9×13 inch dish
Ingredients:
1 cup butter, melted
1/3 cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows
Directions:
- Preheat oven to 350 degrees. Butter a 9×13 inch baking dish.
- In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
- Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.
S’mores Frappucinno
Makes 1 serving
Ingredients:
3/4 cup ice
1/2 cup milk
3 tablespoons marshmallow topping
1 shot cold espresso
1/2 tablespoon cocoa powder
1/2 tablespoon white sugar
1/4 cup whipped cream
1/2 tablespoon graham cracker crumbs
Directions:
- Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender until smooth.
- Pour into a glass and top with whipped cream and graham cracker crumbs.
Indoor S’mores
Makes 16 servings
Ingredients:
4 cups honey graham cereal
3 tablespoons margarine
6 cups miniature marshmallows
1/4 cup light corn syrup
1 1/2 cups milk chocolate chips
Directions:
- Coat a 9×13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
- In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth.
- Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat.
- Press into prepared pan. Cool completely before cutting into squares.
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4th of July picnic food!
Yesterday we talked about how much I love the 4th of July! I talked about how Independence Day is one of my family’s favorite holidays – we love the fireworks, the food, the parades, the camping, the picnics. There are so many fun things to do. We always pack as much fun as we can into the holiday. We always seem to be going to at least one picnic or party and we always bring something yummy to eat. Sometimes it seems that the same old recipes for side dishes are boring and over used. This sent me on the search for new recipes for 4th of July picnic food.
Sometimes I get so tired of taking the same old sides when we need to take 4th of July picnic food. Everybody has had them and everybody brings them. I set out to find two new recipes for 4th of July picnic food – a new recipe to make and a new recipe for an old favorite. I found a recipe for a BLT Pasta Salad. It sounds great! I also found a new recipe to make Boston Baked Beans. Yummy! We are making these two dishes and hopefully we’ll find yummy new 4th of July picnic food. Let us know if you try them too! We love hearing from you!
BLT Pasta Salad
Makes 10 servings
Ingredients:
1 16 ounce package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much.
4. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Boston Baked Beans
Makes 6 servings
Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions:
1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 325 degrees.
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.