Sugar Free Pumpkin Oreo Cheesecake

INGREDIENTS
2-8 oz pkgs. cream cheese, softened
½ c. Splenda
2 eggs
2 tbsp. sour cream
1 tsp. vanilla
½ c. canned pumpkin
Sugar Free Oreos
whipped cream

DIRECTIONS
Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again.

Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.

Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter.

Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving.

Full sugar recipe from http://www.keyingredient.com/recipes/2437007/pumpkin-oreo-cheesecake/

Kneadless Black Olive & Herb Yeast Loaves

2 large loaves, about 12 slices each

Active Time: 30 minutes

Total Time: 3 1/4-4 1/2 hours (depending on rising times)

INGREDIENTS

1 1/2 tablespoons (about 2 packets) active dry yeast, or 1 tablespoon quick-rising yeast

2/3 cup lukewarm water, plus 2 1/2 cups hot (110-115°F) water

3 1/2 cups all-purpose flour

2 1/2 tablespoons flavorful olive oil, plus more for brushing

3 tablespoons sugar

3 tablespoons finely chopped fresh chives, or 2 teaspoons dried

1 1/4 teaspoons (generous) dried oregano and dried thyme leaves, or 3 1/2 tablespoons finely minced fresh rosemary leaves

2 1/4 teaspoons salt

3 1/4 cups whole-wheat flour or white whole-wheat flour, (see Tip), plus a little more for dusting

2/3 cup well-drained, pitted and finely chopped Nicoise, Kalamata or other very flavorful brined black olives

PREPARATION

In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast dissolves.

Place all-purpose flour, oil, sugar, chives, oregano and thyme (or rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and smooth. Slowly beat in the yeast mixture until evenly incorporated. Gradually raise the speed to medium (or almost to the point the mixture begins to splatter), and beat for 4 minutes if using a heavy-duty stand mixer or 5 minutes if using a hand mixer.

Using a large wooden spoon, vigorously stir whole-wheat flour and olives into the dough until evenly incorporated; it's all right if the dough is slightly sticky and wet. Turn out the dough into a very large lightly oiled bowl. Lightly brush the top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap and set in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes to 1 hour.

Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity) ovenproof casseroles or souffle dishes with cooking spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared baking dishes. Drizzle a little olive oil over the top of each; with your fingertips, smooth out the dough and evenly brush it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Loosely cover the dishes with plastic wrap. Set in a warm spot until the dough rises to the plastic wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your room).

Remove the plastic wrap; let the dough rise until it's about 1/4 to 1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven to 400°F.

Transfer the loaves to the middle of the oven; avoid jarring, as they may deflate. Bake until the tops are nicely browned, about 30 minutes. Remove the loaves from the dishes (run a table knife around the edge to loosen if necessary), place top-side up on a baking sheet, and continue baking until they are well browned on top and sound hollow when tapped on the bottom, 10 to 15 minutes more. Let the loaves cool for at least 15 minutes before serving. Cut into thick wedges.

TIPS & NOTES

Make Ahead Tip: Store cooled loaves, tightly wrapped, for 3 days at room temperature or freeze for up to 2 weeks. If frozen, thaw completely and, if desired, warm (wrapped in foil) at 350°F before serving.

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob's Red Mill.

Create your own warm, moist, draft-free environment for raising bread dough by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave. Set the bowl of dough on the other side and close the door. The heat from the water will keep the interior warm. After the first rising, reheat the water, then put in the two loaves and proceed with the second (brief) rising.

Day 92 of 365 Days of Thanks

Today I am thankful for an awesome day, full of getting things done and items on my to-do list checked off. Plus a great evening of relaxing while my hubby is at class. Looking forward to tomorrow afternoon! Me and my friend are baking all the pizza crusts for the twins' birthday pizza party on Saturday! Yay!! Plus tomorrow is FRIDAY!!!

My New Favorite Sugar Free Treat

Ever since I haven't been able to eat sugar I miss so many things. One thing I miss is chocolate dipped strawberries. Then the other night I was staring at the strawberries and lightbulb went off in my brain (and taste buds). I pulled out the Sugar Free Chocolate Syrup and the whipped cream, sat down at the table and an explosion went off in my mouth! I was so excited! Now I am totally addicted!!!!

Pork Chop Suey

INGREDIENTS

1 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons Hoisin sauce

1/4 teaspoon freshly ground pepper

5 teaspoons cornstarch

2 tablespoons canola oil, divided

1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces

1 medium onion, slivered

1 medium red bell pepper, thinly sliced

1 small can sliced water chestnuts

3 cups mung bean sprouts (optional)

1 tablespoon minced fresh ginger

DIRECTIONS

Combine broth, soy sauce, Hoisin sauce and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.

Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. 

Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

Serve over Rice or Udon Noodles

Day 90 of 365 Days of Thanks

Today I spent the day recovering from my painful dentist appointment on Monday - where they hit a nerve (literally) in one of my molars when taking care of a cavity. Needless to say I now need a root canal on that tooth. :( I am thankful that my hubby took such great care of me today and that I didn't need anything stronger than Advil to dull the pain. I am thankful that I got to stay home and rest and recover.

A great way to freeze your leftovers

I have a tendency to cook way too much of a dish - mainly because I love leftovers! So I started freezing individual servings in freezer ziplock backs and then when I want a quick meal, I pull one out of the freezer, break it into pieces (inside the bag) dump into bowl, and then microwave (or heat on the stove). Tonight I bagged the Split Pea Soup, Tilapia Corn Chowder Soup, Refried Beans, and the Dirty Rice. The last photo shows the finished ones in my freezer. I love that they lay flat in my freezer and I save so much room this way!

Day 89 of 365 Days of Thanks

Day 88 of 365 Days of Thanks

I am really not sure what to be thankful for today, one word... Dentist. Yep, I had to go to the dentist today. Which makes me grumpy, in pain, and wallet empty. Today wasn't any different. So how do I turn this day into a day of Thanks? Hmmmm......

Ok, let's give it a whirl:

• I am thankful that it took less than 3 hours
• I am thankful that God has provided me with a job so I can come up with the money to pay for it
• I am thankful that I was able to stay busy when I got home so I could keep my mind off the pain.
• I am thankful that my hubby was there for me, getting me anything I needed to recover.
• I am thankful for an evening of quiet to relax and recoup.
• I am thankful for soft foods that are nourishing and taste good at the same time.
• I am thankful for my animals for knowing when I don't feel good and cuddling up with me to make me feel better.

Well, look at that, I guess it really is possible to see something positive in such a crappy day :) (Sorry, couldn't help that one) lol

No-Bake Macaroni & Cheese

I decided to make this for dinner tonight. It was kind of an experiment, because my hubby is quite partial to the box-kind of mac-n-cheese. But I made it anyways :) Well good news... He ate it AND he even went back for seconds! :) So it passed the husband test! If your family's not a fan of broccoli, substitute a frozen vegetable of your choice.

Ingredients
1 pound garden vegetable rotini (1 box)
2 bunches of broccoli (chopped into bite size pieces)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup shredded extra-sharp Cheddar cheese
1/3 cup Monterey Jack cheese
1/4 cup shredded Parmesan cheese
2 teaspoons stone ground mustard

I also added 1 pound of cooked ground turkey.

Directions
Bring a large pot of water to a boil. Cook pasta for 5 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Monterey Jack, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

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To see original recipe from Eating Well, go to... http://www.eatingwell.com/recipes/no_bake_macaroni_cheese.html

Day 87 of 365 Days of Thanks

Today is a hard day for me. Today is my brother's birthday. Almost 6 years ago, my brother decided that our family wasn't important to him anymore. I am not going to go into the rigormoratis of what happened, but let's just say, it was not good, nor was it pretty.

I miss my brother. Growing up we were best-friends. He was my older brother, the one that I looked up to, the one that told me that he would "ruin a guy financially" if a boyfriend ever hurt me. Yes, I did not have the huge brother that every guy was scared of (that was my dad), he was the guy that was a financial genius, a stock broker when he got older, and just all around smart. But he was my brother. And I miss the old him dearly. I miss the fact that I don't even know what is going on in his life or the lives of my nieces and nephews. I pray that he is doing well, and that one day he will reconnect with our family. So here's to you, Mike... Happy Birthday! I hope you have a birthday filled with lots of love and laughter.

1 Year Anniversary Giveaway $1800 Prize

This would be SO awesome to WIN! I can imagine so many campouts this summer with these goodies!

1 Year Anniversary Giveaway $1800 Prize

Hash Brown Omelet Cups

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5 teaspoons unsalted butter (I used EVOO)
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
4 tablespoons shredded Parmesan Cheese
3 ounces shredded Monterey Jack
Directions
Preheat oven to 475 degrees. Coat 12 nonstick muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place about 1/4 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Mix remainder of eggs and the Parmesan Cheese in bowl. Remove hash brown cups from oven, add egg mixture to each cup. Season with salt and pepper and bake until egg mixture is set, about 15 minutes. Remove from oven and sprinkle shredded Monterey Jack on top of each cup. Place back into oven until cheese is melted (about 1 - 2 minutes). Remove from oven, with a small offset spatula, remove cups from pan and serve immediately.

Day 86 of 365 Days of Thanks

It's SATURDAY!! Oh I have been waiting for this day all week! There is just something about Saturday morning that makes me want to sing! Maybe it's because it is the day that I can actually sleep in, or the day that I can stay up late at night cooking or baking or just kicking back with the hubby. All hail Saturday! :)

Day 85 of 365 Days of Thanks

In our almost 11 years of marriage, we have never paid for cable/satellite - no we didn't "borrow" it either, we just didn't feel the need to have that much tv. So since the change over from analog to digital, we don't even get the regular channels. Which is fine with me. But the down side is that we don't really hear the news going on all around us (unless someone posts it on facebook). I am actually good with this. Most news (from the news channels) is biased or one sided, or misinformed, etc. And I think we are much happier not being inundated with all of that negativity.

Tonight is a different story though. One of our friends had mentioned the tornadoes that were destroying the mid-west. Wait! I am in the mid-west. So I went on one of the news channels and saw the destruction of the latest tornadoes. My heart broke for all of those people affected. Living in the "plains" this is something I worry about every Spring. I can't believe how early these started this year. We are praying for all those affected, and also preparing our home "just in case". There are several sites that are helpful in preparing your household for a natural disaster. I think being prepared is essential. Not only can you help your family, but you can also help those in your community. I can't prevent natural disasters from happening, but I can prepare.

Day 84 of 365 Days of Thanks

Today I am thankful for Comfort Foods. Since I started changing my food intake to mostly healthy homemade and limiting (and for the most part eliminating) unhealthy processed foods, I realized that I gave up my "normal" comfort foods. Ones that were rich in calories, high in fat, and for the most part made me feel over-stuffed after eating them. But they sure tasted good while eating. Tonight I made a soup that I would consider "comfort food" but of the healthy variety. I love chowders, but they are so full of unwanted calories and heavy fluffs that I can't bring myself to eat them anymore. Then I came across a recipe for Tilapia Corn Chowder, I was intrigued! So I made sure to put it on my shopping list.

Tonight I made that soup. Oh my goodness! This is definitely going on my new "Healthy Comfort Foods" list. So creamy, so good for you, and boy it sure does comfort - especially on cold winter nights like tonight.

Italian Egg-Drop Soup

8 servings, about 1 1/2 cups each |  Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 4 cups reduced-sodium chicken broth
• 4 cups water
• 1 1/2 cups medium barley
• 1 7-ounce can chickpeas, rinsed
• 1 can Navy beans, rinsed
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 4 cups chopped kale, any tough stems removed
• 4 large eggs, lightly beaten
• Salt to taste
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese

Directions

1. Combine broth, water, barley, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 45 to 50 minutes.
2. Stir in kale and cook until wilted, about 2 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with salt & pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Day 83 of 365 Days of Thanks

This afternoon I got to take my friend to the grocery store for her bi-monthly shopping. But first we stopped at the little Mexican restaurant down the street - cause you don't want to got shopping on an empty stomach! It was a great time of catching up, laughing, and the food wasn't too bad either :) It was the highlight of my day!

Tilapia Corn Chowder

I am very excited to try this recipe. I love chowders but hate all the fat that gets stuffed inside. This recipe started out as healthy, and I just made it a little more healthy with some of my substitutions. Today is a great day for this soup! Cloudy, rainy, and a little snowy :) Bring on the fresh baked bread and this yummy bowl of warmness! :)

Ingredients
2 ounces bacon*, (about 2 slices)
1 teaspoon canola oil
1 stalk celery, diced
1 leek, white part only, halved lengthwise, rinsed and thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
8 ounces Yukon Gold potatoes, diced
2 cups fresh corn kernels, (about 4 ears)
1 1/2 pounds tilapia fillets, cut into bite-size pieces
1 teaspoon finely chopped fresh thyme
1 cup half-and-half*
2 teaspoons lemon juice
2 tablespoons chopped fresh chives, (optional) 

*I use turkey bacon (instead of regular bacon) & greek yogurt (instead of the half-and-half)

Instructions
Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.

Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.

Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.


Recipe & photo adapted from Eating Well

Day 82 of 365 Days of Thanks

This month I have set out to make mostly new recipes for dinner. So tonight I made Enchilada Lasagna. We had a friend over to share it with us. Sometimes I don't like trying new recipes when we have guests, cause what happens if it goes horribly wrong? lol

This time though, it didn't, and it was incredible! So, cheers to making new recipes! :)