Jun 15

Raspberry Cheesecake Moose

Light, fresh, and absolutely delicious! This desert is an absolute must for summer. The original recipe called for a graham cracker crust which you can easily add if you choose. I also reduced the amount of powdered sugar allowing you to taste the raspberry flavor more. Enjoy!

15 oz. (3.5 cups) fresh raspberries
2 tsp. gelatin powder
3 Tbsp. water
1 1/2 C. heavy cream
12 oz. cream cheese, softened
1 3/4 C. powdered sugar, divided
1 tsp. vanilla extract
Graham crackers for topping (optional)
Raspberries for topping (optional)
Mint leaves for topping (optional)

Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds. You should have about 1 1/3 cups of puree. Set aside.

Pour 3 tablespoons of water into a small microwave safe bowl. Sprinkle gelatin evenly over water, then let it rest for 5 minutes. Heat gelatin mixture in microwave for 30 seconds. Remove and whisk for 1 minute, let cool for 4 minutes until just warm, but not cool.

Between stages of gelatin resting, prepare whipped cream and cream cheese mixture as listed here. In a mixing stand bowl or large bowl using a hand mixer, whip heavy cream on high until soft peaks form. Add 1/4 cup of powdered sugar until stiff peaks form. If using a hand mixer, just shake off beaters, no need to wash for next step.

In a separate large mixing bowl, using a hand mixer, blend cream cheese and 1 1/2 cups of powdered sugar until combined. Add vanilla. Increase to high speed and whip until light and fluffy, about 2 minutes. Mix in strained raspberry puree, and add in lukewarm gelatin/water mixture and mix until well combined.

Fold in 1/3 of whipped cream mixture, then add the remaining and fold just until combined. Evenly divide the moose mixture into your serving dishes of choice. Cover with plastic wrap and refrigerate for 3 hours until set. Before serving, if using, sprinkle crushed graham cracker over moose and top with fresh raspberries and a mint leaf.

Jun 03

Orange-Vanilla Glazed Fruit Salad

Are you looking for a summertime desert that is refreshing and light? With in-season berries and grapes, tossed in a light simple syrup and fresh mint, this is it. So simple, which summer calls for! Enjoy!

1 C. water
1/3 C. sugar
Juice and zest of one orange
2 tsp. vanilla extract
4 pints of strawberries, hulled and halved
2 pints of blueberries
2 C. red grapes, halved
2 C. green grapes halved
Mint leaves

Add sugar, water, orange zest, orange juice, and vanilla to a small saucepan. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer syrup for 15-20 minutes to thicken a bit. Chill until needed.
Cut and prepare fruit into a large bowl. Add torn or diced mint leaves. Pour chilled syrup over the fruit and gently toss to coat.

Apr 18

Cinnamon Apple Bread

Add a great cup of coffee or cup of tea to this moist brown sugar and cinnamon apple bread and you will want to sit for a moment to enjoy. If it is still slightly warm, even better. Enjoy!

1/2 C. packed light brown sugar
1/2 tsp. cinnamon
2/3 C. white sugar
1/2 C. butter, softened
2 eggs
2 tsp. vanilla extract
1-1/2 C. all-purpose flour (I use Einkorn)
1-1/2 tsp. baking powder
1/2 C. milk
1 large apple, peeled and finely chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon in a small bowl and set aside. With a mixer, combine the sugar and butter until smooth. Add the eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then the milk. Add half the batter into the prepared pan. Cover with half the apples, patting down with the back of a spoon. Sprinkle with half of the cinnamon and sugar mixture. Pour the remaining batter over the apples, then the rest of the apples and cinnamon and sugar mixture. Pat down the apples, then using a butter knife, swirl figure eights through the batter to incorporate the topping. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before transferring to a cooling rack.

Apr 15

Asian Maple Sausage Meatballs

These sweet and spicy meatballs can be served as an appetizer or part of a simple dinner. Maple syrup, sweet chili sauce, and soy sauce, simmered until sticky, makes an amazing sauce. No doubt you will be adding these to your list of repeat meals! Enjoy!

Meatballs:
1-lb bulk sausage (mild, hot, or maple)
1 egg, beaten
1/2 C. panko breadcrumbs
1/4 C. maple syrup

Sauce:
1 Tbsp. chili garlic sauce
1/2 C. maple syrup
3 Tbsp. soy sauce (I use coco aminos sauce)

Preheat oven to 400 degrees. Place the sausage, egg, breadcrumbs and maple syrup in a mixing bowl. Mix until fully combined but not overworked. Shape into small meatballs about 1-1/2 inches and place on a baking sheet lined with parchment paper. Bake until the meatballs are browned and cooked through, about 20 to 25 minutes.

Place the chili garlic sauce, maple syrup, and soy sauce into a large pan and turn on low. Stir occasionally until sauce is slightly thickened. Add meatballs and carefully stir to coat.

Servings: 6

Dec 08

Bourbon & Cinnamon Grapes

Having a holiday party? Having family and friends come in for the holidays? Here is a fun addition to your gathering. These need to soak for several hours, so plan ahead. You can basically use whichever alcohol you choose. So simple, but so good! Enjoy!

2-3 C. red grapes
Bourbon or whiskey
Honey to taste
1/2 lemon
1/4 C sugar of choice
2 tsp. cinnamon

Wash and stab the grapes so they can absorb the alcohol. Completely coat in Bourbon and soak for a minimum of 4 hours and a maximum of 14 hours.
Drain the Bourbon. Add the grapes to a bowl with the juice of the lemon, and as much honey as you prefer. Mix it well and freeze for 1-3 hours.
Mix the sugar with the cinnamon. Skewer the grapes and sprinkle with the cinnamon sugar.

Nov 15

Gingerbread Granola

Granola is very simple to make, and you can easily swap out ingredients for ones you prefer or have on hand. This is a great one to have around during the holidays, since it is a gingerbread flavor. And with the holidays, granola is a great gift, especially when homemade! Enjoy!

3 C. rolled oats
1 C. chopped pecans
3/4 C. slivered almonds
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/3 C. oil of choice (I used coconut oil)
1/3 C maple syrup
2 Tbsp. molasses
1 tsp. vanilla extract
3/4 C. dried cranberries

Preheat oven to 350 degrees. In a large bowl, combine rolled oats, pecans, almonds, cinnamon, ginger, and salt. In another bowl, combine the oil, maple syrup, molasses, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine.

Spread the granola mixture onto a large parchment paper lined baking sheet. Bake for 25-30 minutes, tossing the granola once halfway.

Remove from oven and let it cool down (about 15 minutes). Then mix in cranberries and toss to combine. Store in an airtight container for up to 2 weeks at room temperature.

Nov 07

Grape Salad

If you have been to Chicken Salad Chick and had their grape salad, you know how delicious it is! Whether served as a side or a desert, your family and friends are going to love it. This is a make ahead dish, so it is perfect for entertaining, plus it looks festive for the Holidays! I normally do not add the brown sugar and pecans since I think the salad is sweet enough, but I did for this picture. You can play around with the amount of cream cheese, sour cream and sugar for your liking. Adding chopped apples adds a nice crunch also. Enjoy!

1-lb seedless green grapes
1-lb seedless purple grapes
4 oz. cream cheese, room temperature
4 oz. sour cream
1/4 C. sugar
1/2 tsp. vanilla extract
1/4 C. brown sugar, firmly packed, optional
1/4 C. pecans, finely chopped, optional

Wash the grapes and dry thoroughly. In a bowl, combine the cream cheese, sour cream, sugar, and vanilla. Mix well with an electric mixer. Add the grapes and toss to coat. Place mixture in a serving dish and refrigerate until ready to serve.
Just before serving, sprinkle the brown sugar and pecans over the top if using.

May 12

Strawberry Crack Salad

It is strawberry season where I live, and we have a great farm in our area, so I am taking advantage of them. This salad is addicting (hence the name). Not only do you have a cream cheese and whipped topping fluff filled with strawberries, but there is a toffee crunch consisting of pretzels and pecans to sprinkle on top. It is summertime, and this easy summer dessert is going to be a hit with your family! Enjoy!

8-oz pkg. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
8-oz. whipped topping
1C. pretzels, chopped
1/2 C. pecans, chopped
3/4 C. brown sugar
3/4 C. melted butter
2-3 C. strawberries, diced

Preheat oven to 400 degrees. Wash and dice strawberries, set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges. Bake for 7-9 minutes. Watch it carefully so that it doesn’t turn dark or burn. Pull from oven and allow to cool while you mix the cream cheese mixture. Whip cream cheese sugar, and vanilla together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch(make sure it is cooled).

May 10

Whole Wheat Banana Muffin

My plan was to make banana bread out of my bananas that were getting a little dark, but then I remembered I wanted to try these muffins. Now that I have tasted these incredible muffins, I’m thinking they are going to be taking the place of banana bread for me! The bananas and Greek yogurt help create a super moist muffin. The optional turbinado sugar adds a nice crunch to the top of each muffin. Enjoy!

2 C. white whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3-4 large ripe bananas (1 3/4 C mashed)
3/4 C. packed brown sugar
1/4 C coconut oil, melted
1 large egg
1/2 C. plain Greek yogurt
2 tsp. vanilla extract
Turbinado sugar, optional

Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Peel the bananas, and in a large bowl, mash with a fork. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Fill muffin liners 3/4 full. If using, sprinkle with turbinado sugar. Bake for about 23 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

May 05

Crustless Taco Pie

Happy Cinco De Mayo! Have you heard of taco pie? This pie has ground beef spiced with taco seasoning, green onions, cheese and salsa. Quick and easy to prepare, it then bakes for around 45 minutes. Any of your favorite taco toppings will go great with this. Enjoy!

1-lb ground beef
1 packet taco seasoning (look for my recipe)
3 green onions, thinly sliced
1/4 cup salsa
1 cup of your favorite shredded cheese for tacos, divided
4 large eggs
2/3 cup heavy cream
1/2 tsp salt

Preheat oven to 350 degrees. Grease a 9 in. deep dish pie plate with butter or coconut oil. Heat a large skillet over medium high heat. Add the ground beef, breaking into small pieces with a spoon or spatula. Cook, stirring until browned. Drain beef, if needed, and stir in taco seasoning. Set aside.

In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, and 3/4 cup of the cheese, and the salt. Stir the prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.

Bake pie in a preheated oven for 35-45 minutes or until top is brown and pie is set. Allow to cool for 5 minutes before serving. Serve with your favorite taco toppings.

Taken from: Simply So Healthy