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!

Orange-Vanilla Glazed Fruit Salad

Cinnamon Apple Bread

Asian Maple Sausage Meatballs

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.

Gingerbread Granola

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.

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).

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.

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