Thursday, September 27, 2012

Egg and Sausage Breakfast Pockets

This dinner was a hit. Just yesterday at dinner, eating something completely different, my 5 year old daughter asked me when were were going to have breakfast pockets again. When she asks questions like that, I know I have done something right!

These are a really easy weeknight meal or a fun Saturday breakfast. I love that all the yumminess is on the inside so even little hands can hold these. Nice and warm from the oven, you have to try these!


3 cups Heart Healthy Bisquick
1 cup fat free/low fat milk
6 eggs, beaten, scrambled and cooked
salt and pepper (for eggs)
1/2 lb. turkey sausage, crumbled and cooked
grated cheese, mozzarella, cheddar, or pepper jack

1. This is nice and easy. First, mix up your bisquick and milk. Once it has formed a dough, plop it onto a floured counter and  roll out into a nice big rectangle. Make sure your surface is good and floured because you don't want these sticking when you are trying to assemble them. You want your dough to be fairly thin. If not when they cook up you will have a TON of biscuit and not enough filling. They puff up :)
 2. Next, you are going to cut your dough into smaller rectangles. About 4x6 inches. You should be able to make 8-9 pockets. Now you are going to fill them. Add a bit of cheese, sausage, and egg right to the middle of your rectangle. You are now going to bring up all the edges and sides and pinch them in the center. Keep your fingers floured so you don't have a sticky mess, too. Flip it over and place it on a greased cookie sheet. It is ok if they don't look beautiful, they will once they are cooked.
3. Assemble the rest of your pockets and put them in a 450 degree oven for about 10-12 minutes, until the tops are golden brown.
4. My family loves dipping them in ketchup but they are great on their own. Add a fruit salad and smoothies and you have dinner.... or breakfast!

* it would be great to make a batch and keep them wrapped in the freezer for a quick breakfast too!

Monday, September 17, 2012

(Light) New York Cheesecake

Cheesecake sounded really good so I whipped one up this past weekend. My husband and I love cheesecake. This recipe is very easy and light too! Believe me you can't tell. My husband said this my be the best cheesecake I have ever made! There is a hit of lemon and combined with the creamy cake, it pairs up perfectly. Add a bit of raspberry sauce on top and it is heaven. Believe me. So. Good.


3/4 cup graham cracker crumbs
2 tablespoons margarine, melted
2 tablespoons sugar
5 packages of reduced fat cream cheese, soft (room temp)
1 3/4 cup sugar
1/4 cup flour
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 1/4 egg beaters
2 egg yolks

Raspberry sauce:

1 package frozen raspberries
3-4 tablespoons sugar
1 teaspoon corn starch

1. In a small bowl mix the graham cracker crumbs, sugar, and the melted butter together. Press into the bottom of a 9 inch springform pan.
2.In a large bowl or mixer beat cream cheese, 1 3/4 cup sugar, the flour, lemon peel and the salt until smooth. Beat in the egg beaters and yolks until well blended. Pour over the graham cracker crust.
3. Bake at 425 for 15 minutes.
4. Reduce the heat to 250 and bake for an hour longer. ( I kept mine in for another 30 minutes because the center wasn't done, but every oven is a bit different) The center will become firm after it has time to cool. Turn off the oven and leave the cheesecake in the warm oven for another 30 minutes. Next remove from oven and cool on a wire rack for 30 minutes.
5. I know it seems like a lot of cooling steps but believe me it is worth it! Ok, next carefully run a knife around the side of the cheesecake to loosen the sides. Put it in the fridge uncovered for 3 hours. After the cake has cooled cover it and refrigerate another 9 hours to firm up. I always make mine in the evening and let it cool over night. Then it is ready the next day. You could always make it in the morning and have it for dessert that evening.
6. Run a knife around edges again and carefully remove the side of the pan. Top with raspberry or chocolate sauce.


1. Dump your whole bag of raspberries into a saucepan and bring them to a simmer. When they are nice and soft add your sugar. Taste and add more sugar to your liking. Now, I strain my sauce to take out all the seeds because my hubby doesn't like having seeds in his teeth. So if you want to strain them out, now is the time. Use a mesh strainer and strain all the berries into a bowl so the sauce is smooth. Put the sauce back into the sauce pan and bring it to a simmer. Combine your cornstarch with about a 1/2 teaspoon of water and add it to the sauce. Bring it to a boil and stir until your sauce has thickened. Let it cool and drizzle over your cheesecake!