Mini Chocolate Cheesecakes

These are the best cheesecakes....ever. Super easy and low in fat. Perfect. I won't tell you how many me and my hubby ate while watching a movie over the weekend :) Just looking at these pictures makes me want to bake them again! Too good to only have one!



9 reduced fat Oreo cookies
2 packages (8 ounces each) PLUS 3 more ounces low fat cream cheese, softened (trust me..... you won't be able to tell. Seriously)
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
3/4 cup egg beaters
fat free cool whip
1/4 cup chocolate chips
fat free half and half

1. Heat oven to 350ºF. Line 18 muffin cups with paper baking cups. Split oreos in half. Place 1 cookie half, frosting side up, in each cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in egg beaters, a 1/4 cup at a time, until well blended. Divide evenly among cups (cups will be almost full).
3. Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4. When they are cooled and ready to eat make the chocolate sauce. I always make the same thing. Chocolate ganache. It is easy with 2 ingredients and yummy! Melt 1/4 chocolate chips in a small sauce pan over low heat on the stove. Next add a couple tablespoons at a time of the fat free half and half. It is TOTALLY up to you how thick or thin you want your sauce. So just add as much liquid until desired consistency. Then, drizzle over cheese cakes, top with cool whip, a bit of Oreo, and dig in. This dessert will change you life..... YUM!

Teriyaki Turkey Burgers

I love burgers. My husband loves burgers. And add some homemade fries, oh man....so good. Every year on my birthday growing up I got to pick what I wanted for dinner. Yep, you guessed it, burgers. So I am always trying out new combos for gourmet burgers and these teriyaki burgers are amazing! Especially when you cook them on the grill. They stay nice and juicy!



Ingredients:

1 lb. ground turkey
2 cloves garlic, minced
1/3 cup teriyaki baste/glaze
2 green onions, chopped
1/2 cup bread crumbs
1/4 teaspoon ground ginger
salt
pepper

Toppings:
crushed pineapple (slightly drained, you want a bit of juice)
cheese
lettuce
grilled/sauteed onion (cut into rings)
tomato
buns
teriyaki mayo: 1/4 cup teriyaki baste and 2 tablespoons mayo whisked together

1. Heat your grill or a non stick pan to medium/high heat. Combine ground turkey, garlic, baste, green onions, bread crumbs, salt, pepper and ginger. Use your hands, it is easier and really insures that all the ingredients are combined.
2. Shape into 4-6 patties. Kinda depending on how big and thick you want you burgers. As I shape my patties I put a bit of olive oil on each side and then place them on a small square of wax paper. Then I put another piece of wax paper on top. Now my next patty won't stick and it makes it really easy to just place them right on the grill.
2. Grill/cook your burgers for about 5 minutes a side. After you have flipped them for the first time, top with the onions and then the cheese. The cheese will melt and keep the onions on your patty. When the burgers are finished cooking, put them on toasted buns slathered in the teriyaki mayo. Then top with juicy crushed pineapple, lettuce, and tomato.
3. Serve with baked fries, watermelon, and root beer! SO GOOD!!

BLT Gourmet Wraps

Yum! I love wraps. So many good flavors all stuffed into a giant delicious sun dried tomato wrap. Really...you can't go wrong. This is a perfect summer meal that comes together in no time and the dressing drizzled over top is so good! This makes two adult servings, but you can easily adjust to any number of people! Try this, today!



Ingredients:
2 sun dried tomato wraps
6 slices of cooked turkey bacon
1 thin sliced tomato
1 bag of baby greens (spinach, leafy greens, any kind will work)
2 hard boiled eggs, sliced thin
8 pieces of mozzarella cheese, sliced thin

DRESSING:
1/2 cup fat free sour cream
2 tablespoons white distilled vinegar
2 tablespoons sugar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1 garlic cloves, minced
1/2 teaspoon spicy mustard

1. Mix all the dressing ingredients together and set aside.
2. Super simple here. Lay your tortilla flat. Lay a bed of mixed greens on top of your tortilla to cover completely. Next place 3 pieces of turkey bacon on each wrap. Next a layer of tomato, 4 slices of cheese, and slices of egg. Drizzle 2 or tablespoons (or more, if you like) of dressing over all the ingredients. Next, fold the ends in and roll it up. Slice it into 2 pieces and dig in!

* This is great with a fruit salad, melon, or smoothies. Try different tortilla flavors too!!

*recipe adapted from Better Homes and Gardens

Caramel Apple Cheesecake

Oh how I love cheesecake....it's just so darn good! And you don't have to feel so guilty because I cut tons of fat and calories out of this baby! This was so yummy and easy to make. The apples and caramel were heaven with the creamy cheesecake. A great summer treat, especially nice and cool right out of the fridge!



1 honey maid Graham Pie Crust
1 can (21 oz.) apple pie filling
1 package (8 oz.) low fat cream cheese, softened
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3/4 cup egg beaters (this cuts out most of the fat and cholesterol and doesn't alter the flavor one bit. I always have it in my fridge just for baking) or 3 eggs
1/2 cup fat free caramel ice cream topping
chopped walnut

Directions

1. Place the crust on a baking sheet. Spread half of the apple pie filling in the crust. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add egg beaters in a 1/4 cup at a time, mixing until just combined. Gently spread cream cheese filling over apples in the crust.

3. Bake on your baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour. Be patient, it is worth it!

4. Refrigerate for at least another 3 hours. So, I would make this in the morning or after lunch when your kids are nicely playing in your living room... or like mine who are fighting over every toy :) This way your cheesecake will be cooled and ready to eat and it won't be 11 p.m. when you and your husband are eating dessert.

5. Now with the rest of those apples. I know there is a bunch of sauce left to so get a BIG cutting board and pour out the filling. You need to chop those apples a bit smaller so slicing your cheese cake will be easier. After they are bite-sized, spread the remaining pie filling over the top of the cooked cheesecake. Drizzle with ice cream topping. OR, what we did was cut ourselves a piece of cake and then drizzle with caramel. Whatever you want to do is great. Garnish with chopped walnuts just for kicks and delicious flavor too. Store in the refrigerator.

Soft Breadsticks

These are SOOOO good. Seriously, I make them at least once a week. I think I have a problem....I love anything bread related. Anyway, I got this recipe from Taste the Joy and it is a keeper! Really easy and anyone can make these. You don't have to wait hours either, they are done in no time!



Ingredients:

1 TBS yeast
1 TBS sugar
1 TBS malted milk powder (I have made them without this because I didn't have it on hand and they turned out just as good)
1 1/2 cups warm water
4 cups flour
1 tsp salt

1. Mix sugar and yeast together in a bowl or mixer. Pour warm water into yeast mixture. Soften yeast in water, about 5 minutes. Add remaining ingredients and knead for 5 minutes or till soft and elastic.
2.Shape into breadsticks and let rise on a foil lined and sprayed cookie sheet for 10-20 minutes, till desired size.
3.Preheat oven to 425 and bake about 10-13 minutes till golden. Then I spray my breadsticks with butter flavored cooking spray AS SOON as these babies come out of the oven. It keeps them soft. Then sprinkle with salt or garlic powder to finish! YUM!!
* These are great with any salad, pasta dish, soup, comfort meal, ok....they are good with anything!

Strawberry Chicken Salad with Candied Walnuts

Yep, another salad. I want everyone to love salads as much as me! This salad was amazing! I mean we gobbled it up! Perfect cool summer meal, paired up with some homemade bread sticks, rolls, or muffins, you are in for a treat!



(lightly adapted from Betty Crocker)
Dressing:
1/4 cup light mayo
1/2 cup Fat Free lemon yogurt
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/2 teaspoon lemon peel
Dash salt

Salad:
3 cups chopped cooked chicken (season with salt and pepper)
3/4 cup chopped celery
1/2 cup chopped candied walnuts
1 cup sliced or quartered strawberries
chopped Romain lettuce

1. This is really easy. Maybe too easy. Ok, combine all the dressing ingredients in a medium sized bowl. Toss in the chicken, celery, candied walnuts, and the strawberries. Toss to combine. Coat everything in this yummy sauce.
2.On your plates, make a nice bed of lettuce. Now top with the chicken mixture. That is it! Eat and enjoy.

* Great with any yummy bread. French buttered bread, muffins, bread sticks (next to be posted!!!) or rolls. Yum, can't wait to eat this again!