Oreo Cheesecake Cupcakes

Nope, it’s not low carb or sugar free.  The glycemic load is probably high…but I had one anyway.  It was delicious!
Savannah saw these on Pinterest and had them made before I could protest.  She just happen to make them on a day I was craving something sweet.  It may have been the best thing I’ve ever had 🙂  I think they were fairly simple and here’s her recipe.

 

Oreo Cheesecake Cupcakes
 
Author:
 
Ingredients
  • 30 whole Oreos and 12 chopped Oreos
  • 4 (8-oz.) pkg. cream cheese
  • 1 c. sugar
  • 1 tsp. vanilla extract
  • 4 lg. eggs, beaten
  • 1 c. sour cream
  • pinch of salt
Instructions
  1. Preheat the oven to 275 degrees. Line a cupcake pan with paper liners and place one whole Oreo in each liner.
  2. Beat the cream cheese with an electric mixer on medium high speed until smooth, gradually add sugar. Add the vanilla, mix until combined and slowly add the beaten eggs. Add the sour cream and salt and beat until combined. Stir in the crushed Oreos.
  3. Fill each liner until almost full. (You want there to be a little space when baked to grab the paper liner and remove from the pan. Otherwise it is a little hard to remove.) Bake for 22 - 25 minutes rotating the pan half way through cooking time.
  4. Remove from oven and place on wire rack. Cool for about 10 minutes, then remove from pan. Cool completely on wire rack, then place in airtight container and cool in refrigerator at least 4 hours before serving.
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Salsa

I love Mexican food, which you’ve probably figured that out if you follow my blog.  And like most people, my family loves salsa.  I had been making homemade salsa for years.  For the longest time I would just throw some tomatoes, onions, cilantro and onion together.  Then one day I saw a recipe for salsa on The Pioneer Woman’s blog.  I tried her recipe and it was great.  This is the recipe that I follow now, it is adapted from TPW’s.

 

Salsa
 
Author:
 
Ingredients
  • 1 (28-oz.) can whole plum tomatoes with juice
  • 2 (10-oz.) cans Original Rotel tomatoes with green chiles
  • ½ c. chopped yellow onion
  • 1 jalapeno, seeds removed and chopped
  • ¾ c. cilantro
  • ½ tsp. salt
  • 1 tsp. garlic powder
  • Juice from half of a lime
Instructions
  1. Place whole tomatoes with juice in blender or food processor. Pulse until tomatoes are salsa consistency. Pour tomatoes into a large bowl.
  2. Add Rotel tomatoes with green chiles to food processor and pulse until salsa consistency. Add to bowl with tomatoes.
  3. Place chopped onion, jalapeno and cilantro in food processor and pulse until they reach salsa consistency. Add to bowl of tomatoes and Rotel.
  4. Add salt, garlic powder and lime juice, stir well to combine.
  5. Refrigerate salsa 1 hour before serving.
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Blueberry Mango Smoothie

I know I said I’m doing low carb.  It’s just easier to explain that way.  What I’m actually doing is watching my glycemic load.  Most people have heard of glycemic index, but not the glycemic load.  Frankly, I don’t know enough about it to even answer questions.  I’m learing as I go, googling the glycemic load of different foods as needed.

Most fruits are okay when watching your glycemic load.  I love blueberries and they are quite low…for an entire cup their glycemic load is only 6.  Mangoes are not one of my favorite fruits, but mixed with the blueberries in this smoothie I LOVE them!  The glycemic load for a mango is 8 for one cup.  I’ve been buying them frozen.

My new blender has really been getting a good workout.  I’m having smoothies almost every morning for breakfast.  I do change it up occasionally with an egg and bacon or sausage, but as I mentioned earlier…I’m not a big fan of eggs.  Here is my blueberry mango smoothie, one of my favorites so far!

 

Blueberry Mango Smoothie
 
Author:
 
Ingredients
  • ½ c. lowfat milk (I use Soy)
  • 1 c. plain nonfat yogurt
  • ½ c. frozen blueberries
  • ½ c. frozen mango chunks
  • 6 packets Splenda
  • 1 c. ice
Instructions
  1. Place milk in blender. Add remaining ingredients. Blend until smooth.
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Grilled Stuffed Portobello Mushrooms

This stuffed mushroom recipe is wonderful!  I made this one night when everybody in the family was having something different for dinner.  Greg had goose, Savannah had a pork chop and Wes wasn’t at home.  I made one mushroom cap for myself and wished I had made more!

 

Grilled Stuffed Portobello Mushrooms
 
Author:
 
Ingredients
  • ⅔ c. chopped fresh tomatoes
  • 1 tbsp. olive oil
  • ½ tsp. finely chopped fresh rosemary (or ⅛ tsp. dried)
  • ¼ tsp. ground black pepper
  • 1 garlic clove, crushed
  • 2 tbsp. fresh lemon juice
  • 1 tsp. soy sauce
  • 4 (5-6-inch) portobello mushroom caps
  • 1 c. shredded mozzarella cheese
  • 1 tbsp. fresh parsley, chopped
Instructions
  1. In a small bowl combine the chopped tomatoes (if they are really juicy tomatoes pour off most of the juice before continuing), olive oil, rosemary, black pepper, garlic, lemon juice, and soy sauce. Let sit at room temperature for about 10 minutes.
  2. Prepare the grill.
  3. Using a spoon, scoop out the gills of the mushroom caps and remove the stem, discard.
  4. Using a brush, dip into the tomato mixture and brush mushroom caps with the liquid.
  5. Add mozzarella cheese to the tomato mixture and toss to combine.
  6. Divide mixture among the mushroom caps and grill for about 5 - 10 minutes, or just until cheese has melted.
  7. Garnish with chopped parsley and serve.
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Buffalo Chicken Wraps

My friend, Sherri, gave me the Buffalo Chicken Dip recipe years ago.  I was hooked right away.  I would make the chicken to top nachos and baked potatoes with.  Well, I saw this idea on recipegirl.com and knew it would have to be good.  To be honest, I didn’t look at her recipe, so I’m not sure if it is the same.  I just used Sherri’s old recipe and went from there.

Also, someone asked me about my 52 Week Organized House Challenge.  To be honest, that didn’t last.  Another resolution down the drain.  Oh well, there’s always next year.

 

Buffalo Chicken Wraps
 
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Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 (12-oz.) bottle Frank's Buffalo Red Hot Wings Sauce
  • 1 head Boston lettuce, washed, separated and dried
  • Blue Cheese or Ranch Dressing
Instructions
  1. Place chicken in a crock pot. Pour half of the wings sauce over chicken and set crock pot to high. Cook until chicken is done.
  2. Remove chicken from crock pot and discard cooking liquid. Cool chicken and shred. Mix shredded chicken with the remaining half bottle of wings sauce.
  3. Spoon buffalo chicken onto a lettuce leaf, top with dressing of your choice. Roll up and eat!
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