Pear Cranberry Crisp

  My son Justin and his girlfriend Lily sent us a beautiful box of goodies for the holidays.  One of the boxes contained the most beautiful pears.  Desserts are one of my favorite ways to use pears.  They're flavor is so delicious and not too sweet.  Combined with cranberries this was a tasty holiday dessert.

 

 

Pear Cranberry Crisp

Ingredients

• 1 cup dried cranberries
• 8 ripe pears (about 2 1/4 pounds), cored and sliced
• 1 teaspoon vanilla
• 1/2 cup granulated sugar
• 1 1/4 cups flour
• Slightly rounded 1/3 cup rolled oats
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• Scant 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
• Crème fraîche or whipped cream to serve

Procedures

1. 1
   Preheat the oven to 375°. Toss the cranberries, pears, vanilla, and 1/4 cup granulated sugar together in a bowl with 1/4 cup water.
2. 2
   In another bowl, whisk together the remaining 1/4 cup granulated sugar, flour, oats, brown sugar, cinnamon, and salt. Drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together into a ball.
3. 3
   Spread the fruit in a 9x13 baking dish (or in eight 8-ounce ramekins). Use your fingers to sprinkle the crumb topping over the fruit, breaking up any large crumbs (crumbs larger than 1 inch will not cook through). Bake until the filling is bubbling and the topping is browned, about 40 minutes. The juices should bubble thickly; otherwise the fruit will be soggy. Serve hot, warm, or at room temperature with crème fraîche or whipped cream.

Butter Dips

I love biscuits or all things bread.  I'm always disappointed when I go out to dinner and they don't serve bread before dinner.  That said, I'm sorry I tried this recipe.  I think I pinned it about a year ago and just tried it for Christmas dinner.  These are delicious and so easy.  No rolling, no cutting, just whip up the dough and press it into a baking pan with melted butter in the bottom.  Perfect for Sunday dinner or breakfast!

Butter Dips

1/4 cup unsalted butter
1 1/4 cup flour
2 tsp sugar
2 tsp baking powder
1 tsp kosher salt
2/3 - 1 cup buttermilk or milk (I used skim milk)

Heat the oven to 450°F.   Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter.  You can also put the baking dish in the oven to melt the butter as it pre-heats.  (The dish in the microwave is just faster.)

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)

Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter  (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 squares. Bake for 12-15 minutes until golden.

Drunken Pumpkin Bread

I make pumpkin bread every year for Thanksgiving or Christmas.  It reminds me of my mom, making it was one of her holiday traditions.  Normally I make her recipe but this year, I opted for something a little different.  With dried cranberries that needed to be used up, this was the perfect recipe to try!  I was a little tentative, spiced rum?  I'm so glad I gave this recipe a try, this bread is delicious.  There's a nice hint of spice and a deep pumpkin flavor. I used my mini loaf pan,  perfect for Christmas giving!

Drunken Pumpkin Bread

Author: Anne Papina

• 2 cups pumpkin puree
• 1 cup vegetable oil
• ⅓ cup spiced rum
• 4 eggs
• 2 cups sugar
• 1 cup brown sugar
• 2 tsp baking soda
• 1½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp ginger
• 3½ cups all-purpose flour
• 1 cup dried cranberries

Instructions

1. Mix together wet ingredients in mixer bowl.
2. Add sugars, baking soda, salt, and spices and mix thoroughly.
3. Mix in flour 1 cup at a time until thoroughly blended.
4. Stir in raisins.
5. Divide batter equally into 2 greased 9-inch loaf pans.
6. Bake at 350F for 55-60 minutes or until a toothpick inserted comes out clean.
7. Cool before slicing.

Notes

Makes 2 loaves.

Brownie and Oreo Trifle

 There's a chain of recipes on my blog right now, using leftovers from previous blogged recipes!  I made brownies to use for these cookies and had leftovers.  What to do with the leftover brownies?  With lots of holiday cookies in the house, I needed to find something to do with them besides eat them.  I also had some Trader Joe Joe Joe cookies on hand.  If you haven't had them, they're like an Oreo, only peppermint.  Sounds like a perfect combination for a trifle.  Trifles are an easy but great dessert for a dinner party!  Instead of making them in a trifle dish, I made mine in individual glasses. 

Brownie and Oreo Hot Fudge Trifle

Yield: Serves 12-14

Brownies:
• 9X13 pan of brownies, cut into small cubes (see note - you only will use about 3/4 of the pan of brownies)
Cream Cheese Whipped Cream:
• 8 ounces cream cheese, light or regular, softened
• 3 cups heavy whipping cream
• 1/2 cup powdered sugar
Oreos and Hot Fudge:
• 25 mint Oreos, coarsely chopped
• 1/2 - 3/4 cup fudge sauce, warmed slightly

Directions

1. For the whipped cream, in a large bowl, beat together the softened cream cheese with about 1/2 cup of the whipping cream until the mixture is smooth. Add the powdered sugar and the remainder of the whipping cream gradually. Mix on high speed until the cream is whipped and the mixture is very thick and creamy.
2. In a glass trifle dish (or large glass bowl), place in 1/3 of the brownies then 1/3 of the whipped cream, spreading evenly to the edges. Next sprinkle in a little more than 1/3 of the Oreos (about 10 chopped) and finally drizzle with 1/3 of the hot fudge sauce.
3. Repeat that same layering process two more times
4. Chill in the refrigerator until ready to serve.

Happy New Year!!!

Peppermint Crunch Brownie Bites

After making these for a cookie exchange at Tim's office, I had leftover peppermints. I love a quick and easy dessert.  To save even more time, you could (and yes I did) use a boxed brownie mix. 

Peppermint Crunch Brownie Bites

Yield: 48 brownie bites
Cook Time: 12-15 minutes

Chocolate brownie bites dipped in white chocolate and sprinkled with candy cane pieces. These mini treats are perfect for gift giving or for serving at holiday parties.

Ingredients:

1 cup (2 sticks) butter
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
4 large eggs
3/4 cup cocoa (I used dutch processed)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups white chocolate chips
10 large candy canes, crushed

Directions:

1. Preheat oven to 350 degrees F. Spray mini muffin pan with non stick cooking spray or line with paper cups. Set aside.
2. Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar, vanilla, and peppermint extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined.
3. Fill each muffin cup slightly more than halfway full. Bake in preheated oven for 12-15 minutes or until a toothpick comes out clean when inserted in the center of a brownie bite. Allow the brownie bites to cool for 5 minutes before removing from the muffin tin.
4. While the brownie bites are cooling, melt white chocolate in the microwave, in a microwave safe bowl, or by using a double-boiler. Dip the tops of the brownie bites in the white chocolate. Set on a wire cooling wrack and sprinkle with crushed candy canes. Continue until all of the brownie bites are dipped and sprinkled. Let white chocolate harden before serving.

Merry Christmas!

Peppermint Meltaways

Tim's participates in a cookie exchange at his office during the holiday season.  Why not make something with one of his favorite flavors?  Tim loves all things peppermint.  Me, not so much.  I can take or leave mint flavored desserts. These are the perfect treat to enjoy with a cup of hot chocolate or tea.

Peppermint Meltaways
Adapted from The Cooking Channel
1 cup powdered sugar
2 sticks unsalted butter (1 cup), softened
1/2 teaspoon peppermint extract
3 tablespoons of milk
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup finely crushed peppermint candies or candy canes
24 chocolate teardrop candies (I like using Hershey's Kisses)

Preheat the oven to 350 degrees F.

In a large mixing bowl with an electric mixer, combine 1/2 cup of the powdered sugar and the butter and mix until light and fluffy. Add the peppermint extract, milk and mix to combine. Next, slowly add the flour and salt, mixing until just combined.

In a separate mixing bowl, combine remaining 1/2 cup powdered sugar and the peppermint candies.

Roll the dough into twenty-four 1 1/2-inch balls. Insert 1 chocolate morsel into each ball and re-roll to ensure that the cookie dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat.

Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown on the bottom, about 20 minutes. Remove and transfer to wire cooling rack. Cool until they are just cool enough to handle, 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated.

Store in an airtight container.

Holiday Vanilla Pudding Cake Cookies - SRC

As a bonus this month, the Secret Recipe Club is having a cookie carnival!  Nice!  Who doesn't need a few more cookie recipes to add to their holiday baking list?  Nothing says the holidays for me like baking cookies. One of my earliest baking memories is baking Spritz cookies with my Mom, green Christmas trees with red sprinkles.  Today I still use the cookie press from my childhood.  What's your favorite Christmas baking memory?

For this special Cookie Carnival, I was assigned Mom's Test Kitchen. The blogger behind this great blog is Jaime.  A little bit about Jaime, she says, I’m a child of God (who requires ALOT of forgiveness),wife to an automotive genius, momma to a Princess that changed my life

daughter to some pretty alright parents."  You can read more about her story here!  You'll find lots of great recipes on her blog as well, drop by and check it out, you won't be sorry!!!

I did a quick search and immediately found my choice for the Cookie Carnival, Holiday Vanilla Pudding Cake Cookies.  What I loved most about these cookies is how easy they are.  My dream is to write a cookbook of nothing but easy recipes, you know when you need that quick dessert for company that's dropping by at the last minute or that quick dinner when you just don't feel like cooking?  Maybe someday!  These cookies are perfect for last minute treats for the office or how about cookies for Santa?  This recipe would be great to make with the kiddos!

Holiday Vanilla Pudding Cake Cookies

Recipe Courtesy of Mom's Test Kitchen

Ingredients

1 box (16.25 ounces) white cake mix

1 box (3.5 ounces) vanilla instant pudding & pie mix

2 eggs

2 tablespoons butter, softened

2 tablespoons milk

red & green decorating sugars

Instructions

1. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
2. In a large bowl, combine the cake mix, dry vanilla pudding, eggs, butter and milk – it will be VERY thick
3. In a small bowl, combine equal amounts of the red & green sugars. You can also do two separate bowls of each color & make all red or all green cookies. Or do a little of each & go for a tye-die look :)
4. Scoop the dough into tablespoon sized balls. Roll the dough in the decorating sugars, being sure to fully coat the dough. Place the coated dough on the baking sheet about 2 inches apart.
5. Bake for 8-10 minutes or until the cookies are set.
6. Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely.

An InLinkz Link-up

Brown Butter Chocolate Chip Cookies - Secret Recipe Club

It's Secret Recipe Club  time and this is a bittersweet post for me.  Ever since starting in SRC in May 2011, I've been a member of group B.  Our leader was looking to move a few bloggers around and I volunteered.  No SRC for me in January, Group B is taking January off.  Beginning in February, I will be a member of SRC Group C.   I wanted to say a big thanks to our SRC B leader, Camilla.  She works tirelessly to make sure we all have our assignments and there are no orphans each month.  Thanks, Camilla for all you do!

Now on to the real focus of this post, my assigned blogger and chosen recipe!  This month I was assigned,  Pale Yellow.  Tracy says she an "Informal science educator/curriculum specialist,science teacher by day, baking blogger by night, former Michigander, current Rockaway Girl".  She has two pet turtles, how fun it that?  Even more fun, her former coworkers, with whom she had shared all of her delicious baked goods, bought her a Kitchen Aid mixed.  Wow, those must have been the best baked goodies!!! 

Speaking of baked goodies, Tracy's Brown Butter Chocolate Chip Cookies caught my eye.   I am obsessed with brown butter!  Brown butter adds such a depth of flavor to recipes, sweet or savory.  Brown butter is easy to prepare.  Just don't look away, the butter can quickly go from delicious brown to burned.

These could be my new favorite bar cookie recipe.  As usual, I sent them to Tim's office.  I could have eaten the whole pan. 

Browned Butter Chocolate Chip Cookie Bars
Recipe Courtesy of Pale Yellow
Yield – 20 bars
3/4 cup unsalted butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
10 ounces dark chocolate chips
fancy sea salt for sprinkling

1. Preheat the oven to 350 ˚F and generously grease a 9 x 13” pan.  Cut parchment paper to fit the bottom of the pan.  Grease the paper as well.
2. Add the butter to a medium saucepan and heat until browned.  The butter will smell nutty; stir the whole time.  Let cool for 5-10 minutes.
3. Whisk the sugars into the butter and then whisk in the egg and vanilla.
4. Stir in the cornstarch, soda, and salt.  Sprinkle the flour over the mixture and stir to combine.  Stir in the chocolate chips.
5. Press the dough evenly on the bottom of the pan and sprinkle with sea salt.
6. Bake for 20-25 minutes or until the top begins to brown.
7. Let cool completely before cutting into squares.

An InLinkz Link-up

Sparkling White Cranberry Sangria

We celebrated Thanksgiving in Palm Springs with my son and his girlfriend, Lily.  Palm Springs temperatures in the upper 70's and low 80's were  perfect for this beautiful glass of sangria.

We couldn't find plain white cranberry juice, so we chose to go with White Peach Cranberry juice.
The combination was perfect for this cocktail.  The sweetness of the peach made up for the 1/4 of sugar we didn't bring along.  Lily brought along some cinnamon sticks to add to the sangria.  They added a nice hint of spice that paired beautifully with the other flavors in the sangria.

 I may will not be waiting for summer to try this cocktail again.

Sparkling White Cranberry Sangria

Adapted from The Kitchen

Serves 6 to 8

1 cup rum, like Selvarey or another high-quality white rum
1 cup diced red apple
1 cup diced green apple
1 cup fresh or frozen cranberries
1 bottle Chardonnay, un-oaked or lightly oaked, chilled
1 cup white peach cranberry juice, chilled
Cinnamon Sticks
2 cups club soda, chilled
Lemon twist for garnish
In a large pitcher, combine the sugar and rum and stir to dissolve. Add the apples, cranberries, Chardonnay, and white cranberry juice. Refrigerate overnight.
When ready to serve, add the club soda and stir to combine. Pour into ice filled glasses and scoop in some of the fruit. Top each glass with a lemon twist.

Slow Cooker Corn and Potato Chowder

What's your favorite kitchen appliance? Mine is the Slow Cooker.  I just read an article about a new slow cooker that can be turned on and off via your smart phone.  This may go on my Christmas list.

After a busy day at work, especially those occurring on Monday's, nothing is better than coming home and dinner is ready.  Corn Chowder is one of my favorite soups.   When I saw this recipe, I was thrilled to find a recipe designed for the slow cooker!

The original recipe calls for heavy cream.  I learned a trick (I think from Pioneer Woman?) to add cornmeal as a thickening agent, no heavy cream needed.  Equally as rich with much less calories and fat.

Slow Cooker Corn and Potato Chowder
Adapted from Mama Loves Food!


 Ingredients:

• 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
• 2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
• 8 cups (about 2 pounds) kernel corn
• 1 medium/large sweet yellow onion, finely chopped
• 1 cup chopped celery
• 6 - 8 garlic cloves, crushed
• 1/2 teaspoon seasoned salt
• 32 ounces (4 cups) chicken stock
• 1/2 cup cornmeal
• salt & pepper

1. Combine all ingredients except cornmeal in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about half the soup using an immersion blender or just scoop it into your upright blender then return to slow cooker).
4. Mix 1/2 cup cornmeal with a cup of the broth from the soup, stir into soup and cook on high for 15 - 20 minutes.  This acts as a thickening agent, no cream needed.
5. Salt and pepper to taste.

A Special Veteran

On this Veterans Day as, we pause to remember and thank our Veterans. I'd like to pay tribute to my late Father who served in Pearl Harbor!

Lime Mad Madelines - SRC

It's my favorite Monday of the month, Secret Recipe Club reveal day!  If you're not familiar with Secret Recipe Club, you can read all about it here!  It's so much fun.  I am proud to be a member.  For the month of November, I was assigned Jane's Adventures in Dinner.  Jane's blog is one of those, you could spend hours looking through.  She has so many wonderful recipes and beautiful photography. Jane lives in Canada, in addition to having a fabulous blog, she loves to cook and drink wine! 

Do you have any baking pans that you rarely use?  When browsing to decide my post for this month's Secret Recipe Club, I was reminded that I do, my madeline pan.  Actually the problem is, I need a larger kitchen (are you reading Tim?), a few of my specialty baking items are stored in a big tote in the garage.  I often forget to use them. Sounds logical doesn't it?  Reminded of my pan in the garage by Jane's recipe for Lime Madelines, I decided to give that pan some use!

If you're looking for a just slightly sweet yet delicious cookie, give these a try.  Perfect to serve with afternoon tea or a dish of ice cream.  This recipe goes together quickly and results in a beautiful treat.

An InLinkz Link-up

Red Cabbage Slaw

Do you have a go to cole slaw recipe? I do, this one!  I think I made it at least 5 times this summer.  When my CSA basket contained a beautiful head of red cabbage, I decided to branch out and find a new recipe.   This recipe was so easy using my newest kitchen "toy", a Vitamix.  I've been eying them for a couple of years and finally took the plunge.  For those of you who are QVC shoppers, you'll know what I mean when I say it was on easy pay.  Those purchases never seem to sting quite as bad or at least so I tell myself.

What beautiful colors and great flavors!  The cranberries and nuts make a delicious addition to this tangy cole slaw.

Red Cabbage Slaw

 1 small head red cabbage, thinly sliced and chopped
 1/2 cup grated carrot
 1/2 cup mayonnaise (I used greek yogurt)
 1/4 cup dried cranberries
 1/4 cup chopped walnuts
 1 tablespoon milk, or more as needed
 1 tablespoon apple cider vinegar
 1 teaspoon white sugar, or more to taste

1. Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Pumpkin Cupcakes with Maple Cream Cheese Frosting - SRC

October?  Is it really October already?  I love all things October except for what comes after October in the midwest, winter!  One of my favorite things about October is pumpkin!!

For October's Secret Recipe Club (SRC), I was assigned The Hobo Kitchen.  If you're not familiar with what SRC is all about, you can read more about it here.  The blogger behind The Hobo Kitchen is Ellie.  Ellie was  born and raised in Nassau, Bahamas and lived there until she was 16. She moved to the US back in the late 90's resides in Hoboken, NJ.  She's been a blogger since 2008!  There's so many great recipes on her blog, check it out!!!

Not sure what it says about me but when browsing Ellie's recipes, I was immediately drawn to her Boozy Cupcakes section.  I guess it's because booze and cupcakes happen to be two of my favorite things, don't think bad of me Ok?!!.    Since it was October, her Pumpkin Beer Cupcakes with Maple Cream Cheese Frosting, seemed like the perfect recipe. 

Ellie said the recipe wasn't quite as sweet as she would have liked, so I added 1/2 cup more white sugar.  I found the sweetness just right, not too sweet and the spices were perfect.  I was really excited about the Maple Cream Cheese Frosting.  Like Ellie, I wish the frosting had a bit more maple flavor but it was still delicious.

Pumpkin Beer Cupcakes with Maple Cream Cheese Frosting

1 teaspoon cinnamon
1 teaspoon all-spice
3/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
3 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup sugar
3/4 cup light brown sugar
4 large eggs
1 cup pumpkin puree
12 ounces (1 1/2 cups) Sam Adams Octoberfest beer (or a similar seasonal beer)
1) Preheat oven to 350 degrees F.
2) Combine the cinnamon, all-spice, nutmeg and cloves in a small bowl or contain

3) In a medium bowl, whisk together the flour, baking soda, baking powder and salt together, then set aside.

4) Use an electric mixer to cream the butter for several minutes, until white and fluffy.

5) Beat in sugars and spices and mix for about 3 minutes. It will look grainy at first, but just keep beating.

6) Add the eggs one at a time, beating for ~1 minute after each addition.

7) Beat in the pumpkin puree.

8) Add the flour mixture in three additions and the beer in two additions. Alternate between adding the flour mixture and the beer. Beat after each addition.

9) Beat the batter on high speed for 30 seconds. The batter will be loose and smooth.

 10) Pour the batter into cupcake liners and fill about 2/3 of the way.

11) Bake 18-20 minutes.

Maple Cream Cheese Frosting

• 1/4 cup maple butter (I used regular butter)
• 1/4 - 1/2 cup pure maple syrup
• 2 1/2 cups confectioners’ sugar

1) Using a mixer, beat the butter for several minutes until white and fluffy.
2) Add cream cheese and beat until incorporated with the butter.
3) Add the maple butter and maple syrup and beat until incorporated.
4) Slowly add the confectioner's sugar. You can add more or less sugar depending on how sweet you like your frosting. Beat until fluffy.

An InLinkz Link-up

Individual Salted Caramel Chocolate Chip Cheesecakes

Whoever is responsible for starting this salted caramel trend, thank you!  I love all things salted caramel, it's that perfect combination of sweet and salty.  Caramel can be very sweet and the addition of salt makes it just about perfect.

I was looking for a dessert for my monthly BUNCO group.  Individual Salted Caramel Chocolate Chip Cheesecakes?  Perfect! 

The original recipe called for an oreo cookie crust.  When I did my grocery shopping, I spaced off getting the oreo's.  I used a chocolate graham cracker crust instead. 

Individual Salted Caramel Chocolate Chip Cheesecakes
Recipe adapted from Sally's Baking Addiction

Chocolate Graham Cracker Crust
1/3 cup butter, melted
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cup graham cracker crumbs

Cheesecake Filling

16 oz (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) yogurt*
2 large eggs
1 teaspoon vanilla extract
1 cup (180g) mini semi-sweet chocolate chips (or regular size)
Salted caramel sauce (I used a jarred sauce or you can make your own)

Directions:

Preheat oven to 350F degrees. Line two 12-count cupcake pans with 18 liners.

For the crust: In a food processor or blender, pulse the whole graham crackers  into a fine crumb. Stir the cookie crumbs and melted butter, sugar and cocoa powder together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner.   (I used a juice glass to firm up the crust in the liner) You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool as you prepare the filling.

For the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.

Spoon batter into the crusts until nearly full. Bake for 20-23 minutes. The centers will still be slightly jiggly, that's OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.

Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.

*Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

Layered Greek Dip

If you live in the Midwest, chances are you are familiar with the Hy-Vee grocery store chain. They're slogan is "a helpful smile in every aisle" and it's so true. They're associates are so helpful and often I find great ideas for a meal or side when I am in the store. Today's post is a recipe they were sampling one Saturday while I was doing my weekly shopping. This is a take on everyone's favorite layered dip. The difference with this one is it's healthier. It's fresh, delicious and did I mention healthier? I tried this a few weeks ago when we had friends over for dinner and it was a hit!

Layered Greek Dip
Recipe Courtesy of Hy-Vee

2 (8 oz) each containers flavored hummus
3/4 cup chopped cucumbers
1 plum tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
3 T green onions

Organic Blue Corn Chips


Spread hummus on platter. Top with cucumber, tomato, feta cheese, olives and onions. Cover and refrigerate at least one hour. Serve with chips.

Eggplant Bake

 It's Secret Recipe Club (SRC)  time again and closing in on Fall.  Where has this year gone?  If you're not familiar with SRC, you can find the details here.  I look forward to receiving my assigned blogger each month.  Big kudos to our leader, , for getting us our assignments so quickly.  After I receive my SRC assignment, I spend an evening browsing my assigned bloggers website.  This month, I was assigned Sid's Sea Palm Cooking.  She likes to cook, entertain and have fun in the kitchen. She hosts a monthly Tapas Night in her home and shares the dishes and recipes on her blog!  How fun is that?  I narrowed it down to three recipes, Eggplant Bake, Hot Dog Corn Muffins and Elberskivers.

Having an eggplant in the fridge that needed to be used, helped make the decision.  Tim doesn't like eggplant, perfect for me because that will leave leftovers for my lunch!  I love Eggplant Parm.  This recipe reminds me of eggplant parm but the addition of tomatoes and mushrooms add another depth of flavor.  I decided to use portabella mushrooms, they're so rich and "meaty".  If you're an eggplant lover and are looking for a delicious side or even a meatless main, give this Eggplant Bake a try, you won't be sorry!!!

An InLinkz Link-up