Juanita's Filled Dates

Juanita's Filled Dates
I had these last year. Juanita made them for a belly dance class. I had to see if I could replicate them. They are so sweet, yummy and good for you too..... Lots of Fiber and Anti-oxidants. It costs about $10 to make a plate of them.
Ingredients:

• Pitted Dried Dates
• Cinnamon to taste.
• 1/2 Package Cream Cheese
• Pecans (Walnuts would work too.)

I got a back of dried pitted dates.  The have a slice where the pits are removed. You can pull them apart at that point. I fill them with the mixed cream cheese and cinnamon filling. Add a nut on top and they are ready to eat. So Simple and Yummy.
~Sarah

Cheesecake--Healthier Version

I got this recipe from my Godmother, Pam, and decided to make it into muffin size servings as nobody in my household likes cheesecake and I can put the extras in the freezer for later. What makes it healthier? Only using egg whites lowers the cholesterol. Using lite instead of full fat cream cheese reduces the fat level. Don't use non-fat cream cheese as it doesn't bake right.

Ingredients: Makes about 24 muffin cheesecakes.

Crust:

• 1 sleeve Graham Crackers
• 5-6 Tbs Butter

Mix

• 4 (16 oz) pkgs cream cheese, either regular or lite for the healthier version.
• 2/3 c. sugar
• 2 tsp. vanilla
• 1/4 tsp salt

Meringue

• 5 eggs whites (Makes it cholesterol free.)
• 1/2 c. sugar
• 2 tsp. vanilla

First: 

1. Make the crust! Chop or crush a sleeve of graham crackers. I used my food chopper in the bowl, but you can use a food processor.
2. Add the butter and mix well.
3. Put a spoonful in the bottom of each muffin cup wrapper. 
4. Tap it down to make it crust like.
5. Bake it for about 4-5 minutes at 350 degrees (325 if you have non-stick pans as they cook hotter).
6. Set aside to cool.

Before Baking

After Baking

Cream Cheese

Second: Make the Mix

Add the ingredients for the mix. Leave the cheese on the counter to come to room temperature before making. It is creamier and easier to blend this way.

Only use this when baking, and add half the amount recipe calls for...Super yummy!

Sugar, Vanilla, Salt

mix until smooth

Third: Meringue

In a separate bowl, combine egg whites, sugar and vanilla. Whip them.

There are a few ways to separate the yolk and the whites. This is an easy way for me.

If you use the Pampered Chef Vanilla, you only need 1/2 the amount as it is very strong.

Start the beating

keep Going

Done, when soft mounds form.

Fourth: Combine the Mix and the Meringue

Add the meringue to the mix and gently stir together. You don't want to break your meringue to much.

You can use the beaters on the lowest setting if you feel you need to, but having the cream cheese at room temperature helps to hand mix it.

Fifth: 

Fill the muffin cups and Bake at 350 degrees for 25-30 minutes. (Bake at 325 if using nonstick pans.)

Use the largest scoop from Pampered Chef. It fills the muffin tins perfectly and measures 3 Tbs.

Put them in the oven for 25-30 minutes.

I know it's not the perfect way, but When I see the tops are cracked and the insides look cooked and not gooey looking, I know they are done.

 Sixth:

Add whatever topping you choose and enjoy. I used canned strawberries, but when they are in season, the fresh strawberries are perfect for these!!!! Yum!

This batch I made to take to a class.

Cucumber Avocado Gazpacho

Cucumber Avocado Gazpacho

I haven't made this in a while and found a bushel of cucumbers at the Amish stand. What better than fresh Cucumber and Avocado Gazpacho. Gazpacho is just a cold soup in case you were wondering.

Ingredients:

• 2-3 small cucumbers
• 1 avocado
• 1 c. plain yogurt
• 1/2 a lime or 2-3 Tbs Lime Juice from the bottle.
• 3-4 sprigs of mint (optional)
• Garlic Butter Croutons for the top (Optional)

The quick Directions: In a blender, combine all the ingredients and blend them. Chill for 50 minutes. Serve and Enjoy!

Step 1: Peel and put the cucumbers in the blender (or in my case the ninja Pam got me for my birthday). Blend them a little as it makes it easier to add the other items.

Step 2:  Add the avocado (minus the pit of course), the yogurt, lime juice and mint. I always add extra mint as I like it.

Step 3:  Blend and Chill!

Step 4: Serve and garnish with croutons and mint!

~Sarah

Tom's Mac and Cheese

Tom makes the best homemade macaroni and cheese. He normally bakes the mac and cheese in the oven at 350 degrees 35 to 40 minutes or until it browns. I wanted to try it in the crock pot, so he kindly obliged me.

Ingredients:

• 1 box Elbows Macaroni
• 1 brick Sharp Cheddar Cheese
• 1 brick Extra Sharp Cheddar Cheese
•  8 oz. shredded Mozzarella Cheese
• 1 1/2 to 2 cups milk

Step 1: Cook a box of Elbows Noodles.
Step 2: Layer part of the noodles in the bottom of the pan.

Step 3: Thinly slice the Cheddar Cheeses and layer part of them on the noodles. Then add part of the Mozzarella Cheese on top of that.

 Step 4: Repeat the layers until all the noodles and cheeses are used.

 Step 5: Pour about 1 1/2 cups of milk over top of the casserole.

Step 6:  Turn the crock pot on low for 2-3 hours or put it in the oven at 350` for 30-45 minutes. The edges should be brown in the crock pot or the entire top should be brown and crispy from the oven. Tom says the crispy cheese is the best part...so cooking in the oven is preferred!

~Sarah and Tom