Growing up, this was my cousin Nathan's favorite recipe for my Mom to make for family gatherings. And going to church in Plant City (winter strawberry capitol of the world) you know you had to have a dessert like this in your recipe box!
Two of my favorite things: pizza and strawberries! Yummy!
CRUST
1/2 cup 10x sugar
2 sticks butter (real stuff) - softened
2 c flour
Mix all together, spread on to a sided pizza pan or a jelly roll pan with sides. Bake for 17-20 minutes at 350. Let cool completely.
FILLING
1 cup 10x sugar
8 oz cream cheese - room temp
1 carton cool whip
Mix all together very well so you don't have lumps of cream cheese. I used 1/3 less fat cream cheese and fat free cool whip. Spread on to cooled crust. Fridge overnight (or early morning for dinner)
TOPPING
2 pints strawberries
1 cup sugar
4 T cornstarch
4 T water
1 tsp vanilla
5 drops red food coloring
Crush one pint of berries in pan on low heat, add in one cup of sugar to boiling. Mix water and cornstarch together, add that and vanilla and red food coloring. Let thicken. Once cooled add the other pint of sliced berries. Spread on top of icing. Let chill.
Top with sliced or whole berries around the edges and cool whip.
Tuesday, May 13, 2008
Saturday, May 10, 2008
Baked Pears with Granola
I'm really becoming a fan of simple fruit dishes. Not only are they healthy, but they taste so good! This Health Magazine dessert is no different!
Baked Pears with Granola
2 Bosc pears - peeled, halved, and cored
2 tsp sugar
1/2 tsp cinnamon
1/2 cup granola (see my recipe in the healthy/breakfast section)
1/4 cup apple juice
top the prepared pears with cinnamon and sugar mixture. Fill in core-holes with granola. Pour apple juice over the top. Cover loosely with parchment paper and microwave on high for 6 minutes. Serve with 2 pear halves and a scoop of low-fat vanilla ice cream - pour leftover juice (in bottom of pan) over the top - delicious and healthy!
Baked Pears with Granola
2 Bosc pears - peeled, halved, and cored
2 tsp sugar
1/2 tsp cinnamon
1/2 cup granola (see my recipe in the healthy/breakfast section)
1/4 cup apple juice
top the prepared pears with cinnamon and sugar mixture. Fill in core-holes with granola. Pour apple juice over the top. Cover loosely with parchment paper and microwave on high for 6 minutes. Serve with 2 pear halves and a scoop of low-fat vanilla ice cream - pour leftover juice (in bottom of pan) over the top - delicious and healthy!
SImple Italian Salmon for 2
My Dad is a huge salmon fan - probably gets too many of those wonderful omega-3 fats that we all need. A new friend, Lauren, gave me this recipe - it is one of Giada's. I just cut it in half...
Simple Italian Salmon
2 5-oz salmon fillets
olive oil
1 shallot, chopped fine
1/2 can petite diced tomatoes
juice of half a lemon
salt/pepper
1/2 tsp oregano and thyme
Drizzle olive oil on one side of salmon and place it oil side down on a sheet of aluminum foil. Fold up sides (to make little packet). Mix of the rest of the ingredients in a small bowl - split between two salmon packets. Bake in a 400 degree oven for 20-25 minutes. Delicious! I served this with roasted asparagus and roasted red potatoes (all cook at the same temperature). Potatoes take a little longer. I zapped mine in the microwave for 2 minutes, or you can just put it in there before the asparagus and salmon.
Simple Italian Salmon
2 5-oz salmon fillets
olive oil
1 shallot, chopped fine
1/2 can petite diced tomatoes
juice of half a lemon
salt/pepper
1/2 tsp oregano and thyme
Drizzle olive oil on one side of salmon and place it oil side down on a sheet of aluminum foil. Fold up sides (to make little packet). Mix of the rest of the ingredients in a small bowl - split between two salmon packets. Bake in a 400 degree oven for 20-25 minutes. Delicious! I served this with roasted asparagus and roasted red potatoes (all cook at the same temperature). Potatoes take a little longer. I zapped mine in the microwave for 2 minutes, or you can just put it in there before the asparagus and salmon.
Saturday, May 03, 2008
Cinco de Mayo - Black Bean Salsa
In honor of the beginning of May and all things Mexican - I am making black bean salsa today. I've been making this salsa for years now (from Paula Deen) - and love it.
Black Bean Salsa
2 can rinsed, drained black beans
1 frozen bag corn (1 lb)
1 avocado, chopped, peeled, cored - all these good fats
1 small onion, chopped
1/8 cup cilantro (or more, but be careful - it can quickly become overpowering)
1 can diced tomatoes (or 2 ripe tomatoes, but I choose the cheaper way)
2 T fresh squeezed lime juice
1 T red wine vinegar
salt/pepper to taste
Mix all, chill over night. Serve with chips or as a topping for grilled meats (chicken or pork).
Black Bean Salsa
2 can rinsed, drained black beans
1 frozen bag corn (1 lb)
1 avocado, chopped, peeled, cored - all these good fats
1 small onion, chopped
1/8 cup cilantro (or more, but be careful - it can quickly become overpowering)
1 can diced tomatoes (or 2 ripe tomatoes, but I choose the cheaper way)
2 T fresh squeezed lime juice
1 T red wine vinegar
salt/pepper to taste
Mix all, chill over night. Serve with chips or as a topping for grilled meats (chicken or pork).
Friday, May 02, 2008
Honey Roasted Carrots
I found this simple, delicious, healthy recipe in my May Everyday Food Magazine. I loved them. Called my Mom immediately to tell her to make them!
Honey Roasted Carrots
1 bag of carrots - peeled, washed, cut in 2-inch pieces, halved lengthwise
salt/pepper/
olive oil
honey
On a rimmed cookie sheet, place the prepared carrots. Sprinkle with kosher salt and fresh ground black pepper. Drizzle with olive oil. Place in 450 oven for 17 minutes - stir carrots, flip them over. Put them back in the oven another 17-18 minutes or until soft.
As soon as they come out of the oven, drizzle with honey - not much (about a Tbsp) or they end up too sweet. The natural sugars from both the carrots and the honey are great - then the kosher salt plays off them well.
Enjoy this healthy side dish! :)
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