Andes Creamy Fudge

Yes, it's one more Christmas recipe that I never got around to posting.  But hey, we haven't gotten to February yet, so I'm doing good.  

Last week was a doozy for my family - we had a vicious round of a stomach virus, of which I'll spare you most of the gory details, but here are a few take-aways from the week.

* I never knew that a 4-year old could vomit 18 times in a nine hour period. (granted, 

half of those were dry heaves, but we all know how painful that can be)

* I never knew I could be so completely dehydrated and still be able to nurse my 3-1/2 month old.

Thanks to God for making that happen.  She never once went hungry.  

* Our boy (8) only had a mild stomach ache for a day and the baby didn't get sick at all. 

The rest of us had varying degrees of miserableness.  

* We lived to tell about it.  Amen.

On to the Fudge.

I'm a fudge-kind-of girl - I like all kinds of flavors, with and without nuts, pretty much if 

it's fudge, I like it.

Back in 2006, I got this recipe from a friend after she made it for a Christmas party and I fell in love with it. 

It's super smooth, soft, creamy, melt-in-your mouth, minty chocolate goodness. 

And it's very easy to make.  

Doesn't photograph very well, but that's probably just me.  

I had a real hard time keeping out of the container of this one.  Definitely part of the reason I 

didn't lose any baby weight over the holidays.    

Recipe: (from a friend)

Yield: approximately 4 lbs

1-1/2 cups sugar

1/2 cup butter

1 (5 fluid oz) can evaporated milk (about 2/3 cup)

1 (7 oz) jar marshmallow creme

1 package (10 oz) Andes Baking Chips

1/2 tsp. vanilla extract

Lightly grease a foil lined 9x9x2" pan; set aside.

Heat sugar, butter, milk, and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes. Remove from heat.

Add Andes baking chips and vanilla extract, stirring until chips are melted.

Immediately spread into prepared pan.  Refrigerate overnight.  Cut into 1 inch squares.  Store in airtight container in refrigerator.  For creamier fudge, let stand at room temperature 1 hour before serving.

Yes, it's one more Christmas recipe that I never got around to posting.  But hey, we haven't gotten to February yet, so I'm doing good.  

Last week was a doozy for my family - we had a vicious round of a stomach virus, of which I'll spare you most of the gory details, but here are a few take-aways from the week.

* I never knew that a 4-year old could vomit 18 times in a nine hour period. (granted, 

half of those were dry heaves, but we all know how painful that can be)

* I never knew I could be so completely dehydrated and still be able to nurse my 3-1/2 month old.

Thanks to God for making that happen.  She never once went hungry.  

* Our boy (8) only had a mild stomach ache for a day and the baby didn't get sick at all. 

The rest of us had varying degrees of miserableness.  

* We lived to tell about it.  Amen.

On to the Fudge.

I'm a fudge-kind-of girl - I like all kinds of flavors, with and without nuts, pretty much if 

it's fudge, I like it.

Back in 2006, I got this recipe from a friend after she made it for a Christmas party and I fell in love with it. 

It's super smooth, soft, creamy, melt-in-your mouth, minty chocolate goodness. 

And it's very easy to make.  

Doesn't photograph very well, but that's probably just me.  

I had a real hard time keeping out of the container of this one.  Definitely part of the reason I 

didn't lose any baby weight over the holidays.    

Recipe: (from a friend)

Yield: approximately 4 lbs

1-1/2 cups sugar

1/2 cup butter

1 (5 fluid oz) can evaporated milk (about 2/3 cup)

1 (7 oz) jar marshmallow creme

1 package (10 oz) Andes Baking Chips

1/2 tsp. vanilla extract

Lightly grease a foil lined 9x9x2" pan; set aside.

Heat sugar, butter, milk, and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes. Remove from heat.

Add Andes baking chips and vanilla extract, stirring until chips are melted.

Immediately spread into prepared pan.  Refrigerate overnight.  Cut into 1 inch squares.  Store in airtight container in refrigerator.  For creamier fudge, let stand at room temperature 1 hour before serving.

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Black Bean Soup

Here is a super quick hearty soup to have when you are trying to eat better.  Don't forget the sour cream & any other toppings you like!  This dish is fast, tasty & filling.

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Black Bean Soup

Recipe altered from Or So She Says by: Amber (Dessert Now, Dinner Later!)

• 4 cans of black beans, drained & rinsed (3 for puree, 1 for hearty filling)
• 1 can low-sodium chicken broth
• 2 cans Rotel (mild) (1 can for puree, 1 for hearty filling)
• 1 1/2 cups frozen corn
• 1 Tbsp lime juice
• 1 Tbsp Hidden Valley Ranch Mix
• Sour cream, cheese & any other desired toppings

1. Blend 3 of the four cans of beans with 1 can of chicken broth & 1 can of Rotel. (Depending on the size of your blender you may need to split it up. I used my Ninja and it all fit in the large pitcher [about 6 cups])
2. Put puree in a large stock pot over the stove.  Add the last cans of black beans & Rotel, the frozen corn, & the lime juice & ranch mix.
3. Warm over medium heat until heated through.  About 5-10 minutes.  Stir occasionally so the bean puree doesn't burn the bottom.
4. Serve with sour cream, olives, avocados, cheese, & tortilla chips.

Here is a super quick hearty soup to have when you are trying to eat better.  Don't forget the sour cream & any other toppings you like!  This dish is fast, tasty & filling.

Pin It

Black Bean Soup

Recipe altered from Or So She Says by: Amber (Dessert Now, Dinner Later!)

• 4 cans of black beans, drained & rinsed (3 for puree, 1 for hearty filling)
• 1 can low-sodium chicken broth
• 2 cans Rotel (mild) (1 can for puree, 1 for hearty filling)
• 1 1/2 cups frozen corn
• 1 Tbsp lime juice
• 1 Tbsp Hidden Valley Ranch Mix
• Sour cream, cheese & any other desired toppings

1. Blend 3 of the four cans of beans with 1 can of chicken broth & 1 can of Rotel. (Depending on the size of your blender you may need to split it up. I used my Ninja and it all fit in the large pitcher [about 6 cups])
2. Put puree in a large stock pot over the stove.  Add the last cans of black beans & Rotel, the frozen corn, & the lime juice & ranch mix.
3. Warm over medium heat until heated through.  About 5-10 minutes.  Stir occasionally so the bean puree doesn't burn the bottom.
4. Serve with sour cream, olives, avocados, cheese, & tortilla chips.

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Chicken & Spinach Rollatini

 

So, this past week I have tried having a whole week with as few carbs & sugars as possible in an attempt to meet a weight loss goal I signed up for.  When I mentioned this on facebook I promised some of my readers if I make things that are healthy I will post them & let you all know, "This one is HEALTHY!"  I don't typically cook things specifically for healthful reasons, I do like all things in moderation & have been losing weight just that way, but I have come to find some healthy things taste just as good, & this recipe is ridiculously good & flavorful!  

When I first started my no carbs/sweets week I'll admit it was hard for me to come up with meals having no bread/rice/pasta & then I realized I could make this kind of dish without having a crumb coat.  And to my surprise, this turned out to be a new favorite!  My husband walked in the house after work & was like, "It smells amazing in here!  It hits you when you walk through the door!" and he later confessed that he liked this dish more than most of the others that I have made.  I was shocked & delighted at the same time.  This is a different version of my Chicken Mozzarella with Avocado.  Same idea: chicken with sauce & cheese; except this chicken is butterflied, slightly pounded out, rolled up with a garlic & spinach ricotta cheese stuffed in the center, coated in pesto & then topped with a red sauce & cheese.  Delicious!
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Chicken & Spinach Rollatini

Recipe altered from skinnytaste by: Amber (Dessert Now, Dinner Later!)

• 2 chicken breasts
• non-stick pan spray
• 1/4 cup small diced red onion
• 2 garlic cloves, minced
• 2 packed cups fresh spinach leaves, Chiffonade (*picture description at bottom)
• 3/4 cup part skim ricotta cheese
• 2 Tbsp Classico Basil Pesto Sauce
• 1 cup marinara sauce (I used All Natural Tomato & Basil Sauce by Wolfgang Puck)

2 breasts, cut into 4 pieces

Each fourth, butterflied

Pounded out evenly between wax paper

Filled & rolled in pesto

1. Preheat oven to 450*F.  Cut 2 chicken breasts in half to make 4 pieces.  Butterfly all 4 pieces & pound out any thick parts to even out chicken (or lightly pound out chicken to 1/4-1/2 inch).  This can be done with chicken between to pieces of wax paper or plastic wrap.
2. In a non-stick skillet, spray generously with non-stick pan spray & saute onion & garlic with a little salt & pepper for a couple minutes until fragrant & onion is slightly translucent.  Add your spinach & toss for 30 seconds or until spinach breaks down in size & is "wet."  Remove from heat & set aside.
3. Season both sides of each chicken breasts with salt & pepper.  Add ricotta cheese to slightly cooled spinach mixture & spread mixture over the top of the chicken; roll chicken up.  Spread pesto sauce on a plate.  Roll filled chicken breasts in the pesto sauce & place seam side down on a greased baking sheet.
4. Bake at 450*F for 20 minutes (no longer pink.)  Remove from oven & top with sauce & mozarrella slices.  Return to oven for 3 more minutes or until cheese melts.

Makes 4 chicken rolls.  Approximately 246 calories a serving.  Serve with a side salad or vegetables.   

*Chiffonade is cutting herbs or leafy green vegetables (spinach/basil) into long thin strips.

Stack leaves one on top of the other.

Roll leaves up as tight as you can.

Cut thin strips.

 

So, this past week I have tried having a whole week with as few carbs & sugars as possible in an attempt to meet a weight loss goal I signed up for.  When I mentioned this on facebook I promised some of my readers if I make things that are healthy I will post them & let you all know, "This one is HEALTHY!"  I don't typically cook things specifically for healthful reasons, I do like all things in moderation & have been losing weight just that way, but I have come to find some healthy things taste just as good, & this recipe is ridiculously good & flavorful!  

When I first started my no carbs/sweets week I'll admit it was hard for me to come up with meals having no bread/rice/pasta & then I realized I could make this kind of dish without having a crumb coat.  And to my surprise, this turned out to be a new favorite!  My husband walked in the house after work & was like, "It smells amazing in here!  It hits you when you walk through the door!" and he later confessed that he liked this dish more than most of the others that I have made.  I was shocked & delighted at the same time.  This is a different version of my Chicken Mozzarella with Avocado.  Same idea: chicken with sauce & cheese; except this chicken is butterflied, slightly pounded out, rolled up with a garlic & spinach ricotta cheese stuffed in the center, coated in pesto & then topped with a red sauce & cheese.  Delicious!
Pin It

Chicken & Spinach Rollatini

Recipe altered from skinnytaste by: Amber (Dessert Now, Dinner Later!)

• 2 chicken breasts
• non-stick pan spray
• 1/4 cup small diced red onion
• 2 garlic cloves, minced
• 2 packed cups fresh spinach leaves, Chiffonade (*picture description at bottom)
• 3/4 cup part skim ricotta cheese
• 2 Tbsp Classico Basil Pesto Sauce
• 1 cup marinara sauce (I used All Natural Tomato & Basil Sauce by Wolfgang Puck)

2 breasts, cut into 4 pieces

Each fourth, butterflied

Pounded out evenly between wax paper

Filled & rolled in pesto

1. Preheat oven to 450*F.  Cut 2 chicken breasts in half to make 4 pieces.  Butterfly all 4 pieces & pound out any thick parts to even out chicken (or lightly pound out chicken to 1/4-1/2 inch).  This can be done with chicken between to pieces of wax paper or plastic wrap.
2. In a non-stick skillet, spray generously with non-stick pan spray & saute onion & garlic with a little salt & pepper for a couple minutes until fragrant & onion is slightly translucent.  Add your spinach & toss for 30 seconds or until spinach breaks down in size & is "wet."  Remove from heat & set aside.
3. Season both sides of each chicken breasts with salt & pepper.  Add ricotta cheese to slightly cooled spinach mixture & spread mixture over the top of the chicken; roll chicken up.  Spread pesto sauce on a plate.  Roll filled chicken breasts in the pesto sauce & place seam side down on a greased baking sheet.
4. Bake at 450*F for 20 minutes (no longer pink.)  Remove from oven & top with sauce & mozarrella slices.  Return to oven for 3 more minutes or until cheese melts.

Makes 4 chicken rolls.  Approximately 246 calories a serving.  Serve with a side salad or vegetables.   

*Chiffonade is cutting herbs or leafy green vegetables (spinach/basil) into long thin strips.

Stack leaves one on top of the other.

Roll leaves up as tight as you can.

Cut thin strips.

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Delicious Honey-Sweetened Cornbread

Mmmmmm ... cornbread.  Such a wonderfully comforting food.  Especially when served up with a hearty bowl of chili or deliciously tummy-warming bowl of soup.  But not all cornbreads are created equal.

Since moving south from Vermont, I've learned that Northern cornbread and Southern cornbread are distinctly different animals.  Northern-style cornbreads include some form of sweetener ... just a touch to lend a mild sweetness ... and tend to be moister than Southern cornbreads.  Southern-style cornbreads tend to be drier and crumbly, and decidedly do not include any form of a sweetener.

Which style one likes better, I think, depends on what one is used to.  I, for one, prefer the slight sweetness of Northern style cornbreads, with my all-time absolute favorite being this honey-sweetened cornbread from Moosewood Cookbook by Mollie Katzen (which also happens to be one of my favorite cookbooks).  The honey in this version lends the perfect subtle sweetness, while the buttermilk creates a beautifully moist result.

Serve up a hunk my Vermont way - slathered with butter or topped with a hunk of Cabot, Vermont cheddar cheese -  and you've got yourself a little slice of cornbread heaven.  Or, go Southern like my North Carolina-native husband's family and eat it just plain alongside a big glass of milk.   Either way, it's delicious!

Delicious Honey-Sweetened Cornbread
Source: Adapted from Moosewood Cookbook by Mollie Katzen

Ingredients
1 egg
1 c. buttermilk
1/4 c. honey
1 c. yellow cornmeal
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. melted butter

Directions
1.  Beat together egg, buttermilk, and honey.

2.  In a separate bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.  Combine buttermilk mixture, dry ingredients, and melted butter; mix well.

3.  Spread batter into a buttered 8-inch square baking pan.  Bake at 425 degrees for 20 minutes.

Enjoy!

This post is linked with Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, A Themed Baker's Sunday hosted by Cupcake Apothecary.

Mmmmmm ... cornbread.  Such a wonderfully comforting food.  Especially when served up with a hearty bowl of chili or deliciously tummy-warming bowl of soup.  But not all cornbreads are created equal.

Since moving south from Vermont, I've learned that Northern cornbread and Southern cornbread are distinctly different animals.  Northern-style cornbreads include some form of sweetener ... just a touch to lend a mild sweetness ... and tend to be moister than Southern cornbreads.  Southern-style cornbreads tend to be drier and crumbly, and decidedly do not include any form of a sweetener.

Which style one likes better, I think, depends on what one is used to.  I, for one, prefer the slight sweetness of Northern style cornbreads, with my all-time absolute favorite being this honey-sweetened cornbread from Moosewood Cookbook by Mollie Katzen (which also happens to be one of my favorite cookbooks).  The honey in this version lends the perfect subtle sweetness, while the buttermilk creates a beautifully moist result.

Serve up a hunk my Vermont way - slathered with butter or topped with a hunk of Cabot, Vermont cheddar cheese -  and you've got yourself a little slice of cornbread heaven.  Or, go Southern like my North Carolina-native husband's family and eat it just plain alongside a big glass of milk.   Either way, it's delicious!

Delicious Honey-Sweetened Cornbread
Source: Adapted from Moosewood Cookbook by Mollie Katzen

Ingredients
1 egg
1 c. buttermilk
1/4 c. honey
1 c. yellow cornmeal
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. melted butter

Directions
1.  Beat together egg, buttermilk, and honey.

2.  In a separate bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.  Combine buttermilk mixture, dry ingredients, and melted butter; mix well.

3.  Spread batter into a buttered 8-inch square baking pan.  Bake at 425 degrees for 20 minutes.

Enjoy!

This post is linked with Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, A Themed Baker's Sunday hosted by Cupcake Apothecary.

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Peach Cobbler Crisp

Make way for one of the easiest desserts ever!  I love 5 ingredient recipes & this one is great!  I really like cobbler, but I don't want to pull out my dutch oven & get some coals firing, so it's nice to be able to do some good old cobbler quick in the oven.  The juice/syrup from the peaches cooks the cake, & the butter crisps the oatmeal streusel on top.  Vanilla ice cream melting over this warm fruity, cake-y, crispy dessert is the best!  I love cobbler!
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Peach Cobbler Crisp

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2-3 (15oz) cans natural peaches or peaches in light syrup
• If you use natural peaches, you will want to mix 1 Tbsp cornstarch with 1 Tbsp sugar, then sprinkle that over the peaches & stir it in.  This will help the liquid thicken while it bakes so it won't be a runny cobbler.  Don't just add cornstarch either b/c it will clump; mixing it with the sugar will help it dissolve with the juices from the can.
• 1 box white cake mix (I always use Pillsbury)
• 1 maple & brown sugar oatmeal packet
• 1/2 cup butter (1 stick)
• Cinnamon

1. Preheat oven to 350*F.
2. Open cans of peaches & dump them in the bottom of a greased 9x13 pan. (I did 2 cans, but 3 cans will give you more peaches to cake ratio.)  Sprinkle cinnamon on top.
3. Sprinkle cake mix on top of peaches, making sure to crush any large clumps.  Sprinkle more cinnamon on top of cake mix.  Top cake mix with oatmeal packet & cut butter into 14-16 pieces & place evenly over the top.
4. Bake for 40 minutes or until filling is bubbly & topping is crisp & browned.  Serve with vanilla ice cream.

Make way for one of the easiest desserts ever!  I love 5 ingredient recipes & this one is great!  I really like cobbler, but I don't want to pull out my dutch oven & get some coals firing, so it's nice to be able to do some good old cobbler quick in the oven.  The juice/syrup from the peaches cooks the cake, & the butter crisps the oatmeal streusel on top.  Vanilla ice cream melting over this warm fruity, cake-y, crispy dessert is the best!  I love cobbler!
Pin It

Peach Cobbler Crisp

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2-3 (15oz) cans natural peaches or peaches in light syrup
• If you use natural peaches, you will want to mix 1 Tbsp cornstarch with 1 Tbsp sugar, then sprinkle that over the peaches & stir it in.  This will help the liquid thicken while it bakes so it won't be a runny cobbler.  Don't just add cornstarch either b/c it will clump; mixing it with the sugar will help it dissolve with the juices from the can.
• 1 box white cake mix (I always use Pillsbury)
• 1 maple & brown sugar oatmeal packet
• 1/2 cup butter (1 stick)
• Cinnamon

1. Preheat oven to 350*F.
2. Open cans of peaches & dump them in the bottom of a greased 9x13 pan. (I did 2 cans, but 3 cans will give you more peaches to cake ratio.)  Sprinkle cinnamon on top.
3. Sprinkle cake mix on top of peaches, making sure to crush any large clumps.  Sprinkle more cinnamon on top of cake mix.  Top cake mix with oatmeal packet & cut butter into 14-16 pieces & place evenly over the top.
4. Bake for 40 minutes or until filling is bubbly & topping is crisp & browned.  Serve with vanilla ice cream.

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Lemon Curd Tartlets

I have a definite affinity for what I refer to as "little-bites" - bite-sized sweet treats like these rum balls, cherry-topped brownie bites, or mini mocha-toffee crunch cheesecakes that are just perfect for entertaining.  (Of course, if you just feel like indulging in a variety of tastes for dessert, "little bites" are perfect for that too!)  One of my all-time favorite "little-bites?" You guessed it! ... tart, tangy, and delicious lemon tartlets.  And these tiny tarts pack a huge lemon punch.  Lemon lovers beware, these are nearly impossible to resist.

In my humble opinion, fresh lemon juice is absolutely key for fabulous lemon curd.  So, to get started with Lemon Curd Tartlets, squeeze some fresh lemon juice. 

I use one of these hand-held juicers, which just so happens to be one of my favorite kitchen utensils.  Fav. or. ite.  I mean l-o-v-e love it!  It's easy to use, gets the most juice out of the lemons of any type of juicer I've used, and keeps the seeds out of the juice and juice off my hands.

One of my favorite utensils!

Combine the lemon juice with some sugar, cornstarch, and eggs in a saucepan.  Give it lots of stirring love with a whisk, and watch as it goes from a bright yellow watery mixture to a beautifully pale yellow and thickened lemon curd.

Whisking away to create beautiful-&-thick lemon curd

Once it's thickened, remove the curd from the heat and blend in some butter and lemon rind.

Melty, melty butter and yummy, yummy lemon

Then cool and refrigerate for several hours.  The curd will continue to thicken as it cools.

When you're ready to enjoy these delectable tartlets, spoon the curd into phyllo shells, top with a dab of yogurt-&-Cool Whip topping, and sprinkle with a lemon zest garnish.

Gorgeous tartlets

Aren't they cute?    Lemon lovers, make these.  I promise you won't regret it.



Lemon Curd Tartlets
Source:  Adapted from Cooking Light magazine

Ingredients
2 packages mini phyllo shells

Lemon Curd:
1 c. + 2 T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice (approximately 5 lemons)
3 large eggs
2 T. butter
1 tsp. grated lemon rind

Topping:
1 c. vanilla low-fat yogurt
1/2 c. Cool Whip
1/2 tsp. grated lemon rind
Grated lemon rind for garnish


Directions
Prepare the Lemon Curd:
1.  Combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk.  Stir in lemon juice and eggs.  Bring to a boil over medium heat, stirring constantly with a whisk.

2.  Reduce heat; simmer 1 minute or until thick, stirring constantly.  Remove from heat.  Add butter and lemon rind; stir gently until butter melts.  Spoon mixture into a bowl; cool.

3.  Cover and chill at least 6 hours or overnight.  Lemon curd will thicken as it cools.

Prepare the Topping:
4.  Pour off any liquid from the top of the yogurt.  Combine yogurt and grated lemon rind.  Fold in Cool Whip.

Assemble the Tartlets:
5.  Spoon lemon curd into phyllo shells, filling almost to the top.  Top with a dab of the yogurt topping.  Garnish with grated lemon rind.  Serve immediately. 

Note - The phyllo shells lose some of their crunch as they sit after filling, so it's best to assemble these tarts close to the time of serving.  They are certainly still delicious after the shells soften (I've happily eaten leftovers the next day!), but will be missing the textural crunch from the shells.

Enjoy!



This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Potpourri Friday hosted by 2805, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Link & Greet hosted by Country Momma Cooks, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Gooseberry Patch Recipe Round-Up, Saturday Dishes.

I have a definite affinity for what I refer to as "little-bites" - bite-sized sweet treats like these rum balls, cherry-topped brownie bites, or mini mocha-toffee crunch cheesecakes that are just perfect for entertaining.  (Of course, if you just feel like indulging in a variety of tastes for dessert, "little bites" are perfect for that too!)  One of my all-time favorite "little-bites?" You guessed it! ... tart, tangy, and delicious lemon tartlets.  And these tiny tarts pack a huge lemon punch.  Lemon lovers beware, these are nearly impossible to resist.

In my humble opinion, fresh lemon juice is absolutely key for fabulous lemon curd.  So, to get started with Lemon Curd Tartlets, squeeze some fresh lemon juice. 

I use one of these hand-held juicers, which just so happens to be one of my favorite kitchen utensils.  Fav. or. ite.  I mean l-o-v-e love it!  It's easy to use, gets the most juice out of the lemons of any type of juicer I've used, and keeps the seeds out of the juice and juice off my hands.

One of my favorite utensils!

Combine the lemon juice with some sugar, cornstarch, and eggs in a saucepan.  Give it lots of stirring love with a whisk, and watch as it goes from a bright yellow watery mixture to a beautifully pale yellow and thickened lemon curd.

Whisking away to create beautiful-&-thick lemon curd

Once it's thickened, remove the curd from the heat and blend in some butter and lemon rind.

Melty, melty butter and yummy, yummy lemon

Then cool and refrigerate for several hours.  The curd will continue to thicken as it cools.

When you're ready to enjoy these delectable tartlets, spoon the curd into phyllo shells, top with a dab of yogurt-&-Cool Whip topping, and sprinkle with a lemon zest garnish.

Gorgeous tartlets

Aren't they cute?    Lemon lovers, make these.  I promise you won't regret it.



Lemon Curd Tartlets
Source:  Adapted from Cooking Light magazine

Ingredients
2 packages mini phyllo shells

Lemon Curd:
1 c. + 2 T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice (approximately 5 lemons)
3 large eggs
2 T. butter
1 tsp. grated lemon rind

Topping:
1 c. vanilla low-fat yogurt
1/2 c. Cool Whip
1/2 tsp. grated lemon rind
Grated lemon rind for garnish


Directions
Prepare the Lemon Curd:
1.  Combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk.  Stir in lemon juice and eggs.  Bring to a boil over medium heat, stirring constantly with a whisk.

2.  Reduce heat; simmer 1 minute or until thick, stirring constantly.  Remove from heat.  Add butter and lemon rind; stir gently until butter melts.  Spoon mixture into a bowl; cool.

3.  Cover and chill at least 6 hours or overnight.  Lemon curd will thicken as it cools.

Prepare the Topping:
4.  Pour off any liquid from the top of the yogurt.  Combine yogurt and grated lemon rind.  Fold in Cool Whip.

Assemble the Tartlets:
5.  Spoon lemon curd into phyllo shells, filling almost to the top.  Top with a dab of the yogurt topping.  Garnish with grated lemon rind.  Serve immediately. 

Note - The phyllo shells lose some of their crunch as they sit after filling, so it's best to assemble these tarts close to the time of serving.  They are certainly still delicious after the shells soften (I've happily eaten leftovers the next day!), but will be missing the textural crunch from the shells.

Enjoy!



This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Potpourri Friday hosted by 2805, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Link & Greet hosted by Country Momma Cooks, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Gooseberry Patch Recipe Round-Up, Saturday Dishes.

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Mexican Stuffed Shells

Here is another twist on a stuffed shell.  I was thrilled to find this recipe!  I thought it was so unique to make something usually considered Italian, & make it Mexican.  These are so good!  They had a nice heat to them & I liked the crispy cheesy topping from the crushed tortilla chips.  Plus you can add whatever extras you like, which for me is avocado!  These will definitely be made again in my house!

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Mexican Stuffed Shells

Recipe altered from The Way To His Heart by: Amber (Dessert Now, Dinner Later!)

• 1lb ground beef
• 1/4 cup red onion, chopped
• 2 Tbsp Homemade Taco Seasoning Mix (+) 1/4 cup water (or 1 pkg low-sodium taco seasoning)
• 4 oz neufchatel cream cheese
• 2 Tbsp cilantro, rough chopped
• 16 jumbo pasta shells
• 3/4 cup medium taco sauce
• 1 cup black bean & corn salsa (or your favorite salsa)
• 8-10 white tortilla chips
• 1/2 cup colby jack shredded cheese
• Avocado, Sour Cream, Olives, Green Onions, etc. (Toppings)

1. Preheat oven to 350*F.
2. Start water for pasta & cook till al dente or just under (1-2 minutes less than recommended time.)
3. In a frying pan, cook ground beef with the onion.  Drain fat.  Return meat to pan.  Add taco seasoning mix & water.  Stir for a couple minutes until evenly distributed & water is mostly absorbed.  (*If using a taco packet, follow packet directions.)
4. Add cream cheese & cilantro.  Stir until the cheese is melted & blended well with the meat.  Set aside.  By now the shells should be done.  Drain & rinse in cool water, until able to handle.
5. Pour taco sauce in bottom of a 9x9 glass square baking dish.  Stuff each shell with the meat mixture.  Place shells face up in taco sauce/pan.  Cover the shells with salsa.  Cover with foil & bake for 30 minutes.
6. After 30 minutes, remove foil, crumble tortilla chips over shells & top with shredded cheese.  Return pan to oven, uncovered for 5-10 additional minutes or until sauce bubbles & cheese melts.  Serve with any condiments you like: avocado, sour cream, olives, green onions, etc.

Here is another twist on a stuffed shell.  I was thrilled to find this recipe!  I thought it was so unique to make something usually considered Italian, & make it Mexican.  These are so good!  They had a nice heat to them & I liked the crispy cheesy topping from the crushed tortilla chips.  Plus you can add whatever extras you like, which for me is avocado!  These will definitely be made again in my house!

Pin It

Mexican Stuffed Shells

Recipe altered from The Way To His Heart by: Amber (Dessert Now, Dinner Later!)

• 1lb ground beef
• 1/4 cup red onion, chopped
• 2 Tbsp Homemade Taco Seasoning Mix (+) 1/4 cup water (or 1 pkg low-sodium taco seasoning)
• 4 oz neufchatel cream cheese
• 2 Tbsp cilantro, rough chopped
• 16 jumbo pasta shells
• 3/4 cup medium taco sauce
• 1 cup black bean & corn salsa (or your favorite salsa)
• 8-10 white tortilla chips
• 1/2 cup colby jack shredded cheese
• Avocado, Sour Cream, Olives, Green Onions, etc. (Toppings)

1. Preheat oven to 350*F.
2. Start water for pasta & cook till al dente or just under (1-2 minutes less than recommended time.)
3. In a frying pan, cook ground beef with the onion.  Drain fat.  Return meat to pan.  Add taco seasoning mix & water.  Stir for a couple minutes until evenly distributed & water is mostly absorbed.  (*If using a taco packet, follow packet directions.)
4. Add cream cheese & cilantro.  Stir until the cheese is melted & blended well with the meat.  Set aside.  By now the shells should be done.  Drain & rinse in cool water, until able to handle.
5. Pour taco sauce in bottom of a 9x9 glass square baking dish.  Stuff each shell with the meat mixture.  Place shells face up in taco sauce/pan.  Cover the shells with salsa.  Cover with foil & bake for 30 minutes.
6. After 30 minutes, remove foil, crumble tortilla chips over shells & top with shredded cheese.  Return pan to oven, uncovered for 5-10 additional minutes or until sauce bubbles & cheese melts.  Serve with any condiments you like: avocado, sour cream, olives, green onions, etc.

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Chocolate Layer Cake with Cheesecake Filling

A dear friend of mine had a birthday this month, and I wanted to make her a cake. 

Not just an ordinary cake, but something special.

A knock-your-socks off kind of cake. 

 With the knowledge that she loves chocolate, almonds, and cheesecake, this sounded like a winner. 

And it was.

I wanted to make the cake part from scratch but time was running short and a jazzed-up

mix was the best I could do.....but it was really delicious. 

Takes a few steps, but they're totally worth it.

I've never put frosting on a cheesecake before, but after tasting the combination here, I fell in love with the idea.

And I can see myself taking this concept and making other flavors as well. 

Recipe: (adapted from Food Network)

Chocolate Cake:

1 Devils food cake mix

1 cup water

1/3 cup oil

4 large eggs

1 cup sour cream

1 tsp. almond extract

Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

3 large eggs

1/2 cup sour cream

1 tsp. almond extract

Chocolate Frosting

1 cup (2 sticks) butter, softened

12 oz semi-sweet chocolate chips, melted and cooled

6 cups powdered sugar

6 Tbsp. cream or milk

1 tsp. almond extract

1 tsp. vanilla extract

Sliced almonds, for garnish

Preheat oven to 350 degrees F. Line 2 (9-inch) round cake pans with wax paper circles and butter them well.


In large bowl, combine cake mix, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Add sour cream and extracts and mix to combine. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.
After removing the cake from oven, reduce temperature to 300°F.

While cake is baking, prepare the cheesecake batter.

Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.

In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and extract. Pour batter into prepared pan.
Bake 45 minutes (at 300°) then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.

To make frosting:

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond extract, vanilla extract and powdered sugar, adding a Tablespoon of cream after every cup of sugar.  Beat until light and fluffy.


To assemble cake:
Spread a layer of frosting on top of one chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.
Pipe on additional frosting for decoration if desired.

And if you haven't yet, please vote in the poll in my sidebar!  I'd love to get your response!

Linked to Trick or Treat Tuesdays

A dear friend of mine had a birthday this month, and I wanted to make her a cake. 

Not just an ordinary cake, but something special.

A knock-your-socks off kind of cake. 

 With the knowledge that she loves chocolate, almonds, and cheesecake, this sounded like a winner. 

And it was.

I wanted to make the cake part from scratch but time was running short and a jazzed-up

mix was the best I could do.....but it was really delicious. 

Takes a few steps, but they're totally worth it.

I've never put frosting on a cheesecake before, but after tasting the combination here, I fell in love with the idea.

And I can see myself taking this concept and making other flavors as well. 

Recipe: (adapted from Food Network)

Chocolate Cake:

1 Devils food cake mix

1 cup water

1/3 cup oil

4 large eggs

1 cup sour cream

1 tsp. almond extract

Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

3 large eggs

1/2 cup sour cream

1 tsp. almond extract

Chocolate Frosting

1 cup (2 sticks) butter, softened

12 oz semi-sweet chocolate chips, melted and cooled

6 cups powdered sugar

6 Tbsp. cream or milk

1 tsp. almond extract

1 tsp. vanilla extract

Sliced almonds, for garnish

Preheat oven to 350 degrees F. Line 2 (9-inch) round cake pans with wax paper circles and butter them well.


In large bowl, combine cake mix, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Add sour cream and extracts and mix to combine. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.
After removing the cake from oven, reduce temperature to 300°F.

While cake is baking, prepare the cheesecake batter.

Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.

In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and extract. Pour batter into prepared pan.
Bake 45 minutes (at 300°) then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.

To make frosting:

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond extract, vanilla extract and powdered sugar, adding a Tablespoon of cream after every cup of sugar.  Beat until light and fluffy.


To assemble cake:
Spread a layer of frosting on top of one chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.
Pipe on additional frosting for decoration if desired.

And if you haven't yet, please vote in the poll in my sidebar!  I'd love to get your response!

Linked to Trick or Treat Tuesdays

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Shredded Pork Wonton Tacos

Whenever my hubby & I go to Applebee's we get the pork wonton tacos & they are so good, but oh so very salty & greasy from the fried wontons.  These are slightly healthier; not as much salt, & the shells are browned on a griddle.  Anyway, I was at the store one day & I got a really good deal on a pork roast & knew I had to come up with an at-home version of this favorite appetizer & turn it into dinner.  You will notice that my recipe has no spices added to it, just a lot of sauces.  You really won't need any salt/pepper b/c the chinese/asian ingredients in it have the flavor & all the sodium you need without overdoing it.  Luckily there were lots of recipes for chicken wonton tacos out there that helped guide my version of this dish.  This recipe makes a TON of pork (for our small family) so you can make about 14 large tacos (egg roll size wrapper) or use some of the leftover pork for a salad topper or whatever else you desire.  Enjoy!  We sure did!
    
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Shredded Pork Wonton Tacos

Recipe by: Amber (Dessert Now, Dinner Later!)

Pork:

• 3lb pork roast (I used the butt or shoulder I believe, but you could use a loin as well.)
• 1 cup rootbeer (or can of whatever dark soda you like: coke, dr. pepper, pepsi)
• 6 Tbsp stir fry sauce
• 3 Tbsp teriyaki sauce
• 2 Tbsp molasses
• 12 Tbsp (3/4 cup) Kraft Light Asian Toasted Sesame Dressing

Asian Slaw:

• 2 cups coleslaw mix
• 1/2 small red onion, about 1/3(+) cup, diced or thin slices (like cabbage in slaw)
• 2 Tbsp cilantro, chopped
• 4 Tbsp Kraft Light Asian Toasted Sesame Dressing
• 1 tsp apple cider vinegar

Other:

• Egg Roll Wrappers (or wonton wrappers if you want appetizer size)
• Pan Spray
• Limes, cut into sixths (for squeezing over your taco)

Pork & Slaw:

1. Cook pork overnight in crock pot with rootbeer for 8-10 hours on low.
2. Pull cooked pork out & shred it, dump rootbeer in sink & rinse crockpot out/lightly scrub (doesn't have to be all the way clean, but get any dark spots off so it doesn't burn on the sides, etc.)  Return shredded pork to crock pot.
3. Dump stir fry sauce, teriyaki sauce, molasses, & Asian dressing on top of shredded pork.  Incorporate well & heat in crockpot on low for an additional 2-3 hours until most of the sauce is soaked up in the pork.
4. Make slaw about an hour before ready to serve tacos (or earlier/later depending on how crunchy/broken down you want your slaw to get.)  Combine coleslaw mix, onion, cilantro & toss with Asian dressing & cider vinegar.  Cover & keep refrigerated until ready to use.  **This makes enough for about 6 egg roll size tacos, so adjust the recipe as needed if you are using all of the pork.  

To make "taco" shells: 

1. Spray egg roll wrappers lightly on ONE side.  Using a griddle also sprayed with pan spray & heated to 350*F, fold egg roll wrappers (spray on outside, dry on inside) into a triangle (in half diagonally) & place on griddle.  Cook 1-2 min or so until they bubble/puff up & get brown.  
2. Flip to other side of triangle.  Cook until brown & bubbly.  
3. Open triangle, lightly spray inside, & cook the whole inside of the taco, again until brown/bubbly.  You can press the seam down as well to cook the fold. (You may use a wooden spoon handle or dowel to keep a big enough gap to hold your filling; ours did ok, but they did crack on the seam the further we ate them.)
4. Fill shells with shredded pork, top with slaw & squeeze fresh lime juice on top.  DO NOT LEAVE OUT THE LIMES!  That is the best part & makes it the flavor profile complete.  Enjoy!

Whenever my hubby & I go to Applebee's we get the pork wonton tacos & they are so good, but oh so very salty & greasy from the fried wontons.  These are slightly healthier; not as much salt, & the shells are browned on a griddle.  Anyway, I was at the store one day & I got a really good deal on a pork roast & knew I had to come up with an at-home version of this favorite appetizer & turn it into dinner.  You will notice that my recipe has no spices added to it, just a lot of sauces.  You really won't need any salt/pepper b/c the chinese/asian ingredients in it have the flavor & all the sodium you need without overdoing it.  Luckily there were lots of recipes for chicken wonton tacos out there that helped guide my version of this dish.  This recipe makes a TON of pork (for our small family) so you can make about 14 large tacos (egg roll size wrapper) or use some of the leftover pork for a salad topper or whatever else you desire.  Enjoy!  We sure did!
    
Pin It

Shredded Pork Wonton Tacos

Recipe by: Amber (Dessert Now, Dinner Later!)

Pork:

• 3lb pork roast (I used the butt or shoulder I believe, but you could use a loin as well.)
• 1 cup rootbeer (or can of whatever dark soda you like: coke, dr. pepper, pepsi)
• 6 Tbsp stir fry sauce
• 3 Tbsp teriyaki sauce
• 2 Tbsp molasses
• 12 Tbsp (3/4 cup) Kraft Light Asian Toasted Sesame Dressing

Asian Slaw:

• 2 cups coleslaw mix
• 1/2 small red onion, about 1/3(+) cup, diced or thin slices (like cabbage in slaw)
• 2 Tbsp cilantro, chopped
• 4 Tbsp Kraft Light Asian Toasted Sesame Dressing
• 1 tsp apple cider vinegar

Other:

• Egg Roll Wrappers (or wonton wrappers if you want appetizer size)
• Pan Spray
• Limes, cut into sixths (for squeezing over your taco)

Pork & Slaw:

1. Cook pork overnight in crock pot with rootbeer for 8-10 hours on low.
2. Pull cooked pork out & shred it, dump rootbeer in sink & rinse crockpot out/lightly scrub (doesn't have to be all the way clean, but get any dark spots off so it doesn't burn on the sides, etc.)  Return shredded pork to crock pot.
3. Dump stir fry sauce, teriyaki sauce, molasses, & Asian dressing on top of shredded pork.  Incorporate well & heat in crockpot on low for an additional 2-3 hours until most of the sauce is soaked up in the pork.
4. Make slaw about an hour before ready to serve tacos (or earlier/later depending on how crunchy/broken down you want your slaw to get.)  Combine coleslaw mix, onion, cilantro & toss with Asian dressing & cider vinegar.  Cover & keep refrigerated until ready to use.  **This makes enough for about 6 egg roll size tacos, so adjust the recipe as needed if you are using all of the pork.  

To make "taco" shells: 

1. Spray egg roll wrappers lightly on ONE side.  Using a griddle also sprayed with pan spray & heated to 350*F, fold egg roll wrappers (spray on outside, dry on inside) into a triangle (in half diagonally) & place on griddle.  Cook 1-2 min or so until they bubble/puff up & get brown.  
2. Flip to other side of triangle.  Cook until brown & bubbly.  
3. Open triangle, lightly spray inside, & cook the whole inside of the taco, again until brown/bubbly.  You can press the seam down as well to cook the fold. (You may use a wooden spoon handle or dowel to keep a big enough gap to hold your filling; ours did ok, but they did crack on the seam the further we ate them.)
4. Fill shells with shredded pork, top with slaw & squeeze fresh lime juice on top.  DO NOT LEAVE OUT THE LIMES!  That is the best part & makes it the flavor profile complete.  Enjoy!

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