You Deserve A Coffee Break Today Cooler ™

Love coffee drinks? This is an easy recipe that was inspired and requested by a neighbor. This is perfect anytime of the year.  


I've used vanilla ice cream. You can adjust the amount of ice cream You can use dairy free milk, dairy free ice cream, if needed. You can even experiment with frozen yogurt, if desired. 


Enjoy!

1 cup (8 oz) black coffee (regular or decaf)

1/2 c skim milk

3-5 ice cubes

1- 2 scoops ice cream 

2-3 T chocolate syrup

Whipped cream (optional)

Brew coffee according to coffee maker instructions.

In a blender combine: coffee, milk, ice cubes, ice cream, 2 T of the chocolate syrup. Blend well for 20-30 seconds. 

Pour cooler into tall glasses. Top with whipped cream. Garnish with remaining syrup and straws.

Serves 2. 

Fall Noodles ™

This is a very simple recipe for winter squash. 

I've used fresh squash but you could also use pre cut instead.

Enjoy. 


1 package (12 oz) egg noodles  
1 c. chopped onion
2 - 3 c. chopped squash
1/8 tsp. each: nutmeg, dried oregano, pepper, salt 
1/4 c. pine nuts (optional)
2 - 3 T. olive oil


Cook noodles according to package instructions.


Peel squash with a vegetable peeler, and clean out seeds. 

Peel, rinse onion.

Cut onions and squash into chunks.


Heat pan over medium high heat. Reduce heat to medium, add oil. 

Add onion, squash, black pepper, salt, nutmeg and oregano to pan.

 Stir occasionally and cook for 8 - 12 min. or until done.

 Towards end of cooking, add pine nuts. 


Drain pasta and toss with squash mixture. 

You can drizzle more olive oil if needed over pasta.


Serves 4.

Happy Thanksgiving!

Happy Thanksgiving!

Family Favorite Cheesecake ™

This is a family favorite for the holidays. 


Packaged graham cracker crumbs for this recipe were used.  You can crumble the crackers yourself if preferred. You can crumble them by placing the crackers in a plastic baggie and roll a rolling pin over them until crushed. A food processor works as well.  




Crust


1  1/2 c crushed graham cracker crumbs
1/4 c sugar
1/4 c butter




Cheesecake Filling


1 pint small curd cottage cheese
1/2 c butter
2  8 oz packages cream cheese
4 eggs slightly beaten
1 pint sour cream
1/3 c corn starch
1 tsp vanilla
2  T fresh lemon juice
1  1/2 c sugar




Crust

Preheat oven to 325' F 


Combine graham cracker crumbs, sugar and butter into a mixing bowl. Mix well. Spread mixture evenly into a 9 inch spring form pan. Bake on 325' F for 15 min. When crust is done baking, set aside. 




Filling


Beat cottage cheese until smooth.  Add ingredients in order given, beating well after each addition using medium speed on mixer.  After all ingredients are added, beat an additional 10 min. until mixture is smooth and creamy.  


Pour mixture onto prepared graham cracker crust.  Bake for 1 hr. and 20 min. at 325' F. After baking turn oven off and let it stand in oven for 2 hrs.  Don't open oven during baking time and standing time.


Remove from oven and allow to stand at room temperature an additional hour. Refrigerate until ready to serve.  Top with canned cherry pie filling or with your favorite cheesecake topping. 



Serves 10.

Classic Chicken Salad ™

Looking for an idea for a quick lunch.


Here is an easy recipe for a classic lunchtime staple. 

I've used canned chicken, but this is perfect for leftover chicken too.

You can serve this as a sandwich but it also works served over lettuce or along side of crackers. Enjoy!


12 oz. cooked chicken (finely chopped)
1/4 c. finely chopped celery
1/8 c. chopped onion
1/3 c  - 1/3 c. light mayo (to taste)
1/8 tsp. each: black pepper, white pepper, granulated garlic


Combine ingredients in a mixing bowl. Mix well to coat mixture. 


Serves 4 - 6.

Poached Eggs

This is a very simple recipe for poached eggs. Enjoy!


2 eggs
1  - 1 1/4 c. water
1/8 tsp. lemon juice 
1/4 tsp. each: pepper, salt


Bring water in a pot to a gentle boil. 

Add salt, pepper,  lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. 

Repeat process with remaining egg.

Cook eggs for 4 min. 

Remove eggs with slotted spoon and transfer onto a clean plate. 


Serves 1.

Grilled Raspberry Chicken Salad ™

This recipe was inspired by a nephew. 


This is a light, yet satisfying summer meal. I used fresh raspberries for the salad, but you can use frozen raspberries if needed.  I used a grill pan for this recipe, but this will work on an outdoor grill as well. 


Chicken


2 boneless, skinless chicken breasts
1 package raspberries (6 oz)
1 tsp sugar, to taste (regular or dietetic)
1/8 tsp salt (optional)
1/4 tsp pepper
1-2 T oil (Canola)


Salad


1 c cherry tomatoes, halved
1 oz each: Gorgonzola cheese, sliced almonds
1/2 cucumber sliced
1/2 medium red onion, sliced
1/2 head Romaine or red leaf lettuce


Set aside a few raspberries for garnish. 


In a baggie combine: sugar, raspberries, salt, pepper. Use your fingers to finely crush raspberries. Add chicken to the baggie and massage bag with fingers to coat chicken evenly Let set in the refrigerator for a few hours to marinate.


While chicken is marinating, prepare salad and chill in refrigerator.


Heat grill pan over medium high heat. Reduce heat to medium. and add oil. Cook chicken on 1 side for 6 - 10 min or until done. Flip chicken over and repeat cooking process. 


Let chicken rest for a few minutes before slicing.  Transfer chicken to cutting board and cut into slices.  Toss chicken slices into salad. Garnish salad with reserved raspberries. 


Serves 4.