March 29, 2013

All You Need is a SPOON ~ No-Bake Strawberry Cheesecake

Have you the recent Women's Day magazine?  This is the recipe featured on the cover of April's issue and when I saw it I thought what a perfect Easter dessert for the kiddies. Women's Day used raspberries, but they were almost 5 dollars per container  at my local Thriftway, so I used strawberries instead. This dessert is so easy and no mess...all the kiddies need is to open the jar, grab a spoon and enjoy!

To make the cheesecake batter all you need is...

1 8 oz pkg. cream cheese at room temp.
3 T. sugar
1 cup heavy cream
1 T fresh lemon juice

Other ingredients includes...
1 cup of crushed graham crackers
10 oz. of fresh strawberries, pieces and slices 
1/2 c strawberry jam
5-6 8 oz jelly jars

In a large beat the cream cheese with the sugar. Gradually add the cream, the whole mixture sure begin to thicken after about two minutes of high speed beating.

In the empty jars add 2 T. of the crushed graham crackers. Next add a full T of the cream cheese mixture and top it off with some of the fresh strawberries and a tablespoon of the jam. Repeat and ed with a smearing of the cream cheese mixture on top. Place a few strawberry slices on to and then refrigerate with the jar lid screwed on for at least 2 hours before serving.

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March 26, 2013

Creamy Carrot Ginger Soup

Just in time for spring is this delicious carrot soup which is low on the glycemic index for all those of you who are counting carbs. This soup only has 13 carbohydrates and is under 300 calories per serving. Also remember to use fresh ginger root for this recipe. Just try to keep this soup away from the Easter Bunny!


1/4 c. olive oil (or you can use a small amount of chicken broth to cut
back on calories)
1 onion chopped
2 stalks of celery chopped
1 inch fresh ginger root peeled and chopped
4 large carrots. peeled and chopped
1 granny smith apple peeled and chopped
4 c. chicken broth
salt and white pepper
1/2 c. heavy cream (or low fat half-n-half to again reduce calories)


In a large pot, heat olive oil or broth and saute the onion, celery, apple and the ginger for about 5 minutes. Then add the both and carrots and cook until carrots are tender about 20 minutes.

Let mixture cool slightly then go ahead and puree in the blender in batches. Return all of the mixture to the pot after it is pureed, heat through and swirl a little cream or H-n-H before serving.


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March 25, 2013

Being Featured Today!!!

I'm so excited today as my mini Rice Krispy cupcakes are a host favorite over at the Daily Dish Magazine!!! first feature here at the BGFB. Thank you so much to the hosts of this week's party for the shout out.

If you want to check out all of the super recipes being featured today...

...just click on the link below.

 And have a great day!!!


March 24, 2013

Brussels Sprouts with a Dijon and Balsamic Glaze

My kids actually ask for these Brussels sprouts! They are so yummy, most specially the burnt leaves, Grace tells me the burn it all! But really this is an incredible simple way of preparing these sprouts and it is all done stove top.

What you will need...
Brussels Sprouts, trimmed
olive oil for sauteing
garlic, chopped
Dijon mustard
balsamic vinegar
Parmesan cheese
salt an pepper to taste

Preferably in a seasoned cast iron skillet or in any good sized skillet, heat olive oil and garlic for about 2 minutes. Toss in your Brussels sprouts and saute another 5 minutes. Whisk together equal parts of Dijon mustard and balsamic vinegar and toss into the pan coating the sprouts. Continue to saute for another 7-10 minutes adding a little more olive oil if the mixture begins to dry. Sprinkle with the Parmesan cheese cook one more minute and serve. Season with salt and pepper.


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