Tuesday Treats

I can't believe another week has gone by. This week I had a delicious French crueller donut (free compliments of a coupon), I tried a chocolate liquid lava cake that was so incredibly moist and rich I couldn't have eaten seconds if I tried. Although its not really dessert, the husband and I shared a pitcher of sangria in the beautiful sunshine. It was sweet and tasted like peach. I've been browsing a bunch of dessert sites and will definitely be attempting a new treat this week!!

Nutella No Bake Cheesecake

Pretty much anything with the word cheesecake attracts my attention. This super simple recipe satisfied my cheesecake desire!! The original recipe I found on Pinterest called for small individual serving bowls but I went ahead and modified it to make it all in one dish. I used all light or low fat/calorie ingredients to justify eating more!!!

Ingredients:

For the crust:
14 Oreos (crushed into crumbs) I put my Oreos in my ninja chopper to crush them perfectly
3 tbsp in salted butter, melted

For the filling:
1 8oz package cream cheese, softened
2/3 cup Nutella
1 tsp vanilla extract
1 8oz tub of cool whip. (Whipped topping)

Optional for garnish
    Chopped hazelnuts, shaved chocolate or whipped topping

Directions:

1. Stir Oreo crumbs and melted butter together in a bowl. Then evenly press it into the bottom of your pan forming the crust.
2. In a large bowl beat the cream cheese and Nutella with an electric mixer until smooth. Then add the vanilla extract and mix to combine. Fold in whipped topping with a spatula until well blended.
3. Spoon mixture evenly into dish, cover and refrigerate for at least two hours before serving.
4. Before serving add additional garnish if desired.

Tuesday Treats

Keeping up with tradition here are some scrumptious sweets to get you through the afternoon!! Peppermint mocha cookies, cookie cupcake, tiramisu, are you getting hungry too?

French Toast Casserole

This past week I tried my bread maker out for the first time. I kept it super simple just to get a taste of  it. We immediately dug into the warm bread but I made a 2 pound loaf so what better to do with the leftovers then make a French toast casserole. It was delicious, crispy on the top and soft in the middle. We drizzled it with syrup and it was the perfect breakfast!!

Ingredients:

Half a pound (or so) of bread, cut into one inch cubes
6 eggs, lightly beaten
2 tsp sugar
3 cups milk
1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp butter
2 tbsp brown sugar

Directions:

Place the cubed bread in an 8x8 buttered dish
In a large bowl whisk milk, eggs, sugar, salt and vanilla. Pour over bread. Cover and refrigerate overnight.
Next day remove from refrigerator about 20 mins before baking. Dot with butter and sprinkle the brown sugar on top
Cook at 350 for about 30 mins. Serve warm with syrup.

Tuesday Treats

To satisfy my sweet tooth and hopefully yours as well here are some of my favorite desserts. From cupcakes to chocolate chip deep fried ice cream and pie enjoy these calorie free, guilt free treats.

Mozzarella stuffed chicken breast

I wanted to spice up a chicken dish and thought maybe a stuffed chicken would be the best option. Boy was this delicious!!! I only made two chicken breasts not wanting leftovers but next time i'll make four!! Although the pictures aren't much the taste more than made up for it.

Ingredients:

2 boneless chicken breasts
1/2 c. butter
2 tbsp. parsley
1/2 tsp. rosemary

1/2 tsp. thyme
1/4 lb. Mozzarella cheese
1 egg, beaten
1 c. Italian bread crumbs
1/2 c. white wine
Flour

Pound breasts until 1/8 inch thick. Sprinkle with salt and pepper. Spread with half of butter. Cut cheese in 4 strips. Roll in center of breasts.  Secure chicken with toothpicks. Dip chicken in the egg then roll in flour and bread crumbs and place in buttered baking dish. Pour remaining butter, parsley, and rosemary over chicken. Bake 20 minutes at 350 degrees. Add wine and cook until done.

*about halfway through cooking I added a little more butter mixed with parsley, rosemary and thyme.

Lemon Blueberry Skillet Cookie

One of our new gifts was a cast iron skillet. I found a sugar cookie recipe using it and decided to give it a go! The result was a delicious moist sugar cookie with hints of blueberry and lemon. It was the perfect springtime treat!!

Lemon Blueberry Skillet Sugar Cookie 

(Adapted from Munchkin Munchies)

Makes 10-12 servings 

Ingredients:

1 pouch Betty Crocker sugar cookie mix

3 tablespoons blueberry Greek yogurt

1/4 cup butter, softened

1 egg

1 tablespoon lemon juice

1/2 cup vanilla frosting

Sprinkles for topping, if desired

Directions:

1. Preheat oven to 350 degrees. 

2. Combine sugar cookie mix, Greek yogurt, butter, egg and lemon juice in a large bowl. Stir thoroughly until all ingredients are well incorporated. Add dough to cast iron skillet and press down with your hands to spread the dough in an even layer across the entire pan. 

3. Bake 12-15 minutes or until the top of the cookie just becomes golden brown and edges slightly break away from the pan. Remove from oven and let cool completely before frosting. Slice and enjoy!

Buffalo Chicken Roll-ups

I jumped on the crescent roll bandwagon and found a delicious recipe for dinner. I tried buffalo chicken but next time may try something such as BBQ sauce. I think I may have stuffed them a little too much so rolling them up was a little difficult but the end result tasted amazing!!

Ingredients:

2 cups shredded [cooked] chicken (I used my food processor to shred)

1/2 cup cream cheese [light]

2 tbsp buffalo wing sauce

salt & pepper

1/2 cup shredded cheese (I recommend cheddar)

1 package of Pillsbury Crescent Rolls

1 egg

1 tbsp cold water

Directions: 

1. Heat oven to 375 degrees. 
2. Begin by combining chicken, cream cheese, and buffalo sauce in a mixing bowl.
3. Season with salt and pepper to taste
4. Roll out crescent rolls. Fill each crescent roll with about 1-2 tbsp of shredded chicken mixture.  Sprinkle cheddar cheese (or your choice) on top. Roll up crescent roll tightly, making sure the chicken mixture stays within the roll. Tuck corners and ends in, and lay on a baking sheet with seam side down.
5. Whip egg and water together to create egg wash. Brush this egg wash over completed crescent rolls to ensure a golden result.
6. Bake filled crescent rolls for about 8-10 minutes, or until crescent rolls are risen, golden and shiny.
7. Serve immediately with your choice of dipping sauce!