Nutella Cheesecakes (No Bake)

Take the Raspberry Lemon Cheesecakes I just posted about and make them chocolate and you've got these pretty babies. I couldn't help myself, I've just been on this cheesecake kick lately (and have, therefore run out of cream cheese) and boy oh boy am I glad I made these! Another awesome and easy recipe from mybakingaddiction. This girl is ah-mazing.

Nutella Cheesecakes
4-6 servings
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. (I used chocolate animal crackers for the crust and decided I needed to add some sugar if not using Oreos)

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Recipe Source: My Baking Addiction

Raspberry-Lemon Cheesecake Cups (No Bake)

Another of my go-to websites for recipes is called mybakingaddiction.com. I use it mostly for desserts because they are D.licious...with a capital D. So, when I needed a quick recipe for a dessert, this sounded perfect. It was yummy! I loved it, and I got quite a few compliments, so I assume others loved it too!

Photo Credit to mybakingaddiction.com-
Mine definitely didn't look this good, but
tasted AWESOME.

Raspberry-Lemon Cheesecake
Makes about 11 servings when using small, plastic cups
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
2/3 cup sugar
zest of 2 lemons*

1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh (or frozen*) raspberries, mashed with a fork

In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.

NOTES:
- If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.
- This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

2/19/12-I realize this is less than a week difference, but yes, I made it again.
I used only one lemon zest...tasted awesome.
Also, fresh raspberries would give this a better flavor, but the frozen are much less expensive and taste just great.

Recipe Source: My Baking Addiction

White Chocolate Raspberry Cream Cheese Frosting with Chocolate Cupcakes

Photo Credit to mrshardingcooks.blogspot.com

I made these for a Christmas party for the Schwartz family a few years ago...and every party since then, I have gotten the request for them. They are delicious, creamy, and chocolatey (if that's a word). I would definitely recommend making these at least once to try. Holy. Cow. Delicious.

White Chocolate Raspberry Cream Cheese Frosting and Chocolate Cupcakes 
Makes about 24 cupcakes
Chocolate Cupcakes:
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 eggs
2 teaspoons vanilla

Preheat oven to 350 degrees. Mix everything in a bowl until you get a thin batter. Pour the batter into muffin tins with cupcake liners. Bake until a toothpick inserted in the center comes out clean. Baked for about 19 minutes.

White Chocolate Raspberry Cream Cheese Frosting:
1 stick of unsalted butter, softened
1 8 ounce package of cream cheese, softened
6 ounces melted white chocolate (I used white chocolate chips)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
4 1/2 to 5 cups powdered sugar (I used about 4 cups, or less)
a tiny bit of red food coloring

Melt the white chocolate in a double boiler over simmering water, or in microwave on low setting, stirring frequently and being careful not to overheat. Once the chocolate is melted, set aside to cool slightly. Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth. Beat in butter, vanilla and raspberry extracts. Gradually beat in the powdered sugar until it is all incorporated and smooth. Beat in as much food coloring as you need for desired color.

Frost the cupcakes and if desired, garnish with white and semi sweet chocolate chips! So cute!

Recipe Source: Mrs Harding Cooks

Sweet Potato Enchiladas

I hope that name didn't turn you off, because when I first heard "Sweet Potato Enchiladas" at least a year ago from my awesome sister-in-law, Melaine, I got a little nervous. However, I was extremely surprised and delighted with these healthy things. Thank you so much Melaine for sharing. She got the recipe from Trainer Momma, which is a fun website with lots of healthy recipes and workout tips, especially for moms! Try these. You will not be disappointed.

Photo Credit to trainermomma.com

 Sweet Potato Enchiladas

Makes 8x8 or 9x9 pan
2 sweet potatoes, peeled, cooked, and mashed
4 Tb fresh cilantro, chopped and divided
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/2 cup water
2 Tb chili powder
2 tsp ground cumin
2 Tb soy sauce, reduced sodium
7 or 8 whole wheat tortillas or Flatout Bread
baby spinach leaves, torn
1 can green chili enchilada sauce
1 handful of cheddar cheese, reduced-fat

Peel, cook, and mash sweet potatoes-I steam mine in the microwave until tender. {I actually boiled mine}

Mix sweet potatoes and 2 Tb of cilantro in a bowl.

In a medium sized pan, spray nonstick cooking spray. Saute onions on medium high heat until they are translucent. Add garlic, stir for 1 minute. Add beans, water, chili powder, cumin, and soy sauce. Cook and stir until most of the water has been evaporated. Mix in the remainder of the cilantro and remove from heat.

In a tortilla, put 2 Tb or so of sweet potato mixture, then 2 spoonfuls of bean mixture and top with some torn spinach. Roll up and place in a lightly sprayed baking dish. Repeat for the rest of the enchiladas.

Top with enchilada sauce and cheese.

Bake at 350 for 20-25 minutes until cheese is golden brown.

Makes 7 servings. 215 calories per serving.

NOTE: If you want a 9x13 pan, I would double the recipe (and stuff those tortillas tight!)

Recipe Source: Trainer Momma

Slow Cooker Winter Vegetable Stew

Photo Credit to eatbetteramerica.com

Because I love free things, I requested this free calendar from eatbetteramerica.com that has a recipe for every month. I have been determined to make the recipe for that month, in that month. I almost made it for January...I made it on the first of February. It was very delicious and very healthy...especially paired with grilled cheese (made with wheat bread, and Tillamook cheese, mmm...Tillamook).

Slow Cooker Winter Vegetable Stew

8 servings

2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

PS I may or may not have forgotten to add the broth...so it might have been a little thick. But still delicious.

Recipe Source: Eat Better America

Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

This was yummy, and surprisingly very healthy. Make sure that you pay attention to the milk mixture...I burnt the bottom of mine, but didn't scrape it off the bottom of the pan, so it didn't even taste burnt. Thank you Amelia...

Photo credit to Sara at ourbestbites.com

Baked Pasta and Broccoli with Ham and Cheesy-Cauliflower Sauce
9x13 pan
1 teaspoon extra-virgin olive oil
1 small head cauliflwer, cored and chopped (about 3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)
Kosher salt and fresh cracked black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan)
1/2 pound medium multigrain pasta shells or bowties
1/4 pound sliced smoked ham, chopped (about 1 cups)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. (Note: If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining) Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to an ovenproof 3 1/2 quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1-2 minutes. Divide among dishes, top with breadcrumbs (if using), and serve immediately.

Recipe Source: Our Best Bites