Wholesome Wednesday: Black Bottom Peanut Butter Cheesecakes

Recently, I saw these Individual Peanut Butter Cheesecakes and thought they'd be so much better with a chocolate crust.  I always want to pair peanut butter up with chocolate.  In my mind they always go together.  :)

So the only difference in this recipe is the crust.  I also halved the recipe.  Twelve cheesecakes seemed like a lot to me, when I only wanted a simple quick dessert.  Although next time I'm thinking less sugar and some honey in the cheesecake part too.  Another great addition would be either a chocolate ganache or a thick caramel on top of the crust.

Black Bottom Peanut Butter Cheesecakes

Crust:
3/4 cup Oreo cookie crumbs (or your fave chocolate cookie)
1 tablespoon sugar
2 tablespoons unsalted butter, melted

Filling:
1 (8oz) package 1/3 less fat cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/4 cup creamy peanut butter
1 1/2 tablespoons flour
1 egg

Preheat oven to 350 degrees.  Line a 12 count muffin tin with 6 liners.

In a medium bowl, mix together crust ingredients till combined.  Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup.  Use the back of a spoon to press the crust down and also up the sides.  Set aside.

In a mixing bowl, beat cream cheese and sugar till smooth.  Add vanilla and peanut butter.  Beat again until smooth.  Add flour; mix till smooth.  Then add egg and beat till smooth.

Scoop filling into cups, lightly smoothing tops.  Bake for 20 minutes or until centers are set.  If worried about cracking, add another pan with water to a lower oven shelf.  Cool to room temperature.  Refrigerate or serve warm.

Skillet Sopa Seca with Chorizo and Black Beans

I did tell you that I've been totally loving America's Test Kitchen's Pasta Revolution.  Like I've said before we're a pasta family.  Or maybe we're a pasta family because I always choose to make things with pasta.  :)  Quite the conundrum. 

Tonight I decided to try the Skillet Sopa Seca with Chorizo and Black Beans because I've had chorizo in my freezer for forever.  I have been looking for a recipe to use the chorizo for a really long time.  A REALLY LONG TIME.  I'm kinda embarrassed at how long it's been in my freezer, but the dish turned out great.  So it's a good thing I waited for the right recipe.  :)

The only things I've changed are the amount of onion, omitting the chipotle chilis and altering the tomatoes.  Also I was out of cilantro.

Skillet Sopa Seca with Chorizo and Black Beans

8 oz. thin spaghetti, broken in half
2 tablespoons vegetable oil
1/4 of an onion, diced
4 oz chorizo, crumbled
2 garlic cloves, minced
2 cups low-sodium chicken broth
1 (15 oz) can black beans, rinsed
4 oz tomato sauce
1 (10 oz) can rotel tomatoes
1/2 cup monterey jack cheese, shredded

Toast thin spaghetti in 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, tossing frequently with tongs, until golden, about 4 minutes; transfer to paper towel-lined plate.

Add remaining 1 tablespoon oil and onion to skillet and cook over medium heat until softened, 5-7 minutes.  Stir in chorizo and cook till browned.  Stir in garlic and cook until fragrant, about 30 seconds.

Stir in broth, beans, tomatoes, and toasted thin spaghetti.  Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 10 minutes. 

Off heat, sprinkle with Monterey Jack over top.  Cover and let stand until cheese melts. 2-4 minutes.  Serve with sour cream, avocados or thinly sliced scallions.

Gnocchi with Mushrooms and Cream Sauce

I had a bunch of mushrooms on hand that I needed to use so I decided to give America's Test Kitchen Gnocchi with Mushrooms and Cream Sauce a try.  The recipe comes from their Pasta Revolution cookbook.  You'll probably see more recipes because we're a pasta loving house.  :)

I also substituted the mushrooms in the recipe for what I had on hand.  I used plain old button mushrooms, dried shittake mushrooms and vidalia onion.  Also substituted half and half for the heavy cream.  The only difference with using half and half is that I needed to cook it quite a bit longer to get the sauce to thicken.  We're talking 15-20 minutes longer, so do keep that in mind if you have a time constraint.

Gnocchi with Mushrooms and Cream Sauce

1 pound vacuum-packed gnocchi
salt and pepper
4 tablespoons unsalted butter
2 ounces cremini mushrooms, trimmed and sliced thin
2 shallots, minced
1/4 ounce dried porcini mushrooms, rinsed and minced
2 garlic cloves, minced
2 teaspoons all-purpose flour
1 teaspoon minced fresh thyme
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 cup dry white wine
3/4 cup frozen peas, thawed
2 tablespoons minced fresh parsley

1. Bring 4 quarts water to boil in large pot.  Add gnocchi and 1 tablespoon salt and cook until gnocchi are just tender and floating, about 2 minutes.  Drain gnocchi.

2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat.  Add gnocchi and cook, stirring occasionally until golden brown, 5 to 7 minutes; transfer to plate.

3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat.  Add cremini mushrooms, shallots, and porcini, cover, and cook until cremini mushrooms have released their liquid, about 4 minutes.  Uncover and continue to cook, stirring often, until cremini mushrooms are well browned, 5 to 7 minutes.

Look at all those yummy mushrooms!  :)

4. Stir in garlic, flour and thyme and cook until fragrant, about 30 seconds. Stir in broth, cream, and wine and simmer until sauce has thickened slightly and reduced to 2 cups, 8-10 minutes.

5. Fold in gnocchi and peas and cook until gnocchi are well coated and peas are heated through, about 1 minute.  Season with salt and pepper to taste, sprinkle with parsley, and serve.

Manitoba Harvest Hemp Hearts

Hemp has a rep.  It's one of those plants you learn about in health class.  A drug which contains THC, but this kind of Hemp will not cause intoxication of any sort.  Unless you mean the version where you love the food you're eating.

Hemp is a power food.  Filled with protein, vegetarian none the less, Omega-3s and Omega-6s along with fiber, iron, vitamins and minerals.  There is no reason not to try Hemp because there is no down side.

Our package of Hemp Hearts was eyed suspiciously for a few days.  It lived in the refrigerator for a few days before we ventured into opening them.  Hemp Hearts are raw shelled seeds from the Hemp plant.  The flavor is similar to a green tea but less strong.  A light woody or green flavor.  However, when combining Hemp with another food the flavor is easily lost and over powered.

As suggested we tried it in our salads and smoothies.  It has already become a household favorite in smoothies in particular for breakfast: Nutty Blueberry Smoothie.  Most of all Hemp is a convenient way to add more good nutrition to your diet.  For an ingredient that is small, it is potent.  We noticed that we felt better the same day that we started consuming our Hemp Hearts.

Benefits to be had with only a teaspoon (at least for us)!  I challenge you to find another food that does the same!  (Package recommends 3 tablespoons as a serving)

Enter to win an 8 oz. bag of Manitoba Harvest Hemp Hearts open to the US & Canada.  Use the rafflecopter form below.  Contest runs from June 1st -14th.  Online Sweepstakes

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*All thoughts and opinions are my own.  Manitoba Harvest sent us this product to review and giveaway.*

Wholesome Wednesday: Swirly Jell-O Cookies+My Family's Sugar Cookie Recipe

Today's recipe is something I've been making for many, many years.  My mom has been making this sugar cookie recipe since before I was born.  Both turn out excellent every single time.  They are so easy to make, you don't even need a kitchen-aid or a mixer.  Just a bowl and a spoon.  :)

My Jell-O cookie recipe is healthier than the ones I've seen lately online.  It calls for a lot less butter and sugar while you still get amazing color and flavor.  And if you want to make the color truly pop, just add some gel food coloring.

This recipe is a little different in that I've rolled the sugar cookie and Jell-O doughs together to create beautiful bright swirled cookies.  They're absolutely gorgeous and even though the Jell-O dough is mixed with sugar cookie dough it doesn't detract from their flavor.  You can use any flavor of Jell-O in these cookies and even sugar free Jell-O if you want.  I've used my faves which are strawberry and berry blue.  I hope your family loves this recipe as much as we do.

This recipe originally came from Betty Crocker's 110 Cookie Recipes published in August, 1990.  It was also called Crisp Pastel Cookies probably due to the fact that Jell-O is a brand name.  We've always called them Jell-O cookies though.  :)

The only thing I've changed is to halve the recipe and add a 3 ounce package of Jell-O to each half to increase the color and flavor in the dough.

Jell-O Cookies

1/2 cup sugar
1/2 cup shortening
1/4 cup unsalted butter, softened
1 teaspoon vanilla
2 eggs
1 package (3 ounces) any fruit-flavored gelatin
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt.

Heat oven to 400 degrees (for swirl cookies 375).  Mix sugar, shortening, butter, vanilla, eggs and gelatin (dry).  Stir in flour, baking powder and salt.

Use a tablespoon cookie scoop to scoop dough out on to trays.  Place 3 inches apart on the ungreased cookie sheets.  Flatten with the bottom of a glass dipped in sugar.  Bake 6-8 minutes.  Makes about 5 dozen cookies.

Christmas Cookie Cut-ups

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, either room temp or cold
2 eggs
1 cup sugar
1 teaspoon vanilla

Put all dry ingredients in a large bowl, except the sugar.  Cut butter into this mixture with a pastry cutter until it resembles fine meal.  Beat eggs with sugar and vanilla until well blended.  Add to flour mixture and stir until dough forms a ball.  Wrap in plastic wrap and chill until firm.  Roll out on a floured surface and cut with cookie cutters.  Place on an ungreased cookie sheet and bake at 375 degrees for 6-8 minutes.

Swirl Cookies
1 recipe Jell-O cookies, chilled
1 recipe Christmas Cookie Cut-ups, chilled

Roll out doughs one at a time between 2 pieces of waxed paper.  I rolled mine 8x11 inches and about 1/4 inch thick.  Place doughs in freezer for at least 30 minutes or until cold enough to remove waxed paper without dough sticking.  Set Jell-O dough on top of sugar cookie dough and start rolling up the dough on the longest side.  Continue to roll tightly, fixing any tears in the sugar cookie dough while rolling.  Wrap rolls in plastic wrap and place back in freezer for at least 30 minutes or until cold enough to slice without warping rolls.

Slice cookies 1/4 inch thick and place on baking racks 12 to a rack and bake at 375 degrees for 6-8 minutes.

Glee Gum Giveaway

Do I have something special to share with you!!  Glee Gum contacted me recently about trying out some of their gum and they also offered to give some away to my readers!  While I'm not as big of a gum chewer as I used to be when younger, I was still excited to try Glee Gum.  They sent all this gum to try.  I especially loved the classic bubblegum flavor.  I love that it stays super soft while chewing as other gums do not.  

So it was a win/win for me to host the giveaway especially since Glee Gum is all-natural, gluten-free with no artificial coloring, flavoring, sweeteners or preservatives.  Glee Gum is the only gum in North America made with chicle.  Chicle is a natural tree sap harvested sustainably from the rainforests of Central America.  All gum used to be made with chicle, but today most of those other gums are made from artificial things.  I love that Glee Gum uses chicle because its an Eco-friendly way to help conserve the rainforest.  The chicle is also what gives Glee Gum such great, long-lasting chew.  Even the packaging is made from biodegradable, recycled cardboard.  This makes it a no-brainer choice to chew.  I love things that are all natural and great for the environment.

Make sure to check out the store locator, Glee Gum is available at Cost Plus World Markets and Whole Foods. 

In this giveaway, you have a 3 chances to win!!  Three, yes I said THREE readers will win 3 packs of Glee Gum in their flavor choice and a coupon to use on a future purchase.  Just use the rafflecopter form below to enter!  Contest runs from May 25th-June 5th, open to US only.

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 *Glee Gum sent me these products to review and giveaway.  All thoughts and opinions are my own*
Free

Wholesome Wednesday: Lasagna Casserole

About a year ago, I found a recipe on Money Saving Mom that looked good.  I love casseroles and anything Italian.  And I really love this recipe although I have changed a few things to make it more to my taste.  I needed a little more of an Italian taste, so I added some garlic and spices.  Also the Touch of Philly shredded mozzarella gives everything a creaminess that is just amazing.  And I always add veggies of some sort to my lasagna and adding either kale or spinach is a great way to almost hide them from kids or other family members.

Lasagna Casserole
1 pound ground beef or Italian sausage
8 oz. veggie rotini or whole wheat rotini
1/2 jar of spaghetti sauce
1 garlic clove, minced
dried oregano and basil to taste (I typically crumble in a palm full)
1 15 oz. can of Italian spiced diced tomatoes
2 eggs, beaten
2 cups ricotta or cottage cheese
8 oz. touch of Philly mozzarella cheese
salt and pepper
2 1/2 oz. kale or spinach

Brown ground beef until cooked through, draining if needed.  While meat is cooking, boil noodles according to package directions.

Add garlic to meat mixture, cook till fragrant about 30 seconds.  Add spaghetti sauce, diced tomatoes and oregano and basil.  Allow to come to boil, turn down to simmer and then slowly add kale/spinach until wilted.  Set 1/2 cup of mozzarella aside to sprinkle on top of casserole.  Combine the rest of the mozzarella, cottage/ricotta cheese, beaten eggs and salt and pepper.

Layer a third of the meat sauce on the bottom of a greased 9x13 casserole dish, then 1/2 of the noodles, then 1/2 of the cheese mixture.  Repeat ending with a topping of meat sauce.  Sprinkle with remaining mozzarella.

Bake at 350 degrees for 30-45 minutes (until bubbly).  Let stand 10 minutes before serving.  Serves 6.

If you can't wait 10 minutes, as we frequently can't casserole will be a little juicy.