Compiled Recipe – Cherry Cheesecake Trifle Dessert

Cherry Cheesecake Trifle Dessert

* 1 package graham crackers
* 8 ounces cream cheese (softened)
* 2 cups cool whip
* ½ cup powdered sugar
* 1 tsp. vanilla extract
* 1 cup cherry pie filling

1)  Place the graham crackers in a heavy plastic bag (like a freezer bag). Close the bag, and roll over the crackers with a rolling pin until you’ve made crumbs. Set the crumbs aside.

2)  In a large bowl, whip together the cream cheese, Cool Whip, powdered sugar, and vanilla extract with an electric hand mixer until smooth.

3) In a bowl or a glass, create a base layer of graham cracker crumbs followed by a layer of the cheesecake filling and topped with a bit of cherry pie filling.

4) Repeat layers until the glass is full.



Compiled Recipe – Creamy Keto Tuscan Soup

Creamy Keto Tuscan Soup

* 1 pound breakfast sausage
* 1 onion (diced)
* 2 stalks celery (diced)
* ¼ cup garlic (diced)
* 1 cup roasted peppers, drained (cut into 1” bites)
* 8 ounces cream cheese
* 3 cups beef stock
* 1 cup heavy cream
* 1 cup spinach (or arugula)

1) In a large stock pot or Dutch oven, brown sausage on medium high heat and break up into crumbles- about 5 minutes.

2) Remove sausage from pan and set aside – do not drain grease.

3) Add onions and celery to pot and cook to soft and lightly browned, about 6 minutes.

4) Add garlic and cook to softened and fragrant, stirring occasionally, about another 5 minutes.

5) Stir sausage back into vegetables, and add roasted red peppers and cream cheese. Stir until cream cheese is melted into meat and vegetables.

6) Stir well and slowly add in beef stock, stirring as you add. Bring to a rapid boil.

7) Remove from heat and slowly stir in cream, whisking as you add to soup.

8) Return soup to heat when cream has been well whisked into soup.

9) Bring to a light boil to slightly reduce soup. Add spinach in and let wilt.

10) When spinach is wilted and soup has thickened, remove from heat and serve immediately.

* Prep Time: 2 minutes | Cook Time: 15 minutes | Total Time: 17 minutes
* Recipe adapted from Sweet C’s Designs





Compiled Recipe – Coconut Rum Shakes

Coconut Rum Shakes

* 1 pint coconut sorbet
* 1 pint vanilla ice cream (or gelato)
* 1 cup spiced rum
* whipped cream
* nutmeg (freshly grated)

1) Add the coconut sorbet and vanilla ice cream to a blender. Add about 3/4 cup Captain Morgan.

2) Give it a whirl and add more rum if you need to thin it out.

3) Top with homemade whipped cream and grate some nutmeg over the top.

* Should you wish to make your beverage non-alcoholic or have kids coming, thin this beverage with a little milk and add a splash of rum extract.

* Recipe is adapted from Baked Bree

*Yields about 4 small servings of milkshakes.


Compiled Recipe – Creamy Pumpkin Maple Spiced Oatmeal

Creamy Pumpkin Maple Spiced Oatmeal

* ½ cup oats (instant or quick cooking)
* 1 cup low fat milk
* 2 tbsp pumpkin puree
* ¼ tsp. vanilla extract
* ¼ tsp. cinnamon
* 1 tbsp. pure maple syrup
* 2 tbsp. chopped pecans

1) Place the oats, milk, pumpkin, vanilla, and cinnamon into a large microwave-safe bowl.  Cook for 1 to 1 1/2 minutes or until the oatmeal is creamy and slightly thickened.

2) To serve, drizzle the maple syrup over the top of the oatmeal and sprinkle with the pecans.

* This breakfast recipe yields one hearty cup serving or 2 smaller servings.
* Adapted from Homemade Nutrition.



Compiled Recipe – No Bake Oreo Layer Dessert

No Bake Oreo Layer Dessert

* 15 1/3 ounces Oreo cookies (Double Stuff)
* ½ cup butter (melted and slightly cooled)
* 8 ounces cream cheese
* 1 cup powdered sugar
* 8 ounces cool whip
* 5 1/8 ounces instant chocolate pudding
* 3 ½ cups milk
* 8 ounces cool whip

1) Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

2) Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3) Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4) Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.




Compiled Recipe – Crockpot Lasagna Soup

Crockpot Lasagna Soup

* 1 pound ground beef (or vegetarian crumble)
* 3 cups beef broth (or vegetable broth to make it vegetarian)
* 5 cloves garlic
* 1 tbsp. dried parsley
* 1 tbsp dried basil
* ½ cup chopped onion
* 28 ounces diced tomatoes (can of)
* 6 ounces tomato paste (can of)
* 1 cup v8
* 2 cups shell pasta (uncooked)
* ¼ tsp. pepper
* ¼ tsp salt
* 1 cup water
* shredded cheese (optional topping)

1) NOTE about beef: The pictured meet is the vegetarian crumble… that is why it looks browned. You do NOT have to brown the beef before putting into the crock pot. I did not pre-cook the meat first. If you are using a higher fat ground beef (like an 80/20) you might want to precook to drain off some of the fat. But if you don’t mind the extra fat…that isn’t even necessary, just a suggestion.

2) First mix together the can of tomatoes, and tomato paste in crockpot.

3) Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

4) Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

5) When 30 minutes are left of cooking time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.


Compiled Recipe – BLT Pasta Salad

BLT Pasta Salad

* 2 ½ cups bow tie pasta
* 6 cups Romaine lettuce (torn)
* 1 medium tomato (diced)
* 4 bacon strips (cooked an crumbled)
* ½ cup ranch dressing
* 1 tbsp. barbecue sauce
* ¼ tsp pepper

1) Cook pasta according to package directions. Drain. Then rinse pasta under cold water.

2) In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.

3) Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!



Compiled Recipe – Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

* 6 corn tortillas (6-inch, sliced in half and cut crosswise into ¼-inch strips)
* 3 tbsp olive oil (divided)
* 1 sweet onion (diced)
* 1 poblano pepper (seeded and diced)
* 3 cloves garlic (minced)
* 2 tbsp. tomato paste
* 1 tbsp. chili powder
* 1 ½ tsp ground cumin
* 1 tsp dried oregano
* 20 ounces diced tomatoes with green chilies
* 2 pounds boneless skinless chicken thighs
* 4 cups chicken stock
* kosher salt
* freshly ground black pepper
* ½ cup cilantro leaves (chopped fresh)
* 1 avocado (halved, seeded, peeled and thinly sliced

1) Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2) In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.

3) Set 6-qt Instant Pot® to the high sauté setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.

4) Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.

5) Stir in tomatoes, scraping any browned bits from the bottom of the pot.

6) Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.

7) Stir in chicken and cilantro until heated through, about 1 minute.

8) Serve immediately, topped with tortilla strips and avocado.





Compiled Recipe – One Minute Chocolate Peanut Butter Mug Cake

One-Minute Chocolate Peanut  Butter Mug Cake

* ¼ cup all-purpose flour
* 2 tbsp. unsweetened cocoa powder
* 2 tbsp. sugar
* ¼ tsp. baking powder
* ¼ cup milk (at room temperature)
* 2 tbsp. butter (melted and cooled)
* ¼ tsp. pure vanilla extract
* 1 tbsp. creamy peanut butter
* 1 tbsp. mini chocolate chips

1) In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.

2) Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.




Compiled Recipe – Creamy Feta Dip with Jalapenos

Creamy Feta Dip with Jalapenos

* 2 feta cheese (bricks of, 8 ounces each)
* 3 whole jalapeno peppers
* ¼ cup olive oil (+1 tablespoon)
* 1 bulb garlic
* ½ lemon
* pepper
* salt

1) Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces.

2) In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week.