Thankful for ~

delicious recipes...just take a look at this cheesecake~

Hubbie and I are working together to get the numbers on the scale to go down...and one easy way that we still enjoy something sweet is to adapt recipes! The following recipe is one that seemed really hard the first time I made it because it had quite a few ingredients...but it really is easy! I promise! Instead of using white sugar and brown sugar, I used Splenda and Splenda Blend brown sugar. I am writing the Splenda measurements in italics.

Our Favorite Cheesecake

Crust:

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar (2 Tablespoons + 2 teaspoons brown sugar blend)
• 1/4 cup finely chopped walnuts
• 6 tablespoons cold butter, chopped

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar (1 cup Splenda)
• 1/3 cup packed brown sugar (2 Tablespoons + 2 teaspoons brown sugar blend)
• 1/4 cup + 1 teaspoon all purpose flour, divided
• 2 tablespoons heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 3 tablespoons sugar free hot fudge ice cream topping (I used Smucker's)
• 1/4 cup sugar free caramel ice cream topping (I used Smucker's)
• 1/3 cup walnuts

Ganache:
Instead of doing the ganache (because it called for chocolate chips), I just put some sugar free hot fudge topping on each slice of cheesecake, as it is served. It works for us!

Directions:

1. Place a greased 9-inch springform pan on a double thickness of aluminum foil. Securely wrap foil around pan.
2. For the crust~In a small bowl, combine the flour, brown sugar, and walnuts; cut in butter until crumbly. Press onto the bottom of prepared pan. Bake at 325 degrees Fahrenheit for 12-15 minutes or until set. Cool completely on a wire rack.
3. For the filling~In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup of the batter to a small bowl; stir in the hot fudge ice cream topping until blended. Spread over cooled crust.
4. Combine caramel topping, 1 teaspoon flour, and walnuts. Drop by tablespoonfuls over chocolate batter. Top with the remaining batter. Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.
5. Bake at 325 degrees Fahrenheit for 1-1/4 to 1-1/2 hours or until the center is just set the the top appears dull. Remove springform pan from water bath. (I also remove the foil at this point). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Refrigerate overnight.
6. Serve each piece with sugar free hot fudge topping.
7. Enjoy!

~ A perfect ending to a Thanksgiving meal,
or any meal for that matter!~ :)

Happy Thankful Thursday!

Pineapple Boat

Last week, I shared some pictures of this yummy fruit salad. Thank you for your sweet comments about the presentation. It really did taste yummy, although I wasn't a huge fan of the sauce. Personally, I think it needed to be just a little sweeter.

FYI~in case you don't know (like me!) see how green my pineapple was? It was pretty easy to cut right around the edges, but the closer I got to the middle, it was hard! I had to enlist the help of my Sweetie to get the pineapple out of the shell. So, Hubbie and I figured out that a ripe pineapple looks golden on the outside...NOT GREEN!  :)

If you want to try this recipe from Taste of Home, it really is easy. It is perfect for your last summer gathering...

Fruit Salad in a Pineapple Boat

1 fresh pineapple

2 cups cubed cantaloupe

1 cup halved fresh strawberries

1 cup fresh blueberries

1 Tablespoon lime juice (I used two fresh limes for the juice since I needed lime peel for the sauce)

Sauce:

1 cup fresh strawberries, mashed

1 cup (8 ounces) reduced-fat plain yogurt

2 Tablespoons honey

1 Tablespoon lime juice

1 1/2 teaspoons grated lime peel

1/2 teaspoon vanilla

Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2 inch shell.

Chop pineapple (or use a melon baller); place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.

In a small bowl, combine the sauce ingredients. Serve with fruit.

Recently

I was recently attending a birthday celebration of a friend and everyone that attended brought a salad and dessert. I found this fun-looking dish in the latest edition of Taste of Home. It was fairly easy and turned out very pretty. My only change would be to make sure the pineapple is ripe! :)

(not that I would know anything about that...ha ha!)

~the inspiration~

~getting started~

~the presentation~

~a quick card (from scrapbook paper) for a bridal shower~

I enjoy making things from what I already have...

and this card was from leftover paper from another project...

Thanks for stopping by today~I appreciate your visits!

This Doesn't Last Long~

If you like chocolate and peanut butter,
here's a recipe for some sugar-free yumminess...

it doesn't last long around here...

or anywhere I take it...

ENJOY!

Four Layer Chocolate Pie

I combined two recipes to make this, so technically, I guess the recipe could be called:

Donna's 4-Layer Chocolate Pie

Layer 1:

1/2 cup chunky peanut butter

1/3 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs (about 24 squares)

1/2 cup sugar (I used Splenda)

In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 9 x 13 inch pan. I usually set my dish in the fridge to harden a little while I fix the next layer.

Layer 2:

1 block of cream cheese (8 ounces), light variety is fine

1 cup sugar (I used Splenda)

1 cup of whipped topping--of a large size (12 ounce) carton--save the rest for the last layer

Cream the sugar and cream cheese together until nice and smooth. Add whipped topping and mix well. Carefully spread this layer on the graham cracker crust. (I had to be very gentle so as not to disturb the bottom layer.)

Layer 3:

2 small boxes of instant sugar-free chocolate pudding

3 1/2 cups milk

Whip the pudding and milk until thick. Spread on cream cheese layer.

Layer 4:

whipped topping

Spread the remaining whipping topping on the pudding layer. Cover with foil and chill well before serving. 

Sorry, I am keeping Donna Busy....

After getting the kids ready today, swim lessons, crochet class, making lunches, Donna is now busy making cheesecake for me today!

Check out  Low-Carb Cheesecake recipe to find out what the family will soon be enjoying.  Pictures may or may not follow.....

Such a great wife!
Thanks.
"Hubbie"

Deliciousness!

This is a little dip of deliciousness!

Trust me, I know...

; )

A Sensible Snack

Yummy, healthier alternative to potato chips!