Fresh Peach Cheesecake

There is nothing I love more in the summer than fresh peaches. My Dad also loves peaches. To celebrate my Daddy’s 85th birthday, I created this recipe for him. This cheesecake is very creamy and delicious. Fresh Peach Cheesecake, he told me I hit a home run with this one. Enjoy!

Ingredients for Crust:

1 1/2 packages of Keebler Sandies Cookies, crushed

4 Tablespoons melted butter

Preheat oven to 350 degrees. Combine cookie crumbs and butter. Pat on the bottom of a prepared (I use non stick baking spray) 9″ springform pan. Bake 6 minutes and cool completely while preparing cheesecake batter.

Ingredients for Cheesecake Batter:

3 8 ounce cream cheese, room temperature

1 cup sugar

3 eggs, room temperature

1 teaspoon vanilla

1/2 teaspoon almond extract

1/2 peach extract*

1 cup sour cream

3 heaping Tablespoons corn starch

3 cups of chopped peaches, about 7-8, depending on the size of the peaches

In a mixer, beat cream cheese until smooth. Mix in sugar. Add eggs, one at a time. Blend in extracts. Add in sour cream and corn starch. At this point I stopped and chopped up my peaches and folded them in the cheesecake batter. Bake 50-55 minutes. Do not over bake. Cool completely and refrigerate.

Sprite Pool

Peach Topping:

5-6 ripe peaches, peeled and sliced

6 ounces of Sprite or 7-Up

1/2 cup peach preserves

3 Tablespoons honey

Place sliced peaches in a bowl of Sprite or 7-Up. This will prevent the peaches from turning brown. By putting them in soda, I find there is no taste but if I dipped them in lemon juice, the peaches would taste like lemon. In a separate bowl, stir the peach preserves and honey together. Take the peaches out of the bowl of soda and blot them on paper towels. Arrange on top of cheesecake. Spoon or brush on the preserves that have been mixed with honey. Store in the refrigerator.

*Three Tablespoons of Peach Schnapps can replace the peach extract or you can leave it out.

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Lizz’s Tropical Carrot Cake Cupcakes

I first met my dear friend Lizz volunteering at our sons school PTA’s. We have been friends for many years and recently got together for the first time in 15 years. We do stay in close contact via Facebook and text messages. I wanted to make her something special for a birthday she recently celebrated. With help from family members, I found out what her favorite flavor of cake was, I made cupcakes and named my recipe for her. Cupcakes travel better than a cakes, so Lizz received belated birthday cupcakes.

Thanks Morgan!

Ingredients:

1 cup flour

1 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

3/4 cup vegetable oil

1 small can of crushed pineapple, drained

1 pound of carrots, peeled and grated

1 cup chopped pecans

Preheat oven to 350 degrees. Line your cupcake pan with liners.

My sweet friend Lizz! 💜💜💜

In a mixing bowl, whisk dry ingredients together. Mix in eggs and oil in dry ingredients. Stir in pineapple and carrots. Add chopped pecans and combine. Fill cupcake liners about 3/4 full and bake 18-20 minutes, or until done. Cool completely and frost with Coconut Cream Cheese Frosting. Enjoy!

Coconut Cream Cheese Frosting

Ingredients:

1 stick of unsalted butter

1 8 ounce block cream cheese

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 pinch of salt

1 pound of powdered sugar

Shredded coconut, if desired

Blend butter and cream cheese together. Add the extracts and salt. Gradually on low speed add the powdered sugar. Pipe on cupcakes. I used a Wilton 1M tip. Sprinkle flaked coconut on top of cupcakes.

Lizz’s beautiful Mom, Maria. This is proof that you cannot be sad holding a cupcake.

Fruity Freida Chicken Salad

I must confess, I am obsessed with Chicken Salad Chick. I love chicken salad and this is a new addition to my lineup of chicken salad recipes. Fruity Fran is one of my favorites. I can’t call this a copycat because I do not know what CSC’s secret seasonings are. However, my Fruity Freida is a yummy distant relative of Fruity Fran.

Ingredients:

1 rotisserie chicken

1 cup of celery, chopped fine

3/4 cup mayonnaise

3/4 cup sour cream

1 teaspoon Montreal Chicken Seasoning (found in the spice isle)

1 teaspoon paprika

2 cups Large red seedless grapes sliced in half

1 can pineapple tidbits, drained

3 Chopped Fuji Apples, dipped in lemon juice or lemon lime soda (I used soda)

Apples soaking in lemon lime soda before I add it to the chicken salad.

Placed deboned rotisserie chicken in mixing bowl. Mix on low until chicken is finely shredded. Chicken Salad Chick chicken salads are finely shredded and very creamy. You can shred chicken to your liking and add more or less of the mayonnaise/sour cream mixture. Add finely minced celery and combine. Blend in mayonnaise, sour cream, Montreal Chicken Seasoning and paprika. Stir in grapes, pineapple tidbits and apples.

Serve on a bed of lettuce, make a lettuce wrap, a delicious sandwich or serve on a croissant. Anyway you choose, it’s fabulously delicious. Enjoy!

Ooey Gooey Orange Creamsicle Cake

Not your typical Ooey Gooey Cake, but orange creamsicle. So yummy and easy to make. This dessert is loved by my family.

Ingredients:

1 box Duncan Hines Orange Supreme Cake Mix

1 egg

2 sticks of butter, melted, one stick for each layer

1 8 ounce package cream cheese, room temperature

2 eggs

1 teaspoon vanilla

1/2 teaspoon orange extract

1 16 ounce package powdered sugar

Bottom layer:

Combine the cake mix, egg and one stick of melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly sprayed 13 by 9-inch baking pan. I used a tablespoon, to flatten out the bottom layer, at home. I use the bottom of a measuring cup.

Top layer:

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, orange extract and one stick of melted butter and blend together. Add powdered sugar and mix well. Pour over the bottom layer and spread it out evenly. Bake 40 – 50 minutes. Do not over bake or your cake will be dry. The cake should be a little jiggly so it’s gooey inside. Enjoy!

Copycat Chicken Salad Chick Grape Salad

To be perfectly honest, I have never heard of or tried grape salad until recently. I thought perhaps it might be a Southern recipe but as I was doing my research, come to find out it originated in Minnesota. When it comes to copycat recipes, my recipe may not be the exact recipe or ingredients but the taste is the same. I first tried this grape salad at a new restaurant near me, Chicken Salad Chick. The restaurant is not new, just the location near me is new. So far the chains are only located in the South. I love this grape salad. I am hooked. Now you can make this salad at home even if you do not have a Chicken Salad Chick near you.

Ingredients:

8 oz softened cream cheese, room temperature

1 cup sour cream

⅓ cup brown sugar

1 teaspoon vanilla

4 pounds (10 cups) seedless grapes (red and green all sizes are fine, I used both red and green like the restaurant)

1/2 cup finely chopped pecans, or more if desired

Lightly cover top with brown sugar

Whip the cream cheese until fluffy. Add sour cream, brown sugar and vanilla combine together. In a large bowl place 10 cups of red and green grapes. Stir in cream cheese mixture. Cover and refrigerate. Just before serving, add the toppings. The chick tops with brown sugar only if you need to be nut free. Keep refrigerated. Enjoy!

Other options:

Fat free or reduced fat sour cream and cream cheese can be used. I personally would use full fat but that’s me.

I did use Splenda Brown Sugar instead of regular brown sugar. I could not tell the difference.

Quiche Me Baby One More Time

When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.

Ingredients:

6 eggs, I used extra large

1 1/2 cup Heavy Cream

1 teaspoon Salt

1 teaspoon Pepper

1/4 teaspoon Nutmeg

1/4- 1/2 cup Onion, I did 1/2 cup

6 strips of Bacon, cooked crisp and crumbled

4-6 ounces Swiss Cheese*, grated

1- 1 1/2 cups Ham, cut into bite size pieces

Preheat oven to 350 degrees. Spray quiche pan with Pam.

In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.

Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.

*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.

Diet Donuts

I know the words Diet Donuts sound too good to be true. An oxymoron. But it’s true. I watched Joy Bauer on The Today Show several months ago and that is where I got the idea for Diet Donuts. The glaze recipes are mine. Remember, the more toppings you put on your donuts, the more calories you will consume. According to Joy, one plain donut is less than 50 calories. With glazes or toppings 70 calories or more. Donuts are fat free without a topping or depending on what you choose. This is a great way to satisfy a craving without blowing your diet.

Ingredients:

1 box of Duncan Hines Angel Food Cake Mix

Preheat oven to 375 degrees. Prepare cake mix according to the directions on the box. Spray donut cavities with a nonstick flour spray. Fill donut pan almost full and bake for 7 minutes. Cool in pan and remove. Eat plain or with glazes and toppings. The choices are unlimited. Yields about 36 donuts. Enjoy!

Vanilla Glazed Donut 70 calories

Glaze Recipes

Basic Vanilla Glaze:

1 cup powdered sugar

2 Tablespoons Milk or Cream

1/2 teaspoon Vanilla extract

In a small bowl, stir sugar, milk and vanilla until smooth. Use immediately to glaze donuts.

Chocolate Glazed Donut, 70 calories

Chocolate Glaze:

1/2 cup semisweet chocolate chips

2 Tablespoons of Butter

2 Tablespoons of corn syrup

1-2 teaspoons of hot coffee

In a medium bowl, melt chocolate chips, butter and corn syrup in the microwave on 50% power for a minute, stirring constantly until it’s completely melted. Stir in 1 teaspoon coffee until glaze is thick and smooth. Add additional coffee if needed.

Coconut Donuts:

Dip donuts in vanilla glaze and immediately put glazed donuts into coconut. Coconut extract can be substituted for vanilla in coconut donuts.

Any extract can be used to make your glaze. Fruit juices and zest of fruit can be use to make a flavor glaze. The possibilities are endless.

Plain Donut, 50 calories