BlueBerry CheeseCake Parfait

*Any berries can be used with these*

Time: 10 minutes + 30 minutes of optional chilling time
Servings: 6  1/2-3/4 cup servings

Cheesecake Filling:

1/4 cup all-purpose flour

1/3 cup sugar

1 package (8 ounces) reduced fat cream cheese, softened

2/3 cup non-fat Greek Yogurt 

2 cups fresh or frozen unsweetened blueberries, thawed and drained [a little juice is fine]

Crumble Topping: 

2 TB packed brown sugar

1/4 cup old-fashioned oats

1/4 cup all-purpose flour

2 TBSP melted butter 

In a small bowl, combine filling ingredients [To get it all soft enough to blend easily together, I popped it in the microwave for about 60 seconds.]

In a small bowl, combine crumble topping ingredients, 

stir together until crumbly.

Spread crumble mixture thinly over parchment paper lined pan. Bake at 350 degrees for 10 minutes until golden brown. 

Cool on a wire rack for 5-10 minutes. 

*The crumble topping tastes exactly like my Scottish Oatcakes! 

These can be eaten with the cream cheese filling warm or cold. 

I put them together in a small bowl or glass with a single layer of berries, topped with 1/2 inch cheesecake filling, topped with a few more berries and Oat Crumble.

Before crumble is added.

Rice Pudding

Ingredients

• 2 cups cooked white rice [cooked according to package directions— I used instant rice]

• 2.5 cups milk, divided

• 1/3 cup + 1 tsp white sugar

• 1/4 teaspoon salt

• 2 eggs, beaten

• 2 tablespoon butter/margarine

• 1 teaspoon vanilla extract

• 1/2-1 tsp nutmeg or cinnamon

Directions

• **For yummy bit of underlying flavor, I added about 1/4 tsp cinnamon to my water when making the rice.**
• In medium saucepan, combine 2 cups cooked rice, 2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or chilled, sprinkled with nutmeg or cinnamon.
•  Also REALLY great with fresh whipped cream and a cherry, and/or a tsp or 2 of Maraschino cherry juice!

Barbecue Chicken Nachos

I'm hungry and it's grocery night, so I am scrambling to put together something for dinner and this inspiration hits me. I was thinking just to make Chicken nachos, but then I thought, "No, how about  Barbecue chicken Nachos?" Yes, oh yes...

Here’s what you’ll need:

• Tortilla Chips
• 1.5 cup Shredded Sharp Cheddar Cheese
• 1.5 cups Shredded chicken
• BBQ Sauce (I use BullsEye BBQ Sauce)
• 2 TB chopped Green Onions
• Sour Cream
• *optional* cup of black beans, drained and rinsed
• *optional* serve with salsa.
• *optional* diced Tomatoes

Directions:

Preheat oven to 350 degrees.

Spread out tortilla chips on lined cookie sheet

In a small bowl, combine chicken and 1/3 cup BBQ sauce. Mix well, and then spread mixture evenly over the chips.

Sprinkle all over generously with cheddar. Sprinkle scallions over nachos. Drizzle more BBQ sauce over the chips.

Bake in the oven for 8 - 10 minutes, until cheese and BBQ sauce are hot.

Drizzle with sour cream and serve.

Here is an even more divine photo to REALLY get you saliva pooling:

See what I mean?

Chocolate Eclairs

I'm thinking about my Joe's birthday in a couple of weeks and THESE, I believe, will fit the bill nicely.

 Makes 12 Four inch Eclairs
Ingredients

• Pastry:

• 1/2 cup salted butter

• 1 cup water

• 1 cup all-purpose flour

• 4 eggs

• 
  

• Filling:

• 1 (5 ounce) package instant vanilla pudding mix

• 1.5 cups cold milk

• 1 cup heavy cream [ For an easier and lower fat route, add 1 cup Cool Whip instead]

• 1 teaspoon vanilla extract

• 
  

• Glaze:

• 1 cup Semi or Dark Chocolate chips

• 1 teaspoon vanilla extract

• 1 cup sifted powdered sugar

• 1/4 cup hot water or milk

Directions

• Preheat oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.

• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger tip [**I use a gallon size freezer storage bag and cut the corner off about  2cm-1 inch from tip--making sure the hole is less than 1 inch wide**] spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

• Bake 35-40 minutes, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

• Pierce the ends of the eclair shells with toothpick right after removing from the oven to release any steam.

• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

• For the icing, melt the chocolate and 1 teaspoon vanilla and 3 TB water or milk** I did this in the microwave [about 1.5-2 minutes]** Add bit more water or milk, one tablespoon at a time, until icing is smooth and has reached desired consistency. Drizzle over, *i.e. smother*, filled eclairs. Refrigerate until serving.

Chocolate Coconut Granola Clusters

3 cups old fashioned oats

1/2 cup cocoa
1/2 cup brown sugar

1/2 teaspoon salt

1 cup coconut
1/2 cup chopped pecans or almond slices [or both]
1/3 cup sunflower seeds

1/2 cup melted coconut oil
1/2 cup honey or maple syrup [or Kayro syrup]
1 tsp vanilla extract
**Makes about 6 cups**

Preheat oven to 350-degrees. Line a rimmed baking sheet with aluminum foil sprayed with non-stick spray. [or parchment paper]
In a large bowl mix together the oats, coconut, nuts and seeds.
In a microwave safe bowl heat the coconut oil, cocoa, brown sugar, salt, vanilla and maple syrup together until melted [ 1-2 minutes]. Blend well. Pour over the oat mixture and stir until combined.

Evenly spread oat mixture onto lined baking sheet and bake 20-25 minutes [stirring half way through cook time].
Let granola cool completely, then break apart into tiny pieces.
Serve with milk, or eat alone as a snack.