Nutritious Strawberry Cheesecake Shakes

This afternoon, the kids and I decided to try something a little different for lunch. I'm almost at the end of my first trimester with our newest baby, and eating healthful, protein-rich foods is really important to me (not only for the sake of my health and the baby's, but also because light proteins help with my pregnancy sickness). And of course, 3 young children need all the good, nutritious food they can get! So we mixed, and we fiddled - and we came up with this absolutely delicious and energy-packed milkshake that tastes just like a strawberry cheesecake... in fact, my oldest son's reaction was, "HOLY COW! WOAH - that's deeeeeLICIOUS!!!!" All 3 drank it right up... even my picky 2-year-old, who told me that it was "Yummy!" And - it settled well in this new mama's tummy, too. :) A recipe like this is easy to adapt to your own family's tastes and needs, as well as the ingredients in your fridge... but here's what we did, to get you started:

1 cup ricotta cheese
1 cup cottage cheese
1 cup plain yogurt
1/2 cup honey
2 tsp vanilla (or to taste)
1 frozen, ripe banana
1-2 cups frozen strawberries (or you could just use 2 bananas... or strawberry preserves... or whatever other fruit suits your fancy and goes well with a cheesecake flavor!)
A splash of milk if necessary, if your blender needs help mixing the frozen fruit

Blend all ingredients at medium speed in a blender until very smooth. Adjust sweetener and flavorings to taste. If you have only fresh fruit, just use that and add 1-2 cups of ice cubes to make a nice, cold milkshake. It won't be quite as creamy that way, but it will still be good.

Amazingly, the cheeses blend quite well together and this milkshake is luxuriously smooth, without feeling TOO creamy in your mouth. With so many possibilities for variations... chocolate, blueberry, cherry, etc. etc... I have a feeling this is going to be a lasting family favorite!

Cream Cheese-Buttercream Cookie Icing

The kids and I spent a few hours last night
decorating dozens of cookies! :)

I'm not really sure what to call this frosting recipe... besides "good." ;)  I've combined a few frosting recipes into one that tastes really good, goes on smoothly, holds its shape, and dries well enough that the cookies can be lightly stacked on top of each other without smushing - as long as you have a few layers of waxed paper in between each layer of cookies to help spread out the weight.  It goes very well with sugar cookies or other light cutouts (my favorite this year is a melt-in-your-mouth cream cheese cutout recipe), as well as with spiced cookies, such as gingerbread.  You can even use it to frost or decorate a cake. :)  Best of all - it's really yummy... and that's saying a lot, coming from a person who doesn't generally care for frosting. ;) 

This recipe makes about 4-1/2 cups or so of frosting, but can be easily cut in half if you don't have 6+ dozen cookies to frost. :)  Likewise, the flavorings can be easily varied to suit your taste.

Happy decorating!!

Ingredients:

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
1 tsp vanilla
6-7 cups confectioners' sugar (sifted if possible)
3/4 tsp almond extract
1/4 tsp rum extract (optional - but I LOVE this addition... it's so subtle you'd never guess it was in there, but it's very noticeable when it's not. :) )
Heavy cream

Directions:

In a large bowl, combine the cream cheese and butter and beat until light and fluffy.  Beat in the vanilla.  Gradually add 5 cups of the confectioners' sugar, 1 cup at a time, and beat until smooth and fluffy after each addition.  Beat in the remaining extracts, followed by the final 1 - 2 cups of confectioners' sugar (the amount will vary, based on the desired stiffness of your frosting, as well as the heat and humidity in your kitchen.)  The frosting should be easily spreadable and not too stiff, but stiff enough to hold its shape.  If you find it too thick for spreading, or if you wish to make a thinner icing to drizzle on top of some of the cookies (frosted or unfrosted) you can mix in heavy cream, a teaspoon at a time per cup of icing, until the desired consistency is reached.  Leftover icing may be covered and chilled until needed - rebeat before using.

Tint, frost, decorate, and enjoy!

Soft Molasses Spice Cookies (Gingerbread Men)

Finally... a recipe that not only makes the cutest little gingerbread men, but bakes up soft and chewy, too!  My family loves decorating gingerbread cookies, but most of us didn't like eating them - until now.  These tender, lightly spiced cookies are so much fun to decorate, and a joy to eat. :)

Ingredients

1 cup shortening (I use palm oil shortening, which is trans-fat free... if you can't find it, you can use butter instead - or use half butter and half vegetable shortening.  The shortening adds to the chewy texture, and helps prevent them from burning.)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
5-1/2 cups all-purpose flour
3 tsp baking soda
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 cup water

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the dry ingredients; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased or parchment-lined baking sheets. (I prefer parchment... it helps keeps the bottoms from turning too brown.)

Bake at 350° for 8-10 minutes or just until edges are firm. Remove to wire racks to cool. Frost and decorate as desired.
 Yield: about 6-1/2 dozen.

Variation:  For a lighter cookie which reminds me of the "lebkuchen" in Germany - thick, spiced cookies made with a fermented honey/flour base - you can substitute honey for half of the molasses in the recipe.  It's equally good, with a slightly different flavor. :)

Butterscotch Taffy

One of our favorite Christmas candy recipes is this luscious, easy taffy.  I found the original recipe on tasteofhome.com four years ago, and we've been making it ever since.  It keeps well at room temperature for several weeks - if it lasts that long. ;)  The most time-consuming part is simply wrapping each piece in squares of waxed paper, but if you can enlist help (even older toddlers can do this) then it won't take long at all.  It makes a great addition to the candy/cookie tray, as well as a nice Christmas or hostess gift!

Ingredients:

48 large marshmallows (I've done it with the equivalent amount of mini marshmallows, but it sets up better with the large ones.)

1 stick butter, cut into pieces 

1 tbsp water

1/2 tsp salt

1 pkg (approximately 2 cups) butterscotch chips

Directions:

Grease an 8-inch or 9-inch square pan with butter.  Set aside.  In a large pot, combine the first 4 ingredients; cook and stir over medium-low heat until marshmallows are melted.  Add butterscotch chips; cook and stir until chips are melted and mixture is smooth (approximately 8-10 min.)  Pour into the greased pan and chill until set and firm. 

Slice into logs approximately 1/2 inch thick; remove from pan and cut logs into pieces (I usually cut them so they make about 1/2 inch squares, but sometimes I cut them in slightly longer, log-shaped pieces.)  Wrap each piece in waxed paper squares and twist ends (I cut my waxed paper into strips about 2 inches wide, and then cut each strip into 3 rectangles approximately 2 1/2 to 3 inches long.) Store in a cool, dry place.  Enjoy!! :)



My 5-year-old daughter helped with the wrapping. :)





Peppermint Meltaway Cookies

These little cookies will melt in your mouth - and they could hardly be any easier to make. :) I discovered this recipe last year in the magazine Simple and Delicious, and that's exactly what it is - very simple, and VERY delicious!  And while I usually adjust recipes to suit my tastes, I'm sharing this recipe just as I found it, because it is perfect the way it is.  :) 

Note: Because of the lighting in my kitchen, the cookies took on a yellow tint in my photo - but in "real life," they are a beautiful white cookie with just a hint of light golden brown around the bottom edges.  You don't want to overbake these guys... they'll lose their "melt-in-your-mouth" appeal. :)
Merry Christmas!


INGREDIENTS:
1 cup butter, softened (I prefer salted butter in this recipe)
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies


Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. 

Shape into 1-in. balls.  (Note: Humidity can change the consistency of these cookies... if they seem too sticky to handle, stir in more flour, a few tablespoons at a time, just until the dough can be lightly rolled into balls.  It should still be soft, but not sticky.)  Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.  Store in an airtight container when frosting has set.   For best results, store with a sheet of waxed paper in between the layers of cookies. :)  Yield: 3-1/2 dozen.

Pumpkin Fudge

Think you're too busy to make fudge?  Think again.  This one is perfect for autumn entertaining, a Thanksgiving hostess gift - or even a special, homemade Christmas gift.  It has a very smooth texture, and cuts beautifully (and easily).  If you like pumpkin, give it a try!  I made it this afternoon - and my kids haven't wanted to stop eating it. :)


Pumpkin Fudge

2 cups white sugar
1 cup firmly-packed brown sugar
3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)
2/3 cup heavy cream (OR evaporated milk)
1/2 cup canned pumpkin
1 tsp cinnamon
1/4 - 1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 (11 or 12 ounce) package white chocolate chips
1 1/2 tsp vanilla extract

Directions:

Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter.  Set aside.

In a heavy, large saucepan (preferably at least 3-quart), combine the sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices.  Add approximately 3/4 of the jar of marshmallow creme; set remaining creme aside.  (You'll use the rest at the end.)  Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.

When the ingredients are melted and smooth, maintain the heat at medium while stirring constantly; bring mixture to a full boil.  (You'll know it's reached a full boil when you can't stir the bubbles down.)  Continue boiling and stirring for 5 minutes; remove from heat.

Stir in the remaining marshmallow creme and the white chocolate chips until the mixture is smooth, approximately 5 minutes.  (You may return the pot to a burner on low heat, if necessary, to help melt the chips.)  Add the vanilla; stir to mix well.

Pour into the buttered baking dish; set in a cool place to harden.  Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container. 

~Makes approximately 12 dozen squares 

Variation:  If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)

Warm Apple Cider Syrup

I served this syrup on top of my Fluffy Pumpkin Pancakes, and it complemented them beautifully.  It would also taste good on just about any sweeter brunch item... plain pancakes, waffles, oatmeal, etc... and my kids even wanted it over ice cream!

This recipe is VERY easy, though it may appear to be time consuming.  It really isn't - you only have to stir it occasionally while it's simmering, and then you just leave it alone for at least 30 minutes before serving, so that it can thicken up.  It stores well in the fridge, too - just gently warm on the stovetop before serving.

INGREDIENTS:

3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup (or substitute, such as honey)
2 tablespoons butter
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
 
In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.