Category: Recipes

Tried: Marshmallow Whip Cheesecake

 

After about a week of thinking about it… I finally went to the store to buy everything I needed to make the Marshmallow Whip Cheesecake recipe I came across while cruising Pinterest.

Something just came over me and I needed to try it. I’ve been chalking all of these unexplained urges up to being pregnant. Most of the time it’s true… but frankly, I love food whether I’m pregnant or not. Pregnancy just pushes me a little further out in terms of whether or not I’ll actually go the distance and get what I want!

Here’s the ingredient lists for both crust and filling.

Crust

  • 40 graham cracker squares (crushed or food processed)
  • 1/2 cup sugar
  • 1/2 cup butter (melter)

Filling

  • 10.5 oz. Large Marshmallows (about 40)
  • 3/4 cup milk
  • 2 8oz pkgs cream cheese
  • 12oz cool whip

Directions

Mix the crust ingredients together and press into the bottom and sides of a greased 9×13 pan reserving 1/2 cup of the graham crust for the top.

On the stove top, melt marshmallows into the milk over low heat. Beat the cream cheese and add the marshmallow mixture. Cool, then fold in cool whip. Spread mixture into crush and sprinkle remaining crumbs on top. Refrigerate until set. May take several hours.

Review

The recipe was good. It didn’t knock me off my feet like I thought it would. If I were to do it again, I think I would add more marshmallows. I think I wanted the texture to be more “sticky” if that makes any sense.

Also, I made a little mistake. When I first read the directions, I though I was supposed to reserve half of the crumb mixture of the top. Alas, I ended up with too much graham crust on top… half the mixture instead of 1/2 cup. It was too much.

Original recipe source: http://peacockcoffeehouse.blogspot.com/2010/06/marshmallow-whip-cheesecake.html

Jennifer’s Saturday Salad

Jennifer’s Saturday Salad

I’m calling this one “Jennifer’s Saturday Salad” because I created it using things I had in the house today… which happens to be Saturday.

Ingredients: Salad

2 lbs FRESH broccoli florets
2 cans white cannellini beans
1 half red onion diced (you can use the whole thing if you like a lot of onion.)
1 tomato diced

Ingredients: Dressing

For dressings, I still use the Kraft carafe.  Don’t ask me why… I just always do and I never have any problems. If you are savvy, then I’m sure you’ll have no problem adapting.  I also don’t measure… I eyeball and flavor to taste.

Red wine vinegar up to the (W) line (I don’t use water)
Spanish Olive oil up to just below the (O) line
A healthy amount of garlic powder
a healthy amount of dry yellow mustard
a healthy amount of black pepper
a healthy amount of oregano
a few pinches of coarse sea salt

Shake it up!
Directions:

Rinse broccoli florets and add to a medium to large sauce pan and cover with water.  Once the water comes to a boil, boil for no more than 5 minutes.  Remove from heat immediately and rinse in cold water.  Add your diced onion, tomato and beans into a storage or serving bowl.  Once the broccoli is cool enough, add the broccoli to the other ingredients.  Pour the entire bottle of dressing over the veggies, and either cover the bowl with the lid and shake, or use a large serving spoon to incorporate.  Chill for a few hours and serve.  You can eat this as a meal, or serve as a salad.

It’s quick, it’s easy… and it’s yum!

Chilled Cucumber, Cilantro and Mint Salad

Serves: 4

Ingredients

1 medium cucumber
1 fresh green chile, seeded and chopped (optional)
1/4 cup cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon sugar

Directions

1.Use a sharp knife or a mandoline to thinly slice the cucumber. Arrange slices on a plate. Sprinkle with chopped green chiles, if using, then cover with plastic wrap and chill in the refrigerator for at least an hour before ready to serve.
2.To make the dressing, add the cilantro, mint, lemon juice, salt and sugar in a small bowl and toss to combine.
3.Remove cucumber from refrigerator and place in a serving dish. Pour dressing over the cucumber and gently toss to combine then serve.

Thai Cucumber Salad

Ingredients:

1/4 cup water
1/4 cup Thai fish sauce
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon rice vinegar
1/4 cup chopped cilantro leaves
2 peeled, seeded, and sliced cucumbers

Procedure:

Mix together the water, fish sauce, lime juice, sugar, and vinegar until smooth. Add the cucumbers. Marinate for up to 12 hours. Add the cilantro and serve.

Makes 6 servings.

Crisp Spinach Salad

Ingredients:

1/2 cup peanut oil
1/2 cup rinsed and drained, minced onions
1/4 cup light brown sugar
1/4 cup wine vinegar
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
6 cups washed, stemmed, and torn-up spinach
1 cup bean sprouts
1/2 cup sliced mushrooms
1/2 cup thinly sliced scallions
1/2 cup sliced water chestnuts
1/4 cup bacon bits
2 each chopped hard boiled eggs
1/4 cup dry roasted sunflower seeds

Procedure:

Combine oil, onions, brown sugar, vinegar, catsup, Worcestershire sauce, and dry mustard in a food processor process to a smooth puree. Cover and set aside. Combine spinach, bean sprouts, mushrooms, scallions, and water chestnuts-toss lightly to mix well. Add dressing mixture-toss to moisten well. Garnish with bacon, egg, and sunflower seeds. Serve at room temperature or slightly chilled.

Carrot and Ginger Salad

Ingredients:

1 pound grated carrots
3 thinly sliced scallions
1-inch slice of fresh ginger, grated
6 tablespoons sesame oil
Juice of 1 lime
Salt
Freshly ground black pepper

Procedure:

Toss all of the ingredients well in a large bowl. Chill for at least two hours, or up to 24 hours. Serve chilled or at room temperature.

Makes 4 Servings.