20 minute no bake cheesecake with raspberry sauce.

My goodness it has been a while since I have been able to post anything on here. You know how it is though with work and school; they take over your life. I will be moving into my dorm rooms soon so I decided I wanted to put something up.  I was actually thinking about it for a while, but I wasn't sure what I wanted to make.  It is sunny and hot, even here in the Seattle area, so I didn't want to have to use the oven.  After a while of thinking and pinterest looking my mom actually showed me this recipe. It looked great, and it didn't involve having an oven, if you take the sauce off you don't even need the stove and could be made in a dorm room!  Try this out, I am sure you will love it! My dad did and he doesn't even like cheesecake! This recipe makes four servings.
 

What You Will Need

For the Graham Cracker 
Crust:                                                           

1 cup graham cracker crumbs
2 TBS brown sugar
2 TBS melted butter
1 1/2  Tsp. ground cinnamon

The Cheesecake 
8 oz softened Cream cheese.
2/3 cup powdered sugar
1 cup heavy whipping cream
1 tsp vanilla
1/2 tsp corn syrup                                 

Raspberry sauce
2 cups raspberries
1/3 cup water
1 1/2 tsp corn starch
2 TBS sugar
2 tsp lime juice

How To Make It:

To make things easy on yourself I would suggest making each thing separately and then once everything is done you can assemble it together.

The Graham Cracker Crust

1. Combine cracker crumbs, cinnamon, and brown sugar in a small bowl.
2. Stir in melted butter until a small crumble forms
3. store in fridge until ready to assemble dessert.

Cheesecake

1. Pour whipped cream in a mixing bowl and whip on high until soft peaks form. About two to three minutes
2. Add syrup to whipped cream and mix for another two minutes on high.
3. In a separate bowl combine cheesecake, powdered sugar, and vanilla. Mix on High until smooth.
4.  Fold in half of the whipped cream into   the cream cheese mixture. After well combined fold in the other half and store in fridge until ready to assemble.

Raspberry Sauce.

1.  Combine corn starch and sugar and then mix in water.
2. Add raspberries and heat on medium high heat until the sauce begins to boil stirring frequently.  Once it boils stir constantly for  five minutes.
3. Run sauce through fine mesh strainer to remove the seeds.

Assembly

Separate the graham cracker crust crumble to the bottom of four small bowls, spoon...or if you want it to look fancy pipe in, the cheesecake mixture. Finish it off with the sauce.

As a side note, if you want to you can use the rest of the heavy whipping cream to make whipped cream to have with it. It is easy!  Just add two tablespoons of sugar with the cream and whip until peaks form. I hope you all enjoy this!

Miso-Maple glazed Sweet Potato Tacos with Cilantro-lime sauce

My goodness gracious what a mouthful that was!  So, recently I was perusing Pinterest, and amazing place for people like me, or anyone really, they have everything there.  I was looking in my favorite section, the food section and I saw these tacos.  After exploring my pantry and fridge I found that I  had most the things that I needed to make them except for a few items I could easily pick up on my drive home from my classes.  This dish is full of favor and very low calorie. It is what I like to call a Mexiasian taco!  I urge you to try this in all of its deliciousness!  Seriously, it was tasted great enough my dad didn't even notice there was no meat!

When I made this there was enough to make nine tacos

What You Need

Corn Tortillas, estimate 2 to 3 tacos a person

The Glaze
2 TBS white Miso Paste
2 TBS Maple Syrup
2 TBS Rice Wine Vinegar
1 TBS red pepper flakes
5 Small Sweet potatoes, diced into one inch cubes
1 red onion sliced 1/4 inch thick
Olive Oil

The Sauce
1/2 bunch of Cilatro without the stems
3 scallions, chopped
1 lime ( the zest and half the juice)
3 small garlic cloves
1 tsp Siracha

Garnish (addition toppings) for Tacos 
Cilantro
Scallions, diced
pine nuts
Savory cabbage 

Directions 

1. Preheat oven to 400F
2. Wisk together miso paste, maple syrup, rice  vinegar, and red pepper flakes.
3. Place potatoes and onion in a shallow baking dish and gently drizzle olive oil over it. (I suggest two different dishes)
4. Brush glaze over potatoes and onions.
5. Bake for 20-30 minutes, keeping a close eye on onions. If they cook to fast take them out early.
6.  In a blender  add all the sauce ingredients and mix for five seconds

When potatoes are done I recommend heating tortillas on stove,  Then place potatoes and onion on tortilla, spoon on some on some sauce, and place the toppings (garnishes)  you desire on top. 

Quinoa stuffed bell peppers

My goodness, it feels like forever since I had had the chance to cook or bake anything new. With school, work, church, and preparing foe my move to the university I will be attending in the fall my time has been limited, but I suppose that was a blessing in disguise. With the limited time I discovered a new dish that is easy to make and delicious. The best part is it can be changed up in different ways with whatever you have in the house to make an entirely different flare for a meal.  I made this one with a southwestern feel.

This makes enough for three servings, but if you have a large appetite, I recommend either doubling the recipe, or using this as a side or appetizer.

What You Will Need
 
3 Bell Peppers (Any color will work really)
1/2 cup Quinoa
1 TBS cumin
1 TBS red pepper flakes
1 can black beans
1 4oz can jalapenos
1/2 yellow onion diced
1/4 cup cilantro chopped
1 TBS cooking oil of any kind
Pepper jack cheese, as much or as little as you like
Salt and pepper to taste

Directions
1. Preheat oven to 350F

2.  Simmer the Quinoa in water for twenty minutes or until tender. Drain the remaining water out.

3. Stir chopped cilantro, red pepper flakes, and cumin to quinoa.

4.   Heat oil in a medium sized frying pan and saute onions and jalapenos, when the onions are tender add them and the jalapenos to the quinoa.

5. Drain and cook the black beans over medium heat for five minutes, stirring occasionally, then add to quinoa. Add salt and pepper to taste.

6. Cut the tops off the bell peppers and remove seeds before filling each with the Quinoa mixture.

7. Fill a pan with one inch of water and place Bell peppers in standing up.

8. Cook for five minutes, add cheese and put back in oven until the cheese melts. 
 

I hope you try this dish and enjoy it as much as I did!

Baked Jalapeno Poppers

So, when I initially started this blog I thought it would be full of all healthy  stuff, but that hasn't happened too often because I mainly bake and baking healthy is hard unless you use artificial sweeteners, which I am not a fan of, if you are, it is fine, but me, I don't like the after taste, but these are a step in the right direction, sort of.  These jalapeno poppers are baked rather than fried so that saves few hundred calories.  I made these for a new years party that I went to and everyone loved them . They have a kick to them, but how can they not when I make them? The heat, however, isn't too overpowering. I hope that you try them and love them.  They use wonton wrappers and before you go to four different stores like I did let me tell you wonton wrappers are not in the Asian food section! They are in the produce aisle near the tofu.

Oh and if you have friends like mine who are MAJOR spice wimps (Love you Sonya and Tobi)  I suggest switching the jalapenos for a half cup of bacon bits for bacon poppers!

Now here is the recipe. I hope you enjoy.

What you need.

1 package of wonton wrappers.
4oz  dice jalapenos (I used picked )
1  cup hot pepper blend shredded cheese.
8 oz cream cheese

How you make them.

1. preheat of to 375F
2. Combine jalapenos and cheeses. I recommend using a stand mixer or hand mixer to make it easier.
3.  Put a tablespoon of the mixture into the center of the wonton and wet the edges of the wonton  with a small amount of water and fold in half so it is in the shape of a triangle.
4. Bake 10-15 minutes.
5. Enjoy!