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Tag Archives: yummy

Strawberry Cheesecake Salad

15 Aug

There is something about the words strawberry and cheesecake that just makes my day. So imagine my delight on a recent Pinterest pin-fest that I came across this little gem. So in my usual fashion I decided to make my sweet and sometimes brave family guinea pigs once again. If you are interested in this recipe keep on reading.

This and love is all you need.
Add the yogurt, cool whip, and pudding mix into a bowl and mix well. Place in the refrigerator for 1 hour.
If you made it the whole hour-pat yourself on the back. Add all sliced strawberries, bananas, and marshmallows. Mix well.
Just for the sake of “science” I dished two little scoops on the plate. Portion 1-NO crushed graham crackers. Portion 2-With crushed graham crackers. So what’s the verdict?……..
  Two enthusiastic on camera thumbs up and three off camera thumbs up.   No graham crackers was the winner.

We really enjoyed it and it couldn’t of been easier!  It is best when served fresh . If you would like a little crunch-go ahead and get wild and add some crushed graham crackers on top.

Recipe:

12 oz whipped topping (Cool Whip)

3.4 oz box cheesecake flavored pudding ( don’t add the milk)

3-6 oz strawberry yogurt

1 lb fresh strawberries, sliced

3 bananas, sliced (do this right before serving to prevent browning)

Miniature marshmallows (I used 1/2 the bag)

Thaw whipped topping if frozen.  In a large bowl stir together whipped topping, yogurts, and pudding powder. Place in the refrigerator for at least an hour.   Wash and slice strawberries.  Before serving add strawberries, bananas, and marshmallows.  Add crushed graham crackers on top if desired.

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~Be Blessed and be a Blessing~

Rebecca

Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com

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Cheesesteak Stuffed Peppers

7 Aug

I know in a bid to make healthier food choices many people are jumping on the low carb wagon. I saw a similar recipe online and tweaked it to suit my families taste.  Keep reading to see their reaction and to get a printable recipe.

What you’ll need.
In a large skillet heat butter and oil.
Caramelize the veggies

Remove pepper shells from oven and pour out excess water in each shell.

 
Place a slice of Provolone cheese at the bottom of each pepper.
(One left cheese less for my son who sometimes doesn’t like cheese)
Fill each pepper with filling.

Top each with another slice of Provolone.

 Place in 400 degree oven for 15 minutes and voila! Cheesesteak
                    stuffed peppers. And the verdict is………………..

Thumbs up for the cheese less wonder.

And an ‘eh’ from the Broukie Bear. Hubby really liked it but he missed
the bread.  I really enjoyed it and I will be making this again!
*Prebaking the green peppers allows them the chance to become a little more tender but it also allows some of the moisture to cook out. This prevents it from being mushy and soggy.
*Salt draws moisture out of the onions and mushrooms and waiting to salt the veggies at the end of cooking allows the veggies to caramelize quicker.
I hope you enjoy!
~Be Blessed and be a Blessing~
Rebecca
Follow me on Pinterest
rhm

Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com

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