Caramel Apple Cheesecake Bars

If this doesn't deserve a ring, I don't know what does.

Crust:

2 cups all purpose flour

1/2 cup brown sugar, packed

1 cup butter, softened

Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened

3/4 cups sugar + 2 tbsp divided

3 large eggs

1 1/2 tsp vanilla

Apples:
3 granny smith apples, peeled, cored, and finely chopped

1/2 tsp ground cinnamon

Streusel Topping:
1 cup brown sugar, packed

1 cup all purpose flour

1/2 cup quick cooking oats

1/2 cup butter, softened

Drizzle:

1/2 cup caramel topping for drizzling after baked

Preheat oven to 350.

In medium bowl, combine flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly. Press evenly into 9x13 pan lined with aluminum foil. Bake 15 minutes or until lightly browned.

In large bowl, beat cream cheese with 3/4 cup sugar at medium speed until smooth. Add eggs one at a time and vanilla. Stir to combine and pour over warm crust.

In a small bowl, stir together apples, remaining 2 tbsp sugar, and cinnamon. Spoon evenly over cream cheese mixture.

For streusel: in a small bowl combine all ingredients by hand. Sprinkle over apples. Bake 40-45 minutes or until filling is set.

Drizzle with caramel topping and let cool.

Best served cold.

Cajun Cream Sauce

As if Drake telling all his 504 girls to drop it wasn't already enough to make me want to live in New Orleans, this is amazing and another reason added to the list. I discovered it on Bourbon Street (sober, I promise) at Oceana's and finally came up with a recipe just as yummy. It's spicy but if you didn't pick that up from the title i'm just going to assume you aren't capable of cooking anything anyway. 

1 cup onion

1 1/4 cups chicken stock

2 tbsp flour

1/2 cup mushroom, diced

1/2 tsp garlic, minced

1 1/2 cups heavy cream

4 cups cooked fettuccine (or whatever you prefer)

Cooked chicken or shrimp if desired

Seasoning:

1 1/4 tsp paprika

1 1/4 tsp salt

1 tsp onion powder

1 tsp garlic powder

3/4 tsp dried basil

3/4 tsp dried thyme

1/2 tsp black pepper

1/4 tsp white pepper

1/4 tsp dill

1/8 tsp cayenne 

1/8 tsp nutmeg

Combine seasoning ingredients in small bowl. Preheat a large skillet over high heat about 4 minutes.

Add 1/2 cup of the onions and cook, scraping the bottom of the skillet once or twice about 3 minutes.

Add 1/4 cup of the stock, scrape bottom of skillet to dissolve all brown bits and cook about 2 minutes, until liquid evaporates.

Add 1/4 cup stock, 2 tsp of seasoning mix, remaining onions, and cook 3 minutes until liquid evaporates and onions begin to stick.

Add 1/2 stock and flour and stir until paste forms. Add mushrooms and garlic, stir, and spread evenly in skillet. Cook for five minutes.

Add final 1/4 cup of stock, clear the bottom of skillet and allow liquid to evaporate. 

Add remaining seasoning mix and cook 2 minutes. Stir in cream and cook until mixture just starts to boil. 

Add cooked pasta (and meat) to skillet and mix until heated through. 

Chocolate Chip Scones

I feel like posting a picture of a bottle of vodka would be more accurate for a Monday, but since most of you wouldn’t appreciate it as much as I would, here’s a non-drink-your-calories recipe. I came across it on skinnytaste.com (per usual) and it’s delicious.

3/4 cup cold buttermilk

1/4 cup sugar

2 tsp vanilla extract

1 large egg

1 cup all purpose flour

1 cup white whole wheat flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp chilled butter (must be cold) cut into small pieces

3/4 cup chocolate chips

cooking spray

1 large egg white, lightly beaten

1 1/2 tbsp sugar

Preheat oven to 375°

Combine first four ingredients in bowl with whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, and salt in a large bowl with whisk. Cut in chilled butter with pastry blender until mixture resembles coarse meal.

Fold in chocolate chips. Add milk mixture, stirring until moist.

Place dough onto a floured surface and knead lightly four times.

Form dough into a 9-inch circle on baking sheet, about 3/4” thick.

Using a knife, cut dough into twelve wedges all the way through.

Brush dough with egg white and evenly sprinkle sugar.

Bake until golden, about 18-20 minutes.

Skinny Chicken Nuggets

I never thought I'd have such a wildly appropriate use for this picture. If using it is wrong, I don't want to be right. 

This is probably one of my favorite recipes because it's so simple and who doesn't love chicken nuggets? If you don't love them, you're wrong anyway. I found this gem on skinnytaste.com and I don't think there was much to alter for what I like. Makes 4 servings; 164.9 calories per serving.

16 oz skinless boneless chicken  breasts, cut into even bit sized pieces
Salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko breadcrumbs 
2 tbsp grated parmesan cheese
olive oil spray

Preheat oven to 425° and spray a baking sheet (I used a regular metal baking sheet) with olive oil spray.

Put olive oil in one bowl and the panko, parmesan cheese, and breadcrumbs in a separate bowl.

Season chicken with salt and pepper and place in bowl with olive oil. Mix until chicken is coated well.

Place chicken, a few at a time, in breadcrumb mixture to coat and then onto baking sheet.

Lightly spray the top with olive oil spray then bake 8-10 minutes. Turn over and cook another 4-5 minutes or until cooked through.

Skinny Cheeseburger Casserole

It’s been decided that on Mondays, we post new recipes.

I don’t think I’m allowed near a grill for everyone else’s safety (I’m sure I just set myself up for some women belong in the kitchen joke), so this works well in place of grilled burgers. I found this recipe on skinnytaste.com and adapted it for what I like. It’s fairly simple and is just 261 calories per serving (serves 9).

2 cups uncooked rotini
2 tsp oil
1 1/2 cups onions, finely chopped
1 garlic clove
1 lb ground beef (96% lean)
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28oz diced tomatos
2 cups reduced fat grated cheddar cheese

Preheat oven to 350°. Spray a 9x13 baking dish with cooking spray.

In large pot, boil salted water and cook pasta according to package directions for al dente. Drain.

Heat oil in large skillet over medium-low heat.

Add onions and cook for five minutes or until soft. Stir in garlic, cooking for 30 seconds. Stir in beef and cook until browned. Season with salt and pepper.

Stir in tomato paste and tomatoes. Let mixture bubble gently for 2 minutes until slightly thickened.

Toss meat mixture with pasta and spread into prepared dish. Top with cheese and bake until cheese is melted, about 15 minutes.

Cinnabon Cinnamon Rolls

I’m not sure if I’m supposed to follow up a healthy recipe with the complete opposite, but as the great Waka Flocka Flame once said, I don’t really care. I’ve made these quite a few times now and everyone always loves them (I wouldn’t trust anyone who didn’t). They’re reasonably easy to make, just a little time consuming and messy. If you love Cinnabon or just cinnamon rolls in general, you’ll love these as well.

Dough

I cup warm milk

2 eggs

1/3 cup butter, melted
4 1/2 cups all purpose flour

1 tsp salt

1/2 cup sugar

1/4 ounce yeast

Filling

1 cup brown sugar, packed

2 1/2 tbsp cinnamon

1/4 cup butter, melted

Icing

3 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cup confectioners’ sugar

1/2 tsp vanilla 

1/8 tsp salt

Microwave milk 45 seconds. In large bowl, dissolve yeast in warm milk.

In separate bowl, add sugar, butter, salt, eggs, and flour. Mix well.  Add milk mixture to bowl mix until combined. Knead with hands into large bowl.

In a bowl sprayed with cooking spray, place ball of dough and cover with plastic wrap. Allow dough to rise in a warm place for about an hour or until dough has doubled in size. (I just left the bowl on the counter for an hour and let it rise).

Preheat oven to 350°. In a small bowl, combine brown sugar and cinnamon. Flour a flat surface and roll out dough into a 16” x 21”rectangle and ¼ inches thick.

Spread the melted butter evenly over dough followed by brown sugar/cinnamon mixture.

Roll the dough longest side from you, towards you. You can then cut dough into the preferred size rolls you want. I chose to cut them smaller for a bigger batch.

Place cinnamon rolls in a lightly greased 11”x15” glass baking dish. (I used two separate 9”x13” dishes; either works). Bake 18-20 minutes until golden brown.

As cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla, and salt for icing. Spread evenly onto cinnamon rolls as soon as you remove them from the oven.

Skinny Texas Cheese Fries

These seemed to have the most feedback on instagram and I figured it was a good (and simple) recipe to start with. I found the recipe on skinnytaste.com and altered it for what I liked, so feel free to play around with it. Most importantly, it makes a decent size portion and it’s only 259 calories versus the usual 500 million. I’m not even sure I’m exaggerating there. Makes 2 servings.

• 2 medium Yukon gold potatoes, skin on
• 2 tsp olive oil
• 1/4 tsp smoked paprika 
• 1/4 tsp cayenne pepper (if you don’t like spicy, omit this)
• 1/2  tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper to your preference 
• 1 slice bacon (I used turkey bacon), cooked and chopped
• 1/3 cup sharp shredded cheddar cheese
• 2 tbsp diced scallions
• Jalapenos to taste if desired

Preheat oven to 400°. Line baking sheet with foil and lightly coat with cooking spray.

Cut each potato lengthwise into ¼ inch thin slices; then cut each slice into ¼ inch fries (I cut them smaller for thinner fries)

In a large bowl, toss oil and potatoes. Add seasoning and combine until evenly coated.

Place in a single layer on baking sheet and bake for 20-25 minutes (turning halfway through) until crisp.

Remove from oven and place in an oven safe dish (I just used a medium skillet). Top with cheese, scallions, and bacon. 

Return to the oven for 2 minutes until cheese is melted. Serve with low fat ranch or blue cheese.