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Cranberry Cheesecake Bars

Luckily it is time for another month of Two Sweetie Pies!  Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.

This month I went with Liz’s Cranberry cheesecake bars….just like the Starbucks one but even better!  These would be perfect around Thanksgiving due to the cranberry sauce, of course!   The filling makes these little bars so pretty, too! I love the layers!

Thanks once again Liz for a fabulous dessert!

You can visit Liz on her social media channels here:

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Cranberry Cheesecake Bars Cranberry Cheesecake Bars Cranberry Cheesecake Bars Cranberry Cheesecake Bars

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Cranberry Cheesecake Bars
 

Ingredients
Crust
  • 2 cups flour
  • 1½ cups quick oats
  • ¾ cups brown sugar
  • 1 cup butter, at room temperature
  • Cheesecake
  • 8 ounces cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla
Cranberry filling
  • 1 T. brown sugar
  • 2 tablespoons cornstarch
  • 1 (16 ounces) can whole berry cranberry sauce

Instructions
  1. Preheat oven 350°.
  2. Line a 13 x 9 baking pan with non-stick foil.
  3. In a mixer on low, combine flour, oats, ¾ cup sugar and butter; mix until crumbly.
  4. Set aside 1½ cups crumbs for topping, and press the rest into the prepared pan.
  5. Bake 15 minutes.
  6. Cool completely.
Cheesecake
  1. Beat cream cheese fluffy.
  2. Add condensed milk, lemon juice and vanilla.
  3. Once smooth, spread over crust.
Cranberries
  1. Mix sugar, corn starch and cranberry sauce until smooth.
  2. Pour over the cream cheesecake layer.
  3. Sprinkle reserved crumb mixture over top.
  4. Bake 35-40 minutes.
  5. Cool, chill, cut.

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The post Cranberry Cheesecake Bars appeared first on Hugs and Cookies XOXO.

Parmesan Herb Party Pretzels (Lactose Free)

Parmesan Herb Party Pretzels are a super simple snack that tastes surprisingly like pizza! Once you taste them, you’ll want to have them all the time.

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

Parmesan Herb Party Pretzels (Lactose Free)

I’ve seen variations of party pretzels like these floating around for a while now, but I never got around to trying them out until now. You guys? Stop everything you’re doing and make these right now.

I’m not joking. They taste almost exactly like pizza combos, which are one of my favorite guilty-pleasure snacks, but they don’t have any of the questionable ingredients that you’re likely to find in food purchased at the gas station. Shawn says I should call them “Cowabunga pizza party pretzels” because they’re that good. Call them what you want, I can’t stop eating them – they’re definitely my new obsession.

I first made these parmesan-herb party pretzels thinking they’d be great for tailgating, but they’d work for pretty much all of your snacking needs. Sunday afternoon football? Check. Pre-dinner snack? Check. Holiday cookie exchange? Don’t tempt me.

Pizza Party Pretzels

To make these party pretzels, start with small pretzels like mini twists or window panes. You want something with lots of little nooks and crannies for the seasoning to get caught in – bigger twists or sticks will work in a pinch, but the flavor won’t stick as well.

Next, mix up a blend of Italian seasoning, garlic powder, and lots of GO VEGGIE lactose-free or vegan parmesan and add some neutral oil to form a thick paste. The first time I made these party pretzels, I coated the pretzels with oil and then added the seasonings, but I’ve found doing it this way helps the seasonings stick better and lets you use less oil. Both varieties of GO VEGGIE parmesan are lactose-free, and they have less fat and more calcium than dairy cheese – win-win!

Finally, bake the pretzels at 200F for about 20 minutes. This will get the pretzels extra toasty as well as toast the spices and help them stick to the pretzels. Let the pretzels cool before serving – don’t worry, it only takes a few minutes.

Now forgive me, but I have some more snacking to do.

Parmesan Herb Party Pretzels (Lactose Free)

Parmesan Herb Party Pretzels

Serves 10

Ingredients

  • ½ cup GO VEGGIE lactose-free parmesan
  • 2 tablespoons Italian Seasoning
  • 1 tablespoon garlic powder
  • 1/4 cup avocado oil
  • 16 ounces pretzel mini twists or windowpanes

Directions

Heat your oven to 200F. Line a baking sheet with parchment for easy cleanup. 

In a large bowl, combine the parmesan and seasonings. Slowly mix in the oil to form a paste. Add the pretzels and mix them well until they’re coated them with the spice mixture. 

Spread the pretzels onto the baking sheet. Bake for 20 minutes, then let cool. 

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MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.


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Nicoise Tuna Bean Salad (Gluten-Free, Dairy Free)

Nicoise tuna bean salad is an easy meal prep recipe for weekday lunches. A brightly flavored lemon-mustard dressing makes it extra delicious.

Tuna Chickpea Salad

I’m a sucker for cute packaging. I know it’s silly, but they always draw me in. For some reason, tuna of all things always seems to have the cutest cans! The Trader’s Joes packaging is especially adorable, but I also love this Bella Portofino packaging. (I got these as samples, but you can buy it at Shop Rite.)

The problem is that I usually buy tuna, then let it sit in my cabinet for ages before finally tossing it into some pasta sauce with capers and feta. Which is delicious, but a little boring.

Back in the summertime, I had a delicious Nicoise salad with seared tuna at Busboys & Poets in DC. It had a bright, lemony dressing that reminded me of the ones in my mayo-free chicken salad. I was inspired to use those same flavors in this tuna and bean salad that’s perfect to prep ahead for a week of packable lunches.

Beans, Shallot, Tomato, and Lemon

This salad is really simple, and it’s the kind of recipe that gets better as it sits in the fridge and the flavors meld. It has a fantastic combination of creamy, salty, fresh, and tangy flavors.

Since the ingredients are so simple, it’s important to use the best ingredients you can. I use fresh green beans, heirloom tomatoes, and organic lemons. I  always look for tuna that’s packed in olive oil instead of water, but you can use whatever your favorite happens to be. Tuna in oil has a little more fat, but I personally think it has a better texture (more silky, less dry) and a more mellow flavor that makes it worth it.

if you have them, this salad is also delicious with two chopped hard boiled eggs mixed in. I don’t usually bother only because I hate making them.


Nicoise Tuna Bean Salad

Serves 4

Ingredients

  • 1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can chickpeas, rinsed and drained
  • 1 can tuna, preferably packed in oil, drained
  • 1 cup diced fresh tomatoes
  • 1/4 cup Nicoise or kalamata olives, pitted
  • 2 celery ribs, thinly sliced
  •  2 lemons, juiced
  • 2 Tablespoons Dijon mustard
  • 1/2 shallot, minced
  • 2 Tablespoons olive oil
  • salt and pepper

Directions

Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until bright green and tender crisp. Drain and immediately run under cold water to stop the cooking process. 

In a medium bowl, combine the green beans, chickpeas, tuna, tomatoes, olives, and celery. Mix well. 

In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Pour the dressing over the salad and mix to combine. Season to taste with salt and pepper.  Serve immediately, or refrigerate. 

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MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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