Cheesecake Fruit Salad

1 8 oz 1/3 less fat cream cheese (you can use regular cream cheese but this helps cut a few calories.)

2/3 cup sugar

2 tsp vanilla

dash salt

2 cup whipping cream

Enough fruit to give the salad the amount of bulk you want.  For mine I used 2 bananas (sliced and coated with orange juice so they didn't brown), 1 can chunk pineapple, 1 can mandarin oranges, about 20 grapes (halved), and almost 1 lb of strawberries (sliced) I'll admit I was trying to use up the fruit I had in the house before going on a family trip so it wouldn't go bad. You could really use whatever kind of fruit your family prefers.

 

Graham crackers, optional

 

Add cream cheese, sugar, salt and vanilla to the bowl of a mixer.  With the whisk attachment, beat until smooth 2-3 minutes, scraping down the bowl if necessary.  Once smooth, add whipping cream and whisk at medium speed until thickened.  About 2-3 minutes, the whisk will leave 'trails' in the mixture.

 

Then fold in the fruit and refrigerate until chilled (a couple of hours) You can sprinkle crushed graham cracker over the top.  

I borrowed/lifted/plagiarized this recipe from my friend Amanda. I know she won't mind but you really should go check out her blog.  She has the best recipes ever!  And she takes good pictures of everything like a real blogger! http://www.girlplusfood.net/2013/07/berry-cheesecake-salad-red-white-and.html

Bacon Ranch and Tomato Pasta Salad

I recently made this for a barbeque we went to with a group of friends.  It was a real hit! I did add a bit of corn to the mixture because I didn't have quite enough tomatoes and I wanted a little more color.

Ingredients:
1 (16 ounce) package bacon, cooked and crumbled
1 (16 ounce) package large shell pasta
1 1/2 pounds grape tomatoes
3 green onions, chopped
3/4 C sour cream
3/4 C mayonnaise
3/4 C buttermilk
1 (1 ounce) package Hidden Valley Ranch Dip Mix
salt and pepper

1. Cook your bacon, either on the stove top or on a large cookie sheet in your oven. When it is cooked through remove it to a plate and pat the grease off with some paper towels. Set it aside.

2. Boil your pasta according to package directions. Pour it into a strainer that you have placed in your sink. Pour cold water all over the pasta until it comes to room temperature. Set it aside.

3. Slice the little grape tomatoes in half and toss them into a large mixing bowl.

4. Chop up 3 green onions and add them to the tomatoes.

 5. Pour your cooked pasta into the bowl.

 6. In a small mixing bowl combine 3/4 C sour cream, 3/4 Cup mayonnaise, 3/4 C buttermilk and one Hidden Valley Ranch packet. Stir it well to combine, making sure all of the ingredients are well incorporated.

7. Crumble up your bacon and add it to the pasta mixture.

8. Pour half of the dressing over the top of the pasta and stir it well. Cover and refrigerate for one hour, or until you are ready to serve. Make sure to refrigerate the remaining dressing as well.

 9. When you are ready to eat this tasty salad, pour the remaining dressing over the top. Stir it well, making sure all of the ingredients are covered with dressing. Taste it and add a bit of salt and pepper if needed.

I got this recipe from here.

Black Bottom Cupcakes

My daughter and I were having some chocolate cravings so we whipped up a batch of these delicious cupcakes. It's nice because it uses ingredients I almost always have on hand. I especially love the gooey cheesecake centers! This is a recipe I got from an old college roommate so I'm not sure where the original recipe comes from.  Also, I smile every time I say the name of this recipe.  It's just so darn cute!


Ingredients:
1 8 oz package cream cheese, softened
1 Egg
1/3 c. white sugar
1/8 tsp. salt
1 c. chocolate chips
1 1/2 c. all purpose flour
1 c. white sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract

Directions: Preheat oven to 350 degrees. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 22-25 minutes. Makes approximately 20 cupcakes.