My last Western Food cooking

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SUMMER BERRY CHEESECAKE SALAD

This simple recipe Summer Berry Cheesecake Salad recipe comes together with just 5 ingredients. Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever! Your family will go nuts over it.

PREP TIME: 15 MINSCOOK TIME: TOTAL TIME: 15 MINS

INGREDIENTS

• 1 pound strawberries, hulled and cut into quarters
• 1 (9 ounce) container blueberries, washed and dried (remove stems)
• 1 (9 ounce container) raspberries, rinsed and dried
• 1 (8 ounce) package cream cheese
• 1/2 cup Simply Pure Vanilla Coffee Creamer 

INSTRUCTIONS

1. Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.
2. In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. 
3. With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
4. Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.
5. Chill until ready to serve or serve immediately.
6. Enjoy!

DONNA'S NOTES

1. Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
2. If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1/2 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.

http://www.theslowroasteditalian.com/2016/04/summer-berry-cheesecake-salad-recipe.html

:)ANDA INGIN SUCCESS????? Berani berubah utk kejayaan ......sayangi diri anda...salam sayang..sayang selalu....Shikin berkongsi bukan untuk dinilai atau dikeji...ikhlas luahan hati Sayang Shikin #CounsellorCoachTrainerLecturerTeacherMotivatorWriterEntrepreneur #shikinsayang #AkuAdalahAkuJadilahDiriSendiri #BestFromNorthernSeries #AkuAnakPomenChapterHidupku

Mini Fruit Pizza

Mini Fruit Pizza

Prep Time

20 mins

Total Time

20 mins

Course: Dessert

Servings: 20

Author: The Gunny Sack

Ingredients

• 8- ounce package cream cheese softened
• 8- ounce container or 3 cups cool whip or use whipped cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 20 shortbread cookies or use homemade sugar cookies
• 1/2 cup sliced kiwi
• 1/2 cup sliced strawberries
• 1/2 cup sliced blackberries
• 1/2 cup mandarin oranges

Instructions

1. Beat the softened cream cheese until smooth. Add the cool whip and beat until smooth. Stir in the powdered sugar and vanilla.
2. Spread 1 tablespoon on each cookie. (I had about one cup of frosting left over.)
3. Top frosted cookies with sliced fruit.
4. Store in the fridge until ready to serve.

:)ANDA INGIN SUCCESS????? Berani berubah utk kejayaan ......sayangi diri anda...salam sayang..sayang selalu....Shikin berkongsi bukan untuk dinilai atau dikeji...ikhlas luahan hati Sayang Shikin #CounsellorCoachTrainerLecturerTeacherMotivatorWriterEntrepreneur #shikinsayang #AkuAdalahAkuJadilahDiriSendiri #BestFromNorthernSeries #AkuAnakPomenChapterHidupku

Key Lime Trifle

Delicious & easy angel food cake trifle filled with the flavor or key lime.

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THE KEY LIME FILLING

1. 2 (14 Ounce) Cans of Sweetened Condensed Milk.
2. 1/2 Cup of Key Lime Juice.
3. 2 1/4 Cups of Heavy Whipping Cream, Whipped Until Stiff Peaks Formed.

WHIPPED TOPPING

1. 2 (8 Ounce) Containers of Cool Whip, Cold Not Frozen.
2. 8-10 Key Limes, Zested.

OTHER INGREDIENTS

1. 1 Whole Pre-Made Angel Food Cake, Cut Into Pieces.
2. 8-10 Biscoff Cookies, Finely Processed.
3. 3 Quart Trifle Bowl.
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FOR THE KEY LIME FILLING

1. With a handheld or stand mixer with whisk attachment, whip the sweetened condensed milk & key lime juice together until thickened, set aside.
2. In a separate bowl, whip your heavy whipping cream until stiff peaks are formed.
3. Now gently fold your heavy whipping cream into your key lime filling, until well combined, if not using immediately, cover and place in the fridge.

FOR THE WHIPPED TOPPING

1. Zest half your key limes into a mixing bowl, then place one of your containers of Cool Whip into the bowl.
2. Then zest the rest of the key limes into your bowl and then place the other container of Cool Whip into your bowl and whip all together until key lime zest is thoroughly mixed in.

FOR THE OTHER INGREDIENTS

1. Either with a food processor or with your hands crush up your cookies, set aside.
2. Either rip up with your hands or cut your angel food cake when you are ready to put together your trifle.

THE KEY LIME TRIFLE

1. Spoon a layer of the key lime filling into the bottom of your trifle bowl.
2. Top that layer with a thin layer of cookie crumbs, then top the cookie crumbs with a layer of angel food cake pieces.
3. Repeat the layers until it's filled, then top with the key lime zest Cool Whip, and maybe throw a little zest and cookie crumbs for garnish and enjoy!

Notes

1. You definitely don't have to put key lime zest into your cool whip if you don't want to, but it definitely adds another layer of freshness and flavor.

:)ANDA INGIN SUCCESS????? Berani berubah utk kejayaan ......sayangi diri anda...salam sayang..sayang selalu....Shikin berkongsi bukan untuk dinilai atau dikeji...ikhlas luahan hati Sayang Shikin #CounsellorCoachTrainerLecturerTeacherMotivatorWriterEntrepreneur #shikinsayang #AkuAdalahAkuJadilahDiriSendiri #BestFromNorthernSeries #AkuAnakPomenChapterHidupku

Amazing Raw Fig Bar

When I was a kid, fig bars were my favourite cookie (kind of strange for the kid who hated dried fruit). Even today I love them: they are the part cookie/part cake, tea time treat,  sweetened with the lovely non-to-sweet flavour of dried figs. Swoon, and who doesn't love figs? (I'm sure a few of you said "me", and that's cool. Dried dates, apricots, or even raisins would easily replace the figs in this recipe). While store-brand varieties of fig bars have improved since I was a child (some are now made with whole grains or even sweetened with fruit juice), I just new that these little guys could be made even more nutritious, delicious, and amazing. So here we go: raw, vegan, gluten free, no refined sugar, no added fat, nut free, easy, and wait for it.....amazing fig bars!

While fresh figs have this juicy, amazing, exotic, jewel like lure, dried figs are often over looked as just another dried fruit. Unlike there fresh counter part, dried figs make for an excellent natural sweetener in anything from baking, to making a smoothie, or a Moroccan tagine. Figs are also one of the most alkalizing foods and will help balance the acidic conditions in the body brought on by an excess of meats or refined foods.

Amazing Raw Fig Bar

Recipe: (makes 12 bars)

Dough:
1/2 cup oats (ground in the food processor to make flour)
1/2 cup coconut flour
3/4 cup dates (instead of using the plump and juicy medjool dates, I opted for the drier baking variety.)
1/4 tsp. cinnamon
6 Tbsp. orange juice (more or less)
pinch of sea salt

Filling:
1 cup mission figs
1/2 cup hot water
zest of 1 orange
1/2 tsp. vanilla

Dough: Mix dates, oat flour, coconut flour, salt, and cinnamon in a food processor until the dates are chopped finely and the mixture is combined. Add one tablespoon of orange juice at a time until the mixture fully hold together like a cookie dough.

Filling: Soak figs in hot water for 30 minutes to soften. Puree figs with the 1/2 soaking water, orange zest, and vanilla in a food processor until it resembles a chunky jam.

Procedure:

Divide the dough into thirds. Working with 1/3 or the dough, roll it between two pieces of parchment until it reaches a 10 by 20 cm rectangle (4 by 8 inch). Spread 1/3 of the fig filling down half the long side of the rectangle, be sure to leave a little area along the outside of the fig spread free of jam to ensure the dough will stick to each other (see picture above). Taking the bottom piece of parchment, slowly fold the dough in half along the long side and lightly press the outside edges together so that they adhere. If the dough cracks at all, it is easy to smooth out by placing parchment paper over to and rubbing the cracks out with the tips of your fingers. Repeat two more times with the rest of the dough and filling. Cut each bar into 4.

*Hint- I found that if the bars were left uncovered on the counter over night they dried out a little and where easier to handle/eat.

xox Sophie

:)ANDA INGIN SUCCESS????? Berani berubah utk kejayaan ......sayangi diri anda...salam sayang..sayang selalu....Shikin berkongsi bukan untuk dinilai atau dikeji...ikhlas luahan hati Sayang Shikin

Cottage Pie Vs Shepherd's Pie

Cottage Pie

Ingredients

1 tablespoon all-purpose flour

1 tablespoon butter, softened

Cooking spray

1 1/2 cups chopped onion

1/2 cup chopped carrot

1 (8-ounce) package cremini or button mushrooms, thinly sliced

1 pound extra-lean ground beef

2 tablespoons no-salt-added tomato paste

1 cup fat-free, lower-sodium beef broth

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

3 cups leftover mashed potatoes

3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided

Paprika (optional)

or

Ingredients
1tbsp sunflower oil
1 med onion, peeled and chopped
2 carrots, peeled and diced
500g minced beef
250g chestnut mushrooms, sliced
2 level tbsp plain flour
400g can chopped tomatoes
1 beef stock cube
Salt and freshly ground black pepper
Dash of Worcestershire sauce
450g mashed potato
Knob of butter

VS

Shepherd's Pie

Ingredients

For the potatoes:

1 1/2 pounds russet potatoes

1/4 cup half-and-half

2 ounces unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg yolk

For the meat filling:

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

1 1/2 pounds ground lamb

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup chicken broth

1 teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves

1 teaspoon freshly chopped thyme leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas

Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html?oc=linkback

:)ANDA INGIN SUCCESS????? Berani berubah utk kejayaan ......sayangi diri anda...salam sayang..sayang selalu....Shikin berkongsi bukan untuk dinilai atau dikeji...ikhlas luahan hati Sayang Shikin

Homemade Paleo Fig Newtons

Ingredients

Ingredients for the filling

• 1 cup dried figs (any variety you prefer), quartered, stem removed
• 2 Tablespoons orange zest
• 1 Tablespoon fresh orange juice (the zest + juice are the approximate yield of one mandarin orange)
• ¼ cup grade B maple syrup
• ⅛ teaspoon pumpkin pie spice
• Pinch fine sea salt

Ingredients for the crust

• 1 cup blanched almond flour
• Scant ¼ cup coconut flour
• ¼ cup tapioca starch (flour)
• 1 Tablespoon granulated monk fruit sweetener (like Norbu) or granulated stevia (like Natvia)
• Pinch of salt
• 1 large egg
• ¼ cup butter, cut into small cubes

INSTRUCTIONS

1. Preheat the oven to 350F. Cover a standard baking pan with parchment paper or a nonstick pad and set aside.
2. MAKEthe filling: Pulse the figs a few times in the food processor to roughly chop, then add the remaining filling ingredients and puree into a chunky paste. Stop and scrape down the bottom and sides of the bowl to make sure everything is evenly incorporated.
3. Transfer the filling to a small bowl and set side. Wash and dry the food processor.
4. Make the crust: Pulse the almond, coconut and tapioca flours, the sweetener and the salt together several times to combine. Add the egg, process for a few seconds to combine, then add the butter and process until the dough comes together into a ball. You shouldn't be able to see any large clumps of butter left in the dough.
5. Now you have toWORK fast, because the dough dries out very quickly. Divide the dough in half and gather each half into a ball. Place one ball of dough on a piece of wax paper, cover with another piece of wax paper, and roll out into a rectangle (dough should be about ½ cm thick).
6. Slice the rectangle in half lengthwise to form two long strips.
7. Divide the filling into four equal portions and spread one portion along the length of each of the two strips of dough (set aside the other two portions of filling for the moment), leaving about a ½" border of dough.
8. Pick up the wax paper and use it to gently fold each strip of dough over onto itself, forming two filled logs. Gently press the edges together to seal each log and then carefully transfer it to the prepared baking sheet. Flatten each slightly with the heel of your hand.
9. Repeat the process with the remaining dough and filling. You should have a total of four logs.
10. Bake for 20-25MINUTES until the logs are slightly golden around the edges.
11. Let cool until they are comfortable enough to handle, then cut into 1½" - 2" slices and transfer to a wire rack to coolCOMPLETELY before serving.

Notes

1. If your figs are too soft to squish easily between your fingertips, you may want to soak them in hot water for a couple of minutes until they're softened. That way, it won't strain your food processor unnecessarily.
2. If you don't have pumpkin pie spice handy, replace it with cinnamon.
3. Store in an airtight container at room temperature for up to five days, or in the freezer for up to three months.
4. Note that the texture when they're right out of the oven will be slightly flaky, but as soon as you store them, the moisture redistributes slightly and they become more cakey, likePACKAGED fig newtons. Either way, they're still good!

:)ANDA INGIN SUCCESS????? Berani berubah utk kejayaan ......sayangi diri anda...salam sayang..sayang selalu....Shikin berkongsi bukan untuk dinilai atau dikeji...ikhlas luahan hati Sayang Shikin