Birthday Cake Cheesecake Bites

So I have this friend, who I adore (KT) and it was her birthday, her 3rd annual 29th Birthday to be exact, and I offered to supply the sugar sweets for the occasion! In addition to a couple other items, we brought Birthday Cake Cheesecake Bites, they were a hit, Enjoy!

 

There are tons of variations to this recipe, I am sure they are all great, but the most important thing is that you let the bites sit and cool, and refrigerate before cutting and serving.  If you shorten this step you may end up with a crumbly mushy mess, but it will still taste good!

 

 

 

Birthday Cake Cheesecake Bites

Ingredients:

1 box Pillsbury Funfetti Cake Mix

1 can Pillsbury Vanilla Funfetti Frosting

2 pkgs fat free cream cheese

1/2 cup butter, softened

3 eggs

Directions:

	1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13×9-inch pan, press remaining crumbly mixture.
	2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Stir in Funfetti sprinkles. Pour over crust; sprinkle with reserved crumbly mixture.
	3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled.

Turkey Vegetable Chili

My family really likes chili, who doesn't like chili?!?

 This is my take on a tasty classic, enjoy!

Ingredient List

1 lb ground turkey
1//2 cup chopped onion
1/2 cup chopped yellow bell pepper, any bell pepper will work
1/2 cup chopped carrots
1/2 cup chopped mushroom
(Vegetarian? add 2 cups chopped mushrooms in lieu of  the ground turkey!)
1/2 cup chopped celery
1 can kidney, navy or white beans (optional)
1 cup chicken or vegetable broth ( FLAVOR BOOST!)
1 cap diced tomatoes
1 pack chili seasoning



In a large pot, saute your vegetables in olive oil, salt and pepper and add ground turkey.  Break apart and stir, add broth, cover and bring to a boil.  Reduce heat to medium and add diced tomatoes, chili seasoning and beans.  Cover and simmer on medium low for 25 minutes, stirring often. 

After 25 minutes you should have a WONDERFUL meal your whole family will love! This also works great in a crock pot, just add enough liquid to cover all the ingredients to start.

Spiced Carrots & Grits with Nutmeg & Parmesean Cheese

Roast 1 lb of baby carrots in 1 cup of chicken broth, this was left over from a previous dinner...These poor carrots looked so lonely in the fridge, all pushed aside with the sweet relish and cottage cheese.  I felt bad, these carrots deserved better...and I had no other veggies to serve with my pan seared Mahi!

OK, I used basic grits, followed box directions, when it was done cooking I added my smashed day old roasted carrots, nutmeg and Parmesan cheese. To make make the consistency smoother, I used my hand stick blender in the pot and blended away.  Then I turned off the heat and decided that this tasted like Fall in my mouth! Next time I think I will add Maple Turkey Sausage and serve it with cornbread.

I am not great with measurements, I tend to taste to see what else is needed, but this is a good start!

Roasted Carrots
1 lb baby carrots
1 cup chicken broth
Salt and Pepper to taste

Roast in a baking dish at 350 until the carrots are tender.

Grits
3 cups boiling water
salt
3/4 cup Quick Grits
1/4 tsp ground nutmeg
1/4 cup Parmesan cheese

Enjoy!

"IT'S LIKE FALL IN MY MOUTH!"

If YAN can do it, SO CAN YOU!

Ok, I am not anywhere are skilled as Yan Can Cook, but I did love watching that show! For those of you who have asked for my recipes, here they are! I am big on trial and error, as well as protein, low carbs and food that tastes great.  BONUS POINTS if my kids will eat it too! So hope you enjoy and please let me know what you think!