I realize that I have not been blogging much lately. Part of the reason is I have been getting healthier in the last few months. This includes losing almost 40 pounds, exercising 6 days a week, and watching what I eat. This includes not having many sweets in the house!
This recipe I have made numerous times before—full fat version. This is a lighter version with 110 calories and 4 grams fat (per recipe builder on myfitnesspal.com).
Oven: 350 Bake Time: 20-25 min Yield: 9X13 (about 32 bars)
- 1 ¼ c brown sugar
- ¼ c butter
- ¼ c apple sauce
- 4 T milk
- 1 T vanilla
- 1 egg
- 1 ¾ c flour
- ¾ t baking soda
- ¾ c mini chocolate chips
- ¼ c Heath Toffee Bits
- Heat oven to 350. Spray 9X13 pan.
- In large bowl, add brown sugar, butter, apple sauce, mile and vanilla.
- Beat at medium speed with electric mixer.
- Add egg, beat well.
- Add flour and baking soda to the mixture.
- Beat at low speed just until blended.
- Stir in chocolate chips and toffee bits.
- Press dough evenly onto bottom of sprayed pan
- Bake at 350 for 20-25 minutes. (do not overbake). It will be puffed up in the oven, but when you take it out to put on cooling rack, it will fall.
As I’m sure many of you have noticed, I haven’t posted anything for quite some time. I have been busy with “life” and have not been trying many new recipes. I hope when things slow down I will get back into the cooking, baking, and blogging.
Last year I froze over 100 cups of rhubarb. Yep, I over did it. I was tired of the same ol’ thing….bread, cake, muffins. Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.
Oven: 325 and 300 Bake time: 90 minutes (total time 9 hours) Yield: 16 servings
- 8 c frozen rhubarb** (or 4 c fresh rhubarb)
- 3/4 c sugar
- 1/4 c water
Crust & Topping
- 2 c flour
- 2/3 c brown sugar
- 2/3 c cold butter
Cream Cheese Mixture
- 2-8oz packages cream cheese, softened
- 2/3 c brown sugar
- 2 eggs, room temp
- 1-8 oz container sour cream
- Heat filling ingredients** to a boiling over medium heat. Reduce heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat and set aside.
- Heat oven to 325.
- Mix crust and topping ingredients with fork until crumbly. Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes. Cool crust for 10 minutes.
- Reduce oven heat to 300
- Beat cream cheese and brown sugar until blended.
- Add eggs, one at a time, beating just until blended.
- Add sour cream and blend.
- Pour filling over crust and top with rhubarb filling.
- Sprinkle remaining crumb mixture over top of fillings.
- Bake at 300 for 55 to 65 minutes. Turn oven off and open door 4 inches.
- Leave cheesecake in oven for another 30 minutes.
- After removing from oven, run knife around edge of pan to loosen cheesecake.
- Cool on cooling rack another 30 minutes.
- Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling. I generally double the amount of frozen rhubarb if recipe calls for fresh.
I apologize for not posting for a VERY long time. I continue to bake and cook, but I just haven’t had time to post recently. And technically you could consider this post a “cheat” as I am going to just link you to the original blog that I found this wonderful recipe. I made 2 changes: I used the real bacon pieces that you can find in the salad dressing aisle vs. real bacon and used a regular onion vs. green onion.
This is a very versatile soup. The knoephla dough is standard, but the remaining can be changed to meet the needs of your family. For instance, my hubby likes to put in a jar of vegetable flakes to the broth (found in the spice isle), but my boys won’t eat it then. I like to have potatoes in mine, but others don’t like that….so add or delete what you want. If you want it to be richer, add cream or half/half vs. milk.
Prep Time: 1 1/2 hours
- 3 c flour
- 3 eggs
- 3/4 c warm milk
- 1/2 t salt
- 4 c chicken broth
- 1 onion, diced
- 1/2 c celery, diced
- 1 can cream of chicken soup
- 1 c milk (or cream if you want it richer)
- Salt and pepper to taste
- 1 Bay Leaf
- Mix eggs and warm milk. Add salt and flour to make soft dough.
- Let rest about 1 hour. While this is resting, cut up the other ingredients (onions, celery, etc).
- Boil water in large pot. after the dough has rested.
- Cut dough with butter knife (I dip mine in the boiling water and use the flat side to cut the knoephla). The knoephla should be a about the size of a quarter or a little bigger.
- Boil for 20 minutes.
- In a separate pot, boil the onions and celery in the chicken broth for about 20 minutes. If you want to add potatoes, feel free…just cut them very small.
- Drain the knoephla.
- Add the onion, celery and chicken broth to the big pot.
- Add cream of chicken soup and stir.
- Add the knoephla, bay leaf and milk. (You may add more milk depending on how thin you want the soup).
- Simmer for 20 minutes. Remove bay leaf. Serve.