Today I entered the Triscuit Summer Snackoff and a chance to meet Martha Stewart! Why not…she is someone I would love to meet and I always have Triscuits in my pantry.
This recipe was inspired by my Star Spangled Tartlets – a bite-sized dessert that I made for the 4th of July. Instead of using pie crust to make tartlets, the similar ingredients could be used as a spread or topping on the Triscuit. These would make a great savory-sweet appetizer or dessert to make up in a pinch! The sweet berry pie filling and cheesecake spread paired nicely with a savory Rosemary & Olive Oil Triscuit. My husband even said it was like a party in his mouth with all of the different flavors. It actually take a lot to impress him.
Ha! So wish me luck!!
Triscuit Berry Cheesecakes
• 2 cups fresh mixed berries (strawberry, blueberry)
• 1/3 cup water
• 1/2 cup sugar
• 2 TB corn starch
• 2 TB butter
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla
• 1 cup confectioners’ sugar
• Box of Rosemary & Olive Oil Triscuits
• sliced almonds to garnish
Place the first 5 ingredients in a heavy saucepan, bring to a boil, stirring constantly until thickened. Remove from heat and cool.
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
To assemble: Place Rosemary & Olive Oil Triscuits neatly on a serving platter. Spread cream cheese mixture on each cracker and top with a dollop of berry filling. Place a few sliced almonds on top to garnish.
Hooray for Summer and the kids being off of school! It was a great day to pick some fresh herbs from our garden. All of our radishes were ready to harvest too. This fruit & veggie plate made for a super healthy afternoon snack with my girls on the porch. We didn’t limit ourselves to veggies, we even tried it with peaches and plums. I love it when they at least try a new veggie they wouldn’t eat before!
I don’t think you can get any healthier than this dip! It is only made from Greek Yogurt (which I think has the same taste and consistency of sour cream). I chopped some fresh chives, thyme and dill and added a little salt to taste. The kids were pleasantly surprised that they liked it!
Fresh Herb Greek Yogurt Dip
1 cup Greek Yogurt
1 TB chopped dill
1 TB chopped thyme
1 TB chopped chives
S & P to taste
Combine all ingredients and serve with veggies and fruit.
Muffins with only two ingredients? I saw this recipe on Pinterest and was totally skeptical! So now that I tried it – get out that healthy can of pumpkin and celebrate autumn!
Kid & Mom approved – great snack for a lunch box or afterschool treat.
For this batch, I used a chocolate cake box mix and one 15 ounce can of pumpkin. With an electric mixer, combine the ingredients. Add a couple of tablespoons of milk to moisten the batter if needed. For kicks, add 1 teaspoon of pumpkin pie spice…spice it up! With a little research you can use any flavor of cake. I am sure that spice cake would be pretty yummy.
For mini-muffins: Bake in a 350° oven for 15 minutes or until a toothpick comes out clean.
Store these moist cupcakes using Sweet Stackers stackable food storage trays. The trays separate and divide your food items in one container without a mess – visit sweetstackers.com!
This appetizer turned out so cute, it was easy and fun to make using a package of Wonton Wrappers. It was actually harder to find the Wonton Wrappers at the grocery store! (they are found in the produce section) Making little cups out of Wonton really opens the possibilities because they could be filled with virtually anything. The key is not filling them with something liquidy, otherwise the bottom will get soggy.
I transported 50 of these appetizers to a party using Sweet Stackers. I was able to fit two layers of these appetizer cups on the large rounded Sweet Stackers trays in one large cake container. Visit sweetstackers.com to learn more about how to save space and make it easier to transport food items in one container!
Mango Salsa Wonton Appetizer
yield: 50 appetizer cups
1 package Wonton Wrappers
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilis, drained
1 cup of frozen corn, thawed (or 1 can of corn, drained)
1/4 cup of chopped green onions
1 mango, diced
1/4 teaspoon of cumin
salt and pepper to taste
Preheat oven to 350°. Gently press one wonton wrapper into each cup of a mini muffin tin. Ensure that the edges are folded out. Bake for approximately 7 minutes until golden. Remove from tin to cool.
Drain the black beans, tomatoes, corn well. Mix with green onions and mango. Fill each cup and they are ready to go!
Wouldn’t these be perfect for a mid-morning treat? It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden. Mom even got to enjoy her coffee!
Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.
Wild Blueberry Yogurt Muffins
Yields 12 muffins
1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350° and grease a 12 count muffin tin. Mix all of the following ingredients together and gently fold in the blueberries. Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.