Maple Pumpkin Cheesecake Bars

Ingredients:

For the crust:

1 (8.8 oz) package of Biscoff cookies

2 tbsp. granulated sugar

5-6 tbsp. unsalted butter, melted

For the filling:

8 oz. of cream cheese, softened

2 large eggs

1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

1 cup dark brown sugar

1 (12 oz) can of evaporated milk

2 tbsp. pure maple syrup

1 tsp. vanilla extract

1 heaping tsp. of pumpkin pie spice

1/4 tsp. salt

Powdered sugar or fresh whipped cream for garnish (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil with an overhang about 3-inches on either side. Lightly spray the foil with baking spray. Set aside.
2. In the bowl of a food processor, pulse cookies and sugar together until you have fine crumbs. Through the feed tube, while the food processor is on low, drizzle 5 tbsp. of melted butter in and mix until the mixture comes together like sand when you pinch it together. If it’s too dry, add in a tsp. of butter at a time until the mixture becomes wetter and comes together.
3. Pour the crumbs into the prepared baking pan and press it into the bottom of the pan and bake for 10 minutes.
4. Wash and dry the bowl of the food processor.
5. While crust is baking, make the filling. Combine all filling ingredients (EXCEPT powdered sugar/whipped cream) in the food processor. Process until smooth.
6. Pour mixture onto the pre-baked crust and tap pan against the counter to get rid of any air bubbles.
7. Bake for 30-35 minutes, or until filling is set in the center.
8. Remove from oven and set pan on top of a wire rack to cool.
9. Once completely cool, carefully lift the bars out of the pan and place on a cutting surface. Peel the foil from the edges and using a sharp knife, cut the cheesecake into square bars. If your knife gets too gummy, wipe it down.
10. Serve chilled or at room temperature with powdered sugar sprinkled on top or whipped cream.
11. Store leftover bars in an airtight container in the fridge for up to 5 days.

Source : http://www.tablefortwoblog.com

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Secretly Healthy Spinach Dip for Parties

Secretly Healthy Spinach Dip for Parties - Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Lindsey’s Spinach Dip Recipe

Ingredients needed:

• 1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
• 1-2 5 oz cans of sliced water chestnuts – dice into small pieces
• 1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
• 1 packet ranch dressing
• After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.
• Prep/cook time: 7 min.
• I usually serve this with crackers but some prefer it with bread, served in a bread bowl. If you want to be super healthy, serve with fresh cut cucumbers, peppers, and carrots.

Nutritional information for the entire mix: (not including the crackers)

• Protein: 80 g
• Carbs: 71g
• Fat: 6g

love love

*Nutritional data varies depending on products & brands used.

Source : http://www.lindseyisham.com

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