Sweet Green

Are you looking for a healthy place to grab a salad or wrap on your next lunch break? Sweet Green is the answer! Sweet Green has 10 different locations and I am so lucky to live near one. Check out a location close to you.

Buffalo Chicken Dip

My sister Perry with her dip!

This recipe is perfect for football season! Go Redskins!

Ingredients
3-4 Chicken Boneless Chicken Breasts (boiled)
16 oz cream cheese
1 large jar of hot sauce
12oz blue cheese

Directions
Boil chicken until cooked through (8-10 minutes)
Press cream cheese in bottom of pan.
Mix shredded chicken with hot sauce and pour over cream cheese.
Top with blue cheese.
Bake 350 degrees for 30 minutes or until bubbly.
*Optional-sprinkle parmesan cheese on top of dip before baking.

Mina's Pumpkin Cheesecake

My prayers were answered! Mina sent me the recipe to a cheesecake that will be perfect for the Fall! I am so excited to try this out.

Ingredients:
Crust-
3/4 cup graham cracker crumbs
1/2 cup ground pecans (reserve a couple whole pecans for decor)
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter or margarine

Cheesecake Batter-
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 oz) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoon heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Instructions:
1. Preheat oven to 350 degrees
2. To make crust - combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter/margarine. Mix well. Press mixture firmly into a 9-inch springform pan.
3. In a medium sized mixing bowl, Combine 3/4 cup of white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well and set aside.
4. In a separate bowl, beat cream cheese with an electric mixer until light and fluffy, gradually adding 3/8 cup white sugar. Mix well. Add the whole egg, 1 egg yolk, and the heavy whipping cream, beating well. Add cornstarch, vanilla extract and lemon extract, beat batter until smooth.
5. Combine pumpkin mixture (step #3) with cream cheese mixture (step #4) and mix well. Pour this batter into the prepared pan.
6. Bake at 350 degrees for 50 to 55 minutes in a water bath. (Note: center maybe soft, but will firm up once chilled).
7. Important steps to prevent cracking - After turning oven off, crack the oven door open and let the cheesecake sit for about 5 minutes. Once out of the oven, let the cheesecake cool on a wire rack for about in hour with a cookie sheet on top of it to slow down the cooling process. Finally, refrigerate the cheesecake for several hours before serving.

Additional tips/notes:
- Bringing cream cheese to room temp to aid with mixing.
- Double crust mixture to make a thicker and more defined crust.

xoxo Mina

Cheesecake

My Mom called me the other day and asked me to bring dessert to my Dad's birthday dinner. Luckily...I had just gone to the store that day and bought a No-Bake Cheesecake. Jell-o makes a box with the crust and filling inside. You just have to add melted butter and sugar to the crust and milk to the filling.

I am OBVIOUSLY not a baker!! The cheescake turned out great but I need a REAL RECIPE. Does anyone have one they can share?

Ali

Italian Herb Chicken

I have a confession…I am in love with my crock-pot. There are endless recipes that you can EASILY make during any season! I recently made Italian Herb Chicken and was pleasantly surprised with the final product!

Here is what you need to do...

Ingredients
2 ½ lbs. chicken parts 1 pkg. (8 oz.)
fresh mushrooms, halved or sliced
1 pkg. McCormick® Slow Cooker Italian Herb Chicken Seasoning
2 cans (14 ½ oz. each) stewed tomatoes, undrained
1 can (6 oz.) tomato paste

Directions





PLACE chicken and mushrooms in slow cooker.

MIX seasoning, tomatoes, and tomato paste until blended. Pour over chicken and mushrooms. Cover.

COOK 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving.

Enjoy! ~Ali

Peanut Butter-Toffee Cheescake Brownies

My sister made these brownies for a family gathering this summer. They literally melt in your mouth. Peanut butter...toffee...CHEESECAKE!!! Do I need to say more? Enjoy.

Click on this site to view the recipe-http://www.pillsbury.com/recipes/peanut-butter-toffee-cheesecake-brownies/f0b18bef-197d-4955-8347-7970c58188de/

Beware: These brownies are very addicting.

Your Next Picnic...

Are you looking for the perfect backdrop for your next picnic? Head over to Great Falls National Park. The falls are gorgeous and you won’t find any place like this right off the beltway. Admission is $5.00 per vehicle and only $3.00 if you decide to ride your bike! The park is open 7:00am until dark. Bring a football, blanket, jug of water and a cooler filled with your favorite foods. I guarantee you will enjoy your time at the park.