Earthly Eating

But the key is to try to make those treats healthy, right? Here are three that will help the sweet tooth, but won’t push your calories and sugar content over the top.

#1: Cookie Split
Makes: 2 servings

Spoon two chocolate pudding snacks into two small bowls. Slice one banana lengthwise and crosswise and insert two slices into the pudding in each bowl. Top each with two tbs. of whipped topping and one crumbled chocolate sandwich cookie.

#2: Cookie Dippers
Makes: 6 servings

Spread sides of the vanilla wafers each with 1 tsp. peanut butter, and top each with another wafer to make six cookie sandwiches. Microwave one square of semi-sweet baking chocolate in the microwave bowl on HIGH for 30 seconds or until it’s melted. Microwave times vary so watch the chocolate carefully. Dip each cookie sandwich halfway into the melted chocolate then place on the waxed paper. Refrigerate for 10 minutes or just until the chocolate is set on the wafer cookies.

#3: Easy Cheesecake
Makes: 16 servings

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick butter, melted
1 1/4 cups sugar, divided
4 pkg. (8 oz.) cream cheese, softened
2 tsp. vanilla, divided
1 (16 oz.) tub of sour cream, divided
4 eggs
2 cups mixed berries (optional)

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of pan. Mix crumbs, butter and 2 tbs. of the sugar; press firmly into the bottom of prepared pan.

Beat cream cheese, 1 cup of remaining sugar and 1 tsp. of the vanilla in a large bowl. Add 1 cup of the sour cream and mix well. Add the eggs, one at a time, mix well after each one is added. Pour over the already made curst. Bake for 40 minutes or until the center is almost set. Mix remaining sour cream, 2 tbs. of sugar and 1 tsp. of vanilla until well blended; carefully spread over the baked cheesecake. Bake an additional 10 minutes. cool and cover, Refrigerate for 3 hours or overnight. Lift the cheesecake from the pan, using the foil handles. Cut into 16 slices. Top with the berries just before you serve it.
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Earthly Eating Recipe

Saucy Pepper Style Steak
Serves: 4

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips as well
2 cloves of garlic, minced
1/2 tsp. black pepper
3 tbs. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice

Heat a large nonstick skillet sprayed with olive oil cooking spray on medium-heat and add bell peppers and onions. Cook and stir 6 to 8 minutes or until vegetables are crisp and tender. Transfer to a large bowl and cover to keep the heat in. Add the meat, garlic and black pepper to the same skillet and cook for 3 minutes, stirring often. Add the soy sauce and cook an additional minute or unto the meat is cooked through, stirring occasionally. Add the barbecue sauce and cook until heated thoroughly. Spoon the meat mixture into the bowl of vegetables; toss gently. Serve over the cooked brown rice.

Happy Eating!

Candy Crunch Pudding Pie
Serves: 8

2 cups cold milk
2 pkg. (4 servings size) chocolate flavored instant pudding
1 tbs (8 oz.) whipped topping, thawed, and divided
2 milk chocolate English toffee candy bars (about 1.4 oz. each), chopped and divided
1 chocolate pie crust
1 square semi-sweet bakers chocolate, melted

Pour the milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended (mixture will be thick). Gently stir in 1 1/2 cups of the whipped topping.

Reserve 3 tbs. of the candy pieces; stir remaining candy pieces into pudding mixture. Spoon into crust. Top with remaining whipped topping.

Sprinkle with reserved candy pieces; drizzle with melted chocolate. Serve immediately. Or refrigerate until ready to serve. Store any leftovers in the refrigerator.

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Caramelized Apple Cake
Serves: 10

1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) plus 5 tbs. unsalted butter, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup packed dark-brown sugar
2 large Granny Smith apples, peeled and cut into 1/4-inch slices

1. Heat oven to 375°F.

2. Mix flour, baking powder and salt in a medium-size bowl; set side. Using an electric mixer on high speed, beat 1/2 cup of the butter in a large bowl for 1 minute or until creamy. Add granulated sugar and continue to beat until light and fluffy.

3. Add eggs and vanilla, and beat until blended. Reduce speed to low. Gradually blend in flour mixture, then sour cream.

4. Melt remaining 5 tbs. butter in an ovenproof 10-inch nonstick skillet. Add brown sugar; stir for 2 minutes.

5. Add apple slices to the pan and reduce heat to medium-low. Cook for about 10 minutes or until tender. Let cool for 5 minutes.

6. Spoon batter over apples and spread t edge of pan. Bake at 375°F for 30 minutes or until golden brown. Cool on rack for 20 minutes. Run a knife around the edge. Carefully invert onto a plate.
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Mint Thins
Makes: 35

1 pkg. ( 8 squares) semi-sweet baker’s chocolate squares
1/4 tsp. peppermint extract
1 sleeve of Ritz crackers (about 35 crackers)
1 peppermint candy cane or about 5 peppermint candy rounds, crushed

Microwave the chocolate in a small microwave bowl as directed on the package. Stir until completely melted. Blend in extract.

Dip cracker sin melted chocolate, completely coating crackers with the chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy.

Refrigerate 30 minutes or until chocolate is firm.

Earthly Eating FYI: Researchers discovered that cinnamon helps keep blood sugar levels on an even keel, which may guard against the development of type 2 diabetes. Sprinkle on oatmeal and apple slices whenever you want to get that cinnamon taste cured.
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Earthly Eating Recipe

Cheesy Pizza Dip
Makes: 2 cups

1 pkg. (8 oz.) cream cheese, softened
1/2 cup pizza sauce
1/2 cup shredded Mozzarella Cheese
2 tbs. grated Parmesan Cheese
2 tbs. each chopped red and green peppers (optional) (Substitution: Green onions)
1 tsp. Italian seasoning

Spread cream cheese onto the bottom of a microwaveable 9-inch pie plate. Cover with pizza sauce; top with remaining ingredients.

Microwave on HIGH 2 minutes or until heated through.

Serve with Crackers or tortilla chips.

Happy Eating!

#1: Layered Pumpkin Loaf
Serves: 16

1 cup canned pumpkin
1 cup plus 2 tbs. granulated sugar, dived
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat free milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) cream cheese or to cut fat use Neufchatel cheese

Preheat oven to 350°F. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, then brown sugar, 3 of the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 tbs. granulated sugar and the remaining egg white with a wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 minutes or until wooden toothpick inserted in the center comes out clean. Run a knife or thin spatula around the edges of pan to loosen the bread. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely before cutting.

#2: Chocolate Pudding Pie
Serves: 10

1 1/2 cups cold milk
1 pkg. (4-servingss) chocolate flavor instant pudding
1 chocolate pie crust
2 cups thawed whipped topping, divided

Pour cold milk into a large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes, or until well blended. Spoon half of the pudding into the crust.

Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store in refrigerator.

#3: Apple-Pear Crumble Pie
Serves: 10

3/4 cup crushed vanilla wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 ready-to-use refrigerated pie crust (1/2 of a 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 large baking apples, peeled, and sliced
1 large pear, peeled and sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp. ground cinnamon
1 1/4 cups thawed whipped topping

Preheat oven to 375°F. Mix wafer crumbs, brown sugar and butter until well blended, set aside.

Place pie crust in 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in a large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 minutes. If necessary to prevent crust from over browning. Cool on wire rack. Serve with the whipped topping. Store leftover in the refrigerator.
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Earthly Eating Recipe

Southwest Stuffed Burgers
Serves: 6

1 1/2 lb. extra lean ground beef or lean round turkey
1/4 cup light mayonnaise, divided
1 pkg. (1 1/4 oz.) taco seasoning mix
1/2 cup Colby & Monterey Jack cheese, crumbled
1/4 cup salsa, divided
6 lettuce leaves
6 sliced tomatoes
6 whole wheat hamburger buns, split

Preheat grill to medium-high heat. Mix meat, 3 tbs. of the mayo and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 tbs. of the salsa; spoon over 6 of the patties. Cover each with one of the remaining patties; pinch edges together to seal.

Grill 7 minutes on each side or until cooked through (160°F). Meanwhile, combine remaining 2 tbs. salsa and remaining 1 tbs. mayo.

Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture. Cover with tops of buns.

Happy Eating!

Chocloate gets better and and better everyday. Want to make your brownies, cakes and custards even tasties? Swtich to the new gourmet dark choclate baking bars. Made from premium cocoa beans, they tend to be high in cocoa butter (which improves texture) than what we’ve previously seen. It’s all a matter of personal taste, but the higher the percentage of cacao, the less sugar the choclate has, and the stronger the flavor. Unsweetened chcolate has a whopping 99% cacao; a dark chocolate candy bar you would snaock on has about 45%. Use the chocolates (which come in chips, chunks and bars) for rich cakes and pies more so than for chocolate chip cookies. Look for bars from Nestlé Chocolatier, Scharffen Berger or Ghirardelli, and while you are finding your new chocolate taste try these very chocolatey and very tasty recipes below.

• Chocolate Espresso Torte
Serves: 10

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

• Chocolate Cakes with Soft Centers
Serves: 10

1/2 cup butter
4 squares bittersweet chocolate (1 oz. each)
2 eggs
2 egg yolks
1/4 cup white sugar
2 tsp. all-purpose flour

1. Preheat oven to 450°F; butter and flour four 4-oz. ramekins.

2. In top half of a double-boiler set over simmering water, heat butter and choclate until chocolate is almost melted.

3. Beat eggs, yolks and sugart until light colored and thick.

4. Mix chocolate and butter, and slowly pour into egg mixture stirring constantly. Stir in flour until just combines.

5. Pour batter into molds and bake for 6 to 7 minutes. Cake centers will be quite soft. Invert molds on plates. Let sit 15 seconds. Unmold. Serve immediately with whipped cream. (Source: Some information pulled from RD 2007)
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Earthly Eating Recipe

Homemade Chicken Noodle Soup
Serves: 4

3 1/2 cups chicken broth
Dash of ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken

1. Heat broth, pepper, carrot and celery in a 2-quart saucepan over medium high heat to a boil.

2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

You can also add 2 green onions cut into 1/2″ pieces, 1 clove minced garlic, 1 tsp. ground ginger and 2 tsp. soy sauce. Substitute uncooked curly noodles for egg noodles.

Happy Eating!

• Strawberry Swirl Cheesecake
Serves: 16

1 cup graham cracker crumbs
1 cup + 3 tbs. sugar, divided
3 tbs. butter or margarine, melted
5 pkg. (8 oz.each) cream cheese, softened
3 tbs. flour
1 tbs. vanilla
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam

Preheat oven to 325°F. Mix crumbs, 3 tbs. sugar and butter; press firmly into the bottom of a foil lined 13×9-inch baking pan. Bake for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

• Banana-Sour Cream Cake
Serves: 16

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped

Preheat oven to 350°F. Grease and flour 13×9-inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with an electric mixer on low speed just until moistened, stopping frequently to scrape the bottom and side of the bowl. Beat on medium speed 2 minutes. Pour into prepared pan.

Bake 35 minutes or until wooden toothpick inserted into the center comes out clean. Cool completely in pan on a wire rack.

Beat cream, cheese and butter in a large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.

Remove cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake. Store any leftovers in refrigerator.

• Pumpkin Spice Frosted Snack Cake
Serves: 24

1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup dressing (such as Miracle Whip)
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup ( 1/2 stick) butter, softened
2 tbs. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)

Preheat oven to 350°F. Grease a 13×9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in a large bowl with an electric mixer on medium speed until blended. Pour into prepared pan.

Bake 32 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

Beat cream cheese, butter, milk and vanilla in a large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

• Caramel-Pecan Cheesecake Bars
Serves: 32

1 cup pecan pieces, divided
1 1/2 cups crushed vanilla wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbs. flour
1 tbs. vanilla
4 eggs
24 caramels
3 squares semi-sweet baking chocolate

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready top use.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator.

• Peanut Butter Striped Delight
Serves: 24

35 chocolate sandwich cookies
6 tbs. butter, melted
1 pkg. cream cheese, softened
1/4 cup sugar
3 cups plus 2 tbs. cold milk, divided
1 tub (8 oz.) whipped topping, thawed, divided
2 pkg. (4 servings size each) vanilla flavor instant pudding
1/3 cup peanut butter

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl. Add butter; mix well. Press firmly onto the bottom of a 13×9-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbs. of the milk in a separate bowl with a wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.

Pour remaining 3 cups of the milk into a large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
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Earthly Eating Recipe

Chocolate, Strawberry & Cookie Parfaits
Serves: 4

2 cups cold fat-free milk
1 pkg. (4 serving size) chocolate flavor instant pudding
1 cup sliced fresh strawberries
6 reduced fat chocolate sandwich cookies, coarsely chopped
1/4 cup thawed whipped topping

Add milk to dry pudding mix in a medium bowl. Beat with wire whisk 2 minutes or until well blended. Refrigerate 5 minutes.

Spoon one-third of the pudding mixture evenly into 4 mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.

Garnish each parfait with an additional strawberry and serve immediately or store in refrigerator up to 2 hours before serving.

Happy Eating!

Sangria Fruit Cups
Serves: 8

1 cup orange juice
1 pkg. (4 servings size) strawberry flavor gelatin
1 pkg. (4 servings size) lemon flavor gelatin
1 1/2 cups cold water
1 cup pitted fresh sweet cherries, halved
1 cup quartered strawberries (about 8 of them)
1 cup sliced peeled nectarines (about 1)
1 cup thawed whipped topping

Bring orange juice to a boil over medium-high heat. Add the dry gelatin mixes in a medium bowl, stir at least 2 minutes until gelatin is completely dissolved into the orange juice. Stir in cold water.

Spoon fruit into 8 clear cups. Pour gelatin mixture over the fruits. Refrigerate at least 4 hours or until firm. Top with whipped topping just before serving.

Fruit Tart:
Serves: 8

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) crem cheese, softened
3 cups sliced plums (about 3)
1/4 cup granulated sugar
2 tbsp. flour
1 tsp. cinnamon sugar (3/4 tsp granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed whipped topping

Preheat oven to 450°F. Place pie crust in a greased 10-inch pie plate. Carefully spread cream cheese in a 6-inch circle in the center of the crust. Set asode.

Toss the plums with the sugar and flour; spoon over cream cheese. Gently fold the edges of the crust about 2 inches over the plums, leaving the center of the plums uncovered. Sprinkle cinnamon sugar evenly over the tarts.

Bake 25 minutes or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices, top with whipped topping.

Fruit Pie:
Serves: 12

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
1 tsp. cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1 1/4 cups half-and-half
1 pkg. (4 serving size_ vanilla flavor instant pudding
1 cup thawed whipped topping
1 1/2 cups fresh peach slices ( about 1 large)
1/2 cup blueberries
1/2 cup raspberries

Preheat oven to 450°F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 minutes or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in whipped topping; cover and refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with the fruits. Cut into slices and serve.

**Over at Jennifer Aniston Watch, Erin highlights “Jen’s 2007 career highlights”. She covers everything from Jennifer winning the People’s Choice Award for Favorite Female Movie Star, to her appearing on Dirt with Courtney Cox. Read the whole story here. And while you are over there, wish Erin a Happy New Year too. **
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Earthly Eating Recipe

Cookies and Fudge Ice Cream Cake
Serves: 12

1/2 cup fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, and divided
1 pkg. (4 servings size) chocolate flavor instant pudding
8 chocolate sandwich cookies
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium sized bowl. Stir in 1 cup of the whipped topping with a wire whisk until its well blended. Add the dry pudding mix. Stir for 2 minutes or until well incorporated. The consistency of the fudge topping can vary depending on what brand you use. If your fidge mixture is too thick to spread easily, stir in 1/4 cup of milk.

Chop the chocolate cookies roughly into chunks. They don’t have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side of a 24×12 inch pieces of foil. Top with half of the pudding mixture. Repeat the layers. Top with pudding mixture with the remaining 4 ice cream sandwiches. The layers create a stripped effect inside the cake.

Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold the top and the ends to looselt seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.

Happy Eating!

TACOS AND AVACADOS:
Chorizo, Egg and Cheese Breakfast Tacos
Serves: 8

2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casin removed
1 white onion, finely diced (about 1 cup)
2 cloves garlice, minced
1 jalapeno pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilanto
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avacados, pitted, peeled and sliced
1 jar (10 oz.) red salsa
1 jar (10 oz.) green salsa
2 limes, cut into wedges

1. Heat oil in a large skillet over medium heat.

2. Add chorizo and break it into smaller pieces using a spatula.

3. Brown and cook throughtly, 6 to 8 minutes.

4. Remove from the pan using a slotted spoon; set on a paper towel-lined plate to drain.

5. Drain excess fat from the pan, leaving about 1 tbs. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.

6. In a small bowl, whisk eggs with milk, salt and pepper.

7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.

8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avacado, salsa and a squeeze of lime.

SHRIMP AND AVACADO:

Shrimp Ceviche
Serves: 8

2 lbs. medium shrimp, peeled and deveined
1 white onion, finely diced (about 1 cup)
1 1/2 cups tomatoes, seeded and chopped (about 2-3 tomatoes)
1-2 jalepnoes, seeded and finely diced (to taste)
1/2 tsp. salt
1/2 cup fresh squeezed lime juice (about 4-6 limes)
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1 avacodo, poitted, peeled and cubed
1 bunch cilantro, stemmed and chopped (about 1 cup)
Hot Sauce (to taste)
Tortilla chips, corn tortillas or saltine crackers

1. Rinse shrimp anbd place in a galss bowl with onion, tomatoes, peppers and salt.

2. Stir in lemon juice and lime juice.

3. Cover and refrigerate 2 1/2 to 3 hours, stirring every hour or so. The shrimp is ready to enjoy with it turns opaque and develops a texture similar to boiled shrimp.

4. Before serving, drain half the liquid and stir in avacodos, cilantro and hot sauce.

5. Serve with tortillas chips, warm corn tortillas or saltine crackers.

**Crashing surf has carved the cliffs of Cape Kiwanda just off shore in the state of Oregon. Interesting huh? And Over at Portland, Oregon blog, Sarah Gould has the rest of the interesting facts about Oregon. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Mexican Hot Chocolate
Serves: 8 at 1 cup each

8 cups 2% ilk
1/3 cup sugar
8 oz. bittersweet chocolatem chopped
1 tbsp. (each) vanilla exztract and ground cinnamon
1 tsp. red chile powder or ground cayenne pepper
2 cups lightly sweetened whipped cream
1/4 cups finely ground almonds
3 oz. semisweet chocolate, shaved

1. In a large saucepan, stir milk and sugar over medium heat until sugar dissolves. Don’t let the milk boil.

2. Remove pan from heat and add chocolate. Let it sit for a minute before mixing so that the chocolate begins to melt.

3. Add vanilla, cinnamon and red chile powder and whisk until the mixture is frothy.

4. Serve topped with whipped cream, almonds, and chocolate shavings.

Happy Eating!

• Cashews are more than just nuts. Allergic reactions to cashews are even more severe than those to peanuts. Since cashews may be hidden in a variety of processed foods (from cakes and chocolate to Asian meals and pesto sauce), it’s important to read all ingredients labesl very carefully to insure you don’t have a reaction and are at a loss as to where the reactions started from.

• If you are looking for a great soda to quinch your thrist and not give you any other unnecessary ingredients, then check out airforce® Nutrisodas®. They’re delicious, refreshingly carbonated nutrient-enhanced sodas with zero sugar, caffeine, sodium or aspartame. Natural fruit flavors, with meaningful levels of vitamins and minerals. They even have a drink option for ones trying to quit smoking.

• Is it a Spice or an herb? Although the same plant might be considered both a spice and an herb, the difference lies in the way the plant is used. A spice is any various aromatic vegetable products such as pepper or nutmeg is used to season or flavor foods. An herb is a plant or plant part valued for its medicinal, or aromatic qualities. Before using an herb or a spice for medicinal reason, do your research to ensure you are using it for the correct reasons.

• During the winter the main issue most parents have is cold and sniffles with their children. Hyland’s homeopathic children’s cold remedy, Sniffles ‘n Sneezes is a great way to nix those winter issues. Cutting the duration of colds by almost half, these quick-dissolving tablets relieve cold symptoms using all-natural ingredients with no adverse side effects.

**Utah opened the bowls with a 35-32 victory over Navy. That means Bowl season is under way. Over at NCAA Endzone, Matthew Andenora has the full story behind what’s coming up and what’s happening now.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Papaya-Blueberry Smoothies
Serves: 8

6 cups papaya, peeled, seeded and diced
4 cups orange juice or pineapple juice
3 cups ice cubes
2 cups lowfat milk or soymilk
2 cups blueberries, fresh or frozen and thawed
2 cups vanilla, mango or peach lowfat yogurt
3 bananas
Honey, to taste

1. Working in batches, place one-third of the ingredients in the blender and pulse until smooth.

2. Pour into a pitcher and repeat with remaining ingredients.

3. Chill until ready to serve.

4. Stir well before serving.

Happy Eating!

If you have never heard of the Master Cleanse and Raw Foods Diet then listen up. It has been proven to be one of the most effective diets to cleanse your body of toxins associated with everyday lifestyles. Unless you live on a raw foods diet alone anyway, everyone’s body has some degree of toxins inside their system. Throughout the country thousands of people have done the Master Cleanse Program and will say that it really does work! They will tell you that the Master Cleanse (or the Lemonade Diet) is the fastest and most effective way to regain your vitality and to feel the joy of living again. As an added bonus, it will help you lose weight and give you more energy each day.

Here’s how the Master Cleanse and Raw Foods Diet works:

For a minimum of 10 days, drink a mixture of:

2 Tablespoons lemon or lime juice (approx. ½ lemon),
2 Tablespoons genuine (organic is best) Grade B maple syrup (Not maple-flavored sugar syrup or syrup from companies that use formaldehyde to process the syrup),
1/10 Teaspoon cayenne pepper (red pepper) or to taste, and
Water, medium hot or cold as preferred.
Combine the juice, maple syrup, and cayenne pepper in a 10 oz glass and fill with water — distilled, reverse osmosis, or spring fed, but not tap water.

Use fresh (organic) lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.

For diabetics, there is a section on using molasses rather than maple syrup in the beginning of the cleanse. Any diabetic should read the book and consult their doctor before beginning the cleanse.

Drink six to twelve glasses of this lemonade mixture daily. No food is eaten nor any vitamin supplements taken during the cleanse. If you get hungry, have another glass of lemonade. After all, this is also called the “lemonade diet.”

If you are overweight, you may use less maple syrup. If you are underweight, use more maple syrup if you wish. If you are worried about losing weight, “… The only things you can possible lose are mucus; waste, and disease. Healthy tissue will not be eliminated.”

Do not vary the amount of lemon juice per glass and be sure to drink at least six glasses of lemonade a day. You can drink more water, if you want.

Celebrities such as Robin Quivers and even Beyoncé have used the Master Cleanse diet and both celebrities will agree that they did feel more energetic and even lost a few pounds as a result of the cleanse.

**Gym Class Heroes perform on Last Call with Carson Daly and over at Gym Class Hero blog here at 451 Press you can watch the video and find out more about them. **

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Fruity No-Bake Cheesecake
Serves: 16

1 1/2 cup graham cracker crumbs
1/4 (cup 1/2 stick) butter, melted
2 tbs. sugar
4 pkg. (8oz.) Neufchatel Cheese, softened
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berried (strawberries, raspberries, blueberries, and blackberries), thawed, drained
1 tub (8 oz.) whipped topping, thawed, divided

Line a 13×9-inch baking pan with foil, leaving some over the edge of the pan. Mix graham cracker crumbs, butter and 2 tbs sugar; press firmly onto the bottom of the prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and 1/2 cup sugar in a large bowl with an electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; and cover.

Refrigerate 4 hours or until firm. Use the foil that you left laying over the edge of the pan as handles to remove cheesecake from the pan before cutting it into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in the refrigerator.

Happy Eating!

Protect your prostate with this protein. How? Eating whey allows you to retain energy, build muscle, and lose weight. It could also help you avoid prostate cancer.

Whey protein is the liquid byproduct of cheese production. Available in a powder, it can be added to juice, shakes, oatmeal, pancakes, and other foods to boost their protein content. Doing so has lots of benefits. Ingesting whey protein increases amino acid absorption after exercise. Twenty grams or less of whey can stimulate the uptake of amino acids into the muscles.

While other proteins can produce the same muscle gain, throwing together a fruity whey smoothie is fast and convenient; do it within three hours or your workout for best results. Even as it bulks you up, whey may trim you down. A shake made with whey alone may help your appetite for two hours.

Whey also give you get-up-and-go. It may help the body store extra glycogen, which is your chief source of energy.

Whey protein boosts levels of glutathione, a potent antioxidant. It is associated with increased antioxidant status, which may be important in reducing the risk of prostate cancer. In addition, whey may reduce the oxidative stress that contributes to fatigue during endurance workouts.

Look for whey protein isolate, which contains more than 90 precent protein and due to its clean taste, it is the easiest form to incorporate into foods. (Source: M/E News 2007)

**Mad cow disease is back. Over at Living Without Meat, Sally Anderson has the low down, and where it started this time. Read it here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cookies and Cream Freezer Cake
Serves: 12

4 squares semi-sweet baking chocolate
14 chocolate sandwich cookies, divided
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) whipped topping, thawed

Melt chocolate as directed on package, set aside until ready to use. Line 8 1/2 x 4 1/2 inch loaf pan with foil (Place the foil over an inverted pan, leavings about 3 inches of foil extending over both short sides of pan. Crease at corners to ensure a wrinkle-free liner. Remove foil; turn the pan over and slip liner into the pan) with ends of foil extending over the sides of the pan. Arrange 8 pf the cookies evenly on the bottom of the pan. Crumble remaining 6 cookies, set aside.

Beat cream cheese, sugar and vanilla in a medium bowl with an electric mixer on medium speed until well blended. Stir whipped topping. Remove about 1 1/2 cups of the cream cheese mixture; place in a medium bowl. Stir in melted chocolate.

Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of the a spoon; top with cocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer; invert onto a serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Happy Eating!

Pure alcohol, whether it’s in beer, wine or liquor, contains seven calories per gram. And we have all heard the usual advice: Enjoy antioxidant-rich red wine; skip the fat-laden spiked eggnog. But not all drinks are created equally good. Here’s a guide to still drink healthy without calling the calorie police.

• Choose a Bloody Mary over a Sex On The Beach: Why? Bloody Mary vodka mixture gets a thumbs up because of the tomato juice, which packs vitamin A, C and B6, and have only one-third the calories of orange or pineapple juice. Also it contains only 120 calories for a regular five ounce cocktail. The Sex on the Beach contains calorie-rich booze like schnapps and rum, but sometimes fat-and cholesterol-laden heavy cream. Count on a minimum of 300 calories for a four-ounce cocktail and likely more if more additions are put in the drink itself.

• Choose Tom Collins over The Margarita: Why? Tom Collins has gin, club soda, lemon juice and a pinch of sugar which equals only 120 calories for the half pint ( 8 oz.) serving. The ally for such drinks is sparkling water, which you can add to the drink for taste. Make a tall glass and sip slowly. The margarita on the other hand is often delivered in supersized portions with three drinks without of alcohol, mainly tequila, some of the 12-ounce drinks served at restaurants tally more than 700 calories. And don’t eat the worm, it’s just gross and contains zero nutritional value.

• Choose Mojito over Maitai: Why? A mojito is made with run, mint and a lot of lime juice and fizzy water. It’s a simple drink that’s not loaded with syrups. Even an eight-ounce glass have only 210 calories. The maitai includes two types of run ( light and dark) and curacao liqueur, plus orgeat syrup (almonds, sugar, and orange-flower water). A four-and-a-half ounce drink has more than 300 calories, with the only hint of anything good coming from the squeeze of lime that is added at the end.

• Choose Guinness Draught over Molson XXX: Why? The stout variety not the extra stout of the classic, dark Irish brew (Guinness Draught) packs only 125 calories bor 12 ounces. That’s barely more than pale, flavorless 100-calories light beers. Despite the name Guinness Draught is available in bottles and cans, which include a little widget that bangs around inside and adds taplike fizz when the container is opened. With Molson XXX at 7.3 precent alcohol, a 12-ounce bottle packs 213 calories. With weak, bland malts and hops, it’s little more than a condut for delivering a buzz, like Colt 45, say pass.

**Looking for what the lastest is on Rachel Ray, check out Watching Rachel Ray blog here at 451 Press. Lessa keeps you up-to-date on the latest with the EVOO-crazy cook. Read more here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Orange Squares
Serves: 24

40 vanilla wafers, finely crushed (about 1 1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) vanilla flavor instant pudding & pie filling
1 tub (8 pz.) whipped topping, thawed, divided
2 cups orange sherbert, softened

Line a 13×0-inch pan with foil, with ends of foil extending over the sides of the pan. Mix wafer crumbs and butter. Press firmly onto the bottom of prepared pan; set asdie until ready to use.

Add milk to dry pudding mixes in a meidum bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 minutes. Add remaining whipped topping to sherbert; stir with a wire whisk until well blended. Spoon evenly over pudding layer; cover.

Freeze at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in the freezer.

Happy Eating!

Recipe #1:Pizza Breadsticks
Serves: 16

1 pkg. 1 lb. 7 oz. Pizza thin crust four cheese ( Try DiGiorno)
1 tbs. olive oil
1/3 cup grated Parmesan cheese, divided
1/4 tsp. ground red pepper (cayenne)

Preheat oven to 400°F. Brush edges of the pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

Mix 3 tbs. of the Parmesan cheese and the pepper; sprinkle evenly over the pizza. Place the pizza directly on the center of the oven rack.

Bake 20 to 22 minutes or until the edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into 8 thin strips. Serve as dippers with salsa.

Recipe #2:
Grilled Chicken Kabobs
Serves: 8

1/2 cup Vinagrette Dressing
2 tbs Real Mayonnaise
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 lemon, halved

Combine dressing and mayo, pour into a large resealable plastic bag. Add the chicken; seal bag. Turn bag over several times to evenly coat the chicken with the dressing mixture. Refrigerate at least 20 minutes or up to 2 hours to marinate.

Preheat grill to medium-high heat. Remove grill to medium-high heat. Remove chicken from marinade. Thread chicken and onions alternately onto 16 soaked wooden skewers.

Grill 8 to 10 minutes or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on the grill grate next to the kabobs. Squeeze lemon juice over kabobs just before serving.

Recipe #3:
Layer Salad
Serves: 8

8 cups chopped Roman lettuce
3 cups chopped iceberg lettuce
3/4 cups sliced red onion
2 cups frozen peas, thawed (one 10-oz pkg.)
1 pkg. (6 oz.) smoked ham, chopped
3/4 cup real mayonnaise
1/4 cup grated Parmesan cheese
1 tbs. sugar
1 cup cheese crumbles
2/3 chopped tomatoes

layer lettuce, onion, peas and ham in a large straight-sided serving bowl.

Mix mayo, Parmesan cheese and sugar. Spread over salad to seal’ cover. Refrigerate several hours or overnight.

Top with cheese crumbles and tomatoes just before serving; toss gently.

**With the Super Bowl just around the corner, these recipes will help jump start your food ideas for your Super Bowl party.**

**Over at Paintball Journal, Dana has some last minute Christmas stocking stuffer ideas. Read what they are here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

No Bake Cheesecake, Oreo Style
Serves: 24

1 pkg. (1 lb. 2 oz.) Oreo chocolate sandwich cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz.each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) whipped topping, thawed

Line a 13×9-inch pan with foil, with ends of foil extending over the sides of the pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto the bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over the crust; cover.

Refrigerate 4 hours or until firm. Store leftover cheesecake in the refrigerator.

Happy Eating!

• Get your blood pressure checked by your doctor or healthcare provider.

• Have a home monitor for blood pressure. Once you have been diagnosed as borderline or high, buy a home monitor and think of it in the same way you think of a bathroom scale.

• Dietary supplemenst are on of the easiest and most effective non drug appraoches. Try tomato extract to lower your blood pressure.

• Balance your minerals with the Mediterranean diet. It includes a rainbow of colorful fruits and vegetables. The secret weapon to this is the abundance of potassium founf in these fruits and vegetables. So, if you’re not following the Mediterranean diet or consuming 8-9 servings a day to obtain the sodium blunting effect, use a salt substitute when preparing foods like pasta, etc. to increase the potassium levels in your diet.

• Alcohol in moderation. Consuming one or two alcohol beverages daily and the good news is that it’s scientifically backed up.

• Reduce your stress with mini-vacations. Take three two-minute mini vacations daily where you spend those two minutes taking slow deep breaths you can lower your blood pressure by 10 points.

• Wrap up your day with hot cocoa! Everyone loves cocoa, and if you don’t then read this and you may. The active cocoa compounds which complement this relaxing time at the end of the day are polyphenols.
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Chewy Chocolate Drops With Glaze Topping
Serves: 30 (or makes 5-dozen)

4 squares unsweetened baking chocolate
6 squares semi-sweet baking chocolate
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tub (8 oz.) frozen whipped topping

Prehat oven to 350°F. Microwave unsweetened chocolate and butter in a large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until easy to handle.

Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.

Bake 8 minutes or just until set. (Do not overbake.) Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.

Glaze Topping: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1 minute. Stir. Microwave 30 seconds or until chocolate is metled and mixture is shiny and smooth. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.

Happy Eating!

An antibiotic used to treat food poisoning caused by Campylobacter, fluoroquinolone was also administered to chickens with respiratory problems until 2005. Then the U.S. Food and Drug Administration (FDA) banned its use on poultry farms due to concerns over antibiotic-resistant bacteria developing in humans, making fluoroquinolone less effective for those who needed it. Recent research at Johns Hopkins University now suggests that the ban may not be enough to protect humans from antibiotic resistance. Scientists tested chicken from farms that stopped using fluoroquinolone three years before the FDA ban, only to find the presence of antibiotic-resisitant ampylobacter. Their study indicates that once antibiotic-resistance bacteria develop, they can remain in the chickens long after farmers stop using these drugs, possibly from antibiotic-contaminated water, litter, or ventilation systems.

The safest solution? Choose certified organic chicken from producers who have never administered antibiotics. Also, did you know: The time spent waiting in linme at a fast food drive-through is the saem amount of time it takes to make an organic breakfast of scrambled eggs, whole-wheat toast, and organic juice and it also uses less gas.

(Source: TFL 2007)

**Terri over at Brothers & Sisters has the lastest on the shows Golden Globe position and what the public thinks about the show. She also has the list of the other Golden Globe nominations. Read the list here and where the show Brothers & Sisters falls in that list or at all.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Rocky Road N0-Bake Cheesecake
Serves: 10

3 squares Baker’s® Semi-Sweet baking chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened(place completely unwrapped packages of cream cheese on a microwaveable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.)
1/3 cup sugar
1/4 cup milk
2 cups thawed whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo® Pie crust

Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.

Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on meidum speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Happy Eating!

Use seedless strawberry or raspberry jam. (Using seedless for this fun treat is better because it won’t have more of a tendency to run faster down the side of the glass.) Or use fruit flavord syrup. The same kind you would buy for your banana split or ice cream sundae.

Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.

Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.

It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.

When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.

If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.

For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)

**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cheesecake Minis
Serves: 12 (Makes 1 dozen)

12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners

Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.

Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.

Happy Eating!