When I find a great recipe, I don’t hesitate for a moment to try it.  Here’s a recipe I found on the box of Honey Maid graham crackers.  I LOVE ice cream sandwiches, but let’s be honest, they are not the healthiest of choices.  These however, are a winner!  You’ll be using fresh berries, banana, yogurt, graham crackers, and fat free whipped topping.  If you want to cut even more calories, omit the banana, these sandwiches will still come out wonderfully!!  Pictured are the sandwiches “whole” or cut into smaller pieces, according to the perforations on the crackers.

Ingredients

• 10-1/2 HONEY MAID Honey Grahams (you can use the whole cracker or broken into quarters (42 rectangles)
• 1/2 cup sliced fresh strawberries
• 1/2 cup chopped bananas
• 1/2 cup cup blueberries and/or blackberries
• 1 cup vanilla nonfat Greek-style yogurt
• 1 cup (or more) thawed frozen reduced-fat whipped topping

Preparation

Presentation

Last night was a wonderful night, which I desperately needed.  We had our neighbors over for a dinner which was long overdue.  They’ve invited us several times to their beautiful home and we enjoyed many laughs.  I promised to have them over, but with my friend’s husband being a pilot, and our lives being crazy, we could not get our schedules synced!  But yesterday was that magic Saturday when all the stars aligned… as well as our schedules! We had a wonderful evening filled with great food and conversation.

For an appetizer, I decided to create a cheese platter which would overflow with yumminess!  I had a total of three platters, but the one pictured was the main platter which included gouda and cheddar cheeses, salami, almonds, celery, olives, crackers, and fruit.  The other platters (not pictured) had a Brie with a combination of fig and cherry preserves and a cured meat platter with prosciutto  and grapes.  But I really loved how my main platter came out.  Nothing fussy just easy and rustic.  It was a big hit with our guests and I bet it would be a big hit with yours!  And as you can see, it was very easy to put together.!

If you love sub sandwiches but hate having to consume the extra calories from the massive buns, you will LOVE this sub sandwich on a stick! Much lower calorie than the real thing, less carbs and perfect for parties! Super easy! CLICK HERE TO READ THE RECIPE

I was inspired by a similar recipe off a Manischewitz Matzah box.  I’m not sure if this is Kosher for Passover, but if you’ve never had Matzah / Matzo before, and you are not keeping kosher, this is a great way to enjoy it! If you need this to be Kosher, I would do a little more research or ask your Rabbi if modifications need to be made. I did read that they sell kosher for Passover caramel, as well as chocolate.  Someone told me that “Kosher” and “Kosher for Passover” may be different.  The Cool Whip tub does have the circle K on it, to say that it’s Kosher, but I don’t know if it’s kosher for Passover.  My goal with this recipe was to have my friends, who are not Jewish, try Matzah / Matzo for the first time, so keeping kosher was not the goal.  I also think this is one of those “surprise” desserts which can be eaten year round and the fact that it is made out of Matzo is the best part!!

MATZO / MATZAH CAKE

2 pkgs Matzo / Matzah
1 extra large tub – Cool Whip
1 bag of crushed or slivered almonds
1-2 bags dark chocolate bars or chips
1 jar caramel  (you can purchase the kosher variety available on-line)
1 bottle of grape juice or wine

Melt the chocolate bars/chips in a double boiler. In a bowl, empty out some of the melted chocolate and fold in 1/2 the tub of the cool whip. Keep folding until most of the chocolate is mixed in with the cool whip. You can play with the amount of chocolate by your preference. Add more chocolate for a chocolatier taste and less for less chocolate. This process doesn’t create a very smooth spread, but, once you spread it on the matzo and cover it up with another matzo, no one will actually see the cool whip and chocolate spread. Reserve the other 1/2 tub of cool whip for your layering.

Place a pile of matzo in a container and pour wine or grape juice over it. Give it about 15-35 seconds to soak in.

It’s time to layer. Take your matzo (which has been soaking in the wine/grape juice for 15-35 seconds) and spread the chocolate/cool whip frosting on top. Sprinkle some almonds on the frosting. Place another matzo on top and spread just cool whip on it. Take your caramel and pour a few drops on the corners and in the middle of the second layer. Place another matzo on top and repeat with the chocolate cool whip mixture with the almonds. Repeat with the plain cool whip and caramel. Continue with these steps until you have reached your desired height. On the very top matzo, spread just the melted chocolate and top off with a couple of strawberries.

Your last step is to refrigerate the matzo cake for at least 4 hours.  I actually had mine in the refrigerator for 24 hours and it came out great.  In fact, we even ate it 2 days after I made it and it was still delicious!!

For impact, I surrounded my matzo cake with strawberries.  But you can do raspberries, or any fruit!

I am absolutely in love with this recipe!  It is perfect in every way!  I love that people who are watching their carbs can enjoy this.  As a low carb eater, I find it hard, at some parties, to find items I can enjoy.  However, now you can create a beautiful appetizer without having to worry about your carb count.  If you don’t like endives, this recipe is great as a side dish as well!!!

CAULIFLOWER AND BACON BOATS

1 Head of Cauliflower
5 Strips of Bacon
1/4 -1/2 cup of chopped onion
3 Garlic Cloves – chopped
1 Tbsp of your favorite fresh herbs
1 Tbsp nutmeg
1/2 stick of butter of 1/4 cup of olive oil
Juice of 2 lemons
1 Tsp of lemon zest
salt and pepper to taste
1 endive
2 Tbsp of your favorite salad dressing (I love ranch)

Cut the cauliflower into small pieces and toss with olive oil, salt and pepper.  Arrange on a baking pan and roast in your oven for 15-20 minutes or until the cauliflower becomes tender.  Once the cauliflower is done, heat butter or olive oil in a pan and saute the onions and garlic.  Throw in the bacon and continue until its ready.  For the last step, add the cauliflower to the mixture in the pan and add lemon juice, lemon zest, nutmeg, herbs, and salt and pepper.  Arrange the endive leaves on a plate and add a drop or two of your favorite dressing.  Fill with the cauliflower mixture.  Sprinkle dried chives, or any herb you adore and serve immediately.

The cauliflower mixture can also be prepared a day ahead! Or served as a side dish without the endive boats.

The grandparents are in town and wanted to celebrate my son’s birthday early. But he gave up cakes and candy for lent. Thank goodness for Pinterest! I got inspired to make a fruit birthday cake with a fireworks theme. So easy and it made his day!!!

I LOVE this pumpkin dip… why?  Because I can control how much sugar goes into it and customize it.  So many recipes have multiple sweet ingredients which makes the sugar content difficult to gage.  With this recipe, I can add as much or as little sugar as I want.  Serve the dip with fruit, or even baked tortilla chips sprinkled with cinnamon  and you’ve got yourself a winning party dish for any fall party… year after year.  You’ll love it!

RECIPE

1/2 cup Canned Pumpkin (you can add less or more, depending on your preference)
1/2 large container of Light and Fit vanilla yogurt
2/3 container of Sugar Free Cool Whip (or any sugar free whipped topping)
1/2 cup of Sugar (this is the part that you can customize based on how sweet you would like it… you can use less or more)
1 tsp of Cinnamon (optional)

Combine all the ingredients and put in a bowl (or a hollowed out small pumpkin), I use sugar free and “light” varieties because I like to see how much sugar I’m putting in the dip.  If this doesn’t matter to you, you can get the sugared varieties and skip adding your own sugar.  Chill for at least 1 hour and serve with apples or sweet crackers.