Sunday, October 30, 2016

Magical Butter Pecan Cheesecake


His shirt said his name was Chris and he worked for Keebler. We happened to meet as he was stacking “Ready Crust”s on the shelves of my local supermart. I don't know what made me proclaim that I wanted to make a cheesecake but was having to watch the calories. 
 
He gave me a smile and asked if I liked butter pecan ice cream. Who doesn't? “Here”, he said handing me a graham crust, “You know you want to trust me!”

He led me around picking up the few things I needed: lower fat cream cheese, non-fat whipped topping, and pecans. Chris admitted that while not perfect, it was about as low fat as I could get and still have the wonderful ice cream taste! 

Well I admitted that if it tastes as good as he says, he would be welcome in my tree house anytime!

Again he gives me that disarming smile and I swear his eyes twinkled when he winked, turned his back, and just disappeared!



A low fat cheesecake with the taste of butter pecan ice cream? A recipe directly from a magical elf? What's keeping you from trying this?


For the crust:
9 inch Graham Pie Crust
1 egg

For the pecans:

  • 2 cups pecan halves and pieces
  • 2 tbs unsalted butter
  • 3 tbs granulated sugar
  • pinch of salt

For the filling:

  • 16 oz. Lower fat cream cheese, at room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 8 oz. Non-fat whipped topping, thawed

Directions:


To make the crust:
Preheat oven to 375°F.
Place the ready crust inside of a 9 inch pie pan, this strengthens it.
Whip up the egg and brush it on the insides of the crust.
Bake for 5 minutes and let cool completely.


To make the pecans:

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt.


Continue cooking, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool.


Keep back a few of the pecans for garnish.

Once cooled, roughly chop the remaining pecans.


To make the filling:
Using an mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.

With a spatula, fold about a third of the thawed whipped topping into the cream cheese mixture until well mixed. Then gently fold in the remaining topping.

Stir in the chopped pecans.

Spread the filling evenly in the cooled crust. Garnish as desired.



Freeze for at least 2 hours before setting out for ½ an hour to serve.

Notes:
*This cheesecake can also be made with your own cookie crust in a 9-inch springform pan. Just cover the bottom of pan with parchment paper first.

For our music how about the one and only Halloween song?

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Saturday, October 29, 2016

Donna Frizzante

Every once in awhile you run into a sparkling soul, whose mind dances and whose stories make you forget the limits age has placed on you. Do not let them fly away! Curl up in the warmth of their smile. Let them know how welcome their company is and how much they mean to you.


This easy dish is loaded with a deep taste yet little fat. Feel free to play with the seasonings. Try some bread sticks and a nice green salad. Maybe a touch of wine to release the spirits around the table.


Ingredients

6 servings
  • 1 (12 ounce) package bow tie pasta
  • 2 tablespoons olive oil
  • 1 lbs uncooked sausage, cut into 1 inch pieces
  • ½ teaspoon red pepper flakes
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 8 oz. fresh mushrooms rinsed and sliced
  • 1 can stewed tomatoes
  • 1½ cups fat free half & half
  • 1 tbs cornstarch
  • ½ teaspoon salt
  • ½ tsp Italian seasonings
  • 3 tablespoons minced fresh parsley

Directions:


Cut the sausages, chop the onions & garlic, rinse the mushrooms and slice.


Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.


While that cooks: heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown, about 8 minutes. Drain the grease well, and wipe out the skillet.



Heat 1 tbs oil Stir in onion and mushrooms and cook until tender. Add the garlic and stir in tomatoes, and salt.


In a measuring cup mix the fat free half & half with the corn starch until completely blended. Stir this into the skillet until mixture thickens, 8 to 10 minutes.



Serve the creamy sauce along with the cooked pasta and sprinkle with parsley or dried basil. If you wish, some Parmesan cheese.

This goes well with a green salad and bread sticks.


Sometimes make this with fresh broccoli florets blanched with the boiling pasta for a few minutes to have a nice green vegetable.



This is packed up to take down the hall to Donna!

For our music: https://www.youtube.com/watch?v=2QlplayAjM4&list=PLMATWUx3t7L8QeY5IrBhRmQk0pXJTN3tB&index=148


Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Friday, October 28, 2016

A Different Serving

This could be another example of what will become your “signature dish” and it is just hiding there in your pantry. This multi-colored and textured dinner is a quick and fairly cheap one skillet meal. Easy to punch up the heat if you wish or serve as comfort food with a brown and serve bread from the oven.



It is offered in honor of a great group: 
“Disabled Leathermen/boys”.
These dedicated people face obstacles that most  ignore. Not only in competition at the various leather events but also in the basic accessibility to the leather gathering places. As our community opens up to “infinite diversity in infinite combinations” let us see these people as they see themselves, differently abled Masters and slaves, Tops and bottoms, Sirs and boys, all humans who “do what it is that we do”! Enjoy our differences.


Ingredients

1 pkg. RICE A RONI® Fried Rice style (really just about any will do)
½ lbs loose breakfast sausage
2 tablespoons margarine, or sausage grease
2 cups water
1 green pepper diced
1 can diced tomatoes
½ cup caned sweet corn

Direction:



Cut the top & bottom off the green pepper. Make one cut down the side and spread it out. Then cut lengthwise twice and continue to dice it.
In a large skillet, brown the sausage until cooked (about 8 minutes.) Remove meat with a slotted spoon and drain on paper towels.



Combine rice-vermicelli mix into sausage grease. Saute´over medium heat until vermicelli is golden brown, stirring frequently. This is the step that makes the great nutty flavor of this dish.



Slowly stir in 2 cups water and seasonings packet; bring to a boil.


Stir in chopped green peppers, diced tomatoes, and ½ cup of corn. Cover and reduce heat. Simmer 12 minutes.



Add the cooked sausage back into the skillet. Increase heat to medium; stir and toss gently until heated through and the sausage flavor blends into the dish, about 5 minutes.

Slave chose to serve this with a brown and serve french bread, hot from the oven.
If your Master likes a spicier dish, feel free to add His favorite hot sauce. The basic Mexican mix of tomatoes, corn, and green peppers take this seasoning well. Or if your chose tip this to a more Italian base by adding oregano, basil, Parmesan cheese and maybe ½ cup of green beans! This is simple to adjust to fit the mood of your Master.


For some music:

Remember: if we want someone to see us, we must first see ourselves!


Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Tuesday, October 25, 2016

Mikl's Miracle Flu Fighter Stew

It is that time again! There is an upper respiratory virus going around that is kicking butt and taking names! However we do have a defense. This dish has been engineered to be medicinal as well as have an excellent taste.


For thousands of years a steaming bowl of chicken soup has proven valuable for freeing the sinuses and fighting the grip we refer to as “flu”. This week I have been instructed to create the best and most efficient dish for this endeavor. Whither you need to stop the aches, are just beginning to think you might live through this, or just out camping in your “Bambi” and heating a good stew to cure “your spots”, this will help you feel better!


Ingredients:
1 lbs thin sliced chicken thighs
8 oz. loose pork sausage
1 medium yellow onion
3 cloves garlic minced
1 28oz. can stewed tomatoes (un-drained)
1 15oz. can navy (cannellini) beans, rinsed & drained
3 cups chicken stock
½ cup shredded carrots
salt & pepper to taste
8 oz. Baby spinach - rough chop.

Directions:
Do your cutting first always. 
 


Cut up the onion in a medium bowl, mince the garlic into a small bowl Lay out the rinsed spinach and run a pizza cutter through it a couple of times, just to rough chop it.
Rinse the beans and drain.


In a dutch oven, heat 2 tbs olive oil and brown the bone-less, skinless chicken thighs. This take only about 6 minutes per side. You will know when to turn the pieces when they release from the pan.


Remove and add the half pound of sausage. Stir this as it cooks for about 7 to 8 minutes.


Add in the onions and stir. By now there will be a coating on the bottom of the pan (frond). Loosen this with about ½ a cup of chicken broth. (deglaze) that way you keep all the wonderful flavor and have an easy to clean pan! Let the onions cook for about 7 minutes adding the garlic during the last minute.

Now, by handfuls, add the spinach as you stir it in. A big handful will wilt down to almost nothing right before your eyes. Take your time with this, if you add it all at once you will end up with a mess all over the stove. 


 
Once that is wilted, pour in the tomatoes and the drained beans. Sprinkle the carrots and cut the chicken into bite sized pieces.

Top off with the rest of the chicken stock or broth and let simmer for at least 45 minutes.


For maximum effect serve in bowl that you hold your face over and breathe in the healing vapors!

Allow any left-overs to cool before storing in refrigerator. It will taste even better reheated!

Music:

Hope you all feel better!

Socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Why this dish heals!



The steam from the hot soup opens up stuffy nasal passages and the hot broth is soothing to a sore throat. The nourishment from the chicken and vegetables provides energy and is easy to digest. The heat from the soup raises your internal body temperature slightly, warming you to the core.

The cooked chicken releases the amino acid cysteine which helps to loosen mucous in the lungs and nasal passages making it easier for you to cough it out and to blow your nose. Carrots contain beta carotene that can be converted to vitamin A. Carrots also have antiseptic properties. Garlic fights viruses and bacteria. Onions contain the flavonoid quercetin, which has antioxidant and antihistamine properties. They also contain properties that help fight infections.
Cooking tomatoes appears to increase the availability of key nutrients such as the caroteinoids lycopene, lutein and zeaxanthin. Stewed tomatoes provide considerably more lutein and zeaxanthin than sun dried tomatoes and raw cherry tomatoes.
According to the researchers, lycopene is a powerful antioxidant that is 10 times more potent than vitamin E.



Spinach is a virtuous source of Vitamins A, C, E, K and even a few B vitamins too. Spinach also offers up proteins to support the body and strengthen overall function of bodily organs.

Cannellini beans have a detoxifying effect on the body thanks to their high molybdenum content. (a trace element that plays an essential role by stimulating the action of detoxifying enzymes).
They contain an enzyme that catalyses “sulfites”- that can cause wheezing or shortness of breath - into “sulfates”- which are non-toxic.

Yes even the sausage can be considered healthy:
sausage provides vitamin B-12, a nutrient important for healthy red blood cells. Vitamin B-12 allows you to make hemoglobin, the protein your blood needs to transport oxygen. Consuming enough B-12 also helps you metabolize fats and protein, plays a role in brain function and protects you from the nerve damage that can result from vitamin B-12 deficiency.




So don't forget your daily dose:
Cleansing. “Plenty of fluids” is often advised when you’re ill. A body full of attacking viruses needs to be flushed in order to get healthy. To that effect, the abundant broth in chicken soup performs aptly. 
 
Disinfecting. Chicken soup is fairly salty even with lower-sodium versions, so that when it goes down your throat it acts in much the same way as gargling warm salt water. In other words, it removes bacteria in the throat, mouth, and tonsils. 
 
Clears sinuses. Much like other warm liquids (for example, tea), it can help to clear the sinuses with steam.

Thursday, October 20, 2016

Tomatoes In Drag


Drag Queens may be a cultural icon of the LGBT's but often they are misunderstood. Lumped with others into the “T” of our name, they are so much more. These entertainers were perhaps the first to fight for our rights. They were always quick to raise money for our causes. Backed us up in the AIDS War, and staunchly defended us countless times. Yet they were also the first to bear the assaults, the arrests, and the ridicule. Drag Queens are more than men in dresses! They serve us over the top entertainment, designs, fashions and attitude with a humor that never fails.


So these bright tomatoes, with imitation crab and a taste of a Juan Collins are meant to be a small honor to the courageous and talented men & women who work so hard for our entertainment! You Go Girl!


Ingredients:
3 large tomatoes, cut in wedges
8 ounces imitation crab meat
4 ounces fat free cream cheese
¼ cup light mayonnaise
1 5oz pgk non fat Greek style yogurt
1⁄4 cup celery, finely chopped
1⁄4 cup green onion, finely chopped
zest & juice from 1 lime
Silver sugar” sprinkles (baking glitter)

Directions:


Wash and cut up the tomatoes into wedges to line the bottom of serving dish.
Make sure the imitation crab meat is thawed.
Cut the celery and green onions up and set aside.



In a medium bowl mix the Yogurt & mayonnaise into the softened cream cheese. Stir in the lime juice & zest, taste when well incorporated so you can adjust as needed.
Stir the cut up onion and celery into the dressing then fold in the crab.
Spoon mixture over the tomato.

If you like dust with paprika or cayenne pepper for more kick. Sprinkle with the baking glitter so it gives a glamorous “pop”!


2 serving spoons make a serving:
Calories 114 * Calories from Fat 5 * Cholesterol 23mg
* Sodium 896mg * Sugars 8.4 Protein 8.7g

This makes a great luncheon!


For our music:
https://www.youtube.com/watch?v=Iu_nlPaI_0E


Happy to be serving my Master Indy!
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon


Sunday, October 9, 2016

Deviled Chicken & Green Beans

The original recipe for this dish was prepared as a 

cold salad. This configuration works well but 

slave reshaped it into a one dish meal.







This is low fat, easy to put together and doesn't 

take long. With only one pan to clean, you will 

find this an quick go to when pressed for a dinner. 

The mustard – cream cheese sauce flavors the air 

as well as the beans, carrots and chicken.





Sauce

1 Tbs. yellow mustard

4 oz low fat cream cheese at room 

temperature

2 Tbsp. balsamic vinegar

2 Tbs sugar

1/4 tsp. dried thyme

½ tsp. white pepper



Chicken and Green Beans Salad
 
1.5 lbs boneless, skinless chicken breast, cut 

into 1.5 inch pieces

8 oz fresh green beans, rinsed

8 oz shredded carrots




Directions:

Dressing
 
Add mustard, vinegar, sugar and cream 

cheese mixed into a medium bowl. Season 

with thyme & white pepper, mix well.

(Use a fork or whisk to combine.)

Chicken & Green beans



Use 1.5 lbs boneless skinless chicken, cut 

into 1.5 inch cubes. Heat 2 Tbs oil in skillet 

over medium heat. Cook the chicken until 

browned (about 8 to 10 minutes) set aside.





Add fresh green beans to the skillet and 

saute for about 3 minutes then add carrots. 





Return the chicken to skillet. Let cook for 10 

minutes stirring occasionally so it does not 

burn.






Stir in the dressing and let cook together for 

another 5 minutes. Stir occasionally.


Serve with a brown and serve bread.

Servings: 4
Per Serving: Calories 375 * Calories from Fat 60 * Cholesterol 148mg * Sodium 438mg
Sugars 9.8g. * Protein 60.5 g






For some music, how about:

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon