Funfetti Cheesecake Bars {Guest Post}

Today is awesome!  Do you want to know why??  It is my birthday!  And I think that it is going to be a good one because I should be on a flight right about now to Miami.  I am going on a cruise with my hubby!  Isn't that a great way to celebrate a birthday?  I am so excited to have my first guest poster while I am gone.  I was able to meet Kristy at a recent blog conference that I attended.  She is so cute and fun and I am so excited to have her at The Recipe Critic!  I love that she is sharing Funfetti Cheesecake Bars.  Two of my favorite things in one!  How did she know??  So many memories came back to me when I saw these.  I would ask for a funfetti cake every year for my birthday when I was growing up.  I can't wait to try these when I get home!  

Hey Recipe Critic readers! I'm Kristy and I blog over at Sweet Treats & More, where I share a lot of indulgent treats balanced with healthy meals, because I believe we can have the best of both worlds.  I'd love for to come say hi! I'm slightly jealous Alyssa is off basking in the sun while I freeze here in the winter snow, but I'm happy to be guest posting while she's gone. Because today's her birthday!! So we are going to celebrate properly and do some indulging!

I thought these Funfetti Cheesecake Bars would be perfect to celebrate her birthday with.  Because everyone loves Funfetti cake and everyone loves cheesecake, right? I sure hope the birthday girl does. 

You use a Funfetti cake mix to make the crust, and use Funfetti Frosting mixed with cream cheese and eggs to make the cheesecake layer.  Yeah, an entire can of frosting!  I told ya we were indulging.  But they are so easy to make and a definite crowd pleaser. 

Happy Birthday to our favorite Recipe Critic!! 

Funfetti Cheesecake Bars

Ingredients:

• Betty Crocker Rainbow Chip Cake Mix (or Pillsbury Funfetti Cake Mix)
• 1 container Betty Crocker Rainbow Chip Frosting (or Pillsbury Funfetti Frosting)
• 2 (8 oz) sticks of cream cheese, soft
• 1 stick butter, soft
• 3 eggs

Preheat oven to 350.

Beat the cake mix, butter and 1 egg together until it forms a crumbly dough and press into greased 9x13 inch pan.

In another bowl, beat cream cheese, frosting, and 2 eggs together until creamy.  Pour cream cheese mixture over the cake batter crust.

Bake at 350 for 30-40 minutes or until the edges start to pull away from the pan.

Cut into squares, top with a dollop of whipped cream and serve!

Recipe slightly adapted from Megan's Munchies at Frugal Living and having fun

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Fire Roasted Tomato Soup

I LOVE the fire roasted tomato soup at Paradise Bakery.  I get it every time!  Last time I was there I thought, I am sure I could find a recipe that tastes just like this.  I want to be able to make it at home.  This recipe was so close to the real thing!  I couldn't tell a difference.  The best part about this soup is that I made a big huge pot for about 7 dollars! We all loved it!  It was so nice to be able to warm up to this delicious creamy tomato soup and have a side of grilled cheese!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  I really couldn't get enough of the soup!  I left it in the slow cooker until the hubby got home and kept sneaking tastes of it.  It is so delicious and creamy.  I love that it made a lot because I will have some for left overs tomorrow!  This recipe is definitely a keeper! 

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.  Let it simmer for another 5 minutes and serve!
Yield about 8 cups
Recipe adapted from Full time Mama

You might also enjoy:

Creamy Potato Soup

Beefy Nacho Soup

Cheeseburger Soup

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Thin Mint Truffles

I recently got to attend my first blog conference organized by one of my favorite bloggers Six Sisters.  It was such a blast and I loved being able to meet the Six Sisters in person.  They are such an amazing and talented group of girls.  I learned so much at the conference and was able to make friendships with other fellow bloggers at the conference.  

The Six Sisters just released their first cookbook.  I was so excited to buy a copy at the conference and there are so many great recipes and fun crafts inside!  Book is available here. I have seen these thin mint truffles on pinterest.  Thin mint cookies are my favorite girl scout cookies with Samoas coming in at a close second.  I knew that I had to make these delicious truffles and I loved how easy they were!  I took them to a party with me on Saturday and they were a huge hit.  The mint flavor and chocolate in these combined make them amazing!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I used the entire package of cream cheese and the original recipe called for 1/2 package.  They were so yummy but you can reduce the cream cheese in half if you want to. These are also so fun for St Patricks Day or anytime you want a fun treat!  I will be making these again, especially when thin mints are my favorite!

Ingredients:

• 1 9 ounce package thin mint girl scout cookies (or Keebler grasshopper cookies)
• 1 8 ounce package cream cheese, softened
• 1 (12 oz) Bag Guittards Green Mint chips (or green candy melts)
• 5 oz white chocolate chips

1.  In a food processor pulse the thin mint cookies until they are fine in consistency.  

2. Blend together crushed thin mint cookies and softened cream cheese.  You can mix them by hand, or I used my kitchenAid mixer.

3.  Roll the mixture into tablespoon sized balls and set on a cookie sheet lined with parchment paper.  Allow them to chill in the fridge for a couple of hours to harden.  This will make them easier to roll in the melted chocolate.  

3.  Melt the green mint chips in the microwave stirring 30 seconds at a time being careful not to overcook.  Roll the balls into the melted chocolate to coat and place them to harden on a baking sheet lined with parchment paper.

4.  For the white chocolate drizzle, melt the chocolate 30 seconds at a time until melted.  Spoon the melted chocolate into a plastic baggie and cut a tiny slit in the corner and drizzle the chocolate over the top of the truffles.  Store the truffles in the fridge until ready to serve.

Recipe adapted from Six Sisters

Some fun pictures at the Conference.  Four of the Six Sisters top picture.

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Tuscan Garlic Chicken

I would order this Tuscan Garlic Chicken every time I went to Olive Garden.  It was my favorite!  And then one sad day I went to order it and they didn't have it anymore.  I felt so lost.  What would I order now?  You can imagine my excitement when I found this delicious copycat recipe.  I absolutely loved it!  I loved that the sauce was thick and savory.  It was so delicious over my chicken and noodles.  It really tasted like the real deal and I am so happy I can make it at home!

Rating: 4 stars  Difficulty of Recipe: 4 stars

Review: Since I like a little more sauce I doubled the sauce recipe.  The original recipe below probably would have been enough but I wanted to have extra.  If you double the sauce recipe I would suggest doubling everything but the spinach.  There was so delicious and close to the real thing, we will definitely make it again. 

Ingredients:

• 3/4 cup all purpose flour
• 1/2 Tablespoon salt
• 1 teaspoon pepper
• 1/2 tsp dried basil
• 1/2 teaspoon dried oregano
• 4 boneless skinless chicken breasts
• 5 Tablespoons extra virgin olive oil, divided
• 1 Tablespoon finely minced garlic
• 1 red bell pepper, cut into thin strips or chopped
• 1/2 cup low sodium chicken broth
• 6 ounces fresh spinach
• 1/2 cup heavy cream
• 2 Tablespoons cornstarch
• 1 cup lowfat milk
• 1 cup freshly grated parmesan cheese
• 1 pound fettucini noodles

1. Preheat oven to 350.  Combine the flour, salt, pepper, basil, and oregano.  Dip each chicken breast in the flour mixture and coat well.2.  In a large skillet, heat 3 Tablespoons oil until hot.  Carefully place the breaded chicken in the oil until each side is golden brown.  Don't cook all the way through.

3.  On a cookie sheet, line with aluminum foil and spray with cooking spray.  Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.  Set aside until ready to use.

4.  While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.  Wipe the skillet with some paper towels and add the remaining 2 T olive oil.  Cook the chopped red pepper and garlic for about 2-3 minutes.  Stir in 1 T of flour and stir constantly for one minute.

5.  Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken.  This takes about 3-4 minutes.

6.  In a separate small bowl, whisk together the heavy cream and cornstarch.  Add the spinach, cream, and milk to the skillet.  Bring this to a simmer and continue to cook until spinach starts to wilt.  Stir in the parmesan cheese.

7.  Add half of the sauce to the coating the cooked and drained fettucini noodles.  Top with breaded chicken and spoon more of the sauce on top.  Enjoy!
Recipe adapted from Mel's Kitchen

You might also enjoy:

Chili's Cajun Chicken Pasta

Spicy Chicken Rigatoni

Monterey Chicken

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Skinny Muddy Buddies

I wanted to find a healthier snack with lower calories.  My obsession with muddy buddies is no secret, (here, here, here, here, or here) so I was so excited to find this recipe with half of the calories.  I still need my muddy buddy fix while I am watching what I eat and I was able to have an entire serving for 100 calories!!   Regular muddy buddies have 365 calories in a cup!  Yikes!  These are a great snack to curb your chocolate craving and the ingredients are so much better for you!   I almost think these are better than the regular ones.  These are my new favorite snack!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Review: I loved that these were made with healthier ingredients and still tasted awesome.  I did have to order the sugar free almond bark off of amazon because I couldn't find it in the store.  If you can't find it you can always buy regular chocolate almond bark.  You will still be reducing the calories significantly with the other ingredients.  Don't stress.  I absolutely love this addicting snack and will be making it again and again!

Ingredients:
2 cups Fiber One Honey Squares
2 Tbsp I can't believe its not butter
2 Tbsp Creamy All Natural Peanut Butter
1 Package Fat Free Sugar Free Vanilla Pudding
2 Squares Sugar Free Chocolate Almond Bark
2 Tbsp Powdered sugar (optional)

1. Melt the butter, Natural Creamy Peanut Butter, and Chocolate Almond Bark in saucepan on low heat being careful not to overcook.
2. After melted, pour mixture over the Fiber One Honey Squares
3. Let the mixture cool for about 20 minutes.
4. After the mixture has hardened pour it into a large ziplock bag, and add the box of pudding mix and shake gently.  (This is where I add the extra 2 Tbsp of powdered sugar to the bag)

Recipe from: Watch Me Do

Makes 4 servings

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Skinny Chicken Pesto Bake

I love pesto.  So I was really excited to try this recipe out. I can't even describe how this basil pesto added such amazing flavor to this chicken.  I feel like this is something I would have ordered at a nice restaurant but was able to make it at home.   This was absolutely fantastic!  It will definitely not disappoint.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review: This was my first time making pesto and it turned out fantastic!  The chicken was perfect and moist and had tons of flavor.  I will definitely make this again!

Ingredients:
2 (16 oz) boneless, skinless chicken breasts
salt and pepper to taste
4 tsp skinny basil pesto *see recipe below
Roma tomatoes, thinly slices
6 Tbsp shredded reduced fat mozerella cheese
2 tsp grated parmesan

Basil Pesto:
1 cup fresh basil
1 clove garlic
1/4 cup grated parmesan
salt and pepper to taste
2 1/2 tbsp olive oil

1.  Preheat the oven to 400 degrees.  Prepare the basil pesto by pulsing in a food processor.  Add the basil, garlic, parmesan, and salt and pepper.  Slowly add the olive oil.  Set aside.
2. Wash the chicken and dry with paper towel.  Slice the chicken breast horizontally to create four thinner cutlets.
3.  Line a baking sheet with foil or parchment paper.  Lay chicken on the foil.  Spread 1 tsp basil pesto on top.  Bake for 15 minutes until the center is no longer pink.  
4.  Remove from oven and top with tomatoes, mozzarella, and parmesan cheese.  Bake for another 3-5 minutes or until cheese is melted.  
Recipe from Skinnytaste
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

You might also enjoy:  

Monterey Chicken

Baked Parmesan Chicken