I've been baking apple crisps for decades and this is BY FAR the best tasting one I've EVER made. It is SO yummy that picky-picky husband immediately gave if FIVE STARS. I can't tell you how rare that is !!!

The thinly sliced apples, which bake in a rich, mellow, caramel sauce, are topped with a sweet, crunchy, nutty layer that is to die for.....and with a scoop of vanilla ice cream.....WOW !!!  


2/3 cup light brown sugar packed
2/3 cup all purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons cold butter
1/2 cup chopped pecans

Mix flour, brown sugar, cinnamon and cut in the cold butter until it is crumbly, stir in nuts. Set aside.

5 large cooking apples (I like to use an apple called Envy)
1/2 cup butter
3 tablespoons flour
1 tablespoon corn starch
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup

Peel and slice the apples (very thin). Place them in a large bowl and set aside.

In a heavy bottomed sauce pan, melt the butter. Remove from heat and add the flour and corn starch and stir until smooth.  Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid 1/4 cup). Add the water/extract liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter mixture. Bring it all to a very low simmer (just let it start to boil around the edges of the pan for about 30 seconds).

Take off the heat and pour over the apples and toss until they are well coated.  Set aside.


Put the coated apples into a chilled - unbaked pie shell. NOTE: it is important that you use a DEEP dish pie plate or you will get spill over.

Sprinkle apples with the brown sugar crisp you made earlier and bake in preheated 375° oven for 40-45 minutes or until filling looks bubbly.

Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.

The pie tastes almost like a mellow caramel apple, it is scrumptious!!



White Pizza

I am so excited for Friday Night Pizza Night because this pizza is absolutely delicious! I just love pizza in general but this one is quickly becoming a favorite of mine!

Instead of using typical marinara sauce, a thin layer of ricotta cheese is used at the base of the crust. A blend of mozzarella, feta and parmesan cheese is sprinkled on top along with fresh basil and Italian seasonings. Sooo good! This is another great way to use those yummy Lite Cali'flour Foods Crust! Everyone knows how much I love their crusts! Four delicious flavors are approved: Plain, Original Italian, Spicy Jalapeno, and Sweet Red Pepper! Check them out if you haven't already! If you have these crusts, go make this pizza! Enjoy!

White Pizza

Lite Cali'flour Foods Pizza Crust * (1/2 Lean, 3 Greens)
1/4 cup part skim ricotta cheese (1/4 Lean)
1/4 cup reduced fat mozzarella cheese (1/4 Lean)
2 tbsp reduced fat feta cheese (1 Condiment)
1 tbsp grated reduced fat parmesan cheese (1/2 Condiment)
2 tbsp chopped fresh basil (1/4 Condiment)
1/2 tsp Italian Seasoning (1 Condiment)

Preheat oven to 400 degrees.
Bake pizza crust for 10 min.
Let cool for at least 10 min. 
Cooling helps the crust crisp up more.
Thinly spread ricotta cheese on cooled crust.
Sprinkle mozzarella, feta and parmesan cheese on top.
Spread chopped basil and Italian seasoning on top of cheese.
Bake for an additional 5 to 6 min or until cheese has melted.

1 Serving with
1 Lean, 3 Greens, and 3 Condiments for the entire pizza

The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.


Jalapeno Popper Chicken Salad

I am a HUGE fan of chicken salads, especially during the hot Summer months or when you just don't feel like cooking! Leave the heat outside and not in the kitchen! This has got to be one of my favorite chicken salad recipes! Jalapeno Popper Chicken Salad! It's a fun twist on traditional jalapeno poppers made into a chicken salad. They are quick and easy to throw together and they taste delicious!

This dish is also great to take to those potlucks or BBQ get-togethers you keep getting invited to but don't know what to bring. This is a definite crowd pleaser. And although... this recipe is called jalapeno popper chicken salad, it really isn't that spicy so don't let the name fool you.

The recipe calls for cooked chicken breasts so if you really want a shortcut, use rotisserie chicken found at your local grocery store. Remove the skin and bones and use the breast meat. It's great because it is already cooked and seasoned for you so you don't have to subtract from your Condiments! Or if you have a Costco near you, Costco sells rotisserie chicken breast meat already cooked and shredded for you!

I served this chicken salad on bibb lettuce, which makes a great presentation at your next get together! No messy hands and it's already portioned out for you! This can also be eaten on Cali'flour flatbreads, stuffed in a cooked sweet bell pepper or with assorted fresh veggies! Enjoy this yummy recipe!

Jalapeno Popper Chicken Salad

20 oz cooked chicken breasts, diced (4 Leaner with 8 slices of turkey bacon)
1/4 cup chopped red onion ~ optional (4 Condiments)
1/2 cup 2% plain Greek yogurt (1/3 Leaner)
2.5 ounces (about 1/4 cup) pickled jalapenos, chopped (2 1/2 Optional Snacks)
1 tbsp juice from jarred jalapenos
4 ounces or 8 tbsp light cream cheese, softened (8 Condiments)
1/4 cup plus 2 tbsp light mayonnaise (4 Healthy Fats)
1/2 tsp Feast Mode Asiago Jalapeno Seasoning or seasonings of your choice * (2 Condiments)
1/4 tsp garlic salt (1 Condiment)
8 slices turkey bacon, cooked and chopped (4 ounces of protein)
2/3 cup reduced fat sharp cheddar cheese (2/3 Lean)

Combine chicken, red onion, plain Greek yogurt, jalapenos, juice from jarred jalapenos, cream cheese, mayonnaise, asiago jalapeno seasoning, and garlic salt in a large bowl. Stir until combined. 

Gently stir in turkey bacon and cheddar cheese. Divide into 5 equal portions and serve as a lettuce wrap, on Cali'flour flatbreads, stuffed in a cooked sweet bell pepper, or with an assortment of fresh veggies!

Makes 5 Servings (about 1 cup)
Each serving provides
1 Leaner, 3 Condiments, 1 Healthy Fat, and 1/2 Optional Snack

* If you do not have Feast Mode seasoning, omit the garlic salt and use 1/2 tsp garlic powder and 1/4 to 1/2 tsp salt or any other seasonings of your choice. I am not an affiliate. I just love their spices!




This is fun to make, quick and surprisingly tasty !! It only takes 3 ingredients and makes almost 5 1/2 ounces of cream cheese.

4 cups WHOLE milk
2-3 tablespoons fresh lemon juice (see note below)
1/4 teaspoon table salt (OR) 1/2 teaspoon of kosher salt

Use a heavy saucepan (so it doesn't scorch), heat the milk (stirring constantly) until it comes to a boil.

Once it starts to boil, turn the heat down to medium (keep stirring) and add the lemon juice one tablespoon at a time...........waiting one minute between each addition (important, keep stirring). (see note below about amount of lemon juice.

Fairly quickly (less than a minute) the milk will start to curdle and the curds will float, leaving a fairly clear, faint green liquid under the curds.  

Pour everything through a strainer that is lined with cheesecloth. Let it stain and cool for about 20 minutes. The strained curds will look like this:

After the curds have drained and cooled, put them in a food processor and process for about 3 minutes, or until very smooth.  Add the salt and process for another 15 (or so) seconds. 

Cover tightly and chill.
This recipe makes almost 5 1/2 ounces 
of cream cheese

Note about the lemon juice: With the WHOLE MILK that I use, it only takes 2 tablespoons of fresh lemon juice to get perfect curds, but you might need that 3rd tablespoons with a different brand of milk (just have that 3rd tablespoon ready, just in case).

There is no lemon flavor in this finished cream cheese. If you are going to add herbs or other flavors, add them before you chill the cheese.

Store in fridge.



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