That Skinny Chick Can Bake Recipes

Open-Faced Salmon Sandwiches with Herb Cucumber Relish Prep time:  15 mins Total time:  15 mins Serves: 4 A fabulous open-faced sandwich when you're in the mood for some lighter fare. Ingredients ½ cup Mayonnaise (Hellmann's® or Best Foods Organic Original Mayonnaise) ¼ cup finely chopped cucumber 3 tablespoons finely chopped red onion 1 tablespoon. finely chopped fresh herbs, (dill, tarragon or parsley) 1 teaspoon Dijon mustard 4 slices pumpernickel bread, toasted 1 cup lightly packed arugula 4 slices beefsteak tomato 8 ounces salmon fillet, broiled or poached, cut into 4 pieces Instructions Combine Hellmann's® Organic Original, cucumber, onion, herbs, and mustard in small bowl. Spread 1 tablespoon cucumber relish on each toast slice. Evenly top with arugula, tomato, salmon, then remaining relish. Read in browser »   White Chocolate Raspberry Swirl Cheesecake By Liz Berg on May 24, 2016 01:00 am This White Chocolate Raspberry Swirl Cheesecake is not only gorgeous but absolutely scrumptious. A  food blogger friend told me she thought her mom made the best cheesecake until she tried this one. How’s that for an endorsement??! Raspberry Swirl Cheesecake We were invited to a dear friend’s house for dinner. Six of us, the wives all foodies, would pitch in to complete the menu. I would make dessert, natch! One of the husbands has made it known how much he loves cheesecake, so my wheels started turning. I had printed off this recipe in 2005, so it was high time I gave it a shot, with some major tweaks, of course Continue reading: White Chocolate Raspberry Swirl Cheesecake Read in browser »   Grilled Blueberry Cobbler #SundaySupper By Liz Berg on May 22, 2016 01:00 am When it comes to grilling, we usually toss burgers or a simple marinated flank steak or chicken on our Big Green Egg. For a change of pace, I decided to make a Grilled Blueberry Cobbler instead of baking it in the oven. Grilled Blueberry Cobbler The hubby is in charge of grilling most nights. But when it comes to barbecuing a dessert, that’s my territory! I dusted off my cast iron skillet and filled it with a mixture of plump, juicy blueberries, sugar, cornstarch, and a touch of cinnamon. I also tossed in some lemon zest and lemon juice to balance the sweetness. A biscuit dough was dolloped over the top for that classic cobbled presentation. The fire was hot, hot, hot and I adjusted the vents to keep the temperature between 350º and 400º to the best of my ability. After 20 minutes the filling was bubbling like crazy, so again, I toned down the heat and gave it 10 more minutes till the biscuits were golden Continue reading: Grilled Blueberry Cobbler #SundaySupper Read in browser »