()()()()clean-it-up-monday()()()()

hi everyone - what a whilrwind morning. 8 babies is a lot! but it is fun, so no compliining here. eats are really clean - no time to snack!

anne, welcome back - you were missed. how is the fam?

colleen, good rotation plan. i am stuggling with not having one right now. what are you looking to do?

robin, your routine looks good too. what are your weekend plans?

kate, glad you are enjoying prek free time. sorry for your night.

katie, you sound quite well prepared for the party - should be fun.

angie, glad they are taking the car back under the warrenty.

hi lisa!

well, i am also crossing my fingers about my house - people who loooked friday really liked it and want to look again this friday. i juist want to be done with this so we can move forward and find someplace in florida. we will likely move the end of july, if not before. i am so sad about it. anyways, back to work!
 
Hi ladies!! I am so glad the weekend is over. I have a few quick moments to post before I go to work. I have to catch up on all the posts from over the weekend and today. You guys are a chatty bunch this Monday! Anyway, the recital went really well. DD did great. Yesterday's eats after dinner were not stellar. We went out to dinner after the recital and I split a ice cream sundae with DH. I did get to go running and that was good. I can feel my running endurance building and my speed picking up. I promise to bbl this afternoon with personals. My boss has been needy at work so don't know how much time I'll have to get on. Hope you guys have a great Monday!

Lisa
 
MOrris, GREAT NEWS on the house!! Fingers crossed!
Have fun wit all those babies!

Lisa, Glad hte recital was a hit! YAY DD!!
Good job on the running!
BOOO to a needy boss!!:p just tell him you need your Cathe time!:p

-
Clean eats here still! Planning on keeping t that way!
Gave the last of the Oreos from Isabel's party to SIL's kids. :cool:
 
katie--- icebox oreo cheesecake

ive made this...its gooood!


Icebox Oreo Cheesecake
Serves 12

You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.


Oreo Cookie Crust
30 Oreo cookies , broken into rough pieces
7 tablespoons unsalted butter , softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate , chopped (see note)
2 pounds cream cheese , cut into 1-inch chunks and softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies , broken into rough pieces
1. For the Oreo cookie crust: Process cookies and butter in food processor until finely ground. Following photos below, press cookie mixture evenly into bottom and sides of 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the cheesecake filling: Heat 3/4 cup milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour one-quarter of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)
 
i know jello has versions of this cake....but jello....eeewwww

Strawberry Poke Cake
Serves 12

The top of the cake will look slightly overbaked—this keeps the crumb from becoming too soggy after the gelatin is poured on top.


Cake
12 tablespoons (1 1/2 sticks) unsalted butter , softened, plus extra for preparing pan
2 1/4 cups all-purpose flour , plus extra for preparing pan
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
6 large egg whites
1 3/4 cups sugar

Syrup and Topping
4 cups frozen strawberries
6 tablespoons sugar
2 tablespoons orange juice
1/2 cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 by 13-inch baking pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla, and egg whites in large measuring cup.

2. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes, scraping down bowl as necessary. Add flour mixture and milk mixture alternately, in two batches, beating after each addition until combined, about 30 seconds each time. Using rubber spatula, give batter final stir. Scrape into prepared pan and bake until toothpick inserted in center comes out clean, about 35 minutes. Cool cake completely in pan, at least 1 hour. Once cool, cake can be wrapped in plastic and kept at room temperature for up to 2 days.

3. For the syrup and topping: Heat 3 cups strawberries, 2 tablespoons sugar, juice, and water in medium saucepan over medium-low heat. Cover and cook until liquid is deep red and strawberries are softened, about 10 minutes. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temperature, at least 30 minutes.

4. Meanwhile, poke about 50 holes in top of cooled cake (see photos). Slowly pour cooled liquid evenly over top of cake. Wrap with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.

5. Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining strawberries in food processor until mixture resembles strawberry jam. Spread strawberry mixture evenly over cake. With electric mixer on medium-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries. Cut cake into squares and serve.
 
That looks really good, Kate, I would never make it. I prefer to pay other people to make my dessert!

Morris, good luck with the house, I hope you get an offer soon!

Lisa, I hope work speeds by for you.

We're going to see Star Trek tonight. Colleen, did you say you saw that? I've been wanting to go to the movies, so I'm looking forward to it. I'm going to run 3 miles after work and watch Dancing with the Stars first. DH works until 9, so we're meeting up for the 9:20 movie. I hope I can get up tomorrow!

anne
 
Peanut Butter Icebox Cheesecake
Serves 12

Don't rush the softening of the cream cheese. If microwaved, the cream cheese will cook slightly and eventually cause the entire cheesecake mixture to break. To speed up the process, cut the cream cheese into chunks and let it stand at room temperature for at least half an hour. When the cream cheese is no longer cold and gives easily under pressure, it's ready to use. Creamy peanut butter, Nutter Butter cookies, and chopped salted peanuts pack a triple peanut punch in this cheesecake. To make the crust, you'll need 16 Nutter Butter cookies, broken into rough pieces and processed in a food processor or blender until ground. Serve this cheesecake drizzled with melted chocolate.


Crust
1 1/4 cups Nutter Butter cookie crumbs (crushed from 16 cookies)
2 tablespoons unsalted butter , melted and kept warm

Filling
1 1/2 cups heavy cream
1 envelope unflavored gelatin
1/2 cup sugar
1 pound cream cheese ,cut into 1-inch chunks and softened 30 to 45 minutes at room temperature
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
Pinch table salt


1/2 cup chopped salted peanuts
For the crust:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Place cookie crumbs and butter in a medium bowl and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and, following photo at top of page 25, use bottom of measuring cup to firmly press crumbs into even layer over bottom of pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.

For the filling:

2. Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.

3. Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add vanilla and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes. Add peanut butter and beat until smooth.

4. Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.

5. To serve, wrap hot, damp kitchen towel around springform pan, as shown in photo 1, below right. Unlock pan and carefully lift off sides. Slip thin metal spatula under crust and carefully slide cheesecake onto serving platter and press peanut pieces into sides of cake.
 
Katie, I'l keep looking of none of these fit the bill. i was thinking lemony but cant find anything off hand

boy am i hungry now!!!
 
Yum!!:)

Just got done with my workout. I ended up doing the cardio blast premix from Drill Max. I haven't done it before and it was fun! And it flew by! Got sheetmax done too and my parents decided to come over and take the girls to the park:) So now I can go grocery shopping alone. Dinner will be turkey burgers/hot dogs, corn on the cob, and roasted potatoes.

Morris, good luck with the house!

Lisa, I wish my daughters' recital was on the weekend-it's on a Wed/Thu with dress rehearsal on M/T. It's gets so crazy around here then. Way to go on the running endurance!

Anne, welcome back! We missed you. I would have accidentally found my way to the art fair, too:)

Robin, your weekend sounds fun, too-except for the fd, of course.

Colleen, hope you get caught up at work. Nice menu as usual:)

Gotta get cleaned up...
 
klaudia i love that premix! good job!
and niiiiice on solo groceries1!! your parents are pretty amazing!!!
oh, how i detest sheetmax! dinner sounds great!
 
Thanks, Kate, I forgot about Nutter Butters. I *love* those things! I might have to have a 100 calorie Jell-O pudding snack pack tonight...

anne
 
anne, i had never had a nb until last yr...so good! havent had one since...theyd be too dangerous!
jello tastes too chemical-ly to me...thank goodness! one less temptatoin!
are you getting excited for your recital?

sooo nice out! had dinner outside. clean eats all dat long! woo hoo!
 
Katie - here's a recipe I have been dying to try (Frozen Limeade Pie):
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-limeade-pie-recipe/index.html

Morris, I picked the March rotation because it will give me a little recovery time from STS. I was looking for a ME/Circuit rotation. Good luck with the potential buyers!
Anne, have fun at Star Trek tonight - it was good.
Klaudia - yeah for shopping alone!
Kate, stop the temptation!!!!
Lisa, I hate needy bosses. I guess it is job security.

So we have a couple of men in my office who have hygiene issues. I try to avoid any face to face contact because the odor is terrible. Well this afternoon I had to talk to one of them. I got my question answered and kept trying to walk away but he kept adding more. So I spent 15 minutes next to smelly man. Yuck!

Have a good night everyone!
 
STS Wk3 Squat Rack Legs done! Met or exceeded my weight on my WO card! I used to max myself out at 40 lbs to squat because I figured I didn't like going heavier. I just sqautted 90 freaking pounds! Small weights for some, but Im pretty excited. Funny thing is, I think I actually couldve gone a bit heavier...but I didn't want to push it. Having some cereal for snack and headed to bed after some chores.
 
Colleen, We were posting at the same time...
ROFL about SmellyMan!! Nasty!!!
Cool, citrusy desserts = yum!
 
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