Americana Cheesecake Parfaits (It’s too easy)

What happens when you cross a blueberry with a strawberry with cheesecake filling? Red, white, and blue. This is what you have. Regular cheesecake parfait becomes Americana Cheesecake Parfait. Just like that, you’ve created a perfect treat for your holiday.

Strawberry Blueberry Cheesecake Parfaits

I realize it might be too late for you to do this for Memorial Day – unless you happen to have these fine ingredients already in your fridge. I once (last week) bought 18 packages of cream cheese at one time because it was on sale for $1.00 and I couldn’t help myself (obviously). Plus, I frequently bring home 12-16 pounds of berries at once when they are in season and on sale. (No one ever looks at me funny while I’m going through check-out.) Perhaps you also have a fridge full of cream cheese and berries?

If not, you can tuck this recipe away to make when you find these ingredients on sale. After all, it never hurts to make these with no holiday attached. And of course, you’ll want to remember these for the Fourth of July.

The Original Cheesecake ParfaitsYum

About this time last year, I concocted our first Strawberry Cheesecake Parfaits. We have since declared this to be the best way to eat fruit. Recently we tried Chocolate Strawberry Cheesecake Parfaits, which are just as amazing.

chocolate cheesecake parfait

Matt and I much prefer this made with stevia. Our boys make a batch for themselves with a little sugar instead. We’ve been eating this and serving this to friends who come over pretty much constantly since berries came back in season a few weeks ago. This is a definite family favorite!

Americana Cheesecake Parfaits

Americana Cheesecake Parfaits (It's too easy)
 
Author:
Ingredients
  • 2½ cups heavy whipping cream
  • 8 ounces softened cream cheese
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
  • Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
  • 1 -2 pounds fresh, sliced strawberries
  • 1 pint fresh blueberries
Instructions
  1. Place all ingredients (minus the berries) into a blender.
  2. Whip until smooth and creamy.
  3. Spoon mixture into bowls or cups - layering them with blueberries and sliced strawberries.

However are you remembering and celebrating this weekend?

Veggie-n-Egg Scramble ~ A Great Last Minute Meal Idea

I think this Veggie-n-Egg Scramble might become one of my favorite and most relied upon go-to meals.

Veggie and Egg Scramble

I used to make something like this years ago, but kind of forgot about it. Weird how that happens.

A few weeks ago, I needed a quick meal before we headed out to a soccer game. I didn’t have time to cook meat, but I did have a fridge full of veggies and a few dozen eggs. I called the boys into the kitchen and started throwing vegetables and knives at them. Hold on. That didn’t come out right. I didn’t throw knives at them. (Peppers maybe, but not knives.) I’m just saying I started handing out jobs and we all worked together to make this quick and nourishing meal.

Everyone started chopping until my big electric skillet looked like this:

Veggies for veggie scramble
All the veggies are good in this Veggie-n-Egg Scramble, but I will suggest that onions are a key player. Onions give this dish such amazing flavor! Sweet peppers are a close second. Broccoli, asparagus, zucchini, and spinach come next. The beauty is that you can use whatever veggies you like and whatever you have on hand.

Saute the veggies in olive oil or butter until tender. Scramble in some eggs with salt. Toss in a little cheese for extra amazingness. So much deliciousness. Very little work. Extra wonderful nourishment.

Veggie-n-Egg Scramble ~ A Great Last Minute Meal Idea
 
Author:
Serves: 3-4
Ingredients
  • 4 cups chopped veggies (onions, sweet peppers, zucchini, asparagus, spinach, broccoli, or any others you like in any combination)
  • 3 Tablespoons butter or olive oil
  • 6 eggs
  • 2 Tablespoons milk
  • sea salt to taste
  • shredded cheese to taste
Instructions
  1. Saute vegetables in oil or butter until tender.
  2. Meanwhile, crack eggs into a bowl and whip with milk.
  3. Pour egg mixture over cooked veggies and salt as you like.
  4. Scramble the eggs with the veggies until they are cooked through.
  5. Sprinkle cheese on top to melt.
  6. Serve

I at least double this for my family of 6 big eaters. Plus we serve it with fresh fruit. Buttered toast also helps fill them up. Seriously. We really do eat and keep eating at our house.

TIP: If you happen to have leftover ham or bacon – even chicken or beef – hanging out in your fridge, those would be a wonderful addition to this dish.

This meal has become one of the easiest ways to get my family to eat a big variety of veggies in one meal. It ranks right up there with Easy Noodle Stir-Fry.

Easy Veggie and Egg Scramble

Do you ever make a meal like this at your house? What veggies would you or do you include? 

It’s meals like this that make “teaching our kids about nutrition” quite natural.

P.S. It is worth noting that this dish makes it possible to feed my family very well for about $1.00 per plate. (We won’t talk about how many plates we go through during a meal…)

Low Sugar Flourless Chocolate Peanut Butter Cookies

If we can make Low Sugar Flourless Peanut Butter Cookies, then surely we can add a little cocoa powder and make Low Sugar Flourless Chocolate Peanut Butter Cookies, dontcha think??

It’s too easy.

I had the grand idea of baking these in muffin cups so that they’d take on the look of a peanut butter cup. Too bad that didn’t really work.

low sugar chocolate pb cookies1

They look kinda cute in the muffin liners, but they didn’t really flatten enough to take on the shape of a peanut butter cup. We ate them anyway. It wasn’t a problem.

Low Sugar Flourless Chocolate Peanut Butter Cookies

Get my Homemade Natural Peanut Butter Recipe here. You’ll be amazed at how delicious homemade peanut butter tastes (and how easy it is to make)!

Low Sugar Flourless Chocolate Peanut Butter CookiesYum

Low Sugar Flourless Chocolate Peanut Butter Cookies
 
Author:
Serves: 15-20
Ingredients
  • 2 cups natural peanut butter
  • ⅓ cup sucanat, honey, or brown sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 egg
Instructions
  1. Mix the ingredients together until smooth.
  2. Use a small or medium scoop to place dough balls on a cookie sheet, about two inches apart.
  3. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.
  4. Allow them to sit on the cookie sheet for a few minutes before removing them to cool on a rack.

The flavor of these cookies is super delicious. These will give you a great chocolate peanut butter fix, without all the sugar or even flour!

I know I just shared this low sugar cookie list last week, but when it comes to cookies and cutting sugar, I want to be sure you know I have your back.

More Low Sugar Cookie Recipes

I get many of my best ideas from YOU. What other cookie recipes should I play with to see if I can create a low sugar version?

 

Low Sugar Flourless Peanut Butter Cookie Recipe

Low Sugar Flourless Peanut Butter Cookies and my Mother’s Day flowers!

Low Sugar Peanut Butter Cookies

About the time I think I’ve cut the sugar in every recipe that would possibly work, I find another that works just as well.

Do you remember my Flourless Peanut Butter Cookies? One cup peanut butter, one cup sugar, one egg. They’re delicious. They’re naturally gluten free so I can make them for my GF friends. They’re incredibly easy. And they have a very high sugar content.

I thought surely cutting the sugar in that recipe would mess up the consistency and turn out weird cookies – if they even turned out cookies at all. I am so happy to say, “I was wrong.”

The only thing that didn’t work when I cut the sugar in this recipe is that the dough didn’t allow me to do the cute little criss-cross fork squish thing. The dough was too sticky. Thankfully, life goes on and we’re all grown up enough to eat our peanut butter cookies without fork-squishing them, right? Thank goodness.

Low Sugar Flourless Peanut Butter CookiesYum

Low Sugar Flourless Peanut Butter Cookie Recipe
 
Author:
Serves: 20ish
Ingredients
  • 2 cups natural peanut butter
  • ⅓ cup sucanat or brown sugar
  • 1 egg
Instructions
  1. Mix the ingredients together until smooth.
  2. Use a small or medium scoop to place dough balls on a cookie sheet, about two inches apart.
  3. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.
  4. Allow them to sit on the cookie sheet for a few minutes before removing them to cool on a rack.

Get my Homemade Natural Peanut Butter Recipe here.

Low Sugar Peanut Butter Cookie Recipe

Matt and I are totally good with barely sweet treats. But the boys? Well, they’re a little more particular. Therefore, my kids are always the true testers for whether or not one of my Low Sugar Treats actually tastes good to other people.

I always hesitate to say these are low sugar, come try them because sometimes that makes the boys unsure from the get-go. But there I was, standing in the kitchen eating a peanut butter cookie. This made the boys suspicious. If Mom is eating it, it must be low sugar.

All that to say: These cookies smelled really good, which made my boys want some. Then they saw me eating them, which made them not so sure. I insisted they try a bite because I thought they were so good I could hardly stand it, and I knew they would like them once they tried.

What did they think?

Well, let’s just say that I had to stop them from finishing the entire batch in one sitting, and we all started shaking our heads once again at Betty Crocker for making us all think we needed eighty cups of sugar in cookie recipes just to make them taste good. C’mon, Betty.

You’ll want to look through all of our tried and true Low Sugar Recipes here. It is amazing how much sugar you can cut out of treats and still make them taste delicious! These Peanut Butter Cookies went from 2 cups down to 1/3 cup of sugar – and they are amazing.

Need more Low Sugar Cookie Recipes?

The Best and Easiest Homemade Guacamole

I posted this recipe several years ago, but last month when I was cleaning out some old, irrelevant posts – I think I somehow deleted this one for Homemade Guacamole! Yikes. One should never delete their guacamole.

Homemade Guacamole

What I love about guacamole is that it is a super easy way for our family to add nourishment to the table. Everyone in our family loves this guac. They just think they’re eating chips with dip, and I’m like, “Yay, they’re eating another veggie!” Actually, avocados are a fruit aren’t they? Well, whatever. They are super nutritious.

Before I (re)share this recipe, I need to have a slightly weird conversation with you. Avocados are green and guacamole is usually green, but what happens when you mix green (avocados) and red (salsa) together? Wellllll….

Let’s just say my guac ends up looking a little bit like…um, well, it’s brownish. Red and green make brown, and that’s what color your guac will be when you follow this recipe. There is no other way. So the end result of blending these fine ingredients together makes an ugly mixture in a bowl.

We are used to it and don’t even care. But when we serve it to company we have to have a “sorry this guacamole looks like baby poop, please try it anyway” conversation. Then we all enjoy snacking together. Hospitality is always fun at the Coppinger house.

Well now that we got that out of the way…

Easy Homemade GuacamoleYum

The Best and Easiest Homemade Guacamole
 
Author:
Ingredients
  • 4 ripe avocados
  • 16-ounce jar of your favorite salsa
  • 3-4 Tablespoons of lime juice
Instructions
  1. Cut open the avocados, pull out the pit, and scoop the "meat" into a blender.
  2. Dump salsa and lime juice into the blender.
  3. Blend until smooth.
  4. So what if it's brown?

Do you see how easy this is? Dump in the ingredients, blend it up, scoop it out, eat it because you just can’t stop. After one bite, you will no longer care what color it is because the flavors are just so wonderful together.

Easy Homemade Guacamole

Don’t sweat the exact measurements on this “recipe.” Add or subtract ingredients to taste. Use hot salsa, medium, or mild – your choice. It pretty much tastes great no matter how you blend it. It just looks ugly. Bless its heart.

How to Make Iced Coffee for a Crowd

iced coffee

In three years I went from not liking coffee, to loving coffee, to becoming a coffee snob. I mean this in the sweetest way. I’ve learned that there’s coffee, and then there’s coffee. Can I help it if I prefer the coffee that makes me feel the actual love of Jesus flow over me? Well of course I can’t help this.

I blame my oldest son for my particular coffee preferences, because any time I can blame one of my children for something, I do. (I hate it when I spill something and none of my kids is around to blame. It’s very frustrating.)

Why are my coffee snob issues Asa’s fault? Because I was in my early years of drinking coffee about the time he took a mission trip to Ecuador two years ago. While he was there, I happily sipped my “coffee from a red canister that shall remain nameless” like I had done since I started my coffee drinking ways. When he came back home, he brought me a cute little Ecuador bracelet as a souvenir and a package of Ecuadorian coffee. How nice, I thought. Coffee from Ecuador. I’ll pray for the ministry there while I drink it. It will be so lovely.

Lovely didn’t even begin to describe this experience. I took my first sip and exclaimed, “Oh my goodness!! This coffee!! I’ve never had anything like it. I think this must be the most amazing thing I’ve ever tasted. I might even like this more than butter.”

From that moment on, no other cup of coffee measured up. Once you have the best, it’s hard to go back.

(Our second son, Justus, will have the delightful opportunity to go to Ecuador this summer for his first overseas mission trip. I am so excited for him to bring me back a suitcase full of coffee share the love of Jesus with people there.)

How to Cold Brew Coffee

Needless to say, I hoarded my little bag of Ecuador coffee and rationed it – saving it for the mornings I could truly savor it. I might not have shared even a drop with anyone, but I can’t remember all the details. I’ve since started buying (and yes, even sharing) these Guatemalan coffee beans online. I find the flavor to be very similar to the Ecuador beans. This coffee is so delicious!

I questioned myself. “Should I really be spending extra money on high quality coffee?” So I did the math.

I discovered that it costs between $0.50-$0.60 per pot of coffee when I use the good stuff. This is more than a pot of the cheaper coffee. But worth it? Well, is it worth it to spend more on butter instead of settling for margarine? Obviously! (I know. That’s not an apples to apples comparison because the butter/margarine thing is more about eating real food for good health, but still. I think it’s worth it to pay a little extra for good quality and taste.)

Iced Coffee for a Crowd

Well, all that to say – get yourself some good coffee and treat people to this delicious Iced Coffee I’m going to tell you about. Or just use the cheap stuff for this recipe since you’re adding sugar anyway. :)

Last week I was asked to provide drinks for a get-together. I made a gallon of Homemade Lemonade (with sugar instead of maple syrup to cut the cost). Then I decided to make a big jar of iced coffee just for fun. It was a hit, so I thought I’d better share the idea with you!

My rough calculations tell me that a half-gallon of this Homemade Iced Mocha Coffee costs about $1.00. (I priced it at the store a few days later. The cheapest one cost $2.66. Boom.)

How to Make Iced Coffee for a CrowdYum

How to Make Iced Coffee for a Crowd
 
Author:
Ingredients
  • 1 quart coffee
  • 1 tray coffee ice cubes
  • ½ cup heavy cream
  • ½ cup homemade chocolate fudge sauce (more or less to taste)
Instructions
  1. Cold brew coffee, or hot brew as normal, then chill.
  2. Stir cold coffee, coffee ice cubes, cream, and chocolate sauce into a half-gallon jar.
  3. Shake well before serving.

Some helpful links for you:

You might also enjoy this idea:

How to set up an Iced Coffee Bar

How to Make an Iced Coffee Bar

We set up that Iced Coffee Bar for my birthday guests last year and it was so much fun! See? I’m nice and share my good coffee now. I’ve grown so much.

Are you particular about what kind of coffee you drink?

Easy Salsa Chicken Salad Recipe (Less Than 5-Minutes of Work)

Hi! It’s me. The girl without an oven.

Actually, I have an oven. It’s sitting in my living room by my couch. See? There it is:

gas oven

Oh man. If you’re one of my Facebook followers, you might have witnessed my first ever Facebook Live video where I showed off my new stove and made a bad joke about having gas. “Going Live” with you was super fun, so I’ll definitely be doing that more often. Please check it out and join us!

While I type, my favorite guy is going up and down the stairs to complete the transition from electric hook-up to gas. As soon as my pretty new dream oven is hooked up, I will be making a Peach Cobbler to reward Matt for all his hard work getting this set up for me! (To catch you up on the latest, on a whim we checked to see if Craigslist had anything for us. We didn’t have our hopes up. But would you believe, we found exactly one double oven and it is exactly what we want/need – except better?! And we got it for an amazing price!! So thankful!)

During the days I’ve been without an oven I’ve been using my crock potmy electric skilletmy cast iron griddlemy blender, and my waffle iron quite a bit. As you can see, being oven-less has not been the end of my world.

This Easy Salsa Chicken Salad recipe is actually just a simple variation of my Crock Pot Chicken Tacos. I made this last Sunday when we needed to leave for church in ten minutes but I hadn’t figured out lunch for the day. I got out frozen chicken, ran it under some hot water, plopped it into my crock pot, dumped in some salsa, and left for church.

I said, “Wow, easiest meal ever.” and my boys said, “Mom you say that every day.”

It’s true. I only make food that’s easy. Multi-step recipes are not for me. And yet here we are still eating a healthy, real food diet. Don’t forget how to put the easiest, healthiest side dishes on the table too. Fruits and veggies are the best convenience foods there are!

organic spring mix

Speaking of healthy convenience foods – big containers of Organic Mixed Greens are my favorite fast food to get at the grocery store! Instead of making my Salsa Chicken into a taco last Sunday, I dumped a big hand-full of mixed greens into a bowl, added my tasty chicken along with some tomatoes, black beans, and corn – and I had the best salad! I didn’t even need salad dressing. (Though you can take a look at the yummy options I have listed here.)

Easy Salsa Chicken SaladYum

Easy Salsa Chicken Salad Recipe (Less Than 5-Minutes of Work)
 
Author:
Ingredients
  • 2 pounds boneless chicken thighs or breasts
  • 2 cups salsa
  • Your choice of greens
  • Your choice of salad fixins (I like tomatoes, corn, and black beans for this salad)
Instructions
  1. Place fresh or frozen chicken in a crock pot.
  2. Dump salsa over the chicken.
  3. Cook on low for about 4 hours.
  4. Shred the chicken and serve with your favorite salad fixins.

Easy Salsa Chicken Salad

A similar recipe to this Salsa Chicken idea is this Crock Pot Bbq Chicken Recipe. Dump it into the crock pot and go!

What are your favorite healthy convenience foods?

 

Low Sugar Dairy Free Chocolate Sauce (3 Ingredients!)

Dairy free chocolate sauce….the new way to top a waffle.

Dairy Free Chocolate SauceWe sure do eat a lot of cream cheese around our house.

This has nothing to do with the recipe I’m about to share with you – except that it is my way of saying, “We definitely aren’t a dairy-free family.”

Why a Dairy Free Chocolate Sauce then?

  • Because coconut milk is nourishing and I like to use it in addition to cow milk as a way to give my family a variety of nutrients.
  • Because I love having recipes on hand that I can use to bless our friends who can’t eat dairy.
  • Because this Chocolate Sauce is rockin’ and I can actually eat it because it is low in sugar.

You pretty much can’t mess up this recipe. Go ahead. Try. Not that you would. (I mean, I can sometimes mess up a recipe without even trying, say…when I’m trying to talk and cook at the same time??)

But this recipe is really fool-proof and adaptable. You can make it a little sweeter if you like. You can keep the sugar low and enjoy this as a “dark chocolate” sauce. You can add a splash of vanilla extract or mint extract.

Oh my goodness, you could stir in some peanut butter! I just thought of that, will try it, and get back to you. You’ve gotta love it when a delicious brainstorm comes in the middle of writing a sentence.

How to use your Low Sugar Dairy Free Chocolate Sauce

  • We love it on fresh strawberries, bananas, blueberries, or raspberries.
  • Often we use it as an apple dip.
  • Try stirring it into a cup of hot coffee. Yup.
  • Instead of maple syrup, spread this sauce over your pancakes or waffles.
  • Hello. Just eat it on a spoon.
  • You can drizzle this on ice cream, but if you do have to eat dairy free, you’d also have to make or find dairy free ice cream (this was obvious but still worth mentioning)

Low Sugar Dairy Free Chocolate SauceYum

Low Sugar Dairy Free Chocolate Sauce
 
Author:
Ingredients
  • 13.5 ounce can of full fat, unsweetened coconut milk
  • ⅓ cup unsweetened cocoa powder
  • ¼ - ½ cup sweetener (honey, sucanat, or brown sugar)
Instructions
  1. Mix ingredients in a small saucepan, cooking and stirring on medium heat until well combined.
  2. Serve warm or cold.
  3. Store this sauce in a covered container in the refrigerator, rewarming on the stove-top as needed. It will keep for up to a month in the fridge.

Low Sugar Dairy Free Chocolate Sauce

This sauce just takes a few minutes to whip up and it seriously tastes like a gourmet treat.

Need Coconut Milk?

I typically purchase cans of coconut milk in bulk online. Some of my favorite resources are:

Want the Dairy-Full version? You’ll find one here. Be warned: it’s super full of sugar. I should play with that and see how we can reduce it!

Can you think of other great ways to eat this sauce? 

My Favorite Grilled Chicken Tip

Grilled chicken used to be so blah to me. This is because I find it difficult, when grilling boneless chicken breasts, to pull them off the grill at that magic moment that they are fully cooked but not overdone. Dry and tough and stringy – I’m just not a fan of boneless chicken breasts anymore.

A couple years ago, we discovered the secret. We didn’t realize this was a secret, we just happened upon it and loved our new chicken and never looked back. Last May during Asa’s graduation celebration week when we have a full house of people, one of the meals we served was Grilled Chicken. Everyone loved it and the question was asked, “Matt, what’s your secret to making such good chicken breasts on the grill?”

His reply? Don’t use chicken breasts. Use boneless chicken thighs instead.

Aha!! And here everyone thought we were serving them the perfect grilled, tender, juicy, flavorful chicken breast.

How to Make Perfect Grilled ChickenYum

  1. Use boneless chicken thighs instead of breasts. This makes all the difference.
  2. Marinate the thighs in something delicious before grilling (suggestions below)
  3. As you can see from the picture below, I blackened the chicken more than I meant to – and the meat still turned out juicy and flavorful! This is because chicken thighs have more fat than chicken breasts so they are much harder to ruin.
  4. We usually cook boneless thighs for 10-15 minutes on each side, turning it from time to time.

My Favorite Grilled Chicken Tip
Ever since I figured out this grilled chicken tip, I’ve started using boneless thighs just about anytime a recipe calls for boneless breasts – whether I’m grilling or not. The fat in chicken is a healthy fat – all the more reason to enjoy chicken that actually tastes good. Goodbye, boneless chicken breasts. I don’t miss you.

Obviously, bone-in chicken is also amazing on the grill. It takes longer to cook, but if you have the time – it’s worth it. In a pinch (often), I’ve found that cooking boneless chicken thighs on the grill makes for a super quick meal that has become a family favorite! I think we can all agree that super quick meals make us all happy.

An Easy, Complete Grilled Chicken Meal

Monday evening Matt, Elias, and Malachi had soccer practice, Justus had guitar lessons, and I had yoga class. Before leaving, I quickly grilled some chicken. We all met up at home later and got out the Homemade Ranch Dressing, some shredded cheese, and a container of mixed greens. We chopped up the chicken and drooled all over our amazing salads. See how easy that was?

grilled chicken2

Fresh tomatoes would have been amazing in this salad had I had some in the house.

Beyond cutting this chicken up in a salad, I’ve found that it’s super easy to steam a few different veggies while the chicken is grilling. Then we have a pretty fancy looking and tasting meal without any fuss at all. Bonus: it’s nourishing too! (Why would I be posting this otherwise??)

Make Enough So You’ll Have Leftover Grilled Chicken

We ate almost every piece of the three packages I grilled that night (it’s hard to have leftovers in this house). But if possible, I recommend grilling extra chicken if you can. The leftovers taste amazing cold or rewarmed. Eat it as is, in a tortilla wrap, or in a salad.

Marinade Ideas for Your Grilled Chicken

I’ve discovered that you don’t have to marinate your meat very long before you grill. Several hours is better than 5 minutes – but honestly sometimes I forget (how shocking) and just brush on some sauce or dressing before throwing the chicken on the grill. Grilled chicken thighs are very forgiving.

Sometimes we grill a couple different kinds so guests can have options. We make this chicken almost weekly from March to November.

Have you tried grilled chicken thighs? What are your favorite marinades?

P.S. While proofreading this, I occasionally read the word “children” instead of “chicken” in my sentences. This made me giggle-cringe and here I am telling you about it. This post is about chicken. CHICKEN. I need a nap.

Easy Crustless Pizza Pie

Without a doubt, this crustless pizza pie tastes as good as it looks. Better actually.

Malachi's Pizza Pie

This recipe is simple enough for my 11-year old to make by himself, and tasty enough that we all decided to add it to the menu frequently. The best part is: You can make this with any pizza toppings you like. Make it full of veggies, full of meat, or a combination of both.

I will say that we made one with hamburger and one with pepperoni and all of us enjoyed the hamburger pizza pie best. The day we made these for pictures, I had no peppers or mushrooms in the house. Boo. We made them with sauce, meat, and cheese and served olives and tossed salad on the side.

See how Malachi is using one of our DIY Recipe Card Holders to hold up his recipe? Here he is, measuring the ingredients for the Cream Cheese Layer of the Pizza Pie.

malachi pizza pie1

I promise he owns other shirts. Somehow, every time we took
pictures of him cooking, he was wearing the same thing! #ipromiseitsclean

Once the Cream Cheese Layer was in the oven, Malachi browned the hamburger meat – while standing on the AlienBoard. Is there any other way to do it? I promise you will not catch me multi-tasking in this way. But yay for the 11-year old!

malachi pizza pie2

Here is the easy-to-make, very tasty recipe for your family to enjoy. MAKE THIS WITH YOUR KIDS. But that was a given, right?

Easy Crustless Pizza PieYum

5.0 from 2 reviews
Easy Crustless Pizza Pie
 
Author:
Serves: 1 pie
Ingredients
  • 8 ounces cream cheese, softened
  • 2 eggs
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ cup grated parmesan cheese
  • 1 cup pizza sauce
  • 1½ cups shredded mozzarella, cheddar, or colby jack cheese
  • Any meat or veggie toppings you like
Instructions
  1. In a medium-sized bowl mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until creamy.
  2. Spread mixture into a pie dish.
  3. Bake in a 350° oven for 15 minutes.
  4. In the meantime, prepare pizza toppings.
  5. Spread pizza sauce over hot cream cheese layer.
  6. Top with any meat, veggies, and cheese you like.
  7. Bake in a 350° oven for 10 minutes or until cheese has melted.

Easy Crustless Pizza Pie

Psst! Teach your kids some great cooking skills through the Kids Cook Real Food video series. Learn about it here. Some of it is free!