Surviving the Snowpocalyse

Ok, so Oklahoma actually only got like 4 inches total.  Not really a snowpocalypse.  But here, people treat it that way!!!!   Luckily I am from "up north" so I don't revert back to teenage driving techniques when the snow hits! (No offense to teens. I was one once.  And some would argue my driving skills haven't changed much).  Slow and steady wins the race peeps--not slamming on your breaks at a 4-way stop when there's ice and snow underneath your tires...I know its crazy, but traction doesn't work the same way when moisture is involved.

Ok. Rant over.

I have been on a brief hiatus taking care of my hubs after his nose surgery. Let me just say, I am glad I switched my major after a month in nursing school--waiting on the sick and injured hand and foot isn't really my forte!  

I was able to try a few new recipes since I was cooking more than usual for Mr. Snuffles.   He was requesting some cheesecake "like grandma makes" (if I had a dollar for every time I heard that phrase!!!).  I looked to my trusty friend pinterest and found a recipe for 4 ingredient, no-bake cheesecake.  4 ingredients?  Heck ya!!!  It was pretty simple.  I think my own mom has made something similar to this in the past, although I can't remember.  It was probably the easiest thing I have ever made.  I used a cheater graham cracker crust to make it even easier.  Since I can't have gluten, I made myself a little custard cup full of it so that I could enjoy it too. (Paleo/healthy eating was also on a hiatus thanks to Mr. Snuffles.)  

I got the recipe here

Ingredients-

1 can of sweetened condensed milk (14 oz.)

1 8 ounce tub of cool whip

1/3 cup of lemon or lime juice

1 8 ounce package of cream cheese.

"Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy!"

*The only thing I will add/reiterate is that you should definitely let the cream cheese get to room temp!  I had a few lumps in mine due to not waiting long enough---it didn't ruin it by any means and turned out fine, but aesthetically speaking it would look prettier without the lumps :)

Ok, back to healthy eating.  Next post is going to be spinach popsicles! (kidding)