Sunday, December 16, 2012

All Bran Muffins

All growing up, my grandma Schwartz made the same few things. Roast. Grilled cheese. Chocolate chip cookies.   Funeral potatoes. Gravy, turkey, and rolls. Chicken noodle soup. Bread. And All-Bran muffins...delicious, moist, "fool you with their deliciousness but they're really healthy" muffins. They fooled me all growing up, but now I just delight in the fact that they are fiber-rich and yummy. Thank you GRANDMA!
Original Muffins
Photo Credit to
All-Bran Muffins
Makes 12 muffins
1 1/2 cup Kellog's All-Bran Cereal
1 1/4 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup sugar
1 1/4 cup flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat oven to 400. In large bowl, pour milk & cereal, let soak for about 10 minutes.

In small bowl, combine flour, sugar, salt & baking powder. Add egg and oil to cereal; beat well. Add dry mixture and stir only until combined. Pour into muffin tins. Bake 18-20 minutes.

Recipe Source: Grandma Schwartz adapted from Kellogg's

Peanut Butter Silk Cake

Peanut Butter Silk Cake
Photo Credit to
This was one of my first attempts at anything but a 9x13 shaped cake. I know, it was a few years ago. But I've made it a couple more times, because it is SO good. (Of course you know how partial I am to peanut butter) It's moist, delicious and heavenly. Sometimes I judge Betty Crocker...sorry Betty. I'm not even sure why, maybe I think they're too easy (because I'm dumb enough to want "challenging" recipes), or maybe I don't like them because I like to make everything from scratch (yeah, that dumb thing in me again). Anyway...this is a recipe that proves me wrong. Try it.

Peanut Butter Silk Cake
1 box yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) chocolate frosting (or one recipe chocolate frosting...still haven't found one I love)
1 cup chopped peanuts, if desired

Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

Note: I like a little more peanut butter filling, so I double that part of the recipe, then add whatever I feel like. And whatever I have left over...I might eat the extra on its own...

Recipe Source: Adapted from Betty Crocker

Saturday, December 8, 2012

{Overnight} Breakfast Enchiladas

Photo Credit to Shelbi Keith
Easy, delicious breakfast recipes are few and far between. This one is awesome. Maybe not the healthiest because of all the cheese, but SO delicious.

Breakfast Enchiladas
2 cups Cubed, Cooked Ham
½ cups Chopped Green Onions
2-½ cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
2 cups Half-and-half
6 whole Eggs
1 tablespoon Flour
Salsa, To Serve

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes. Serve with salsa.

Recipe Source: Tasty Kitchen

Pumpkin Cheesecake Trifles

There are quite a lot of cheesecake recipes on this website. Yeah, rock it. I love me some cheesecakes. Especially little trifle ones, perfect little portions {that you can have two of}. And I have been ridiculously obsessed with pumpkin this season, but I don't hear any complaining...
Photo Credit to
Pumpkin Cheesecake Trifles
Makes 4-6 Servings
12 Gingersnaps/Graham crackers, crushed
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

In a medium bowl, combine cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.

In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.

To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.

Store trifles in the refrigerator until ready to serve. If desired, garnish with cookie crumbs.

Note: When I made this the first time, I used little plastic cups from Ikea, and it worked wonders.

Recipe Source: Adapted from My Baking Addiction

Pumpkin Cinnamon Roll Sheet Cake

I got this ready in about 10 minutes. Completely. Awesome, right? I love that you don't have to soften butter. Sometimes I decide I want a dessert, and I have about 30 minutes to make and eat it. This was awesome. More moist than I could have imagined. And it was so delicious! We ate a lot of pieces in a little...a very little! Try it.
Photo Credit to
Pumpkin Cinnamon Roll Sheet Cake
Makes 16-20 pieces1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!
Recipe Source: Picky Palate

Apple-Cream Cheese Bundt Cake

Bundt cakes are ridiculously scrumptious. I love their rich, denseness. I sometimes look up bundt cakes because that's what I feel like {which I also feel like is a little weird...} no matter the flavor. This one is a definite winner. I love cream cheese in anything and little different texture from the apples makes this a favorite bundt.
Apple-Cream Cheese Bundt Cake
Photo Credit to
Apple-Cream Cheese Bundt Cake
Cream Cheese Filling
1 (8-oz) package cream cheese, softened
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

1 cup finely chopped pecans (plus extra for garnish, optional)
3 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 2-3 medium apples)

Praline Frosting
1/2 cup packed light brown sugar
1/4 cup (4 tablespoons) unsalted butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners’ sugar

Preheat oven to 350 F. Spray a 12 or 14 cup bundt pan with nonstick cooking spray with
flour (the cake will fit in a 12-cup bundt, but just barely).

To make the filling: Add the cream cheese, butter and sugar to the bowl of a stand mixer
fitted with the paddle attachment. Beat on medium speed until well combined and
smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set

Place the pecans on a rimmed baking sheet and toaste in the oven for 8-10 minutes, or
just until fragrant. Remove the pan to a wire rack.

In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and
allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined
(I started with a whisk and switched to a rubber spatula). Fold in the toasted pecans and
chopped apples until distributed throughout the batter.

Spoon about 1/2 to 2/3 of the cake batter into the prepared pan. Top evenly with the
cream cheese filling, leaving a 1-inch border around the edge of the pan (I found this
tricky, just do the best you can). Use a thin paring knife to swirl the cream cheese filling
with the cake batter just a few times – less is more. Top the filling with the remaining
cake batter.

Bake for 60-75 minutes, or until a thin knife inserted in the center of the cake comes out
clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto
the rack and allow to cool completely (at least 2 hours).

To make the frosting: Combine the brown sugar, butter and milk in a 2-qt saucepan. Set
over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute,
whisking constantly. Remove the pan from the heat and stir in the vanilla. Whisk in the
confectioners’ sugar, a little at a time, until it is completely incorporated and the frosting
is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled
cake. (The frosting will set up quickly, so don’t make it in advance – wait until the cake
has cooled completely.) Garnish with extra pecans, if desired.

Recipe Source: Baked by Rachel 

{Perfect} Classic Pancakes

I have tried a lot of pancakes. These were the best I have tried. According to myself...and my husband. So, yeah for sure, it's a winner!
Photo Credit to
Classic Pancakes
2 eggs, separated
2 c. milk
½ c. oil
2 c. flour
1 Tb baking powder
1 tsp salt
1 Tb sugar

Beat egg whites until stiff; set aside. Combine yolks, milk and oil. Stir together flour, baking powder, salt and sugar and add to yolk and milk mixture; mix well. Fold in the egg whites gently with a spoon so you can still see streaks of the whites in the batter. Scoop onto hot griddle (around 275° works well for me) using a large soup spoon. (Each pancake should only be a few tablespoons of batter.) Flip when bubbles pop on the top, or when pancake is golden underneath.

Recipe Source: The Sister's Cafe

{Healthy} Banana Blueberry Muffins

I have been obsessed with muffins lately. And I love Bananas and blueberries together, so this is a perfect combination for breakfast!
Photo Credit to
Banana Blueberry Muffins
Makes 12 muffins1/4 cup (4 tablespoons) butter, room temperature
1/4 cup plain yogurt
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 3/4 cups whole wheat flour
1/4 cups quick or regular oats
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas, lightly mashed
1/3 cup milk
1 teaspoon vanilla extract
1 cup frozen blueberries
2 teaspoons flour

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.

In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

Cookie Reese's Brownies

Okay, I'm a pinterest nut. It has brought me too many recipes to make, but I sure try my best. This is one of those "I don't really know where it comes from, but I'm going to make it and share it because DANG!" It was quite sugary, but not too much. I even had two! And they were approved by my entire family. Have at it.
Pinned Image
Photo Credit to Megan Balaban
Cookie Reese's Brownies
Cookie Dough {I used this recipe}
12 Reese's peanut butter cups {more, if you're making more...}
Box brownie mix, prepared

Preheat oven to 350. Refrigerate cookie dough for 30 minutes-1 hour. Smoosh 2-3 ounces cookie dough into the bottom of each well {I used a round muffin tin pan}. Place Reese cup upside down on top of cookie dough. Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! 

Recipe Source: Pinterest

Cookies & Cream Peanut Butter

Remember my obsession with peanut butter? Just another fact to prove that fact. I tried this recipe.
I probably shouldn't have, but you can bet your bottom dollar I'm going to make it again. It added sweet creaminess, and chunky cookies. It is SO good, although very hard to only eat one spoonful at a time...
Photo Credit to
Cookies & Cream Peanut Butter
10 whole Oreo Cookies{Next time, I'm not going to use fresh cookies so I don't get as big of a crunch}
2 Cups creamy peanut butter
1 cup white chocolate chips
2 tablespoons creamy peanut butter

Crush Oreos into small pieces and place into a large bowl. Add 2 cups peanut butter.
Place white chips and 2 tablespoons peanut butter into a double boiler and stir until melted. Add to bowl of Oreos and peanut butter. Stir just a little so you have a bit of swirls of chocolate throughout. Place peanut butter into a jar or eat from the bowl...

Recipe Source: Adapted from Picky Palate

Peanut Butter Chocolate Deliciousness

The deliciousness part was added by me. Because this is awesome. For real...beyond awesome. It's chocolate/peanut buttery/oreo/puddingly AWESOMENESS. I made it for a friend {who loves PB} on his birthday and we were all blown away. I honestly don't know what else to say. It takes time, but it's so worth it.
Peanut Butter Chocolate Dessert Recipe
Photo Credit to
Peanut Butter Chocolate Deliciousness
12-16 Servings
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Recipe Source: Taste of Home

Salsa & Chicken Fettuccine

The other day {which could mean pretty much whenever-two days ago, seven months ago...} I was looking for something fast {not because I was procrastinating or anything...} for dinner, and that I could feed a lot of people {so I doubled it}. This was simple, fast, and yummy, I think partly because of the awesome salsa I used. I helped to can the salsa from the family cannery in Lindon, UT...and it is fantastic.
Salsa and Chicken Fettuccine | Taste and Tell
Photo Credit to
Salsa & Chicken Fettuccine
Serves 3-4
1/2 pound fettuccine
1/2 cup salsa
1/2 cup sour cream
1/2 cup freshly grated parmesan cheese
1 cup cooked, chopped chicken
chopped fresh cilantro

Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and return to pot.
In a small pot, combine the salsa, sour cream and parmesan. Cook over medium heat until hot. Pour the hot sauce over the cooked fettuccine and stir until coated. Add in the chicken and stir to combine. Serve topped with cilantro.
Recipe Source: Taste & Tell 

S'mores Treats

Did you ever want to add graham crackers to rice krispies? Did you ever want to add graham crackers to anything. I did. Then I found these beauts and it was a wonderful thing! {Although, I have recently wondered if I should try actual graham crackers and not Golden Grahams-let me know if you try it!}
Photo Credit to
S'mores Treats
Makes 9x13 pan1 16 oz. bag mini marshmallows
5 tablespoons butter
¼ c. corn syrup
1 ½ c. milk chocolate chips
1 box golden grahams (about 14 oz.)

Heat butter in large pot on medium until melted. Add marshmallows, corn syrup, and chocolate chips, stirring constantly until melted and gooey. Remove from heat. Quickly pour in box of Golden Grahams and evenly stir and combine. Spread in 9x13 inch pan and enjoy! You can also let them cool and cut into bars.

Friday, December 7, 2012

Squash {or zucchini} Pie

Don't judge me. I had a TON of squash this summer and didn't know what to do with it. Honestly, I found this recipe because I wanted to trick my family with a yummy pie made of squash without them knowing. I had to make it twice for them to even get a piece because we ate it so lie. It is utterly delicious.
Photo Credit to 
Zucchini {or squash} Cream Pie
Makes one 9" pie
2 cups peeled and chopped zucchini or yellow squash
3 cups water
1 cup evaporated milk
2 cups white sugar
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9 inch pie shell

Cook zucchini in water until tender. Drain then put in refrigerator for 10 minutes. Drain zucchini.
Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together, pulsing until creamy.
Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
Bake at 325 for 65 minutes or until a knife comes out clean. {I cooked mine for 90-120, depending on which of the two times in one week I made it}

Recipe Source:

{No-Bake}Chewy Cookies & Cream Bars

Okay, so I needed a quick dessert because I was making some birthday treats for a neighbor and friend {No, I did not procrastinate and therefore need a no-bake dessert...}. This is a rice krispie treat minus rice krispies plus oreos. Oh my deliciousness. My mouth was dancing.
Photo Credit to
{No-Bake}Chewy Cookies & Cream Bars
Makes 9 barsOne 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.
Recipe Source: Picky Palate

Peanut Butter Snickers Cookies

Remember how I love peanut butter? I eat it by the spoonful {with or without jam, honey, oreos, bananas, apples, white chocolate, etc}. I love anything that has peanut butter in it. Seriously, I can't remember anything that has had peanut butter in it that I haven't loved. And these are NO exception. These have snickers in them. Snickers are my favorite candy bar. {Okay, it's a tie between them and Reese's}. A friend made these for us for a get together and as soon as I tasted them, I asked for the recipe. Seriously, these are heaven-sent. Make. Them. Now.
Photo Credit to

Peanut Butter Snickers Cookies
Makes about 24 cookies
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips

Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.

Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

Recipe Source: Brown Eyed Baker

Oreo Truffle Brownies

My little sister had this party a few weeks ago. It didn't mean to be a party, it was just a whole bunch of teenagers getting together to "hang." I haven't done that in at least 5 years. I felt like I was part of this party because I was trying to make these beauts. After the awesome party where I felt like I was 17 again {Ha, no reference to the Zac Efron movie...}, I got to eat a pan of these alone {maybe my mom and dad were both there}. It was a nice little break from the real world of having two babies and a husband in a doctorate program...
Photo Credit to
Oreo Truffle Brownies
Makes 9X13-inch pan
1 (12-ounce) bag semisweet chocolate chips
1 cup butter (2 sticks)
1 1/2 cups granulated sugar
1 teaspoon vanilla
4 large eggs
1 1/2 cups flour
1/2 teaspoon salt

26 Oreo or other chocolate-sandwich cookies
8 ounces cream cheese, light or regular, softened
4 ounces white chocolate or white almond bark

For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chocolate is fully melted. In the same pot, whisk in the sugar and vanilla. Then add eggs, blending fully one at a time. Add the flour and salt and stir until well combined. Pour the batter into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn the heat down to 325 degrees and bake for 10 more minutes. Remove from the oven and let the brownies cool completely.

For the Oreo truffle topping, crush the Oreo cookies and mix with the softened cream cheese until the mixture is well-combined. I find the best method is to lightly crush the Oreo cookies and then mix the cookies with the cream cheese in an electric stand mixer, food processor or with a handheld mixer. Lightly press the Oreo truffle mixture over the cooled brownies.

In a small microwave-safe bowl, melt the chocolate or almond bark on low power at 30-second intervals, stirring in between, until melted and smooth. Pour the chocolate into the corner of a ziploc bag. Carefully snip a small piece off the corner and drizzle the chocolate across the brownies. Alternately, you can cut the brownies into squares and then drizzle with the chocolate. Chill the brownies in the refrigerator until the chocolate is set (10-20 minutes). Cut into slices and serve. In my opinion, these brownies taste best chilled but you can also serve them at room temperature.

Note: To be quite honest, I've had one homemade recipe of brownies, and didn't like it much, so when I saw this recipe, I made a box brownie instead of this recipe...and I'm sad I did. It was too sweet. When I do it next time {and there will be a next time}, I will make it with this recipe.

Recipe Source: Mel's Kitchen Cafe

Creamy Green Chile Dip

Never in my life have I made a recipe. I mean, made something up. Slowly but surely, I've "ventured". Not measuring something here, substituting something there...finally, here it is. My very own recipe. Well, the original idea actually came from a jalapeño popper dip from My Baking Addiction, but since I didn't have everything I needed, I improvised a LOT, so I'm calling it my own. It was simple, but yummy, and the everyone at Christmas party I took it to raved only lasted about 8 minutes.

Post image for Jalapeno Popper Dip
Photo Credit to
Creamy Green Chile Dip
Makes 3 cups{ish}
1 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
1/2-3/4 cup shredded Monterey Jack cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth.Stir in green chilies, and Monterey Jack cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
NOTES:- If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly {From Jamie at My Baking Addiction}

Recipe Source: Highly adapted from My Baking Addiction

Thursday, December 6, 2012

{Healthy} Bacon, Cheese & Tomato Strata

I never cook bacon. Ok, I cook bacon once a year and go "Darn, why did I cook that! My house smells like bacon for 20 hours!!" Quite surprisingly, I kept this because I wanted to try it. Oh man, aren't I glad I did. Yes, yes I am. It's SO worth the bacon smelling house. Times 10.
Photo Credit to
Bacon, Cheese & Tomato Strata
Makes 9x13 pan
7 cups lightly packed 1-inch cubes French bread (8 oz)
2 cups shredded reduced-fat Cheddar cheese (8 oz)
2 cups chopped plum (Roma) tomatoes (6 medium)
6 eggs or 1 1/2 cups fat-free egg product
1 1/2cups fat-free (skim) milk
1 teaspoon Dijon mustard
1 teaspoon dried basil leaves
1/2 teaspoon salt
6 slices bacon
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

Peach Smoothie

My mom loves us so so much and got us a Blendtec for our birthdays {yes, ours}. We have LOVED it and use it all the time. I found this recipe forever ago and kept it for who-knows-what reason, but now...I'm so glad I did! It was yummy and healthy!
Photo Credit to

Peach Smoothie
6 cups
2 cups ice
2 peaches, pitted and cut in pieces
3/4 skim milk {or 1%}
1 container {or about a cup} of plain greek yogurt {I used vanilla}
1/2 cup orange juice
3 tablespoons honey

Put all ingredients but honey in blender and blend. While blending, add honey.
Pour into glasses and serve.

Recipe Source: Magazine that was sitting in my dental office {picked up about 4 years ago}

Apple Puff Up Pancake

Oh, hey. An easy, yummy twist on German pancakes. Loved these. But you have to like German pancakes...obviously.
Photo Credit to

Apple Puff-Up Pancakes
4-6 servings
1 large apple-peeled, cored, chopped
3 large eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon vanilla
2 tablespoon margarine
1/4 cup brown sugar
1/4 teaspoon cinnamon
lemon juice
powdered sugar

Preheat oven to 450. Whisk eggs-vanilla together. Cook apples in margarine in pan, then sprinkle brown sugar & cinnamon over apples. Take off heat and put in 8x8 pan. Pour batter over apples and bake for 15 minutes. Sprinkle with lemon juice and powdered sugar.

Recipe Source: Adapted from Sharrie Webster

{Healthy} Creamy Chicken Enchiladas

Although I put a lot of unhealthy, fatty, delicious recipes up here {no, I'm not apologizing}, But this is healthy delicious. I know, awesome right. I get a free calendar every year from and I love it, I get to make a new {healthy} recipe every month! 
Healthified Creamy Chicken Enchiladas
Photo Credit to
Creamy Chicken Enchiladas
Makes 9x13 pan
1 tablespoon olive oil
1/2 cup chopped onion {1 medium}
2 teaspoons finely chopped garlic
2 cups chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed {or canned}
1 cup shredded reduced-fat Mexican cheese blend
1 can (4 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Recipe Source: Live Better America

{Raspberry} Ice cream

I might have explained this previously, we go.
All growing up, there were a lot of things {cranberry sauce, bread, ICE CREAM} that I know were impossible to make at home. The store ordered them and that was it, there was no possible way in this world for these things to be made at home. Then I married Scott and met his mom. I have slowly learned how wrong I was! And I'm so grateful, because my life in taste buds has become so much better.
So, the first ice cream recipe I attempted...{and the one that I keep going back to after trying 4 others...} is from my mother-in-law and is originally supposed to be made with raspberries, but I've tried it with other fruits, and with vanilla {using a little sugar}, and it has turned out awesome.
Photo Credit to The Pretty Life Anonymous
{Raspberry} Ice Cream
4 cups sugar {only 3 if you do vanilla}
1 cup sour cream
5 teaspoons vanilla
6 eggs
1 can evaporated milk
1 quart cream
20 oz thawed raspberries {or any other fruit you want to try}

Mix everything except the peaches {nts: mix in ginormous red bowl}. Place in fridge and allow to chill for 30{ish} minutes. Mash fruit {unless you like frozen chunks in your ice cream} then coat in a couple tablespoons of sugar. Put Mixture into ice cream maker and turn it on. when it's thickening, add the peaches, then let it finish. Enjoy!

Note: I usually half the recipe because I'm too lazy to do four batches in our little ice cream maker.

Recipe Source: Slightly adapted from Sharrie Webster

Mom's Zucchini Bread

There are some recipes that are made because they're healthy and scrumptious. This is not one of those. It is carb-loaded and is more like a dense cake than anything. But if you think that my mom doesn't get at least 8 requests for these every summer/fall, you're crazy! This bread is so delicious and I have yet to find another recipe that rivals it.'re welcome. And oh...thanks Mom.
Photo Credit to
Zucchini Bread
Makes 2 loaves
3 eggs
1 cup oil
2 cups sugar
1 Tbsp vanilla
2 cups peeled & grated zucchini {I'm too lazy to peel mine}
3 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

{Doesn't get any simpler...} Mix all ingredients up to and including zucchini together. Mix dry ingredients in a separate bowl, then add them to the wet ingredients. Bake for one hour at 325 degrees.

Recipe Source: My sweet Mother