Coca Cola Cupcakes

Writing the title of this post just now made me wonder - do people still say "Coca Cola" ?  I always call it Coke...but I thought if I called these Coke Cupcakes you maaaaaay get the wrong idea.  So~ Coca Cola Cupcakes they will be! 

I finished my 21 day fast!  And what better way to celebrate than with cupcakes.  I didn't have ingredients handy for many of the cupcakes on my to-bake list, so I had to improvise with what I had.  The result- yummo!  I enjoyed this cupcake, it's very very light, which is important in a January cupcake isn't it though?

Please do follow the link to the recipe I adapted from - Cherry Vanilla Dr. Pepper cupcakes.  It looks absolutely wonderful!

Coca Cola Cupcakes

adapted from this recipe

1 box chocolate cake mix
1/2 cup buttermilk
1 stick melted butter
2 eggs
1 cup Coca Cola
1 tsp cherry extract

Preheat oven to 350.  Mix all ingredients together well.  Pour into prepared, lined, muffin pan and bake for 15 minutes.  Tops will spring back when lightly touched.  Place on cooling rack until completely cool and frost with your favorite frosting.  I used a fat free meringue, recipe to follow soon!

Guacamole

As mentioned in my previous post, I am fasting.  I'm doing the Daniel fast, the same one I did last year, and it went so well that I know not another year will ever pass without me starting every January the same way.  I am in my final week now, the fast is 21 days, and let me say- it can be extremely tough!  On the 23rd, my first day off the fast, I will be drinking coffee, which I had to give up, and eating PIZZA! 

But that's all I can write about that now or else I'll just be torturing myself.  For now, I'm doing my best to have variety and keep it interesting with the fruit, veggies, and whole grains that I am allowed to eat.  This guacamole really hits the spot, especially on days where I struggle the most.

Guacamole

recipe from allrecipes.com

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Blend everything together either in a food processor or stir together if you prefer it chunkier.  I made this batch too smooth, so the next day I took the leftovers and added in a cut up avocado and tomato.  This is the best guacamole recipe!

Game Day Pizza Dip

Yesterday I was quite content with spending the day in my PJ's.  In the morning I found myself lounging on the couch, checking facebook on my phone, when I saw a post from the Pioneer Woman that her show on the Food Network was about to start.  I was watching Modern Family on my dvr so I missed the first half of her show.  Then I went and let my pup out and missed the ending too!  When I came back Ms. Paula Deen was on, making this pizza dip.  I decided at once we needed it for game day, and by we I mean hubs because I'm fasting.  So I threw on some clothes, ran to the Publix, and got all the ingredients.

This smelled soooo good when I was making it, I don't know why I tested my willpower like that.  But rest assured, I WILL be making this for the Superbowl!  I just watched Paula make it and did what I remembered, changed it to hubs tastes too.  Here is the original recipe.

I started out sauteeing turkey sausage crumbles, turkey pepperoni, red and green peppers, and onions.  You can use your favorite pizza toppings, Paula had mushroom and bacon as well to hers.

Then add in 2 blocks of cream cheese.  You should probably soften first so you don't end up with this like me:

Add in a generous sprinkling of Italian seasoning with the cream cheese.

Then throw it in a pam sprayed casserole dish and bake at 350 for 30 minutes.  That's it!  So easy.

Paula also made breadsticks from pizza dough which I'm sure would set this over the top, I just toasted some garlic bread and cut it into strips. 

Chicken and Herb White Pizza

Anyone else addicted to Pinterest?  Eh?  Eh?  I am completely addicted.  I even have the iPhone app and everything, any spare moment I have I'm looking at other people's pins and repinning as my own.  I haven't tried anything out yet, with all the fun recipes and crafts on it I can't wait!

I'm kinda stuck in a dinner rut - get home from work all tired and not feeling like cooking, I often find myself making the same things over and over.  I'm tired of the same things!  Today after work I went straight to the grocery store, picked up a Cooking Light, found a section called "Dinner Tonight" and said SOLD!  And I'm so happy dinner tonight was pizza!  I walked around, grabbed the ingredients for tonight and tomorrow's slow cooker dinner and came home to throw this marvelous creation together....it was fabulous!   I didn't follow the recipe 100% - I only found pizza dough in the bread aisle, not the refrigerated kind the recipe calls for.  And fresh pecorino Romano cheese?  While I'm certain tastes amazing, was not in this girl's budget.  I got store brand packaged shredded mozzarella.

I just looked over the recipe and see that they say it serves 6---teehee...hubs and I ate the whole darn thing.  Who eats just one pizza slice I ask you!?

Chicken and Herb White Pizza

Recipe Adapted from Cooking Light

1 premade pizza dough

Cooking Spray

1 Tbsp Butter

2 Garlic Cloves, minced

2 Tbsp all purpose Flour

1/2 tsp black pepper

3/4 cup reduced fat milk

1/2 cup shredded mozzarella

1 1/2 cups shredded rotisserie chicken breast

1/4 cup diced red onion

1 Tbsp chopped fresh oregano

1Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

Preheat oven to 450.  Melt butter in a medium saucepan over medium heat.  Add garlic, cook 30 seconds, stirring constantly.  Add flour and pepper; cook 1 minute, stirring constantly with a whisk.  Gradually add milk, stirring constantly.  Cook 3 minutes or until thick and bubbly, stirring constantly.  Remove from heat, add cheese, and stir until cheese melts.

Spray pizza dough with cooking spray and place on baking sheet.  Spread white sauce over dough, leaving a 1/2 inch border.



Top with chicken and onion.  Bake at 450 on bottom oven rack for 12 minutes or until crust is golden.  Sprinkle with herbs.

YUM!!!!

Cornbread

Thank you for the bake sale ideas!  I ended up making pumpkin cream cheese muffins, chocolate covered cherry cookies, and apple pie bars.  Yeah ~ I tend to go overboard when baking, especially if it's for other people!

A while back I mentioned that I wanted to create my own versions of recipes that I have at restaurants.  Today I did something easy to start out..  One place I always used to go to while living up north was Boston Market.  I loooove Boston Market!  I could go in and just eat the mashed potatoes, mac n cheese, and cornbread..but I wouldn't feel right eating nothin but carbs like that so I throw in some chicken and make the ultimate decision - mashed potatoes or mac n cheese!?!?  Excruciating, that decision is.

But oh!  The cornbread is so delicious too..I love a slightly sweet cornbread and that's hard to come by.  This time I totally fess up to cheating.  Know what I did?  Yes, I googled.  "Boston Market Cornbread recipe"  And this is what came up.  The reviews were good so I gave it a go.  Result?  It's really really good.  Boston Market?  Pretty close but not there yet...I thought it could use the slightest more milk I think.  The recipe calls for 2/3 cup...heck I may throw a whole cup in next time and see how that goes.  And one more thing ~ it calls for softened butter.  My butter was soft but I mixed with a spoon so it didn't get dispersed as it should have, could be another reason that the moisture wasn't 100%. (I know you are saying - Uh..yeah!  Duh!) Would I make this again?  Hellllllls yeah!  Enjoy!

Boston Market Cornbread

recipe from Food.com

Ingredients

2 (8.5 oz) boxes jiffy corn muffin mix
1 (18 oz) box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cup water
1/2 butter (softened)

Preheat oven to 350 degrees.  Mix all dry ingredients.  Add remaining ingredients and mix well.  Pour into greased cupcake pans or mini loaf pans.  Bake at 30 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.  Allow to cool slightly in the pan, until they pull away from the side a bit)  Remove from pan and serve warm.

Note: I made 6 jumbo muffins, 12 regular size, and 2 muffin tops with this recipe!

You gonna eat the rest of your cornbread.

Tell him to get his own damn cornbread.  He can't have my cornbread.  There'll be consequences and repercussions!

Pasta Aglio E Olio

 

Pasta Aglio E Olio

recipe from food.com

• 1 lb spaghetti, pasta (uncooked)
• 3 teaspoons salt
• 1/2 cup reserved pasta water
• 7 tablespoons extra virgin olive oil, divided
• 4 tablespoons fresh minced garlic, divided
• 1 teaspoon dried red pepper flakes
• 1/4 cup chopped parsley
• 2 teaspoons fresh lemon juice
• 1/2 cup grated parmesan cheese
• salt and black pepper

Directions:

Prep Time: 10 mins
Total Time: 20 mins

1. Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
2. Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
3. Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
4. Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
5. Add in the garlic mixture; toss well to combine.
6. Season with more black pepper and salt to taste if desired.
7. Serve immediately with grated Parmesan cheese.

Read more: http://www.food.com/recipe/pasta-with-garlic-and-oil-aglio-e-olio-159894#ixzz1ReIdfoTk

I'm having one heck of a time with blogger, I think it's rebelling against me because of too much time off!

Pasta Aglio E Olio - with garlic and oil.  So simple yet I searched high and low for the perfect recipe.  This one from food.com maybe the winner!  I enjoy the addition of the lemon juice and red pepper flakes - gives it a really nice kick.

Honey Cashew Green Beans

Here is a very simple side I found on allrecipes.com that I am at this very moment ready to eat the whole thing!  Just as dinner was about to be ready, hubs had to run to finish his taxes..talk about last minute.  So here I sit, waiting on him and dinner, although, now that recipe is up on blog, I do think it's time to just eat it!  Sorry hubs.  Some of us got our taxes in on time!   I did have a bite as it was finished and it is definitely blog worthy, unlike some of the other mishaps I've had lately. 

Honey Cashew Green Beans

Recipe from allrecipes.com

1/2 pound fresh green beans, trimmed
2 Tbsp coarsely chopped cashews (or any nut you have on hand)
4 1/2 tsp butter
1 Tbsp honey

Place beans in a steamer basket and steam for 8-10 minutes or until crisp tender.  Meanwhile, in a small skillet, melt butter and saute cashews for about 2 minutes or until golden brown.  Stir in honey; heat through.  Transfer beans to the skillet and toss to coat.  Serve immediately.

Zucchini Bread

This past weekend I was doing a little spring cleaning and found stacks upon stacks of old food magazines.  That promptly ended said cleaning as I sat down with them piled around me.  I went through them all, ripping out the recipes I wanted to save so I could get rid of the magazines.  Today I did a little refrigerator cleaning and found so much wasted food, I realized I have to do better using up what I have instead of finding a recipe and ignoring what I have to go buy something else.

2 of the things to use up were zucchinis and buttermilk.  I remembered seeing this recipe for zucchini bread in a Food & Wine magazine, the original called for yogurt instead of buttermilk.  I almost started to run out for some yogurt before reminding myself to substitute.  I'm sure this bread is fantastic with yogurt, but I was quite pleased with how it turned out with the buttermilk.

I think this might be the best bread I've ever made.  The crust has a nice crunch to it, not too hard, just perfect.  And the inside is not too dense, just light and moist. 

Zucchini Bread

Recipe adapted from Food & Wine Magazine (Sept. 2009)

1 cup walnut halves
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup plus 1 tbsp buttermilk
1 cup coarsely grated zucchini

Preheat oven to 325.  Spray a loaf pan with Pam baking spray, or butter and flour.  Spread walnut halves on a skillet and toast for about 8 minutes, until they are fragrant.  Transfer the walnuts to a cutting board and coursely chop them.

In a large bowl, whisk the flour, baking soda and powder, and salt.  In a medium bowl, mix together the eggs, sugars, vegetable oil, and buttermilk.  Add the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.  Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.  Let the loaf cool on a rack for 30 minutes before unmolding and serving.

Oreo Truffles

I think this recipe has been around for a while now, and to be honest I don't know where it originated.  But lemme just say, it's uber easy to make, ridiculously easy! And I'm sure hoping they are still around for me to bring to the lovely ladies at work tomorrow.

All you do is take a package of oreos, remove about 8.  Eat 3, and put 5 in the food processor.  Set the crumbs aside.  Then process the rest of the package and put those in a separate bowl. 

Add 1 block of softened cream cheese to the oreo crumbs and mix well.  Form them into balls, dip them into melted chocolate, and then take the saved crumbs and sprinkle it over the chocolate.  Refrigerate them and Enjoy!

I used Godiva vanilla bean white chocolate...

And Lindt extra creamy milk chocolate.

The only question is...

Will they last for me to bring to work tomorrow?

Only time will tell. 

Only time will (munch munch) tell.

Turtle Covered Rice Krispie Treats

I gave up sweets for Lent and it's crazy the things I've been craving!  Things that I don't even eat when I can, I only want them when I can't have them.  Like those wafer cookies that come in chocolate, strawberry, and vanilla..wafer cookies with the cream in them?  I haven't had them since I can't even remember when, but today..I wanted them.  Bad. 

I am having another sweet craving right now so instead of eating one, I'll post one that I made before Lent, and these, my friends, are magical.  Soo simple to make but are so decadant that you'd think it took all day to prepare.  I will be making these for Easter, and I will be eating them for breakfast, lunch, and dinner!  Ok..maybe that's extreme,  maybe just lunch and dinner.  Hope you enjoy!

Turtle Rice Krispie Treats

Recipe from Glorious Treats

Prepare rice krispie treats from the recipe on the box.  (I googled making them, because I never had and wanted to know the secret to making them soft.  I've had some that have been rock hard before.  The secret is to not melt the marshmallows 100%.  Stop when they are around 85-90% melted.  Then when you put them in the pan, don't press down.  It doesn't matter if it's not completely even, because you are topping them!)

For the topping:

3/4 pound individual caramels

2 Tbsp water

1/2 tsp vanilla

6 oz semisweet chocolate chips

3/4 cup chopped pecans

Melt the caramels, water, and vanilla together.  Stir as needed.  When it is all melted, spread over rice krispie treats and place in refrigerator until it has cooled.  Save some caramel to drizzle over the top.

Melt the chocolate chips in the microwave.  When they are melted, stir well and spread over cooled caramel mixture.  Top with the chopped pecans, and drizzle with remaining caramel.  Again, store in refrigerator to set, then cut into squares!  And try not to eat the whole pan. 

It'll be difficult.  Just be warned.

Chicken and Broccoli Alfredo

Every Sunday when I get the paper, I always scour the coupon and ad section.  I don't know why because I never go buy that cute shirt at JC Penney or barstool at Target, I just like knowing it's on sale.  And coupons?  Forget it.  I clip them, put them in my purse, and inevitably forget them like my reusable bags when I go to the store.  I have even, sad to say, had coupons in my hand at the register and forget to pass them to the cashier until it's too late.

Last Sunday this recipe caught my eye on a Campbell's Soup coupon.  I made it for lunch and am eating it as I type if I must be honest.  It is good, next time I may add a little something extra for flavor, a bit more salt and maybe a dash of cayenne.  All in all, it's a great weeknight recipe, very easy and fast to make!

Chicken and Broccoli Alfredo

Recipe from Campbell's Kitchen.com

1/2 of a 16 oz package linguine

1 cup fresh or frozen broccoli florets

2 Tbsp butter

4 skinless, boneless chicken breast halves (about 1 pound) cut into 1-1/2 in. pieces

1 can (10 oz) Campbell's Condensed Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated parmesan cheese

1/4 tsp black pepper

1.  Prepare the linguine according to package directions in a 3 quart saucepan.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the linguine mixture in a colander.

2.  Heat the butter in a 10 in skillet over medium high heat.  Add the chicken and cook until well browned and cooked through, stirring often.

3.  Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional Parmesan cheese.

Turkey Apple Salad

Happy Superbowl weekend!  As I thought would happen, I have revised my superbowl menu, because I'm indecisive like that.  It's just going to be hub and I so I realized I was going to be making much too much food for just 2.  Simplified, I will be making taco dip.  I have some avocados that I need to use up so I'll make some guacamole with it.  That should do us, but heaven help me if I can't stop thinking about these Mexican Chocolate Brownies featured by Mary at One Perfect Bite.  On Monday I will be starting the 30 day Tracy Anderson method, so those just may be my last hurrah. 

Here is one of my favorite recipes lately, Turkey Apple Salad from the Sonoma Diet Cookbook.  I can't get enough of it quite honestly.  It is amazing when just made but out of this world the next day.  We like to eat it on crackers or just as is, grab a spoon and dive in.  It would also be great in a wrap or on lettuce. It is ridiculously easy to make too.  Hope you enjoy!

Turkey Apple Salad

Recipe from the Sonoma Diet Cookbook

12 ounces cooked turkey breast, shredded

1 cup chopped green apple

1/2 cup chopped celery

1/2 cup chopped walnuts, toasted

1/2 cup chopped green onion

1/2 cup chopped parsley

1/4 cup dried tart cherries (I didn't have any, but it would be great with or without!)

1/2 cup light dairy sour cream

2 Tbsp lemon juice

1/2 to 1 tsp bottled hot pepper sauce

1/4 tsp salt

1/4 tsp black pepper

In a large bowl, combine the turkey, apple, celery, walnuts, green onions, parsley, and cherries.

In a small bowl, stir together the sour cream, lemon juice, hot pepper sauce, salt, and pepper.  Add the sour cream mixture to the turkey mixture, stir until blended.

Stuffed Baked Potatoes

First off, a bit of Chicago pride - GO BEARS!! Woohoo..I totally don't watch the regular season, I have to be honest.  Usually I am working on Sundays so I just don't think of it.  But come playoff time, I'm all about football.  My hubs is from New York so I'm hoping for a Bears/Jets Superbowl!  And another reason I'm still super excited for superbowl - the FOOD!  I get to eat whatever I want and really looking forward to it.

Today is my 16th day on the Daniel fast and I thought it would get easier, but I think it's getting a little more challenging, food wise.  I'm trying to remain focused and attempt new recipes that will make it easier.  Last night I made these stuffed baked potatoes.  They turned out good, and my non-fasting hubs enjoyed them too.  These are also from the Moosewood Restaurant Low Fat Favorites cookbook.

Stuffed Baked Potatoes

recipe from Moosewood Restaurant Low Fat Favorites

4 baking potatoes - I used sweet in this recipe but either would be delicious
2 cups corn kernels
1 cup cooked pinto beans
2 cups prepared salsa - for Daniel fast make sure there is no added sugar
salt and pepper to taste

Preheat the oven to 400.  Slice the potatoes in half lengthwise and bake, cut side down, for about 45 minutes, until soft.  Remove from oven.

Combine the corn, beans, and salsa and mix well.  When the potatoes are cool, scoop out the centers leaving 1/4 inch of pulp on the skin.  Mash the scooped out potato pulp and stir it into the corn mixture.  Add salt and pepper.  Refill the potato skins and bake for 30 minutes.

Sweet Potato and Black Bean Burrito

Here is a Daniel fast friendly recipe that I found in the cookbook Moosewood Restaurant Low-Fat Favorites.  It is very easy to make but it took me a little longer because I have a small food processor and took about 4 batches to process all the ingredients.  It was well worth it though, these were really good! And PS - many apologies for the picture, I snapped a few really quick and got to the business of eating.  Must remember to cook before I get very hungry and save time for a photo shoot!

Sweet Potato and Black Bean Burrito

recipe slightly adapted from Moosewood Restaurant Low-Fat Favorites

5 cups peeled cubed sweet potatoes
1/2 tsp salt

2 tsp canola oil

3 1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 Tbsp minced green chile

3 tsp ground coriander

3 tsp ground cumin
3 15oz cans black beans, drained

2/3 cup lightly packed cilantro leaves

2 Tbsp fresh lemon juice

1 tsp salt

8 - 8in whole wheat tortillas

Preheat oven to 350.

Place the sweet potatoes in a medium saucepan with salt and cover with water.  Cover and bring to a boil, then simmer until tender, about 10 minutes.  Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.  Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.  Add the coriander and cumin and cook for 2-3 minutes longer, stirring frequently.  Remove from heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth.  I have a small processor so it took me about 4 batches to get it all.  Transfer the sweet potato mixture to a large mixing bowl, and mix in the cooked onions and spices.

Lightly oil a large baking dish.  Spoon about 2/3-3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.  Cover tightly with foil and bake for about 30 minutes, until piping hot.  Serve with salsa.

Tiramisu

Merry Christmas Eve!  Tonight's menu for us...Bacon Spaghetti and tiramisu!  I've made this tiramisu before and it is definitely faint worthy.  A true delight.  An amazing treat.   Just plain gooooooood.  A friend made this for a work party and I begged and pestered until she gave up the recipe! 

I downloaded the toy camera app on my iphone, and took all the pictures with it..some good, some eh.  I'm having lots of fun with this app though..totally recommend it!

Now on to the good stuff..

Tiramisu

2 packs of lady fingers
2 cups of powdered sugar
1 teaspoon of vanilla
1 carton of whipping cream
2 packs of mascarpone
Strong brewed coffee

Dip the lady fingers in the coffee very quickly and arrange them in the pan where you want to have the tiramisu. Mix the mascarpone cheese with the powder sugar, make sure it is mixed very well. Slowly add the whipped cream, and add the vanilla.  Put the mixture over the lady fingers dipped in the coffee and then add another layer of lady fingers dipped in the coffee, ending with the mascarpone layer.  With a strainer, spread cocoa powder over the top. Keep the tiramisu in the refrigerator for at least 8 hours just to make sure you can cut it.

(This one isn't my photo -- we haven't cut into yet!)

 

For the love of all that's good and holy, please make your own fresh whipped cream.  You won't be sorry.

Yummmm!