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Lemon Sour Cream Snacking Cake
3 days ago
Saturday, January 7, 2012
Juicing
I did my first juice cleanse last March and became hooked! Blue Print Cleanse is my favorite company and I have another one scheduled for this February. This is a photo of my final real meal before my first cleanse. Lots and lots of greens.
Another New Year
Well another year has come and gone and I still stand by this resolution being one of the best I've ever made. It has completely transformed me from someone who scoffed at the mere idea of having to cook, bake, or even prepare something in the kitchen to someone who requests kitchen gadgets and appliances as gifts. Despite the lack of recent posts, I was a busy girl in the kitchen all through out 2011 and plan to continue through 2012 and the rest of my life, really.
That said, the following posts are the recipes I've made over 2011 and links to where they came from or were inspired from. Moving into a New Year I am going to transition to a tumblr site where I can more easily keep track of and share my recipes.
That said, the following posts are the recipes I've made over 2011 and links to where they came from or were inspired from. Moving into a New Year I am going to transition to a tumblr site where I can more easily keep track of and share my recipes.
Monday, July 11, 2011
Time Flies
Well it has definitely been quite a while since I've posted, but let me say that it has not been a while since I've cooked! I've been actively cooking and baking all year, just haven't had the time/energy/interest in blogging about it. At least the resolution stuck, even if the blog hasn't.
Anyway, here I am trying to play catch up if for no other reason than to have a catalog of all the recipes I've made. So here we go!
First up - Twice Baked Sweet Potatoes Stuffed with Blue Cheese and Spinach. The ingredients/instructions below are for 4 servings.
Ingredients:
- 4 medium sweet potato
- 1/3 cup reduced fat sour cream
- 4 tbsp shredded cheddar cheese
- 2 oz goat cheese
- 10 oz frozen chopped spinach, thawed and drained
- 4 oz crumbled blue cheese
Directions:
- Preheat oven to 350 degrees. Rinse and dry potatoes and prick holes with a fork. Microwave them for 4-5 minutes or until tender enough to slice easy with a knife.
- Scoop potato flesh into a small bowl and combine with sour cream, cheeses, and spinach. Mix until ingredients are well blended and scoop about 1/3 cup filling back into each potato, distributing evenly.
Anyway, here I am trying to play catch up if for no other reason than to have a catalog of all the recipes I've made. So here we go!
First up - Twice Baked Sweet Potatoes Stuffed with Blue Cheese and Spinach. The ingredients/instructions below are for 4 servings.
Ingredients:
- 4 medium sweet potato
- 1/3 cup reduced fat sour cream
- 4 tbsp shredded cheddar cheese
- 2 oz goat cheese
- 10 oz frozen chopped spinach, thawed and drained
- 4 oz crumbled blue cheese
Directions:
- Preheat oven to 350 degrees. Rinse and dry potatoes and prick holes with a fork. Microwave them for 4-5 minutes or until tender enough to slice easy with a knife.
- Scoop potato flesh into a small bowl and combine with sour cream, cheeses, and spinach. Mix until ingredients are well blended and scoop about 1/3 cup filling back into each potato, distributing evenly.
- Top each potato with equal amounts of blue cheese. Bake until blue cheese is bubbly and melted. Let stand five minutes after removing from the oven and serve warm.
These were really good! I just made one sweet potato and don't remember what the points values are (this was from a while back), but it was a good dish! And easy enough.
These were really good! I just made one sweet potato and don't remember what the points values are (this was from a while back), but it was a good dish! And easy enough.Sunday, February 20, 2011
Super Bowl Eats
Black and Gold (yellow) for Steelers!
Too bad the Steelers didn't win, but at least we had good eats!
Too bad the Steelers didn't win, but at least we had good eats!
Super Bowl - MAC
Second recipe for Super Bowl was obviously Macaroni and Cheese! I've had this recipe saved for a while and it was a total coincidence (and surprise) realizing it was a recipe created by the mother of Pittsburgh Steelers linebacker LaMarr Woodley - Janice Staples's Mac n Cheese.
Ingredients:
- 1 small red onion, diced
- 1 (16 ounce) package small pasta shells
- salt and pepper
- 1 pinch garlic salt
- 1 tbsp butter
- 1/4 cup brown sugar
- 3 (11 ounce) cans condensed cream of cheddar cheese soup
- 2/3 cup shredded Havarti cheese
- 1/4 cup grated Parmesan cheese
- 1 1/3 cup shredded Cheddar cheese
Directions:
- Preheat oven to 350 degrees F. Place the diced onion in a large pot of lightly salted water; bring to boil. Cook the pasta until close to done (about 8-10 minutes) and drain. Transfer the onion and pasta to a casserole dish. Season with salt, pepper, and garlic salt.
- Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the cheddar cheese soup, Havarti cheese, Parmesan cheese, and 1/3 cup of Cheddar cheese; stir well. Sprinkle the remaining cheddar cheese over top of the dish.
- Bake in preheated oven about 45 minutes.
- Change oven setting to broil and cook until top is golden brown, about 4 minutes.
This was so good! Another top macaroni and cheese recipe. It was the perfect combination of sweet and savory, with the brown sugar and onion. A big hit at the party and really really delicious!
Ingredients:
- 1 small red onion, diced
- 1 (16 ounce) package small pasta shells
- salt and pepper
- 1 pinch garlic salt
- 1 tbsp butter
- 1/4 cup brown sugar
- 3 (11 ounce) cans condensed cream of cheddar cheese soup
- 2/3 cup shredded Havarti cheese
- 1/4 cup grated Parmesan cheese
- 1 1/3 cup shredded Cheddar cheese
Directions:
- Preheat oven to 350 degrees F. Place the diced onion in a large pot of lightly salted water; bring to boil. Cook the pasta until close to done (about 8-10 minutes) and drain. Transfer the onion and pasta to a casserole dish. Season with salt, pepper, and garlic salt.
- Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the cheddar cheese soup, Havarti cheese, Parmesan cheese, and 1/3 cup of Cheddar cheese; stir well. Sprinkle the remaining cheddar cheese over top of the dish.
- Bake in preheated oven about 45 minutes.
- Change oven setting to broil and cook until top is golden brown, about 4 minutes.
This was so good! Another top macaroni and cheese recipe. It was the perfect combination of sweet and savory, with the brown sugar and onion. A big hit at the party and really really delicious!
Super Bowl - PB Truffles
Super bowl time! For the past four or five years I have made 7-layer dip for Super Bowl Sunday because it's an easy, chilled recipe that doesn't require any cooking. Well this year I broke that tradition and broke out some cooking - two recipes in fact! First up
, Peanut Butter Pretzel Truffles.
Ingredients:
- 1/2 cup chunky peanut butter
- 1/4 cup crushed salted pretzels
- 1/2 cup semi-sweet chocolate chips
Directions:
- Combine peanut butter and pretzels in a bowl. Chill for 15 minutes in the freezer. Roll mixture into balls (about the size of a tsp) and freeze 1 hour till firm. Roll balls in melted chocolate and refrigerate until set.
Super easy, but I totally messed these up! I forgot to freeze the balls before dipping them in chocolate, no wonder I got such a mess! They obviously still ended up tasting awesome, but would have worked better had I actually read the directions right. I also made the balls bigger than recommended, but in the end they tasted great and the Super Bowl party attendees loved them! That is, all the boys devoured them.
I got about 27 (should've been like 40 though had I sized them right) and were 3 points/serving.
, Peanut Butter Pretzel Truffles.Ingredients:
- 1/2 cup chunky peanut butter
- 1/4 cup crushed salted pretzels
- 1/2 cup semi-sweet chocolate chips
Directions:
- Combine peanut butter and pretzels in a bowl. Chill for 15 minutes in the freezer. Roll mixture into balls (about the size of a tsp) and freeze 1 hour till firm. Roll balls in melted chocolate and refrigerate until set.
Super easy, but I totally messed these up! I forgot to freeze the balls before dipping them in chocolate, no wonder I got such a mess! They obviously still ended up tasting awesome, but would have worked better had I actually read the directions right. I also made the balls bigger than recommended, but in the end they tasted great and the Super Bowl party attendees loved them! That is, all the boys devoured them.
I got about 27 (should've been like 40 though had I sized them right) and were 3 points/serving.
Pumpkin Mac
Next up - Pumpkin Mac n Cheese from a new blog I've become obsessed with called (never home) maker. I recommend checking it out!
Ingredients:
- 1 1/2 cup macaroni
- nonstick cooking spray
- 1 tbsp olive oil
- 1 tbsp whole wheat flour
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 1 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup pureed garbanzo beans
- 1/8 tsp paprika
- 1/8 tsp pepper
Directions:
- Cook the pasta according to directions on package.
- Puree the garbanzo beans. Add beans and a few tbsp of water to a food processor (or magic bullet, which I used) and pulse until smooth.
- While the pasta cooks, spray the inside of a large sauce-pot with cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the flour and keep stirring until the mixture is thick, but not browned (about 1 minute).
- Add the milk and stir constantly for 2-3 minutes, until thick.
- Add the pumpkin puree, cheese, pureed garbanzo beans, paprika, and pepper. Stir until everything is melted.
- Drain the pasta and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
Do you even have to ask? This was awesome!! I've found all these interesting recipes that use pumpkin and though it's normally such a Fall ingredient, recently I've been craving it. This was quite a success! I think I got about six 1/2 cup servings out of this, making it 6 PointsPlus/serving. Not too bad, though a 1/2 cup is not very much!
Ingredients:
- 1 1/2 cup macaroni
- nonstick cooking spray
- 1 tbsp olive oil
- 1 tbsp whole wheat flour
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 1 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup pureed garbanzo beans
- 1/8 tsp paprika
- 1/8 tsp pepper
Directions:
- Cook the pasta according to directions on package.
- Puree the garbanzo beans. Add beans and a few tbsp of water to a food processor (or magic bullet, which I used) and pulse until smooth.
- While the pasta cooks, spray the inside of a large sauce-pot with cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the flour and keep stirring until the mixture is thick, but not browned (about 1 minute).
- Add the milk and stir constantly for 2-3 minutes, until thick.
- Add the pumpkin puree, cheese, pureed garbanzo beans, paprika, and pepper. Stir until everything is melted.
- Drain the pasta and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
Do you even have to ask? This was awesome!! I've found all these interesting recipes that use pumpkin and though it's normally such a Fall ingredient, recently I've been craving it. This was quite a success! I think I got about six 1/2 cup servings out of this, making it 6 PointsPlus/serving. Not too bad, though a 1/2 cup is not very much!
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