creativity through FOOD!

Baingan Bharta (Healthier Indian Eggplant Curry)

2014-11-25T12:01:00.000-08:00

I live above an Indian restaurant these days and I love the food... and the smell. To keep myself from eating this everyday, I decided to start learning how to cook Indian food! I love vegetarian dishes and this kind of food is super easy to put a healthy spin on. We ate this last night and it was really yummy!

Ingredients

1 head cauliflower

1 eggplant

2-3 tbsp olive oil

1 medium yellow onion, thinly sliced

1 tsp cumin

1 tbsp ginger garlic paste

**My little grocery that I live above did not have this so I subbed about 4 cloves of fresh minced garlic. It tasted fine, but would most likely taste more authentic with the paste and kick of ginger.

1 large ripe tomato, diced

1 tbsp curry powder

1/2 cup Greek yogurt (fat free works fine)

1 jalapeño, finely chopped

kosher salt

1 bunch cilantro

Directions

-Remove florets from head of cauliflower and boil until soft, but not mushy

-Drain cauliflower and chop finely to act as carb-free cauliflower rice, set aside

-Bake cleaned whole eggplant at 450 for 30 minutes, remove and let cool while preparing remaining ingredients

-In a large saute pan, heat olive oil over medium heat

-Add sliced onions and cumin and saute until soft

-Your eggplant skin should look wrinkly now, so peel and then dice - set aside

-Stir in tomatoes, paste or garlic, and curry powder in with the onions and cook until tomatoes soften

-Add diced eggplant, Greek yogurt, jalapeño, and salt to taste

-Finely chop a fourth of the cilantro and stir in

-Serve mixture over cauliflower rice and garnish with more cilantro when serving

Cookie Cutter Pumpkin Cookies with Glaze

2014-11-25T11:45:00.002-08:00

It's no secret that I LOVE cookie cutters, but sometimes I want the cookies to be a little more exciting than just sugar cookies every time! This is the perfect recipe for the fall! This makes a dozen large cookies or 15 regular sized ones. It just depends on the cookie cutters you choose. This glaze can be adjusted to the texture you like... by the looks of the picture, I need a little more practice with it! I threw in a longhorn cookie because we went to a UT basketball game at Madison Square Garden that night! You know I couldn't help myself!

Ingredients

3/4 cup unsalted butter

1/2 cup brown sugar

1/2 cup pure pumpkin

1 egg yolk

1 tsp vanilla

2 tsp cinnamon

pinch salt

2 1/4 cups flour

1 cup powdered sugar

1 tbsp melted butter

1/2 tsp vanilla

water for thinning, if needed

Directions

-Preheat oven to 375

-Cream butter and brown sugar together

-Mix in pumpkin, followed by the remaining ingredients until dough forms

-Line a cookie sheet with wax paper and spray with cooking spray, set aside

-Turn dough out onto a floured surface and knead a few times with flour until easy to work with

-Roll out about 1/3 inch thick and cut away, placing cookies on prepared cookie sheet

-Leave some space in between the cookies, but not a ton - they only plump up a little bit

-Bake cookies about 12 minutes and transfer cookies to cooling rack - they should feel firm and keep their shape when done

-While cookies are cooling, mix ingredients together for glaze and add some water if you want yours thinner

-Decorate cookies however you like!

Pumpkin Roll

2014-11-17T18:42:00.002-08:00

This is the first time in my life to experience a real Fall and I'm loving it! This was my first real baking attempt in the new teeny tiny kitchen and it was a success! Here is the recipe I used!

Ingredients

2/3 cup canned pumpkin

1 cup sugar

3 eggs

3/4 tsp cinnamon

3/4 cup flour

1 tsp baking soda

1 tbsp butter

8 oz cream cheese

1 cup powdered sugar

1 tsp vanilla

Directions

-Preheat oven to 375

-Line a 10x15 jelly roll pan with wax paper and spray with cooking spray

-Mix first set of ingredients together and even spread on wax paper

-Bake for 15 minutes

-Let cake set for 5 minutes

-Sprinkle a clean kitchen towel lightly with powdered sugar and then place pumpkin cake in center

-Carefully roll cake in towel into a tube shape (this molds the hot cake into the shape it needs to take) and let cool completely at room temperature

-When cake is cooled, prepare the filling by whipping together the last set of ingredients

-Open the cake and remove from towel (it should spring back into the tube shape on the edges)

-Spread filling evenly on cake and touch every edge!

-Roll cake back into tube shape and then wrap with plastic wrap and refrigerate

-Cut into slices as needed and keep refrigerated

Here are some fall pictures featuring the lovely Central Park!

Turkey & Quinoa with Roasted Broccoli/Butternut Squash/Feta (Trader Joe's LOVE)

2014-11-17T18:23:00.000-08:00

I've been trying to spice up out healthy meals, because we can't eat out EVERY night here and that food is hard to compete with!

It was constantly raining today. AND COLD. My mother-in-law sent me awesome new rain boots to handle the city a little better and I figured I would test them out. Plus, Trader Joe's is a madhouse... like a complete dash to the finish every time, no matter what day, but I knew the weather could discourage a few contestants.

Sure enough, it was a tad more peaceful than usual so I was able to think more clearly and came up with an epic meal that was totally Trader Joe's. It reminded me a little of a light, yet fancy, Thanksgiving dinner.

Ingredients
1 carton Simply Trader Joe's Roasted & Sliced Turkey Breast
1 cup Trader Joe's Tri-Color Quinoa
1 20 oz. pkg Trader Joe's Butternut Squash chunks
1 raw head broccoli
4 oz. Trader Joe's Fat Free Crumbled Feta
olive oil
balsamic vinegar
kosher salt
black pepper
fresh baby spinach (doesn't HAVE to be TJ's)

Directions
-Preheat oven to 500
-Remove florets from head of broccoli and cut into small bite-size pieces
-Chop butternut squash into smaller bite-size chunks as well
-In a large bowl, toss squash & broccoli with olive oil, vinegar, salt & pepper
-Cover a large baking sheet with aluminum foil and spray with cooking spray
-Evenly spread veggies on tray and bake until golden brown and broccoli almost looks burnt and crispy
-While veggies are roasting, prepare quinoa according to directions
-Stir roasted veggies into the cooked quinoa and then add the feta
-Serve veggie quinoa mixture over spinach leaves and then top with turkey (you can warm if you like)

If you need a snack while cooking, I'm a huge fan of baby carrots dipped in their White Bean & Basil Hummus!

Italian Chicken Bake featuring Cauliflower & White Beans!

2014-11-15T18:22:00.001-08:00

It's been forever since I have blogged and it feels good to be back!

Life has been pretty crazy lately, to say the least! Phillip, Avery, and I are finally in good ole New York City! We made our home in the Upper West Side, just a block from Central Park. We quickly went from newbies delighted with every single thing the city threw at us, to being disgruntled daily at the flocks of tourists blocking our entrance to the park because they are wanting the perfect view of where John Lennon was shot. Oh well, that's being a New Yorker after all, right!? I'm mostly kidding about that part... we've quickly been taught that you have to live in New York for 10 years to be considered a real "New Yorker."

This move brought a lot of lifestyle changes with it that will definitely take time to fully adjust to. We are now in an apartment instead of a house... more specifically a 5th floor walk-up... with a large dog that be somewhat of a diva on occasion. This new city life also brings some interesting sounds to our lives like that of a prewar heater, which we are told is very normal and called "water hammer," and the voice & whistle pitch of a neighborhood character. (The neighborhood sidewalk chalk artist/advertiser is most likely a schizophrenic that the local businesses are nice enough to give work to. He has spells where he thinks he is a traffic controller which involves him running into the streets, yelling commands, and blowing his lovely, read loud, whistle that can lead to some interesting scenes. You don't see that in Texas, folks.) Instead of my average sized Texas kitchen, we now have a kitchen nook that is missing a garbage disposal and dishwasher, but we're told this is very normal. Lastly, we only can buy as much as we can carry at stores, Need to run a bunch of errands? You better be able to carry all of that shit home... and up 5 flights of stairs... and have room for it in your tiny Manhattan apartment.

I digress... I am only buying what we need at the grocery store (more about those later) and if there are leftovers of any of the ingredients, those get turned into something new the next night! Here are one of my latest creations that turned out fabulous and healthy!

Ingredients

1 head cauliflower, florets cut off in small chunks

1 can white beans, drained and rinsed

8 oz. mushrooms, sliced

1 jar marinara-ish sauce (I used Trader Joe's Rustico Pomodoro Sauce)

1 small container Ricotta

black pepper

1 bunch basil leaves

4-6 chicken breasts, pounded thinly

parmesan cheese, for topping

Directions

-Preheat oven to 400

-Grease a 9x13 baking dish

-Evenly spread cauliflower florets along bottom of dish, followed by mushrooms and then white beans

-Evenly pour half of the sauce over the veggies

-Spread ricotta next (I stir black pepper into mine & you don't have to use the whole container if you aren't crazy about ricotta)

-Place half of the basil leaves evenly over the ricotta

-Top with chicken, the rest of the sauce and top with parmesan cheese

-Bake until your cauliflower is fork tender (at this point this chicken will almost definitely be done, but you can check if you're a worrier & the cauliflower can be firm, you just don't want it raw and crunchy!)

This is wonderful leftover!

Since this is my first New York post, I'll share our pretty view!

Shrimp Creole

2014-07-16T09:20:00.001-07:00

I grew up eating my Nana's "shrimp stew" over pasta or rice and it was one of my favorite seafood Italian meals ever! It is so light and fresh while still completely satisfying as a meal. Now, Phillip's mom has a great "shrimp creole" recipe that we love as well and it always reminded me of my Nana's dish, but still had many differences. Over the years, I have come up with my own recipe that is a mix of the two dishes and it is actually really healthy!

Ingredients

2-3 tbsp olive oil

1 yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cloves garlic, minced

4 bay leaves

1 tbsp white wine vinegar

1 1/2 pound shrimp, uncooked, peeled, tail-off

1 tbsp lemon juice

1 28 oz can crushed tomatoes

Directions

-Heat olive oil over medium heat in a large saute pan or dutch oven

-Add onion & peppers and saute while stirring

-When onions & peppers begin to get soft, add garlic and 2 bay leaves, stir

-Cover bay leaves with onions and peppers and cover with lid

-When everything is really soft and smelling amazing, add white wine vinegar and stir (scraping bottom of pan)

-Add shrimp and stir until no longer translucent

-Add lemon and stir

-Pour in tomatoes and the other 2 bay leaves and stir to combine

-Cover with lid and turn heat to low

-Leave simmering for about 20 minutes

-Remove bay leaves and serve over cauliflower rice* or regular white or brown rice

*Cauliflower rice is a very low carb alternative to rice! Just break off cauliflower florets from a head of raw cauliflower into a pot of water. Boil until soft but not mushy and then finely chop until it is the size of rice! It's that easy!

Cookie Butter Rice Krispie Treats

2014-07-08T18:42:00.001-07:00

Because of our impending move, I have been trying to clean out our kitchen without being wasteful. Phillip is all about the study snacks lately so it totally works out! I had an unopened box of Rice Krispies cereal that I accidentally bought not long ago (I needed like 2 cups for a recipe and ALREADY HAD A BOX!) and an almost empty jar of Cookie Butter from Trader Joe's that I impulsively bought during my last week of school. Exhaustion + grocery shopping = Cookie Butter in the basket! That is a proven equation, by the way. I did some research on the combination and here you go! These taste life fluffy sweet graham crackers!

Ingredients

4 tbsp butter

3/4 cup Cookie Butter (regular or crunchy both work)

6 cups mini marshmallows (this is a regular size bag)

6 cups Rice Krispies cereal

Directions
-Pour cereal into a large mixing bowl and set aside
-Line a square baking dish with aluminum foil and spray with cooking spray, set aside
-In a nonstick skillet, melt the butter over low heat
-Add Cookie Butter and slowly stir in marshmallows - this can take forever but it's important to slowly melt over LOW heat!
-Once it's all combined and you have a brown goop, if you will, pour it over the cereal
-Spray your hands with a tiny bit of cooking spray and get down & dirty mixing it with your hands
-When it is fully incorporated and evenly mixed, press into prepared pan
-Let cool and then cut into squares

Cowboy Caviar

2014-07-08T18:25:00.001-07:00

Cowboy caviar is probably my new favorite mixture of STUFF to dip my chip in! This is no dip, it's more like a hearty salsa that is surprisingly light & refreshing, yet filling! Serve these with blue corn tortillas for a fancier look!

Ingredients

11 oz. can white corn, drained

15 oz. can black beans, drained & rinsed (you can use low sodium or 1 1/2 - 2 cups fresh beans)

10 oz. can Rotel tomatoes with green chiles, undrained
2/3 cup diced red onion
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp salt
1 tsp cumin
2/3 cups fresh cilantro, chopped
2 ripe avocados, cubed

Directions
-Stir all ingredients together in a large bowl
-Cover with plastic wrap and be sure to actually touch plastic wrap to top of salsa down in the bowl to keep the avocados from browning
-Chill overnight and then serve with tortilla chips

You can use this anywhere you would use salsa!

Seafood with Spinach & Beans in a White Wine Sauce

2014-07-08T18:08:00.000-07:00

So Phillip has been studying for the Bar exam this summer. When I say studying, I mean working a 6 AM - 1 AM the NEXT day job. Yuck!! I can't even explain how glad I am that I don't have to take that test as well... Partly because the prep seems miserable, but mostly because I know I don't have the drive to handle anything that intense! I've been trying to make really fun recipes to keep myself entertained and by letting Phillip have one exciting thing to look forward to everyday! Last night was Mahi Mahi with a roasted vegetable medley and ice cold white wine. Tonight, it was this fabulousness! I started with a Tuscan recipe for scallops and wound up with this perfect dish. I made some roasted carrots on the side that tasted wonderful in the same bite with the main course! I think next time, I might make this over rice or cauliflower rice, OR serve in a big bowl with crusty bread!

Ingredients

2 tbsps olive oil

1 1b. raw mixed seafood (I used Trader Joe's frozen shrimp, calamari, & baby scallops mix, but you can use all shrimp or any other combination you like!)

1 cup chopped onion (red or yellow is great)

1/8 tsp cayenne

2 cloves garlic, minced

1/4 cup white wine

1 cup low sodium chicken broth

1 can white beans, drained

about 6 oz. fresh baby spinach

2 tbsps fresh chopped basil

salt & pepper, to taste

Directions

-In a medium sized saute pan, heat 1 tbsp of olive oil over medium-high heat

-Add (defrosted) seafood and saute until cooked through and pour into a separate small bowl

-In the same (now empty) pan, heat your other tbsp of olive oil and stir in the onions and cayenne

-When the onions begin to soften, add the garlic and stir

-After a minute or two, add white wine and cook until almost all liquid has evaporated

-Add the broth and beans, stir

-Slowly add spinach and wilt by stirring it into mixture

-Stir in basil and remove from heat

-Cool off a small bite of the bean mixture for tasting and then season with salt & pepper

-Mix in seafood and then it's ready to serve!

Copycat Gristmill (Loaded Baked) Potato Salad

2014-05-20T07:13:00.001-07:00

Ever been to the Gristmill restaurant in Gruene, TX and had their amazing cold loaded baked potato salad?! You can have it at home now! This was a hit at our house this weekend and I will definitely be making it again! Phillip FINALLY graduated from law school and we had a major celebration... obviously! He made amazing brisket and ribs for all of the people who have stuck by us throughout these last few tough years! We both were able to breathe a sigh of relief and fully switch our attention to preparing for our major move and Europe trip that is right around the corner! So much fun to come!

Ingredients

1 3 lb. bag red potatoes

1 28 oz. container sour cream

1/2 tbsp pepper

1/4 tbsp salt

1/4 tbsp garlic powder

1 bunch green onions, chopped

6 pieces bacon, cooked & crumbled

1 1/2 cups shredded cheddar cheese

Directions

-Wash potatoes and chop into small chunks - leave skin on

-Boil in salted water until soft - not mushy

-Drain potatoes and refrigerate while preparing remaining ingredients

-In a small bowl, combine sour cream with seasonings

-After potatoes have been chilled, dump in sour cream mixture & remaining ingredients and stir to combine

-Keep chilled

**Update! If you have a lot of this leftover after serving, freeze in an airtight container and then when you are ready for an amazing side dish, defrost on your counter during the day, pour into a greased casserole dish, add some extra cheese on top, and then bake at 375 uncovered until bubbly! It goes great with a nice steak!**

Artichoke Pasta with Ricotta

2014-05-04T17:43:00.002-07:00

Last Christmas, Phillip and I went with his parents to our future home, New York City! Saying that never gets old, so just get used to it!) We went to an amazing Italian restaurant in the Upper East Side (that was actually just featured on my guilty pleasure, Real Housewives of New York City) called Scalinatella. It was one of the best meals we've ever had! The food was authentic and the service was just as great. I got an amazing dish that consisted of yummy al dente pasta tossed in ricotta with tangy red sauce and my favorite... artichokes! I have been meaning to recreate this and finally did! Here goes my take below!

Ingredients

1 lb. pasta (anything that the ricotta can get caught in - penne, rigatoni, shells, etc.)

1/4 cup olive oil

4-5 cloves garlic, peeled & thinly sliced (not minced!)

12 oz. jar marinated artichoke hearts, quartered

28 oz. can peeled whole tomatoes (San Marzano if possible)

1 large bunch basil, cleaned

red pepper flakes

oregano

8 oz. whole milk ricotta

grated parmesan or pecorino (for topping)

Directions

-In a large deep sauté pan, heat olive oil over medium heat
-Toss in sliced garlic and then spoon in artichokes (it's ok if some of the marinade gets in the pan, it's only better that way!)
-Stir garlic and artichokes until garlic becomes golden
-Pour in the can of tomatoes and smash the tomatoes with your spatula or spoon
-Add the bunch of basil (stems and all) and cover it with sauce
-Turn the heat to high and bring sauce to a boil
-As soon as sauce boils, turn the heat on low and cover

-Cook pasta until al dente in salted water - while pasta is cooking, continue on below...

-When the oil begins to separate in the sauce and the top looks almost bright orange, season with the red pepper flakes and oregano to taste - cover and continue to simmer
-Drain your pasta when finished and pour into a large mixing bowl
-Gently stir the ricotta into the pasta until evenly coated
-Pour coated pasta into sauce and stir until combined
-Turn the heat off and cover pasta for just a few minutes to let it all thicken slightly
-Serve with grated parmesan or pecorino on top!

Healthy Eggplant Pizzas!

2014-04-29T08:50:00.000-07:00

Here is another great low carb recipe! I think I might have even liked this better than the Portobello bun burgers and that is a stiff competition! When the eggplant bakes, its texture really becomes similar to a carb and helps satisfy junk food cravings without going to your gut! I don't have kids, but if I did, I'm sure these would especially be a hit for them. Phillip was definitely impressed!

Ingredients

1 large eggplant

2 tbsp olive oil

1 15 oz. can diced tomatoes

2-3 garlic cloves, minced

1 bunch basil, roughly chopped (stems removed)

salt & pepper, to taste

1-2 cups fat free shredded mozzarella cheese

Parmesan cheese, optional

your favorite pizza toppings (diced onion, green peppers, mushrooms, olives, turkey pepperonis, etc.)

Directions

-Preheat oven to 375

-Heat olive oil in saucepan over medium heat

-Add garlic and stir occasionally until slightly golden

-Stir in basil and then pour in tomatoes

-Let sauce simmer covered while you prepare eggplant & pizza toppings

-Slice eggplant into about 1/2 inch thick slices and spread out on a baking stone or lightly greased baking sheet

-Taste sauce and season to taste - it should be simple

-Spread sauce evenly on the eggplant slices

-Top with mozzarella, toppings, and then finish with some Parmesan cheese

-Bake for 20-30 minutes until eggplant is soft and cheese is bubbly - if you like your cheese and toppings to be crispy, just broil on high for the last minute or so

My favorite topping combination was diced onion, green bell peppers & mushrooms! Phillip liked the ones covered in olives. This recipe made enough for the two of us with some leftover that I could take for lunch the next day! We also didn't have a salad or anything with it, so you could definitely make this as a main course for 4 people with a side. These could also be served as really cute and light appetizers! I can just see it now...

Healthy Turkey Burgers with Portobello Mushroom "Buns"

2014-04-29T08:08:00.000-07:00

If you are trying to cut back on carbs, but still want a filling and extra tasty meal, this recipe is for you! It really feels like you are eating a burger and the mushrooms are SO flavorful! This can whipped up in a flash as a plus! Here is a guide to make two burgers.

Ingredients

olive oil

4 Portobello mushroom caps, cleaned

1/2 - 3/4 lb. Extra Lean ground turkey

1/8 cup nonfat plain Greek yogurt

1/8 cup ketchup

salt, pepper, and garlic powder, to taste

your favorite burger toppings

Directions

-Preheat oven to 350

-Brush a very small amount of olive oil on the tops on the mushrooms and lightly season with salt & pepper

-Place mushrooms on a baking stone or greased baking pan

-Mix turkey with yogurt, ketchup, and seasonings and then form into 2 patties (make them the same size as the mushroom caps)

-Place your patties on the same baking sheet as the mushrooms (I like the patties in the center and the mushrooms evenly spread around the edges)

-Once the mushrooms are soft but still have their shape, remove them and let slightly cool while burgers are finishing

-When turkey patties are cooked to your liking, assemble the burgers with your favorite toppings. I found it easiest to wrap the burgers in aluminum foil to avoid sliding - they will be juicy!

Giada's Spinach & Mushroom Lasagna

2014-04-27T15:56:00.000-07:00

Last night I made Giada's "Creamy Spinach and Mushroom Lasagna." It was a lot of fun to make, because she only uses fresh Italian ingredients that Phillip and I are used to cooking with. It's always comforting using a recipe that is full of items you understand, if you will. Don't get me wrong, Ina will always be my favorite, but I am beginning to trust Giada a lot. Here is her recipe just a little more simplified and with one MAJOR note! DO NOT, under any circumstances, use the "Oven Ready" lasagne noodles in this recipe. I tried and it was a major fail. I would like to think there just isn't enough moisture in this lasagna to make them "work" properly, but I'm tempted to swear them off for good. Someone PLEASE correct me if you've had better experiences with them! Anyways, here is the recipe with regular lasagne noodles and not Giada's homemade pasta. I've made homemade pasta once, and honestly, that was enough!

Ingredients

1 lb. lasagne noodles

3 tbsp olive oil

1 lb. mushrooms, cleaned and quartered

1 small onion, diced

1 tsp salt

1/2 tsp pepper

2 cups whipping cream

1 3/4 cup milk

1/3 cup flour

2 cups Pecorino Romano, shredded or grated (parmesan works if you like that better)

2 cups mozzarella, shredded

10 oz fresh baby spinach, roughly chopped

1/4 cup packed roughly chopped basil

2 cloves garlic, minced

2 cups mozzarella, shredded

Directions

-Preheat oven to 350
-Cook lasagne noodles in salted water just until they can bend easily - they should not be done- drain & set aside
-In a large deep saute pan, heat olive oil over medium high heat
-Add mushrooms, onion, salt, and pepper and saute until onions are clear and soft
-Scoop mushroom/onion mixture into a separate bowl and then continue to use same pan for next step
-Pour cream, milk, and flour into pan and whisk constantly over medium heat until bubbles begin to form around edges and liquid thickens
-Add remaning ingredients (except the separate 2 cups of mozzarella) and stir until cheese is melted and spinach is wilted
-Stir in mushroom/onion mixture
-Grease a 9x13 pan and spread just enough of the filling in the pan to cover the bottom
-Lay 1/3 of the noodles out, followed by 1/3 of the remaining filling
-Repeat this until you have 3 layers and filling is on top
-Sprinkle the 2 cups of mozzarella on top and then drizzle with olive oil
-Bake until sides bubble and top is golden brown (about 30-40 minutes)

Blueberry Buttermilk Bread

2014-04-27T15:36:00.000-07:00

I made this blueberry bread for Easter weekend and it was a hit! This recipe is a keeper!

Ingredients

1/2 cup unsalted butter, softened

1 tsp lemon juice

3/4 cup + 2 tbsp sugar

1 egg

1 tsp vanilla

1 tsp salt

2 tsp baking powder

1 3/4 cups flour

2 cups fresh clean blueberries

1/2 cup buttermilk OR 1/2 cup milk + 1/2 tbsp vinegar

1/4 cup flour

1 tbsp sugar

Directions

-If you are not using buttermilk, go ahead and mix your milk and vinegar together so they can sit and do their magic!
-Preheat oven to 350
-Cream butter with sugar and lemon juice until light and fluffy
-Blend in egg and vanilla
-Slowly mix in salt, baking powder, and then flour until dough is smooth
-In a small bowl, coat blueberries with the 1/4 cup flour and then VERY GENTLY stir into dough - it's really ok if you break a few!
-Press into a greased square baking dish and then sprinkle top with the "spoonful of sugar" - that makes me giggle
-Bake for about an hour or until the bread passes the toothpick test
-Let cool and store at room temperature!

Peanut Butter Cup Brownie Trifle

2014-04-18T09:53:00.002-07:00

It's finals time for the LAST time ever in our house! This calls for an awesome dessert! We were obsessed with this dessert! It's easy to half, but to fit in a pretty trifle dish, you need the whole recipe.

Ingredients

1 pkg brownie mix (Family Size for 9x13 pan plus ingredients recipe calls for)

4 cups milk

2 - 5.1 oz. pkgs instant vanilla pudding

1 cup creamy peanut butter (not natural)

1 1/2 tbsp vanilla

16 oz. Cool Whip

1 regular size bag of Reese's Peanut Butter Cups

Directions

-Bake brownies according to package directions and let cool completely
-While brownies are cooling, mix together milk, pudding, peanut butter, vanilla in a large bowl until smooth
-Fold in 12 oz. of the Cool Whip, set mixture aside
-Cut cooled brownies into chunks, set aside
-Roughly chop the whole bag of peanut butter cups, set aside
-Using a trifle dish, layer 1/3 of the brownies in the bottom followed by 1/3 peanut butter mixture, then 1/4 of the peanut butter cups
-Repeat this twice and then top with remaining Cool Whip and peanut butter cups

This is best after chilling overnight! Keep in the fridge... it is perfect cold!

Spinach & Stuffing Balls

2014-03-05T11:00:00.000-08:00

I had Spinach Bales at my Oscars party in honor of the American Hustle Best Lead Actor nominee, Christian Bale, and this was the perfect recipe! There is no dipping sauce required and they are a hit for a crowd.

Ingredients
2 10 oz packages chopped frozen spinach, defrosted and drained well
1 small onion, finely diced
2 1/4 cup Pepperidge Farms "Stuffing with Herbs" mix
6 eggs, beaten
1/2 cup (1 stick) unsalted butter, melted
1/2 cup grated Parmesan
2 tsp garlic salt
1 tsp black pepper

Directions
-Preheat oven to 350
-Using a large scoop, scoop balls onto a greased baking sheet or plain baking stone
-Bake for about 20 minutes or until firm and golden brown on top

This recipe makes about 40-50 spinach balls.

Lemon "Brownies"

2014-03-05T09:46:00.000-08:00

As I have mentioned before, I am a huge film nerd and forever (in my heart) a film major... shout out to UT RTF 2010! Before I finish "nerding out," I must confess that I look forward to the Oscars all year long and this year decided to have an Oscars Party! I created an epic (if I do say so myself) nominee-themed menu that featured this recipe. These little lemon squares taste just like lemon brownies would if that could exist... I know that the name "brownies" comes from the whole chocolate look... Anyway, they were a huge hit and I will definitely make them MANY more times. For the night, these guys were not Lemon "Brownies," they were "Pucker Up & Kiss Me, Jared Leto" Lemon Squares. Clever, I know.

Even though our lovely Texas weather threw freezing rain in our face and caused two couples to miss the party, we carried on and still had a great time. Phillip and I had a ballot between the two of us that included all awards in the entire show. I destroyed him and only missed 2... still bragging... but then again, I probably shouldn't. In the words of Jimmy Kimmel immediately after the Oscars were over, "If you were involved in Oscars bets and were one of the few people who won money thanks to knowing who would win best sound editing, you better take that money and buy yourself a friend!" Oops.

Ingredients

3/4 cup flour

3/4 cup sugar

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, softened

2 eggs

2 1/2 tsp lemon zest (you will need about 3 lemons for this recipe)

2 tbsp lemon juice

1 tsp vanilla extract (or almond if you want a kick)

1/2 cup powdered sugar

1 tbsp lemon juice

2 tsp lemon zest

Directions

-Preheat oven to 350
-Beat butter until smooth and creamy and then slowly beat in flour, sugar, and salt
-Add eggs one at a time still mixing
-Stir in lemon zest & juice and extract
-Pour mix into a greased square baking pan (8x8 or 9x9 works)
-Bake 20-25 minutes until toothpick comes out clean
-When brownies have cooled completely, stir together powdered sugar, lemon zest & juice until smooth in a small bowl (if you do not get a glaze consistency just add a little water until smooth)
-Pour and spread glaze evenly over brownies and then let glaze harden before serving

These "brownies" can be stored in the refrigerator and then brought to room temperature before serving if you need to make them ahead of time. Otherwise they are fine at room temperature for a few days in an air tight container.

Creamy Stove Top Mac with Bacon

2014-02-11T10:13:00.000-08:00

We had one of our favorite old college friends in town last weekend so it was a great excuse for Phillip to smoke massive amounts of meat. This time, he attacked beef ribs head on and WOW was it successful! The only thing he requested from me was to make some mac n cheese that wasn't baked and involved bacon. Here you go!

Ingredients

1 pound pasta, uncooked (we like shells and large elbow)

1 1/2 cups whole milk

2 tbsp flour

3 cups shredded cheese (I used sharp cheddar this time)

1/2 tsp salt

1/4 tsp dry mustard

8 slices bacon, cooked and crumbled

Directions

-Boil pasta in salted water until al dente, set aside

-In a separate large pot, heat 1 cup of milk over medium heat

-In a small bowl, whisk flour with remaining 1/2 cup milk until smooth

-Whisk milk/flour mixture into milk once you can see steam coming off of milk

-Whisk the milk until it thickens

-Pour in cheese and whisk until melted then remove from heat

-Stir in salt and mustard and then add pasta to the cheese sauce

-You can either stir in bacon at this time or use as a topping when serving

This will serve 8-10 people as a side or will make 4-6 bowls for a meal! So good with BBQ but can definitely stand alone!

Yep, that's our friend Casey photobombing us back in college... he hasn't changed haha!

Almond Sheet Cake

2014-02-11T10:01:00.002-08:00

Hello easy wedding cake that I can whip up in the form of a sheet cake! This recipe is fab as dessert with ice cream or perfect as breakfast with coffee and some blueberries on top. I'm going to go ahead and say the blueberries are a must because it is that great of a combination! This can easily be made a tad fancier in 2 9" rounds with the glaze doubled!

Ingredients

2 cups flour

2 cups sugar

1 cup unsalted butter (2 sticks)

1 cup water

1 tsp baking soda

1/2 cup sour cream

2 eggs

1 1/2 tsp almond extract

1/2 cup unsalted butter (1 stick)

1/4 cup milk

3 1/2 cups powdered sugar

1 tsp almond extract

blueberries for topping

Directions
-Preheat oven to 375
-In a large bowl, combine flour and sugar, set aside
-In a small saucepan, bring butter and water to a boil and let butter melt - save this saucepan for the glaze
-Pour this liquid mixture in bowl with flour and sugar and stir
-Stir in baking soda, sour cream, eggs, and extract until really smooth - it will be thin
-Bake for 20-30 minutes in a greased 9x13 (or 2 9" rounds) until the cake passes the toothpick test
-Let cake cool completely before icing - seriously!
(Make the glaze RIGHT before pouring on cake)
-Bring the butter and milk to a boil in your small saucepan
-Remove from heat once boiling and stir in powdered sugar and extract until smooth
-Pour over cake and then evenly spread

Black Magic Cake

2014-02-04T09:31:00.000-08:00

I've been hearing about this "Black Magic Cake" for awhile now and decided it was FINALLY time to try it out. It is everything everyone has been saying! It's hands down the best chocolate cake recipe ever!

Ingredients

1 3/4 cup flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup strong black coffee, cooled

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar mixed together and sitting while preparing other ingredients)

1/2 cup vegetable oil

1 tsp vanilla

1/2 cup unsalted butter

2 oz unsweetened chocolate, melted and cooled

3 cups powdered sugar

3 tbsp milk

2 tsp vanilla

Directions

-Preheat oven to 350

-In a large bowl, stir together dry ingredients

-Slowly stir in wet ingredients - batter will be thin

-Evenly pour into 2 greased 9" rounds or one greased 9x13 pan

-Bake until a toothpick comes out clean - about 30 minutes

-While cake is baking, make the icing! In a stand mixer, slowly blend together all ingredients and then beat until fluffy and lighter

-Ice cakes when cooled

This frosting recipe makes enough to a thin layer on a 2 layer cake or a thick layer on a 9x13 size. If you like thick frosting, you may want to double that part if making a 2 layer cake or want extra for decorating.

Low Fat Tahini-Free Hummus

2013-11-20T19:38:00.000-08:00

Finding tahini paste can be hard to find in any ole' grocery store. This is the perfect everyday hummus that tastes identical to the kind you would order in an awesome Greek restaurant just minus that occasionally tricky ingredient!

Ingredients

2 cloves garlic

1/4 cup plain nonfat Greek yogurt

1 tbsp lemon juice

1 tsp olive oil

1/4 tsp salt

1/4 tsp paprika

1/8 tsp pepper

1 tbsp parsley flakes

1 3/4 cups cooked chickpeas or 1 can drained

Directions

-Add all ingredients to a food processor or blender and whip it until smooth!

Peanut Butter Frozen Yogurt

2013-11-14T09:55:00.002-08:00

Craving something sweet and creamy, but want to stick with something light!? This is your lifesaver! Just check out these ingredients! This is the perfect single serving, but easy double or triple to feed more people!

Ingredients

1/2 cup vanilla nonfat Greek yogurt

1/8 cup milk (any kind works)

1/8 cup peanut butter

1 tsp vanilla extract

1/4 tsp almond extract

pinch salt
1 tbsp sugar (you can try honey!)

Directions
-Mix all ingredients together until completely combined
-Put in your ice cream maker until creamy!

Pumpkin Poke Cake

2013-11-14T09:50:00.002-08:00

Ok people, I think this may be the best dessert Phillip and I have eaten in a LONG time! We could not stop taking bites every time we went into the kitchen! This was so easy and cheap! It was great for fall but really could be made any time of the year, because the pumpkin flavor is not too intense. This dessert is more about gooey wonderfulness than being just "a pumpkin dessert."

Ingredients

1 pkg yellow cake mix

1 15. oz can pumpkin

1 tsp pumpkin pie spice

14 oz. can sweetened condensed milk

8 oz. container Cool Whip

caramel topping

Heath bar chunks

Directions

-Preheat oven to 350

-Combine cake mix, pumpkin, and pumpkin pie spice then stir until completely incorporated

-Spread into a greased 9x9 baking dish and bake for about 30-40 minutes or until a toothpick comes out clean

-Let cake cool completely and then poke about 1/2 centimeter holes all in the cake. I use the end of a knife sharpener and some people like the end of a wooden spoon.

-Pour condensed milk over cake and try to evenly get it into the holes

-Refrigerate overnight

-The next day, spread container of cool whip on top, then drizzle with as much caramel sauce you like!

-Sprinkle Heath chunks on top

-Keep refrigerated

YUM!

Pumpkin Ice Cream

2013-11-04T09:14:00.000-08:00

LAST pumpkin recipe for the week!

Ingredients

2 cups whipping cream

1 1/2 cups pumpkin

1 cup brown sugar

1 1/2 tsp cinnamon

2 tsp vanilla

1/4 tsp salt

Directions

-Whisk all ingredients together and pour in ice cream maker!

-Devour when it's all creamy and thick!

This tastes great with chocolate chips or heath chunks! You can easily sub any combination of whole, skim, or evaporated milk for the whipping cream, but then you have to use the ice cream immediately as soft serve. When you make ice cream without cream, it freezes almost solid and is never the right texture again. That is a great tip to remember in ANY ice cream recipe!