Imitation by Design

Super Easy Monkey Bread

2013-02-28T07:00:00.000-08:00

Making yummy, family friendly breakfasts doesn't mean you have to get up at the crack of dawn. This simple Monkey Bread recipe takes about 10 minutes to assemble, giving you more time to hang out with the kiddos, take a hot shower or drink another cup of coffee. It's also perfect for brunch.

The first time I made this I used salted butter because I love sweet and salty, but it was too salty even for me. There is plenty of salt in the biscuit to give you the perfect salt to sweet to ratio. Stick with unsalted butter and yes, I mean butter, not margarine. You could also use the light buttery baking sticks.

Serve it with fresh fruit and turkey sausage or turkey bacon to balance out your breakfast. Reheat leftovers in the microwave.

Recipe
Adapted from: AllRecipes.com
1/2 c sugar
1 1/2 tsp cinnamon

2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2 chopped pecans or walnuts

1 c firmly packed brown sugar

2/3 c unsalted butter

1 tsp vanilla.

Preheat oven to 350 degrees. Spray a bundt style pan with cooking spray.
In a zip top plastic bag combine sugar and cinnamon. Cut each biscuit into 4 pieces and place in bag. Shake bag to coat biscuits.
Sprinkle half of nuts into pan. Top with half of the biscuits. Repeat.
In a small saucepan melt butter. Stir in brown sugar and vanilla. Pour over biscuits.
Bake 28-32 minutes or until browned and no longer doughy. If it starts to brown too soon, cover lightly with foil. Remove from oven and cool 10 minutes and until turning onto serving dish.

Zuppa Toscana

2013-02-25T17:19:00.001-08:00

I haven't been blogging much lately because the bun in my oven has an aversion to any form of cooking. Attempting to find new recipes to try has been leaving me green around the gills. Fortunately, now that the first trimester is several weeks behind me and I am starting to see the the end of the morning sickness train.

This Olive Garden inspired recipe is an oldie but a goodie. Although I'm not a huge Olive Garden fan, I do love their Zuppa Toscana and bread sticks. This simple sausage and potato concoction has the power to warm my soul and make me a happier camper. The addition of spinach makes me feel like I'm eating something healthy even if it's more of an indulgence.

This is my version and I realize that it is not exactly like the one you get at the Olive Garden. Like most recipes on my blog, it has been altered to suit my families tastes. Served up with a crusty loaf of bread and a side salad, zuppa toscana gets great reviews around our home. The empty bowls and pot speak for themselves.

*At the bottom of the recipe I have included low-fat substitutions which I have used at times with much success. My only suggestion is that if you use low fat or fat free half and half instead of the whipping cream, take great care to make sure the mixture is does not boil. The lack of fat makes it more likely to curdle in your soup. It will taste fine, but won't be as pretty.

Recipe
6 slices of bacon
16 oz Italian Sausage
8 c thinly sliced red potatoes
1 1/2 c onion, chopped
3 cloves minced garlic
3-4 c spinach, chopped
8 c chicken broth
2/3 c heavy whipping cream
pinch of cayenne pepper (optional)

Fry bacon, drain on paper towels and crumble. Set aside.
Clean out bacon skillet, crumble and cook sausage. Drain on paper towels.
In a large pot, saute onions in 1-2 tablespoons olive oil over medium-low heat until soft. Add garlic and cook one minute more.
Add chicken broth and potatoes or until potatoes are tender. Simmer 10-15 minutes.
Stir in sausage, bacon, spinach, cayenne pepper and whipping cream. Heat through, but do not boil.

*Lighter variation- Use turkey bacon, Italian turkey sausage links, and fat free half instead of whipping cream. Be careful not to boil with half and half because it will curdle.

Guilt-free Peanut Butter & Chocolate Pie

2013-01-21T12:31:00.000-08:00

After weeks of deliciously sinful holiday binging, we are all looking for ways to cut back on calories and trim our waistlines without giving up all of the things we love. But seriously, it's hard to diet when you feel like all you are eating is diet food. Am I the only one with this issue?

In need of new "dieting" inspiration, I consulted my handy Weight Watchers Pinterest Board and found this amazing Peanut Butter Pie Recipe from Dashing Dish. (This blog is full of healthy foods, workouts and meal plans to help you on your way to weight loss success!)

A healthy dessert with peanut butter and chocolate sounds to good to be true, you say? Actually, this sweet treat comes in under 250 calories for 1/10 of the pie! Even if you're a dessert-a-holic like me, I think you'll find one piece of this rich, peanut buttery, chocolatey goodness to be just right. Because it is frozen, you savor each bite, allowing you to eat less while feeling completely satisfied.

This pie was not only good, but so simple to put together. I am already dreaming up variations like strawberry cream cheese with a graham cracker crust, fresh strawberries and chocolate chips or a lemon blueberry version.

Guilt-free peanut butter pie and it's many possible variations are destined to be summertime staples at our home!

Recipe
Adapted from: Dashing Dish

1 (8 oz) Package fat-free cream cheese, softened

1/2 c Crunchy or creamy peanut butter (I used all natural pb)

1 c Splenda

1/4 c Skim milk

1/4 c Mini semi-sweet chocolate chips

1 (8 oz) Container of fat-free Cool Whip

1 Premade Oreo or chocolate cookie crust

3 Tbsp Light Hershey's Syrup

1 Package Reese's Cups, chopped (optional- It is still good without the topping and will save you a few extra calories.)

In a bowl, whip together cream cheese, peanut butter, Splenda and milk until smooth. Add chocolate chips. Fold in Cool Whip.
Spoon into crust. Drizzle with chocolate syrup. (I think I ended up using less than 3 tablespoons.)
Freeze 6 hours or overnight.
Remove from freezer 10-15 minutes before serving. Garish will chopped Reese's Cup pieces if desired.

Sweet and Savory Green Beans

2012-12-06T20:06:00.000-08:00

If you've ever made green bean bundles you know what a pain they are, but you also know how amazing they taste. It's one of those things you love to eat at someone else's house, but you don't want to spend the time to make for yourself. Maybe I'm the only one...

These sweet and savory green beans are the perfect solution. You get all of the flavors with half of the work. I served these for Thanksgiving and they were amazing! You will rarely hear me calling a member of the bean family amazing, but these really were!

I found the recipe on Pinterest. I know, shocking It let me to Nancy Creative. Her beans look wonderful, but I did tweak them a bit to lower the calorie content.

I hope you'll give them a try and enjoy them as much as we did!

Recipe
Adapted from Nancy Creative
4 or 5 (15 oz) cans cut green beans, drained
8 slices thick cut bacon, cut up
1/3 c brown sugar
1/4 c light butter
7 tsp soy sauce
1 1/2 tsp garlic powder
1/2 tsp pepper

Fry diced slices of bacon until about half way done. Drain on paper towels. (It's easier to cut them up first, in my opinion.)
While bacon is frying, melt butter and brown sugar together. Remove from heat and stir in soy sauce, garlic powder and pepper.
Dump green beans into a 9x13 pan. Sprinkle with bacon and then pour butter mixture over the beans. Bake, uncovered at 350 degrees for 40 minutes. Stir and enjoy!

15 Minute Philly Cheese Steak Sandwiches

2012-11-12T07:32:00.000-08:00

One of the things I love best about Pinterest is that is has led me to find great new blogs! Recently, I discovered High Heels and Grills which has some really amazing recipes and fun, quirky writing. I highly recommend it if you like "real people food."

We tried their Philly Cheese Steak recipe and let me just say, it makes the most amazing cheese steaks! It's not that much different than the way I usually make them, but the addition of the garlic and little bit of butter make a huge difference. Fresh garlic is a magical thing.

I did leave out the mushrooms because the hubs is not a big fan, but check out the original recipe if you want to add them back in.

Does anyone else have a hate/hate relationship with the broiler? It's my biggest cooking challenge, but I'm determined not to let it beat me! Sooo...my advice is to watch your bread carefully while it's in the oven because it quickly goes from almost ready to ready for the garbage can.

The hubs enjoyed these Philly cheese steaks so much, he asked for them again a few days later. Pin this gem and keep it in the arsenal for quick weeknight dinners. You won't be disappointed.

Recipe
Adapted from High Heels and Grills
1 Tbsp. butter
1/2 white onion, cut into thin slices
1 clove garlic, minced
1 green bell pepper, sliced
1 lb thinly sliced roast beef
salt and pepper, to taste
4 ciabata rolls, cut in half horizontally
4 slices provolone cheese

Preheat broiler to 450 degrees and place rack in the middle of the oven. Lightly butter cut side of rolls and place them open, cut side up on a baking sheet.
Melt butter over medium heat and add onions, garlic and green bell pepper. Lightly salt and pepper them. Saute 4-5 minutes or until softened. Stir occasionally. Turn down heat if they start to brown.
While onions and peppers are cooking, place rolls in oven and lightly brown (2-3 minutes). You don't want to brown them too much because you are going to put the back in the oven again. Watch carefully because they can go from pretty to pretty ugly in seconds. Remove from oven and set aside.
Once onions and peppers are to your desired tenderness, add roast beef and stir until beef is heated though. This only takes a minute or two.
Divide meat and pepper mixture between rolls. Top with cheese. Leaving the sandwiches open, place them back under then broiler for 2-3 minutes or until cheese is melted. Watch carefully.

Mexican Chicken and Rice

2012-10-22T07:00:00.000-07:00

Here's another great recipe inspired by Plain Chicken. I love how she churns out amazing, simple recipes for real people with real families. My husband and I loved the perfectly seasoned rice and yummy chicken. The cheese sauce and toppings really brought it all together. It's really a beautiful, company worthy dish!

But the best part... my toddler ate it. Did you get that? MY TODDLER ATE IT! We've struggled a lot with mealtime lately, but the kid loves Mexican rice. I chopped up the chicken, tomato and avocado, mixed it all together and he was a happy camper.

This was my first time trying Lawry's Baja Chipotle marinade and was amazing. I used a fork to poke lots of holes in my chicken so the marinade could seep into the chicken which worked like a charm.

Try this soon and you won't be disappointed. You friends and family will think you got take out from their favorite Mexican restaurant. ;)

Recipe
Adapted from: Plain Chicken
4-6 boneless, skinless chicken breasts
1/2 bottle Lawry's Baja Chipotle marinade
2 Tbsp vegetable oil
1 cup uncooked long grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp taco seasoning
2-3 cups chicken broth
1/2 cup tomato sauce
1 cup Mexican Queso
Optional garnishes: chopped tomato, cilantro, avocado, green onion

Pierce chicken all over with a fork and place in large zip top bag. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight.
Preheat grill and remove chicken from refrigerator so it can warm up .
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt and taco seasoning.
Stir in onion flakes, tomato sauce and 2 cups chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, adding more broth if needed. Remove from heat and let set for 5 minutes. Fluff with a fork.
Grill chicken while rice is cooking.
Heat cheese dip according to package directions and set aside.
To serve, place a spoonful of rice on each plate. Lay a chicken breast on top and pour 1-2 tablespoons queso over chicken. Sprinkle with garnishes.

Cider Braised Pork Chops with Apples

2012-10-18T17:39:00.000-07:00

It finally feels like fall and nothing says fall to me like apples... unless it's apples and cinnamon. When you combine that perfect pairing with pork and onions, you get a bite of heaven.

I love the merging of the sweetness from the apples and brown sugar and the savoriness of the pork and onions. You could even mix in dried cranberries and pecans to make it extra special for company.

The preparation is pretty simple. I got all of my ingredients ready beforehand so cooking this was a breeze. If I prep as I go, I usually end up slightly frazzled with a big mess.

Flouring and browning your chops is important because the flour thickens the sauce and browning gives them more color. Soggy, gray pork chops aren't all that appealing. Also, make sure you add enough salt to balance the sweet and give you those layers of flavor.

We had these with mashed potatoes and roasted carrots, but sweet potatoes and green beans would be wonderful too.

Recipe
Source: Southernfood.about.com
4 to 6 boneless pork chops, about 3/4 inch thick with fat removed
1/4 tsp salt + more to taste
1/8 tsp pepper
1/4 c flour
2 Tbsp light salted butter
1 Tbsp olive oil
1 medium onion, halved and sliced
2 c coarsely chopped apple (I used fuji apples)
1 Tbsp lemon juice
1/2 c apple cider or apple juice
3 Tbsp brown sugar or 1 1/2 Tbsp Splenda brown sugar blend
1/4 tsp cinnamon
dash of ground allspice

Melt butter in a large skillet over medium heat and cook onions 5 minutes or until fairly translucent. (I lightly salt the onions.) Place onions on another plate. Add oil to pan.
Mix flour, salt and pepper in a large zip top bag. Add pork chops and toss to coat. Brown chops in oil for about 2 minutes per side. Add a little more oil if needed.
In the meantime, combine apples, lemon juice, cider, brown sugar and spices.
Pour apple mixture and onions over chops. Bring to a boil, cover, reduce heat and simmer over medium-low for about 25 minutes or until chops are done.

Guest Post from Kelly Martin, Author of Crossing the Deep

2012-10-17T08:00:00.000-07:00

Today, I'm thrilled to be part of my friend Kelly's blog tour, promoting her new book, Crossing the Deep. Kelly and I met when we were pregnant with our now 2 year old kiddos. I have watched Kelly blossom from blogger to author over the last 2 years and have always admired the ease in which she connects with her audience.

As a Christian woman and a huge fan of young adult fiction, I can't wait to read Crossing the Deep!

Why I Write Christian Fiction for Young Adults…

I’m going to preface this by saying I love a good vampire book as much as the next red-blooded girl. I enjoy monster book. I will even entertain a book about angels (and not the typical ones from Heaven). So don’t think I’m bashing those types of books because I’m not.

But (oh yeah, there’s a but…) I do believe there has to be a balance in the world between those types of books for young adults and Christian books.

At my local Lifeway Christian Bookstore, there is a grand total of two bookshelves dedicated to young adult fiction. And not two full rows either, two partial rows with maybe twenty different books to choose from. Folks, that’s not many.

Why so little?

Is there not a demand for it? I know since people have found out about my book, a lot of have told me how much they appreciate a good, clean Christian book for teens. Now, I’m not naïve enough to believe that some weren’t just saying that because I wrote it and they know me, but I know most of them honestly meant it. The world needs more Christian fiction and especially aimed at our teens.

Why? Why does it matter?

It matters because there is a market for it. Plus, it hopefully changes some one’s life for the better.

I was talking to a lady the other day who said her teenaged daughter loved to read, but they couldn’t find many ‘clean’ books for her much less any clean Christian ones. And, of course, it doesn’t have to be Christian to be clean. My publisher, Astraea Press, isn’t a Christian publisher, but they only publish ‘clean’ fiction. (and they do mean clean. No hecks, darns, shoots, gahs, etc). People want to read them—they just can’t find them.

Why I write Christian Fiction for Young Adults...

So, that’s where I come in. I have three little girls who will become three big girls someday and will (hopefully) love to read. I hope and pray they choose clean fiction (and if I’m even more hopeful, Christian fiction). I want to write books that appeal to those people who don’t think you have to have sex, language or ‘pink parts’ to tell a really good story.

Trust me… Clean doesn’t mean dull. :)

Kelly Martin~ mommy, wife, teacher, author, blogger, sleep-deprived

Kelly Martin’s first novel, CROSSING THE DEEP, was released Oct. 9^th. You can find it at Barnes and Noble, Astraea Press, and Amazon.

Back Cover Blurb:

Sixteen year old Rachel Harker expects the church sponsored hiking trip in the Smoky Mountains to be short and painless. Four days later, injured and scared, Rachel prays to just make it home alive.

Asher Jenkins, fellow hiker and handsome skeptic who is only on the hike so he doesn’t have to go home and face his abusive ‘uncle’, finds Rachel in the woods and tries to get her back to Deep Creek Trail. A small hole hidden under the fall leaves causes her ankle to twist and forces Asher to leave her to get help. As night falls, he comes back, unable to find the right trail.

As hours stretch into days, an unexpected rainstorm bears down the mountain, flooding Deep Creek and cutting off their way home. Rachel puts all of her faith in God to save them. Asher thinks believing in God is a waste of time and does what he can to prove to Rachel that He doesn’t exist.

With their food gone and the temperature dropping, time is running out. Will Rachel be able to do what needs to be done to get home? And can Asher find faith when he needs it the most?

Autumn Harvest Salad

2012-09-27T14:35:00.000-07:00

Let me just say that this salad received the hub's seal of approval and that is the highest compliment a salad can receive. He ate 3 helpings and I nearly passed out. Then he asked if we could have it again soon and I could have sworn I heard angels singing. I felt like a super hero.

The best part was that it was soooo easy. I used leftover chicken, bagged salad, precooked bacon and presliced apples. It's perfect for a busy weeknight.

This salad doesn't really have measurements. I just added a handful of this and a handful of that. It's so simple and you can easily swap out ingredients for whatever sounds better to you. The key to this recipe is the combination of sweet, salty and a touch of smokiness from the bacon.

In the spirit of keeping things healthier around here, I went light on the cheese, craisins and bacon when I made this for us. It doesn't take a lot to get the flavor. Also using a combination of vinaigrette and creamy poppy seed dressing allows you to cut the fat and calories that you would get by using just the poppy seed dressing.

Recipe
Adapted from: Espresso and Cream
2 bags prepared salad mix- (I like to roughly chop them so the pieces aren't as big.)
baked, rotisserie or grilled chicken breast, sliced diagonally across the grain
1-2 apples, thinly sliced
red onion
Craisins
feta cheese, low-fat
real bacon bits
almonds or pecans, toasted
balsamic vinaigrette
creamy poppy seed dressing

Combine all ingredients and toss to lightly coat with dressing.

Pumpkin Walnut Bread

2012-09-25T11:20:00.003-07:00

Recipe

Adapted from AllRecipes.com

1 c pumpkin puree

2 eggs
1/4 c unsweetened apple sauce
1/4 c canola or vegetable oil
1/3 c water
t tsp vanilla
3/4 c sugar
3/4 c brown sugar
1 3/4 c all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 c chopped walnuts (optional)

Preheat oven to 350 degrees F. Grease and flour 1 9 x 5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle with chopped walnuts.
Bake for an hour to a hour and 10 minutes in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.

Quick and Easy Pizza Bites

2012-09-05T19:14:00.000-07:00

I'm not a huge appetizer gal. Personally, I'd rather skip the appetizers and have a bigger steak, but whatever... We get together with friends on Sunday evenings and often finger foods are the menu so I've been working on coming up with new ideas. The hubs' only requirement is meat and I'm happy to oblige.

Pinterest led me to a great recipe from Plain Chicken. I love this blog by the way. She has great recipes for real food without a lot of crazy ingredients.

I like to call these guys Pizza Bites because that's basically what they are- a tasty little bite of pizza. You take a simple batter, add whatever pizza ingredients you like, bake until golden and serve them with marinara sauce. These were so quick and easy to make that they will probably become a regular, go to recipe for me.

We tried the original pepperoni and sausage version as well as a ham and cheddar one. We liked them both and will probably try more combos to serve up during the next game night.

Recipe
Adapted from: Plain Chicken
3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup 1% milk
1 egg, lightly beaten
2 oz mozzarella cheese, shredded (about 1/2 cup)
2 oz low fat cheddar cheese, shredded (about 1/2 cup)
2 oz turkey pepperoni, chopped (about 1/2 cup)
4 oz turkey sausage, cooked and crumbled (I used precooked sausage crumbles.)

Preheat oven to 375 degrees and lightly spray a mini muffin tin with cooking spray.
In a medium sized bowl, combine flour, baking powder and garlic powder. Add milk and egg and mix well. Stir in remaining ingredients.
Place a spoonful of mixture into each and bake 22-25 minutes or until golden. Serve with marinara sauce.

Linked to: Gooseberry Patch -

Cinnamon Churro Chex Mix - Yes Please!

2012-09-04T07:00:00.000-07:00

If you've read much on this blog, you've may have noticed that I have a somewhat unhealthy obsession with Hershey's Cinnamon Chips... Much to the hub's horror, I'd easily substitute these in just about anything that calls for chocolate chips.

(For my local friends- you can find cinnamon chips at Super 1.)

Anyway, I found this Cinnamon Churro Chex Mix recipe from Just Another Day in Paradise and I knew I had to try them. They took nearly 2 bags of cinnamon chips and most of the bag of rice Chex. Toasted pecan pieces would be a great addition to these too.

These would be an amazing snack to nosh on around the campfire or serve at tailgate party. You could also share the ~~calories~~ love by bagging it up and giving it away as gifts.

Recipe
from Just Another Day in Paradise
9 c Rice Chex (I used generic.)
3 c cinnamon chips
1/2 c or more powdered sugar
1/4 c granulated sugar
1 1/2 tsp ground cinnamon

Place Rice Chex in a large bowl. In a small bowl combine powdered sugar, granulated sugar and cinnamon. I ended up adding more powdered sugar in the end.
In a medium bowl melt the chips in the microwave according to package directions. Pour over Chex and gently toss to coat.
Sprinkle with half of sugar mixture. Toss again and pour out onto cookie sheet. Stir in remaining sugar mixture until pieces are pretty well coated. You may need to add more powdered sugar.
Cool and store in air tight container.

Tropical Oatmeal Smoothie {6 WW Pts +}

2012-08-27T07:54:00.000-07:00

The last 2 months have been extremely challenging for me both physically and emotionally. Because of this, I allowed my diet and exercise regime to slack off quite a bit. OK, I basically threw it out the window and feels as though my body has turned into an exhausted pile of mush.

After polishing off the last of the donuts yesterday, I put together a healthy eating plan for this week. You know how once you eat a donut for breakfast, the idea of eating healthy for the rest of the day is thrown out the window? Therefore, I ate the donuts for the sake of my diet. It was a win-win.

Anyway, to start out the week the kiddo and I made Tropical Oatmeal Smoothies inspired by this recipe on AllRecipes.com. We opted for the tropical fruit mix that we had in the freezer with pineapples, strawberries and mangos. You could use whatever fruit blend you have on hand. Adding the coconut extract gave it that extra bit of island flare.

Now I realize that oatmeal may seem like a weird ingredient and yes you do taste it in the background, but it adds extra thickness to the smoothie. I don't know about you, but I like my smoothies thick so that they take longer to enjoy. You also get the added benefit of more fiber.

My 2 year old was running around the house saying, "Good smoothie... mmmm... very good smoothie." I think he's hooked. He drank his and then part of mine.

This smoothie ranks in around 210 calories. I had it along with one of my Sausage and Egg Breakfast Muffins made with egg substitute and my total breakfast calories were about 300. It was healthy, filling and gave me all 4 food groups.

Recipe
Adapted from: AllRecipes.com
1/2 c rolled oats
1 c fat free milk
4-5 ice cubes
1 medium banana, cut into chunks
1 c tropical blend frozen fruit (about 14 chunks of fruit)
1/2 tsp coconut extract
1 Tbsp Splenda

Pulse oats in blender until powdered. Add remaining ingredients and blend until smooth. Adjust sweetness to taste.

Serves: 2

Nutritional Mumbo Jumbo: Calories: 210.8 Fat: 2.1 Sat. Fat: .3 Carbs: 43.9 Fiber: 5.7 Protein: 7.8 Weight Watchers Points: 6 Pts. +

Cinnamon Pecan Oatmeal Waffles

2012-08-18T19:15:00.000-07:00

I first shared my Chocolate Chip, Oatmeal and Pecan Waffle recipe nearly a year ago. The hubs and the kiddo love their morning chocolate fix so this was a big hit at our house. It's like having a big chocolate chip cookie for breakfast.

The thing I love about this recipe is how filling it is. I'm usually ready for my second breakfast (coffee and fruit) about 2 hours after the first one, but this recipe really keeps me satisfied all morning long due to the addition of oatmeal.

Although my family prefers chocolate to just about anything, this momma loves cinnamon. Every so often I have the overwhelming urge to break out my stash of cinnamon chips. If you've never had cinnamon chips, you are really missing out. They make my little world a happier place.

Anyhoo, after burning 2 batches of frozen waffles yesterday morning, the kiddo was still begging for "wackles" so we experimented with this cinnamon version. (Unbeknownst to me, my toaster had been sabotaged by 2 year old who loves to play with knobs.) The cinnamon waffles were even better than the chocolate ones, in my opinion. The kiddo ate an entire waffle. We won't go into how much mommy ate. ;)

I put the batter we didn't use in the fridge to make fresh waffles again the next day. If you're making the Belgium waffles, you'll get 5-6 waffles out of this recipe so you may want to double the recipe. Seriously, these are amazing. Double the recipe.

Recipe
1 c all-purpose flour
1/2 c whole wheat flour (or all-purpose flour)
1 c quick-cooking rolled oats
1Tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 eggs, slightly beaten
1 1/2 c milk
6 Tbsp butter, melted
3 Tbsp brown sugar
1 1/2 tsp vanilla
1/3- 1/2 c cinnamon chips
1/3 c chopped pecans

Heat waffle iron.
In a large bowl combine flours, oats, baking powder, cinnamon and salt. Set aside. In another bowl, combine eggs, milk, butter, brown sugar and vanilla. Pour wet ingredients into dry and mix until just combined. Fold in cinnamon chips and pecans.
Spread onto waffle iron with spatula. Cook according to your waffle iron's manufacturer's directions.

Source: Adapted from Allrecipes

Fruity Dessert Enchiladas

2012-08-13T06:38:00.001-07:00

First off, I'll admit that this is in no way healthy, but it's an old favorite that I wanted to record for future reference. It's tasty enough for your next Mexican themed potluck, but easy enough for a weeknight's dessert. Top it with ice vanilla cream and you'll be in heaven.

Because this recipe is so simple, you could use any canned fruit flavored pie filling. I prefer the berry fillings, but the hubs liked the apple the best. Either way, you can jazz them up with a few additions like cinnamon and nutmeg or vanilla and almond extracts. Because this recipe is so sweet, I used the whipped cream cheese to provide a delicious contrast. You could use a regular cream cheese, but I like the fact that you don't have to wait for the whipped cream cheese to soften. I'm lazy that way.

If you're watching your diet, many changes could be made in order to lighten up the enchiladas like using whole wheat tortillas, no sugar added pie filling, low fat cream cheese, reduced fat butter, splenda, etc... You could also cut back the amount of the sauce. The results would be similar enough to satisfy your sweet craving while saving you a few calories.

Please share any variations that you can think up and enjoy!

Recipe
Adapted from: AllRecipes.com
AllRecipes.com

1 (21 oz) can of fruit pie filling
6 (8 inch) tortillas
4 oz whipped cream cheese
1-2 Tbsp powdered sugar
Additional flavorings if desired (see notes)

Sauce:
1/3 c butter or margarine (salted)
1/2 c granulated sugar
1/2 c packed brown sugar
1/3 c water
1/2 tsp vanilla

Bring butter, sugars and water to boil in a small saucepan. Reduce heat and simmer 3 minutes, stirring continuously. Remove from heat and stir in vanilla.
In a small bowl, combine whipped cream cheese and powdered sugar. I prefer it just slightly sweetened with about 1 Tbsp of powdered sugar. In another bowl combine pie filling and your choice of flavorings.
Spread a dollop of cream cheese over each tortilla. Top with 2 spoonfuls of filling. You should use up all of the filling. Roll tortillas and place seam side down in an 8x8 glass pan that has been spray with cooking spray. Pour butter sauce over enchiladas.
Bake at 350 degrees for about 30 minutes or until golden brown. Cool slightly before serving.

Notes: Apple enchiladas- dice the apples into smaller pieces. Add 1/2 teaspoon cinnamon and a few dashes of nutmeg to the apples. Sprinkle top of dish with additional cinnamon.
Cherry enchiladas- add 1/2 tsp almond extract to cherry pie filling.
Blueberry- I like these the way they are, but you could add a little cinnamon if desired.
I will add more flavors as I try them.

Linked to:

Melt in Your Mouth Monday - Making You Crave Monday - Recipe Sharing Monday -

Mouthwatering Monday -Cast Party Wednesday -

Died and Gone to Heaven Chocolate Cake

2012-08-05T13:19:00.000-07:00

I have no idea how this recipe hasn't made it onto this blog until now. It has been one of my tried and true standby recipes since the hubs and I got hitched over 12 years ago! The hubs is not a big fan of cake, but this recipe is an exception as it incorporates at least 3 forms of chocolate- 4 if you add a chocolate glaze! He and I have eaten the entire cake on our own.

It may seem a little odd that the Died and Gone to Heaven Chocolate Cake is made from a devil's food cake mix, but we've all gotta start somewhere... ;) You don't want to use any other kind of chocolate cake mix, trust me. Don't mess with perfection.

Just in case all of that chocolate isn't enough for you, adding strong brewed coffee to the batter bumps up the intensity of the chocolate flavor. I know...right?? If you don't want to add coffee, just use water or milk instead.

You can cut the calories by reducing the chips to 1 cup, substituting egg beaters for part of the eggs, and using fat free sour cream. The main difference I've noticed is that the lower calorie version is more dense and doesn't rise as much. You still get all of the same flavor. I make the low cal version for us, but use the regular one for guests or special occasions.

It's amazing served warm or at room temp. Try plating it up with a big scoop of Blue Bell Vanilla Ice Cream and you'll seriously think you've died and gone to heaven!

Recipe
Adapted from: AllRecipes.com
1 Devils Food Cake Mix
1 small pkg Chocolate Fudge Pudding Mix (sugar free)
1/2 c warm coffee
1/2 c vegetable oil
1/2 c unsweetened applesauce
1 c light sour cream
4 eggs (or 2 eggs and 1/2 c egg substitute)
2 c semisweet chocolate chips

Preheat oven to 350 degrees. Dust and flour a 10" Bundt pan.
Combine everything but chocolate chips in a large bowl. Mix on low until combined, scrape down sides of bowl and continue mixing on medium speed for 4 more minutes. Fold in chocolate chips.
Spread into pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes before turning it out onto a cooling rack.
Dust with powdered sugar or top with a glaze before serving.

Quick Blender Salsa

2012-07-07T06:56:00.000-07:00

My family loves salsa/Mexican food so much that sometimes it's hard for me to believe that the hubs isn't part Hispanic. He wouldn't dream of eating a slice of tomato, but throw in some onions and cilantro and he'll eat it by the bucketful.

Making salsa was such a long labor of love with all of the chopping that I didn't make it very often.... until I found this simple blender salsa recipe. If I use canned tomatoes, I can whip this up in about 5 minutes. Score!

Since my father in law is in the middle of harvesting tons of tomatoes, I made mine with fresh tomatoes which takes a little longer because I like to scoop out the seeds. However, they're free, fresh and I can make a bunch of salsa to freeze for later. :)

This simple blender salsa is perfect for parties, potlucks or any night of the week. It's cheap, easy and packed full of flavor!

Recipe
Adapted from AllRecipes

2 (14.4) oz cans of tomatoes or 10-12 Roma tomatoes, seeds removed
1 jalapeno, seeds, stem and ribs removed
1/2 yellow onion, quartered
2 cloves of garlic
1/2 bunch cilantro
1 Tbsp lime juice
Salt and pepper to taste

Toss onion, jalapeno, garlic, cilantro and half of tomatoes into blender. Process until as smooth as desired. Add remaining tomatoes and and pulse until your reach your desired consistency. Add salt and pepper to taste. Let the salsa sit at room temperature for 30 minutes or more so the flavors can meld and then adjust seasonings.

Makes about 2 cups.

Bubble Up Enchiladas - 11 Points +

2012-06-28T14:05:00.001-07:00

This Weight Watchers' Bubble Up Enchilada recipe has been all over Pinterest so it's definitely not an original, but here is our family's review:

To be honest it doesn't taste much like enchiladas, but it's still good comfort food, a real stick to your ribs kind of dinner. You don't often find that from Weight Watchers.

For the heat seekers out there, you can up the heat level by choosing hotter enchilada sauce or tossing in some diced jalapenos. To boost the flavor, I added garlic and onion to the ground beef mixture. Shredded veggies like carrots or squash could be added in also to sneak in extra nutrition.

We've made this kid friendly casserole several times already and would make again it regardless of whether it was a Weight Watchers recipe. It's that good.

Recipe
Adapted from Chef in Training
1 1b lean ground turkey
1/2 onion chopped
2 cloves garlic, minced
1 (10 oz) can red enchilada sauce
1 (8 oz) can tomato sauce
1 can reduced fat refrigerated biscuits or whole wheat (I used about 8 biscuits)
1 c reduced fat Mexican cheese
Healthy garnishes- green onions, cilantro, olives, jalapenos, fat free sour cream

Preheat oven to 350 degrees and lightly spray a 9 x 13" pan with cooking spray.
In a large skillet brown ground beef, onions and garlic; drain and return to skillet. Separate biscuits and cut each one into 4-6 pieces. Add enchilada sauce, tomato sauce and biscuits to pan and toss together. (I didn't end up using the entire container of biscuits because I wanted my enchiladas to be more moist.)
Pour mixture into pan and bake for 25 minutes. Remove from oven, top with cheese and bake 10 minutes longer.
Garnish with one of the suggestions above if desired.

Serves 6 Weight Watchers Points Plus: 11

Strawberry Brownie Pizza!

2012-06-15T10:06:00.000-07:00

Summer is my favorite time of year to go grocery shopping! I love seeing the abundance of sweet corn, squash and juicy berries that line the shelves of the produce department. They inspire me to get in the kitchen (or out on the grill) and whip up something yummy and fresh for the family.

Needing a quick and easy dessert for a recent church potluck, I decided to capitalize on the ginormous (and incredibly cheap) strawberries at the store. This super simple dish was inspired by this recipe from Betty Crocker. It has a layer of brownies, a layer of sweetened cream cheese, followed by a layer of strawberries and is finished off with chocolate drizzle and toasted almonds.

Other toppings ideas:

Basic Fruit Pizza- bananas and berries with a fruity glaze
Black Forest: cherry pie filling (mixed with a little sugar and a splash of almond extract) with toasted almonds and shaved chocolate
4th of July- strawberries, raspberries and blueberries
Hawaiian - mandarin oranges, bananas, coconut and macadamia nuts
Caramel Mocha- pecans, toffee bits, chocolate chips and a caramel drizzle (substitute coffee for water in brownies)
Banana Split- walnuts, chocolate chips, bananas, cherries or strawberries, whipped cream

What toppings would you like to see?

Recipe
Adapted from: Betty Crocker
Brownie Mix (box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla
About a pound of fresh strawberries, cut in half or sliced (use more if desired)
1/2 c semi-sweet chocolate chips, melted
1/3 c toasted almond slices

Preheat oven to 350 degrees (325 for dark or nonstick pans). Line a 12 inch pizza pan or round cake pan with foil. Light grease the bottom of the pan (foil). This will make it easier to remove your brownie once it's cooled. If you plan to serve it in the pan, skip the foil.
Mix up brownies according to package directions. Bake for 20-22 minutes or until a toothpick inserted 2 inches from the edge comes out clean. Remove from oven and cool completely. Once cooled remove foil and place on serving dish. I used a large spatula to help loosen the foil from the bottom.
Beat cream cheese, powdered sugar and vanilla together until fluffy; spread onto brownie. Place cut strawberries on top of the cream cheese mixture. Drizzle with melted chocolate and sprinkle with almond slices. Refrigerate for an hour or so until chilled.
Cut into wedges and serve.

Printable Recipe

Linked to: Six Sister's Stuff - Cast Party Wednesday - Gooseberry Patch Recipe Roundup -

Quick and Healthy Marinara Sauce {1 Point +}

2012-05-30T06:00:00.000-07:00

Recently, I discovered how crazy simple it is to make your own marinara sauce, and now I will never go back to the stuff in the bottle again. I was inspired by this easy recipe from Skinny Taste, my favorite go-to blog for Weight Watchers recipes.

You start with a can of crushed tomatoes, add garlic and seasoning and BAM- marinara sauce without all of the extra salt and weirdness in bottled sauce. You can customize it however you want; we made it into a version that worked for us- with dried spices and a sprinkle of splenda.

I've used this for dipping veggies and breadsticks or ladled over spaghetti squash and chicken parmesan. The best part is that it's only 1 Point +.

Recipe
Adapted from: Skinny Taste
1 tsp olive oil
2 cloves garlic, finely diced or grated
28 oz can crushed tomatoes
1 small bay leaf
1 tsp oregano
1 tsp basil
1/2 tsp Italian seasoning
1 tsp splenda
salt and pepper to taste
pinch of red pepper flakes (optional)

Saute garlic in olive oil for about a minute. Stir in remaining ingredients.
Bring to a boil, then reduce heat and simmer 20-30 minutes.

Serves 6 (about 1/2 cup each) Calories: 51

Weight Watchers Points: 1 Point +

Easy Baked Smore Bars

2012-05-27T12:31:00.000-07:00

I love smores, but I prefer a/c, comfy beds and bug free environments to camping outdoors and blazing fires in the middle of the summer. I'm pretty certain I would not have survived life before a/c. The hubs can confirm this. ;)

Luckily, I discovered baked smores thanks to Lovin' from the Oven- a super sweet dessert blog. Now I can enjoy all of that chocolately marshmallow yumminess without breaking a sweat.

I've made these several times now and the main thing that I've learned is that salted butter works better than unsalted butter or margarine. The batter is much stickier with margarine, puffs up more and is a little drier once baked. It still tastes good though so don't skip out on the recipe just because you don't have butter on hand.

I know this isn't a healthy recipe, but when you eat nutritiously most of the time, it's OK to indulge now and then. The trick is to not indulge yourself in the ENTIRE pan. Take some to a potluck, the office, a neighbor or a sick friend. You'll friends will love you for it.

Recipe
Adapted from: Lovin' from the Oven
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hersey Bars
1 1/2 cups marshmallow creme/fluff (I used a small jar of generic fluff)

Preheat oven to 350 degrees. Grease an 8x8 pan and set aside.
In a mixing bowl cream together butter and sugars until light and fluffy. Add egg and vanilla, beating until combined. In another bowl combine flour, graham cracker crumbs, baking powder and salt. Add the dry ingredients little at a time to the butter mixture, mixing well after each addition.
Spread half of batter into pan. Lay Hershey bars on top and lightly press into dough. Spread marshmallow fluff over chocolate bars. Take small pieces of remaining dough, flatten into discs and place on top. If you used margarine instead of butter, you can just spread it on top.
Bake 30-35 minutes or until lightly browned. I like to cut it before it cools completely. It's easier to get through the marshmallow and chocolate bar if it's still kind of melty.

Linked to:

Gooseberry Patch Recipe Round Up -

Gooseberry Patch Recipe Roundup

2012-05-24T05:22:00.002-07:00

I just joined Gooseberry Patch Recipe Round UP. If you get a chance, please vote for my Banana Pudding and Man Pleasing Chicken Marinade. :)

Guiltless Bourbon Street Chicken {4 Points +}

2012-05-23T06:00:00.000-07:00

One of my guilty pleasures in life is the sweet and salty fare at the mall food court. Somehow I'm able to rationalize eating the shiny, greasy but oh so good Bourbon Street Chicken by getting a serving of greasy veggies on the side. The trick is to pretend like you don't notice how shiny it all is. ;)

Anyhoo, this recipe has been all over Pinterest so I had to give it a try. I love that it has no added fat! The sauce is perfectly sweetened and ample enough to flavor your rice as well.

This could be easily adapted for the crock pot as well so you can enjoy this delightful dish without heating up your kitchen.

Recipe
Adapted from: BigOven
2 lb boneless, skinless chicken breasts, cut into bite size pieces
1 clove garlic, crushed
1 tsp ginger root, minced or 1/4 tsp ground ginger
1/2 tsp red pepper flakes
1/4 c unsweetened apple juice
2 Tbsp Splenda brown sugar blend or 1/4 c brown sugar
2 Tbps ketchup
1 Tbsp cider vinegar
1/3 c soy sauce
1/3 c water
sesame seeds or green onions (optional)
2 Tbsp cornstarch + 2 Tbsp water
3 c prepared brown rice

1. Heat a large skillet. Spray with olive oil cooking spray. Brown chicken.
2. Stir in garlic, ginger, red pepper flakes, apple juice, splenda, ketchup, vinegar, soy sauce and water. Bring to a boil, cover, lower heat and simmer about 20 minutes.
3. Add 1 tablespoon of cornstarch to 1 tablespoon of water. Stir into chicken mixture. Let simmer, stir occasionally for a couple of minutes. If it's not thick enough, repeat with the remaining cornstarch and water.
4. Serve over rice. Top with sesame seeds or green onions if desired.

Serves: 6

Nutritional info: Calories: 345 Total fat: 2.2g Sat. Fat: 0 Total Carbs: 42.2g Fiber: 1.1g Protein: 34.6 Weight Watchers Points + 8 (4 Points+ without rice)

Sloppy Joes with Veggies {8 Points +}

2012-05-14T05:00:00.000-07:00

Growing up we ate A LOT of sloppy joes. They were quick, inexpensive, filling and fit for even the pickiest kid- the perfect combination. Plus, the leftovers were fantastic on hotdogs. Now that I'm feeding my own family, I've developed my own version.

I've found through trial and lots of error that saucy foods are a great camouflage for veggies. If you can shred or puree it, you can hide it in a sauce of some kind. Sloppy Joes work well with zucchini, yellow squash and carrots to name a few. I hope to try it with cauliflower in the near future.

I added an entire cup of zucchini that I grated with a microplane grater so it was super fine. It blended in so well that the hubs had NO clue that it was in there- that was the true test. That dude can sniff out a vegetable a mile away... {sigh}

Another bonus to adding veggies is that you get an extra a serving or two of sloppy joe without adding extra meat, saving calories and money.

Please leave a comment and let me know how you like to hide veggies from your family or ways you've taught them to like veggies. I'd love try some new ways.

Recipe
Adapted from: AllRecipes
1 lb extra lean ground beef
1 small onion, chopped or 1/2 tsp onion powder
2-3 large cloves of garlic, minced or 1/2 tsp garlic powder
1 medium zucchini, shredded (about 1 cup)
1 c ketchup
1/4 c water
1 Tbsp brown sugar
3 tsp Worcestershire Sauce
2 tsp chili powder
2 tsp paprika
2 tsp prepared mustard
1 tsp apple cider vinegar
1/2 tsp salt
6 whole wheat buns (around 120 calories each)

In a medium pan brown ground beef, onions and garlic. Drain fat. Add remaining ingredients except buns. Bring to a simmer; cover and cook 20 - 30 minutes over medium low heat.

Serves: 6

Nutritional Mumbo Jumbo: Calories: 383 Fat: 5.2 Sat. Fat: 1.2 Carbs: 43.8 Fiber: 3.6 Protein: 19 Weight Watchers: 8 Points +

Barbecue Chicken Baked Potatoes {8 Points +}

2012-05-10T11:58:00.001-07:00

Any time we grill chicken I have the hubs grill a few extra pieces for pizza, quesadillas, salads or sandwiches later in the week. Grilling the chicken gives it a boost of flavor that you can't get with anything else.

For some reason, this week I couldn't figure out what to do with the extra meat, and then it dawned on me... barbecue potatoes! I love those greasy, cheesy barbecue pork smothered potatoes that are served in the local bbq restaurants. However, they're not something I would feel good about serving my family.

This version is much lighter with chicken breast instead of pork, less bbq sauce and better portion sizes (although the hubs preferred a bigger spud). Next time I plan to add cooked shredded zucchini or yellow squash (decreasing the amount of water in the recipe) or carrots and cauliflower to up the nutritional value and sneak a few veggies in on my unsuspecting family. ;)

Recipe
4 medium baked potatoes (about 1/3 pound each)
12 oz chopped or shredded, cooked chicken breast
1/2 c barbecue sauce (I used Sweet Baby Rays.)
1/4 c water

Bake or microwave potatoes until soft. Split with knife and fluff. Salt and pepper potatoes as desired. (This isn't necessary, but the hubs and I agreed it would be a good idea since we went easy on the bbq sauce.)
While potatoes are cooking, combine chicken, barbecue sauce and water in a saucepan. Heat through, adding more water if needed. Divide among potatoes. Add extra toppings if desired.

Additional topping ideas: cilantro, green onions, shredded lettuce, cabbage slaw or low fat cheese.

Nutritional Mumbo Jumbo: Calories: 305 Fat: .6 Sat. Fat: .1 Carbs: 53.5 Fiber: 3.8 Protein: 21.6 Weight Watchers: 8 Points +

Linked to: Foodie Friday - Church Supper - Savory Sunday -