The Girl Who Ate Everything

Banana Stuffed French Toast

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Thu, 23 Feb 2012 04:28:00 +0000

I was blessed with a really good memory when it comes to names. For example, I can name everyone in my kindergarten class along with a random fact about each person. Somehow I continued to accurately fill the slots in this computer brain of mine over the years with dates, names, and people.

Now...on any given day, I automatically start spewing the birthdays and anniversaries of random people from my past.

But...then I had kids. And they sucked the brain cells out of my head. I'm lucky if I can remember their names.

When I do something like book a flight for the wrong day or forget where I hid birthday presents, my husband will say, "Honey, your poor brain."

Because he knew me as the girl who could remember his cousin's best friend's boyfriend and the names of everyone that came to our wedding...from his side.

The good news is that anything I had stored in my brain before kids, is still there. And I can still access it when I'm back in my hometown at Cafe Rio and run into half of my high school. Even if we weren't friends, I probably know your name and your birthday. But it's not really something I'll let on, because from experience I found it freaks people out when you know everything about them when you hardly know them. It comes off a bit stalkerish, I guess.

I still remember this stuffed banana french toast on an episode of Down Home with the Neelys on the Food Network back in 2008. I was drooling the whole time. You've got to smell this one cooking. Unbelieveable.

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Cook the bananas with brown sugar and butter. Add some cream cheese and then stuff it inside a thick piece of French bread that has a slit cut in it. I actually used challah bread because my bakery was out of French bread. I prefer French bread because it holds up better.

Then the stuffed bread is soaked in an egg/milk mixture that is seasoned with cinnamon and rum extract.

Bake it off in the oven for a perfectly crisp french toast with a gooey filling inside.

Banana Stuffed French Toast

Source: Down Home With the Neelys

4 tablespoons butter

1/4 cup light brown sugar

Pinch ground cinnamon

3 ripe bananas, peeled, cut into 1/2-inch-thick rounds

4 ounces cream cheese, room temperature

1 large unsliced loaf French bread, bread cut into 8 slices that are about 2 inches thick (I like the suggestion that Heather mentioned. She said croissants are amazing in this recipe.)

4 large eggs

1/2 cup heavy cream

1 1/2 cups whole milk

2 teaspoons ground cinnamon

1 teaspoon rum extract

Nonstick cooking spray

Confectioners' sugar, for garnish

Maple syrup, for garnish

Directions:

Preheat oven to 350 degrees.

Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash lightly with a wooden spoon.

Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice (or croissant), cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.

Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.

Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

Olive Garden $100 Gift Card Giveaway

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Tue, 21 Feb 2012 12:58:00 +0000

Let’s just say I’ve been a little terrified to venture out to eat now that we have four kids. Our two year old is a ticking time bomb anywhere we go, and my six week old baby wants to eat all the time. Sure we’ve hit up the fast food joints, but I was craving some really good food and wanted to eat in a place that didn’t smell like feet. My husband’s parents were in town visiting so with man-on- man coverage we figured we could handle it. A little apprehensive about our first outing to a “real” restaurant, we headed to Olive Garden, a family friendly place that pleases both kids and adults.

I knew exactly what I wanted to order. I went for the 3 Course Italian Dinner for $12.95 because we all know I like to eat. We all started off with salad and breadsticks. I think I could eat my weight in breadsticks especially when I can dip them in Olive Garden's Alfredo dipping sauce. I ordered the Smoked Mozzarella Chicken which was to die for and so big I had plenty to take home. We’re the type of family who pass around our dinner entrees so we all can try a variety of dishes, and I loved my mother-in-law’s Steak Gorgonzola Alfredo. Yum!

The best thing about Olive Garden is that their Kid’s Menu offers healthy choices such as grapes and broccoli along with pasta. My oldest son is a bottomless pit these days and was stoked when we told him we were going to Olive Garden because he knew he would actually get full.

We ended the meal with mini desserts which are really all you need after such a big meal. There are five Dolcini desserts to choose from, and I went for something other than chocolate for once. I ordered the Limoncello Mousse, and it turned out to be a good choice...creamy, light, and delicious.

Our first outing with a newborn baby girl and three crazy boys was a success. We may even try it again soon…without grandparent reinforcements.

The 3 Course Italian Dinner special is going on till March 18th and I’m craving breadsticks as we speak. The nice people at Olive Garden and BlogHer want you to enjoy their yummy food as well so they are giving away a $100 Olive Garden gift card to one of you!

To be entered for a chance to win, leave a comment telling me your favorite part of dinner at Olive Garden-breadsticks, the main course, or dessert!

Here are the rules...
Rules:
No duplicate comments.
This sweepstakes runs from 2/21/12 - 3/18/12.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment (see question above in bold)
b) Tweet about this promotion and leave the URL to that tweet in a comment on this post
c) Blog about this promotion and leave the URL to that post in a comment on this post
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older.
Winners will be selected via random draw, and will be notified by e-mail.
You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
Also, visit the Olive Garden page on BlogHer.com to check out the other blogger reviews and more chances to win!

Boston Cream Pie

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Mon, 20 Feb 2012 19:48:00 +0000

For everyone who entered the giveaway, thank you! I read every single comment and love hearing your feedback. I had a lot of comments from you saying that you were new cooks just starting out in the kitchen. This Boston Cream Pie is the perfect dessert for you because it's a semi-homemade dessert that looks impressive but really is a cinch. Usually I think from scratch recipes taste way better than the semi-homemade option but this is one of those that you really cannot tell the difference. Creamy custard mix is sandwiched between fluffy cake layers and topped with a decadent chocolate sauce.

This dessert comes from my friend Bridian who shares the same love for food and baking that I do. When I first moved to Florida I had just my oldest son and had never used a babysitter besides my family. I was super anxious when my husband had a work function and I needed a sitter. Bridian came to my rescue. She was 14 years old at the time but was used to tending and cooking for her family of eight. I called her probably five times to check on him in the two hours we were gone but of course, he was fine.

Seven years later, Bridian's off experiencing college life. We've recently been bonded by some of the same life experiences. She has quite the story. I love reading about her college life and all night baking escapades here. She's one of those people that just has a way with words and I can't stop reading. Thanks Bridian for this recipe.

Yes, it tastes as good as it looks.

You can make this as easy or as hard as you want. You could use Cool Whip but since we're already using a boxed cake mix I thought why not use homemade whipped cream. It might seem like a lot of filling and you may feel entitled to eat it all but trust me, you're going to want all that filling in there. Gently fold it in and spread over the bottom cake layer then place the top layer on top and press down slightly.

Pour the warm chocolate glaze over the top and slightly spread it to the edges and let it drip. Hurry, because it cools quickly. I'm a chocolate girl so I might make 1.5x the chocolate next time just to make sure I have enough.

Boston Cream Pie

Source: my friend Bridian at bmor

1 yellow cake mix (and ingredients called for on the package)

1 cup cold milk

1 (3.4 ounce) package instant vanilla pudding

1 1/2 cups Cool Whip or homemade whipped cream

Chocolate Glaze: (If you want a thicker layer you could double this)

1 square unsweetened baking chocolate, coarsely chopped

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk

Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

Beat 1 cup of milk and pudding with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.

For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

Chipotle Salmon

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Fri, 17 Feb 2012 03:43:00 +0000

For those of you who had an unexpected surprise from my site on Valentine's Day, I apologize. As I was walking into the gym my phone started blowing up with texts and calls that my site had been taked over by a porn site!

My domain expired and as a default page they had a provocatively dressed woman with links to all kinds of naughty things. My domain was set to automatically renew but the credit card they had on file was stolen last year and we had to replace it so it didn't renew. A little heads up would have been nice. It gives a whole new meaning to food porn. Yikes!

How was your Valentine's Day? We actually went out to dinner the night before with friends then had a family dinner the day of. We made pizza and sugar cookies with the kids and then John and I made steak and crab legs together all while juggling babies and kids.

For us Valentine's Day is more about spending time together and small love tokens like a homemade card or chocolate. My love language is definitely not gifts. I hear "I love you" more when does small things like untangling the cords to my blow dryer, straightener, and curling iron. Somehow after a while they get mangled into one huge mass and never find the time to undo it all.

Or when he takes the kids out on a predinner boat ride in the backyard so that me, Pandora, and Diet. Dr. Pepper can get dinner ready. Yeah, those little things make me love him just that much more.

After crab dripping in butter and a LOT of chocolate, I'm rededicated to eating healthy...again. This Chipotle Salmon is really easy and healthy. I like getting my salmon at Costco so that it's preportioned and has the skin removed. You can use your leftover adobo sauce for these or these. I made the kids without the sauce because adobo sauce is pretty spicy. The sweet and spicy combination is a great way to eat salmon. Yum!

Chipotle Salmon

Source: Weight Watchers five-ingredient 15 Minute Recipes

2 tablespoons brown sugar
3 tablespoons adobo sauce (see Note)
1/4 teaspoon kosher salt
4 (6 ounce) salmon fillets (1 1/2 inches thick)
2 tablespoons chopped green onions

1. Preheat oven to 450 degrees.
2. Combine brown sugar, adobo sauce, and salt in a small bowl. Line a baking sheet with foil and spray with cooking spray. Place fish on baking sheet and brush with adobo mixture.
3. Bake at 450 degrees for 13 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions before serving. Makes 4 servings. Serving size 1 fillet.

Note: Adobo sauce comes from a can of chipotle chilies. Chipotle chilies can usually be found in the Mexican aisle. You can store the remaining chipotle chilies and sauce in an airtight container for up to one month. Also, I like to use the salmon fillets from Costco because they are prepacked into perfect serving sizes and have the skin removed.

Points Plus value: 8

Calories: 318 per serving

A Kitchen Aid Mixer or $200 Visa Giftcard Giveaway and how it all began...

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Tue, 14 Feb 2012 06:01:00 +0000

This giveaway is now closed.

The winner is #389: Rockin Robin - "Omg! Your blog describes me to a t! I also am a girl, 47yrs young, that loves food and the comfort it brings. My motto, I'll try it at least once. Love your blog! Thanks for everything! Happy V day and have a Blessed day!"

*****************************

The beginning. People often ask why I started this blog. I've always kind of hem and hawed around the subject because the real reason wasn't probably what they were expecting to hear. I know food blogs aren't the place to talk about serious and sad things like death...but the truth is what it is.

My sister had just died and I was in Florida thousands of miles away from all my family. While my family had each other to cope, I found myself all alone grasping to find my own source of comfort. I was in the kitchen one day making this cherry cheese pie, (which my sisters and I usually gathered in the kitchen to eat with just forks; giggling, and convincing ourselves that the men didn't appreciate it like we did so we didn't have to share) when I realized something. Being in the kitchen making family recipes made me feel like my family was in my kitchen with me.

I had found my comfort.

That's how it started.

The name. I brainstormed several names for this blog but nothing stuck out in my mind. Then I was browsing books on Amazon and I ran across a book called The Man Who Ate Everything by Jeffrey Steingarten. I stopped in my tracks and said, "Oh my gosh, that's me!"

Well, except for the whole man part of course.

It got me thinking. Maybe I could be The Woman Who Ate Everything or The Lady Who Ate Everything.

Scratch that. I couldn't be the "Woman" or the "Lady". Sounds like I'm 80 years old.

Hmm. The Girl Who Ate Everything. I liked it. Summed it all up in five words.

Thank you. Thank you for reading and leaving me nice comments. Although I may cook more than the average person, I'm just a cook like you guys. And I really, really, love food just like you. Or you wouldn't be reading this.

But I'm definitely anything but gourmet. Those who have been over for dinner know that. And my poor friends are usually on the receiving end of my food experiments which are often not that great.

Thanks for stopping by, for giving me your best recipes, and for making me smile.

So on this day of love, I want to show my love for you. I'm giving away a Kitchen Aid Mixer OR if you happen to already have one, a $200 Visa Gift Card.

To Enter: Just leave a comment on this post and your email address so I can contact you. The giveaway ends Friday, February 17th, 8PM EST. One entry per person. The winner will be chosen by random.org.

Thanks for everything!

Double Chocolate Peanut Butter Cookies

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Sun, 12 Feb 2012 05:36:00 +0000

Valentine's Day has me thinking about love and chocolate. For me, chocolate makes me happy and relaxes me. But some people, like my mom, get a little crazy on it. Let me preface this story by saying that my mom is the sweetest saint of a person you'll ever meet and her behavior in this story was completely out of character.

I had been dating John, now my husband, for about six months.We were at that awkward defining stage where it either was going to get more serious or it was time to call it quits. We both had feelings for each other but neither one of us were willing to show our hand. I knew I loved him but I was absolutely NOT going to tell him without knowing that it would be reciprocated.

It was Christmas and we were both home from college spending it with our families. Someone gave me a Britney Spears CD which my mom promptly took her black Sharpie to, modifying Britney's outfit to be more modest. We were all listening to the CD in my room and one of the songs that came on was "Don't Let Me Be the Last to Know".

My mom at this point had eaten about a pound of chocolate (wonder where I got it) from her stocking. She started getting really giddy and hyper and said,"You have to tell John how you feel. You have to tell him that you love him!"

I shrugged it off and next thing I knew my mom had the phone in her hand and was calling John. I started chasing her around the room and finally into the bathroom where she locked herself in. She continued to call John insisting that she was going to tell him that I loved him if I didn't do it myself. Picture me banging on the door in horror as my mother professes my love for my future husband over the phone. I'm telling you...chocolate does weird things to people. I was mortified.

To this day, I still can't believe my mom did that. And since then, she only does chocolate in minimal amounts because of its crazy effect on her.

Luckily, my husband only recollects some muffled voices and scuffles over the phone. And what could of been major mother-in-law red flags didn't deter him from continuing our relationship.

I don't even want to know what these double chocolate cookies would do to my mom. My friend Lindsay said I had to try these cookies. Man they were dangerous.

Double chocolate cookies with a smidge of peanut butter. They're best right out of the oven. Warm, gooey, chocolate deliciousness.

Double Chocolate Peanut Butter Cookies

Source: adapted from Bakerella

1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips

Directions:
1) Preheat oven to 350 degrees.
2) In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
3) In another bowl, cream butter, sugar and peanut butter until light and fluffy.
4) Add eggs and vanilla and mix until combined.
5) Add flour mixture to creamed mixture and mix until combined.
6) Stir in chocolate chips.
7) Roll cookie dough into 1-1/4 inch balls.
8) Place on parchment paper covered baking sheet. Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on cookie rack to cool. Makes about 3 dozen cookies.

Maple Walnut Blondie (Applebee's Copycat Recipe)

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Thu, 09 Feb 2012 04:29:00 +0000

If you're not a chocolate lover than A) I don't know if we can be friends and B) this dessert is for you.

If you've had the Maple Walnut Blondie at Apple bee's, this tastes just like it but better. Of course I had to be sure so we headed to Apple bee's with some friends for appetizers and dessert.

The verdict? Yep, this one is definitely better.

But it could just be that in South Florida the chain restaurants and service are sub par compared to the rest of the country. Sad, but true.

The trouble I've had with other copycat recipes is that the Maple Butter Sauce that is poured over the blondie never seemed to be the same as Applebee's. This Maple Butter Sauce however is spot on.

My husband was in charge of scooping the ice cream and he went a little heavy on the ice cream. There is a warm, buttery blondie under there...somewhere.

The batter is super thick. Don't worry. That's normal. And don't be snitching too much batter because you'll need every bit to make these.

This only makes an 8x8 pan so it's perfect for someone who lacks self control. I may or may not have eaten the whole pan before church one Sunday. And I wonder why the last 10 pounds of baby weight is lingering...

I'm over at Tablespoon with this Maple Walnut Blondie recipe.

Super Bowl Grub

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Fri, 03 Feb 2012 16:28:00 +0000

We're a big football family to say it mildly so we'll be watching the Super Bowl this year with lots of food to accompany the big game. I love the game but I'm not gonna lie what I really get the most excited about is the national anthem, the commercials, and the halftime show.

Who are you cheering for the Giants or the Patriots? I usually am one who cheers against the Patriots. You know...time to let someone else win for once. But this year I'm actually rooting for them. I wasn't a big fan of Tom Brady after the whole leaving your pregnant girlfriend for another woman thing. But I have to admit when it comes to football, the guy is a freaking genuis and amazingly talented. We also have some friends on the team and I would love to see them win.

Here are the things I have on my list to make for this Super Bowl:

Buffalo Chicken Macaroni and Cheese:

A little bit of a hearty dish with some kick. One of my husband's favorites.

Stuffed Mushrooms:

These are one of my all time favorites. This is a classic recipe you cannot screw up. You can assemble them ahead of time and pop them in the oven when ready.

Hoagie Dip:

This tastes like an Italian Subway sandwich in dip form. It's kind of a way of side stepping actually making sandwiches for everyone. Instead they pile some dip on some bread and inadvertently make their own.

Peanut Butter "Cheese" Ball:
Peanut Butter and cream cheese mixture rolled in chocolate chips...umm...heaven.

Oreo Truffles:
Melt in your mouth nuggets of chocolate. These are so dangerous.

Halloweenies or Pigs in a Blanket:
The kids have to eat too and these are some of their favorites...although I like them too.

Enjoy!

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Hot Pizza Dip

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Thu, 02 Feb 2012 04:33:00 +0000

I got the all-clear to start working out from my doctor at my 6 week post baby checkup. I was so eager to get back in the gym and to start running again. I jogged to the bus stop to pick up my son earlier in the week - an embarrassingly short distance, and was so sore the next day. So I knew I would have to take it easy and that my gym debut would be a brief one.

After running for about five minutes my body started itching. I mean literally my love handles, butt, and thighs were on fire. I was at the gym so I was trying so hard not to itch and draw attention to myself, but I couldn't stop itching!

Have you ever had that happened after a long break from working out? I googled it and apparently it's pretty normal after periods of inactivity and has a complete medical explanation.

Dang. I was hoping it was just my fat literally melting off.

I made this dip earlier this week and ever since then I've seen it all over the food blogs. But in case you haven't seen it out there, this dip tastes just like pizza without the crust. I saw it on Allrecipes and reviewers said that it really needs to be made a day ahead of time so that all of the flavors meld together. I agree. It was great the first day and even better the second. I added some garlic powder and red pepper because to me pizza is not complete without both. I know I've been on a pizza kick lately but it's such a crowd pleaser so why not? Super Bowl baby.

Hot Pizza Dip

Source: adapted from Allrecipes

1 (8 ounce) package cream cheese, softened

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup pizza sauce

2 tablespoons chopped green bell pepper

2 ounces pepperoni sausage, chopped

2 tablespoons sliced black olives

Directions:

Note: You can either cook this in the microwave or oven. If you wish to cook it in the oven preheat the oven to 350 degrees.

1. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.

2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.

3. Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don't end up with a greasy mess on top of your pizza dip.

4. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 15-20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.

Pepperoni Cheese Stick Roll Ups

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Wed, 25 Jan 2012 15:01:00 +0000

I know it feels a bit schizophrenic around here bouncing back and forth from healthy to naughty dishes.

But there's just so much food and so little time.

Don't I sound like Ben from the Bachelor if he were living in a mansion with girls made out of food?

Okay...maybe that was a stretch.

I don't know how you couldn't feel a "connection" with these Pepperoni String Cheese Rollups. They're almost like these Pizza Rolls or these Stuffed Pizza Rolls, but definitely the easiest of all of them. I made these for my kids in under five minutes.

But they aren't just for kids...I'm thinking Super Bowl grub for sure. The Garlic Butter Glaze on top is definitely not a necessity but if you are serving them for adults it adds some flavor and makes them look a little nicer.

And yes, I'm completely ignoring the fact that TGWAE now has over 20,000 facebook fans. That's just crazy. Because really people, I'm posting about rolling premade dough, pepperoni, and cheese sticks being rolled up and baked. How hard is that?

And now I have to do another giveaway...because you all are so nice.

Not today. But soon...

Look at that cheesy goodness!

Pepperoni String Cheese Roll Ups
Source: adapted from Dinner With The Donnells

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Green Almond Smoothie

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Mon, 23 Jan 2012 15:04:00 +0000

I've never been a fan of green smoothies which seems to be super popular right now. Every one I've tried has been nas-tay! And NO, I'm not expecting them it to taste like an Oreo shake from Sonic...but how nice would that be?

This green almond smoothie that my friend Jenna sent me was awesome! I've known Jenna since high school and now she's in New York living the life. She's also known as Mommy in Manhattan, her blog about life in New York. It's everything from flying through the air in trapeze school, showing us how to tightline our eyes, or running into celebrities at the grocery store.

I love living vicariously through her escapades and her blog is a one stop shop for me to get a style update since I'm too busy looking at food blogs. I'm lucky if I can grab a shirt and throw it in my cart while I'm at Target. Jenna's blog makes me want to move to New York someday so she can dress me and put some eyelash extensions on me!

She's doing a giveaway today for some cute girl headbands and accessories so head on over and enter. I just entered because we know I'm terrible at anything crafty and I would love some cute hair accessories for my baby girl.

Here's Mommy in Manhattan and her cute family...

This green smoothie is full of vitamins and nutrients. It's packed full of spinach – but seriously doesn’t taste like spinach at all. I even was able to get my kids to drink it. Jenna's trick to getting her kids to drink it is by putting the smoothie in colored cups with lids and a straw.

Green Almond Smoothie
Source: Jenna from Mommy in Manhattan

1 banana

1 cup almond milk

1 1/2 tablespoons almond butter

2-3 handfuls of fresh baby spinach

ice

optional: whey protein powder, cocoa, cinnamon or shredded coconut

Put everything in the blender and blend until creamy. Makes 2 servings.

Buffalo Wing Turkey Lettuce Wraps

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Wed, 18 Jan 2012 18:58:00 +0000

Let me start off by saying eating healthy is absolutely no fun. Except for the getting skinnier part...that's fun. Right now everyone is looking for healthy recipes and all I want to do is make the ten Super Bowl recipes I've been gawking at. These Buffalo Wing Turkey Lettuce Wraps are my compromise between eating healthy and diving head first into some cheesy gooey dip.

Why does it seem so much easier for guys to lose weight? Last year my husband and I both ate the same healthy food and both were doing P90x every day. He trimmed down and had a six pack and the only six pack I had was the Diet Dr. Pepper in my pantry. I swear he takes some magic pill that melts fat while I'm sleeping. Don't worry...if I ever find out I will let you know.

And just so you know he does not like to be called skinny. He said that would be the same as him calling me fat.

Trim. Trim is his goal.

My husband and I decided these Buffalo Wing Turkey Wraps are healthy food for people who don't want to eat healthy. These low carb wraps are packed with protein, veggies, and flavor. As you know my husband is obsessed with anything buffalo flavored. Buffalo Chicken Dip, Buffalo Chicken Nachos, Buffalo Chicken Mac n' Cheese...all some of our favorites. My sister-in-law Kristy, over at Sweet Treats and More happens to be married to my husband's brother, Brett, who is also obsessed with all thing buffalo. So when Kristy said Brett loved these, I knew my husband would to.

Buffalo Wing Turkey Lettuce Wraps
Source: barely adapted from Sweet Treats and More

1 pound lean ground turkey
1/2 cup onion, diced finely
1 teaspoon minced garlic
3/4 cup carrot shavings (use a vegetable peeler to make shavings)
1 cup celery, sliced thinly
1 head iceberg lettuce, leaves removed to form cups
salt and pepper
1/2 cup Frank's Red Hot Buffalo wing sauce
Blue cheese crumbles or blue cheese dressing to drizzle over the top

*I used some blue cheese crumbles and a tablespoon of Litehouse Bleu Cheese Vinaigrette just like my SIL, but don't feel like you have to have the dressing to make these...they are good with just the crumbles too.

1. In a large skillet, saute the onions over medium heat until soft (3-4 minutes). Add garlic and cook for 1 more minute. Add ground turkey, season with a dash of salt and pepper, brown meat and cook until cooked through. Drain any grease if necessary.

2. Return meat to pan and stir in the wing sauce. Reduce heat to low and simmer for a couple of minutes.

3. Prepare lettuce cups. Place spoonful of meat into lettuce cup, top with a few carrot shavings and chopped celery. Sprinkle with some blue cheese crumbles and/or dressing. Wrap up and start eating!

Peanut Butter Oatmeal Chocolate Chip Cookies

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Tue, 17 Jan 2012 04:14:00 +0000

Now that I'm a mother of four one of the most common questions is, "How is life with four kids?" My answer changes depending on the day and sometimes the hour. Some days I feel like I have it together and other days I feel like a mad woman pulled in all directions losing my mind.

Last week I was feeling awful. I had severe fever and chills and my whole body ached. My OB told me to come in if I ever had those symptoms since it could be a sign of infection. So I grabbed the last appointment of the day and with all FOUR kids in tow, hurried to his office.

Turns out I just had the flu. After a lecture from my doctor about doing too much and stern instructions to take it easy, he asked, "Do you have help or a nanny at home?"

It was all I could do to not laugh out loud. I was thinking the obvious. If I had a nanny at home, do you think I would be at the gynecologist with four kids?

They say the "Joy is in the Journey". I know that's true and I'm reminded daily by the funny things my kids say and the kisses they give me. But sometimes I feel like I'm on a journey to Crazy Town.

People always ask how I find time to bake. I think we all find time for the things we love whether it be reading, running, or Pinterest :). Baking is therapeutic to me. It relaxes me and it's something my kids and I can do together.

Sunday nights always draw me into the kitchen begging me to make some cookies. Usually it's these cookies but last night I needed peanut butter and chocolate. Peanut butter and chocolate are like my own personal Xanax. These cookies have oatmeal, peanut butter, and chocolate chips which makes for some dangerous dough.

Peanut Butter Oatmeal Chocolate Chip Cookies

Source: Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 9-10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. Makes 16 cookies.

Candied Pecan, Apple, and Gorgonzola Salad

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Wed, 11 Jan 2012 14:58:00 +0000

I'm guilty of picking out the marshmallows of the Lucky Charms cereal, for licking just the frosting off a slice of cake, and for eating just the pepperonis off the pizza. I'm a topping picker. So sue me. Or just don't share anything with me. That would be no fun...for you.

Salads are no exception. By the time I'm done eating a salad, all of the goodies are gone with just a bunch of lettuce left.

Last time I was visiting Arizona my sister made this salad for our Sunday dinner and I fell in love with it. Although it does have a lot of toppings for me to pick off, I enjoy the whole salad. The apples and gorgonzola cheese are the perfect compliment to each other. Recently I was in charge of making the salad for over 200 women for a church event. This is the salad I made because I knew it would be a hit.

Who are we kidding?

You know I put twice as many toppings on my own salad but here's what a normal person salad would look like.

The hardest part about this salad is the candied pecans. They definitely make the salad so you can't skip them. Just make sure you give them a good 5-7 minutes of your undivided attention. You can do it. The key is to keep stirring continuously so that your sugar and pecans don't burn.

I know that that's a whole lot of apple and Gorgonzola below, but remember I was making this salad for 200 women. This is actually just half of the ingredients I prepared. Keep the skins on your apples for some color.You can buy Gorgonzola pre-crumbled or buy it in a chunk and chop it yourself. You want small pieces because a little of this cheese goes a long way.

I usually use half Brianna's Poppy seed dressing and half Brianna's Blush Wine Vinaigrette when I make this salad. For my church event I bought some of Brianna's dressing and then realized it could get costly so I made my own vinaigrette for some of the salad to cut costs.

Candied Pecan, Apple and Gorgonzola Salad

Source: my sister Susan

1/2 cup pecan halves or pieces
1/4 cup sugar
6 cups of Romaine lettuce or other mixed greens
1 large or 2 small apples, cored and diced (I like to use Honeycrisp, Pink Lady, or Gala)
1/2 cup Gorgonzola cheese

Dressing:
I like to use half Brianna's Poppyseed dressing and half Brianna's Blush Wine Vinaigrette but any vinaigrette will due. This Red Wine Vinaigrette (recipe below) from Our Best Bites is good alternative too if you want to make your own.

Directions:
To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.

Note: If you happen to get to a point where your sugar will not melt and is just clumping, a quick fix is to add 1 tablespoon of water to the pan over the heat to get the sugar liquefied. Your pecans will not be as crisp but still taste yummy. Trust me, I made about 20 batches of these pecans and I got a little distracted during a couple of batches and wasn't stirring like I should.

Place lettuce in a serving bowl and add apples, Gorgonzola cheese, and pecans. Toss with dressing right before serving or let people add their own dressing.
Honey Red Wine Vinaigrette

Source: Our Best Bites

1/2 cup red wine vinegar

1/2 cup honey

1-2 cloves garlic

1 teaspoon Kosher salt

1 teaspoon coarsely ground black pepper

1/2 cup canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Honey Garlic Chicken

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Fri, 06 Jan 2012 14:41:00 +0000

This time of year everyone is trying to eat healthy and the nonconformist in me wants to do the exact opposite. The more I think about eating healthy chicken or fish with veggies, the more I just want to go eat a Krispy Kreme. The defiant inner teenager inside me wants to rebel and do exactly what I'm not supposed to.

I also have it in my head that I have to eat ALL of the junk food in my house before I can properly start to eat healthy. As if it's my duty to eat the whole pound of See's chocolate that my sisters gave me...ahem...before I can start eating healthy. I just think of it as taking one for the team so my husband doesn't have to ruin his healthy eating ways.

This crockpot honey garlic chicken is my compromise to the start of eating healthy. Although the ingredients aren't entire healthy on their own if you ate them in their entirety, the chicken only cooks in it and then just a little sauce is eaten with it. This recipe comes from Deborah over at Taste and Tell who shared this as one of her favorite recipes of 2011 so I knew I had to try it. I agree with her that often chicken in the crockpot tends to be dry and lacking flavor that's why chicken thighs are perfect for the crockpot. This chicken reminded me of the Huli Huli chicken we had in Hawaii last year. My husband thought this chicken was even better. Serve it over brown rice and with some broccoli for a healthy meal or shredded over a salad.

Honey Garlic Chicken

Source: Taste and Tell

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, minced or chopped
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/2 cup honey
(optional) fresh basil, shredded, for garnish

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the sauce and continued to stir and cook on medium heat until it thickened up a bit.

Serve a little sauce over the chicken and garnish with fresh basil.

Serve chicken over rice with some broccoli or green beans on the side.

My Favorite Recipes of 2011

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Sun, 01 Jan 2012 04:54:00 +0000

I love countdowns and Best of's...

I remember when I was growing up always secretly watching MTV's countdown of the best music videos of the year. MTV wasn't allowed in our house back then...and now with shows like Jersey Shore...ha ha...there's no way it would be allowed now either.

So here's my own G-rated countdown that even my mom would approve of. Yesterday I listed Your Favorite Recipes of 2011 and today are some of my favorites that may have gotten overlooked. I was pregnant most of 2011, so you were subject to my cravings and food aversions.

We did, however, share some of the same favorite recipes of 2011. For the first couple of months of my pregnancy it was hard for me to even look at food let alone actually cook anything, but I came back with a vengeance with I nearly ate this entire Peanut Butter "Cheese" Ball by myself. Then, all I wanted was something savory and this Bloomin' Onion Bread was just what I craved. Finally, the S'more Cookies, come on...who wouldn't love those.

It was so hard to choose but here are a couple more of my favorite recipes from 2011...

Chocolate Chip Cookie Dough Cupcakes:

I tried to replicate a treat my husband had at work. We stuffed as much cookie dough into a cupcake as we could.

Creamy Sausage and Tomato Pasta:

Dinner doesn't always have to be extravagant. This is one of those meals with simple and fresh ingredients that I fell in love with.

Saltine Cracker Toffee:

Every time I make this recipe from my grandma, I almost eat the whole pan.

Easy Chicken Cordon Bleu:

WAY easier than the traditional Cordon Bleu and just as tasty. This is a comforting meal that my family loves.

Roy's Chocolate Souffle:

This molten lava cake is from one of our favorite restaurants, Roy's. I was amazed when they actually gave me their recipe. Don't ask how many of these I've eaten...

Pumpkin Cream Cheese Muffins:

These are one of my all-time favorite muffins. No wonder they are all over the Internet. They are perfectly moist and full of spices with a cream cheese center.

Taco Pasta:

Here's another dinner that has made it into our regular dinner rotation. It's hard to please picky eaters and this one made my whole family happy.

Cranberry Bliss Bars:

These chewy blondies are festive and unique. This Starbucks knockoff will be on my holiday baking list every year from now on.

Slow Cooker Chicken Caesar Sandwiches:

Pregnancy proved to make me lazy or maybe just really tired. All I know is that I got some major mileage out of my crock pot this year. This was one of my favorites...

Cookies and Cream Cheesecakes:

With just a few ingredients, I was surprised how easy and good these were. If you are scared of making cheesecake, these are the fool proof way to go.

Can't wait to make some more food memories with you all next year. There are a lot of good things to look forward to in 2012!

Your Favorite Top Ten Recipes of 2011

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Fri, 30 Dec 2011 22:50:00 +0000

I have a lot of favorite but these were the recipes that you guys kept coming back to in 2011. I have to say...you all have good taste!

#1 Favorite: Ham and Cheese Sliders

I'm a little surprised that these were the overall favorite from 2011. Not that they aren't good but they are actually from 2010 and they didn't involve peanut butter or chocolate which is always popular. Pinterest revived some interest in them and they are still one of my favorites that satisfy the kids and adults as well.

#2 Favorite: S'mores Cookies

Cookie dough, graham crackers, and marshmallows...these were a hit with my friends and a hit with you guys. Perfect for a summer barbecue or New Year's Eve bash.

#3 Favorite: Caramel Apple Cheesecake Bars

After increasing the cheesecake layer so that the crust to cheesecake ratio satisfied me, these are perfection in my eyes. Although these are also from 2010, I've made them several times this year and always get asked for the recipe.

Favorite #4: Peanut Butter "Cheese" Ball

You guys must love peanut butter and chocolate as much as I do to make this your #4 favorite. I mean you have to be serious about your peanut butter and chocolate love to indulge in this and I did - I think I ate the whole thing by myself. This was the only thing to finally fulfill my peanut butter pregnancy craving.

Favorite #5: Bloomin' Onion Bread

I haven't met many carbs that I haven't liked, but some I like more than others. This appetizer is visually appealing and HELLO, cheese and bread...yes, please.

Favorite #6: Caramel Apple Cupcakes

These cupcakes screamed fall and they blew up on Pinterest. Who knew so much goodness could come from a cake mix.

Favorite #7: Peanut Butter Chocolate Bars

These were from a post way back in 2009 which explains why the photo is not that great. I first had these at a "chocolate party" at my friend Greta's house and had to have the recipe.

Favorite #8: Overnight French Toast Casserole

Sometimes simple is good, that's why I like this french toast casserole with it's classic flavor. And since I'm not a morning person the night before prep is just what I need.

Favorite #9: Fruit Salsa

This was a summertime favorite, another one from 2010. This is always a hit at baby showers and get togethers.

Favorite #10: Cheddar Bay Biscuits

You guys like those Red Lobster biscuits as much as I do. I love these when I don't want to deal with yeast. They are cheesy, savory, and super easy.

Individual Seven-Layer Dips

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Thu, 29 Dec 2011 15:55:00 +0000

We keep it pretty minimal when it comes to toys for our kids on Christmas but yet somehow I feel like there's STUFF everywhere! Anyone else feel this way? We're swimming in Legos over here and just when I think I've cleaned up the last of them, I'll step on one or one of my boys will drop their ships and Lego pieces go flying everywhere. I think my husband spent 6 straight hours on Christmas helping them build Legos.

Seven layer dip is one of my favorites. But after a few people have dipped (hopefully not double-dipped), it starts to look like mush. All the pretty layers turn into an unidentifiable, unappetizing pile. My sister told me about the idea of individual seven layer dips as a party idea. And then, of course, I spotted a vegan version of what she had told me about on Pinterest .

The great thing about seven layer dip is that you can adjust it to your personal tastes. Now, you could make these in glass tumblers too, but we are pretty casual over here so plastic tumblers are the way we roll. These would be great for watching a football game or for a New Year's party.

Individual Seven-Layer Dips

Makes about 8 individual dips

*Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning

1 cup guacamole or make homemade guacamole

1 (8 ounce) container sour cream

1 cup chunky salsa or pico de gallo; or make homemade pico de gallo

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes, diced

1/2 bunch of green onions, sliced

1 (2.25 ounce) can of sliced olives, drained

9 ounce plastic tumblers

tortilla chips

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

Layer 1: beans and taco seasoning

Layer 2: sour cream

Layer 3: guacamole

Layer 4: salsa or pico de gallo

Layer 5: cheese

Layer 6: tomatoes

Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Merry Christmas...

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Mon, 26 Dec 2011 02:41:00 +0000

...from my family to yours.

(and baby Gracie - can't believe these family pics are already outdated!)

Pictures by H.A.M. Photography

Cranberry Bliss Bars

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Fri, 23 Dec 2011 21:49:00 +0000

While this is the time of year all about giving, I feel in the last week and a half since I've had the baby I've been on the receiving end of everyone's generosity. I've been blessed with extremely giving (and stubborn) friends who lined up people to bring me meals even though I said I would be fine without them; friends who take my boys for playdates so that I can get in a nap and a shower; and friends who offer their gift of conversation.

Life with four kids, now I may be jinxing myself here, seems more balanced. It seems as though it was always meant to be this way...that we were just waiting for baby girl to fill this spot in our family.

These are supposedly a knock off of Starbucks' Cranberry Bliss Bars. I've never had Starbucks' version, but these were really good and oh so pretty. I've seen different versions of these all of the Internet and I opted for this one because it was supposed to be chewier and less cake-like than the other versions. It's a buttery blondie base (try not to eat all of the dough) with flecks of white chocolate and cranberries throughout. I'm not a huge lover of white chocolate but I loved these. The frosting is cream cheese and white chocolate with a hint of orange if you want. Or leave it out if you're not a fan.

Cranberry Bliss Bars
Source: RecipeGirl

Blondie Layer:

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

Frosting:

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)

Directions:

1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

North Pole Cupcakes

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Sat, 17 Dec 2011 03:34:00 +0000

The plus about having a baby right before Christmas is that it left a self-procrastinator like myself, no other option but to get everything ready for Christmas beforehand. So now I'm able to relax and worry just about taking care of my baby. Don't get the wrong picture; I'm definitely not sitting on the couch eating bon bons. I feel like I'm wondering around like a zombie with no sleep and showering is definitely optional these days, but at least the frantic shopping days are behind me.

I fell in love with these cupcakes when I spotted them on Pinterest. Although, there aren't any real instructions, they were inspired from Jenny's Cookies and are fairly self-explanatory. I made these with my son and his preschool friends. They are simple and magical!

My Sweetest Recipe...

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Thu, 15 Dec 2011 15:05:00 +0000

Named after my grandma Grace, in heaven...

Gracie Belle Denney

7 lbs 8 ounces

Made with love and cooked to perfection...

Eggnog Cookies and the night before baby

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Tue, 13 Dec 2011 04:29:00 +0000

I think I'm ready. As ready as you can be. I've have my pre-baby pedicure, my hair done, my other kids stuff in order...and it looks like someone threw up blush and bashful all over my nursery. Mission accomplished.

I should be sleeping right now before my 4:45 am check-in at the hospital tomorrow but I figured the chances of me actually being able to sleep tonight are pretty slim. Anxiety has taken over. I have to keep telling myself people have babies all the time. Please just tell me everything will be okay.

Take a look at this pink cluster in the corner of baby girl's room. I became a little obsessed trying to recreate it ever since I saw it spotted on Pottery Barn's website.

Every time I look at it, I'm reminded why I never do crafts; a) I'm not good at them. b) Anything craft that should take one hour, takes me five.

I made the fabric pom poms myself and then my husband and I spent hours last night trying to hang it all up so it looked pretty. Three hours of my life I will never have back.

These eggnog cookies are great if you like eggnog. My husband chugs the stuff. Being a little more calorie conscious, I can't bring myself to drink more than a sip. Which is a little ironic since I ate about 10 of these cookies. These cookies are festive, soft, and taste like eggnog.

Eggnog Cookies

Source: Cookie Madness

2 1/4 cups flour

1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup salted butter, room temp
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg for sprinkling (optional)

Preheat oven to 300 degrees.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Bake for 21-24 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula. Makes about 36 cookies.

Eggnog Icing
3 cups powdered sugar
1/4 cup softened butter
1/2 cup eggnog (might need more or less)

In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more depending on the consistency you like. Sprinkle lightly with nutmeg after you ice the cookies. I used a sifter/strainer to gently sprinkle nutmeg on top. A little goes a long way when it comes to nutmeg. Makes about 1 1/2 cups.

Phat Cow Fudge

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Thu, 08 Dec 2011 04:44:00 +0000

The TaiSlim giveaway is still going on until Friday so don't forget to enter.

PHAT: Pretty-Hot-And-Tempting. A much nicer alternative to FAT.

As I've said before, probably the question I get asked most frequently is "How are you not 500 pounds with everything that make on your blog?"

I love food. I've always loved food. And even when I'm eating really healthy I always treat myself to some chocolate...everyday. The majority of the time, we eat really healthy in my house. Of course I have times when I fall off the wagon hard, but that's okay...and normal.

Food and I have a really good relationship. Growing up, I may have had times where I was "curvier" and I would complain to my mom and she would always say, "Oh honey, you look great." I love that about her. We always ate healthy in my house and were active. So I think since we had that foundation, she knew I would be okay in the long run and it wasn't worth stressing over.

As I am reaching the end of this pregnancy, the pure logistics of how my body is stretching and expanding is really quite amazing. My belly button feels like it's 3 feet in front of me. I know pregnancy is supposed to be beautiful but my body has reached it's capacity and some moments I feel like a freak of nature waddling around. One thing that helps is that my husband looks at me with the same eyes whether I'm 10 pounds or 400 pounds. I love that about him.

So I thought this Phat Cow Fudge was fitting for the occasion. Sometimes I feel fat and sometimes I feel "phat", depending on which hormone is winning at the moment. This could also be named Rocky Road Fudge since essentially that's what it is but Phat Cow Fudge is way more fun. This fudge is creamy, easy, and requires no candy thermometer which is a plus. I like to switch up my Christmas plates with more than just cookies; fudge adds something nice to the mix. Especially this fudge. Since it's some of the best I've had.

Make sure you remember to freeze your marshmallows so that they don't melt when you stir them in. This recipe makes a ton! Perfect for Christmas plates, not perfect if you are making this just for yourself. Feel free to cut the recipe in half.

Phat Cow Fudge

Source: Eat Cake For Dinner

20 ounces Hershey's® milk chocolate bars, broken into pieces.

1(12 ounce) package semi-sweet chocolate chips

1 cup (2 sticks) salted butter, cut into pieces

4 cups sugar

1 (12 ounce) can evaporated milk

2 1/2 cups mini marshmallows

4 cups frozen mini marshmallows

2 teaspoons vanilla extract

2 cups walnuts or pecans, chopped

*Place four cups of mini marshmallows into the freezer until frozen.

In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes.

Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine. Don't worry if it looks separated, just keep stirring. As it starts to cool it will lose its shine. Stir in the vanilla. Add the frozen marshmallows and walnuts/pecans. Spread into a large buttered cookie sheet (for a full batch I used two 9x13 baking dishes).

Cool completely. You can speed this up by putting it in the refrigerator. Cut into pieces and serve. Store in an airtight plastic container. Makes about 60-70 pieces.

TaiSlim and a Giveaway

noreply@blogger.com (Christy {The Girl Who Ate Everything}) — Mon, 05 Dec 2011 12:00:00 +0000

***********Giveaway is Closed************

I can't believe I'm having this baby in a week! I'm already starting to think about the battle of losing the baby weight. My oldest brother Keith has been really successful using TaiSlim and I'm definitely going to have to try it out once I have this baby since it targets the mid-section and is safe while nursing.

Today Keith is giving away some introductory Tai Slim product to a lucky one of you. For those of you who would like to learn more about TaiSlim and to enter the giveaway, just leave a comment with your name and email so that you can be contacted with more information. The giveaway will end Friday, December 9th at 8pm, EST. Here's Keith's story...

A Picture is Worth a Thousand Words

I lost my driver’s license and when I got my new one I was wishing I had lost it again. I was out of control with poor eating habits, lack of exercise, and stress. The picture said it all. I also fudged a little on my weight, I was actually 223 lbs “large and in charge”, but not really.

The picture was painful enough to make me consider I needed to change. I was taking five different prescription drugs for high blood pressure, depression, sleep aids, etc. My personal relationships were being affected. I knew it was time for a change.

I found a product called TaiSlim which has been the catalyst to reduce my desire for food, gave me more energy, and scientifically proven to remove fat from my mid section. The clinical studies prove when using the TaiSlim products I will lose 4X the weight and 6X the fat over diet and exercise alone. That is what happened to me. I feel awesome without feeling hungry or deprived.

In the last 2 months I have lost 20 lbs, but most important and incredible is I took 4” off my waistline. I have eliminated three of the five prescription drugs and anticipate being off all of them soon. I still have few more pounds to lose. What I love the most is that if I want to I can still enjoy the recipes from "The Girl Who Ate Everything".

The season is upon us, be different, be unique, give the gift of a lifetime to a loved one or to yourself, it will change your life, it will free your life.

Learn more at:

http://www.keithlarson.taislim.com/

or email me at kglarson.az@gmail.com with any questions.