Monday, January 16, 2012
Prep Time: 25 minutes
1 1/3 cups Marzetti® Old Fashioned Caramel Dip
1/4 cup Marzetti® Old Fashioned Caramel Dip
One 3.4 oz package instant banana pudding mix
1 cup Cold milk
1/2 cup Sour cream
2 cups Whipped topping
30 Ladyfinger cookies
1 cup Orange Juice
2 Large ripe bananas, peeled and sliced
1 1/2 cups Whipped topping
Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add 1/3 cup Marzetti Caramel Apple Dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9" x 11" dish. Spread 1/2 cup Marzetti Caramel Apple Dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer; top with half of banana slices. Repeat process with remaining ingredients. For topping, spread whipped topping over all, drizzle with Marzetti Caramel Apple Dip and sprinkle with cinnamon.
I have had this recipe tucked away for 3 years, I hope to be making it soon!
Friday, January 6, 2012
1 Cup plain Greek yogurt
1 English cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
sat and pepper
squeeze of fresh lemon juice
extra virgin olive oil
2 teaspoons of minced garlic
juice of one lemon, or 1/4 cup of lemon juice
2 teaspoons red wine vinegar
2 tablespoons EVOO
2 heaping tablespoons plain greek yogurt
1 tablespoon dried oregano
salt and pepper
1 1/4# boneless skinless chicken breasts
Shred the cucumber (i used the cheese grater) Salt and leave sit for about 5 minutes. Squeeze and remove as much liquid as possible. place into a paper towel, and then a kitchen towel wrap tightly and squeeze often.
In a bowl, mix yogurt, garlic vinegar salt, pepper and lemon juice. Drizzle with about 1/2 teaspoon EVOO. Add in the cucumber, and mix well.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Prepare the chicken:
combine garlic, lemon juice red wine vinegar olive oil, yogurt, oregano, salt and pepper to a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and coat. Cover and refrigerate for about 1 hour.
cook the chicken in the broiler until golden brown, plate and let sit for 5 minutes
Heat the pita until warm, top with tzatziki sauce, diced tomatoes, sliced onions, lettuce and chicken. Serve immediately.
So amazingly great. I have made Tzatziki before, but I swear this was the best I have ever made. It was very thick and creamy. Watch your garlic use because I did over do it a little, and we ended up smelling of garlic for 2 days. But over all this was delightful.
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract
¾ cup sour cream
Vanilla Cake Mix (not white cake mix)
1 ½ teaspoon cinnamon
1 cup Cinnamon Toast Crunch, lightly crushed
Cinnamon Toast Crunch Buttercream:
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder
(Crush the cereal in a bag and then sift out 2/3 cup)
1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
3. Mix in sour cream.
4. Add cake mix and cinnamon and mix until smooth.
5. Stir in lightly crushed cereal.
6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.
Wednesday, January 4, 2012
Adapted from Life as a Lofthouse
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt
Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray (I used my Misto)
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.
Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.
Dip strawberries in yogurt, freeze and you get this amazing snack. Great idea!
Don't these look so good You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Voila: Yogurt-covered strawberries!
I am going to try these during strawberry fest time!
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime and Tomato-Avocado Salsa
(Makes about 8 tacos, recipe adapted from Molly Watson's Turkey Tacos, discovered via Twitter from Marisa.)
Ingredients for Tacos:
1 T olive oil
1 tsp. minced garlic (I used minced garlic from a jar, but fresh garlic would be even better)
1-2 T diced green chiles (I used about half of a 4 oz. jar of diced green chiles, recipe called for fresh chiles which would be a bit hotter)
1 tsp. ground cumin
1/4 tsp. ground chipotle chile powder (recipe called for cayenne)
1 1/2 lbs. ground turkey
1/2 tsp. salt
1/2 cup thinly sliced green onions
1 large bunch cilantro, finely chopped (about 1 1/4 cups chopped cilantro. I used 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste.)
2 T fresh lime juice
2 large heads romaine lettuce (or use iceberg, Boston lettuce, or butter lettuce)
Heat olive oil in heavy frying pan then add minced garlic and diced green chiles and saute about 1 minute. (I used a non-stick pan. If you use fresh garlic and chiles, I'd cook them a bit longer.) Add cumin and ground chipotle or cayenne and cook about 1 minute more. Then add turkey and salt and cook over medium-high heat, breaking apart with the back of the turner as it cooks. Cook about 5 minutes, or until turkey is starting to brown.
While turkey cooks, thinly slice green onions and set aside, then wash cilantro, spin dry or dry with paper towels, and finely chop cilantro. Cut off root end of lettuce, discard tough outer leaves, and wash lettuce and spin dry in salad spinner or dry with paper towels.
When turkey is lightly browned, add sliced green onions and cook about 2 minutes. Turn off heat, then stir in 1 cup chopped cilantro and 2 T lime juice.
Ingredients for Salsa:
2 medium avocados, diced
1 1/2 cups finely chopped cherry tomatoes
1/4 cup finely chopped cilantro
2 T fresh lime juice
2 T olive oil (optional)
sea salt to taste
Peel and dice avocado, place in glass or plastic bowl and toss with lime juice. Stir in chopped tomato, chopped cilantro, and olive oil, season to taste with salt.
To ssemble tacos:
Spoon 2-3 large spoonfuls of turkey mixture into each piece of lettuce. (I used the inner more folded pieces of lettuce and saved the flatter outer pieces for using in salad.) Top meat mixture with salsa. You could also eat this mixture inside whole wheat tortillas or pitas, or even corn tortillas if you're not a South Beach dieter.
Tuesday, January 3, 2012
MY REVIEW IS BELOW!!
1/4 pound ground beef
1/2 medium onion, diced
1/2 clove garlic, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 (16 ounce) can refried beans
2 (10 inch) flour tortillas
1/4 cup salsa
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 green onions, chopped
1 roma (plum) tomatoes, diced
2 tablespoons finely chopped jalapeno peppers
2 tablespoons sour cream (optional)
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans.
Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly.
Spread half of the salsa over each top tortilla.
Cover each pizza with half of the Cheddar and Monterey Jack cheeses.
Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
Amount Per Serving:
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 18.6g
Total Carbs: 31.6g
Dietary Fiber: 5.4g
Pics of what ours looked like,
Ok so this was super yummy and enjoyable. I kept thinking, omg this is just like Taco Bell, just not all fried. However, we did change things up a bit, hopefully not to much.
2 Flour tortillas
1 can refried beans
2 Green onion
10 Cherry tomatoes
1 Can of Olives
1 Can of Enchilata sauce
Salt and Pepper
Oh, we also wanted it to be vegetarian, because any day I can cut out meat is good for me
Preheat oven to 450,
Doctor up the beans to make them a little spicy use the Cumin,tajine, salt and pepper
spread your beans on one Tortilla shell
Bake for 5 minutes
taking the other tortilla shell, we spooned enchilada sauce on that, and spread the tomatoes, olives, green onions and cheese on it.
We put that on top of the Bean mix, and baked for another 5 minutes, or until cheese was melted.
Eat and Enjoy.
This was very tasty, as i stated above. It made my tummy and brain happy. It was "new" and exciting for us to make.