tag:blogger.com,1999:blog-16216015458263441522024-03-13T20:10:00.351-07:00Piggy Wiggy RecipesHailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-1621601545826344152.post-14579420752869748242012-02-27T12:29:00.000-08:002012-02-27T12:29:05.660-08:00Final Post (at least for now)It's been fun.<br />
No really, I've loved being able to share some of my favorite recipes and have them all in one spot. However, starting next Monday, I'm going to be a regular contributer to one of my favorite "Mom blogs". I'll be sharing some kid/family friendly recipes and foodie-type things over there. And even though I've enjoyed this little space, having to worry about three different blogs just isn't something I'm interested in at the moment.<br />
I'm going to keep the blog up, just in case anyone happens to have a favorite recipe on here.<br />
<br />
In the future, you can find me both on my regular <a href="http://hkemper.blogspot.com/">family blog</a> and <a href="http://www.poopwhisperer.com/">here.</a><br />
<br />
See ya 'round!Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-31825349370157360212012-02-16T14:11:00.000-08:002012-02-16T14:11:38.028-08:00Perfect Pot Roast<div align="center">A couple of weeks ago, our local Target ad had chuck roasts on sale for really cheap.</div><div align="center">And if there's one thing I love in the winter (even if it <em>is </em>65 out...), it's comfort food. I'm a big fan of <a href="http://www.thepioneerwoman.com/">the pioneer woman</a> (who isn't?), and I knew she had a pot roast recipe that looked great. Time to give it a whirl!</div><div align="center">First, let me tell you that the smell of this cooking is absolute heaven. It's all I could stand to let it cook completely, because I sure wanted to dig in after the first hour. Don't skip out on the herbs. It makes it smell that much more amazing.</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Perfect Pot Roast</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.thepioneerwoman.com/">Ree Drummond)</a></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.foodnetwork.com/FOOD/2011/09/23/WU0105H_perfect-pot-roast_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://img.foodnetwork.com/FOOD/2011/09/23/WU0105H_perfect-pot-roast_s4x3_lg.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodnetwork.com/"><span style="font-size: xx-small;">via</span></a></div><div align="center"></div><div class="ingredient"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li><div class="ingredient">Salt and freshly ground black pepper</div></li>
<li><div class="ingredient">One 3 to 5-pound chuck roast</div></li>
<li><div class="ingredient">2 or 3 tablespoons olive oil</div></li>
<li><div class="ingredient">2 whole onions, peeled and halved</div></li>
<li><div class="ingredient">6 to 8 whole carrots, unpeeled, cut into 2-inch pieces</div></li>
<li><div class="ingredient">1 cup red wine, optional</div></li>
<li><div class="ingredient">3 cups beef broth <em>(my roast was only 2.5 lbs, so I didn't need this much at all)</em></div></li>
<li><div class="ingredient">2 or 3 sprigs fresh rosemary</div></li>
<li><div class="ingredient">2 or 3 sprigs fresh thyme</div></li>
</ul><h2>Directions</h2><div class="instructions"><div class="instruction">Preheat the oven to 275 degrees F.</div><br />
Generously salt and pepper the chuck roast.<br />
<br />
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.<br />
<br />
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.<br />
<br />
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.<br />
<br />
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.<br />
<br />
Add in the onions and the carrots, along with the fresh herbs.<br />
<br />
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender. </div><div align="center"></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-83550860942277552712012-02-14T05:00:00.000-08:002012-02-14T05:00:09.363-08:00Valentine's Day Round-Up<div align="center">I honestly couldn't decide what to post for today.</div><div align="center">There are just way too many cute and yummy Valentine's Day treats out there!</div><div align="center">So instead of focusing on one recipe, I thought I'd do a round-up of a bunch of fun recipe ideas!</div><div align="center">Just click the link on the recipe you want to try out.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H9ueyj9k-sQ/TzXAun5Wx1I/AAAAAAAABM4/JRhxkGgkdms/s400/blogger-image--218399814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-H9ueyj9k-sQ/TzXAun5Wx1I/AAAAAAAABM4/JRhxkGgkdms/s400/blogger-image--218399814.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://aroundthetableri.blogspot.com/2012/02/valentines-day-special-nutella-stuffed.html">Nutella Stuffed Pastry Hearts</a></div><div style="text-align: center;"><br />
</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps41745_CW1444966A10_28_4b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps41745_CW1444966A10_28_4b.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://www.tasteofhome.com/Recipes/Chocolate-Treasure-Boxes">Chocolate Treasure Box</a></div><div style="text-align: center;">(it's not as difficult as it looks... promise!)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I'm making a variation of these for my little guy's V-day gift.</div><div style="text-align: center;">Aren't they cute?</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://media-cdn.pinterest.com/upload/116741815310496938_ZylDBRzm_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://media-cdn.pinterest.com/upload/116741815310496938_ZylDBRzm_c.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://www.bettycrocker.com/recipes/chocolate-heart-peanut-butter-cookies/c678af5d-a2d3-4fa7-bf21-61cfbab296cb">Chocolate Heart Peanut Butter Cookies</a></div><div style="text-align: center;"><br />
</div><div align="center"> Hope everyone has a <span style="color: red;">LOVE</span><span style="color: black;">-ly Valentine's Day!!</span></div><div align="center">xoxo.</div><div align="center"><br />
</div><div align="center"></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-68596182022037813352012-02-13T14:54:00.000-08:002012-02-13T14:54:49.990-08:00Strawberry Oatmeal Bars<div align="center"><br />
I made these this week for our Bible study luncheon.</div><div align="center">They were so good! And since we had a Valentine's Day theme, I thought the strawberry jam went along nicely. Over half the pan was empty by the time we were done... and our group was small that day, about 12-15 people. So that oughta tell you how great these were! Plus, I received several compliments. They're great as dessert, but I think they'd make a cute Valentine's Day breakfast treat.</div><div align="center"><br />
</div><div align="center"><b><u><span style="font-size: large;">Strawberry Oatmeal Bars</span></u></b></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.pioneerwoman.com/cooking">Ree Drummond)</a></span></div><div align="center"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G4PbPpVohkk/TzmUeTv4VTI/AAAAAAAADsk/t_bUMV5LXAg/s1600/DSC_2880-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-G4PbPpVohkk/TzmUeTv4VTI/AAAAAAAADsk/t_bUMV5LXAg/s320/DSC_2880-1.jpg" width="320" /></a></div>(I'm sure she'd do a much better job of photographing them, but unfortunately, she didn't. So you're left with my sad depiction...)</div><h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan</li>
<li class="ingredient">1 1/2 cups all-purpose flour</li>
<li class="ingredient">1 1/2 cup oats</li>
<li class="ingredient">1 cup packed brown sugar</li>
<li class="ingredient">1 teaspoon baking powder</li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">One 10 to 12-ounce jar strawberry preserves</li>
</ul><h2>Directions</h2><div class="instructions"><div class="instruction">Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.</div><br />
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares. Makes 24 bars.</div><div align="center"><br />
</div><div id="datepicker"><div class="hd"></div><div class="bd"></div><div class="ft"></div></div><div id="hitCountIframeContainer" style="display: none;"></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-44202638007275586442012-02-07T12:31:00.000-08:002012-02-07T12:31:25.170-08:00Skinny Baked Mozzarella Sticks<iframe allowtransparency="true" frameborder="0" id="twttrHubFrame" name="twttrHubFrame" scrolling="no" src="http://platform.twitter.com/widgets/hub.1326407570.html" style="height: 10px; position: absolute; top: -9999em; width: 10px;" tabindex="0"></iframe><div align="center">Anyone else seen this recipe floating around Pinterest?</div><div align="center">I've been following <a href="http://www.skinnytaste.com/">Gina</a> for a while now, and as soon as she posted this one, I pinned it right away. It sounded too good to be true. Cheesy, crunchy, tasty mozzarella sticks that weren't loaded with calories and fat? No way.</div><div align="center">Since I'm trying to be a little more health conscious, I decided to give these a whirl for the Superbowl. My husband's family was coming over for the game, and this included our teenage nephews. What better chance to try out a (sneaky) healthy recipe than when I've got teenage boys in the house?!</div><div align="center">When I told them I was making them, I immediately got a "Oh, those are gonna be good..." from the 15 yr old. And wouldn't you know it? They loved them.</div><div align="center">The only thing I need to stress for these to work is to make sure you follow the freezing process. Otherwise, you run the risk of them turning into a pile of cheesy goo.</div><div align="center">Thankfully, it didn't happen to me. They were amazing. For you WW peeps, each one is only 2 points. Crazy, right?!</div><div align="center">I also recommend getting Sargento cheese. I went the cheaper route, and even though nobody else seemed bothered, I could tell there was more salt in them than I would've liked. Sargento is just better anyway, I think. So yeah. These were a hit.</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Skinny Baked Mozzarella Sticks</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.skinnytaste.com/">Gina)</a></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vK8RyQq-Cgw/TymRcEUOflI/AAAAAAAAFVU/VI9E9wsVwpw/s1600/Skinny-Baked-Mozzarella-Sticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/-vK8RyQq-Cgw/TymRcEUOflI/AAAAAAAAFVU/VI9E9wsVwpw/s400/Skinny-Baked-Mozzarella-Sticks.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.skinnytaste.com/"><span style="font-size: xx-small;">via</span></a></div><div align="center"><br />
</div><div align="left"><strong><span style="font-size: large;">Ingredients</span></strong></div><div align="left"><br />
</div><li>12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento) </li><br />
<li>1 large egg, beaten </li><br />
<li>2 tbsp flour </li><br />
<li>5 tbsp Italian seasoned breadcrumbs </li><br />
<li>5 tbsp panko crumbs </li><br />
<li>2 tsp parmesan cheese </li><br />
<li>1 tbsp dried parsley </li><br />
<li>olive oil cooking spray</li><br />
<br />
<strong><span style="font-size: large;">Directions</span></strong><br />
<br />
<div style="text-align: left;">Cut </div><div class="readability-styled hilight" style="display: inline;">cheese in half to give you 24 pieces. </div>Place <div class="readability-styled" style="display: inline;">cheese in the freezer until cheese is frozen. </div><div class="readability-styled" style="display: inline;">In small bowl, </div>whisk <div class="readability-styled" style="display: inline;">the egg. </div>Place <div class="readability-styled" style="display: inline;">the flour on another small dish. In separate bowl, </div>combine <br />
<br />
<div class="readability-styled" style="display: inline;">bread crumbs, panko, parmesan cheese and dried parsley.</div><br />
Dip <div class="readability-styled" style="display: inline;">the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.</div><br />
Repeat <div class="readability-styled" style="display: inline;">this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).</div><br />
<br />
<div class="readability-styled" style="display: inline;"><br />
</div><br />
<br />
<div class="readability-styled" style="display: inline;"><br />
</div><div class="readability-styled" style="display: inline;">When ready to bake </div>preheat <div class="readability-styled" style="display: inline;">oven to 400° F. </div>Line <div class="readability-styled" style="display: inline;">a baking sheet with aluminum foil and lightly </div>spray <br />
<br />
<div class="readability-styled" style="display: inline;">with oil. </div><div class="readability-styled" style="display: inline;">Place frozen cheese sticks on baking sheet. </div>Spray <div class="readability-styled" style="display: inline;">the tops of the mozzarella sticks with a little more oil and </div>bake <div class="readability-styled" style="display: inline;">in the bottom third of your oven until crisp, about 4 to 5 minutes. </div>Turn <div class="readability-styled" style="display: inline;">and </div>bake <div class="readability-styled" style="display: inline;">an additional 4 - 5 minutes watching them closely so they don't melt.</div><br />
<br />
<div class="readability-styled" style="display: inline;"><br />
</div><br />
<br />
<div class="readability-styled" style="display: inline;"><br />
</div><div class="readability-styled" style="display: inline;">Makes 24 pieces.</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-75551544843667256932012-02-02T11:52:00.000-08:002012-02-02T11:52:26.454-08:001-2-3 Mexican Bean Dip<div align="center">This is one of my most requested recipes ever.<br />
If you're looking for a great Superbowl snack, this is it.</div><div align="center">My husband had a friend come to town last year, and I had just made this. Hubs decided he wanted it all to himself and didn't share with his friend. I ended up having to make two the next time he had friends over. In fact, the same buddy helped me with some computer stuff, and when I asked him how he wanted me to pay him? He asked me to make this dip.</div><div align="center">Whenever I take it to family functions, parties, etc; it's <em>always </em>devoured in like 10 minutes.</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">1-2-3 Mexican Bean Dip</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by Mary Corpening Barber & Sara Corpening Whiteford)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pl7HcftNgPw/ToUooFbkf8I/AAAAAAAACqE/X8ppWc3LcW8/s1600/dsc_1948-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" kca="true" src="http://1.bp.blogspot.com/-pl7HcftNgPw/ToUooFbkf8I/AAAAAAAACqE/X8ppWc3LcW8/s400/dsc_1948-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(sorry. no matter how great of a camera you have, </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Mexican food never seems to photograph all that well... or maybe it's just me?)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li> 1 can (16 ounces) refried beans</li>
<li>1 1/2 cups medium salsa</li>
<li>1 tsp chili powder</li>
<li>1 tsp ground cumin</li>
<li>3/4 tsp dried oregano</li>
<li>3/4 cup sour cream</li>
<li>1/2 cup mayonnaise <em>(even if you hate mayo, don't skip this. my husband can't stand mayo, yet he can't get enough of this stuff)</em></li>
<li>1/4 cup finely chopped red onion</li>
<li>1/3 cup chopped fresh cilantro</li>
<li>1 tsp onion powder</li>
<li>1 small red bell pepper, seeded, deribbed, and chopped</li>
<li>1 cup (2 ounces) grated extra sharp shredded cheddar cheese <em>(sometimes I'll use the "Mexican blend" instead... both are great)</em></li>
<li>1 jalapeno chili, cut into rounds (about 20)</li>
<li>Tortilla chips for serving</li>
</ul><br />
<strong><span style="font-size: large;">Directions</span></strong><br />
<br />
Combine the refried beans, 1/4 cup of the salsa, the chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8-by-8-by-2 1/4-inch glass baking dish.<br />
Combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture.<br />
Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful not to mix the layers. Top with the cheese and jalapeno and refrigerate until chilled, at least 1 hour. Serve with tortilla chips.<br />
<br />
<em>Do Ahead: </em>This dip can be made 1 day in advance and refrigerated.Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-9354985590375079032012-01-30T09:55:00.000-08:002012-01-30T09:55:56.304-08:00Swoon Pies<div id="cboxOverlay" style="display: none;"></div><div id="colorbox" style="display: none; padding-bottom: 36px; padding-right: 0px;"><div id="cboxWrapper"><div><div id="cboxTopLeft" style="float: left;"></div><div id="cboxTopCenter" style="float: left;"></div><div id="cboxTopRight" style="float: left;"></div></div><div style="clear: left;"><div id="cboxMiddleLeft" style="float: left;"></div><div id="cboxContent" style="float: left;"><div id="cboxLoadedContent" style="height: 0px; overflow: hidden; width: 0px;"></div><div id="cboxLoadingOverlay"></div><div id="cboxLoadingGraphic"></div><div id="cboxTitle"></div><div id="cboxCurrent"></div><div id="cboxNext"></div><div id="cboxPrevious"></div><div id="cboxSlideshow"></div><div id="cboxClose"></div></div><div id="cboxMiddleRight" style="float: left;"></div></div><div style="clear: left;"><div id="cboxBottomLeft" style="float: left;"></div><div id="cboxBottomCenter" style="float: left;"></div><div id="cboxBottomRight" style="float: left;"></div></div></div><div style="display: none; position: absolute; visibility: hidden; width: 9999px;"></div></div><div id="cboxOverlay" style="display: none;"></div><div id="colorbox" style="display: none; padding-bottom: 36px; padding-right: 0px;"><div id="cboxWrapper"><div><div id="cboxTopLeft" style="float: left;"></div><div id="cboxTopCenter" style="float: left;"></div><div id="cboxTopRight" style="float: left;"></div></div><div style="clear: left;"><div id="cboxMiddleLeft" style="float: left;"></div><div id="cboxContent" style="float: left;"><div id="cboxLoadedContent" style="height: 0px; overflow: hidden; width: 0px;"></div><div id="cboxLoadingOverlay"></div><div id="cboxLoadingGraphic"></div><div id="cboxTitle"></div><div id="cboxCurrent"></div><div id="cboxNext"></div><div id="cboxPrevious"></div><div id="cboxSlideshow"></div><div id="cboxClose"></div></div><div id="cboxMiddleRight" style="float: left;"></div></div><div style="clear: left;"><div id="cboxBottomLeft" style="float: left;"></div><div id="cboxBottomCenter" style="float: left;"></div><div id="cboxBottomRight" style="float: left;"></div></div></div><div style="display: none; position: absolute; visibility: hidden; width: 9999px;"></div></div><div id="cboxOverlay" style="display: none;"></div><div id="colorbox" style="display: none; padding-bottom: 36px; padding-right: 0px;"><div id="cboxWrapper"><div><div id="cboxTopLeft" style="float: left;"></div><div id="cboxTopCenter" style="float: left;"></div><div id="cboxTopRight" style="float: left;"></div></div><div style="clear: left;"><div id="cboxMiddleLeft" style="float: left;"></div><div id="cboxContent" style="float: left;"><div id="cboxLoadedContent" style="height: 0px; overflow: hidden; width: 0px;"></div><div id="cboxLoadingOverlay"></div><div id="cboxLoadingGraphic"></div><div id="cboxTitle"></div><div id="cboxCurrent"></div><div id="cboxNext"></div><div id="cboxPrevious"></div><div id="cboxSlideshow"></div><div id="cboxClose"></div></div><div id="cboxMiddleRight" style="float: left;"></div></div><div style="clear: left;"><div id="cboxBottomLeft" style="float: left;"></div><div id="cboxBottomCenter" style="float: left;"></div><div id="cboxBottomRight" style="float: left;"></div></div></div><div style="display: none; position: absolute; visibility: hidden; width: 9999px;"></div></div><div align="center"><span itemprop="amount">I saw these in the most recent issue of <a href="http://www.southernliving.com/"><em>Southern Living</em></a> and had to try them.</span></div><div align="center"><span itemprop="amount">We were invited to a ProBowl party last night and were asked to bring a dessert. I figured it was a perfect excuse to make them. Unfortunately, both my husband and little man got sick, so we had to miss out. Consequently, I'm left with a ton of these things (I made a double batch).</span></div><div align="center"><span itemprop="amount">This recipe is one of those that's not hard to make, there are just several steps. But if you do give them a go, I promise you won't regret it. It's like eating a s'more in the form of a whoopie pie!</span></div><div align="center"><br />
</div><div align="center"><span itemprop="amount"><strong><u><span style="font-size: large;">Swoon Pies</span></u></strong></span></div><div align="center"><span itemprop="amount"><span style="font-size: x-small;">(Recipe by Southern Living)</span></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img4.myrecipes.com/i/recipes/sl/12/02/swoon-pies-sl-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img4.myrecipes.com/i/recipes/sl/12/02/swoon-pies-sl-l.jpg" /></a></div><div style="text-align: center;"><a href="http://img4.myrecipes.com/i/recipes/sl/12/02/swoon-pies-sl-l.jpg"><span style="font-size: xx-small;">via</span></a></div><br />
<span itemprop="amount"><strong><span style="font-size: large;">Ingredients</span></strong></span><br />
<br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> baking powder</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="preparation"> 1 cup all-purpose flour</span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> baking soda</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> salt</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name"> graham cracker crumbs</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> butter, softened</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> granulated sugar</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> firmly packed light brown sugar</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name"> large egg</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> vanilla extract</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name"> (8-oz.) container sour cream</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Parchment paper</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> <a href="http://www.myrecipes.com/recipe/marshmallow-filling-50400000119145/">Marshmallow Filling</a></span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name"> (12-oz.) package semisweet chocolate morsels</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span><span itemprop="name"> shortening</span><span itemprop="preparation"> </span></li><br />
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Toppings: chopped roasted salted pecans, chopped crystallized ginger, sea salt</span><span itemprop="preparation"> </span></li><br />
<h3><span style="font-size: large;">Directions</span></h3>Preheat oven to 350°. Sift together flour and next 3 ingredients in a medium bowl; stir in graham cracker crumbs.<br />
Beat butter and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until fluffy. Add egg and vanilla, beating until blended.<br />
Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.<br />
Drop batter by rounded tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Bake, in batches, at 350° for 13 to 15 minutes or until set and bottoms are golden brown. Remove cookies (on parchment paper) to wire racks, and cool completely (about 30 minutes). <br />
<br />
Turn 12 cookies over, bottom sides up. <br />
Spread each with 1 heaping tablespoonful Marshmallow Filling. Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges. Freeze on a parchment paper-lined baking sheet 30 minutes or until filling is set. <br />
<br />
Pour water to depth of 1 inch in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and shortening in a medium-size heatproof bowl over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat, and let cool 10 minutes. Meanwhile, remove cookies from freezer, and let stand 10 minutes.<br />
<br />
Dip half of each cookie sandwich into melted chocolate mixture. Place on parchment paper-lined baking sheet. Sprinkle with desired toppings, and freeze 10 minutes or until chocolate is set. <br />
Makes 1 dozen whoopie pies.<br />
<br />
<u><span style="font-size: large;"><strong>Marshmallow Filling</strong></span></u><br />
<h3><span style="font-size: large;">Ingredients</span></h3><ul><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> butter, softened</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name"> sifted powdered sugar</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name"> marshmallow creme</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> vanilla extract</span><span itemprop="preparation"> </span></li>
</ul><h3><span style="font-size: large;">Directions</span></h3>Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add remaining ingredients, beating until well blended.<br />
<br />
TRY THIS TWIST!<br />
Full Swoon Pies: Increase semisweet chocolate morsels to 1 (16-oz.) package and shortening to 3 tsp. Prepare recipe as directed, dipping cookie sandwiches completely in chocolate mixture. (Use a fork to easily remove sandwiches from chocolate.)<br />
<br />
Note: <br />
Cookie sandwiches may be covered with plastic wrap and stored in refrigerator up to 24 hours.Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-28635468200087833902012-01-20T05:00:00.000-08:002012-01-20T05:00:14.066-08:00Skinny Chicken Parmesan<div align="center">I love Chicken Parmesan. It was actually one of my favorite meals to eat at the cafeteria back in college, because they actually made it perfectly <span style="font-size: x-small;">(can you believe it??).</span></div><div align="center">I've never made it myself, though. I've always been too nervous I'd mess it up.</div><div align="center">But when I saw this recipe, it sounded so simple, and I knew I had to give it a try. Especially since it's "skinny"! It definitely did NOT disappoint. Even my husband loved it. In fact, he devoured two pieces. I'm thinking this may have made it into one of our "regulars". :)</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Skinny Chicken Parmesan</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.feedingmytemple.com/">Allison)</a></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.diabeteshealth.com/media/images/article_images/6530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.diabeteshealth.com/media/images/article_images/6530.jpg" width="266" /></a></div><div align="center"><span style="font-size: x-small;"></span> <a href="http://www.diabeteshealth.com/media/images/article_images/6530.jpg"><span style="font-size: x-small;">via</span></a></div><div align="center"><br />
</div><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"><strong><span style="font-size: large;">Ingredients</span></strong></span></span></span></div><ul><li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">2 (8 oz) chicken breasts, sliced in half (horizontally, or butterflied but cut all the way through. You will end up with 4 pieces of chicken)</span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">3/4 cup seasoned breadcrumbs <em>(I used Panko)</em></span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">1/2 teaspoon garlic powder</span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">1/2 teaspoon Italian seasonings <em>(I added a little more than this... maybe about 3/4 to 1 tsp)</em></span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">1/4 cup grated Parmesan cheese (This does not have to be fresh. In fact a use the stuff in the green bottle more times than not)</span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">1 1/2-2 tbsp butter, melted </span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">3/4 cup reduced fat mozzarella cheese</span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">1 cup marinara or your favorite spaghetti sauce</span></span></span></div></li>
<li><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"></span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">cooking spray </span></span></span></div></li>
</ul><div align="left"><br />
</div><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"><strong><span style="font-size: large;">Directions</span></strong></span></span></span></div><div align="left"><br />
</div><div align="left"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"> </span></span></span><span class="Apple-style-span" style="background-color: white;"><span style="color: #333333; font-family: inherit; line-height: 19px;">Preheat</span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> oven to 450°. Line large baking sheet with foil (easy clean up) and spray lightly with </span></span></span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">cooking spray.</span></span></span><span class="Apple-style-span" style="background-color: white;"><span style="color: #333333; font-family: inherit; line-height: 19px;">Combine</span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> breadcrumbs, </span></span><span class="Apple-style-span" style="line-height: 19px;">Parmesan</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> cheese, garlic powder, and Italian seasonings in a bowl. </span></span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">Melt </span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">the butter in the microwave in another bowl (this is usually melted after about 20 seconds, so watch it closely.) Lightly </span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">brush</span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> the butter onto the chicken, then </span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">dip</span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> into breadcrumb/cheese mixture. </span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">Place</span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> on baking sheet and </span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">repeat </span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">with the remaining 3 pieces of chicken.</span></span><br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">Lightly </span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">spray </span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">a little more cooking spray on top (this makes it nice and crispy) and</span></span><span style="color: #333333; font-family: inherit; line-height: 19px;"> bake</span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> in the oven for 20 minutes. Remove chicken from oven and turn over. Spoon sauce over each piece and top with mozzarella cheese and</span></span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> </span></span><span style="color: #333333; font-family: inherit; line-height: 19px;">bake</span><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"> another 5 minutes or until cheese is melted. </span></span></span></div><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">Yields: 4 servings</span></span></span><br />
<br />
<br />
(255 calories per chicken breast, 6 WW Points+)<br />
<br />
<div align="center"><br />
</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-5568147136856492872012-01-18T05:00:00.000-08:002012-01-18T05:00:20.287-08:00Low and Slow Dutch Oven Fajitas<div align="center">I have to admit, I was skeptical of this one.<br />
I've only really made fajitas either by skillet or on the grill. But the flavor combos in this recipe just seemed too good, so I had to give it a try. SO glad I did!<br />
It's super super easy and full of flavor. Plus, health-wise, it's great! You can add as many veggies as you like. I topped mine with a little bit of cheddar jack cheese and avocado. SO good.</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Low and Slow Dutch Oven Fajitas</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.countrycleaver.com/">Country Cleaver</a>)</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.countrycleaver.com/wp-content/uploads/2012/01/IMG_5323-560x373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://www.countrycleaver.com/wp-content/uploads/2012/01/IMG_5323-560x373.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://www.countrycleaver.com/"><span style="font-size: x-small;">via</span></a></div><h3 style="clear: left;"><span style="font-size: large;">Ingredients</span>:</h3><div class="ingredient"><ul><li>1-2 pounds Flank Steak</li>
<li>1 1/2 tsp. Chili Powder</li>
<li>1 tsp Cumin</li>
<li>1 tsp Coriander Seeds <em>(I didn't have any, so I skipped it)</em></li>
<li>1 tsp Ground Pepper</li>
<li>3 Garlic cloves, minced</li>
<li>2 Tbsp. Soy Sauce</li>
<li>1 Jalapeno, chopped</li>
<li>1/2 cup Jarred Roasted Red Peppers, chopped</li>
<li>1/2 Onion, chopped</li>
<li>2 Fresh Bell Peppers, sliced</li>
<li>8 Low Carb Whole Wheat Tortillas</li>
<li>Sliced lime for garnish</li>
</ul><div>Avocado for topping</div><div>1 bunch Cilantro</div><div>1 Avocado</div></div><h3 style="clear: left;"><span style="font-size: large;">Directions</span>:</h3><div class="instructions">In a dutch oven, stir together all spices, soy sauce, coriander seeds, jarred red peppers, chopped onion, jalapeno and garlic. <br />
With half of the mixture in the bottom of the dutch oven, place flank steak on top. With remaining second half of mixture, pour over the flank steak coating it.<br />
Place on stove over medium low heat for 5 hours, or until the meat pull apart with a pair of forks. During last hour of cooking, slice bell peppers, removing the seeds and place into dutch oven to steam and cook.<br />
The fresh peppers will retain their structure, where the jarred peppers will be nearly indistinguishable after cooking.<br />
Serve with warm tortillas, and any other extra toppings you like - such as, cheese, cilantro, avocado, and slices of lime for spritzing on top.<br />
Makes 4 servings.</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-8703178389683571922012-01-16T09:34:00.000-08:002012-01-16T09:34:49.108-08:00Five-Layer Bars<div class="separator" style="clear: both; text-align: center;">These things are absolutely sinful.</div><div class="separator" style="clear: both; text-align: center;">I'm not even a fan of coconut, normally, but I've loved them ever since I was a kid. My mom used to make them for class parties at school, and they were always a hit. Kind of surprising since they have so many ingredients most kids wouldn't usually gravitate towards (coconut and nuts).</div><div class="separator" style="clear: both; text-align: center;">They're super easy to throw together too. </div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><u><span style="font-size: large;">Five-Layer Bars</span></u></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.foodnetwork.com/FOOD/2008/10/21/FNM5LayerBars_s3x4_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img.foodnetwork.com/FOOD/2008/10/21/FNM5LayerBars_s3x4_lg.jpg" width="240" /></a></div><div align="center"><a href="http://www.foodnetwork.com/">via</a></div><h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">1 1/2 cups graham cracker crumbs</li>
<li class="ingredient">1 stick salted butter, melted</li>
<li class="ingredient">1/2 cup chopped pecans</li>
<li class="ingredient">1 cup butterscotch chips</li>
<li class="ingredient">1 cup semisweet chocolate chips</li>
<li class="ingredient">1 cup shredded coconut</li>
<li class="ingredient">1 14-ounce can sweetened condensed milk</li>
</ul><h2>Directions</h2><div class="instructions"><div class="instruction">Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars. </div></div><div id="datepicker"><div class="hd"></div><div class="bd"></div><div class="ft"></div></div><div id="hitCountIframeContainer" style="display: none;">Th</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-49209472538695182962012-01-10T08:27:00.000-08:002012-01-10T08:27:12.479-08:00Skinny Spaghetti Squash Lasagna<div align="center">To be honest, this isn't <em>technically </em>lasagna, so this recipe got an odd review from my husband.</div><div align="center">He said it was "confusing, but good". Confusing, because he kept expecting to bite into some pasta. Good, because it is. I've joined Weight Watchers in a last-ditch effort to lose a few pounds and just eat healthier all-around. When I found this recipe, I really wanted to give it a try. I'd never had spaghetti squash before, so it was a fun new experiment for me.</div><div align="center">I loved it, and it's a great healthy substitute for pasta. You could also use this as a side to some chicken or fish, if you like.</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Skinny Spaghetti Squash Lasagna</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.skinnytaste.com/">Gina)</a></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oU3oFIbdhys/ToDqx2GRBmI/AAAAAAAADi4/SW3_NAXtOFo/s1600/Personal-Spaghetti-Squash-Lasagnas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-oU3oFIbdhys/ToDqx2GRBmI/AAAAAAAADi4/SW3_NAXtOFo/s400/Personal-Spaghetti-Squash-Lasagnas.jpg" width="400" /></a></div><div align="center"><a href="http://www.skinnytaste.com/">via</a></div><div align="center"><br />
</div><div align="left"><strong><span style="font-size: large;">Ingredients</span></strong></div><div align="left"><br />
</div><li>2 cups marinara sauce </li><br />
<li>3 cups cooked <a href="http://www.skinnytaste.com/2008/11/baked-spaghetti-squash-0-pts.html"><span style="color: #0a7b07;">roasted spaghetti squash</span></a> <span style="font-size: x-small;">(follow the link to see how to bake a spaghetti squash)</span></li><br />
<li>1 cup part skim ricotta </li><br />
<li>8 tsp parmesan cheese </li><br />
<li>6 oz part skim shredded mozzarella (I used Sargento)</li><br />
<br />
<strong><span style="font-size: large;">Directions</span></strong><br />
<br />
<strong>Preheat</strong> oven to 375°.<br />
<br />
In four individual 5 x 7-inch oven safe baking dishes, <b>ladle</b> 1/4 cup quick marinara sauce on the bottom of each dish. <b>Top</b> each with 3/4 cup of cooked spaghetti squash and <b>spread </b>evenly. <b>Top</b> each with 1/4 cup ricotta.<br />
<br />
*Note* If you don't have these particular baking dishes, use an 8x8 baking dish. It will still yield 4 servings.<br />
<br />
<strong>Sprinkle</strong> 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. <b>Add</b> the remaining sauce, parmesan and mozzarella cheese. <strong>Cover</strong> with foil and <b>bake</b> for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; <b>uncover </b>and <b>cook</b> an additional 5 minutes.<br />
<br />
Nutritional Info:<br />
<strong>Servings:</strong> 4 • <b>Serving Size:</b> 1 lasagna <b>• Old Points: </b>6 pts <b>• Points+: </b>7 pts<br />
<b>Calories:</b> 291.0 <b>• Fat:</b> 13.7 g <b>• Protein:</b> 19.6 g <b>• Carb:</b> 21.0 g <b>• Fiber:</b> 2.7 g<br />
<b>Sodium:</b> 358.3 mg <br />
<br />
<br />
<div align="center"></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-59554701491240782342012-01-09T05:00:00.000-08:002012-01-09T05:00:06.668-08:00Deluxe Twice Baked Potatoes with Shrimp<div align="center">Back when I was pregnant, Paula Deen came out with <a href="http://www.pauladeenstore.com/Product/detail/Deen-Family-Cookbook-by-Paula-Deen/264983"><em>The Deen Family Cookbook</em> </a>. She was actually in town for a book signing. So I dragged my pregnant self out to see her, stood in line for two hours, got to meet her (and Michael!), got my book signed, and my ankles didn't shrink back down for the next four months. But it was so worth it. Anyway, one of my favorite recipes out of that book is Michael's Deluxe Twice-Baked Potatoes with Shrimp.<br />
I'll go on and be honest with you though. It's not going to win any top spots in a health magazine, that's for sure. This is totally a splurge. <em>However, </em>with a little tweaking? You could easily make this healthier. Use some light sour cream, cut back on the butter and bacon, and you've prevented your arteries from clogging for at least another day. :)<br />
But really.<br />
It's so easy, so filling, and so delish. Definitely worth the splurge.<br />
<br />
<strong><u><span style="font-size: large;">Deluxe Twice Baked Potatoes with Shrimp</span></u></strong><br />
<span style="font-size: x-small;">(recipe by Michael Groover)</span></div><div align="center"><div class="separator" style="clear: both; text-align: center;"><a href="http://images.pauladeen.com/sized/images/uploads/delux_twice_baked_potato_with_shrimp-291x437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://images.pauladeen.com/sized/images/uploads/delux_twice_baked_potato_with_shrimp-291x437.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.pauladeen.com/"><span style="font-size: x-small;">via</span></a></div></div><h2>Ingredients</h2><ul><li class="ingredient"><span style="color: black;">4 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">Vegetable oil, to coat potatoes </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">4 slices bacon </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">1 pound large shrimp, peeled and deveined, tails removed <em>(I just used the frozen, cooked kind you buy at the store. Much cheaper and easier. Plus, if you're lucky, you can get a decent sized bag for around $5)</em></span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">1 1/2 teaspoons Cajun seasoning </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">1 teaspoon salt, plus a pinch </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">4 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">1 cup grated Cheddar </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">6 tablespoons butter, softened <em>(in usual Paula fashion, she tends to over-do it a tad on the butter. Feel free to cut back if you like...)</em></span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">1/3 cup sour cream </span></li>
<span style="color: black;"> </span>
<li class="ingredient"><span style="color: black;">4 tablespoons mayonnaise</span> </li>
<li class="ingredient">3/4 teaspoon freshly ground black pepper </li>
</ul><h2>Directions</h2><div class="instructions">Preheat the oven to 450 degrees F.<br />
<span style="color: black;">Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.</span><br />
<span style="color: black;">While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.</span><br />
<span style="color: black;">Cut the shrimp into thirds. Reheat the bacon grease over</span> medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes <em>(since my shrimp were already cooked, I just tossed it for a few seconds... just enough to heat up and catch the flavor)</em>.<br />
When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the<span style="color: black;"> skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.</span> </div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-4052420155241806112012-01-02T05:00:00.000-08:002012-01-02T05:00:17.171-08:00Skinny Zucchini Ziti<span style="font-family: inherit; font-size: small;"></span><br />
<div align="center">So have you made your New Years resolutions yet?</div><div align="center">I don't know about you, but this definitely needs to be the year I get back to my normal pre-baby weight. I mean, it's only been 2 years...</div><div align="center">Whether you're looking to shed a couple of pounds or just want to include some healthier meals in your repertoire, this recipe fits the bill. And who doesn't love the added bonus of it being a slow-cooker meal?? </div><div align="center">I've included the nutritional info, as recorded by the original website, for your convenience.</div><h1 style="text-align: center;"><u>Skinny Zucchini Ziti </u></h1><div style="text-align: center;">(Recipe by <a href="http://fabfitfun.com/recipe-skinny-zucchini-ziti">fabfitfun.com)</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://assets.fabfitfun.com/wp-content/uploads/2011/11/imagesCASUPE95_thumb12.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="alignleft size-full wp-image-3744 thinglinkFetching" height="320" hspace="6" src="http://assets.fabfitfun.com/wp-content/uploads/2011/11/imagesCASUPE95_thumb12.jpeg" title="imagesCASUPE95_thumb12" width="385" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://fabfitfun.com/"><span style="font-size: x-small;">via</span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li>1 1-lb., 7.8-oz. jar marinara sauce (no sugar added)</li>
<li>3 cups penne shells, whole grain, dry)</li>
<li>2 cups fat free cottage cheese</li>
<li>2 cups skim mozzarella cheese, shredded</li>
<li>1 large zucchini, sliced into 1/4-inch pieces</li>
<li>1 tablespoon fresh oregano, finely chopped</li>
<li>1 tablespoon fresh basil, finely chopped</li>
<li>1/4 teaspoon black pepper</li>
</ul><div style="clear: both;"></div><span style="font-size: large;"><strong>Directions</strong></span><br />
In a large mixing bowl, combine cottage cheese, mozzarella, oregano, basil, and black pepper. <br />
In the slow cooker, spoon 1/4 of marinara sauce onto the bottom, add 1 cup penne shells, 1/3 of zucchini slices and top with 1 cup cheese mixture. Repeat until you have three layers. Top with the remaining marinara and lastly, cheese. Note: Keep penne shells and cheese away from the edges by about 1 inch. Pasta tends to get hard and cheese burns if allowed to touch the sides while cooking.<br />
Cover and cook on low for approximately 2 hours or until penne noodles are al dente <em>(took my slowcooker almost 3 hours... after 2, the noodles were still too tough!)</em> . Not all slow cookers cook the same, so be sure that the penne is done before serving. Allow to cool for 15 minutes before serving.<br />
Pair a serving of this with a chicken breast and a helping of veggies for a wonderfully balanced meal!<br />
<strong>Tip</strong>: If you prefer your ziti a little more on the thick side, allow to cook an additional 30 minutes to 1 hour.<br />
<strong>Tip</strong>: If you’re on a tight budget, try Ragu Lite (no sugar added) and if you’re not, try Amy’s Organic Marinara Pasta Sauce.<br />
<br />
Minimum Slow Cooker Size: 5 quarts<br />
<br />
<strong>Check out other skinny Crock-Pot recipes <a href="http://www.blogger.com/skinny-crock-pot-recipes">here</a>.</strong><br />
<strong>Nutritional Information</strong>:<br />
Makes 13 servings<br />
Serving Size: 3/4 cup <br />
Calories: 168<br />
Total Fat: 8g<br />
Saturated Fat: 4g<br />
Trans Fat: 0g<br />
Cholesterol: 21mg<br />
Sodium: 476mg<br />
Carbohydrates: 25g<br />
Sugars: 4g<br />
Dietary Fiber: 2g<br />
Protein: 15gHailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-77031928104331197462011-12-20T15:09:00.000-08:002011-12-20T15:09:33.299-08:00Christmas Popcorn<div align="center">I made this twice in the last week (one was a "test" batch, the next for our Christmas party). It's SO easy and people went crazy over it. Even if you're not having a party, don't let that stop you. Pop in a Christmas movie, put on some pj's, and spend about 5 minutes putting this together.</div><div align="center">Perfect Christmas snack. It also makes a great gift!</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Christmas Popcorn</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://easiepeasie.blogspot.com/">Tiffany)</a></span></div><div align="center"><br />
</div><div align="center"><div class="separator" style="clear: both; text-align: center;"><a href="http://media-cdn.pinterest.com/upload/236579786644846727_gQ5x0M0Q_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://media-cdn.pinterest.com/upload/236579786644846727_gQ5x0M0Q_c.jpg" width="293" /></a></div><a href="http://easiepeasie.blogspot.com/2010/12/christmas-popcorn.html"><span style="font-size: x-small;">via</span></a></div><div align="left"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li><div align="left">1 bag popped popcorn (get the non-buttered kind. otherwise, it gets all mushy)</div></li>
<li><div align="left">1/2 - 3/4 cup white chocolate morsels, melted</div></li>
<li><div align="left">dash of salt</div></li>
<li><div align="left">colored sprinkles</div></li>
</ul><div align="left"><strong><span style="font-size: large;">Directions</span></strong></div><div align="left"><br />
</div><div align="left">Pop popcorn. Microwave white chocolate morsels for 30 seconds at a time, stirring after each time, until melted. In a large bowl, combine popcorn and white chocolate until all of the popcorn has been coated. Spread on a large cookie sheet and sprinkle the sprinkles and a little salt on the popcorn. Wait until chocolate has hardened and enjoy!!</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-58572304529372862222011-12-19T08:27:00.000-08:002011-12-19T08:27:28.741-08:00Peanut Butter Nutella Cookies<div align="center">Got a last minute cookie swap?<br />
Try these.<br />
I mean, come on. Peanut butter AND nutella??<br />
There's nothing I can say to add to the wonderfulness. The recipe speaks for itself. :)<br />
<br />
<strong><u><span style="font-size: large;">Peanut Butter Nutella Cookies</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by <a href="http://www.ericasweettooth.com/">Erica,</a></span></div><div align="center"><span style="font-size: x-small;">Adapted from <a href="http://www.delightfulbitefuls.blogspot.com/">Delightful Bitefuls)</a></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A4zuI6bTnOA/TpSZKd7ID2I/AAAAAAAAEQs/x7sa3dYOBww/s800/pb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-A4zuI6bTnOA/TpSZKd7ID2I/AAAAAAAAEQs/x7sa3dYOBww/s400/pb1.jpg" width="317" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ericasweettooth.com/2011/10/peanut-butter-nutella-swirl-cookies.html"><span style="font-size: xx-small;">via</span></a></div><div align="center"><br />
</div><div align="left"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li><div style="text-align: left;">1/2 cup unsalted butter, at room temperature</div></li>
<li><div style="text-align: left;">3/4 cup smooth peanut butter</div></li>
<li><div style="text-align: left;">1/2 cup granulated sugar</div></li>
<li><div style="text-align: left;">1/2 cup packed light brown sugar</div></li>
<li><div style="text-align: left;">1 egg</div></li>
<li><div style="text-align: left;">1/2 tsp vanilla extract</div></li>
<li><div style="text-align: left;">3/4 tsp baking soda</div></li>
<li><div style="text-align: left;">1/4 tsp salt</div></li>
<li><div style="text-align: left;">1-3/4 cups all purpose flour</div></li>
<li><div style="text-align: left;">1/4 cup Nutella</div></li>
</ul><div style="text-align: left;"><strong><span style="font-size: large;">Directions</span></strong></div><div style="text-align: left;"><br />
</div><div align="left">Preheat oven to 350 degrees.</div><div style="text-align: left;">In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.</div><div style="text-align: left;">Add in the egg and vanilla and beat until well combined.</div><div style="text-align: left;">In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.</div><div style="text-align: left;">Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.</div><div style="text-align: left;">Chill the dough in the fridge for 15 minutes and then roll small balls by hand.</div><div style="text-align: left;">Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly. </div><div style="text-align: left;">Bake until the edges are lightly browned, about 8-10 minutes.</div><div style="text-align: left;">Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.</div><div align="center"><br />
</div><div align="center"></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-69409278310372957672011-12-16T15:50:00.000-08:002011-12-16T15:50:27.690-08:00Sausage Balls<div align="center">We recently threw a bridal shower for one of my best buds.</div><div align="center">My mom was in charge of the food, and it was there that I was reminded of this recipe. Now, honestly? I don't like sausage. Not even remotely. You're lucky if you can get me to eat pepperoni. So for <em>me </em>to like <em>this</em>? You <strong>know </strong>it's gotta be good.</div><div align="center">It's super simple (4 ingredients). So if you have a holiday party you're either throwing or attending, bring these. Never met anyone that didn't like them.</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Sausage Balls</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by Paula Deen)</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://images.pauladeen.com/sized/images/uploads/sausage_balls-291x437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://images.pauladeen.com/sized/images/uploads/sausage_balls-291x437.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.pauladeen.com/"><span style="font-size: x-small;">via</span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li>4 cups grated sharp Cheddar cheese </li>
<li>3 cups Bisquick baking mix</li>
<li>1 1-pound package ground sausage </li>
<li>1/8 tablespoon Pepper </li>
</ul><strong><span style="font-size: large;">Directions</span></strong><br />
<br />
Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.<br />
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. <br />
Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.<br />
Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.<br />
<br />
There's also a dip that goes with it, but we didn't make it. So I can't give you my honest opinion on it. But if you want to give it a go, who am I to stand in your way? :)<br />
Makes about 5 dozen sausage balls.<br />
<br />
<strong>Dip: </strong>Mix together 1 cup mayonnaise and 1 Tbsp mustard.<br />
<div align="center"></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-10952721869120081592011-12-13T11:12:00.000-08:002011-12-13T11:12:03.022-08:00Healthy Blueberry Muffins<div align="center">Lately, I've been having a hard time getting my little guy to eat anything healthy.</div><div align="center">He caught a cold last week, and every time this happens, all he agrees to eat is bread. Chips, muffins, toast, etc. No fruit, no veggies. So when this happens, I do my best to work with his taste buds.</div><div align="center">That's when I found this recipe. I altered it a little bit, just to help the texture and taste a little. <br />
It totally worked.<br />
I made these yesterday, and he's eaten like six of them so far.</div><div align="center"><br />
</div><div style="text-align: center;"><strong><u><span style="font-size: large;">Healthy Blueberry Muffins</span></u></strong></div><div style="text-align: center;"><span style="font-size: x-small;">(Adapted from <a href="http://www.simpledailyrecipes.com/">Jill McKeever)</a></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://media-cdn.pinterest.com/upload/215328425903329864_afxegS87_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://media-cdn.pinterest.com/upload/215328425903329864_afxegS87_c.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><span style="color: black;"></span><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
<ul><li>3/4 cups low fat milk </li>
<li>1/2 cup natural applesauce </li>
<li>1 egg </li>
<li>1 Tbsp butter, softened</li>
<li>1 cup all purpose flour </li>
<li>1 cup whole wheat flour </li>
<li>3/4 cup sugar <em>(thinking I may substitute some of this with honey next time...)</em></li>
<li>3 teaspoons baking powder </li>
<li>1 teaspoon salt </li>
<li>1 cup fresh or frozen blueberries <em>(if you don't have any blueberries, you can always use raisins instead. still healthy, but much cheaper, especially in the cold months)</em></li>
</ul><strong><span style="font-size: large;">Directions</span></strong><br />
Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray or use cupcake liners.<br />
Blend milk, applesauce, egg, and butter in a small bowl and set aside.<br />
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.<br />
Makes 12 muffins.<br />
<br />
<strong>Special Touch:</strong><br />
Mix 1/4 cup granulated sugar, 1/3 cup light brown sugar, 1 tsp cinnamon, and 2 Tbsp butter together. Sprinkle over muffins about halfway through baking for a crunchy, <span style="background-color: white;">sugary</span> topping.Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-71029917011438139482011-12-08T09:21:00.000-08:002011-12-08T09:21:29.923-08:00Pumpkin Cream Cheese Bread<div class="separator" style="clear: both; text-align: center;">I know, I've been a bit MIA lately. You can see what we've been up to <a href="http://hkemper.blogspot.com/">here</a>. </div><div class="separator" style="clear: both; text-align: center;">Now, on to the recipe.</div><div class="separator" style="clear: both; text-align: center;">This stuff was so, so good. And it helps that it's super easy. I made this for a family recently, and from what I hear, it was a hit. The cream cheese just makes it a tad more decadent.</div><div class="separator" style="clear: both; text-align: center;">This recipe is definitely a keeper!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><u><span style="font-size: large;">Pumpkin Cream Cheese Bread</span></u></strong></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(Original recipe by <a href="http://nancycreative.wordpress.com/2010/10/08/pumpkin-cream-cheese-bread/">NancyCreative)</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://nancycreative.files.wordpress.com/2010/10/lrpumpcrchbrd16.jpg?w=500&h=673" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://nancycreative.files.wordpress.com/2010/10/lrpumpcrchbrd16.jpg?w=500&h=673" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://nancycreative.wordpress.com/2010/10/08/pumpkin-cream-cheese-bread/">via</a></div><div align="center"><br />
</div><strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
<em>FILLING:</em><br />
<div id="abm"><div id="abc"><div><ul><li>1 package (8 ounce) cream cheese, softened</li>
<li>1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)</li>
<li>1 Tablespoon all-purpose flour</li>
<li>1 large egg</li>
<li>1/2 teaspoon vanilla extract</li>
</ul></div><br />
<div id="articlebody"><em>BREAD:</em></div><div><div id="abm"><div id="abc"><div><ul><li>1 2/3 cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground cloves</li>
<li>1/4 teaspoon ginger</li>
<li>1/4 teaspoon nutmeg</li>
<li>1 to 1 1/4 cup(s) pumpkin puree, canned or homemade</li>
<li>1/2 cup canola oil</li>
<li>2 large eggs</li>
<li>1 1/2 cups sugar</li>
<li>1 cup chopped pecans or walnuts</li>
</ul></div><br />
<div id="articlebody"><em>CINNAMON GLAZE:</em></div><ul><li>1 cup powdered sugar</li>
<li>2 to 2 1/2 Tablespoons half & half</li>
<li>1/2 to 1 teaspoon cinnamon</li>
<li>1/2 cup chopped pecans or walnuts for garnish</li>
</ul><strong><span style="font-size: large;">Directions</span></strong></div></div><div id="abm"><div id="abc"><div id="articlebody"><div>Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.</div><div>*</div><div>Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.</div><div>*</div><div>Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. <em>Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture.</em> Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.</div></div></div></div></div></div></div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com1tag:blogger.com,1999:blog-1621601545826344152.post-24607996757434343722011-12-02T12:32:00.000-08:002011-12-02T12:32:35.310-08:00Chocolate Delight<div align="center">This dessert goes by many names in my family.</div><div align="center">The original is "Butterscotch Delight", since it's usually made with butterscotch pudding. But we use chocolate, because... well... chocolate makes everything better.</div><div align="center">My mom likes to call it "chocolate yum-yum".</div><div align="center">So feel free to give it whatever name you feel is deserves.</div><div align="center">Me? I think I'd like to name it "chocolate heaven". Because really, it's like heaven with every bite.</div><div align="center">I'd like to say the crust is the best part, but I don't want to diminish the loveliness of the chocolate layer. Or the cream cheese layer. Okay, really, the whole thing is perfect. Plus, it's incredibly easy and is <strong>always </strong>the first dessert to go when I take it to a party.</div><div align="center">Do yourself a favor and give it a whirl. You can thank me later.</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Chocolate Delight</span></u></strong></div><div align="center"><span style="font-size: x-small;">(no idea who originally came up with it... it's one of those that's been passed down over the years)</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A39cgxoHN64/THR7sXYbcpI/AAAAAAAAFoA/VhV7Es7UUvY/s400/four-layer-yummy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_A39cgxoHN64/THR7sXYbcpI/AAAAAAAAFoA/VhV7Es7UUvY/s400/four-layer-yummy.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://www.the-girl-who-ate-everything.com/2010/08/four-layer-yummy.html"><span style="font-size: xx-small;">via</span></a></div><div align="center"><br />
</div><div style="text-align: left;"><span><strong><span style="font-size: large;">Ingredients</span></strong></span></div><ul><li><div class="separator" style="clear: both; text-align: left;">1 cup flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup pecans, chopped finely</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup butter, melted</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 (8 oz) block of cream cheese, softened</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 cup powdered sugar</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 of an 8 oz container of Cool Whip (thawed).</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 large box (5.9 oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch).</div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Directions</span></strong></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: left;">Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.</div><div class="separator" style="clear: both; text-align: left;">Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.</div><div class="separator" style="clear: both; text-align: left;">Make pudding according to package directions. Pour over cream cheese layer.</div></div><div class="separator" style="clear: both; text-align: left;">Spread remaining half of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.</div></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-14527675978034757702011-11-29T13:58:00.000-08:002011-11-29T13:58:40.657-08:00Ham 'n' Veggie Soup<div align="center">So how was everyone's Thanksgiving??</div><div align="center">Anyone else feel the need to diet through Christmas now?</div><div align="center">Well, this soup makes great use of leftover ham you may have. It's hearty, flavorful, and healthy.</div><div align="center">The original recipe calls for a lot of salt, so in efforts to make it a little healthier (and tastier), I cut some of it out. I made this last year, and it was definitely a hit.</div><div align="center">For 160 calories a cup? Totally worth making.</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Ham 'n' Veggie Soup</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Original recipe by Barbara Thompson)</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps16167_HWS1227354D35A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps16167_HWS1227354D35A.jpg" /></a></div><div style="text-align: center;"><a href="http://tasteofhome.com/"><span style="font-size: xx-small;">via</span></a></div><div align="center"><br />
</div><h2>Ingredients</h2><ul class="ingredients"><li class="ingredient"><span>1 medium onion, thinly sliced and separated into rings</span></li>
<li class="ingredient"><span>1 medium zucchini, cubed</span></li>
<li class="ingredient"><span>1 tablespoon olive oil</span></li>
<li class="ingredient"><span>1 pound sliced fresh mushrooms</span></li>
<li class="ingredient"><span>3 cups fresh or frozen corn</span></li>
<li class="ingredient"><span>3 cups cubed fully cooked ham</span></li>
<li class="ingredient"><span>6 medium tomatoes, peeled, seeded and chopped</span></li>
<li class="ingredient"><span>1/2 cup chicken broth</span></li>
<li class="ingredient"><span>1/2 teaspoon salt</span></li>
<li class="ingredient"><span>1/2 teaspoon garlic powder</span></li>
<li class="ingredient"><span>1/2 teaspoon pepper</span></li>
<li class="ingredient"><span>Shredded part-skim mozzarella cheese</span></li>
</ul><span class="instructions"><h2>Directions</h2><ul class="directions"><li>In a large saucepan, saute onion and zucchini in oil for 5 minutes or until onion is tender. Add the mushrooms, corn and ham; cook and stir for 5 minutes. </li>
<li> Stir in the tomatoes, broth, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; simmer 5-8 minutes longer. Garnish with mozzarella cheese.<b> Yield: </b>8-10 servings.</li>
</ul></span><ul class="directions"><li></li>
</ul>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-46003426178170586232011-11-21T13:58:00.000-08:002011-11-21T13:58:53.998-08:00Chocolate Pecan Pie<div align="center">I made this for the first family Thanksgiving held at our house a couple of years ago.</div><div align="center">It's just like a traditional pecan pie... just kicked up a notch. ;)</div><div align="center">And no lie, the entire thing was gone in 15 minutes. My niece even mentioned that she'd never had pecan pie before and loved this version. So there ya have it.</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Chocolate Pecan Pie</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Original recipe by me... inspired by several different recipes</span><span style="font-size: x-small;">)</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.karosyrup.com/images/recipes/KaroChocolatePecanPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.karosyrup.com/images/recipes/KaroChocolatePecanPie.jpg" width="252" /></a></div><div align="center"><a href="http://www.karosyrup.com/"><span style="font-size: xx-small;">via</span></a></div><h2 class="kv-ingred">Ingredients</h2><!--concordance-begin--><ul class="kv-ingred-list1"><li class="ingredient">1 (9-inch) unbaked pie shell</li>
<li class="ingredient">1 1/2 cups pecan halves</li>
<li class="ingredient">3 large eggs, beaten</li>
<li class="ingredient">3 tablespoons butter, melted</li>
<li class="ingredient">1/2 cup dark corn syrup</li>
<li class="ingredient">1 cup sugar</li>
<li class="ingredient">4 ounces semisweet chocolate chips</li>
</ul><!--concordance-end--><h2>Directions</h2><div class="instructions"><div class="instruction"> Preheat the oven to 375 degrees F.</div><br />
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chocolate. Stir until all ingredients are combined. Stir in pecans. Pour mixture into the pie shell and place on a heavy-duty cookie sheet.<br />
<br />
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 35-40 minutes or until pie is set. Remove from oven and cool on a wire rack. <br />
Cool before serving.</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-67669373609920752332011-11-18T11:11:00.000-08:002011-11-18T11:11:19.905-08:00Garlic Chicken Puffs<div style="text-align: center;">We had a luncheon this week at church for all of the women's Bible studies that meet up on Tuesdays. Everyone signed up to bring something. My signature dishes are usually desserts. I'm just better at baking, I think. Probably because my sweet tooth never fails me; I can tell if something will come out right just by looking at the picture. But I brought a dessert last time, so I figured it was time to push myself out of my comfort zone. However, I decided to stick with something simple.</div><div style="text-align: center;">I found this recipe and decided to give it a whirl.</div><div style="text-align: center;">It was inexpensive, tasty, and fed a lot of people. I think next time I'll take it up a notch and add some herbs... maybe some basil, oregano, etc. But they're definitely a great snack food to bring to a party, shower, or any other event where hungry people will be. And I got a couple of random compliments, so the fact that they're a crowd-pleaser is a plus.</div><div style="text-align: center;">Have a great weekend!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-size: large;"><u>Garlic Chicken Puffs</u></span></strong></div><div style="text-align: center;"><span style="font-size: x-small;">(Recipe by <a href="http://www.tidymom.com/">Cheryl)</a></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i88.photobucket.com/albums/k190/tidymom/my%20blog%20stuff/food-recipes/chickenpuffs-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://i88.photobucket.com/albums/k190/tidymom/my%20blog%20stuff/food-recipes/chickenpuffs-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tidymom.net/2009/garlic-chicken-puffs-christmas-party/"><span style="font-size: xx-small;">via</span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li><div style="text-align: left;">8 ounces cream cheese</div></li>
<li><div style="text-align: left;">2 tsp garlic powder</div></li>
<li><div style="text-align: left;">1 cup cooked shredded chicken*</div></li>
<li><div style="text-align: left;">2 cans refrigerator crescent rolls</div></li>
</ul><div style="text-align: left;"><strong><span style="font-size: large;">Directions</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix cream cheese, garlic and chicken until well blended.</div><div style="text-align: left;">Unroll crescent rolls and cut each triangle into 2 triangles <em>(when you unroll the crescent rolls, 2 triangles are attached making a big square, I just followed the perforation on the opposite side and made an X, creating 4 little triangles).</em></div><div style="text-align: left;">Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 12-14 minutes <em>(mine were ready in about 10 minutes, so watch them closely).</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">*For cooked chicken, I used the leftovers from my favorite <a href="http://piggywiggyrecipes.blogspot.com/2011/01/roast-chicken-and-vegetables-for-two.html">oven roasted chicken</a> dish I make. If you're not planning on making chicken the night before, you could always grab an precooked rotisserie chicken from the grocery store. </div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-21466849048477311322011-11-15T13:58:00.000-08:002011-11-15T13:58:30.952-08:00Pumpkin Crunch<div align="center">I've seen several ways to make this, however none of them have ever beaten my MamMaw's version.</div><div align="center">I've written before about how my grandmother was head of the local Women's Auxiliary of Homebuilders Association, and the ladies compiled a cookbook the year that I was born.</div><div align="center">There are recipes from several women, including my mom and grandmother, that I knew personally, and this book has become one of my most trusted sources when cooking. They weren't famous chefs, but before Paula Deen became the national spokeswoman for butter, they were the ones adding "just a little bit more" to every dish.</div><div align="center">Anyway, this yummy dessert comes from this cookbook.</div><div align="center">It's super easy and definitely great for any holiday gathering.</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Pumpkin Crunch</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Recipe by Virginia Williams)</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodland.com/files/imagecache/530x600/pumpkin-crunch_dsc3052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://www.foodland.com/files/imagecache/530x600/pumpkin-crunch_dsc3052.jpg" width="400" /></a></div><div align="center"><a href="http://www.foodland.com/"><span style="font-size: xx-small;">via</span></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li><div style="text-align: left;">1 large can pumpkin</div></li>
<li><div style="text-align: left;">1 large can evaporated milk</div></li>
<li><div style="text-align: left;">1 cup granulated sugar</div></li>
<li><div style="text-align: left;">3 large eggs</div></li>
<li><div style="text-align: left;">1/2 tsp cinnamon</div></li>
<li><div style="text-align: left;">1 box yellow cake mix</div></li>
<li><div style="text-align: left;">1 cup chopped nuts</div></li>
<li><div style="text-align: left;">2 sticks butter, melted and cooled <span style="font-size: x-small;">(you don't want it so hot that it'll start cooking the eggs... gross!)</span></div></li>
</ul><div style="text-align: left;"><strong>Frosting:</strong></div><ul><li><div style="text-align: left;">1 (8 oz) pkg cream cheese</div></li>
<li><div style="text-align: left;">3/4 cup Cool Whip</div></li>
<li><div style="text-align: left;">1/2 cup powdered sugar</div></li>
</ul><div style="text-align: left;"><strong><span style="font-size: large;">Directions</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees. Line 9x13x2 inch pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together and pour into pan. Pour 1 box yellow cake mix, dry, over pumpkin mixture. Pat nuts onto cake mix. Spoon melted and cooled butter over nuts evenly. Bake at 350 for 50-60 minutes. Invert and peel off waxed paper. Mix frosting ingredients together. Frost and refrigerate.</div>Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-71157708853465765852011-11-10T07:23:00.000-08:002011-11-10T07:23:36.032-08:00Broccoli Cheese Soup<div class="separator" style="clear: both; text-align: center;">Today is one of those dreary, chilly days. To be honest, I love it.</div><div class="separator" style="clear: both; text-align: center;">Something about this kind of weather makes me want to cozy up on the couch and read or watch a cheesy Hallmark movie. Y'know, those things you save for lazy, rainy days.</div><div class="separator" style="clear: both; text-align: center;">And to top these kinds of days off? Soup.</div><div class="separator" style="clear: both; text-align: center;">My husband loves Panera's broccoli cheddar soup. It's surprisingly not too bad in the calorie department too! But sometimes I'm just really not in the mood to go out.</div><div class="separator" style="clear: both; text-align: center;">So I found this recipe for days like today.</div><div class="separator" style="clear: both; text-align: center;">Hubs loved it, and it was really simple to throw together.</div><div class="separator" style="clear: both; text-align: center;">To save yourself some time, try getting one of those steam-in-a-bag things for the broccoli.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><u><span style="font-size: large;">Broccoli Cheese Soup</span></u></strong></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(Original recipe by <a href="http://www.melskitchencafe.com/2008/12/broccoli-cheese-soup.html">Mel's Kitchen Cafe)</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.melskitchencafe.com/wp-content/uploads/2008/12/Broccoli-Cheese-2-BLOG-450x312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://www.melskitchencafe.com/wp-content/uploads/2008/12/Broccoli-Cheese-2-BLOG-450x312.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.melskitchencafe.com/2008/12/broccoli-cheese-soup.html">via</a></div><div align="center"><br />
</div><div><strong><span style="font-size: large;">Ingredients</span></strong></div><ul><li>1 3/4 cups chicken broth</li>
<li>1 small onion, diced</li>
<li>1/3 cup all-purpose flour</li>
<li>1/4 cup (4 tablespoons) butter</li>
<li>1/2 teaspoon pepper</li>
<li>1/2 teaspoon salt</li>
<li>2 cups milk</li>
<li>1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp</li>
<li>1/2 cup shredded swiss cheese</li>
<li>2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli</li>
</ul><strong><span style="font-size: large;">Directions</span></strong><br />
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0tag:blogger.com,1999:blog-1621601545826344152.post-80704249350250577902011-11-07T09:48:00.000-08:002011-11-07T09:48:19.425-08:00Tuscan Pasta with Tomato-Basil Cream Sauce<span style="font-size: large;"><u></u></span><div align="center">I had been eyeing this recipe for awhile now, and I don't know what in the world I was waiting on. It was so good and SO easy. It definitely gives you that just-as-good-as-a-restaurant taste but without the cost. If you're in the mood for some <em>good</em> Italian? Give this a try.</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><strong><u><span style="font-size: large;">Tuscan Pasta with Tomato-Basil Cream Sauce</span></u></strong></div><div align="center"><span style="font-size: x-small;">(Original recipe by Marguerite Cleveland, Fort Leavenworth, Kansas, <a href="http://www.southernliving.com/"><i><b><span itemprop="author"><span style="color: #cc0000;">Southern Living</span></span></b></i></a><br clear="none" /><span itemprop="published">JULY 2007)</span></span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img4.myrecipes.com/i/recipes/sl/03142008/tuscan-pasta-sl-1646355-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img4.myrecipes.com/i/recipes/sl/03142008/tuscan-pasta-sl-1646355-l.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/"><span style="font-size: x-small;">via</span></a></div><div align="center"><br />
</div><h3><span style="font-size: large;">Ingredients</span></h3><ul><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name"> (20-oz.) package refrigerated four-cheese ravioli*</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name"> (16-oz.) jar sun-dried tomato Alfredo sauce</span><span itemprop="preparation"> </span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons</span><span itemprop="name"> white wine <em>(I skipped this, since I didn't have any. Still tasted amazing)</em></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span><span itemprop="name"> medium-size fresh tomatoes, chopped**</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> chopped fresh basil</span><span itemprop="preparation"> </span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/3 cup</span><span itemprop="name"> grated Parmesan cheese</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Garnish: fresh basil strips</span><span itemprop="preparation"> </span></li>
</ul><h3><span style="font-size: large;">Directions</span></h3>Prepare pasta according to package directions.<br />
Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired. <br />
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*1 (13-oz.) package three-cheese tortellini may be substituted.<br />
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.Hailey @ Me and My Boyshttp://www.blogger.com/profile/00287682374631377030noreply@blogger.com0