Jul 24, 2016

Smokin' S'Mores - Chocolate Dipped Marshamallows with Graham Cracker Topping





Here's a simple summer treat that I made for my daughter's birthday party - it was a real hit! You can't go wrong with this combination. They are SO EASY to make too!

What you will need:

1 Bag of Jumbo Sized Marshmallows
1 bag of Hershey's Milk Chocolate Chips
1 package of Graham Crackers - crushed
wooden skewers

Directions:

Melt chocolate chips in a glass bowl, in 30 second increments in the microwave, until totally melted - stirring well each time.

Place Graham Cracker crumbs in a shallow bowl.

Place Marshmallows on a Skewer and dip each one half way into the melted chocolate - covering the bottom in chocolate - then dip the chocolate bottom into the graham cracker crumbs.

Lay each chocolate/graham cracker dipped marshmallow onto a cookie sheet, covered in wax paper. Let "air dry" for about one hour to set.

ENJOY!

Apr 26, 2016

Apricot White Chocolate Scones


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COOK'S NOTE: I had an apricot white chocolate scone many years ago and it was amazing. So amazing that I have craved another one ever since. I came across this recipe recently and knew I had to make them. They tasted just like I remember, and now the only problem is I want to make them all the time! Even if you are not a big scone fan, these are different, they are not dry, they are not blah, they are moist and flavorful. They will go great with tea, coffee, breakfast or a snack. Let me know what you think. ENJOY!

Ingredients: 

2/3 Cup butter (unsalted)

3 1/2 Cups flour

1/2 Cup Sugar

4 Teaspoons baking powder

1/2 Teaspoon salt

2/3 Cup finely chopped dried apricot

1 Cup white chocolate chips

2 Eggs

2/3 Cup half and half

1 Teaspoon vanilla

Granulated sugar for topping, optional


Directions:

1.  Pre-Heat oven to 400 degrees

2. In a large bowl cut together butter, flour, sugar, baking powder and salt until mixture is crumbly

3. Stir in apricots

4. Add eggs, half & half and vanilla so the dough forms a ball

5. Turn the dough onto a floured surface and knead lightly ten times

6. Divide the dough into two equal portions

7. On greased baking sheets pat each portion of the dough into an 8" circle and cut into 8 wedges

8. Sprinkle with sugar if desired


9. Bake about 15 minutes, until golden. 

Serve warm

This Pinspiration comes from FOOD.com


Apr 25, 2016

Double Hot Fudge Bundt Cake



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COOK'S NOTE: The original name of this cake is the Ultimate Chocolate Fudge Bundt Cake and I tweaked it a little, but either name tells you that it is going to be delicious, rich, sweet, chocolatey and fattening.....just the way I like it! I mean the pictures speak for themselves, there is nothing about this recipe that I would change. I used a jar of fudge sauce as a time saver and just heated it up prior to pouring it on, but the homemade is obviously better. You can add whipped cream if you wanted, or even strawberries, but aside from that, make it, eat it, love it, repeat. ENJOY!



Ingredients:

1 18.25 ounce chocolate cake mix 
(I used fudge cake. If you cannot find this size, use what you can find and add a little more from a second obx)

1   3.4 ounce package of instant chocolate pudding

2   Cups of sour cream

3   Eggs

1/3 Cup vegetable oil

1/2 Cup water

2  Cups Semi-sweet Chocolate Chips

1  Jar Hot Fudge sauce for topping (as much or as little as you want, heated)



Directions:

1. Pre-Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan

2. In a bowl beat all ingredients, except chocolate chips, until well blended. Fold in chocolate chips.

3. Spoon thick batter into the prepared pan

4. Bake 50 minutes to 1 hour

5. Let the cake cool for 15 minutes before transferring to a wire rack to cool completely

6. Heat fudge sauce and drizzle as much or as little as you like. 


This Pinspiration comes from: Let's Dish Recipes 

                                                 

Feb 18, 2016

Barefoot Contessa Granola Bars


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Cooks Note: I have never attempted to make granola bars. To be honest, I thought why make something like granola bars when you can buy them? Well, I was wrong. As I get older I realize there are so many artificial ingredients and sodium and crap in the stuff you buy on the shelves, why not make a version you feel safe eating? That is where Ina Garten comes in. All of her recipes are amazing, but this one I am in love with. This was simple, quick and now I want to eat the whole pan. Try them, you will love them!

Ingredients:

  • 2 C whole oats
  • 1 C sliced almonds
  • 1 C sweetened coconut
  • 1/2 C wheat germ
  • 3 T unsalted butter
  • 2/3 C honey
  • 1/4 C light brown sugar
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 C chopped dates
  • 1/2 C chopped, dried apricots
  • 1/2 C dried cranberries


Directions:

1. Preheat oven to 350 degrees. On a large sheets pan, mix together the oats, almonds and coconut. Toast in the oven for 10 minutes then dump into a large mixing bowl. Add wheat germ and reduce oven temp to 300. 

2. While oats are toasting, combine the butter, honey, brown sugar, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook for one minute once it reaches boiling. 

3. Pour the hot mixture over the ingredients in the bowl. Add the dried fruit and mix well.

4. Put mixture into a slightly greased 9x13 inch baking dish and press firmly with wet hands. 

5. Bake 25-30 minutes. Allow to cool completely 2-3 hours, before slicing and serving. 


This Pinspiration comes from Ina Garten (The Barefoot Contessa)






Feb 4, 2016

Oven Baked Chili Dogs

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Cooks Note: There is not too much to say about this. They are chili dogs, they are covered in cheese and they are baked to bubbly goodness. The baking gave the bun a little bit of a crispness and the condiments added prior to baking gave them really good flavor. I used turkey chili with no beans just because that is my preference, but you can use canned or homemade chili, turkey or beef dogs, whatever you like. My family loved them and yours will too!



Ingredients:

8 Hot Dogs
8 Hot Dog buns
1 can of chili
1/2 white onion, diced
Shredded Cheddar Cheese
Mayo
Mustard
Sweet Relish
Ketchup

Directions:

1.Line the inside of the hot dog buns with a little mayo (gives you a crispy edge and no, you can't taste it), sweet relish, mustard and ketchup. Don't saturate the buns, just enough for a little flavor

2.Fill with the hot dogs and squish all of the buns into a 9x13 baking dish

3.Top dogs with chili and shredded cheese (as much or as little as you want) and diced onions. Cover with aluminum foil and bake at 350 for 45 minutes. 

4.Remove with a spatula and serve immediately 

This Pinspiration comes from Patti Brown







Feb 3, 2016

Cinnamon Roll Cake

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Cooks Note: I saw this recipe on Facebook and it sounded so deliciously warm and cozy, I went straight to the kitchen and made it. This is one of those recipes that you have all the ingredients for all the time, so it was a quick and simple cake, that tastes like you slaved away. 

This cake would be great for having the girls over for coffee, Saturday morning breakfast or as an after dinner dessert. The warm cinnamon melts in your mouth and the cinnamon roll icing is the icing on the cake, no, truly. (ha) The only changes I have to this recipe, is that I had to leave my cake in the oven for about 40 minutes. And, I did not use all of the icing, because I did not want to saturate the cake. 

Your family and friends will rave and think you are the best baker in town. Enjoy!

Ingredients:
  • 3 cups flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup butter, melted
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon

Directions:

1. Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together
2. Stir in melted butter, slowly. Pour into greased 9x13 pan
3. Mix topping ingredients (3/4 cup butter, softened, brown sugar, flour and cinnamon). Drop over cake mixture evenly.
4. Swirl your topping and cake mixture with a knife, going up and down the length of the pan (but only inserting it into the cake mix a little, not all the way).
5. Bake at 350 for 28-32 minutes

                                               Just out of the over (pre-icing)


6. Top with glaze which is made by mixing 2 cups powdered sugar, 5 TB milk and 1 tsp vanilla. Drizzle over the cake while it is still warm.

This pinspiration comes from Lilluna


Jan 31, 2016

Apple Oatmeal Muffins 4 WW Smartpoints

 
 
Cook's Note: Being on the new Weight Watchers Smartpoints program, I have to look for recipes that will work. I thought these sounded yummy and I modified the recipe slightly from the original recipe to make it lighter. I made these muffins over the weekend and they were pretty good.
They are 4 SmartPoints per Muffin and make for a yummy breakfast, paired with some fresh fruit and an egg.
 
 

What You Will Need:

2 cup apple, peeled and finely chopped (about 2 small apples) 
1 1⁄2 cup whole wheat  flour 
1 cup quick oats 
2⁄3 cup Truvia brown sugar blend
1 1⁄2 tsp baking powder 
1⁄2 tsp baking soda 
1⁄2 tsp salt 
1⁄2 tsp cinnamon 
1⁄2 cup skim milk 
2 tbsp natural apple sauce 
 

Directions:

 Mix all ingredients together in a stand mixer (or hand mixer) and gently fill one 12 slot muffin pan, and bake for 15-18 minutes at 375°F or until brown.

Servings: 12
Serving Size: 1
4 Weight Watchers Smartpoints per serving
 
This  "Pinspiration" comes from KitchMe
 

 


Jan 19, 2016

Weight Watchers Pumpkin Fluff 3 Smart Points per serving!

                              


Cooks Note: Full Disclosure: I'm trying the new Weight Watchers Smart Points plan- so you will see lots of new recipes/ ideas for lighter options! We are not professionally affiliated with Weight
watchers - just trying out their recipes and/or recipes we've found on Pinterest it other places across the web. 

This one is an easy dessert, super yummy & only 3 points per serving! I added in a cookie stick (Pirouline wafer stick and that made it more points ...those are an additional 2 sp per stick - but a nice little addition!)

What You Will Need:

  • 8oz container of 
    Cool Whip Whipped Topping, Fat Free (thawed)

    16 oz can (or 2 cups) canned Pumpkin

    1 package of fat-free sugar-free instant vanilla pudding

    Pumpkin Pie Spice to taste
    (If you don't have this you can use a little dash of nutmeg and dash of cinnamon!)

    Directions:
    mix all ingredients together and divided into six servings!

    ENJOY!!

    This Pinspiration comes from Chef This Up http://chefthisup.co/recipe/16283/weight-watcher-pumpkin-fluff/