Strawberry Smoothie

Strawberry Smoothie

1 cup frozen strawberries

1/2 cup plain, non-fat yogurt

1 tsp strawberry flavored sugar-free gelatin (powder only)

In microwave safe container, thaw strawberries in microwave for 1 minute on high.  Add yogurt to blender (or Magic Bullet), pour in the slightly softened strawberries and sprinkle the gelatin over the top.  Blend until completely smooth.  If it's a little thick, add 1 tablespoon of water at a time until you have the thickness you like.

It's only 150 calories.  I drink this for breakfast along with peanut butter toast or have it for a snack with cocoa roasted almonds. 

Pink Marshmallow Crispy Rice Treats

Your friend Aubree had a "pink-a-licious" party and so we decided to make some pink rice krispies treats.  They were so good!  I deviate from the original recipe by adding a little extra butter.  I think it makes the treats taste better.  I was expecting to make these pink by only using the food coloring, but after we got to the store, we found these strawberry flavored marshmallows.

I had to give them a try.  Here's how we did it:

Pink Marshmallow Crispy Rice Treats
12 tablespoons butter or 1-1/2 sticks of butter
2 packages of strawberry flavored marshmallows
pink food coloring
12-1/2 cups puffed rice cereal (such as Kellogg's Rice Krispies)

Prepare the half sheet pan with plastic wrap sprayed with non-stick cooking spray;  set aside.  Heat a large Dutch oven over medium heat.  Add butter and let it begin to melt.

Add marshmallows and stir with butter until melted and smooth.

Add food coloring and stir to combine.

Pour in the cereal.

Stir with all your might to get it combined before the marshmallows start to cool.

Pour onto prepared sheet pan lined with plastic wrap.

Using another piece of plastic wrap sprayed with non-stick cooking spray, press down the treats.

Cover and allow to sit overnight on the counter.

Cut them into squares and enjoy!

These are so good!  You could really taste the strawberry flavoring.  But if you can't find these particular marshmallows, you can substitute with plain marshmallows, more pink food coloring and strawberry flavored extract.

YUM!

Easy Salsa

This is the easiest way to make your own salsa:

Easy Salsa
2 cans Rotel (mild or regular), drain liquid from one can
2 Tbsp fresh cilantro
1 garlic clove, pressed and minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
dash of black pepper
dash of salt

Process all ingredients in a food processor or use your Magic Bullet.

Serve with chips.

YUM!

Creamy Ranch Dip

This is a dip I made up last week to eat up some carrots and celery.  We've all loved it! 

Creamy Ranch Dip
8 oz block 1/3 less fat cream cheese, softened
1 Tablespoon low fat Greek yogurt, plain
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon onion powder

Cream everything together.  Refrigerate overnight for best flavor. 

Serve with any and all veggies.

Yum!

Ham and Cheese Roll-Ups

This is a great party food.  Little appetizers or leave them whole for a quick 100 calorie snack.

Ham and Cheese Roll-Ups
deli ham slices
reduced fat skim milk string cheese
8 oz cream cheese, softened
1 Tablespoon dried dill weed

Mix cream cheese and dill weed together in a bowl. 

Spread about a Tablespoon on slice of ham.  Lay a length of string cheese on one end and roll up. 

Cut them into pieces if you're having a party

or leave them whole for snacks.

YUM!

Smashed Bugs (Pretzel Turtles)

I saw this recipe a few years ago called Smashed Bugs.  It's really yummy and the kids LOVE it!

Smashed Bugs (Pretzel Turtles)
Pretzels
Rolos or Caramel Kisses*
Pecan halves
Semi-sweet chocolate, melted

Spread pretzels in a single layer onto a cookie sheet.

Top each pretzel with one unwrapped Rolo or Caramel Kiss.

Bake in oven at 350 degrees F for about 3 minutes, just enough for the chocolate to begin melting.

Press one pecan half into the melting chocolate, press down..."smash the bug"...

Drizzle melted chocolate over them and cool completely.

Once they've cooled, they should pop right off of the pan. 

Store in an air tight container.

YUM!

TIP:  You can use the normal shaped pretzels for this, but I prefer the square ones.  Just because I'm weird like that.

*This was the first time I used Caramel Kisses.  I saw it on another blog and wanted to see how they turned out.  I think they were a little too messy and most of the caramel oozed out once they were "smashed".  I think next time I'll just stick with the Rolos for this recipe.

Pimiento Cheese Spread

I never really liked pimiento cheese sandwiches while growing up.  I think it was because of my aversion to red peppers.  I've since gotten over that dislike and really love bell peppers now.  Funny how your taste buds change over time.  I'm still pretty picky and only prefer homemade pimiento cheese.  Technically I guess this isn't pimiento since it has red bell peppers, but you get the idea!  Here's how I make it:

Pimiento Cheese Spread
2 cups shredded cheddar cheese (8 oz block)
1/2-3/4 cup mayonnaise (just depends on how creamy you like it)
1 jarred roasted red pepper, diced
dash of black pepper

Mix everything together and spread onto some bread and enjoy.  Try it grilled with bacon, OH MY!

This is also good for dipping vegetables, celery sticks and carrot sticks.

YUM!

Deviled Eggs

I love Deviled Eggs.  I'm not really sure how they got their name, but this is what we've always called them.  Every gathering we ever went to growing up, had Deviled Eggs on the table.  Only problem about them, you can never eat just one.  And of course, etiquette mandated we only take one on the first time through the line.  When we'd go back for the second one, they were all gone!  That's how good they were.  Here's how we make them:

Deviled Eggs
12 hard-boiled eggs, shelled
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon sweet pickle relish
1 Tablespoon sugar
salt
pepper
paprika

Halve the prepared eggs and remove the yolk into a bowl.  Place the egg white portion onto a paper towel lined plate.

Mash the yolks with mayonnaise, mustard, pickle relish, sugar, pinch of salt and pepper.  Mix until very creamy, but not runny.

Place into a large plastic storage baggie.  Clip the corner and squirt into the eggs whites.

Sprinkle the tops with paprika.

Try to eat only one, I dare you!

Yum!

Truffles

One year, Daddy bought me a special treat for our wedding anniversary.  He purchased a Chocolate Class at the Viking Culinary School in Atlanta.  I had so much fun.  You were only about 6 months old so I was a little nervous leaving you with Daddy, but you survived!  Here's one of my favorite things I learned to make:

Truffles
3/4 cup heavy whipping cream
10 oz semi sweet chocolate (It matters because of the amount of milk solids in the chocolate.)
2 Tablespoons butter
2 Tablespoon liqueur

Heat the cream in the microwave for 2 minutes, cream should be boiling at this point.  Pour the chocolate over the cream and start stirring until it has completely melted.  Add the butter and liqueur of your choice (I've used Chocolate Vodka, Kahlua and Rum, but I know Peppermint Schnapps and even Orange or Raspberry Liqueurs would be great!), stir until well combined and glossy.

Place in the fridge until hardened.

Scoop into balls (you may need to hand roll but be quick because it gets messy as they start melting with your body temperature) and place on a sheet tray and freeze until hard, about 2 hours.

Coatings:
Melt white bark, white chocolate, semi-sweet chocolate or milk chocolate (whatever you like).  Using a fork and butter knife, drop the hardened truffle balls into the chocolate and quickly lift and shake off the excess using the fork.  Using the knife, push the truffle back onto the sheet pan.  Work quickly because the truffles will start to melt.  You can do this in batches and keep half in the freezer while working on the other half.  Melt more chocolate as needed, freeze to harden the shell.  If using white bark or white chocolate, don't worry about the truffle melting into the chocolate and making it brown.  You will double dip these anyway.

After the 1st coating has hardened, should only take a few minutes.  Melt more chocolate and dip again.  Sprinkle the tops with sparkling sugar to make them pretty and place any extra chocolate into a food baggie, cut the corner and drizzle over the top of the truffles.  They are so pretty and super delicious!

You can also forego the double-dipped coating and roll the truffles in cocoa powder, powdered sugar, coconut or even chopped pecans.  You decide what makes you happy and go with it!

Enjoy!

Homemade Ranch Dressing Mix

Ranch Dressing Mix

1/2 cup dry milk powder
1-1/2 Tablespoons dried parsley
1 teaspoon dried dill weed
1-1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried onion flakes or dried minced onion
1/4 teaspoon pepper
1/4 teaspoon paprika

Process everything until well blended.  Store in an air tight container.

To make dressing:
Use 1-1/2 Tablespoon mix plus 1/2 cup milk and 1/2 cup mayonnaise.  Mix well and store in the refrigerator.  3 Tablespoons = 1 Packet Ranch dressing mix.

This recipe is from Moneyless Mommas. 

Corn Dog Mini Muffins

Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 box of Jiffy corn muffin mix $.40

4 hot dogs, diced $.60

1 egg $.14

1/3 cup milk $.11

In a bowl, add corn muffin mix; set aside.
Chop up the hots dogs and add to the bowl.

Add egg and milk and stir until well combined.
Scoop equal amount of batter into mini muffin tin. 

Bake at 400 degrees F for about 10-15 minutes.  I don't remember exactly how long I baked them for but I did use a toothpick to check the doneness.

This batch made 20 Corn Dog Mini Muffins. 

You and Hunter nearly ate the entire batch in two days!  They are really good.  You can freeze them.  Thaw at room temperature and warm in the microwave for 10-15 seconds. 

Mix together equal parts of mustard and ketchup for a yummy dipping sauce.

Black Bean Salsa

Black Bean Salsa

1/2 red onion, very finely diced

1 jalapeno, seeded and very finely diced

juice and zest of one lime 

1/2 teaspoon garlic powder

1/2 teaspoon salt (adjust this to your liking)

1-3/4 cup black beans or 15 oz can black beans, rinsed and drained

1 cup seedless cucumber, diced

1 tomato, seeded and diced

1 cup frozen corn 

1 avocado, diced

2 tablespoons chopped cilantro

In a mixing bowl, combine the onion, jalapeno and juice & zest of lime; set aside to "bloom", the color of the onions will actually change after a few minutes.  Allowing this to "bloom" will reduce the sharp bite from the onion and the pepper, it makes it more palatable and more mellow.  Add the remaining ingredients and toss lightly to combine.  Serve with tortillas chips!

Jessica's Buffalo Chicken Dip

Jessica Jackson makes the best Buffalo Chicken Dip.  The first time we had this was at Wyatt's Gym Party and it was gone in a flash!  I'm so glad I got a little before feeding you and Hunter in the corner.  I asked her later how to make it and this is what she said:

Buffalo Chicken Dip
2-8 oz blocks cream cheese, softened
1 cup ranch dressing
3/4-1 cup bottle buffalo sauce (you decided how hot you like it)
2 cups shredded cheddar cheese
2 pre-cooked, shredded chicken breasts or thighs

Mix everything together and put in your slow cooker on the low or warm setting and serve with tortilla chips.

Oh my goodness is this good stuff!

The Best Guacamole

I love making homemade guacamole. And this is how we do it:

The Best Guacamole
2 ripe avocados
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
juice of one lime
1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
2 tablespoons salsa (jarred or make it yourself)
Sour cream *

Put everything (except sour cream) in a food processor and process until smooth and creamy. If you have a whip setting on your processor, that will make it super creamy. Serve immediately.

*To serve later, spoon a very thin layer of sour cream over the surface of the guacamole and cover with plastic wrap and place in the refrigerator. When ready to serve, stir in the sour cream and serve with chips or veggies.

Yummy!

Jodi's 7 Layer Dip

Jodi and I have been friends since I was 11 years old. Some friendships last forever, and I hope ours does. I think she actually got this recipe from Margarita Anderson but since Margarita and her family moved away years and years ago, Jodi inherited ownership of this one :)

Layer the following ingredients in a 9x13 casserole dish:

Refried beans withed with one packet of taco seasoning
Guacamole (you can make it fresh or buy it)
Sour Cream
Salsa
Shredded Cheddar Cheese
Sliced Black Olives
Sliced Green Onions
Chopped Tomatoes

Refrigerate and serve with veggies or tortilla chips.

TIP: Make sure the sour cream layer is completely covering the guacamole layer so that is doesn't get brown. It will keep for a few days this way.

Yummy!

Cousin Brenda's Margarita's

Cousin Brenda's Margarita's
6 oz limeade
4-5 oz tequila gold
1 shot triple sec
1 shot lemon juice
crushed ice in regular size glasses

Shake and pour into salt rimmed glasses!

Greek Garden Spread

This is absolutely delicious with veggies, crackers and corn tortilla chips.

Greek Garden Spread
1/2 cup mayonnaise
1/4 cup cream cheese
2-10oz frozen spinach, thawed and squeezed dry
1-4oz package crumbled Feta cheese
2 plum tomatoes diced
1/4 cup garlic stuffed green olives, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Combine mayonnaise and cream cheese until smooth. Stir in spinach and rest of ingredients. Cover and chill for 30 minutes.

Yummy!

Chipotle Ranch Dip

Pampered Chef had a delicious seasoning packet and no longer makes it. At least, I'm not really willing to pay the $4-5 for one packet. So I came up with this yummy alternative.

Chipotle Ranch Dip
1 cup mayonnaise
1 cup light sour cream
1/4 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
1 packet Hidden Valley Ranch dip or dressing (either works good)
2 teaspoon taco seasoning, optional

Combine all ingredients and refrigerate overnight. Serve with veggies and carrots.

Yummy!

Seasoned Corn Tortilla Chips

I learned to make these one night after I realized we didn't have any tortillas for supper. I found a package of corn tortillas in the cabinet and cut them into 6 equal triangles, like a pie. Heat the oil in a large dutch oven to 375 degrees F. Add the tortillas in batches and fry until golden, you might need to flip them with tongs to brown up the other side.

Seasoning Mix:
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

Mix all these in a small bowl; set aside. Remove the chips to a plate lined with newspaper and sprinkle them with the seasoning mix.

Yummy!

Meatball Bubble Biscuits

I loved to make these for Goodie Night after our Book Study. Now we have them for lunch on the weekends! These are also great for gatherings or parties.

Meatball Bubble Biscuits

• 1-12 oz can Pillsbury Golden Layers biscuits
• 10 frozen cooked Italian style meatballs, thawed, cut each in half
• 2-1 oz sticks string cheese, mozerella, each cut into 10 equal pieces
• 1 Tbsp grated parmesan cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 cup marinara sauce, heated

Preheat oven to 375 degrees F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers to make 20 rounds. Press each layer into 3" round. Place meatball half and 1 piece of cheese in the middle of a dough round. Wrap the dough around the meatball and cheese. Place in ungreased 8-9" round cake pan seam side down; repeat. Sprinkle tops of bubble biscuits with parmesan cheese, garlic & Italian seasoning. Bake 20-25 minutes or until golden brown and biscuits aren't doughy in center. Serve warm with heated marinara sauce for dipping.

Yummy!