Sunday, December 9, 2012

Oreo Truffle Brownies

Oreo Truffle Brownies


  1. Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.
  2. While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands , mash softened cream cheese and crushed Oreos until well combined.  When Brownies have cooled completely, place layer of Oreo truffle on top.
  3. Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating, I will use chocolate chips next time) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set. Take out and cut, arrange on parchment paper, pack in tin, give as gift :) Or eat them all yourself! 
I made these for Thanksgiving and they were a hit! 

Wednesday, October 3, 2012

Chicken Noodle Butternut Squash Soup

I was so hungry for soup one day, so I just decided to mix some of my favorite ingredients together! This soup turned out delicious and I will be making it regularly around here, especially as we are approaching cooler weather!

 Chop up the chicken into chunks, I used a package of probably 12 boneless skinless chicken tenders
 Boil the chicken chunks in 2 packages of 3 lb chicken broth...

 3 tablespoons of butter, chopped onion, garlic and celery, saute in pan, add to boiled chicken.
In same pan peel and chop up butternut squash, 2 tablespoons of butter, cover and let simmer for 10 minutes until soft, add that to the broth.
 add in some frozen sliced carrots and dumpling noodles (found at the grocery store as a no egg alternative)
 I added a few drops of this white Truffle oil in the butternut squash
 this is the chicken broth I used
 Finished soup! Add a little of shaved parmesan cheese on top! :)
Chicken Noodle Butternut Squash Soup

2lbs of Boneless Skinless Chicken Tenders (chopped in chunks)
2 (3lb) Boxes of Chicken Broth
2 stalks of celery (chopped)
2 small white onions (chopped)
3 cloves of garlic (chopped)
1/2 small bag of frozen sliced carrots
1 large Butternut Squash (peeled and diced)
5 tbsp of unsalted butter
1/2 package of dumpling noodles (I found at grocery store by egg noodles)
2 teaspoons basil
optional (few drops of white truffle oil)
Fresh shaved Parmesan (Found at grocery store in a container in the cheeses)

Heat broth over medium to high heat, add diced chicken in to boil chicken.  While chicken is boiling, in a pan, add chopped celery, onions and garlic together with 3 tbsp of butter.  Once that is soft, add to the broth mixture.  Peel and dice butternut squash, add to the same pan onions were cooked in and add 2 tbsp of butter and a few drops of truffle oil.  Cook those on medium-low heat covered until soft, about 10 minutes.  Add squash to soup, add in frozen carrots to soup, add in basil and salt & Pepper to soup.  Last step is to add in noodles. Once noodles are cooked turn heat to low and let sit for about 20 minutes.  Serve hot with Shaved Parmesan on top! 

Apple Fritter Muffins

Apple Fritter Muffins really hit the spot!

 Mix Apples, cinnamon, butter together, saute in pan..

 get batter ready ...and icing..

Apple Fritter Muffins

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar
2 tsp cinnamon
2 tbsp water
1/3 cup flour

For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

For the Glaze:
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

  1. Preheat oven to 400 degrees F. 
  2. Line 14 muffin cups with muffin liners 
  3. In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
  4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
  5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
  6. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined
  7. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
  8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
  9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
  10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

Trader Joe's Mini Mexican Pizza's

Mexican Pizza Recipe

recipe from(


  • 1/2 pound Trader Joe's Ground Beef or Ground Turkey
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 15-oz can Trader Joe's Traditional Style Fat Free Refried Beans
  • 4 9-inch flour tortillas
  • 1/2 cup Trader Joe's Chunky Salsa, or your favorite salsa
  • 2 cups Trader Joe's Lite 3 Cheese Blend, or mexican blend cheese
  • 2 green onions, chopped
  • 2 roma tomatoes, diced
  • 1/4 cup Trader Joe's Extra Large Black Pitted Olives, sliced (I omitted Black olives)


  1. Preheat oven to 350°F.
  2. Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper.
  3. Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.
  4. Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.
I pinned this recipe on Pinterest! Loved it and it was even better the next day!

Wednesday, September 12, 2012

Bacon Cheddar Stuffed Burgers

Bacon Cheddar Stuffed Burgers

1 lb of Lean Ground Beef 
6 Slices of Bacon (I used Bacon Pieces)
¾ Cup Shredded Cheddar Cheese 
Dash of Liquid Smoke 
A few dashes of Season It-All 
4 Hamburger buns 

Directions: Cook bacon on a skillet or in microwave until desired crispness. Crumble or chop bacon into small pieces. 
Place 1 lb of ground beef in a large bowl and add bacon, cheese, season it-all and liquid smoke. Combine with hands until all ingredients are well combined. Divide meat mixture into 4 even patties. Cook on grill or on the stove until desired doneness of burger. 
Remove from heat, place on bun and top with toppings or enjoy plain.

Crack Potatoes-Loaded Potato Casserole

Crack Potatoes/Loaded Potato Casserole

2 (16oz) containers sour cream (I used one light and one Greek Plain Yogurt)
2 cups cheddar cheese, shredded (2%
)2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Sprinkle some cheese on top. Bake at 400 for 45-60 minutes. I made a small pan and 2 7x7 toss away tins, gave one to a neighbor and froze the other batch by putting plastic then foil over it!

 This was the bake and toss pan I used, perfect for freezing, don't cook the one you put in the freezer though..

White Chocolate Chip Pumpkin Muffins

I saw these muffins on Pinterest & realized I had all the ingredients in my pantry, so I went ahead and made them for us and our neighbors.  So far, my husband says they are the best ever, the neighbors want the recipe and my kids are raved over how delicious they are, so I would say they are worth making!  Turned out incredibly moist and perfect!

 Pumpkin White Chocolate Chip Muffins
1/2 cup of walnuts (Optional) I didn't use any nuts
1 2/3 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup pumpkin
4 oz unsalted butter, melted
6 oz white chocolate chips

1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts (I omitted the nuts).
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. (I used muffin cups) Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups. Makes 12 muffins. ( I found it made more than 12, it made about 16 muffins)

 Yum, they were so good!

Thursday, September 6, 2012

Grilled Balsamic Flank Steak

Grilled Balsamic Flank Steak
 serves 4 ( 5 points + )

  • ¼ c. balsamic vinegar
  • 1 T. Worcestershire sauce
  • 2 tsp. dark brown sugar
  • 1 garlic clove, minced
  • 1 lb. flank steak
  • salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain
 This was more than delicious, served with cheesy potatoes and asparagus!

Skinny Baked Chicken Parmesan

So I got this recipe from, I pinned it on pinterest! I love this recipe, tastes so delicious, quick, easy and fool proof!

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8  Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g    

  • 4 (8 oz) chicken breast halves, sliced in half
  • 3/4 cup seasoned breadcrumbs (I used whole wheat breadcrumbs)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted
  • 3/4 cup reduced fat mozzarella cheese (I used HEB brand)
  • 1 cup marinara or Filetto di Pomodoro (I used Marinara)
  • cooking spray
Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes.Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Serve this over spaghetti and it makes the perfect little meal! I brought this to a friend who started her teaching week and her husband was gone, so she needed something to eat and feed the kids, her daughter ate it and my kids ate it! AND it's figure friendly!

Sorry I forgot to take the pictures of it done! That would've look prettier, but I was in a hurry!
 These were small skinless, boneless cutlets, worked perfectly!

 Sorry I didn't get a picture of the melted cheese!

Creamy Avocado Lime Cilantro Chilled Pasta Salad

I made this and it was so delicious, it has cilantro in it, but if you don't like cilantro you can use very little or leave it out, so very good! :) I would make this again and again and bring it to places I had to bring a dish to pass, I used greek yogurt instead of mayo so it was much lighter!

 while pasta is cooked, drained and cooling, mix all remaining ingredients in food processer
 add into pasta and serve!!

Creamy Avocado Lime Cilantro Chilled Pasta Salad
that name is a tongue twister!
  • 1 1/2cup dry shell pasta or short pasta of your choice
  • 1 ripe avocado
  • handful of cilantro, roughly chopped
  • 1 1/2Tbsp lime juice
  • 3Tbsp mayonnaise (I used plain greek yogurt)
  • 1tsp garlic paste
  • salt & pepper
  • chopped cilantro and/or jalapeno for garnish
  1. Cook pasta according to the package instructions. Drain well, set aside to cool.
  2. Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
  3. Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro and/or jalapeno on top.

*Cowboy or Cowgirl Casserole*

First off I wanted to say sorry I have been so MIA lately.  I kind of put my blog and checking other blogs and really reading any blogs on hold for awhile while I concentrated on the Summer with my kids and while I started up my YouTube Beauty Channel.  I have also been on a diet that doesn't allow for pretty much any food but a specific purchased food from the Doctor so cooking is hard for me, but I have gotten back into just cooking for my family and having willpower to eat what I should be eating! So, I'm going to get better at posting.  Here is an old classic Tater tot casserole.  I never had this as a child so I don't know, but everyone tells me this is the same thing.

 Brown the meat, with the already cooked onion and garlic

 lay the tater tots on the greased pan...
 add meat mixture to soup and sour cream, add corn..
 spread over the tater tots

Cowboy Casserole
adapted from a recipe at Taste of Home

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream(I used plain greek yogurt)
1 bag (30 oz) frozen tater tots 

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Monday, June 11, 2012

South Of The Border Sandwiches

This Sandwich was so yummy!!

 Cut the french bread and lay it out on the Baking sheet
 Chop olives and green onions
 Mix in sour cream and chili powder & Mayo
 Spread on bread
 top with turkey
 top with avocados then cheese!
 Bake until cheese melts! yum!!

South Of The Border Sandwiches

1 loaf French bread, cut into 3/4" thick slices
½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture. 

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.