OK, so it's been a while!
I've been cooking......just not doing so much posting about it.
But......
Since I've just started a weight loss and get healthy program, I'll be posting again soon!
Stay tuned and seriously give the recipes a try! You might find you like healthy!
Wednesday, June 10, 2009
Sunday, March 1, 2009
Jennifer's Chocolate No Bakes
Who wants cookies?????
Me! Me! Me!!
My best friend and I went through a "phase" (we'll call it) that involved making a batch of these little nummies every Sunday. We'd push our stollers and walk around the base every morning, then eat 3-4 of these every weekend. Wonder why we never lost weight?
Of course it couldn't have been my Dad's secret recipe chocolate milk shakes in the afternoons. Nah, couldn't have been that!
Now, I've eaten many (MANY) versions of this cookie and this is the best recipe I've found. Perfect balance of chocolate and peanut butter. I was so proud of this recipe that I entered the cookies into the Garfield County fair. I proudly walked with all the little old ladies (no offense Granny) carrying my cookies into the Expo Center. AND I WON SECOND PLACE! Yay me!
I hope you enjoy these cookies as much as Amanda and I did.
A word of advice.....in the form of a run on sentence......
If your husband leaves the state on Monday to be at a wedding in his hometown that's not until Saturday and calls you several times talking about how much fun he's having with all his friends while you sit at home with two children and you decide to make these cookies and eat them all out of sheer frustration......stop at 5 or you will be sick.......just trust me.
Ingredients:
1 stick butter or margarine
2 c sugar
1/4 c cocoa
1/2 c milk
1t vanilla flavoring
1 c peanut butter
2 1/2 c quick cooking oats
Directions:
Place wax paper or buttered aluminium foil on table or counter.
Stir together sugar and cocoa in a large pot. Cut butter into large chunks and add to the pot. Heat on med high until butter melts. Add milk. Bring to a rolling boil and cook 1 minute. Remove from heat, add vanilla and peanut butter. Stir until peanut butter melts. Add oats. Stir well. Drop onto prepared wax paper or foil. Let set up, eat. If the don't set up....eat with a spoon. Manda and I have done this many times. Hey, it happens!
Note: if you make these on a rainy day, you'll most likely be eating them with a spoon. Also, when typing "add" make sure your finger is not on the "s".
Me! Me! Me!!
My best friend and I went through a "phase" (we'll call it) that involved making a batch of these little nummies every Sunday. We'd push our stollers and walk around the base every morning, then eat 3-4 of these every weekend. Wonder why we never lost weight?
Of course it couldn't have been my Dad's secret recipe chocolate milk shakes in the afternoons. Nah, couldn't have been that!
Now, I've eaten many (MANY) versions of this cookie and this is the best recipe I've found. Perfect balance of chocolate and peanut butter. I was so proud of this recipe that I entered the cookies into the Garfield County fair. I proudly walked with all the little old ladies (no offense Granny) carrying my cookies into the Expo Center. AND I WON SECOND PLACE! Yay me!
I hope you enjoy these cookies as much as Amanda and I did.
A word of advice.....in the form of a run on sentence......
If your husband leaves the state on Monday to be at a wedding in his hometown that's not until Saturday and calls you several times talking about how much fun he's having with all his friends while you sit at home with two children and you decide to make these cookies and eat them all out of sheer frustration......stop at 5 or you will be sick.......just trust me.
Ingredients:
1 stick butter or margarine
2 c sugar
1/4 c cocoa
1/2 c milk
1t vanilla flavoring
1 c peanut butter
2 1/2 c quick cooking oats
Directions:
Place wax paper or buttered aluminium foil on table or counter.
Stir together sugar and cocoa in a large pot. Cut butter into large chunks and add to the pot. Heat on med high until butter melts. Add milk. Bring to a rolling boil and cook 1 minute. Remove from heat, add vanilla and peanut butter. Stir until peanut butter melts. Add oats. Stir well. Drop onto prepared wax paper or foil. Let set up, eat. If the don't set up....eat with a spoon. Manda and I have done this many times. Hey, it happens!
Note: if you make these on a rainy day, you'll most likely be eating them with a spoon. Also, when typing "add" make sure your finger is not on the "s".
Thursday, February 19, 2009
My Creamy Pasta Sauce and Homemade Bread Sticks
I should be doing my nutrition homework.......
But instead I'm giving you a recipe involving oil, butter and heavy whipping cream! I'm sure there's nutrition in there somewhere.....
The sauce does have veggies in it, and we all know that eating vegetables cancels out all the fat in the dish, don't we?
Wonder why they never mention that in my nutrition text book?
Strange.
Anyway, I'm super full and more than a little groggy. Too much pasta will do that to ya! But ever so happy to have had a nice lunch with a friend (Hi Melodee!)
It's entirely possible that I'm crashing due to too many carbs at one meal......pasta.....bread sticks......bread pudding for dessert.......
Yep, it's possible.
Now you can OD on carbs too!
Ingredients:
1 lb cooked pasta
3T olive oil
2T butter or margarine
1 large red onion, chopped
1 pkg mushrooms, sliced
1 med zucchini, halved then sliced
2-3 cloves garlic, minced
3 cans petite diced tomatoes
2 t dried basil
1T dried parsley
1 c heavy whipping cream (optional, but ohhh sooooo good!)
I know this looks like a lot of ingredients, but I promise...you probably have most of this stuff in your pantry right now. And if you keep heavy whipping cream in your fridge all the time for cooking, I'm coming to live with you. *g*
Directions-
Chop veggies. Heat oil and butter in a skillet, then add onion, zucchini, and mushrooms. Cook on med high heat until onion is traslucent and zucchini and mushrooms are tender. Add garlic, stir and cook 1 minute. Add tomatoes basil, parsly, salt and pepper (to taste) and cream. Cook, stirring occasionally, until sauce has thickened somewhat and flavors have blended. Serve with pasta and fresh grated parm.
Bread Sticks:
This is my basic Italian Bread recipe that I use for pizza crusts, Italian loaves and various other things. I've just added a couple extra things to it so it's "special". I'll note the add-in with a { } so you can make it with or without them. It's great either way!!
To bread maker add, in this order:
1 1/2 c water (110-120*)
1T olive oil
4 c bread flour
1 1/4 t salt
2T sugar
1 pkg yeast
{1 scant t garlic powder}
{1T dried parsley}
{1T McCormick Salad Supreme seasoning}
3 T butter for brushing
1 clove garlic, minced
Set bread maker to dough and let 'er go. When finished, press out to 1/2 in thickness and cut into "sticks". Place on greased (or sprayed) cookie sheet, cover and let rise for 1 hr. Bake at 400* for 15 minutes or until done. Put butter or margarine and garlic into microwave safe dish, heat until melted and brush onto bread sticks.
Now go put on sweat pants and eat some carbs!!!
But instead I'm giving you a recipe involving oil, butter and heavy whipping cream! I'm sure there's nutrition in there somewhere.....
The sauce does have veggies in it, and we all know that eating vegetables cancels out all the fat in the dish, don't we?
Wonder why they never mention that in my nutrition text book?
Strange.
Anyway, I'm super full and more than a little groggy. Too much pasta will do that to ya! But ever so happy to have had a nice lunch with a friend (Hi Melodee!)
It's entirely possible that I'm crashing due to too many carbs at one meal......pasta.....bread sticks......bread pudding for dessert.......
Yep, it's possible.
Now you can OD on carbs too!
Ingredients:
1 lb cooked pasta
3T olive oil
2T butter or margarine
1 large red onion, chopped
1 pkg mushrooms, sliced
1 med zucchini, halved then sliced
2-3 cloves garlic, minced
3 cans petite diced tomatoes
2 t dried basil
1T dried parsley
1 c heavy whipping cream (optional, but ohhh sooooo good!)
I know this looks like a lot of ingredients, but I promise...you probably have most of this stuff in your pantry right now. And if you keep heavy whipping cream in your fridge all the time for cooking, I'm coming to live with you. *g*
Directions-
Chop veggies. Heat oil and butter in a skillet, then add onion, zucchini, and mushrooms. Cook on med high heat until onion is traslucent and zucchini and mushrooms are tender. Add garlic, stir and cook 1 minute. Add tomatoes basil, parsly, salt and pepper (to taste) and cream. Cook, stirring occasionally, until sauce has thickened somewhat and flavors have blended. Serve with pasta and fresh grated parm.
Bread Sticks:
This is my basic Italian Bread recipe that I use for pizza crusts, Italian loaves and various other things. I've just added a couple extra things to it so it's "special". I'll note the add-in with a { } so you can make it with or without them. It's great either way!!
To bread maker add, in this order:
1 1/2 c water (110-120*)
1T olive oil
4 c bread flour
1 1/4 t salt
2T sugar
1 pkg yeast
{1 scant t garlic powder}
{1T dried parsley}
{1T McCormick Salad Supreme seasoning}
3 T butter for brushing
1 clove garlic, minced
Set bread maker to dough and let 'er go. When finished, press out to 1/2 in thickness and cut into "sticks". Place on greased (or sprayed) cookie sheet, cover and let rise for 1 hr. Bake at 400* for 15 minutes or until done. Put butter or margarine and garlic into microwave safe dish, heat until melted and brush onto bread sticks.
Now go put on sweat pants and eat some carbs!!!
Wednesday, January 28, 2009
Creamy Chicken and Fettucini (crockpot)
So, this is not a Weight Watchers recipe. I'm OK with that. Sometimes I need a little fat, calories and carbs! I did include some veggies to cancel out some of the fat and calories.
That works, right?
I guess, one could make this meal with "light" cream cheese and soup. But why would you want to? *g*
(I don't have a pic to post because we ate it all before I could take one. oops!)
Needless to say, we really, I mean REALLY, liked this! Jeremy even complimented it without my asking!
Ingredients:
1 pkg chicken thighs ( skin removed if you buy the cheaper ones)
1 onion, diced
1 pkg mushrooms, sliced (not canned!)
1 T butter or margarine
2T olive oil
1 8oz block cream cheese, softened
1 can cream of chicken soup
1 packet Italian salad dressing mix
salt & pepper
1 T (or so) dried parsley
1/2 c milk or white wine, to deglaze pan
1c frozen green peas
1 pkg fettucini
Directions:
Melt butter in skillet. Add onions, and mushrooms (salt and pepper) and cook until onions are translucent. While this is cooking, stir together cream cheese, soup, and Italian dressing mix. When onions and mushrooms are done, stir into cream cheese mixture. Set aside.
Add olive oil to skillet and heat. Salt and pepper chicken and sprinkle with parsley on both sides. Brown, quickly, in skillet. Transfer to crock. coat with cream cheese mixture. Add milk or wine to skillet and deglaze pan, then add to crock and stir into cream cheese mixture.
Cook on low 6-8 hours.
Remove chicken and take meat off the bones then add chicken and green peas back into sauce. (if you're using boneless, you'll still need to chop or shred the meat)
Turn crock pot on high, vent with wooden spoon while you cook fettucini.
Add drained pasta to crock, stir and pig out!
That works, right?
I guess, one could make this meal with "light" cream cheese and soup. But why would you want to? *g*
(I don't have a pic to post because we ate it all before I could take one. oops!)
Needless to say, we really, I mean REALLY, liked this! Jeremy even complimented it without my asking!
Ingredients:
1 pkg chicken thighs ( skin removed if you buy the cheaper ones)
1 onion, diced
1 pkg mushrooms, sliced (not canned!)
1 T butter or margarine
2T olive oil
1 8oz block cream cheese, softened
1 can cream of chicken soup
1 packet Italian salad dressing mix
salt & pepper
1 T (or so) dried parsley
1/2 c milk or white wine, to deglaze pan
1c frozen green peas
1 pkg fettucini
Directions:
Melt butter in skillet. Add onions, and mushrooms (salt and pepper) and cook until onions are translucent. While this is cooking, stir together cream cheese, soup, and Italian dressing mix. When onions and mushrooms are done, stir into cream cheese mixture. Set aside.
Add olive oil to skillet and heat. Salt and pepper chicken and sprinkle with parsley on both sides. Brown, quickly, in skillet. Transfer to crock. coat with cream cheese mixture. Add milk or wine to skillet and deglaze pan, then add to crock and stir into cream cheese mixture.
Cook on low 6-8 hours.
Remove chicken and take meat off the bones then add chicken and green peas back into sauce. (if you're using boneless, you'll still need to chop or shred the meat)
Turn crock pot on high, vent with wooden spoon while you cook fettucini.
Add drained pasta to crock, stir and pig out!
Friday, January 16, 2009
Jennifer's Special Taco Filling
This is not the original name for this concoction, but since what we normally call it tends to gross people out, I decided to call it Special Taco Filling.
See how nice I am?
I don't want to make you sick.
But if you should make this and get sick from eating too much...
(totally possible, believe me, I've done it. more than once. )
Then I can't be blamed. *g*
I've used this mixture to stuff tacos and burritos, to top tortilla chips for nachos, and even as a bean dip with tortilla chips.
Jeremy, bless his heart, gets really excited when he comes home from work and smells this cooking. He and the kids consider this "junk food". They're so deprived having to eat good for you veggies and stuff every night.
Yes....meatloaf, green beans, mashed potatoes, corn and homemade rolls are such a hardship. You should feel sorry for them.
This recipe makes a BUNCH! Invite some friends over and have a fiesta. Feel free to shake your maracas.
Ingredients:
1lb ground beef, cooked and drained (sometimes I feel vegetarian and leave the meat out)
1 can refried beans ( I like the fat free the best. Wow. I'm not sure I've ever said that before.)
1 pkg Spanish rice, prepared
1 can black beans, drained and rinsed
1 can rotel
1 pkg taco seasoning
1 c cheddar cheese
Directions:
Return meat to skillet, add all other ingredients and stir together. Heat until cheese is melted and it's a little bubbly. Use it like you would regular taco meat.
Or just at the skillet and eat it with a spoon like I do.
See how nice I am?
I don't want to make you sick.
But if you should make this and get sick from eating too much...
(totally possible, believe me, I've done it. more than once. )
Then I can't be blamed. *g*
I've used this mixture to stuff tacos and burritos, to top tortilla chips for nachos, and even as a bean dip with tortilla chips.
Jeremy, bless his heart, gets really excited when he comes home from work and smells this cooking. He and the kids consider this "junk food". They're so deprived having to eat good for you veggies and stuff every night.
Yes....meatloaf, green beans, mashed potatoes, corn and homemade rolls are such a hardship. You should feel sorry for them.
This recipe makes a BUNCH! Invite some friends over and have a fiesta. Feel free to shake your maracas.
Ingredients:
1lb ground beef, cooked and drained (sometimes I feel vegetarian and leave the meat out)
1 can refried beans ( I like the fat free the best. Wow. I'm not sure I've ever said that before.)
1 pkg Spanish rice, prepared
1 can black beans, drained and rinsed
1 can rotel
1 pkg taco seasoning
1 c cheddar cheese
Directions:
Return meat to skillet, add all other ingredients and stir together. Heat until cheese is melted and it's a little bubbly. Use it like you would regular taco meat.
Or just at the skillet and eat it with a spoon like I do.
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