Candy Mountain

For my brother's birthday this year, I made him 2 pies (strawberry rhubarb and apple) baked inside of 2 red velvet cake, frosted with cream cheese frosting. For Thanksgiving, I baked him 10 pies. As you can tell, I went a bit overboard both times.  For Christmas, he started sending me all sorts of things he wanted made.  I finally told him he only got one dessert, so to think long and hard about what it was before the decision was made.  Here is what I was sent:

So, being the idiot that I am, and with much assist from my mother and sister, we printed off the schematic and went to the grocery store. Oh, he also said I got bonus points for chocolate chip cookies and for pecan pie goop. Well, we purchased everything on the list.  The very next day, I got to baking.  In a 9" cake pan, I made 1/2 or a brownie box, 1/4 of a red velvet cake box, 1/2 of my bisquick magic crustless pumpkin pie, and a dozen break and bake chocolate chip cookies.  I set them all to cool on the counter, then went out for lunch. 

Once I got back, the assembling began.  I lined a 9" cake pan with plastic wrap and layered: brownie, vanilla ice cream (used a hot knife and cut it from the box in slices), mini ice cream sandwiches, caramel sauce, hot fudge sauce, hazelnuts, then LOFTHOUSE COOKIES (I couldn't find the oreos at the time), pecan pie goop and pecans (Emily had made some of the goop and I plopped it on there), and a giant chocolate chip cookie.  I pushed down on all the layers to make it nice and solid, wrapped in more plastic wrap, and threw it in the freezer.

For layer 2, I lined another 9" cake pan with plastic wrap and started from the top down.  Crushed snickers started it all, then slices of vanilla ice cream, crushed butterfinger, some cream cheese frosting (cream cheese, butter, vanilla, powdered sugar), the thin red velvet cake, reeses peanut butter cups, ice cream, gummy bears, gummy worms, gummy dinosaurs, and gummy fish (they were a bit out of order, but for the purpose of stacking, they had to go here), then regular sized cookies and cream ice cream sandwiches. Yet again, this was all squished with plastic wrap and put in the freezer.

On Christmas night, assembly took place.  I pulled on the plastic wrap and lifted out the 1st layer and then added the 2nd layer (which I flipped so as to follow the diagram).  I put on the layer of frozen pumpkin pie and oreos that I finally found in a hidden bag in the house.  Emily and Mom were working on the whipped cream. It was misbehaving.  It was going to be both the mousse and the whipped cream, but everything started to melt in Candy Mountain.  I poured chocolate sauce and caramel all over the oreos. Mom plopped fresh whipped cream on top. Sprinkles and one cherry topped it all. 

Here is Candy Mountain, complete with Charlie the Unicorn

Slicing it open.

Here are all the glorious layers

Faintly melted.  At this point in time, it was 7" tall.

In the end, it was only missing chocolate mousse, but did have the bonus of chocolate chip cookie, lofthouse cookie, as well as gummy fish, worms, and dinosaurs.  It has to be sliced with a bread knife that is heated in hot water.  We decided that while it was delicious, the gummy items should not have been in the dessert. They are too hard to cut through and chew, and just not very delicious amongst everything.

Joel (my brother) called a truce.  No more crazy desserts for a while!  He wrote me today to tell me that the guys at work today ate some more of Candy Mountain, but that Candy Mountain fought back. 

(I named it Candy Mountain, with thoughts of the following youtube clip: Charlie goes to Candy Mountain)

Christmas Treats

 The girls and I started baking last night.  Well, Jessi baked. I made no bakes. Kate stole sugar. That girl loves sugar.

Oreo Truffles:

8 oz cream cheese - soft
16 oz package oreo's - crushed
White chocolate candy quick plus 1 T shortening
Colored sugar

Mix together cream cheese and oreo's.  Chill. Roll in to balls. Dip in white chocolate and place on parchment. Sprinkle with sugar while still wet.  Keep refrigerated.

***** IDEAS!!! *****
I didn't try it, but I think that other cookies with cream fillings would be great. How about Nutter Butters? Minty oreos? Maybe add some extract to it? The combinations are endless!

Chocolate PB balls:

1 1/2 c peanut butter
1/2 c butter
1 t vanilla
3 c powdered sugar
Chocolate candy quick and 1 T shortening
Colored sugar

Mix together pb, butter, vanilla and powdered sugar. It will be a bit dry. Chill. Roll in to balls. Dip in chocolate.  Place on parchment. Sprinkle with colored sugar while still wet. Refrigerate. 

***** FOR EASIER DIPPING *****
Take a plastic fork. Bend the 2 middle prongs back and cut them off. Use this fork device as a mini fork life to lifting out candies from chocolate

***** SIDE NOTE *****
Yes, those are my bite marks out of the candies. I sacrifice my figure for you faithful readers out there so that you know if it is worth sacrificing your figure.  I would say YES!

Thanksgiving Pie

Every year, my brother demands more and more pies for Thanksgiving. This year, there were 8 of us for Thanksgiving.  I brought 10 pies. 2 people didn't eat any pie. Now, I do admit to cheating!  I brought 4 frozen pies. I also didn't make my own crusts on the pies I brought.  I actually don't really know how to make a pie crust. Shhh. Don't tell!

Chocolate Peanut Butter Pie (gluten free):

Crust:
1 cup Peanut Butter
1 cup Sugar
1 egg

Mix all these together. Press in to pie pan. Bake on 350F for 16 to 18 minutes, rotating half way. Crust will come out puffy.  Don't worry about this.

Filling:
1 large package Chocolate pudding (I used instant. Cook and serve might be better)
1 8oz package cream cheese
2.5 cups milk
3 T cocoa powder
3 T sugar

Mix together until fully blended. Pour into the peanut butter crust and chill.

Just before serving, fold together the topping:
1 regular size container of cool whip
1/4 to 1/3 cup peanut butter

Spread on top of pie. Sprinkle with chocolate chips.

Sweet Potato/Pumpkin/Squash Pie:

2 cups cooked sweet potato/pumpkin/squash of choice (or combination)
1/2 cup white sugar
1/2 cup brown sugar
1/2 can low fat evaporated milk (6oz can)
1 t vanilla
1/2 t each cinnamon, nutmeg, ginger, allspice, clove, salt
3 eggs
2 T flour
2 T softened butter

Mix all ingredients together. I used my food processor.  Pour in to pie shell. Bake in preheated 350 F oven for about an hour.

Bisquick magic pumpkin pie (can be gluten free):

1.5 c canned pumpkin
1 can evaporated milk
3/4 c bisquick (regular, low fat, gluten free)
3/4 c. sugar
1.5 T butter (double if gluten free)
1 T pumpkin pie spice
1.5 t vanilla
3 eggs.

Blend all together. A food processor can be used. Pour in to greased pie pan. Bake in preheated 350 F oven for about 40 minutes.

Brown Sugar Pie:

1 c brown sugar
1/2 c white sugar
1/2 t flour
2 whole eggs
2 T milk
1 t vanilla
1/2 c melted butter
OPTIONAL (but oh so fantastic) 1.5 to 2 cups combination of chocolate chips, walnuts, pecans

Blend all together except optional ingredients (another food processor/blender task!). Pour optional ingredients into bottom of 9" deep dish pie crust (in pie pan). Pour blended mass over top. Bake in preheated 325F oven for 35 to 40 minutes. Turn oven off. Allow pie to set in oven another 20 to 30 minutes until firm.

Pecan Pie:

3 whole eggs
1 c sugar (1/2 brown, 1/2 white if desired)
3/4 c light corn syrup
5 T melted butter
1 t vanilla (or 1 T dark rum)
1/2 t salt
2 c pecans (or 1 c pecans, 1 c chocolate chips)

Mix together all but pecans. In 9" deep dish pie crust, pour pecans/chips.  Pour everything else on top. Bake at 375F for 35 to 45 minutes.  Note, pecans will rise during baking.

Mince meat pie:

1/2 lb ground meat or pulled meat, cooked, drained
1/2 c raisins and dates
3 c diced apples
1/2 c orange juice
1/2 c cider or other juice
zest of 1/2 orange and 1/2 lemon
3/4 c sugar
1/2 c chopped nuts
1/4 t cinnamon, clove, nutmeg
2 T brandy
2 T rum
1 T peach shnapps

Simmer together first 6 ingredients until soft. Add rest of ingredients. Pour in to 9" deep dish pie crust. Top with crust. Bake at 450F for 10 minutes, then 350F for 20 to 30 minutes.

Vinegar Pie = FLOP from last year:

2 T flour
1 T cornstarch
1/2 c sugar
1/2 c cider vinegar
1 2/3 c water
2 T butter

Mix all together (except butter) and cook until thickened.  Add 2 T butter and stir. Allow to cool slightly. Then, pour into baked regular 9" pie crust. Sprinkle with cinnamon and continue to cool.

This was horrible. I won't live this one down with the family!!!  I read about it in a book and was thrilled to try.  Oops.

Fun with nacho cheese

I wanted to find a good substitute for mac n' cheese. Unfortunately, I wasn't having any luck. I tried GFS's cheese sauce mix. It wasn't great.  I found a cheese sauce with is pretty tasty, though.  Southeaster Mills Cheddar Cheese sauce. It is in one of those smaller packets. Try and find it!

Also, I found out I am a big fan of bulk taco seasoning from Sam's Club. They called for 1/4 cup of seasoning for 1 lb of beef, but I used 3 T and was overly satisfied with the taste/flavor.

Mac N' Cheese:

1/2 cup of high fiber macaroni
1.5 T cheese powder
1/2 cup water
5 mini turkey weenies
Kraft cheese powder for sprinkling on top (near the Parmesan cheese in the fridge section)
Asparagus

Boil macaroni according to directions. Drain macaroni. Mix cheese powder and cold water together, heat until boiling and thick. Add macaroni and sliced weenies. Pour on plate and sprinkle with Kraft cheese powder for that lovely orange mac n' cheese color!

I cook my asparagus for 7 minutes in a shallow pan of water after snapping the ends off. 

Yum!


 Nacho Potato:

1 medium baked potato (Poke a few holes in it, microwave for 3 to 4 minutes)
1/4 lb taco meat (I use 95% lean)
1 Tbs cheese powder mixed with 1/3 cup cold water. Mix together, then boil til thick.
Salsa
Sour cream

Layer and devour!  This is so good.  Who needs chips when you have a delicious potato.

Potroast

Pot Roast!!!

I was craving some of my mom's pot roast.  She was out of town, so I had to make it for myself.

20 oz baby potatoes quartered
12 oz baby carrots
8 oz sliced mushrooms
6 oz celery cut in bite size pieces (you could use more. This is all I had!)
1 medium purple onion sliced into 1/2" rings
2 lb roast (eye of round was on sale)
2 T minced garlic
2 T (reduced sodium) Soy sauce
2 T Worchestershire sauce
Salt and pepper to taste
1 cup of coffee.  (I used a bit of Starbucks Via (instant coffee) instead, as I am not a coffee drinker)

Place all ingredients in sleeve of crock pot.  Refrigerate over night to marinade.  In the crock pot on high for 2 hours.  Then,  crock pot on low for 5 hours. About 5 servings.

This really hit the spot!!!

Proper pork meal.

Some days I enjoy making a complete cohesive meal and serving it to others. The hard part some days is to find that victim, I mean someone, to feed.  Last night, I trapped Kate!  

The menu?  Marinated pork loin, asparagus, chevre and chive mashed potatoes, finished with baked apples and vanilla ice cream. 

Marinated pork loin:

I started out by sneaking a peak at this recipe.  It seemed pretty easy, but as always, I had to tweak it a bit!

1/4 cup cider vinegar

1/4 cup soy sauce (I used reduced sodium)

1 T minced garlic

1/4 cup yellow mustard

1/4 t maple syrup extract

1/4 t pumpkin pie spice

1/4 cup sugar (more or less, regular or substitute)

2 lbs pork loin - roast or steaks

Mix top 7 ingredients in a ziplock bag large enough to hold meat.  Taste test.  Add more sugar as needed.  Put pork in, being sure to coat with the marinade.  Set in fridge for several hours to overnight.  Preheat over to 350F.  Reserve leftover marinate.  For steaks, bake 20 to 30 minutes (roast bake a bit longer), flip, add leftover marinade.  Cook 20 to 30 minutes more, or until center no longer pink.  Serves several (around 6).

Asparagus:

There is no real "recipe" to this. I snap off the ends of the asparagus (which Cocoa the dog immediately begs to eat!), start some water boiling, throw the asparagus in and boil for 7 minutes.  Drain, add a tiny bit of salt, and enjoy!

Chevre and Chive Mashed Potatoes:

1 lb potatoes

1/4 cup sour cream 

1/4 cup milk

2 oz goat cheese 

Chives to taste

Pinch powdered garlic

salt and pepper to taste

Dice potatoes.  Boil 15 minutes or until very tender. Drain off water.  Mash.  Add sour cream, milk, salt, pepper, garlic powder.  Chop chive. Mix chive and goat cheese in.  Serves 2 to 3.

Baked Apples:

Preheat over to 350F.  Peal fresh picked apples. Core and slice apple into large chunks.  Place in covered baking dish with small amount of water.  Sprinkle sparingly with sugar and pumpkin pie spice.  Bake an hour or so, until soft.  Half way through baking, vent lid to baker to thicken apple syrup in bottom of pan.  Once baked, allow to cool, then top with ice cream and enjoy!

 

I am the worst blogger ever!

Yet again, a huge span of time has gone since I updated.  You know that I have had to have been eating and experimenting since then. So, here is yet another long update.

Almost Weight Watchers Chocolate Cake

1box devil's food cake mix
1/2 cup water
1 can pumpkin
2 T cocoa powder
3 T sugar
instant coffee (enough to make an 8 oz cup - I used a package of starbuck's via)

Topping: powdered sugar, milk and dark chocolate chunks (I used a Hershey bar and part of a dark chocolate Easter bunny!)

Preheat oven to 350F. Grfease 9x13 pan. Mix all cake ingredients for 2 minutes. Bake according to box instructions.  While still warm, top with milk and dark chocolate chunks.  Once cool, sprinkle with powdered sugar. Refrigerate. 

This recipe is quite versatile.  I made a "Fall Cake" with the basics.  1 vanilla cake mix, 1 can pumpkin, 1/2 cup water, 2 medium apples pealed and chopped, 3 T sugar (I didn't add this, but should have!), 1 1/2 T each almond extract and pumpkin pie spice.  Bake according to instructions.  Top with slivered almonds and drizzle made of milk, almond extract, and powdered sugar!

Comfort food chicken bake:  Is it pot pie or is it chicken and dumplings?

3 cups diced potatoes
2 cups diced chicken (canned is very easy!)
1 bag frozen mixed veggies
1 can cream of chicken soup
1 can milk
1 cup shredded cheddar cheese

Topping:
1 1/2 cups bisquick
1/2 cup milk

In a 9x13, mix top ingredients.  Bake at 350 until warm.  Poor bisquick on top. Bake until fluffy and warm.  Serve.  Eat.  This goes fast!

Personal Pie:

Filling:
2 medium apples or peaches pealed and cored/pitted
1/4 cup blueberries if desired
3 T sugar substitute
1 t sugar
1/4 t cinnamon
1 T cornstarch

"Crust"
1/2 cup bisquick
3 T sugar substitute
1 t sugar
1 T butter or margarine

Preheat oven to 350F. Grease a 6" pie pan.  Using a fork, combine crust ingredients.  Press half of the crust into pie pan and bake for 10 minutes.  While baking, toss filling ingredients together.  Place all of filling in pan and top with remaining crumble.  Bake 45 minutes, until fruit is soft and bubbly.  Refridgerate until cold.  Enjoy!

I have been making far too many mini pies recently, thanks to the bountiful apple and peach crops!


Krispie Kream Bacon Cheeseburgers

My sister, Heather, takes the credit for getting me to do this one.

2 Krispie Kream original doughnuts
1 burger patty (cooked to your heart's desire)
1 slice cheddar cheese
several slices bacon
burger toppings as desired: lettuce, tomato, onion, mushroom
pickle (we forgot it!  Major error)

Layer all and eat.  Be sure to have an AED nearby... 

Pizza Buns

I had this semi genius idea for a new way to eat pizza!  Rolled up like a cinnamon bun and dipped in pizza sauce!  Why not? :)

Cinnamon roll dough - I used this one
3/4 cup softened butter
1 cup Parmesan cheese
1/2 T garlic powder
3 cups shredded mozzarella cheese
Pizza toppings as desired

Follow cinnamon roll dough instructions including rising times.  Roll out dough.  Mix butter, parm, and garlic.  Spread over the dough.  Add mozzarella and other pizza toppings.  Roll and slice in 1.5 inch slices

Place in greased pans.  Allow to raise until doubled.  Bake at 350F for 30 minutes or until no longer doughy. 

Serve with pizza sauce for dipping!  Enjoy!!!!

Playdough Ice Cream

They said it couldn't be done! 

Come to find out, blue moon ice cream is only sold in the Great Lakes Region.  While in North Carolina, I got the craving to eat some, and none was to be found. After much research, I was not having any luck for a recipe.  So, I went to the store, bought some extracts, and hoped for the best!

Vanilla Ice Cream
Lemon Extract
Raspberry Extract
Almond Extract
TONS of blue food coloring
(For Playdough Ice Cream, you will need sugar cookie dough and food coloring. Add food coloring to dough and combine. Your hands will change color. Roll into little balls and freeze)

Now, this is no where near how a real ice cream place does it, but in a pinch it will do!  In a large bowl, empty a carton of vanilla ice cream.  Start mixing ice cream to soften it.  Add several drops blue food coloring and equal parts of each extract, starting at about a teaspoon.  Mix until ice cream is a unified color. Taste test.  If it is not there, continue adding equal amounts of extracts and blue food coloring. Trust me, it will get there.  Then, once it tastes like blue moon, drop in sugar cookie bits and stir. Freeze immediately.  Once firm, enjoy!  This is not going to be soft and fluffy. It will be very dense. But, it is still good and will do in a pinch!

More mish-moshes of food!

Yet again, I have been a bad blogger and gone a bit to long without updating. I apologize!  In the next few weeks, there will be some fun, crazy foods to be made, so, be prepared!  For now, here are some more food thoughts I have had!


Dine with Nine:

My church has a program that is called "Dine with Nine".  Groups of 9 (go figure) or so, are paired together. As a group, you decide how/when you would like to meet over a period of a year.  Our group did a brunch at my house recently - potluck style!  I made a few things for it:

Egg bake

I love this recipe, because I can come straight from the grocery store with frozen foods, throw it in a pan in about 5 minutes, refrigerate over night, and bake the next day!

In a 9x13 pan, spray the bottom of the pan with pam.  Pour out a layer of frozen diced potatoes and sprinkle seasoning salt or southwestern seasoning.  Pour a thin layer of frozen onions and green peppers.  Layer on thinly sliced mushrooms.  Use an entire bag of shredded cheese.  Take a package of frozen sausages (10/pack) and thinly slice.  Throw this on top.  Pour 2 containers of Southwestern style Egg beaters...(I use the 16oz size cartons).  Cover with plastic wrap. Refrigerate over night.

When you are ready for your get-together, put the casserole in the oven (covered in foil), set at 375F, bake for an hour to 1'15".  Remove the foil for the last 30 minutes or so.  Delicious!

 

Cinnamon Bun Monkey Bread

Monkey bread is one of natures finest foods... Ok, there is absolutely nothing natural about it. I love to eat it when made with the original recipe. But, as always, I had to take it one step farther.

Ingredients:
2 cans refrigerator cinnamon rolls (not the fancy huge rolls, the cheap, skinny can)
1/2 cup white sugar with2 T cinnamon mixed in
3/4 cup brown sugar
3/4 cup butter
1/2 cup pecans

Preheat oven to 350F.  Spray bundt pan with cooking spray.  Put pecans in bottom of pan.  Cut each bun into quarters.  Toss in cinnamon sugar to coat (either in a zipper bag or bowl).  Put all pieces in bundt.  In a small saucepan on medium heat, mix butter and brown sugar.  Stir until nicely melted.  As soon as melted, poor over top of cinnamon bun pieces.  Bake for approximately 35 minutes.  Cool a few minutes. Using a knife, go along edges of bread to release from pan.  Flip onto plate.  For an extremely insane treat, serve along with the cinnamon bun frosting that comes in the package! YUM!

Funnel Cake

Alright, I didn't actually make this.  Recently, my sister and I went to the fair and experienced some amazing funnel cakes.  Later, I saw a commercial for IHOP funnel cakes.  I searched the internet to see if anyone could tell me if they were as good as fair funnel cakes.  Every site I found was for pregnant women. Don't other people like funnel cakes? I like them, and I am NOT pregnant.  So, my sister and I ventured out to IHOP.

They are so good!  We asked for them with toppings on the side.  It was a good idea as the toppings were much to sweet.  They are quite a bit smaller, but you get 3 in a "serving" - just don't look up the nutrition informations!  In this instance, IHOP, you have created FOOD!

Onion ring success!

After thinking about my onion rings a bit, I started questioning myself.  My biggest question was "What seasonings are there in a usual fried onion ring recipe?"  I found a recipe online that used just salt for seasoning.  As I was reading the reviews (there were at least 600, and the recipe still had 5 stars), I saw someone wrote that they had followed the fried onion ring recipe and baked it instead!  I was sold!  With my final vidalia onion, I embarked upon what would later be called a successful gastronomical (Yeah, that is a real word. Look it up) journey.

Onion Rings 3.0

1 vidalia onion
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup egg (or egg substitute)
2 T milk (I used 3T and that was too much)
1/2 cup bread crumbs (Which was my final 1 1/2 high fiber hamburger buns)

Preheat the oven to 400 F.  Grease a cookie sheet with cooking spray.  Cut ends off onion.  Slice into 1/4-3/8" rings.  Put onion rings, flour, baking powder, and salt all in quart to gallon sized zipper bag. Shake to coat.  Pour out flour into small bowl. Add egg and milk and mix well.  Pour back into the zipper bag and fully coat rings.  Set up a wire rack over paper towels (I just put it over my plastic cutting board since it is washable).  Place all rings on the rack and allow to drip.  Once they stop dripping, toss in the bread crumbs.  Lightly coat tops of rings with more cooking spray.  Bake 12 to 13 minutes, flip, and bake another 12 to 13 minutes, until golden brown and delicious.

***  First thing I noticed:  These actually smelled like real onion rings!  Second thing: They taste like them, too.  I think that next time I will add 1/2 teaspoon salt to the bread crumbs.  I made up a batch of zesty sauce for these, but realized that took away from the flavor.  They were awesome on their own.  Very delicate, though.  I will make these in the future!  Maybe tomorrow.  I just need to run to Meijer first and stock up on more hamburger buns (or bread) and onions! ***

The onion ring blogging chapter of my life is over.  I feel a little sad now.  What is next?  Give me ideas!

Bad ideas made better

ONION RINGS

As promised, I had to make a new batch of baked onion rings, using a new recipe (slightly altered). 

Ingredients:
1 Vidalia Onion

2 T flour
Pinch: Salt, Pepper, Chili Powder, Paprika

1/4 cup egg beaters

1 1/2 high fiber hamburger buns (ok, so, that is what I used!  I am guessing it is about 3/4 cup of bread crumbs. Use whatever you have!  To make bread crumbs, toast on 275 for a good 15 minutes, check to see if it is dry. If so, crumble. If not, toast a little longer)
1 t Italian seasoning
1/4 t salt
3/4 t garlic powder
3/4 t onion powder

Preheat oven to 375.  Slice ends off onion, peel, then slice into rings.  Toss onions in flour, salt, pepper, chili powder, and paprika (a zip lock works well for this).  Put egg beaters in one bowl.  Put bread crumbs, Italian seasoning, salt, garlic powder and onion powder into another bowl and mix (I poured the extra flour from the bag that didn't stick to the onions in, too).  Dip eat ring into egg, then bread crumb mixture, and place on a baking spray coated pan.  Bake 12 minutes, flip, then bake another 12 minutes (I flipped mine again and baked another 6 minutes).

*** These were MUCH better than yesterdays recipe.  I wasn't a big fan of the Italian seasoning, though.  I am thinking that tomorrow, I will change it up and make it more spicy.  (I have to get it right tomorrow... I only have one more onion!!!)  I ate some of them with horseradish dip from yesterday.  Others I ate with BBQ sauce.  I really like the BBQ sauce! ***

STRAWBERRY RHUBARB

Since my strawberry rhubarb filling from yesterday was too oozy for making pockets, I had to find something to do with it.  I found the perfect way to consume it (and thus finished off every drop).  Imagine this... A bowl with angel food cake, a scoop of vanilla ice cream, strawberry rhubarb goo, and whipped topping.  Yes, I went there!

Another TV fail

Hungry Girl let me down again.  I was so excited when I saw her pocket pies on TV today.  But, after a trip to the store and hours (ok, minutes) slaved over the stove and oven, I was not quite satisfied with the results. 

I made 3 different fillings, then filled them all and baked 350F for 18 minutes.  The fillings were Creamy Chicken, Apple, and Strawberry Rhubarb.


Creamy Chicken:

1 cup milk
1/2 cup 2% shredded cheese
1 t chicken boullion
2 t cornstarch
7 oz lean chicken, chunked
1 1/3 cup mixed veggies
*** On stove top, mix first 4 ingredients on medium heat until thickened.  Add in chicken and veggies.  Stir until warmed through. ***


Apple:

1/3 cup water
3 t sugar (or substitute)
1 t corn starch
1/2 t cinnamon
sprinkle salt
1/2 t lemon juice
2 Fuji apples (peeled and chopped into chunks)
*** On stove top, mix first 6 ingredients on medium heat until bubbly.  Add apples. Heat for around 10 minutes until apples are just soft. ***

Strawberry Rhubarb:

1 cup chunked Rhubarb
2 cups chunked Strawberry
1/2 t lemon juice
1 t vanilla
1/2 t cinnamon
1/3 cup sugar (or substitute)
1/4 cup water
2 t cornstarch
*** On stove top, mix all ingredients on medium heat for about 10 minutes. ***


Putting it all together:
Egg roll wrappers
Non-stick spray
Butter spray
Aluminum foil (if desired)
*** Take 1 egg roll wrapper.  Wet all edges of the wrapper.  Scoop filling of choice onto one side of wrapper. Fold other side over and using a fork, seal the pocket.  Place on pan that has been coated with non-stick spray.  Spritz butter spray on top of pocket.  Bake 18 minutes or so on 350F.***


What I learned:  These are a little tough.  The egg roll wrapper just isn't flaky and delicious. The fillings are good, although the strawberry rhubarb is a bit too runny for it.  The entire pie is flat when done. Now, I have a huge pack of egg roll wrappers and I don't know what to do with them!  Ideas???

TV failed me!

Today, I will post about my lunch.  Let me tell you, there is a flop here!  Keep reading and you will find it for sure!


Corndogs:

I made this recipe up, after not being able to find a healthy version.  I really love to make them!
Ingredients:
3T Corn bread mix
1.5T Milk
2t brown sugar (or 1/2 brown sugar and 1/2 sugar substitute)
1t egg substitute
1t applesauce
2 hotdogs (I use fat free)
Oven set to 375F
Mini loaf pan - greased.

Mix up all ingredients except hotdogs! Pour half into the bottom of loaf pan.  Cut top 1/3 of each hotdog off. Place hot dogs on top of corn meal mix. Cover with the rest of the cornmeal mixture and smooth.  Bake 22 to 25 minutes (til golden brown).  I then slide a knife around the edge and flip the corndog over.  I dip in ketchup and mustard! YUM!!!

   

Hungry Girl Onion Rings:

Ingredients:

1 large onion
1/2 cup Fiber One bran cereal (original)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste

Directions:
Preheat oven to 375 degrees.
Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.
Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate.
Fill a small bowl with egg substitute. Prepare a baking sheet (or two, if you have a lot of rings) by spraying with nonstick spray. Set aside.
One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).
Bake in the oven for 20 - 25 minutes, carefully flipping rings over about halfway through. Enjoy!
MAKES 1 SERVING

 

 

*****  I used this recipe, baked them all up, and then took my first bite.  DISAPPOINTMENT!  On the show, she said that they tasted like a diner onion ring.  No such luck.  I am going to have to keep working on this.  You know I will!!!  *****

(clockwise from top) Horrible Onion Rings, Carrots, Amazing dip, Corndog

The dip that I used was AWESOME, though! 
 
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Mix all together and enjoy!  Add a little more horseradish if you would like!

Some real Beezo Bowls

I know I haven't updated recently.  So, I may just ramble on about a few yummy things I have been eating recently.

Honey Goat Cheese!  This stuff is great.  I have found it at Costco and Trader Joes.  How do I like to eat it?  Slathered on a pita or hamburger bun (the only types of bread I have around!).  Then, I toss a bunch of blueberries or raspberries on top.  Oh my goodness.  Sounds crazy, tastes delicious.


Home-made granola.  I take 2T brown sugar, 1/4 t maple syrup extract, 1/4 t vanilla, 1/4 t pumpkin pie spice, a dash of salt and 2T water.... mix together and boil in microwave for a minute or two.  I then coat 1/2 cup oatmeal (old fashioned style, not the fast stuff) in that syrup.  Spread it on parchment or foil and bake for 1 hour or so on 275F.  Mix every 20 minutes or so.  This makes one serving.  Add a couple tablespoons raisins at the end if you want. It is so good. 'Nough said.

Pulled pork.  I made this for July 4th.  I went to Meijer and picked up 3 types of pork.  I grabbed a loin, shoulder, and I believe ribs.... Around 8lbs, I believe.  I sliced up a vidalia onion and put it in the bottom of a crock pot set on low, then added all the meat.  I put in a little bit of red pepper, salt, pepper, crushed garlic, and let it cook over night (around 10 hours), I then put it on warm while I went to a parade. When I came home, I pulled the pork, drained the excess fat, and stirred in a little bit of bbq sauce.  Oh my gosh. That stuff is good!  I still have a bit in the fridge, but it is going fast!

Baked Beans.... For July 4th, I also made some baked beans.  I took 2 large cans of Meijer brand baked beans (with the sauce), added in a can of black eyed peas, butter beans, and kidney beans (all rinsed), some carrots, onion, a little bit of brown sugar, and some maple extract. So good!  I love the various textures of the beans.  Plus, canned baked beans have so much extra sauce, so this stretches the sauce and lowers the calorie count.

I keep making broccoli salad.  This time, I added broccoli slaw in place of some of the diced broccoli.  It adds a fun texture.




Burgers.  I love burgers.  For this recipe, I use 1 T vegetable soup mix (it has all sorts of chunks of veggies, as well as some powdered stuff), 1/4 cup diced onions, and 1/4 lb lean ground beef.  I mix those all up, and for a patty with a little wheel of baby bell cheese inside.  Broil on low for 8 minutes a side, top with a slice of cheese and some bacon bits, and put inside a bun!  A little bbq sauce is great on this burger! :)
This burger has some home-made potato salad next to it.

That is all I have for now :)  Thanks for reading :)

Beets and Peaches Cake

In response to my friend Mindy's Facebook wall most to me, "I have a slew of friends that are begging for the beets and peaches cake recipe... can you post it on your blog?", I am posting this recipe on my blog!  I haven't made it recently, so there wont be photos, but I really should.  This recipe was to mimic a cake we had at a well-known eclectic Grand Rapids eatery.  


Beets and Peaches Cake


Ingredients: 
4 eggs (or egg substitute)
2 cups sugar
1 cup vegetable oil (or applesauce)
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup cubed beets (canned)
1 cup shredded carrots
1 cup diced dried peaches (or apricots)
optional: 1 cup chopped walnuts
1 can cream cheese frosting (or homemade from your favorite recipe)


Directions:
1. Heat oven to 350 degrees, grease and flour 9x13 baking pan, or two round cake pans
2. Beat eggs, sugar, and oil until light and fluffy
3. Sift together flour, baking powder, baking soda and cinnamon
4. Add egg mixture and flour mixture together then mix well
5. Add vanilla, beets, peaches, carrots, and walnuts, then beat for 1 minute on medium
6. Pour into pan, bake for 35 (cake pans) or 45 (baking pan) minutes, or until a toothpick comes out clean.
7. Let cool. Frost with cream cheese frosting. 


It sounds like a scary cake idea.  Don't worry!  The beets are not very noticeable.  They make the batter pink, but when it cooks up, the pink disappears.

Not to be used on the stovetop.

Kate and I strongly recommend that you follow the directions on the box of microwave popcorn.  It isn't a good idea to try it on the stove.  Unless, of course, you like the left-over crunchy kernels, then, this method is for you!  The entire bag tastes like kernels.

Microwave Popcorn - Stove top style

Ingredients:
1 bag microwave popcorn
1 pot with lid
1 stove top, set on medium heat

Open bag of popcorn

Poor into pot on stove top

Crack lid to allow for steam release, but not too much as to let the popcorn jump out and hit you in the eye.

Remember your start time

Heat until popping slows.  Remove from heat immediately. Eat.  Ewwww.
FLOP~ FLOP! FLOP~ FLOP! FLOP~ FLOP! FLOP~ FLOP! 

This is why you are supposed to make microwave popcorn in the microwave.  They should put that on the label somewhere. 


Microwave Popcorn


Ingredients:
1 bag microwave popcorn
1 microwave

When making microwave popcorn, it is important to listen to the popping.  When the popping stops, turn off microwave IMMEDIATELY.  Overcooking can cause nasty smells.  Burned popcorn does not belong inside the house.  Hopefully squirrels like it.
NASTY SMELLING FLOP ~  NASTY SMELLING FLOP 

Follow directions on microwave popcorn box.  Pour in bowl.  Enjoy!
FOOD ~ FOOD ~ FOOD ~ FOOD ~ FOOD ~ FOOD ~ FOOD