Hi, I'm Jenna. Located in Fargo, ND where it's freezing all the time. This blog started out as Weight Watcher Recipes site, and grew into a more wide variety of food. I still post those types of recipes every now and then so if you're into Weight Watchers check back often!

Peeps Cake

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Happy Easter everyone! We all know the best part about Easter is the candy right? Just kidding!

There was a cake at my grocery store that inspired me to make this. The cake was a two layer cake with marshmallow peeps around it and M&M’s on top. They wanted 20.00 for the cake too, and my only thought was that is way too expensive! I made this cake for under 10.00 using boxed cake mix. Had all the ingredients at home to make the cake, and just had to go out and buy some peep marshallows which were 1.29 a box, and a bag of pastel colored M&M’s for the top. Oh yah, and the frosting I had to buy too. Hope you like it!

Make sure the cake is completely cooled when you frost it. The super moist cakes are kind of hard to frost too begin with since they’re so delicate and moist. Be careful as you can see what happened below when I tried to frost mine. :)

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I actually have to admit something to everyone. The cake had a little accident. One of the sides ended up collapsing so I just took some photos around that part. You see?

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frost

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Ingredients:

1 box of Yellow Cake Mix

1 container of frosting (white)

2 boxes of different colored peeps

1 bag of pastel colored M&M’s

Directions:

Make cake according to package. 2 tiered. Once the cake is cooled frost the two layers. Arrange the peeps every other color around the cake. Top the cake with M&M’s and enjoy!

Baked French Toast

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This is one of the best baked French toast recipes I’ve ever made according to Ben and I even used Soy Milk to replace all the diary in it. I’m not sure if that is the reason why it tasted so good? I couldn’t even tell a difference in the milk. The French Toast has a cinnamon sugar struesel  topping on it and I topped that off with some fresh black berries. Mmmmm I’m going to be using this recipe as my go to recipe for French toast. I haven’t made French toast on a skillet in a long time, I actually prefer it baked it in the oven now with a good bread.

I’ve been trying to figure out how people take those pictures of syrup being poured onto french toast without a hand being in picture. No pictures like that tonight, but next time I’ll have to get my tripod out and maybe have another person pour the syrup while I take the pic.

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I can’t wait to sleep in tomorrow! It has been a long week and that lunar eclipse through my whole sleeping pattern off. Going to spend the day watching Despicable Me and sleeping.

Recipe from Ree Drummond

Ingredients

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Directions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Peach Dump Cake

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Peach Dump Cake is a layered cake with canned peaches, yellow cake mix, butter, brown sugar and nuts. It doesn’t taste like a cake, more like a peach crisp and it was super yummy and EASY! I had a craving for canned peaches this week and that craving has now been taken care of with this cake.

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Dump everything into a 9 X 13 baking dish. Then bake in a 350 degree oven for 40 minutes. The hard part is always waiting for the cake to cool.

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Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Read more at Bakerella

 

Sour Cream Noodle Bake

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I’ve been going through some of my older recipes and re-taking pictures. I don’t ever feel like going back and posting a new photo on an old post. and I know I’ve posted this recipe before but it is so good, that I thought I’d share it again. And re-take the photo. I’ve been trying to use a different lens of mine that allows more light in my camera. I’m starting to like it more, but now I have to figure out how to crop the photos better.

I haven’t made the Pioneer Woman’s Sour Cream Noodle Bake in a LONG time and did this ever taste good after a 30 minute workout on the treadmill followed by an hour of Body Pump class. Mmmmmm, I deserved it right? :) This is a casserole packed with egg noodles that have sour cream, cottage cheese, and green onions and then there is a meat mixture of ground chuck and tomato sauce. Does anybody know what the difference is between ground chuck and 80% ground beef? Is it just where the it came from in the cow? I always use no-salt added tomato sauce now to save on the salt in-take. My blood pressure is happier when I do that. :) Then the casserole is topped with melted cheese on top. Ben doesn’t get any of this too because of the cheese and sour cream in it, so I will be taking this for lunch the next couple of days. :)

 

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Ingredients from Ree Drummond

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving

Directions

Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

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