I recently bought a box of puff pastry at the grocery store. Puff pastry is really expensive and I think I paid 4.99 for the entire box, but the price is well worth it in my opinion. Puff pastry is … Continue reading
This is just an update. About 5 weeks ago, I joined Weight Watchers online. In that 5 weeks, I’ve managed to almost lose 5 pounds. Yay! I’m actually down to 4.2 pounds lost total. My husband, has lost about 35 pounds. This is living proof, that you can make some evil desserts like this on my blog, and still manage to lose weight. The key part is to track everything. I even manage to make un-lightened up desserts like this one below. I logged it in the nutrition info, and it wasn’t very pretty folks.
Icebox cakes are probably in my opinion, one of the best Summer desserts to make. Why? Because these cakes don’t require heating up any oven. Just like homemade ice pops. I just recently discovered these types of cakes and wonder why I’ve never made them before? It’s basically a frozen cheesecake but you can flavor it up with any kind of toppings you like. I decided to use butterscotch with my mine. Ice cream cakes are another good dessert to make during the Summer as well.
This icebox cake recipe has cool whip, cream cheese, sugar, and a flavor topping added like butterscotch. This recipe is easy and versatile to work with. Try changing up the ingredients a bit to make it your own.
calories: 302 kcal | fat: 8.43g | carbs: 54.00g | prot: 3.59g
The nutrition info above, was figured out using fat free cool whip, and fat free cream cheese.
This stuff is like crack. It’s incredibly good and addicting. You can make it healthier by just swapping out all the ingredients for reduced fat ones. Although, I’m not sure how much healthier that would be??? I’m almost wondering what this stuff would taste like frozen in an oreo pie crust? I think I’m going to try that actually and give an update later on
I found some good bargains this weekend. I got a new fossil purse that used to be 118.00 and it was marked down to 40.00 at Macy’s. Talk about a deal!
1 (3.4 oz) box white chocolate instant pudding just the mix
2 cups milk
1 (8 oz) container cool whip thawed to room temperature
1 pkg. Double Stuffed Oreos crushed (I used Double Stuffed)
2 cups mini marshmallows
1. In a large bowl, whisk pudding mix and milk together for 2 minutes.
2. Stir in Cool whip, crushed Oreos and mini marshmallows
3. Store in fridge until ready to eat and serve. To me, the longer it is refrigerated, the better! It lets it thicken up and I prefer it colder.
Sorry, I don’t have a beautiful picture of a roast turkey. I had my Mom and Grandma over for a Turkey dinner last night and didn’t really get the time to take pictures of the turkey breast after it came out of the oven.
The only proper way to cook a turkey is by brining it. We watched Alton Brown do it on his show one year, and we’ve never cooked a turkey a different way since. This recipe on Food Netowrk has over 3,000 reviews for it! That tells you it’s good, right there.
Brining reminds me of another method of marinating. You soak the turkey for a day in the fridge with water, salt, and whatever spices/herbs you chose to add in there. It makes the best juiciest turkey ever. It’s also a healthy way of cooking a turkey, instead of slathering a ton of butter all over the outside of the turkey. I’m not really sure how to calculate the points for this since it’s just marinade and some of the salt/juices ends up not coating the whole entire chicken, so Sorry about that. For a turkey breast you cook the turkey at 325/350 for 20 minutes. For every pound add on an extra 20 minutes.
Ingredients from Alton Brown
- 1 (14 to 16 pound) frozen young turkey
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
I’m starting to become really annoyed with this blog lately, and yet I still continue to post recipes and pictures hoping that someone will respond one day. I continue to submit pictures to foodgawker and get annoyed when they don’t approve of a photo.
I know that you visit it, because my tracker is showing anywhere from 5o0 to 1500 hits per day. The most amount of time people spend on this site is 50 seconds and no one ever comments.Why is that, is it because I’m boring? Or is it because people are just too lazy these days to comment on anything?
Have you ever made homemade pretzels before? I love going to the Pretzel Maker in the mall and watching them make pretzels. Not to mention, eating the pretzels too. I noticed while they made their pretzels, they like to dunk the pretzels in clarified butter. No wonder why they’re so good? I was thinking about dunking these in butter, but I never did.
The last time I was at the Pretzel maker, I got these cocktail wieners wrapped in pretzels and they were so good, so I decided to make some of my own at home. Instead of cocktail wieners, I used just regular sized hotdogs. The rest of the pretzel dough, I just made pretzel bites with. Thinking about making a cheese sauce to dunk them in. Just make the recipe below, and before you dunk the pretzels in the baking soda water, wrap the pretzel dough around the hotdog.
Ingredients from Bobby Flay
1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt
This week, on Wednesday, I took the day off, and went to Minneapolis/St Paul MN to go shopping with my Mom. The day didn’t start so well. My Mom’s check engine soon light came on and we made it all the way up to Fergus Falls, MN. Then we turned back and went and got my car back in Fargo. That wasted half of our morning but it’s a good thing we went back.
I got a few good foodie type things on our little shopping spree. We stopped at the Macys cafeteria and had lunch there. They had one of the best cupcakes and the frosting was made from vanilla beans. Never had that before. The picture is on my mom’s phone so I can’t upload to my blog yet. There was all sorts of food in jars there like these jams from Stonewall. I picked up a fig and orange jam and dulce de leche sauce.
I got some cute pumpkins for Fall at Crate and Barrel a long with a pumpkin whoopie pan and some cupcake liners for Halloween. Be expecting some pumpkin whoopie pies on the blog soon.
Trader Joe’s is one of my favorite food stores to shop at there, and I’d wish we’d get one here in Fargo. I was so happy when I found my figs there. I have this obsession with figs. Every time at about this year (they’re in season), I go on a fig hunt. They’re super hard to find in Fargo so that’s why I always end up picking some up when we go to Minneapolis. Aren’t they beautiful?
My new FAVORITE store to go shopping at is Anthropologie. I first heard about this store on pinterest because people were pinning so many cute clothes from that store. I finally got to go there this week and I found my dress for the wedding rehearsal.It smelled so good in that store.
Well that’s about it. I did end up finding some whole wheat pizza dough at Trader Joe’s that’s just as good as regular pizza crust. Go and buy some and try it out for yourself.
The Fall season is almost here, and that’s my favorite of all seasons.:) It really felt like Fall today with a high of only 69 and there was a light cool breeze with rain. I’ve been craving something with pumpkin … Continue reading
Dump cake is a cross between pineapple upside down cake and some kind of berry/apple crisp. It’s super easy to make and only requires opening a box or can up and dumping them in the cake pan.
This cake didn’t last too long in our house. It was gone in less than a day. My friend was over helping with invitations and she loved it. It can be served warm or cold, but I thought it tasted better when I got it straight out of the oven.My favorite part was the cobbler/streusel topping on the top.
Ingredients from Pioneer Woman
1 can (21 Oz.) Cherry Pie Filling
1 can (15 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix
1 stick Margarine
1/2 stick Butter
Whipped Cream (I used Cool Whip)
Dump cherry pie filling and crushed pineapple into baking dish. Stir together.
Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.
Bake this sacrilege at 350 degrees for 45 minutes to 1 hour. Then, to redeem yourself and become the person your high school history teacher always wanted you to be, whip some cream and put a dollup on top.
I tried making baked mozzarella sticks using panko bread crumbs and that didn’t really work well. They ended up looking like this. A friend suggested to maybe try freezing the sticks made with panko bread crumbs for awhile so … Continue reading
The first batch of apple chips I tried making didn’t get crisp at all because I had sliced them too thick with the mandolin. I tried making them again and slicing them thinner, and they turned out much better. This is a great and healthy treat to make, especially if you have kids. They’re also very addicting and would probably be good with a little salt on them.
These almost made me wish it was Fall again. I can’t wait to make these on a cool day, when we actually have some apples growing on our tree. The neighbors are starting to get some on there’s but we aren’t yet. We do have some tomatoes starting to come up, which I’m excited for.
To make these apple chips slice an apple really thin. I used a mandolin for mine. If you don’t have one of those yet, go and get one. I love mine. Place them on a lined baking sheet with parchment paper and bake at 250 for up to 3 hours or until crisp.
Using one apple for a serving would be 1 points plus for the whole entire serving. I sprinkled mine with just a little bit of sugar and cinnamon. You don’t really even need the sugar or the cinnamon and they will still taste good.
If I could, I’d eat Mexican 5 nights a week. I love nachos, mexican pizza, chalupas, quesadillas, etc… Tuesday’s are deemed Taco Tuesday for us, because we go to Taco John’s every Tuesday for dinner. Tacos are just $.89! If you’ve never been to a Taco John’s before, I’d suggest you go. It’s like a Taco Bell, but they have these potato oles that are to die for and I just love the seasoning on them. They’re really good with nacho cheese.
If you’re trying to cut back on meat these Mexican pizzas are my favorite. I’m not trying to, but if I ever did, I’d eat these pizzas every day a week. I didn’t have high fiber tortillas or fat free re-fried beans, but I’m going to go to the store and stock up on that stuff. You could serve these with a side of rice.
Ingredients adapted from Honey, What’s Cooking?
4 whole wheat flour tortillas
1 can of fat free refried beans
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon of taco seasoning
Oretaga Taco Sauce
2 cups of %2 Mexican Cheese
2 roma tomatoes
1 Preheat oven to 400 degrees. Spray the tortillas with cooking spray
and line a cookie sheet pan with tin foil. Place tortillas on baking sheet
for 10 minutes. Every 5 minutes flip the tortilla so that they get crisp.
2. Place about 1/4 cup of beans on 2 tortillas and add about a tablespoon of hot
sauce. Layer the other tortilla on top of the sauce. Add some sauce, cheese,
tomatoes, and scallions and melt the cheese in the oven. About 5 minutes. Make sure
to keep the oven on to melt the cheese.