Thursday, October 30, 2008

Yogurt Pie

This recipe is so easy and just delicious. You'd never guess how healthy it is, too.

1 graham cracker crust
2 individual containers yogurt (any flavor is great but we liked banana cream, key lime, and any of the berry yoplait or dannon--the 6-8 oz kinds)
1/2 small tub cool whip

Mix yogurt with cool whip until well blended
Pour into pie crust
Freeze until set (about half an hour)
Eat with berries or whipped cream for any meal :)
(Stays in fridge for about 2 days pretty well)

Tuesday, October 28, 2008

Pumpkin Bars

(photo from flickr)

4 eggs
1 2/3 c sugar
1 c oil
16 oz pumpkin (I never found a 16 oz I just used 2 cups...not sure if that is right or not, but they were still so good)

beat until fluffy (also, maybe this was me, but they never got fluffy during this stage)

2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt

Baked at 350 for 25 min in a sprayed cookie sheet

Frosting (the best part)
8 oz cream cheese
1 stick butter
1 tsp vanilla
4 c powdered sugar

beat until fluffy

Monday, October 27, 2008

White Chicken Chili

I got this recipe from Cherie Jorgensen and it is so YUMMY!

3 chicken breasts, cubed
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil

Saute until chicken is golden brown and add:

2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:

1 C. sour cream
½ pint whipping cream

Stir in and let sit for 5 minutes. Serve with chips, sour cream and cheese.

Pizza Factory Breadsticks

I found this recipe last night and they taste soo similar to the ones they serve at Pizza Factory.

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir.

Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.Spray a glass or metal bowl with cooking spray and place dough in the bowl.

Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.

Cover pan and allow dough to rise for another 30 minutes.

When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar. I did that once. It was awesome.

photo and recipe from:

Creamed Tuna on Toast

A really simple recipe, a great comfort food and a REALLY cheap meal for a family on a budget.
Hope you like!

1 tbl. Butter
2 tbl. Flour
2 c. milk
2 cans tuna
1 cup peas canned or frozen (optional)
salt and pepper to taste
6 slices of toasted bread

To make cream sauce:
In a saucepan over Medium High Heat, whisk 1 tablespoon of butter with 2 tablespoons of flour and then very slowly adding a total of 2 cups of milk until it thickens. Whisk the flour and butter mixture constantly while adding the milk to reduce lumps. Then simmer it a bit and as it thickens then add the tuna, we use two cans drained and then add the peas and salt and pepper.

Spoon creamed Tuna over toasted bread and ENJOY!

Sunday, October 19, 2008

Broccoli Cheese Soup

I am usually not a big fan of cream soups, but for some reason I love this one.

2 TB butter
3/4 c chopped onion
6 c chicken broth
12 oz extra wide egg noodles
2 (10 oz) packages frozen chopped broccoli
1 clove crush garlic (or garlic powder equivalent to one clove)
6 c half and half (hey I didn't promise it was a healthy soup)
1 lb Velveeta Cheese cubed
Salt and pepper to taste

Saute onion in butter over medium heat for 3 minutes. Add chicken brother and heat to boiling. Add noodles and cook uncovered for 3 minutes. Stir in broccoli and garlic; cook for 4 minutes. Add milk, cheese, salt, and pepper, stirring until cheese is melted.

Wednesday, October 8, 2008

Pumpkin Chocolate Chip Bread

This is my favorite Pumpkin Chocolate Chip Bread recipe. I use it every year in the fall! Enjoy!

Beat together until smooth:
2 eggs
1 1/3 cup sugar
1/3 cup softened butter

Add to the smoothed mixture:
1 cup pumpkin puree (or canned pumpkin)
1/3 cup milk
1 tsp vanilla

Whip until thin and add:
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves (but I use cardamom)
1 cup white flour
3/4 cup wheat flour
1/2 cup semi sweet chocolate chips

Bake in a 9 x 13 loaf pan at 350 degrees for 65 minutes

Sunday, October 5, 2008

Black Bean Soup

So I love black beans. I always buy way too many cans since I eat so many of them and I'm always looking for new places to use these stinkin beans. Soup. Perfect. Max also loves any and all soup so it's good for the kids too.

  • 10 slices bacon, finely chopped
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Sour cream, for garnish
  • Grated cheddar, for garnish


Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Saturday, October 4, 2008

Homemade BBQ Sauce

So I found this on my Boston friend Anna's blog. It's sooo good! I put it over chicken but
it can be pretty darn good on anything. Enjoy

2 bacon slices
3 T. ketchup
1 cup chipped onion
2 T. cider vinegar
1/2 cup stone ground mustard (I used dijon and it was still good)
1/4 tsp. chili powder
5 T. honey
1/4 tsp. ground cumin

Cook bacon in frying pan, remove and crumble. Add chopped onion to pan, cook 4 min. stirring frequently. Add remaining ingredients (including crumbled bacon) and bring to a boil. Reduce heat and simmer for 4 min. or until slightly thick, stirring occasionally.