Creamy Corn Tortilla Bake

I made this for the first time around march of 2007 and it has been on of my moms favorite way to eat corn. I normally use whole wheat homemade baked tortilla chips, low cal yougurt instead of sour cream, and sometimes I even use light laughing cow cheese.

Creamy Corn Tortilla Bake

Ingredients
1-2 cup sour cream
1/2 cup cheddar cheese
milk, as needed
3-4 cups cooked corn (about)
3 teaspoons taco seasoning
4 cups crushed tortilla chips (or breadcrumbs or an other kind of "crunchy" topping)
Directions
1. Combine all ingredients into a casserole dish except about 1/2 cup topping. (use milk as needed to moisten to your liking).
2. Top casserole with remaining chips.
3. Bake at 350°F for about 30 minutes.

Ease of execution: 10/10
Taste: 10/10
Health: 5/10 but with low fat/low cal changes 7/10

Chicken Souvlaki Wrap

This here is one of my favorite chicken dishes. This is a GREAT lunch to take to work/school/where ever!

Chicken Souvlaki Wrap

Ingredients

CHICKEN
3 tablespoons lemon juice
1/2 teaspoon dried oregano
2 teaspoons olive oil
3 garlic cloves, minced
1 boneless skinless chicken breast
TZATZIKI SAUCE
1/4 cup cucumber, shredded
1/4 cup plain low-fat yogurt
1/2 tablespoon lemon juice
1 garlic clove, minced
1/2 small onion, minced
ASSEMBLY
1 whole wheat tortilla
tomato, slices
2 lettuce leaves
2 tablespoons feta cheese
Directions
1. Combine all chicken ingredients in a bag and place in fridge for about 30 minutes at least.
2. remove chicken from bag and grill or broil until done (about 4 minutes per side).
3. cut chicken into strips and place on tortilla with lettuce, tomato, feta and spread on sauce.
4. Roll up and enjoy!
5. SAUCE:.
6. Combine all ingredients and place in fridge to let flavors "mellow".

Ease of execution: 9/10
Taste: 10/10
Health: 8/10

Frozen Any Berry Pie

I made mini versions of one of my mother favorite treats. This dish is great when you just don't have time to make a fancy dessert, but you want something that tastes great!



Frozen Any Berry Pie



Ingredients
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice concentrate (I used low calorie/sugar free)
1 1/2 cups fruit (Iused cherry and strawberries)
4 cups Cool Whip, thawed (I used low fat and low caloire)
1 (9 inch) baked pie crusts (or graham cracker, I used chocolate crumb crusts)
Directions
1. Stir together sweetened condensed milk, and lemon juice. Mix in berries then fold in whipped topping.
2. Pour mixture into pie crust.
3. Freeze 5 hours or until set.
4. Let stand 30-40 minute before serving.

Ease of execution: 10/10
Taste: 10/10
Health: 6/10

Ice Cream in Crepe Cups

I created a recipe just like this for ready set cook this summer It is a contest that is held be recipezaar and so far this is one of my favourite creations I made for that contest. The real version I made "smores" like with marshmallows, chocolate, graham cracker crumbs, and etc.... but today I made a much simpler version of this recipe with just ice cream and strawberries. Later I will post the full recipe of the higher calorie more complicated version of this recipe.

Ice Cream in Crepe Cups

Ingredients
6 (6 inch) prepared crepes
3 tablespoons butter
Splenda sugar substitute (for dusting crepes)
3 cups sugar-free vanilla ice cream
1 cup strawberries
1/2 cup prepared whipped cream (I use reduced fat/low calorie cool whip)
calorie free chocolate syrup
aluminum foil
Directions
1. Spread a bit of melted butter onto one side of the crepes then sprinkle some splenda onto each crepe on the buttered side.
2. Put prepared 6 inch crepes into 1/2-cup greased muffin tins or ramekins sugar side up.
3. Pace a ball of foil in the center of each cup to keep the crepes open.
4. Bake crepe cups in a preheated oven 400°F for 4 minutes, remove the foil, then continue to bake the cups for 6 to 7 minutes more, or until they are crisp.
5. Remove crepes from oven and let cool.
6. Scoop the ice cream into each crepe cup, filling as full as you would like taking care not to break the crepe cups.
7. Top with whipped cream and syrup and serve!

Ease of execution: 8/10
Taste: 8/10
Health: 6/10

The Soup Formula, AKA Holiday Leftover Soup!

I finally wrote down this "recipe" in July of 2007 but I have been making this for ages. This is my clean out the fridge, use what you got, ummmm I was supposed to make dinner???, I'm SO hungry and do not want to cook soup. You can also freeze the leftovers!

The Soup Formula, AKA Holiday Leftover Soup!

Ingredients
8 cups broth
4-5 cups cooked vegetables (carrots, beans, mushrooms, peppers, sauteed onions, garlic, corn, or some grains combo like cooked rice)
8 ounces chopped cooked turkey or cooked chicken or cooked beef or hot dogs or cooked fish
4 cups chopped spinach (optional) or cabbage (optional) or kale, etc. (optional)
diced canned tomato (optional)
seasonings to taste
ranch dressing mix (optional) or taco seasoning mix (optional)
To make a thick soup
cornstarch
water
What makes it yummier
grated cheese
fresh herb
bacon bit
toasted bread cubes
tortilla chips
salsa
sour cream
crouton
cheese, crisps
Directions
1. In a pot, bring the broth to a simmer.
2. Add the additional ingredients and heat until as hot as desired.
3. If you want a thick soup dissolve corn starch in a bit of water to make a slurry.
4. Slowy add the slurry to the finished soup on the stove and heat until thickened to your liking.
5. Garnish each serving with the yummies!
6. For Vegetarian: You must omit the chicken, pork, beef, fish, or even shellfish. The broth must also be vegetable. Do not include the bacon bits unless they are soy also.

Ease of execution: 10/10
Taste: 10/10
Health: 10/10-5/10 depends what you put in it!

Homemade Graham Crackers

I created this recipe last September and have been making it (like most of my other recipes) ever since! You may need to add more flour depending on the weather (I know, strange!). Enjoy!

Homemade Graham Crackers

Ingredients
1/2 cup white flour
1/2 cup whole wheat flour
4 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
5 tablespoons shortening
2 tablespoons butter
6 tablespoons water (or more)
2 tablespoons honey
4 tablespoons molasses
1/2 teaspoon vanilla extract
sugar, for dusting
Directions
1. Combine all the dry ingredients, then cut in butter and shorting.
2. Mix the rest of the ingredients together, except extra sugar, then pour into the flour mixture. Stir to combine then form into a ball and place into the fridge for a while (I did about 30 minutes). Note you may need to add more molasses or honey if you feel the dough it not coming together well.
3. Preheat oven to 350°F.
4. Roll dough out onto a floured surface until thin, then cut into about 16 rectangles. If the dough cracks, just press it together with your fingers.
5. Place on an ungreased cookie sheet and bake for about 15 minutes OR until lightly browned and crisp. This really matter on how thin you roll the dough.
6. If desired, sprinkle the tops with extra sugar before baking, pressing the sugar onto the tops of the squares with the rolling pin to adhere the sugar. Also this dough tends to crack a lot, that's okay, just press it back together with your fingers.

Ease of execution: 8/10
Taste: 10/10
Health: 6/10

Best Frosting Recipe EVERRRRRRRRRR

So one week down.... nine more school weeks to go! Oh boy....

This frosting recipe I just adore. I use it for all of my cakes I ever frost and cookies I ever decorate. To-Die-For!

Best Buttercream Frosting EVER

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions
1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Ease of execution: 10/10
Taste: 10/10
Health: 2/10