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

Italian Turkey Mini Meatloaves

Another long day of classes bllaaahhh. But at least I have my co-op all worked out. My part time job working at a psychiatrist office will count as my co-op if I work 350 hours this year there. Woot!

This recipe I starting making in July of 2007 and haven't changed it much since. It is a real pleaser here. I normally skip the cheese on mine, but my mom looovves provolone so always add extra on her meatloaf like in this picture.

Italian Turkey Mini Meatloaves

Ingredients
1 lb lean ground turkey breast
1 small onion, diced
1/2-1 teaspoon minced garlic
1 cup shredded mozzarella cheese, divided
1/3 cup spaghetti sauce, plus
2 tablespoons spaghetti sauce
1 egg
3 tablespoons grated parmesan cheese
4 tablespoons Italian seasoned breadcrumbs
2 teaspoons Italian seasoning
Directions
1. Preheat the oven to 425°F and spray a 6-cup muffin tin with nonstick cooking spray.
2. mix the ground turkey, diced onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, parmesan cheese, bread crumbs, and Italian seasoning.
3. Place meat mixture in muffin tins or form into small loafs
4. Put 2 tablespoons of remaining spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese or provolone like I used.
5. Bake for 20 or until done.
6. I have also frozen the left over and re heated later with good results still.

Ease of execution: 9/10
Taste: 9/10
Health: 8/10 (without all of the cheese)

Using Up Leftovers Oven Eggy Omelet

Another day of classes... not too bad today. Scientific writing and judgement and decision making. They were not hard classes by any means like yesterday's, just sooooooooo dull.

I came up with this recipe around April of 2007. This is a great way to use up the leftover scraps of veggies, cheeses, and meats you have laying around. I scaled this recipe down to use about 6 eggs tonight or so, and replaced some of the eggs with just egg whites.

Using Up Leftovers Oven Eggy Omelet

Ingredients
9 eggs
1/2 cup milk
1 cup left over shredded cheese
1 cup left over cooked meat (kielbasa tonight)
1 cup cooked left over vegetable
1/2 onion, diced (optional)
1 teaspoon garlic powder (optional)
1 teaspoon dried herbs (I like parsley and oregano) (optional)
Directions
1. Grease a 9-inch baking dish.
2.Preheat oven to 375°F.
3.Mix eggs with milk.
4. Add the rest of the ingredients.
5.Place in oven for about 30 minutes or until set.

Ease of execution: 10/10
Taste: 9/10
Health: 6/10

Meringue Cookies

Today was the first day of classes for the winter quarter. I'll just say that this quarter will not be fun! Ahhh! Psychophysiology looks cool, but hard...... Oh well.


Meringue Cookies

2 egg whites
3/4 cup sugar (can use a bit of splenda too like I did, so they can be a bit healthier)
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup chocolate chips or kissables like I used this time that I had leftover.

Directions
1. Beat 2 egg whites until soft peaks form.
2. Add sugar, cream of tartar, and salt; beat until stiff.
3. Fold in chocolate chips and pecans.
4. Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
5. Bake at 300 degrees for 20 minutes.

Ease of execution: 10/10
Taste: 8/10
Health: 7/10

Mexican Wedding Cakes

So I uploaded most of the cookie pictures for everyone to enjoy! These cookies I posted today are always a favorite and are SO easy to make, which makes me kinda mad since the ones that take the most time and effort are never the hands down favorites.... people just like simple cookies most of the time like these. Oh well, I still enjoy making the crazy-hour-long-process cookies!

Mexican Wedding Cakes

INGREDIENTS
1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
1/2 teaspoon vanilla extract


DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
3. Bake for 10-12 minutes.
4. Cool completely then roll in additional confectionary sugar.

Ease of execution: 10/10
Taste: 9/10
Health: 4/10

Microwave Peanut Brittle

This here is my easiest candy to make and it taste like heaven!!! But beware this candy will BURN if it touches your skin while it is still hot, watch out!!

Microwave Peanut Brittle

Ingredients
1 cup sugar
1/2 cup corn syrup
1 cup peanuts
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Directions
1. Mix sugar and corn syrup together and cook on high for 4 minutes.
2. Add peanuts mix well and cook on high for 3 minutes.
3. Add butter and vanilla and cook on high for 2 minutes.
4. Add baking soda and mix well, mixture will foam.
5. Spread on well butter foil.
6. when completely cooled break in to pieces.

Ease of execution: 10/10
Taste: 10/10
Health: 3/10

Cream Cheese Cut Out Cookies

Hope everyone is enjoying their Thanksgiving! I had a pretty decent one, went to my sister's and her husband made a pretty good turkey.... I don't know if it was better than mine... but it was alright haha.

Here is a recipe I made yesterday, haven't rolled them out and baked them yet but I made them last year. These are my number 1 favorite roll out sugar cookie. Enjoy! And oh yeah these are the pictures of the broken cookies, the other ones I put in the freezer without frosting until it is closer to Christmas.

Cream Cheese Cut Out Cookies

INGREDIENTS
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

DIRECTIONS
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Ease of execution: 8/10
Taste: 10/10
Health: 4/10

Soft Ginger Cookies

So I lied again.... I do not have pictures... SORRY! but I SWEAR by the end of this week I will bombard you with tons of dazzling pictures. Pinkie promise.

But here is a recipe I made today, and have made much in the past with great results.

Soft Ginger Cookies

INGREDIENTS
4-1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1-1/2 cups butter softened
2 cups white sugar
2 egg
2 tablespoons water
1/2 cup molasses



DIRECTIONS

1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the butter and 1 cup sugar. Beat in the egg, then stir in the water and molasses.
3. Add flour, spices, salt, and baking soda
4. Shape dough into balls and roll them in sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Ease of execution: 10/10
Taste: 12/10 (they are that good)
Health: 4/10

Colored Striped Icebox Cookies and Nutmeg Logs

I sold the Mad magazines today that I put up on Craig's List... kinda sad about doing that but I know my mom does not want to move my dad's old magazines with her. But I made $75 from the about 250 Mad magazines and random comics I had.... so that is kinda good. Also I got a job today as a cleaner in someone home office once every two weeks. Yay!

So I lied. I am not posting the pictures today. Sorry.... BUT here are some more recipes to tide you over until I do! I made these a few days ago and both recipes I made 3 times as big with great results. Enjoy!

Nutmeg Log Cookies
Ingredients
1 cup butter
2 teaspoons vanilla
3/4 cup sugar
1 unbeaten egg
3 cups flour
1 teaspoon nutmeg
chocolate, for drizzle
Directions
1. Cream together first 3 ingredients and then slowly add sugar. Blend in egg. Add flour and nutmeg gradually and mix well.
2. Shape dough on lightly floured surface into long longs 1/2 inch in diameter. Cut into 2 inch lengths.
3. Bake at 350 degrees for 12- 15 minutes or until golden.
4. Drizzle with melted chocolate.
5. These freeze very well.

Ease of execution: 9/10
Taste: 10/10
Health: 4/10

Colored Striped Icebox Cookies

Ingredients
1 cup unsalted butter, softened (NO SUBSTITUTIONS)
1 1/2 cups sugar
1 large egg
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons finely crushed peppermint candies
1-2 drop red food coloring
1 ounce semisweet chocolate, melted (1 square)
1 tablespoon multicolored sugar nonpareils (multicolored)
1-2 drop green food coloring
Directions
1. Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
2. Cream together butter and sugar in a large mixing bowl; beat in egg.
3. In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
4. Divide the dough into thirds; each in it's own small bowl.
5. Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
6. Add melted chocolate to another third; mix well (may need to use hands).
7. Add nonpareils and green food color to last third; mix well (may need to use hands).
8. Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
9. When chilled and firm, remove dough from pan.
10. Preheat oven to 375°F.
11. Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
12. Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.

Ease of execution: 6/10
Taste:10/10
Health: 4/10

Festive Chewy Cherry Cookies and Chocolate Mint Pinwheel Cookies

I spent most of today applying for jobs that have avaiablity on Friday, Saturday, and Sunday. Gotta love Craig's List haha. Onto the food!

Number two and three of my cookie fest. I made three cookies today and here is one of them. I will post the other tomorrow with pictures of all three Enjoy!

Festive Chewy Cherry Cookies

Ingredients
1 cup butter
3/4 cup sugar
1/2 cup brown sugar
2 tablespoons leftover cherry juice
1 teaspoon orange extract (or vanilla, whatever you prefer)
2 3/4 cups all-purpose flour
1 cup chopped drained maraschino cherry
1 1/4 cups flaked coconut
Directions
1. Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
2. Mix in flour until combined then stir in coconut and cherries.
3. Shape the dough into rolls in plastic wrap(this will be very sticky!) and place in fridge for a few hours until firm (or freeze until needed).
4. Preheat oven to 380°F
5. remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
6. I did mine convection at 360 for about 10 minutes also.
7. Bake until edges are slightly brown.
Ease of execution: 9/10
Taste: 9/10
Health: 4/10

This picture is without the green food coloring since I ran out!

Chocolate Mint Pinwheel Cookies

Ingredients
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1/4 teaspoon peppermint extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1 ounce) square unsweetened baking chocolate, melted, cooled
2-3 drops green food coloring
Directions
1. Combine sugar, butter, egg, vanilla and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
2. Divide dough into 2 bowls. Add cooled melted chocolate to 1 dough; mix well. Add green food color to other dough; mix well. Shape each dough into 5x4-inch rectangle; wrap in plastic food wrap. Refrigerate 1 hour.
3. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
4. Heat oven to 375°F Cut log into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.
Ease of execution: 5/10
Taste: 10/10
Health: 4/10

Candy Cane Cookies

As promised I will start posting my Christmas cookie recipes. First one up are the Candy Cane Cookies. These are so cute and fun to make, they just really brighten up any cookie tray and taste excellent.

Candy Cane Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/4 cup confectioners' sugar
1/2 cup milk
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
4 cups all-purpose flour
1/4 teaspoon salt
green food coloring
red food coloring

Directions
1. In a bowl, cream butter, shortening and sugars.
2. Beat in milk, egg and extracts.
3. Gradually add flour and salt.
4. Set aside half of the dough.
5. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
6. Wrap dough separately in plastic wrap.
7. Refrigerate for 1 hour or until easy to handle. (It takes me about 2 hours normally)
8. Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes, dusting with flour as needed to keep the dough from sticking
9. Place each green rope next to a white rope; press together gently and twist.
10. Repeat with red ropes and remaining white ropes.
11. Place 2 inches apart on ungreased baking sheets.
12. Curve one end, forming a cane.
13. Bake at 350° for 11-13 minutes or until set.
14. Cool for 2 minutes; carefully remove to wire racks.

Ease of execution: 7/10
Taste: 10/10
Health: 4/10

Roasted Spiced Carrot Fries Mmmmmm!

I baked about 5 different types of cookies the past day in and a half..... yikes!! I am just slowly starting my Christmas cookie baking. Last year I made sooooooo many different types of cookies, at least 15 kinds.... and about 5 dozen or more of each type. Thank god we have a HUGE basement freezer! I will post the recipes for all of my cookies sooner or later, but for now I leave with with Roasted Spiced Carrot Fries!

This recipe I published in May of 2007 and have been making them constantly since. These carrots are like candy to me. I scale this down all the time using a handful of carrots depending on how many people I am serving and often I skip the oil and just spray the carrots with PAM non stick cooking spray.. Enjoy!

Roasted Spiced Carrot Fries

Ingredients
1 lb carrot
1/2 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
1 dash chili powder
1 dash cumin
1 dash ginger
1 dash salt and pepper
Directions
1. Peel and cut carrots into french fry shapes.
2. mix the rest of the ingredients in a bowl, then add carrots and mix again.
3. Place carrots on a baking sheet.
4. Bake in a 450 F oven for about 45 min., stirring every once and a while. Watch carefully to make sure they don't burn. The smaller you cut them the shorted the cook time will be.

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

Baby Ruth Copycat Bars

So our house of officially sold, no backing down, no matter what, sign on the dotted line done!!! My mom is thrilled about that. Today I spent the day cleaning the house after going to the gym to hopefully keep her mood pleasant. No one wants an angry mommy haha.

This recipe I came up with for my friend who adores these candy bars about a year and a half ago for his birth day. You may need a little more chocolate for the topping, all depends on how thick you want the chocolate to be on the bars.

Baby Ruth Copycat Bars

Ingredients
1/2 cup peanut butter
1/2 cup white corn syrup
1/2 cup brown sugar
2/3 cup peanuts
4 cups cornflake cereal
1/2 tablespoon butter
1/2 cup chocolate chips
1/2 tablespoon white corn syrup
Directions
1. Microwave peanut butter, 1/2 cup white corn syrup and brown sugar in a large bowl until dissolved.
2. Mix in peanuts and cornflakes.
3. Press mixture into a well greased pan. (I use greased tin foil).
4Microwave butter, chips, and the 1/2 tablespoon white corn syrup until melted, stirring often.
5. Pour over peanut mixture and place into fridge until set.
6. Cut into bars.

Ease of execution: 8/10
Taste: 10/10
Health: 3/10

Perfect Cornbread Muffins With Corn

So I went and handed in all of my paper work and got finger printed..... so I guess I really am gonna become a nanny/sitter during my breaks.... Well at least I got a few days off right??

This recipe is a favorite of mine. I normally could not make cornbread well at all. It always came out too tough and just waaayy too over worked. Also I never could get a real good corn taste, but this recipe changed all of that. I make them in mini muffin tins but you can easily make them in regular sized muffins or in a skillet. Makes 48 mini muffins

Perfect Cornbread Muffins With Corn

Ingredients
1 1/4 cups flour
1 1/3 cups yellow cornmeal
1/3 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons brown sugar
1 cup buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice)
1/2 cup melted then cooled butter
1 egg, beaten
3/4-1 cup thawed frozen corn

Directions
1. Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
2. Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
3. Mix milk, egg, and butter together in another bowl then stir in corn.
4. Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
5. Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
6. Let cool on wire racks.

Ease of execution: 9/10
Taste: 8/10
Health: 5/10

Anme's Apple Crumb Pie, My FAVORITE Pie!!!

My friend had his surgery cancelled today, so he was pretty let down so I made my favorite pie! One thing that I do with this recipe to make it even better is sprinkle the filling with instant vanilla pudding mix, this makes the filling thick. I also par bake the crust. This way the crust is nice and flaky even when it comes into contact with the wet filling.

CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, very cold
2 tablespoons very cold water

1 teaspoon vinegar
PIE
5-6 cups apples, peeled, cored, sliced very thin
1/3 cup white sugar
1/2 tablespoon flour
3/4 teaspoon ground cinnamon
1/4-1/2 teaspoon nutmeg
CRUMB TOPPING
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
3 tablespoons butter
Directions
1. CRUST.
2. Mix flour and salt.
3. With a pastry blender or two knifes cut in the cold shortening until it looks like crumbs.
4. Sprinkle cold water over flour.
5. Toss mixture with a fork to combine.
6. Add more water if needed.
7. Gently gather dough together into a ball and wrap in plastic wrap.
8. Chill in refrigerator for at least 30 minutes.
9. Roll dough and place into a 9 inch pie plate.
1. 0PIE FILLING:.
11. Mix apples, 1/3 cup sugar, flour, cinnamon and nutmeg together in a bowl then place in unbaked pie crust. (Note: Lately I sometimes I add an egg wash to the crust to make it more crispy but the pie is equally as good without).
12. TOPPING:.
13. Mix 1/2 cup flour and 1/2 cup brown sugar together in a bowl.
14. Cut in butter until mixture is crumbly.
15. Sprinkle topping mixture over apples.
16. Cover top loosely with aluminum foil.
17. Bake at 375 Degrees Fahrenheit for 25 minutes.
18. Remove foil and bake 25 to 30 more minutes, until top is golden brown.
19. Cool on a wire rack.

Ease of execution: 7/10
Taste: 10/10
Health: 4/10

Fast Microwaved Pan Fried Potatoes

So I went on my interview at a nanny agency today. Ick, I guess I finally have to get a real job again BLAAAHH. Oh well.

This recipe I created about a year or so ago. This is my mother favortie way to have potatoes, well other than twice baked of course! These can be prepared in a matter of minutes!









Fast Microwaved Pan Fried Potatoes
Ingredients
1 potato
2 teaspoons oil
1/2 tablespoon butter
garlic powder (optional)
dried parsley (optional)
dried basil (optional)
dried oregano (optional)
Directions
1. Wash and cube potato.
2. Place in microwave and microwave for 4 minutes.
3. Heat oil and butter over medium high heat.
4. Add potatoes and fry until crispy.
5. Add optional seasonings.
6. Stir to combine.
7. Enjoy!

Ease of execution: 10/10
Taste: 9/10
Health: 5/10

Oven Roasted Corn on the Cob

Had my first Monday off since the summer.... gotta love break! But I still managed to find myself at RIT haha. I had to return a few books at the library that were going to be over due. One of these days I swear I will go 4 full days without going to campus!

Some people are coming to inspect the house for the couple that is buying my mothers place which means shes being super cranky and crazy right now, which means I have to leave this house ASAP before I get my head bitten off, so this entry will be quick. Tomorrow I will post a bunch of the meals and recipes from the past weekend/week.

This recipe I have made for about 2 years now. It is a great way to cook corn on the cob and is much more flavorful than the normal boiled corn on the cob.

Oven Roasted Corn on the Cob

Ingredients:

Pam cooking spray or butter

2 ears of corn

salt

pepper

dried sage

dried oregano

dried basil

any other dried spices you want

Spread:

Mayo

parm. cheese

Directions:

1. Preheat oven to 400 Degrees F

2. Spray the husked corn and sprinkle with seasoning or spread with butter and sprinkle with seasoning (today I skipped the seasoning since I did not really have any around the house)

3. Wrap corn in foil and place in oven for about 20 minutes

4. When done spread with mayo and sprinkle with cheese (I skip this part)

Ease of execution: 10/10
Taste: 10/10
Health: 9/10 (when you use Pam spray and no spread)

Pasta Pizza from Leftovers (or not)

Had a pretty good weekend, well any day is really good once finals are done haha. Today is my Grandma's birthday party. She turned the big 8-2 last week so I'm going to make this short.

I created this recipe almost two years ago when I had lots of eggs and pasta to use up, and I have been making it at least once a week since for my mother.

Pasta Pizza from Leftovers (Or Not)
1 1/2 cups cooked pasta (cut into about 2 inches or so and lightly tossed with pasta sauce)
4-5 eggs
1/2 cup of cooked meat or cooked vegetable or stale bread, diced (only up to 1/2 cup or it wont "stay")
1/2 cup cheese (your choice)
garlic powder (optional)
onion powder (optional)
dried basil (optional)
Directions
1. Mix everything together.
2. Pour into a lightly greased oven proof frying pan.
3. Preheat broiler to high.
4. Cook mixture over stove top on medium heat until bottom is set, shaking pan occasionally.
5. Once bottom is set place pan into oven 4 inches away from broiler and cook until top is set as well.
6. Take out of oven and invert onto serving platter.
7. Slice into wedges.
8. OR, to it make more pizza like, place sauce and more cheese on top of the cooked "pasta pizza" and broil again until melted.

Ease of execution: 8/10
Taste: 9/10
Health: 5/10

No Bake Energy Bars

I am dooooooooooooooooooooooooooooone with fall quarter at RIT. Yay!!!!!



Seriously I do not think I have been this happy for a quarter to be over before. Now if only my mother would take some Prozac or if I can move into my apartment earlier than planned I will be on top of the world.



Now onto the recipe. I created this tasty snack bar last July and have had much success with it. This is one of my favorite "I have no time to eat anything" breakfasts.



No Bake Energy Bars


Ingredients
1 1/2 cups rolled oats
1/2 cup wheat germ
1/2 cup oat bran
1/2 cup instant dry milk powder (protein powder)
1 cup peanut butter (I use low fat low sodium)
1/2 cup dried cranberries (optional)
1/2 cup chopped nuts (optional)
1 cup chocolate chips (optional)
1/2 cup light corn syrup
1/2 cup honey


Directions
1. Mix everything together and spread into a greased pan (I use 9x13 for thick bars, but for thinner more snack sized bars use bigger) and chill then cut into bars.
2. If you add the optional ingredients you may need to add more liquid binder.

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

Halloween Themed Dinners!

I made these a week ago but I have not gotten around to posting them yet, sorry! I made a few themed dinners for my mother around halloween that are TOO cute not to share. The first is Octopus in the Seaweed

Octopus in the Seaweed
Ingredients:
1 Hot Dog (I used lean beef 97% fat free beef hot dogs for mine, my mom used regular)
1/2 cup prepared rice (I used brown rice, my mother used white)
green food coloring
A hand full of asparagus
Olive oil (I used Pam this time)

Direction:
HotDog:
1. Cut your hotdog in half 3/4 of the way up the hot dog, then cut the two halfs into 3 slices to create 6 legs
2. Drop the hot dog into boiling water and cook until done
3. Then fry the "legs" in abit of oil to make them curl even more ( I skipped this part for mine)

Rice:
1. Add a bit of food coloring to the rice until a nice green color is reached

Asparagus:
1. Preheat oven to 450 F
2. Chop the woody ends off the asparagus then toss in a bit of olive oil
3. Roast in the oven for about 10-15 minutes

To plate:
1. Place the rice on a plate then lay the hotdog on top of the mound
2. Creat eyes with ketchup or whatever you please
3. Lay asparagus next the the Octopus

Ease of execution: 8/10
Taste: 7/10
Health: 8/10 (mine)

Ease of execution: 8/10
Taste: 9/10
Health: 6/10 (my moms)

Roasted Chicken Over Pasta with an Italian Glaze

Studied like crazy... again...... Thursday afternoon never has looked so good. I got my final grade for my bio lab and I only got a B. I was kinda irked about that, but it is only a one credit class, so I shouldn't get too bent out of shape about it.

This recipe I made the other day is excellent if you are pressed on time. It is very simple to make and takes only a few minutes to prep and then serve. I have to say this is by far one of my favorite chicken dishes.

Seasoned Baked Chicken

Ingredients
2 chicken breasts
Italian Dressing(enough to coat chicken) I use low cal, low fat
COATING
2 teaspoons Italian seasoning/garlic powder

Directions
1. Prick chicken with fork all over.
2. Soak in salad dressing for at least one hour to absorb flavors.
3. Preheat oven to 400°F.
4. Take chicken out of dressing

5. Cover with seasoning mixture.
6. Place on greased cookie sheet.
7. Bake for 20-25 minutes

Pasta

Ingredients:

Pasta

Italian Dressing (I used low cal low fat again)

Directions:

1. Boil pasta until done then toss in dressing while still warm

2. Slice chicken and place on cooked pasta

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

Microwaved Potatoes Made Awesome!

I did some major cramming today for my finals coming up and cranked out 3 essays for my childhood psych. class. Also dropped off my co-signer application for my apartment and worked out (like always). I am feeling pretty darn productive!!

Today I have made a few things, one of which is a favorite in my house. These potatoes are soooooooooooo good and take minutes to prepare

Fast Microwaved Pan Fried Potatoes

Ingredients:
1 potato
2 teaspoons oil
1/2 tablespoon butter
garlic powder (optional)
dried parsley (optional)
dried basil (optional)
dried oregano (optional)

Directions:
1. Wash and cube potato.
2. Place in microwave and microwave for 4 minutes.
3. Heat oil and butter over medium high heat.
4. Add potatoes and fry until crispy.
5. Add optional seasonings.
6. Stir to combine.
7. Enjoy!

Ease of execution: 10/10
Taste: 9/10
Health: 4/10

More Cookies: Chocolate Cut Outs

So awesome news..... My house sold! After it was on the market for about 3 days it sold! My mother is elated about that. Maybe now she won't be sooooo stressed out anymore. Maybe now she will not be so obsessive about keeping every little thing perfect in my house. I mean she was already a clean freak/organizational freak like me, but it just got crazy the past few days when people were touring our house. ACK!

Anyways.... Onto the recipe!

I am posting this a week after I have them, sorry! But these are some pretttyy good cookies. They are a snap to make and are a nice change from your average cut out plain sugar cookies. The bold ingredients are the things I changed this time around. Enjoy!

Chocolate Cut out Cookies

Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 dash salt

dash of cinnamon and nutmeg
3/4 cup softened butter
1 tbs shortening
1 1/2 cups white sugar
1 egg
1 egg yolk

Directions
1. Sift together the flour, cocoa, baking powder and salt until well blended .
2. cream butter and sugar until smooth in a separate bowl, then beat in the egg and yolk. mix the sifted ingredients into the creamed butter slowly
3. Divide dough and refrigerate for at least 3 hours.
4. heat the oven to 375 degrees F and on a lightly floured surface roll out the chilled dough to about 1/6 inch thickness and cut dough into shapes. Be careful its sticky!
5. Bake cookies 8 to 10 then let cool on sheets for a few minutes before removing them to a rack.

Ease of execution: 8/10
Taste: 8/10
Health: 4/10

For the frosting I used a mixture of milk, powdered sugar, and corn syrup again.

Mmmm Cookies!!!

So I was on a baking spree today to rid myself of finals stress... ick... This first recipe is my favorite for sugar cookies. It has been my favorite for ages. Enjoy!



Sugar Cookies

INGREDIENTS
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter, softened
1 1/4 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream

1. Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, almond, and sour cream until well blended.

3. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters.

6. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.

7. Bake for 8 to 10 minutes in the preheated oven.

8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Frosting

INGREDIENTS:

Powdered Sugar

Coffee Creamer

Corn Syrup

1. Mix about 2 cups powdered sugar with drizzles of milk until you reach a "good" consistency

2. Then mix in a few drops of the syrup.

3. Spread on cookies!

Ease of execution: 8/10
Taste: 10/10
Health: 4/10

Brunch Casserole, A Family Favorite

So I have been studying like a mad women most of today for my up coming finals... ick.... My review pack for psychology of perception has SEVENTEEN pages of diagrams of the eyes/ears/mouth/brain to memorize...SEVENTEEN!!!!!!!



Is that really necessary???

Onto the food!

This recipe right here is a show stopping amazing dish. It is SO simple to make, and can be prepped way ahead of time. This is always my go to meal of a brunch or even a dinner! It does not use quite as many eggs as most brunch casseroles do, so even people who feel iffy about eggy dishes will enjoy this. Also I use any sort of left over cooked meats and veggies in place of ham and broccoli often.

Brunch Casserole


Ingredients:
8 slices whole wheat bread
3/4 cup melted butter
2 cups chopped cooked ham
2 cups chopped cooked broccoli
2 cups cheddar cheese
4 eggs, beaten
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper


Directions
1. Cube bread and toss with melted butter.
2. In a greased 9 X 13 casserole dish add half the bread cubes, half of the cheese, half of the broccoli, all of the ham.
3. Next add the rest of the broccoli, cheese, and bread cubes.
4. Beat eggs and milk together with salt and pepper then pour over casserole.
5. Refrigerate for 2 hours or over night.
6. Bake at 350°F for 1 hour.

Ease of execution: 10/10
Taste: 10/10
Health: 5/10

Stuffed Minute Steak and Seconds to Last Day of Classes!

I just took my lab practical exam and I OWNED it. So happy about that! AHHH Bio 1 is FINALLY done!

Well until next quarter when I take bio 2.....

Onto the food! This was my Dads favorite recipes to cook. He came up with it about 4 years ago and everyone in my family loved it. Before he died he wrote down all of my family's favorite recipes and this was one of them. Enjoy!

Stuffed Minute Steak

Ingredients

For the Filling:
1/2 cup matchstick carrot
1/2 shredded cabbage
1 tablespoon minced garlic
1 tablespoon butter
1/4 cup chopped onion
2 medium mushrooms
1/2 cup pine nuts
1/4 cup red wine

For cooking the meat:
6 minute steaks (six inch each)
1/4 cup red wine
cooking oil

Directions
1. Combine all filling ingredients in a large sauce pan except pine nuts and red wine.
2. Cook until veggies are fully cooked and soft over medium high heat.
3. In the last minute of cooking add red wine and pine nuts and reduce.
4. Let mixture cool.
5. When mixture has cooled enough to handle put 1/6 of the mixture on each minute steak.
6. Roll steak up (like a burrito) and secure with string or metal skewers.
7. Heat cooking oil over medium high and cook filled steaks.
8. Turn steak for even cooking on each side, about 2-3 minutes each side.
9. Add 1/4 cup red wine to pan once meat is fully cooked.
10. Reduce the sauce.
11. Serve!

Ease of execution: 7/10
Taste: 10/10
Health: 7/10

Fast and Easy Scallop Stir Fry for One

AHHH lab practical tomorrow and another final on Thursday..... Zero fun! This week is going to be consisting mainly of enormous amounts of cramming until Thursday night.... then finals all of next week....

Which means another easy dinner day!

This stir fry I came up with around last August and I haven't changed it much since. Enjoy!

Fast and Easy Scallop Stir Fry for One

Ingredients

1/2 cup scallops
2 tablespoons soy sauce
1 tablespoon dry sherry
1 chopped garlic clove
1/4 teaspoon ground ginger
2 tablespoons sesame oil
1/2 cup cooked broccoli (or less or sometimes I add mushrooms too that I have sauteed)
1/4 cup stir fry garlic sauce
1/2 cup cooked rice

Directions
1. Place scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes.
2. Heat oil to med. in a skillet and add scallops and marinade and cook until almost done.
3. Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.

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

Leftover Turkey or Chicken Enchiladas

I had another great weekend and a fun Halloween.... but now it is time to get down to work since it's week 10...ick...

So dinner has to be simple and of course tasty! This recipe I came up last Thanksgiving when I was up to my neck in turkey. Enjoy!

Leftover Turkey or Chicken Enchiladas

1 cup shredded cooked turkey (or chicken or beef!)

1/2 cup cooked vegetable 3/4 cup cheddar cheese

1/2 cup Mexican blend cheese (optional) or add more cheddar cheese

3/4 cup salsa (or more to taste)

1/2 teaspoon cumin

1/4 teaspoon chili powder

1 dash hot sauce (optional)

6 tortillas

Directions

1. Preheat oven to 350°F.

2. In a bowl toss turkey, vegtables, cheese, salsa, hot sauce, chili powder, and cumin.

3. Spoon filling into tortilla shells. You may need to use more than 4 if your shells are small.

4. Roll the tortilla up and place seam side down into a lightly greased baking pan.

5. Top with extra cheese and salse if desired

6. Baked until heated thru, about 15-20 minutes.

Ease of execution: 10/10
Taste: 8/10
Health: 5/10

Cherry Cookies and Eggs

One more week of classes after tomorrow!!! yyaaaayyyyyyyyyyyyyy.

SO happy, I am in dire need of a break!

Any who I wanted something easy and warm for lunch today so scrambled eggs with a kick sounded good to me. My secret ingredient is KEY to making the BEST eggs..... And I won't tell you not matter how hard you beg!!!

Okay... maybe I will... but only this once!

Super Awesome Amazing Scrambled Eggs!
Cooking spray

2 large eggs (I use 3 egg whites)

1 tablespoons skim milk

1/8 teaspoon baking powder

dash of salt and pepper

1 teaspoon mayo

hand full of cheese

leftover meats

Directions

1. whisk the eggs, with milk, baking powder, mayo, salt, and pepper until very well mixed and froth

2. Spray skillet with cooking spray
3. Pour eggs into hot skillet and and stir/scramble until cooked until liking

4. You may also ass cooked meats /cheese to the finished dish as I did today.

Ease of execution: 9/10
Taste: 10/10
Health: 6/10

There cherry cookies I developed last year after I had some leftover cherries to use up. This is now one of my favorite cookies I make for the Christmas season.

Cherry Cookies
1 cup butter
3/4 cup sugar
1/2 cup brown sugar
2 tablespoons leftover cherry juice
1 teaspoon orange extract (or vanilla, whatever you prefer)
2 3/4 cups all-purpose flour
1 cup chopped drained maraschino cherry
1 1/4 cups flaked coconut
Directions
1. Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
2. Mix in flour until combined then stir in coconut and cherries.
3. Shape the dough into rolls in plastic wrap(this will be very sticky!) and place in fridge for a few hours until firm (or freeze until needed).
4. Preheat oven to 380°F
5. remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
6. I did mine convection at 360 for about 10 minutes also.
7. Bake until edges are slightly brown.

Ease of execution: 9/10
Taste: 9/10
Health: 4/10