Monthly Archives: May 2009

Such a flake!

Posted on by
10

A cornflake that is!

We were all at my parents house this weekend and decided to try out a new recipe for Peanut Butter Corn Flake Squares.  It turned out really good!  And it was super duper easy…  basically a take on rice crispy treats.  It only called for four ingredients!!  Now, that’s my kind of recipe!

photo from dill my pickle

photo from dill my pickle

We found it in this town recipe book we have where people from around town submit their favorite recipes.  The place we grew up has grown a lot, but in a lot of ways it still has that small town feeling about it.  The recipe book we got this from is like that.  You look through it and see recipes from friend’s parents and grandparents.

photo from dill my pickle

photo from dill my pickle

Next time I think I might add in marshmallows with the peanut butter, to give a fluffier taste.  I also think adding in a big handful of peanuts would be good too.  And maybe some chocolate chips.  Can you ever go wrong with chocolate chips???  I think not!

photo from dill my pickle

photo from dill my pickle

Ingredients

  • 5 Cups of Corn Flakes
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 3/4 peanut butter
  • optional:  handful of peanuts, chocolate chips, marshmallows, heath bites

Directions

1.  In a big pot, heat on medium and mix in sugar, light corn syrup, and peanut butter until smooth and sugar is melted.

2.  Add in corn flakes a little at a time until well mixed.

3.  Pour into a greased 8 x 8  pan and press with wax paper until firm in pan.  Cool.  Cut into squares and eat!

Kiwi Shiwi Miwi Bahiwi

Posted on by
10

That is how I would sound after about three or four of these little beauties!  It’s called a Kiwi Colada from Cooking Light.

photo courtesy of myrecipes.com

photo courtesy of myrecipes.com

Do these drinks look delicious or do they look delicious?  So refreshing for summer!  The only thing is getting all those kiwis peeled….  it is the bain of my existence peeling those damn little kiwis!  So high maintenance but for this drink it may be worth it!

Ingredients

  • 5  peeled kiwifruit, divided
  • 3  cups  ice
  • 1/4  cup  light rum
  • 1/4  cup  Midori (melon-flavored liqueur)
  • 3  tablespoons  Cream of Coconut (such as Coco Lopez)
  • 1  (8-ounce) can crushed pineapple in juice, undrained

Preparation

Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.

Nutritional Information

Calories:  143 (10% from fat)
Fat:  1.6g (sat 1g,mono 0.0g,poly 0.2g)
Protein:  0.6g
Carbohydrate:  23.1g
Fiber:  2.5g
Cholesterol:  0.0mg
Iron:  0.4mg
Sodium:  11mg
Calcium:  17mg

SOURCE

Decisions decisions….

Posted on by
5

All day I have been trying to think of a dessert I can make to take with me on my last day of clinicals to say thank you to everyone for teaching me so much.  Something is seriously wrong with me though…I am SO indecisive!  Any dessert would be fine, but it is taking me forever to think of what I want to make!  So, I think I finally have a contender.  These mint-chocolate brownies from MarthaStewart.com.  You can’t go wrong with Martha…she is da bomb :)

Image courtesy of Marthastewart.com

Image courtesy of Marthastewart.com

These look so delicious and if you are wondering what is in the middle layer,  it is York Peppermint Patties (which I love!).  Hopefully I will have enough time tomorrow to make these and I will post how they turn out.

Makes 16

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 25 small (1 1/2 inch) peppermint patties

Directions

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
  2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
  3. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
  4. Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
  5. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Get outa my kitchen!

Posted on by
10

I don’t know if it’s like this at your home, but growing up (and even to this day when I visit my parents!) whenever us girls–me, my mom and my sister–would start cooking WHAT DO YOU KNOW out of the woodwork my dad and my brother come in and start crowding up the kitchen.

Is that annoying or what?  And my parents have a huge kitchen but it still feels so crowded when those big ‘ol boys come in!  Well, if I had one of these kitchens I may feel a little nicer about letting the guys in for a visit while we cook!

I love this one because all the non-cookers could be restricted to the counter-chairs

photo courtesy of hgtv.com

photo courtesy of hgtv.com

I love the windows in this kitchen and the nice in-kitchen eating area

photo courtesy of hgtv.com

photo courtesy of hgtv.com

I love the window and the counter tops in this one!

photo courtesy of hgtv.com

photo courtesy of hgtv.com

This one if from HGTV’s Dream Home….  I love the stove!!

courtesy of hgtv.com

courtesy of hgtv.com

I just love pretend shopping for kitchens!  Isn’t it fun?

Beans Beans The Magical Fruit!

Posted on by
9

You know the rest of the saying!  And if you don’t…  then go find an 8-year old and they can fill you in.  It was a favorite saying in our house growing up!

While just browsing around  ‘ol Stew-dogs website today I came across this recipe for a Tortilla and Black-Bean Pie and I stopped dead in my tracks and just stared!  I meeean….   dang this looks good ya’ll!

photo courtesy of Martha Stewart

photo courtesy of Martha Stewart

Those green onions on top look so pretty too.  I really can’t WAIT to try out this recipe…..  it’s going to the top of the list!

Ingredients

Serves 6

  • 4 (10-inch) flour tortillas
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 12 ounces beer, or 1 1/2 cups water
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 2 1/2 cups (8 ounces) shredded cheddar cheese

Directions

  1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
  2. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
  4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

SOURCE

Do I have any spinach in my teeth?

Posted on by
8

My sister cannot even put as much as a little crumb in her mouth without asking me afterward if she has anything in her teeth!  Every SINGLE time!

I wish I could just install a swivel mirror that attaches to the back of her head and she could swivel it on around everytime she needs to check her teeth!  Hmmm…..     I wonder if there is a patent on this idea yet?  I might be onto something.

That means she will NOT be allowed to try this recipe I have come across.  Yippee, more for me!!  It looks so delicious and unique….   Parmesan Spinach Cakes from Eating Well.  Yum!

photo courtesy of Food Network

photo courtesy of Eating Well

These are perfect little egg-slash-muffins for breakfast or brunch….   and they are healthy!  I think they would be a hit with the crowd wherever you served them!

INGREDIENTS

12 ounces fresh spinach (see Note)
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

NUTRITION INFORMATION:

Per serving: 141 calories; 8 g fat (4 g sat, 3 g mono); 123 mg cholesterol; 6 g carbohydrate; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.
Nutrition bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 medium-fat meat

TIP: Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

SOURCE

Bye Bye Muffin Top

Posted on by
7

Hellooo Vita Top!

For anyone who knows me, they know I LOVE sweets!  I have the biggest sweet tooth ever!  Sometimes I would rather eat sweets for a meal than have something of substance.  I have to blame it on my mom.  She had candy/desserts around our house at all times…licorice, cookies, ice cream and every popsicle known to man.

Well, I have discovered my new favorite dessert….VitaTops from Vitalicious.  They are delicious, the perfect snack and have only 100 calories as well as 6 grams of fiber!  Can you believe that?  My favorite is the Deep Chocolate VitaTop.

image courtesy of Vitalicious.com

image courtesy of Vitalicious.com

The only problem is they are a little on the expensive side  (for a broke student without a job!).  They sell them at Target, but the selection is small.  I think I am going to splurge and order a sampler off their website.  I really want to try the Fudgy Peanut Butter Chip VitaTop and the Brownies.

Has anyone else tried these?  If so, what do you think about them?

When you wanna be a slacker

Posted on by
12

I don’t know if you guys are like me, but sometimes I just CAN NOT motivate to cook dinner!  I just can’t!  Too many crazy people in the hospital wear me out!  And I mean c-c-c-c-crazy!

So, when I am feeling tired here is an example of a meal I cook.

photo from Dill My Pickle

photo from Dill My Pickle

Normally it is Friday night that I don’t have any steam left, so if we are staying in then my fall back is Mexican night!  But this is no Martha Stewart Mexican.  This is like Peg Bundy Mexican.  haha.  But……    it is good!

And at least somewhat healthier than the full-fat version since I buy 93% lean beef, reduced fat sour cream and cheese, and even SOMETIMES we will use whole wheat wraps!

Ingredients

  • 1 pound 93% lean ground beef
  • 1 can black beans (optional to add in beef mixture)
  • 1 can tomatoes (optional to add in beef mixture)
  • 1/2 package of spinach lettuce or any kind of greens
  • light sour cream
  • 2% milk shredded mexican cheese
  • taco seasoning packet
  • 1/2 onion chopped finely
  • 1 can refried beans
  • 1 pack  taco shells and soft taco wraps

Directions:

Preheat oven to 350 degrees (or whatever the box says… I forget!)

Um, really….  this is so easy.  Brown the beef with the 3/4 chopped onion (save rest of onion for topping).  Drain out any grease (there shouldn’t be much if you use the 93% lean beef).  Add a tablespoon or so of water, mix in the taco seasoning packet.  Add in black beans and tomatoes to beef.

Heat taco shells for 10 minutes or so–just eyeball them and take out when they look crispy.  Heat soft taco tortillas with refried beans in the microwave for 30 seconds or so.

Set out refried beans, sour cream, cheese, onion, salsa and chopped lettuce in assembly line fashion.  Let everyone serve themselves and eat!

Hey ya’ll!

Posted on by
1

photo courtesy of smithfield foods

photo courtesy of smithfield foods

It’s me…  Nana!  Dang ya’ll, you betta rememba me!  I’m back to give ya a little tip for the week!

If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.

By ya’ll….  see ya next week!

Now don’t forget to eat some butta in the meantime!

Happy Memorial Day!

Posted on by
8

Hope everyone is enjoying the long weekend and hopefully lots of sun!  Since I am of adult-age I am trying to think like one (emphasis on trying!)–this means that in addition to being thankful for Memorial Day because it provides me with an extra day of leisure, I am also remembering the soldiers who have fought and died serving our country.  Thank you to each and every one–and their families who have made an equally important sacrifice to our country.

Now, I just HAD to share with you guys a cocktail recipe that I came across on Martha.  It’s called a Bing Cherry Mojito and it looks beyond amazing!

photo courtesy of Martha Stewart

photo courtesy of Martha Stewart

Aaaaaah!!  Just LOOK at all those cherries floating around in there….  I could eat up every single last one!  Hey, let’s have a cherry bobbing contest!

Ingredients

Serves 12

  • 1 1/4 cups sugar
  • 1 1/4 cups freshly squeezed lime juice, about 9 limes
  • 3 pounds Bing cherries
  • 18 ounces best-quality black cherry or plain vodka (www.beekmanliquors.com)
  • 1 bottle sparkling water (750 mL)

Directions

  1. Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
  2. Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).
  3. Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top off with sparkling water. Serve immediately.

source