Wednesday, May 20, 2009

Smores Cookies

Around here we are getting ready to move!! Due to this I have been using up everything I have in the house. Well I had a bag of marshmallows that I needed to use!! After searchign several recipes I found this recipe at Chocolate chip marshallow cookie which I renamed smores. I only had a tiny cookie due to my diet but man they are wonderful!! I will be giving most of these away to friends but I am sure my kids and husband will love!! I did modify some and will include in Italics!

1 cup shortening (I used butter)
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs (used egg beaters)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts (did not have any)

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chips and walnuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars

Wednesday, May 13, 2009

Cinnamon Sugar Donut Muffins!!

So I am a huge fam of cinnamon sugar donuts so when I found a recipe for sugar donut muffins and knew I had to modify and then try them. I will inculde the origianal recipe with my modifiations in italics. Enjoy

Sugar Donut Muffins
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg i used a mixture of sugar, cinnamon and a little it of butter
1/4 cup vegetable oil next time I will use applesauce
3/4 cup milk (low fat is fine) soy milk was used
1 tsp vanilla extract

2 tbsp butter, melted i used I can't believe it not butter spray
1/2 cup sugar, for rolling

Preheat oven to 350F.

Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.Divide batter evenly into 10 muffin cups, filling each about 3/4 full.Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Makes 10 muffins.

Monday, May 11, 2009

Recipe Review: Strawberry Shortycakes

So here is another recipe from the 200 recipes under 200 caliores. Last week when I went to the grocey store I found 2 lbs of strawberries for 3.88 so i decided to buy some since one of my girls loves strawberries. This recipe is like strawberry shortcake but smaller and without all the caloires.

Strawberry Shortycakes
12 Servings

3/4 cup angle food cake mix
3/4 cup cool whip thawed
3/4 cup strawberry perserves
3/4 cup sliced fresh strawberries

Preheat oven to 375

Line a 12 cup muffin pan with baking cups. You must use these as they are very sticky

Place cake mix ina medium mixing bowl. Add 1/2 cup water and mix for 2 minutes.

Evenly distruibute cake mix among the liners. Bake for 12-15 minutes.

Allow cupcakes to cool completely, then carefull peel cupcakes from baking cups and plate them. Spread 1 tbsp of perserves over each cupcake, top with 1 tbsp cool whip, Put strawberries on top!!Enjoy

Nutrition Infromation(Per 1)
68 caloires
0 fat
107 mg sodium
17.5 carbs
0 fiber
8.5 sugar
1 protein
My thoughts::
I love, love these. They are very mosit, have a great amount of flavor plus they are low in caliores which is always a great thing. Also they are pretty thrifty becasue a box can make 3 dozen which you don't need to make at once. Also, my kids loved them. The only thing I don't like about them is how sticky they are, I am going to make a pan of it and then cut it out after words with a cup. Might make a differnce
4.8 out of 5

Tuesday, May 5, 2009

Yummy Chicken Recipe

So I have several chicken recipes that I have been wanting to try and this one is so yummy it will defintly be kept in my recipe collection. I am not sure what blog I got it from but I have to say this is one of the better chicken recipes. It is actually 2 recipes but the prep and cook time is 20 minutes.

Super Fast Spice Rubbed Chicken

1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)
1/2 teaspoon each:
chili powder (you can use chipotle for smokiness)
paprika (you can use smoked for more smokiness)
garlic powder
2 tablespoons brown sugar
Ideally, you're going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don't measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.
I was able to use this chicken in my actual dinner recipe and plus put half of the chicken in the freezer for later use. I used 1.37 lbs of chicken tenderloin.
This recipe is one I made for dinner. I served it with some chips and broccoli. So yummy!!
Mini Barbecue Chicken Sandwiches
4 English muffins, preferrably whole grain, split and toasted
2 tablespoons mayonnaise or ranch dressing, regular or low-fat
8 paper thin red onion slices
2 cups fully cooked chicken, (USE YOUR LEFTOVER SPICE RUBBED CHICKEN)
8 tablespoons smoky barbecue sauce
1 cup sharp cheddar cheese, grated1 tablespoon chopped cilantro

Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and serve.

Big fat bluebery Muffins

So my children love muffins but lately it seems like we have been going through a pack of 18 muffins in a week so today I decided to try these muffins. I made them two different ways. The first batch was made with whole wheat flour and splenda the second time I made them with white flour and sugar defintely liked the second version better. The recipe made 6 big size muffins and then 12 mini muffins.

I did get this recipe from 200 recipes under but it is not under review just wanted to see how they came out.
Let me know what you think

Big Fat Blueberry Muffin(orignal recipe)(only made 6)
1 cup whole wheat flour
1 cup blueberries
1/2 cup vanilla soy milk
1/4 sugar free panckae syrup
1/4 cup egg beaters
1/4 cup splenda
3 tbsp brown sugar
2 tbsp butter
2 tbsp sugar free applesauce( Use blueberry delight if you can find)
1 1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

Preheat oven to 400

In a medium bowl, comine flour, splenda, brown sugar, baking powder, and salt. Mix well

In another bowl combine soymilk, syrup, egg beaters, butter, applesauce, and vanilla. Mix until blended. Do not worry if butter does not break up.

Add dry ingredients into teh wet ingredients until blended. Then fold in blueberries.

Line a 6 cup muffins with bakign liners or spray with cooking spray. Evenly distribute batter among the 6.

Bake for 22 minutes.

Nutririon facts
calories- 137

Blueberry Muffins with changes!!
1 cup white flour
1 cup blueberries
1/2 vanilla soymilk
1/4 cup pancake syrup
1/4 cup egg beater
1/4 cup sugar
3 tbsp brown sugar
2 tbsp butter
2 tbsp blueberry applesauce
1 1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

Directions. Same as above

Nutrition Facts(6 big, 12 mini which you can have 4 per serving)

Nutrition Facts for 6 changed recipe

I am always looking for feedback so let me know what you think.Thanks

Sunday, May 3, 2009

Recipe Review: Fuji Fritters

So for my first review I was doubting what to do and after much debate I chose this recipe fro two reasons. The first is because my daughter needed something to take to school for teacher appreciation and the first day is apples, The second reason is because I have never made a fritter. It was so easy and will be making these again.

Before Baking

Fuji Fritters.

Makes 12

For Apple mixture

3 Cups fuji apples, peeled and cubed

3 tbsp splenda

1 tbsp cornstarch

1 tsp cinnamon

1 tsp vanilla

For Fritter Base

1 1/3 cup regular oats ( not instant)

2/3 cup Bisquick Heart Smart Baking mix

2/3 cup vanilla soy milk

2 tbsp brown sugar not packed

1 1/2 tbsp butter

1 tsp baking powder


Preheat oven to 400

Place apples chunks in a medium microwave safe bowl with 1/4 cup water. Cover and microwave for two and half minutes. Drain and set aside

In a medium unheated pot, combine splenda, cinnamon, vanilla, and cornstarch with 1/2 cup cold water. Cook over medium heat, stir occasionally. Continue to cook and stir until thickened to a caramel sauce like consistency. Remove pot from heat and stir in apple chunks.

In a large mixing bowl, combine all of the ingredients for fritter base until mixed well. Fold apples into the fritter base.

Spray two large baking sheets with nonstick spray. Evenly distribute batter into twelve mounds. They will expand.

Bake for 10-15 minutes(I did 13) minutes until a toothpick is inserted and comes out clean.

After Baking

Nutrution Facts( 1 fritter)

93 calories

1.75 grams of fat

121 mg sodium

17.5 carbs

1.5 g fiber

5.5 g sugars

2 g protein

My Thoughts

I did not have any oats in the house and was not going out with 2 kids in a storm so I used bisquick for the whole recipe. I feel that they came out wonderful. I am not a big fan of apples so it was hard for me to truly like but my kids love them.Hopefully her teacher likes them.

My rating 4. 2/ 5

Let me know what you think

Healthy Dinner that My kids Like!!!

So when I do my grocery shopping I always buy some tiliapia. This fish is a mild fish and does not have a fishy taste. My oldest child can eat two pieces. My husband does not like but will eat it because he knows it is good for them and him. Tonight I paired it with a brown rice recipe that I loved. Definitely will be making again.

Tilapia with Garlic Butter
2 tablespoons butter ( I used 4 tsp butter and 2 tsp olive oil)
2 cloves garlic, finely minced( I used freeze dried and garlic powder)
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets ( I had 6 which is why I had more butter)

Preparation:In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.Serves 2.

Brown Rice Recipe
Cook Time: 12 minutes
1/2 cup chopped onion ( I used red onion)
1/4 cup finely chopped green pepper
1/4 cup butter or margarine( I used 2 tsp olive oil)
1 can or jar (4 ounces) mushroom pieces
3 cups cooked brown rice (I used 2 cups)
3/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 tsp garlic powder
1tsp onion powder

Preparation:In a skillet over medium low heat, melt butter. Cook chopped onion and green bell pepper in butter for 4 minutes. Add remaining ingredients; cook until hot and lightly browned, stirring occasionally.Serves 4 plus I had some leftover for lunch tomorrow

Be sure to check back tomorrow for the weekly recipe from the 200 recipes under 200 calories.

Friday, May 1, 2009

Free Contest

If you would like a chance to win a free cookbook or other cooking supplies go to for a chance to win the Hershey's Chocolate Cookbook. You Have until Thursday May 7th to enter. Good luck!!