Smore's Bars

Ok this will be my last fattening and sugary recipe...for a while. Monday will be my first official day on phase 1 of Southbeach :( This babyweight will not come off by just cutting calories. I am forced to drastic measures. I will miss cake, cookies, pasta, bread, and potatoes. I love these! I will miss them considerably.

1/2 c butter
3/4 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
3/4 c graham cracker crumbs
1 tsp baking powder
1/8 tsp salt
5 milk chocolate bars, hersheys
1 c marshmallow creme, I used mini marshmallows cause the creme is hard to spread

In large bowl cream butter and sugar until fluffy. Add egg and vanilla until well mixed. Combined flour, graham cracker crumbs, baking powder, and salt. Gradually add to creamed butter mixture, but set aside 1/2 c of the graham cracker mixture for topping.

Press remaining dough into 9 inch square pan, layer the chocolate bars over. Then layer the marshmallows over the chocolate. Crumble the left over graham cracker mixture over the marshmallows.
Bake at 350 degrees for 25 minutes. cool and cut into bars, store in airtight container.

Red Velvet

I never really had the chance to fall in love with red velvet cake until later in life when I made it at school. I didn't even know that it's actually a chocolate cake dyed red. I made this yesterday, and yes amazing.

Ingredients
2 1/4 c. flour
1 tsp salt
2 Tbs cocoa powder
1 tsp vanilla
1 1/2 c. sugar
1 c butter
1/2 c shortening
3 eggs
1 c. buttermilk
1 tsp apple cider vinegar
1 tsp baking soda
2 oz red food coloring

Cream butter, shortening, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Then add vanilla and food coloring. In separate bowl add flour, cocoa powder, and salt, stir well until the cocoa is evenly distributed and no lumps. Then add to the butter/sugar mixture. Then add buttermilk. In a small bowl mix the vingegar with baking soda and pour over batter and mix together. Bake at 350 degrees for 30 min in a 9X13 pan, or until center is set and toothpick comes out clean. You can make into 2 8 or 9'' rounds or cupcakes.

Once cooled I made a cream cheese frosting. I didn't really measure much, it was 4 oz of plain cream cheese, about 2 c powdered sugar, maybe less/more. 1/2 tsp vanilla and a tablespoon or two of milk. I just added enough to get spreading consistency.

Banana Chocolate Chip Muffins

Ok, I always have bananas left over to make something out of so instead of the banana buttermilk cake that I was going to make for Taylor's birthday, I made these, and the kids hoovered them quickly.

1 egg
1/3 vegetable oil
3/4 c sugar
3 medium bananas, mashed
2 c flour
1/2 c old fashioned oats
3/4 tsp baking soda
1/2 baking powder
1/2 tsp salt
3/4 c mini chocolate chips(I used regular milk chocolate chips cause the minis only come in semisweet and I DON'T use semi sweet in chip form!) personal reasons :)

In large bowl beat egg, oil, and sugar until smooth. Stir in bananas. Combine flour, oats, soda, powder, and salt, stir in the banana mixture just until moistened. Stir in chocolate chips.

Fill greased or paper line muffin tins 3/4 full. Bake at 375 degrees for 18-22 minutes.

Peanutbutter candy

Those of you that went to public school here in Pocatello should remember these delicious treasures from school lunch, the one and only thing I loved from school food. I've come across many copy cats and this one by far wins by miles! It doesn't use rice krispies but crushed graham crackers so the consistency is much finer and better.

Peanut Butter Filling
2 c powdered sugar
3/4 c. creamy peanut butter
1/2 c. melted butter
2/3 c. graham cracker crumbs (4 large retangles will be perfect)

Chocolate topping
2/3. c chocolate chips
4 Tbs peanutbutter
2 tsp. butter

Line a 8X8 square pan with foil with some overhanging the edges. Spray with nonstick cooking spray.
Add the 4 ingredients for the filling and mix until all combined and somewhat smooth, there should be a few graham cracker chunks. Then spread in the pan into an even layer. Then the 3 ingredients for the topping need to be melted together either in microwave or stovetop. Then spread over the peanut butter. and put in fridge until set and chocolate stiff. Then lift out by foil and cut into 1 inch pieces, store in fridge, if any is leftover :) LOVE

Revision

This is just a new topping idea for the strawberry poke cake that I posted earlier. I made this for Mike on fathers day, and I've never seen a cake that big go so fast! So yummy.

So make the white cake with strawberry jello, but for the topping use:
8oz plain cream cheese, softened
8oz pkg of cool whip
1/2-1 c. powdered sugar
fresh strawberries, sliced

Beat the cream cheese until smooth and add the cool whip and mix in the powdered sugar, use less if you don't want it too sweet or more if you do. I didn't really measure I just added until it was the sweetness I liked. Once it's mixed together and smooth spread over the cake making sure it goes into the holes. Then top with the fresh strawberries. Seriously amazing!

Creamy Mints

These no-cook mints are good for parties and use any colors you want1

3 ounces cream cheese, softened
1/4 tsp mint extract
2 drops food coloring of your choice
4 1/4-4 1/2 c. powdered sugar
superfine or granulated sugar

In a large bowl mix cream cheese, mint extract and food coloring until smooth. Gradually add powdered sugar until mixture becomes stiff.
You can use candy molds which you would coat the molds in the extra sugar and press mint mixture in. Then take them out on wax paper. Or you can use a tablespoon to form into a ball for each one and roll in the sugar. Then using your thumb or back of a fork to shape the mints. Store covered in the fridge and can be frozen for up to a month

Pickle

I love pickles! My girls love pickles, and I came across a fun tip a few months ago and I just got around to trying it. I'm sure you've tried the homemade pickles with vinegar and onions but it's not the same as a pickle from the store. So what you do is save the pickle juice once your pickles are gone and cut up cucumbers, I made them spears and put them in the leftover juice. Let them sit in the fridge for at least 5 to 7 days. And you'll have yummy pickles again! We tried ours last night and it was awesome! Also please send comments on something you've wanted to try and don't have a recipe for. I'll get a good recipe and try it and then post!

Strawberry Poke Cake

Ok I know I was wanting to post something everyother day, but I realized I needed to get in gear and lose this dang baby weight! I have a wedding to be at in July and my dress is blue and I am just having horrifying images of me as the beached blue whale in the pictures. So I have been working hard eating turkey and vegetables, but I was naughty this weekend with Ari's birthday cupcakes, which were frogs and adorable I might add. With Erika down I made a yummy and very easy cake.

1 box of white or yellow cake mix(bake according to pkg directions and must be 13X9)
1 small box of strawberry jello(raspberry would be excellent as well)
1 can of strawberry pie filling(raspberry or blueberry will work, doesn't really matter it's all good. I used blueberry with strawberry jello)
whipped cream, just enough to cover the cake

Bake your cake and once it's cooled take the end of a wooden spoon and poke holes about 1 inch apart all over the cake. Then make the jello with 1 c. boiling water and mix until dissolved, add 1 c. cold water. Pour all over the cake, making sure you drench the entire thing with the jello. Put the cake in the refridgerator for at least 2 hours. Then Take the pie filling and spread it over the cake making sure the filling is going into the holes of the cake. Finally spread the whipping cream over the pie filling and put back in the fridge for another hour or more. Seriously so good, so I must get back to my rabbit food diet

Chicken and Rice Wraps

Ok this is way too easy and it's definetly not one I can take any credit for, but I made it for dinner last night and it's so good! It's meant to be made in a crockpot, so I wouldn't try it without one. Plus my crockpot seems to cook it a whole lot faster than the recipe says it should, so it's not one that you can make early and let it cook all day unless yours is able to switch to a warm and not cook it anymore.

2 cans campbells cheddar cheese soup
2 c. salsa
1 c. water
1 1/4 c long grain uncooked white rice
2 lbs. uncooked, cubed chicken

Mix the soup. salsa, and water together then add rice and chicken. Set on a low temperature or 8 hours, depending on your crockpot. But mine was done in about 6 hours and I took it out and let cool down. Once ready to eat get tortillas and spoon about 1 cup of chicken and rice filling, and eat as a wrap, but of course you don't have to make it a wrap and just eat the chicken and rice alone

Banana Oatmeal Cookies

These are so good! They are so soft and delicate in texture its like a fluffier version of banana bread

1/2 c. butter
1/2 c. shortening
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
3 medium bananas, mashed
2 c. oats
1 c. chocolate chips

Cream butter, shortening, and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, soda, cinnamon and nutmeg. add to the creamed mixture and mix well. stir in the bananas, oats, and chocolate chips.
Drop on greased baking sheets and bake at 375 degrees for 10-12 minutes.

110 Calorie Brownies

Here is another yummy, and less fat brownie recipe that is good. They really are only 110 calories per brownie and only 20 of those are from fat!

Ingredients:
1 c. granulated sugar
1 6ounce container of Yoplait 99% fat free french vanilla yogurt
2 TBS canola or vegetable oil
2 tsp. vanilla
2 egg whites
3/4 c. all purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp salt
powdered sugar for garnish (optional)

Heat oven to 350 degrees and spray an 8 or 9" baking dish
Mix sugar, yogurt, oil, vanilla, and egg white until combined. Stir in remaining ingredients except powdered sugar. Mix until all combined. Spread into greased baking dish and bake for 25 to 30 minutes. Let cool completely and cut 4 by 4 so there are 16 even squares (this ensures your 110 calories) SPrinkle with powdered sugar, if you want to. I looks pretty and if you are entertaining or taking them for a party

Asian Chicken and Orzo Salad

I love love love orzo! Anything with orzo I am totally down with trying.


Ingredients:
1 9ounce frozen pkg sugar snap peas
1 lb orzo, fully cooked according to pkg directions
1 c. water chesnuts, drained and chopped
3 c. diced cooked chicken
3 green onions chopped
1 medium red bell pepper, chopped
1/2 c. vegetable oil
3 TBS rice wine vinegar
2 TBS soy sauce
2 tsp hoisin sauce
2 ounces of slivered almonds (optional I don't use because I'm allergic)

Cook sugar snap peas according to pkg directions. Then Add to orzo, water chesnuts, chicken, green onions and bell pepper. Whisk oil, vinegar, soy sauce, hoisin sauce together, and pour over chicken mixture and if you want stir in the almonds.

So easy, so simple, so delicious!

Healthy Whoopie Pies!?!

Yeah ok Britteny, I found a healthy recipe for a dessert, nearly blasphemy, in my book. I guess that's why you are thin and I am not! :) These are 100 calories per cookie sandwich and still yummy. Plus low in cholesterol with using only the egg white and if you use margarine or crisco shortening, almost zero cholesterol!

1 c. flour
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/4 c. butter or margarine
1 egg white
1/2 c. 1% milk
3/4 c. marshmallow creme

First preheat 425 degrees. In a medium bowl combine flour, cocoa, and salt. In a large bowl beat sugar, butter and egg white until fluffy. Add flour mixture, then stir in milk unil just blended.
Drop by tablespoon on ungreased pan, you should get 32 cookies. Bake 5 min or until tops bouce back when touched. Let cool on wire rack and when cooled spoon marshmallow creme on 16 cookies bottom side up then top with the rest to make sandwiches

Banana Cream Brownies

Seriously yummy brownies! Vanessa and Britteny should remember these now you can make them too!

1 pkg (9X13) brownie mix
3/4 c. dry roasted peanuts, chopped
3 medium bananas, sliced
1 1/4 c. milk
1 pkg. instant vanilla pudding
1 container cool whip (just the regular size not the jumbo)
12 strawberries (optional), sliced
1 one ounce square of baking chocolate

Mix brownie mix according to pkg directions, and stir in 1/2 c. chopped peanuts. Bake brownies as directed on box. Let cool completely. Then slice 2 of the bananas and layer evenly over the cooled brownies. Then mix pudding mix, milk until slightly thickened, then fold in 2 1/2 c of the cool whip. Spread pudding mix over the banana layer and refrigerate for at least 30 min.
Then using the remaining peanuts and the last banana and evenly put on top of the pudding layer, and this last part is optional with the strawberries, also layer with the bananas and peanuts and grate the chocolate for garnish.

The last time I made this I didnt' have strawberries or the grated chocolate and it's still good either way!

Chocolate-Cream Cheese Cookies

Well I'm going to try to put something new up everyday or everyother day. But that may be too ambitious for me. Anywhoo, I have a serious addiction problem to all things chocolate, cream cheese, and raspberry. I may need to seek some help.

1 pkg (8 oz) cream cheese, softened
1/2 c. butter, softened
1 egg
1 tsp vanilla
1 pkg. chocolate cake mix

Cream cream cheese and butter until light and fluffy, add the egg and vanilla. Add cake mix and mix well, this will be sticky. Cover and refrigerate for 2 hours. Scoop out with tablespoon and form into a ball. Bake at 350 degrees for 9-11 mins, or until tops are cracked. Cool on wire rack.


Cake mix cookies are my favorites since they are so fluffy and soft.

Sour Cream Drops

Ok after a long break I did finally make something new. These are seriously yummy cookies, I'm mad at myself for not making them sooner, and I just might eat all of them before Mike gets home :)

Sour Cream Drops
1/4 c shortening
3/4 C. sugar
1 egg
1/2 c. sour cream
1/2 tsp. vanilla
1 1/3 c. flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Frosting:
2 TBS butter
1/2 c. powdered sugar
1/4 tsp. vanilla
3-4 TBS hot water

In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture. cover and refrigerate for at least 1 hour.
Drop by tablespoonfuls 2 in apart on greased cookie sheet. Bake at 425 degrees for 7-8 min or until lightly golden around the edges. Remove to wire rack to cool completely. Yields 2 dozen if done with tablespoon.
For frosting, melt butter in saucepan until golden brown; stir in the powdered sugar, vanilla ad enough water to get a spreading consistency. Frost when cookies are cooled.

This is really easy and they are so soft and fluffy