Snickerdoodle Pie

I found this recipe in a recent magazine. My husband LOVES snickerdoodle cookies, so I just had to try this pie and make it for him! It is SUPER easy and very yummy!! If I can make it and have it turn out, you can definitely make it!! It turns out to be a custard type pie. Enjoy!!

• 1 Flaky Pie Crust (or I just used a pre-made large graham cracker crust and it was still really good!)
• 1 cup sugar
• 4 Tbsp unsalted butter, melted and cooled
• 1 1/2 cups buttermilk
• 4 large egg yolks
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 Tbsp sugar

Make and cool pie crust. Preheat oven to 350 degrees. Set the rack in the lower third of oven. Line a baking sheet with foil and set in on the oven rack while oven preheats. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and 1 cup sugar. Pour into chilled pie crust. In a small bowl mix together the cinnamon and 1 Tbsp sugar. Sprinkle cinnamon-sugar mixture over custard. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325 degrees and bake 20 more minutes. Let cool on a wire rack. Cool in refrigerator. Serve cold.

Low Fat Pumpkin Mousse

For those of you craving pumpkin this time of year and want something easy to make, here is a recipe for you!

1 15oz can pumpkin pie filling
3 cups milk
1 small box sugar-free instant vanilla pudding
1 small box sugar-free instant butterscotch pudding
1 tsp pumpkin pie spice
1cup cool whip

Mix milk and pudding powder together. Then add pumpkin and pumpkin spice. Fold in cool whip and refrigerate for at least an hour. Enjoy!

Option: Right before serving, I have even mixed in teddy grahams. It tastes like pumpkin pie!

BBQ Rub-Roasted Chicken

I know - this was way ambitious for me. I saw it on Cooking For Real and it looked soooo good, I had to try it. I have never roasted a chicken so this was new for me. I bought a cheap meat thermometer at the grocery store ($4) and I only used a 3.5-lb. chicken, however, it still worked. I only halved the brine and about 3/4 of the rub. There weren't that many drippings so I actually put water at the bottom of my pan. I also did not have a roasting pan, so I took off the top of a broiler pan and put a wire rack in. This was probably the best roasted chicken I have ever had, storebought, restaurant, whatever. The rub didn't stay on the chicken that well on top either, so don't be frustrated with that. Another side note, she made this because she was craving Roscoe's Chicken & Waffles in LA. I will take a pic next time so you will really want to make it. The thing is, when you take it out and turn the oven up to 450 degrees and brine it all over, it creates this incredible glaze crust on top. I am a dark meat girl, but the white meat was incredibly moist because you put the butter rub underneath the skin. Anyways, I'll stop now... ENJOY! WE CERTAINLY DID!

For the brine:

• 8 cups water
• 1 lemon juiced and halves reserved
• 1/2 cup salt
• 1/2 cup sugar
• 1 (7 to 8 pound) whole roaster chicken

Directions

BBQ Rub, recipe follows, divided 1 stick unsalted butter, room temperature In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.

In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired

BBQ Rub: 1/2 cup light brown sugar

• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried ground thyme
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 lemon, zested
• Combine all the ingredients in a small bowl and set aside.

Yield: about 3/4 cup

Homemade Honey Mustard

My husband loves the honey mustard from Wendy's so I knew I had to find a way to make it so that we weren't always going to Wendy's...for the chicken nuggets of course, but also to actually get some honey mustard. Many of you may already know how to make your own honey mustard, but for those non-experimental, basic condiment users like me, here is the recipe I found (It was in video form here.):

1 part yellow mustard
1 part honey
2 parts mayonnaise

Like the video suggested, I did 1/4 C mustard, 1/4 C honey, and 1/2 C mayonnaise. We used French's yellow mustard, Kroger clover honey, and Best Foods Olive Oil Mayonnaise.

I think it turned out great and is so tasty with chicken nuggets and corn dogs. My little guy likes to dip his fingers in it and eat it that way. I stored the leftovers in a little tupper in the fridge and it's been great. If you only want a small amount then halve what I did. Let me know if you like it!

Thai-Style Ground Beef

I am no fan of Thai food. Sorry, maybe I just haven't had the right stuff. I really don't like curry and it saddens me. It always sounds and looks so good to me, but I cannot even tolerate the smell, let alone the taste.

This is the best thing I've eaten in a long time. Of course I think you could use ground turkey or a substitute to make it healthier. I did not love it so much on rice, but really liked it as lettuce wraps. We're making it again tonight! I have to give a shout out to this cooking blog "Just Cook Already." I came upon it by accident and they are really good about consistently updating unlike ourselves. Here is the link to the recipe. Enjoy!

Nutty Caramel Cookie Tart

We made this on Sunday because I saw it on the Food Network Pillsbury challenge. It was not a winner on the show, but a winner in my book. So good! I did not put chopped peanuts on it, though, just because that didn't sound very good to me. I also put a few butterscotch chips just because I had them. I thought I had overcooked the cookie, but it turned out perfect. It was super easy too.
Go here for the recipe and eat it up, yum!

Pineapple Chicken

(Weight Watcher friendly)

8 oz. crushed pineapple, undrained (1 small can)
2 TBSP Apple Cider Vinegar
2 TBSP Soy-sauce
1 tsp garlic, minced
1/4 tsp. black pepper
2 TBSP Splenda (sugar optional)
1 1/2 c. cooked rice
1-2 lb. breast, cubed

Combine all ingredients except rice in large ziplock bag. Marinate in refrigerator for 30 minutes or longer. Place chicken and all marinade in a sprayed baking dish. Bake 30 minutes or until done @ 350 degrees. Serve over rice.

Serves 6
Weight watcher points: 6 points each
By: Lindsey Simon

Chocolate Mint Pinwheel Cookies

I was searching online for cookies and came across this recipe. It uses a Betty Crocker sugar cookie pouch and is very tasty.

http://www.bettycrocker.com/recipes.aspx/chocolate-mint-pinwheels

What you'll need:
1 pouch of Betty Crocker Sugar Cookie mix
1 egg
1/2 C. softened butter
2 Tbs. flour
1/2 tsp. mint extract (peppermint)
green food coloring
wax/parchment paper

First, mix the sugar cookie pouch with 1 egg and 1/2 C. softened butter. Divide the dough in half. Mix 1/4C cocoa to one half. Mix flour, 1/2 tsp. mint extract and 2-3 drops of green food coloring to the other half of the dough.

Roll the chocolate dough between two sheets of wax paper to about 8 in. x 14 in. Set aside. Roll the mint dough between 2 new sheets of wax paper to about the same size. (I used parchment paper and it worked fine too.)

Remove the top sheets from the mint dough and the chocolate dough and carefully lay the mint dough on top of the chocolate dough. Slowly roll the dough starting at the long side. (note: if you do it too quickly, like me, you'll end up with air pockets -- see below. Also, I rolled from the short end -- more design, less cookies). Wrap rolled dough in wax paper and freeze for at least 2 hours.

After 2 hours, cut dough into slices 1/4 in. wide.

Bake at 375 for 9-11 minutes.

Enjoy!

Blueberry Smoothie

A couple weeks ago we went blueberry picking and got this recipe for a smoothie. We tried it this morning and it was delicious!!




2 cups plain or vanilla yogurt
1 ripe banana
1 cup fresh blueberries
1/2 cup orange juice
ice (we added this ourselves to make the smoothie a little more thick - so just add as much as you want or feel free to leave it out)

Add all ingredients into a blender and blend until smooth and frothy. Enjoy!

Yummy Sugar Free Snack

I found this idea on Sparkpeople and tried it today. It was so good.

• 1 banana, sliced
• 1 chocolate, sugar free pudding snack pack
• 1 very large dollop of lite whipped topping

= about 200 calories. I love it! I also added strawberries and raspberries, but think it would have been better just with the above ingredients.

Cream of Tomato and Artichoke Soup

I know what you are thinking, we should not be having soup in the summer, but it's been cold enough here to do so.

I found this recipe blog and tried this soup. It was yummy. I hope to be a little more on top of it in a few weeks and get some new recipes to ya!

Texas Sheet Cake

Texas Sheet Cake

Melt:
2 TBSP cocoa
2 cubes margarine
1 cup water

Prepare:
2 cups flour
2 cups sugar
1 tsp. soda

Pour hot mixture into dry ingredients

Add:
1/2 cup sour milk (to make sour milk - do milk less 1 TBSP vinegar)
2 eggs beaten
1 tsp. vanilla

Bake in large sheetcake pan at 350 for 18-20 minutes

Frosting:
1 square margarine
4 TBSP cocoa
6 TBSP milk
4-5 cups confectioners sugar

When cake is done, layer a bag of miniature marshmallows over top and put back in oven till marshmallows start to brown. Take out and let cool. Spread frosting over top. Enjoy!

Blintz Pancakes

It is finals week for my husband. That means I am not going to be seeing him. Dinner is going to be fast and easy. This recipe is one that my kids love. Honestly, who doesn't love breakfast for dinner?

Blintz Pancakes:

1 C. flour
1 T. sugar
1/2 t. salt
1 C. sour cream
1 C. small-curd cottage cheese
4 eggs, lightly beaten

topping of your choice: strawberry or blueberry syrup or jam are our favorite.

Combine the dry ingredients.
add everything else.
mix until combined.
I use a 1/4 C. measuring cup to scoop and pour on a greased hot griddle.
Turn when edges are set.

These are REALLY good and super easy!

Make them.

You'll be glad.

I got this recipe from "Taste of Home: Good Food Kids Love". Santa put it in my stocking.

Chicken Italiano

This is one of mine and my husband's favorite recipes. It's super easy and so yummy! It's our favorite meal to make on Sundays because it's a crock pot recipe. When we get home from church dinner is practically done! My kind of cookin!!!

Chicken Italiano (crock pot recipe)

Ingredients:
- 4 pieces boneless skinless chicken breasts (I usually put mine in frozen)
- 1 can cream of chicken soup
- 1 8oz cream cheese (I either use the fat free or 1/3 less fat)
- 1 package dry italian dressing mix
- 1/4 cup water
- 1 can mushrooms, drained (this is optional. If you're like us and love mushrooms, try putting in fresh cut ones. It's yummy!)

Directions:
Place chicken in the crock pot. Mix together the water and dry italian dressing mix. Pour over chicken. Mix together (I use an electric hand held mixer) cream cheese and cream of chicken soup. Fold in mushrooms. Pour over chicken (this mixture doesn't really pour because it's so thick, but it will liquefy as it cooks). Place crock pot on high for 4 hours. Before serving, shred the chicken with a fork or knife. Best served over rice.