Devil's Surprise

OMG you've got to try this! I picked this recipe off the Hungry Girl Show... Brownie Muffins. They are somewhat goey yet kind of cakey. Very Very moist and rich. 

Healthy & Chocolatey goodness that is soooooooo easy. Really it doesn't get any easier than this esp. when its guilt free!  2 ingredients is all it takes to whip these babies up! 

Seriously, you would never know when you take a bite that this is what is in here.  I never knew how good pumpkin could be. It taste great & at the same time cuts the fat & sodium.

Preheat Oven  to 400 degrees.

1 box Devil's Food Cake Mix

15oz 100% Pure Pumpkin

Mix, & Mix & Mix some more until all the cake mix is whipped into the pumpkin.  Do NOT add any other liquid.  You will think its never gonna mix all together, but trust me just keep mixing and eventually it will all mix together.  Next time I will use my Kitchen Aid Mixer. 

Once its all mixed together, spray muffin tin with Pam.  It will fill 3 mini trays or 1 reg. size tray.

Bake at 400 for 20min.

That's it! Next time I think I will add banana pieces in just for an added something something. 
1 Muffin or 3 minis = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein

SICILLIAN PAN BAKE

This is perfect comfort food for a party. Easy dipping & hearty for all your guests.  Typically there is nothing left, luckily since it is hot fresh out of the oven it lasts a little longer. (well if you are lucky) ;)

1. Make your favorite pizza sauce. My fav easy sauce. 1can Kroger tomatoes with basil, oregano & garlic in it. Add more spices to taste, I like red pepper flakes to give it a spicy kick, and more garlic, oh and onion can't ever have too much onion!  Let that simmer.


2. For the bottom layer: In a medium bowl, combine the 0% fat greek yogurt (fage), 1/8C Parmesan, 1egg, garlic and sicillian spices. Spread the mixture evenly into an oven-safe casserole (8-9-inch pie pan). Set aside.

3. For the toppings:  pepperoni in pan & stir until pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. (usually pepperoni emits enough of its own oil) but if not add 1tbsp evoo.

4. Add 1tbsp evoo, red bell peppers & saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat. I also like zucchini & squash for more veggies in my bake & when being health conscious use a ¼ amount of the pepperoni or cut it out.

5. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper, veggie/mushroom mixture, and then the pepperoni. Evenly distribute rough chopped mozzarella over the top.

6. Bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan.

7. Garnish with fresh chopped basil & and serve hot with breadsticks.

AVOCADO'S

Did you know.... Pureed avocados freeze very well and can be used in salads, sandwiches and dips.

•Wash, seed and peel the avocado.

•Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Pack the puree into an air-tight container, leaving 1 inch of headspace.

•Seal and label the containers.

•Freeze and use within four to five months.

Zucchini Parmesan Hummus

Necessity is indeed the mother of invention, especially when it comes to a fridge full of zucchini. This recipe hits a homerun with my kids, and it disappears quickly at every family function too!

Makes about 2 cups

1 cup chick peas, drained & rinsed

1 cup roasted or grilled zucchini

Freshly squeezed juice of 1 lemon

1/4 cup grated parmesan cheese

Salt & freshly ground pepper, to taste

3 tablespoons extra virgin olive oil

Add the chick peas, zucchini, lemon juice, cheese, salt and pepper to your Cuisinart food processor. Process until mixture forms a chunky paste, about 45 seconds. Slowly drizzle in oil and continue processing until hummus becomes smooth and creamy, one to two more minutes. Serve with cut up vegetables, crackers, pita or slices of baguette.

Semi-Homemade Pop-Tarts

Here's my short cut recipe for semi-homemade batch of pop-tarts real quick. You can even do all the prep the night before and pop them into the oven in the morning. 
These are quick & delicious!

1) Store bought pie crust

2) flling of your choice, I used jam

3) egg

4) sugar for sprinkling on top

Rll out your dough real thin, and cut out rectangle shapes.

 

Use your favorite Jam, preserve or Pie filling.

Spread filling on one half

 

 
 
 
 
 
 
 

Fold over to make the Pop Tart shape.

 

 

 
 
 
 
 
 
Seal edges with fork, and cut of extra edge.  Make a few vent holes on top for baking.
 
 

 
 
 
 
 
 
 
 
Brush with egg wash and sprinkle with sugar on top. 

Place in a 400 degree F oven on cookie sheet with parchment paper for 15 minutes, or until golden brown.

The sky's the limit with these babies--you could fill them with jam and top them with a thin icing with sprinkles for the traditional look and feel of the pop tart. 

This is the same Icing recipe that I use to make homemade Cinnabuns.

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

1.In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Spoon mixture into a ziploc baggie, twist one end to force icing into one corner, snip off the end of the baggie & pipe icing over the Pop-tart. You can also just put a spoonful on the poptart & spread with a knife. Add sprinkles.

Another yummy way to make is to go straight for the fatty jugular as my kids like filling them with decadent dark chocolate & topping them with peanut butter icing (photo to come). You're welcome.  Use your imagination, possibilities are endless!

 

Peanut Butter & Choc. Chip Sammies with Fresh Banana

Here's a super easy summer snack to treat the kids with.  While I'm normally not big on store bought/pre made cakes or cookies, these work fine, because once you add all the other stuff you can't tell the difference, & using the prepackaged cookie dough makes them fast & easy for a last minute I love you treat to put a big smile on your kids face before they go to bed! :)

Here you go....


1 roll of  peanut butter cookie dough (or your fav. peanut butter cookie recipe)

1/4 cup sugar for rolling

3 bananas, ripe but firm

1 quart of good quality chocolate chip ice cream (In Cincinnati that is Graeter's)

Directions

Slice enough dough to make into 1-1/2 inch balls and roll all in 1/4 cup sugar to coat evenly & place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12 to 15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.

Slice bananas into 1/8-inch thick slices & fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.

These are so EASY & so yummy, plus the kids like helping.  You can roll the cookie once assembled in crushed cookie crumbs such as Oreo, Graham cracker, or nuts, chopped marschino cherries, sprinkles, I even like to top ours with Reese Choc. Peanut butter shell I put on the bananas before closing up.  Obviously this recipe is good with many different variations, but this is the one we like best!

THE BLT DIP

My family and friends love this simple dip. I cannot go to a gathering, event or party without someone asking me if I brought THE BLT dip...a crowd pleaser! Have your guests dip the toast triangles in the dip and wait for the ooh's and ahh's. The toast is what makes this recipe a genuine BLT impersonator!

1. 1 pound bacon 
2. 1 tomato, chopped 
3. 1 cup arugula
4. 1 (32 ounce) jar mayonnaise 
5. 32 ounces sour cream 
6. 1/2 teaspoon garlic powder 
7. salt and pepper to taste
8. 1 (1 pound) loaf sliced white sandwich bread 

1. Bake an entire pound of bacon until crisp (see recipe for Baking Bacon on blog).

2.For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.

3.In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

NOTE:  This is also good spread over top of a pre-baked pizza shell.   A bit easier to serve & just a little twist on a classic.

Chewy Peanut Butter Popcorn

I have the best memories of making Popcorn Ball's with my Great Great Aunt Mabel when I was just a young girl.  It is probably one of the most vivid memories I have of both her and my Uncle Stan.  I have since taken that recipe and tweaked it, and thru time this is what I have ended up with.  Since we like everything  with PeanutButter & Chocolate, its a natural hit in our house.

Think of it as a twist to regular popcorn balls & caramel popcorn .

1. 1/2 cup unpopped popcorn, or 2 bags microwave popcorn 
2. 1 cup sugar 
3. 1/2 cup honey 
4. 1/2 cup light corn syrup 
5. 1 cup peanut butter (crunchy is best!) 
6. 1 teas. Vanilla 

 * NOTE: Have your peanut butter and vanilla measured out before you start the mixture boiling!

1. Use 1 very large bowl disposable type works well, or 2 large bowls.  
2. Pop the popcorn, and place in a large bowl. Remove kernels.  
3. Butter sides of a large 1 1/2 qt saucepan.
4. Combine sugar, honey, and corn syrup in pan.
5. Bring mixture to a boil, stirring constantly!
6. Boil hard for 2 minutes, without stirring. Remove from heat. 

* Stir in Peanut Butter and vanilla until melted.

Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite size pieces.

***Chocolate drizzled over the top of the popcorn is awesome. Melt some chocolate chips in the microwave and spoon over the peanut butter popcorn.

BAKING BACON

I have found that making bacon is a cumbersome task. It spits grease all over my kitchen and you have to constantly watch it and turn it until done.

I came across this tip & fell in love.... Takes the task & makes it easy to indulge... uh oh! :)  Even gets rid of the grease for you & clean up is a SNAP!

Baking Bacon (say it 3times fast)  I promise.... this makes making bacon easy, fast & fabulous!  

1. Take a large baking sheet with edges (jelly roll pan or cake pan) and line with aluminum foil.
2. Lay your bacon pieces on the foil with the pieces just touching. 
3. Bake in a preheated 400º oven for 15-20 minutes depending on personal preference for crispiness.
4. Remove from the oven and serve everyone piping hot bacon at the same time. 

After breakfast, just pull off the foil from the pan and toss. Clean up is done! SNAP

You can also make it in batches & then store it in paper towels in a ziploc baggie. Just warm up in the microwave for 20seconds and you instantly have fresh bacon anytime you want. It keeps well for a few weeks!

Frozen Banana Ice Cream

Overripe Bananas:

Probably our #1 household's most common problem.  

I love banana Bread/cakes/muffins/Ebilskiver fillers, but there is only so much of baked banana I can take.  This IS THE EASIEST 7 MOST ENJOYABLE AMAZING TIP!

Peel & freeze overripe bananas, then leave at room temperature for a few minutes or briefly microwave for 5-10 seconds. Result: the healthiest, creamiest, naturally sweet and delicious banana ice cream you could possibly imagine. Try it, I kid you not!

  

 

Makes 8-10 scoops 

1. 3 bananas peeled
2. 1/4 – 1/2 milk 
3. Slice bananas into chunks and freeze overnight.
4. Place banana chunks into a food processor and begin to process.
5. Add 1/4 cup of milk and continue processing. You can add more milk if needed for the texture. 

I like to eat immediately while it’s a soft serve consistancy, but for scoops like in my picture to the right, place in a sealed container and freeze for 30 minutes to an hour. 

NOTE: Approximate cost/serving: It came out to only 8 cents a scoop! 

Bananas are cheap, and milk is cheaper than cream, so this is even more affordable than regular ice cream. 

Vegetarian/Gluten Free: Yes and Yes! For vegan, just skip the milk.

FLAVORED COKES

What's your flavor... Vanilla, Chocolate, or Cherry?

I love love love Vanilla & Cherry Cokes.  They take me back to being a little kid.  Nothing better on a hot summer day, then a ice cold flavored coke, with crunchy soft ice. Mmmmm!

Here's what you need:
8 oz Coca-Cola & 1 of the following

Flavoring Of Choice

For a CHERRY COKE - If you have maraschino cherry juice left, a tablespoon of the juice added to the coke will make a cherry coke.

For a VANILLA COKE -  add 1/2 tablespoon of Vanilla Extract. 

For a CHOCOLATE COKE -  add a thin chocolate syrup such as Fox's or Bosco, to taste in the coke.

Basil Pesto

Few years ago I bought an Aero garden to grow herbs inside & having fresh basil on hand was wonderful. It smells so good & taste soooooooo good fresh.

Last year I experiemented with an outdoor garden and became even more spoiled I had fresh Basil all summer long.  In the process I developed a habit of keeping this Basil Pesto on hand all the time.  This is an easy quick recipe, you are sure to love.

 

1.  4 C. packed fresh basil leaves
2. 1/2 C. extra virgin olive oil
3. 1/3 C. toasted pine nuts (lightly browned - this can turn bitter quick)
4. 3 cloves garlic
5. 1/3 C. freshly grated grated parmesan cheese
6. 1 tsp. salt
7. freshly ground black pepper, to taste 

1. In a blender or food processor, blend the basil, oil, nuts, and garlic until they make a thick paste.

2. Dump in the parmesan cheese and the salt. Blend.

3. Scoop pesto out into a bowl and stir in pepper to taste.

4. Serve immediately or cover surface of pesto in a fine layer of olive oil and store in the fridge up to five days.

I like to keep it in a squirt bottle.

Just take the top off and warm in the mircowave for 20 seconds, it will loosen it up, & remember a little goes a long way!

Cake Mix Cookies

Cookies in 10 minutes using cake mix as a base!  I made these all the time when my boys were little.  These easy cake mix cookies are super quick, super yummy and absolutely foolproof.  We like them better than the premade store bought mixes!

1.  1 package cake mix, any flavor
2. 2 eggs
3. 1/3 cup oil 

Preheat oven to 350 degrees. 

1. Add eggs and oil to cake mix
2. combine until smooth.
3. Mix in any other ingredients you like such as dried fruit, chips, or nuts.
4. (I use about 1 1/2 cups peanut butter chips with the devil's cake mix)
5. Drop in one inch balls on ungreased cookie sheet or baking pan.  

Bake for approximately 8-10 minutes until set in the middle. Make around 2 dozen cookies. Be careful not to overcook, they will continue to cook after they come out of the oven. Overcooking causes them to become to crispy.

FLAVOR IDEAS:

Our house favorite -  Devil's Cake Mix with Peanut butter chips

Take off the Thin Mint - Chocolate Cake Mix with Mint Chips

Spice Cake with Raisins

Yellow Cake with Chocolate Chips

Yellow Cake with M&M's

Strawberry Cake Mix with White Chocolate Chips

Gingerbread plain or with Raisins

The ideas are endless, so easy, so good, so fast! Try them, I guaranteed you will be hooked for the quick delicious fix!

EZ Guacamole

1. 4 hass avocados 
2. 1 large tomato, chopped 
3. 1 medium onion, chopped 
4. 1/4 cup cilantro 
5. 2 jalapeño chillies with seeds ( make it 1 with seeds for lesser heat, and remove seeds for mild)
6. Juice from one lemon
7. Salt and pepper

Chop the flesh of the avocados roughly and mix vigorously with the other chopped ingredients, mashing it all together. Using a fork is the easiest and most effective. You want to do this by hand and not in a blender because you don’t want a smooth puree. It should be in rustic chunks and leave some chunks of avocados for a bite. Squeeze the lemon juice over it and season with salt and pepper.

The guacamole may be served immediately, but it will develop more flavor if it is kept, covered with plastic wrap, for 1 to 2 hours in the refrigerator. Garnish with the additional cilantro leaves just before serving.
 
Serve with warmed tortilla chips.

Homemade Doughnuts

Look at this fun post on making donuts (or is it doughnuts?) Super easy and a lot cheaper than going to the doughnut store! My mom used to always make these for me when I was a kid, especially when I had slumber parties.

This recipe for semi-homemade donuts starts from a can, but comes out baked hot and fresh. Using ready-to-use biscuit dough, these donuts are easy and fast to make.

Supplies for Donuts: 

1. 1/4 – 1/2 cup cooking oil – vegetable or canola 
2. I like to use the tubes of generic buttermilk biscuit dough  
3. tongs 
4. paper towels 
5. confectionary's sugar 
6. cinnamon and sugar mix 
7. small circle cutter – I always have used a juicer that you put into an orange to suck the juice out. It make a perfect small donut hole as well. Another idea for a little bit bigger holes is using a medicine cup that came from children’s medicine. Most of you probably have this already in your cupboard.

By the way these biscuits go on sale all the time!

Open the biscuit can and spread all the rolls out. Then using a small circle cutter, press out a donut hole right in the middle.

Drop in the deep fryer or use a skillet with a bit of oil. When they turn golden, flip over. Be Careful and remove with tongs from hot oil. I love them best with Confectionary sugar. Place some in a ziploc bag, 1 or 2 at a time. You can also do the cinanmon and sugar this way or use a shaker.

They are soooo good hot! Enjoy being the coolest mom in the universe!

Homemade Potato Chips

Microwave Potato Chips

•1 potato, peeled and sliced very thin
•Salt
•Herbs, such as tarragon, or a little bit of powder ranch , or your favorite flavoring

Place a few potato slices on parchment paper, sprinkle with salt and herbs.
Microwave in batches for about 2-3 minutes until each slice is crisp.

Homemade Microwave Popcorn

Yes, homemade microwave popcorn, and it really works!
This is the way we did it when I was growing up. This was before mircowave popcorn was really popular.
My Mom, was a genius, and you can be too. It works and is sooooo easy!

With this system of microwave popping, you can:

1. Control the amount of salt and butter
2. Reuse the paper bag again and again. 
3. Save money from buying the corn kernels, which yields a lot more popcorn.
4. Pop popcorn fast.

My kids can’t get enough of this popcorn, & they make it all the time! It makes a great affordable after-school snack.

NOTE: FOR KETTLE CORN ADD A LITTLE SUGAR TO THE BAG
YOU CAN ADD GARLIC OR OTHER SEASONINGS TO SPICE IT UP
EXPERIEMENT AND ENJOY YOUR POPCORN JUST THE WAY YOU LIKE IT!!