yummy easy "healthy-ish" muffins.

Yummy Easy "healthyish" muffins from Brittany:

1 box cake mix
1 cup water
1 cup pumpkin (from can)
Mix all ingredients

bake at 375 for 15 minutes. Makes approx. 16 muffins.

*Tonight I used a chocolate cake mix w/chocolate chips, but the possibilities are endless.

tuna salad sandwich.

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The Best Tuna Salad from Brittany:

via cinnamonandspiceandeverythingnice

1 (5 ounce) can solid white albacore tuna, drained

Mayonnaise (the amount based on your personal taste)

1 T fresh chopped dill or 1 tsp dried

1 T diced sweet pickle

1 T diced red onion

1 T dried cranberries

1 T sliced Almonds, toasted

salt and fresh cracked pepper, to taste

Flake drained tuna in a medium bowl using fork. Add mayo, dill, pickle, onion and cranberries. Combine and season with salt and pepper.

Serve over salad or on sandwich or all on it's own.

Sprinkle toasted almonds on top.

pizza panini. {winner!}

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Pizza Panini's from Brittany:

via Our Best Bites

Rustic Style Sandwich Bread

Olive Oil (could use butter if you prefer)

Pizza Sauce

Garlic Bread Seasoning

pepperoni or turkey pepperoni (I bought the mini pepperoni)
Fresh Mozzarella

Lightly brush oil one side of each slice of bread, sprinkle garlic seasoning on each slice and gently pat into the bread. Spread pizza sauce on each slice and lay cheese on top. Place pepperoni slices on one of the sandwich halves an then place the bread together.

Grill on panini press or hot skillet or place under broiler in the oven, flipping ones, until both sides of bread and golden brown and cheese is melted. Enjoy!

jalepeno popper dip.

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Jalepeno Popper Dip from Brittany:
via yummly

6 slices bacon
2 pkgs cream cheese
1 cup mayonnaise
4-6 chopped jalapeno without seeds
1 cup cheddar cheese
1/2 cup mozzarella cheese
1 cup diced green onions

Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up.

grilled salmon with mango salsa.

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Grilled Salmon with Mango Salsa from Brittany:
from Sara Gillespie

1-2 cups cantaloupe, diced
1 cup pineapple, diced
1 mango, diced
1 garlic clove, minced
Juice of 1 lime
10 sprigs of cilantro
1/2 cup rice vinegar
1/2 cup sugar
1/3 cup green onions
1 cucumber, diced
Add salt to taste..

Prepare and Grill Salmon to your liking. We use butter, lemon, garlic, onion, salt and pepper. Top with Mango Salsa.

strawberry flowers.

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Strawberry Flowers from Brittany:

2 lbs fresh strawberries, medium to large work best
2 (3 oz.) pkg. softened cream cheese
1/4 cup powdered sugar - add more if not sweet enough
4 oz. sour cream
1/4 tsp. vanilla
1/8 tsp. almond extract
1/2 tsp lemon juice

Wash strawberries. Cut stem end off to lay flat. Cut opposite end into quarters, don't cut all the way through. Set aside.

In a small bowl combine cream cheese, sour cream , powdered sugar, lemon juice and extracts. Beat on medium speed of mixer until fluffy. Spoon mixture into pastry bag with a star tip. Squeeze the mixture into the middle of the strawberry. Repeat. Chill for at least one hour.

*You can also dip the tips in white chocolate

italian cream cake.

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Italian Cream Cake from Brittany:

via Bakerette

Cake:

1 cup milk (either 2% or whole) + 1 Tablespoon lemon juice

1/2 cup butter

6 T solid coconut oil (or 1/2 cup shortening)

2 cups sugar

5 eggs with yolks and whites separated

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

1 tsp vanilla

1 cup coconut, plus more for garnishing

1 cup crushed pecans, plus more for garnishing

Cream Cheese Frosting:

8 ounces low fat cream cheese, softened

1/2 cup butter, softened

1 lb powdered sugar

1 tsp vanilla

Cake:

1. Preheat oven to 350 degrees F. Greast and flour two 9-inch cake pans.

2. Mix together milk and lemon juice and set aside for approximately 5 minutes.

3. With an electric mixer, cream together the butter, coconut oil, sugar, egg yolks and vanilla. Beat well until mixture is smooth and creamy.

4. In a separate bowl, mix together the flour and baking soda and alternately add the flour and milk to the batter beginning and ending with the flour. Mix well after each addition. Fold in the coconut and pecans.

5. In a medium mixing bowl, beat the egg whites with an electric mixer on high until stiff and slowly fold into the cake batter.

6. Divide batter evenly between the prepared cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

7. Coool for approximately 10 minutes before turning out onto wire racks to cool completely. Frost with cream cheese frosting. Garnish with coconut and pecans.

Frosting:

1. With an electric mixer, beat together the cheese and butter until creamy. Add the sugar and vanilla and continue to beat until smooth and creamy. Frost cakes.

Recipe Inspired by Southern With A Twist

biscotti.

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Biscotti from Brittany:

Ingredients:
3 eggs
1/2 c butter + 1 T
3 & 2/3 c flour
1/2 t baking soda1 t baking powder
1 t salt
1 T anise seed
1 & 1/2 t vanilla
1& 1/3 c sugar
1 c chopped nuts (of your choice)
1 c chopped dried fruit (of you choice)
12 ounces of chocolate chips

Mix dry ingredients in a large bowl and set aside. Put 2 whole eggs and 1 yoke in a bowl. Put egg white aside. Add butter, vanilla, and sugar to eggs. Mix until smooth. Add dry ingredients. Mix until moist. Divide dough in half. Mold each half into a 3 x 15 log. place on parchment lined cookie sheet. Brush with beaten egg white. Sprinkle with course sugar. Bake at 350 for 25 min. Cool for 15 min. Carefully remove each log to cutting surface and slice diagonally along log. Set each piece upright on cookie sheet and bake at 275 for 45 min. If desired , melt chocolate chips (white or milk) and drizzle.

You can always change up the nuts, fruit and kinds of chocolate. Make them with what you like. I have used chocolate covered cherries, cranberries and pistachios, chocolate covered pomegranate, and others.

coconut and lime sour bars {winner!}

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Coconut and Lime Sour Bars from Brittany:

(via Natalie Anderson)

Crust:

2 cups flour

4 T sugar

1/8 tsp salt

1 stick plus 2 1/2 T butter

Mash together (dry but holds together). Pour into a 9x13 pan. Press into pan as evenly as possible. Bake at 350 degrees for 15 minutes.

Filling:

4 eggs

1 cup chopped almonds

3 cups coconut flakes

1 1/2 cups brown sugar

Mix and spread over hot baked crust. Bake for an additional 30 minutes.

Glaze:

4 T lime juice (2 limes)

1 1/2 cups powdered sugar

2 tsp lime zest

Glaze while HOT. Work quickly. Can add a little more lime juice to thin the glaze a bit.

thai lettuce wraps.

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Thai Lettuce Wraps from Brittany:

1/2 c. coconut

1 T. oil

1/2 c. shallots chopped

1/8 to 1/4 c. fresh ginger

2 T. chopped garlic

1 lb. ground pork (I use 1/2 ground turkey and 1/2 ground sausage)

juice of one lime (I used about 1/2 of the lime for juice)

3 to 4 T. diced green chiles

2 to 3 T. soy sauce

peanuts

Stir coconut over medium heat until golden and crisp. Remove and set aside. Add oil to pan and place over medium heat. Add shallots, ginger, garlic and meat. Stir until no longer pink. Add lime juice, peanuts, coconut, chiles and soy sauce to taste. Can also add fresh mint.

chicken tortilla soup.

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Chicken Tortilla Soup from Brittany:

1 - 32 oz carton Chicken Broth
1 - can black beans, including liquid
1 - can white corn, including liquid
1 bottle La Victoria Salsa Verde
1 bag Uncle Ben 90 second brown rice
Rotisserie Chicken
1 small can diced green chiles (optional) if you like some extra kick

Put all ingredients together on stove. Heat and serve. May garnish with avocado, cheese, sour cream, lime, cilantro and chips.

chocolate roll.

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Chocolate Roll from Brittany:

4 cups real whipping cream (I prefer heavy, but regular works too)

1 tsp vanilla

1 tsp peppermint extract

1 cup powdered sugar

1 package Famous Chocolate Wafer Cookies (hard to find but King Soopers has them locally)

Beat cream, sugar and vanilla with mixer on high speed until stiff peaks form (more than you would typically beat the whip cream). Stir in peppermint extract to taste.

Spread a layer of whipped cream on the bottom of serving platter. It should be thick enough that the wafer can stand on its own. Spread whipped cream onto wafer cookie and top with another cookie making a sandwich. Place cookies on serving dish using the whipped cream layer that was spread to anchor them. Continue to layer whipped cream and cookies until all wafer cookies have been used. I squeeze the cookies pretty close together so some cream oozes out the top. Once all the cookies have been places spread additional cream over and around the chocolate log. Place in fridge for at least 4 hours. Garnish with chocolate shavings or crushed peppermint right before serving. Slice on the diagonal to see all the layers of cookie.

individual chicken pot pies.

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Individual Chicken Pot Pies from Brittany:

adapted from betty crocker and kelly atwood

Crust:

1 package or 2 sheets of puff pastry

Filling:

1/3 cup butter

1/3 cup chopped onion

1 clove garlic, crushed

1/2 teaspoon salt

1/4 tsp pepper

1 3/4 cup chicken broth

1/2 cup milk

2 1/2 cups shredded cooked chicken (I used rotisserie chicken)

Frozen vegetables to your liking (I used corn, peas and carrots) approx 2 cups

Heat oven to 425. Cut each sheet of puff pastry into 6 equal portions. Place each piece in greased muffin tin and set aside. 

In 2 quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 minutes stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. 

Scoop 1/3-1/2 cup of filling into each crust. Shape excess dough to cover filling. Bake 12-15 minutes or until puff pastry is golden brown.

pumpkin chocolate chip muffins with streusel topping.

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Pumpkin Chocolate Chip Muffins with Streusel Topping from Brittany:

Recipe From: Our Best Bites

book: If You Give a Moose a Muffin

1 Duncan Hines spice cake mix

1 15-oz. can pumpkin

1 cup sour cream

1/4 cup vegetable oil

3 eggs

1 tsp vanilla

1 12-ounce package of chocolate chips

Streusel Topping

1/2 cup sugar

1/4 cup all-purpose flour

1 tsp pumpkin pie spice

3 T butter

Preheat oven to 350. 

In a large bowl combine the cake mix, pumpkin, sour cream, oil, eggs and vanilla. Mix on low for 30 seconds or until all the ingredients have been moistened, then beat on medium speed for 2-3 minutes or until the batter is smooth. Mix in the chocolate chips.

Divide the batter evenly into prepared muffin tins. 

Whisk together the flour, sugar and pumpkin pie spice, then cut in the butter until the mixture resembles  coarse crumbs. Sprinkle the topping over the batter. Bake the muffins for 20-30 minutes or until the tops are golden brown and a toothpick inserted in the center of the muffin comes out clean. Cool on wire rack. Makes approximately 24 muffins.

lemon fennel chicken skewers with peanut sauce.

Lemon Fennel Chicken Skewers with Peanut Sauce from Brittany:

1 Tbs. fennel seeds

Zest of two lemons

1/3 c. fresh lemon juice

1/4 c. honey

1/3 c. olive oil

4 tsp. salt

3 lb. boneless, skinless chicken breast or thighs, cut into 1 inch cubes

In small saute pan over medium-high heat, toast fennel seeds, stirring frequently, until fragrant, about 4 minutes. Transfer to a small bowl; cool 5 minutes. Using spice grinder (I just used the end of my rolling pin) finely grind seeds. Transfer to a large bowl. Add lemon zest, lemon juice, honey, olive oil and salt; whisk to combine. Add chicken, cover and refrigerate 6 hours - or overnight.

Thread chicken onto wooden skewers. Cook on medium high grill 8-10 minutes, turning twice to grill on all sides. Serves 6.

Peanut Sauce

1 can unsweetened coconut milk

1 Tbs. light brown sugar

1 Tbs. Thai red curry paste

1 Tbs. fish sauce

1 tsp. grated fresh ginger

1 clove garlic, minced

1/2 cup crunchy peanut butter

In small sauce pan, cook coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook 2 more minutes.

Reduce heat to low and stir in peanut butter. Cook for 3 more minutes, or until peanut butter is well blended. Serve warm.

Turkey Tortellini Salad

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Turkey Tortellini Salad from Brittany:

Mixed Greens

Cheese Tortellini

Kens Italian Dressing with Aged Romano

Deli Sliced Turkey

Havarti Cheese

Red Peppers

Black Beans

Corn

Avocado

Cook Tortellini and marinate in dressing a couple hours or up to overnight. Assemble salad to your liking. Can use additional Italian dressing as needed.

white texas sheet cake.

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White Texas Sheet Cake from Brittany:

1 cup butter

1 cup water

2 cups sugar

2 cups + 4 T flour

1/2 tsp salt

1 tsp soda

2 eggs

1 tsp vanilla

1/2 cup sour cream

Frosting:

1 cup butter

6 T evaporated milk

1 tsp vanilla

4-5 cups powdered sugar

dash of salt

1 cup pecans (optional)

fruit (optional)

Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until all is blended. Pour into a 11x17 baking sheet that has been greased and floured. Bake at 375 for 20-25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean. Remove from the oven and make the frosting. 

Cook butter and milk for 3-4 minutes in microwave. Add powdered sugar, vanilla and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake.

Cool and garnish with fruit if desired.

source: freidalovesbread.com

applebees blondie brownie sundae.

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Applebees Blondie Brownie Sundae from Brittany:

Dough:

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1 cup flour, sifted

1/4 cup chopped walnuts

1/3 cup butter, melted

1 cup packed brown sugar

1 egg, beaten

1 T vanilla extract

1/2 cup chopped white chocolate (or white chocolate chips)

Preheat oven to 350 F. 

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well. Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20-25 minutes. Use a toothpick or for to test. Serve warm with ice cream and Sauce.

Sauce:

1/2 cup butter, softened

1/2 cup powdered sugar

1/4 cup cream cheese, softened

2 T real maple syrup

Combine, microwave for 30 seconds just before serving.

robert redford pudding dessert.

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Robert Redford pudding dessert from Brittany:
slightly adapted from Mel's Kitchen Cafe

I've loved this pudding dessert for a long time, when I saw Mel had taken it to the next level, I knew it was meant to be. No more boxed pudding and cool whip for me. It's a little piece of heaven on a plate... in my opinion :)

Crust:
1/2 cup (1 stick) butter, cut into 8 pieces
1 cup four
1 cup finely chopped or blended pecans (or walnuts but I prefer pecans)
You can double this if you really like the crust

Cream Cheese Layer:
1 1/2 cups powdered sugar
8 ounces cream cheese, softened to room temperature
2 cups heavy whipping cream + 1/4 cup powdered sugar

Pudding Layer:
1/4 cup packed light brown sugar
3 T unsweetened cocoa powder
3 T cornstarch
1/4 tsp salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips
1/2 tsp vanilla extract

In a large sauce pan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.

Transfer pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to from. Refrigerate at least 4 hours or up to 3 days


Reserved whipped cream and chocolate curls for garnish.

Directions:

For the crust, preheat oven to 350. Place flour in a medium bowl and cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped nuts. Press into a 9x13 pan and bake 8-10 minutes until set. Allow to cool before proceeding.

For the cream cheese layer, combine the heavy whipping cream and 1/4 cup powdered sugar and whip at high speed until stiff peaks form. In another large bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Fold in about 3/4 of the sweetened whip cream and mix until blended, taking care to mix gently so as not to deflate the whipped cream. Set aside both cream cheese mixture and the remaining sweeter whipped cream.

To assemble, spread the whipped cream cheese mixture over the cooled crust. Top the cream cheese layer with the chocolate pudding, spreading all the way to the edges of the pan. Top with the remaining sweetened whipped cream. Refrigerate until ready to serve. Cut into slices and top with chocolate shavings.

12 layer Jell-O Salad

12 Layer (AKA Rainbow) Jell-O Salad from Brittany:

6 boxes 4 oz Jell-O

2 tubs sour cream

Water

Boil one cup of water.
Add one package of Jell-O (this is your bottom layer.. so to make the rainbow, purple)
Whisk and allow Jell-O to dissolve.
Pour 1/2 cup of Jell-O mixture into a separate bowl and whisk in 1/3 cup sour cream.
Pour into bottom of 9x13 pan and refrigerate.
Add 3 Tbsp of ice water to Jell-O mixture still in the pan and leave sitting on the counter.
After first layer has set up (approx 20-25 minutes) pour remaining Jell-O on top of cream layer and refrigerate until set.

Repeat, Repeat, Repeat, Repeat, Repeat, Top with Whip Cream and serve.