Hamburguesas. Poroto negro One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids). Make no mistake, I love meat, but I also think it's good to give it up at least once a week, so why give Meatless Mondays a shot? Pretty inexpensive to make and really not hard to make. The hardest part is forming them into patties, and even that isn't so bad. These cook best if frozen so plan to make them ahead and cook as needed. To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Vegetarian, High in Fiber, and Gluten Free if using GF oats (excluding the bun). Ingredients: For the Spicy Chipotle Mayo: Combine mayonnaise and chipotle, set aside. Dry the beans well after washing, extra moisture keep the burgers from sticking. Freeze at least 2 hours before cooking or keep frozen until ready to cook.
carrot cake with maple-cream cheese frosting After months and months and months of the kind studying, stressing and panicked all-nighters I only vaguely remember from college in part because I am very, very old and in part because, no, I did not graduate with a 4.0, my friend Alice finally took her very big exam this past weekend. In an effort to compensate for the dozens of parties and outings and merriment she’s missed since the summer, her fiance had a surprise party (and a clean loft, swoon) waiting for her when she got home. Me? Nevertheless, I actually have a killer recipe for carrot cake and hadn’t used it in years, which means that you haven’t been privy to it yet, and that’s not fair, is it? One year ago: Pear Crisps with Vanilla Brown Butter, Chocolate Pretzel CookiesTwo years ago: Dukkah-Crusted Chicken Skewers, Pecan Squares Carrot Cake with Maple Cream Cheese Frosting I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter.
Cake postcard tutorial Supplies Materials needed to make two cake postcards: 1 large sponge (yellow paints the best)Serrated knifeX-Acto or utility knifeSpray paint (brown, yellow, pink or white)1 tube acrylic latex caulk (brown, cream or white)Spray adhesive (3M Super 77 works great!)Cardboard, kraft paper or scrapbook paper Instructions Cut sponge into wedge shape With a serrated knife, using a sawing motion, cut a sponge into two, cake wedge shapes. Cut a center groove into sponge Using an X-Acto or utility knife, cut a section of foam from the center of the sponge. Paint the sponge wedges in desired color. Trace the slice of cake When the sponge wedges are dry, trace around them on a piece of cardboard, kraft paper or colorful scrapbook paper. Spray glue the postcards to the solid, flat sides of the sponge wedges. Using a caulking gun and your desired caulk, fill a plastic disposable piping bag with half of the caulk. Pipe the center of the cake Pipe the icing on the top Note from the editor This totally works!
Manteca. Calabaza Pumpkin lovers will love this simple low fat pumpkin butter recipe which is so versatile to use, and deliciously good for you. Your kitchen will be filled with pumpkin spice aromas while making this. A few ideas that come to mind with what you can do with pumpkin butter; serve it on toast or scones, add it to your latte for a pumpkin latte, make pumpkin oatmeal, pumpkin cheesecake, add it to yogurt with granola for a pumpkin yogurt parfait... have I enticed you yet? I cooked a pumpkin in my crock pot and pureed it in the blender, but canned pumpkin would work just as good. I love using real cinnamon sticks for this, but ground cinnamon would work in place of them. Pumpkin ButterGina's Skinny Recipes Servings: 30 • Serving Size: 2 tbsp • Old Points: 1 pts • Points+: 1 ptsCalories: 32 • Fat: 0.1 g • Protein: 0.5 g • Carb: 9.5 g • Fiber: 1.3 g • Sugar: 8 g Sodium: 3.5 g Ingredients:
Snickers Caramel Cheesecake Cookies Happy Thursday! Hope everyone is enjoying summer. CA is always full of life in the summer, there’s always family visiting, beach trips and partying going on. I have a feeling it’s going to fly by and school will be back in session in no time. Better enjoy this while I can Wait until you try these individual cheesecakes! We made this recipe while my family was visiting this week and let’s just say they didn’t last long. Take a peek…hope you enjoy! Here’s your line up, pretty easy right?! Ahhh, I think this will be my new computer wallpaper Whip up the cheesecake batter… Feel free to use any caramel sauce you’d like. Graham cracker crust….YUM! I have officially fallen in love with my muffin top pan! Told you these were ridiculous Snickers Caramel Cheesecake Cookies 2 Cups chopped Snickers Bars 2 1/2 Cups graham cracker crumbs 2 Tablespoons granulated sugar 5 Tablespoons melted butter 2 8oz packages softened cream cheese 1 Cup granulated sugar 2 eggs 1 Tablespoon pure vanilla 3 Tablespoons caramel sauce
Guarnición. Cupcakes de zuccini Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! Make them in mini muffin tins for the perfect little side for breakfast or dinner! I found this recipe on the Two Bite Club which I slightly adapted and they turned out great. I know what you're thinking, another zucchini recipe? A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella, Zucchini Pizza Bites and last week's Sausage Stuffed Zucchini Boats. For breakfast try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them! Ingredients: 1 cup zucchini, grated 1 large egg1/4 medium onion, diced1/4 cup reduced fat sharp cheddar cheese, grated1/4 cup seasoned breadcrumbssalt and pepper to tastecooking spray Directions: Preheat oven to 400°. Grate the zucchini into a clean dish towel. Bake for 16-18 minutes, or until the tops are golden.
20 brilliant things to make in a jar Via: mycakies.blogspot.com Start saving your old jam jars! From cakes to herb gardens, pies to photo frames, and even entire meals … here are 20 fantastic things you never knew you could make with a jar. Via: fatgirltrappedinaskinnybody.blogspot.com Word on the street: salad in a jar is all the rage. Via: bakerella.com Cookies in a jar – a great gift idea. Via: rikkihibbert.co.za For a rustic vintage look, display your photos inside glass jars and bottles. Via: goodfoodbreadandmuffins.blogspot.com Chocolate muffin bread cooked in a jar. Via: pizzazzerie.com Super sweet. Via: simplebites.net Bread, cooked in a jar? Via: marthastewart.com A fabulous visual reminder of your favourite holidays. Via: bigredkitchen.com So let’s just cut to the chase – what about making all your meals in a jar?! Via: runwithglitter.blogspot.com There isn’t a child on earth who wouldn’t be wowed by these: rainbow cupcakes baked in a jar. Via: mybakingaddiction.com Individual cheesecakes in a jar. Via: flickr.com
Dip. Suero de leche + Hierbas A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables! There is nothing better than homemade dressing, store bought dressing just doesn't do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it. I slightly modified this recipe from my friend Susan's blog Farmgirl Fare. Low-fat Buttermilk Ranch Dressing Gina's Weight Watcher RecipesServings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 ptsCalories: 52.3 • Fat: 2.0 g • Carbs: 5.5 g • Fiber: 0.0 g • Protein: 3.4 g • Sugar: 3.7 gSodium: 288.8 mg Ingredients: 3/4 cup fat free sour cream 3/4 cup fat free Greek yogurt1/3 cup Hellman's light mayonnaise1 tsp garlic powder1 tsp onion powder1 tbsp chopped fresh chives1 tbsp chopped fresh parsley1 tsp saltfreshly ground pepper1-2 tbsp white balsamic vinegar 2 cups 1% low fat buttermilk Stir in the white balsamic vinegar; then buttermilk.
Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. Why did I wait so long to give these a try?? Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.
Principal. Cazuela Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner. I have a great tip I've talked about before but if you are new here you will love this! I buy chicken breast in bulk because it's less expensive. Chicken and Broccoli Noodle CasseroleSkinnytaste.comServings: 6 • Serving Size: 1/6th • Points +: 8 pts • Smart Points: 8Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 gSodium: 256.7 mg (without salt) Ingredients: Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Heat oil in a large skillet. Preheat the oven to 375°. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
Design Crush & Popsicles! - StumbleUpon Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Entrada. Muzzarella sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients: Cut cheese in half to give you 24 pieces. In small bowl, whisk the egg. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Martha Stewarts Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce - StumbleUpon Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? I can’t wait to try my hand at homemade Oreo cookies. (from Martha Stewart’s Cupcakes) Makes 30 Comments (225)