Tag Archives: recipe

day 101: baking away/ homemade chocolate chip cookies/ absolutely the best!!!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: day 101: baking away/ homemade chocolate chip cookies/ absolutely the best!!!

• Difficulty rating (1=easiest, 5= way too hard!): 3
• Would I do it again? most definitely! These cookies were absolutely amazing! Loved the hint of salt and different textures of chocolate.
• What I would do differently: Well, as you can see I had the girls helping me, so the tiny pinch of salt at the end was done a bit overboard on a few of them, but other than that everything else tasted great!! Definitely chewy, chocolatey, moist…just the way a chocolate cookie should be!
• Items used: for the amazing recipe go to: http://www.othersideoffifty.com/2010/08/new-york-times-chocolate-chip-cookies.html

Until ipinterest tomorrow!
Karie J 🙂

day 81: baking away/ super easy and delicious chocolate dipped Oreo truffles

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: allrecipes.com via Karie on Pinterest

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• Project: day 81: baking away/ super easy and delicious chocolate dipped Oreo truffles
Difficulty rating (1=easiest, 5= way too hard!): 1 (and I didn’t mess it up… I think!)
• Would I do it again? oh yes! They were actually too good! I will definitely have to pass these off so I don’t eat them all.
• What I would do differently: nothing at all! We halved the recipe since we we’re making them just for fun, but they are definitely party worthy. Amazing!
• Items used: recipe from:  http://allrecipes.com/recipe/easy-oreo-truffles/

Ingredients

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Directions

  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Until ipinterest tomorrow!
Karie J 🙂

day 80: crafty kiddos/ diy cloud dough (moon dough) with printable mason jar label/ easy and fun!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: bhg.com via Karie on Pinterest

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Project: day 80: crafty kiddos/ diy cloud dough (moon dough) with printable mason jar label/ easy and fun!
Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes, I wish I had tried this earlier, it was SO easy (plus the baby oil smells so good).
• What I would do differently: nothing, except make more! The girls had so much fun doing this today 🙂
• Items used: mason jar, scrapbook paper, sticker labels, flour (4 cups), baby-oil ( 1/2 cup)

Cloud-Dough inspiration:

http://www.jugglingwithkids.com/2011/11/cloud-dough.html

Free Printable labels:

http://www.bhg.com/decorating/storage/organization-basics/free-printable-storage-labels/#page=22

Until ipinterest tomorrow!
Karie J 🙂

day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, and spinach

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

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  • Project: day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, &  spinach
  • Difficulty rating (1=easiest, 5= way too hard!): 1
  • Would I do it again? most definitely! This soup is super easy, a big hit, and I could probably eat it twice a week! three-year old Morgan also had fun helping me in the kitchen with this one!
  • What I would do differently: I combined my mother in law’s recipe (thank you Barb, you know I love this one!), with the pinterest recipe, and a few other tweaks of our own, next time we might try kale! The pinterest recipe is below, and then our changes and additions from my mother in law are in red, our own changes in green. 🙂
  • Items used: Pinterest recipe from: http://www.fudgebananaswirl.com/sausage-spinach-and-tortellini-soup/

Ingredients

  • 1 lb turkey Italian sausage (I prefer hot, but sweet would be ok too) (we used chicken sausage, it was yummy!)
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 40 oz low sodium chicken broth (we ended up using 64 oz)
  • 5 oz fresh spinach and 8-10 fresh basil leaves
  •  1 1/2 cups tomatoes, chopped (we used 1 14 oz can of diced tomatoes, with juice instead)
  • 9 oz store-bought cheese tortellini
  • 2 tb unsalted butter (optional) (we put the butter in the end for a richer flavor and also sautéed the garlic in butter in the beginning!)
  • salt and pepper to taste
  • parmesan cheese sprinkled on top when serving

Directions

  1. In a large dutch oven (or stock pot), brown sausage over medium heat until fully cooked (approximately 10-12 minutes.)  Remove sausage, let cool and slice in to bite-size pieces, set aside.
  2. Add minced garlic to pot and saute for 3 minutes.  Add wine and broth, scraping brown bits from bottom of the dutch oven. Bring to a boil and continue boiling for 3 minutes. Add tortellini and boil for another 5 minutes.  Add spinach, tomatoes and sausage.  Cook for 5 minutes, remove from heat.
  3. At this point, you can whisk in 2tb of butter, which adds a little extra richness to the soup.  If you are watching fat or calories, the soup is still delicious without adding butter.

Until ipinterest tomorrow!

Karie J 🙂

day 53: cooking it up/ easy football party appetizer/ chili con queso, yum, yum!

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MY TAKE:

FROM PINTEREST:

Source: laaloosh.com via Karie on Pinterest

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• Project: day 53: cooking it up/ easy football party appetizer/ chili con queso, yum, yum!
• Difficulty rating (1=easiest, 5= way too hard!): 2 (it really was very easy, except for the fact that I didn’t read the recipe thoroughly, and since I’m such a novice at cooking, I jut threw in the cornstarch and milk with everything else. Yes, I know this is a cardinal rule of cooking that you are supposed to follow, but sometimes I just do things like that ;)! I had to call my husband over, whom is a much better cook than I to remedy the situation, which he did, laughing all the way!
• Would I do it again? for a weight watchers diet chili con queso it was pretty good. But honestly I really still like the real thing, that is pretty hard to steer from!
• What I would do differently: go for a full fat version, unless you’re really watching it, then keep it the same!
• Items used:

Recipe from: http://www.laaloosh.com/2011/02/01/chile-con-queso-recipe/

Chile Con Queso Recipe

Ingredients:
– 1 10-ounce can diced tomatoes, drained
– 1/2 cup diced Anaheim chilies
– 1/2 cup light ale beer
– 1 3/4 cups reduced fat shredded sharp Cheddar
– 1 1/4 cups skim milk
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 tbsp cornstarch
– 1/4 cup fresh cilantro, chopped
– 1/4 cup sliced green onions
– 2 tsp lime juice
– 1 tsp salt
– 1/8 tsp black pepper
– 1 tsp ground cumin
– 1 tsp chili powder

Directions:
Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.

Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +

PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber

Read more: http://www.laaloosh.com/2011/02/01/chile-con-queso-recipe/#ixzz1kFZlYhwY
until ipinterest tomorrow!
Karie J 🙂

day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!

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MY TAKE:

FROM PINTEREST:

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  • Project: day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): salad (1- so easy!), chicken (4- but it is definitely worth it!)
  • Would I do it again? most definitely for the chicken, it has a ton of flavor; the girls inhaled it! The salad was very easy, but might be better for the summer time (it was light and refreshing).
  • What I would do differently: chicken: tenderize the chicken by puncturing with a fork, which also allows the marinade to penetrate deeper. salad: add more cilantro, and don’t forget to thaw the corn (yes, again I forgot to read the recipe thoroughly! 😉
  • Items used: chicken recipe from Cooks Country: http://www.cookscountry.com/recipes/Citrus-and-Spice-Grilled-Chicken-/30909/?extcode=M00KSCR00
  • Salad recipe from Skinny Taste: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

citrus and spice grilled chicken

Serves 4 to 6

INGREDIENTS
1 onion, chopped course
1teaspoon grated lime zest, plus 1/4 cup juice (2 limes)
6 garlic cloves
2tablespoons olive oil
1tablespoons grated orange zest (2 oranges)
2teaspoons dried oregano
1 1/2teaspoons salt
1/2teaspoon pepper
1/2teaspoon ground cinnamon
1/2teaspoon ground cumin
1/8teaspoon ground cloves
3pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
INSTRUCTIONS
1. Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.
2A. For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
3. Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.
4. Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Southwestern Black Bean Salad
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g  Sugar: 1.2 g
Sodium: 137.8 mg

Ingredients:

  • 1 15.5 oz can black beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 1 tomato, chopped
  • 1 small hass avocado, diced
  • 1/4 cup red onion, chopped
  • 1 scallion, chopped
  • 1 lime, juice of
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cilantro
  • salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

until ipinterest tomorrow!

Karie J 🙂

day 27: cooking it up/ the perfect homemade New Year’s margarita recipe, bar none

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MY TAKE:

FROM PINTEREST:

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• Project: day 27: cooking it up/ the perfect homemade margarita recipe, bar none
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes! The sweet and salty combination on the rim of the glass sealed the deal
• What I would do differently: read through the recipe, because it is only for one serving! Double for each person in your party, they will love it!
• Items used:
Ingredients
Ice cubes
3 ounces tequila
2 ounces freshly squeezed lime juice
1 ounce Simple Syrup, recipe follows
1/2 to 1 teaspoon orange liqueur
1 tablespoon Lime-salt-sugar, recipe follows
Directions
Fill a cocktail shaker with ice. Add tequila, lime juice, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.

Yield: about 1 1/2 cups

Lime-salt-sugar:
Zest of one lime
2 tablespoons kosher salt
2 tablespoons sugar
Blend together lime, salt and sugar in a small blender or mini food chopper.
until ipinterest tomorrow!
Karie J 🙂