Rocky Road Brownies

Rocky Road Brownies

Ingredients
Makes 16
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped nuts, such as cashews, pecans, or walnuts


Directions

Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.


Helpful Hint
To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

Baseball Mom
©2006-2009 baseballmomrambles, all rights reserved.

Recipe type: Fat Flush Drink

Recipe type: Fat Flush Drink
Author: Kim Lyons
Prep time: 10 mins
Total time: 10 mins
Serves: 1

This is a great concoction to mix up and drink three times a day or more if you choose! This recipe is for one serving ONLY.

Ingredients

• Ingredients, per 8-ounce serving  
• Water
• 1 slice grapefruit
• 1 tangerine
• ½ cucumber, sliced
• 2 peppermint leaves
• Ice – as much as you like

Instructions

1.Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

2.Stir & Enjoy!

Notes Triple the entire recipe to prepare enough for the entire day! This recipe makes one 8 ounce serving, triple this recipe if you intend to make enough for the entire day. 8 ounces of the fat flush drink, three times a day = 24 ounces needed for entire day. Again, you CAN eat the ingredients if you so choose, but they are mainly there for the taste. Drink 8 ounces before each meal 3 x’s a day for 10 days.








Just Me
©2006-2012 emptynester, all rights reserved.

Fat Flushing Recipes

Fat Flushing Recipes! Flush Fat With These 5 Delicious Drinks!


Fat Flush Water. Yes, that is the real name. The fat flush water was introduced by Kim Lyons, who introduced this concoction on The Biggest Loser, combined with other weight loss tips. The drink is comprised of Water, 1 slice of grapefruit,1 tangerine, ½ of a cucumber (sliced), 2 peppermint leaves, and ice. Mix together in and enjoy. You should consume at least 8 ounces at least three times a day. Kim adds that this drink tastes better the longer it sits. The vitamin C turns fat into fuel, while the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try this fat flush water for the next 10 days and see how great you feel.

Cranwater. We all know water is a diuretic and great for the entire body, but combined with cranberry juice, it’s a great fat and water flushing drink. Combine 56 ounces of water and 8 ounces of 100% cranberry juice, mix together and drink throughout the day. Make sure it is 100% cranberry juice and nothing else added. The cranberry juice contains high levels of organic acids, and when consumed on a regular basis may help your body actually dissolve fatty deposits.

Grapefruit Juice. Fresh squeezed grapefruit juice is one of the best things for your body. Grapefruits contain high amounts of Vitamin C, which helps your body detoxify naturally. This drink helps your liver detoxify and can do the job it was meant to do – detoxify and metabolize your body!

Water. Yes, we know what a shock! Plain old water! But, truly your body needs plenty of water to facilitate the breakdown of fat in your body. Drinking AT LEAST your weight in ounces of water will help flush out toxins and keep you energized, enabling your body to perform at it’s best. Keep in mind, drinking tons of water is not the answer to losing weight, you still need a proper diet and exercise regime, but it will keep your body clean and pure and allow all of your organs to work properly and do the job they were intended to do, instead of working overtime to keep your body going.

Green Tea. Green tea is one of the most famous fat flushing drinks. Like cranberry juice, green tea is extremely high in antioxidants. It is known for helping many dieters lose fat quicker than usual when consumed 2-3 times a day. Green tea not only flushes fat, but also is packed with other helpful benefits for your body.

These 5 drinks can be consumed throughout the day to help you flush fat quickly along with the proper diet and exercise program. These drinks won’t work miracles alone, but are a great start and will help increase the benefits of a healthy diet and cardio regimen.





Just Me
©2006-2012 emptynester, all rights reserved.

Late Night Snacking

Came across this and want to place where I would find it.

Best Late-Night Snacks

Popcorn Popcorn is a great late night snack as long as it is air popped and not topped with fattening butter. That doesn't mean it has to be flavorless, however. Before you curl up to watch a movie with a bowl full of popcorn, sprinkle it with toppings like cayenne pepper or cinnamon, which will add taste without fat or calories.

Cottage Cheese Cottage cheese is a good choice for a late night snack due to its high protein and low sugar content. It's even better if you can find some that has live cultures.

Greek Yogurt Greek yogurt is a better choice as a late night snack than regular yogurt because it is lower in sugar and has about twice as much protein. You can also add sliced fruit for extra flavor and an added healthy kick such as pomegranate, papaya, strawberries, blueberries or whatever you choose! NOT A FAN OF GREEK .. PASS

Dark Chocolate If you have a late-night sugar craving, dark chocolate is a good choice because it has less sugar than other chocolate choices. It is also high in antioxidants.

Pretzels If you feel like you need some carbs late at night, pretzels are a good choice due to their filling nature. You can have enough to fill you up without racking up many calories. Opt for the multi grain kind for an even better health benefit.

Crackers Multi grain crackers are the best choice for some healthy fiber and carbs to fill you up before bedtime.

Cheese Quesadilla A cheese quesadilla is a good choice as a late night snack if you use a tortilla that is high in fiber, giving it a good balance of protein and healthy carbs to silence your rumbling stomach.

Bananas Bananas are a good late-night snack, not only because they are healthy and filling, but also because they are a good source of tryptophan, which can help promote a restful sleep.

Oatmeal Oatmeal is an excellent choice for a nighttime snack because it is full of healthy fiber, plus oats are a good source of melatonin and tryptophan, both of which promote sleep.

Frozen Blueberries Frozen blueberries are so tasty you can eat them like candy and not feel guilty. They are high in antioxidants, fiber and tons of vitamins!



I try not to snack late at night. But least these will be helpful reminder.


Just Me
©2006-2012 emptynester, all rights reserved.

Rambling, Recipes, Weight Loss

I have gotten where I just do see the sense in cooking. I just cook for me. Boy never eats here. He is always on the go. (Though his checking account shows :( it.) The hub he eats on the run. Mostly he sleeps and works. So I have got to where I just do not see the reason to cook. Though it has stalled my weight loss journey I am on. So today I decided to set goals for myself. (Haven't made them yet, but they will be there soon .. ha)

I did go to store tonight and picked up some items to try 2 new recipes. I have really been diggin the seafood. I eat it at least 2-4 times a week. I had been eating Tilapia. But now I am craving the Salmon. I looked around to find a recipe to change around (healthier) of the Salmon Patties mom makes. I found this one I am going to change up a bit and try it.
Then of course I am still big on the Sweet Potato. I tried the Sweet Potato Fries BK has right now, and though good. Last couple times they were limp and soggy. So again I went on a hunt to find another option. HERE

So that is what's for Dinner tomorrow night.

Temps are climbing back into the triple digits. I can not even remember when it has rained. Sprinkles here & there maybe. But a good soaking .. not for a while.

Still trying to recover from last week and helping mom with all the nieces and nephew. Though really I just had the 2 year old most of the time. I did take the all three girls to the movies a couple times. It was crazy. No one should have that many unruly children under one roof. (That is nothing but bad parenting. PLAIN and SIMPLE)

Plus all that going on, Hub was on Vacation. So tiring week for sure. I am thinking early night tonight.

I did a much better job tracking my food today. Plus I got up and walked like I should everyday. So that is another Plus. So today ended up not being a bad day.

:)


Just Me
©2006-2012 emptynester, all rights reserved.

Oven Sweet Potato Fries

Oven Sweet Potato Fries
From EatingWell: EatingWell Serves Two

2 servings
Active Time: 5 minutes
Total Time: 25 minutes

Ingredients

• 1 large sweet potato, peeled and cut into wedges
• 2 teaspoons canola oil
• 1/4 teaspoon salt
• Pinch of cayenne pepper

Preparation

1. Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.

Nutrition

Per serving: 122 calories; 5 g fat ( 0 g sat , 3 g mono ); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 323 mg sodium; 429 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat



Just Me
©2006-2012 emptynester, all rights reserved.

Baked Salmon Cakes

Baked Salmon Cakes
4 ServingsPrep/Total Time: 30 min.

Ingredients

• 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
• 1-1/2 cups soft whole wheat bread crumbs
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup egg substitute
• 3 green onions, thinly sliced
• 1/4 cup finely chopped celery
• 1/4 cup minced fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/8 to 1/4 teaspoon hot pepper sauce

• SAUCE:
• 2 tablespoons fat-free mayonnaise
• 1/4 teaspoon capers, drained
• 1/4 teaspoon dill weed
• Dash lemon juice

Directions

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°. 

• Meanwhile, combine the sauce ingredients. Serve with salmon.
• Yield: 4 servings. 

Nutrition Facts: 2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.

© Taste of Home 2012

--------
Going to tweek this recipe. Removing the crossed of things. Will come back & post how it goes. Not sure how it will change the Calorie Count but working on that.

Just Me
©2006-2012 emptynester, all rights reserved.Bake Salmon Cakes

Recipe: Slow Cooking Enchiladas

Slow Cooking Enchiladas

Yields: 6 servings | Serving size: 1 enchilada | Calories: 249 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 26 mg | Sodium: 470 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 0 g | Protein: 18 g

Time: hours 4-6 Temp: low Yield: servings 8 Minimum Crock Pot size: 5-6 quarts


Ingredients
•2 half chicken breasts
•1 (16 oz.) red enchilada sauce (no sugar added)
•1 (4 oz.) can green chile peppers
•1/2 teaspoon garlic powder
•1 teaspoon cumin
•1 teaspoon chili powder
•1/2 teaspoon black pepper
•1 1/2 cups shredded cheddar cheese, reduced fat
•1 (8 oz.) container sour cream, fat free
•6 whole wheat tortillas, low sodium
•

Directions

Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish, bake until juices run clear when pierced with a fork, about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite size cubes.

In a medium mixing bowl, add chicken, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned chicken, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1/2 cup cheese, mix well. Place 1/2 cup chicken mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up lengthwise. Continue until all 8 tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce below to each layer as you stack them. There should be 3 layers.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Sprinkle with remaining cheese and any liquid still in the slow cooker, after removing enchiladas. Garnish with diced tomatoes and shredded lettuce.


Just Me
©2006-2012 emptynester, all rights reserved.

Recipe: Tex Mex Style Mac & Cheese

Tex-Mex Style Macaroni & Cheese



Yields: 4 servings Serving size: 1 cup Calories: 185 Total Fat: 2 g Saturated Fats: 1 g Trans Fats: 0 g Cholesterol: 4 mg Sodium: 451 mg Carbohydrates: 30 g Dietary fiber: 6 g Sugars: 12 g Protein: 8 g

Ingredients
•8 ounces (dry) whole wheat macaroni
•1 (15 ounce) can black beans, drained
•1 (24 ounce) jar Picante sauce, no sugar added
•1 teaspoon cumin
•1 teaspoon chili powder
•1/2 teaspoon black pepper
•kosher or sea salt to taste
•1 cup 2% sharp cheddar cheese, grated (block cheese is best)

Directions

Preheat oven to 375 degrees.

Cook macaroni according to package instructions, drain. Combine in a large mixing bowl, cooked macaroni and remaining ingredients. Add to medium casserole dish, spread evenly, bake approximately 30 minutes or until hot and bubbly. Add additional cheese if desired.




Just Me
©2006-2012 emptynester, all rights reserved.

Another Cookie post

So I was browsing Another On-line Mom this morning and she shared these wonder sites. So I am so excited she shared!! We are making our list now of cookies & treats we are going to make.

The first site: http://www.christmas-cookies.com/. There are a lot if recipes here!

BHG's Site also has recipes for All-time Favorite Christmas cookies on its site at: http://www.bhg.com/holidays/christmas/cookies/favorite-christmas-cookies-and-bars/.

I know AOM asked. "What are your favorites?"

Really I am a fan of all assortments. I think my one of my easiest to make favorites would be the cookies we make in the cookie press, for the life of me I can not remember the name at this moment. But they are so quick and easy and yield butt loads.

Cookie .. Cookie .. Cookie Starts with "C"

I came across this today and just had to share. Actually I wanted to save it for me so I can find it when I wanna. But you get to share in my find it you wish.

Cookie Finder
Our best cookies for the season

Looking for your favorite holiday cookie recipes -- or maybe you’d like to try some new ones this year? Check out our Cookie Finder! Cookie recipes are conveniently grouped so you can find just the sweet treats to make your holiday homemade and filled with traditions.

Also another link is: All Holiday Cookies >

This is also coupons offered right now at Pillsbury.com
Save up to $13.80 in December


I love this song. Brings back childhood memories. I had a record .. yeah I said record, and it had this and many Seseme Street songs. :-)

Bacon Wrapped Chicken

Recipe for: Bacon Wrapped Chicken

Ingredients

4 chicken breast--bite size pieces
1 pound bacon cut into thirds
2/3 cup brown sugar
2 Tablespoons chili powder



Recipe instructions

Cut up about 4 chicken breasts into bite size pieces. Wrap one pound of bacon cut into thirds around the chicken and put a toothpick through it to hold it in place. Mix 2/3 cups brown sugar and 2 Tablespoons of chili powder together and dredge the chicken in the brown sugar mixture. Spray a pan with Pam and place on cooking sheet. Bake at 350 for 35 minutes. Make sure to use a pan with a lip on it as there will be grease from the bacon.

Morning Show Cookie Recipes

Margie's Peanut Butter Cup Cookies

1 cup butter or margarine, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 – ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
2 cups chopped peanut butter cups (about six 1.6-ounce packages)

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, on at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chocolate chips and peanut butter cups. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350 degrees for 10 to 12 minutes before removing to wire racks.

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Tim Ezell’s Pumkin Gooey Butter Cake

Cake:
1 -18.5 oz yellow cake mix
1 egg
1 cup of oil
Preheat oven at 350. Grease 9x13 pan
Combine all ingredients with electric mixer and pat into pan

Filling:

1 – 8oz light cream cheese (softened)
1 – 15 oz can pumpkin
3 eggs
1 tps. Vanilla
½ cup melted butter
1 – 16 oz powdered sugar
½ tsp. cinnamon
¼ tsp nutmeg

Directions

Beat together cheese and pumpkin in a large bowl until smooth. Add eggs, vanilla and melted butter, then beat together. Add powered sugar, cinnamon, nutmeg and mix well. Spread pumkin mixture over the cake batter.

Bake 45 – 50 mins. Make sure not to overbake as center should be a little gooey.

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Kevin Steincross' Oero Cookie Balls

1 package Oreos
1 stick Philadelphia cream cheese
1 package chocolate almond bark
1 package white almond bark (optional)

Place Oreos( I do 5 at a time) in the blender; crumb off and on several times until finely crushed. Do this until all the Oreos are crumbs.

Place Oreos in large bowl with softened Phil. cream cheese in it. With a mixer; mix the Oreos and cream cheese together until thoroughly mixed.

Place wax paper on cookie sheet. Take walnut sized pieces of the Oreo-cream cheese mix in hands and roll it into ball. Place on the wax paper/cookie sheet. When done (you should have between 50-60 - depending on the size), stick a toothpick (plastic ones work easier and are reuseable) in each piece.

Freeze for a couple of hours.

Melt chocolate almond bark in microwave for 1 minute; stir; then MW for 1 more minute. Take each oreo/c.cheese ball by the toothpick and roll in the melted chocolate. Then place back on the wax paper. When all are done; place back in freezer for a couple of hours.

Actually, they are ready to eat now. Just take out of freezer and enjoy.

OR

Melt 1/2 of the white almond bark in the microwave for 1 minute; stir; melt for 1 more minute in MW. Stir.

Remove the toothpicks. Take the balls (one at a time) and roll the top in the white almond bark. Then if you want to add a chocolate chip or and M&M or something decorative, do so at this time.

Place back in freezer for couple of hours. When well frozen, put in plastic container. Will last for a couple of months.

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Gov's Gooey Butter Cookies

1 Box Yellow Cake Mix
1 Stick of Butter
1 – 8oz pkg of cream cheese
1 egg
¼ tsp. vanilla
Non-stick spray

Preheat oven to 350 degrees. Cream butter and cream cheese together. Add egg and vanilla. Mix thoroughly.
Slowly add in the cake the cake mix until well blended.
Spray hands with non-stick spray
Roll into balls and place on parchment paper
Bake for 15 minutes
Cover w/ powdered sugar at start, then at 10 minutes, and at finish.

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April Simpson’s White Chocolate Macadamia Nut Cookies

Ingredients:

1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
½ tsp vanilla extract
½ almond extract
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in eggs, on at a time, then stir in the vanilla and almond extracts. Combine flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in oven, or until golden brown.

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Shawn Lindsey's "Kitchen Sink" Chocolate Chunk Cookies

2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon natural vanilla extract
2 - 1/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup peanut butter chips
1/2 cup toffee chips
1/2 cup mini-marshmallows
2 cups imported semisweet chocolate chunks

Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
Add eggs, one at a time, and mix until thoroughly blended, scraping sides and bottom bowl from time to time.
Add vanilla extract and mix at low speed to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping the sides and bottom of the bowl from time to time. Mix briefly at medium speed until completely combined.
Add peanut butter chips and mix on low speed until thoroughly combined.
Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee chips and mix on low. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low. Refrigerate batter for a few hours or overnight until cold.
Preheat oven at 350 degrees (300 if using a conventional oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart.
Bake for approximately 12 to 18 minutes, turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.




Get Tons of Cookie Recipes

Pecan Rolls ~ New Post of their own.

So continuing from my to-do list from earlier, one of the items on my list was to make Margie's Carmel Pecan Rolls that I recently got the recipe for. So the directions say to mix this all up and place in oven to sit and rise over night, and cook in the a.m. Well I didn't need them in the a.m. So I thought I will mix all up and let set during the day. So I guess I might have stuck in oven by 6:45. Well ... I guess I let them RISE to much. LOL. These were them at 3:30. They stuck in my oven to the rack above. I have to say we had a great laugh about these. Hoping they still come out good after the baking time. I had to mash and smoosh. LOL



So I continued on. Baked 350 for 30 minutes. They actually recovered and cooked up nicely. I was really impressed. Now taste? Not sure on that one. I promised kid I would leave him some to taste before leaving. But they sure as hell look yummy.

Margie's Carmel Pecan Rolls

Margie's Carmel Pecan Rolls
"Best Carmel Rolls In the World"

- Grease bundt pan

- Throw chopped pecans in bottom and sprinkle with brown sugar.

- Rhodes frozen dinner rolls (18-20) in bottom

- 1 pkg Butterscotch pudding - cook 'n' serve not instant...sprinkle over rolls.

- 1/2 cup brown sugar and 1/2 cup butter - bring to boil. pour over rolls.

- cover with plastic wrap and set in oven over night to let rolls rise.

- In AM remove plastic wrap, bake at 350 degrees for 30 minutes . Let stand for 10 minutes...flip and serve.




(KTVI - myFOXstl.com)
Margie's "Best Caramel Rolls in the World" Recipe

Dinner tonight ~Mac-and-Cheese Soup~

Catcher Dude saw this recipe and begged me all week to make this. I figured I would go to the trouble and he wouldn't. He is on his third bowl. I am impressed. :-)



From Parent's magazine.


Mac-and-Cheese Soup

15 min 5 min prep
6 servings

1 pkg. (32 oz.) reduced-sodium chicken broth
6 oz. small pasta shells
1 bag (16 oz.) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low-fat milk
2 Tbs. all-purpose flour
1 1/2 cups shredded cheddar cheese


In large saucepan, bring broth to a boil over medium heat. Add pasta, return to a boil. Reduce heat and simmer uncovered 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.

Combine milk and flour in a sealable container and shake until well combined. Stir into pasta mixture. Cook and stir until thick and bubbly. Gradually add the cheese, stirring until melted.

Blog Scrolling

So today I was scrolling blogs and came across a interesting blog.

What's for lunch

This recipe in paticular really sparked my interest.

Stuffed Corn Muffins

I promise, nothing complicated about these.

All you need is a box of Jiffy corn muffin mix (and whatever you need to make it, milk & an egg?), leftover cooked chicken and either leftover or frozen mixed veggies.

* Mix up the corn muffin mix per the box.

* Chop up the leftover chicken and stir it into the muffin mix.

* Throw the veggies in too.

* Then spoon it into cupcake wrappers & bake per the directions on the package.

Voila--meat, veggies & a starch. And it's fairly un-messy. I got about 12 from one box of muffin mix.

Beat The Heat ...

.... With Fabulous Frozen Desserts.

I was reading another thread today and came across this website. What a neat site. I will certainly be looking into make a few of these.

Two Recipes for RED VELVET CUPCAKES

TORI SPELLING'S RED VELVET CUPCAKE RECIPE
CUPCAKES:
2 1/2 cup all purpose flour
1/2 cup unsalted butter softened
1 1/2 cup sugar
1 teaspoon salt
2 eggs
2 1/2 tablespoons cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar

CREAM CHEESE FROSTING:
1 (8oz) package cream cheese
1/2 cup unsalted butter1 1/2 cup powdered sugar
1 teaspoon vanilla extract

MAKE CUPCAKES:
--pre heat oven to 350
--grease 12 cupcake cups or line with paper liners
--cream softened butter and sugar together till fluffy
--add eggs and blend well
--in seperate small bowl combine cocoa and food coloring and stir. Once you have thick paste then add to mixture.
--sift salt and flour together into mixture
--add vanilla, buttermilk, and water to mixture
--in seperate small bowl combine vinegar and baking soda. Fold into cake mixture
--pour mixture into cupcake cups.
--bake 15 to 20 minutes or until a wood toothpick inserted into middle of cupcake comes out clean.
--let cool for 10 minutes. Then turn out onto rack and let finish cooling.

MAKE FROSTING:
--blend together cream cheese softened and butter softened.
--add powder sugar and vanilla extract
--blend till smooth

FROST CUPCAKES!
-----------------------------------------------------------------------------

Kelly Ripa's Red Velvet Cupcakes & Cream Cheese Frosting
RED VELVET CUPCAKES

Ingredients:
1 stick butter
1/2 C. sugar2 eggs
1 C. buttermilk
¼ cup strawberry juice (see below)
2 T. cocoa
1 t. vanilla
1 T. vinegar
1 t. soda (sifted)
2 1/2 C. cake flour
1 t. salt
2 Tb red food coloring (optional, instead of strawberry juice)

Directions:
Cream butter, sugar and eggs. Add strawberry juice and cocoa. Add salt to flour and sift. Add flour and buttermilk alternately, mix well. Add vanilla, mix well. Add soda and vinegar and don't beat, just blend. Bake in 8 cupcake tins about 20 minutes at 350. For the strawberry juice: cook a pint of strawberries with ½ cup sugar and juice of ½ a lemon. Let cool. Strain. If the juice is very liquidy, reduce over medium heat to obtain a syrup consistency. OR use food coloring

CREAM CHEESE FROSTING
Ingredients:
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 box of confectioners sugar
1 tsp. vanilla extract

Directions:
In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.

Southwestern Chicken Bake

Southwestern Chicken Bake
Recipe Rating:
Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings, one chicken breast each

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 Tbsp. chili powder
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese

PREHEAT oven to 400ºF. Combine coating mix and chili powder in shaker bag. Use to coat chicken as directed on package. Place in 8-inch square baking dish.

BAKE 20 min.

SPRINKLE with cheese. Bake an additional 10 min. or until chicken is cooked through (170ºF) and cheese is melted.