Archive for the ‘Recipes’ Category
Breakfast of Champs
Are you looking for a super indulgent breakfast fit for a king? I have one right here for you. Not your ordinary run of the mill French Toast. This is quite possibly the best french toast I have ever had. It’s really hearty, but at the same time you will feel like you could just keep eating and eating.
I really like to make this recipe on a Saturday when the kids don’t have to get ready for school and we aren’t rushing off to wonderful world of kids belts and we can just sit, relax, enjoy and catch up on the week. It’s also a simple recipe with not a whole lot of ingredients and it’s easy to throw together.
Ingredients
1 Loaf King’s Hawaiian Bread
5 Eggs
1/2 Cup Milk
Cinnamon
Powdered Sugar (Optional)
Berries (Optional)
Syrup (Optional)
Cool Whip (Optional)
Slice the loaf of bread into 1 inch slices. Whisk the eggs and milk together in a wide, shallow bowl. Place a nonstick skillet on the stove (you could use a griddle too) and spray with cooking spray. Depending on your stove, you should turn it on to about medium. Let the pan heat up and then dip both sides of the bread into the egg mixture. Place the bread into the hot (not smoking) pan and cook until golden brown, flip and cook the other side until golden brown. Repeat with the remaining slices. Serve hot and top with cinnamon, powdered sugar, berries, Cool Whip, syrup or all of the above!
My kids really like this because we get them involved and they get to choose their toppings. We set up all of the choices and once their toast is ready, they get to go down the assembly line choosing topping after glorious topping! Ok, so this IS a dangerous recipe if you don’t want your kids on a sugar high for the rest of the day, but you could feed them this and then send them off to a friends house…
Blessings,
Pumpkin Crunch
Do you hear that? It’s the sound of all of the upcoming holiday festivities of which I am eagerly awaiting. You know what goes great with all of those festivities? Pumpkin, yep this time of year pumpkin goes with pretty much any of the holidays. I’m not sure if I mentioned it recently, but I really do love this time of year. I love the smells of cinnamon, cider, nutmeg, cloves…
Here at the kids belts factory, we have our annual company holiday parties which are always of the potluck variety. That is exciting in itself because I get to torture… eh… treat my employees (insert maniacal laughter here) with super delicious recipes that I happen across on the interweb. This year, I am definitely bringing this amazing piece of pumpkin deliciousness. It’s sort of like if a pumpkin pie and an apple crisp had a baby. (Appetizing, huh?) You get the creamy buttery goodness of the pumpkin pie with the crisp, crunchyness of an apple crisp.
Pumpkin Crunch
1 Box French Vanilla Cake Mix
1 Can (16oz) Solid Packed Pumpkin
1 Can (12oz) Evaporated Milk
3 Eggs
1 1/2 Cup Sugar
1 Tsp Cinnamon
1/2 Tsp. Salt
1/2 Cup Chopped Pecans
1 Cup Melted Butter
Vanilla Ice Cream
Preheat oven to 350. Grease the bottom of a 9×13 inch pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a bowl. Pour into 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Drizzle the melted butter over the top. Top with pecans. Bake at 350 for 50-55 minutes. For best results, serve warm with a scoop of vanilla ice cream.
I have to say, it is pure heaven when it’s served hot with a scoop of vanilla ice cream. The mixture of the hot and cold in this dish makes all of the flavors really pop. It’s creamy and crunchy and nutty and spicy all at the same time. It’s like a party in my mouth and all the yummyness was invited!
Blessings,
Soup weather!
Mmmmm…. Soup weather! Ok, so soup weather in Florida is just a tad different than it was back home (no changing colors, no crisp cool evenings), but none the less, when the weather is changing (meaning less humidity, not so much that it’s actually cooler out) I get a hankering (yes I said hankering) for soup! I love soup, one of my favorites is Oktoberfest Soup from a local Bowery type restaurant and I promise, if I ever come across that recipe I am totally spilling the beans and sharing it here. I am a giver like that.
Another favorite soup of mine is Taco Soup. One of the things I love about this recipe is that it’s a slow cooker recipe. That means that I can throw everything in the crock-pot in the morning, set it and forget it, then I can head out to a day filled with making kids belts. The best part??? There are hardly any dishes to clean up since it’s a one pot meal!
Slow Cooker Chicken Taco Soup
Ingredients
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Directions
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
So hearty and satisfying! Plus, tortilla chips with dinner? Yes, please!
I’m all up for trying new soups, any suggestions?
Blessings,
Tis the Season for Baking!
Banana bread, pumpkin bread, zucchini bread, cranberry bread… Oh my!! I love this time of year! There is a chill in the air… ah, who am I kidding, it’s Florida, occasionally the humidity drops and for those two glorious days we enjoy Fall! Time to grab a cup of Starbucks coffee and a slice of homemade bread!
These are definitely the days where I take a break from making my ever popular kids belts and get to mixin’ in the kitchen! In my opinion, there’s not a much better smell than fresh baked bread. The results are not too bad either, eating the fresh baked bread! This recipe for banana bread was passed on to me from a friends mother and I have to say, not only is it easy to put together, but it also tastes amazing! There is an optional ingredient, Pecans. If you don’t like those, you can add chocolate chips or peanut butter chips. Both are equally delish!
Banana Bread
1 3/4 Cups All Purpose Flour
1 tsp Cinnamon1 tsp Salt
1 tsp Baking Soda
1/2 Cup Canola Oil
2 Eggs
1 Cup Sugar
4 Very Ripe Bananas
Optional – 3/4 Cup Chopped Pecans
Preheat oven to 350. Cream eggs and sugar together until light and fluffy then slowly mix in the oil and mashed bananas. In another bowl mix the flour, cinnamon and baking soda together. Slowly combine the dry and wet ingredients until thoroughly mixed. Stir in pecans.
For mini loaves bake 30 minutes, for one large loaf bake about 50 to 60 minutes or until a toothpick comes out clean when inserted in the middle. Finish it off with a hot cup of coffee or a cold glass of milk and you have a great evening snack!
Now that I have shared that with you, I’m going to go pull mine out of the oven and indulge!
Oh banana-y goodness, how I have missed you. I’m so glad that this time of year is back so that people don’t judge me for baking in the 100 degree Florida summer!
Blessings,
Creamy Chicken Linguini
I don’t know about you, but I love pasta. Smother it in tomato sauce, drench it in butter and garlic, or cover it in a rich, creamy, cheese sauce and I am all over it. There is something about pasta that is just comforting. It’s so hearty and filling, but with it’s heartiness and filling qualities comes calories, calories, calories and then with the sauces, even more calories. Which, by the way, seem to quickly find their way straight to my waistline and thighs…. ugh.
I came across this recipe and thought it was worth trying out. If you can make creamy pasta a little bit better for me, why not? The best part about this dish was that it was even great when I warmed it up for lunch the next day at the kids belt office.
Creamy Chicken Linguini Alfredo
1/2 Cup Green Onions (Chopped)
1/2 Cup Mushroom Pieces
1 Clove Garlic
2 Tbsp Brummel & Brown Butter
2 Oz Fat Free Cream Cheese
4 Tbsp Low Fat Parmesan Cheese
2 Oz Wheat Linguini
1 Cup Chopped Broccoli
4 Oz Chicken Breast
1/2 Cup Pasta water
Salt & Pepper to taste
Directions:
In a saute pan, sauté chicken, onions, mushrooms and broccoli. Add light salt and pepper to taste. Boil pasta according to instructions on box remember to salt the water. In a small bowl, add butter, cream cheese, garlic and Parmesan cheese. Place in microwave for about 20 seconds, until butter melts. Mix thoroughly. Continue to cook chicken mixture until it begins to caramelize. When the pasta is al dente, add to the chicken mixture. Take 1/2 cup (or more depending on how thin you want the sauce) of the water from the pasta and add to cheese mixture, whisk until creamy. Add to chicken and pasta and serve hot.
Servings: 2
Amount Per Serving
Total Calories: 326
Total Fat: 10.14 g
Sat Fat: 2.87 g
Cholesterol: 61 mg
Carbohydrates: 32.97 g
Protein: 28.77 g
Fiber: 3.70 g
Sodium: 1048 mg
It was very tasty! The cream cheese makes a very smooth sauce and the bite of the parmesan compliments it well. So, there we go, I satistisfied my hearty pasta craving, mmmm. Now if I could just find a way to feel better about eating chinese take out, I’d be doing great!
Blessings,
Chicken Broccoli Braid
So, the last few recipes I have posted have been on the healthier side. This one? Not so much… but it is delicious non the less. I suppose you could make it a little healthier by using reduced fat crescent rolls, light mayo and reduced fat cheese, but isn’t a little fat fun sometimes? There are times when I just want to eat and not think about the calories I am consuming. This is a good recipe for that, because it’s oh so tasty!
This recipe does take a little time, so it’s one I tend to do on the weekend, when I haven’t been at the kids belts shop all day.
It’s actually a great recipe to bring for a potluck because it looks super impressive when finished and then you don’t eat as much because you are sharing with everyone else…
Chicken Broccoli Braid
Ingredients
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- ½ cup green bell pepper chopped
- 1 garlic clove, pressed
- 1 carrot, shredded
- ¼ cup onion, chopped
- 4 ounces sharp cheddar cheese, shredded
- ½ cup mayonaise
- ¼ teaspoon salt
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 egg white, lightly beaten
- 2 tablespoons slivered almonds
Directions:
Prep Time: 20 mins
Total Time: 45 mins
1. 1 Directions:
2. 2 Preheat oven to 375°F Chop chicken and broccoli using; place in 2 quart mixing bowl, add bell pepper, onion, carrot and garlic. Add shredded cheese and mix gently. Add mayonnaise and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with a little extra grated cheese.. Bake 25-28 minutes or until deep golden brown.
Lip smacking good food… I hope you enjoy, I’m thinking I might just make this tonight. It’s also a good way to get the kids to eat some veggies since the broccoli and onions are hidden inside!
Blessings,
Cheesecake Yummyness!
I have a sweet tooth, I’ll be the first to admit it. I love creamy, yummy goodness and when you throw cheese in there? Even better! There are days when the only thing that gets me through the day (other than the satisfaction of seeing freshly made Toddler Belts, of course) is the thought of sitting down to a sweet treat for dessert. Mmmm… cheesecake!
Did you realize that a slice (one slice, mind you) of cheesecake can range from about 300 to over 1,300 calories? Wow! Over 1,300 calories? That’s crazy, that’s more than half of what the average person should be taking in, calorie wise, in a whole day. Not to mention the oddles and gobs of fat and sugar and carbs and cholesterol.
Well, I found an absolutely delicious recipe that cuts all of that in half at the very least! “What’s the catch” you say? “What’s the serving size 1/16 of the cake?” you ask? No catch and you get to enjoy a whole 1/8 of the pie for only 177 calories. Some of the ingredients may sound a bit “out there” (really? Cottage cheese in my dessert?), but trust me, this is a recipe that you will come back to for some guilt-free enjoyment! PS Your friends will love it too, you don’t even have to tell them that it’s low cal/low fat!
Strawberry Creamsicle Cheesecake
1 Keebler Reduced Fat Graham Cracker Pie Crust
1 Package Strawberry Jello
8 Oz Cottage Cheese, Nonfat
8 Oz Fat Free Cream Cheese
8 Oz Cool Whip Free
Directions: Prepare jello to instructions on package except use a ½ cup cold water instead of a whole cup. Let set. Place cream cheese, cottage cheese and jello in food processor. Blend until smooth. Fold in cool whip, then pour into pie crust. Let set in refrigerator until firm.
For appetizers, spoon mixture into phyllo dough cups and let them set up in the refrigerator until firm.
Servings Per Recipe: 8
Amount Per Serving
Calories: 177.7
Total Fat: 3.6 g
Cholesterol: 7.0 mg
Sodium: 293.2 mg
Total Carbs: 22.8 g
Dietary Fiber: 0.5 g
Protein: 11.1 g
Try it, won’t you? You will not be disappointed. After all, if you are going to take your emotions out on an unsuspecting dessert, wouldn’t you like to at least like to feel some what good about it in the morning?
Blessings,
Pizza a Mom Could Love…
So, one of our favorite meals is pizza. I mean, really, who doesn’t love pizza? It’s one of the best comfort foods out there, but as such, it’s also a very fatty food loaded with calories.
That got me to thinking; how can we enjoy this super tasty meal with out adding inches to my waistline and artery clogging cholesterol to my children’s hearts? My friend helped me with the solution, Pepperoni Flatbread Pizza! This is a great alternative to “regular” pizza. You get all of the pizza flavors without all of the bad stuff. These pizza’s are very filling and super quick. The other plus side, the kiddos get to help out and make their own pizza. It’s so much fun to watch them get involved. After a day full of making toddler belts, a lot of times the last thing I want to do (really ever) is slave over a hot stove for hours and hours (yeah, right) on an uber-elaborate dinner. That’s why I love how fast this meal goes together. Here is the recipe, obviously you can cut a few more calories by opting out of the pepperoni, but really, what’s pizza without pepperoni?
Pepperoni Flatbread Pizza
¼ cup sliced Onions
2 medium Mushrooms
¼ cup chopped green peppers
2 La Banderita Low Carb Soft Taco Shells
2 tbsps Low Fat Parmesan
1.5 ozs Part Skim Mozzarella Cheese Shredded
¼ cup Ragu Pizza Sauce
12 pieces Hormel Turkey Pepperoni
Directions
Serving size is 2 pizza’s!
Pre heat oven to 425. Take 2 low carb soft taco shells and place them on a cookie sheet that you have sprayed with non-stick spray. Put the cookie sheet in the oven until the bottoms of the taco shells begin to brown. Take them out of the oven and flip the shells over (browned side up). Place half of the pizza sauce on each shell, spreading it out to the edges. Top with turkey pepperoni, onions, mushrooms, green peppers, parmesan and then the mozzarella. Place back in the oven and bake until the cheese browns.
Here’s the breakdown
Calories: 484
Total Fat: 19.6 g
Cholesterol: 72 mg
Total Carbs: 44 g
Dietary Fiber: 13 g
Protein: 32 g
My kids love the idea of getting to make their own dinner. We set it up like a pizza bar with all of the toppings set out for the picking. It makes for great family time and a super delicious meal!
Eat and enjoy!
Blessings,
Yummy Must Try Brie Recipe!!!
Looking for something a little sweet, a little savory and all over delicious? I came across this recipe and thought it looked simple enough and was worth trying out.
I know what you are thinking, “Michelle, where do you find the time to cook after totally dominating the world of kids belts all day?” That’s just it, this recipe is so simple, anyone would have time to bake it.
My guinea pig? One of my best friends. She came over for some coffee and snacks the other night and I threw this together. It’s sooooo simple and yet so fancy all at the same time!
Walnut Crusted Brie
Ingredients:
2 Tablespoon Butter or Margarine
½ Cup Walnuts
⅛ Teaspoon Almond Extract
⅛ Teaspoon Ground Cinnamon
1 (8 oz) Wheel of Brie
¼ Brown Sugar
Crackers for Serving
Preheat the oven to 375 degrees F.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and almond extract and stir until the walnuts are coated well. Place the brie in a pie pan and pierce the brie with a knife making about 1 inch slits. Pour the walnut mixture evenly over the brie. Place in the oven and bake until the brie begins to melt and bubble up out of the slits. Serve hot with crackers.
The result?
AMAZING! The two of us inhaled it so quickly that I almost forgot that I made it! The combination of the sweet brown sugar, warm, almost bitter, nutty flavor of the walnut and the creamy texture of the cheese all complimented each other so well. I highly recommend trying this recipe. So simple, but you will look like a rock star!
Enjoy every bite!
Blessings,
What the Fondant?
The Bug’s birthday party is on Saturday. She turned 4 December 27th, but since it’s so close to Christmas, we just wait to celebrate it until the first weekend after the first of the year. This year I wanted to make a princess cake for her. Granted, I probably want it more than she does so I can somehow feel like a supermom. But really this year is the year. Next year she’s going to have definite ideas about what she wants and doesn’t want and I’m not going to have a say anymore. This year is the first year she understands what it means to have a birthday. She has a lot of friends. She’s got every kid begging to come to her party, which we are having at McDonald’s because our place is way too small. She’s so excited! But I am too. I’m making a princess cake!
The cake in the picture is not my cake, but is close to what I’m going to do. I went to Michael’s to get everything I would need to make a princess cake. I already had a Pampered Chef Classic Batter Bowl to bake the cake in. I was on a mission to get fondant, coloring, and a doll. While I was there, another lady in the hanging out in the be-crazy-and-make-your-own-specialty-cake isle told me that I should make my own fondant. Apparently the pre-made stuff is pretty nasty tasting.
Last night, I made fondant from a recipe I found on AllRecipes.com. This afternoon I baked a Pillsbury Funfetti cake which took forever because of the depth of the bowl. I made buttercream frosting, also a recipe from AllRecipes.com, and frosted the cake. It’s now in the refrigerator waiting for the fondant to be placed on it tomorrow. I’m just glad I planned to make this cake over a few days so I wasn’t rushing at the last minute to get it put together. From what I’ve heard, fondant is not easy to work with. I’ll let you know how it comes out. If it’s good, I may even take pictures. Who knows? I could be the next Cake Boss. Ummm…probably not…
What is fondant you ask? Hehehehe…This is why I love Wikipedia!
Now about those kids belts…or not. Lol…
Blessings,