Photo was taken with my iPhone. Sorry for the quality.
I’ve been meaning to share this recipe with you but to be honest I’ve been too lazy to post anything. I know, I’m terrible! I found this recipe in one of the many Fine Cooking magazines that I have. This recipe turned out delicious and it was easy to make. It makes a great appetizer or even a main dish.
The poblanos we got ended up being pretty spicy so I only ate one. My husband wasn’t too heartbroken since he ate the rest of them.
Poblanos Stuffed with Cheddar and Chicken
4 large poblano chiles
2 medium tomatoes
1/2 medium onion, chopped
1 large garlic clove, chopped
1 tsp. oregano, crumbled
1 tsp. ground cumin
1 Tbs. olive oil
2 cups shredded cooked chicken (I bought a rotisserie chicken and shredded it)
1 1/2 cups cooked rice
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
2 cups grated white Cheddar (I used Mexican Blend cheese)
Position a rack about 4 inches from the broiler and heat the broiler on high. Line a large baking sheet wirh foil.
Set the chiles on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Place the chiles in a ziplock bag and cool slighty. Once the chiles have cooled peel off the skins, cut the chiles in half leaving the stems on. Turn the chiles inside out and remove the seeds. Once the seeds have ben removed turn the chile right side out. Return the Poblanos to the baking sheet.
Puree the tomatoes, onion, garlic, oregano, cumin, and 1/2 tsp. salt in a food processor. heat the oil in 12-inch skillet over medium heat. Add the poree; cook, stirring until the liquid evaporates and the mixture looks think and pulpy, 8 to 11 minutes.
Take the pan off of the heat. Stir in the chicken and rice, then the cilantro, lime juice, and 1 cup of the cheese; season with salt to taste. Portion the filling among the pepper, wrapping their sides around the filling.
Broil the peppers until the cheese begins to melt and the tops begin to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
A few weeks ago I decided to make something my dad used to always make when I was younger, mini cheesecakes. I know that this recipe has been around for a while and I don’t know where my dad originally got the recipe, but I do know that it is yummy. I didn’t have the exact recipe he used to make but I did find a few online that was pretty similar to what he made. What did we ever do before the internet?!
With vanilla wafers as the crust the only other ingredients needed is cream cheese, sugar, eggs , lemon juice, vanilla, and pie filling. What can be better than a dessert that takes less than 10 ingredients?!
2 (8 oz.) packages cream cheese, softened
1/4 cup sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla
vanilla wafers (approximately 18)
pie filling (I used cherry and strawberry)
Preheat oven to 375 degrees.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
Fill the cups 2/3 full of cream cheese mixture.
Bake for 15 to 20 minutes or until set.
When warm, top each with a tablespoon of pie filling.
Chill in refrigerator.
As some of you may remember from my last post I am doing something uncharacteristic for myself. Some of you may even have been a little shocked to know that I have been counting my calories (1200 calories a day to be exact) and working out 7 days a week. It’s not exactly how I like to spend my time, but hey a girl’s gotta do what a girl’s gotta do.
“So, what’s a calorie counting girl doing making a Biscoff Cream Pie?”, you ask. Well, that’s a good question. If you’ve never had Biscoff Spread than you will never understand it’s power over me. There’s just something about the cinnamon-y and caramel-y spread that makes it irresistable. But don’t worry, I only ate 1/16th of a slice of pie only because I didn’t know how many calories were in it (Note to self: Work on figuring out calorie counts for recipes).
With that said, if you aren’t watching your calories than you can eat as much of this pie as you want. Trust me you WILL want to eat as much of this pie as you can. But, if you’re like me and you have to count your calories there are 3 options for you: 1) Enjoy this pie in moderation. 2) Wait for a “cheat” day and eat as much as you like. 3) Take it to work so you can watch your co-workers enjoy this pie while you are eating your healthy lunch of chicken, brown rice and broccoli. I will tell you that option 3 is not fun at all, trust me, I know.
Biscoff Cream Pie
1 refrigerated pie shell, baked and cooled
1/2 cup Biscoff Spread
8 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup milk
1 tsp. vanilla
8 oz. Cool Whip, defrosted
Biscoff Cookies, chopped (I used chocolate covered Biscoff cookies.)
In a large bowl mix Biscoff Spread, cream cheese, powdered sugar, milk and vanilla. Once the mixture is smooth fold in the Cool Whip until well mixed.
Pour Biscoff Cream into the baked and cooled pie shell. Sprinkle with chopped Biscoff Cookies, wrap tightly in plastic wrap and freeze for about 2 hours.
I’ve been doing a terrible thing. I am pretty ashamed to tell you what I am guilty of, but I know I owe it to my readers. The terrible thing I have been doing is…..counting calories. I will be honest and tell you I am not proud of counting calories, but it is something I need to do. I blame
laziness counting calories on my lack of baking. Don’t worry, I think the recipe I am about to share with you makes up for my absence.
This weekend was a special weekend because it was “cheat” weekend, which means I get to eat what ever I want and not track it on My Fitness Pal. And for those of you who know me should know that when I “cheat” I go BIG and when I go BIG I make Salted Caramel Cronuts (croissant-donut hybrid).
I love this recipe because it is easy. All you need is refrigerated Crescent Rolls and some biscuit cutters.
The end result is a wonderful flaky, buttery, layery (if that’s a word) goodness.
Salted Caramel Cronuts
2 cups vegetable oil
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup powdered sugar
Store bought caramel sauce
In a saucepan in heat oil over medium heat to 350 degrees.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half width-wise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Re-roll remaining dough to cut third doughnut.
Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with caramel and sea salt.
I’ve got something really cool to share with you.
Are you ready for it?
Are you sure you’re ready for it?
It’s my new logo!!
A special thanks to Amanda Smith at The Vintage Daisy Shoppe! She did a great job on designing my logo and was great to work with. She also makes notecards and customized invitations, so make sure to check out her Etsy store.
Girl Scout Cookie season has got to be one of my favorite seasons EVER!! I admit that every year I buy a couple of boxes, but I may have over done it this year by purchasing 15 boxes. Don’t worry because I have a good reason why….I just wanted to buy 15 boxes. Is that a good enough reason?
Like with most things, I can’t leave well enough alone, so I made some of the cookies into truffles. Yes, you read that right, TRUFFLES! I used what used to be called Do-Si-Dos (Peanut Butter Sandwich Cookies), cream cheese and chocolate. It was as easy as
I must warn you that these little balls of goodness are addicting, you definitely can’t eat just one. But I do encouraging sharing, sharing is always good and it makes people happy. I love making people happy!
about 30 peanut butter sandwich cookies (I used Girl Scout brand.)
8 oz cream cheese, softened
8 oz. melted semi sweet chocolate*
6 oz. melted bittersweet choclate*
*I used Baker brand chocolate.
Place the cookies in a food processor and pulse into fine crumbs. Reserve about 1/8 cup of the crumbs.
In a bowl mix together the cream cheese and cookie crumbs until well blended.
Roll the mixture into 1-inch balls. (I used a mini cookie scoop.)
Dip the balls in to melted chocolate and place on a wax lined baking sheet. Sprinkle the top with the reserved cookie crumbs.
Place in the fridge for about an hour to set.
I may have found myself something new to be addicted to and no, it’s not drugs or alcohol, it’s book wreath making. I realize that being addicted to making wreaths out of books is better than being addicted to crack cocaine, so it’s not a bad addiction. And I am not in need of an intervention quite yet, although I did make 2 wreaths within 3 days. But don’t worry I can quit anytime that I want.
The idea of these wreaths are so simple. It’s basically a foam wreath, glue, staples and and old book. The worst part about this project was tearing out the book pages. I find it a bit sacrilegious to rip pages out of a book, but if something cute comes out of the pages being torn then I am willing to sacrifice the book (as long as it’s some old book I’ve never heard of that I got from the thrift store for $.99).
The first wreath I made was for a dear friend, Alyssa, for her birthday and I was so excited when I finished it that I ended up giving it to her today, which is a week before her birthday. I couldn’t help it. Honestly, if it wasn’t for her I wouldn’t have thought to make such a thing. So you can thank her for this post.
This is the first wreath I made which was for Alyssa for her birthday.
After making her wreath I immediately started on making a wreath to hang on my empty staircase wall. The one I made for my wall was twice as big as the one I made for Alyssa, it measured 24 inches in diameter. With this wreath is that I had to use a wire wreath instead of a foam one. I found this to be a bit more difficult, but I managed. The outcome was exactly what I wanted it to be.
Book Wreath Tutorial by: 9th and Mayne
I’m going to start a new “series” on the blog called Pinned It. It will feature things that I have seen on Pinterest and attempted to make myself. I will warn you that this may turn out bad. I always see things on Pinterest that I want to try, but then I sometimes think that I am being to ambitious for some of the things I “pin”. Posting it on the blog will give me a little motivation to move out of my crafting and cooking comfort zone. I promise to post whatever it is I make regardless of the outcome.
My first Pinned It post will be the Minion Cupcakes I made for my sister in law. It’s simple things like this that make me wonder, “Why didn’t I think of that?” It’s amazing what you can do with Cloud Cakes (Twinkie Wannabe), Smarties and food coloring.
The Minions on the left are mine and the Minions on the right are from Pinterest.
Sorry for the bad picture. I only had my point and shoot and it was at the restaurant.
This is the picture my sister in law took when she got home.
1 dozen cupcakes (homemade or store bought)
6 Cloud Cakes (Twinkies if you can find them) cut in half
Smarties (pick out the white ones)
Black Gel Food Coloring
Start by drawing eyes on the Smarties, I did use a food coloring pen for this. Add a little frosting to the back of the Smartie and place on the Cloudcake.
Next, take the paintbrush and dip into the food coloring and draw the google straps and mouth.
Once that is done just palce the Minion on top of the cupcake.
First off, let me start by saying Happy New Year!! I can hardly believe that it is 2013! To be honest, I’m kind of wondering what happened to the flying cars I envisioned would happen in the 2000′s. Well, we did survive the “End of the World”, which also happened to land on my birthday this year! You all know that I had to have an “End of the World” party to celebrate. Just imagine walking into my house with all the power out except for the Christmas lights (I had “generators” to run those.) with candles strategically placed. We also had MRE packs, “Government Issued” food and of course Twinkies (Little Debbie’s version since I couldn’t get the Hostess ones). Overall, it was pretty cool. I wish I would have taken pictures so I can show you. I may have some Instagram pics to share.
I know that I have been gone for awhile and have been terrible at posting on my blog, I hate when I do that. Well, I am here to let you know that one of my resolutions for 2013 is to be more active with my blog. And I promise this resolution will not get shelved with the “eating healthy” and “saving money” resolution I try year after year. I am determined to keep my resolution of blogging more! To prove it, I posted this post today, see!
So with that said, I bet you are wondering what I have been up to. Well, to tell you all the truth, nothing really. I have just been keeping busy with work and my family, that’s definitely not a bad thing. I am very thankful for all the blessing that have come into my life in 2012! I have my health and happiness. I traveled more last year than I have in my entire life and I loved every minute of it. I get to work for a FANTASTIC company with WONDERFUL people while doing something I love. I have a husband and 2 children who are all healthy and (sometimes) happy! Last but not least I have the best family and friends that any girl could have asked for.
I’m going to end this post by thanking everyone who continue to read my blog (even when I am not posting). I am truly blessed to be able to share my love of food and other girly things with you all. May you all have a year filled with LOVE, HAPPINESS and GOOD HEALTH! Here’s to a FABULOUS 2013!!