Happy October!! Yet again, Pumpkin Whoopie Pies

Hello all!! I must say it has been a long time since I posted. I've been meaning to post but I just have not got around to it. I kind of lost my inspiration for awhile, but in the back of my mind I knew I wanted to get back into posting my food. I have made quite a bit of food and I am so excited to share again. I have also made lots of sweets. I have been on the search for the perfect, moist, yellow cupcake. Its been tough, but I have found a few good recipes.

Since it is October, I know I should be posting a new recipe, but I really love this recipe and wanted to share it again. Pumpkin Whoopie pies. I have included the link to the recipe. I really like this recipe so I didn't change it.

I want to thank you guys for coming and hope you come back!!!

Ingredients/Recipe

Recipe from Rachael Ray

1 1/2 sticks  (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions

1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

 
 
 

Thanks guys and enjoy!!! 

On the healthy side...Cheeseburger Salad

Hello everyone!!! I hope everyone had a great weekend. I finally got on the ball again and worked out! Ya go me! LOL. I didn't go to long, because I wanted to work back into it, but as painful as it was, I felt better afterwards. I am trying to be good and stay on top of my healthy, but you know me I can never pass up a cake or any dessert at that. Everything in moderation though.

I went to the gym thinking that it would be kind of slow, but it was pretty busy, keep in mind this was Sunday afternoon. I am the type of person who likes to work out along or with a friend. I hate thinking that people are watching me, but I guess a lot of people do. I've been told that no one really watches, but I  used to work at a fitness center and every once in awhile someone would say something to me about another member. You can't let that hold you back though. Keep going and push yourself.

On to the food. Since I worked out, and have been having many treats on my site lately, which wont go away trust me, I wanted to give you guys something that was a healthy but satisfying.

Cheeseburger salad. Yes, you can have a healthy cheeseburger while eating well. This is made from ground turkey, but you can use lean ground beef or chicken. The meat is flavored with Worcestershire sauce, onions and steak seasoning.  You put all of this on a salad, any kind you want. I listed what I used on mine, but feel free to mix it up anyway you want, I'm not looking. You top this salad off with an easy mustard vinaigrette.

Here's how you do it:

Ingredients/recipe

Adapted From Rachael Ray

Burgers

1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )

Salad

3 large hearts romaine lettuce
1 cup sliced pickles, patted dry
1 cup grape tomatoes
1 Cucumber sliced

Dressing:

3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 cup  EVOO
Salt and Pepper

Directions

Preheat a large nonstick skillet over medium high heat(you can use your grill if you want)

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

Slice the brick of cheese into 1/4-inch pieces. Place patties into your skillet. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. If you cheese is not melting, cover loosely with foil.

While the burgers are cooking, coarsely chop romaine and combine with sliced pickles and halved grape tomatoes.

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Season with salt and pepper.

Arrange mini cheeseburgers on salad and drizzle the vinagrette over the salad. Serve and enjoy!

I really hope you guys try this one, its simple, healthy and did I mention 30 minutes?! It is!


Enjoy!

Rachael Ray Book of Burgers-Stretch a Buck Beef and Bean Burrito Burgers

Hello everyone! Its been awhile since I posted and I really wanted to get a post up this week. It has been quite a week and tons of things of happened. Some good and some bad, but I have to keep moving on and reach for my goals and stay positive.

Life is so short and we have to remember to enjoy the simple things in life. One of my many simple pleasures is cooking and baking. My next simple pleasure is cooking Rachael Ray meals. I remember when I first started to cook and my friend told me about her. I started watching her back in 2005 and I was hooked.

I have meet her in person and was on her show for a kitchen call. I posted about that about two years ago when it happened. I am so grateful for that opportunity. Last week she released a new book called "Book Of Burgers." She is the self proclaimed "Queen of Burgers," and I was super excited about this book because who doesn't lover a good burger? This book is a collection of her burgers with some new ones thrown in also. It also has fries in it too, which is my favorite side for any burger.

I decided to show one of my favorite burgers from her called Stretch a Buck Turkey and Bean Burrito Burgers. It is so simple and kind of healthy for you too. I used lean turkey meat and whole wheat buns. On the side I made homemade Refried black beans and a Tex-Mex rice.

I couldn't find just a picture of the burger, so here is the burger and the sides. Delish!

Here's how to do it:


Ingredients/recipe. 

Adapted from Rachael Ray

1 cup cold leftover brown rice
1 pound lean ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning, I used Montreal Seasoning by McCormick my favorite
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4  lettuce leaves
1 ripe tomato, sliced
4 whole wheat burger buns

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

Smoky Guacamole

Greetings! How is everyone? I am so excited because of this heat wave we are having in the Midwest. It is actually suppose to be hotter than I thought, but it is going to make a great weekend. I am also excited about this weekend because its Memorial Day weekend which means good food. I am hoping to bring out the grill to do some grilling.

One problem I always have is coming up with sides. I don’t know why, but I can never think of anything and I always like to try something different besides potato salad. One thing that I really love is dips. I love chips and love dipping my chips in the dip. 

This one dip is so simple and amazing, and you guys are going to love it. Guacamole! This couldn’t be simpler. You pretty much throw everything into a bowl and mix. One thing that I tried this time was soaking my red onion in the lime and lemon juice. I saw this on Rachael Ray, of course lol, and thought the flavors of the guacamole were amazing. I added two small chipotle in adobo to the mix to make a smoke guacamole. This is optional you don’t have to do that if you don’t want to. The guacamole tastes great also without it.  I hope you guys try this this weekend and enjoy!

Here’s how you do it.

 

Ingredients/recipe

½ small red onion, finely chopped

Juice of 1 lemon

Juice of 1 lime

Salt

2 avocados

1 jalapeno, seeded and chopped

Cilantro- to taste

2 small chipotle in adobo from the can , finally chopped. (this is optional, do not through in the while can!)

2 cloves of garlic, finely chopped

First chop your onion and put in a small bowl, add the juice of the lemon and lime and salt. Let sit for ten minutes.

Put your chopped avocado, cilantro and garlic in another bowl.

Once the onion has been sitting in the juice for ten minutes add to your avocado mixture, mix and enjoy!

 

To help your guacamole from browning fast, cover with plastic wrap and put it directly on the guacamole. The juice from the lemon and lime will also help, but I find that keeping the plastic wrap on top helps too.

Enjoy!

Sloppy Joe Mac and Cheese

Hello! What a weekend! It was filed with a graduation, hiking, seeing friends, cake and just good times. The weather was amazing too! It was hot and sunny, I really couldn’t ask for a better birthday weekend.

I would like to say I baked a cake, but I had an amazing turtle ice cream cake filled with caramel, nuts, chocolate and of course ice cream. It was amazing.

I have such an amazing, simple dish, yet again from Rachael Ray, but I love her food, and a lot of her dishes are very satisfying, and easy. This is Sloppy Joe Mac and Cheese. It takes the flavors of sloppy joes and combines with cream mac and cheese. I made a few changes to make it a little “healthier,” but any way you try this it will be good. I hope you guys try this and enjoy!

 

Here’s how to do it.

 

Ingredients/recipe

adapted from Rachael Ray

2 tablespoons dark brown sugar

3 tablespoons red wine vinegar

3 tablespoons Worcestershire sauce

One 15-ounce can tomato sauce

2 tablespoons EVOO

1 1/2 pounds ground beef (90-percent lean)

Salt and pepper

3 to 4 cloves garlic, finely chopped

1 red bell pepper, seeded and finely chopped

1 onion, finely chopped

1 cup beef broth

12 ounces whole wheat shells

2 cups shredded yellow 2 % Cheddar

Preheat the oven to 400 degrees F.

Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.

Meanwhile, cook the macaroni in a large pot of salted boiling water, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.

Bake until the casserole is bubbling and the top is browned.

This is a winner! I hope you guys try this and enjoy!

Chicken Souvlaki & Tzatziki Sauce

Hello. So I wasn’t sure what I should talk about today because I had two things in mind. I guess one thing that I did want to talk about is things that stay in the dark will come to the light. I always pray that I can see things that I don’t see behind my back and when the time is right I find out what people are really saying or talking about. 

I know this isn’t my normal post to complain, but it is sad that the world is still like this. You put trust into people but you find out the truth later. I am a pretty optimistic person so I just try to let it roll off one shoulder and go to the next.  You move on, but learn from this. 

Anyways, let’s get out to food! I made this dish a few weeks ago and thought it was super simple and wanted to share. It’s a 30 minute meal from Everyday from Rachael Ray and has really nice flavors. It reminded me of a chicken gyro because of the Tzatziki sauce. I also used pita bread instead of the naan bread and it still tasted great.  This one is a winner and I hope you guys like it.

 

 

 

Here is how to do it:

Ingredients/recipe

Adapted from: Rachael Ray

Ingredients/recipe

1 ½ pounds of chicken breast

Salt and pepper

 2 lemons

3 garlic cloves chopped

A pinch of dried oregano

½ a cup Evoo

1 cup of Greek yogurt

1 ts ground coriander (optional)

½ ts ground cumin

½ cup feta crumbles or to taste

½ a cucumber grated and drained

1 tbs of mint leaves

Parsley

Toppings: Tomatoes, red onions and sweet peppers all opitional.

Place the cucumber in a strainer, sprinkle with salt and let sit for 20 minutes. Press out the liquid.

In a large, resealable plastic bag, combine the EVOO, half the lemon juice, three-quarters of the garlic, the parsley and oregano. Season the chicken with salt and pepper, drop into the bag and marinate for 10 minutes while you preheat the broiler. 

Scatter the chicken across a broiler pan and broil, turning once, until charred and cooked through, about 10-12 minutes. 

In a food processor, blender or just chop by hand like I did, purée the drained cucumber, the yogurt, the remaining lemon juice and garlic, the mint, coriander and cumin; season with pepper. 

Pile the chicken onto the pita bread, top with tomatoes, red onions, and sweet peppers, Tzatziki sauce and enjoy!

Spinach and Artichoke Tuna Melts

Hello! How is everyone this beautiful day! Well beautiful where I live. The sun is shining and its warm! I love it. I have the windows open and I am soaking this weather up before it cools off again. 

Is anyone doing anything for Cinco de Mayo? I a working, but we are giving a pot luck so I am trying to decide what to bring. I’ve been thinking of a veggie stroganoff, because I can make it in the crockpot, but I am still unsure.  I need something inexpensive but delicious. I know I am going to make a yellow cake so I am super excited about that. I will show that to you guys when I make it.

Today I have a super simple and healthy lunch or dinner. I saw this on the Rachael Ray show and was really happy when I had the ingredients to make it. This is a spinach and artichoke tuna Sammie! It has great flavors with the spinach and the artichokes plus the salt from the capers…yum! I actually made this open face to save a few calories. 

Here is how you do it:

Ingredients/Recipe

Adapted from Rachael Ray

3 cans tuna drained and flaked

1 can artichoke hearts in water (14 ounces), drained well and chopped

1 box thawed frozen chopped spinach (10 ounces) , drained well and pulled apart

Juice of 1 1/2 lemons

1/2 red onion, finely chopped

2 ribs celery hearts, finely chopped

1/4 cup fresh parsley, chopped

3 tablespoons capers, drained

TS of garlic powder

Pepper

4 whole wheat ciabatta rolls (I found mine at Wal-mart with a bakery)

2-3 TBS of EVOO

Slice of Mozzarella cheese

Tomato, for topping

Heat your broiler.

First, heat your spinach in the microwave, drain and pull it apart. Next drain and flake your tuna, place the spinach and tuna in a bowl. Drain your artichokes and chop them, add them to the bowl. Next add your capers, onion, celery, pepper and garlic powder.  Next add your lemon juice and EVOO and mix well.

Place the mixture on a ciabatta role, top with a slice of tomato and a slice of mozzarella cheese. Stick it under the boiler and toast the bread and melt the cheese, about 4-5 minutes. Take out and enjoy!

I really hope you guys try these they are so good! It’s like spinach and artichoke dip without the guilt! 

Have a great day and enjoy!

Cheese and Green Chile Enchiladas

Hello and Happy Monday! I was thinking about things to talk about last night right before bed and now I don't remember! How was everyone's weekend? I had a really nice weekend away from work, which
was much needed, and now I am sitting here hoping time doesn't go to fast before work.

I do have a wonderful dinner, that is sooo simple its unbelievable. This is Cheese and Green Chile Enchiladas. These tasted just like the real thing and was soo delicious. the only thing I didn't do was toast up my lavash wraps and I wish I did because the bottoms were a little soggy. The insides were nice and cheese and creamy-so good!

Here is how you do it:

Mix the ingredients

cut your lavash wraps

fill your wrap

Add them to your pan

Not the best picture, but trust me it was really good!

Ingredients/recipe

Adapated from Rachael Ray

2 cups of Monterey jack cheese
2 4-ounce cans diced green chilies, drained
2 can of chicken breast shredded (or 2-3 cups of shredded chicken breast)
1 cup light sour cream
1 small yellow onion, grated
2 cloves garlic, grated or finely chopped
A small handful cilantro leaves, chopped, plus whole leaves for topping
1 teaspoon ground cumin
1 can of red enchilada sauce
Salt and Pepper
4 Lavash wraps cut in half (8 wraps)
Thinly sliced jalapeño peppers and red onions, for topping
1 lime

Mix your cheese, green chilies, chicken breast, sour cream, garlic, cilantro and cumin. Taking one lavash wrap at at a time fill with the mixture.

Place each wrap into a pan and top with the enchilada sauce and bake 15 minutes.  Take out of the pan and top with sliced jalapenos, red onions, cilantro.

This is a great dish and I hope you guys try it!

Enjoy!

Greek Yogurt Buttermilk Ranch Dressing

Hello everyone!! How is everyone? I am really tired today. I almost didn’t post today because I am overworked. I have been working extra hour due to my store being a manager short. I wanted to post something though and I have had this recipe for a while, and wanted to post it. It’s a healthier version of ranch dressing. Now this isn’t your Hidden Valley dressing, but this is pretty close. 

I hope you guys try this at least once, it is really good. I lightened it up by using Greek Yogurt instead of sour cream. This way also added more protein to it. 

Here’s how you do it.

Ingredients/recipe

Adapted from Rachael Ray

3/4 cup buttermilk –more if you want it thinner

1/2 cup Greek Yogurt

1 teaspoon of hot sauce

fresh flat-leaf parsley, finely chopped –to taste

1 TBS of dried dill or three TBS fresh finely chopped

3 tablespoon fresh chives, finely chopped

Salt and pepper

First start out by mixing your buttermilk and Greek Yogurt. You can add a little extra buttermilk if you want it a little thinner. Add you hot sauce, parsley, dill and chives. Add salt and pepper to taste-I like extra pepper.

I hope you guys try this; it’s super simple and keeps for about a week or week and a half.              

Enjoy!