Friday, September 30, 2011

Pumpkin Pie Dip

How about a perfect little dip to mix up real quick to enjoy during the football games this weekend?

1 (15 ounces) can pumpkin
3/4 cup brown sugar, packed
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
6 ounces yogurt (I used fat free, plain greek yogurt)
8 ounces cool whip (I used lite)

1.  Mix together the pumpkin and brown sugar.  Add in vanilla and spices.  
2.  Mix in yogurt.
3.  Fold in Cool Whip.
4.  Chill in refrigerator until ready to serve.



Thursday, September 29, 2011

Great way to kick off fall...Pumpkin Chip Cookies

These were a huge hit this week, as pumpkin marks the beginning of fall in my book!

1 1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) pumpkin
1 egg
1 tsp vanilla
4 cups flour
2 cups quick cooking oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 cups chocolate chips 
(I used mini chips)

1.  Preheat oven to 350 degrees.
2.  In mixing bowl, combine butter and sugars.  Beat in pumpkin, vanilla, and egg.
3.  Combine flour, oats, baking soda, cinnamon and salt in another mixing bowl.  Gradually add to creamed mixture.
4.  Stir in chocolate chips.
5.  Drop dough by tablespoons, about 2 inches apart on baking sheet.
6.  Bake for about 10-12 minutes.
7.  Allow to cool on wire racks.

Allow to melt in mouth!



Wednesday, September 28, 2011

Keep-It-Tight Tilapia

I tried out Tosca's Eat Clean Tilapia recipe last week and it was delish! 
 Even better, it's super healthy!

1/4 cup olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp ginger
1 tsp black pepper
1 tsp dried mustard
1 tsp oregano
1 tsp chili powder
1 pinch of cayenne powder
4 tilapia filets 

1.  Preheat oven to 400 degrees.  Line baking sheet with foil.
2.  Combine olive oil, garlic and seasonings in medium bowl. 
3.  Dip each filet in seasoning mix and place on baking sheet.
4.  Bake for 10 minutes.



Tuesday, September 27, 2011

Tuesday Treats: Blueberry Lemon Bread

Another sweet breakfast recipe that I made for girls weekend.  Its just as good warm or room temp, but with the weather we had that weekend, it was perfect warmed up with a cup of coffee.

1 1/2 cups, 1 Tbsp flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole milk yogurt (I used fat free greek yogurt, and it was just as good!)
1 cup, 1 Tbsp sugar
3 eggs
2 tsp grated lemon juice (~2 lemons)
1/2 tsp vanilla
1/2 cup vegetable oil
1 1/2 cups blueberries
1/3 cup freshly squeezed lemon juice

1.  Preheat oven to 350 degrees.  Grease loaf pan.
Tip:  spray pans inside the dishwasher, as there won't be a mess to clean up later!
2.  Sift together 1 1/2 cups flour, baking powder and salt. 
3.  In mixer, combine yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil.  

4.  Slowly mix dry ingredients in with wet ingredients.  

5.  Mix blueberries with remaining Tbsp of flour.

6.  Fold blueberries gently into batter.

7.  Pour batter into prepared pan and bake for about an hour, until toothpick comes out clean.

8.  Meanwhile, cook the lemon juice and remaining Tbsp of sugar over low heat until sugar dissolves and becomes clear. 

9.  When bread is done, allow to cool in pan for about 10 minutes before placing on baking rack.

10.  Carefully place baking rack over baking sheet.  
11.  Poke tiny holes with toothpick on top of bread.
12.  Pour lemon mixture on top of bread while still warm.  
(I used a pastry brush which worked great).
14.  Cool completely.
13.  Top with powdered sugar.  


Monday, September 26, 2011

What's for breakfast??

Cinnamon Sugar Muffins

I made these last week to bring during our girls trip to the beach. 
Easy peasy and yummy breakfast idea.

1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

For Topping
1/4 cup butter
3/4 cup sugar
1 Tbsp cinnamon

1.  Preheat oven to 350 degrees.  
2.  Whisk together flour, baking powder, salt, nutmeg, and cinnamon.

3.  In separate mixing bowl, combine oil, sugar, egg and milk.

4.  Add dry ingredients to wet mix.

5.  Coat muffin pan with nonstick spray.  Divide batter evenly in 12 cups.

6.  Bake for 15- 20 minutes.

7.  Run knife around sides of muffin and remove from pan while still hot.
8.  Melt butter in bowl.

9.  Combine sugar and cinnamon in another bowl.

10.  Dip muffins in butter, then in cinnamon sugar mix.

11.  Let cool completely. 



Thursday, September 15, 2011

It's the Most Wonderful Time of the Year!

Not only is fall the greatest time for fun clothes and perfect weather, but it's also 

This video was played last week in Knoxville when the Vols played Cincinnati.  If this doesn't make me want to go back to Tennessee, I don't know what will…

We have been cheering on our favorite teams around here….

Even Bax is ready to cheer on The Ravens!

We are so excited to head south to Knoxville to catch our favorite team in action.

And even better, I'm taking a week of vacation….
Catch up with you all soon!  


Wednesday, September 14, 2011

Savoring Summer

I love fall and I'm so ready to put on my jeans with my boots and get rid of this humidity, but I also love summer and will miss all the yummy foods.  So, while I can, I'm savoring all those tasty bites!

The other night this was my dinner…an all time favorite for me…

(and grilled scallops)

A mixture of chicken, beef (not for me), green pepper, red pepper, bell pepper, and onion. 

I will be so sad when my grill is cover in snow…so I'll be using it as much as possible in the next couple months!  Send me any of your favorite recipes!


Tuesday, September 13, 2011

Tuesday Treats: Chocolate Chip Rolo Cookies

These may look like regular chocolate chip cookies to you, but no way…they are even better!

Chocolate Chip Rolo Cookies! 

You can use whatever chocolate chip recipe you desire, but I of course, always use the Nestle Tollhouse, adapted a teeny bit by my version.  

Then, preheat oven to 375 degrees.  
Take a ball of dough, push in the center, place a rolo….

and cover the rolo completely with cookie dough.  
Place on baking sheet. 
 (yes, they do look rather large)

Bake for about 10 minutes, or just until golden brown.  
Cool for couple minutes on baking sheet and transfer (very carefully) to paper towel or wire rack to cool completely (hence, some of mine were breaking in the center because I rushed it)

And enjoy a tasty cookie with a pleasant surprise in the middle!


Monday, September 12, 2011

Clever Coat Idea

Does your guy ever leave his jacket behind at a wedding?  Or you're not sure which coat is his, as they all have the basic black sport coat/tux jacket?

How about adding a monogram inside the jacket so you never are mistaken again? 

My mom is going to do this with my dad's jackets and I think it's a great idea!

Thursday, September 8, 2011

Pesto Shrimp Pizza!

This is now one of my favorite recipes.  I love pizza, and this one takes them all!

Nonstick spray
1 pound unpeeled, large raw shrimp (about 30-35 pieces)
1 large yellow onion, chopped
1 red bell pepper, chopped
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp olive oil
Pizza dough, homemade or store bought
1/2 cup  Pesto sauce
3/4 cup freshly grated Parmesan cheese

1.  Preheat oven to 350 degrees.  Coat dough with nonstick spray and flour each side.
2.  Peel shrimp, and slice lengthwise.
3.  Spread pesto sauce on dough evenly.

4.  Saute onion, bell pepper, salt and pepper in 1/2 tsp hot oil in skillet over medium heat for 5 minutes.

5.  Transfer onion mix to a large bowl.  
6.  Saute shrimp in remaining 1 tsp hot oil for about 3 minutes or just until shrimp turn pink.
7.  Add shrimp to onion mixture and toss.  

8.  Top pizza with shrimp mixture.  

9.  Sprinkle with parmesan cheese.

10.  Bake for about 25 minutes.