RECIPES

Oreo Cookie Treats – Thursday’s With Tracie

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Now that my kids are back in school, it’s time to get creative and find good, healthy snacks or treats to bring in for special occasions.

When I was asked to bring in a special treat for my son’s preschool class, the teacher had one request, “NO CUPCAKES!!”

She explained to me that the kids take one bite of the frosting and the rest goes straight into the garbage. My mission was to, “Make something cute, that all the kids wanted to eat, that would not end up in the trash!”

My inspiration came from me simply opening the fridge a few weeks ago and finding half eaten Oreo cookies in the fridge.. ( I told you before I get my inspiration in odd places!) . I went down my “usual suspect’s list” to find that it was my newly turned 4 yr old. Apparently, he had decided the Oreo stuffing was the best part but that he would save the actual cookies for his friends at school.

Don’t ask me how he got them without me catching him eating the filling!
It amazes me what a 4 year old boy can get into in 2 minutes!

Anyway, Oreo cookies was it! Perfect size and the kids would love them. My mission was to make them cute and special!

Here is what you will need:

1 pkg of double stuffed Oreos
1 pkg white dipping chocolate or white almond bark
1 pkg of lollipop sticks (I used popcicle sticks, but lollipop sticks would have been better. DO NOT use cookie sticks that are shown in the picture because they are too thick).
1 pkg of sugar decorations and matching sprinkles

Step 1.
Stick the LOLLIPOP STICK into the Oreo cookie.

Step 2.
Melt your white chocolate and dip the cookie in. I let them sit for about 2 min on parchment paper and then put my decorations on each one.

I let them sit for another 15 min and just before the chocolate got too hard, I loaded them with sprinkles.

I then put them in the fridge, let them get nice and solid, and put them in the lollipop bags.

I think they turned out pretty cute and the teacher said they were the cutest snack she has ever seen! Ok, she was probably trying to make me feel good, but I will take any compliment that comes my way .

Do you have any good ideas for special treats or snacks to bring for special occasions??

I would love to hear them!!!

Take care, everyone.

Thanks Mandy for having me!!!

Sharing with these awesome parties…

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Wheat Berry Salad with Goat Cheese

I hope everyone is enjoying their 3 day weekend.

Happy Labor Day!

I wanted to share a wonderful salad that I made last week. It was so easy, delicious, light and filling. The hardest part? Remembering to soak your wheat berries the night before .

If you have never had wheat berries, they are delicious. They are also known as hard winter wheat. They have a chewy texture, very simple to prepare and they require very little attention while cooking. I purchased mine in the bulk section at Whole Foods.

Wheat Berry Salad with Goat Cheese

1 1/4 cups wheat berries (see below how to prepare)
2 1/2 cups chopped English cucumber
2/3 cup thinly sliced green onions
1 1/2 cups loosely packed chopped arugula
6 tablespoons minced fresh flat-leaf parsley
1 pint grape tomatoes, halved
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
3/4 cup (3 ounces) crumbled goat cheese

Step 1:
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

Step 2:
Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients.

Step 3:
Combine rind and next 4 ingredients in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Yields: 6 servings (serving size: about 1 1/3 cups)

♥♥ ENJOY! ♥♥

Cooking Light Way To Cook Vegetarian

CALORIES 253; FAT 9.7g (sat 3.7g, mono4.4g, poly 0.9g); PROTEIN 9.2g; CARB 35.7g; FIBER 6.8g; CHOL 11mg; IRON 1.2mg; SODIUM 401mg; CALC 79mg

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Banana Split Pudding Cake

Anyone who knows me, knows that I LOVE dessert!

One of my favorite summer time desserts is a Banana Split!

Love them!!

I usually make and bring dessert for our Sunday Family BBQ. Since we were eating outside by the pool and it was 108 degrees, I decided we needed something cool and refreshing (I wanted to do something besides ice cream). I remembered seeing a Banana Split Cake made by Kraft. I found the recipe on line and decided to tweak it just a bit…

I came up with this wonderful summery dessert that I call…

“Banana Split Pudding Cake”

Here are the ingredients you will need:

For the crust:

1 ½ cups graham cracker crumbs
1/3 cup melted butter
¼ cup sugar

Mix and press onto the bottom of a 13 x 9 pan.
Freeze for 15 minutes.

Layer 1:
(2) 8 oz. packages of softened cream cheese (room temperature)
3/4 cup of sugar
Beat the cream cheese and sugar until well blended.
Spread over cooled crust.

Layer 2:
20 oz. can of crushed pineapple, drained

Layer 3:
4 sliced bananas

Layer 4:

2 (3.4 oz. each) JELL-O Vanilla Instant Pudding
2 cups cold milk
Mix until blended.

1 cup of Cool Whip
Fold into pudding and spread pudding mixture on top of the banana layer.

Layer 5:
Spread remaining Cool Whip onto the pudding/Cool Whip mixture

Refrigerate for 6 hours

Topping:

2 containers of fresh, sliced strawberries
Hershey’s chocolate sauce drizzled on the top

YUM!!!!

I wanted to top it with a shaved Hershey’s chocolate bar, but everyone was ready to dive into it and I forgot!

Everyone at the BBQ loved my Banana Split Pudding Cake… even my kids!

Thanks Mandy for having me!!!

2 Comments

Chocolate Chip Reece PB Brownies

Ready for a WOWZER of a delectable treat?

Seriously, how can you go wrong with a sweet treat that contains a

chocolate chip cookie,

a Reece PB Cup

AND

a Brownie????

Doesn’t get much better than that friends!

The BEST PART?

They are sooooo easy!!!!

Here are the ingredients that you will need:

- Brownie Mix and the ingredients to make them
(egg, water and oil)

- Reece PB Miniature Cups

- Pre-made Chocolate Chip Cookie Squares

- A Brownie Pan (you can find these at the grocery store)
I believe a muffin pan would work too.

Step 1:

Grease your pan.

Step 2:

Break off 1 1/2 squares of the chocolate chip cookie dough.

Step 3:

Press Chocolate Chip Cookie Dough down like this:

Step 4:

Place a miniature Reece’s PB cup on each of the pressed cookie dough.

Step 5:

Prepare brownie mix (according to directions) and poor directly onto the top of each cookie/Reece cup. Don’t fill too full! I left about 1/4 of an inch from the top.

Bake at 350 degrees for 18 minutes.

♥Enjoy♥

6 Comments

Corny, Corn, Corn Recipes

Another summer time food is upon us….
CORN!

Here are some yummy recipes that I have been collecting on Pinterest.

I’m making the Roasted Corn with Cilantro Butter this week.

The Out of This World Corn Dip is TO DIE FOR so be sure you pin it and remember to make it
at your next social event. Your guests will be wanting the recipe also!

Steph from Crafting In the Rain shows us an easy way to shuck corn.
You won’t want to miss her simple tutorial.

Enjoy!

1. Healthy Sweet Corn Relish from Cooking Light

2. Out of this World Corn Dip from Inspired By Charm

3. Avocado and Grilled Corn Salad with Cilantro Vinaigrette from Shelter Interior Design

4. Easy Corn Shucking from Crafting In the Rain

5. Cilantro Corn Fritters with Chili Mint Sauce from Food and Wine

6. Roasted Corn with Cilantro Butter from Skinny Taste

7. Paula Dean’s Corn Salad from Food Network

8. BBQ Corn with Mexican Spicy Butter and Lime from Eat Drink Daily

I’m heading to the beach for a few days of R and R and to celebrate my daughter turning 21!

I’m looking forward to getting out of the valley heat.

Temperatures here will be reaching 108 while I’m enjoying temps in the 80′s.

Oh yea!

Have a wonderful Monday!

3 Comments

Rice Krispies Treats

I’m such a lucky Nana. My grandson has been with me since Monday. His big brother’s went to Legoland! I love having him. I love waking up in the middle of the night and giving him a bottle. I love it when I put food in his mouth and he blows a big raspberry at me and that yummy baby food goes everywhere! I don’t even mind the poopy diapers. I loved being a mother, but being a Nana is A M A Z I N G!

He is such a happy “smiley” little guy. But, as soon as you put the camera in front of him he quits smiling!

Because I’ve had a little guy to keep my eye on, I haven’t been doing too much around the house this week.

I have gotten to spend a little time on Pinterest though!

“My name is Mandy and I’m a Pinterest Addict.”

Do you have a food that you could eat and eat and eat, knowing if you eat too much you will make yourself sick, but you don’t care? Mine is…

RICE KRISPY TREATS!!!!!!

Oh my goodness, I could easily eat 2 pans!

Sick huh? It’s true!

I could probably eat them when I have the stomach flu…. okay and strawberry pop tarts… I’m not divulging anything else! I’ll save it for another post .

I have to admit, that I have never had a “flavored” Rice Krispy Treat, but I’m going to make one of these soon!

1. Nutella Rice Krispies Treat Bars from Live Life Too

2. Caramel Turtle Rice Krispies Treat from Glorious Treats

3. Strawberry Rice Krispies Treat from Real Mom Kitchen

4. Smore Rice Krispies Treat from Glorious Treats

5. Watermelon Rice Krispies Treat from Dine and Dish

6. Oreo Rice Krispies Treats from Stylish Cuisine

7. Rice Krispies Treat Cupcakes from Intimate Weddings

Are you ready to make Rice Krispies Treats for you or your children this weekend?

I’m thinking the Caramel Turtle ones look awesome!

Have a wonderful weekend!

3 Comments

Nana’s Potato Salad

Nana’s Potato Salad has been in our family for several generations. It’s one of those recipes that every time I take it to a potluck, I’m always asked for the recipe, which I’m always happy to pass on!

I like to make it the day before. The longer it sits, the better it gets.

Nana’s Potato Salad

5 lb. potatoes (you can use any kind)

8-10 hard boiled eggs

2 tablespoons yellow mustard

1 tablespoon vinegar

1 cup mayonnaise

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 yellow or white onion

1. Peel and cut potatoes in half. Cover with water, bring to a boil and simmer until potatoes are tender.

2. When they are done, drain in a colander and spread onto a large plate and allow them to cool.

3. Once the potatoes are cool, cut them into bite size (about 1 in) pieces.

2. Place 8-10 eggs into a sauce pan (I add about 1 Tbs. of baking soda to my water – helps the peeling process), bring to a boil and simmer for 10 minutes.

Do you have an egg timer?

I ♥ my egg timer that my mother bought me a few years ago. This is what it looks like:

Norpro Egg Rite Egg Timer

Product Details All you do is drop it into the water with your eggs. When the egg timer turns dark purple/black, you know that your eggs are hard boiled. It also tells you when your egg is medium and soft. You can purchase the Norpro Egg Rite Egg Timer here. Amazon has it on sale right now for $4.99. If you have a PRIME Account (thank you to my lovely step-daughter, Tracie) shipping is free! No, I was not paid for endorsing this awesome kitchen gadget .

3. When your eggs are done, let them sit for about 10 minutes in cold water and then peel. I’ve found it works great to peel them under cold running water.

4. Separate the cooked yolk from the cooked egg whites. Smash the yolks with a fork and add salt, pepper, mayonnaise, mustard and vinegar. Stir well.

5. Dice egg whites and add to the potatoes.

6. Dice onion and add to the mayonnaise mixture.

7. Add the mayonnaise mixture into the potatoes and stir gently.

You can add black olives, sweet pickle relish, or curry if you like.

I sprinkle a little bit of dried parsley or paprika on the top to add color.

♥♥Enjoy!♥♥

3 Comments

4th Of July Brownie Pops – Thursdays With Tracie

The other day as I was searching the internet for some fun summer treats for the boys, I came across an idea from good ole’ Betty Crocker! Popsicle shaped brownies on a stick. The boys LOVE popsicles and brownies, so I had to give them a try.

This is what you need:

1. 13x 9 brownie box mix ( I used Betty Crocker) and all the ingredients needed to make them (eggs, oil and water).

2. White Almond Bark – Betty said to use melted chocolate chips (let’s just say I tried this and it didn’t work!!) Maybe it was just me, but trust me, just get the almond bark)

3. Popsicle sticks

4. Sprinkles

Bake your brownies in a 13x 9 pan. Instead of spraying the pan with cooking spray, place a piece of foil that covers the bottom and sides with at least a couple inches extra on each side, then spray non-stick spray on it and then pour your batter. Bake and let cool. Once the brownies are cool, place them into the freezer for 30 min.

Take the brownies out of the freezer and cut off all the edges (saved those for me) and then cut the rest into rectangles. Peel the foil off, insert a popsicle stick and put back into the freezer for another 30 min.

Melt the almond bark, dip the brownies in the almond bark and then place on wax paper and add sprinkles. Let cool.

I would highly suggest keeping these in the fridge until you are ready to serve them. They are sooo good when they are cold (they taste almost like cookies and cream). They would also be really good if you wanted to dip them in crushed Oreos, after you dipped them in the almond bark, yum!! I am going to try that next.

These were really fun and the boys loved them.

I hope everyone has a great summer break. We have been enjoying hanging out by the pool with Nana and Poppi and getting settled in our new home!

I just wish the boys knew it was summer break and didn’t get up at 5-6 am! Oh well, they usually get the hang of it by August… just in time to go back school .

See you next time.

Thanks for having me Mandy!

5 Comments

Yummy Strawberry Recipes

I love this time of year when strawberries are in season
and they are being sold freshly picked right out of the field.

Here in the central valley of California,
you can actually see the field they come from and the workers picking them.

I can’t help but buy a large flat.
Of course, we can’t always eat all of them.
So this year (after making a few strawberry shortcakes),
I decided to check out some new recipes.

1. Strawberry Poke Cake from Stella B’s Kitchen

2. Strawberry Margarita Popcicles from World Of Amici

3. Strawberry Trifle from Taste Of Home

4. Strawberry Sangria from The Kitchn

5. Strawberry Mojitos from White On Rice Couple

6. Strawberry Shortcake from Epicurean Mom

7. Easy Strawberry Napoleon from Six Sister’s Stuff

8. Strawberry Bruschetta from Southern Living

9. Strawberry Freeze from Kraft Recipes

10. Strawberry Cupcake from Best Cupcake Recipes

11. Strawberry Cake from Taste Of Home

See any that you would like to give a try this weekend?

Perhaps your hubby or father would enjoy a yummy
strawberry drink or dessert!

I have a few on my list

Have a wonderful weekend.

3 Comments

Weight Watchers Eggplant Rollatini With Tomato-Basil Sauce

This is a delicious recipe that I made a few weeks ago.
Vegetarian and low fat.
Fresh Ingredients!
Only 5 Weight Watcher points!

Give it a try and let me know what you think.

Begin by preparing eggplant:
2 medium eggplants
Cooking spray

1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Slice 2 medium uncooked eggplants (tops and bottoms removed) lengthwise into four 1/4 inch thick, long slices
3. Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray.
4. Bake, flipping once, until golden brown, about 10 minutes per side. Remove from oven and set aside.

Sauce:
1 Tblsp olive oil
2 cloves sliced garlic (large – about 2 Tbsp)
2 cups canned crushed tomatoes
2 Tbsp basil, fresh and torn

1. Place oil in a medium saucepan over medium-high heat.
2. Add sliced garlic; saute’ until it begins to brown, about 1 to 2 minutes.
3. Add crushed tomatoes, stir to combine and reduce heat to low.
4. Add torn basil, stir to combine and simmer for 10 minutes.
5. Cover, remove from heat and set aside.

Filling:
1/4 cup minced onion
1 small uncooked zucchini, diced
1 clove crushed garlic (large – about 1 Tbsp)
1/2 cup part-skim ricotta cheese
1/2 cup parsley, fresh, chopped
2 Tbsp basil, fresh, chopped
3 Tbsp grated Parmesan cheese, divided
1 large egg
1/4 tsp table salt
1/4 tsp black pepper, freshly ground

1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
2. Add onion and zucchini; saute’ until onion starts to brown, about 5 minutes.
3. Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool.
4. In another small bowl, combine ricotta, parsley, chopped basil, and 2 Tblsp of Parmesan; stir to combine.
5. Add cooled onion mixture; stir to combine.
6. Add egg, salt and pepper, stir to combine.

Assemble:

1. To make rollatini, reduce oven to 400 degrees.
2. Spoon 3 Tblsp of sauce in bottom of an 8 x 8 inch glass or nonstick metal baking dish and swirl to coat bottom with sauce.
3. On a clean cutting board, place 1 slice of eggplant. Place 2 Tblsp of filling at the narrow end of the eggplant and roll up; place in prepared baking dish, seam side-down.
4. Repeat with remaining eggplant slices; arrange in a single layer in dish.
5. Spoon remaining 1/2 cup of sauce and remaining Tblsp of Parmesan over eggplant.
6. Bake until sauce bubbles, about 10 to 15 minutes.

Yields 2 pieces of rollatini per serving.
Serves 4
5 WW Points per serving