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Archive for the ‘Pretty not-so-healthy’ Category

So I can not take the credit for this recipe!  I saw this on my cousin Hannah’s blog and I couldn’t wait to make them! P.S. Hannah’s blog is freaking adorable!  And not only because of her delicious recipes and charming southern wit!  Her ADORABLE baby Eleanora is plastered all over the place and you just want to squeeze her she’s so cute!   You should definitely check it out!

So I changed the recipe a bit because I was feeling strawberries at the time and had some strawberry pie filling in the cabinet!  These are soo simple it’s re-donk-ulous!

You’ll need:

This is pretty much it!

Take some pie crust and roll it out a bit so that it’s a little thinner…you get more mini-pies that way anyway!  Then you cut some circles with your cookie cutter OR a lid to a container!  Ha!

So I don't have cookie cutters! This is me being resourceful!

Lay them out on a tin-foil-lined baking sheet

Drop a lil' dollop of pie filling in the center

Then top with another cut-out and seal with a fork!

Then I sprayed a little bit of spray “butter”on top with a little sprinkle of sugar for some extra sweetness!

(in lieu of a glaze)

If you have extra pie crust, feel free to make an abnormally shaped pie... it'll make you smile

Get it? ^

Then bake at 375 for 12-15 minutes!  Sooo simple! And delicious!

Lovely Golden Brown

Top with some whipped cream!

Aaaaand....

En-joy!!!!!

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Hey guys!  I’m back!  I’ve been out of commission for a few days because life just got busy!  We had some visitors from out of town and took them to all the tourist spots in SoCal!  I say that and almost sound like a local, but the truth is…….. I am starting to think I will never be local to Southern California.  There’s too much to see, so much ground to cover, way too many good places to go out to eat, sooo many different places to hike and bike and it’s just an overwhelming feeling!  I don’t think that I would fully know my surroundings even if I was here for years!

So we were invited to a Beer Tasting and Spicy Foods party on Saturday and I have to say that not only was it a FANTASTIC idea, we had such a blast and it satisfied my almost daily need to burn my taste buds off with spicy flavs.  So I made two dips but one in particular had GREAT reviews!

You start with all this:

Spicy bliss in the making

And basically mix it all together!

With a little love…..

It becomes this:

(the spinach-dippy-looking-one in the bottom of the photo)

OMG I want it..

(excuse the iPhone pic… I was totally slacking on my photo-documenting this time around)

Here’s the recipe from Yummly.com:

16 ozs cream cheese (softened)
12 cup mayonnaise
4 12 ozs green chile (chopped, drained)
1 cup freshly grated parmesan (cheese)
12 ozs artichoke hearts (marinated, drained and chopped)
14 cup jalapeno pepper (canned chopped, drained)
10 ozs spinach (frozen chopped, thawed and drained)
1. Preheat oven to 350 degrees F
2. Mix together the cream cheese and mayonnaise in a bowl until smooth.  Stir in the green chiles, Parmesan cheese, artichokes, peppers and spinach.  Spoon the mixture into a baking dish.
3. Bake in preheated oven until slightly browned for about 30 minutes.
Note: I added a fresh jalapeno AS WELL as the canned jalapenos!  I LOVE spicy- and if you do too, I think it’s a good choice.  If you only like a little bit of spice, then I would stick to the recipe as is.
ENJOY!  and post your thoughts below!

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These cookies are  a tribute to my favorite cookie lady: Joan M. Hennessy.  She would be proud of these little guys o:-)  even though they don’t hold a candle to her shortbread cookies!

These are pure magic!  And they’re soooo easy! Go! Go now!

Thumbprint cookies filled with strawberry pie filling

Ingredients:

1 cup butter
1/2 cup brown sugar, packed
2 eggs, separated
1 teaspoon Vanilla
2 cups flour
1/2 teaspoon Salt
1 1/2 cup walnuts, finely chopped (optional)
Red Jelly (feel free to use whatever flavor you’d like!)
Green Mint Jelly (ditto!)

Directions:

Heat oven to 350 degrees F. Mix butter, sugar, egg yolk and vanilla thoroughly.

Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white, then roll in nuts (I opted not to roll in nuts).

Place 1″ apart on ungreased baking sheet. Press thumb deeply into center of each.

Bake 10 minutes or until light brown. Immediately remove from baking sheet. Fill thumbprints with jelly.

Found them here: http://www.momswhothink.com/christmas/the-best-christmas-cookie-recipes-ever/1.html

I used strawberry pie filling because I didn’t have any jelly.  It tasted delicious but would be very hard to travel with them because it doesn’t harden.

~JMH~   In loving memory of Joan M. Hennessy.  You are missed every day.  ~JMH~

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So I’ll send another pretty fabulous dip idea your way since me and the hubby spent part of our afternoon preparing our dips for tomorrow night’s NYE party.  This one is a WINNER if you like blue cheese…even if you don’t like blue cheese, you should give this guy a try!

I found this on a little blog called The Noble Pig.  It’s one of my favorite recipe-blogs!

http://noblepig.com/2009/10/12/blue-cheese-dip-with-caramelized-onions.aspx

Blue Cheese Dip with Carmelized Onions  (Adopted from Cuisine at Home)

2 cups yellow onion, chopped

1 Tablespoon olive oil

Pinch of sugar

Pinch of salt

1 Tablespoon Port

4 ounces blue cheese, crumbled (about 2/3 cup)

6 ounces plain lowfat or nonfat yogurt

1/2 cup mayonnaise

1 teaspoon Worcestershire sauce

Juice of 1/2 lemon

2 Tablespoons scallions, chopped

Salt and cayenne to taste

Carmelize the onions in olive oil with sugar and salt in heavy skillet over medium low-heat.  Stir occasionally to prevent scorching, but do not stir too often.  The will brown better if left alone.  After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won’t burn easily).  Cook until brown and very soft, 20-25 minutes.  Stir in the port, scraping up any brown residue left on the bottom of the pan; cool onions slightly.

Blend cheese, yogurt, mayonnaise, Worcestershire and lemon juice in a bowl.

Add cooled onions, scallions, salt and cayenne to taste; stir to blend.  Cover and chill at least two hours but 24 hours is preferred.  The dip really changes flavor over that time.  Serve with potato chips.

Now, while potato chips sounded like a lovely idea, I used soft pretzel nuggets from Philly Soft Pretzel Factory last NYE when I made this.  It was AMAZING!  This year, I am in a little bit of a pickle…I live in California and there are no places to get REAL soft pretzels so I bought some Super Pretzels and I’m hoping they do the trick!  If not, we might just need to whip out a bag of potato chips!

Enjoy!

Update: I really wasn’t feeling the potato chip idea SO I decided to go with these:

Viola! Pretzle thins!

Excellent choice, if I say so myself!  Especially the Everything Pretzel thins!

Yummy!

And it was a huge hit!

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This recipe is GREAT for a special occasion because it’s pretty indulgent and a tiny bit expensive- depending on what’s on sale in the grocery store.  This wouldn’t qualify for the pretty-healthy category, but it’s amazingly delicious!  Enjoy…..every once in awhile!

Giada De'Laurentis' Whole Wheat Pasta with Shrimp, Lobster and Bacon

Total Time: 50 min
Prep Time: 15 min
Cook Time: 35 min
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

  • Kosher salt
  • Two 4-ounce lobster tails
  • 1 pound whole wheat penne pasta
  • 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
  • 4 cloves garlic, minced
  • One 14 1/2-ounce can diced tomatoes
  • 3/4 cup clam juice
  • 3/4 cup heavy cream
  • 1 cup chopped fresh basil
  • Freshly ground pepper
  • 1 pound large shrimp, peeled and deveined

Directions

Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.

Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

From FoodNetwork.com: http://www.foodnetwork.com/recipes/giada-de-laurentiis/whole-wheat-penne-with-lobster-and-bacon-recipe/index.html

 

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