Friday, February 5, 2010

Malaysian Chicken Pizza


Here's another great "light" recipe that I found in Cooking Light. And oh my word, this pizza is GOOD. Like, gotta have it again next week, good.

Be warned - Malaysian Chicken Pizza doesn't really taste like you're eating pizza. My husband took his first bite and said, "This is chinese food." And I said, "well sorta... but on pizza." And that's just how it tastes. It's so amazingly good. Take my word for it.

We usually have pizza night on Sundays. I'm not even sure how it came about, but somehow it's become our little weekly tradition. But with my diet, I figured it would be rather hard to keep pizza night going. Amazingly, it's just the opposite. I've found a lot of great low-cal pizza recipes out there. So far, this is my favorite. This one has about 295 calories per slice (1/6th of the pizza). And not only that, it's really quick and simple. This is a must-try!



Malaysian Chicken Pizza
(adapted from Cooking Light)

3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 storebought thin pizza crust (such as Boboli)
1/4 cup chopped green onions

1. Preheat oven to 450°.

2. Combine first 8 ingredients in a bowl; stir well with a whisk.

3. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

4. Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

5. Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 450° for 10 minutes, checking often to make sure your crust isn't browning too much (crusts vary so read the instructions on the packaging). Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes before serving.

Makes 6 servings.

Monday, February 1, 2010

Healthy Green Chile-Chicken Casserole


This is a really delicious, and HEALTHY casserole that the whole family will love. With chicken, tortillas, green chiles, and low-fat cream of chicken soup, it's creamy and has a lot of great flavors. I'm currently trying to lose all of that stubborn baby weight and have been trying out a lot of new low calorie dishes. But I hate the typical diet food that doesn't have any flavor. This one far exceeded my expectations and was great!

This dish makes 12 large servings, with only about 330 calories in each one. And it can be prepared ahead - just cover with cooking spray-coated tin foil and refrigerate until needed. If you go that route, you'll need to bake it covered for an hour, then uncover and bake an additional 30 minutes until bubbly. And it makes for great leftovers!


Green Chile-Chicken Casserole
(from Cooking Light magazine)

1 and 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

1. Preheat oven to 350°.

2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Tuesday, January 19, 2010

TWD: Chocolate Oatmeal Almost-Candy Bars


This week's Tuesdays with Dorie pick was made by Lillian of Confectiona’s Realm. She picked the Chocolate Oatmeal Almost-Candy Bars - the bar cookies with a layer of oatmeal and chopped peanuts, topped with a layer of chocolate, and finished off with another oatmeal and peanut layer. The recipe called for raisins too, but I'm NOT a fan of raisins in my desserts.

These are really quite tasty! I was supposed to be on a diet and yet I think I had four of these.... hhmmm... funny how that happens. I made a half batch and baked it in my 8-inch square pan. They cooked for about 28 minutes and I'm pretty sure I overbaked them just a little. My edges were pretty hard... but I had a tough time telling when it was done, so I guess it's better to be TOO done than UNDERdone, right? I'd definitely make these again - they're something different and really good!

For the recipe, check out Lillian's blog!

Wednesday, January 6, 2010

Southwest Corn Dip


I tried out this dip for New Year's Day. I happened to see it on the Pioneer Woman's blog - she recommended it, and you know she doesn't steer us wrong! I was intrigued because it seemed a little different than some of the dips I usually make.

Well, I thought it was really good. A warning, though - it makes a TON OF DIP. Like, enough to feed an army. So you may want to cut it in half if you don't have a big crowd to feed. We ate it with Fritos and when those ran out, we resorted to tortilla chips and it was good with both. I definitely recommend it for your next get-together!


Southwest Corn Dip
(from Karenpie at Tasty Kitchen)

•4 cans Corn (15 Oz.), Drained
•1 can Chopped Chilies (4 Oz), Drained
•1 can Chopped Jalapenos (4 Oz), Drained
•1 can Black Beans, Drained And Rinsed
•1 whole Red Bell Pepper (Chopped)
•1 bunch(es) Scallions, Chopped
•1 cup Sour Cream
•1 bag Finely Grated Mexican Cheese (8 Oz)
•½ bunch(es) Fresh Cilantro, Coarsely Chopped (or To Taste)

1. Drain corn, chilies and jalapenos. Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain – there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last.

2. Refrigerate before serving if you have time and the self-control to keep from eating it.

3. You must eat this dip with Fritos Scoops or lime Tostitos. It’s like the law or something.

Tuesday, December 29, 2009

TWD: Low and Lush Chocolate Cheesecake



So after a long hiatus from baking, I decided I needed to make this week's Tuesdays with Dorie selection - the Low and Lush Chocolate Cheesecake. I so love cheesecake, and the fact that it's chocolate only makes it sound better.

So a few weeks ago when we were having company, I finally got in the kitchen and baked! Since I had the baby our meals have consisted of putting together a sandwich or pulling something out of the freezer. So I thought a home baked dessert would be fabulous.



Unfortunately, we weren't thrilled with this cheesecake. The chocolate flavor wasn't pronounced enough - instead it tasted more like cream cheese. It was okay, just not as great as I was hoping and expecting. I probably wouldn't make it again. If I were to bake a cheesecake, it would be Dorie's Tall and Creamy Cheesecake - that one was a real home run!

If you'd like to get the recipe or see how someone else's turned out, visit Tea and Scones.

Wednesday, December 16, 2009

One Of The Two Best Things I've Ever Made


My little sweet pea, Chase Alan, was born December 2, 2009 at 1:41 a.m. He weighed 8 pounds, 3 ounces and is 21.25 inches long. I ended up being induced at 6 days past my due date. He sure kept his Mama waiting!


We are adjusting to life with two little boys and things are going really well so far. Chase is a great sleeper and has been sparing me the bags under the eyes that usually come hand in hand with newborns. We'll see how things go when his Daddy goes back to work next week!

Saturday, November 28, 2009

Peanutty Buckeye Bars


Let me just tell it to you straight. I'm 40 weeks and 2 days pregnant. Two days past my due date. My back aches, my feet hurt, I'm tired of trying to keep my house clean for when the baby (and therefore company) comes, and I'm frazzled. I thought I'd either be in the hospital right now or home with my new baby. But instead I'm sitting around the house trying to keep my mind occupied with something other than this baby not coming!

This is where the Peanutty Buckeye Bars come into play. I had the urge to bake. Just to get my mind off things. But I wanted something easy that wouldn't require me to be on my feet too long. And seeing as how I love chocolate and peanut butter together, these Buckeye Bars were just the thing I needed. Now I can calm my frazzled nerves with chocolate. And don't forget the scoop of ice cream on top. These are GOOD - chewy and fudgy and peanut butter-y!

Now if you'll excuse me, I'm going to go back to praying that I go into labor rightthisminute so the misery stops!


Peanutty Buckeye Bars
(adapted from Better Homes and Gardens)

19.5-ounce package brownie mix
2 eggs
1/3 cup cooking oil
1/2 cup chopped peanuts
14-ounce can sweetened condensed milk
1/2 cup peanut butter

1. Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined (batter will be dry - you can add a Tbsp. or two of water if it's too dry). Stir in peanuts. Spread half of the brownie mixture evenly into prepared pan. Set the other half of mixture aside.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Friday, November 13, 2009

Apple Streusel Cheesecake Bars


I'm now in my 38th week of pregnancy - which means I'm in the home stretch. It's that very exciting last couple of weeks where all you can think is, "when will I go into labor and have this baby?!?" But it's also the most uncomfortable time period - it's hard to be on your feet for long, your back hurts, and you just can't put much effort into anything. Which is why my baking and posting has been very few and far between. And I fear that it won't get much better once I have a newborn to handle and a 2-year-old running around the house.

BUT, the good news is that I always seem to get that itch for baking after it's been a while. So I'm sure the mood will continue to strike me after the baby's born (though my baking may be a bit on the healthy side, as I will surely have some weight to lose!).


Lately I've been dying for something homemade that would celebrate the season. I bookmarked this apple streusel cheesecake bar recipe quite a while back, and it was calling to me. It's really delicious, and was completely worth the time on my feet in the kitchen.

The bars start with a cookie mix and also use an apple pie filling, though no one would ever guess it was only semi-homemade. They came together easily and tasted great. I particularly enjoyed eating these with vanilla ice cream, though they were completely addictive all by themselves too!


Apple Streusel Cheesecake Bars
(adapted from Betty Crocker)

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix (I used oatmeal chocolate chip - the chocolate chips were a nice addition!)
½ cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
½ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
½ teaspoon ground cinnamon

1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2. Place cookie mix in a large bowl. With a pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 ½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes about 24 bars.

Sunday, November 1, 2009

BLT Pasta


I came across a great dinner recipe over at Alwayz Bakin' - this BLT Pasta. It's everything you love about a BLT sandwich, but with pasta instead of the bread. What a genius idea! We loved it!

The recipe made a ton - enough for dinner, and then heaping servings for lunch the next day for my hubby and I. It was easy to make and on the table in a jiffy. And my son even enjoyed it also. It's a really fantastic meal!


BLT Pasta
(adapted from Alwayz Bakin')

1 package (1 lb.) spiral pasta
1 package (1 lb.) bacon, cooked, drained and chopped
4 ripe plum tomatoes
3 cups sliced romaine lettuce
1/2 cup mayonnaise
2 Tbsp. cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Cook pasta according to package directions. Rinse, drain, and transfer to a large bowl. Add bacon, tomatoes, and lettuce.

2. Meanwhile, in a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss mayonnaise mixture with pasta and serve immediately.

Makes 6 servings.

Wednesday, October 28, 2009

Train Birthday Cake

Last week we held my son's second birthday party. He's completely fascinated with trains, so I went in search of some ideas for a train-themed cake. I came across instructions for one that was so incredibly creative. I was a little hesitant about taking on that much work for his party, but it was just too darn cute to pass up.


The instructions for this cake are unbelievably straightforward - anyone can do it. However, the cake is very time consuming to decorate and takes a lot of patience. My son absolutely loved it, though, so I was glad I took on the challenge.

If you're planning a little boy's birthday party and are looking for theme ideas, try the train theme and the train cake. It's just so cute!


Train Birthday Cake
(from Parenting.com)

Ingredients:
•1 family-size frozen pound cake (16 oz), thawed
•2 cans (16 oz each) vanilla frosting
•Blue food coloring
•Yellow food coloring
•Red food coloring
•2 Fruit Loops Cereal Straws (I used Twizzlers)
•1 Kids mini–ice cream cone (I used a regular sized cone)
•2 tsp light corn syrup
•2 Tbsp yellow decorating sugar
•2 Tootsie Rolls
•4 Ring Dings
•1 cup dark-chocolate frosting
•12 mini-Oreos
•4 Oreos
•11 large chocolate nonpareils
•12 Sno-caps
•1 blue M&M
•2 Tbsp mini-marshmallows
•2 green Fruit Loops Cereal Straws (I used Twizzlers)
•1/3 cup Hershey's Kissables (I used Gummi Bears)
•5 Hershey's Sticks or Kit Kats for the track (optional)

What you'll need:
•A bread knife
•A serving platter
•A resealable sandwich-size plastic bag (Ziploc)

Trimming the cake:
1.Using a bread knife, trim a ¾-inch piece off both short ends of the pound cake to make the cake about 9 by 4 ½ inches.
2.Cut the pound cake as indicated on the diagram to make two 2 ½ by 4 ½-inch cars, one 4 by 3 ½-inch car, and one 1 by 4-inch slice. Reserve the 1 by 4-inch piece and set aside.


For the colored frosting:
1.Spoon the contents of 1 can of vanilla frosting into a bowl. Add a few drops of blue food coloring to tint it a light blue.
2.Divide the remaining can of vanilla frosting in half and spoon into separate bowls. Add yellow food coloring to one bowl of frosting to tint it yellow; add red food coloring to the other bowl of frosting to tint it red.

For the engine decorations:
1.Cut the red Froot Loops Cereal Straws in half.
2.Brush the outside of the Kids Cone with the corn syrup and sprinkle with the yellow decorating sugar.
3.Heat the Tootsie Rolls in the microwave for 2 to 3 seconds. Roll out each Tootsie Roll on wax paper and cut into two 1 by ½-inch rectangles for the train windows.

Frosting the cake:
1.Lay the trimmed 1 by 4-inch slice flat on a serving platter. Spread the top with some blue frosting.
2.Stack the 4 Ring Dings, spreading frosting in between each cake, and lay the stack on its side to make the cylindrical front engine.
3.Place the 4 by 3 ½-inch piece upright behind the stack of Ring Dings.
4.Spread the entire engine with blue frosting to cover and make smooth.

Assembling the engine:
1.Spoon the chocolate frosting into a resealable plastic bag. Snip a small corner from the bag and pipe a 1-inch-high layer of chocolate frosting at the base of the cake.
2.Add 2 mini- and 2 regular-size Oreos to either side for the engine's wheels. Pipe small dots of chocolate frosting on the cookies and add the large chocolate nonpareils to the Oreos and press the Sno-caps onto the mini-Oreos.
3.Press the Tootsie Roll windows into the sides of the upright cake.
4.Press a single large chocolate nonpareil into the nose of the engine. Pipe a small dot of chocolate frosting on the center of the nonpareil and add a blue M&M.
5.Gently press the Kids Cone and Froot Loops Cereal Straws into the top of the engine. Fill the cone with mini-marshmallows for the engine's steam.


Decorating the middle car:
1.Set one of the 2 ½ by 4 ½-inch pieces of pound cake behind the engine. Frost with the yellow frosting.
2.Trim the green Froot Loops Cereal Straws with a serrated knife to fit the length and width of the top edges of the cake.
3.Fill the top of the cake with the Hershey's Kissables.
4.Pipe a half-inch-wide band of chocolate frosting along the base of the cake. Attach the mini-Oreos. Pipe a dot of chocolate frosting onto each mini-Oreo and add the Sno-caps.


Decorating the caboose:
1.Set the remaining cake piece behind the middle car and cover completely with the red frosting.
2.Set the 2 remaining red Froot Loops Cereal Straw halves on top of the back of the cake.
3.Pipe a half-inch-wide band of chocolate frosting around the base of the cake. Press the remaining Oreo cookies in as wheels on either side of the caboose. Pipe a dot of chocolate frosting onto each mini-Oreo and press the Sno-caps on.


For the optional train tracks:
1.Cut 3 of the chocolate sticks in half.
2.Place the pairs of halved chocolate sticks in front and in back of the middle car and caboose. To complete, place the 2 long chocolate sticks in front of the engine cake.

Serves 8 to 10. For diagrams and more pictures, go to Parenting.com.

Monday, October 26, 2009

Chocolate Chip Cheese Ball


Sometimes I feel like I'm in an appetizer rut. I have a few that I really like and I just keep making them over and over again for every party and get-together that I have. So I was trying to come up with ideas for something kid friendly for my son's birthday party and saw this recipe on another blog. I knew immediately that I had to try it, and I'm so glad that I did.

This cheese ball was fantastic! It was so easy to make and everyone loved it - kids AND adults. Everyone kept asking me what was in it and how to make it. And my sister took the recipe and made it for a gathering at her house the next weekend.

Make this - you won't be sorry!


Chocolate Chip Cheese Ball
(from Mommy's Kitchen)

1 8oz. package cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbsp. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
For coating: 3/4 cup finely chopped pecans, crushed graham crackers, or 1/2 cup mini chocolate chips
For dipping: Graham crackers, chocolate graham crackers, vanilla wafers, pretzel sticks, Teddy Grahams or animal crackers.

1. Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a Tupperware or plastic container. Refrigerate for 1 -2 hours.

2. Form into a ball and roll ball in pecans, graham cracker crumbs, or mini chocolate chips. Serve with graham crackers, vanilla wafers, Teddy Grahams, pretzels, or animal crackers.

Tuesday, October 20, 2009

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting


These cupcakes are wonderful! I made them for my son's birthday party. We were decorating with red and blue, so I knew red velvet cupcakes would be perfect.

The recipe makes 12 cupcakes. I needed more, so I made a double batch and it doubled really easily. The cinnamon cream cheese frosting was one of the best parts. So easy to make and super delicious! The cinnamon adds a little extra flavor and I love the fun speckles throughout it.

The batter can also be made into cake, which I plan to try someday. But cupcakes are way more fun for a kid's birthday party! And eat them with some ice cream - totally to die for!



Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting
(from Joy the Baker and Hummingbird Bakery Cookbook)

4 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 and 1/2 Tbsp. unsweetened cocoa powder
3 Tbsp. red food coloring
1/2 tsp. vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 teaspoons distilled white vinegar

1. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

2. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

3. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

4. Turn mixer to low and add salt, baking soda and white vinegar. Turn to high and beat a few more minutes.

5. Spoon batter into a paper lined cupcake baking pan and bake at 325ºF for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

6. Let rest in the pan for 10 minutes, then place them on a cooling rack to cool completely before frosting.


Cinnamon Cream Cheese Frosting

2 and 1/3 cups powdered sugar, sifted
3 Tbsp. butter, at room temperature
4 ounces cream cheese, cold
scant 1/4 teaspoon ground cinnamon

1. Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.

2. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.


Makes one dozen cupcakes, double recipe to make two 9-inch layer cakes. Double frosting recipe to frost a two layer 9-inch cake.