Wednesday, May 8, 2013

Cream Cheese Chocolate Cupcakes

Cream Cheese Filling Ingredients:
1 package (8 ounces) Cream Cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Cupcake Ingredients: 
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Cream Cheese Filling Directions:
In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.

Cupcake Directions:
In a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely

Chicken marinara with quinoa pasta

Chicken marinade:
4 chicken breasts
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano
1 tsp pepper
1/4 tsp tyme
1 tsp basil
1 tablespoon parsley
1 tablespoon garlic salt

Other Ingredients:
1 box quinoa pasta
1 jar marinara sauce 

Directions: Mix together marinade ingredients and place in a zip lock bag with 4 chicken breasts. Let marinade for at least 2 hours in the fridge, or overnight. 
Tip: Works even better if you tenderize the chicken breasts and poke a few holes in them before placing them in the bag with the marinade. 

Grill chicken on BBQ or cook in a skillet. Cut chicken into thin slices against the grain to get very tender slices of chicken. Cook a box of quinoa noodles according to the directions on the box and heat marinara sauce in a pot on the stove. Toss noodles in marinara sauce and serve chicken on top. Makes 4 servings.

Gluten free cinnamon apple protein pancakes

2 eggs
1/2 cup vanilla almond milk
1 small banana, overripe
1 tsp cinnamon
3/4 cup gluten free flour
2 tablespoons rice protein powder
1 tsp stevia
1 apple

Directions: Peel and chop apple into thin, small slices and set aside. With a whisk, beat together eggs, almond milk, and banana. Stir in cinnamon, gluten free flour, protein powder, and stevia until combined. Heat a pan over medium-low heat and saute 1/2 of the apple until soft. Pour 1/2 of pancake batter over apples and cook until the top side starts to bubble. Flip pancake and cook until the other side is fully cooked. Repeat with other 1/2 apple and other 1/2 of pancake batter. Makes 2 servings. Top with more sliced apples or banana and agave nectar. 

Tuesday, May 7, 2013

Blueberry Muffins

Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 tsp vanilla extract
1 cup fresh blueberries

Crumb Topping Ingredients: 
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add 2 tsp vanilla extract to batter. Gently fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

Crumb Topping: 
In a separate bowl, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in a preheated oven, or until a toothpick inserted comes out clean.

Monday, May 6, 2013

Rotel Salsa

1 28 oz can Rotel (diced tomatoes and green chilies- Original)
1 Small sweet onion (or 1/2 large onion)
2 garlic cloves
1/2 cup fresh cilantro
1/8 tsp salt

Throw everything in your food processor and blend. The longer you blend, the more pureed your salsa will get, so it just depends on your taste. I pulse the food processor just a few times so it results in a chunky salsa. 

Juiciest hamburgers ever

Hamburger Recipe:
2 lbs hamburger meat (80/20)
1 tablespoon milk
2 tablespoons Worcestershire sauce
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
3 tablespoons onion, finely minced
Seasoning Recipe:
1/4 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp ground pepper
1/4 tsp sea salt
1/4 tsp season salt
1/4 tsp paprika
1/8 tsp garlic salt
Mix together Hamburger mixture, and add half the seasoning to the mix. (Don't over-mix or the meat will become tough) Then add the rest of the seasoning to the outside of the patties once you form them. Grill outside on a BBQ or inside in a pan! We tried both ways and they were delicious.

Sunday, May 5, 2013

Ghirardelli Brownie Mix Cookies

These happen to be the tastiest, easiest cookies ever, and they are made with a box of brownie mix! My favorite brownie mix to use is the Ghirardelli brownie mix with the chocolate chips already in it. We buy the 6 pack at Costco and stock up! 

1 box Ghirardelli brownie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg

Preheat oven to 375. 

In a mixing bowl, mix together 1 bag brownie mix, 1/3 cup oil, 1 egg, and 2 tablespoons water. Your batter will be very thick! Drop in heaping tablespoons on a greased cookie sheets and bake 9-10 minutes. (in my oven, the large cookies take 9 minutes and 30 seconds)

**Tip: (I slightly under-bake ALL my cookies)
The brownie cookies should still be a tiny bit under-cooked and slightly doughy in the middle when you take them out of the oven. After you take them out of the oven, leave them on the cookie sheet to cool for about 20 minutes before trying to move them. The cookies will continue to bake on the cookie sheet, and removing them early could result in your cookies falling apart. This will result in the chewiest, most delicious chocolate brownie cookies. 

Makes about 12 large cookies, or 16 medium sized cookies!


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