Swamp Juice

Original Photo and Recipe

I wanted to make some punch for my work's Halloween party and this was perfect.  It tasted good and it was really easy to make.

Swamp Juice
Serves:  A party
Approx 120 calories per 8 oz serving

• 1 12 ounce can frozen limeade, thawed
• 1 (2 liter) bottle Sprite, 7-up, or gingerale
• 1 quart lime sherbet
• (optional) gummy worms, frozen strawberries, plastic spiders, plastic eyeballs, dry ice
• green food coloring if desired

1. Mix limeade and Sprite (or 7-up, gingerale) in a punch bowl.
2. Add lime sherbet by the spoonfuls.
3. Garnish with gummy worms, plastic spiders and eyeballs, or frozen strawberries (witch hearts) is desired.
4. Serve immediately.
5. Tip 1: For a spooky fog effect take two bowls, one large and one slightly smaller, and fill the larger one with hot water and dry ice. Place the smaller bowl in the larger bowl and fill with swamp juice.
6. Tip 2: To make the punch slushy place your Sprite in the freezer until it gets slightly frozen before adding it in.

Biscoff No Bake Cheesecake

Original Photo and Recipe

Yep, you read that right.  These are reallllly good.  I made them in tiny little cups for work and everyone just loved them.  I made 2 batches and it made 30 little cups that were a couple bites each, and that was perfect.

Biscoff No Bake Cheesecake 
Yield:  6+
Approx. calories per serving

For the Crust
12 Biscoff cookies, crushed into crumbs
2 tablespoons unsalted butter, melted

For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Biscoff Spread
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
whipped topping, optional
Biscoff cookie crumbs, optional

1. In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Biscoff cookie crumbs.
 

 

Grilled Peach & Prosciutto Pizza

Original Photo and Recipe

I liked this, it wasn't really sweet and peachy.  Due to laziness I cheated and used a tube of premade thin crust pizza dough and grilled the peaches in a grill pan on the stove.  Ta da.

Grilled Peach & Prosciutto Pizza
Serves:  2-4
Approx. 650 calories per serving (1/4)

for pizza dough:

recipe from allrecipes

3 c. all-purpose flour

1 package active dry yeast

2 tbsp vegetable oil

1 tsp salt

1 tbsp white sugar

1 c. warm water (110 degrees F)

for pizza toppings:

2 peaches, sliced and grilled for 2-3 minutes 

a ball of fresh mozzarella

8 slices of prosciutto

handful of parmesan

cilantro

Preheat the oven to 375°F. 

Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Kneed dough with your hands and roll out half of the dough on a pizza stone or baking sheet. If you want to use the entire dough then double the amount of pizza toppings. 

Cut individual peach slices and grill for 2-3 minutes on each side. Top pizza with parmesan, thinly- sliced mozzarella slices, peach slices and prosciutto pieces. Bake pizza for 20-25 minutes. Top pizza with cilantro before serving. 

Mexican Street Corn

Original Photo and Recipe

This is sooooooooooooo good, great way to eat fresh corn.  I don't actually follow this recipe, just the general idea of it.  I basically just omit the lime and mayo but stick with the cotija.

Fresh Corn with Queso, Cilantro and Chile (Mexican Street Corn)

Serves: 4
Approx. 300 calories per ear

• 4 large ears corn 
• butter
• sea or kosher salt and freshly ground black pepper, to taste 
• 1/2 cup mayonnaise 
• 1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated 
• 4 tablespoons fresh cilantro, minced 
• 4 teaspoons chile powder 
• 1 lime, cut into four wedges 

Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.

Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

Chile Colorado Burritos

Original Photo and Recipe

Nom nom nom nom.... easy and tasty and meaty.

Chile Colorado Burritos 

Makes 5-7 burritos, depending on how full you make them.

Approx. 700 calories per burrito (1/6 recipe)

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Beef Enchilada Bake

Original Photo and Recipe

I took the advice of my friend, the original pinner of this recipe, and cooked the meat in taco seasoning, which is a must.

Beef Enchilada Bake
Serves: 4
Approx. 890 calories per serving

 

• 1 pound lean ground beef
  
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
  
• 1 1/4 cups (8 oz.) cubed VELVEETA (1/2-inch cubes), divided
  
• 6 corn tortillas (6 inch), cut in half
  
• 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained

HEAT oven to 350 degrees F.

BROWN meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.

SPOON 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA; cover.

BAKE 25 min. or until heated through.

Orzo with Parmesan and Basil

Original Photo and Recipe

Yummmmmmmyyyyyy.  And barely more effort than a rice-a-roni box.  Totally will make again.

Orzo with Parmesan and Basil
Serves:  4
Approx. 420 calories in 1/4 recipe

• 3 Tablespoons Butter
• 1-½ cup Orzo
• 3 cups Chicken Or Vegetable Stock
• 6 Tablespoons Fresh Chopped Basil
• 1 cup Parmesan Cheese
• ½ teaspoons Salt
• ¼ teaspoons Pepper

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste. 

Chicken Enchilada Puffs

Original Photo and recipe

Tasty, easy little meal.  Will probably do this again at some point.  Served with some Mexican corn and a side salad.

Chicken Enchilada Puffs
Serves:  3-4
Approx. 200 calories in 1 puff (if 8 ct.)

Ingredients

• 1 package jumbo crescent rolls (I used 8 ct. regular)
• 3 oz cream cheese
• 1/2 cup Mexican blend shredded cheese
• 3/4 cup cooked chicken (diced or shredded) (I used a cup)
• 1/3 cup enchilada or taco sauce
• 2 teaspoons enchilada or taco seasoning mix (I used a couple pinches cumin)
• 1/4 cup Mexican shredded cheese for sprinkling

Instructions

1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
4. Unroll crescent rolls on prepared pan.
5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
7. Sprinkle tops of puffs with additional shredded Mexican cheese.
8. Bake for 15 minutes, or until golden brown.

Sausage and Pepper Rigatoni

Not an actual picture of the recipe, I didn't take one, but it basically looks like this haha.

I didn't have a recipe, I just worked with what I had.  It was tasty and easy, and definitely a good twist on just using plain ol' chuck.

Sausage and Pepper Rigatoni
Serves: 6-8
Calories: About 485 in 1/8

12 oz frozen onion and 3 pepper mix from Kroger
16 oz rigatoni
16 oz hot breakfast sausage roll
48 oz (2 jars) of pasta sauce, I used Classico's Italian Sausage flavor
8 slices of provolone cheese

Preheat oven to 375.

Bring a large pot of water to boil and cook pasta according to package.  Drain and return to the pot.

In a large skillet, break up and brown the sausage and the frozen onions and peppers (takes about as long as the pasta to cook).  Drain, add to drained pasta pot.  Add both jars of sauce, stir all together.

Pour into 9x13 casserole dish.  Cover with slices of cheese.  Bake for about 20 minutes until golden brown.

Lazy Sunday Casserole

Original photo and recipe

I really liked this, Matt said he isn't that into meat and potato dishes.

Lazy Sunday Casserole
Serves: 4
Calories:  About 450 per serving

4 sausages (beef or pork)  (I used hot italian sausages)
1 pound potatoes  (I used redskins)
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb  (omitted, used mushrooms)
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

Peel the potatoes, wash them and cut each potato in four pieces. (I left the skins on)
Peel one large or two smaller onions and cut them in wedges.
Remove the base and stalks of the fennel, and turn that one into wedges as well.  (omitted, added large mushroom slices)
Slice 1/2 to 1 bell pepper in strips. (I also added some green peppers)
Grab a couple handfuls of baby carrots, or peel and cut a couple regular carrots

Place everything in a big roasting tray.  Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.  Pour over your veggies and toss them around a bit.
Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.

Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.
Slice each sausage in half.  You can use Italian sausage or any type of flavored sausage.

After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered.

Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for another 15 minutes or so, until everything is nice and brown.

Chicken Saltimbocca

Original photo and recipe

Yummy yummy in my tummy.  this looks fancy, but it is pretty simple (and delicious) as long as you can get a good crisp on the prosciutto.  We will totally make this again.  I don't think I used all the butter and oil, and got away with only 1 slice of prosciutto, so the calories were lower.

Chicken Saltimbocca

Serves: 4
Calories:  About 540 per piece

4 chicken breasts, pounded to 1/3-1/2 inch thickness
8 slices thinly sliced prosciutto
1 bunch sage leaves
All-purpose flour, for dredging
Salt and freshly ground black pepper
4 Tbsp extra-virgin olive oil
4 Tbsp unsalted butter
4 Tbsp dry white wine
1/2 cup chicken broth
Lemon wedges, for sauce and serving  (instead I had some lemon juice that I drizzled)

1. Top the flattened chicken breasts with sage leaves (laid flat; I used 4 large leaves per). Cover each chicken breast with 1-2 slices of prosciutto (depending on the size of the chicken).
2. Cover the chicken with a piece of plastic wrap and gently tap with the tenderizing side of a meat mallet to make the prosciutto and sage adhere.
3. Put some flour in a shallow platter and season with a fair amount of salt and pepper.
4. Dredge the chicken in the seasoned flour, shaking off the excess.
5. Heat the oil and 2 Tbsp of the butter and in a large skillet over medium flame.
6. Put the chicken in the pan, prosciutto-side down first. Cook for 3-4 minutes to crisp it up and then flip the chicken over and saute the other side for 2-3 minutes, until golden.
7. Transfer the saltimbocca to a serving platter and keep warm.
8. Add the wine to the pan, stirring to scrape up any browned bits from the bottom of the pan; let the wine cook down for a minute to burn off some of the alcohol.
9. Add the chicken broth, the juice from one lemon wedge, and remaining butter, swirling the pan around.
10. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
11. (Optional) Drop several sage leaves into the pan during the last few minutes of cooking, before starting the sauce, turning once after a minute. Remove with slotted spoon and use as garnish.

Roasted Red Pepper Chicken

Original photo and recipe

This was pretty good.  The biggest change I made was to increase the roasted red peppers by a lot, which totally made it a tasty dish in my opinion.  We will make this again as we usually have most/all the ingredients.

Roasted Red Pepper Chicken
Serves:  3
Calories:  About 460 in 1/3 recipe

1 pound boneless, skinless chicken breasts

1 (284 mL) can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup

1/4 cup finely chopped roasted red peppers (I used way more, around 3/4 cup)

1/4 cup apple juice  (I didn't have any so I threw in a little applesauce and water)

2 tablespoons ketchup

4 cloves garlic, chopped

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh basil leaves  (I used dried, about 3/4 Tbsp)

1/4 cup shredded mozzarella cheese (more like 1/2 cup)

2 cups hot cooked brown rice, cooked without salt

Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.

Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked - about 20 minutes.

Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

Potato Kielbasa Skillet

Original Recipe and Photo

This was easy and pretty tasty.  We'll make this again.  The recipe says 4 servings, but the piggies that we are, that's not entirely accurate haha.

Potato Kielbasa Skillet
Serves:  4
Calories: About 475

1 pound red potatoes, cubed  (About 3 medium sized potatoes)
3 Tbs. water
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 Tbs. olive oil (or the leftover bacon grease)
2 Tbs. brown sugar
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach 

 5 bacon strips, cooked and crumbled

Directions:  Place cubed potatoes and water in a microwave-safe dish. Cover bowl with plastic wrap (no need to poke any holes) and microwave on high for 4 minutes or until fork tender; drain.  (Mine took closer to 6 minutes before they were fork-tender).

In a large skillet on medium-high heat, saute kielbasa and onion in oil until onion is tender; about 3-5 minutes.  Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Meanwhile, combine the brown sugar, vinegar, mustard, thyme, and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. 

Revolutionary Mac & Cheese

Original recipe and photo

This one was circulating around Pinterest and I wanted to try it.  I don't know about revolutionary, but it is good and way simpler than the 12 step baked counterparts.  Matt wasn't a huge fan, but I liked it.  I definitely had to add more milk than it called for, possibly because I used small shell shaped pasta?  I definitely added a healthy pinch of black pepper and cayenne.  I served this with roasted veggies.

Revolutionary Mac & Cheese
Serves:  three 1 cup servings
Calories:  Approx. 375-400 per serving

2 cups dried pasta  (I used small shells)
2+ cups 2% or skim milk  (I used 1%)
1 cup loosely packed shredded cheddar cheese  (I used Kraft's triple cheddar with philly)
1 tsp salt
1 tsp dijon mustard
(I added about 1 tsp each of black pepper and cayenne)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Portobello, Broccoli and Red Pepper Melts

We'll just call these YUMMMMM.  And if you don't know about Annie's Eats, you need to go there.  We both liked these very much.  No calorie count on this one because it would depend on surface area and size of bread.  And I am lazy..... it might be around 400 each.  We had this with some soup and it was great.


Portobello, Broccoli and Red Pepper Melts
Serves: 4

Ingredients:
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced

Directions:
Preheat a broiler with a rack placed 4 inches from the heat source.  Line a rimmed baking sheet with aluminum foil.  Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper.  Toss to combine.  Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.

Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine.  Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more.  Set aside.

Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper.  Place the slices of bread on a work surface.  Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture.  Top with the cooked vegetables, then the cheese.  Line the baking sheet with a new piece of foil.  Transfer the assembled sandwiches to the baking sheet.  Broil until the cheese is melted and lightly browned, 2-4 minutes.

Laughing Cow Alfredo Sauce

Generic photo of alfredo since I was too lazy to take a picture myself

I thought this was good... I may have added a little more parm and an extra wedge of cheese... and a crap ton of black pepper.  Matt wasn't a huge fan.  But this was easy.  I will say the serving size is small in our house and it really doesn't save that many calories over a jarred sauce and it is more expensive.... hmmm, I am not selling you on this recipe am I... oh well.

Laughing Cow Alfredo Sauce 
Serves: 2
Calories:  About 185

3 wedges Laughing Cow Light Creamy Garlic & Herb
1/2 cup Skim Milk
1 Tbsp reduced fat Parmesan Cheese
1/2 Tbsp Molly McButter (I used 2 Tb real butter)
1/2 tsp Garlic Powder

In medium sized saucepan, combine all ingredients over a low heat, until everything is melted and is velvety smooth (approximately 20 minutes). Serve immediately over hot cooked pasta of your choice .

Summer Corn, Bacon and Potato Chowder

 

This was yummy and would be even better when corn is actually in season and awesome.  Definitely a keeper.  I found this recipe on Pinterest.  If you don't know what Pinterest is.... it is the new, best way to waste time at work =)  I posted my measurements below the original recipe.

Summer Corn, Bacon and Potato Chowder

Serves:  4

Weight Watchers Points: 6

1 medium uncooked yukon gold potato(es)  

1 spray(s) cooking spray  
1/2 cup(s) uncooked celery, chopped  
1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)  
4 piece(s) corn on the cob, kernels removed with a knife  
1 cup(s) sweet red pepper(s), diced  
4 oz uncooked Canadian-style bacon, diced  
2 cup(s) fat-free skim milk  
1/2 tsp table salt  
1/4 tsp black pepper  
1/8 tsp hot pepper sauce, or to taste   

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

* * *

My Edits

Serves:  2

Calories:  About 320

2 medium uncooked redskin potatoes  
1 spray cooking spray  
1/4 cup uncooked celery, chopped  
1/4 cup (chopped) uncooked onion
3 pieces corn on the cob, kernels removed with a knife  
1/2 cup sweet red pepper, diced  
2 strips cooked bacon, crumbled
1.5 cups 1% milk  
salt and pepper to taste

Part 2

I forgot the one new kitchen thing that will change your life!!!  Totally worth it at $2 for a box of 4.  Plus, here is a coupon from Reynolds.

Buy these.  Seriously. 

Grown Up Hamburger Helper - Revisited

I found this recipe in my Rachel Ray cookbook and adapted it. I cut the recipe in half because apparently RR cooks for an army in her house. This was pretty good and much better than that boxed crap. And it really didn't take much more time or effort.

Edited 1/24/12

Grown up Hamburger Helper
Serves: 3-4
Calories:  Approx 625 per 1/4 recipe


Ingredients:
-2 cups pasta (I used elbow macaroni. Cavatappi or penne would work too)  Mini Penne
-1/2 pound ground beef
-2 big tablespoons of grated onion
-2 teaspoons worcestershire sauce

-2 tablespoons butter
-1 1/2 tablespoons flour  2 Tb
-1/2 cup chicken stock  1 cup
-1 cup of half and half
-1/2 tablespoon dijon mustard  2 Tb
-1 1/4 cup shredded colby jack cheese  1.5 cups Kraft Triple Cheddar

Garnish:
-chopped dill pickles
-diced tomatoes or salsa

1. Boil a pot of water and add the pasta, cook per the box. Don't drain until the rest is ready.

2. In a large skillet brown the meat. Add the onion and worcestershire then some salt and pepper. When fully cooked, remove to a paper plate and get rid of the grease.

3. In the same skillet, over medium heat, melt the butter. Whisk in the flour and cook for a minute. Whisk in the half and half and the chicken stock. Bring to a bubble and cook for a few minutes until it thickens up. Stir in the dijon. Add the cheese and keep stirring until all melted into gooey goodness. More salt and pepper.

4. Drain the pasta and add to the sauce skillet along with the meat. Serve with the dill pickles and tomatoes/salsa if you wish.

Matt wants to add that he sprinkled on his most favorite ingredient in the world and it made the dish unbelievable. What is this secret ingredient that makes everything better? A Little Caesars spice pak of course!

Cakies!

Original Post and Picture

Mine, in lemon and triple chocolate fudge, all packaged up and ready to party

I changed the name of these, so what?  My blog, my rules.  (my name for the them.. get it?  Cake+Cookie=Cakie).  Anyway.  These are tasty and light.  Pretty easy to make too, I needed something to whip up for a party and I just happened to have all these ingredients.  This dough is very sticky.... so no, you didn't do it wrong.

Cakies

Yield:  3 dozen
Approx. 85 calories per cookie, depending on flavor

1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix (or any flavor really)
1/3 cup confectioners' sugar for decoration

Preheat oven to 350 degrees.  Lightly grease baking sheets.

Beat together the whipped topping and eggs together. Add the cake mix and continue to mix. Dough will be sticky.  Refrigerate for 30 minutes.

Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake  for 9-11 minutes.  Cool on racks.