Thursday, March 29, 2012

Crescent Roll Pizza--low cal

I was craving pizza...and this one actually turned out pretty yummy, so I wanted to blog it for next time! I used the entire can, but separated it into 2 glass containers.

Crescent Roll Pizza

* 1 roll of Reduced Fat Crescent Rolls (only use half..or make a whole one and double the rest of the ingredients)
* 1/2 cup Prego Heart Smart Traditional sauce
* 1/2 cup part skim shredded mozzarella, divided
* ~ 1/2 cup canned mushrooms (or fresh)
* ~ 1/4 cup fresh yellow pepper
* 1 ring of canned pineapple cut in tidbits (or fresh)
* 10 Turkey Pepperonis


1. Preheat oven to 375.

2. Roll out crescent roll dough careful not to separate the triangles. Put 2 large rectangles (half of the dough) into a small baking dish. Press the dough so there are no cracks, then push slightly up the sides.

3. Place in pre-heated oven and bake 10-13 minutes, or until slightly golden.

4. Spread 1/2c. Prego over the crust.

5. Sprinkle 1/4c. of cheese over sauce.

6. Add all toppings.

7. Sprinkle remainder 1/4c. cheese.

8. Place back in the oven 5-10 minutes (depending on how you like your cheese).


Breakdown (1/4 of pizza):
186 cals

Sunday, March 25, 2012

White Hot Chocolate Cupcakes

I found this recipe in one of my Betty Crocker newsletter emails and pinned it on Pinterest. They were SO good I made them again for St. Patty's day and added green food dye to the batter and white chocolate. These are HIGHLY recommended..but also HIGHLY addictive!! ENJOY!

White Hot Chocolate Cupcakes
* 14oz. white chocolate baking bars
* 1 box of white cake mix
* water, oil and eggs called for in the cake recipe on the box
* 12 large marshmellows, cut in half


1. Prepare cake as directed on box.

2. Microwave 4oz. of white chocolate in the microwave in 30 second intervals (stirring). Stir into the cake batter.

3. Evenly distribute batter between 24, muffin tin lined, cupcakes.

4. Bake as directed on box of cake mix. Cool 5 minutes in muffin tins.

5. Remove from tin and cook on rack until completely cool.

6. Microwave remaining 10oz. in 30 second intervals until completely melted and smooth.

7. Dip cupcake tops in white chocolate. Arrange dipped cupcakes on a cookie sheet and refrigerate about 10 minutes.

8. Set oven control to broil, line cookie sheet with parchment (I used foil), and arrange marshmellows sticky side down. Broil 1-2 minutes or until golden brown. Let stand 2-3 minutes.

9. Slide one marshmellow onto each cucpake.

10. Sprinkle with cocoa powder.

11. VOILA!

12. St. Patty's day version.

Breakdown (per cupcake) 6WWPP:
235 calories
10g fat
161mg Sodium
33g carbs
0g fiber
3g protein

Sunday, March 11, 2012

Bourbon Rotisserie Pork Roast

I have become a HUGE fan of my convection/rotisserie machine! I made a whole chicken last week and this week I tried out some pork loin! I was on the search for a good recipe..and this one was pretty good. I cooked it too long though, but the glaze was amazing! I even added some of the glaze to my carrots! The recipe came from, but I changed some things around. (Also, the pictures show the recipe cut in half because I only had a 3lb. pork)

Bourbon Rotisserie Pork Roast

*5-6lb. pork shoulder

* 2 Tbsp. light brown sugar
* 2 tsp. pepper
* 1 tsp. cayenne pepper
* 1 tsp. garlic powder
* 1 tsp. onion powder

* 1 cup bourbon
* 1/2 cup light brown sugar
* 1 small onion
* 1/4 cup ketchup
* 1/4 cup corn syrup
* 2Tbsp. brown mustard


1. Mix rub ingredients and rub down pork.

2. Wrap in plastic wrap and regrigerate 12-15 hours.

3. Let meat stand at room temperature 30-45 minutes before rotisser-ing.

4. While meat is 'resting' puree onion with bourbon in a blender.

5. Add remaining ingredients and blend. Set aside.

6. Secure roast in rotisserie machie. Cook 1 hour, then every 20 minutes glaze with bourbon sauce. 

7. Do this 2-3 more hours or until internal temp reaches 175. 

8. Once done, let sit 20 minutes under foil before slicing and serving.

Maple-Glazed Carrot Coins

I am new to cooked carrots, and so far this is my favorite recipe. I HATED cooked carrots as a kid..but I'm starting to really enjoy them! I didn't have carrot chips, so I used baby carrots and cut them in fourths. I paired these with the Stove Top Chicken Pot Pie and some spinach. MmmmMMM!! SO GOOD! (Eat What You Love, page 254)

Maple-Glazed Carrot Coins
* 2 tsp. light butter
* 1 (10oz.) bag carrot chips
* 1/3 cup sugar-free maple syrup
* ~ 1/4 tsp. ground cinnamon

1. Melt the butter in a skillet over medium-high.

2. Add the carrots and saute for 3 minutes. Pour syrup and sprinkle cinnamon over the carrots. Stir well and cover continuing to cook 5 additional minutes until the carrots are crisp and tender. Remove the lid and stir even to coat carrots with glaze before serving.

Breakdown (1/2 cup):
70 cal
13g carbs
2g fat
1g protein
3g fiber
5mg cholesterol
70mg sodium

"Tagalong" bars

This recipe came from Pinterest, here. I made it for Bunco for "Food that You LOVE"-February. These bars were yummy..but nothing compared to a real tagalong. I actually liked the shortbread part the best...without the rest! haha.

"Tagalong" Bars

Cookie layer:
1 cup (2 sticks) butter, room temperature
* ½ cup sugar
* 2 cups all purpose flour
* ¼ teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon vanilla extract
* 2 tablespoons milk

Peanut Butter Layer:
1 2/3 cups creamy peanut butter
* 2/3 cup confectioners’ sugar
* 1 tsp vanilla extract

Chocolate Layer:
* 8oz. bag bittersweet chocolate chips


For the cookies:
1. Whisk together flour, baking powder, and salt. Set aside.
2. Beat butter and sugar until light and fluffy. Beat in vanilla extract and milk. Add flour and mix on low until just incorporated. It will be on the dry side.
3. Press into a 9 x 13 baking pan, leaving a slight lip on the edges.
4. Poke holes in shortbread with a fork and bake at 350F for about 20 minutes, until lightly golden on top. 
5. Cool completely on wire rack before topping.

For the filling:
1. Beat the peanut butter, powdered sugar, and vanilla until mixed. 

2. Spread over shortbread layer. It will be thick and difficult to spread, I used my fingers and this spatula.

For Chocolate:
 1. Melt chocolate in a double boiler.

2. Once melted, spread over PB layer and place in fridge to harden.


(basic) Pancakes NOT from a box

So this recipe comes from my first real cookbook that my grandma gave me on my 13th birthday. It is one of my fav's, and I've made this recipe on more than 1 account. It is a simple and very basic pancake recipe, and a great building block for different pancake possibilities! :-) 
(Clueless in the Kitchen, page 41)

* 1 1/4 cups flour
* 1 Tbsp. sugar
* 1 Tbsp. baking powder
* 1 egg
* 1 cup milk
* 2 Tbsp. Vegetable Oil
* ~1 tsp. vanilla extract (optional: my mom taught me this back when I was little enough to sit on the counter while she mixed pancakes and no matter what kind of pancakes I make I ALWAYS add a little bit of vanilla)


1. In a medium bowl, stir together the 1 1/4c. flour, 1T. sugar, and 1T. baking powder.

2. In another bowl beat together the egg, 1c. milk, and 2T. veg oil.

3. Add egg mix to flour and mix until just combined--a few lumps are OK, then add 1t. vanilla.

4. Heat a griddle or well-oiled frying pan to medium heat. Pour by 1/4 cups on hot surface and spread out evenly. (If the batter is to thick to pour, add milk, if it is too thin, add flour). 

5. Allow pancake to cook until bubbles appear on the top, then flip is over and let the other side cook until golden brown. (In this pic I added chocolate chips, but it shows the bubbles well)

6. Once you get good you can cook 2-3 at a time..or even make a mickey to follow:

Making a Mickey Pancake

1. Make a circle.

2. Add one ear.

3. Add another ear.

4. Give him a chocolate chip smiley.

5. Wait for it to bubble. Flip.

6. Voila!