Corn Chowder

I made this for Soup Tuesday at school a few weeks back and it was rather tasty! I also really liked that it was nice and low in calories! Such a great, hearty soup for a cold winter day! The original recipe can be found here.

Corn Chowder

Ingredients:

* 1 Tbsp. Olive Oil

* 1 sweet onion, chopped

* 5 slices turkey bacon

* 1 Tbsp. flour

* 1/4 tsp Cayenne

* 2 large baking potatoes (~1.5lb., peeled and cubed)

* 2 cups frozen corn kernels, defrosted

* 32oz. chicken broth

* 1 cup skim milk

* 4oz. reduced fat cream cheese

* 1/4 tsp. salt

* 1/4 tsp. pepper

* Chopped chives (optional topping)

Directions:

1. Heat oil in large stock pot over medium heat. Add the onion and using kitchen shears, cut turkey bacon into pot. Cook 5-6 minutes or until the onions soften (not brown).

2. Add the flour and cayenne. Cook 2-3 more minutes, stirring continuously until the flour coats the onion and starts to stick to the pot (without browning). You may need to decrease the heat.

3. Add the potatoes, half of the corn and the chicken broth. Bring to a boil.

4. Cover and simmer 15-20 minutes or until the potatoes are tender.

5. Add the cream cheese and skim milk.

6. Using an immersion blender (or normal blender/food processor), blend until desired consistency.

7. Stir in remaining corn and season with salt and pepper until you like it.

8. Top with chives and serve!

Nutritional breakdown (per 2 cups): 9WWPP

343 calories

8 g fat (3 g saturated)

55 g carbohydrates

17 mg cholesterol

2g fiber

398 mg sodium

15 g protein

The website suggests you pair it with biscuits or tuna/chicken salad. I paired it with homemade sourdough bread!

It also suggests to wine pair it with Chardonnay or Pinot Blanc

Crockpot Crustless Quiche (Gluten Free)

I love quiche. Until a couple of months ago, I had never made it myself and once I did, I fell in love!!! I haven't made it in a while, but decided to try it out on my teachers at school and they loved it! Trying to figure out how to keep everything hot in my office, I decided to find out if anyone had ever made quiche in the crockpot. When I found this recipe (I altered it a tad), I knew it was a go, especially since I have a gluten free friend at school, who, by the way, LOVED THIS! This one's for you Cara! Enjoy!

Crockpot Crustless Quiche

Ingredients:

* Olive oil spray/Pam

* 10 eggs, beaten

* 1 cup light cream or half & half

* 8oz. shredded cheddar cheese (I used 2%)

* 1/2 tsp black pepper

* 10 pieces cooked turkey bacon, chopped

* 1 cup chopped broccoli (optional)

Directions:

1. Spray a crockpot generously with olive oil or Pam.

2. In a large mixing bowl, combine the 10 eggs, 1c. cream, 8oz. Chz, 1c. broccoli and pepper. Then add to crockpot.

3. Sprinkle the cooked turkey bacon over the top of the mixture.

4. Cover and cook on LOW for 4 hours.

5. Check frequently so you don't overcook and dry out the quiche.

6. Enjoy!

Creamy Curry Sauce

This sauce is my FAVORITE at the Melting Pot and happened to be included in the Melting Pot cookbook. It was SO good! Turns out, it also tastes just the same as the curry sauce at Pollo Tropical. Everyone who has come in contact with this sauce instantly falls in love..and no, I do not put any drugs in it! :-) Enjoy!

(Disclaimer: This recipe makes 2 cups, but I still double it because it goes by FAST and that way I can use all of the chutney at once)

Creamy Curry Sauce

Ingredients:

* 1/2 cup plain yogurt

* 1/2 cup mayonnaise (I used the reduced fat with Olive Oil kind)

* 1/2 cup mango chutney (Major Grey's recommended...can be found right by the mustards)

* 2 teaspoons minced red onion (but I use sweet onion)

* 2 teaspoons curry powder

* 1 teaspoon fresh lime juice

* 1/4 teaspoon cayenne pepper

Directions:

1. Combine all ingredients in a food processor, or tall glass. Use the food processor to pulse to desired consistency (or use an immersion blender).

2. Pour into containers and chill, covered for at least 2 hours before serving.

3. Put on EVERYTHING!

Puppy Chow Cookies

Another....Pinterest find! I am a sucker for "puppy chow" or as most people know it, "Muddy Buddies". When I saw this recipe, I KNEW I had to give it a try. The fact that it was also gluten-free made it a plus since I have a couple friends with allergies to gluten. These didn't taste quite the same as puppy chow, but they were still quite yummy! I would make them again! The original recipe can be found here. The main change I made was how I coated the cookies. 

Puppy Chow Cookies

Ingredients:

Flourless Peanut Butter Cookies with Chex Cereal:

* 1 Cup of Peanut Butter

* 1 Cup of Sugar

* 1 Egg

* 1/2 tsp of Baking Soda

* 1 tsp Vanilla

* 1 cup Rice Chex Cereal

* Pinch of Salt for sprinkling (optional)

Coating:

* 1 bag of semi-sweet chocolate chips (or milk chocolate)

* 1/4 Cup of Butter (or 2 Tbsp. coconut oil)

* Approx. 1 Cup Powdered Sugar

Directions:

* Preheat oven to 350F

1. In a large bowl mix together 1c. PB, 1c. sugar, 1 egg, 1/2t. baking soda and 1t. vanilla.  Beat until well-blended.  Mixture will be crumbly. 

2. Lightly crush the Chex cereal into the PB mixture. (I crumbled with my hands). Mix with beater.

3. Carefully squish into small, teaspoon sized balls and place about an inch apart on a nonstick baking sheet. Dough will be very crumbly so be careful and think small!

4. Press balls of dough lightly with a fork.  Cross and press again.  Sprinkle lightly with salt. Bake for 9 minutes in the oven until cookies are slightly golden.

5. Let cookies cool completely. 

6. Melt chocolate in the microwave in a bowl. Mix in the butter or oil to make it easier to mix.

7. At this point the recipe suggests dipping each cookie and adding to a bag of sugar. This was too much for me, so I put all the cookies in a large bowl and added the chocolate and stirred (like I do with normal puppy chow).

8. Next add powdered sugar to a large container and carefully add the cookies. Shake carefully to make sure everything is coated. 

*It is suggested to store these in the fridge, though I just did an airtight container. 

White Chocolate Snickerdoodle Cookies

This was another Pinterest find. I actually had the ingredients and I love normal snickerdoodles, so it was a must-try. This was one of the best cookies I think I made this season and I would DEFINITELY make it again! You can find the recipe here.

White Chocolate Snickerdoodle Cookies

Ingredients:

• * 1 cup butter, chilled (I used margarine, which may have effected texture)
• * 3/4 cup brown sugar
• * 3/4 cup granulated sugar
• * 1 teaspoon cinnamon 
• * 3.4 oz. package white chocolate instant pudding mix
• * 2 large eggs
• * 1 teaspoon vanilla extract 
• * 2 1/2 cups all-purpose flour
• * 1 teaspoon baking soda
• * 1 tablespoon hot water
• * 1/2 teaspoon salt
• * 2 cups white chocolate chips
• * 1/3 c. cinnamon-sugar for rolling (1/3 cup granulated sugar + 1 tsp cinnamon)

Directions: 

1. Preheat oven to 350 degrees F.

2. Using a stand mixer, beat the butter until smooth.

3. Add the 3/4c. brown sugar and 3/4c. sugar. Beat for 1-2 minutes, until nearly creamy.

4. Add the eggs, one at a time and mixing in between additions.

5. Dissolve the 1t. baking soda in the 1T. water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the 1/2t. salt and 1t. cinnamon.

6. Add the 2 1/2c. flour and pudding mix, and mix until dough forms.

7. Mix in the 2c. white chocolate chips using a wooden spoon or spatula.

8. Scoop dough by heaping tablespoons and roll in the cinnamon sugar before placing onto a parchment lined or silicon lined baking sheet, ~2 inches apart.

9. Bake for 10-12 minutes until edges are golden brown. 

10. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.

Disney Sugar Cookies

A while back I found a recipe online for "Disney" sugar cookies and pinned it. I've been dying to try it, so I gave it a go for my Christmas cookie bake-a-rama. These were actually VERY close to the real thing and I was SO excited and surprised! The only difference is that these cookies are very cake-y and don't have a crispy outer layer, like the Disney cookies do. I think I used light butter or margarine, so that might have effected the texture too. Either way, these are a must make if you love Disney World sugar cookies! The original recipe can be found here. 

Disney Sugar Cookies

Ingredients:

* 3/4 cup white sugar

*1/4 cup powdered sugar

*1/4 cup brown sugar (if you prefer less of a brown sugar/caramelized taste, sub white sugar for this)

*1 Tablespoon of vanilla extract

* 2 eggs

* 1 cup melted butter

* 2 1/4 cups all purpose flour

* 1 teaspoon salt

* 1 teaspoon baking soda

* Sprinkles or rock sugar(optional, your choosing)

Directions:

1. Preheat your oven to 375F.

2. In a large bowl, mix first 6 ingredients.

3. In a separate smaller bowl, combine the rest except for the sprinkles/rock sugar.

4. Using a mixer, slowly add your small bowl flour mix to the wet ingredients until a sticky dough forms.

5. Create rounded spoonfuls or mounds. I made 6 large rounds and added my sprinkles/sugar to the tops of each. Place on a nonstick cookie sheet.

6. Bake for approximately 10-12 minutes or until lightly golden brown on the edges.

Chocolate Chip Cheesecake Cookies

This is one of the many cookies I made for Christmas this year! It was originally a Pinterest recipe and can be found here. These were pretty good, though they were more cake-y than cookie in texture, and I think next time I would use milk chocolate instead of semi-sweet.

Chocolate Chip Cheesecake Cookies

Ingredients:

• * 1 cup butter, softened (I used margarine, which may have effected the texture)
• * ¾ cup granulated sugar
• * ¾ cup brown sugar
• * 8 oz. Lite cream cheese, softened 
• * 1 teaspoon vanilla
• * 1 egg
• * 2 ¼ cup flour 
• * 1 teaspoon baking soda
• * 1 teaspoon salt
• * 2 cups Hershey's Baking Melts (I used mini semi-sweet chips)

Directions: 

1. Beat together the 1c. butter, 3/4c. sugar, 3/4c. brown sugar, and cream cheese in a bowl.

2. Add the egg and 1t. vanilla, mix well.

3. Mix together the 2 1/4c. flour, 1t. baking soda, and 1t. salt in a separate bowl. Gradually add to the wet ingredient bowl, scraping down the sides of the bowl as it mixed. 

4. Mix in the chocolates with a spoon.

5. Scoop by rounded tablespoons onto parchment lined baking sheets. 

6. Bake at 350 for 9-10 minutes, until the edges look set.

7. Let cool on baking sheet for a few minutes before moving to wire rack.