Thursday, May 14, 2015

Doritos Taco Salad - Emily Bites

Doritos Taco Salad - Emily Bites:



Doritos Taco Salad

yield: 14 CUPS

INGREDIENTS:

  • 1 lb 95% lean ground beef
  • 1 (1.25 oz) packet reduced sodium taco seasoning
  • 1 medium-large head of iceberg lettuce, chopped into bite sized pieces (if you’ve never chopped up a head of iceberg before you can follow these directions)
  • 1 medium-large tomato, diced
  • 4 oz 50% less fat or 2% sharp cheddar cheese, shredded (such as Cabot)
  • 4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
  • 1 cup light Catalina or French dressing (I used Kraft Lite Catalina)

DIRECTIONS:

  1. Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
  2. In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.


Weight Watchers Points Plus:4 per (1 cup) side dish serving* (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information (per 1 cup side serving)*:
150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber (from myfitnesspal.com)
*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)


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Wednesday, May 6, 2015

Food for A Hungry Soul: Old Fashioned Butter Cake

Food for A Hungry Soul: Old Fashioned Butter Cake:



Old Fashioned Butter Cake
(from Reeni's Cinnamon Girl blog)  

2 cups all-purpose flour, sifted
1  1/4 cup sugar
tablespoon baking powder
1 teaspoon salt

1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract

2 eggs

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla.  With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  

Add eggs and beat for 2 minutes more.

Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  About 2 cups frosting



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Tuesday, April 21, 2015

Dip



Ingredients
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Instructions
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

coconut pound cake

http://www.chef-in-training.com/2015/02/coconut-pound-cake/
INGREDIENTS
  • 1 cup butter
  • 1¾ cups sugar
  • 3 eggs
  • ½ teaspoon vanilla
  • 2 teaspoons coconut extract
  • ¾ cup buttermilk
  • 1 cup sweetened shredded coconut
  • 2½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
Coconut Glaze
  • 1½ cup powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
  3. Add eggs one at a time and beat an addition minute per egg.
  4. In a separate large bowl, mix and combine dry ingredients together.
  5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
  6. Fold in shredded coconut.
  7. Grease and flour either 2 large bread pans or 3 small bread pans.
  8. Pour batter and bake at 350 degrees F for 55 to 60 min.
  9. Let loaves cool and pour glaze over them.
Coconut Glaze
  1. Whisk glaze ingredients together until smooth.

Texan Sheet Cake

Bring to boil:
1 stick of butter
1 cup of water
4 TBS of Cocoa
Remove from heat and add to:
2 cups of flour
2 cups of sugar
1 tsp of salt
1 tsp of baking soda
1 tsp cinnamon (optional)
Beat in :
2 eggs
1/2 cup of sour cream
Pour into large greased 15.5" x 10.5" pan.
Bake 20 mins 350 degrees
Let cool 10 mins and then ice cake.
Icing recipe:
Bring to boil:
4 TBS cocoa
6 TBS milk
1 stick butter
Remove from heat and add:
1 pound of confectioners sugar
1 tsp vanilla
1 cup of chopped walnuts (optional)
Pour over and spread.

How To Make A Contemporary Garden Water Feature For Less Than $30 | Home Design, Garden & Architecture Blog Magazine

How To Make A Contemporary Garden Water Feature For Less Than $30 | Home Design, Garden & Architecture Blog Magazine:



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Monday, April 20, 2015

Cheesy Bacon Bombs

VIDEO: He Takes Raw Bacon And Wraps It Around Some Dough, What He Had Made? I Am DROOLING! | American Overlook:



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30 Recipes You Should Know By the Age of 30 — Recipes from The Kitchn | The Kitchn

30 Recipes You Should Know By the Age of 30 — Recipes from The Kitchn | The Kitchn:



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Taco Pie

Ingredients:
Refrigerated pie crust
1 pound ground beef
3 Tbsp homemade taco seasoning (below) or 1 pouch commercial seasoning.
1/2 cup chopped onion
1/2 cup salsa
1 cup lettuce, shredded
1 medium tomato, diced
1 cup sharp cheddar cheese, shredded
Sour cream (optional)
Directions:
1. Preheat oven to 350 degrees.
2. Pat into pie pan ( preferably glass), sprinkle with a pinch of taco seasoning. Bake 7-10 minutes or until it just begins to brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain.
4. Add salsa and all remaining taco seasoning. Cook 3-4 minutes.
5. Pour into crust and top with cheese. Bake for 15 minutes, or until crust is golden brown.
6. Let cool for 5 minutes. Top with sour cream, lettuce and tomato.

Southwestern Chopped Salad

Southwestern Chopped Salad
(use organic ingredients)
Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado
{Dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
{Instructions}
Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing.