October 29, 2011

Hungry Girl Peanut Butter Fudge Recipe

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I was watching an episode of Hungry Girl where she made Peanut Butter Fudge using some of the most intriguing ingredients I have ever seen before.  With only Pumpkin Puree, boxed Brownie mix, and Peanut butter she made a very low cal dessert.  I was on it!  Seeing as pumpkin is a favorite ingredient of mine and low cal desserts being awesome I had to try it.  She also used some sugar free chocolate syrup, which I bought for the recipe but forgot to use.  I actually looked up 2 of her recipes online and the one I was looking at didn't list the syrup.  So next time I'll use the syrup and see if it changes things.  The recipe suggests that you let the fudge fully cool before eating and I suggest you follow that step.  The fudge has a different texture and for some reason it doesn't really work warm.  I don't know that I would call this fudge because it didn't remind me of fudge much.  It is a dense cake with a pumpkiny chocolate flavor.  My family liked it and so did my brother-in-law.  My sister however didn't like it at all.  I figure it is what it is..a low cal treat that hits the spot.  But if you are looking for something that is truly like fudge this is not for you.

You will need Betty Crocker Fudge Brownies mix (Hungry Girl suggested this product specifically so I listened.), Pumpkin Puree, and Peanut Butter.

In a large bowl add the Brownies Mix and Pumpkin Puree.

Mix it all together well.  It seems a bit odd but it comes together pretty quickly.

Spray an 8x8 pan well with non-stick spray.

Add in the fudge mixture.

Dollop the PB on top.  She suggests you nuke the PB a bit to get it soft and easy to work with.  But I couldn't be bothered to do that and dirty another dish.

Using a knife (My rubber spatula was a bit too big so next time I'll use a knife) make a swirly pattern incorporating the PB.

Pretty.  Now bake the mixture at 350 degrees for 35 minutes.

Allow this to cool at room temperature for a little while.

When it is cool enough to go in the fridge cover it with foil.

Place it in the fridge and let it cool for at least 2 hours.  You can be like me and try it early..but I promise it is better cold.


Hungry Girl Peanut Butter Fudge Recipe
Source:  Food Network - Hungry Girl

1 box Betty Crocker Fudge Brownie Mix
2 C Canned Pumpkin Puree
2 TBSP Peanut Butter

Mix the Brownie Mix and Pumpkin together well in a large bowl.  (If you want to add the Chocolate Syrup now is the point you will want to do that.  2 TBSP of sugar free chocolate syrup and just add it into the mix.) Spray an 8x8 or 9x9 pan with non-stick spray.  Add the brownie mix.  Dollop the Peanut Butter on top in various spots.  Then using a knife create a swirly pattern or pattern of your choice.

Preheat oven to 350 degrees and bake 35 minutes.  Once cooking is finished allow the fudge to cool at room temp for 20 minutes or until it is cool enough to go in the fridge.  Cover with foil and set in fridge for 2 hours.  Cut into pieces and Enjoy!

Approximately 24 servings

100 Calories
21 Carbs
2 Fat
1 Protein Pin It

October 25, 2011

Pepperoni Pizza Roll Up's Recipe

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I know I've been cooking a lot with Pillsbury type dough recently.  I just keep finding all these recipes that are super easy and ready in minutes that I have to try.  I found this gem and knew I had to keep trying them or I would die a sad sad death.  My whole family loved these little pizzas!  A great way to use Crescent dough if I do say so myself.  We had these as our entree and we all left the table happy.

You'll need Marinara Sauce, Turkey Pepperoni, String Cheese, and Crescent dough.

Make sure you get the Trivia string Cheese.  It will make your life way better.  I bet you want to know the answer..don't you.

Cut the string cheese in half.  Ok, ok the answer to the above question was Lightning.
I used the 50% larger crescent rolls so I could make cute little pouches.

I am in love with this Turkey Pepperoni and you should be too.

Spread the Crescent dough out on a parchment lined baking sheet and separate into triangles.  Top each triangle with Pepperoni 5 pieces or so.

Place a string cheese half on top of the pepperoni.
Roll these babies up and seal the edges to avoid spillage.  Cook according to package instruction.

Place some Marinara sauce in a microwave safe dish.

Place a paper towel over the dish.  Trust me.

See..aren't you glad all this goo isn't all over your microwave?

Oh boy..the roll ups are ready.  Golden brown and amazing.  If you look at the middle row you can see a bit of gooey cheese trying to escape.  Oh yum!
Place the Marinara Sauce in a cute dish for dipping.

Oh yea!  Now lets check these babies out.

Look at all the melted Cheese and Pepperoni Goodness.

Dip & Enjoy!

Pepperoni Roll Up's Recipe
Source:  Dinner with the Donnells

Hormel Turkey Pepperoni
String Cheese
50% bigger Crescent Roll Dough
Marinara Sauce

Unroll the Crescent dough on a parchment lined baking sheet and separate the dough into triangles.  Place 5 slices of Turkey Pepperoni on each triangle and cover with half a String Cheese.  Roll the dough up into little bundles.  Bake according to Crescent package.  Warm up some Marinara Sauce and when the roll up's are done dip & enjoy!

Approximate info Per Roll up

211 Calories
20 Carbs
11 Fat
9 Protein Pin It

Protein Pancakes Recipe

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As you may have noticed I really enjoy pancakes.  I love them and would probably make them every day if they were a health food.  In the past I have tried a couple of protein pancake recipes and thought they were awful.  But I haven't totally given up on the idea of protein pancakes.  The other ones I've tried had lots of eggs in them and tasted mostly of egg.  I knew there had to be a tasty protein pancake recipe out there.  I found this one and must say that it was surprisingly good.  Next time I'll add the blueberries like suggested because that sounds really good to me.  Also next time I will use egg whites to see if it works as well to cut down on the calories.

You will need a Blender, Cottage Cheese, Eggs, Oats, Maple Extract (or Vanilla extract), Sugar, and Baking Powder.

Add the Oats into the blender and blend it up for a bit.
You want to get it to a powder and I chose to keep a bit of texture to it.

Add the Eggs and Cottage Cheese.

Then add in the Sugar, Baking Powder, and Maple Extract.
Blend it all together until it's fully incorporated.

The mix is a bit on the runny side.

Heat up your trusty round griddle and pour about 1/4 C of the mix per pancake.

It will bubble up just like regular pancakes even though you think it will be too runny to work.

Flip it and you will see that it comes out just lovely.

I topped mine with a little lite Syrup and Butter.  Enjoy!

Protein Pancakes Recipe
Source:  Truly Jess

1/2 C Cottage Cheese or Greek Yogurt
1/2 C Oats
2 Eggs
1 tsp Maple Extract (or Vanilla Extract)
1/4 tsp Baking Powder
1 1/2 tsp Sugar
*Optional Blueberries

Put the oats in the blender and blend up into a coarse powder.  Then add all other ingredients and blend until combined.  Heat a skillet over medium heat and pour the batter (which will be runny) by 1/4 C onto the warm skillet and cook until bubbles form on the top.  flip and cook another couple minutes until it is fully cooked and not gooey.  Enjoy!

Approximately 5 Pancakes (per pancake)

87 Calories
8 Carbs
3 Fat
7 protein Pin It

October 20, 2011

Cornbread Recipe

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What goes better with Pumpkin Chili than yummy cornbread?  I love cornbread because it makes me think of cold Autumn nights when I was a kid.  We always loved it when my Mom whipped up a good batch of corn bread.  I don't think a pan ever made it thorough the night at our house.  This is a super tasty cornbread and is best with butter and maybe a little honey.  It's got a bit of sweet but it's not overly sweet.  I hate super cakey tasting cornbread..I like mine a bit savory. 

You will need Salt, Egg, Flour, Butter, Corn Meal, Baking Powder, Sugar, and milk which isn't pictured.

In a large bowl add the Corn Meal, Flour, Baking Powder, and Salt.  Give it a good mixing.

Add in the softened Butter, Egg, and Milk.

Mix it all together well.  It probably won't be this color.  I was using a green bowl and for some reason every picture I took came out this odd yellow color.  So I'm going to work with it.  Pour mixture into a greased 8x8 pan and bake 375 degrees 20-25 minutes.

You want to make sure a toothpick comes out of the center clean and then you know it is done.  Yum.  Look how amazing this looks!

Put a bit of butter on while the cornbread is still warm and you will be in heaven.  Enjoy!

Cornbread Recipe

1 C Cornmeal
1 C Flour
3/4 C Sugar
4 tsp Baking Powder
1/2 tsp Salt
1 Egg
1 C Milk
1/4 C Softened Butter

Mix all ingredients together and bake 375 Degrees for 20-25 minutes.  Check with a toothpick to make sure the center is cooked through.  Once the toothpick comes out clean you are ready for business.


Approximately 12 servings

166 Calories
23 Carbs
7 Fat
3 Protein Pin It

October 18, 2011

Spicy Vegetarian Pumpkin Chili Recipe

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Boy howdy this is one of my favorite recipes of all time!  I love to make this recipe when I have company coming.  They always become really skeptical when I tell them what I am making.  Nobody knows what to think when I say it is Pumpkin Chili.  I love seeing their expression when they taste it and realize how delicious it is.  I imagine everyone is expecting the Chili to taste a bit like Pumpkin Chocolate Chip cookies.  But it's just a really savory and spicy Chili.  I also love that it is a vegetarian recipe.  I got this recipe from Prudence Pennywise who sadly hasn't posted a new blog in months.  She has such great ideas and I hope she comes back one of these days.  I hope you enjoy one of my very favorites.

You will need Canola Oil, Onion, Cilantro, Pinto Beans, Garlic, Ginger, Pumpkin Puree, Diced Tomatoes (or you can use the bottled tomatoes I recently posted), Carrots, Bell Pepper, Chili Powder, Cumin, Cayenne, Shredded Cheese, and Sour Cream.
Start by warming up a large pot over Medium Heat.  Add the Canola Oil once the pan is warm.

Add the Onion, Carrots, and Bell Pepper and stir everything around.
Then add in the Ginger and the Garlic and mix everything together well.  Allow this to cook about 5 minutes until the veggies begin to soften.

Now add in the Chili Powder, Cumin, and Cayenne.  Stir it all together and let it cook about 1 minute.  *Note I usually use 1 TBSP of Chili Powder and it still has a bit of a kick.  My kids will eat it so it isn't too much.  2 TBSP is way too spicy for my kids.

Now add in the Tomatoes and the Beans.  At this point I also add some Salt & Pepper to taste.  Probably a tsp of each cause you can add more later if needed.  Bring the pot to a boil then reduce heat to medium low and simmer 20-30 minutes until all the veggies are softened.  Stir frequently.

Make sure you check on your baby who is being WAY too quiet.  Chances are she is eating dog food.
Gross.  Now dig the dog food out of her mouth while she kicks and screams because dog food must be delicious.

Now that the baby is safely playing again back to the chili.  At this point you want to add in the Pumpkin Puree and you want to warm it through.  Taste again and adjust the seasoning to your liking.

Serve with a bit of Shredded Cheese, Sour Cream, and plenty of Cilantro.  Enjoy!

Spicy Pumpkin Chili Recipe
Source:  Prudence Pennywise

1 TBSP Canola Oil
1 Large Onion, Chopped
3 Cloves Garlic, Minced
1 tsp Minced fresh Ginger or 1/2 tsp dried
1 Large Bell Pepper, Chopped
2 TBSP Chili Powder (I usually use 1 TBSP so my little's will eat it)
2 Large Carrots, Peeled & Chopped
1 tsp Cumin
Pinch Cayenne
2 14oz Cans Pinto Beans, Drained
1 14oz Can Diced Tomatoes
1 C Pumpkin Puree
Top with Shredded Cheese, Sour Cream, and chopped Cilantro

Warm a Large Pot over Medium heat.  Once the pan is warm add the Canola Oil.  Then add the Onion, Garlic, Ginger, Bell Pepper, and Carrots.  Cook 5 minutes, stirring often, until veggies begin to soften.  Add the Chili Powder, Cumin, and Cayenne.  Stir everything together and cook for 1 minute.  Add the Beans & Tomatoes and bring to a boil.  Reduce the heat to medium low and simmer 20-30 minutes until all the veggies are softened.  Add the Pumpkin and warm through.  Serve with Shredded Cheese, Sour Cream, and Cilantro.


Approximately 8 Large Servings of Chili with no toppings

110 Calories
21 Carbs
2 Fat
5 Protein Pin It