7 Up Funfetti Cupcakes

Ok, I'll admit I have a slight addiction to Pinterest.  I've had this recipe pinned for awhile, and decided to try them out this weekend.  I love funfetti for the color, but you can try different combinations of different cake mixes and pop (or soda for my southern friends).  These are 2 WW points each.  Enjoy!

Ingredients:

• Funfetti dry cake mix
• 12 oz can Diet Cherry 7 Up
• 2 egg whites

Directions:
Combine all three ingredients in a bowl.   Fill cupcake papers a little over half full and bake at 350 degrees for 18-20 minutes.  Yields 24 cupcakes.

Frosting (optional)

• 1 package fat free cool whip
• 1 package fat free instant vanilla pudding

Whip the cool whip and pudding together.  Place in a frosting bag (or ziplock bag) and pipe on top.  ( did not thaw my cool whip completely, so I think the frosting would have been fluffier if I had.)

Seasoned Roasted Chickpeas

I love to snack (unfortunately ) and have recently been looking for some healthy new options.  One of my friends made a version of these for me last summer, and I decided to try it for myself.  The chickpeas are a good source of fiber and protein. You can play around with the seasoning and cooking times to make them to your taste.  Next time, I want to try garlic powder or low-sodium taco seasoning.  Enjoy!


Ingredients:
2 (15.5) cans chickpeas, rinsed, drained and patted dry
1 1/2 Tbsp. olive oil
2 tsp. chili powder (I used a smoky kind.)
2 tsp. ground cumin
1/8 tsp cayenne pepper


Preheat your oven to 400 degrees.  Place the racks on the top and bottom part of your oven.  In a gallon ziplock bag, add the olive oil, chili powder, cumin, and cayenne.  Add the chickpeas, seal the bag, and toss to coat.  Split the chickpeas between two baking sheets.  Bake, rotating pans from top to bottom after about 20 minutes.  Serve warm or at room temperature.
*If you like softer chickpeas, cook for 25-30 minutes.
*If you like crunchier chickpeas, cook for about 35-40 minutes.

Cilantro Lime White Bean Hummus

It's been forever since I've posted a recipe!  I forget to take pictures of the food I make, so by the time I remember to do a blog post, the recipe has either been cut up/given away/or eaten. :)  Now that I have a new phone, I'll try to do better! :)

Thanks to Pinterest, I've stumbled across a healthy eating blog that I love! (http://www.eat-yourself-skinny.com/)  I love hummus, and the combination of cilantro and lime sounded yummy!  I tried it tonight and loved the results!  I don't think I'll buy it premade again.

Cilantro Lime White Bean Hummus

Ingredients:

1 (15 oz) can of cannellini beans, drained and rinsed

1 clove garlic, minced

1/4 cup fresh cilantro

1 tsp. lime zest

1 Tbsp lime juice

1/4 cup olive oil

Salt & pepper to taste

Combine the beans, cilantro (I used 1/2 cup), lime zest, lime juice, and garlic in a food processor until mixed.  With the processor on, stream in olive oil until consistency is reached.  (My food processor is large, so I ended up having to whip it together a little by hand.) Season with salt and pepper to taste and serve with pita chips, bread, peppers, etc.

Guinness Chili

Last year our school had a chili competition.  This was my first time to make chili by myself and I searched for recipes that sounded 1)easy to make, and 2)original enough to win the competition.  This recipe is awesome!  The bacon and Guinness add a lot of flavor, and it has a lot of  spice.  While I didn't win the competition, I definitely added it to my recipe book.  Today, I decided to make it again.

Guinness Chili

Taken on my phone.  Looks better in real life!

Ingredients:

1/2 pound bacon, diced
1 1/2 pounds ground round
2 large onions, chopped
5-10 garlic cloves, chopped
2 12-oz. bottles Guinness (or other dark beer)
1 16-oz. can pinto beans, juice included
1 16-oz. can kidney beans, juice included
1 16-oz. can great northern beans, juice included
1 16-oz. can tomato sauce
6 Tablespoons chili powder
2 Tablespoons ground cumin
1 teaspoon cayenne pepper
salt and fresh ground pepper, to taste

Directions:

Cook the diced bacon over medium-high heat until the cracklings are golden but not burnt. Remove with a slotted spoon to paper towels.
Sauté the ground round, chopped onions, and garlic cloves in the bacon grease until the onions are translucent and the meat is mostly browned.
De-glaze the pan with one of the bottles of Guinness until the foam disappears. Place all in a large stockpot (plus the bacon.)
Stir in the cans of beans, tomato sauce, and the other bottle of Guinness (you may also substitute 1 1/2 cups of water, if desired.)
Add the chili powder, cumin, and cayenne pepper.
Simmer, covered, for 2-3 hours over low heat. Adjust seasoning before serving.
Garnish with shredded cheese, sour cream, or other desired toppings.

Adapted from the 1997 edition of The Joy of Cooking

Found at:  http://www.loadedkitchen.com/2010/10/guinness-chili-2/

Turkey and Cheese Enchiladas

I love Mexican food!  I love this recipe because it's quick, healthy, and is full of flavor.  I like to add a mix of chilies and jalapenos to make it extra spicy.  These are also great to freeze and grab for a later supper.  Enjoy!

Turkey and Cheese Enchiladas

 

Ingredients:

·      ½ pounds ground, uncooked turkey

·      16 oz. can fat-free refried beans

·      1 and ¾ cup salsa

·      Small can green chilies (use 1/2)

·      Small can diced jalapenos ( if you want extra heat)

·      1 tsp. chili powder

·      1 cup reduced-fat shredded cheese

·      8 large whole-grain tortillas

·      1 cup salsa

·      ½ cups fat-free sour cream

Instructions:

1.     Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.

2.     Cook turkey in a skillet and cook until lightly browned. 

3.     Once browned, add refried beans, 1 and ¾ cup salsa, chili peppers, jalapenos, and chili powder in the skillet.  Cook until heated through.  Add the cheese and stir.

4.     Warm tortillas in the microwave to they can be rolled.

5.     Spoon ½ cup of the turkey/bean mixture onto the tortilla.  Fold the sides and roll up.

6.     Place the enchiladas into the pan seam-side down.  Bake uncovered for 20 minutes or until crisp and lightly browned.  If wanted, sprinkle shredded cheese over the top and keep in oven until cheese is melted.

7.  Serve with salsa and sour cream.

8.  If you're going to freeze, wrap each individually in foil.  This is perfect when I need a quick supper.

Pumpkin Bars

I love fall flavors, especially pumpkin.  I've never baked with it before, and didn't know what to make.  After looking on other blogs for pumpkin recipes, I finally settled on pumpkin bars.  The cream cheese frosting is a perfect finish to these moist, cake-like bars.  I'm glad I shared these with others- I could have eaten the whole pan by myself!

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

For the Pumpkin Bar:

Boxes I made for desserts

1. 4 eggs
2. 1 2/3 cups granulated sugar
3. 1 cup vegetable oil
4. 15-ounce can pumpkin
5. 2 cups sifted all-purpose flour
6. 2 teaspoons baking powder
7. 2 teaspoons ground cinnamon
8. 1 teaspoon salt
9. 1 teaspoon baking soda

For the Cream Cheese Frosting:

1. 8-ounce package cream cheese, softened
2. 1/2 cup butter or margarine, softened
3. 2 cups sifted confectioners' sugar
4. 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
2. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
3. In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
4. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
5. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Bars-on left

Found at http://sweetpeaskitchen.com/2010/09/24/pumpkin-bars-with-cream-cheese-frosting/

Fall Harvest Bars

It's officially fall!  I'm used to a Midwest autumn-cool mornings, bright colored leaves, and breaking out the hoodies.  While it's warmer in Houston, I decided to bake some fall recipes anyway.  Enjoy!

Fall Harvest Bars

Fall Harvest Bars

Ingredients

• 1/2 cup butter, softened
• 1 package yellow cake mix with pudding
• 1 egg
• 3 1/2 cups miniature marshmallows
• 1/2 cup light corn syrup
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, firmly packed
• 1/2 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 2 cups Crispix Cereal
• 2 cups peanuts, lightly salted
• 1 cup candy corn

Instructions

1. Preheat oven to 350°F. 

2. Combine the butter, egg, and cake mix in a large bowl until well combined.

3. Press cake mix "dough" into the bottom of an ungreased 15"x10"x1" jellyroll pan.

4. Bake for 12 -15 minutes or edges are lightly browned.

5. Remove from oven, sprinkle marshmallows over hot crust, then bake for an additional 1 - 2 minutes or until the marshmallows have puffed.

6. While crust is baking, combine corn syrup, sugar, and brown sugar in a large saucepan and cook over medium heat, stirring until it comes to a boil.

7. Remove from heat and add the peanut butter and vanilla and stir until smooth.

8. Gently stir in cereal, peanuts, and candy corn to coat.

9. Spoon over warm crust and marshmallows, then wet your hands and gently press the cereal mixture to spread it over the marshmallows.

10. Cool completely, then cut into bars.

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 48 bars

I found this recipe at:  http://www.dulcedough.com/2011/09/fall-harvest-bars.html