Friday, November 16, 2012

Marshmallow Krispie Brownies

This is the other fun recipe given to me by my neighbor, Sharon. These brownies are rich and chocolatey, with the unique crunch of Rice Krispies. What's not to like?

1 package Fudge Brownie mix (13 x 9" pan size)
1 (10.5 ounce) pkg. mini marshmallows
1 (12 ounce) bag semi-sweet chocolate chips
1 cup peanut butter
1 Tablespoon butter
1 1/2 cups Rice Krispies cereal

Preheat oven to 350 degrees F. Make brownie according to package directions. Pour into greased 9 x 13" pan. Bake in preheated oven for 28 minutes. Remove pan from oven and spread marshmallows over the top. Return to the oven and bake for 3 minutes more- Marshmallows will NOT be completely melted. Cool brownies completely. 

Melt the chocolate chips, peanut butter and butter together in the microwave for 60-90 seconds, or until chocolate is melted. Stir in the cereal and spread over cooled brownies. Cool completely before cutting. Serves about 16-20.

Hearty Spaghetti Sauce

We moved this summer and the second night in our new home, our neighbor brought this Turkey Spaghetti sauce for dinner and a fabulous dessert (Marshmallow Krispie Brownies) to introduce herself. Now THAT's the way to make friends, people! We still had boxes to the ceiling and I hadn't made a home-cooked meal in days. Needless to say, I called her to ask for the recipes because we all loved them. This can be made with ground turkey or beef. 

Also, she brought me Dreamfields Pasta, which is my new favorite pasta. It has a low glycemic index, which for those non-diabetics, it means that it doesn't cause such a speedy rise in your blood sugar when you eat it. In fact, out of the 41 grams of carbohydrate in each serving, only 5 grams "count." As a Diabetic, I am always looking for ways to cut carbs, so I am a big fan! I can find it at 2 of my local grocery stores and I seriously can't taste any difference between Dreamfields and regular pasta.  The Turkey Spaghetti Sauce itself is low-carb, but with this new pasta, it's a legitimate "low-carb pasta meal." Hooray for that!

Anyway, I digress... Here's the recipe, from my neighbor Sharon:)  Serves about 8.

1 pound lean ground turkey or beef
1 green pepper, diced
1 onion, diced

1 (28 ounce) can tomato sauce or crushed tomatoes
1 (15 ounce) can petite diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/8 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1/4 teaspoon (or less) cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon sage
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt

Brown meat with onion and green pepper and set aside.

Mix tomatoes, tomato paste, Worcestershire sauce and spices in a large pot. Add browned meat and vegetables and stir well. Cover and let simmer over low heat for about 1 hour, stirring occasionally. Serve sauce over cooked pasta. 

Pumpkin Dip

I made this yummy Pumpkin Dip on Halloween night, but I think it would be perfect all Fall and Winter... or any time for that matter! I cut the recipe in half, since I was only serving 10 and the original recipe serves 32! Recipe adapted from Carolina Charm and allrecipes.
This adaption serves about 12-16.

1 small pumpkin (I used a pie pumpkin and it was perfect!)

1/2 of a (15 ounce) can of pumpkin
1/2 of a 5 ounce box of instant vanilla pudding mix {just the powder, don't make the pudding}
1 (8 ounce) container of low-fat whipped topping, such as Cool Whip, thawed

1/2 teaspoon Pumpkin Pie Spice
Cinnamon to sprinkle on top, if desired

Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.

Mix pumpkin, pudding mix, Cool Whip, and pumpkin pie spice together in a large bowl. Chill for at least an hour before serving. 

Meanwhile, carve your pumpkin! Hollow out the inside and the lid and spoon the pumpkin mix inside. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers, ginger snaps or graham crackers. 

Thursday, November 15, 2012

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from
Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.

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