Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

Tuesday, March 20, 2012

skinny taco dip.

i found this on one of my pinterest endeavors. it was the perfect thing to make for dinner be-cause mother nature decided to bypass spring and it has been in the 80s non-stop for over a week. not that it's a bad thing. i'm just feeling a little pasty.  this is a light meal and everyone was busy playing outside and complaining that it was too hot to eat. which is kind of alarming - what are they going to say in july?! i had to remind them that they spent 3 good years in florida and floridians are no whimps when it comes to the weather.

it was also the perfect dinner because we had baseball practice the night i made it and for some reason when we have practices, things get all wonky in my house. i try to have all my to-do's completed before 3 so that when the boys come home i can focus on homework, making sure they do their chores, dinner, and then getting ready for practice, ect.

 if things would only go as planned. it never does and i am usually yelling so we're not late.

anyway, here's the recipe - which i made just a little different from the original.

1 large can of refried beans
1 8 oz. package of low fat cream cheese
8 oz. light sour cream
16 oz. jar of salsa
1 taco seasoning packet
chopped lettuce
diced tomato
shredded cheese
black olives
tortilla chips

i added the refried beans because i was making this as a meal instead of a dip. i've got hungry boys to keep full, you know!

spread the refried beans in the bottom of a 9 x 13. mix together cream cheese, sour cream, salsa, and taco seasoning until well blended and spread on top of refried beans. top with lettuce, cheese, tomato, and black olives. serve with chips.

you should eat this right away. or if you are saving the left overs (or if you are a good wife like me and put together a plate your working husband for later - leave off the lettuce, cheese, tomato, and olives until ready to serve. soggy lettuce and tomotoes are yuck.)

in other news...
photo by my mom
this little stink finally started saying "mama". i was beginning to doubt my place in his life when he started saying "lily" - the dog -  before me. and also dada, triston, bye bye, hey, hi, and bottle. and does it count that he only says it when he is pissed? i will take what i can get, i suppose. and since he just pulled an entire bag of pretzels out onto the floor..

that is my cue to go.

Sunday, March 18, 2012

a new snack.

whole wheat tortillas
low fat cream cheese
english cucumber, sliced and diced.

there are no pictures for this snack and i will tell you why: i made this snack on the brink of starvation and literally inhaled it in one bite. i know there are a few mommies out there who know what i'm talking about. and you might think it is because i am so busy that i didn't get a chance to eat, which is sometimes the case and i wish was the case all of the time, but this time it was one of those moments that i hate that i can't fit into the clothes i want so i tell myself at eight in the morning i am not eating at all for the whole day and then by 1 or 2 i'm just all crazed and start raiding the cabinets shoving everything in sight right into my mouth. now i don't do this every day, but there are definitely times...

and can we just stop a minute and talk about something. when i am at home all day i will think about food, like a lot. sometimes all day. and it is hard work to not stuff my face the entire day. now this past friday i was in indy - alone by myself- for several hours and didn't think about food one time. in fact, it was like 3 pm before i ever ate anything. what the heck is going on there, someone please explain this to me?

so anyway, this is supposed to be a healthy snack. i am kind of on the fence about that statement because really? cream cheese? even low fat cream cheese is kind of if-y in my book. anyway, slather up your tortilla with cream cheese, lay out your cucumber slices, and roll it up. it is actually really good.

not good enough for my kids, apparently, but good.

Thursday, September 29, 2011

Seriously. No, Seriously .

i sat in the walmart checkout line and pretty much just drooled all over the place. i had picked up the new taste of home's fall baking magazine and when i opened it my eyes danced across this page. orange pumpkin cake it is called and after weeks of saying i was going to make it, i finally did and it was heaven in my mouth.

but first, let me just tell you about the fight that would have ensued if i would have spent the $12.99 taste of home was asking for this magazine. my husband would have been all "what the hell" and "save money save money save money" and i would have been all "but it is fall" and then he would shake his head at me and not talk to me for 2 hours, in which time i would come to my senses and remember all about the student loan debt we have up to our eyeballs and totally agree with him and then panic a little because what was i thinking?! we just want to get this crap paid off.

but that day was a good day and i remembered before i bought it and if memory serves me, we had a great night that night because of my good decision that he didn't even know about. (hi, honey.) and when i got home from the store i googled the recipe and what do you know? you don't have to spend $12.99 after all because every single recipe i wanted to try i just looked up and it is FREE on the internets. what a novel idea, yes?

so as i gathered all the ingredients yet another novel idea came to me: this cake would be even better as a cupcake. so i found pumpkin orange cupcake liners and invited one of my besties over and we made good cupcakes over good laughs over funny emails, watched a few inspiring videos, and filled up on cake.

it was a good day.

and then my kids came home and devoured them without even the slightest appreciation that these were orange pumpkin cupcakes with fancy pumpkin spice cream cheese frosting. cupcakes they were appreciative of, but yeah. i'm thinking the boys will probably never apprieciate the fall and fall baking like i do. it's a woman thing, yes? and i am glad they ate them so i didn't. seriously. i could have.

*here is the recipe. and as a bonus: the cupcakes are even better refrigerated overnight.

seriously. they are awesome.

Thursday, August 11, 2011

make my mouth sing

have i mentioned how much i love the pioneer woman? i do! i do! she is amazing, no? my momma brought me nearly 100 jalapenos and i just didn't know what to do with them until i remembered about this recipe from 2008, i think.

bacon-wrapped jalapeno poppers

so i scrolled through my 2010 PW cookbook and they were there, too, only with a new twist - bbq bacon-wrapped jalapeno poppers. 

seriously. freakin' bbq bacon-wrapped jalapeno poppers!

anyway, they are super easy to make and just about the best thing on earth - they will make your mouth sing.

but, don't do like i did and scarf down about 8 and then try to run 3 miles. i could barely get to 2 and then i'm pretty sure something on the inside just dissolved out of shear jumbled-up spiciness.

anyway, here's the deets.

8 oz. cream cheese
shredded cheddar
snipped green onion

mix all together, very well. i used my stand and just let it beat for 5-6 minutes so it whipped the green onion around in all the cream cheese glory. have i also mentioned how much i love cream cheese? yeah.

while that is mixing, slice your jalapenos, length-wise, right down the middle. carefully scrape out all the white fleshy stuff and all the seeds. i like mine to be spicy so i leave in some of the seeds, but do whatever you like.

next fill each jalapeno boat with the cream cheese mixture and lay each on a rimmed baking sheet (or glass dish). after each one is filled, start your bacon wrapping.

i slice a pound of bacon in half and used one 1/2 slice for each popper. it really depends on your bacon, but i was able to have enough to wrap 30 poppers (also about how much the cream cheese mixture will fill unless you double the recipe)

wrap each one loosely. if you wrap them too tight the cream cheese doesn't have room to expand and it oozes out anywhere it can find and you end up having poppers that taste good, but look a mess. and all the lady-folk know how much presentation, counts, yes?

anyway, wrap your poppers and slather a little bbq sauce on each one before putting them in the oven. sweet baby ray's is our go-to sauce. and i haven't found anything as good. wait, i take that back. when we lived in jacksonville, you could buy pat's ho-made sauce at the local publix. pat's ho-made sauce, isn't that awesome? i bought it for the title, alone, but it turned out to be really good,t oo.
bake in the oven at 300 for an hour.

eat. up. ...and if you like challenges, try to eat just one.

Thursday, August 5, 2010

The Reason I'm in Love with PW.

Blackberry Cheesecake.

It was so freaking good.

But, it isn't my recipe. It belongs to the Pioneer Woman.

Thank goodness she shares.

Wednesday, September 9, 2009

Chocolate Cheese Ball

just make it.

8 oz. cream cheese,softened
1/2 c. butter, softened
1 c. powdered sugar
3 T. brown sugar
1/4 t. vanilla
1 c. mini-chocolate chips
1 1/2 T. coco powder
3/4 c. chopped pecans

Beat cream cheese and butter until smooth. I did this in my Kitchenaid and left it on for a few minutes. It was a whipped consistency, which I think helped in the texture of the finished cheese ball, just beat it really well if you don't have a high-powdered mixer. Mix in both sugars, coco, vanilla, and chocolate chips. Cover and chill for 2 hours in the fridge. After 2 hours, shape into ball and roll in pecans. Cover and chill for 1 hour more. Serve with graham crackers.

you. are. welcome!

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