Monday, May 30, 2011

Simple Summer Sweet

Just a simple, summer treat for you this 
Memorial Day...
that you don't have to feel guilty about eating!

I had some leftover blueberries in the fridge...
So I put 1 cup in a sauce pan, along w/ 1 teaspoon of sugar.

Let it cook on LOW heat for 3-5 minutes...

... until the blueberry juices bubbled up.

Then, I scooped-up 1 cup of "Edy's Fat Free Yogurt Blend"...  
It's only 180 calories for 1 cup!

Toast some almonds.

(Turn the burner on LOW heat... 
and let the almonds toast in a pan for 3-5 minutes.)

Add the blueberries to the frozen yogurt...

... then add some of the almonds.

Simple, summer sweet - that your thighs won't HATE you for after :)

Saturday, May 28, 2011

Red, White and "Blueberry" Bread

Memorial Day (and the 4th of July)
are two holidays were BLUEBERRIES are a must!

In honor of the 3-day weekend,
I decided to whip up some Blueberry Banana Bread.

Perfect for breakfast or brunch.


- 3 bananas
- 1 cup of blueberries
- 1 stick of butter
- 1/2 cup sour cream
- 2 eggs
- 1 cup of chopped pecans or walnuts (whatever you prefer)
- 1 1/2 cups of flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1 cup sugar
- Your "honey bear"

 Preheat the oven to 350 degrees.

Mash the bananas in a bowl.

In a separate bowl...
Combine the butter and sugar.
Then add the 2 eggs.

Add the vanilla, sour cream and bananas.
Mix together.

Add all the "dry" ingredients.
Mix together.

Stir in the nuts and blueberries.

Rub extra butter and flour along the inside of a bread pan.

Pour the mixture inside...
Pop in the oven for 70 minutes.

While you wait for the bread to bake...
Mix about 2 tablespoons of honey, with 1/2 a stick of butter in a bowl.

It makes "honey butter" for your bread.

Once the bread is done, take it out of the oven and let cool for about 10 minutes.

Spread some of that yummy butter on top.

Grab a cup of coffee...
for a great start to a very, very 
Happy Memorial Day!

Wednesday, May 25, 2011

Just a Quickie: "Do-It-Yourself" Desk

My adorable friend Jenn...

(who knows I'm a FREAK when it comes to do-it-yourself projects)

... sent me THIS LINK today,
and I had to share it with everyone.

It's how to make your very own desk...
using a few "thrift store" items.

Check it out! 
This is the finished product...

... but it started out looking like this!

The owner bought 2 solid oak filing cabinets off Craigslist for $75.

Then, she painted them white...
Added new hardware...
and put them on either side of the table top.

Simple - yet beautiful.
And... seriously... SUPER EASY!

Thanks, Jenn for the great idea!

I knew there was a reason we were such great friends!

(Aside from our love of drinking wine, and eating pie together - lol.)

Monday, May 23, 2011

Lemon Roasted Chicken & Fresh Veggies

I love roasted chicken.
I love lemon.
I love vegetables.

I was looking for something quick to make for dinner...
So, I decided to put all 3 ingredients together.

It was delicious - and (I'm assuming) pretty low in calories too.

What you'll need:

- Fresh chicken 
(I used drum sticks - but feel free to use whatever you like.)

- 1 lemon
- Extra virgin olive oil
- Salt/pepper
- Fresh dill

- Fresh vegetables
(Potatoes, carrots, mushrooms, cherry tomatoes, radishes, zucchini, leeks, etc.)

1.) Wash the chicken off with cold water, and place in a rimmed pan.

2.) Drizzle olive oil over the chicken.

3.) Zest the lemon, and sprinkle over the chicken.

Then, squeeze the juice from the lemon over the top.

Add salt/pepper.

4.) Put the chicken in a 500 degree oven for 15 minutes.

5.) Wash and cut up veggies of your choice.

I used mushrooms, potatoes, shallots and carrots.

6.) Drizzle olive oil over the veggies, and add a sprinkle of salt/pepper.

7.) Pull the chicken out of the oven - and put the veggies over the TOP of the chicken.
Put back in the oven for another 25-30 minutes.

8.) Pull the pan from the oven... the smell is AMAZING!

9.) Sprinkle some fresh dill over the dish... TRUST ME... you want to add it!!!
The mixture of the lemon and the dill = wonderful.

Such a warm, homy "feel good" dish... that literally takes about 45 minutes to make.

It's easy on time...
Easy on your wallet...
and easy on your waistline!

Monday, May 16, 2011

Carmallow Crisps

I was at the grocery store last week... 
and found

Seriously... look at how much bigger they are!

Sink your teeth in those babies.

They got me thinking back to my childhood, when my mom used to make
one of my FAVORITE things - 
marshmallows dipped in melted caramel and Rice Krispies.

Here's what you need!

- 1/2 can of Sweetened Condensed Milk

- 1/2 stick of butter

- 1 bag of caramels

- 2 cups of Rice Krispies

Combine the condensed milk, butter and caramels in a bowl.
Put in the microwave for 3-5 minutes... (stop and stir every minute.)

It will come out like this!

Put your 2 cups of Rice Krispies in bowl.

Put the BIG mallow on a fork.

Dip in the melted caramel...

... then dip in the Rice Krispies!

Line some tupperware with wax paper.
(You'll be SO GLAD you did this, when it comes to clean-up!)

Place the dipped "carmallow crisps" in the tupperware.

Put in the fridge for about 1-2 hours.

Take out - and serve at room temperature.
(Some people like them REALLY cold... just depends how soft you want 
the marshmallow inside.)

Oh, baby... baby... baby.

The sweetness from the marshmallow... 
and the saltiness from the caramel...
combined with the CRUNCH of the Rice Krispies - yummmmmmo.


But - BONUS!
If you FLIP the bag over... there are some fun recipes on the back.

If caramels and Rice Krispies ARE NOT your thing...

The GIANT marshmallows are just as delicious with a nice dessert wine!

Whichever way you prefer - enjoy!

These marshmallows would also be PERFECT for the campfire this summer :)