I found this yummy product yesterday at Sam’s Club-and it could be addicting! At 110 calories per serving, it’s also a great healthful alternative to desserts or the nonalcoholic frozen drinks I’m so fond of. (more on those later!) Simple to make and packed with flavor, this is one new product I’ll be purchasing again and again.
This winter I decided to try baking. I’ve always been a cook at heart, but with the cold temperatures and hibernation setting in, I’ve been craving sweet treats. I decided that my first project would be to make cake pops. I found a wonderful website, bakerella.com, and followed the recipe below. They turned out wonderfully, and I will be making these again for Easter. Bakerella.com also has a wonderful design for yellow “chick” cake pops that I’d like to try.
For this trial, I used orchid colored candy melts, double chocolate cake and chocolate frosting and silver sprinkles-they turned out so soft and yummy! I finished the cake pops by placing each in a small cello bag and tying with ribbon.
You can find the original recipe at:
http://www.bakerella.com/hope-these-put-a-smile-on-your-face/
We just got back from a Caribbean cruise, and we returned to near-blizzard conditions on Monday. (Boo!) The cruise was wonderful, and the food was amazing-but coming back left a little to be desired. So last night, I dug out my favorite meatloaf recipe to warm me up on a cold winter night. It’s simple, delicious, and the gravy is a snap-serve with mashed potatoes and veggies or on a sandwich-this meatloaf is comfort food at its finest.2 lb. ground beef
1 can Cream of Mushroom soup (condensed)
1/2 c. dry bread crumbs
1 pouch dry onion soup and recipe mix (I use Campbell’s)
1 egg
Mix beef, 1/2 can of soup, bread crumbs, onion soup mix and egg. Shape into 4”x8” loaf pan. Bake at 350 for approximately 1 hour, 15 minutes or until done.
Mix drippings from the meatloaf, the other 1/2 can of cream of mushroom soup, and 1/4 cup of water in a saucepan. Heat until warm; serve with meatloaf.
I subscribe to a bunch of food magazines, but I have to say that this month’s issue of Bon Appetit magazine was phenomenal. When I get the magazines, I generally tear out two to three recipes for my recipe binders (more on that another day!) and file the magazine away. This month, however, I think I’ll have to get an extra copy for my archives-because it seems that EVERY recipe in this issue is recipe file worthy.
Not surprising, as the editors at Bon Appetit make me smile each month. But with the “Dig into Comfort” theme this month, they were firing on all cylinders. It seemed amazing…as I turned each page, there was a recipe featuring another of my favorites…with a twist. I am especially excited to try the Pimiento Mac and Cheese. (my mouth is watering thinking of the creamy goodness of mac and cheese punched up with peppadew peppers!)
Look for Bon Appetit at your local grocer or bookstore-the Pimiento Mac & Cheese is featured on the cover.
Other wonderful recipes in this issue include:
Grilled Chive Potatoes, Scallops with Orange Ginger Dressing, Chicken Breasts with Fontina and Prosciutto, Goat Cheese Bruschetta with Chipotle and Roasted Red Pepper and Croque Monsieur.
I’ll keep you updated as I try these recipes-March is going to be a very busy (and yummy!) month ahead!
