2- Layer Pudding Pie

I thought with the possibility of the price of milk going up I would share this recipe that uses dry milk- which keeps forever!

All you'll need is:
-a low fat graham cracker crust
-tub of fat free whipped topping
-1 chocolate and 1 butterscotch sugar free, fat free, instant pudding mix

I didn't have butterscotch pudding mix on hand so I opted for vanilla instead 
which works fine.

-water.

Whisk together 2/3 cup dry milk, 1 package of butterscotch pudding mix and 1 1/4 cups water.

Spread into the crust.

Then mix together 2/3 cup dry milk, 1 package of chocolate pudding mix and 1 1/4 cups water.

Spread mixture on top of the butterscotch pudding mixture in the crust.

Refrigerate for at least an hour. Then spread 1/2 the tub of whipped cream on top of the pie and sprinkle with mini chocolate chips and you're ready to serve!

It's so quick and easy! 

Easy Peasy Sangria

Found this great recipe for white wine sangria that was pretty darn good and super easy.

Take one bottle of white wine, Chardonnay works well, and three cans of Fresca. Mix in some cut strawberries, blueberries and peaches. Yummers...

Turkey Black Bean Tacos

Just the other day I found myself with a half a pound of ground turkey wanting to make some tacos. I thought I would put a can of black beans with the turkey and a packet of taco seasoning to make my filling. It was a genius idea. Incorporating the lean ground turkey with fiber filled black beans it was just yummy. Thought I would pass along.

Skulltastic

It makes me smile when I see something either online or in a magazine that I've been wearing literally for five years. On a trip to Asheville I found some wonderful skull beads made from bone. I decided to take them and make a set of stretch bracelets for myself. I wore them with everything. The neutral color made them appealing with any outfit. Now, today I'm online and I see that Sisco Berluti has one for sale for $88! wow. Time to make more...

From Sisco Berluti

Mine

Mine 

Skinny Apple Tart

This is a super easy recipe for an apple tart from Cooking Light. All you do is take one pre-made refrigerated pie crust (like Pillsbury; found in dairy section). Roll out the dough on a floured surface to about 12 inches in diameter. 
Place crust on cookie sheet or pizza pan. Mix 1/4 cup sugar with a 1/2 teaspoon of cinnamon. Take 1 tbsp. of the mixture and sprinkle over the entire crust. Then take 2 lbs of granny smith apples and peel and cut into thin slices. Arrange the slices in circles going from outside to inside of crust. Take remaining sugar mixture and sprinkle over all the apples. 
Bake at 425 for 30 minutes
Combine 2 1/2 tablespoons honey with 1/2 teaspoon vanilla. Pop in microwave for 40 seconds and mix up. Brush over tart after baking while still warm. Serve warm.
I think you could mix this up and use all sorts of different fruits.

Pizza here pizza there.

I've tried to perfect my pizza making skills. Went to the kitchen supply store and purchased two pizza peels (one wood, one metal). I have two pizza stones and through trial and error I've figured out how to make the best homemade pizza right in your own oven.


It's so easy too. I usually use my lower oven for pizza baking needs and I keep two pizza stones in there.

After I preheat the oven to 500 degrees I start stretching out the dough. I used to roll it out with a rolling pin but with a little patience you can stretch and pull and press it into shape. Before placing the dough on a wooden pizza peel I cover it with course corn meal. This keeps the dough from sticking to the wooden peel as you slide it into the oven. I then top the pizza with a little sauce and toppings, slide in the oven for 5-8 minutes- you'll see the top starting to get brown and know it's time to take it out!


This system works so well that you'll have a crisp crust and your toppings will be nice and brown, yum!

Avocados galore

This is the season for avocados and I love 'em as much as the next guy. I did hear a little tip recently about how to keep them from browning while your cutting them up etc. If you cut one in half then run water over the halves they'll take a little longer to brown. The water creates a barrier between the air and the avocado. 

Convertible Chic

I don't know why I'm just now discovering Gabs bags. Made in Italy these bags are darling and depending on your mood or outfit they can be changed into totally different bags -Well worth the extra cash. It's like having three bags in one.


take a look:

Skinny Chinese

So, I'm really getting into this new cookbook from Rocco Dispirito. Low fat meals that aren't too hard to make. I tried my hand at the General Tso's Chicken with Broccoli and it was pretty darn good!

Here is the recipe:


Ingredients:
1 cup whole wheat flour
2 cups whole wheat panko breadcrumbs (could not find so I used regular panko)
4 large egg whites
12 ounces boneless, skinless chicken breasts cut up into 1 inch cubes
4 cups broccoli
Asian Sauce
3 packets splenda-- I used about 1 1/2 tsp.
3 tablespoons rice vinegar
2 teaspoons chili garlic sauce
2 tablespoons sesame seeds, toasted


Preheat oven to 450º. Place wire rack on a foil-lined backing sheet.


Put the flour in shallow dish. Put the panko in another shallow dish. In a medium bowl, whip egg whites. Working in batches, dredge chicken in flour, shaking off any excess. Add chicken to the eggs and toss to coat completely. Then add the chicken- a few pieces at a time, to the panko and toss to coat.


Spread chicken out on the wire rack. Bake until the breading is golden & crispy about 10 minutes.


Meanwhile place the broccoli in a microwave safe dish and cover with plastic wrap. Cook on high until tender about 4-5 minutes. Keep covered.


In large bowl, combine Asian sauce, Splenda, rice vinegar and chili garlic sauce. Add cooked chicken to the bowl- toss gently to coat.


Sprinkle with sesame seeds and serve with broccoli.

Why didn't I think of that?

Came across this recently. All I can say is brilliant. Although, your pies need to be baked at the same temperatures and times. Perhaps it could be used for the same pie but maybe one with raisins or one without, one with chocolate chips and one without... and so on.

Homemade Gnocchi Rocco Style

I was happy to receive Rocco DiSpirito's new cookbook: Now Eat This! for Christmas this year- thanks Mom. Tonight I'm trying one of the recipes... Sweet Potato Gnocchi. Looks terrific. I've done the gnocchi and it's waiting in the fridge to be cooked. Pictures to follow.


Here is the recipe:


2 Large Sweet Potatoes
Freshly grated Nutmeg
Salt & freshly grated Pepper
About 1.5 cups whole wheat pastry flour (I did not have this so I split regular whole wheat flour with all purpose flour)
1 cup low-fat chicken broth
4 garlic cloves, minced
4 cups small broccoli florets
1/2 cup greek yogurt- fat free (I'm using fat free sour cream)
1/2 cup grated parmigiano- reggiano cheese.


Prick skin of sweet potatoes with a fork and microwave for 12 minutes turning over halfway through cooking. Cool. Run through ricer or food mill into bowl.


Season with nutmeg, salt and pepper.


Mix in 1/2 cup at a time the flour until forms a light dough. 


Using a piping bag and large plain tip pipe dough into 3/4-1" thick logs on back of a cookie sheet.
(I used cling wrap on the cookie sheet before piping)
Freeze for 30 minutes.


cut logs into 1" wide dough pieces and roll out gnocchi using flour and fork. Place rolled gnocchi pieces onto floured cookie sheet and cover with cling wrap. Refrigerate until ready to cook. May freeze for two weeks.


Bring a very large pot of salted water to a boil.


Meanwhile, in a large skillet, bring the broth and garlic to a boil over high heat. Add the Broccoli to the skillet. Season with salt and pepper to taste, cover and cook until tender, about 3 minutes.


When the water comes to a rolling boil, add the gnocchi and stir gently with a rubber spatula to keep them from sticking to one another. Cook the gnocchi just until they rise to the surface, 4 to 6 minutes: then drain.


Transfer the hot broccoli to a large bowl. Stir in the yogurt until the mixture is creamy. Add the gnocchi and the cheese to the bowl, and toss gently to coat. Season with salt and pepper to taste, if desired and serve.