Nicole

Don’t you hate it when you open the vegetable crisper in your refrigerator only to find, limp, faded and sad looking celery? Suddenly adding celery to your salad doesn’t sound so appealing!

Keeping your celery super fresh and crispy for weeks is as easy as wrapping it up in tin foil. Who knew right? I have been doing this for months and I must say that it truly is the greatest tip I have ever found. Who wants to pay money for something that doesn’t last long enough to use it all?

Do NOT wash the celery, simply remove the plastic wrapping your celery comes in, then proceed to take a generous piece of tin foil and wrap the celery up in it tightly. Each time you use the celery re-wrap it back in the same tin foil. Your celery will last for many more weeks than it conventionally has, and it will look just as great and remain as crisp.

You will want to do this as soon as you get home from the grocery store to help slow down the aging process as soon as possible. This is quick, easy, and painless what more could you ask for? Give it a try! I would love to hear how it works for you!

Enjoy!

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Recipes

Cadbury Mini Egg Blondies

May 1, 2014 Nicole

This is a wonderful recipe but let me caution you about a few things. Like I said before, these are wonderful, but they are super rich. The original recipe suggests 2 cups of Cadbury eggs which to me was way over the top. I personally think that 1 cup is plenty. I like sweet but that is just painfully sweet.

This recipe also suggest an 8×8 pan or a 9×9 pan. I personally found this makes the brownies too thick. If you are looking for large cake brownies then those would be great pans but next time I would try something bigger like a 9×13 pan.

The dough is very hard to spread so don’t be surprised by that, and be sure to watch your baking time. Mine were so thick in a 9×9 pan that they took forever to cook, then when they were finally cooked they were terribly dried out.

I think this recipe is great but I also think it could use a lot of adapting to make it just right. Personally if you were in a hurry you could get a nice boxed brownie mix and follow the instructions and just add the Cadbury Eggs. Although not homemade it would be much easier and probably just as good!

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs

Directions:

In a medium sizes mixing bowl sift flower, baking soda and salt together.
Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.
Add in vanilla and eggs mix until creamy.
Slowly add in flour mixture until it is incorporated.
Fold in Mini Eggs.
Spread batter into a greased 9×13 baking dish. Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.
Let the bars cool for 30 minutes before slicing.

Original Recipe Source

Recipes

Zesty Bean Dip ("Like" Frito Lay) 52 calories a serving!

April 29, 2014 Nicole

This recipe is very much “Like” Frito Lay Bean Dip if I didn’t know better I would swear it was the exact recipe. The only difference I see is that this dip is smoother whereas the Lay’s dip is much thicker and harder to dip.

I love this recipe! It’s simply fantastic. I decided I would take my dip to the true bean dip critic … my Mom! Her favorite bean dip is Frito Lay Bean Dip she would tell you there is nothing better… until she tried this one. She loved it! She was so excited at even the idea of making this herself and might I add for just a fraction of the price and guess what! You know what’s in this dip and you get A LOT more than you do in a small can!!

The second biggest selling point for me on this dip (besides it’s awesome) is the fact that this recipe cost me less than $1 yes less than a dollar! I bought store brand refried beans then added the few extra things.

Dirty cheap, easy, and fantastic! I am sold and so was the queen of bean dip my Mom!

Ingredients:

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Directions:

Combine refried beans with the other ingredients in a food processor. (I threw everything into a Kitcheaid bowl and let the mixer do all the work.)
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving.

Original Recipe Source

Number of Servings: 8 (1/4 cup per serving)

Nutritional Information:

52 calories per serving
9 carbs
1 grams of fat
3 protein
1 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Recipes

Meatball Sub Casserole

April 24, 2014 Nicole

We loved this recipe. One of our guest even said wow this taste like a meatball sub. In my head I went Duh! I told you it was a meatball sub casserole lol OK whatever. This recipe really was delicious! We all loved it and it was super-super easy and painless!

*My only complaint is that the bread on the bottom turned to rubber bread. Next time I am planning on taking the bread and spreading some garlic butter on it them toasting it. Then cutting it into bite size pieces. Another idea would be to take pizza dough, roll it into small 1 inch balls, place it in the bottom of the pan and bake it until the dough is cooked through, then proceed with the recipe.*

Ingredients:

1 loaf Italian bread, cut into 1-inch thick slices
1 (8 oz.) package cream cheese, softened
1/2 cup mayonnaise
1 tsp. Italian Seasoning
1/4 tsp. pepper
2 cups shredded mozzarella cheese, divided
1-lb. pkg. fully cooked frozen meatballs, thawed
1 (28 oz.) jar pasta sauce

Directions:

Preheat oven to 350F degrees.
Arrange bread slices in a single layer in an ungreased 9×13 baking dish (see notes below).
Fill in any gaps with smaller bits of bread.
In a bowl, combine cream cheese, mayonnaise and seasonings.
Spread mixture over bread slices.
Sprinkle with 1/2 cup shredded mozzarella cheese.
Gently mix together spaghetti sauce and meatballs.
Spoon over cheese.
Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes.

Original Recipe Source

Recipes

Taco Hummus! Ole’

April 22, 2014 Nicole

This recipe is actually a mistake. I started off making two different recipes and finished with a bang. When I realized I had added taco seasoning to my hummus recipe instead of paprika I thought I was in big trouble. This is what happens when you are making too many recipes at one time.

Mini Cups are great for dipping and prevents double dipping!

I ran to my laptop hoping to save the day. I actually found a Betty Crocker Recipe that was similar so I added a little more taco seasoning as recommended and came out with a real gem!

This recipe is so easy and although it’s not really like Betty’s because it has tahini in it I am still giving Betty Crocker the nod here! Easy, delicious and great for dipping!!

Ingredients:

1 tablespoon water
1-1/4 tablespoon taco seasoning mix
1 can (15 oz.) chick peas (undrained)
2 teaspoons olive oil
¼ cup tahini
1 tablespoon lemon juice
1 clove garlic, chopped

Directions:

Drain chick peas, but reserving the liquid.
To a blender or food processor add chick peas, tahini, oil, lemon juice, garlic, and taco seasoning mix. Cover; blend until smooth.
Add reserved chick pea liquid, 1 teaspoon at a time, until desired consistency.
Taste the hummus for flavor if you desire add more taco seasoning (Note that the flavor will progress as the hummus sits so do not over-load on the seasoning).
Refrigerate for 1 hour or more for flavor.

Original Recipe Source