Wednesday, January 28, 2015

Super Bowl Nacho Bar

Ingredients:
· 2 pound box original Velveeta cheese, cut into cubes
· 1 cup mild taco sauce
· 1 cup sour cream
· 2 pounds ground beef, cooked and crumbled
· 1 package taco seasoning
· ¾ cups water
· Nacho chips
· 1 jar salsa
· 3 or 4 tomatoes, chopped
· 1 jar sliced jalapenos
· 2 bunches green onions, chopped
· 1 (16-ounce) container sour cream
· 1 large can sliced black olives, drained
· 1 can black beans, rinsed and drained
· ½ bunch fresh cilantro, chopped

Directions:
1. In a slow cooker, put the Velveeta cubes, taco sauce and sour cream. Cook on high for 1 ½ to 2 hours. If cheese sauce is too thick, add milk to reach desired consistency.
2. In a large saucepan, combine ground beef, taco seasoning and water over medium heat. Simmer 5 minutes then transfer to slow cooker.
3. To assemble Nacho Bar, put nachos chips in a large bowl. Put salsa, tomatoes, jalapenos, onions, sour cream, olives, black beans and cilantro in serving dishes.
4. Assemble nachos with desired toppings.

Tuesday, January 27, 2015

Jalapeno Popper Dip

Ingredients:
· 2 (8-ounce) cream cheese, softened
· 1 cup mayonnaise
· 1 cup shredded Mexican blend cheese
· 1 cup shredded Parmesan cheese, divided
· 1 (4-ounce) can chopped green chilies, undrained
· 1 (4-ounce) can chopped jalapenos, undrained
· Salt and pepper, to taste
· 1 cup Panko bread crumbs
· ¼ cup butter, melted
· Salt and pepper, to taste

Directions:
1. Preheat oven to 375 degrees. Spray a 2 quart casserole dish with cooking spray.
2. In a large mixing bowl using an electric mixer, mix together cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chilies, jalapenos, salt and pepper. Spread dip filling into casserole dish.
3. In a small bowl, mix together bread crumbs, ½ cup Parmesan cheese and melted butter. Sprinkle topping over dip filling.
4. Bake for about 20 minutes or until bubbly and top is golden brown.
5. Serve with crackers or tortilla chips.

Monday, January 26, 2015

Super Duper Super Bowl Sliders

Ingredients:
· 1 (2-pound) pork tenderloin
· ¼ cup olive oil
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 8 frozen biscuits
· 8 sweet potato waffle fries
· 2 cup shredded cabbage
· ½ cup mayonnaise
· Salt and pepper, to taste
· 16 thick cut dill pickle slices

Directions:
1. Preheat oven to 400 degrees. Rub pork tenderloin with olive oil and the sprinkle with onion powder, garlic powder, salt and pepper. Bake covered with a foil tent for 30 minutes; then uncover and bake for 20 – 30 minutes or until pork reaches 160 degrees. Let meat rest for 10 minutes and then cut into slices.
2. Prepare frozen biscuits according to package directions.
3. Prepare sweet potato waffle fries according to package directions.
4. Combine shredded cabbage with mayonnaise and salt and pepper.
5. Cut biscuits horizontally. Layer a slice of pork tenderloin, sweet potato fry, slaw and two pickle slices between biscuit top and bottom. Continue with remaining biscuits.

Friday, January 23, 2015

Skinny Brownies

Y'all I made these not too long ago and honestly, had pretty low expectations.  I'll admit I'm not a fan of a skinny dessert trying to masquerade as the real thing.  However, I tweaked this recipe a few times and I'll be, if it doesn't taste pretty darn good ... moist and chocolatey, even my 25 year old son said so.  And that's a ringing endorsement if there ever was one.  

Ingredients:
*  3/4 cup nonfat Greek yogurt (I used the Best Choice store brand and it's awesome)
*  1/4 cup skim milk
* 1/2 cup cocoa powder
* 1/2 cup Truvia
* 1 large egg
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup chocolate chips

Directions:
1.  Preheat oven to 350 degrees.  Grease an 8x8-inch baking dish.  (I used glass)
2.  Combine all ingredients in a large bowl and mix well.  Pour into the prepared dish and bake for approx. 25 minutes or until a wooden pick in the center comes out clean.
3.  Cool completely before cutting.

** If my calculations are correct, cutting this pan into 16 brownies, each brownie is 88 calories. Not too bad ... if you can only eat one ....





Thursday, January 22, 2015

Low Fat Chocolate Muffins

Ingredients:
· 1 ½ cups all-purpose flour
· ¾ cup sugar
· ¼ cup cocoa
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2/3 cups fat-free vanilla yogurt
· 2/3 cup skim milk
· ½ teaspoon vanilla
· ½ cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first six ingredients. Stir in yogurt, milk, vanilla and chocolate chips just until moistened. Coat muffin cups with cooking spray. Fill two-thirds full.
3. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.