BACON CHEESEBURGER BOMBS

 ingredients

1 

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits

1 

 

lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs

1 

 

block (8 oz) Cheddar cheese, cut into 16 cubes

16 

 

slices bacon

Long toothpicks or skewers

Canola oil for frying

DIRECTIONS

• Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
• In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
• For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
• For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

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The Best Oven Fried Chicken Ever

For the Chicken:

8 chicken tenders

1/2 cup mayonnaise

1/2 teaspoon paprika

1/2 teaspoon seasoned salt 

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon pepper

Cayenne pepper (to taste)

2 cups cornflakes 

1/4 cup parmesan cheese

2 tablespoons melted butter (plus more for greasing the pan)

Preheat oven to 375ºF. Liberally grease a baking sheet (butter is best).

Combine the mayonnaise and spices.

Crush the cornflakes and combine them with the parmesan in a shallow dish. You can also add more of the spices to this mixture too. 

Coat each tender in the mayo mixture (I use my hands). Then coat them in the cornflake mixture. 

Place on the greased pan and drizzle with the butter. Bake for about 20 minutes or until the center reaches 165ºF. Serve with honey mustard sauce (recipe below).

For the Creamy Honey Mustard Sauce:

3 tablespoons mayonnaise 

2 tablespoons mustard

2 tablespoons honey 

cayenne pepper to taste

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Coconut Peach Lemonade Slushies

Ingredients

• 1 C. Fresh Lemon Juice
• 1 C. Water
• 1 1/3 C. Sugar
• 2 ripe peaches, pits removed
• 40 Ice Cubes
• 1 1/4 C. Coconut Milk
• 2/3 C. Cream of Coconut
• 1/4 C. Water(if needed)

Instructions

1. Place the lemon juice, sugar, and 1 C. water in a small sauce pan. Bring to a boil and stir until sugar is dissolved. Remove from heat.
2. Place the peaches in a blender. Pour the lemon syrup over them and puree until very smooth. Run the mixture through a fine mesh sieve to remove skins and pulp. Refrigerate until cold.
3. Place ice cubes in a high speed blender. Add the coconut milk and cream of coconut and blend until smooth and slushy. You may have to stop the blender several times and push the ice down with a spoon. If you need more liquid, add water to the mixture.
4. When coconut mixture is smooth, spoon it into 4-6 glasses.
5. Pour the cold peach lemon syrup over the top, using a wooden skewer to help push a few lines of syrup down the inside sides of the glass.

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tasty Carrot Cake

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour (or rice flour for gluten free)

1/2 teaspoon cinnamon*

a pinch of ground cloves

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 cup finely grated carrot, pretty firmly packed 

1 batch of Fluffy Cream Cheese Frosting (recipe below)

Marshmallow Bunnies (see instructions below)

 

Preheat oven to 375ºF if making cupcakes or 350ºF if making cake. Grease and flour cake pans or line cupcake tins with paper.

Mix together the eggs, sugar, oil, and vanilla. Mix together the dry ingredients and add to the wet, mixing just until combined. Add the carrots and stir until combined. 

Bake in prepared pans. 20-25 minutes for cupcakes or 30-35 minutes for cake or until a toothpick inserted comes out clean.

 

*Feel free to modify any of the spices. You can leave them out all together or double them all based on how "spicy" you like your cake. This is very mild, but flavorful.

 

Fluffy Cream Cheese Frosting:

8 oz. cream cheese, slightly softened

1 cup (two sticks) butter, slightly softened

2 teaspoons vanilla

4-6 cups powdered sugar (Depending on desired thickness. For the frosting pictured I used 4 cups)

Beat together the cream cheese and butter. Add the vanilla. Add the powdered sugar 1/2 cup at a time until desired thickness is reached. Beat on high speed for five minutes, until fluffy. 

 

Marshmallow Bunnies:

Big marshmallows

Little marshmallows

About 1/4 cup of melted chocolate

Slivered almonds

 

Stick two almonds into a big marshmallow for ears. Use a toothpick to draw a face on with melted chocolate. Glue a mini marshmallow on for the tail with more melted chocolate.

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Healthy 100 Calorie Double Fudge Banana Muffins

Double Fudge Banana Muffins 

1 egg

1/4 cup brown sugar

1/3 cup applesauce (I used unsweetened)

1 teaspoon vanilla

1 cup mashed bananas (about 3 bananas)

1 cup oat flour (or substitute all-purpose flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup cocoa powder (I used Hershey's Special Dark, but regular cocoa powder would also work)

Chocolate chips (optional)

Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin). Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined. Add some chocolate chips if you want. Bake for about 20-25 minutes for regular muffins or 25-30 minutes for big muffins (I just cooked them until a toothpick came out just a little sticky because I wanted them to be "brownie-ish"). I also drizzled them with melted chocolate. 100 calories just wasn't enough for me.

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Stovetop Mac and Cheese

Stovetop Mac and Cheese

3 cups noodles (uncooked)
3 tablespoons butter 
2 1/2 cups cheddar cheese (weight 10 oz.)*
1 12-oz. can evaporated milk
1 tablespoon corn starch
paprika, garlic powder, salt, and pepper to season

Cook your noodles according to package directions, drain, return to pot and toss with the butter.
Grate the cheese and toss with the corn starch. Add this and the evaporated milk to the cooked noodles and return to heat stirring constantly until boiling and thickened.
Season with paprika, garlic powder, salt, and pepper to taste.
If you need to reheat leftovers, add a little milk if it's dry and it should revive. 

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BROWN SUGAR VANILLA CHEESECAKE

For the crust

1. 100 grams chocolate digestive cookies
2. 1 tablespoon Earth Balance

For the filling

1. 8 oz. (225 grams) light cream cheese
2. 750 grams fat-free cottage cheese
3. 30 grams all purpose flour
4. 30 grams cornstarch
5. 1 tablespoon vanilla custard powder
6. 4 eggs
7. 1 cup brown sugar
8. 1 tablespoon vanilla extract
9. juice from half a lemon

Instructions

1. Crush the digestive cookies in a food processor (if you don't have one, use a rolling pin!) and add melted butter and pulse again.
2. Press cookie crumbs into a baking pan (a 20-22cm one) and set aside.
3. Beat cheeses with sugar, custard powder and flour. You can use the food processor too. Beat in the eggs, vanilla extract and lemon juice and process until creamy.
4. Pour into pan.
5. Bake at 150ºC for 20 minutes. Turn the heat to 180ºC and bake for 50-60 minutes more or until set. This depends on your oven. When you turn off the oven, let the cheesecake there for 10 minutes more or so.
6. Let it refrigerate overnight.

Notes

1. -If the cheesecake browns too quickly, you can over it with tinfoil.
2. - This is the sauce I used. Add 2tbsp more of cream than stated in the recipe and a pinch of instant coffee granules for a latte caramel flavor.
3. -Low sodium cottage cheese is best for this.
4. -A 200kcal slice is a bit smaller than the one in my pictures, but that one is HUGE in real life, and could totally feed two hungry people.

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Frozen Strawberry Crunch Cake

INGREDIENTS

1 

box Nature Valley Granola Bars

1/3 

cup brown sugar

1/2 

cup flour

6 

tablespoons melted butter

2 

egg whites

1/2 

cup sugar

1 

cup heavy whipping cream

1 

lemon

4 

ounces cream cheese

1 1/2 

cups freshly chopped strawberries

DIRECTIONS

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
• In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.
• In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
• Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated.
• Fold the fresh strawberries into the cream mixture.
• In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.
• Cover and freeze for three hours or more and enjoy!

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