One thing leads to another...

 

You know how one thing leads to another?

 

So, if you're following along on my "Hawaiian Adventure"...

and yesterday I posted the recipe for Blue Hawaii...

and the recipe calls for Jell-O...

{are you still with me?}

 

Well, I googled this particular recipe to see if they already had an image I could use.

They didn't..{so what you saw is the real deal!}.

BUT

Google did have a lot of COOL things you can make with Jell-O...mainly BLUE Jell-O.

 

I most likely would have found this if my kids were still young...but since they're all grown and on their own {sob, sob}, I haven't really searched "cool kid treats" in a while.

 

Well...

IF you have little ones...Google "Blue Hawaii Dessert" and see all the neat things you can make!

Here's a few examples!

 

source

 

or this

 

source

 

Now, I'm not so far of the loop with this one:

too cute!

source

 

 

Do you have a favorite "fun" recipe you use with Jell-O?

 

 

 

Blue Hawaii...a tasty dessert.

I don't really like to cook.

In fact, I'm really not known at all for my main courses.

However, I do enjoy making desserts.

Give me a bit of sugar and cream cheese and I'm a happy girl!

 

So, when I ran across this recipe,

I thought it would be a great share for my seemingly

"Hawaiian hangup"!

 

Blue Hawaii

 

6 oz raspberry Jello-O

1 c. boiling water

21 oz blueberry pie filling

8 oz crushed pineapple

8 oz cream cheese

1 c sour cream

1 c chopped pecans

1/2 c sugar

 

Dissolve Jell-O in 2 qt dish. Add pie filling and pineapple - refrigerate. Mix cream cheese, sour cream, nuts and sugar. Spread over top of 1st mixture and refrigerate.

 

 



 

This recipe is tried and true...no worries.

It's a favorite!

 

A New Salad to Try and a Give Away!

Here's a new recipe to add to your list of healthy, yummy salads!

I found it here on Kristina's site. She's a ROC star here in Houston, not just because she's so amazingly energetic but also because she's bring health to the masses. She's even got You Tube recipes for all!

 She's a star in my book!

Raw Macho Taco Salad

Mix the following ingredients together and top with lime juice.

corn - 1 can -no salt, rinsed

romaine - 1 head, cut and sliced 

mango - 1 peeled, cut into cubes

avocado - 1/2 cut into cubes

cilantro - about 1/4 of a bunch, finely chopped

onion - 1/2 finely chopped

cherry tomatoes - 6 halved

celery - 3 stalks finely chopped

lime - juice only

I also added 1 can of Mayocoba beans (they are very similar to pinto beans) - any favorites will do. Kristina has a dressing she used with this, but I liked just using the lime juice.

The great thing about this salad is that you can add or delete any ingredient you'd like...it's that versatile!

Today is the last day for entry to my give away, you can read all about it here! 

The winner will be announced tomorrow, Feb. 1! 

A Little Something Extra

I eat a lot of salads...

usually twice a day.

Lunch and dinner.

It's all due to my quest to be healthier and Dr. Oz.

Do you watch him?

I really like his show...it seems that there is always something new to learn.

Ok...back to salads.

I have tried just about every low fat/no fat salad dressing on the market 

and they just don't cut it for me anymore.

Turning to Pinterest, I found several recipes...

some good 

and

some not so good.

Here are two {I've modified a bit} that we consider keepers!

Enjoy.

Green Goddess Dressing (inspired by Green Cuisine Cookbook)

1 garlic clove

1 c packed avocado

7-8 tbsp water

5 tbsp apple cider vinegar

4-5 tbsp fresh lemon juice

1/2 c packed fresh basil leaves

1/2 c packed fresh parsley

1/2 c packed green onion greens

Put all ingredients in a blender/food processor until smooth. Makes about 1 cup.

This one's a little sweeter.

Nathan Pritikin's Italian Dressing (submitted anonymously on Pinterest)

1/2 c freshly squeezed lemon juice

1/2 c rice vinegar

1/4 c frozen apple juice concentrate

1/4 c water

2 green onions chopped

1/4 tsp dried sage

1/4 tsp garlic powder

Combine all ingredients in blender until well mixed. Makes about 1.5 cups.

Now, with something a little extra, and really healthy, my salads are even better!

Trying Special Treats

We received very special treats for the holidays, 

delicious cookies from our relatives who live in Bonn, Germany.

Springerle biscuits.

They are a traditional German Christmas cookie made from flour, eggs, sugar, and anise. The gorgeous embossed designs are made by pressing a mold onto rolled dough and allowing the impression to dry before baking. 

Here's an example of the type of rolling pin used:

source

Isn't it unique? I've never seen these types of pins before. 

{Hm...I'll be sure to look for them from now on while shopping}. 

Having these special biscuits were perfect on these cold winter evenings,

especially with a nice cup of hot tea!

Thank you Eike and Albrecht!

Frohe Weihnachten!

Merry Christmas and Happy New Year to you all!

If you're interested in more information or a recipe for Springerle, click here.

You know what they say...

When life hands you a bunch of lemons...

...make some lemon cookies!

Here's a recipe I ran across on Pinterest.

I tried them and they were yummy!

I have an indoor grilling station...

I have an indoor grilling station that I rarely use. It's a shame, I should use it more, but I don't because it takes a bit of cleaning up and unless I'm in the cleaning mood, I just choose an alternative cooking method. Well, I found this recipe that I wanted to try, Sweet and Sour Pork Kabobs. It sounded good and looked even better...so I thought, hm...it's worth the extra work - plus, it's low calories and low cholesterol!

Here's what you need:

2 medium carrots, sliced into 1 inch pieces; 1 - 8 oz can pineapple slices; 1/4 cup red wine vinegar; 1 tablespoon cooking oil; 1 tablespoon soy sauce; 1.5 teaspoons cornstarch; 1 teaspoon sugar; 1 clove garlic - minced; 12 ounces lean boneless pork - cut into 1 inch pieces; 1 small green pepper - cut into 1 inch squares; 1 small sweet red pepper - cut into 1 inch squares

In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Thread cooked carrots, pineapples, green and red pepper, and pork on four 12 - 14 inch skewers, leaving 1/4 inch between each piece of food. Grill kabobs on an uncovered grill directly over medium hot coals for 8-12 minutes or till pork is no longer pink. Turn kabobs occasionally and brush often with sauce. Serves 4.









I'm joining Michael Lee for her Foodie Friday over at Designs by Gollum. Be sure to drop by for delicious treats!

Mississippi Mud Cake

This is one of my favorite cakes so I was thrilled to receive this variation from Southern Living.

It's quick and easy to make, even for a novice like myself.

AND...it's a YUMMY treat for these crisp Fall days!

1 cup chopped pecans

1 cup butter

1 {4 ounce} semisweet chocolate baking bar, chopped

2 cups sugar

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

4 large eggs

1 teaspoon vanilla extract

3/4 teaspoon salt

1 {10.5 ounce} bag miniature marshmallows

Chocolate Frosting {see below}

1. Place pecans in a single layer on a baking sheet.

2. Bake at 350 degrees for 8 to 10 minutes or until toasted.

3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

5. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until goldern brown. Drizzle warm cake with Chocolate Frosting and sprinkle evenly with toasted pecans.

Chocolate Frosting

1/2 cup butter

1/3 cup unsweetened cocoa

1/2 cup milk

1 {16 ounce} package powdered sugar

1 teaspooon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

Makes 15 servings

Prep time: 15 min.

Bake time: 40 min.

I'm joining Foodie Friday over at Designs by Gollum. Be sure to drop by for scrumptious delights!

Thanks for dropping by to visit, enjoy your day!

Five Fruit Medley

Here is a quick and tasty treat on these warm days.

It's a tried and true recipe from Weight Watchers...enjoy!

Five Fruit Medley

1 medium navel orange

2 teaspoons coffee-flavored liqueur {such as Kahlua}

1 cup cubed mango

1/2 cup blueberries

3/4 cup sliced strawberries

1/2 cup banana slices {about 1/2 a small banana}

I'm joining Designs by Gollum's Foodie Friday. Be sure to drop by to find the most scrumptious recipes!

Thanks for visiting and

enjoy your day!

Chicken Tortilla Soup

With these cold days, I'm always ready for something warm to eat and soup is a great way to do exactly that!

This recipe is from Pampered Chef and it is tried and true! No worries with this quick and easy dish.

Here's what you'll need:

4 6-inch tortillas (corn or wheat)

1/2 cup chopped onions

3 boneless, skinless chick breast halves (12 ounces)

1 garlic clove, pressed

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

2 cans (14.5 ounces each) chicken broth

1 can (14.5 ounces) diced tomatoes, undrained

1 can (4 ounces) chopped green chilies, undrained

4 teaspoons snipped fresh cilantro

1/2 cups (2 ounces) shredded reduced-fat cheddar cheese

4 thick slices of lime (optional)

1. Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips. Place on flat baking sheet. Bake 7-8 minutes or until crisp.

2. Chop onion. Cut chicken into 1/2 inch pices. Heat 4 qt. casserole over medium-heat. Spray with vegetable oil. Add chicken, cook, and stir 3 minutes. Add onion, garlic pressed with garlic press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

3. Snip cilantro using kitchen shears. Divid tortilla strips among 4 bowls. Ladle soup over tortillas. Add cheese and cilantro. Garnish with lime to squeeze.

Makes 4 servings.

Stay warm and enjoy!

I'm linking to Foodie Friday...be sure to stop by for wonderful tasty delights!

Jack Daniels Cake...Don't bake and drive!

Hi all! I hope you had a wonderful Christmas with friends and family. I'm sharing a recipe that has become a tradition for my family during the holidays. I discovered this cake from a friend who got it from a friend who got it from a friend...I'm sure you know how that goes. So to Pat Hand...if you're out there THANK YOU! This cake is delicious, but let me warn you, have a designated driver!

Jack Daniels Cake

1 yellow cake mix

1 4-oz pkg. instant vanilla pudding

5 eggs

1/2 cup condense milk

1/2 cup Jack Daniels (I use 1/4 cup)

1 1/2 sticks butter, melted

16 oz. pkg. butterscotch morsels

1 cup chopped pecans

Put cake mix and pudding in large mixing bowl. Add 5 eggs, one at a time. Add milk, whiskey, and melted butter. Mix well. Add butterscotch morsels and nuts, fold into mixture. Pour into greased bundt pan.{You can also use a regular 9 x 13 baking dish}

Bake at 350 degrees for 45-60 minutes.

My ingredients went from this:

{You'll need a really big bowl and be sure to add only one egg at a time.}

..to this!

I also top mine off with a sprinkling of powdered sugar...

Yum!

Enjoy!