S'mores French Toast

confession- i don't like marshmallows i will only eat them on s'mores! the same with my husband too. i did use marshmallow fluff for this recipe with nutella and who doesn't like nutella?! i found this recipe on bunsinmyoven.

makes 1 sandwich

• 2 slices sandwich bread
• marshmallow fluff
• Nutella
• 1/2 cup graham cracker crumbs
• 1 egg
• 2 tablespoons milk

Heat a skillet over medium heat.

Beat the egg and milk together in a pie plate or shallow dish. Pour the graham cracker crumbs in a second pie plate or shallow dish.

Spread Nutella on both slices of bread. Top one slice with marshmallow fluff and then put the other slice of bread on top, Nutella side down. Squish it together a bit.

Place the sandwich in the egg mixture and turn to coat. Remove from the egg mixture and place in the graham cracker crumbs, turning the sandwich to coat each side with crumbs.

Place the sandwich on the skillet and cook until lightly browned and the marshmallows are melted. Let sit for a few minutes before cutting in half. 

calories- 244-carbs 39-fat 8-protein 9

Homemade Peanut Butter Eggs

i did this recipe last year for easter and i thought i would retake the photos i made such a mess last time they were pretty hard to cover in chocolate and this time i used white chocolate too! i also needed an excuse to use my easter sprinkles. 

1/4 lb butter, softened
8 ounces cream cheese, softened
2 lbs confectioners' sugar
1 1/2 cups peanut butter
1 1/2 teaspoons vanilla
1/2 teaspoon salt
20-23 ounces milk chocolate chips, or white chocolate dipping chocolate.


Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.

Add the confectionery sugar about 1 cup at a time, and mix well.

Add the peanut butter, vanilla, and salt, and mix until well-blended.

Place the mixture in the refrigerator to chill for at least 1 hours (I stuck the bowl in the freezer for about 1/2 hr., to harden the dough.)

Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).

Melt the chocolate in a microwave oven or in a double boiler.

Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatula, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty.

You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.

Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).

Easter M&M Cookies

well i was going to take a few days off to rest since my husband has gone back overseas the other day. we had a lot of fun during R&R we are hoping deployment only lasts 8 or 9 more months but you never know it could be longer. i totally forgot i had bought some Easter M&Ms to make cookies. i also bought some Easter sprinkles i don't know what I'm going to use those for yet since i have no cupcake pan or cake pans lol.

2–1/4 cups all-purpose flour
1 teaspoon salt
1–1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter (room temperature)
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs (room temperature)
M & M’s (about half a bag)

Preheat oven to 375° F.

In a small bowl, stir together flour, salt and baking soda. Set aside.

In a large bowl, cream together butter and sugars with an electric mixer until creamy. Add vanilla, then the eggs (one at a time), mixing well after each addition. Beat in flour mixture until fully combined. The dough will be very sticky, recommend refrigerating it until it stiffens up (about 5–10 minutes).

Spray a baking sheet with cooking spray. Form dough into balls (a little smaller than golf balls) and space well apart on a baking sheet. These do spread. also use an ice cream scoop to measure out the dough and keep the cookies consistent in size.

Place sheet in oven for about 9 minutes. Remove the sheet and lightly place six M & M’s on top of each of the partially baked cookies. Return the sheet to oven for another 3–5 minutes. The cookies are done when the edges just start to turn golden brown.

Remove from oven. Allow cookies to sit on sheet for 2 minutes before transferring them to a rack to completely cool.

Buffalo Chicken Ranch Wraps

tonight dinner was really easy i decided to try those morning star Chic'n nuggets and use them in the wraps. they taste really good! i adapted this recipe from eating well i changed it up a little.

 9″ flour tortillas (i used flat out flatbread light its 90 cals)

1 cup of previously breaded frozen chicken strips (Morningstar’s Chic'n Nuggets)

1/2 tomato (any variety), chopped

1/2 cup lettuce

1/2 cup shredded cheese 

1 tablespoon Buffalo Hot Sauce (i use franks red hot)

1 tablespoon Ranch dressing

Prepare chicken strips as directed.  Let sit for a few minutes to cool, then chop into bite-size pieces.

Put Buffalo Hot Sauce in bowl and mix chicken strips in sauce to coat.

Spread Ranch dressing in a thin layer over tortilla.

Add chicken strips.

Assemble wrap by adding the additional ingredients in layers.  Roll up the tortilla.

Eggs Benedict

this is my first time making eggs benedict! i actually never even had it before my husband suggested i make it for breakfast last week. i must admit the hollandaise sauce did not come out like i thought it would it wasnt thick at all! but still tasted very good! i dont know what i did wrong i let it sit and thicken but that didnt work. poaching the eggs was the easy part for me which was also another first for me!

For the Hollandaise Sauce:

4 egg yolks
½ cup very hot water
¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups clarified butter

Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.

For the poached eggs:

2 large fresh eggs
1 teaspoon distilled white vinegar

Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.

To finish the Eggs Benedict:

2 pieces Canadian bacon
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives

Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.

Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.

Baked Onion Rings

OK who doesn't love onion ring!? i know i do and these are just 76 cals per serving regular deep fried onion rings are about 276 per serving and 15 grams of fat! I've seen this recipe floating around on foodgawker and other blogs. i found this one on Ginas skinny recipes.

 i didn't read the recipe before i started and it said on the 1st step leave the rings in the buttermilk for 1-2 hours in the fridge well i didn't have time for that so i just dunked them in and hoped for the best. it definitely worked. i bet if i left them for 2 hours they would of been way better!

i also made these with some turkey burgers too.

Low Fat Baked Onion Rings
Adapted from Ginas skinny recipes
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt
Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g

• 1 medium onion, sliced into 1/4 inch rings
• 2 1/4 cups low fat buttermilk
• 1/2 cup panko bread crumbs
• 1/4 cup Italian seasoned whole wheat bread crumbs
• 1/4 cup crushed corn flake crumbs
• salt to taste 
• olive oil baking spray 

Place

 slices of onion in a shallow dish. 

Pour

 the buttermilk over the top and let them 

soak 

for about 1 - 2 hours, refrigerated.

Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine panko, bread crumbs and corn flakes in a large dish, season with salt.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spraywith oil. Bake about 12 minutes or until golden brown. Serve immediately.

Hawaiian Turkey Burgers

i just realized on blogger making my photos x-large makes them blurry! so now they will be large from now on!

these burgers a freaking amazing! my husband said it was the best burger hes ever had he didn't even know they were turkey even though that's all i make. (he ate 5!) i found this recipe over at our best bites and they have this amazing teriyaki sauce i made myself instead of buying it. i love how thick it was! 

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)

1/2 c. thinly sliced green onion

1 tsp. finely chopped fresh ginger root

1 small can pineapple slices; reserve juice

1/2 tsp. Kosher salt

Thick Teriyaki sauce (like Kikkoman or this recipe)

4 hamburger buns 

Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.

you could put these under the broiler in your oven, a grill pan on your stove top, or just a frying pan. If desired, grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of cooking. i served it up with cilantro lime jasmine rice .

Wookiee Cookies

a fun fact about me I'm a huge Star Wars nerd! basically my whole family is my dad is the biggest! i love all science fiction including Star Trek! i have both star wars cookbooks the 2nd one is from the prequel trilogy. it isn't as good as the 1st one. i bought it years ago even before i really starting cooking and baking. this cookie was probably the 1st cookie i made from scratch then. i love the greedo burritos i have the recipe on here! i also collect star wars stuff i just bought the sandwich cutter from williams-sonoma . i haven't gotten them in the mail yet.

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips 

1. Preheat the oven to 375º

2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside.

3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.

4. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake.

5. Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.

6. Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely. 

Makes about 3 dozen cookies.