Cajun Turkey Burgers with Spicy Scallion Ranch Dressing

Ground turkey is a staple, among others, in our house. I love the taste of it. A lot of people frown upon it, but I like it. I especially love turkey burgers. The turkey is so versatile, just like beef. I got this recipe from one of my Semi-Homemade cookbooks. I LOVE Semi-Homemade because you can make amazing meals for cheap, and half of the ingredients are store bought and no one has to know! =) I have four of these cookbooks, and I wanna try about every recipe. I love this burger because it has a lot of flavor without a lot of fillers, and it has that little bit of kick. Then, there's the scallion ranch dressing to cool it down. The onions and peppers keep the turkey moist, so no dry burgers here! One of these burgers definitely fills me up. You won't be disappointed with this one. ENJOY!!


INGREDIENTS

• 1 ¼ lbs ground turkey
• 1 cup frozen chopped onions and bell peppers, thawed 
• ¼ cup real bacon pieces
• 2 teaspoons Cajun seasoning - I used Tony Cachere's. 
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon hot pepper sauce 

For the Spicy Scallion Ranch dressing:

• ½ cup ranch salad dressing
• 1 scallion (green onion), finely chopped
• 1 teaspoon hot pepper sauce

4 onion kaiser rolls - We used regular hamburger buns.

Optional toppings: lettuce leaves, tomato slices, onion slices

DIRECTIONS

1. Place grill pan on high heat for 2 to 3 minutes, or until very hot.

2. In a large bowl, combine ground turkey, onions and bell peppers, bacon, Cajun seasoning, salt, black pepper, and the ½ teaspoon hot pepper sauce. Wet hands to prevent sticking; form turkey mixture into 4 ¾-inch-thick patties. 

3. Place patties in hot grill pan; cook over medium-high heat for 5 to 7 minutes per side or until cooked through. (165 degrees F)

4. For the dressing, in a small bowl, combine ranch salad dressing, scallion, and the 1 teaspoon hot pepper sauce. 

5. Serve patties with Spicy Scallion Ranch Dressing on split rolls. Top with lettuce, tomato, and onions if you like. 

Recipe Source: Sandra Lee Semi-Homemade 20-Minute Meals

Classic Lemon Bars

Lemons always remind me of summertime. I was craving something citrus-y so, I decided to make some lemon bars. This recipe was in my HUGE stack of recipes to try. I have loved lemon bars for a long time. My dad is a huge lemon fan, and so am I. My dad and I share a lot of the same tastes. We love spicy foods, cheesecake, and lemon -- anything lemon. But, before this recipe, the only lemon bars I had ever made came from a box mix. Boo! I know! So, coming across this recipe was kind of like a "duh" moment for me. How did I never think to do them from scratch?? Boy, I have been missing out all these years! A box mix cannot even compare to the deliciousness to a made-from-scratch, sweet and tangy lemon bar. That's all I'm gonna say...you need to try these for your self! Enjoy!


INGREDIENTS
For the crust:

• Vegetable oil, for greasing
• 1½ sticks unsalted butter, diced
• 2 cups all-purpose flour
• ¼ cup packed light brown sugar
• ½ cup confectioner's sugar, plus more for garnish
• ¼ teaspoon salt

For the filling:

• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice - took me 9 lemons 

DIRECTIONS
1. Position a rack in the middle of the oven and preheat to 350 degrees F. 
2. Grease a 9x13-inch pan with vegetable oil, and line with foil, leaving a 2-inch over hang on all sides. Grease the foil with oil.
3. To make the crust: pulse the butter, flour, both sugars, and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about ½ inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes. 
4. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar, and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven, and reduce the temperature to 300 degrees. Pour the filling over the warm crust, and return it to the oven. Bake until the filling is just set, about 30 to 35 minutes.
5. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil, and slice. Dust with confectioner's sugar before serving.


Recipe source: Food Network Magazine March 2010

Old-Fashioned Meat Loaf (A.K.A. Basic Meat Loaf)

Meat loaf has got to be on my top ten list of comfort foods that I love. It always hits the spot. Although most of the people in my family love leftover meat loaf sandwiches, I have never been one for them. I don't think you can get better than yummy meat loaf right out of the oven with that sweet, ketchup-y (yeah, I made that up!) sauce on top. Normally, I like a tomato gravy on it, but this was put together at the last minute for dinner the other night. That's why the picture isn't the best, it was at night, and I knew there weren't going to be any leftovers. =) Paula Deen never lets me down. Probably because she's a southern gal like me. This is such an easy recipe that you have to try it...if you already haven't. The mashed potatoes that you see in the picture were actually made using the Double-Decker Shepherd's Pie. They are some of my favorite mashed potatoes EVER, and they are super simple. I'm all about simple and easy on a weeknight. I hope y'all make this...it's super YUMMY! Enjoy!


INGREDIENTS

• 1 pound ground beef
• 1¼ teaspoons salt
• ¼ teaspoon ground black pepper
• ½ cup chopped onion - I used a regular yellow onion.
• ½ chopped bell pepper - I used green.
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice
• ½ cup quick-cooking oats

Topping

• 1/3 cup ketchup
• 2 tablespoons brown sugar, packed
• 1 tablespoons prepared mustard

DIRECTIONS

1. Preheat oven to 375°F.

2. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. (I just used a well greased loaf pan, but, just a warning, A LOT of grease comes out of the meatloaf so don't be alarmed.)

3. Mix ingredients for topping, and spread on top of loaf. 

4. Bake for 1 hour or until done.

Makes 4 servings.

Recipe Source: Paula Deen via FoodNetwork.com

Pina Colada Cupcakes - HG Style

Yes, I know...I've done pina colada cupcakes before. Those were a flop...remember? I have a thing for piña coladas...I can't tell you how many virgin ones I drank when I was pregnant. Anyways...so, I've been on this Hungry Girl kick, and cupcakes are definitely my weakness. Fortunately for me, she has tons of recipes for cupcakes...any kind you can think of. So, when I came across these in one of her cookbooks, I knew I had to try because I was so disappointed with the other ones I tried. Verdict: YUM-O!! No joke! And you're not gonna believe how to make them. Putting them together, I was thinking, there is no way these are gonna be good. Proved me wrong. I ate 2 of them with out the frosting. Only thing is, they aren't that good the next day. Amazing when you make them, not so much the next day... I really hope you try these. They are totally easy to make, and A LOT healthier than a regular cupcake. Seriously...read the nutritional info below...you won't believe it. Enjoy!!


INGREDIENTS
For Cupcakes:

• 2 cups moist-style yellow cake mix (about ½ of an 18.25-ounce box)
• 1½ eight-ounce cans crushed pineapple in juice (NOT drained)
• ½ teaspoon coconut extract

For Frosting:

• 4 ounces canned crushed pineapple in juice (drained)
• 1 Jell-O Sugar Free Vanilla Pudding Snack
• 1½ tablespoons fat-free cream cheese, room temperature
• 1/8 teaspoon coconut extract
• 1 no-calorie sweetener packet - I used Splenda.

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients and mix until well blended. Refrigerate until cupcakes are ready to be frosted.

3. In a large mixing bowl, combine cake mix with undrained pineapple. Add coconut extract and mix until thoroughly blended.

4. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among cups.

5. Bake for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. 

6. Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until ready to serve. 

Makes 12 servings. 

PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein

HG NOTE!

• 
  

  • 
    

    
    

    
    

    
    

    
    

    
    

    • 
      

      • 
        

        
        

        
        

        An average 8-ounce piña colada packs in about 350 calories and over 10 grams of fat. Quadruple that if you down one of those ginormous restaurant versions. Have one of these cupcakes instead.

Cannoli-Stuffed French Toast Nuggets

Yeah, I'm in a little bit of a cannoli mood, huh? Probably because I have enough ricotta cheese in fridge to be in that kinda mood. Lol! I'm trying to get rid of it before it goes bad. So, I made these yesterday morning. They were actually pretty yummy. Don't be scared by the hot dog bun. It is really light and fluffy. I love them! This is another Hungry Girl recipe. This may not seem like a lot, but it actually filled me up. Enjoy!

INGREDIENTS

• ¼ cup fat-free liquid egg substitute - I used Egg Beaters. 
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla extract, divided in ½
• 3 tablespoons fat-free ricotta cheese
• 2 teaspoons mini semi-sweet chocolate chips
• 1 no-calorie sweetener packet - I used Splenda.
• 1 light hot dog bun (about 80 calories)
• 2 teaspoons light whipped butter or light buttery spread
• ½ teaspoon powdered sugar
• Optional: sugar-free pancake syrup, for dipping

DIRECTIONS

1. Mix egg substitute, cinnamon, and ½ teaspoon vanilla extract in a small bowl. Set aside.

2. In a separate small bowl, combine ricotta cheese, chocolate chips, remaining ½ teaspoon vanilla extract, and sweetener, and mix well.

3. Split hot dog bun open lengthwise, without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets."

4. Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)

5. Once butter has melted, place nuggets in the skillet and cook for 3 to 4 minutes, flipping nuggets until golden brown on all sides.

6. Plate your nuggets, sprinkle with powdered sugar and, if you like, serve with syrup for dipping!


Makes 1 serving.


PER SERVING (entire recipe): 228 calories, 6.5g fat, 395mg sodium, 31g carbs, 3g fiber, 10.5g sugars, 12.5g protein


HG TIPS!

-If you can't find fat-free ricotta, go for low-fat or light -- then your nuggets would have 237 calories and 8.5 grams of fat.

-Can't find 80-calorie buns? No worries! Get the lowest-calorie ones you can find, and adjust the nutritionals for this recipe accordingly.

Recipe Source: Hungry Girl 1-2-3 by Lisa Lillien

Holy Moly Cannoli Cones

Right now I am obsessed with Hungry Girl. Don't know who she is??? You should! Go check her out! I have known about her for a few years, and have been subscribing to her e-mails for just as long. But lately, I have been obsessed with the recipes,and have even declared myself to be on a Hungry Girl diet. I'm trying, but most of the time, I don't have the time nor energy to cook up stuff like that for dinner so I just eat whatever the hubby eats...usually grilled chicken & veggies. Anyways, I have been trying mostly her desserts and breakfasts. She has some amazing cookbooks with awesome recipes, tips, tricks, guides to eating out, and even her shopping lists. Seriously, you should so check her out! These cannoli cones are one of the ones that I have recently tried. If you like ricotta cheese, you will LOVE this. So easy and super cute! I would suggest though, letting the filling set up in the fridge for a few minutes because, as you can see in the pics, it starts to melt & drip quickly....especially in hot southern summer weather. I will try to get more of these wonderful HG recipes up. What I love about them is that you can think of virtually any comfort food, junk food, anything that's not good for you, and she has a recipe that's a healthier, lower calorie, less fatty version. My favorite cookbook of hers has to be 200 Under 200. Yep, that's right. TWO HUNDRED recipes, ALL with 200 calories or less. No joke. I could talk about HG all day, so I'm just gonna get to the recipe. 


INGREDIENTS

• 1 cup plus 2 tablespoons fat-free ricotta cheese
• 2/3 cup Cool Whip free, thawed
• 2½ tablespoons Splenda No Calorie Sweetener (granulated)
• 1 tablespoon sugar-free fat-free vanilla instant pudding mix
• 1 tablespoon powdered sugar
• 2 tablespoons mini semi-sweet chocolate chips, divided - I only had regular chocolate chips.
• 6 sugar cones (like the kind by Keebler)

DIRECTIONS

1. Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips. 

2. Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag. 

3. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.

4. Sprinkle the remaining chocolate chips even on top of the filling in each cone.

5. Eat and enjoy!

Makes 6 servings.

PER SERVING (1 cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein

Recipe Source: Hungry Girl 1-2-3 by Lisa Lillien

Oatmeal Bars

So, I haven't realized until a couple days ago how ridiculously long it's been since I've last posted. Sorry for such a long delay. I have been super busy, and have recently been dealing with not only my little man being sick, but me as well. Lil man's 1st birthday party went VERY well. Hopefully I can get some pics posted on the next post. For now, I will post just one. This is lil man all Spongbob'd up. He was such a cutie! 

Our 4th of July was great (despite both me and my son being sick). He finally got to see fireworks. Last 4th he was only a month and a half old. So, that was nice. Then I realized, as much of a little shutterbug that I am, I took not one picture Sunday. It's most likely due to my being under the weather, but I was a little disappointed in myself. =( Anyways, let me get to the recipe.


I'm the type of person that rips recipes out of magazines when I see one I like and add it to my stack of recipes to try. Lately my stack has been getting out of hand. So, I looked through the stack to see if I had one recipe that I could make without having to go to the store to get anything. The recipe for these bars just happened to be the only one that I could make. So, I did. They turned out really yummy. Hubby loved em. It kinda tastes like a breakfast bar or a chocolate chip oatmeal cookie but in a bar (which is basically what it is I suppose). They stay really well for a couple of days. I kept mine in a little plastic tub. Hope you enjoy!

INGREDIENTS

• 1 cup all-purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup light brown sugar, packed
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• ¼ cup milk - I used whole milk. 
• 2 cups quick oats
• 1¼ cups semisweet chocolate chips

DIRECTIONS

1. Heat oven to 375°. Coat a 8x8x2" baking pan with nonstick cooking spray; set aside. 

2. In a small bowl, whisk flour, baking powder and salt together. In a large bowl, beat sugar and butter on medium-high speed until fluffy. Beat in vanilla. Reduce speed to low and beat in milk, then flour mixture. Stir in oats and 1 cup of the chocolate chips. 

3. Spread batter into prepared baking pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Microwave remaining ¼ cup chocolate chips for 30 seconds; stir until smooth and drizzle over bars. Cut into squares. 

Makes 16 squares. 

It's as easy as that, and they are totally yummy. Just make sure you have an ice cold glass of milk to go with them. =)

Recipe Source: Family Circle magazine {July 2010 issue}

Lemon-Up Cupcakes

Sorry I haven't posted in a while. I have been SUPER busy preparing for our lil man's 1st birthday. I am so SUPER EXCITED. I can't wait to share pictures! Ok, for the recipe. I have so many cookbooks...a ton, plus some that I get from my mom every now and then. So, whenever I feel the need to bake, I sometimes look through my baking books. I have had this one marked in a cupcake book for a while now, and decided to try it just because it sounded yummy. My dad & I like a lot of the same tastes...cheesecake, jalapenos, lemon, etc. So, if they sounded good to me, I knew at least one person would try. =) The cake part was really good, but the frosting was a tad too sweet for me. My dad loved them, and said he wants them for his birthday. I may try a cake instead though for him. Anyways, enjoy!

INGREDIENTS

• 1 pkg (about 18 oz.) butter recipe white cake mix with pudding in the mix, plus ingredients to prepare mix

• Grated peel of 2 lemons, divided

• ½ cup lemon juice, divided
• ½ cup butter, softened - I used unsalted.
• 3 ½ cups powdered sugar
• Yellow food coloring
• 1 pkg (9½ oz) lemon-shaped hard candies (like Lemon Heads), coarsely crushed - I used yellow sugar sprinkles.

DIRECTIONS
1. Preheat oven to 350°F. Line 24 standard muffin cups with paper baking cups.
2. Prepare cake mix according to package directions but use ¼ cup less water than directions call for. Stir in half of the grated lemon peel and ¼ cup lemon juice. Spoon batter evenly into prepared muffin cups.
3. Bake 23 minutes or until light golden brown and toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks.
4. Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar. Add remaining lemon peel, ¼ cup lemon juice, and several drops of food coloring; beat at high speed until frosting is light and fluffy.
5. Frost cupcakes; sprinkle with crushed candies.

Makes 24 cupcakes.

Source: 100 Best Cupcake Recipes

AJ's Mac-n-Cheezy

Everyone loves a good mac and cheese, right? I know I do! I have never been a fan of those recipes that include bacon, or ham, or even broccoli. I like good old fashioned mac & cheese! I guess I just don't like it messed with. =) This is a recipe that I came across in my April issue of Woman's Day magazine. It's from Joy Bauer's new cook book called Slim and Scrumptious. It being a lighter recipe (having fewer calories and less fat than traditional recipes), I knew I wanted to try it. I was very pleased with it. This one's going in my recipe book! Enjoy!

INGREDIENTS
• 1 (10-oz) block reduced-fat sharp Cheddar (made w/2% milk)

• 1 box (14.5 oz) multigrain elbow macaroni pasta

• 2¼ cups 1% milk

• 1 tsp low-sodium soy sauce
• 1 tsp onion powder
• ½ tsp dry mustard
• ¼ tsp paprika
• 1 bay leaf (optional)
• ½ tsp kosher salt
• 1/8 tsp black pepper
• 3 to 5 drops hot sauce
• 1 Tbsp cornstarch
• 2 Tbsp trans-fat free reduced-fat soft tub margarine spread
 
 DIRECTIONS
1. Shred the cheese using the large side of a box grater, and set it aside to warm to room temperature. (Having the cheese closer to room temperature helps it melt more easily.)
2. Bring a 6-qt pot of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente.
3. While the macaroni is cooking, prepare the cheese sauce. In a 3-qt saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place over medium heat and cook until the mixture comes to a gentle simmer.
4. In a small bowl or cup, mix the cornstarch with the remaining ¼ cup cold milk. Add the cornstarch mixture to the sauce and stir to combine. Bring to a boil, then simmer 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly.
5. Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain.
6. Add the margarine spread to the cheese sauce and stir until it is completely melted and combined.
7. Drain the macaroni (do not rinse), and return it to the 6-qt pot.
8. Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight fitting lid and allow the macaroni and cheese to sit for 5 to 10 minutes, to allow the sauce to thicken before serving.


Serves 6 (about 1½ cup servings).

German Chocolate Cheesecake...& Some COOL News!!!

I'll start off with some really AWESOME news! I will be guest blogging for the FIRST time on Miss Crafty Pants!!! I am so excited!!! I will be guest blogging there this upcoming Tuesday. 

Now, to the recipe! I am a follower of Mommy's Kitchen, and I came across this recipe one day while browsing her blog. I knew I HAD to make it. My 2 favorite cakes are Red Velvet and German Chocolate. Also because I had coconut that I was wanting to use. This cheesecake is really decadent and YUMMY! Do NOT even take ONE bite of this if you are watching what you eat or on on a diet...like I SHOULD be.  I mean look at it. Does it look like it is healthy? I don't even think it should look healthy...lol! Only thing I was disappointed about was having to wait SO long to eat it...haha! It takes a little over an hour to bake + chill time. So, this isn't a quick dessert.


INGREDIENTS

• 1 package (18¼ oz) German Chocolate cake mix
• 2 packages (8 oz each) cream cheese, softened
• 1½ cups sugar
• 4 eggs, lightly beaten

FROSTING:

• 1 cup granulated sugar
• 1 cup evaporated milk
• ½ cup butter, cubed
• 3 egg yolks, lightly beaten
• 1 tsp vanilla extract
• 2½ cups flaked coconut
• 1½ cups chopped pecans

DIRECTIONS

1. Prepare cake batter according to package directions; set aside.

2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

3. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

4.  Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean.

5. Cool on a wire rack (in pan) for 1 hour.

6. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat.

7. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. 

MMMM! ENJOY!