Friday, October 17, 2014

Cherry Coke and Jalapeño Glazed Meatballs

Meatballs that are a little sweet and a lot spicy, such a good combination.

Cherry Coke and Jalapeño Glazed Meatballs: Savory Sweet and Satisfying

These meatballs are right up my alley. I love Cocoa Cola, any flavor (but vanilla is my favorite) and I love things nice and spicy.

When I glaze the meatballs I make sure to have some of the jalapeños on them, cause you know I like things nice and spicy. If you want a little less spice, do not included the jalapeños when you glaze the meatballs.

Cherry Coke and Jalapeño Glazed Meatballs

1 1/2 teaspoons paprika powder
1/2 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 teaspoon brown sugar
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1/8 teaspoon cayenne powder
1/2 cup bread crumbs
1 pound ground turkey
1 large egg, lightly beaten

1/2 cup brown sugar
3 jalapeños, seeds removed and finely diced
1/2 cup cherry coke

Preheat oven to 400º F. Line a baking sheet with a slipmat or parchment paper. Set aside.

In a large bowl combine the paprika, onion powder, black pepper, nutmeg, brown sugar, garlic powder, dried parsley, cayenne powder and bread crumbs. Add in the ground turkey and egg. Mix until just combined.

Scoop out a rounded tablespoon of meat mixture, roll into a ball and place on prepared baking sheet. Continue until no meat mixture is left.

Bake the meatballs for 15 minutes, then flip and cook for additional 10 minutes.

While the meatballs are cooking add the brown sugar and jalapeños to a skillet. Pour in the cherry coke and stir until mixed. Bring mixture to a boil over medium heat and cook, stirring ocassionaly, for 7-10 minutes or until the mixture stops bubbling after you stir. You want a nice thick glaze with a spreadable consistency.

Brush the glaze over the meatballs and return to the oven for another 5 minutes.


Serves: 4
Calories: 325
Total Fat: 9.9g
   Saturated: 4.0g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.4g
   Trans: 0.0g
Cholesterol: 72.2mg
Sodium: 202.6mg
Potassium: 30.8mg
Total Carbs: 38.8g
   Dietary Fiber: 1.6g
   Sugars: 30.0g
Protein: 47.4g
Vitamin A: 12.3%
Vitamin C: 11.9%
Calcium: 1.1%
Iron: 14.0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kayotic Kitchen.

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Thursday, October 16, 2014

Creamy Bacon and Mushroom Alfredo

Creamy Bacon and Mushroom Alfredo: Savory Sweet and Satisfying

This dish is similar to a Fettuccine Alfredo. It has a creamy sauce and fettuccine noodles, except this dish also has bacon and mushrooms. If you wanted to make it more of a main meal versus a side dish you could add some cooked chicken breasts.

Creamy Bacon and Mushroom Fettuccine
8 ounces fettuccine, uncooked
1- 12 ounce package turkey bacon, cut into 1/2 inch pieces
8 ounces mushrooms, sliced
6 green onions, sliced
1- 8 ounce package reduced fat cream cheese, cubed
2/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1 Roma tomato, chopped

Cook fettuccine according to package directions and drain.

In a skillet, over medium heat, cook bacon until crisp. Add in mushrooms and green onions cooking and stirring for 4 minutes. Remove from heat and set aside.

When pasta is done draining return to pot. Add in cream cheese, milk and all of the seasonings. Cook over medium heat stirring constantly until cream cheese is melted. Stir in bacon and mushroom mixture. Top with tomatoes.


If sauce is too thick for your liking add in a little bit more milk.

Serves: 4
Calories: 508
Total Fat: 23g
   Saturated: 14.3g
   Polyunsaturated: 0.8g
   Monounsaturated: 0.2g
   Trans: 0g
Cholesterol: 73.3mg
Sodium: 889.3mg
Potassium: 343.9mg
Total Carbs: 52.6g
   Dietary Fiber: 4.2g
   Sugars: 6g
Protein: 26g
Vitamin A: 21.8%
Vitamin C: 29.1%
Calcium: 7.7%
Iron: 22.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Philadelphia Cream Cheese Collection.

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Wednesday, October 15, 2014

Maple Sausage French Toast Bake

Maple Sausage French Toast Bake: Savory Sweet and Satisfying

I love the combination of sausage and maple syrup in this French Toast, it is very delicious. I also love that it is prepared the night before and then baked the next morning. Makes getting breakfast ready nice and easy.

Maple Sausage French Toast Bake
12 ounces roll breakfast sausage
1 large loaf French bread, cut into 1 inch cubes
3 cups milk
8 eggs
3 tablespoon brown sugar, divided
6 tablespoon maple syrup, divided

Grease a 9x13 baking dish and set aside.

In a large skillet cook sausage over medium heat until done. Drain and set aside.

Place bread in a large bowl.

In a medium bowl combine the milk, eggs, 1 tablespoon brown sugar and 2 tablespoons maple syrup. Pour over bread and stir to coat all bread pieces.

Spread half of the bread mixture into the prepared dish. Spread sausage over the bread mixture. Top with remaining bread mixture. Sprinkle remaining 2 tablespoon brown sugar over the top of the bread mixture. Drizzle remaining 4 tablespoons of maple syrup over the top of the bread mixture.

Cover and refrigerate overnight.

Preheat oven to 350º F. Remove French toast from the refrigerator. When oven is preheated remove foil from French toast and bake for 60 minutes or until top is golden brown.


Serves: 10
Calories: 359
Total Fat: 16g
   Saturated: 5.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 166mg
Sodium: 563.3mg
Potassium: 120mg
Total Carbs: 35.2g
   Dietary Fiber: 1g
   Sugars: 12g
Protein: 16.5g
Vitamin A: 7.8%
Vitamin C: 5.2%
Calcium: 10.6%
Iron: 14.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Real Housemoms.

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Tuesday, October 14, 2014

Creamy Rice with Bacon

Creamy Rice with Bacon: Savory Sweet and Satisfying

Looking for a delicious way to jazz up rice? Looking for a yummy side dish? Well, look no further, because this side dish is a keeper.

Creamy Rice with Bacon: Savory Sweet and Satisfying

It does not get much better than rice with cream cheese and bacon. Cheese and bacon makes everything better, even rice.

Creamy Rice with Bacon
1 tablespoon unsalted butter
1 clove garlic, minced
13 3/4 ounces low sodium chicken broth
1- 8 ounce package reduced fat cream cheese
1 cup long grain rice, uncooked
2 slices turkey bacon, cooked and crumbled

In a medium saucepan, over medium heat, melt butter. Add in garlic and cook until tender. Stir in broth and bring to a boil. Reduce heat to low and add in cream cheese. Stir until cream cheese is melted and mixture is smooth.

Stir in rice and bacon. Cover saucepan and cook for 20 minutes, stirring occasionally.


Rice will thicken upon standing and will thicken even more if refrigerated.
If using brown rice you will need to cook for about 40 minutes.
Recipe can easily be doubled to feed more people.

Serves: 4
Calories: 356
Total Fat: 17.5g
   Saturated: 9.2g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.7g
   Trans: 0g
Cholesterol: 55mg
Sodium: 341.2mg
Potassium: 2.8mg
Total Carbs: 40.7g
   Dietary Fiber: 2g
   Sugars: 4.4g
Protein: 9.5g
Vitamin A: 18%
Vitamin C: 3.2%
Calcium: 14%
Iron: 4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Philedeliphia Cream Cheese Collection Cookbook.

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Monday, October 13, 2014

One Pot Tortellini and Sausage in Tomato Cream Sauce

One Pot Tortellini and Sausage in Tomato Cream Sauce: Savory Sweet and Satisfying

I love to cook and bake and I am willing to try almost any recipe no matter how complicated it may seem or how many dishes it dirties. On the other hand, I hate doing dishes. Maybe it is because there are always dirty dishes that need to be washed. I don't know, I just hate doing dishes.

One Pot Tortellini and Sausage in Tomato Cream Sauce: Savory Sweet and Satisfying

This recipe is a hands down winner not just because it is delicious and besides why would I post a recipe that isn't delicious. But because it only uses one pot, one pot! Now I did use two cutting boards one for the onions and one for the turkey sausage, one knife and a pair of kitchen scissors, plus a spoon for stirring and serving. So a total of six kitchen items that need washing, I will take it.

The original author of this recipe mentions substituting diced tomatoes with green chilies for the whole tomatoes to add a kick. I think I may try this next time since I am always up for adding a little kick and besides it also means one less kitchen item to wash.

One Pot Tortellini and Sausage in Tomato Cream Sauce
olive oil
1/2 cup diced yellow onion
1- 14 ounce package turkey sausage, cut into slices
1 20 ounce package refrigerated tortellini
1- 28 ounce can whole tomatoes, cut up in can with kitchen scissors
1 cup low sodium chicken broth
black pepper to taste
2 tablespoons reduced fat cream cheese
2 cups shredded cheddar jack cheese
green onions, chopped

In a large skillet add in a bit of olive oil and heat over medium heat. Add in onions and cook until softened. Add in sliced turkey sausage and cook until browned. Add in chicken broth, tortellini, tomatoes and pepper. Bring to a boil stirring often. Turn down heat to low, cover and simmer for about 15 minutes or until the pasta is cooked al dente.

Remove from heat and add both cheeses. Cover and let stand for about 5 minutes or until cheese is melted. Stir and garnish with green onions if desired.


Serves: 6
Calories: 481
Total Fat: 23.4g
   Saturated: 10.6g
   Polyunsaturated: 0.2g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 98.3mg
Sodium: 1,296.4mg
Potassium: 327.8mg
Total Carbs: 35.2g
   Dietary Fiber: 4.6g
   Sugars: 7.1g
Protein: 29.8g
Vitamin A: 16.3%
Vitamin C: 24.3%
Calcium: 44.6%
Iron: 12.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Yellow Bliss Road.

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Friday, October 10, 2014

Cookie Crown Cake

Cookie Crown Cake: Savory Sweet and Satisfying

My oldest daughter requested this cake for her sixth birthday. Since it was for her birthday I let her decorate the cookie crowns. She had a blast doing it.

Cookie Crown Cake
2/3 cup all purpose flour
1- 16 1/2 ounce roll refrigerated sugar cookie dough
decorating sugar, any color desired
32 ounces white frosting, approximately
candy decorations, I used skittles
2- 8 inch round cakes

Knead the flour into the cookie dough to firm it up. On a floured surface roll the dough into a 1/4 inch thick rectangle. Using the template, cut out as many cookies as you can. Reroll the dough scraps and continue cutting out cookies until you have 12 (11 for the cake and 1 for back up).

Transfer the cookies to a parchment lined or slipmat lined baking sheet. Sprinkle them generously with decorating sugar. Bake according to to package directions until they are golden brown around the edges. Transfer to a wire rack to cool completely.

Use 1/2 cup of frosting to decorate the cookies and add candy directions as desired. Allow frosting to set for at least 1 hour before handling the cookies.

Trim top of one cake to make it flat, if needed and place it on a serving platter. Spread a thin layer of frosting on top. Place other cake on top with rounded side up. Frost the cake.  Use the back of a spoon to draw the frosting on top up to a point.

Carefully press the cookies around the side of the cake and use the remaining frosting to pipe lines of frosting in between the cookies to secure them.


*Adapted from Family Fun Magazine.

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Thursday, October 9, 2014

Castle Cake

My youngest daughter picked this cake out for her third birthday. She also requested the castle be purple, her favorite color.

Castle Cake
2 batches of cake batter, made separately
vanilla frosting
food coloring (non-liquid)
4 (6-inch) wooden skewers
2 sugar ice cream cones
Red chewy fruit snack rolls
Orange chewy fruit snack rolls
22 small gumdrops
10 large gumdrops
Pretzel sticks (3-inch)

Heat oven to 350°F. Grease and flour two 9x5-inch loaf pans. Place one batch of cake batter into each loaf pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire rack. Cool 1 hour or until completely cooled.

Tint about 2 cups frosting with desired color for the castle. Tint about 1/4 cup frosting with desired color for the ice cream cone towers and tint remaining frosting blue.

Trim all sides of each loaf cake until level and cakes are rectangular. For main section of castle, place 1 loaf on platter or foil cover cardboard. Cut remaining loaf cake in half vertically and stand on end of each side of main section. Attach each end cake piece using about 1 tablespoon castle frosting color and a wooden skewer. Frost entire castle with castle colored frosting.

Frost ice cream cone with frosting and place in center on top of each end tower. Place 10 small gumdrops around each ice cream cone.

Line main section of castle with 10 large gumdrops. Cut 4 shields from red chewy fruit snack rolls; place shields on front of castle. Decorate as desired. Cut 1 door from orange chewy fruit snack rolls; place in middle section of front of castle. 

Cut 6 strips of orange chewy fruit snack rolls for windows; attach to the front of the castle. Double fold orange chewy fruit snack rolls; cut 2 flags. Attach each flag to wooden skewer; insert in top of main section of castle. Double fold red chewy fruit snack rolls; cut two flags. Attach each flag to toothpick; break toothpick in half. Attach 2 small gumdrops to top of ice cream cones. Insert toothpick into gumdrops on top of ice cream cones.

Frost around cake with blue frosting for water. Place pretzel sticks in front of door for bridge. 


You can use any color fruit snack rolls you desire. 

I made my cake batter batches separately so I did not have to try and divide the batter evenly between the two pans.

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