Thanksgiving Dinner, mmm good!

I am thankful for so many things, my family, my friends, my health, a roof over my head, friends inviting us over for Thanksgiving dinner, my list can go on and on. Usually for Thanksgiving I make a large meal for my family of four, turkey, stuffing, real mashed potatoes, green bean casserole, pie, and anything else I can think of. But this year, I recently lost my father and making a big meal just seemed tiring. So, this year I went small and it turned out great! I made turkey breast in my pampered chef deep dish baker, instant Betty Crocker Four Cheese Mashed Potatoes, Green Giant green beans with almonds, homemade mac n' cheese (you can find it on a previous blog post), and a paradise pumpkin pie. It was all so good, I just have to share the recipes!

Turkey Breast

I was going to put this in my crock pot for the day, but my friend Jamie, who sells Pampered Chef suggested I use my deep dish baker and it turned out great!

Ingredients:

Butterball Turkey Breast Roast 3 pounds
1 package dry Lipton Onion Soup Mix
1 tsp garlic powder
1-2 tsp olive oil

Directions:

Preheat oven to 325 degrees. Mix soup mix, garlic powder, and oil together(it should not be runny, it should be think). Rub it all over the turkey roast and make sure to get some under the skin. Put some water in the bottom of the baker, just enough to cover the bottom. Put the roast in the pan, skin side up. Cover and bake for 1 hour and 45 min or until your thermometer comes out to 170 degrees.

This is something we will definitely make again! It came out so moist and had a wonderful flavor!

Paradise Pumpkin Pie

Everyone who knows me know I love to cook and bake. One thing these people will be surprised to know is that today is the very first time I have ever baked a pie. I usually rely on other people to bring the pie, while I do everything else. I do have to say it turned out great!

This recipe my oldest daughter and I found on the Kraft Food website. It was something different from the traditional pumpkin pie we are used to.




What You Need

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt

Make It

PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.

BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.

BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.

Kraft Kitchens Tips
Size-Wise
Since this indulgent special-occasion dessert makes 8 servings, it's a perfect dessert to serve at your next party.

Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Jen’s Homemade Chicken Noodle Soup

This is one of our favorite soups! It takes a while to make, but is worth the effort. It makes a ton and is very good reheated after being in the refrigerator or freezer. I made this last week and I used chicken thighs instead of breasts and it turned out great, it was just a big greasier.


Prep Time: 15 minutes

Cook Time: 2 hours

Ingredients:

2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish



Directions:

Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.

Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)

Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.

Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.

Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).

This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.

**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.


Yield: 12 to 14 servings

How to End Emotional Eating

Emotional eating is my downfall, it happens to me all the time. I get stressed, mad, sad, you name it. The only time I can say I do not not really do this is when everything is going the way it should, for the most part. I saw this article on Everyday Health and thought I would share it because I know I am not the only one that does this.

How to End Emotional Eating
From The South Beach Diet

As many of you know, it isn't always hunger that causes you to reach for your favorite foods. Our moods and emotions can play a big role in how we view food and in how well we are able to stick to a healthy eating plan.

Emotional-Eating Triggers

Fatigue caused by a hectic daily schedule or being overwhelmed by responsibilities can set off emotional eating. Depression and loneliness are other causes: Many people eat to fill a void or use food to keep themselves company. Some look to food as a distraction from a traumatic experience, such as the loss of a job, a death, or a breakup. But most who resort to emotional eating find that it can't be traced to one specific cause — it's simply a well-established pattern to fall back on food when needing comfort.

However, the good news is that it is possible to change patterns of behavior. There are ways other than eating to deal with complicated emotions, and it's much healthier to process feelings than to bury them under a mountain of food. It's important to realize that ultimately we do have power over our actions. Eating is something that can be controlled and enjoyed.

When you’re feeling overwhelmed and stressed out, here are some helpful ways to prevent your emotions from getting in the way of your weight-loss goals:




* Write in a journal. Keeping a food journal not only helps you keep tabs on what you’re eating but also on how you’re feeling at the time. Knowing what your eating triggers are will keep you on track. To break bad habits, you should record not only what and when you ate, but also the circumstances that prompted you to overindulge and make unhealthy choices.

* Keep yourself distracted. Instead of focusing on your cravings, engross yourself in a good book, listen to music, watch a movie, call a friend, or better yet, hit the gym or head outdoors and get some exercise.

* Cook something healthy. If you take the time and make the effort to prepare a wholesome meal rather than grabbing convenience food, you’ll really enjoy eating it. Plus, cooking is a great way to take your mind off what’s bothering you.

* Reevaluate your emotions. Before you grab that doughnut, take a moment to think, “Is this going to make me feel any better?” Oftentimes, you just need to step back and have that moment of clarity.

Spaghetti Taco

One of the very popular shows in our house is iCarly. Many times in this show, Spencer makes his odd food creation, Spaghetti Tacos often. My oldest daughter decided she would like to try them. I do have to say they were quite tasty, not something I would eat often, but every once in a while. My oldest LOVED them, but my youngest, not so much. When she thinks taco, she thinks meat and hard taco shell, but she was happy with just the spaghetti!

Here is the recipe from iCarly, I had to add it because I thought it was cute! I will add mine after it.

Here it is:
Get taco shells.
Get spaghetti (with meat sauce).
Get a BIG spoon.
Use the BIG spoon to put spaghetti into taco shells.
Eat.
Burp.


Now for my recipe, I made the spaghetti and mixed the sauce and spaghetti together and added a little shredded cheese on top with some extra sauce.





Cooking Time: 30
Servings: 6

Ingredients:

1 box thin spaghetti

1 jar of your favorite spaghetti sauce (can use meat sauce)

1 box taco shells (I used the bigger ones that allowed me to stuff them more)

1 package of taco seasoning (if you are going to add meat)

1 lb ground beef or ground turkey (optional if you use a sauce that already contains meat)

Cheddar Cheese, Taco Blend, or Mexican blend shredded cheese

Grated Parmesan cheese

Directions:

Cook spaghetti according to package directions.

Meanwhile, brown meat. Drain. Return to pan (if you are using meat).

Add sauce to meat and bring to a simmer.

Cook taco shells according to package directions.

Toss sauce with spaghetti until combined, reserve some sauce to add to top if you like a bit more.

Spoon spaghetti into taco shells. Add a bit more sauce to top as well as, sprinkle with grated Parmesan cheese and shredded cheese, if desired.

Tips on freezing food

With everyone's everyday hectic lives I found these tips on allrecipes.com and thought I would share. I love having meals in the freezer that I can pop in the microwave and freeze on one of our busy nights!



http://allrecipes.com//HowTo/freezing-foods-a-real-time-saver/Detail.aspx

Banana Nut Bread

I had some bananas laying around and thought I would give a new recipe a try. Everyone in our house loves banana bread. I found this recipe to be interesting because it is actually called Vegetable-Nut-Bread. I found this in an article on Yahoo! called Sneak in Veggies! 7 Ways to Trick Anyone (Yourself Included) into Eating Greens. It had some great ideas in it. I am as guilty as a lot of people when it comes to eating my veggies. I do it, but do not always like it. For me reading recipes is like reading a feel good book. I love to see what others are putting together. I would consider myself to be a cookbook junkie. This I have my mom to thank for, she had a love for cooking and cookbooks as well. I collect all kinds, but my favorites are the ones that have a story behind the recipe or the type of food. One of my favorites is called Cajun-Creole Cooking by Terry Thompson. It tells the story behind the food, about the people, when and why it's served. This leads me to my second favorite type, the ones from small communities. The older books that are from the area I grew up in contain a lot of food I grew up on, I have very fond memories of this.

This bread was great hit in my house. I hope you try it and let me know what you think! I will post the original recipe after mine for anyone that would like to give that a try as well! I plan on trying it, again, I just used what I had on hand.

Banana Nut Bread

2 cups all-purpose flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
3/4 cup orange or apple juice or milk
1 egg
1 cup banana (about 2 banana's), mashed with fork
1/2 cup chopped walnuts

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan butter or spray it with nonstick spray.

In a large bowl, stir together the dry ingredients.

In another bowl whisk together the juice, butter, and egg. Pour into the dry ingredients and stir with a spatula just enough to moisten; do not beat and do not mix until the batter is smooth. Add the bananas and the nuts, then pour the batter into the loaf pan. Bake for about an hour, or until the bread is golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan. Makes 1 loaf.




Vegetable-and-Nut Bread

For this loaf, I used grated raw sweet potato and chopped walnuts. You could alternatively bake the batter as muffins: Prepare as directed, then divide among 12 greased or paper-lined muffin cups and bake at 400°F for 20 to 30 minutes. Adapted from How to Cook Everything, by Mark Bittman.

2 cups all-purpose flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, cold and cut into pieces
3/4 cup orange or apple juice or milk
grated zest of an orange or lemon
1 egg
1 cup any raw fruit or vegetable: small berries left whole, anything else peeled and grated or chopped (I used grated sweet potato)
1/2 cup chopped walnuts or pecans

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or spray it with nonstick spray.

In a large bowl, stir together the dry ingredients. Cut the butter into the dry ingredients using a fork, pastry blender or your fingers, until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

In another bowl whisk together the juice, zest and egg. Pour into the dry ingredients and stir with a spatula just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan. Makes 1 loaf.

Tasty Breakfast

I have a blog/podcast that I follow, Leigh Peele, which I absolutely LOVE! I have learned so much about nutrition, calorie counting, & exercise from listening to her, she ROCKS! On her blog she shares recipes from time to time and the last one was a quick and easy egg sandwich, she also has a step by step video as well if you want to check it out. It is great, super filling and quick and easy to make. Like many recipes I make, I never quite have the same thing on hand, so I use what I have and see how it works. This recipe is no different. I will post what I did different, but eventually will try it her way. I ate this paired this with a 3oz banana and a cup of coffee around 8am and was still not hungry by 1pm. It is usually more calories than I consume at breakfast, but it is filling and I didn’t need a snack before lunch.


The Perfect Egg Sandwich

3 Large Eggs (whites)
25g Smart Balance Light “Butter”
30g Shredded 2% Cheese (I used 1 serving (1/3C) Shredded Taco Cheese)
1 Muffin (egg, spelt, grain, etc) (I used Rye Bread, lightly toasted)
salt/pepper

1.Heat a small skillet pan on low-medium (4-5) and melt butter.

2.In a ramekin, heat 15g of the butter in microwave for 10-15 secs.

3.In a bowl, mix egg whites and melted butter. Set aside ramekin to use later.

4.Pour mixture into the skillet. Season with salt/pepper on top.

5.Let cook for a min and then move it a round into a slight scramble. You do not want to completely scramble the eggs You want them to still be wet and have a slight soupy texture.

6.Scrap/pour eggs into the ramekin. Stuff shredded cheese down with the eggs into the ramekin (being I was using bigger bread, I used a small oval like container instead of using a ramekin).

7.Heat in microwave for 15-20 secs. This can be a little longer depending on your microwave or how cooked the eggs are. You may need to cook it up to 30 secs.

8.Let set for 2-3 mins while you toast your muffin.

9.Scrap around the edges of the ramekin and flip the egg onto the muffin. Top and serve.

Entire Recipe
Calories: 344 Protein: 23 Fat: 16 Carbs: 26

My version I figured to be 351 calories, when I add my coffee and banana to it, my total calories for breakfast equaled 462.75. My splenda and creamer get me for my coffee!

I hope some of you give this a try and check out Leigh's Blog!

Counting Calories

I would like to quote Leigh Peele, whom I love to listen to and read her blogs,

“The only people who really hate to count calories are those people who don’t want to admit how many they are actually eating!”

This is so true! While keeping my food journal, if I eat it I have to write it down. I will see what I have eaten. In class one night the instructor brought Hershey Nuggets, I chose not to eat any. A woman in my class said to me, “Eat it and just don’t write it down.” I thought about what she said and by doing that the only person I am cheating is myself. As much as I dislike counting calories, I do it because I have seen results. Just because this works for me, it may not work for someone else. Some may give up before they have given it a chance or they dislike some of the side effects that come with a calorie deficit. If you want it bad enough you will stick with it, you will do and not just try. These are the side effects I had and still get on occasion, especially if it is that time of the month! I didn't even realize that they were from my deficit until I read a blog post by Leigh called, No calories, no scale? No problem.

Hunger – Worse for the first 3 Days, usually decreases dramatically after that.

Headaches – Can be pretty vicious the first few nights, but should decrease. Yo-yo dieters might think they are dealing with migraines.

Being Tired – Pretty much stays the whole time being you are in a energy deficit.

Changes in Sleep - You may find insomnia becomes a problem or falling asleep in general. You can also find apathy increases and getting up in the morning becomes harder and harder.

Moodiness – Pretty much stays the whole time and you become manic.

Hang in there! You can do it!

Weight Loss Journey

When I started this blog, I wanted to be all about recipes I have tried and foods I have put together myself. I have found it is becoming so much more for me. I, like so many others out there are on a journey, a weight loss journey. So far I have lost 30 pounds, dropped 4 pants sizes and lost some inches, but this I have not measured in a while. My husband has lost twice as much as I have. There are so many people that ask me how we have done it. We did it by creating a deficit in our diet, eating healthy, and exercising. Sounds easy enough, right? Well, it’s not. It is hard work and it sucks! I have no one else to blame but myself. I did it to myself, no one else force me to eat all the crap I was eating and drink all the soda I was drinking. When it comes your body and your health you cannot blame anyone else for the shape its in and if you think you can, well you’re wrong.

To find my deficit I needed to figure out my BMR [Basal Metabolic Rate],which is a measure of the rate of metabolism. There are formulas you can use, but I found a BMR calculator that I really like. It tells me how many calories I need to maintain where I am at and how many I need if I want to lose weight per how much I exercise. Now I know how many calories I need per day, here comes the hard part, counting calories, weighing food, it sucks. I have tried the online sites such as Calorie Counter & Fat Secret, but I am horrible at getting online to log everything in and remembering it all. So, I do it the old fashioned way, I keep a food journal and carry it everywhere with me. It takes some time to figure out how many calories are in everything, but we are creatures of habit and many of us eat the same thing most of the time. A website I have found to be the most useful is CalorieKing. It is a site you can join, but to look food up is free.

Another hard part for me is getting motivated to exercise. I started out with a couple exercise buddies, but they quit on me. Damn them! So, I didn’t find any new ones, but I found comfort in some of the regular classes I started taking at my local YMCA. Some people in my classes & the instructors have become more than just a face, they have become friends that inspire me & push me to work harder. So, my advice for someone who is not a self motivator, find a class or two to take somewhere. Don’t try, do!

Chicken Alfredo Pasta Salad

I took this to a last minute BBQ as a side dish and it was great! Everyone loved it! I made some changes to what I had on hand and noted it in bold. The serving size says 4, but everyone knows how BBQ's go, there is always so much food no one ever takes the full serving. But, I think it would be great on a hot day as a light main dish. Throw a lettuce salad and some fruit with it and it would be a great meal!





Chicken Alfredo Pasta Salad

Prep Time 30 Minutes

Total Time 30 Minutes

Makes 4 servings


1 box (7.75 oz) Betty Crocker® Suddenly Salad Classic pasta salad mix

1/2 cup refrigerated Alfredo sauce (I couldn’t find refrigerated, so I used reg. sauce)

1 1/2 cups shredded deli rotisserie chicken (without skin) (I used a large can of chicken)

1 cup halved grape or cherry tomatoes

1 cup halved sliced cucumber

2 tablespoons sliced fresh basil leaves (I used 1T of dried basil)


In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.

In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.


Makes 4 servings (1 1/4 cups each)

Success
If the Alfredo sauce and seasoning mix is too thick when combined, add 1 to 2 tablespoons of milk.

Turkey & Veggie Meatloaf Minis inspired by Hungry Girl

So, I have tried yet another recipe from Hungry Girl's cookbook, Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien. It is the Turkey & Veggie Meatloaf Minis. They were fabulous!! Everyone in my house loved them and wants them again sometime. If you do not have this cookbook, you need to go out and buy it! There are so many wonderful recipes in there and so far my family has loved all the ones I have made. There is so much more in there I am going to try! Amazon has it on sale I saw when I was perusing their site, if anyone is interested.

This is another recipe that I had to do some substitution with. I did not have everything on hand, but I so noted what I changed by bolding it. Along with this I made some mashed potatoes and a bag of sugar snap stir fry veggies that I added some fresh zucchini and some of the left over broccoli slaw to. YUM, YUM is all I have to say!



Ingredients:

1 small onion ( I used 1T dried onion)

1/4 cup plus 3 tbsp. ketchup, divided

1 1/4 lbs. raw lean ground turkey (I used 1lb ground turkey)

3 cups bagged dry broccoli slaw, roughly chopped (I used my Pampered Chef Food Chopper to chop it into small pieces, the only way my daughter will eat it)

1/2 cup fat-free liquid egg substitute (1/2 C is equal to 2 whole eggs) (like Egg Beaters Original) (I used 3 egg whites)

1/2 cup quick-cooking oats

2 tsp. garlic powder

1 tsp. salt

Pepper to taste

Directions:

Preheat oven to 350 degrees.

Using a box grater, grate onion into a large bowl (If I would have had an onion I would have used my Chopper for this as well). Add 1/4 cup ketchup and all other ingredients. Stir until thoroughly mixed.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray (I used nonstick olive oil spray). Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 tsp. ketchup. (With my mix, I filled all 12 cups and did not use the full tsp of ketchup on top.)

Bake in the oven for 30 - 35 minutes (with my oven it took 40-45 minutes to bake), until firm with lightly browned edges. Let stand for 5 minutes before serving. Enjoy!!!

MAKES 9 SERVINGS (12 servings for me)

PER SERVING (1 mini meatloaf): 142 calories, 5.25g fat, 494mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 14g protein -- POINTS® value 3* (This is only accurate if you make it as is, I used what I had on hand and figured it to be a little less than that. I need to figure it out exactly, but I am guessing with my substitutions as noted the mini’s to be around 110-120 calories. I am not sure yet, but I will get around to figuring it out.)

http://www.hungry-girl.com/girls/biteoutdetails.php?isid=2022

Jen's Black Bean Salsa

Last night was another chicken night and I wanted to serve something with it that we haven't had before using items I had on hand. Voila! I came up with this. I baked chicken seasoned with a Creole seasoning, jasmine rice as a side, and put this on top of it all. It was great! I have found that I really love black beans, cilantro, and lime juice together, so I try it all different kinds of combination. This is also great with a burrito or fajita wrap.


Servings: 5 (1/2C servings)
Calories: 90 per 1/2 Cup


Ingredients:

8oz fresh tomatoes (about 2 med sized ones), chopped
1 15.25oz can black beans, drained and rinsed
1/4 C red pepper, bell or sweet, chopped
1/4 C onion, chopped
1 clove garlic, chopped
1 1/2 T lime juice
1/2 T cilantro, dried
salt and pepper to taste

I dislike big chunks of onion and pepper so I used my Pampered Chef Food Chopper to make sure they were very small pieces.

Combine everything in a bowl, chill for 30-45 minutes, so the flavors can blend, and serve.

This could be served with chips, chicken, or rice.

Tagging my food

The other day as I was labeling my food, so it would be easier for people to find certain stuff, I realized that most of my food could be vegetarian. I have so many recipes that I love to cook and the meat could be omitted from it. This is what I love about the food I try, it does not have to be made the way I have it down. I love to play with my recipes and try new flavors. I encourage everyone to do the same! Find what you like and do not like, you may be surprised that you like a spice in one dish, but not another.

Happy Cooking!!

A Cheap and Easy Stress Reliever - From LOSING IT! With Jillian Michaels

I receive email subscription from LOSING IT! With Jillian Michaels. I found this as I was cleaning out my email and I thought I would share it with everyone. I already keep a food journal, but this is something else I may have to start doing. Right now I am on a break from school, but once school starts up again my days can be very stressful. Even now with both girls home and I am off my schedule, I tend to get stressed easily. When Olivia is in school I like to take time during Alyssa's nap time to meditate and that helps a ton, but I think this would help as well.

She has great tips in her newsletters and think everyone should take a look! I have included the website at the end of the article.



From LOSING IT! With Jillian Michaels
Friday, July 23, 2010

A Cheap and Easy Stress Reliever

Ever had one of those days when you have so much to do that you don't even know where to begin? Or when you have so many thoughts and emotions swimming in your head that you don't know which end is up? I know what that's like! When I'm stressed out or something is bothering me, I sit down and write. Getting my thoughts on paper helps me identify my stressors and come up with solutions. Plus, it just feels good to get it all out!

If you don't do so already, I recommend keeping a journal and writing in it regularly. Writing for just 10 to 15 minutes a day can make a huge difference in your stress level and your mind-set. Many members of my online program use their Fitness Diary for this purpose, but you can also do it the old-fashioned way — with pen and paper.

Need some ideas to get started? Here are some topics you can write about in your journal:

* Your day. Simply writing down a play-by-play of your day can get your thoughts flowing and steer you to other topics.
* Your goals. Writing about the person you want to be and the life you want to live can help you visualize your dreams and come up with a plan for making them real.
* Specific problems or worries. Write about the things that stress you out or events that have upset you in the past. Describe how these things make you feel — and why — and brainstorm a list of actions you can take to counter these problems and feel better.
* Priorities and to-do lists. This is a must for all you multitaskers and responsibility jugglers! When you feel overwhelmed, write down all the things you have to do and prioritize them.
* What you're thankful for. This might sound cheesy, but trust me — it can help you think more positively. Your life will always have room for improvement, of course, but taking time out to acknowledge and appreciate the good things can help you put everything else in perspective.

When you're writing, resist any perfectionist urges. Don't edit yourself, and don't worry about spelling or how your prose sounds. You're not writing for posterity, or for anyone else's sake — you're doing it for you.

Chicken Vegetable Soup

As I have said in the last couple posts, I love the Hungry Girl's cookbook, Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien. We love soup, we could eat soup all the time. So, in her book I found a soup recipe in there called Hungry Chick Chunky Soup that I was going to make, but had to modify it with what I had on hand. I do have to say it turned out great, very filling and not as many calories as hers, I used a lot less chicken.

Servings: 10
Calories: 85 per 1 cup


Ingredients:

3 1/2 C Water
3 Chicken Bouillon Cubes
1 can (15.5 oz) Great Northern Beans
4 oz baby carrots, cut up
3 oz Broccoli Cole Slaw
1 can (14.5 oz) tomatoes, petite diced, undrained
1 C peas, frozen
8 oz chicken, skinless, boneless, breast, raw, diced
3/4 C Seasoning Blend (onions, peppers, celery mix, found in frozen food aisle with vegetables)
1/2 t salt
1/4 t ground thyme
1 bay leaf

Directions:

Heat water and Bouillon Cubes in microwave until dissolved.

Place all the ingredients in the crock pot and stir.

Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked. Remove bay leaf and enjoy!

Fajitas in a Foil Pack

Here is another recipe I found in my Hungry Girl cookbook, Hungry Girl 1-2-3 : The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien . This was a great dinner that both of us enjoyed! I only had half a zucchini, so I used a small yellow squash in it as well. The seasonings blended so well together it reminded me of a tandoori chicken I have made before, but not as spicy. I needed a few more calories for the day so I added some jasmine rice with it, but my husband just ate it as is. The serving size is more than adequate and we had some left for his lunch the next day.


Ingredients:

1½ tablespoons lime juice
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1⁄8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced

Directions:

Preheat oven to 375 degrees.

Combine lime juice and cornstarch in a large bowl, and mix until cornstarch dissolves.Stir in all the seasonings to form a thick paste. Add chicken and veggies and stir to coat.Set aside. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender.
Let cool slightly. Using oven mitts, carefully flip packet over to mix contents, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) Enjoy!

MAKES 2 SERVINGS

Per serving (½ of recipe): 244 calories, 2.5g fat,
716mg sodium, 13g carbs, 3g fiber, 5.5g sugars, 41.5g protein

http://www.booksamillioninc.com/save/images/hungry_girl/fajitas.pdf

Banana Bread

I love banana bread, it is one of my all time favorites! Counting calories and watching what I eat makes it difficult to eat it and not feel guilty. I have found a person/site that I love to follow, Hungry Girl, she has some of the best recipes and make over recipes. I found this one on her site and it is great! There is not a thing I would change about it. It is full of flavor and satisfied my sweet tooth. I bought her cookbook, 1-2-3 and plan on making a few things this week that I will post.


Banana Bread


Ingredients:

1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:

Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean (I only baked mine for 40 and it was done). Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free.

MAKES 8 SERVINGS

Serving Size: 1 (thick!) slice
Calories: 140
Fat: 0.5g
Sodium: 267mg
Carbs: 31g
Fiber: 3.75g
Sugars: 7g
Protein: 5g

POINTS® value 2*

Guacamole

I had this at a BBQ a few weeks back and it was amazing! It was by far the best guacamole I have ever had. My friends mom was kind enough to share this recipe that her brother had given her.



Ingredients:

6 quartered green grapes
2 small tomatillos, rinsed and chopped and husked, I used the canned ones and liked them better last time
1 whole green onion, chopped using both green and white parts
1 jalapeno pepper, seeds removed finely chopped
1/4 cup chopped cilantro
1 lime, the juice and zest
2 avocados, peeled and chopped
Salt to taste

Directions:

In small bowl combine grapes, tomatillos, jalapeño, scallion, cilantro, lime juice, and zest; Stir to combine completely.

In a separate bowl using fork gently mash avocado; do not over mash. Add mixture to small bowl of items in step 1and stir to combine; season with salt.

Serve with chips and enjoy!!

Shamrock Smoothie

This is a very flavorful, healthy smoothie! I will have to post a picture next time I make it.



Ingredients:

1 peeled banana
1 cup frozen green grapes
1 peeled Kiwi
1 cup washed baby spinach
8 oz lime yogurt
1/4 cup limeade

Blender Directions:

Put the frozen ingredients, kiwi and Spinach into the blender.

Add the yogurt and limeade

Blend until smooth

Serve

Number Of Servings:3



http://kidsblogs.nationalgeographic.com/littlekids/images/shamrock-smoothie-enlarged.jpg

Triple-Citrus Mojitos (Pampered Chef Recipe)

I love Mojitos and this is a great one to make when you are having guests and want to make a big batch. Every time I have made them or been somewhere someone else has made them they have went over very well.

Triple-Citrus Mojitos (Pampered Chef Recipe)

Ingredients:


1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided ~can be omitted ~ Do NOT double mint when you double recipe
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 cups chilled lemon-lime soda



Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.


Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.


Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently

Broccoli-Bacon Salad

I found this recipe on the Eating Well site and it was great! I took this to a BBQ this weekend and it went over great! It is quick and easy. My husband is not a fan of dried cranberries, but loved this dish.



Yields: 6 servings, 1 scant cup each
Total Time: 20 min
Prep Time: 20 min

Ingredients

• 1 clove(s) garlic, minced
• 1/4 cup(s) low-fat mayonnaise
• 1/4 cup(s) reduced-fat sour cream
• 2 teaspoon(s) cider vinegar
• 1 teaspoon(s) sugar
• 4 cup(s) finely chopped broccoli crowns (see Tips & Techniques)
• 1 can(s) (8-ounce) sliced water chestnuts, rinsed and chopped
• 3 slice(s) cooked bacon, crumbled
• 3 tablespoon(s) dried cranberries
• Freshly ground pepper to taste
________________________________________
Directions
1. Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries, and pepper; stir to coat with the dressing.

Carb Servings: 2 vegetable, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (30% dv).
________________________________________
Tips & Techniques
Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Calories 89
Total Fat 4g
Saturated Fat 1g
Cholesterol 8mg
Sodium 200mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --

Everything You Need En”cheesy”iladas

It has been a while since I last added anything and I have not added much this year. The truth is I have been so busy that I have gotten stuck in a rut. All we seem to eat is the same 'ole stuff that includes a lot of baked chicken, rice/couscous, and veggies. I am going to try and make more things to get out of this rut and this recipe that I got from Leigh Peele's blog was a great start. I love listening to her and reading her blog, so I hope to get more recipes from there to try. This dish was great and full of flavor! I was a bit leery about trying it due to the tofu and how much spinach is in it, but I love it and will definitely make it again. My husband and I loved it! The kids saw the spinach and said no way. Maybe next time...



Ingredients:

For Sauce:
1 cup tomato sauce
1/2 cup water
1/3 cup onion, chopped
2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp oregano
1 tbsp cornstarch
_________
For Filling:
1/2 cup refried beans, vegan/ vegetarian
1 lb fresh spinach – no stems (I used frozen spinach that was thawed and well drained)
14 oz light extra firm tofu, drained and mashed
1/2 cup canned green chilies, chopped
1 8-oz can corn, drained (For this, I also used frozen corn that was thawed a bit, we never eat canned veggies)
1/2 tsp salt
1/2 tsp ground cumin
1 cup 2% cheddar cheese , shredded
6 8″ tortillas (45 g or 1 tortilla is 110-130 calories)

Directions:

1. Preheat oven to 375 F. Place all the sauce ingredients except for the cornstarch in a small covered pot and cook over low heat for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.

2. Begin heating refried beans in a pan. As beans get hot add 1/3 cup of sauce to the beans.

3. Steam the spinach until wilted. While steaming grab a medium bowl and mix tofu, corn, chilies and spices together. Once mixed add to the bean mixture.

4. When spinach is finished, divide into 6 servings and begin making the enchiladas. Spread around 75 g (3 tbsp) sauce on each flat tortilla and then layer around 135 g (about 4-1/2 tbsp) bean mix, spinach and 28 g (1/4 cup) of cheese in the center of the tortilla. Roll up and place in an 8X8 baking dish (9X12 would work too). Line up enchiladas in baking dish and cover with remaining sauce.

5. Bake covered with foil over top for 20 minutes at 375 F. Uncover and bake an additional 10 minutes. This only takes 2-3 minutes depending on the size.

Tip- To make vegan use a vegan “cheese.” Make sure to adjust the calories and macros (112 g low fat cheddar cheese is roughly 315 cal, 31 g pro, 19 g fat, 4 g carbs).

Tip- To add a little more protein top with Tofu Sour Cream (pg 30) recipe.

Yields 6 servings

Serving: Calories- 302.7, Protein- 19.25 g, Fat- 6.27 g, Carbs- 42.3 g, Fiber- 4.91 g, Sodium- 763.89 mg

http://www.leighpeele.com/everything-you-need-en%E2%80%9Dcheesy%E2%80%9Diladas-recipe

Jen's Macaroni and Cheese

Here is a recipe for Mac n' Cheese the girls love and I make it often. Since I have been doing it this way, they refuse to eat it out of the box anymore! This makes a lot and it is ok with us, especially with summer vacation coming up. We use different types of pasta every time we make it, this happens to be our favorite when we can find it.

Macaroni and Cheese

Ingredients
• 1 package Fusilli (16 oz)
• 3 tablespoons butter
• 2 tablespoons flour
• 1 ¼ C milk
• 8 ounces Four Cheese Mexican cheese, shredded
• 8 ounces Nacho & Taco cheese, shredded
• Salt and pepper to taste

Directions:

In a large pot of boiling, salted water cook the pasta to al dente, about 9 minutes, and drain.

White Sauce (base for Mac and Cheese)

Time Required: 15 minutes

Directions:

1. In a small, heavy saucepan, melt 3 tablespoons of butter over low heat.

2. Blend 2 tablespoons of flour into the melted butter.

3. Cook over low heat, whisking, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.

4. Slowly add 1 cup of milk, whisking constantly, so there are no lumps, reserve ¼ cup of milk.

5. Continue cooking slowly until smooth and thickened.

6. For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.

7. Reduce heat to low and add cheese, stir until melted. May add reserved if you want it creamier.

8. Add pasta, stir thoroughly to make sure all is coated.

Tips:

1. Light stock, cream, evaporated milk, or a combination may be used in place of the milk.
2. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.

Brownies

For me brownies are the devil, the devil I tell you. I could eat a whole pan and not even think twice. They are even better warm with ice cream. Now that I have shared one of my deep dark food secrets I will share my famous brownie recipe. Which I cannot believe I am doing in the first place. Some recipes should never be shared, but I am willing to take a risk with this one. Please do not share it with anyone else or else there may be some consequences to face. Muaaawww-aww-aww!


1 box of Duncan Hines Chewy Fudge Brownie mix (yup, you read it right, a boxed brownie mix. Oh, My!)

You Will Need:

Fudgy Brownies (I make it exactly how the recipe says, it is on the back of the box as well.) :

2 Eggs
1/4 Cup Water
1/2 Cup Vegetable Oil



Pan Size/Bake Time:

* Metal Or Glass Pan:
* 13"x9": 27-30 minutes
* 9"x9": 34-37 minutes
* 8"x8": 42-45 minutes
* Makes 20 Brownies

1. Prep: PREHEAT oven to 350°F for glass or metal pans, 325°F for dark or non-stick pans. GREASE bottom of pan with shortening or cooking spray.

2. Mix: EMPTY brownie mix, egg(s), oil and water in large bowl. STIR until well blended (about 50 strokes). SPREAD in greased pan and bake immediately.

3. Bake: BAKE following times listed. ADD 3-5 minutes for dark or non-stick pans. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean. COOL completely in pan before cutting and serving.




I have tried so many different brownie recipes and all are very good, but whenever I make these to take somewhere for a potluck or for a meal for someone they get rave reviews. So, I figure, why mess with something as good as these.

Carbs good or bad?

When people are watching what they eat they first thing most people I know do is cut their carbs. They either cut them out completely or cut them down extremely low. Here is an article that I read in one of my husband's magazines that I enjoyed. It is from the April edition of Men's Fitness magazine and it is called Carb Your Enthusiasm: 7 Reasons you shouldn't give up on them by Brynn Manninothem.

Will eating vegetarian help me lose weight?

We eat a lot of chicken, so one way we keep our meals from being so monotonous is by throwing low fat, low calorie, high protein and fiber, vegetarian meals into the weekly dinner menu. From things I have read meat is a good thing and my family loves it. Granted, I tend to only eat red meat once or twice a month, I have to satisfy my burger craving, the rest of the month is chicken, fish, and vegetarian.

I bring this subject up because I have a wonderful, but yet a bit naive friend who tends to buy into stuff without doing much research. She tends to believe the person who is selling her a product is telling her the absolute truth. I on the other hand, thanks to my husband, do not believe what I am being told without doing research on my own. Currently, a few of my friends have bought into how switching to vegetarian is the only way to go in losing weight. I am not saying they are wrong, but I feel they do need to research their food choices a bit more. By going vegetarian they are doing what I am doing, creating a calorie deficit, only in a different way.

I have learned a lot on the Mayo website and I am going to share yet another article I have found.


Question:
Vegetarian diet: Will it help me lose weight?
If I switch to a vegetarian diet, will I lose weight?

Answer:
from Katherine Zeratsky, R.D., L.D. Mayo Clinic nutritionist

Research has shown that, on average, people who follow a vegetarian diet eat fewer calories and less fat than do nonvegetarians. Vegetarians also tend to have lower body weight relative to their height than do nonvegetarians. This makes sense, since a diet that largely consists of fruits and vegetables generally has fewer calories. However, switching to a vegetarian diet doesn't guarantee weight loss.

The basics of achieving and maintaining a healthy weight are the same for everyone: Eat a healthy diet and balance calories eaten with calories burned. Vegetarians — like nonvegetarians — can make poor food choices that contribute to weight gain, such as large portions of high-fat, high-calorie foods or foods with little or no nutritional value.

For this reason, vegetarian diets should be as carefully planned as nonvegetarian diets to make sure they are nutritionally balanced. Choose a vegetarian eating plan that is low in fat and that provides all of the nutrients your body needs. Be sure to include protein-rich foods — especially if you follow a vegetarian diet that limits fish, eggs and dairy products. Not only is protein an essential nutrient, but also it helps you feel full longer — which can curb your urge to snack.

But be cautious about your protein sources. Substituting large quantities of full-fat cheese and peanut butter for meat will add a significant amount of fat and calories to your diet. Limit your portions of these high-fat proteins. Opt for low-fat protein sources, such as dried beans, low-fat cheese, reduced-fat peanut butter and soy products.

Cooking methods and condiments also factor into your calorie intake. Instead of frying, try steaming, boiling, grilling or roasting foods. If you stir-fry, reduce the amount of oil you use. Also, use smaller amounts — or lower fat versions — of sour cream, mayonnaise, cheese and salad dressing in your food preparation.

http://www.mayoclinic.com/health/vegetarian-diet/AN01580

Is there such thing as a miracle plan to lose weight? I think not.

There are a few woman in my class that are what I call resolutioners. They have set a goal to lose weight, but they are looking for a miracle program. They want to lose weight, but not really work for it. They are trying many things that they have read or watched on tv. It all varies from cutting out beef, pork, & chicken, high fructose corn syrup, or counting their calories, but not succeeding because they feel it is too hard to do all the time. I totally agree, I hate counting my calories and I do not do it well. When it comes to food, I love to cook and eat. I am trying weight watchers again and counting my calories at the same time. We eat a lot of chicken, black beans, soup, vegetables, & fruit. Lets face it, who has ever said, "fruit and vegetables made me fat." No one. By cooking, one can cut down on a lot of the sodium and any other processed ingredients.

I want to share something I found on the Mayo website. It is information that I already knew, but would like to pass on to those who may not.



Question
Weight loss: Better to cut calories or exercise more?
Which is better for weight loss — cutting calories or increasing exercise?

Answer
from Donald Hensrud, M.D., Mayo Clinic preventive medicine specialist

Consuming fewer calories through dietary changes seems to promote weight loss more effectively than does exercise and physical activity. But physical activity is also important in weight control.

The key to weight loss is burning more calories than you consume. Because 3,500 calories equals about 1 pound (0.45 kilogram) of fat, you need to burn 3,500 calories more than you take in to lose 1 pound. So if you cut 500 calories from your typical diet each day, you'd lose about 1 pound a week (500 calories x 7 days = 3,500 calories).

Exercise plus calorie restriction can help give you the weight-loss edge. Exercise can help burn off the excess calories you can't cut through diet alone. Exercise also offers numerous health benefits, including boosting your mood, strengthening your cardiovascular system and reducing your blood pressure.

Exercise can also help in maintaining weight loss. Studies show that people who maintain their weight loss over the long term get regular physical activity. In contrast, people who lose weight by crash dieting or by drastically reducing their calories to 400 to 800 a day are likely to regain weight quickly, often within six months after they stop dieting.

Mayo Clinic preventive medicine specialist
Donald Hensrud, M.D.

Food thoughts

When I first started this, I wanted it to be about food that my family and I have enjoyed. Now, when I think about it, I would like to try and make it more. In the past few months, we have been trying to eat healthier and be more active. Ryan has been smoke free since November 22 and I could not be more proud of him. He replaced smoking with healthy food and exercise and by doing this he has lost just over 40 lbs. I, on the other hand have been more conscious about what I eat for months, but just recently started exercising. I have a ways to go before I catch up to him, but someone told me that “losing weight is a marathon not a sprint - we have to pace ourselves to reach our ultimate goal.”

So, with this being said I am hoping to not only have more wonderful recipes on here, but some healthy eating and weight loss/exercise tips I find along the way that interest me.

Mashed Potatoe Casserole

Ingredients:

1 can corn, drained
1 C frozen peas
1 large can white chicken, drained
1 can cream of mushroom soup
1/2 - 1 can of milk
1 1/2 C cheddar cheese, shredded
Prepared mashed potatoes, serving size for 2
Pam non-stick spray


Directions:

Mix corn, peas, chicken, cream of mushroom soup, milk, 1 C of cheese. Put into a lightly greased casserole dish. Spread mashed potatoes on top and sprinkle the remaining cheese on top. Bake at 350 degrees for 30-40 minutes uncovered.

Cake Tip

I received this tip from someone that is in the cake business a couple years back and I use it every time I bake a cake. They always taste very good.

I use a Duncan Hines cake mix. I use milk in place of water; this makes it more moist. I then add an extra egg to firm it up, it makes it like a homemade tasting cake.

I usually use two 9 in pans and bake according to the directions on the back, or until a toothpick comes out clean.