Thai Peanut Noodles

Thai Peanut Noodles

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1/2 tsp is best for kids, 1 is mild with a bite, 1.5 is medium, 2 is hot)

1 1/2 Tbsp. honey

3 Tbsp. soy sauce

1 1/2 Tbsp. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped green onions

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

 *If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

recipe courtesy of www.ourbestbites.com

Candy Corn Cupcakes

Candy Corn Cupcakes

1 18.25-oz. white cake mix

1 c. sour cream

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and orange food coloring

A double batch of Perfect Cupcake Frosting and Filling (see below)

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). 

Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 cups of batter in each bowl.Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. 

Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.When ready, frost the cupcakes and garnish with a candy corn. When you cut them open, they look like this:

Perfect Cupcake Frosting and Filling

6 T Flour
1 C milk (whole milk is best, but I used non-fat or 2% when it's all I have and it's actually fine)
1 C real butter
1 C granulated sugar
2 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. The INSTANT you see the bottom of the pan remove from heat and start straining over a bowl.  I used a rubber spatula to push the liquid through.  This is a fast thing so go quickly.

You should end up with a nice, smooth mixture. It's almost like

 pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess. 
 Beat on med-high for 7-8 minutes. I know it is a long time but I was promised it would turn out and it did!

It should turn out light, silky and oh so good!  If it isn't light and silky, try beating it a little bit longer.

For more details on any of the above go to www.ourbestbites.com and look up candy corn cupcakes.  You will love EVERYTHING on their site!

Rice Krispie Eye Balls

3 TBSP Butter

1 Package of Regular Marshmallows

6 Cups Rice Krispie Treat Cereal

Gummy Lifesavers

M&M Candy

Candy Melts, or melted chocolate chips

lollypop sticks

1. Melt butter in a saucepan over low heat, add marshmallows and stir until melted. Remove from heat.

2. Add Rice Krispie Treat Cereal, stir until well coated.

3. Will clean, buttered hands roll mixture into several 21/2 inch balls. Allow to cool.

4. Attach a gummy lifesaver to the ball using candy melts or melted chocolate. Attach the M&M to the gummy lifesaver in the same manner.

5. Dip a lollypop stick into candy melts and insert into the rice krispie ball. Lay flat to cool.

Chocolate Peanut Butter Cupcakes

1 devil’s food cake mix

3 eggs

1 cup Sour Cream

1/4 Cup Water

1/4 Cup Milk

1/2 cup vegetable oil


2 cups chopped peanut butter cups (Plus more for garnishing)


8 oz. Semi-sweet chocolate chips


1 cup heavy cream


1/2 cup peanut butter

Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Pour batter into muffin liners and bake at 350 degrees for about 19 minutes or until toothpick inserted comes out clean.

Cool cup cakes completely.

Place chocolate chips in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Spoon onto the tops of cupcakes.

Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top of cupcakes. Place in refrigerator for about an hour to set. Remove and serve.

Fabulous Pasta Salad

When you are in a pinch, we have a solution. I make sure to always keep a few of the salad ingredients on my pantry shelf and then improvise with what is in the refrigerator's crisper. In minutes you have a colorful pasta salad to share with a crowd!

The Perfect Pasta Salad

1 lb. pasta cooked to package directions (I like bow tie or tri-colored spirals)
1 16 oz. bottle Zesty Italian Dressing
1 Tbls. Italian Seasoning
1 Tbls. Salad Supreme
1 can kidney beans, rinsed
1 can chick peas, rinsed
1 small can sliced olives

From here you can be creative:
cherry tomatoes
cucumber
small broccoli florets
1/2 - 1 green or red pepper, chopped
1/4 purple onion, chopped
carrot, chopped
pepperoni or diced ham

Toss all ingredients, except Italian dressing, in large bowl. Add approx. 3/4 of the dressing and toss well. Refrigerate. Before serving, stir and you may want to add some additional dressing. The salad is even better the next day!

Caramel Rolls

Caramel Bundt Rolls

18 frozen rolls (I use Rhodes brand)
½ cup chopped nuts (optional)
½ cup butter
¾ tsp. cinnamon
¾ cup brown sugar
1 (3 oz.) pkg. regular “cook and serve” butterscotch pudding

Grease bundt pan. Line with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. Melt margarine, sugar & cinnamon. Pour evenly over top of rolls. Set out uncovered 6-8 hours. Bake 350°F, 25-30 minutes. Turn upside down immediately onto large plate.

Peppercorn Steak

I have to give credit to Medifast as the author of this healthy recipe! I love this dish because it is not only packed with vitamins from all the vegetables, but is also very tasty, and sure to delight any appetite!

Ingredients

Rub

1/2 teaspoon whole peppercorns, crushed

1/2 teaspoon kosher salt

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

Steak

5 oz. flanked steak

1 teaspoon olive oil

1/2 cup onions

1/2 cup mushrooms

1/2 cup green peppers (I love to add red and yellow peppers as well)

Method

Mix peppercorn, salt, mustard, garlic powder and thyme. Brush and

rub evenly over steak. Let stand for 10 minutes. Heat a non-stick grill

pan over medium heat and coat with cooking spray. Grill 5-7 minutes

on each side or until desired doneness. Sauté onions, mushrooms,

and green peppers with oil. Serve on the side.

Nutrition Info.

Cal 330 | Fat 16g | Chol 55mg | Carb 13g | Pro 34g

This recipe makes 1 serving.

Steel Cut Oatmeal

This is a healthy heart pleaser!

Use real steel cut oats - I buy mine in the bulk section at Henry's. This breakfast is nutritious and inexpensive. I sometimes add flax or protein powder when I am toasting the oats.

Ingredients

* 1 tablespoon butter

* 1 cup steel cut oats

* 3 cups boiling water

* 1/2 cup whole milk

* 1/2 cup plus 1 tablespoon low-fat buttermilk

* 1 tablespoon brown sugar

* 1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk (I usually use 2% milk) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

This is one of my favorite breakfasts when I add fresh fruit! My kids love to eat oatmeal this way, and it keeps their little tummy full until lunch time!

BEST EVER LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES

These are my favortie cookies and they are even low fat! They are great for Weight Watchers. I think they are 1 or 2 points depending on how big you make them and how many chocolate chips you put in. Plus they are super easy - my kids can make them.

I large jar of canned Pumpkin

1 box spice cake mix

1 cup chocolate chips - I use the large Ghiradelli ones - there is nothing better

Mix the first 2 ingredients together by hand until all the cake mix is mixed in. Add the chocolate chips.

Use a cookie scooper (the batter is very wet so this is the best way) and put the scoops on a cookie sheet

Bake at 350 for 15 minutes

These cookies are best the next day or when they are totally cooled. If you eat them too soon they will be gooey.

Enjoy!

Banana Chip Muffins

These are perfect to pack in lunches or grab on the Go!

Banana Chip Muffins

1/2 cup marg. or butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 cup milk chocolate chips
1/2 cup nuts (optional)

Cream butter and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Add dry ingredients (can sift if desired). Mix well. Pour into paper-lined regular sized muffin tins. Bake 350 degrees for 20-24 minutes, depending on color of pan. OR bake in a well-greased 8x4x3-inch loaf pan for 1 hour at same temperature.