meeting at the mailbox episode 26 getting ready for Christmas

As we get into the Christmas Spirit around our house we wanted to share with you and ask what it is you do for Christmas traditions. Do you set up a tree, decorate your house or go any where? Let me know and be sure to subscribe to find out what the Grubbworms are up to this Holiday season.



~Michelle

Bringing Home My Baby Bumble Bee SONG

We are constantly getting mixed reviews on this video. Some people like it because it is a song they sang as a child. Some people do not like it because it is different from how they learned it. Then there are those that don't like it because a bumble bee gets squashed.



So many opinions and yet so little time.



What are your thoughts?

~Michelle

The Spencer Show Family Photo Shoot

Hey y'all!

We went to a local historic park and took some family photos. Being on a tight budget isn't always easy, but the camera we have has a timer feature. We were able to set up the camera and set the timer, then we all ran into position. It was a little more work, but a lot of fun!







Let us know what you think. What other tight budget activities does your family do to make lasting memories?



~Michelle

Peanut Butter and Jelly Sandwich

here is a simple step by step on making a peanut butter and jelly sandwich.



Have a more epic way to make a sandwich? Make a video and share!



Thanks for watching. Subscribe to our blog and youtube channel for more.

Chocolate Chip Supreme Cookies

I love cookies!  Cookies are the ultimate dessert, they are quick to make, easy to share, and take you back to a time when life was easy and the milk was cold!  I like to add things like M and M's, dried cherries, raisins, and the list goes on and on.  My husband on the other hand always claims that he is a plain Jane kind of guy and doesn't care for all the fancy stuff.  These cookies are a perfect blend of fancy with comfy.  AND I bet you already have everything in your pantry!  So what are you waiting for?!  Go make some cookies, your family and tummy will thank you. 

Chocolate Chip Supreme Cookies

Ingredients:
1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 (3.4 oz.) package vanilla instant pudding mix
1 Tbsp. vanilla extract

2 1/4 cups all-purpose flour
1 Tbsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (12 oz.) package semisweet chocolate morsels
1 1/2 cups chopped pecans
1 cup uncooked quick-cooking oats

Thank you to my sweet friend who let me discover this recipe when she let me borrow her Southern Living 40 Years of Our Best Recipes cookbook! 

Ebates Review

Here is a little way that I can save money and bring a little cash back into my family's home. You can too, just sign up and tell them Michelle Grubbs referred you.



Let me know how well it works for you.



~Michelle

Easy Apple Pie

Easy Apple Pie

 

It actually feels like fall today here in Florida, it won't last long so I better enjoy it while it lasts!  I have been in an apple pie kind of mood for a while but when it is 80 degrees outside it just don't seems like apple pie weather.  So today we make apple pie.  I love finding recipes in unexpected places, for example, this recipe is on the bottom of the pie plate!  It is so good and easy you will be eating pie before you know it!  Enjoy!  

 

 

 

 After I peeled, cored, and sliced six cups of apples (I used Golden Delicious) I mixed the apples with a little lemon juice, sugar, cinnamon, and nutmeg.  I used a store bought refrigerated pie crust and rolled it just big enough to fit the bottom of the pie plate.  I laid it on the bottom of the pie plate and poured the apple mixture on top.  Then I dotted the top with 2 tablespoons of cut up butter.

I rolled the second pie crust just big enough to cover the top of the apples and laid it on top.  I pinched the top and bottom edges of the crust together and cut about 4 lines in the top crust to let the steam escape.  Next I brushed one beaten egg across the top of the crust and sprinkled sugar on the crust.

 Place the pie in a 425 degree oven for about 45 minutes.  Make sure you place your pie on a cookie sheet to catch all of the juicy apple goodness or you will have a hot mess on the bottom of your oven like me!

Ingredients:
10-inch refrigerated pie crust double pie crust
6 c. peeled and sliced apples
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. lemon juice
2 tbsp. butter

For crust:
1 egg
Coarse sugar

Directions:
Preheat oven to 425 degrees.  Combine apples, lemon juice, and dry ingredients-toss to coat apples.
Roll out crust to size and place in pie plate. 

Fill with the apple mixture.  Dot top with butter slices.  Cover with top crust and flute the edges.

Brush top with beaten egg mixture and sprinkle with sugar.  Cut holes in top to let steam escape.  Bake 45 minutes on a cookie sheet. 

Scary Night Stalker Halloween

Have a Happy Halloween!

York Peppermint Pattie Brownies

I like to clip, tear, print, and read recipes from magazines, food packages, and the internet.  There, I said it.  I have so many that I have forgotten what I have.  Then one faithful day my toddler decided it would be a good idea to open my little box of recipes and throw them all over the floor.  Which turned out to be a good thing because then I got to pick them all up and look at them as I put them back in the box.  That's when I came across this recipe and I knew what I had to do.

Let me just warn you, if you are on a diet or thinking about starting a diet do not proceed.  Run away!  These homemade brownies are not, I repeat not diet food.

The thought of making brownies from scratch has always scared me.  It sounded too hard and fancy.  These are the opposite of hard and you will be on your way to stretchy pants in a hot minute!  Ok, enough babbling, recipe time!

Ingredients:
24 small (1.5 inch) York Peppermint Patties
1 1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt

Directions:
1.  Heat oven to 350 degrees (325 degrees for glass baking dish).  Remove wrappers from peppermint patties.  Grease 13x9x2-inch baking pan.
2.  Stir together butter, sugar and vanilla in large bowl.  Add eggs; beat until well blended.  Stir in flour, cocoa , baking powder and salt; blend well.  Reserve 2 cups batter.  Spread remaining batter in prepared pan.  Arrange peppermint patties about 1/2 inch apart in single layer over batter.  Spread reserved batter over patties.
3.  Bake 50 to 55 minutes or until brownies begin to pull  away from sides of pan.  Cool completely in pan on wire rack; cut into squares.  Makes 36 brownies!

Enjoy!!

S'mores Brownies

 

I love when easy taste as good as it looks!  With a 1 and a half year old, a 6 year old, and a 7 year old running around I don't have a whole lot of time to mess around in the kitchen.  So when I found this EASY recipe for two of our favorite desserts I knew this was a keeper!

Ingredients:
Favorite family size brownie mix
eggs, oil, and water called for in brownie mix
2 cups mini marshmallows
1 cup chocolate chips
6-7 graham cracker sheets (broken into quarters)

Directions:
Cook the brownies according to the directions on the box.  As soon as the brownies are finished cooking sprinkle the chocolate chips and marshmallows on the top of the hot brownies.  Put the brownies back in the oven for about 2 minutes.  After 2 minutes pull them out of the oven and lightly press graham cracker quarters over the top.  And that's it!!

Oatmeal M&M Raisin Cookies

 

 

When I was a kid my mom used to make oatmeal raisin cookies with peanut M & M's.  I thought I was the luckiest kid in the world when she would make those cookies.  So when I got out on my own I had to make these cookies for my husband, who up until this point in this life had never had such a cookie!  He always says that he is a simple man with simple taste, so I toned it down for him and used plain M & M's.  I hope you enjoy! 

 

Ingredients:

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick or old fashioned oats, uncooked

1 cup raisins

1 cup plain or peanut M & Ms

 

Directions:

1.  Heat oven to 350 degrees.  In large bowl, beat margarine and sugars until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon and salt; mix well.  Add oats and raisins; mix well.

2.  Drop dough by rounded tablespoons onto ungreased cookie sheets.

3.  Bake 10 to 12 minutes or until light golden brown.  Cool 1 minute on cookie sheets; remove to wire rack.  Cool completely.  Store tightly covered.

 

Makes about 4 dozen cookies



 

Tropical Fusion Popsicles

 

 

 

 

This is our first summer living in Florida and let me tell you, it is hot and humid all day!  I definitely was not prepared for life on the sun!  IF the kids go outside during the day it's only for a few minutes or after dinner.  They alternate their liquid intake with water and popsicles.  So instead of buying popsicles full of sugar and artificial flavors we made our own.  

 

Ingredients:

1 20 oz. can crushed pineapple

1 banana

1/2 cup vanilla yogurt

1/2 cup ice

1/2 cup pineapple juice

 

Directions:

Blend everything together, pour into molds, and freeze!

 

Salted-Caramel Pretzel and Aloha Coconut Chicken Strips

 

 

With three crazy kids running around you will always find chicken nuggets in my freezer.  If they had it their way they would probably eat them for breakfast, lunch, and dinner.  So when I have the time I love to make homemade chicken strips and nuggets.  I found this recipe while flipping through one of my magazines and it was definitely a hit.  The salted caramel sauce with the pretzel strips sends them over the top and I love the pineapple salsa with the coconut strips!  So let's get started!

 

Both chicken strips start with the same basic recipe:

With a paper towel, pat dry chicken breasts cut into strips; coat with flour, dip in lightly beaten egg, then roll in preferred coating.

Bake at 400 degrees for 20 minutes, turn half way through baking time. 

 

Pretzel topping:

Mix crushed pretzels and panko crumbs together and mix coated chicken into mixture.  Dip into salted caramel sauce!!!

 

Aloha Coconut topping:

Dip coated chicken into shredded coconut.  Use pineapple salsa or orange marmalade for dipping!

Baked Crab Rangoons

 

 

 I love Chinese food!  I love the way it smells and the way it taste!  But I know the things that I like to eat are not good for me and there is always that moment of regret afterwards.  So I'm always looking for ways that I can make it at home taste good and be good for me. 

I've had this recipe for a long time but I've never made it.  After my husband ate like four in a row, I will definitely be making this again!  Besides being healthy, it was soo easy to make!

 

Ingredients:

1 can (6 oz.) white crabmeat, drained, flaked

4 oz. fat-free cream cheese

2 green onions, thinly sliced

1/4 cup reduced fat mayonnaise

12 won ton wrappers

 

Directions:

Heat oven to 350 degrees

 

Mix first 4 ingredients.

 

Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups.  Fill with crab mixture.

 

Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

 

*If you would like a crispier Rangoon bake won ton wrappers in muffin cups at 350 degrees for 5 to 7 min. or until lightly browned.  Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through. 

  

 

 

Spencer Running in garage

Spencer is at it again, after he was time warped somehow he managed to shrink down to the size of a baseball and we caught up with him running out of the garage.



Subscribe to our Youtube Channel to keep up with his latest adventures @ www.youtube.com/aarongrubbworm

Cheerwine Cake

 

If you are from the south or ever visited the South then you have heard of the iconic Southern soda, Cheerwine.  If you are a Southerner and have moved away, like we once did, then you beg and plead for friends and family members to send you Cheerwine.  There is just something about it that we love! 

When I was little I had the fortune to spend my summers at my Grandparent's house in the mountains of North Carolina.  That is where I was first introduced to this insanely simple yet incredibly delicious Cheerwine Cake!  After that summer I begged my Grandmother to make this cake for me again and again.  After she passed, I had to keep the tradition going and now my daughter I get to make it for my daughter. 

 



 

Ingredients:

1 box of Devil's Food cake mix

1 tsp. almond extract

1 cup of Cheerwine (which will replace the water called for in the cake mix)

Oil and eggs (read the back of the back to find out how much you need)

Frosting:

1/3 cup Cheerwine

1/2 cup of butter

1/4 cup cocoa

2 1/2 to 3 cups of powdered sugar

1/4 tsp. almond extract

1 cup chopped nuts (optional)

 

Follow the directions on the back of the box and cook the cake according to the box.  Make sure you substitute the Cheerwine in place of the water and add the almond extract.  Couldn't be easier!

 

Now to make the frosting!  You can do this while the cake is cooking. 

1.  Melt the butter in a sauce pan.  When the butter is melted add the Cheerwine and cocoa, heat together until the mixture comes to a boil.

2.  Pour the mixture over the powdered sugar and blend with an electric mixer until smooth. 

3.  Stir in almond extract.

4.  Cool completely and spread over cool cake.  (I put my frosting in the refrigerator to cool while the cake was baking and cooling.  Then when I was ready to use the frosting I ran it through the mixer again.  If you are using nuts this might be a good time to add them to the frosting, or sprinkle them over the top of the cake.)

 

Easy Peach Crisp

  

 

 Ingredients:

 5 cups sliced, peeled peaches; or frozen unsweetened peach slices (I used fresh peaches) 

2 to 4 tablespoons sugar

1/2 cup regular rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 teaspoon ground nutmeg, ginger, or cinnamon (I always use cinnamon)

1/4 cup margarine or butter

1/4 cup chopped nuts or coconut

Vanilla ice cream or light cream (optional)

 

Directions:

For filling, thaw fruit if frozen.  Do not drain.  Place fruit in an 8x1 1/2 inch round baking dish.  Stir in sugar.

For topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon.  Cut in margarine or butter till mixture resembles coarse crumbs.  Stir in nuts or coconut.  Sprinkle topping over filling.

Bake in a 375 degrees oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden.  Serve warm with ice cream or light cream, if desired.  Serves 6

 

Chocolate Passion Trifle

 

 

 

 

This recipe combines the two things that I love, chocolate and easy!  It takes no time at all to put together and you will be enjoying chocolaty goodness in no time. 
I think this is one of those recipes that I pulled out of a magazine and put away to make for later.  Last week I was looking through my recipes and saw this one.  Can you believe that up until a couple of weeks ago I hadn't made it!  The time had come and oh my gravy, I will definitely be making this again!

Ingredients:
3 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Flavor instant pudding    and pie filling
1 tub (8 oz.) Cool Whip, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5 1/2 cups)
1 pt. (2 cups) raspberries (optional)


Directions:
1.  Pour milk into large bowl.  Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.

2.  Place half of the brownie cubes in 2-quart serving bowl; top with of the pudding mixture, half of the raspberries (my kids don't like raspberries so I didn't use them) and half of the remaining whipped topping.  Repeat all layers.

3.  Refrigerate at least 1 hour or until ready to serve.  Store leftover dessert in refrigerator. 

Makes 16 servings, about 2/3 cup each.
   

Banana Bread w/chocolate chips

I love our farmer's market!!  Every time we go we always find amazing deals!  On our last trip to the market we got a box of 30 beautiful bananas for only $5!  Immediately my mind goes crazy with all the banana goodness that I can create.  So after a couple of days of eating straight up bananas I reach for my trusty Better Homes and Gardens New Cookbook.  I enjoy chocolate and bananas together, but you can easily omit the chocolate chips if you don't enjoy them as much as I do.

Ingredients: 

1 3/4 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoons baking soda

1/4 salt

1 cup mashed ripe banana (2 to 3 medium bananas)

1/3 cup shortening, margarine, or butter

2 tablespoons milk

2 eggs

1/2 teaspoon vanilla

1/4 cup chopped nuts

1/2 cup semi-sweet chocolate chips

Directions:

In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt.  Add mashed bananas; shortening, margarine or butter; and milk.  Beat with an electric mixer on low speed till blended, then on high speed for  2 minutes.  Add eggs, vanilla, and remaining flour; beat till blended.  Stir in nuts and chocolate chips.

Pour batter into a greased 8x4x2-inh loaf pan.  Bake in a 350 degree oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from the pan; cool thoroughly on a wire rack.  Wrap and store overnight before slicing.  Makes 1 loaf (16 servings) 



Chicken Cordon Bleu Casserole

I LOVE, I mean top 5 all time favorite foods love, chicken cordon bleu!!  Up until this recipe find I had never made it, I had always bought it frozen or eaten it at a restaurant.  So one day I was making the menu for the week and the craving struck but this time I was determined that I was going to make it my self.  So I searched my cookbooks and then went to the internet in search for the perfect recipe.  And after a quick google search I saw this recipe on Kraft.com.  This has quickly become a family favorite! 

Ingredients:
2 1/2 cups chopped cooked chicken
1 tub (10 oz.) Philadelphia Original Cooking Crème (note - I've used the flavored Cooking Crème and regular cream cheese, both work well)
4 oz.  Sliced ham, chopped
1 cup shredded Swiss cheese, divided
10 Ritz crackers, crushed (about 3/4 cup)
2 cups rice

Directions:
1.  Heat oven to 375 degrees
2.  Combine first 3 ingredients and 1/2 Swiss cheese; spoon 1 1/2 quart casserole sprayed with cooking spray.  Top with remaining Swiss cheese; cover.
3.  Bake 45 minutes or until heated through, uncovering and topping with cracker crumbs for the last 30 minutes. 
4.  Serve with rice.

                                    
                                                                   Finished product

                                                          Topped with Swiss cheese

                                                  Topped with crushed Ritz crackers



                                                                   

Cheesy Tomato Penne Bake

If you love cheesy goodness and pasta as much as I do then you will love this recipe!  I am always on the lookout for new recipes, cookbooks, friends, online, you name it, I've looked there.  However, I found this particular recipe when I was looking through the Sunday coupons.  It makes a lot so it is perfect for potlucks, get togethers, or if you just want leftovers.  And if you are in a hurry this recipe is the perfect make ahead-cook later kind of recipe. 

 In, this picture I had halved the recipe.


Ingredients:
12 oz. penne or rotini (3 cups) uncooked
1 lb. Italian sausage
2 cans (14.5 oz. each) Diced tomatoes with basil, garlic, and oregano, undrained
2 cans (15 oz.) tomato sauce
2 packages (8oz.) shredded mozzarella cheese, divided


Directions:
1.  Cook pasta according to package directions.  Preheat oven to 350 degrees. 
2.  Meanwhile, brown meat in a large deep skillet or saucepan over medium-high heat.  Drain.  Stir in tomatoes and tomato sauce, bring to a boil.  Reduce heat; simmer uncovered 8 minutes.
3.  Drain pasta; return to same pot.  Add meat mixture; toss well.  Add 3 cups of the cheese, toss again.  Spray 13 x 9-inch baking dish with cooking spray.  Pour pasta mixture into dish; top with remaining 1 cup cheese.  Bake in a preheated 350 degree oven 20 minutes or until bubbly and cheese is melted.

ENJOY!

Carrot Cake Goodness!

Recently I was on a quest to find the best carrot cake recipe.  You see my husband loves carrot cake, I mean who doesn't, and I was determined to make him one for his birthday.  There are A LOT of recipes, some with coconut, some with pineapple, some with just carrots!  So what's a girl to do?!  I went rogue!  I found a recipe base that I liked and then added things that I liked to it.  AND I made homemade icing!!  Who does that?!  Apparently I can!!  I was really nervous to serve the cake because not only was I making it for the first time but then I was serving it to company!!  But oh my gravy, it was a amazing!!!  I mean I'm thinking about eating another piece right now!! 

So with out further ado, I present the most amazingly good Carrot Cake I've ever eaten!

Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans or walnuts
1 8oz crushed pineapple, drained
1 cup raisins

Frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Directions:
1.  Preheat oven to 350 degrees and grease and flour two 9-inch pans.

2.  In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla.  Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Stir in carrots, raisin, pineapple and nuts.  Pour into prepared pans.

3.  Bake in the preheated oven for about 30 -40 minutes, o until a toothpick inserted into the center of the cake comes out clean, 36 minutes was the magic number for me.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.  To make frosting:  In a meduim bowl, combine butter, cream cheese, powdered sugar, and 1 teaspoon vanilla.  Beat until the mixture is smooth and creamy.  Stir in chopped pecans, if you want.  Frost the cooled cake. 

After frosting I put my cake in the frig until ready to eat!  SOOOOO good! 

I'm not the best decorator, but you get the idea.  And you'll have plenty of frosting left over.

HAPPY BIRTHDAY, AARON 33 YEARS OLD!

It may not be the very best mess, but it is filled with love.



we love you, Aaron



-Michelle and kids

Rockin' Red Velvet Trifle

So I got a new cook book, 'Hungry Girl 200 Under 200 Just Desserts.'  200 desserts under 200 calories?!  I'm a little bit skeptical, but after making the s'mores quesadillas I know there have to be more winners tucked inbetween the pages of this book.  So while flipping through the pages I find the recipe Rockin' Red Velvet Trifle, sounds amazing!  I read the ingredients and some of the items listed seem a bit strange to me, hot chocolate mix, two different types of cake mix, slepnda!!  Hmmmm, can this really be that good? 

The answer is YES!  It was so good I made it twice in one week!

Here's the recipe so you can give it a try!

Ingredients:
1 packet of hot cocoa mix 20 to 25 calories (or whatever you have on hand)
2 tablespoons mini semi-sweet chocolate chips
1/2 cup moist-style devil's food cake mix
1/2 cup moist-style yellow cake mix
1/4 cup fat-free liquid egg substitute
1/2 tablespoon red food coloring
Dash salt
4 oz fat-free cream cheese
2 tablespoons Jell-o Sugar Free Fat Free Vanilla Instant pudding mix
2 tablespoons Splenda No Calorie Sweetener (granulated)
1/4 teaspoon vanilla extract
One 8 oz container Cool Whip Free (thawed)
4 cups chopped strawberries

Directions:
Preheat oven to 350 degrees.  Spray an 8 inch by 8 inch baking pan with nonstick spray.

Place cocoa mix and 1 tablespoon chocolate chips in a glass.  Add 1/4 cup very hot water, and stir until mostly dissolved.  Add 1/3 cup cold water.

In a large bowl, combine cake mixes. egg substitute, food coloring, and salt.  Add cocoa mixture, and whisk until smooth.

Pour batter into the baking pan, and sprinkle with remaining 1 tablespoon chocolate chips.

Bake until a toothpick inserted into the center comes out mostly clean, 26 to 28 minutes.

Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.

Meanwhile, in a medium bowl, stir cream cheese until smooth.  In another medium bowl, combine pudding mix with Splenda.  Add vanilla extract and 1/4 cup cold water, and vigorously stir until mostly smooth and slightly thickened.  Add cream cheese and 1 cup Cool Whip, and stir until uniform.  Cover and refrigerate.

Cut cake into 1-inch cubes.

In a large glass bowl or trifle dish, evenly layer half of the cubed cake.  Spread all of the pudding mixture over the cake layer.  Evenly top with half of the strawberries.

Continue layering with remaining cubed cake, Cool Whip, and strawberries.  Enjoy!

Makes 8 servings

Each serving has 196 calories and 4g fat, 391mg sodium, 37g carbs, 2g fiber, 18g sugars, and 4g protein

UNeating a donut

So, we went to Dunkin Donuts and had some fun....oh and for spring they have the Peeps Donuts!

Yummy!!!



~Michelle

S'mores Quesadilla!

So on a recent trip to a local bookstore I headed straight to the bargain books area and found an entire table devoted to cookbooks!!!  After looking at several dessert cookbooks I found it, "Hungry Girl 200 under 200 Just Desserts"!!!  I then spend the entire car ride home looking through the cookbook and at the back of the book I found Smores Quesadillas, this I gotta try! 

Here is a picture of the finished product, it looks simple but taste amazing! 

Ingredients:

One 6 inch high-fiber flour tortilla with 80 calories or less  (I just used a regular 6 inch tortilla)

2 tablespoons Jet-Putted Marshmallow Creme (mini marshmallows work well also)

1 teaspoon mini semi-sweet chocolate chips

1 low-fat honey graham cracker (1/4 sheet), crushed

 

Directions:



Lay tortilla flat, and spread with marshmallow creme.  (Or sprinkle half with mini marshmallows)

 

Sprinkle one half of the tortilla with chocolate chips and crushed graham cracker.  Fold the creme-only half over the chocolate-graham-topped half, and press lightly to seal.

 

Bring a skillet sprayed with nonstick spray (I didn't use the spray and didn't have any problems) to medium-high heat.  Cook quesadilla until slightly crispy on the outside and hot on the inside, about 2 minutes per side!  Watch closely because it goes quick!

 

*If you follow the original recipe you can eat the entire thing for only 159 calories and 3.5g fat!  Score!

 My son didn't even wait to sit down to take his first bite!  Needless to say it was very yummy!

 

Oops! I Can't Get It Right Every Time

Ok, so Aaron may have gotten an early birthday present and I may have just ordered the wrong thing...or...





maybe not!?



Maybe the internet messed it up?



Oh well, another mess to call my own.



Michelle

Momma Grubbs' Key Lime Pie

Learn how to make a great (little mess) Key Lime Pie! YUMMY!!!

Give it a try and let me know what you think.