Wednesday, July 27, 2011

Peach Yogurt Pie

I found a cool website.

I don't know that I have told anyone this but I am certain that if the idea of "past life" exists that I was a 50's housewife.


I thoroughly enjoy cleaning and baking. Yep, I said cleaning.

So this is a recipe database full of vintage recipes found in old housewife magazines and old hand-writen recipe note cards! Neat right?!

Only con? It appears that it is no longer being updated BUT there are plently of charming recipes that you can imagine your grandma making in her floral apron with her vintage kitchen-aid appliances. ::sigh::

Let's face it...nobodys anything taste better than Grandmas...and Grandmas is always the most simplistic and straight-forward version. These days (and yes I am oh so guilty) people want to throw hundreds of ingredients and layers and components in their food and the simple classic flavors are often lost.

Do I feel that is wrong? Absolutely not...I do it all the time. But sometimes you need that simple pie or that 5 ingredient cookie recipe.

Simple. Delightful. Classic.

This is one of the recipes I couldn't resist. There is nothing like a juicy peach in the summer and a pie that requires a ready-made crust.

I just wanted to put on my brightest apron and whip this bad boy up. And that is exactly what I did. Though I wasn't as well put-together as a traditional 50's housewife. I was in my pajamas that I had been in for 36 hours and hadn't pulled a comb through my hair in 35...

Like I said...PAST life.

Peach Yogurt Pie


1 package (3 oz.) JELL-O Brand Peach Flavor Gelatin
3/4 cup boiling water
2 cartons (6 oz. each) low fat Peach Yogurt
2 cups thawed fat-free Whipped Topping
1 cup finely chopped fresh peaches
1 reduced-fat Graham Cracker Pie Crust


Dissolve gelatin completely in boiling water. Chill until slightly thickened. Using wire whisk, blend in yogurt. Fold in whipped topping and peaches. Spoon into crust. Chill until firm, about 4 hours.

Sunday, July 24, 2011

Birthday Cake Blondies

Something happened to me today...

I guess you could call it an out of body experience.

Sure, we'll call it that.

The little kid inside of me (yep, she's still kickin) hijacked my grocery store pit stop today. My intention was to get milk.

That is all.

But within inches of the milk was frozen breakfast food. I don't buy a lot of frozen food, but like I said, out of body experience people.

They had french toast sticks! I was instantly brought back to elementary school. French toast stick day was the best.

And I have a confession. It's weird. I am well aware. But I would alternate dipping my french toast sticks in ketchup and syrup. It's gross I know. But it's kind of like dipping your Wendy's fries in your chocolate frosty. I know it's wrong...but I don't wanna be right.

You know what else they had? Confetti waffles. Yes. This isn't a joke. I am obsessed with anything that has sprinkles in it. I would probably eat mashed potatoes with sprinkles in it...

Well maybe not...but still.

I know sprinkles dont actually change the taste or anything but somehow my mind tricks me into thinking it does. Nothin beats funfetti cake. Nothing.

They had confetti pancakes too. Yep, my freezer is now packed. The best thing about all this though? Most of it wasn't packed with sugar like many of the breakfast foods are. I was pleasantly surprised to discover that the waffles were low in fat and sugar.

Happy happy me!

I feel the need to prove that these fabulous finds are not a product of my imagination.
See? I don't lie...except about the mashed potatoes...that was kind of a lie.

Now check out these blondies. I have seen a couple recipes out in the blog world for these gems but I wanted to make my own. I borrowed a simple blondie recipe and tweaked it to come up with these. If you are like me and you can't stop yourself when something is good then put on your stretchy pants...

I was literally at the counter with a fork and shoveling the piping hot brownies into my gluttunous (there is no spell check on this thing) mouth.

I made these for my aunts birthday...because she's a member of the blonde trio (my mom and two aunts) and because you can't have a birthday without sprinkles.

Have I mentioned I really love sprinkles?

Well, now you know.

Birthday Cake Blondies
Dame Good


1/2 cup all purpose flour
1/2 cup boxed yellow cake mix (dry)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
3/4 cup granulated sugar
1 egg, beaten
1/2 tablespoon vanilla extract
1/2 cup white chocolate chips
3/4 cup sprinkles (rainbow jimmies)


Preheat oven to 350 degrees F (180 degrees C).

Combine the flour, cake mix, baking powder and salt.

Melt 1/3 cup butter. Add the sugar and mix well. Cool slightly.

Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.

Add chocolate chips and sprinkles and mix until combined.

Spread in 9 x 9 x 2 inch pan. Bake for 20 to 25 minutes.

Thursday, July 21, 2011

Greek Yogurt Lemon Mousse

It's hot outside.

Like really REALLY hot. The kind of heat that makes it hard to keep your eyes open because the heat is literally burning your eyeballs. You know? Like when you are squinting so hard it hurts?

That kinda hot.

I want to complain...and I guess I kinda just did...but I must remind myself I live in Ohio where extreme weather is expected. And I was kinda maybe just recently whining about the cold and the snow.

I suppose I am hard to please when it comes to weather.

If I'm looking at this scorching heat in a "glass half full" kinda way then I guess it offers up a great excuse to desperately chase after the ice cream man, or induldge in some ice-cream in mountain-sized portions, or even eat that 7th popsicle (you know the kind that comes in a plastic bag) even though the edges have cut open the sides of your mouth.

There's the silver lining I suppose.

You could go a healthy route though. I find this here mousse to be extremely refreshing and bonus! It's guilt-free. It's made with greek yogurt and fresh lemon and is perfectly light and fluffy.

You hot? Make this...

Greek Yogurt Lemon Mousse



1 cup Fat-Free Greek Yogurt
1 teaspoon Lemon Zest
3 tablespoons Fresh Squeezed Lemon Juice
1 teaspoon Vanilla Extract
1⁄4 cup Water
1 envelope Unflavored Gelatin, about 2 1/2 teaspoons
2⁄3 cup Egg White, from 4-5 eggs
pinch Salt
3⁄4 cup Sugar


Combine yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.

To a separate small bowl, add water. Sprinkle gelatin on top and set aside.

Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.

Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine.

Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch. (This took me about 8 minutes.) Once this occurs, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.

Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold. My suggestion? Serve with fresh berries...yum!

Tuesday, July 19, 2011

Buffalo Chicken Salad

I recently broke what I believe to be my 5th pair of sunglasses in the past year...I thought I could save them and patch them up with a little super glue...

Well, super glue and I have never been friends and somehow during this process I managed to get wet super glue directly in my eye...


I used to be very resourceful when it came to fixing my sunglasses as I have a history of breaking them. I once fixed a pair with nail polish and the rubber back of an earring.

Not so much luck with this pair. I never buy expensive sunglasses for the simple fact they have a short life expectancy with me. I am now beginning to wonder if in fact the reason I break them so much is because they're cheap and not because I am clumsy.

That is the psychologist in me speaking.

But fat chance. I am just clumsy. There are many things that I have found I have a habit of killing aside from sunglasses...


Cell phones.

High heels.

Digital cameras.

Being clumsy is expensive eh?

Fortunately for me this salad recipe is rather low-maintenance. There is some chopping and such involved but there is a slimmer chance of having an accidend while making this.

For normal people anyway.

I love the homemade blue cheese dressing that goes with this salad. I plan to use it allllll the time now.

Buffalo Chicken Salad


2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced

Blue cheese dressing:
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free greek yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper


Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

In a medium bowl, whisk the buttermilk and yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Serve salad with blue cheese dressing.

Thursday, July 14, 2011

Spicy Oven-Fried Chicken with Ancho Honey

Word on the street is way back when I started talking whenever a family member would ask what I wanted to eat I did a little chicken dance and declared "I want chicken tonight!"

Apparently that was KFC's thing back then.

My grandma likes to tell me this story, about my love of KFC. I think the dancing/clucking thing is a figment of her imagination...

A family rumor if you will.

I do remember really loving the spicy chicken strips they used to have. I believe I became a bit anti-social when they got rid of it...WHY?! It was soooo good! I could live off of that spicy chicken, potato wedges and biscuits with honey and butter.

If you never experienced this spicy chicken from KFC I speak of then bless your for you. There was a spicy sauce underneath the breading and it was awesome. I know they've played around with some other recipes like that but nothing has quite been the same.

Even this here recipe isn't the same...but it's a satisfying "at-home" version...and it's healthy at that. Semi-win!

This is a baked version of "fried" chicken. It's still crunchy but not covered in grease and oil and guilt. The one thing to keep in mind is that if you are reheating this, do it in the oven...please. Any other way will make it soggy.


Spicy Oven-Fried Chicken with Ancho Honey
Adapted from


1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 tablespoon hot sauce
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
1 cup honey
2 tablespoons ancho chili powder
pinch of salt


Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, paprika and garlic powder in a shallow bowl. Reserve.

In a large bowl, combine egg whites, yogurt, Dijon mustard,hot sauce and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Combine honey, chili powder and salt in a small bowl. Serve with chicken as a sauce.

Tuesday, July 12, 2011

Lighter Garlic Mashed Potatoes

Last weekend was my cousin's wedding reception. Most of the family was there and we had a blast...

My family doesn't get together too often but when we gets rather crazy. Like, my family is the kinda crazy that if they had a tv show, people watching would think it's scripted...because there is no way people can be like that...


You can't make this stuff up people. Though they are some crazy folk, I love them. Between the "Rocky Top" the "Chicken Dance" and them even pulling out "Wild Thing" (which apparently I had stripped down into my diaper dancing to that song at the tender age of 2 (under the influence of my grandpa))

Yes, they are the people who have corrupted me.

And I wouldn't change them for anything.

Oh, and the food? Sooo good! Wedding food can be so hit or miss...but this was a "hit". They had super tender roast beef, chicken cordon bleu, green beans and creamy mashed potatoes.

These mashed potatoes rocked...but I could feel them cling to the thighs the minute they touched my mouth (don't worry I danced it off)...but special occasions call for fatter thighs.

If you are terrified of mashed potatoes because of the carbs (GASP!) and the butter (DOUBLE GASP!) then have no fear my friends...I have found a pretty darn good alternative.

I found this recipe and tweaked it a bit...and let me just say, these don't taste too healthy....and they pair perfectly with my lighter salisbury steaks...add some corn and you have a tv dinner with flavor and minus the burnt brownie with paper-like sprinkles.

Lighter Mashed Potatoes
Adapted from


1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup fat-free sour cream
1/2 teaspoon onion powder


Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.

Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper,onion powder, sour cream and broth and mash until smooth.

Thursday, July 7, 2011

Jalapeno Popper Dip

Jalapeno poppers might be my favorite food.

Cheese+peppers+fried crunchy goodness=my idea of a good time.

I think I have come clean about my love affair with poppers before...probably when I was talking about my other love affair with cheesecake.

Don't worry, they're both okay with it.

Seriously though...many of my not-so-sober college nights ended with a box of freshly fried jalapeno poppers and ranch from the restaurant that would put chicken fingers, french fries, mozzarella sticks and sour cream all on one sandwhich...

Yes, more like freshman 15,000.

Even now I always have the biggest box of poppers that I can find in my freezer at all times. I know there is this debate...cream cheese or cheddar?

I am personally one who loves the cheddar, but if you could combine both?! Oh my gosh I would be in heaven...

Well I decided to combine both and created this dip.

That's right, heaven awaits.

I frickin love this dip. I would make it everyday if I could but I don't feel that my waistline would appreciate it.

Stupid picky waistline...always wanting to object what my hearts desire.



Jalapeno Popper Dip
Dame Good


16 ounces neaufchatel, softened
1.5 cups reduced-fat sharp sheddar
1.5 cups jarred chopped jalapenos
1/2 cup panko bread crumbs
1 large fresh jalapeno, chopped
cooking spray
salt and pepper to taste


Preheat oven to 400F

In a medium-sized bowl combine cream cheese, jarred jalapenos, cheddar, a little bit of salt and pepper and stir until mixed.

Spread the mixture into a 9-in pie pan. Sprinkle the panko bread crumbs on top of the cream cheese mixture. Spray the bread crumbs lightly with cooking spray. Top the bread crumbs with fresh jalapenos.

Bake in preheated oven for 40 minutes or until the bread crumbs are golden brown and the fresh peppers are roasted. Serve with crackers or chips.

Tuesday, July 5, 2011

Lighter Salisbury Steak

Some classmates and I were talking about an interesting topic. Now this may make some people roll their eyes and scoff at me but roll on people, roll on.

I think people hit an age where the number becomes irrelevant and unimportant. We know it's not 17...R-rated movies hello! Or 18...can we say legal? 19 and 20 are whatever...we all know what 21 means. But 22...23...24...meh...

I have reached the point of the mundane age. When people ask me how old I am I literally pause a moment and think. It's like sudden amnesia...

22...wait, no that was last year...right? Maybe not. What year is it? Oh, I'm 23...I think...yeah, 23. Crap I'm just getting this down and before I know it I will have to remember the number 24.

Hard work I tell you.

Ages ago I used to enjoy this dinner that came out of a blue box with a penguin on it. It was a flimsy black plastic "plate" with salisbury steak, corn, potatoes and something that looks like a burnt brownie with brightly colored sprinkles on it.

It was awesome.

I recently had a random craving for some salisbury steak. Weird I know. But that's how my cravings work. They just appear...out of thin air...and are very pushy.

I decided to search for a healthier salisbury steak and couldn't decide on one so I combined a couple (then added my own twist on it)...because that's how I roll...if I can't's both, plus some "Tarrah" craziness, end of story.

Cake or ice cream?

Both, duh! With sprinkles and a cherry please :)

Salisbury Steak
Adapted from and


1 cup quick-cooking oats
2 eggs, lightly beaten
1/2 cup each green pepper, chopped
1/2 cups celery, chopped
1/2 cup onion, chopped
1/2 teaspoon salt
1 pounds lean ground beef (ground sirloin)
1 lb ground turkey
1 can (10-3/4 ounces)98% fat-free condensed golden mushroom or cream of mushroom soup, undiluted
1 1-oz packet dry french onion soup mix
1 medium white onion, sliced into thin ribbons
2 tablespoons ketchup
2 teaspoons worcestershire sauce
1/2 teaspoon mustard powder
3/4 cup water
1/4 teaspoon pepper
salt to taste


In a large bowl, combine the oats, eggs, green pepper, celery, onion and salt. Crumble beef and turkey over mixture and mix well. Shape into eight oval patties. In a large skillet, brown patties on both sides; drain.

Put the onion ribbons in the same skillet and saute until golden brown, about 5-8 minutes.

Place patties in an ungreased 13-in. x 9-in. baking dish. Combine the mushroom soup, dry onion soup, onion, ketchup, mustard powder, worcestershire, water, salt and pepper; pour over beef and turkey mixture. Cover and bake at 350° for 30-40 minutes or until the meat is no longer pink.

Sunday, July 3, 2011

Peanut Butter and Jelly Oatmeal

Does anyone else unconsciously panic and reach for the remote whenever you hear Sarah Mclachlan come from the tv?

I can't handle the crying puppies and shaking kittens.

I'm the type of person who cried during the "Lion King" and was totally moved after I watched "Homeward Bound". I can handle when people get shot in movies (though I wouldn't say I find it pleasant) but if a puppy even so much as looks sad, I lose it.

Those animal rights commercials are torture.

That was my side note for the day.

I hope everyone is having a good holiday weekend. The 4th of July always reminds me of the summers I would spend in Minnesota with my family lighting off fireworks and having water balloon fights. There was always a cook-out going on with endless amounts of barbeque goodness.

Good times...

This recipe has no relation to the 4th of July whatsoever. I don't really have a good recipe that I've made recently that really fits so this will have to do.

Whenever I am out of bananas, and I want my peanut butter oatmeal, I throw some jelly in the mix. Strawberry jelly to be exact. Yep, that's how I roll...strawberry jelly all the way my friends.

Peanut Butter and Jelly Oatmeal
Dame Good


1/2 cup rolled oats (quick-cooking)
1/4 teaspoon splenda with fiber
1 teaspoon wheat germ
1/2 cup water
1/2 cup skim milk
1 tablespoon creamy peanut butter
1 1/2 tablespoons sugar-free jelly
2 tablespoons chopped nuts (optional)


Combine the oats, splenda, wheat germ, milk, water, peanut butter and nuts (optional) in a microwave-safe bowl.

Stir and microwave on high for 1 minute. Remove and stir again. Microwave again for an additional 30 seconds-1 minute (until it reaches desired consistency). Remove and stir in jelly. Enjoy!
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