Monday, September 28, 2009

Cinnamon Caramel Popcorn

I found this recipe on a cooking site I follow and just knew I had to try it.

I am a sucker for caramel popcorn - especially at this time of the year. It was risky of me to make two batches because of course I ate almost an entire bowl (a really really BIG one) of it!!!

The recipe is called Cinnamon Caramel Popcorn with Pecans and White Chocolate - the cook also labeled it A.K.A. Cinnamon Bun Popcorn.

The recipe is from Our Best Bites and can be found here.

The only alterations I would make would be to make a little more of the caramel (not double but maybe 1 1/2) because I love each piece of popcorn to have a really good coating.

Second, I would probably add the pecans to the popcorn while it's nice and sticky (I added mine to the popcorn while waiting for the caramel to cook and they just all sank to the bottom).

Third, buy regular size pecans and then coarsely chop them like the recipe calls for. I bought already chopped pecans and since they were so teeny they had a hard time sticking.

Give this new recipe a try! It's worth it!


Wednesday, September 23, 2009

Salsa and Black Bean Chicken

Salsa and Black Bean ChickenRecipe from my sweetpea friend

I love meals that are easy and quick! Especially when I have a 5 month old attached to my hip most of the time. This is one that you just throw in and never have to worry about till you are ready for dinner. It has very few ingredients (which for me is always a plus) and still yummy when it comes to flavor!

Yields 16 - 1/4 cup servings
Each serving is a little under 1.5 weight watcher points

2 - 3 boneless skinless chicken breasts (I used 2 - 8oz pieces)
1 can of black beans
1 pint of fresh salsa

1. Throw it all in the crock pot and cook all day on low or for a few hours on high.
2. Shred chicken and throw back in.
3. Serve by itself or on tortillas with desired toppings (sour cream, cheese, cilantro, green onions, etc.)


Monday, September 21, 2009


Almost every night I have to read 'Snow Friends'. It's one of the favorites on Brooklyn's list. It's about three little animals who meet one another and together build a snowmen. Before the night is over they realize they now are friends and before leaving their snowman by himself they make him a friend as well.

Although it hasn't snowed here yet (thank heavens!!!) we did have some s'more goodies leftover from summer and I thought I'd attempt making a craft with my lovely toddler.

I'm not sure how much of the craft that she actually made but she did however have fun eating the goodies.

All we did was use stuff I scrounged up from around the house. A graham cracker, marshmellows, pretzels, mini chocolate chips, an orange skittle, and something to hold it all together (we used Elmer's glue but if you want them edible I would go for some frosting).

We had fun and she enjoyed seeing her snowman all day! I'm looking forward to all of the fun little crafts and treats we can make together in the future.

Saturday, September 19, 2009

Peanut Butter Striped Delight

Peanut Butter Striped Delight
Photo and Recipe from
35 OREO Cookies (definitely use OREOs - I decided to try out the off brand because they were cheaper - bad idea - not too much taste)
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (make sure it is softened. I forgot that part and had a really hard time getting it to spread nicely)
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup peanut butter


1. PROCESS cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

2. BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.

3. REFRIGERATE 4 hours.


Thursday, September 17, 2009

Steak and Pepper Stir Fry

Steak and Pepper Stir Fry
Photo and Recipe from

Growing up I was the pickiest eater around. No peppers, onions, cucumbers, pickles, tomatoes, etc. You name it I probably did not eat it. Something happened as I aged and got married and have found that I am in love with so many foods that I once would not touch. The best part - most of those foods are so healthy and provide SO much flavor (but without the fat) at the same time. So when I ran across this recipe I knew I had to give it a try and it turned out to be a winner!

The recipe makes 4 servings. Each serving is 6 weight watcher points.


1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce
2 cups hot cooked brown rice (the hubby wished there was more rice. So if you are a rice fan make more depending on how much you want).


1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.

2. ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.

3. SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.


Tuesday, September 15, 2009

Chicken Tetrazzini

Chicken Tetrazzini
Picture and Recipe found at

I'm always looking for new recipes. Since I joined Weight Watchers 3 weeks ago I've been on the search for new and healthy recipes (I don't think the hubby is in love with grilled chicken and veggies every night for dinner!) and have been cooking up a storm in our kitchen ever since. Of course not all turn out to be recipes you want to eat over and over again but this is one that will definitely be added to my cookbook. It was very yummy and healthy as well.

It makes 6 servings and each serving is 7 Weight Watcher points.


1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup flour
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese


1. Preheat oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

2. Place Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

3. Drain pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.