Blueberry Crumb Bars

Ok. Seriously, these little devils are horrible! No, not because they taste bad. They are absolutely addicting!! Here is a picture of the pan, right out of the oven.



Here, only 7 hours later.

Sick. Sick and wrong.

I would like to thank my mom, our 2 awesome construction workers, and myself (Tony only ate 0ne, he gets no credit here) for eating almost an entire pan of these suckers in one night. Yes, they are that good. And if you think they are good right out of the oven (as most things are), they get much better. Usually I have no self control when they are warm and gooey....but here I am, blogging at 11 pm so I can stop myself from gorging out on these bad boys. Awesome.

So go try these. Seriously, now! A-mazing.

Blueberry Crumb Bars
Delicious Meliscious

Ingredients:

• 1 c. sugar
• 1 tsp. baking powder
• 3 c. all-purpose flour
• 1 c. butter
• 1 egg
• 1/4 tsp. salt (optional)
• 1 pinch ground cinnamon (optional) I ommitted
• 4 c. fresh blueberries (or frozen)
• 1/2 c. sugar
• 3 tsp. corn starch

Directions:

1. Preheat oven to 375 degrees. Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 c. sugar, flour, and baking powder. Mix in salt and cinnamon, if desired. Using a fork or pasty cutter, blend in butter and egg. Dough will be crumbly. Pour half of the dough into the prepared pan.
3. In another bowl, stir together 1/2 c. sugar and corn starch. Mix in the blueberries. Sprinkle blueberry mixture over the crust, crumble remaining dough over the berry layer.
4. Bake for 45 minutes, or until top is slightly browned. Cool completely before cutting into squares.

ENJOY!

My favorite fish!

I guess I've been on a fish kick lately, here is my second fish-related post in a row! I have to say, this is probably one of my new favorite fish recipes!! I think we can all agree that anything is better when encrusted with a crunchy layer of absolute goodness. Fried is always better, right? Well my friends-this fish is deceiving because although it tastes fried, its really grilled..so much healthier! Definitly a must-try! Even Mr. Picky loved this one!

Potato Flake Fish

Inspired by: RecipeZaar

Ingredients:

• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. flour
• 1/2 c. instant potato flakes
• 1/4 c. grated parmesan cheese
• 2 Tbsp. parsley (I omitted)
• 1/4 tsp. garlic powder
• 2 eggs, beaten
• 4 fish fillets (I used tilapia)

Directions:

1. Combine first 7 ingredients together in a shallow dish, set aside.
2. Dip each fish fillet into the beaten eggs, then coat with the potato flake mixture.
3. Bake at 350 for 20 minutes, or grill.**

**I used our George Forman and grilled the fillets, they turned out pefect!

Also, for extra crispy fish, repeat steps 1 and 2 twice.

Jalapeno-Baked Fish

So I haven't been whipping up as many delicacies in the kitchen the past couple of weeks, too much to do with all this home buying business!! I decided that there are NO excuses for becoming lazy in the kitchen, and that I will cook as many meals as I possibly can every week. So today, after my 9-11 meeting at work, I came home and whipped up the sauce for this dish. Headed back to work at 1, then on my break I cooked the potatoes, threw together the dish, and BAM! Instant, delicious dinner all ready to go! If I can prepare this meal during a day with a hectic schedule, I definitly condone this meal "weeknight" friendly! Definitly a keeper in this house, except next time I'll be cutting back on some of the jalapenos, it was a little too spicy for us!

Jalepeno-Baked Fish with Roasted Tomatoes & Potatoes

Dinner and Dessert

Ingredients:

• 4 medium (1 lb) potatoes, sliced 1/4 inch thick
• 1 Tbsp. olive oil
• Salt
• 1 (15 oz) can diced tomatoes
• 1 large garlic clove, peeled and cut in half
• 1/3 c. coarsely chopped cilantro, plus more for garnishing
• 1/4 c. sliced canned pickled jalapenos
• 1 Tbsp. jalapeno pickling juice
• 4 fish fillets (I used tilapia)

Directions:

1. Heat the oven to 400 degrees. Put the sliced potatoes in an 8x8 microwave safe baking dish. Drizzle with oil and sprinkle salt, toss to coat. Cover with plastic wrap and poke several holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.
2. Meanwhile, in a food processor or blender, combine the tomatoes (with juice), garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.
3. Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
4. Bake for 15 to 20 minutes, or until the fish flakes easily.

S'mores Brownies

So last night I had to give a presentation in class..what better way to get a good grade than to bring in the reinforcements--AKA treats! I am not a big brownie fan..its one of the very few desserts that I don't like. Which in a way-I like..because then I feel like I have great self control when I make them! But these were different. I could not stop eating them! Same with Tony-and he dislikes almost all chocolate! He already finished the rest of them off today. So easy, so good. Definitly a keeper! The picture really does absolutely no justice to the goodness of these babies. It also helps if you have the time to wait for them to cool before you dig right in and cut them!

S'mores Brownies

Brownie Recipe-Sharon Heiner
S'mores inspiration-With a Cherry on Top

Ingredients:

• 2 cubes margarine
• 2 c. sugar
• 4 eggs
• 1/3 c. cocoa
• 2 tsp. vanilla
• 1 3/4 c. flour

Cream margarine, sugar, and eggs. Add vanilla. Mix together dry ingredients in a separate bowl, then add to the margarine mixture.

Mix in:

• 3/4-1 c. graham cracker crumbs
• 1 c. mini-marshmallows

Pour batter into a lightly greased 9x13 inch baking sheet. Spread 1/2 c. more of mini-marshmellows on top (I forgot this step!) and bake for 30 minutes.

Let cool before cutting (Important step if you want pretty brownies!!)

Enjoy!

Graham Crackers

Wheat Berry & Fruit Salad

Wow-has it really been over two weeks since my last post?! I promise we haven't been starving..just too busy to post our meals! This masterpiece was actually my mom's creation--thanks Mom!!! I definitly don't consider myself a health freak, by any means-but I can't resist the healthy wheat and grain group of the food pyramid! After seeing this recipe, I knew I would like it! And like love it I did.

Wheat Berry & Fruit Salad
adapted from: Dyann Victor

Ingredients:

• 1 c. wheat berries (cooked)
• 1/4 c. craisins
• 1 large apple, diced
• 1 c. grapes, halved
• 1/2 c. diced cheese
• 1/4-1/2 c. nuts, chopped

(You can add strawberries, blueberries, raspberries--if desired)

Mix together. Then pour the follow dressing over the salad:

(Place the following in a blender)

• 1/8 red onion
• 2 Tbsp. oil
• 1/4 c. sugar
• 1/4 t. salt
• 3 Tbsp. cider vinegar
• 1 Tbsp. poppy seeds

Mini Cheesecake DELIGHTS!

I can't believe I am barely posting recipes from EASTER!!! I am a horrible, horrible "blogger." But these babies needed a home on my blog, they're fantastic! I overcooked the crusts, so I will definitly be adjusting the baking time. These are perfect for any type of get-together...easy, fast, and delicious! Everything is better mini sized right?

Very Vanilla Mini Cheesecakes

adapted from The Novice Chef, originally Apple a Day

Ingredients:

For the crust:

• 1 1/4 c. graham cracker crumbs
• 1/3 c. sugar
• 4 Tbsp. butter, melted and slightly cooled
• Pinch of kosher salt

For the filling:

• 4 eggs at room temperatue, lightly beaten
• 1 1/2 tsp. vanilla extract
• seeds from 1/2 vanilla bean (I just doubled the vanilla extract, couldn't find any vanilla beans!)
• 1/2 tsp. salt
• 3 (8 oz.) packages of cream cheese at room temperature
• 1 c. sugar
• Fresh fruit, for garnish

Directions:

1. Preheat oven to 350 degrees F, prepare two 12-cup muffin pans with foil liners.
2. To make the crust, mix the graham cracker crumbs, sugar, butter, and salt in a small bowl. Spoon a small amount (about 2 tsp.) into each cup and tamp down with a small glass or measuring cup.
3. Bake for 10 minutes. Transfer pan to a wire rack and let cool for about 15 minutes.
4. Reduce oven heat to 325 degrees F.
5. To make the filling, combine the eggs, vanilla extract, seeds from vanilla bean, and salt in a small bowl. Set aside.
6. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese on low speed, until creamy. About one minute.
7. With the mixer running, slowly add the sugar. Continue beating until light and creamy, about 30 seconds.
8. With the mixer still running, slowly add the egg mixture. Do not overbeat; if too much air is incorporated, the cheesecake may crack.
9. Pour the filling into the muffin liners, about 3/4 full.
10. Bake in the oven 18-20 minutes, rotating halfway through. Cheesecake will be slightly fluid and will jiggle when moved.
11. Allow cheesecakes to cool completely, then garnish with seasonal fresh fruit of choice. Store in an airtight container in the refrigerator for up to 3 days.

Peanutty Noodles

Peanut butter. Mmmm.
Noodles. Mmmmm..
Two of my favorite foods, together?!?! MMMMM!
I really enjoyed this dish! I thought it was fairly fast and very easy to put together and tasted wonderful! I even ate the leftovers..which half the time--thats rare! I was a little worried about what Tony would think about peanut butter and noodles in the same dish..but he loved it! Can't wait to make it again!

Peanutty Noodles

Adapted from Ice Cream & Wine

Ingredients:

• 2 c. baby carrots
• 1 Tbsp. vegetable oil, divided
• 2 tsp. grated and peeled fresh ginger (I omitted--not a fan of ginger!)
• 3 garlic cloves, minced
• 1 c. fat-free chicken broth
• 1/2 c. natural-style peanut butter
• 1/4 c. low-sodium soy sauce
• 3 Tbsp. white wine vinegar
• 1 tsp. chili garlic sauce (I omitted-didn't have any!)
• 1/4 tsp. salt
• Cooking spray
• 1 c. bell pepper strips
• 1 lb. brocolli **
• 1 lb. uncooked whole-wheat spagetti
• 2 chicken breasts, cooked & cubed (optional)

**Original recipe called for snowpeas, but this is what I had on hand. I love this recipe because you could "customize" it any way you like!

Directions:

1. Cut the baby carrots in half, then in half again. Set aside.
2. Heat 1 tsp. oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, keep warm.
3. Heat 2 tsp. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers, brocolli, and carrots; saute 5 minutes or until tender. Remove from heat. Combine peanut butter mixture, bell pepper mixture, and linguine in a large bowl. Toss well, serve warm.

Chocolate Chip Cookie Dough Dip

One word for this. A-MAZING. I am unstoppable when it comes to this dip! First of all-who doesn't love a good cheeseball? Second of all-who doesn't love COOKIE DOUGH?! Well with this dessert, you get the best of both worlds! Good cheeseball? Check. Cookie dough? Check. Instant crowd pleaser? Check. And we've got ourselves a winner!!

Chocolate Chip Cookie Dough Dip

Adapted from Lemons & Love, originally from Recipezaar.

(The picture I took was taken after about half of it was eaten! I reshaped it into an egg for Easter!)

Ingredients:

• 1/2 c. butter
• 1/3 c. brown sugar
• 1 tsp. vanilla extract
• 1 (8 oz package) cream cheese, at room temperature
• 1/2 c. confectioners sugar
• 3/4 c. semisweet mini chocolate chips (I used extra for the garnish)
• 1/2 c. chopped nuts (optional)

Directions:

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave, but watch it closely. The butter/sugar mixture will boil over very fast. Stir every 30 seconds.)

Remove from heat, whisk in the vanilla, and set aside to cool.

Beat the cream cheese and confectioners sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips and nuts, if using. Pour into serving bowl and refigerate.

Garnish with additional chocolate chips and nuts, if desired.