Tasty Tuesday: S’mores Icebox Cake Recipe

Thank you Delish for this yummy recipe.  The marshmallow whipped cream is everything.  I am going to try and recreate it with some changes since dairy and gluten are out of my diet…..

PREP TIME:  30 minutes     TOTAL TIME: 6 hours 30 minutes     YIELDS: 6

INGREDIENTS

  • 1 package instant chocolate pudding mix
  • 2 c. cold milk
  • 1 c. heavy cream
  • 2 tbsp. sugar
  • 7 oz. marshmallow crème
  • 1 sleeve graham crackers
  • 1 package mini marshmallows

DIRECTIONS

  1. Line a 9″-x-5″ loaf pan with plastic wrap, allowing overhang on all sides.
  2. In a large bowl, whisk pudding and milk until fully combined. Let cool completely.
  3. Make marshmallow whipped cream: In a large bowl, beat heavy cream and sugar until stiff peaks form. Fold in crème and set aside.
  4. To loaf pan, add 1 layer of graham crackers, breaking crackers up when necessary to completely fill bottom. Spread 1/3 chocolate pudding on top of that, then add an even layer of mini marshmallows (about 1/2 cup). Spread on 1/3 marshmallow whipped cream mixture, then repeat process 2 more times, ending on marshmallow whipped cream. Refrigerate overnight.
  5. When ready to serve, invert cake onto flat serving platter and peel off plastic.
  6. On a baking sheet, add 1/2 cup mini marshmallows. Using a kitchen torch or broiler, toast marshmallows until golden brown. Once cool enough to handle, place on top of cake. Serve immediately

Want to take this YUMMY recipe to the next barbecue? Why not try Thirty One’s Perfect Party Set. The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a favorite recipe?  Share it with us and if I use it in the blog, you will receive some “happy mail” from me….

Have a blessed day!

Tasty Tuesday: Golden Autumn Beef Pot

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Today’s recipe is direct from my Weight Watcher’s Facebook group.  It sounded yummy so I wanted to share….

Prep: 45 minutes     Cook: 1:30 minutes     Serves: 8

6 Smartpoints per serving ( 1 serving = 1 1/2 cups)

Ingredients

  • 12  pound(s) uncooked trimmed top round steak, Cut into 1 inch cubes
  • 2 Tbsp olive oil
  • 2 medium uncooked onions , chopped
  • 3 medium uncooked potatoes, cubed
  • 2 cups uncooked rutabaga, cubed
  • 12 cups uncooked carrots, chopped
  • 1cups uncooked cabbage, coarsely chopped
  • 2 Tbsp fresh parsley – chopped or 2 tsp dried
  • 1 bay leaf
  • 4 beef bouillon cubes
  • 6 cups water
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 12 tsp salt

 Instructions

  1. In a Dutch oven or heavy pot, brown meat in oil in 2 batches. Set aside.
  2. Saute onions in same pan until soft.
  3. Return meat to pan along with remaining ingredients.
  4. Simmer, covered, 1 to 1 1/2 hours or until meat is tender.

This is a great tailgating meal…Okay so it may not be in a crock pot BUT it doesn’t mean you can’t put it in one.  The best way to transport your crock pot or food to a tailgating party is in a Thirty One Market Thermal!  The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.

Have a ThirtyOne-derful day!

Tasty Tuesday: Hungry Chick’ Bell Pepper Nachos

I am all about the Nachos but tend to stay away from them since they are usually REALLY high in points. Here is a yummy recipe from Hungry Girl I am going to make on my next football watching Sunday..

1/4th of recipe (6 loaded nachos): 152 calories, 4.5g total fat (2g sat fat), 299mg sodium, 10.5g carbs, 2g fiber, 6g sugars, 17g protein.  Freestyle™ SmartPoints® value 2*

Prep: 10 minutes     Cook: 40 minutes     MAKES 4 SERVINGS

Ingredients:

8 oz. raw boneless skinless chicken breast cutlets
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
Dash black pepper
12 sweet mini bell peppers (each about 2 1/2 inches long)
1/4 cup canned black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
1/3 cup salsa
1/4 cup light sour cream
2 tbsp. chopped jalapeño pepper
1 tbsp. chopped fresh cilantro

Directions:

  1. Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
  2. Place chicken on the center of the foil, and sprinkle with seasonings. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
  3. Bake for 25 minutes, or until chicken is cooked through.
  4. Meanwhile, slice off and discard the stem ends of the bell peppers. Remove and discard seeds. Slice peppers in half lengthwise.
  5. Remove foil pack from the sheet, and spray sheet with nonstick spray. Raise oven temperature to 400 degrees.
  6. Lay pepper halves on the sheet, cut sides down. Bake for 5 minutes.
  7. Flip bell pepper halves. Bake until soft, about 5 more minutes.
  8. Meanwhile, cut foil packet to release hot steam before opening entirely. Transfer chicken to a medium bowl. Shred with two forks.
  9. Thoroughly blot excess moisture from bell pepper halves. Arrange them on the center of the sheet. Top with shredded chicken, beans, and cheese.
  10. Bake until cheese has melted, about 3 minutes.
  11. Top with salsa, sour cream, jalapeño, and cilantro.

Want to take this yummy treat to your next tailgating party?  Try Thirty One’s Perfect Party Set…The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Hope you have a ThirtyOne-derful day!

Saturday Spotlight: TS Magic Chicken Pizza Crust

WOOHOO!! Time to CELEBRATE the weekend…. What says weekend or football more than pizza, right?  I know LOTS of Tastefully Simple consultants and from each one, I learn something.  I got an amazing recipe from Lisa for Magic Chicken which I shared in July.

At a recent vendor event, Tracey Barolomey told me TS had discontinued their gluten free line.  I was surprised because it was AMAZING but as she explained they could not guarantee there was not cross contamination so they decided to discontinue the line.  What was a girl to do for YUMMY gluten free pizza?

Tracey shared with me this recipe using MAGIC CHICKEN as the crust:

Ingredients:

1 pound magic chicken patted dry and shredded (make it even finer by grinding in a food processor.)

8 – 12 ounces shredded mozzarella

2 eggs

2 tbsp Italian Garlic seasoning

2 tbsp parsley

Parmesan cheese to taste.

Directions:

  1. Preheat oven to 400
  2. Parchment line a cookie sheet
  3. Mix all ingredients together in a bowl until combined well.
  4. Press thin and flat into cookie sheet
  5. Back 20-30 min depending on how crispy you like it
  6. Take out, top with your choice of sauce, cheese and toppings, back in oven until cheese melts

I haven’t tried it yet but I am going to.  My biggest problem is I only do a pound of chicken at a time, I need to do LOTS more so I have leftover chicken as prep for other meals.  Tracey recommends if you are freezing this you do it without toppings.

Want some more yummy recipes?  Check out Tracey’s Tastefully Simple website at: https://www.tastefullysimple.com/web/tbartolomey

I’m thinking this would be a great appetizer to take to a gathering over the holidays.  You could take it warm in Thirty One’s Perfect Party Set.

The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Key features:

  • 2 interior water-resistant thermal compartments
  • 1 exterior zipper pocket
  • 2 handles with handle grips
  • Sized to fit 9” x 13” dishes/pans
  • Monogramming and personalization options available
  • Approx. 4”H unexpanded, 7”H expanded x 16.25”L x 10.25”D

Have a favorite recipe you want to share, send it to me at HopeWs31@gmail.com with the subject “Favorite Recipe”.

Have a ThirtyOne-derful day!

Tasty Tuesday – Super Bowl Treats

SUPER BOWL PICTURE

Well, my main team – the J-E-T-S, may not be in the Super Bowl but I will be cheering on the Carolina Panthers.  If you are wondering why – my daughter lives in North Carolina so it is on my list of favorite teams even if I don’t claim to be their Number 1 cheerleader.

Here are some YUMMY Super Bowl snacks courtesy of the Food Network:

Hot Crab Dip Mix 3 ounces cream cheese, 1/4 cup mayonnaise, 2 teaspoons lemon juice, and hot sauce and chopped parsley to taste; fold in 1/2 pound crabmeat. Spread in a baking dish, top with breadcrumbs (preferably panko) and bake at 425 degrees F until golden, about 15 minutes.

Mustard-Beer Dip Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.

Cauliflower Hummus Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees F, 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove, and salt to taste. Blend in 2 tablespoons olive oil

Latin Chip Mix Combine 3 tablespoons melted butter with 1 teaspoon each ground cumin and chipotle chile powder. Toss with 3 cups black bean chips, 1 cup corn nuts, 1 thinly sliced jalapeno and 2 teaspoons lime zest. Bake at 400 degrees F, 10 minutes, stirring once.

Kettle Corn Put 3/4 cup popcorn kernels and 3 tablespoons each sugar and vegetable oil in a large heavy-bottomed pot. Partially cover and cook over high heat, shaking, until the popping stops. Season with salt.

Tex-Mex Shrimp Cocktail Mix 3/4 cup ketchup, two 4-ounce cans chopped green chiles, and 2 tablespoons each lime juice, horseradish and chopped cilantro. Serve with chilled cooked shrimp.

Breaded Pork Sliders Boil 1/2 cup ketchup, 1/4 cup each sake and Worcestershire sauce, 2 tablespoons each sugar and mirin, and 1 tablespoon each minced garlic and ginger, 5 minutes. Pound 1/2 pound pork cutlets until thin. Coat in flour, then beaten egg, then breadcrumbs (preferably panko); fry in hot oil. Slice and serve on 12 mini buns with the ketchup sauce.

Breaded Veggie Sliders Make Breaded Pork Sliders (No. 41), replacing the pork with cremini mushroom caps and/or sliced Japanese eggplant. Add shredded cabbage and sprinkle with toasted sesame seeds.

Shrimp Sliders Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 1 pound butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mustard sauce.

Mini Veggie Pockets Warm 12 mini pitas. Cut off the tops and fill with hummus, crumbled feta and chopped olives, cucumber, lettuce and tomato.

What will your Super Bowl snack table look like?  Share your favorite recipes with us..

Have a ThirtyOne-derful day!