Friday, June 29, 2012

Oreo Cookie Stuffed Brownies

What?! Am I actually planning ahead for a holiday? I know its shocking...I may even have a couple patriotic drink recipes and post them this weekend too. No promises though!

I found these "brownies" on pinterest and couldn't pass them up. They are unique because they are not entirely brownies (hence the quotation marks). They are actually oreo stuffed brownies with a cookie bottom. These brownies are unique, delicious, super easy to make, and perfect for a cookout! They are pretty heavy so I would consider cutting them in to small pieces! I sprinkled red white and blue sprinkles on top of the brownie mix to make them patriotic.

Ok...and I suppose I should tell you that I slightly cheated with this recipe. All of the ingredients were made from a box hehe. All you need is a box of brownie mix, a box of oreos, and premade cookie batter. They would probably taste even more delicious if you made brownie and cookie batter from scratch but I was lazy!!


Line a 9 x 13 pan with parchment paper, then spray with pam. Take the chocolate chip cookie dough and press it into the bottom of the pan. I believe I used a little over half of the cookie dough from the package. Take about 30 oreos and place on top of cookie dough layer.

At this point it, the pan should look like this:
Then, make brownie batter according to package. Pour brownie batter on top of Oreos. At this point, you can cover batter with your favorite sprinkles. Bake at 350 degrees for 50 minutes.

They should come out of the oven looking like this:
Cut into squares and enjoy!!

Monday, June 25, 2012

Homemade Taco Bell Crunchwrap Supreme

I've decided to let you in on a little secret. I don't tell many people this because I'm feared of being judged, but here it goes....I love taco bell. Whenever a taco bell commercial comes on I find my eyes glued to the tv. I don't get to go often, but when I do I always make sure I get a crunchwrap supreme! Its basically a tortilla folded in a pocket that is stuffed with ground beef, beans, cream sauce, cheese, crunchy chips, and lettuce and tomatoes. It is such a guilty pleasure for me.

I can thank Hungry Girl for this recipe its just as good as the original thing! Hungry Girl is amazing. She takes comfort food and fast food recipes and makes them healthier. I'm not going to lie, this isn't going to stop me from indulging in a true taco bell crunchwrap supreme once in a while, but thanks to hungry girl I'll be able to have it more often!

This recipe is vegetarian, but of course you can just replace the soy crumbles with any ground meat if you would like.

Serving Size: 1 crunchwrap supreme

  • 1 large tortilla
  • 3 baked tortilla chips 
  • 1/3 cup frozen ground-beef-style soy crumbles (I use morning farm meal starters grillers recipe crumbles. They come in a bag right by the boca burgers.)
  • 1/4 cup cheddar cheese
  • 1/4 cup shredded lettuce
  • 1/3 tomato, diced
  • 1 tbsp sour cream
  • 1/2 tsp taco seasoning 
  • Combine soy crumbles, cheese, and taco seasoning in a microwave-safe bowl
  • Microwave for 30 seconds
  • Warm a tortilla in the microwave for 10 seconds
  • Lay the tortilla on a flat serface
  • Place the soy crumbles in the center of the tortilla.
  • Crumble baked tortilla chips
  • Place sour cream, tortilla chips, lettuce and tomatoes on top of soy crumbles
  • Fold edges of the tortilla inward
  • Spray a pan with nonstick spray
  • Cook crunchwrap in the center of the pan over medium heat for 3 to 4 minutes
  • Carefully flip the wrap over and heat other side for an additonal 30 seconds

Friday, June 22, 2012

Loaded Baked Potato Dip

 I am so behind in all my posts! I cook things, take pictures of them, and then never post them! I am embarrassed to say I made this dip on memorial day....which was almost a month ago....oops! Summer is really flying by! I feel like it has something to do with summer classes. As I wish my semester away, I'm also wishing away my summer. :(  Thankfully, there is only 3 weeks left to go (YAY!). 

So basically I made this dip because I really wanted to make something different and unique. This dip turned out to be delicious. It tastes exactly like a loaded potato! What else could be better than bacon, sour cream, cheese, and chives. Serve with ruffle potato chips and you have the perfect dip. :)

Today I found a blog post with a collection of all different types of dips (loaded baked potato included!). You can check it out here. As the summer goes on I'm going to try to make as many of these as I can. Don't they look delicious?!

Recipe Source: My Recipes

  • 1 (2.1-oz.) package bacon 
  • 1 (16-oz.) container sour cream
  • 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
  • 1/3 cup sliced fresh chives
  • 2 teaspoons hot sauce
  • Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
  • Ruffle potato chips
  • Cook bacon until crispy.  Drain excess oil on paper towels. Crumble into small pieces.
  • Mix bacon, sour cream, cheese, chives, and hot sauce together.
  • Garnish with bacon, chives, and cheese
  • Serve with ruffle potato chips and dig in!!

Friday, June 15, 2012

French Dip Bites

Thank you Emily from Emily Bites for this recipe. These french dip bites are seriously to die for! It tastes like man food, but they look super cute at the same time! They would be perfect for a party, especially a fathers day party for this upcoming weekend.
 You can't go wrong with these unless you serve them to a crowd of vegetarians. I even liked them, and I'm not a huge roast beef fan. I guess the meat being smothered in sauce and gooey cheese helped haha. To me, they tasted exactly like steak and cheese. Next time I might mix some chopped peppers and onions in with the mix too!

Serving Size: About 12 "Bites"

  • 10 oz deli roast beef, thinly sliced and chopped (I used rare roast beef so that it didn't overcook in the oven)
  • 4 Laughing Cow Light Swiss wedges
  • 1/3 c Au Jus gravy (I just used a pre-made kind from the grocery store)
  • 24 wonton wrappers
  • 1 cup shredded mozzarella cheese (I was lazy, so i just chopped up some mozzarella into mini bites)
  • Pre-heat oven to 375 degress. Spray a 12 cup cupcake tin with cooking spray. 
  • Combine the roast beef, cheese wedges and au jus sauce in a microwave safe bowl. Microwave for 2 minutes on high. Stir mixture so that cheese and sauce is melted and combined with the roast beef.  
  • Push two wonton wrappers on the bottom of each cup of the cupcake tin. I like to place them diagonally on top of each other to get better coverage. Evenly distribute the roast beef mixture into each cup. Sprinkle mozzarella cheese on top. 
  •  Bake for 18-20 minutes until golden brown. I know it will be tempting, but let them cool for a few minutes 


Thursday, June 7, 2012

Stuffed Tomatoes

One of my coworkers had this for lunch yesterday and it looked so delicious! For the rest of the day I literally could not stop thinking about it (and I normally don't even like tomatoes!). I love when my coworker's lunches inspire me!

My coworker was eating the stuffed tomato with a salad, but I decided to have it as a side to grilled chicken for dinner.  The stuffing is basically a ham salad and the mixture would really taste great on anything. I would consider even putting it in a sandwich. I made this recipe per tomato so that you can alter the recipe depending on how many tomatoes you'd like to make.

The great thing about this recipe is 1) you can easily add to or take away anything from the recipe and 2) it takes 2 seconds to make!!

  • 1 big red tomato
  • 1 ounce cubed ham
  • 1/8 cup peas
  • 1/8 cup chopped red onion
  • 1/8 cup chopped pickles (I used dill but sweet pickles would work too!) 
  • 1/8 shredded mozzarella cheese
  • 1 tbsp light mayo
  • a dash of salt and pepper
  • Cut off the top of a tomato and dig the center out so that you have a hallow shell. 
  • Mix together ham, peas, onion, pickles, cheese, mayo, salt and pepper
  • Stuff the tomato with the ham mixture

Monday, June 4, 2012

Quinoa Avocado Salad

This is a simple summer salad AND delicious. Not much more to say other than that.

If you like this, check out my other quinoa avocado salad here!

Adapted From: Wegmans

  • 1 cup quinoa 
  • 1-1/2 cup corn
  • 1/2 cup fresh chopped cilantro
  • 1/2 cup green onion
  • 2 diced tomatoes
  • 2 avocados, peeled, pitted and cubed 
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Lemon Vinigrette
    • 1/3 cup olive oil
    • 1 tsp dried thyme
    • 2 tbsp fresh parsley
    • 2 cloves fresh garlic
    • 1 lemon
  • Cook quinoa as directed
  • Mix together quinoa, corn, cilantro, green onion and tomatoes
  • Wisk olive oil, thyme, parsley, garlic, and lemon juice together to make lemon vinigrette
  • Fold in avocado and lemon vinagrette to quinoa mixture
  • Season with salt and pepper
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