Dec 15, 2013

Delicious Garlic and Herb Dip

I have some wonderful crackers, but nothing to put on them!  So I decided to create a dip.  It is SO good.. I will definitely be making this again, and I think it would be magical on baked potatoes!  You can add or remove any spices you desire!  Chopped fresh herbs or chives would be amazing!

1/2 cup cream cheese
1/2 cup sour cream
1/2 TBSP chopped garlic (mine was from a jar)
dash of the following:
Italian seasoning
Mrs. Dash table blend
garlic powder
lemon pepper


Low fat, low sugar, light as air mousse

I originally saw this as a pie, but realized that you could use it for a few different dessert ideas.  You can serve it in little dishes as a mousse, you could layer it with whipped cream and graham cracker or Oreo crumbs as a parfait, or you can pour it into a pie shell.  Its so light, fluffy, and LOW CALORIE, low carb, and low fat!  If you are not as concerned with calories or fat, you can add 1/2 block of room temp cream cheese to the yogurt before adding the Jello.

Here is some Key Lime mousse (left over from the pie I made)

2 individual size yogurts. Your choice of flavor.  I would use one that has no fruit chunks, and I do not recommend 'whipped' yogurts.  Get fat free, or low fat.  Greek would be great!
1 container sugar free whipped topping, thawed.
1 box sugar free Jell-O corresponding to the yogurt flavor you chose.

Pie crust, graham cracker crumbs, or other toppings of your liking.


Heat 1/2 cup water to simmer, dissolve Jell-O into the water.  Add 1/2 cup cold water, and stir.  Set aside.

In a large bowl, add the yogurt. Using a hand mixer,  (Now is where you would cream the yogurt and cream cheese together if desired)  slowly add Jell-O (It will still be liquid).  Once it's all incorporated (will be quite runny) add the tub of whipped topping, slowly beat until all ingredients are smooth and mixed.  It will be runny, but it firms up in the fridge.

Pour into individual ramekins, parfait it with cookie crumbs and whipped topping, or pour into a pie shell.

Refrigerate at least 2 hours, or until firm, and fluffy.

Recommended flavors:  Key Lime w/ graham cracker crust, Raspberry with Oreo crumbs, Strawberry with graham cracker or Oreo!, Cherry, Orange

Sep 23, 2013

Green Chili Roast

I love this recipe, because you can select how hot you want it, and you can season it to your liking!

1 large roast (Beef or pork)
2 cans green enchilada sauce
2 small cans green chilies
3 cloves crushed garlic
salt and pepper
1-2 TBLS Corn starch (mix w/ hot water and whisk)

In a crock pot, pour 1/2 can of enchilada sauce on the bottom.  Place the roast in the crock pot.  Season the roast very well.  (You can also sear it first if you prefer).  Pour the remaining sauce, and green chilies over the roast.  Cook on LOW for 8 hours.
Remove meat, set aside in large bowl.  Add a corn starch slurry to the liquid in the crock pot, and turn to high.  Whisk until desired thickness, if it gets too thick, add a little water.

Shred the meat, and pour the sauce over the meat, stir all together.  Season to taste.

Serve in warm tortillas with white cheese and sour cream, or make tacos, nachos, enchiladas, chimichangas, or anything you want!

Feb 9, 2013

Garlic Dill Pickles

MMM These are so crispy and crunchy and salty and tart and garlicky!  With a dab of spice!

This recipe will make 4 large or 8 small mason jars.

6-8 cucumbers
2 jalapeno peppers - seeded and sliced
4 cups vinegar of your choice (I used apple cider vinegar)
4 cups water
5 TBLS pickling salt
8 spoonfuls black pepper corns (1 per small jar, or 2 per large)
Fresh dill sprigs (2 per small jar, or 4 per large)
1 jar chopped garlic (1 TBLS per small jar, 2 per large jar) You can use fresh chopped garlic too. :)

Start by simmering the vinegar, water and salt.  While this comes to a simmer, add the pepper, garlic, jalapeno and dill to each jar.  Then, tiger stripe the cucumbers, and slice them however you want.  I usually slice it down the center, then cut into 1/2" thick chunks.  Fill each jar to the very top, packing the cucumbers in the best you can.

Once the liquid comes to a simmer and all the salt is dissolved, pour into each jar, leaving about 1/2" at the top.  Put the lid on, and shake them up to get the garlic and peppers mixed in really good.  Place in the fridge.  Best after about a week, they get more spicy and more tart the longer they sit :)