OCT
28
2

Colleen's Halloween Taco Platter

 

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This is my family's favorite taco platter! I used low calorie cheese and ground turkey to make it healthier - Enjoy! 

INGREDIENTS:

1 Lb. Ground Turkey 

1 Envelope Taco Seasoning

1 8 oz. Light Philadelphia Cream Cheese 

1 12 oz.  Sour Cream

1 Small Jar Pace Picante Sauce 

1 Container of Prepared Guacamole 

1 Small Head of Iceberg Lettuce 

Black Olives 

Green Olives 

1 Bag of Shredded Mexican Blend Cheese 

Tortilla Chips 

 

PREPARATION: 

 1. Prepare the meat. Fry ground turkey and drain. Then, add taco seasoning & a 1/2 cup of water. Simmer until all water evaporates. Set aside.

2. Put 4 tablespoons of sour cream in ziplock bag and save for later to make the spider web. 

3. In a bowl, mix remainder of sour cream together with cream cheese and spread evenly on the bottom of a flat, round platter. 

4. Now layer the ground turkey.

5. Layer the guacamole in the center over the ground turkey layer and surround it with finely chopped iceberg lettuce. 

6. Add a layer of  shredded mexican cheese over the lettuce.

6. Make a ring of Pace Picante Sauce on top of the Mexican Cheese. 

 7. Layer green olives over the ring of Pace Picante Sauce. 

8. Take your reserved sour cream in a  ziplock bag, trim the corner and draw the spider web over the guacamole. 

9. Finally, place spiders made out of black olives on top of the sour cream web! 

10. Serve with tortilla chips and have a Spook-tacular Halloween! 

 

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Recent Comments
Guest — Nancy A.

Beauiful.... and she can cook,...

Colleen, you're a woman of many talents. And I love how you continue to celebrate as a family, even though your boys are young me... Read More
Tuesday, 28 October 2014 8:08 PM
Guest — Annie

yummy taco dish

looks delish!
Tuesday, 28 October 2014 8:08 PM
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3959 Hits
OCT
21
3

Healthy, Delicious Hallooween BOO-Nanas!

 b2ap3_thumbnail_Colleen-and-Christie-boonanas.jpg

 With Halloween coming up next weekend I wanted to share these easy, healthy delicious treats with you - Boo-Nanas!!  We used Yogurt for our recipe - you can also try these with melted white chocolate - Enjoy!! 

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INGREDIENTS: 

2 Medium Bananas

Plain Yogurt

Vanilla to taste 

Honey to taste

16 Mini Chocolate Chips  

8 Popsicle Sticks 

PREPARATION: 

 

1. Cut banana in half lengthwise

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2. Then in half to make 4 quarters.

 

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3. Prep the hole for the popsicle stick by making a small slit in the end of the banana. 

 

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4. Insert popsicle sticks into bananas, and freeze them on a wax paper lined cookie sheet. 

 

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5. While the bananas are freezing, whisk the yogurt in a bowl with honey and vanilla until it's sweet enough for your liking. 

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6. Whisking in the vanilla.

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7. Once the bananas are frozen, dip the bananas one at a time into the yogurt mixture.

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8.  Be sure to scrape off the excess mixture from the back of the banana, and place it on a cookie sheet lined with wax paper.  

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 9. Add the mini chocolate chips for the eyes 

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10. Return them to the freezer until frozen and ready to eat.  

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 My DIL Christie and I had so much fun making (and eating) our BooNanas!!!   Happy Halloween!

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Recent Comments
Guest — Dawn Watkins

bananas ghosts

Must try these and less than 50 cals can't be bad for those people dieting
Tuesday, 21 October 2014 11:11 PM
Guest — Shelly

Love

I love this!!
Wednesday, 22 October 2014 12:12 AM
Guest — romani

رومانى

مساء اكل الموز بالشكولاة يكون طعم لذيذ مع باقى الاشياء التى يلزم اللزوم مسا الموز
Tuesday, 16 December 2014 6:06 PM
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OCT
10
4

Colleen's Mini Apple Pie Baked Apples

 

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A little taste of "home" arrived this week!  My Mom sent us a big box of Minnesota Apples - Mmmmmm, what a treat!  If you're looking for an easy apple recipe check out these great little mini baked apple pies!  I'm also including a recipe for a caramel sauce topping - keep the left sauce in a jar in the fridge and drizzle over ice cream or frozen yogurt - Yummy!!

INGREDIENTS for Apple Pie Baked Apples 

2 teaspoons of cornstarch 

2 tablespoons (15ml) warm water 

6, large, perfectly round apples (I used Granny Smith)

2 teaspoons of cinnamon 

1 cup granulated sugar 

1 teaspoon vanilla extract 

1 large egg 

1 teaspoon milk 

1 package of pie crust 

 

PREPARATION:  

Preheat oven to 375 degrees

1. Peel and chop 2 apples. 

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2. Combine cornstarch, cinnamon, vanilla extract and sugar and stir over medium heat 

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3. Allow the filling to cool and slightly thicken. 

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4. Slice off the top of 4 apples. 

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5. Using a melon-baller, dig out the core of those 4 apples. It doesn't have to look perfect. 

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6. Spoon the filling into the cored-out apples. 

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7. You can make your own home made pie crust - here I used the pre made kind from the grocery store. Using a pizza cutter, cut rolled out dough 1/2 inch strips. 

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8. Lattice 4 strips horizontally and 4 vertically. Clean up the sides of them by cutting off excess dough with a pairing knife. 

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9. In a bowl combine 1 egg and milk for the egg wash. Brush the pie dough stripes on the mini pies. The egg wash will give your curst that beautiful golden, glossy sheen. 

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10. Bake these at 375 for about 25-30 minutes. You want the curst to be cooked through and lightly browned. 

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INGREDIENTS for Homemade Salted Caramel Sauce

1 cup granulated sugar 

6 tablespoons of salted butter, cut up into 6 pieces 

1/2 cup heavy cream 

1 teaspoon salt 

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1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.

2. Sugar will begin to form clumps and eventually melt into a thick amber-colored liquid as you continue to stir. Be careful not to burn.

3. Once sugar is completely melted, immediately add the butter. be careful in this step because the caramel will bubble rapidly when the butter is added. 

4. Stir the butter for about 2-3 minutes until it is completely melted. 

5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heave cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. 

6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. 

7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. 

8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using. 

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Grab a fork and dig in! 

 

Recent Comments
Guest — Dilma

Yummm....

Colleen... this are delicious!!! Thank you for sharing. I also made the cheese ball. Keep them coming.
Saturday, 11 October 2014 4:04 PM
Guest — Michele Paul

Apple Pie-licious

This is the perfect way to make apple pie. Off to the store!
Saturday, 11 October 2014 6:06 PM
Guest — Dusty

Apples

I want to try this one it sounds good. Did you use the Caramel in the inside out apples?
Monday, 13 October 2014 5:05 AM
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9704 Hits
OCT
01
62

Colleen's Low Fat Cheese Ball Turkey

 

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For every holiday as far back as I can remember my family has always asked for and "gobbled up" this easy, delicious cheese ball!    

You can use your own favorite cheese ball recipe for this cute little turkey or if you try my recipe, you don't have to use low fat cheese - it's up to you!  

This is sure to be a hit at all of your holiday gatherings  - Enjoy! 

INDREDIENTS For Cheesball: 

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8 oz. softened low fat cream cheese

4 oz. shredded low fat cheddar cheese

1 teaspoon dried onion powder

1 teaspoon dried garlic powder

1 1/2 teaspoons Worcestershire sauce 

2 teaspoons dried parsley

1/4 cup low fat ranch salad dressing 

1/2 cup chopped pecans & walnuts 

INGREDIENTS for Turkey head and feathers: 

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 pretzel sticks 

thin bread sticks (for tail feathers)

1 Slim Jim 

Twizzlers

green & yellow food coloring for beak and eyes

 PREPARATION: 

1. In a medium bowl mix all cheese ball ingredients, except for the nuts. 

 

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2. Form the cheese mixture into a ball and gently roll in the chopped walnuts and pecans. 

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3. Bend the end of a Slim Jim to create the turkey neck and head. I find this works best when you warm the Slim Jim in your hand before you bend it - This way it won't break. 

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 4. Mix cream cheese with a couple drops of yellow food coloring in a small zip lock bag. Clip the corner and squeeze cream cheese to create the beak.  

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5. Mix cream cheese with a couple drops of green food coloring in a small zip lock bag for the turkey's eyes. 

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6. I used a small piece of red licorice for the gobbler and stick it right into the cream cheese "beak" - this holds the licorice in place.  I arranged 3 rows of pretzel sticks for the feathers. The last row of feathers is thin breadsticks.

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7. Serve with crackers and/or veggies - Gobble, Gobble!!

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Recent Comments
Guest — Gia

Licorice

How did you make the licorice stay?
Thursday, 02 October 2014 4:04 PM
Guest — Ellen owen

Colleen's Fat Cheese Ball Turk...

Looks great for Thanksgiving!!
Friday, 03 October 2014 8:08 PM
Guest — Tricia

Cheese Ball Turkey

How did you attach the licorice to the Slim Jim?
Saturday, 04 October 2014 3:03 PM
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