Chocolate Pudding, Brownie, Heath Bar & Cool Whip Delight

I'm not even sure what to call this but it was so yummy!  My sister makes this is a huge vase and it's spectacular.  I made it in individual plastic cups and it turned out just as good!  I even cheated and bought "bite size" brownies that I just broke apart.  This is a great dessert to bring to any event - kid & adult friendly!

Ingredients:
Brownies (cooked and broken into small pieces)
Instant Chocolate pudding
Whip Cream
Heath Bars, crushed
Clear plastic small (wine size) cups

Directions:
Make chocolate pudding according to package directions and put in freezer for a few minutes
Place a layer of crushed up brownies on bottom of cup; then a small layer of pudding; then cool whip.  Repeat for 1 time.
Add crushed up Heath bars on top (or pecans; walnuts or whatever candy you'd like)
Keep in refrigerator or freezer until you're ready to serve them

Enjoy!

Baked Couscous Poppers

I made some couscous during the week to go with dinner.  We had a ton of left over and I was looking for a creative way to use it (instead of just serving it as a side again).  I found this recipe and decided to give it a try.  I loved them and thought they'd be a fun / different appetizer or a nice side to a meal.  B didn't like them as much as I thought she would...but maybe it was just a mood she was in.
I eye-balled the recipe and only added 1 egg based on the amount of couscous I was using.  You'll be able to tell the consistency you need to get the ingredients to form a ball.  

Ingredients:
2 cups left over (cooled) couscous
1 egg
3/4 - 1 cup breadcrumbs (I used a mix of Panko and Whole Wheat Italian breadcrumbs)
Spices of your choice (I used Old Bay - my "go to" spice)
Shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F
In a medium bowl, mix together couscous, egg, spices , 1/2 of the breadcrumbs and cheese
Put the remaining breadcrumbs in a separate bowl
Form balls with the couscous mixture then roll in the extra breadcrumbs.  They won't be firm but they will hold together when they bake
Place on a baking sheet that has been lightly sprayed with Pam
Put in oven and bake for about 30 minutes or until the balls are golden

Enjoy!

Banana Walnut Muffins

I buy bananas almost every week to have as a snack at work.  I had a few extra the last few weeks and always feel bad just throwing them out.  This week, I decided to find a recipe that was sort-of healthy and use them up.  I found this recipe and added some walnuts to the mix.  I just had one with my breakfast and it was very moist and tasty!  These are quick and easy to throw together too!

Ingredients:
1 c flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 c applesauce (I used cinnamon apple sauce)
2 bananas, mashed
1 large egg
1/2 tsp vanilla extract
1/4 c sugar
1/8 tsp salt

Directions:
Preheat oven to 355 degrees F
Grease muffin tins or use paper liners
Mix flour, baking powder, baking soda & salt in a medium bowl
In a different bowl, mix sugar, egg, banana and vanilla extract.  Blend well then add the applesauce
Slowly combine the 2 mixtures and blend well
Scoop batter into muffin tins and bake for 15-20 minutes or until golden

Enjoy!

Chorizo with Pasta, Mushrooms and Tomatoes

M had to go to work the night we served this so I wanted something pretty quick and easy to make so he could eat and get to work.  I found this recipe and decided to try it.  We altered it a bit but it turned out really well & there weren't any left overs!  B wanted chicken tenders with hers - I think the Chorizo was just a little too spicy for her.  But, all in all, this is a great weeknight meal!

Ingredients:
3/4 box of rigatoni (any pasta works)
1 pkg chorizo
3/4 pkg baby bella mushrooms
1- 8 oz can diced tomatoes (I used the ones with basil & oregano)
Fresh grated Parmesan cheese

For the sauce (Michael made this up to add to what we already had):
1-2 tsp flour
1 tsp light cream
1 tsp skim milk

Directions:
Put a few tablespoons of water in a large skillet.  Add chorizo over medium high heat and cover.  Cook for about 10-12 minutes, turning chorizo a couple of times.  Take cover off pan & continue to cook chorizo for another 5-7 minutes.  Remove from pan and put on paper towels to absorb some of the grease.  Cut into bite size pieces and set aside

Boil pasta according to package instructions & drain

In a small pan, add some butter / margarine and saute the mushrooms until done

In a small bowl or cup, add flour, cream and milk and whisk to combine.

In the pan you cooked the chorizo, add tomatoes (along with the juice from the can), add in flour mixture and stir to combine.  Add in chorizo and mushrooms.

Combine pasta and chorizo mixture.  Top with a little fresh grated Parmesan cheese.

Enjoy!

Apple BBQ Pork Tenderloin

I found this recipe on Pinterest and decided to try it.  I haven't had much luck in the past with Pinterest crock pot dinners but this one was very good!  I had 2 frozen pork tenderloins and threw them in the crockpot with the other ingredients.  I added Vidalia onion and used cinnamon apple sauce (not chunky) and cut up one red delicious apple in the crock pot.  The house smelled amazing as it cooked (thankfully we weren't home the entire time or I would have been starving all day!).  Since the pork was frozen, I cooked it on high for the first 2.5 hours then on low for an additional 4.5 hours.  I served it with mashed potatoes and some broccoli.

Here's the pork in the crockpot

Here's our  meal

  
Ingredients: 
1 - 2lb pork tenderloin
1 cup applesauce
1 cup BBQ Sauce
2 tbsp minced dried onion (I used a small Vidalia onion cut into rings)
1 small apple cut into slices

Directions:
Place pork in the crock pot
In a medium bowl, mix applesauce and BBQ sauce together (and minced onion if you're using it)
If you're using the cut up onion, just put the rings over the pork
Spread applesauce mixture over the top of the pork
Sprinkle the apple slices throughout the crock pot
Cook on low for 6-8 hours or high for 3-4 hours

Enjoy!

Shrimp Scampi

This is such an easy recipe and would be perfect for a quick weeknight dinner!  B really likes rigatoni so we served the scampi over that.  I made some garlic bread (the frozen kind...not homemade) and it was a great meal.  I found the recipe here and didn't change a thing.

Ingredients: 
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
Salt
3-4 cloves of garlic, minced
1/2 - 1 tsp red pepper flakes
1/2 c white wine
2 tbsp finely chopped parsley
1 tbsp fresh lemon juice
Pasta

Directions:Cook pasta according to package instructions

Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.

As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

Toss with pasta and serve.