Linda, one of the LRWC Team Members, brought Cookie Dough Hummus into the office one day. I love hummus, all kinds, so when she said it tastes like cookie dough I was like…WHAT? No way! Well, sure enough, it does taste like cookie dough. And, the best part, it’s got all great stuff in it. So, you can have a nice treat and not feel guilty about eating junk.
I am hooked on this recipe now and I hope you will like it as much as us. By the way, we used Almond Milk in the video below but we have found that the closest taste to cookie dough is achieved using coconut milk. And, I’m sticking with chocolate chips when I make it!
If you can’t view the video, you can view here: How to Make Cookie Dough Hummus
Recipe adapted from: Damy Health
By: Gigi Howe
Total time: 20
I have been hearing a lot about Crock Pot Pizza lately. I never tried it and have been curious about it, so I gave it a shot. There are a few different ways to make it, some use pasta, some bisquick and I found another recipe with pizza dough. Most were made with pasta or noodles, so I went that route. I am not really sure why its called “pizza” because to me its more like a baked ziti type of a dish. But whatever you call it, it was good and you have a lot of options and freedom with this recipe so you can be creative. I like crock pot recipes, this seemed like an interesting one to try.
- 1 box of penne
- 1 medium onion chopped
- 2 cloves of garlic minced
- 1 1/2 lbs ground meat (I used a combination of ground beef and Italian sausage)
- 1 jar of spaghetti or pizza sauce
- 2 cups of shredded mozerella
- 2 cups of shredded cheddar
- 1 package of pepperoni
1. Cook the Penne to al dente as directed on the box.
2. Brown your choice of meat and drain.
3. Sautee garlic and onion. Add browned meat and tomato sauce. Mix well.
4. Coat your crock pot with olive oil or cooking spray. You are going to add the ingredients in layers now. Add 1/3 of the meat mixture first. Then 1/3 of the penne, then 1/3 of the cheese, then 1/3 of the pepperoni. Repeat this twice.
5. Cover and cook on low for 3-4 hours.
Now for some alternatives…
Let us know if you try this recipe and what you’ve added to make it your own unique dish.
By: Gigi Howe
This is the weekend for the Super Bowl. Are you going to watch the game.. or just watch the commercials? ;) For myself, I am excited that its taking place in my home state.
I’ve been looking up some fun recipes for the big game. And believe it or not, so many of them look good (I think you can believe it) that I have decided to post a few links with some tasty recipes. Some of the recipes are much easier than others but they all look good. I’m not including any recipes that I see as possible “recipe fails” like the stadium built from crackers or a helmet carved out of a watermelon. They are hysterical but we’re going for hopefully tasty here, not necessarily flashy
Also, don’t forget check out our post 9 Tips for Saving Money at Your Super Bowl Party.
Have fun and enjoy!
By: Gigi Howe
Total time: 10 – 15
I love this recipe. I just made it this week; quick and easy to prepare and tastes amazing. Yes, it not exactly a “lite” recipe but this is a recipe that will impress!
This recipe is from my friend, Barbara. She and I were both raised in Italian households. Growing up in my house, if we had pasta, 99% of the time it would be with a tomato sauce. A few years ago, someone asked me for an Alfredo sauce recipe. I had never made an Alfredo sauce so I hunted through my cookbooks to find a recipe. I tried a few but they weren’t thrilling. Then Barbara gave me her recipe and the hunt was over.
Here’s the recipe, its simple and delicious. Make your sauce while the Fettuccine is boiling. If you try it, you will love it.
- 8 tablespoons of butter (1 stick)
- 2 cloves of garlic minced or 1 scallion chopped
- 1 1/2 cups heavy cream – I have used half & half
- 1/2 – 3/4 cup Parmesan cheese (freshly grated would be the best)
- 1 lb of Fettuccine
1. Cook the Fettuccine as directed on the box.
2. Melt butter and add the garlic or scallion. Saute until soft, you don’t want it to turn brown.
3. Add cream, let it warm up then add the parmesan cheese. Once you add the cheese, you will want to stir constantly until the sauce thickens. If the sauce does not get thick enough, add more cheese.
4. Pour over pasta and enjoy!
By: Gigi Howe
Total time: 15
Earlier in the month we posted the Swanson Broth coupons so I thought I would share another recipe on cooking with soup. This is a little more involved that the last cooking with soup recipe – Tomato French Salad Dressing with a can of condensed tomato soup – but this recipe is a whole meal in itself.
This recipe is made in the crock pot. You can add/change your own meat preferences so you have a lot of choices with this recipe.
- 2 cups chicken broth
- 1 large bell pepper diced (I prefer red pepper)
- 1 large onion diced
- 2 stalks celery, diced
- 1 cup uncooked rice
- 1 14 1/2 ounce can of diced tomatoes, undrained
- 1 lb of ham, kielbasa, sausage or andouille sausage – uncooked
- 3/4 lb of raw boneless chicken thighs or breast, cut into pieces
- 1/2 lb of shrimp
- 1 tablespoon of creole seasoning – if you don’t have creole seasoning see below *
1. Combine all ingredients EXCEPT the shrimp into a crock pot.
2. Cover and cook on low for 7-8 hrs or high for 5-6.
3. Stir in shrimp, cover and cook for approximately 30 mins more until shrimp turns pink.
Now you can have some fun with this recipe by adding or omitting any of the meat or shrimp. Its all up to you and what you and your family like. I have made this with just chicken and we enjoy it. You can also make this as spicy or mild as you would like. I usually put a bottle of Tabasco sauce on the table and let everyone be responsible for their own level of mouth-burning sensations! ;) Oh and by the way, here’s our post on the new Tabasco coupon.
* If you don’t have creole spices use a combination of pepper, onion & garlic powder, paprika, oregano and thyme.
By: Gigi Howe
Total time: 5
Some of the stores are having great deals on Campbell’s condensed soup thanks to the new printable coupon available. At my house, I find that we don’t have the soup as “soup” as much as I use it to prepare recipes. How about at your house?
Following family tradition, I am a recipe hunter, just as my mother. She had so many cookbooks you could not imagine. When someone asked her if she was reading a book, her answer would be a YES (but it was always a cookbook). I suppose you can guess who has all of her cookbooks now!
Two of the cookbook “gems” that I have are from 1968. Both are “A Campbell Cookbook”. One is “Cooking with Soup”, the other is “465 Quick-to-Fix Recipes using Campbell’s Convenience Foods”. The books are fun to look through because the writing, photos and illustrations are somewhat dated, but the recipes look good and I have made a bunch of them over the years. I also have another Campbell’s cookbook that’s about 7 years old. The layout of the book is totally different. Has mouthwatering pictures, but some of the recipes are pretty much the same as the old books.
Anyway… you can find many recipes online at Campbell’s Kitchen and on Campbell Company of Canada but I wanted to share with you a different way to use your soup. I think most of us have made the traditional slow cooker pot roast using cream of mushroom soup. Great recipe, but lets find something different, hopefully something you haven’t thought of before.
This is one I found in one of my older Campbell’s books. I made it last night and love it. It is a recipe for salad dressing using a can of condensed tomato soup! I tweaked it a little for my own liking.
- 1 can condensed tomato soup
- 1/4 cup vinegar
- 1/2 cup salad oil (I used olive oil)
- 1 tablespoon minced onion (I left this out)
- 1 – 2 tablespoons sugar (I used brown sugar and only used 1 tablespoon)
- 2 teaspoons dry mustard
- 1/4 teaspoon ground pepper
1. Combine all ingredients in a 1 quart jar. Shake well before using. Makes approximately 2 1/4 cups.
You can use the above recipe as your base and then add some kick to your salad dressing by adding some of the following:
- Cooked & crumbled bacon
- Crumbled Blue or Feta Cheese (I prefer gorgonzola)
- Chopped garlic
- Chopped red pepper
- Curry powder
- Fresh herbs
The options are limitless and you can have some fun creating something different that is quick and tasty.
At first I only put in 3/4′s of the can of soup. I liked it that way but since I had a little soup leftover, I added it to the dressing, then upped other ingredients slightly. I really enjoyed the dressing and I hope you do to!
By: Gigi Howe
Total time: 45
Rating: 5.0 Stars based on 10 reviews
When I got up this morning it was -8 degrees. Yes, that is MINUS 8; no degrees at all as my friend in sunny Florida would say.
We are just a few weeks into winter. My weather app says its going to get colder still. To me, once its below 10 degrees, it doesn’t matter any more. Its just too cold! Some people love this cold weather, although I have never met any of “those people”!
This weather make me think of soup. Nothing like a nice hot bowl of soup to help warm you up. I’ve been thinking about a few different recipes that I have for soup but I have decided to share this one today. I’ve made it for years and years and it has always been a crowd pleaser. I like this soup for many reasons. Its tasty, easy to prepare and its a nice thick soup that is not overloaded with cream, flour or butter. Give it a try and let me know how you like it!
- 2 large (10-inch size fresh zucchini, about 5 cups chunks, or 4 cups shredded.
- 2 tablespoons butter or margarine
- 1 large new potato, peeled and cut into chunks
- 1 small leek, 3 green onions or 1 medium onion, thinly sliced
- 1/2 cup water or chicken broth
- 1 tablespoon fresh tarragon or savory or 1 1/2 teaspoon dried
- 1/2 cup milk
1. Heat butter in large saucepan. Add zucchini, potato and leek or onions. Cover. Steam for about 2 mins. on high heat, shaking pan occasionally to prevent sticking on the bottom.
2. Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 min.
3. Put mixture into blender or food processor. Puree until smooth.
4. Return to saucepan. Add herbs. Add milk. Reheat.
By: Gigi Howe
Do you go out on the town for New Year’s Eve? Or are you staying at home? Having a few people over, or just the family? I’ve been trying to find some different snacks and appetizers to help ring in the New Year. So whether you will be at home or going to a friend or relative’s house, you might want to look through this list of recipes. Maybe something will strike your fancy.
By: Gigi Howe
Total time: 45
Rating: 5.0 Stars based on 4 reviews
Are you all set for the holidays? I hope that we can all take some time to enjoy them. Its a hectic time of year, but such a wonderful time to spend with family and friends. Speaking for myself, I like to make something a little special for breakfast on Christmas morning. I don’t like spending time away from the festivities though! I like watching the gift exchanges and don’t want to be trapped cooking in the kitchen. In the past I have prepared a dish the night before; then on Christmas morning all I need to do is pop it in the oven and its done. My mother used to do the same thing when I was a kid, so it has become a bit of a tradition for me. Today I will share with you another recipe from my friend Joyce. She gave me this recipe a few years back and I have made it several times. It is especially handy when I have guests staying over at the house. You fix it the night before and then in the morning all you have to do is bake it. Everyone I have made it for LOVES it. So if you are looking for something a little different for your Christmas morning breakfast, brunch or any time, you might want to try this recipe. What’s also nice about this recipe is that it creates its own “syrup”, so you don’t need anything else with it.
- 6 large eggs
- pinch of salt
- 1 cup milk
- 6 cups cubed bread
- I like to use either Italian or French bread
- 2/3 cup apple juice
- 1/2 cup butter melted
- 1 tbsp vanilla
- 3/4 cup brown sugar, packed
- 1 tsp cinnamon
- 2 – 3 cups apples peeled and sliced
- pinch of nutmeg
1. In a large bowl mix together the eggs, milk, juice, vanilla, cinnamon, nutmeg and salt until blended. Add the bread cubes and toss to coat.
2. Let the mixture stand for 20 minutes to allow the bread to soak up the moisture.
3. Pour the melted butter into a 13×9″ baking pan. Top with brown sugar. Arrange the apple slices on top. Place the bread mixture on top and press down gently. Cover and refrigerate overnight.
4. Preheat oven to 350. Uncover and bake for 45 minutes or until cooked through. Invert and serve. 8 servings. Or serve from dish as I do. (You may need to add additional bread to the mixture.) Enjoy!
By: Gigi Howe
Total time: 55
Rating: 5.0 Stars based on 2 reviews
The holiday season is a wonderful time of the year… but (I bet you knew there was going to be a “but”) getting everything done on top of all else that we normally do, can be a challenge. Speaking for myself, its so easy to go shopping then stop someplace to pick up takeout… but (yes another “but”) takeout foods are not as healthy as what I can make at home and they can be pricey… but (no comment on this one) when I get home, I really don’t feel like spending a lot of time preparing dinner. So I have to find some alternatives.
We have our crock pot recipes, which I love but (oops) I am not going to talk about them today. I’m going to list some recipes that are quick, easy and tasty.
The recipe that I am highlighting here was given to me by my friend Joyce. If she gives me a recipe, I always try it because I know its going to be good! I actually made this recipe for the crowd I had here for Thanksgiving. Yup, its not a “traditional” Thanksgiving dish but growing up with my Italian roots, you just have to have at least something with tomato sauce ;) Anyway, this recipe is very easy and really yummy. You can serve it with a tossed salad, some nice italian bread and you are good to go!
This recipe also takes advantage of some of the good prices that we’ve gotten on pasta sauces lately. I’ve tweaked the recipe a little to my own liking, you can find the original recipe on The Tasty Kitchen’s website.
- 1 bag (25 oz. bag) Frozen Ravioli (I used cheese, but you can use any type if you want to add some meat to your meal)
- 1 jar (26 oz. jar) Tomato Sauce
- 2 cups Shredded Mozzarella Cheese
- Parmesan Cheese
1. Heat oven to 400°F. Use olive oil and coat bottom and sides of a 9×13 rectangular baking dish (or use cooking spray if you prefer).
2. Personally, I find the jarred sauces to be a bit “strong” for my liking so I “diluted” my jar of marinara sauce with a can of diced tomatoes. Spread 3/4 – 1 cup of the sauce in baking dish.
3. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese.
4. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
5. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
Enjoy! And let us know if you have any quick recipes that you make at home.