Alphabet Soup

We are trying to eat healthier. Again. :) I adapted this recipe from the Weight Watchers New Complete Cookbook. Didn't take any pictures. D and I both liked it. Kade had a few bites and liked it. Sean liked it...with ketchup, lol. Sorry for the lack of witty commentary. I'm tired. ;) FYI, according to my calculations, it's about 120 calories and 2.25 g fat per serving. Turkey Meatloaf 1.2 lbs ground turkey breast (that's what size all the packages were in my store) 2 slices whole wheat bread, processed in the food processor into crumbs (or just torn up) 1/2 cup skim or 1% milk 1 large egg 2 Tbsp grated Parmesan cheese 3 Tbsp ketchup 1 tsp Italian herb seasoning 1 tsp minced dried onion 1/4 tsp garlic powder 1/4 tsp freshly ground pepper Preheat oven to 350'F. Spray an 8x5 inch loaf pan with nonstick spray. In a medium bowl, combine all ingredients and mix well. Shape into a loaf and transfer to the prepared pan. (Mine was too mushy to shape into a loaf; I just poure

Yum. Yum. Triple yum!! :) I love blueberries, and this week's TWD recipe - Blueberry Crumb Cake - just sounded wonderful. Sihan of Befuddlement chose this recipe. And it was a great choice! What is really interesting about this week is that I actually baked this recipe last week. As many of you know, I am quite the procrastinator and usually bake on Tuesdays. Well, today was Kade's 1 year checkup and I wasn't sure if I would have time to bake or not, so I baked last week. Go me! I took most of the cake to my mom's office. It was quite the hit. I must agree. I loved it when it was warm, and it was just as good the next day (I saved myself a piece, heehee). I really enjoyed the crunchy crumb topping. The only change I made to the recipe was using pecans instead of walnuts in the topping. I was also able to use fresh blueberries. I highly recommend trying this recipe if you get a chance. And check out what the other TWD bakers did with this recipe! Enjoy!!

So...as I was perusing my cookbook for Tuesdays with Dorie , I came upon a recipe for Chocolate-Chocolate Chunk Muffins on page 19, complete with a giant picture on the opposite page. They just looked and sounded too good to resist. I checked the completed recipes list of TWD, thinking surely someone had picked this recipe to bake in the past...but no, it hasn't come up on the list yet. Well, I just had to make them, and couldn't pass up blogging about them! Now, can someone please explain to me how a recipe that says it yields 12 muffins, actually makes 22 when I make it?? I don't understand it. Do I have a misconception of what "regular" muffin tins are? Surely not. I did not pull out my mini muffin pans, I promise! :) It is possible that I didn't fill my muffin cups up enough, but I really think if I'd used all the batter for just 12 muffins, I would have been facing a huge mess... Who knows. Anyway, I wound up with a lot more than it was supposed t

This week's recipe was French Yogurt Cake with Marmalade Glaze , chosen by Liliana of My Cookbook Addiction . Thank goodness I'm baking again, lol. It was quick and easy to mix together. I chose to use flour instead of ground almonds, although I would like to try it with the almonds at some point. It made a moist, tasty cake, with the lemon adding a very nice flavor. It would be a perfect loaf cake to make to share with good friends...and I had wonderful company today while baking (thank you Christi!!). We forgot to take a picture of it before we cut into it, but that's okay! I couldn't find the lemon marmalade to make the glaze, so my cake went glaze-less, but it was still wonderful! The crust had a nice crispness to it when it was freshly baked, and we both liked that part. :) Check out what the other TWD Bakers did with this recipe, as there were several "playing around" variations listed with the recipe. Enjoy!!

I'll just cut to the chase -- these are good!! LOL Inside-Out Carrot Cake Cookies are the recipe of the month for the Cookie Carnival . Man, what a choice!! I have been told to get these out of the house; D loves carrot cake, and these are that good! He's afraid he's going to eat them all, heehee. These are technically sandwich cookies. I wound up with an odd number of cookies, so of course I had to eat the extra. They are darn good without the filling, for the record. The filling is simple - cream cheese and honey blended together (I admit, I added some cinnamon) and the honey adds an interesting touch. If you are making these for a crowd, I would recommend making at least two batches -- one only makes about 12-14 sandwich cookies. As I mentioned before, they are quite delicious even without the filling. Excuse my while I wipe the crumbs off my chin... Also, if you haven't checked out the February Round-Up from the Cookie Carnival, you should!! INSIDE-OU

I know I've missed the last few weeks of baking with the Tuesdays with Dorie group, however I'm not going to be baking this week either. I'm just getting over a rough bout of either stomach flu or food poisoning. Today is the first day I actually feel back to (mostly) normal! I need to hit the grocery store (for our very bare pantry!!) and am probably not going to have time to make this week's recipe. Bridget of The Way the Cookie Crumbles picked Lemon Cup Custard. Next week is Spring Break for us, and Kade's birthday party is on Sunday, but hopefully I'll be back to baking with the girls next week!! In the meantime, check out what the other TWD bakers did this week!!

This is for those days when you need banana pudding, and you need it now . It's not made from scratch. But that means there is no sweating over the stove, stirring your precious pudding...waiting...waiting. This is for those days when the baby wouldn't sleep the night before, when your head is absolutely pounding, and you need that banana pudding!! :) Ingredients: 1 large box (5.1 oz) instant vanilla or banana pudding (I use vanilla) 1 can (14 oz) sweetened condensed milk 1 carton (8 oz) cool whip 1 box vanilla wafers 3-4 ripe bananas Directions: Start by mixing the pudding according to the package directions. You'll want a large bowl for this. Next, make a mess while opening the condensed milk. Don't cuss too loudly, or you might wake the napping baby, and lord knows he needs that sleep. Add the condensed milk and cool whip to the pudding you've already mixed up. Using your finger, scrape the last bits of cool whip out of the carton and eat. Go wash hands. Grab yo