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pinterest has become a new form of food finds, which i really like because it bookmarks recipes that i'd love to try without overloading my own internet bookmark menu (which i seriously need to start going through). anyway, i saw this picture of corndog muffins and knew i had to try them out for myself. my husband and i actually keep frozen ones in the freezer for a quick snack, but these were a way healthier alternative that i will make more often. also, the pieces of corn kernels are always a plus when it comes to corn muffins. MINI CORNDOG MUFFINS posted on ...in sock monkey slippers on february 22, 2012 butter for pan, room temperature 1/2 c all-purpose flour 1/2 c cornmeal 2 1/2 T sugar 1 t baking powder 1/2 t salt 1/4 t baking soda 1 large egg 3/4 c buttermilk 3 T greek yogurt 1 c frozen corn kernels 4 beef hot dogs, cut into 1" sections preheat oven to 425°F. generously butter 24 mini muffin pans. in large bowl, combine flour, cornmeal, suga...

sometimes i impress myself! for example, last night i had a baking marathon while intoxicated and everything still turned out well! i was preparing for a baby sprinkle, which is a smaller version of a baby shower for a "seasoned" mom, and took on the task of making sweet treats. i do have to mention that for lent this year, i chose to forgo all sweet treats...so i can only tell you that my treats seemed to get a good response, but i don't know myself. so, i'll trust that my friends weren't just being nice. anyway, so my baking marathon consisted of 6 treats...2 go-tos ( smore's bars & salted chocolate caramel cookies ) and 4 new ones: FUNFETTI CAKE BATTER CHEX BUDDIES these were a favorite fun take on the chex puppy chow aka muddy buddies , but the chocolate & peanut butter is replaced with white chocolate & funfetti cake mix. posted on six sisters' stuff  by camille on february 17, 2012 5 c chex cereal 10 oz vanilla flavored almon...

i am continuing my quest to be healthier and aside from going totally vegetarian, as the many books ( skinny bitch ) and documentaries ( food over knives ) i've watched suggest...i think incorporating healthy fats and more greens is probably an easier approach. i figured i'll take baby steps and possibly be vegetarian 4 times/week and continue to make better choices. seared ahi tuna is incredibly delicious and filling. i would typically prefer rice, but in my healthy journey, i substituted with an arugula seaweed salad. SEARED AHI TUNA 6oz sushi-grade tuna 2 T sesame seeds salt & pepper to taste olive oil pat tuna dry with paper towel. heat olive oil on medium high heat. mix sesame seeds, salt & pepper in a plate. press tuna on top of sesame seeds to coat. sear each side of tuna for about 1 minute. remove from heat and cut to about 1/4" slices. serve with choice salad greens.

my healthy quest continues...i've tried kale chips before and love the crunchy, saltiness that is a great substitute for potato chips/fries. i think this could be a super awesome alternative and something that can help get me in the right direction. for some reason, i could not find whole leaves, so i bought the precut salad variation instead and love that they mimic san francisco's, or should i say gilroy's, beloved garlic fries, but with way less than fat and no carbs! this is an extremely easy recipe that is worth the wait. i can't wait to try this with whole leaves... GARLIC KALE CHIPS posted on chelsea bakes on october 7, 2011 1 large bunch organic kale 1 T + 1 t olive oil 1 large garlic clove, minced 1/2 t coarse sea salt preheat oven to 275°F. measure out oil in small prep bowl and stir in garlic. set aside to infuse. tear off leaves from stem of kale. clean and dry. spread kale onto large baking sheet, keeping them in single layer as much as possibl...

as i mentioned, i have enjoyed the texture and awesomeness of steel cut oats lately. they have become a staple to my breakfast regimen. so, when i was able to combine my other obsession, pumpkin, i was very intrigued! it's like having pumpkin pie for breakfast and i'm happy to enjoy this fall flavor through the winter months... BAKED PUMPKIN STEEL CUT OATS posted on thekitchn.com  by faith durand on november 2, 2011 2 T unsalted butter, divided 1 1/2 c steel cut oats 1 c pumpkin puree 1/3 c brown sugar 1 t cinnamon 1 t ginger 1/2 t cloves 1/4 t nutmeg 2 c milk 2 1/2 c warm water 1 t vanilla 1/2 t salt preheat oven to 375°F.  in a 3-qt saucepan or dutch oven, heat 1 T of butter over medium-high heat. when the butter foams up, stir in oats and fry them, stirring frequently, for about 3 mins or until they smell toasted. push oats against side of pan and drop second tablespoon of butter in the cleared center of pan. dump in pumpkin puree. fry it in the but...

i really like the consistency of steel cut oats and all the nutrition that it comes with. the preparation, however, is tasking and i'd love to say that it's a labor of love that's worth it in the end, but i just don't have the time in the morning. so, when i found a recipe on thekitchn.com, i couldn't resist trying it. it has been very successful and the steel cut oats taste like i made them that morning, even if it's been a few days in the fridge. OVERNIGHT STEEL CUT OATS posted on thekitchn.com  by faith durand on april 7, 2011 1 2/3 c steel cut oats 4 c water large pinch of salt bring oats, water, & salt to a boil. simmer for 3 minutes, then turn off heat. ladle oats & water into pint-sized mason jars. cover the jars tightly with their caps & rings. leave on the counter overnight. the next morning put all but one jar into the fridge. stir the oatmeal in the jar and heat in the microwave for 2-3 mins. add in your favorite mix-ins (such a...

i enjoy all types of dips...i think it's due to my oral-fixation and the motion of bringing a small bite to my mouth. the first time i had a spinach-artichoke dip was at tgi fridays and had to find a recipe that replicated it. i've made this artichoke & spinach dip many times and it has become a tried & true recipe that is always a crowd-pleaser. i actually found a recipe that turns it into a mac & cheese version, which sounds amazing! i'll have to try it out and repost. anyway, we were headed to my father-in-law's for a night of football. i love bringing treats over and felt this was fit for the occasion. it has nice chunks of artichoke and a great creamy consistency from the alfredo sauce. you can serve this with anything, but i like the presentation in a bread bowl. ARTICHOKE & SPINACH DIP RESTAURANT STYLE posted on allrecipes.com by terrad 4 cloves garlic 1 10 oz package frozen chopped spinach, thawed & drained 1 14 oz can artichoke h...