Veggie Dip

In developing this recipe, I was inspired by Debbie Does Dinner. I love the idea of a low-calorie and low-fat veggie dip. It makes sense, doesn't it? If I'm going muster up the strength to bypass the cookies and snack on some carrot sticks, I don't want to ruin the effort with an unhealthy dip.

This dip uses Greek yogurt as its base, which has a similar taste and texture to sour cream but sports a much friendlier nutrition label. One batch of this recipe contains roughly 75 calories and 4 grams of fat, and makes enough to share with a couple of friends.


VEGGIE DIP

1/3 c fat-free Greek yogurt
1 tbsp light mayonnaise
1/4 tsp seasoned salt
1/4 tsp dried dill weed
1/2 tsp freeze dried chives
1/8 tsp onion powder

1. Mix all ingredients together in a small bowl. Enjoy with cut veggies.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday

Pinterest Favorites Friday

I find Pinterest a very useful tool in my mission to procrastinate from housework as much as possible. It's also a wonderful place find recipes and craft ideas. Today, I thought I'd share some of my favorite finds:

I love this tip from All Things Homie on how to make breakfast sandwiches for a crowd. Isn't this ingenious? This would be great to try over the holidays, or whenever you have a house filled with guests.

What a neat idea from Picky Palate! This would be fun to do with left-over scraps when making holiday pies. Kids would go crazy for these. So would I, for that matter. Then again, I am still at least 87% kid.

Mashed potatoes and pies are great, but for those of us who don't want to completely bust our waist lines, this yummy looking chicken and tomato pasta dish from Skinny Taste would be a nice reprieve from all the heavy holiday cooking.

These diy reusable bowl covers from The Farm Chicks are just brilliant. Sometimes I get tired of wrestling with plastic wrap. And the sewing instructions are simple enough that even I can make these. I think.

Ok, so this has nothing to do with food. But it's penguins wearing sweaters! You can read more about why New Zealand penguins are rocking these life-saving duds over at Fashionista. I knit and would be seriously tempted to make a bunch of these, but apparently the penguins' closets have already been filled.

Pumpkin Gingersnap Cookies

These cookies combine two great fall-appropriate flavors: pumpkin and ginger. Gingersnap fans will love these. Pumpkin lovers will be happy as well. You can't go wrong with a classic cookie like this. My taste testers agree. I sent a box of these off to work with my husband, and the box came back with nary a crumb.


PUMPKIN GINGERSNAP COOKIES

2 1/3 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/2 c (1 stick) unsalted butter, softened
1 c sugar (plus more for rolling cookies)
1/2 c canned pumpkin
1/4 c molasses
1 egg
1 tsp vanilla extract

1. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

2. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in the pumpkin, molasses, egg and vanilla extract. Add in dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for at least an hour.

3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

4. Roll dough into 1-inch balls and coat each ball with sugar. Place on lined cookie sheets. Bake for 10-12 minutes, or until tops of cookies crack. Allow cookies to cool on sheet for a minute or two before transferring to a wire rack to finish cooling.

Source: Two Peas and Their Pod

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday

French Onion Soup

 

French onion soup has always been a favorite of mine. It's the perfect dish for fall. Warm, comforting and rich.

When making this, you might feel like you're slicing an insane amount of onion. I use a 6-quart stockpot when preparing this recipe, and the onions nearly fill it to the top. However, a half hour of careful care and steady heat reduces them to just enough to cover the bottom of the pot. It's almost magic. I always make a point of cooking the onions a tad more than I think I should. Short of blasting the heat, it's hard to overdo the onions, but it's very easy to underdo them. No one wants crunchy onions in their soup. Trust me.

The biggest change I made to the original recipe was leaving out the red wine. I never have it on hand, and it's too expensive to justify buying just for soup. Plus, I don't like it. While the recipe calls for vidalia and red onion, feel free to use any jumbo yellow onion in their place (often the yellow onions are the cheapest).


FRENCH ONION SOUP

4 tbsp butter
1 tsp salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
3 15oz can chicken broth
1 15oz can beef broth
1 tbsp Worcestershire sauce
2 dried bay leaves
1 tbsp balsamic vinegar
8oz swiss cheese, shredded
1 baguette, store bought or make your own

1. In a large stock pot, melt butter over medium-high heat. Add in the onions and salt. Cook the onions, stirring often, for about 30 minutes, or until your onions are caramelized, dark golden brown in color, and syrupy.

2. Pour into the chicken broth and beef broth into the stock pot. Stir in the Worcestershire sauce. Season with a bit of pepper (unless you used a low sodium broth, you probably don't need to add salt). Add in the bay leaves. Scrape the bottom of the pot to loosen up any caramelized bits. Cover the pot and simmer on medium for about 20 minutes.

3. Fish bay leaves from pot and stir in balsamic vinegar. Place a piece of baguette in each soup bowl (you can get 6-10 servings from this recipe). Ladle soup over bread and then top with some of the cheese. Heat bowls under the broiler until the cheese bubbles and browns. Wait a minute or two for bowl to cool down some before serving.

Source: allrecipes

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday

Cream Cheese Pound Cake

Don't let the modest name or appearance of this cake fool you. It's like crack baked into a bundt. It's moist and dense, and the cream cheese gives it a wonderful tang.

Traditionally, I haven't been a fan of pound cakes, or bundt cakes for that matter. But I'm beginning to see the beauty in their simplicity. I love how a bundt allows me to throw ingredients into one pan and be done with it. It's attractive enough and tasty enough to forgo the frosting. Also, there's something homey and retro about the bundt. It reminds me of a time when neighbors visited neighbors to gossip over coffee and cake. I don't even know my neighbors. Although maybe I would if I brought over some of this pound cake!


CREAM CHEESE POUND CAKE

1 1/2 c (3 sticks) unsalted butter, softened
1 8oz block cream cheese, softened
3 c sugar
6 eggs, at room temperature
3 c all-purpose flour
1/8 tsp salt
1 tbsp vanilla extract

1. Preheat oven to 300 degrees. Grease the insides of a 10-inch bundt cake pan.

2. Using an electric mixer, cream together the butter and cream cheese. Gradually beat in the sugar, frequently scraping down the sides of the bowl. Beat in the eggs one at a time. Add in flour and salt and mix just to combine. Mix in vanilla extract.

3. Pour batter into bundt pan. Bake in preheated oven for 1 hour 40 minutes, or until a toothpick comes out clean. Allow cake to cool in pan for 15 minutes before unmolding onto a wire rack.

Source: Elizabeth's Edible Experience

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday