Recipe - Super Easy Rolo Cookies

Ok seriously these cookies are so freaking easy (even I could handle them) and they are DELICIOUS.

I made them for Christmas last year, and since they incorporate candy, and Halloween makes me think of candy, now I'm thinking about making these cookies again for Halloween! Maybe with some cute orange sprinkles on top or something.

Anyway.

Four ingredients (yes four):

• 1 box Devil's Food cake mix
• 2 eggs
• 1/3 cup oil
• Rolo's candies

All you have to do is mix the first 3 ingredients together, wrap a Rolo in the dough, and make little balls with the Rolo inside. Bake for 9 minutes at 350 degrees.

The Rolo will melt inside the cookie so you have chocolatey, caramelly goodness when you bite into them. Mmmm. Make sure you make a batch to share and an extra batch to keep for yourself, and don't forget to hide them from your husband/kids/mother in law! :) (Just kidding. ...No I'm not.)

If you decide to make these cookies, let me know how they turn out! (I know you'll love them though!)

Healthy Chocolate Cake

Hurrah, a healthy cake!

For those of you following Weight Watchers Momentum plan, this cake I just made is roughly 6 points per slice. (I say "roughly" because it was like 6.375 points or something once I divided the whole cake by 12 slices/portions, so I just rounded to the nearest point.)


I baked it in a 9x13 inch glass dish thingy that I found in my cupboard that I'd never used to bake a cake in before, so that was very exciting for me.


I started with a devils food box of regular cake mix, and instead of using 1/2 cup of oil, I used 1/4 cup oil and 1/4 cup applesauce, and that alone cut the points by like, 14, which is awesome.

So then I added the three eggs and 1 and 1/3 cups water that the recipe/box called for and mixed it all up and it was all delicious chocolatey gooey goodness. And then I dumped it all in the cake pan thingy and baked at 350 degrees for 30 minutes like the bossy box/recipe told me to. (But first, I almost cooked my Scrabble tiles that were chilling in the oven so they wouldn't get dusty re: resin coating... I forgot they were in there. It was bad. But nothing melted or caught fire so I think I'm in good shape.)

Once the cake was done baking, my whole little apartment smelled like chocolate (yum), but I had to wait like foreverrrrr for it to cool off so I could frost it.


The frosting is made out of a tub of light Cool Whip and a package of sugar free instant pudding mix (I used chocolate because it's all I had, but you could use any flavor) and 1 cup of cold milk, and you just mix the pudding with the milk first and pretend you're making pudding, and once that's all mixed and lovely, you fold in the Cool Whip and it makes it all light and fluffy and delicious. (I also added a couple packets of Splenda because it was an experiment.)

When the cake was cool (or, mostly cool... I couldn't wait any longer), I frosted it, and it looked so pretty and scrumptious and then I put hot pink sprinkles on it because brown and pink go very well together and also because sprinkles have no calories, as you know. (No, just kidding, they actually do. One tablespoon of sprinkles [any variety] has one point on WW. Bastards.)


Ok here is my finished cake! Isn't it fabulous?! Yes it is, thank you for saying so! :)


It turned out really delicious! It's super moist (because of the apple sauce) and it's not as sweet as regular bad-for-you cake with bad-for-you frosting. The Cool Whip/pudding mix frosting is like, perfect. I would totally pay money for this cake in a restaurant!

Turkey Enchiladas

Does this look delicious or what? It seriously looks so unhealthy and cheesy and bad for you. But SURPRISE! It's not. It's a Weight Watchers recipe and it turned out delicious!

We did a little tweaking, so my comments will be in italics.

Turkey Enchiladas - "A snap to put together, these easy enchiladas also help you use up any leftover turkey you might have on hand.

Ingredients

• 6 medium scallion(s), white and light green parts chopped FYI, scallions = green onions. Nobody told me that. That was a fun trip to the grocery store.
  
• 15 oz canned pinto beans, drained and rinsed
• 1 cup(s) canned enchilada sauce, or taco sauce, divided
• 1/2 cup(s) shredded reduced-fat Mexican-style cheese
• 4 medium flour tortilla(s) Original recipe called for fat-free ones but I already had regular so we used those instead.
  
• 16 oz Jennie-O Turkey Store Lean Ground Turkey Original recipe called for cubed turkey breast. I didn't have that. I had lean ground turkey. So we used it.
  

Directions

1. Preheat oven to 350°F.
2. Combine scallions, turkey, beans and 1/2 cup enchilada sauce.
3. Fill each tortilla with 1/4 of turkey-bean mixture. Fold in sides and then top and bottom of tortilla to completely enclose filling. Place seam-side down in a 9 x 13-inch baking dish.
4. Pour remaining 1/2 cup enchilada sauce over top of enchiladas and top with cheese. Cover pan and bake until heated through and cheese is hot and bubbly, 20 minutes.

***For those of you following WW, this recipe yields 4 servings and ended up being 9 points a serving. If you go with the original recipe (just search "turkey enchiladas" on eTools), I think it's 6 points per serving.

Yummy!

Chicken BBQ Pizza

Look what I made for dinner! I am an incredible, amazing chef!

This is technically a Weight Watchers recipe (omg it's healthy) but it was soooooooo good I would eat it even if I wasn't trying to get healthy.

Description: "Fresh cilantro, chicken and barbecue sauce add pizzazz to pizza, and black beans add flavor and fiber." Woohoo, fiber!

Here's the recipe. We tweaked it a little bit because although I am amazing, I am also absentminded and lazy. My tweaks are in italics.



Ingredients:

• 1/2 pound(s) uncooked boneless, skinless chicken breast, cubed 1 can of canned, shredded chicken
  

• 1/2 cup(s) barbecue sauce We used Sweet Baby Ray's. Mmm.

• 16 oz pizza crust, pre-baked

• 1 1/2 cup(s) shredded reduced-fat Mexican-style cheese We used Weight Watchers brand cause it's the best.

• 7 1/2 oz canned black beans, drained and rinsed (half a 15 oz can) I accidentally bought Black Bean Soup instead of just cans of black beans because I wasn't paying attention. Luckily, we had a leftover can of black beans from another recipe I made a while ago.
  

• 1 small onion(s), red, finely chopped

• 1 tbsp cilantro, chopped Apparently it was asking for fresh cilantro. I used the dry flakey kind from the spices aisle. It worked just fine.

Instructions:

1. Place rack in center of oven. Preheat to 450ºF.
2. Spray a nonstick skillet and stir-fry chicken over medium-high heat, about 10 minutes. Transfer chicken to medium-size bowl and toss with half barbecue sauce. Since we used canned chicken, we skipped right to the toss with BBQ sauce part. Mmm.
3. Place pizza crust on a baking sheet. Sprinkle with 3/4 cup cheese. Arrange chicken and black beans over crust; sprinkle with onion and cilantro. Drizzle with remaining barbecue sauce; add remaining 3/4 cup cheese. I forgot to drizzle with BBQ sauce before baking, so we just drizzled right before we ate and it was fine/yummy.
4. Bake 10 minutes or until cheese bubbles. Cut into 6 large slices and serve immediately.

Chicken Taco Soup

This is the most delicious thing I have ever cooked. I don't cook very often, but that's ok. This recipe is seriously so freaking easy, and you make it in the slow cooker so you don't even have to think about it. It makes your house smell sooooo good. And believe it or not, this recipe is actually pretty good for you (assuming you don't load it up with cheese and sour cream at the end).

Pretty much all you have to do is dump everything in the slow cooker, stir it a couple of times, and go do something fun for 5 hours. ☺




Slow Cooker Chicken Taco Soup

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.
2. Add taco seasoning, and stir to blend.
3. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
4. Set slow cooker for low heat, cover, and cook for 5 hours.
5. Remove chicken breasts from the soup, and allow to cool long enough to be handled.
6. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
7. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

(I stole this recipe from AllRecipes.com.)