Tag Archives: unhealthy

Fruit Pizza

fruit pizza 2

My attempt at being healthy has failed me. It’s been a long time since I can remember being excited to eat well. Actually, to be fair, I can’t remember a time I was ever excited to eat well. Sure, I force myself to eat apples as a mid morning snack while at work. Sure, I’ll eat almonds and rice cakes in the afternoon, but if you put a bag of peanut M&M’s in front of my face, I’d choose them every single time over the healthy alternative. That’s just who I am. I can’t hide it.

So you’d imagine my surprise when my mother-in-law made a fruit pizza while visiting us a few weeks back. I took one bite and thought I’d gone to heaven. (Just so you know, I’d never tasted the likes of the fruit pizza…) Sister quickly pointed out that the crust of said pizza was made of…sugar cookie dough.
Are you kidding me?
Is there anything more brilliant?
Cookie dough as crust.
I was hooked.
bberry fpizza dip
So the other day, I set forth to make this glorious pizza. And you’ll be happy to know that I snacked on the fruits while making it! I know, total insanity. I even went so far as to chop up extra strawberries to eat with cereal.

If you feel the need to be naughty but feel like you’re being healthy because there’s the slightest bit of fresh fruit involved…then this recipe is for you.

Fruit Pizza

1 pkg sugar cookie dough (16.5 oz), softened
1 pkg cream cheese (8 oz), softened
1 cup powdered sugar
1/3 tsp vanilla
1/2 cup apricot jelly (or apple jelly)
1/4 cup water

fruits: amounts vary to your own personal liking
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup diced fresh peaches

To make:
Heat oven to 350°F.
Grease 12-inch pizza pan or spray with cooking spray.
Press softened cookie dough into the pan until it forms a crust.
Bake 15 to 17 minutes or until golden brown.
Cool pizza completely, about 30 minutes.

Meanwhile, mix cream cheese, powdered sugar and vanilla with a mixer on low speed until thoroughly combined. (Feel free to taste test to make sure.)
*Heat jelly over low heat, adding water. Bring to a rolling boil. Set aside.
Spread cream cheese mixture over cooled crust.
Spread apricot jelly/water mixture on top of cream cheese mix.
Arrange fruit to top it off.
Chill for an hour.

Store in refrigerator.

*You can omit this step if you like and just spread the jelly over the cream cheese, but I wanted a slightly less thick version.

Now you can almost feel good about your dessert choice.

Almost.

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WTW – Results are in.

Well kids, the polling has ended and you guys have spoken.

Tater Tot Casserole – 43%
Mountain Dew Apple Cobbler – 37%
Corn Dog Casserole – 20%

It looks like I’ll be making a fine casserole of the Tater Tots.
Let’s just hope I live to talk about it.

 

I just want to give a personal thank you to those of you who did not vote for the corn dog casserole.  You love me.  You really love me!

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Sugar cookies and icing.

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I started this week with full intentions of eating healthy. Alright fine, healthier. That never really happened though. I drank more water. I even used my elliptical machine a couple of times. But that whole eating healthier part eluded me.

So let’s just forget about that whole trying to be healthy nonsense and focus on cookies.
Sugar cookies.
With icing.

Because let’s be honest, no one really wants to talk about working out.
Or eating healthy crap like kale and spinach.
No offense, but ugh. I mean it’s fairly obvious that the whole elastic waistband club is undeniably in my future, but at least I’ll be happy eating sugar cookies with icing.
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And in case you wanted to make these little treats for your friends or family (or let’s be honest, for yourself), please do. Just remember to have a pair of pants with a drawstring or some elastic ready for future comfort.

Cracked Sugar Cookies
Ingredients
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 tsp vanilla extract (clear)
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tspcream of tartar

Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten.
Bake 10 to 11 minutes, until tops are cracked.

And if you want to go all out, top them with a little icing.
Sugar Cookie Icing.
Ingredients
1 cup confectioners’ sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
food coloring (of your choice)

Directions
In a small bowl stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Paint cookies with a brush.

Enjoy.
And if I haven’t said it lately, thanks for continuing to read this here little blog.
And for making me want to make bad things to eat.
I owe you all for my gradual weight gain.
Love ya, mean it!
:)

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The Georgian…The End

the georgian 1
Figure I’ve bored you enough with the Santa Monica stories this week so I promise, this will be the last one.
But I had to show you our hotel…
And the food we ate at that hotel.
And some scenes from the Santa Monica Pier (where I ate cotton candy. There is no proof of that though.)

051 (oatmeal)

050 (french toast souffle. seriously. french toast, as a souffle.)

And just think, this is how we started our day, everyday. (Tell me again why I had to go home?)

Especially when the views were exactly like this…everywhere you looked. Ugh…
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And because I took something like 400 pictures of the ferris wheel on the Santa Monica Pier, I’m making you suffer through these next few…

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Thanks for indulging me this week in my futile attempt to mentally remain on vacation. It’s been far more entertaining than acknowledging the obvious fact that I’ve been back in reality this whole time…
ps. T-8 days until my next out of town adventure.

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Prosciutto Ravioli

These days, the food I’ve been making (for blogging purposes, of course) really has increased my need for elastic waistband pants. No, really.

So my grocery list today included things like plums, squash, water, strawberries, and Lean Cuisines.

I got home, drank a liter of water and felt better about things. Even took the dogs for a walk.

Then I decided to make dinner.
And what do I make?
Pasta. Carb filled pasta.

Will and power are two words NOT in my vocabulary.
Clearly.

It’s obvious that pasta is my kryptonite. If it’s the same for you, then I hope you’ll make this dish. Because even though I felt guilty about eating pasta….filled with prosciutto, spinach and ricotta…this dish was simple and delicious.

And just remember, the diet can always start tomorrow.

prosciutto ravioli

That’s what I keep telling myself.

Recipe adapted from Giada De Laurenttis – Prosciutto Ravioli.

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Banana Split Ice Cream Cake

bs ice cream cake3 

If you’re anything like me, you spend far too much time on recipe websites. I live my life in search of those “easy” recipes. The other day I was over on Tasty Kitchen (on of the Pioneer Woman’s 4000 sites) and found a recipe for a Banana Split Ice Cream Cake

Figured since it was my husband’s birthday and since he’s a fan of all things related to banana splits, I’d give it a whirl. So I called in the assistance of my sister, “Sister”, and we got to work. 

{No photo available.} 

And an afternoon of putting this bad boy together, freezing it overnight and then part of the following day, we finally had an obscenely decadent dessert on our hands. 

  

bs ice cream cake 

bs ice cream cake2 

Not to worry, I didn’t eat it all by myself.  I saved a sliver for my husband. 

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Mashed Potatoes

mashed potatoes 2

It never fails that I set out to eat well and end up failing miserably. After reading through your lists of favorite comfort foods I had an overwhelming urge to make mashed potatoes.

So, I went against my better judgement (and my growing waistline) and made them. And because I’m such a giver,  I’m sharing this recipe with you.  Won’t you join me in the elastic waistband club?

Mashed Potatoes

Ingredients:
2 1/2 lbs yukon gold potatoes cubed (or small red potatoes halved)
1/2 cup half and half
4-8oz cream cheese (depending on how creamy you want the consistency to be)
salt and pepper
sprinkle of garlic salt
1/2 cup grated parmesan

Directions:
Place potatoes in a pot of cold water. Boil the potatoes until tender (when pierced with a fork), about 15 minutes. Drain potatoes and return to warm pot. Mash the potatoes. Slowly add the half and half so as to avoid a pasty texture. Mash the cream cheese, salt & pepper, and garlic salt together until creamy. Finish it off by mixing in the parmesan.

Serve warm with a side of fried chicken.  Or is it the other way around?

Elastic Waistband Club Forever!

 

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Chicken Florentine

Clearly I’m a healthy girl. I made yet another pasta dish for dinner the other night. And the best part is that this recipe didn’t even call for pasta, I just felt inclined to serve the dish that way.

See, that’s me…the poster child of good health. And a growing waistline.

(I’m thinking it’s time to actually start working out. That is, if I’m going to continue to eat creamy sauces, fried desserts, and pasta. Hmm, there’s a novel idea.)

So enough self-loathing for the moment. How about another recipe!

I found this recipe for Chicken Florentine over on allrecipes.com. If you haven’t checked it out, do.  It’s pretty user friendly. Or you can just keep coming here and I’ll do the legwork for you.

chicken florentine

Chicken Florentine (casserole)


Ingredients:
4 skinless, boneless chicken breast halves
1/4 cup butter (I used less just so I wouldn’t feel like a total pig)
3 teaspoons minced garlic (again, your call depending on your love/or hate of garlic)
1 tablespoon lemon juice
1 can condensed cream of mushroom soup (low sodium)
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 pkg frozen spinach, thawed
fresh mushrooms (your call here)
bacon bits (yes, I used pre-packaged bacon bits. don’t judge.)
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. (Or…you could saute your chicken in some olive oil over medium heat until cooked through.)
Increase the oven temperature to 400 degrees F.
Melt butter in a saucepan over medium heat.
Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasonings, half-and-half, and parmesan.
Then spread the spinach over the bottom of a 9×9 inch baking dish. (Make sure you’ve squeezed out all the water beforehand.)
Add the mushrooms on top of the spinach.
Pour half the cheese mixture over the mushrooms.
Top with the chicken and then pour remaining sauce mixture on top.
Sprinkle with bacon bits and top it all off with mozzarella.
Bake at 400 degrees for 20 to 25 minutes until the cheese is lightly browned.

And if you’re like me, you’ll want to serve it over a bed of pasta.
spaghetti

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iced mocha frappe

Yesterday was yet another 100 degree day here in Atlanta and it’s practically impossible to cool off. So in an effort to beat the heat I made a frosty treat…one that should only be consumed when you don’t give a rat’s hiney about calories…
Trust me…

iced mocha frappe

Ingredients:
4 cups brewed coffee, hot
4 packs hot chocolate mix
4 tablespoons sugar (I opted for 2 packets splenda- my lame attempt at saving calories)
1 cup heavy cream
2 teaspoons vanilla extract
Whipped cream, for garnish

Directions:
In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix, and sugar/splenda. Stir until well combined. Pour the mixture into ice cube trays and freeze, covered, for at least 3 hours and up to 1 week.

When ready to make, put the frozen cubes* in a blender. Add the cream and vanilla and puree until smooth. Divide the frappe into tall glasses and top with whipped cream.
iced mocha frappe2
*I  had enough coffee mix for two ice trays, but only used one tray of cubes when making the frappe. Still used 1 cup cream and 2 tsp vanilla extract.

ps. does this blog make me look fat? i thought so.
pps. this was pretty darn close to tasting just like a starbucks mocha frappuccino except I think the version I made had twice as many calories.  heavy cream? are you kidding me?

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White Trash Wednesday – Fire Pies

Working off of the fried pie theme, fellow blogger Amy, from (the incredibly witty and clever blog) Fix It Or Deal, sent me quite the doozy of a recipe.  For Fire Pies.

Howdy!
Your delicious blueberry fried pies reminded me of a very white trashy version: Fire Pies.  Just in case you are ever desperate for White Trash Wednesday material*, here is the recipe:
White bread – Wonder, Sunbeam, Bunny, whatever brand you prefer
Fruit Jelly – or jam, if you wanna get fancy.  Any flavor.
Butter – or margarine or “spread”

Fire – the bigger the better, if you have gasoline, use it
Cast Iron Pie Cooker – these babies can make much more than pies and they are a handy weapon if you are out of buckshot (buy yours from Amazon.com today)
Cast-Iron Campfire Pie Cooker

Butter a slice of bread, on the unbuttered side, add a heapin’ dollop of jelly, top with another slice of bread, buttered side out.  Place jelly sandwich inside the pie cooker, close and latch the cooker then hold over the fire, turning a few times for even cooking.  After about five minutes (or the time it takes to drink one PBR) remove cooker from fire, open and dump your fire pie on to a paper plate.  IMPORTANT!: Pie filling will be hotter than magma.  If you like having a tongue, wait for pie to cool a bit before eating.

 

See, I told you she was witty.
Now when you’re done here, go read her stuff. And check out her works.

*And yes, I am always on the hunt for great white trash recipes.  If you have one you’d like to submit, send an email (that will totally be included in the blog post) and the recipe to me at kmslat@yahoo.com

And a big thanks to Amy for sending such a great WTW recipe my way.

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