Cinnamon Rolls

On one of my last days in Maine my friends mom made these absolutely delightful cinnamon rolls and I fell in love with them! With the Holiday Seasons coming up these would be a great addition to any table.

Cinnamon Rolls Serves: 18

1C Milk
1/4C Sugar
1tsp Salt
1tsp Yeast
1 Egg
1/4C Shortening
4C Flour
2TB Butter - Softened
1/2C Sugar + 2tsp Cinnamon

First we are going to scald the milk in a sauce pot and put to the side to cool down to luke warm. While the milk is heating up place the yeast in a 1/4C of warm water with a tsp of sugar and let it activate for 5-10 minutes. Then mix the yeast with the 1/4C sugar, salt, egg, shortening and flour. You may need to add more flour until you can easily knead the dough without it sticking to your hands. Knead and place in a bowl, cover with a towel and let dough double in size. Knead dough again and let it rise to double in size one more time.

Roll the dough out to approximately 9”x18” and spread the softened butter on the dough, then sprinkle the cinnamon and sugar mix on that. Roll the dough making an 18” log and cut into 1” thick rounds. Place on a greased cookie sheet, cover with a towel and let double in size. Then bake at 375° for 25-30 min.

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WW: 5 Points Plus / serving

Roasted Potatoes, Bell Peppers, Onions & Sausage

One of my favorites sites to look for new recipes and ideas is Skinnytaste.com, Skinny Taste takes a similar approach to food as I do, trying to make traditional foods healthier using as little processed ingredients as possible. A week or so ago I saw her post this recipe on her site which looked absolutely delicious and I had to try it. I made some adjustments on the quantities of the ingredients, and by using turkey sausage instead of chicken, but the recipe is still there and as my taste tester said "This was in the Top 10". We served this with eggs on the side and I know it will be delicious reheated in a skillet Saturday morning for a quick breakfast.

Roasted Potatoes, Bell Peppers, Onions & Sausage: Serves 5-6

2lbs Red Potatoes
2 Large Bell Peppers
1.5 Onions
6 Hot Italian Turkey Sausages (20oz)
1tsp Garlic Powder
1tsp Rosemary (dried & crushed)
1TB Olive Oil
Salt & Pepper

Clean your veggies and chop the potatoes into a 1/2"-3/4" dice, and the onions and peppers into 1" sections. Toss the vegetables with the Olive Oil, garlic powder, rosemary and generous amounts of salt and pepper. Cut the sausage links into 5-6 pieces each and set to the side in the refrigerator. Spread on a greased sheet pan and cook on 375° for 20 minutes, remove from the oven and put the sausage on top and return to the oven for an additional 35 minutes. Toss the mixture once or twice while cooking.

Remove from the oven, toss together and serve. This is delicious on its own and wonderful with an egg however you like them cooked on the side!

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WW: 9 Points Plus / serving @ 5 servings (no egg included)
7 Points Plus / serving @ 6 servings (no egg included)

Top Chef Just Desserts: Week 9

Jillian: Hey Sara, welcome to week 9! This week we are moving from the Final Four of Orlando, Chris, Sally and Matt down to the Final Three. I was glad to see that they didn’t have a quickfire challenge this week and rather moved straight into the elimination challenge, where the cheftestants were charged with making their dessert resemble a savory dish. I much preferred this challenge to the inverse of it from a few weeks ago where they had to make a savory dish look like a dessert! What did you think of the challenge?

Sara: I liked the challenge, and I liked that the meal they made depending on a country they chose. It was fun to see what they came up with to hide their sweet desserts into a savory package. I liked the look of Sally’s the best and was glad she won. I thought her cuban sammy, with a side of potato salad was spot on!

Jillian: I completely agree! Sally’s by far looked the most realistic and not too cartooney. What did you think of the elimination of Orlando? I was glad that he took it nicely and didn’t slam the judges and other contestants. I do think he has come a long way as a person since the start of the show, but you know I was glad to see him go.

Sara: I was a little sad to see him go. I agree he came a long way since the start of the season, and I felt like he was in a better place then Chris. I was not thrilled with his Beef Wellington. I am hoping that either Sally or Matt win the whole thing. The last challenge should be crazy.

Jillian: Yea Chris’s Beef Wellington was first, not from the right country, and second was the most fake looking of them all. I am pulling for Matt to win at this point but I think it will be Sally, she seems to keep her cool better and pay attention to the little details. I can’t wait to see the outcome, make sure to check out the Finale Wednesday at 10:00!

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To check out more of Sara’s posts on all things Girly go to Girly Obsessions.
(pictures courtesy BravoTV.com)

Egg Noodle Lasagna

The other day I saw my friend Cindy mention that she was going to be making an Egg Noodle Lasagna for her family that night and I immediately was intrigued and asked her if she would share her recipe. She told me that it was really simple, just a layering of egg noodles, sauce, meat and cheeses similar to a regular lasagna. Below is her recipe with some additions of mine (vegetables) to help bulk it up and make it a little healthier. I was really impressed with this dish because it not only tasted like a lasagna but I was able to prepare it and cook it on a week night with little to no fuss. I can't wait to try variations on this with more vegetables and no meat for a fun vegetarian lasagna! So many thanks to Cindy for her wonderful idea!



Egg Noodle Lasagna: serves 6-8

12oz No Yolk Egg Noodles
1lbs Lean Ground Beef (93% Lean)
1 Small Onion - chopped
1 Green Pepper - Chopped
1 Zucchini - Chopped
1C Part Skim Ricotta Cheese
4oz Part Skim Mozzarella Cheese
1/2C Shredded Parmesan Cheese
3C Tomato Sauce
15oz Diced Tomatoes (Canned) - Drained
3oz Tomato Paste
2TB Fresh Basil (2tsp dried)
1tsp Onion Powder
3 Garlic Cloves - Minced
1tsp Olive Oil
Salt & Pepper

Bring a large pot of salted water to a boil and add the egg noodles and cook until Al Dente. You will be baking them as well so make sure that they are not cooked through to your desired level of firmness as they will cook and soften some more in the oven.

While the noodles are cooking lets get started on the fillings. In a greased large skillet toss in the ground beef with half of the garlic, 1/2tsp onion powder and some salt and pepper. Cook over medium heat until browned, drain and set to the side. In the same skillet add the olive oil and remaining garlic, again over medium heat, and let it cook for a minute. Add the onions, green pepper and zucchini to the pan with some salt and pepper and cook for 6-8 minutes, then add the beef back to the pan and cook for another minute or two.

While the noodles and beef are cooking you can set the sauce to simmer on a back burner. In a sauce pot mix the tomato sauce, diced tomatoes, tomato paste, basil, remaining 1/2tsp onion powder and some salt and pepper together. Bring up to a boil and then reduce to a low simmer and stir every few minutes.

In a small bowl mix the ricotta, parmesan and 3oz of the mozzarella cheese together.

Now to assemble! Place 1C of sauce in the bottom of a casserole dish and spread it around the bottom and sides. Now mix the remaining sauce with the noodles. Place 1/4 of the noodles on the bottom of the pan, add 1/2 of the ground beef and vegetable mixture gently on top of that, 1/4 of the noodles next, then place the cheese mixture on top of that layer, then 1/4 of the noodles, remaining beef mixture, remaining noodles, then top with the 1oz of reserved mozzarella cheese. Place in a 375° oven and bake for 25-30 minutes until the sauce is bubbly and the mozzarella is melted on top. Remove from the oven and let it sit for a few minutes then scoop it out and enjoy!

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WW: 12 Points Plus / serving @ 6 servings
9 Points Plus / serving @ 8 servings

Fruit Salsa with Cinnamon Chips

Want a nice twist to the fruit salad? This Fruit Salsa gives you a nice mix of flavors with a sweet chip to dip! I had this for breakfast one morning in Maine and mixed some into greek yogurt for some protein. I can't wait to bring this to a party and see people really dig in and enjoy it the variation on the traditional Fruit Salad.



Fruit Salsa with Cinnamon Chips: Serves 6-8

4 Kiwi
2 Large Apples - Granny Smith
1 Quart Strawberries
2TB Brown Sugar
4TB Fruit Jam
8 - 8" Tortillas
2TB Sugar
1tsp Cinnamon
Cooking Spray

Cut all of the fruit into 1/4"-1/2" cubes and place in a nice serving bowl. Add the brown sugar and jam (be sure not to use jelly it makes the mix watery!), and stir together to coat.

Mix the sugar and cinnamon together and then cut the tortillas into wedges and spread out in a single layer on a cookie sheet, lightly spray with the cooking spray then evenly sprinkle with the cinnamon and sugar. Place in a 350° oven for 5-10 minutes - watch very carefully, you want the tortillas to turn into chips but not to burn, as soon as they crisp remove from the oven and let them cool down.

Place the chips in a bowl and serve as scoops with the fruit salsa!

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WW: 5 Points Plus / serving @ 6 servings
4 Points Plus / serving @ 8 servings

Roasted Buttercup Squash Soup

This recipe is a wonderful fall soup that will fill and warm you up all at once.  My friends mom taught me how to make this on one of our days together in Maine and we brought it to our Girls Night where I also learned about the Asparagus Soup.  This hearty recipe goes fantastically with the rye bread or a hearty multi grain.  Yet another reason for me to get that blender so I can make this for myself!

Roasted Buttercup Squash Soup: Serves 8

4 Buttercup Squash (or Acorn Squash)
60-90oz Chicken or Vegetable Stock
1/2tsp Ground Ginger
1/2tsp Ground Sage
1/2tsp Dried Thyme
Salt & Pepper

Wash your squash, and place on a sheet of tin foil in a 400° oven for approximately an hour, until the squash can easily be pierced with a knife. Remove the squash from the oven and carefully peel the skin off of the squash, slice in half and discard the seeds. Chop the squash into chunks and place it in a pot with the spices and 60oz of stock and bring up to a boil. Cook for 10-15 minutes then puree the soup, in small batches, in your blender being careful to not overfill the blender (too much hot liquid in a blender can result in the lid being blown off, so do not fill more than 1/3 of the way). Return the pureed soup to the pot over medium heat and add the remaining stock 1C at a time until it reaches your desired consistency.

Serve and enjoy!

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WW: 0 Points Plus / serving @ 8 servings (the whole pot is only 4 Points Plus)

Asian Peanut Butter Pasta

I love a good Lo Mein dish and am often looking for different ways to have Asian Pasta. Tonight I started with the main ingredients of my Vegetarian Yaki Soba Dish, and added one ingredient which really helped change the flavor profile, it is amazing what a little bit of Peanut Butter can do! It brought a wonderful creamy element to the dish without overpower the flavors of the vegetables.



Asian Peanut Butter Pasta: Serves 4

8oz Pasta
1 Onion - Sliced
3 Carrots - Sliced into Matchsticks
2C Broccoli - Chopped
2tsp Peanut Oil
2 Garlic Cloves - Minced
1/4tsp Red Pepper Flakes
1/3C Chicken Stock
1/4C La Choy Teriyaki Sauce
1TB Soy Sauce
1TB Peanut Butter
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set to the side covered.

While the pasta is cooking you can get the vegetables stir-frying. In a large saute pan heat the peanut oil, garlic and red pepper flakes over medium heat for a minute. Toss in the broccoli with some salt and pepper and cook for 2 minutes, then add in the carrots, after another 2-3 minutes add in the onions. After each vegetable addition add some salt and pepper and stir to incorporate. Cook for another 5 minutes until the onions are cooked through and the broccoli and carrots are cooked yet still crisp.

Mix the stock, teriyaki, soy and peanut butter together and toss with the vegetables and pasta over medium heat for 2-3 minutes allowing the sauce to coat and soak into the pasta. Remove from the sauce, serve and enjoy!

Tip: I used broccoli, carrots and onions because they are what I had on hand, but you could also use snap peas, sprouts, bell peppers, zucchini, cabbage, etc.

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WW: 7 Points Plus / serving

Pumpkin Pancakes

From the day I showed up in Maine my friends husband requested Pumpkin Pancakes and 2 days into the trip my friend found a pumpkin waffle recipe and adapted it for pancakes. It was a huge success that was quite tasty and a batch made enough to serve 5 hungry folks!

Pumpkin Pancakes: Makes 30 - 5" Pancakes

2C Flour
2tsp Baking Powder
1/4tsp Cinnamon
1/4tsp Ground Ginger
1/4tsp Nutmeg
1/2tsp Salt
3 Eggs - Beaten
1-3/4C Milk
3/4C Canned Pumpkin
1/2C Vegetable/Canola Oil

Now I will admit, we could only find Canned Pumpkin Pie Mix, not plain canned pumpkin, so we actually omitted the cinnamon, ginger and nutmeg and I thought it was delicious.

Mix all of the ingredients together until a smooth batter forms. Then on a greased skillet over medium heat pour out batter to form 5" pancakes, flip once the batter begins to set and small bubbles form in the top of the pancake and cook until the batter is no longer runny. Remove to a sheet pan and stick in a 200° oven to keep warm while you repeat this process until all pancakes have been made. This made approximately 30 pancakes for us.

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WW: 2 Points Plus / pancake

Spicy Sausage, Zucchini & Onion Pasta

The other night I had no grand plan and just made a dish that I thought would be hearty, spicy and filling and lucky for me it was all of that plus tasty. The red pepper flakes with the spicy sausage really set off the sweetness of the onions and zucchini and I must say I will be making this throw together dish again.

Spicy Sausage, Zucchini & Onion Pasta: Serves 2

4oz Pasta
2 Hot Italian Turkey Sausage Links (Approx 3-4oz each)
1 Small Zucchini - Sliced
1 Medium Onion - Sliced
2tsp Olive Oil
2 Garlic Cloves - Minced
1/4tsp Red Pepper Flakes
1/4C Parmesan Cheese
1C Tomato Sauce
1TB Fresh Basil (1tsp dried)
Salt & Pepper

Bring a large pot of salted water to a boil and cook the pasta until al dente.

While the pasta is cooking place the sausage in a frying pan and cook through, browning on all sides. Once cooked, slice into thin discs and set to the side. In a separate large saute pan place the olive oil, garlic and red pepper flakes over medium heat and cook for a minute. Add the onions with some salt and pepper and cook for 3-4 minutes then add the zucchini with more salt and pepper and continue to stir fry until tender.

Once the pasta, sausage and vegetables are done place them all together in the saute pan and add the tomato sauce and basil together and cook over medium heat for 2-3 minutes. Remove from the heat, split into 2 bowls and top with the Parmesan. Serve and Enjoy.

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WW: 12 Points Plus / serving

Top Chef Just Desserts: Week 8

Jillian: Hey Sara, welcome back! Can you believe we are down to the top 4 after this weeks episode?

What did you think of the quickfire challenge where the contestants had to make a pie using only one hand? I thought it was interesting to see just how beautiful they were still able to make their pies with perfect cuts and piping!

Sara: I enjoyed watching them struggle with that as well. I also felt bad for Matt who barely touched his plate to scoot it over and was DQed. They all did great for only having one hand! The challenge of creating an upscale carnival food this week was very interesting. I have to say I am getting sick of Chris’s cocky attitude. Have you noticed it?

Jillian: I sure did notice Chris’s attitude! Especially with his pie “There was plenty of banana in there”, well obviously not! I am still shocked that Orlando was left in the competition, yet again he was scolded for using the name of something “Caramel Apple” without making caramel or apple the main feature. It brought me back to his Root Beer Float that had no soda. The elimination challenge was to recreate a Carnival Favorite, who was your favorite and least favorite?

Sara: I liked Carlos’s mini hamburger with churro fries. I thought Chris’s(gotta look it up later) concoction was just too much! I have to say I am kinda starting to see a softer side to Orlando and am liking it. He and Sally have seemed to bonded and it warms my heart a bit. What about you? Favorite and least?

Jillian: I liked Carlos’s burger and fries as well, and the judges admitted they liked the craft of them as well, though unfortunately when they went to eat them they just fell apart and did not work. I was heart broken to see him go home, especially after he had just won the quick fire. Orlando was most definitely my least favorite as I feel he just has an idea and goes with it whether it meets the challenge or not. I still see him as overly cocky and not worthy. I honestly think he has stayed just because the judges see him as a ratings booster.

Who would you like to see in the final three? I think it is pretty clear that I would like to see Chris, Sally & Matt

Sara: As much as I was against him at the start of the season I have to say I would like to see Orlando, Sally and Matt as the final three. I can’t wait to see who makes it in this weeks episode!

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To check out more of Sara’s posts on all things Girly go to Girly Obsessions.
(pictures courtesy BravoTV.com)

Rye Bread

All last winter I made bread every weekend for the following week. I haven't gotten back in the habit yet this season but after helping my friends mom make this in Maine I know I'll be making bread very soon. I have never been a big fan of rye bread but her recipe leaves out the anise seed and it tastes a lot like a pumpernickel bread which I absolutely love. This recipe makes a lot so be prepared to put some in the freezer or give it away to friends and family.

Rye Bread: 6 Loaves

3C Milk
2tsp Yeast
1/2C Warm Water
1tsp Sugar
1C Molasses
3/4C Butter
2tsp Salt
4C Rye Flour
8C White Flour (approx)

Place milk in a sauce pan and scald (bring up to an almost boil), and remove to a large mixing bowl. Add the butter and let it melt into the milk, set to the side until the milk is room temperature. While the milk is doing its thing we can prepare the yeast. Place the yeast in the water and add the sugar to it and let the yeast activate for 5-10 minutes. Once the milk has cooled down add the yeast to the milk, then the molasses and salt and stir to incorporate.

Add all of the rye flour to the bowl incorporating into the liquid. Next add 1C at a time, the white flour until you have to use your hands to knead the flour into the dough. Keep adding flour until the dough is no longer sticking to the bowl and your hands and knead for a few minutes. Cover the bowl with a dish towel and place in a warm corner of your kitchen and let the dough rise until it has doubled in size. This could take a while depending on the temperature of your kitchen (the warmer it is the quicker the dough will rise). Once it has doubled in size re-knead the dough and cut into 6 even dough balls and place into individual greased loaf pans. Cover with the dish towel and allow the dough to double in size again.

Place in a 350° oven for 60 minutes. Remove from the oven, and turn out of the loaf pans onto a cooling rack. Serve and Enjoy!

Storage Tip: When you go to store the loaves make sure they are completely cooled then wrap in a paper towel, then wrap tightly in aluminum foil. They will stay fresh in the fridge for 4-5 days, and in the freezer for a few months (I would then place in a ziplock bag if it is going into the freezer).
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WW: 32 Points Plus / loaf (I can usually get about 18-20 slices of bread/loaf)

Apple Crisp

As I arrived in Northern Maine my friends mom was making an apple crisp and I was there just in time to help her finish it off and get it in the oven. We ended up making another at the end of the week and both were wonderfully delicious with a nice crispy crunchy topping. This recipe came out of the "Woodland Consolidated School 50th Anniversary" Cookbook that was put together by members of the school, we pretty much followed the recipe but added oatmeal for some extra texture to the topping!

Apple Crisp: Serves 12

8-10 Large Apples (I use a mix of Gala & Granny Smith)
1/2C Water
2tsp Lemon Juice
1/2C Flour
1/2C Oats
1/2C Brown Sugar
1/2C White Sugar
1tsp Cinnamon
1/2C Butter (1 stick)

Peel, core and slice the apples into 1/8" slices and arrange in a greased 13x9 pan. Sprinkle the apples with the water and lemon juice. Melt the butter, then add the flour, oats, brown and white sugar and cinnamon to the butter and mix with a fork to evenly incorporate. Then sprinkle the topping evenly on top of the apples. Place in a 375° oven for 40-45 minutes. Remove from the oven let it sit for at least 10 minutes, then slice and enjoy! This is also great the next day :)

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WW: 6 Points Plus / serving @ 9 servings
5 Points Plus / serving @ 12 servings

Asparagus Soup

For a few years I have been hearing about my friends Aunt's Asparagus Soup. I was over joyed to get to try it when all the woman in her family got together for a soup night! This recipe actually comes out of a P90X cookbook with some slight modifications. It is extremely healthy and more importantly extremely tasty! I can't wait to make this... I really need to invest in a blender!

Asparagus Soup: serves 8-10

1 Large Vidalia Onion - Chopped
3 Garlic Cloves - Minced
96 oz Chicken Stock
2 Bunches of Asparagus - Trimmed & Chopped into 3" Pieces
1 Russet Potato - Diced
1/2tsp Yellow Mustard Seed
1 Dash 17-Spice Mix (or a seasoned salt)
1/2tsp Dry Mustard
Salt & Pepper

Saute the onions and garlic with 1/2C of the stock in a large stock pot for a few minutes, add the remainder of the stock, the asparagus and potato and bring up to a boil. Reduce the soup to a simmer and cook for 15-20 minutes.

Remove the soup to a blender in small batches (or use an immersion blender in the pot if you have one) and blend - be careful to only do a little of the soup at a time, you do not want to fill the blender as the pressure from the heat could blow the top off. I highly suggest only filling 1/3 of the way and venting the lid to allow the steam a place to escape... I once had hot berry compote on cabinets, walls, ceilings and a dog due to over filling a blender with hot liquid.

Once the soup has been blended add the remaining spices (I recommend a heavy hand on the pepper) and serve.

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WW: 1 Points Plus / serving @ 8-10 servings (the whole pot is only 10 points)

Donut Apple Muffins

That is right you heard it, Donut. Apple. Muffins. Delicious apple muffins that remind you of a cinnamon sugar donut. My friend and I made these on my first morning in Maine and it was really tough to not eat the whole pan! Try her family recipe out at your next family gathering and I bet you will hear many compliments.

Donut Apple Muffins: Serves 8-12

1 Egg
1/3C Vegetable/Canola Oil
1/2C Milk
1.5C Flour
2tsp Baking Powder
1/2tsp Salt
1/2tsp Nutmeg
1/2C Sugar
2 Large Apples (I use Gala) - Chopped
2TB Sugar
1/2tsp Cinnamon

Mix the egg, oil and milk together then add the flour, baking powder, salt, nutmeg and 1/2C sugar to the mix and stir to incorporate. Fold in the apples and scoop into 8-12 greased muffin tins. Mix the remaining 2TB sugar and cinnamon together and sprinkle evenly over the top of the muffins.

Place in a 400° oven for 20-25 minutes. Remove from the pan and serve. These are great the next day as well.

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WW: 7 Points Plus / serving @ 8 servings
4 Points Plus / serving @ 12 servings

Cheesy Pasta & Broccoli

Who doesn't love a good one pot meal? This pasta is extremely easy to prepare, has a good hearty serving of broccoli and is smothered in cheese. Really how could you go wrong?



Cheesy Pasta & Broccoli: Serves 4

8oz Pasta
1.5lbs Frozen Broccoli
1C Whole Milk Ricotta Cheese
1/2C Shredded Parmesan Cheese

Bring a large pot of water to a boil, add in the pasta, and when it is half way done cooking add the broccoli to the water, bring back up to a boil and finish cooking the pasta. Drain the water from the pot reserving 1/2C of the pasta water on the side, then add the cheeses to the dish and with the back of a spoon work the cheese through the pasta. If the cheese is too thick for you add the pasta water to the dish and stir to thin it out. Personally I didn't use the pasta water and thought it was just fine. Enjoy!

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WW: 10 Points Plus / serving
9 Points Plus / serving (if you use Part Skim Ricotta Cheese)

Top Chef Just Desserts: Week 7

Hello TCJD Fans! I know I missed last weeks review but Sara and Ashley who run Girly Obsessions wrote a review of Week 6 on their blog.

Ashley: Hi, I’m back!! Filling in for Sara this week. So, Jill, normally I wouldn't spend much time discussing the quickfire challenge, but this week had some high stakes! The winner got $10,000 while the loser got the boot, immediately. The cheftestants had to make doughnuts paired with coffee. I don’t think ANY of them wanted to be sent home for a donut. I mean it seems pretty basic...but what do I know? Carlos won with his orange and lemon zest bombolinis with passion fruit cream. I didn’t think he’d win when the guest judge, Mark Israel of the Doughnut Plant, made a cryptic comment about the flavor, and amount, of the cream. But I guess he liked it! And Megan went home. Johnny not being able to remove the donut from the plate due to the amount of glaze was the kiss of death. Are you sad to see her go? (Sorry, I’m still new here and I don’t know who we like and don’t like yet!)



Jillian: Hey Ash, welcome back and thanks for stepping in this week and last! I was happy to hear that immunity will no longer be offered at the quick fire challenge as in the past we have seen folks really get lazy in the elimination challenge because they had immunity. Personally I can’t wait to see Orlando go and when he started arguing with the judges about his cardamom I thought this might be his week, but I agree with not being able to separate the donut from the plate Megan really made some bad decisions on this round.

What did you think of the elimination challenge,where the contestants were placed on two teams to celebrate chocolate with a group centerpiece and individual desserts?

Ashley: Well, I thought it was kinda lame that Orlando and Chris did all the heavy lifting on the centerpieces for their teams. Not really a group effort. As far as the centerpieces go, I liked the concept behind Orlando’s, but aesthetically I liked Chris’ better. As far as the individual desserts go, Orlando had no time to make his, and left it up to his teammates which was a bit risky! But overall, kinda underwhelmed. It was fun to watch the cheftestants judge each other though! Orlando had A LOT to say, and none of it nice, especially about Katzie’s dessert.

Jillian: I don’t like how one person really took over for the centerpieces but I was really upset that Orlando didn’t actually make his dessert! I think he should of at least gotten scolded for that one. I was actually shocked at how nasty Orlando’s team was towards the other teams desserts, I guess they never learned the Golden Rule. I do think that it was Katzie’s time to go, she was the weakest link left and I think Orlando will be next to go. He has gotten lucky by being on winning teams but he doesn’t seem to really have anything special when it comes to flavor. I can’t wait to see what they have to do next week.

Ashley: Since there was no individual winner this week, I will say that I think Sally’s Manjari Caramel Mousse, Spiced Caramel Cream with Passion Fruit Gelée looked the most appetizing. Woah, that’s a lot of ingredients! Like I said, I have no ties to anyone so I didn’t really care who went. But I do hope next week’s challenge is a little more interesting. If nothing else, maybe they can have a good old fashioned food fight or something to bring on some drama!

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To check out more of Ashley & Sara’s posts on all things Girly go to Girly Obsessions.
(pictures courtesy BravoTV.com)

Roasted Peaches & Blueberries

Hi all, I am officially back from vacation and boy do I have a whole list of wonderful recipes that I got to enjoy while in Maine.  I enjoyed today's recipe, that my friends aunt made, after a wonderful dinner of Asparagus Soup & Roasted Buttercup Squash Soup with a wonderful group of ladies.  Don't worry those recipes will be coming soon.

Roasted Peaches & Blueberries: Serves 1

1 Large Peach
1/2C Fresh Blueberries
1TB Brown Sugar (not packed)
1.5tsp Butter - broken into pieces

Rinse and dry the fruit, then slice the peach into 3-4 wedges removing the pit. Place peaches on a greased piece of aluminum foil, place the blueberries on top of the peaches, sprinkle with the brown sugar and butter. Wrap up tightly and place in a 325° oven for 45-60 minutes. When the peaches are tender they are done. The beauty of this recipe is that you can make them on a grill, or with your dinner and just turn the oven off or down to 200° and let them sit and stay warm until dessert time, it is also easy to make 1 or 10 depending on the size of your crowd. This is a really sweet treat that is bound to make everyone happy. For an extra treat you could serve over some vanilla ice cream!

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WW: 2 Points Plus / serving

Mom's Pulled Pork BBQ

As you know I am on vacation this week, but I didn't want to leave you high and dry so here is a wonderful recipe of my Mom's that is a staple at the Christmas table and is one of those dishes that makes a lot, freezes well and reheats wonderfully. This recipe is versatile in that it can be made in a Crock Pot or on the Stove. The picture is actually from my sister who made this last week from my moms recipe.

Mom's Pulled Pork BBQ: Serves 12

3lbs Pork Roast
8oz Tomato Sauce
2C Ketchup
2TB Worcestershire Sauce
2TB Soy Sauce
1/4C Butter - melted
2tsp Sugar
1 Green Pepper - Diced
1 Onion - Diced

Place the roast in a crock pot or large pot and cover half way up the roast with water and cook over medium heat for a few hours until the meat is cooked through and can easily be pulled apart. Once it is cooked remove it from the pot, drain the water, and pull the meat apart, add the remaining ingredients to the pot, stir and continue cooking for at least another hour, though 3 hours is preferable to really let the flavors merry together.

Serve and Enjoy! I Love this on a nice Potato Roll.

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WW: 8 Points Plus / serving

Top 5 Favorite Fall Recipes

This week I am on vacation in Maine and won't be around to post new recipes so instead I have made a Top 5 List of my Favorite Fall Recipes to show you. As the weather gets colder and the leaves are changing I want those warm hearty meals that get better and better with each day of left overs. Check them out and who knows maybe you will find a new favorite as well!

Top 5 Favorite Fall Recipes:



Cabbage Roll Casserole: I'll admit I've only made this once, but I loved it when I made it and my taste tester has been asking for it again and I've just been waiting for that perfect fall day.

Chicken Pot Pie: Seriously is a description needed? Chicken, Veggies and Pie Crust. Wonderfulness in a pie plate.

Shepherds Pie: A delightful casserole with the spices of thanksgiving all topped off with creamy mashed potatoes baked until perfection.



Chicken & Dumplings: This is a wonderful recipe that takes the best of chicken soup and adds fluffy melt in your mouth dumplings.

Hearty Chili with Vegetables: A great recipe from my Dad which smells so delicious as it slowly cooks all afternoon. You will fight the urge to eat it directly out of the pot as it simmers.

Pearled Couscous with Sauteed Garlic Spinach

The other night I made a delicious Apple, Spinach & Goat Cheese Stuffed Chicken Breast and I also experimented with a new ingredient, well new to me that is, Pearled Couscous, as a side dish. I figured I like regular couscous and it is so easy and quick to prepare I should give this a try as it is a larger grain than the traditional and it would have a different texture while retaining the same flavor profiles. Turns out I was right! I am going to try using this in place of arborio rice in some of my Risotto Recipes which would make for a really quick and filling meal in the near future.



Pearled Couscous with Sauteed Garlic Spinach: Serves 2-3

1/2C Uncooked Pearled Couscous
1.25C Chicken Stock
1 Bay Leaf
6-8C Raw Spinach
1tsp Olive Oil
2-3 Garlic Cloves - Minced
Salt & Pepper

Place the chicken stock, bay leaf and couscous in a pot and bring up to a low boil. Continue to boil for 8-10 minutes until the majority of the liquid has been absorbed. Remove the bay leaf and cover the pot and let it sit for 5-10 minutes until it has absorbed all of the stock. While the couscous is resting we can cook the spinach. In a large saute pan place the olive oil and garlic over medium heat and cook for a minute until the garlic becomes fragrant. Toss in the spinach with some salt and pepper, and cover with a lid and let the spinach wilt down.

Once the spinach is finished cooking squeeze/press any excess liquid from the spinach and drain then toss in the couscous and stir to incorporate.

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WW: 5 Points Plus / serving @ 2 servings
3 Points Plus / serving @ 3 servings