Sep 29, 2013
Sep 26, 2013
The cookbook is really AMAZING and we CAN NOT WAIT to make many of his recipes. The quality of the cookbook is just wonderful (nice thick pages) and the photography is done very well, all centered around family, which is why the Deen's are just so awesome to begin with. (We love Paula and Bobby too!)
We told Jamie about our cooking blog and would be thrilled if he actually stopped by and checked us out here at Suburban Epicurean (a girl can dream... right?)
Thank you Jamie for being so kind and for taking the time to talk to us and making such an awesome cookbook. We will be making your recipes VERY soon!
Sep 25, 2013
1 lb ground beef
1 small onion, chopped
2-3 cloves of garlic, minced
1 can condensed cream of mushroom
1/2 Cup milk
4 Tablespoons sour cream
2 Cups cheddar cheese
1 can corn, drained
32 oz bag frozen tator tots
Brown a pound of ground beef & drain fat. Add back to the pan and saute with onions & garlic. Add condensed cream of mushroom, milk, sour cream, cheese & corn over low heat until melted. In a greased 9x13 pan, layer the tater tots (still frozen) in the bottom of the dish. Scoop meat mixture over the tater tots, and then add another layer of tater tots on top. Bake at 350 for 25-30 minutes, sprinkle with cheese, and bake for 5 additional minutes.
Sep 21, 2013
What You Will Need:
Sep 17, 2013
Cook's Note: My mother in law gave me this recipe after I raved about it once when she made it. I've been making this now for several years and its a great light snack dip to have around, especially if you are trying to watch your weight. The original recipe came from Weight Watchers, but I have modified it slightly to suit my tastes.
This dip has a bit of a "kick", so leave out the cumin & allspice if you don't like those flavors or substitute/add in other varieties of flavor for this hummus such as Roasted Red Pepper, add more lemon or even top with Pine Nuts. You could play around with it and make it your own!
What You Will Need:(1) 12 oz Can of Chick peas (drained)
1/2 cup Plain Greek Yogurt
3 Tbsp Fresh Squeezed Lemon Juice
2 Garlic Cloves
2 tsp. Olive Oil
1/2 tsp. Sea Salt
1/4 tsp Cumin
1/8 tsp All Spice
Dash of Fresh Ground Pepper to Taste
1 Tbsp Water
Directions:Blend all ingredients in a food processor until smooth and serve with Pita Chips or Veggies for a delightful and light snack!
Yields about 2 cups and the serving size is 2 Tsp, which comes out to 1 WW point per serving.
This "Pinspiration" Comes from Weight Watchers and my Mother in Law
Sep 12, 2013
Cook's Note: Really?! Cookies can't be any easier than this - and let me tell you DELICIOUS! They are so super moist and everyone loved them... enjoy!
What You Will Need:
1 Box Lemon Cake Mix (you could use any of your favorite flavored cake mix here)
1 8 Oz. Tub of Light or Fat Free Cool Whip
1/4 cup Powdered Sugar
Preheat oven to 350 degrees. Mix all ingredients together, drop spoon fulls of cookie dough onto cookie sheet sprayed with non-stick cooking spray and sprinkle with powdered sugar. Bake for 15 minutes and watch them disappear.
This "Pinspiration" comes from See The Good, Beverly Deaderick – Tennessee
Sep 5, 2013
3 large eggs
½ cup skim milk
¾ cup canned pumpkin
1 t pumpkin pie spice
10 slices light wheat bread (I used Arnold brand, but Pepperidge Farms or a store brand would work great too)
1. In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
2. Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!
Optional Serving Ideas: I did not include any toppings in the recipe (or the nutrition info) because I know everyone likes their French toast different. Whether you want to top these with maple syrup, butter, whipped cream, powdered sugar, pumpkin pie spice, fruit, light syrup, or chocolate chips, the choice is yours!
Yields 5 (2 slice) servings. WW P+: 4 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per 2 slice serving from myfitnesspal.com: 145 calories, 22 g carbs, 4 g fat, 10 g protein, 7 g fiber
Cook's Note: There is not much to say here except "You're Welcome!" This is just too easy and refreshing - enjoy!
What You Will Need:
2 Scoops of Light Vanilla Ice Cream
2-3 Tbsp of Coffee Mate Girl Scouts Thin Mints Coffee Creamer
1 cup (8 oz) of Brewed Coffee
4-5 ice cubes
Whipped Cream (optional)
Put all of your ingredients in your blender and blend until smooth. Pour into a nice tall glass over ice and top with Whipped Cream for a real treat.
** Important Note: You can use any flavor of your favorite coffee creamer in this recipe and make a different Iced Coffee Drink every time! This will be very delightful with many of the holiday flavors of coffee creamer!
This "Pinspiration" comes from: Celebrations at Home
Sep 1, 2013
Cook's Note: I have been making this for about 10 years now and people ask me to bring it to get-togethers and its gone in a flash! Serve this with the right bread or chips and you have a HIT on your hands. The original recipe that I derived this from says its supposed to be a copy cat of Olive Garden's Spinach and Artichoke Dip, but my recipe is different than the original. Enjoy!
What You Will Need:1 package of neufchatel (light) Cream Cheese, softened to room temperature
1 can of Chopped Artichoke Hearts, drained (if you have Harris Teeter, they carry their own brand that is awesome!)
1 Frozen Box of Chopped Spinach (prepare per package directions and drain very well).
1/4 cup Light or Fat Free Mayonnaise
1/4 cup Shredded Parmesan Cheese
1/2 Cup Shredded 6 Cheese-Italian Cheese
2 Cloves of Garlic (minced)
1/4 Tsp Garlic Salt
1 Tbsp. Italian Seasoning
1/2 cup of Mozzarella Cheese (this is for the topping)
Sea Salt & Pepper to taste
Directions:Pre-heat oven to 350 degrees.
Allow cream cheese to come to room temperature. (If you are like me, this is hard to wait on, but trust me, it really does make for a better dip). Cream together cream cheese, mayo, shredded cheese, garlic and seasonings. Mix very well to thoroughly combine. Next add the artichoke hearts and spinach (again be sure to drain this very well before mixing) - Mix all ingredients until well blended.
Spray your dish with non-stick cooking spray and pour mixture in. Top with Mozzarella Cheese. Bake at 350 degrees for 25-30 Minutes or until top of dip is golden brown.
Serve with toasted french bread slices, pita chips or tortilla chips for a DELICIOUS APPETIZER!
This "Pinspiration" comes from Copy Cat Recipes