Monthly Archives: October 2014

Spiked Nutter Butter Fluffernutter Milkshakes

Happy Halloween! I’m way too old to go trick-or-treating and I have no kids so I’m not letting myself indulge in the bite-size candy bars that line the aisles for Halloween. I don’t even get trick-or-treaters at my door, probably because no one knows me, and I hope that I’m not known in the neighborhood as the scary lady. While I usually buy candy to have on hand just in case, I decided not to do it this year because no one will come knocking and I will be left with a bag of candy that will torture me day in and day out until I finally cave in and eat each and every bite. I won’t have it! Instead, I’m indulging in some grown-up decadence with this Spiked Nutter Butter Fluffernutter Milkshake. I’m expecting it to act as a comforting blanky tonight while I’m watching scary movies.

Peanut butter, marshmallow cream, and Nutter Butter cookies are mixed with vanilla ice cream and milk (low-fat or full-fat, who cares?) making a sweet fluffernutter milkshake. But THEN, to make it even better, marshmallow vodka is added which makes this milkshake all grown-up and all decadent. This is a sugar bomb for sure but for one night, on Halloween, why not? Peanut butter and vanilla ice cream is my go-to favorite but with marshmallow, vodka, and whipped cream added, it’s even better. Even if you have kids you are taking from house to house, make this ahead, put it in a travel smoothie cup and drink up as you walk around the neighborhood. No one needs to know.

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Spiked Nutter Butter Fluffernutter Milkshakes

  • 2 cups low-fat vanilla ice cream
  • 1/4 cup skim milk
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons marshmallow cream
  • 4 Nutter Butter peanut butter sandwich cookies, broken into pieces
  • 2 ounces marshmallow or whipped cream vodka (like Smirnoff Fluffed Marshmallow)
  • whipped cream

Combine ice cream, milk, peanut butter, marshmallow cream, vodka, and cookies in a blender and blend until smooth.

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Top with whipped cream and crushed cookies.

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For extra indulgence, melt 1 tablespoon peanut butter in the microwave for 30 seconds and drizzle over whipped cream.

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Cheesy Penne with Broccoli

I’ve mentioned this before but I’m shocked by how little I eat pasta anymore. When I was a vegetarian, it was all I ate. Which may be why I never lost weight. Now, I appreciate a good pasta meal but I don’t crave it (thankfully). I had some milk and cheese in my refrigerator that I didn’t know what to do with and some lingering penne that just never seemed to go away. This is typically how I decide what foods to make – by looking at what’s left in my fridge/pantry. Because even though I love to cook, I don’t love to spend a lot of money at the grocery. This Cheesy Penne with Broccoli was an easy way for me to use up some leftover staples I had hanging around my kitchen without having to spend a dime.

Cream cheese, Parmesan cheese, and cheddar cheese are all melted into an easy milky cream sauce and poured over cooked penne and boiled broccoli. The result is this hearty dish which will satisfy any pasta craving you have. The cheese sauce, even with it’s three cheeses, it light and thin enough to be a backup singer to this song. And even though I get weak (in a good way) when mustard is added to cheese sauce, the best part (in my opinion) is the broccoli. I mean, broccoli and cheese? Yes please. I have to point out that broccoli being my favorite anything is something that never would have come out of my childhood mouth. My how things have changed. Now, I won’t even consider pasta unless it has a veggie in it.

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Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.

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Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat.

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Add 2 tablespoons Parmesan, cream cheese, Dijon, salt, pepper, nutmeg and cheddar cheese, stirring with a whisk until smooth.

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Add cheese mixture to pasta mixture; toss.

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Sprinkle with remaining Parmesan.

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Additions: None

Omissions: None

Substitutions:

  • Whole-wheat penne
  • Whole grain Dijon

Overall Rating: Like It

Source: Cooking Light magazine

Savory Herbes de Provence French Toast with Chive Butter and Sriracha

Breakfast is what’s for dinner tonight. I can’t imagine not liking breakfast food. I can eat eggs at any time of day or night and often eat hard boiled eggs as a snack or scrambled eggs at dinner. Several months ago, after trying Sriracha mayonnaise, I decided to top a deviled egg with a few drops of Sriracha. I never looked back. That turned into me adding Sriracha to my scrambed, fried, or sunnyside up eggs as well. Just for kicks, I wondered what it would taste like to make a savory French toast and top it with Sriracha instead of syrup. You guys, I can’t even tell you how happy I am with this result: Savory Herbes de Provence French Toast with Chive Butter and Sriracha.

Herbes de Provence are added to the egg and milk mixture which coats thick slices of hearty bread. Cooked until golden brown, these slices are topped with a flavorful chive butter (I used I Can’t Believe It’s Not Butter Light and didn’t miss the extra calories!) and drizzled with as much (or as little) Sriracha as you want. The result is a mildly herby French toast with a buttery tang and spicy bite. The floral herbes de Provence can easily be replaced with dried thyme or oregano and you can definitely leave off the Sriracha if you’d like (but why would you?). For an even bigger oniony bite, use the chive butter to brown the slices if you desire. Everything about this French toast is savory and perfect for your next breakfast dinner. I’m ecstatic!

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Savory Herbes de Provence French Toast with Chive Butter and Sriracha (serves 2)

  • 2 tablespoons butter, softened
  • 1 tablespoon chopped chives
  • 1 tablespoon butter
  • 4 slices hearty bread (such as French loaf or Artisan Wheat)
  • 4 eggs
  • 2 tablespoons milk
  • 1 teaspoon Herbes de Provence
  • 1/4 teaspoon salt
  • Sriracha

Combine the softened butter and chives in a bowl. Transfer to plastic wrap and keep in the refrigerator until ready to serve.

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Over medium-high heat, add remaining 1 tablespoon butter to a large skillet. While butter melts, whisk together eggs, milk, herbes de Provence and salt in a shallow dish. Add one slice of bread at a time and soak, flipping frequently, until saturated with egg mixture.

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Add 2 soaked slices to the hot skillet and cook until the bread is golden brown; flip and continue cooking, about 3-4 minutes per side. Transfer cooked slices to a plate and keep warm while cooking the remaining bread slices.

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Garnish each slice of French toast with one pat of chive butter. Drizzle with Sriracha.

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