Thursday, February 25, 2010

Cute Recipes

Bacon & Eggs (chocolate) Ingredients

White Chocolate
Yellow M&M's


Melt white chocolate and spoon onto waxed paper, place 2 pretzels at the side (bacon) and two yellow M & M’s (yolks) into center. Kids just love these!


Banana Dogs Ingredients

¾ cup peanut butter
2 Tbsp honey
4 hot dog buns
2 small bananas
1 Tbsp lemon juice


Microwave honey and peanut butter in Vent ‘N Serve Small for 30 sec., stir, spread on buns. Slice bananas lengthwise and dip in lemon juice. Place banana halves on buns.


CARMELICKS Ingredients

1 pkg. white cake mix - dry
1/2 c. vegetable oil
2 beaten eggs
1 c. caramel topping


Beat together and add 1 c. chopped
nuts. Bake in jelly roll pan at 325º 25-30 minutes.
Frost while hot with:
3 tbl. caramel topping
2 c. powdered sugar
2 tbl. milk
1/3 c. soft butter

Sprinkle with chopped nuts

Store, serve and give as gifts in


Chocolate Eggs Ingredients

Package of White Candy Melts or White Chocolate Chips
Rice Krispies Cereal
Yellow food coloring
Red Colored Sugar (optional)


  1. Melt the chocolate in a Vent ‘N Serve Medium Shallow according to package directions.
  2. Reserve 1 cup.
  3. Dollop the white chocolate into the Egg Tray Inserts.
  4. Place in the freezer for a few minutes to harden.
  5. In the meantime, add enough yellow food coloring to the reserved chocolate to resemble “yolk” color.
  6. Stir in enough Rice Krispies to give the “yolks” some texture.
  7. Dollop a small amount over the white chocolate egg halves.
  8. Sprinkle with a tiny amount of red colored sugar to resemble paprika.


Easter Egg Nests Ingredients

6 oz chocolate chips
6 oz butterscotch chips
5 oz chow mien noodles or 1 pkg. Shredded coconut (7 oz)


Melt chocolate in Medium Deep Vent ‘N Serve, stir in noodles or coconut. Mound on waxed paper and use the bottom of spoon to indent center, place mini jelly beans in the nests for eggs.


Monday, February 22, 2010

Free Groceries*Update Contest Closed*

Hey, I just entered this contest on to win free groceries for a year. All you have to do is put in your email address.

Even if you don’t enter, please click the link to help me win. (I get an extra entry for telling you.) Thanks!
*Please visit Cozi for other sweepstakes opportunities!*

Monday, February 15, 2010

Trader Joe's.....I think I love you.....

I got the new Trader Joe's flyer in my inbox today. I think I am in love LOL. They always have great prices and great food. You can't go wrong (well the produce can be a little wonky at times). Check out their new stuff...

Protein-Packed Pasta Dinner
Feed Four in Six Minutes
For Less Than $5.00!

Proving that even a simple dinner can be made more
convenient, without sacrificing flavor or quality, Trader
Joe’s has introduced two products that make it a snap to
have a pasta dinner on the table in just minutes, without
spending much money.

Trader Joe’s Just Spaghetti is just that – spaghetti. It’s
fully cooked, rolled into a coil shape and frozen. You just
take it out of the outer package, heat it in the microwave
for about two and a half minutes, and presto! Perfectly al
dente spaghetti, in less time than it takes to boil water.
What to serve with Just Spaghetti to complete the meal?
Trader Joe’s Turkey Bolognese Sauce.

Also found in our freezers, this is a slow-simmered, authentic-in-allways-
but-one Bolognese. We’ve veered from tradition by
using turkey instead of beef, pork and veal. In fact, more
than 20% of the total weight of this sauce is turkey! The
result is a protein-packed sauce that’s just as savory, just
as thick and just as delicious as a classic Bolognese, but
with far fewer calories. Plus, you can pull it out of your
freezer and have it ready to ladle atop a bowl of pasta in
about 3-4 minutes.
Just Spaghetti is $2.49 for a pound of cooked pasta,
and Turkey Bolognese is $2.49 for 12 ounces of hearty
sauce. Together, $4.98 for enough food for a family of
four (okay, maybe two, if you have teenaged boys). Now
that’s a wow! Only at your neighborhood Trader Joe’s.

Fresh Manicotti with
Wild Mushroom Marinara

Manicotti is one of our favorite treats in all of Italian cuisine.
Rich and satisfying, it’s a dish that’s as comforting as your
favorite sweater. Trouble is, it can take hours to make
manicotti from scratch. Putting together the ingredients
and simmering the sauce. Cooking the pasta and filling it
with savory cheeses and herbs. And then the baking. It’s no
wonder most folks opt to get their manicotti fix at a restaurant,
rather than from their own kitchens. That is, until now.
Trader Joe’s Manicotti with Wild Mushroom Sauce,
our new twist on this favorite, brings manicotti to your
kitchen table, in about 3-4 minutes. We’ve done the hard
work, stuffing the tubular pasta shells with mozzarella,
ricotta and Romano cheeses, then topping them with a
slow-simmered wild mushroom marinara sauce that’s
loaded with porcini and white mushrooms. All that’s left
for you to do is the heating. So easy. This hearty entrée
is par-baked, so when you heat it, it’s cooking through for
the first time – it really will taste as though you’ve spent
hours in your kitchen perfecting the feast. The reality?
Even if you spend a few minutes tossing a salad and slicing
some bread, you’ll have dinner on the table in less than 10
minutes. Mangia!

Each 22 ounce Manicotti with Wild Mushroom Marinara
Sauce will feed about three pasta lovers. You’ll find it in our
refrigerated cases for the excellent price of $5.99, every day.

And if that wasn't enough they dropped the price on their wicked delicious refried beans. YUM!
Fat Free Refried Beans
99¢ a Can!

With Trader
Joe’s Traditional
Style Fat Free
Refried Beans, though,
you can get that same great
taste by simply opening a
can, because all that work has
already been done. Plus, you
get iron, magnesium, Omega-3s
and loads of protein – 14 grams
in every one cup serving. Add
them to your taco night spread,
use them in burritos or combine
them with our Queso Cheese
Dip – for more on why it’s
called Queso Cheese Dip, see
page 4 – to make a reexcellent
bean & cheese dip.
We’re selling each 16 ounce
can of Traditional Style Fat
Free Refried Beans for 99¢,
every day. You’ll find them on our
grocery shelves.

*This is seriously NOT a paid advertisement. I just love them!*

Sunday, February 14, 2010

Happy Valentines Day!

Chocolate Dipped Pears


(use with Heat N Serve)



1 bag (8 oz) Chocolate morsels
1 can (10 oz) mixed nuts
4 ripe pears

Place morsels in Heat 'N Serve™ 5 Cup Round Container and microwave at 80 percent power for one minute. Stir and continue heating and stirring at 15-second intervals until morsels melt.

Coarsely chop nuts and set aside in 4-cup Stuffables® Storage Container. Wash and dry pears. Dip pears in chocolate mixture, then in nuts and place on the flat side of the Rectangular Cake Taker. Allow to cool at room temperature or place in refrigerator for one hour.


Friday, February 12, 2010

Twenty Tips for Stir frying

I found this cool article on Calorie Count:

Twenty Tips for Stir Frying

By Mary_RD on Feb 12, 2010 12:00 PM in Recipes

By Rhonda Parkinson,'s Guide to Chinese Food.
Stir fry IS the original fast food.  Many families rely on stir fry almost every night.  The vegetables are chopped ahead of time or bought already chopped - as is the meat, tofu or frozen shrimp.  The special sauce is in the fridge.  The meat marinates while rice cooker does its thing, and before there’s time to set the table, dinner is ready. And this not just any dinner. Stir fries are a HEALTHY dinner with lots of crispy vegetables, very little fat, and the correct balance of carbohydrates and protein.  

Stir-frying is a traditional Asian style of cooking.  Many Americans have not seen it done and so they don’t have the knack.  But the technique can be learned and made better with practice.  Watch this video from, invest in a wok, read these 20 tips for stir frying, and cook a stir fry this weekend.

Twenty Tips for Stir Frying
  1. Make sure you have all the ingredients you need ahead of time.
  2. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.
  3. For even cooking, cut all the ingredients the same size.
  4. If not following a recipe, cut all the ingredients into bite-sized pieces.
  5. Pre-heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)
  6. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.
  7. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).
  8. If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.
  9. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).
  10. Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.
  11. Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
  12. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.
  13. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.
  14. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.
  15. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.
  16. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.
  17. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.
  18. Once the dish is completed, taste and adjust seasonings as desired.
  19. Serve the stir-fried dish immediately.
  20. Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast. 

Here are three stir fry recipes - all with Grade A - added to the recipe browser by Calorie Count members:

The body of this article was first posted on's Guide Site to Chinese Food where
you can find her huge collection of stir fry recipes Enjoy!


Monday, February 8, 2010

Fiery Fish Tacos!

This recipe in in honor of my husband who LOVES fish tacos and has been craving them lately!

Fiery Fish Tacos with Crunchy Corn Salsa 





Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
40 Min


1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed


Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa. 
for the full recipe and nutrition information please visit AllRecipes 

Saturday, February 6, 2010

Tupperware Super Bowl Appetizers

Bacon-Cheddar Fondue Ingredients

5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce


Fry bacon until crisp and brown in 3-quart heavy saucepan.
Drain and crumble; set aside.
Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown.
Add soup; slowly stir in milk, over medium heat; blend until smooth.
Add cheese, a little at a time, stirring until melted.
Add bacon, reserving some for garnish.
Add Worcestershire sauce, mustard and Tabasco sauce.
Pour into fondue pot and keep warm.
Garnish with bacon and parsley.
If mixture becomes too thick, stir in a little hot milk.
Yields 5 Cups
Cheesy Salsa Dip Ingredients

1 lb Velveeta Cheese (cut up)
1 cup Chunky Salsa


Put cheese cubes in Tupperware microwave safe container.
Microwave on Medium (50% power) until melted
Stir in Salsa
Microwave 4-6 minutes on Medium or until hot.

Serve with Tortilla Chips
Chicken Taco Dip Ingredients

1 Large Can Chicken
1 8 OZ. Cream Cheese
1 PKG. Taco Seasoning
1 CAN Cream of Chicken Soup
1 CUP Shredded Cheddar Cheese


Mix Together. Place in a Lg. Shallow VNS(vent n serve). Microwave on high 4 minutes.
Sprinkle cheese on top. Let stand 1 minute.

Hot Crab Dip Ingredients

1 (6 ½ oz.) can crab meat
1 (8 oz.) Cream cheese
3 Tbsp. Mayonnaise
1 Tbsp. Worcestershire
2 tsp. lemon juice
1 tsp. minced onion


Rinse crab in cool water. Soften cream cheese in Vent ‘N Serve for 45-60 seconds, stirring after 30 seconds. While cream cheese is in the microwave, mince the onion and add mayo, lemon juice and Worcestershire sauce. Add crab and mixture to cream cheese. Microwave at 50% power for 4-6 minutes, or until mixture is hot, stirring after 2 minutes. Serve with crackers or fresh vegetables. Reheat in microwave as needed.

by Tupperware Classic

Pizza Dip Ingredients

1 brick cream cheese
one can of pizza sauce or 12 oz of tomato sauce with 2 teaspoons of Italian herb seasoning
Top with whatever pizza toppings you like - chopped small in the quick chef
1 cup grated mozzarella cheese.


Unwrap the cream cheese and place in 6 1/4 cup HNS round soften in microwave for 30 seconds, then spread evenly on bottom of HNS round.
Spread the pizza sauce on top of cream cheese
Add pizza toppings, Top with mozzarella
Cover and cook on high 2 min - until cheese is melted on top. Serve with chips. If it gets cold before you eat it all, just reheat it for 30 seconds at a time.

Store your leftovers!

Large Modular Bowl Set

Big space savers

Here’s a pair of bowls that work together as all-in-one storage, meal serving and on the go. The compact size saves space and the bowls nest or stack for easy storage.
• 6 1/3-cup/1.5 L Bowl and 8½-cup/2 L Bowl can be used separately or together for convenient meal serving and leftover storage.
• Includes virtually air and liquid-tight seals.
• Perfect for fridge storage or for on-the-go.
• Azure, Brilliant Blue.
• Save more! This item also available as part of Complete Salad Set.

Large Modular Bowl Set $25.50