Hi there! I'm Paula and I live in Orlando. I like to run and watch too much TV. I'm a lover of cupcakes and hater of chia seeds, even though I've never tried them. I eat peanut butter out of the jar and think Aaron Paul is my boyfriend.
Category Archives: So You Think I Can Cook
Recipe names that rhyme are better. Fact.
That extremely productive Sunday I had also included making these cream cheese bars. Any recipe that is delicious in which I can remember the ingredients and instructions without writing anything down is ok by me. This recipe came from my friend, Linda, so I can’t even claim this as my own. But it’s been awhile since I’ve done a recipe post and I know you guys hate love these! I apologize in advance for the crappy pictures but I took them with my cell phone and my house is a vampire’s den of no windows or light.
1. Gather your ingredients. (1/2 cup sugar or Splenda, cinnamon, one 8 oz block of cream cheese, two Crescent roll tubes)
For those of you against artificial sweetener because you enjoy things working properly in your body, like “kidneys” and “livers,” feel free to use regular sugar. I use all fat free/low fat ingredients because I can’t tell the difference in this particular recipe. You do what you feel is necessary and leave me to my artificially sweetened shame.
2. Mix the (softened) cream cheese with 1/2 cup of Splenda or sugar until creamy.
3. Spray a baking sheet with non-stick spray. (I line it with tin foil and then spray that.)
4. Roll out one of the Crescent roll sheets flat.
5. Spread the cream cheese mixture evenly on top of the Crescent roll sheet.
6. Sprinkle sugar and cinnamon on top of the cream cheese. (I use real sugar. I know that doesn’t make sense at this point, but either do a lot of things.)
7. Lay the second Crescent roll sheet flat on top of the first one.
8. Spray the top with butter spray (optional). I suppose you could use real butter too but we all know I’m not going to do that.
9. Sprinkle more sugar and cinnamon on top and bake that bad boy according to the Crescent roll instructions on the tube.
10. Let them cool a bit before you cut them into cute little squares and share with your friends. Or, be selfish and eat the thing whole. Just make sure to send me a picture.
These take about 20 minutes to make, including the 12-13 minutes baking time. They also make husbands and boyfriends extremely happy. So if you want to make your husband or boyfriend happy, make sure to make these. Otherwise, don’t make them and keep your man sad.
I haven’t posted a recipe in a long time and you’re all probably better for it. But I made something this morning and when that happens, I take pictures just in case it doesn’t happen again. And if we’re being honest, it usually doesn’t. Homegirl made herself an omelet! I always thought omelets were reserved only for those who know how to cook and iHOP. Not so. Even the biggest dummy can make one. Here’s how:
First, find yourself a dummy.
Then, crack two eggs and beat them like they stole your money.
Pour some salt in their wounds while you’re at it. (No really, add some salt.)
Next, get yourself a small pan, spray that thing with some cooking spray, and pour those eggs in there.
At this point, I hope you realize the stove should be on. Medium heat should work.
Wait until the bottom half of the eggs are cooked, kinda like at the point you’d flip a pancake. Then put some veggies and shredded cheese on there. Or put meat in there. I don’t know what you like in your omelets. I’m just trying to help you here.
Before you say chopping veggies is too hard and you couldn’t possibly make an omelet, note that I feel the same way.
Let the eggs cook the rest of the way through and then fold it in half.
Put that omelet on your finest china and enjoy.
I put salsa and hot sauce on top of mine. But you put whatever you want on yours. I’m not going to tell you what to do. You’re an adult and I think you should make your own decisions.
I know you’ve been anxiously awaiting another recipe post. Ever since I made that Meatza masterpiece, I’m sure you’re thinking “what can’t this girl do?” Besides stick to a lower-carb diet, cook, run fast, or avoid alcohol. So that’s why I was happy that my Crossfit trainer finally gave me the recipe for Paleo Egg Cupcakes. Unfortunately, I was also trying to count out 100 flutter kicks at the time and I’m horrible at retaining any information that isn’t celebrity related. So this is the recipe I came up with from what I remembered.
Paleo Egg Cupcakes
Ingredients: (You can customize most of these.)
- One dozen eggs, whisked (I had leftovers, so you could probably use 10 or 11 eggs)
- 1/4 lb lean ground beef, cooked
- 1/4 red, green, and yellow pepper, finely chopped
- 1/4 onion, finely chopped
- Mushrooms, finely chopped
- Jalapenos, finely chopped
- Spinach, finely chopped (I forgot this, but I meant to put it in there and that counts for something.)
- 1 tsp. salt
- 1 tsp. garlic salt or powder
1. Preheat the oven to 375 degrees.
2. After preparing all veggies and meat, add them to whisked eggs and whisk some more. Don’t argue, just do it. (You can make life easier and use a food processor instead of hand chopping. Process spinach last so it doesn’t liquefy.)
3. Spray cupcake pan with non-stick spray. Spray it like it’s mace and the pan is your attacker or all your cupcakes but 2 will stick to the pan.
3. Add 1/4 cup of the mixture to cupcake pan.
4. Bake for 20 minutes.
5. Eat ‘em up, Buttercup!
These turned out pretty good! They’re a really healthy, low-carb snack for when you’re trying not to drink and eat ice cream pie before races. I used 1/4 tsp. of salt and garlic and it wasn’t enough, so I increased those for the recipe but you may need to experiment with them. They’re especially good topped with cheese, salsa, or hot sauce. Or my new fave, Ortega Green Sauce. (yum)
The winner of the ProFeet giveaway is:
Congrats! Email me your address at firstname.lastname@example.org and I’ll send them out.
I mentioned last week that I’ve been making an attempt to eat healthier, stop all the crazy snacking, and limit my beloved alcohol. Well, my hubs is on a healthy eating kick too, which generally means that he tries to cut back on carbs. Enter our friend Steve. Remember him from the MegaCon post? Well, he’s lost a bunch of weight on a Ketogenic diet, which is a low-carb diet with similarities to Paleo. So, the other day he made a “Meatza” from this recipe and brought it in to work for us to try.
It was good. Real good. And it took hubs exactly a day and a half until he asked me to make it for him.
Now, I’m not sure if you all remember, but I don’t cook. My skills are limited to things like pink slop and 3-ingredient oreo truffles. So of course I told him that if he went to the store and bought all the ingredients, I would make it knowing full well that he’d never go to the store without me.
I was wrong. So here is my adapted Meatza recipe, because I’m a good wife that keeps her promises.
2 lbs of ground beef (I used 1lb lean ground beef and 1lb lean ground turkey)
Pizza/spaghetti sauce of your choice
Mozzarella cheese (I used half fat free/half 2% since fat free melts a little funky)
Goat cheese (I used 1/2 container of Chavrie Basil and Roasted Garlic goat cheese. You don’t need this, but trust me. You want it.)
Pizza toppings of your choice (I used green peppers, onions, mushrooms, and turkey pepperoni.)
- 1/2 cup grated Parmesan cheese
- 3 tsp salt (This was WAY too much. Next time, I’m using 1 tsp)
- 1 tsp caraway seeds
- 1 tsp oregano
- 1 tsp garlic salt
- 1 tsp coarse ground pepper
- 1 tsp red pepper flakes (optional) I used this.
1. Mix the uncooked meat and the 2 eggs together with your hands. I like to call this picture, “things you’ll only do for your husband…for a price.”
I did not enjoy that. And I needed mittens afterwards. The meat and eggs were cold!
2. Mix in all the spices with your meat. Also, don’t wear sleeves. Bad idea.
3. Press the meat evenly into a rectangular pan and cook for 10 minutes on 450°.
4. Saute your veggies while you wait. You might want to chop them up first. Guess I didn’t mention that part. Or just put them on whole, what do I care?
5. Blot the fat and other nasties off the meat until it’s dry. (I used paper towels and because I was using lean meat, I didn’t have much to blot.)
6. Add ‘dem toppin’s like your Papa John.
7. Put that thing back in the oven for a couple minutes until the cheese is melted all delicious-like.
8. Take it out of the oven and immediately serve it to the first man you see. He will love you forever.
The “Meatza” turned out better than I thought it would but it is super salty. I’ll use less salt next time for sure. Also, you only need to eat a small piece to feel pretty dang satisfied and I am a bottomless pit when it comes to food.
So there you have it. I cooked something that had more than 4 ingredients. I’m kinda impressed with myself even though I’m pretty sure a monkey could have made this. But like, one of those really smart, talking Planet of the Apes monkeys.
Yesterday ended up being a full rest day. No workouts for me. Then I thought about getting up and running this morning, but didn’t. Maybe I’ll do a short run tonight. Or maybe I won’t. I’m not sure if I’m feeling it. I’m definitely feeling indecisive though.
Instead of a regular workout last night, I worked my arm muscles cutting a butternut squash. I’ve seen the Butternut Squash Fries recipe on Hungry Girl for years now and have had all intentions to make them, but it just never happened. I even got a Butternut Squash for a birthday present a few years ago (I’m serious about that. And easy to please), but never made the fries.
You’re all probably reading this thinking, “I’ve been making those for 4 years now” but it’s new to me. It’s also one of my goals. So, for the two of you that have never done this before, I give you:
Butternut Squash Fries
1. Make sure you have a large, sharp knife. (I’m pretty sure mine is from 1976, so cutting up the squash was a real b!tch.)
2. Cut off the ends of the squash.
3. Slice the squash in half vertically (and hopefully more centered than I did) and scoop out all seeds and pulp.
4. Cut up the squash into smaller pieces. (It’s probably best to lay the squash face down, slice it vertically again, and then in half. What I did was a big mess.)
5. Cut off the skin of the squash and then cut squash into fry shape.
5a. Realize you need to take your nailpolish off because you look like a hooker.
6. Don’t lose one of those.
7. Place fries on a baking sheet sprayed with non-stick spray.
8. Add salt. (I used sea salt, but I’m sure any type will work. Hungry Girl suggests Kosher salt.)
9. Bake in the oven at 425 degrees for 20 minutes. Then flip the fries and bake for another 20 minutes.
10. Eat with ketchup!
I really thought I screwed up on the burned ones, but honestly, I liked the burned ones the best. Even the hubs loved them and thought they tasted a lot like potato french fries. If these are so good, why aren’t they everywhere as healthier options instead of fries? I don’t get it. I also don’t get what took me so long to make them, but I am SO hooked now.
Do you love Butternut Squash Fries?
What’s your favorite healthy recipe that has 4 ingredients or less?
Workout: Ran outside 4.2 miles (40 min) (9:33 pace) – Ignored my Garmin the whole run…and it was good.
Well, it’s happened. My favorite jeans are tighter and my relationship with chocolate lava cake has grown stronger. Sweets = my greatest weakness.
I need to give up sugar. So I will.
For a week. (I don’t want to get crazy or anything. Baby steps.)
For me, no sugar means all the processed stuff: no bites of cheesecake for Breakfast, no Dove chocolates or cookies after lunch, no Nerds, no marshmallows dipped in Nutella, no dipping myself in Nutella, no graham crackers with cream cheese frosting, no cupcakes, no Oreos and no ice cream with eleventy billion toppings for Dinner.
I must find a way to cheat. Pronto. I’m only on Day 1 and I’m already becoming more snarky.
Enter Tofu ice cream. I highjacked this easy recipe from my personal trainer and I love it.
Tofu Berry Ice Cream
- 16 oz silken tofu (My Publix stopped selling silken, so I use soft now. It just takes a little longer in the blender or food processor.)
- 1/2 cup of honey
- 1 cup of fresh or thawed berries
Directions: Blend all ingredients together and freeze.
I used half a cup of strawberries and half a cup of blackberries. If using soft tofu, I’d suggest breaking it up a bit first so it blends more easily.
I like putting them in individual serving containers. Once they freeze, they are really hard, so it’s easy to pop one of these in the microwave for 10 seconds to soften it a bit.
Tofu Chocolate Brownie Ice Cream
- 16 oz silken (or soft) tofu
- 1/2 cup of honey
- 1/3 cup of unsweetened cocoa powder
- 1 tsp of vanilla
- pinch of salt
- 3 oz of semisweet chocolate chips melted
Blend tofu, honey, cocoa powder, vanilla, and salt together until creamy. Melt chocolate chips in microwave for approx. 90 seconds. Mix melted chocolate into tofu mixture and freeze.
The Berry Tofu Ice Cream tastes a lot like a smoothie. You could even drink it as one once it’s blended. I love them both, but the chocolate is the best in my opinion. I’ve even made it without the chocolate chips and it tastes just as good.
Have a great night! I’m off to stare at the Hubs while he eats a Klondike bar and jelly bellies in front of me like I didn’t just give up sugar for a week.
It’s been awhile since I’ve posted a recipe. Mainly because I don’t really cook (I eat!). The road to retirement has been blocked by extremely expensive salads.
This past weekend, I made low-fat chili and hubman said, “did you post about this?” Whaaa? I didn’t even know he knew I had a blog. Next thing you know, he’ll find out I run a lot.
Chili is really deceiving when it comes to nutritionals. Wendy’s and Sweet Tomatoes/Souplanation seem to be the best options around 220 calories and 3-7g of fat for a small but Johnny Rockets offers a bowl of Chili for 680 calories and 59g of fat. Even if that bowl is huge, eating half of it is still 30g of fat.
For 30 grams of fat, you can be sure I’d rather eat a cupcake the size of my head served by Selena Gomez.
So, here’s my recipe for Low Fat Chili.
- ½ lb lean ground beef, ground turkey, or Boca crumbles
- 1 can diced tomatoes (not drained)
- I can of black beans (not drained)
- 1 chopped green pepper
- ½ chopped onion
- ¼ bag of frozen kernel corn
- 2-3 tbsp Chili Powder
- Cook the lean ground beef or ground turkey on a skillet according to the direction on the package.
- Throw all the ingredients (including Boca crumbles if you’re using those) into a crock pot and stir well.
- Cook on low for 4-6 hours.
Although the ingredients will look super thick in the crock pot, don’t be tempted to add water because the chili will become more soup-like as it cooks. This chili has a thinner base. If you like it thicker, drain the tomatoes and black beans or even add some tomato paste.
I recently saw another recipe that substituted salsa for the diced tomatoes. I might try that next because I like my chili to have kick.
I’ve also found a few new favorite snacks lately.
Quaker True Delights in Wild Blueberry. These things taste like a spoonful of Berry Captain Crunch to me.
And Nature Valley Granola Thins. A layer of peanut butter on the bottom? Sold!
It’s Christmas Eve! One of my favorite days ever. I just wish it was cold so it would feel like Christmas Eve.
Tonight, I’m making dinner for the in-laws for the first time ever. I’ve only been with my husband for 9 years, so I figured it’s time to prove to them I can do more than just sit around and look pretty. Nine years of looking pretty, sure. But ten. No way.
I got this one from Hungry Girl – one of my favorite places ever for recipes. I am cooking challenged and most of their recipes are super easy. If you click on the link, you can get a printable version with the ingredient list – which is much better than what I can give you.
Slice two sweet apples thinly, and sautee 3/4 of the slices. Set the other 1/4 of the apple aside.
Mix the dry ingredients together. I didn’t have any nutmeg at home, so I used pumpkin pie spice instead. <—lazy
Mix in the wet ingredients until the batter is smooth.
Make sure you get it all over the floor like I did.
Add in the sauteed apples.
Put the batter in a pie tin. Make sure all the apples in the batter are covered.
Place the uncooked apples on top with a little cinnamon.
Bake for 30 minutes on 350 degrees and wa-lah!
I haven’t tasted it yet, but it smells pretty good. Hopefully the in-laws won’t ask me to wait another 9 years before I make something again.
This morning I ran the OUC Half Marathon. It was a good race and I PRed, but more on that later.
Right now, I’m going to rock your world and the little world all your taste buds live in with the easiest Oreo truffles ever. They are probably the most time consuming thing I make but really, how can you go wrong with a 3ish-ingredient recipe?
Here’s what you need:
- 1 package reduced fat Oreos
- 8oz (1 block) fat-free cream cheese (softened)
- 1 package semi-sweet Baker’s chocolate
Yes, Baker’s coconut is in there but that’s why I said “3-ish ingredients”
Oh, don’t use regular cream cheese or Oreos because you think it tastes better. I’m telling you now…you cannot tell the difference. 1 out of 3 of my husband’s/future husband’s agree.
Here’s what you do:
Take that package of Oreos and put them into a gallon Ziploc bag. Feel free to sample the Oreos to make sure they’re safe.
Now beat those Oreos like they’re trying to steal your purse. You want to make sure they are ground up pretty well. I’m sure you could use a food processor too, but I like punching Oreos.
The consistency should look like this.
Mix the softened cream cheese in the Oreos until they are completely coated and look like a present your dog left for you.
Roll the Oreo/cream cheese mixture into balls with your hand until it looks like a large bunny invaded your home.
This gets messy. I’m warning you now. I used powerdered sugar on my hands to roll them for the first time and it helped with the mess a lot.
Melt the Baker’s chocolate completely. I used the microwave.
Using a spoon, put about half a spoonful of Baker’s chocolate on top of each truffle.
Close up pics of food always look so artsy. Why does my attempt look like someone lost a fight with fiber?
Optional: Add a topping to the truffles. I used coconut but I’m sure you can get more creative than me.
Put these babies in the fridge for a little while so the chocolate hardens…and enjoy!
If you “cook” like me, your kitchen will probably look like this afterwards.
And if you “clean” like me, you used a Dyson to clean the kitchen counter.