Taco Layer Dip {low fat}

It was Super Bowl Sunday. It was also just hours after saying good to the last student after a weekend of leading a trip of 27 to a youth conference. We were tired. We wanted rest and relaxation. And we wanted a private party chock full of delicious Super Bowl snacks. While Kevin cooked up store-bought fried ravioli, I went to work on this low fat dip of awesomeness. 

I have seen many varieties of this dip, so I went with my own instincts and created this delicious dip. I would highly recommend including a layer of homemade guacamole--it tips the scales to make this appetizer/snack/meal over-the-top perfect. 

Kevin has always claimed to strongly dislike refried beans, but after adding the additional spices and layering with fresh ingredients, he couldn't get enough--and neither could I. This is one appetizer that's downright healthy. With the low fat ingredients chock full of protein and fiber, combined with fresh vegetables, you can't be it! 

Taco Layer Dip {low fat}

serves: a party!

recipe by adorkablerecipes.blogspot.com

Ingredients

1 - 15 oz. can fat free refried beans

1/4 cup water

1 tsp chili powder

1/4 tsp cumin

1 jalapeño peppers, finely chopped (seeds and ribs removed to lower heat)

1 avocado, finely chopped OR 1 cup fresh guacamole

1 cup finely chopped tomatoes, divided

1/4 cup red onions, finely chopped

1 cup fat free sour cream 

Directions

In a medium bowl, stir together beans, water, chili powder and cumin until smooth and creamy.* Spread the beans along the bottom of a 9 inch pie plate (or other serving dish). Layer on jalapeno, avocado (or guacamole), tomatoes (reserving a few for garnish), and onions. Spread with sour cream. Garnish with additional tomatoes. 

Serve immediately with tortilla chips or cover and refrigerate. 

*Optional: Beans may be heated, topped with cheese then spread with remaining ingredients for a warm appetizer (or if you just plain prefer your refried beans hot).

Monte Cristo Sandwiches

With a new package of delicious black forest ham alongside the swiss cheese in my fridge, I had the brilliant idea to make Monte Cristo sandwich for a different take on dinner. It was a good idea, let me tell you. Traditionally, the Monte Cristo is a ham and swiss sandwich dipped in egg batter and fried. I knew I wanted to avoid the frying and take the grilling route. It was DElish and super easy! Your whole family will love you for serving this sandwich--for breakfast, lunch or dinner!

Monte Cristo Sandwiches

serves 2 

recipe by adorkablerecipes.blogspot.com

Ingredients

4 slices whole wheat bread (or other variety)

2 slices Swiss cheese 

10 thin slices (~ 4 oz) black forest ham

2 large eggs

1/4 cups skim milk 

1/4 tsp cinnamon 

Syrup, strawberry or raspberry jam, Thousand Island Dressing or other dip of choice

Directions

Hit a non-stick skillet or griddle over medium low heat. Layer the ham and cheese inside two slices of bread. In a separate shallow bowl, beat 2 eggs and then beat in milk and cinnamon. 

Dip the built sandwich into the egg mixture, coating thoroughly on both sides (but not letting the bread soak). Place the sandwich on the griddle and cook 3-5 minutes on each side, or until evenly browned. 

Serve with a side of syrup, jam or dressing for dipping. 

Fresh Guacamole

First of all, I must apologize for the poor appearance of this guacamole. I misread the directions and mashed all of the ingredients together at the same time--resulting in smushed tomatoes throughout the beautiful green avocado (aka--not pretty.) 

Besides the slight discoloration of this dip, the flavor is OUT OF THIS WORLD. I love the fresh ingredients, the purity of the combination, the ease of preparation. I would have loved to wait to post the recipe with a prettier appearance, but it's just too good to put off. 

Ingredients
2 ripe avocados (how to find the right avocado)
1 Tbsp lime juice
1/4 cup onion, minced
1-2 cloves garlic, minced
1 jalapeño pepper, minced (seeded to lessen heat)
1/4 tsp chili powder
1/2 tsp salt
pepper, to taste
1/4 cup tomatoes, seeded and diced

Directions

Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados to the consistency that you desire. Mix in the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper (not tomatoes!). Taste and adjust the seasoning to your liking. Gently stir in the tomato.

If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.

Cake Balls Basic Recipe

I have been hearing and reading about cake balls for quite some time now. Bakerella has made it her life's work to create beautiful cake pop designs out of these little dessert balls. (Please check out her work.) This past week I borrowed Bakerella's new Cake Pops from the library, and I knew I had to give it a try. 

I had baked brownies from scratch for Kevin and I to have a perfect topping for ice cream. Unfortunately, my experimental attitude in the kitchen resulted in something much more cake-like than brownie-like. We had about half of the cake-ish dish remaining, and I wanted to see if this cake ball craze was really worth it. 

These things totally rock.

Cake. Mixed with frosting. Coated with chocolate. 

Yes, please.

Even my husband--the man who doesn't like cake or frosting at all--LOVES these.

I'm not sure I'll ever be able to create such intricate designs like Bakerella's, but heck! I think I can impress a few people with these little dessert delights.  

Cake Balls

makes 48 cake balls. 

Recipe by Bakerella.com

Ingredients

1 box cake mix of your choosing 

3/4 can frosting (16 oz.)

2 pounds candy coating (color/flavor of your choice)

wax paper

Directions

Choose your favorite boxed cake mix and bake the cake as directed, using a 9x13 inch pan. Once the cake is cooked and cooled completely*, crumble finely into large bowl. Mix thoroughly with 3/4 can frosting of your choice. Using the back of a large metal spoon, stir until smoothly incorporated. It will take time, but it will come together.

Using a small cookie scoop or eyeballing it with your fingers, roll the cake/frosting mixture into quarter size balls and place on cookie sheet. (Should make 45-50.)

Freeze for approximately 20 minutes. 

Melt chocolate** in microwave per directions on package or heating for 30 seconds, stirring, heating for 30 seconds, stirring and repeated until smooth. (Be sure not even a drop of water gets into the chocolate or it will seize up.)

Take a few cake balls at a time out of the freezer to work with. Transfer the remaining balls to the fridge so they stay firm but do not freeze. Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball. Life out the cake ball with a spoon. (Avoid stirring the ball in the coating to keep crumbs from falling into the coating.

Holding the spoon over the bowl, tap the handle several times on the edge of the bowl to allow excess coating to fall back into the bowl. Slide the cake ball onto a waxed paper lined baking sheet and allow to cool and set completely. 

Notes: 
*If you do not need or want 48+ cake balls, you can cut the cooled cake in fourths, wrap and freeze for later use. Be sure to decrease frosting proportionally. 


**You may want to melt 1/4 or 1/2 of the full candy coating at a time, because it starts to cool and thicken. It’s easier to work with when it’s hot.