Grilled Corn Guacamole

I Love guacamole. I could probably eat guacamole as a main dish, just give me a bowl and some chips and I'm set.

I was on The Pioneer Woman Cooks the other day and came across this recipe. I knew I had to give it a try. Of course it didn't disappoint. The corn gave the guacamole a nice, new taste.

I didn't really follow her measurements, I just looked at her ingredients and then made it. I also didn't make a big of batch as her. The original recipe asked for 6 avocados and 3 ears of corn, that's alot of guacomole. So I cut it down to 2 avocados and 1 ear of corn.
I also added Chicken Bouillion to my guacamole (this is a little secret ingredient my Mom always adds). I added maybe 2 tsp., I didn't measure I just taste test it. :)
With the other ingredients I just cut them up and then added however much I wanted. I added both yellow onion and red onion.
Usually when I make my guacamole I will add a little bit of my Dad's salsa (I'll have to add that recipe on here). It gives it a nice kick. If you have a favorite guacamole recipe then make your usual recipe and add an ear of corn to it.

The final taste: delicious! It was a hit! We had this with fajitas and everyone loved it.

So if you aren't too afraid of Avocados then definitely give this recipe a try.

Grilled Corn Guacamole
Adapted from: The Pioneer Woman

1 ear of Corn, Shucked
2 whole Avocados, Diced
1/2 whole Large Tomato, Diced
1/4 cup Onion, Finely Diced
1 clove Garlic, Finely Minced
2 Tablespoons Diced Fresh Jalapeno (you can leave this out if you want, I added just a little bit to ours)
1/2 Lime, Juiced
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Cumin
1/4 cup Cilantro Leaves
2 tsp. Chicken Bouillion
Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, cumin and bouillion. Stir gently to combine. Add cilantro and stir in.


Chocolate Chip Cake Mix Cookies

Are you craving cookies? Do you happen to have a yellow or white cake mix lying around? Or maybe you decided to try those Cake Mix Rice Krispie Treats that I posted yesterday and have almost a whole bag of cake mix left over. Then this recipe is perfect!

Another great thing about this recipe is that there are only 4 ingredients. Yep, you read that right...4 ingredients!

My Mom used to make these when I was younger and they were always a hit. Trust me, you need to give these a try.

If you did try the Cake Mix Rice Krispie Treats and want to make these cookies with the left-over cake mix, just use a little less oil when making the cookies.
The cookies dough will look a little 'greasy', but don't worry these cookies aren't greasy at all.
Alright, there you go. A great quick and easy cookie recipe just for you!

Chocolate Chip Cake Mix Cookies

1 (18.25 oz) White or Yellow Cake Mix (I use white, but you can use whatever)
1/2 C. Oil
2 Eggs
1 pkg. or 2 C. Chocolate Chips

Preheat oven to 350 degrees.
In a medium bowl, blend the cake mix, oil, and eggs until combined and no clumps remain. Add the chocolate chips and stir until combined.
Drop heaping tablespoonfuls of dough onto a greased or parchment lined baking sheet. Bake for 9-11 minutes or until golden brown on the bottom.

Makes a little more than 2 dozen cookies. (I used my 1 1/2 Tbsp. cookie dough scoop)


Cake Mix Rice Krispie Treats

I've seen this recipe on a few blogs and knew I had to give them a try.
I love Rice Krispie treats, but this recipe has a little secret ingredient.

Cake mix!
I never would have thought of adding cake mix, but it was a nice addition. You really can't go wrong with Rice Krispie treats.
I saw a few other blogs add confetti sprinkles...me, I added mini chocolate chips. I'm a choc-O-holic, so I have to give in to my addiction every now and then. :)

I used my favorite Rice Krispie recipe...no not the recipe from those 3 little guys: Snap, Crackle & Pop!
I use the rice krispie recipe found on the bag of the Albertson's marshmallows. The rice krispies that come from this recipe are so soft, chewy & marshmallowy (is that a word?). I use this recipe because the recipe asks for a whole 16 oz. bag of marshmallows, so you will never have those hard, crunch krispie treats when using this recipe.

If you're wondering what you will do with the left-over cake mix, just come back tomorrow and see. I have a great recipe to make with that extra cake mix.

Cake Mix Rice Krispie Treats

1/4 C. Butter
1 (16 oz.) bag of Mini Marshmallows
1/4 C. white cake mix
1 tsp. vanilla (this gives it a nice little taste)
6 C. Rice Krispies
Mini Chocolate Chips (optional, but really is shouldn't be) hehe

Grease a 9 X 13 dish and set aside.
In a large pot, melt the butter over low heat. Once melted add the marshmallows and stir constantly until melted. Remove from heat and add the cake mix and vanilla and stir. Add the rice krispies and stir until well coated.
Transfer the mixture into the 9 X 13 dish. Using a buttered spatula or waxed paper, press mixture evenly into the pan.
Cut into 24 squares when cook.

**My sister also had a trick for pressing the rice krispies into the pan without them sticking to your spatula: Dip your spatula into cold water before pressing the mixture. Repeat as needed until all the mixture is even.


Friday Food Finds: Trifles & Patriotic Trifle recipe

Have you ever read the definition of 'trifle'?
Trifle: something trivial or insignificant

Trifles are anything but trifle, don't you think? I mean look at it...it's layers and layers of cake, fruit, pudding, whip cream. How in the world is that insignificant? Yes, I know that this definition is not talking about the dessert 'trifle', but c'mon let's give this dessert a little nicer more enjoyable name. So for today's Friday Food Finds we are spotlighting this yummy dessert to show all those poor trifles that they are in no way trivial or insignificant. :)
I have always wanted to make a trifle, but never had the dish to do it. So I finally bought a dish (which was only $6.97 at Wal-Mart) and made the Patriotic Trifle that I shared last week. Overall review: it was AWESOME!! There was not a single bite left.

So ever since then I have been thinking of different trifles that I can try. Here are a few that I found:

I'm going to visit my Sister next week and now I am taking my trifle dish so we can make this, yum.
You could also use brownies instead of chocolate cake and oreos instead of toffee. And if you don't want to make home-made whip cream, just use a package of Cool-whip.

I think my Husband would love this one, He is a raspberry lover. A few changes I'd probably make are: I would use pound cake instead of lady fingers and if I'm in a hurry I might not dip the pound cake into the syrup mixture. But it sounds amazing, so I'm gonna have to give this a try soon.

I love Strawberry and Banana. What a perfect combination, so of course when I saw this I knew I had to add it to my list. Plus her post is funny...maybe because I know exactly how she feels. haha.

Patriotic Trifle
So there are 3 trifle recipes to try. Now here is the recipe for the Patriotic Trifle. It was delicious...I promise. I was a little scared by the combo of Jell-O and pudding. I was kind of grossed out, but when I tasted it there was no weird texture or weird taste. Trust me when I say "You've gotta try this!"
I've also added a link at the bottom for a printable version of the recipe. Enjoy!!

Patriotic Trifle

1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.
Yield: 16-20 servings.


Chewy Low Fat Banana Nut Oatmeal Cookies (with Chocolate Chips)

If you're like me and have 3 very ripe bananas then this is the perfect recipe for you.
A couple months or so ago my friend introduced me to these yummy little cookies. She actually left a comment on this blog telling me I had to try these that they were delicious! And of course, she was right. So thank you Kristin for sharing!!

I was a little naughty and decided to add some chocolate chips :). I think I actually liked these better with the chocolate chips...but I'm not sure how that will effect the 'low fat' in this recipe.
I also wish the banana was a little stronger, so next time I might try adding a little more mashed banana.
These cookies were gone in no time and my kids even liked them. So, with my 3 ripe bananas sitting on my counter I think I will be whipping up some more of these.

Click Here to print the recipe from Skinny Taste.

Chewy Low Fat Banana Nut Oatmeal Cookies
Gina's Weight Watcher Recipes

Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 175.8 • Fat: 6.7 g • Protein: 3.5 g • Carb: 28.3 g • Fiber: 1.6 g • Sugar: 14 g

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana (**I may add a little more next time)
1/2 tsp vanilla extract
2 cups quick oats
3/4 cup chopped walnuts
(**and if you're feelin' naughty add some chocolate chips)
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies.

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.


Strawberry Ice Cream

For my second ice cream recipe I decided to share a recipe for Strawberry Ice Cream.
One of my favorite ice cream flavors is chocolate, but I do also love fruit ice cream...including Strawberry.

This ice cream was delicious. The only thing I didn't like was that it wasn't quite creamy enough for me, but that might have been my mistake. I'm thinking I might have not let the custard cook long enough. But don't let that scare you away...this was still delicous (I kept sneaking spoonfuls of ice cream as I was scooping it out of my machine). So give it a try and see what you think.

Strawberry Ice Cream
From 'The Ultimate Ice Cream Book'

3 heaping cups of strawberries
1/4 tsp. salt
1/3 C. Sugar
2 large eggs
1 1/2 C. half-and-half
1/2 C. Heavy Cream
1 tsp. Vanilla extract

Puree the strawberries with the salt in a food processor or food mill. There should be about 2 cups of puree. Set aside

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scamble. Remove from heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.



Chocolate Coconut Ice Cream

I am finally posting my ice cream recipe. I've been trying to post this for 2 days and have had some major internet issues. But I think you'll forgive me after trying this ice cream. :)

I'm sure you haven't forgotten, but if you have...it's National Ice Cream month!! Yeah!
So for my first ice cream recipe I am going to share this yummy Chocolate Coconut Ice Cream.

 This ice cream turned out nice and creamy. Creamy chocolate ice cream with chewy coconut....yum!
Just what I need on a hot day, or even on a cold day, and maybe even for breakfast. Yep I'm that naughty...ice cream for breakfast. haha

So here you go, our first ice cream to celebrate this fabulous month long celebration.
Happy Ice Cream Month!!

Chocolate Coconut Ice Cream
From 'The Ultimate Ice Cream Book'

1/2 C. Shredded Sweetened Coconut
1 C. Sugar
3 large eggs
1 tsp. cornstarch
1/4 tsp. salt
1 C. Half and Half
1 1/2 C. unsweetened coconut milk
4 oz. semi-sweet chocolate, melted
1 C. Heavy Cream
2 tsp. Vanilla extract

Preheat the oven to 400 degrees. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5-7 minutes, or until golden brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy medium saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightlyi, then stir in the toasted coconut, the melted chocolate, cream, and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.


Friday Food Finds: Happy 4th of July!

We have a bunch of people(family) coming in later today for the 4th of July.
I love the 4th of July, there's just something about BBQ's, parades, fireworks that just makes me feel like a kid again. :)

I think mostly everyone does a little barbeque-ing for the 4th, so today I thought I'd share some sides and desserts that would go great with your 4th of July BBQ feast.
And I've included a yummy recipe for you today.

I love macaronie salad! This one looks delicious.

I have never made a trifle, but have always wanted to. I saw this and decided this year was the year I made a trifle. I've got my trifle dish and the supplies, hope mine looks as good as this one.

Fresh Raspberry Lemonade from Amanda's Cookin'
We made this a few weeks ago and it was so yummy. We made it a little differently by adding all the pulp of the raspberries to the lemonade.
This would definitely go great with a BBQ. And if you're having company over you should serve the lemonade in Mason Jars!
I saw this idea awhile ago in a Taste of Home magazine:
 Get a large bucket/bin and fill with ice. Get some mason jars and pour lemonade into each one. Then put the lid on each mason jar and set the jars in the bucket of ice to keep cool.
Have everyone get their plate of food and grab a 'jar' of lemonade for their drink.
Ever since I saw this I have wanted to have a BBQ and serve lemonade in jars. haha.

Here are some other Lemonade recipes:
Fresh Squeezed Lemonade

I hope all of you have a wonderful weekend!! I have some other recipes that I will try to post today and throughout the weekend. Happy 4th of July!!