Monday, September 30, 2013

Guacamole Bacon Deviled Eggs

I am a huge fan of hard-boiled eggs... I eat one almost every day! Eggs are low carb, low calorie, and packed full of protein. I use hard-boiled eggs to make egg salad or I chop them up and use them as a topper on salad or I will eat them whole. Needless to say, I always have a batch of eggs hard-boiled in the fridge and ready to go! For lunch today, I was just going to make my standard egg salad (eggs, mayo, yellow mustard, salt and pepper)... but when I came across a tub of guacamole in my fridge that needed to be eaten, I decided I would try a new recipe that used both hard-boiled eggs and guacamole... sounds weird, right? As it turns out, the combo of egg, bacon, and avocado is pretty darn delicious.

Being football season and all, I thought Guacamole Bacon Deviled Eggs would be a fun recipe to share. These jazzed-up deviled eggs would make a great addition to any football party or potluck!! Also, they are a great way to re-purpose and use up leftover guacamole from those football Sunday get-togethers.

Guacamole Bacon Deviled Eggs
based on a recipe from

6 eggs, boiled, cooled, peeled, and cut in half
1/2 cup guacamole
3 Tbsp. reduced sodium bacon bits
2 Tbsp. reduced fat mayonnaise
1 Tbsp. lime juice (1/2 lime)
salt, pepper, and cayenne pepper to taste
chili powder for garnish

Scoop the yolks out of the egg halves; mash yolks on a small bowl.

Add the guacamole and mayo, bacon bits, and lime juice to yolk; mix well. Season with salt, pepper and cayenne pepper to taste. 

Place a tablespoon of the mixture back into the holes left by the yolks in the eggs. Serve garnished with extra bacon bits and a pinch of chili powder.

Yum!!! You can also take the leftover deviled eggs, chop them up and mix everything together.... and VOILA! You have Guacamole Bacon Egg Salad! So easy. Next time I might add some chopped jalapeno and cilantro to the yolk mixture to give the the eggs a little more of a kick... 

I always love finding new and delicious ways to use up my leftovers!



Monday, September 16, 2013

Pumpkin Spice Puppy Chow Mix

I can always count on for seasonal goodies inspiration... like Pumpkin Spice Puppy Chow! What the heck is Puppy Chow you ask?! Puppy Chow is rice Chex cereal covered in melted chocolate, then dusted with powdered sugar. It's DELICIOUS! Since Hershey Kisses come in so many different seasonal flavors, like pumpkin spice, you can melt them down and use them to coat the Chex instead of regular chocolate.

Let me tell you... this Pumpkin Spice Puppy Chow stuff is very sweet! So I decided to add in some pretzels, dark chocolate M&M's, and a bag of fall candy corn mix to break up the sweetness. I found the perfect balance of sweet and salty, crunchy and chewy with!!!! Be careful, this stuff is seriously addicting.

Pumpkin Spice Puppy Chow Mix
  • 9 cups rice Chex cereal (I used wheat Chex)
  • 1 bag of pumpkin spice Hershey Kisses
  • 1 1/2 cups of powdered sugar
  • 1 bag fall candy corn mix
  • 3 cups pretzels
  • 1 cup dark chocolate M&Ms

First, pour cereal into a large bowl. Pour powdered sugar in a large gallon size zip-lock bag.

Second, using a double broiler method, melt your Hershey Kisses, stirring constantly. The kisses will reach a nice creamy consistency.

Third, pour your melted kisses over your cereal and mix to coat. Once you feel your Chex are covered, dump into a bag with your powdered sugar and shake (or just pour in powdered sugar and stir).


Lay out in a single layer on parchment paper to dry.

Once dry, add candy corn, pretzels, and M&M's. Store mix in an air-tight container until ready to serve.


Great for fall parties or giveaway treats. Enjoy!


Sunday, September 15, 2013

'Skinny' Chili Cheese Dip


This is my favorite time of year... fall, football, friends, fun, and FOOD! I mean, what's better than gathering with your family and friends on a cool and crisp fall Sunday, watching some football, and eating/snacking all day?

One of my favorite "football season" snack foods is Chili Cheese Dip. I could literally eat an entire dish of the stuff in one Sunday... so I found a way to lighten up the original recipe up to make it a bit more waist-line friendly. I still would not recommend eating the entire dish in one sitting, but at least you can feel less guilty as you dip away! It's quick and easy to make and super yummy... and the men in your life won't even know it's "skinny". I'd say this chili cheese dip is a TOUCHDOWN!

Skinny Chili Cheese Dip

8oz. reduced fat cream cheese
1 (15 oz.) can 98% fat free Hormel turkey chili
1-2 cups reduced fat cheddar cheese, shredded
2 tbsp. diced jalapeno (optional)

Preheat oven to 350.

Spray a glass pie dish (or 8x8 square dish) with non-stick spray.

Spread cream cheese evenly on the bottom of the dish. Spread chili evenly on top of the layer of cream cheese. Sprinkle top with cheddar cheese and jalapeno (optional).

Cover dish with aluminum foil, lightly.

Heat for 20-25 minutes or until cheese is melted.  BE CAREFUL, it will be HOT!!

Use tortilla chips, crackers, pita chips, or even veggies to dip!!

Another great part about this dip (besides it being 'skinny' and delicious) is that you can put the dip together ahead of time, which makes it a great dish to take to a party or potluck. All you have to do is pop it in the oven to heat the dip up... or you can even heat it in the microwave!!! So easy!

Enjoy your Football Sunday!!!


Wednesday, September 11, 2013

Pumpkin Cream Cheese Bread

Heeeellllllooooooo FALL!!!!

I love this time of year... the leaves are beginning to change color, football season has started, and it's time once again for "pumpkin everything". I don't know about you, but nothing says fall more to me than pumpkin baked goods. Pumpkin cookies, muffins, cakes, breads, pies... I'm ready, bring 'em on! I love the way pumpkin baked goods smell, I love the way they taste, and I love the cozy, homey feeling that they bring to mind.

I decided to officially kick off the fall ("pumpkin everything") season with a batch of Pumpkin Cream Cheese Bread. As usual, I am always looking for ways to lighten up or make recipes healthier. In this case, the original recipe called for oil which I replaced with unsweetened applesauce and instead of regular cream cheese, I used reduced fat cream cheese. I also reduced the amount of white sugar in the original recipe by more than a half!!! I mean, if you are going to be eating delicious pumpkin baked goods all fall long... it's better to have them 'lightened up' right?! This bread gives you all the tastes of fall without the high fat and sugar content.

Pumpkin Cream Cheese Bread
based on a recipe from

(Original recipe makes 2 - 8x4 inch loaves)

1 (8 ounce) package reduced fat cream cheese
1/3 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup unsweetened applesauce
2 eggs
2/3 cup white sugar

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

In a medium bowl, combine cream cheese, 1/3 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside.

Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside.

Place pumpkin, applesauce, 2 eggs and 2/3 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/2 of the pumpkin batter into the loaf pans.

Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.


Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

YUM!!!!!!!!!!! My Pumpkin Cream Cheese Bread is moist, delicious, and tastes like fall! The swirl of cream cheese breaks up the pumpkin flavor of the bread, giving it a real depth of flavor. The hint of orange rind in the cream cheese really comes through too. This bread is really tasty... I ate about a half loaf in one sitting... OOOPS!

Happy Fall!