Healthy Twice Baked Potatoes

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Yield: 8

Ingredients:

4 large russet potatoes
2 Tbsp extra virgin olive oil
1/2 cup plain Greek yogurt
1/2 cup low fat milk
2 cups broccoli
8 pieces of turkey bacon
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup chives (optional)

Steps:
1. Preheat oven to 400 degrees. Scrub the potatoes clean under running water. Poke potatoes all around with fork (so they don’t explode) and then bake potatoes for 1 hour and 20 minutes.

2. Boil broccoli in water with 1/2 teaspoon of salt for 8 minutes. Place 1 tablespoon of olive oil in frying pan and cool turkey bacon until crispy. Once broccoli is cooked, let cool then chop coarsely and set aside.

3. When potatoes are done, let cool for 30 minutes. When cool, cut potatoes in half lengthwise and scoop out the insides, leaving 1/4 inch of potato on skin.

4. Crumble 4 pieces of the turkey bacon and add to bowl with broccoli, potatoes, Greek yogurt, milk, olive oil, salt, pepper, and cheese. Spoon fillings into the potatoes and sprinkle with more cheese and crumble the other 4 pieces of bacon.

5. Heat oven to 350 degrees. Place potatoes on baking sheet and bake for 15 or 20 more minutes.

Chocolate Chip Cookie Dough Cupcakes

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I love cupcakes and I love anything that is cookie-dough flavored. This is the perfect cupcake if you are like me! To save you some time, you can just use the store bought mini cookies to garnish on top.

 Yield: 24

Ingredients:

1 batch (24 cupcakes) of your favorite yellow cake cupcake recipe
1 batch of your favorite cookie dough recipe (and LEAVE OUT THE EGGS, BAKING SODA, &/OR BAKING POWDER), this is for the “frosting”
1 baked batch of your favorite chocolate chip cookies (for the top of cupcakes)

Steps:
1. Get cookie dough and round into 1 inch balls and then flatten until it is the size of the top of the cupcake.

2. With a sharp knife, cut a 1 inch slit into the cupcakes.

3. Place baked chocolate chip cookies into the slit for decoration.

Funfetti Muddy Buddies

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If you like cupcakes, cakes, and sugar cookies, you will most definitely love these! The first time I made these yummy treats was when I went to go visit my friends in Fresno. It was quick, easy and the perfect sweet snack!

Yield: 10 Servings

Ingredients:
9 cups Corn Chex Mix cereal
1 12 ounce package of white chocolate chips
1/4 cup butter (or margarine)
1/4 cup milk (or heavy cream)
1 cup powdered sugar
1
1/2 cups Funfetti cake mix
1/2 cup sprinkles

Steps:
1. Measure Chex mix cereal in a large mixing bowl and set aside.

2. Melt white chocolate chips, butter, and milk over a double broiler or in the microwave if you are in a hurry.

3. Pour melted white chocolate over cereal, stirring until evenly combined. Pour into 2 gallon resealable food-storage plastic bags.

4. Add powdered sugar and cake mix into bag. Seal bag; shake well until well coated. Add sprinkles and spread coated Chex cereal unto wax paper to cool. Store in air-tight container.