Sunday, January 29, 2012

Coca-Cola BBQ

This is the easiest and most delicious BBQ that I have ever eaten!  Go ahead, try it yourself.

Coca-Cola BBQ

2 Pork Tenderloins, washed and trimmed
1 can Coca-Cola
1 cup white vinegar
1/2 cup ketchup
3/4 cup bottled BBQ sauce
1/2 cup Heinz 57
1/2 tsp salt
1/2 tsp red pepper
1/2 tsp black pepper

Coat the slow cooker with nonstick cooking spray.  Place the cleaned tenderloins in the slow cooker and pour the can of Coca-Cola on top.  Cook on high for 4 hours. Mix the vinegar, ketchup, Heinz 57, bottled BBQ sauce, salt, red pepper, and black pepper.  Pull apart the pork with two forks and mix in the sauce.

Tuesday, January 24, 2012

Grilled Pizza

1.  I am determined to learn how to grill.
2.  Pizza is delicious in any form.
Thus, my grilled pizza was born!

~Grilled Pizza

1 package of pre-made pizza dough
2 packages of low-fat mozzarella
2 T cornmeal
3/4 cup Marinara Sauce
Toppings (artichokes, spinach, ham, pineapple)

Pre-heat the oven to 350 ℉.  Separate the dough into quarters.  Spray both sides of each dough ball with non-stick spray.  Flatten each ball as much as possible.  Spread sauce onto each pizza and top with cheese and toppings.  Spread the cornmeal on top of baking sheet to prevent sticking.  Bake for 10 minutes.  Remove pizzas from the oven and place on the grill for 5 minutes.  Slice the pizzas into quarters.

Friday, January 20, 2012

Scrumptious Crepes

I have a new-found obsession with crepes and my crepe pan.  They are so versatile, delicious, and much easier than you would think!


1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt 
1 cup skim milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Add-ins like turkey, ham, veggies (or apples/cinnamon or bananas and chocolate for dessert!)

Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs with a mixer. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. 
Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Fill each crepe with your add-ins and roll!

Friday, January 13, 2012

Key Lime Pie

Is this cold weather getting you down?  Well, summer may be a long way off, but that doesn't mean that you can't eat like it's summer!  Make this Key Lime Pie and you will be immediately transported to a warm beach with its cool citrus taste. 

~Key Lime Pie

1 pre-made Graham Cracker Crust
1 (14 oz.) can of fat-free condensed milk
1 container of Cool Whip, Thawed
3 Limes (or lemons), squeezed/juiced/strained

Whisk the condensed milk, Cool Whip, and strained lime juice together.  Pour into the graham cracker crust.  Zest limes or lemons on top for decoration.  Cover and refrigerate for 2 hours before serving.  *For an extra special treat, freeze the pie overnight!*