Monday, September 5, 2011

Productive Weekend

Happy Labor Day! The hubs and I had a great productive weekend. It was so nice to be home after a few weeks of traveling to get things done around the house. Daniel and his brother did some great house projects, our new couch was delivered (pics to come soon!), I got some good studying done, I cooked/baked a lot and we still had time to relax. I love having a three day weekend! I will leave you with a few yummy recipes from the weekend...

Corn Dip appetizer

2-3 fresh jalepenos, chopped (just depends on the crowd and how hot they can handle; 2 is safer)
8 oz package of fat-free cream cheese, cut into smaller pieces
1/2 stick of butter, cut into smaller pieces
1 package of frozen corn

Add it all together, pop it in the oven at 350, and just stir it occasionally. It takes 30-45 minutes if you just heat it in the oven. I usually give it a jumpstart and microwave it for 5 minutes and then let it finish heating through in the oven for 15-20 minutes. Serve with chips.

Pumpkin Chocolate Chip Brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper or spray with cooking spray. In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

*Eating one of these as I type this...umm, hello...these are AMAZING!!!! A MUST make!!!! They are not even that bad for butter, a touch of sugar, only one egg :)

Butter Bean and Quinoa "salad"
1 can of beets (if desired) rinsed and drained
1 cup quinoa – cooked according to package directions
1 can butter beans – rinsed and strained
1 shallot, minced
2 slices provolone cheese, cut up
1 tablespoon olive oil
high quality aged balsamic vinegar
2 tablespoons lemon juice
1/4 cup unsalted walnuts, roughly chopped
salt pepper

Make quinoa. Mix quinoa with white beans, lemon juice, cheese, walnuts, olive oil and salt and pepper to taste. Place quinoa mixture on plate lengthwise and top with beets in a neat row. Drizzle aged balsamic vinegar around plate (and some over beets if you choose).
*We had this for dinner tonight and it was delish and so filling!

Have a great week, everyone!


  1. Ummm pretty sure I could NOT be trusted around that corn dip! What an awesome recipe idea, I've never had anything like that but am addicted to cream cheese in a seriously unhealthy way!

  2. I looooove your corn dip! So so good! Those brownies look sooo yum too! You definitely had a great weekend judging by all those goodies. :)

  3. @ Stephanie: The corn dip is amazing!!!! You should try it! Just don't forget to take a few seeds out of the jalepenos unless you want it crazy spicy :)

    @ Lynn: The brownies are soo yummy too!!!!!! See you guys soon! :)

  4. Those brownies look so good!!

    I too love a three day weekend - Sean was away last weekend so I had the entire weekend to get done around the house!

  5. Sooooo wish I saw the pumpkin brownie recipe before today. I just made so pumpkin blondies but they had 2 sticks of butter!!! They are yummo but goodness, so much butter!