Saturday, May 26, 2012

review : Mcdonalds caramel frappe small

mmm yes already staring at this your eyes are getting thier sweet coffee fix now get yo butt out there and give your mouth a taste . well after having a super long sports physical (blehhh) and then shopping at walmart (where i got a cuttttteee bikini) i finally got to stop by mcdsss and get my bad self a amazing caramel frappe of course i had to get it small due to being a i dont want to many calories freak well i thought there was only 250 i was completly wrong a small has 450 calories wahhh oh well . the first sweet sip i tasted was extravagent and yes had a blunt caramel taste nuttin wrong with that tho ;D !!! i could taste a few ice chunks but nothin to start po ing me off thank gooooddddnessssssss so out of 10 stars ( or coffee drink ratings ) i give this a 8 1/2 to 9 you are welcome fellow homo sapiens  !!!!!

Friday, May 25, 2012

peanut butter brownie pie

behold my dears , THE PEANUT BUTTER BROWNIE PIE  this pie is so good ive already made it twice and will probaly make it again
i stumbled across this recipe from the pillsbury bake-off contest thing its amazing enjoy the recipe and the delicious rich peanut buttery brownie goodness nom !!!

INGREDIENTS

1
 Pillsbury® refrigerated pie crust, softened as directed on box
1
 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix
1/4
 cup Reese's® peanut butter chips
1/3
 cup Crisco® Pure Vegetable Oil
3
 tablespoons water
1
 LAND O LAKES® Egg
1
 package (8 oz) cream cheese, softened
1/2
 cup Jif® Creamy Peanut Butter
1
 cup powdered sugar
1
 container (8 oz) frozen whipped topping, thawed
2
 tablespoons Fisher® Party Peanuts, chopped
2
 tablespoons Hershey’s® mini chips semi-sweet chocolate

DIRECTIONS

1 Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. 2 In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate. 3 Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled. 4 In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Sunday, May 20, 2012

honey mustard pretzel coated chicken fingers


the image above is none other than the honey mustard pretzel coated chicken fingers i havent tried this sensation yet but i cant wait till i get too. it was a regular sunday morning and i sit my butt on the chair eating my fav cereal oatmeal squares (i cant even begin to say how much i love this cereal) and i go on food network to see this recipe on hungry girl and for only 350 calories for 4 chicken fingers i think it is pretty calorie approved a little high tho but better than 200 for one in my opinion so heres the recipes my peeps 
the prep time is 15 minutes and the cook time is 20 minutes for a total of : 35 minutes not so bad 
here is the recipe 
Ingredients
 
  • 10 oz. raw boneless skinless lean chicken breast, cut into 8 strips
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup plus 2 tbsp. honey mustard
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 20 standard-sized (not mini) hard salted thin pretzel twists
  • 1 tbsp. plus 1 tsp. granulated sugar
Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Season chicken strips with salt and pepper. Set aside.

In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.

Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.

Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.

Eat and enjoy!