Buffalo Chicken Taquitos

I love my buffalo chicken calzone - so this similar version was great to make for our annual Christmas party!  I actually didn't even get a chance to eat one because they were GONE so soon.  I guess I'll just have to make them again :)

You'll need:
2 tablespoons of butter
1 teaspoon of garlic powder
1 teaspoon of Tony's or Lawry's (or any cajun seasoning)
1/4 teaspoon of salt
1 bag of mozzarella cheese (2 cups)
4 ounces of cream cheese (softened)
1/3 to 1/2 cup of hot sauce (I love Frank's!)
1/3 cup of milk

4 cups of chicken, cooked and shredded (for me, this was about 7 frozen chicken breasts)

16 flour tortillas (small size)

2 teaspoons of olive oil


Step-by-step:
1.  Preheat oven to 425
2.  In a saucepan, melt butter over medium heat.
3.  Add in salt, Tony's, and garlic powder.  Stir for 1 minute.
4.  Add softened cream cheese and stir until melted and completely combine with butter
5.  Whisk hot sauce and milk and simmer for 5-8 minutes.
6.  Combine chicken, sauce, and mozzarella cheese using stand mixer.
7.  Lay our tortilla, fill with about 1/4 cup of mix and roll up tightly.
8.  Place on greased baking sheet until chicken is gone.
9.  Brush taquitos with olive oil
10.  Bake for 15 minutes


-DD

Skinny Funfetti Dip

Obviously, I like have a major sweet tooth.  In fact, I have a mouth full of them!  However, if I can find a dessert that is skinny, and still hits the flavor my sweet tooth is craving - then I am in heaven.

Skinny funfetti dip with organic, fat-free
animal crackers (thanks, Costco)!

This week my girl friends and I had our weekly girls night, but instead of grabbing a glass of wine, dinner, or a movie - we decided to have a holiday night at a friends house!  We watched a Christmas movie (The Holiday - one of my favorites, especially since I love Cameron Diaz).  I decided to bring a dessert along!

Anyway, the funfetti dip was really popular. I can't believe how much six ladies ate!  Do you remember Dunkaroo's?  The flavor reminds me of these - my childhood favorite treat!

They also had a flavor with sprinkles
in the frosting - yum!!

You'll need:
1 box of funfetti cake mix (dry - do not make the mix)
1 light cool whip container (8 oz) - keep this in the fridge, not freezer
2 cups of fat free, plain yogurt

Step-by-step:
1. Pour yogurt and cool whip into stand mixer.  Start blending.
2. Slowly add the entire dry funfetti mix. 
3. Whip until completely smooth.  I had to put mine on high for a few minutes to fully get it blended and with no bumps.  If you taste yogurt in it, it's not mixed well enough.
4. Put in fridge for 3 hours (or overnight)
5. Serve with fruit, animal crackers, or whatever your favorite thing to "dunk" is

Calorie Breakdown:
1/2 cup (24 servings)

• Lite Cool Whip: 500 calories
• Funfetti Cake Mix: 2160
• Yogurt: 260 calories
• Total = 2920 divided by 24 servings

120 calories for 1/2 cup serving!


During Christmas, I realize I am so blessed to have such a great group of girlfriends - some are really far (NYC, Denver, Pittsburgh), others around the state, and so blessed to have many great women within the Houston city limits.  Merry Christmas to my best girls and to you and yours!

THANK YOU: Kelly at Eat Yourself Skinny for this amazing recipe! 

-DD

Pumpkin Cheesecake!

Thanksgiving is a time for family, food, and football.  Our friends have an annual Thanksgiving tailgate before the Texas A&M (my alma mater) game.  I have a lot to be thankful for this year, and every year: my wonderful husband, amazing family (and in-law family!), the best friends I could ever imagine, a great education, a job I love, and the cutest dog ever !  

I was assigned sweet potato casserole, and of course, dessert.  I wanted to make something fun for fall - and what better than Pumpkin Cheesecake?  I've never made it before, so I have nothing to compare it to, but it is delicious!  It's also the easiest cheesecake I've ever made!  You can also taste the pumpkin! Perfect for fall!   

You'll need:
2 packages (8 oz) of cream cheese - ROOM TEMP!
1/2 cup of white sugar
1 teaspoon vanilla
2 eggs
1 graham cracker crust (I used a 10 inch)
1/2 cup of pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
2 pinches of cloves


Step-by-step:
1. Preheat oven to 325
2.  In your stand mixer beat cream cheese (must be room temp or you will get lumps), vanilla, and sugar.  Blend in 1 egg at  time.
3. Remove one cup of the batter and spread on the bottom of the crust.  Leave to the side.
4. Add pumpkin and spices to the remainder of the cream cheese batter until well blended.  Gently add over the batter already in the crust.
5.  Bake for about 45 minutes (your oven time will vary, especially if you use an 8 inch crust)
6.  Allow to cool and then put in fridge for a minimum of 3 hours, or overnight.
7.  Add whipping topping, if desired at time of serving.


What are you thankful for? 
DD