Spinach Artichoke Dip – Delicious GREENS

Spinach Artichoke Dip  EEDo you have a St. Patrick’s Day parade where you live? Here in Baton Rouge it is a great neighborhood parade that turns into a pretty big deal. And if you live on or near the route you better have a few snacks as you are sure to have some parade revelers as guests. Solve your party food, appetizer, and finger food needs! My quick, popular version of Spinach Artichoke Dip includes creamy Brie and Parmesan. Really hard to beat, try it if you doubt me. Serve with pita chips or vegetables, like red pepper squares, cucumber rounds and carrots.

If you’re in true entertaining mode serve in easy, yet impressive bread bowl. To create cut a thin slice off the top of a round bread and scoop out the soft inside, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up!!


Spinach Artichoke Dip from Holly Clegg’s Trim & Terrific Gulf Coast Favorites

Makes 20 (1/4-cup) servings

1 onion, chopped
1/3 cup  all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen  chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated  Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
Dash cayenne
Salt and pepper to taste

1. In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

Double Chocolate Candy Pizza – Not Just for the Kids!

Chocoalte PizzaaDouble Chocolate Candy Pizza from my Gulf Coast Favorites cookbook has made me the most popular mom throughout all three of my kids’ years in school. Still requested, now my daughters make it themselves. Watch for the adults to be the first to grab a piece.  Cut into small squares to please a crowd. I have used both seasonal and regular M&M’s to show you in this pizza.  I love to use seasonal candies to celebrate the season and add sweet flair to the holiday.

Double Chocolate Candy Pizza from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking soda
1 cup candy-coated milk chocolate candies, divided
1/4 cup flaked coconut
1 1/2 cups miniature marshmallows
1/2 cup chopped pecans, optional

1. Preheat oven 350ºF. Coat 12 – 14-inch pizza pan with nonstick cooking spray.

2. In large mixing bowl, beat together butter and sugar until fluffy. Add egg and vanilla, blending well. In small bowl, combine flour, cocoa, and baking soda. Gradually add to sugar mixture, blending until well mixed.

3. Spread dough on prepared pan, spreading dough to within 1 inch of  edge of  pan. Sprinkle dough with candies, coconut, marshmallows, and pecans. Bake 18 – 20 minutes, or until edges are set. Don’t overbake. Cool, and cut into slices.

Terrific Tip: Use seasonal candies to keep in the holiday spirit on Halloween, Christmas, Valentine’s Day, and Easter.

Nutritional information per serving:

Calories 235, Protein (g) 3, Carbohydrate (g) 36, Fat (g) 9, Calories from Fat (%) 35, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 15, Sodium (mg) 123, Diabetic Exchanges: 2.5 other carbohydrate, 2 fat


Less than 5 ingredient gourmet-on-the go recipes on WAFB 9

Simple Salmon with Watch me make Easy Roasted Salmon, Salmon with Spinach Feta Stuffing, Pasta with Lemon and Pine Nuts, Chocolate Truffles, Pecan Caramel Candies and the Almost Better than Sex Cake on WAFB 9. All of these recipes are featured in my Too Hot in the Kitchen book and are great ideas for a Valentine’s Day meal!
WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

More simple recipe ideas for Valentine’s Day and any other day!

Simple Snack Mix-Munchies & My BEST Homemade Easter Gift

Snack Mix

Snack Mix

This is one addictive snack that everyone can enjoy! A little salty with some sweet is a flavor combination sure to please. I enjoy whipping up a large batch of this snack mix from my newest cookbook, Eating Well to Fight Arthritis  which really is an everyday cookbook with a healthier focus.  I split the mix up in smaller festive holiday containers for hostess gifts, neighbors, teachers, and even my mailman. This is one of those recipes that is so easy to whip up and half the price of the pre-made store mixes. I often find myself craving the combination of this sweet and salty treat. Sometimes I use dried cranberries or any dried fruit to substitute for the M&M’s and sometimes just toss it all in.


Snack Mix from Eating Well to Fight Arthritis

Here’s an easy recipe that makes a great snack mix any time of day. Sweet and salty mixes are always a great combo and this mix is addicting!

Makes 20 (1/2-cup) servings

3 tablespoons sesame oil
3 tablespoons honey
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
4 cups crispy wheat cereal squares
6 cups mini pretzels
1 cup soy nuts
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces

1.Preheat oven 250°F. Whisk together sesame oil, honey, soy sauce, garlic salt, and onion powder.
2.Toss together cereal squares, pretzels, soy nuts, and peanuts in large bowl. Drizzle oil mixture over cereal mixture, tossing gently to coat.
3.Scatter mixture on foil-lined jelly roll pan, bake 25 minutes, stirring often to prevent too much browning. Turn off oven and let cereal stay in oven 1 hour to continue crisping. When cool, toss with chocolate candies. Store in an airtight container for up to one week.

Nutritional information per serving
Calories 242, Protein (g) 8, Carbohydrate (g) 32, Fat (g) 10, Cal. from Fat (%) 37, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 2, Sodium (mg) 400, Diabetic Exchanges: 0.5 very lean meat, 1 starch, 1 other carbohydrate, 2 fat

Queso with or without Velveeta? Healthier and Gluten-free, yes that is what I said!



OK, I heard about the Velveeta shortage but it will not affect me as I just coincidentally made my Queso from my cookbook, KITCHEN 101, Sunday night for neighbors.  My delicious queso dip is better for you, easy to make and you don’t even have to stress about finding  Velveeta.  I do use the light Velveeta in some recipes and my only complaint is I can only find it in a big block.  So, all those who don’t want to forgo Velveeta, here’s an option.  I have also found shredded Queso cheese and used it in the recipe instead of Cheddar.  And, it is GLUTEN FREE (And really impressed, as Velveeta is in spell check so shows how many people rely on it)

Chile Con Queso from KITCHEN 1o1
Everyone’s all-time favorite Mexican dip now can be made simply and sensationally in a moment’s notice. Serve heated with chips.

Makes 12 (1/4 cup) servings

1 onion, chopped
1/2 teaspoon minced garlic
1/2 cup light beer
1 1/4 cups skim milk, divided
3 tablespoons cornstarch
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies, drained
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until onion is tender.
2. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and heat until almost boiling.
3. Meanwhile, in small bowl, whisk remaining 1/4 cup milk and cornstarch. Add to pot, and cook, stirring, until bubbling and thickened. Reduce heat and add remaining ingredients, stirring until cheese is melted.

Nutritional info per serving:
Calories 64, Calories from Fat 31%, Fat 2g, Saturated Fat 2g, Cholesterol 8mg, Sodium 196mg, Carbohydrates 6g, Dietary Fiber 1g, Total Sugars 2g, Protein 5g, Dietary Exchanges: 1/2 starch, 1/2 lean meat

Check out more of my delicious healthy appetizers and dips

Mood Food! Romantic Recipes on Good Morning Texas

Caramel Pecan CandiesedMOODWant to turn up the heat in your kitchen this Valentine’s Day?! I turn to my book Too Hot in the Kitchen:  Secrets to Sizzle At Any Age and flip to the Food for the Mood Chapter.  Watch me make a few recipes that are sure to “spice” it up – some of my favorites with gourmet-appeal, but watch how easy they are to make on WFAA Good Morning Dallas. A sultry blend of flavors, Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza is is a perfect appetizer or light meal – and figs are thought to bring on fertility! Wasabi Crab Cakes with Ginger Sauce will add a spicy kick to heat things up and the Almost Better Than Sex Cake is sure to satisfy that sweet tooth. Let your loved one know you care by making your own chocolate candy gifts with Caramel Pecan Candies – so good and even made with healthy dark chocolate! Decoration is easy to whip up too, pick up a little themed candy and stack in a glass vase, you can even add a votive for a nice touch. Now this is the way to my heart – through my stomach!

For more fun and healthy food for the mood, visit hollyclegg.com.

Mardi Gras Mambo

2004 Mardi Gras Party

2004 Mardi Gras Party

Food for Party

Food for Party

Holly on Fox and Friends

Holly on Fox and Friends

Fox and Friends Mardi Gras Party

Fox and Friends Mardi Gras Party

Gracie and Holly at ball

Gracie and Holly at ball

Mardi Gras Fare

Mardi Gras Fare

Cabot Cheese

Cabot Cheese

Minature White Chocolate Cheesecakes

Minature White Chocolate Cheesecakes

Mardi Gras Punch

Mardi Gras Punch 

————If you are from Louisiana you probably love Mardi Gras! I love it because it’s a fun time for my whole family. It’s an excuse for all of my children to come in town! What could be better? I wanted to share a few of my most favorite Mardi Gras memories with you. I hope you enjoy them.

- I had a TRIM & TERRIFIC Mardi Gras Party as my husband was king of Krewe de Louisiane in 2004.

- I appeared on Fox & Friends in Feburary 2004 with a Mardi Gras Party

- I am the ball captain for the Krewe de Louisiane (2009) and my dear friend Gracie is the queen. I had the cocktail party at my house – we had fun!!!! Cabot Cheese graciously sent me their delicious cheese for my party–check out the mini White Chocolate Cheesecakes, and Mardi Gras Punch – yes it was spiked.

And, I am addicted to my king cake with crescent rolls in my Gulf Coast Cookbook!

New Years Eve Pot Luck

Glazed Pork Tenderloin

Well New Years Eve always seems to be the most stressful holiday to plan of the year.  I flew to NYC for New Years and thankfully when I touched down I had already made plans for a pot luck at my brothers apartment with friends.  Obviously I decided to fly in New Years Eve when the weather was terrible.  My flight was delayed due to weather conditions, but luckily my contribution was the Glazed Pork Tenderloin (recipe below).  When I pulled the pork tenderloin out of the oven and my friends tasted it they thought I had marinated the meat for hours!  However, it only had time to sit in the refrigerator for 25 minutes due to my flight delay.  This is one of my go to recipes when I am in a pinch.  I make this recipe all the time at school when I have tons of work or even if I just want a delicious piece of meat.  Pork tenderloin is inexpensive and quick and I promise everyone will love it!

Glazed Pork Tenderloin from KITCHEN 101:  Secrets To Cooking Confidence

Pork tenderloin is a lean cut of meat that can be kept in the freezer to pull out for a quick dinner. I promise it’s worth buying fig preserves as you’ll repeat this recipe often. The combination of sweet figs, fiery chili powder, soy sauce and tart vinegar makes an intoxicating marinade. Cook in the oven or grill — either way this is a hit.

Makes 6 (4-ounce) servings

1/3 cup fig preserves

1 tablespoon chili powder

1 teaspoon minced garlic

2 tablespoons seasoned rice vinegar

1 tablespoon low-sodium soy sauce

2 (1-pound) pork tenderloins, trimmed

Salt and pepper to taste

1.  In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted.

2.  Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade.

3.  Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.

Nutritional info per serving:

Calories 241, Calories from Fat 27%, Fat 7g, Saturated Fat 2g, Cholesterol 100mg, Sodium 143mg, Carbohydrates 10g, Dietary Fiber 1g, Total Sugars 7g, Protein 33g, Dietary Exchanges:  1/2 other carbohydrate, 4 lean meat

Tenderloins come two to a package. If one will be enough for you to serve, halve the recipe and freeze the other tenderloin.

Check out Holly’s easy healthy recipes.  

Black-Eyed Pea Dip for New Year’s Day

Black-Eyed Pea DipEveryone has heard of the superstition that you must eat cabbage and black-eyed peas on New Year’s Day. I do not necessarily believe in superstitions but I do believe in tradition – and every year I love to cook this hearty delicious Black-Eyed Pea Dip, from my newest cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age. Meaty and easy to whip up, you simply brown ground sirloin, as it is a lean beef, sauté onion, open and dump cans. You do not get much simpler than that! Remember to drain your black-eyed peas to decrease your sodium. I love to use pita chips to dip. Enjoy and have a Happy New Year’s!

Black-Eyed Pea Dip

Open cans for a simple short-cut to this meaty black bean dip; hearty, healthy, and delicious. Ideal for New Year’s Day but enjoyable year round.

Makes 24 (1/4-cup) servings

1/2 pound ground sirloin

1 onion, chopped

1 green or red bell pepper, cored, chopped

1 tablespoon all-purpose flour

1 tablespoon chopped jarred jalapenos

2 (15-ounce) cans black- eyed peas, rinsed and drained

1 (10-ounce) can diced tomatoes and green chilies

1 1/2 cups shredded reduced-fat Mexican blend cheese

1. In nonstick pot coated with nonstick cooking spray, cook meat, onion, and bell pepper, until meat is done.

2. Stir in flour, and add remaining ingredients, stirring until cheese is melted and dip heated thoroughly. Serve hot.

Nutritional information per serving:

Calories 66 Calories from fat 26% Fat 2g Saturated Fat 1g Cholesterol 10mg Sodium 222mg Carbohydrate 7g Dietary Fiber 1g Sugars 1g Protein 5g Dietary Exchanges: 1/2 starch, 1/2 lean meat

For more healthy recipes visit http://www.hollyclegg.com

Favorite Holiday Desserts: Easy Red Velvet Trifle

Red Velvet TrifleInexpensive and time efficient,a holiday dessert party fits in with anyone’s busy December party plans. Everyone always has time to make one more last stop for something sweet. Serve a variety of desserts that would include pick ups, cold desserts such as trifles, and cakes. my simple Red Velvet Cake in Gulf Coast Favorites magically turns into a trifle. And, I love to add berries to the layers. OMG-I look forward to eggnog to make my trim&TERRIFIC Eggnog Spice Cake from Too Hot in the Kitchen.  And, my dessert of the season is my Red Velvet Cheesecake from KITCHEN 101!  Make ahead what you can as most brownies, bar cookies and cheesecakes freeze well-and it’s fine to order from your favorite bakery to supplement homemade treats. Dessert parties are less expensive because of food cost, less drinking, and people don’t stay as long.

Decorations can be budget friendly by taking advantage of glitz and glitter using gold ornament balls of different sizes, cream colored assorted arranged candles and gold napkins, netting, and accessories, keeping flowers to a minimum. What to drink–have a coffee bar with flavored coffees condiments from sugar to mini-chocolate chips. Champagne in a flute with berries is a classic cocktail.

I love to make trifles as you can make ahead of time, they serve a crowd, and make a wonderful presentation. Here’s my favorite holiday trifle which actually is my Red Velvet Cake recipe that flopped one time so I turned it into a trifle!

Easy Red Velvet Trifle from Gulf Coast Favorites cookbook

Perfect holiday dessert-with cake mix, berries and whipped topping. A classic Red Velvet cake turns into a trifle by layering cake, cream cheese icing, berries, and nonfat whipped topping in a trifle or glass bowl.

Makes 16-20 servings

1 (18.25-ounce) box yellow cake mix
2 tablespoons cocoa
1/4 cup canola oil
1 egg
3 egg whites
1 (1-ounce) bottle red food coloring
1 cup skim milk
1 tablespoon vinegar
Cream Cheese Icing (recipe below)
1 quart strawberries, sliced
1 (12-ounce) container frozen non-fat whipped topping, thawed
1. Preheat oven 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.
2. In mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, and food coloring. In small bowl, combine milk and vinegar, and add to mixing bowl. Mix until well combined.
3. Pour batter into prepared pans and bake 15-20 minutes or until a toothpick inserted comes out clean.
4. In a trifle or glass bowl, layer half the cake, cream cheese icing, strawberries and whipped topping. Repeat Layers.

Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened
3 tablespoons butter
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract

1. In mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until light. Add vanilla.

Calories 272, Calories from fat 29%, Fat 9g, Saturated Fat 4g, Cholesterol 23mg, Sodium 246mg, Carbohydrate 45g, Dietary Fiber 0g, Sugars 35g, Protein 3g

Diabetic Exchanges: 3 carbohydrate, 2 fat

Check out Holly’s Healthy Holiday Recipes

Holly Clegg, the “Queen of Quick,” is author of the trim&TERRIFIC cookbook series including a diabetic cookbook with the ADA, Eating Well Through Cancer and KIDS COOKING for Mommies. With almost 1 million copies sold, she reigns supreme when it comes to healthy, delicious everyday meals and party fare. Visit her website at http://hollyclegg.com and check out her blog http://thehealthycookingblog.com.