German Chocolate Cream Cheese Bars

With 3 kids, I know the week before Halloween can be busy – finishing the perfect costume and all the Halloween parties – and of course they always signed me up for their class party snack duty! For a fun twist on one of my favorites, German Chocolate Cream Cheese Bars become festive when food coloring is added to the cream cheese layer to make them Halloween orange. These days you can find orange food coloring but you can always mix yellow and red for the perfect shade.  I always have bowl of chili or hearty soup on the stove to feed everyone leisurely and easily.  This year I am preparing my Southwestern Shrimp, Corn and Sweet Potato Soup  from Too Hot in the Kitchen, my new cookbook, as whenever I make it on TV, people are going home that day to make it for their family.  I have the orange theme going on, for sure!  For more healthy Halloween goodies you and your kids will have fun with, such as Creepy Crawlers and Jack-O’-Lantern Sandwiches, I have them all on  www.thismamacooks.com

German Chocolate Cream Cheese Bars

It’s like having two desserts in one with this simple to make bar cookie that combines German chocolate and cheesecake all in one bite. 

Makes 48 squares

1 (18.25-ounce) box German chocolate cake mix

1 egg

1/3 cup flaked coconut

1/3 cup butter, melted

1 (8-ounce) package reduced-fat cream cheese

1 (16-ounce) box confectioners’ sugar

3 egg whites

1 teaspoon coconut extract

1 teaspoon vanilla extract

1.  Preheat oven 350°F.
2.  In large mixing bowl, combine cake mix, 1 egg, coconut, and butter.
3.  Pat mixture into bottom of 13  9  2-inch baking pan coated with nonstick cooking spray.
4.  In mixing bowl, beat cream cheese, confectioners’ sugar, egg whites, and coconut and vanilla extracts until mixture is smooth and creamy. Pour over mixture in pan.
5.  Bake 35–40 minutes or until top is golden brown. Cool and cut into squares.

Nutritional information per serving:

Calories 108, Calories from fat (%) 26, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 11, Sodium (mg) 116, Carbohydrate (g) 19, Dietary Fiber (g) 0, Sugars (g) 15, Protein (g) 1, Diabetic Exchanges: 1 1/2 carbohydrate, 1/2 fat

Terrific Tidbit: For a festive Halloween twist, use red and yellow food coloring to make orange in the cream cheese mixture.

Healthy Halloween Recipes: Move Over Pumpkin

Chocoalate Cola Cake

If you have popped in to a book-signing for my newest cookbook, Too Hot in the Kitchen, then you have tasted my favorite and oh-so-easy Chocolate Cola Cake. They are my go-to taste-test recipe and definitely feed and please a crowd. And you know I can’t show up without food! I don’t mind because not only are they simple to whip up, but the best part is I get to eat a few hot out of the oven! And if you have to bring dessert for lots of people, this makes a big pan.  It is a cross between a brownie and cake; and always a talked about recipe.  Whenever you hear I have sample, this is usually my recipe of choice.  After all, I have decided CHOCOLATE speaks!

Also, this is the recipe that I used in my diet coke southern promotion several years ago that I wouldn’t give out.  It was all the rage.  I also love it because the recipe makes a large pan which serves a lot of people.  Let me know what you think?

Easy Crowd Pleasing Chocolate Cola Cake-with diet Coke

One thing comes to mind when it comes to St. Patrick’s Day – Green! I love to serve green foods on the March 17^th holiday, and the Frozen Pistachio Pie is a fun and delicious way to eat green!

Decorating is a snap too – now that Mardi Gras has passed, just separate out all of those green beads and fill up various sizes of glass containers for a festive centerpiece.

Frozen Pistachio Pie from Holly Clegg trim&TERRIFIC Freezer Friendly Meals

This pie, laced with nuts in a chocolate crust and topped with hot fudge, is refreshingly indulgent.

Makes 8 servings

1 1/2 cup crushed chocolate graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup chopped pistachios or cashews
1 quart fat free vanilla ice cream or yogurt, softened
1 (4-serving) instant pistachio flavored pudding and pie filling
1/2 cup chocolate fat free fudge topping, warmed

1. Preheat oven 375°F.
2. In 9-inch pie plate, stir together graham cracker crumbs, sugar, and butter, press on bottom and up sides. Bake 8 – 10 minutes. Cool completely.
3. Meanwhile, in a large bowl, quickly combine the pistachios, ice cream, and pudding until well mixed. Transfer mixture into cooled crust.

To Prepare and Eat Now:  Freeze, covered for at least 4 hours or until firm.  Serve with warmed chocolate fudge topping on each slice.

To Freeze: Freeze, covered for at least 4 hours or until firm.
To Prepare After Freezing: Serve from the freezer. Drizzle warmed chocolate topping on each piece when serving.

Nutritional information per serving: Calories 339, Protein (g) 6, Carbohydrate (g) 63, Fat (g) 8, Calories from Fat (%) 21, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 11, Sodium (mg) 441, Diabetic Exchanges: 4 other carbohydrate, 2 fat

Green! St Patrick’s Day Frozen Pistachio Pie

Too Hot in the Kitchen

This past Sunday I had my first book signing for Too Hot in the Kitchen at Barnes and Noble in Baton Rouge. We had such a good time… terrific turn out and lots of yummy snacks! If you missed out we had Chocolate Fudgies, Meaty Italian Dip, Eight Layered Greek Dip, and Mini Muffelatas (see below). This was my best turn out so far for any book signing which I was absolutely thrilled about! Thank y’all so much for all of your support. It was such a pleasure getting to meet all of you and share tips, laughs and favorites. I think we’ll have to do another one soon so we can all hang out again!

Again, I could never say thank you enough… without y’all I coudln’t have written this book, so I am forever grateful! I hope you enjoy cooking from it as much as I enjoyed putting it together!

Stay Hot!

Holly

PS… my book is available at Barnes and Noble, or on Amazon if you haven’t picked up your copy yet.

Book Signing

Having fun at Barnes and Noble

Mini Muffalettas from Gulf Coast Favorites
All it takes is four easy ingredients and 15 minutes to create my popular version of this Louisiana favorite Italian-style sandwich. Make them ahead of time and refrigerate or freeze until ready to bake.

Makes 32 – 40 Mini Muffalettas

2 (12-ounce) packages party-size rolls (16-20 to package)
1/2 pound thinly sliced lean ham
1 1/2 cups shredded Italian five-cheese blend
1 (16-ounce) jar chopped Italian olive salad, drained

1. Preheat oven 375°F.
2. Split rolls in half, lay on baking sheet. Divide ham, cheese, and olive salad onto each roll.
3. Replace bread tops. Bake 10-15 minutes or until cheese is melted.

Nutritional information per serving:
Calories 107
Calories from fat 48%
Fat 6 g
Saturated Fat 1 g
Cholesterol 9 mg
Sodium 260 mg
Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 1 g
Protein 4 g
Diabetic Exchanges: 1/2 starch, 1 fat

TERRIFIC TIDBIT: Any combination of cheese may be used such as mozzarella, provolone, or Parmesan. Freeze Muffalettas before baking.

Too Hot in the Kitchen book signing at Barnes and Noble

Holly stops by Fox & Friends to show them a Cajun Christmas with Turkey Jambalaya, Stuffed Praline Yams and Double Chocolate Candy Pizza. And what a response!!!

Holly on set

Holly cooking up a storm

Cajun Christmas spread

Double Chocolate Candy Pizza

Holly clegg, fox and friends, candy pizza, chocolate, cajun, christmas

Crawfish Bisque and Oatmeal Chocolate Pizza-Two Favorites

What goes on behind the scenes when I appear with all my ingredients in bowls and all chopped?  Well, the day before, I chop, dice, pre-cook and organize.  I always want a beauty shot to show my viewers the finished recipe as TV time doesn’t always correspond with the real clock.  However, fortunately, my recipes TRULY are easy and not too time consuming.  My sister says, “a recipe should fit on one page or it is too long.”  She loves my Gulf Coast Favorites book as most pages include two recipes.  Looking for Louisiana recipes, this book includes it all.  Off to the kitchen to prepare for tomorrow’s segment: Crawfish and Sweet Potato Soup and Oatmeal Chocolate Pizza.

Healthy soup and pizza: WBRZ Noon Show