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

Grab ingredients to whip up this delicious treat from your local Associated Food Store. Shurfine/Shurfresh products, available at your neighborhood Associated Food Store, are not only affordable and high-quality, you’re supporting your local community when you purchase them.

Apple Caramel Spice Bars from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 24 servings

1 (18.25-ounce) box Shurfine spice cake mix
1 cup old-fashioned oatmeal
1 egg
1/2 cup Shurfresh butter, melted
1/3 cup chopped pecans
2 baking apples, peeled, cored, and thinly sliced
1 cup fat-free caramel flavored topping
2 tablespoons Shurfine all-purpose flour

1.  Preheat oven 350ºF.  Coat 13x9x2-inch baking pan with nonstick cooking spray.

2.  In bowl, combine cake mix and oatmeal. Add egg and butter and blend with pastry blender or fork until mixture is crumbly. Reserve 1 cup crumb mixture, add pecans; set aside.

3.  Pat remaining mixture into prepared pan, bake 6 minutes. Remove from oven and place apples evenly over crust.

4.  In small bowl, mix together caramel topping and flour, pour evenly over apples. Sprinkle with remaining pecan crumb mixture.

5.  Bake 30 minutes or until bubbly and sides pull away from edges. Don’t overcook.

Nutritional information per serving:
Calories 196, Calories from fat (%) 31, Fat (g) 7, Saturated Fat (g) 3, Cholesterol (mg) 19, Sodium (mg) 207, Carbohydrate (g) 32, Dietary Fiber (g) 1, Sugars (g) 18, Protein (g) 2, Diabetic Exchanges: 2 carbohydrate, 1 1/2 fat

Apple Caramel Spice Bars: Associated Food Stores Weekly Recipe

Family Day – A Day to Eat Dinner with Your Children, September 26, is a national movement launched by The National Center on Addiction and Substance Abuse at Columbia University in 2001 to remind parents that frequent family dinners make a difference! Make the time and effort as a study by the organization consistently found family dinners make a difference. Use my quick, healthy recipes to get a homemade meal on the table in time for the family to have dinner together.

Grab ingredients to whip up dinner from your local Associated Food Store on your way home. Shurfine/Shurfresh products are not only affordable and high-quality, you’re supporting your local community when you purchase them from your neighborhood Associated Food Store.

Southwestern Rice from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen

Makes 8 (1-cup) servings

2 cups cooked rice (try brown rice)
1 (15-ounce) can Shurfine corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can chopped Shurfine tomatoes and green chilies
2 cups shredded Shurfine reduced-fat Mexican blend cheese, divided
1 bunch green onions, chopped (reserving 2 tablespoons)
1 (2 1/4-ounce) can Shurfine sliced black olives, drained
1 cup Shurfresh nonfat sour cream

1. Preheat oven 350°F. Coat 2-quart oblong baking dish with nonstick cooking spray.

2. Combine all ingredients using 1 3/4 cups cheese in prepared dish. Bake 45-50 minutes.

3. Remove from oven and sprinkle with remaining 1/4 cup cheese and 2 tablespoons
green onions. Return to oven 5 minutes or until cheese melted.

Nutritional information per serving: Calories 269, Calories from fat 23%, Fat 7g, Saturated Fat 3g, Cholesterol 23mg, Sodium 720mg, Carbohydrate 38g, Dietary Fiber 5g, Sugars 5g, Protein 14g, Dietary Exchanges: 2 1/2 starch, 1 1/2 lean meat

Southwestern Rice: Associated Food Stores Weekly Recipe

Cooking doesn’t have to be complicated, my philosophy is fresh + convenience = homemade. Also, a great way to cut down cooking time is a well-stocked pantry – it’s like having a permanent shopping list – keep all of your basics on your shelves. This allows you to pull an ingredient out of the pantry and whip up a nutritious meal in minutes without having to stress about making time for the store.

You can garnish the soup with avocado, reduced-fat Cheddar cheese and tortilla strips to add additional flavor.

Chicken Tortilla Soup from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

8 servings/serving size: 1 cup

2 pounds  boneless skinless chicken breasts, cut into 2-inch slices
1 onion, chopped
1 teaspoon minced garlic
6 cups  fat-free low-sodium chicken broth
1 (16-ounce)  jar salsa
1 teaspoon  chili powder
1 teaspoon ground cumin
1 cup  frozen corn
4 (6-inch)  whole wheat or flour tortillas

1. Preheat oven 350F.

2. In large nonstick saucepot coated with nonstick cooking spray, sauté chicken over medium heat 5 minutes or until lightly browned. Add onion and garlic and cook until tender, 3 minutes.

3. Add chicken broth, salsa, chili powder, and cumin and bring to boil. Add corn, return to boil, reduce heat and simmer 10 minutes. Serve with tortilla strips and condiments.

4. Cut tortillas into 1/2-inch strips. Lay strips on baking pan coated with nonstick cooking spray. Bake 15–20 minutes or until lightly browned.

Nutritional information per serving:
Calories 218, Calories from fat 17%, Fat 2g, Saturated Fat 0g, Cholesterol 66mg, Sodium 427 mg, Carbohydrate 21g, Dietary Fiber 2g, Sugars 4g, Protein 30g, Dietary Exchanges: 1 starch, 1/2 carbohydrate, 3 very lean meat

Chicken Tortilla Soup: Diabetic Friendly

An overall healthy diet full of fruits, vegetables, whole grains, and lean meat and dairy is important for every stage of life; however there is research that shows that what a mother eats while pregnant may affect what the child prefers to eat – making a nutritious food choices that much more important. Many times people get discouraged when trying to completely overhaul their diet and choose nutritious foods. It can seem overwhelming, but stick with me and I can show you my tips to put a delicious, healthy meal on the table fast.

I am a big believer in no stress in the kitchen, cooking should be fun. I always say if you do not have an ingredient leave it out, never go back to the store. I love to beat stress by making ahead and freezing meals, if you have more time over the weekend, make several dishes and freeze, in portions to pull out a ready made dinner in no time. One of my most important time-saving tips is too keep a well stocked pantry – pasta, beans, veggies – that way you can just pull simple ingredients to whip up a quick and easy healthy meal.

1. If you start eating nutritious meals mid way during your pregnancy, will it still have a positive effect on the baby’s eating habits?  If so, how? Absolutely! There is never a wrong time to start making positive lifestyle choices. And it really can be easy with just a few substitutions. Next time you are at the grocery make a few simple changes by choosing low fat or even better, skim milk. Check out all the varieties of whole grain pastas and brown rice – I bet you do not even notice a difference! Don’t think of your new way of eating as what you cannot eat – think of it as what you can eat. Throw roasted veggies in that pasta dish, soup or salad, or add berries to your next dessert and before you know it you have added extra fruit and veggie servings to your day.
2. How do the foods we eat during pregnancy on a daily basis affect how our bodies work? All foods are made up of different nutrients, some just have much more healthy effects on our bodies than others. If you think of food as fuel, our bodies run and feel so much better when filled with important antioxidants, vitamins and minerals that are found in fruits, vegetables, whole grains, lean meats and dairy. When we fill up on high fat, low nutrient carbohydrates such as cookies, pastries, bread, and high fat meats we are slowing our bodies down by not feeding it nutrients it needs.
3. How is eating during pregnancy different than eating when we are not pregnant? Research shows that a pregnant mother only needs an extra 300 calories instead of the previous thinking of eating for two. If a woman is already eating a diet full of nutritious foods then an extra snack a day such as a glass of milk and granola bar should cover it. However, it is important for the mother to focus on getting enough of the especially important vitamins such as Calcium, folic acid.
4. What are some nutritional recommendations you have for pregnant mothers regarding their diet & nutrition?

For nutrition during pregnancy, and really for a lifetime, but especially while you are growing your special little one, you want to make sure that the foods you choose are nutrient dense. Calcium rich foods such as low fat dairy, milk, cottage cheese and cheese are important to include in your diet, as well as folic acid found in cereal, bread and pastas (choose high fiber). You can easily prepare wholesome foods at home, so you will be able to know what ingredients are in it. My number one secret to cutting down cooking time is keeping a well-stocked pantry – it’s like having a permanent shopping list – keeping all of your basics on your shelves, such as low sodium broths, canned tomatoes, whole wheat pastas, frozen and canned veggies. This allows you to pull an ingredient out of the pantry and whip up a go-to nutritious meal in minutes without having to stress about what is for dinner.  If you make a soup full of veggies in your own kitchen you know it is low fat and low sodium, while store bought soup may be loaded with salt and preservatives. Keep nutritious and easy snacks on hand, which are easy to make too. By keeping whole wheat flour, oats, fruit, nuts, and dried berries on hand you can easily whip up on-the-go granola and breakfast bars and muffins.

For my easiest cookbook to cook from, stay hot in the kitchen with trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age!

Apricot Oatmeal Bars from The New Holly Clegg trim&TERRIFIC Cookbook

This recipe has been a family favorite for years—we like to keep them in the freezer. The crumbly oatmeal topping with the tart apricot filling is a great combination.

Makes 36 – 48 bars

1/2 cup butter, melted

11/2 cups old-fashioned oatmeal

11/2 cups all-purpose flour

1 cup light brown sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup chopped walnuts

1 (12-ounce) jar apricot preserves or spreadable fruit

1. Preheat oven 350°F.

2. In large mixing bowl, mix together the butter, oatmeal, flour, brown sugar, vanilla, baking soda, and cinnamon, mixing until it forms a crumbly dough. Stir in the walnuts. Press half the mixture into the bottom of a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray. Spread the preserves over top. Crumble the other half of the oatmeal mixture over the preserves.

3. Bake 30 – 35 minutes, or until lightly browned. Cool, and cut into bars.

Nutritional information per serving

Calories 76, Protein (g) 1, Carbohydrate (g) 12, Fat (g) 3, Calories from Fat (%) 31, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 52 Diabetic Exchanges: 1 other carbohydrate, 0.5 fat

Quick Tip: Try different preserves to create a new cookie.

Pregnancy Nutrition Q & A – Apricot Oatmeal Bars

Shrimp & Grits Casserole

With May here and summer fast-approaching, I’m sure your calendar is filled with tons of important dates. One of my favorite ways to entertain is to prepare a wonderful, stress-free brunch and graduation is just the exciting occasion host one. There can be alot going on during the end of the school-year, so keep the celebration simple with my delectable yet easy Shrimp and Cheese Grits. This will entice your taste buds and impress your guests.  And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. This scrumptious dish is a time-saver as you can make it ahead of time to surprise your family the next morning. After all, the purpose of brunch is to sit down and delight in your company.

Celebrate Graduation with a Make-Ahead Brunch

Orange Cupcakes with Citrus Cream Cheese Frosting

As of this weekend, Spring has officially sprung. Azalea’s are in full bloom and the days are getting longer and warmer. The perfect treat for days like these are Orange Cupcakes with Citrus Cream Cheese Frosting, from Too Hot in the Kitchen: Secrets to Sizzle At Any Age. Cupcake shops are all the rage right now, and you can easily whip up these little delights in your own home. Whether bringing them to a neighbor, your children’s grade school class, or a shower, these cupcakes are sure to please. A refreshing orange twist and a cream cheese icing is hard to beat…and shhhh they even get a boost of whole wheat flour nutrition – but I won’t tell the kids!

Orange Cupcakes with Citrus Cream Cheese Frosting  from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

With cupcakes the fad, try this refreshing, light cupcake with a wonderful orange twist — sneak in whole wheat flour for a nutrition boost.

Makes 20-24 cupcakes

1 cup all-purpose flour

1 cup whole-wheat or all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon grated orange rind, optional

3/4 cup sugar

1/2 cup buttermilk

1 (12-ounce) can frozen orange juice concentrate, thawed and divided

1/3 cup canola oil

2 eggs

1 teaspoon vanilla extract

Citrus Cream Cheese Frosting (recipe follows)

1. Preheat oven 350°F. Line muffin tins with cupcake papers.

2. In medium bowl, combine both flours, baking powder, baking soda and orange rind.

3. In another bowl, combine sugar, buttermilk, orange juice concentrate (reserving 2 tablespoons), oil, eggs and vanilla. Whisk until well mixed.

4. Add sugar-buttermilk mixture to flour mixture, stirring only until blended. Divide batter among muffins, filling about half full. Bake 18-22 minutes or until tops spring back when lightly touched. Cool, frost with Citrus Cream Cheese Frosting (see recipe).

Citrus Cream Cheese Frosting

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

2 tablespoons frozen orange juice concentrate, reserved from above

2 cups confectioners sugar

1. In mixing bowl, beat together all ingredients until creamy. Frost cupcakes.

Nutritional information per serving:

Calories 184 Calories from fat 28% Fat 6g Saturated Fat 2g Cholesterol 25mg Sodium 96mg Carbohydrate 30g Dietary Fiber 1g Sugars 22g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spring Has Sprung- Orange Cupcakes with Cream Cheese Frosting

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

Speedy Spinach Dip

If you’re having company or just need a quick dip–this fantastic Spinach Dip is made with only five pantry-friendly ingredients.  Full of fiber, nutrients, and antioxidants, keep green foods such as spinach and broccoli on hand as they are easy to pump up the nutrition in meals. Spinach is a great addition to enchiladas, lasagna, or even for a salad; while broccoli can be thrown in stir-fry’s and casseroles.  Speedy Spinach Dip is delicious, super easy and fast to throw together and only five ingredients.  And, who doesn’t like Spinach Dip?

Speedy Spinach Dip from Holly Clegg’s Gulf Coast Favorites Cookbook
Dip lovers of all ages will want to dig into this five ingredient trouble-free spinach dip. With reduced-fat cream cheese and Swiss cheese, you won’t have to feel guilty about going back for more.

Makes 16 (1/4-cup) servings

2 (10-ounce) packages frozen, chopped spinach
1 cup salsa
4 ounces reduced-fat cream cheese
1 (5-ounce) can evaporated skim milk
1 cup shredded, reduced-fat, Swiss or Alpine Lace cheese

1. Cook spinach according to package directions. Drain well.
2.  In medium nonstick pot, combine spinach and remaining ingredients. Cook over medium heat, stirring until cheese is melted

Nutritional information per serving:
Calories 62, Calories from fat (%) 43, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 9, Sodium (mg) 135, Carbohydrate (g) 4, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 5, Diabetic Exchanges: 1 lean meat

Five Ingredient Speedy Spinach Dip

One of my favorite stops is always 9News at 4 in Denver.  Salmon is quick cooking and a go to recipe for me.  Everyone raves about this easy gourmet-on-the go recipe for Salmon Marsala.  I keep a bottle of Holland House Marsala cooking wine in my pantry for a pantry-friendly wine–and I LOVE the flavor of Marsala.  And, remember, salmon is packed with heart healthy omega fatty acids…give the recipe a try!

Salmon Marsala