Berries Galore

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berry coffee cake Berries are everywhere…strawberries, blackberries, raspberries and blueberries.  Every time I was walk into my local  grocery store they are calling my name, and quite honestly I just cant resist.  To me berries and summertime go hand in hand & this coffee cake was a must.

Coffee cake to me is one of those breakfast treats that I love and that brings back fond memories of my mom and MeeMaw.  One of my first memories is one summer when we were at our family farm in Missouri and the three of us went to a family friends house in town and she served us coffee cake and coffee, but being that I was only 8 or 9 she made me a special “coffee” that was mostly milk & sugar with a splash of coffee, but I felt so big and special that from that visit on I always wanted coffee cake with a special “coffee” every time we went.  I also think it was that special “coffee” that started me on my love of coffee everything, but that will be another conversation for another day.

Way back when our friend served a traditional cinnamon laced coffee cake but being that is summer I used strawberries and blueberries, but you can use any combo of berries you would like.  I have also used strawberries and blackberries and it was amazing.  This time I made little cakes in disposable pans and shared them with my parents, sister-in-law and my bff, and everyone loved it.  These little cakes also freeze great, just make sure you let them cool completely and then wrap them tight in plastic wrap before putting them into zip lock bags to freeze. 

Berry Coffee Cake
Serves 30
A great coffee cake that takes advantage of the seasons best berries
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Prep Time
15 min
Cook Time
30 min
Total Time
1 hr
Prep Time
15 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 4 cups whole wheat flour
  2. 3/4 cup sugar
  3. 3/4 cup brown sugar
  4. 4 tsp baking powder
  5. 1 1/2 tsp salt
  6. 1 1/2 cups skim milk
  7. 21oz Greek Yogurt, nonfat
  8. 1/2 cup vegetable oil
  9. 2 eggs
  10. 1 tbsp. vanilla
  11. 2 cups strawberries, chopped
  12. 2 cups blueberries
For the topping
  1. 1/4 cup sugar
  2. 1 tsp pumpkin pie spice
  3. 3 tbsp flour
  4. 3 tbsp. butter
Instructions
  1. Preheat oven to 350
  2. Spray 4 loaf pans, or 8 mini loaf pans, with nonstick spray
  3. In a large bowl combine flour, the sugars, baking powder and salt stirring to combine
  4. Add in milk, yogurt, oil, eggs and vanilla stirring until just combined
  5. Gently fold in berries
  6. Pour into prepared pans
To make the topping
  1. In a small bowl combine sugar, pumpkin pie spice, flour and butter using a fork until mixture resembles little peas
  2. Evenly sprinkle over batter
To bake
  1. If using loaf pans bake for 30-35 minutes or until toothpick inserted in center comes out clean and edges are browned
  2. If using mini loaf pans bake for 20-25 minutes or until toothpick inserted in center comes out clean and edges are browned
  3. Remove and let cool for 5 minutes in pans and then remove to cooling racks to cool completely
  4. Serve immediately, freeze or store for a few days in the refrigerator
Notes
  1. Each serving is 5 WW+ points
Nutritional Info
  1. Calories 179 Calories from Fat 51 Total Fat 5.7g Saturated Fat 1.9g Trans Fat 0.0g Cholesterol 15mg Sodium 144mg Potassium 137mg Total Carbohydrates 27.5g Dietary Fiber 0.9g Sugars 13.1g Protein 4.7g
  2. Vitamin A 2% - Vitamin C 12% - Calcium 7% - Iron 6%
  3. Nutrition Grade C+
The Half Baked Life http://www.thehalfbakedlife.com/
 Make this summer special with these Berry Coffee Cakes … and try to make a special memory with someone special this summer!

cupcake-crop

 

  Happy (half) Baked Day – MJ

 

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Honey’s Fettuccine

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Photo Jul 02, 2 20 42 PMMy mom is known as Honey by all those who love her and her Fettuccine is loved by all those who have tasted it.  Honey started making her fettuccine alfredo when I was pretty young.  It was one of those special occasion dishes that we could ask for on birthdays, end of school or for a report card dinner, but as time went on my brothers and I started finding more and more excuses for a “special occasion” just so we could have this dish.  It was just that good.

When I was in my first apartment I called mom and asked her for the recipe for her famous fettuccine and when she gave me the recipe I was shocked.  I had always thought this dish was super difficult and so time consuming that it would take me half a day to fix it, little did I know I could have this dish in less than 30 minutes!!  It’s probably a good thing I didn’t know how easy it was when I was young as we would have asked for it a lot more than we did!

I love this dish because as easy as it may be it is so delicious is tastes like it took hours on end.  To make this even more special you can use a flavored cream cheese or even a special pasta such as herb or black pepper.  A lot of times I serve this dish with steak, but it’s also great with grilled or roasted chicken.  Add some veggies on the side (it helps alleviate the guilt from the decadent pasta) and you have a dinner that is worthy of any special occasion or just a fun weeknight dinner.

Honey's Fettuccine
Serves 8
My version of my mom's (or better known as Honey) almost famous Fettuccine Alfredo
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 lb fettuccine pasta
  2. 4 cups chicken stock
  3. 3 garlic cloves, minced
  4. 6 oz reduced fat cream cheese
  5. 1/4 cup half & half cream
  6. 1 tbsp. pepper
  7. 2 oz parmesan cheese
Instructions
  1. Bring a large stock pot to a boil, over medium heat, with 4 cups chicken stocks and 1-2 cups water
  2. Add in fettuccine and minced garlic
  3. Return liquid to a boil and then reduce to a simmer and continue cooking pasta to al dente as according to package directions
  4. Drain pasta making sure to reserve 2 cups of the pasta water
  5. Place pasta back in the pot and add in cream cheese, half & half & pepper
  6. Stirring constantly until cream cheese melts, adding in pasta water as necessary making sure it is not too thick
  7. Add in parmesan cheese and stir until it is melted
  8. Taste and adjust seasoning as necessary
  9. Serve and ENJOY!
Notes
  1. Each serving is 7 WW+ points
Nutritional Info
  1. Calories 261 Calories from Fat 80 Total Fat 8.8g Saturated Fat 5.0g Trans Fat 0.0g Cholesterol 68mg Sodium 576mg Potassium 123mg Total Carbohydrates 34.2g Sugars 2.0g Protein 11.6g
  2. Vitamin A 8% - Vitamin C 1% - Calcium 14% - Iron 12%
  3. Nutrition Grade C+
The Half Baked Life http://www.thehalfbakedlife.com/
Just know once you make this for someone they will keep asking for it over and over…it’s just that good!!

cupcake-crop

   Happy (half) Baked Day – MJ

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Weeknight Rice

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Photo Jul 14, 11 36 02 AM I was having a conversation not too long a go with a neighbor, Wade, about rice vs. potatoes.  He was saying that he could eat rice with anything, and it made me think that I am much more of a potato gal for sure.  So from there we started talking about different recipes he has made and what he preferred and he mentioned a cheesy baked rice that he had growing up.  I never got the recipe from him but a few days later I came across a baked chicken and rice casserole recipe from my mom and it made me think about the conversation with Wade and so I made a note to make baked rice sometime soon.

So a few weeks ago I was roasting some chicken and decided to try a baked rice recipe and see what happened.  You see The Hubby is a potato man and so I wasn’t too sure if he would get excited about rice, but he loved it!!  When he walked in he smelled the garlic and got excited, he loves garlic and then when I told him it was rice he looked at me funny but said he would try it. When he took the first bite he smiled and said it was the” best rice ever”.  I love it when he loves what I fix him.

To make this dish even more perfect I put the pan in the oven with the chicken and everything was done at the same time…it really was a no fuss dinner.  I served it with a little salad and we were good to go.  This rice would also be perfect for a pot luck dinner as well…just maybe add in a little chicken stock after it tis baked so it doesn’t dry out too much before you serve it.

Cheesy Baked Rice
Serves 8
A creamy brown rice that is fixed in the oven which makes it perfect for those busy weeknights
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups low sodium chicken stock
  2. 1 cup water
  3. 5 garlic cloves, minced
  4. 1 1/2 cups brown rice
  5. 2 tsp dried basil
  6. 1 tsp pepper
  7. 1 tsp salt
  8. 1/2 cup grated parmesan
Instructions
  1. Preheat oven to 350
  2. Spray a 2 quart casserole dish with nonstick spray
  3. In a medium saucepan bring chicken stock, water & garlic to a boil
  4. Combine rice, dried basil, pepper & salt in the casserole dish
  5. Pour chicken stock mixture over rice and stir gently to combine
  6. Cover and bake for 40 minutes, or until rice is tender
  7. Add in cheese stir until melted
  8. Let rice sit for 5-10 minutes to thicken before serving
  9. ENJOY!!
Notes
  1. Each serving is 4 WW+ points
Nutritional Info
  1. Calories 168 Calories from Fat 29 Total Fat 3.2g Saturated Fat 1.7g Trans Fat 0.0g Cholesterol 8mg Sodium 409mg Potassium 100mg Total Carbohydrates 28.0g Dietary Fiber 1.3g Protein 6.6g
  2. Vitamin A 2% - Vitamin C 0% - Calcium 11% - Iron 5%
  3. Nutrition Grade B+
The Half Baked Life http://www.thehalfbakedlife.com/
I hope this rice will make it onto your table this week…you will not be disappointed!

cupcake-crop 

  Happy (half) Baked Day – MJ

 

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