My Recipe File

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With Thanksgiving only a few stressful last minute recipe-finding and grocery-shopping filled days away, I thought I’d post this video of some of the dishes I prepared last year, in case some of you out there are in need for inspiration.

I most recommend my personal favorite, Tzimmes, which is actually a Jewish dish that includes sweet potatoes and carrots, and is perfect for this year’s Thanksgivukkah.

4 medium-large sweet potatoes, peeled and cut into chunks
2 lbs (1 kg) carrots, peeled and cut into 1.5” (4cm) pieces
18 oz (500g) dried, pitted prunes, halved
3 oranges, juiced without the pulp
1 cup (250 mL) water
Dash of Manishevitz sweet wine
1/4 cup (60 mL) honey
1/4 cup (60 g) packed brown sugar
2 teaspoons ground cinnamon
1/4 cup (60g) butter

1. In a greased baking dish (I generally use a Pyrex dish), combine the sweet potatoes, carrots and prunes.
2. In a separate container, combine the orange juice, water, wine, honey, brown sugar and cinnamon. Pour over vegetables
3. Cover and bake at 350°F (180°C) for 1 hour. Uncover. Dot with butter. Bake 45-60 minutes longer, carefully stirring every 15 minutes.

Happy Thanksgivukkah everyone!

94 notes

Dirty Diet Coke



My new obsession, dirty diet coke! I had heard about from different blogs that I follow so I decided that the best place to try this out would be at SONIC! Needless to say I was hooked after just a few sips.

Dirty Diet Coke
Recipe adapted by Our Best Bites



250 notes

I’ve decided to make these Oreo Truffles for my office’s Thanksgiving potluck next week. They look simple, fun, and like they’d be a crown-pleaser. Plus, the recipe makes 42!

I’ve decided to make these Oreo Truffles for my office’s Thanksgiving potluck next week. They look simple, fun, and like they’d be a crown-pleaser. Plus, the recipe makes 42!

153 notes

Pancake Party!

Serving Size: one 3-pancake stack (entire recipe) 
Calories: 320 
Fat: 2g 
Sodium: 627mg 
Carbs: 63g 
Fiber: 7.5g 
Sugars: 8g 
Protein: 15g 

PointsPlus® value 8*

We’re always up for a breakfast-meets-dessert recipe, but we are NOT down with the ridiculous nutritionals that often tag along. That’s why we created this incredibly tasty swap for IHOP’s latest… Enjoy!

Half a 60-calorie sugar-free chocolate pudding snack (about 3 tbsp.)
1 tsp. brown sugar (not packed)
1/2 tsp. instant coffee granules

1/2 cup whole-wheat flour

1/2 tsp. baking powder

2 no-calorie sweetener packets (like Splenda or Truvia)

Dash salt

1/4 cup fat-free liquid egg substitute 
(like Egg Beaters Original) 

2 tsp. light chocolate syrup
2 tbsp. Fat Free Reddi-wip

1/4 tsp. unsweetened cocoa powder

To make the filling, spoon pudding into a small microwave-safe bowl. (Save the rest of the snack cup for another time.) Add brown sugar and coffee granules, and vigorously stir until coffee granules have dissolved.

To make the pancake batter, combine flour, baking powder, sweetener, and salt in a medium bowl. Add egg substitute and 1/3 cup water. Stir until smooth.

Bring a skillet sprayed with nonstick spray to medium heat. Add 1/3rd of the batter to form a pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for 1 - 2 minutes, until lightly browned and cooked through. 

Repeat with remaining batter to make two more pancakes, removing skillet from heat and re-spraying each time. 

Microwave filling until warm, about 15 seconds. Evenly spread one pancake with half of the filling. Top with another pancake, and spread with remaining filling. Top with the third pancake.

Drizzle with chocolate syrup, top with Reddi-wip, and sprinkle with cocoa powder. Enjoy!