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Blog Entry 77 of 94 Horoscopically Blonde

Life is pretty funny. From waking up in the morning and seeing yourself naked, to slipping down the driveway waving your arms about like a chicken, it's all about the humor. Death is serious. Life is hilarious. Unless you're a SeaHawks fan. Then it's tragically funny.

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Eat my Valentine

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Contributed by: Jamie VanEaton on 2/14/2008

Valentine's Day can be an easy day to celebrate, especially with a little bit of cleverness, and even for those folks out there either watching their sugar/refined foods intakes.

And think about it-- isn't there just something very exciting about cutting the cheese (into heart shapes! Sheesh!)

Oopsie rolls

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

Storage and freezing:

I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.

As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.

Makes 6@ about 85 calories a piece, >1 carb per

Oopsie Pizzas

On these pizzas, I used a bottom layer of Sun Dried Tomato Alfredo, string cheese, pine nuts, sliced green olives and I used fondant cutters to make small hearts in the pepperoni. Quit rolling your eyes! I saw that...

A couple of minutes under high on your broiler and you're saying low-carb lovin' from the oven.

See if that doesn't score you a well-deserved "AWWW!" (For effect, throw some flour at your face and muss your hair a little).

On Wisconsin! Broccoli Cheese Soup

Perfect for those cold, winter evenings after the Packers last lost at Lambeau Field, you can still cheer Brett Farvre in your heart and wait for the Brewers to start playing. Scratch that. We're waiting for football.

2 tablespoons butter
3 Tbsp thicknthin/not starch
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth -- about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli -- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
8 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops

1. Melt butter in a large saucepan over medium heat. Add
flour; cook and stir 30 seconds or until bubbly. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired.

**For a thicker soup, cut back the water by one cup -

5-6 servings.

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Showing 1-8 of 8 comments

Submitted By: Gladys Mercier

posted on 2/20/2008 @ 8:13:17 PM

Rated Blog Entry

I used to cook but now I just buy the Cabin Creek Cheese Broccoli soup mix. Delicious!

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Submitted By: Barbara Neff

posted on 2/18/2008 @ 2:08:25 PM

Rated Blog Entry

Fondant cutter? Now I know I am not qualified to make heart-shaped pepperoni. I'm such a loser.

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Submitted By: Nikki Britain

posted on 2/17/2008 @ 4:59:09 AM

Rated Blog Entry

Jamie, I hope when he fell off the chair he protected his ding dong. ;-p

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Submitted By: Jamie VanEaton

posted on 2/16/2008 @ 2:18:44 PM

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Barbara --Oh nonononononono! It's a fondant cutter (in a heart shape, bought at Hobby Lobby)-- not a pair of scissors. I draw the line at cutting little eyeballs out of nori for Hello Kitty Sandwiches.////// Nikki, I told my husband what you said about not having the time. He fell off of his chair laughing. I still don't know why.

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Submitted By: Barbara Neff

posted on 2/16/2008 @ 9:19:41 AM

Rated Blog Entry

I try to imagine standing over the sink with scissors fashioning hearts out of little pepperoni circles. I might try that next year. Naaaaaaah.

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Submitted By: Nikki Britain

posted on 2/15/2008 @ 5:58:52 AM

Rated Blog Entry

Jamie, you MUST teach me your time management skills! Oh, and I could use some cooking lessons as well.

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Submitted By: Jamie VanEaton

posted on 2/14/2008 @ 5:17:04 PM

(Not Rated)

LOL. I have to make cute foods. If I don't there are upheavals. If you tell someone their pizzas are breadless there will be blood. If you make pepperoni hearts, they say, "Aw! Look at thooossseee!!!"

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Submitted By: Karin Malchow

posted on 2/14/2008 @ 4:00:34 PM

Rated Blog Entry

Darn you and your cute homemade food. I make my kids eat out of pans over the sink.

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Showing 1-8 of 8 comments

CONTRIBUTOR INFORMATION

Jamie VanEaton

Longmont , CO

Jamie VanEaton has posted 94 blog entries and 772 comments since joining on 1/24/2007. Jamie VanEaton 's average blog rating is 4.98.

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