3 Ingredient Boxed Cake Mix

       This is such a simple way to prepare one the most moist and fudgy cakes I've ever tried - and with only three ingredients (including the box of mix) it is super cheap and super easy. I suppose it's almost more similar to a brownie, just because how moist it is, but it bakes as a cake! It is also much healthier than a normal cake because there is no added oil! Just two eggs and a healthy can pumpkin puree to boost the nutritional value of the cake and it really provides great tenderness. The greatest thing about this recipe, I've found, is that you can really use the can of pumpkin with any kind of cake mix and the flavor isn't overpowering. You can make it stand out by mixing it with a spice cake, or you can keep the flavor subtle by mixing it with a chocolate cake and your options don't stop there!

     Yesterday I used a devil's food (chocolate) cake mix and added some chocolate chips. If you weren't told, you'd have no idea that pumpkin was even in there! The cake was soooo fudgy, so moist and absolutely addicting. I have been munching on it all day, and I haven't even put frosting on it (that just shows you how delicious it is) - I should probably hide it from myself... ;)

3 Ingredient Fudgy Boxed Cake

Ingredients:

1 boxed cake mix

1 15 oz can pumpkin puree

2 eggs

1 heapin' cup chocolate chips or nuts (optional but of course recommended!)

Directions:

Preheat oven to 350 degrees. Generously grease 9x13 inch pan and spoon in batter (It will be thick). Bake for 25-30 minutes. 

Combination ideas:

1. Extreme Chocolate (pictured above w/out frosting)= Chocolate cake mix, chocolate chips, chocolate cream frosting

2. Pumpkin Spice = Spice cake mix, chopped pecans and/or mini chocolate chips, cream cheese frosting

If you don't have spice cake mix, use white/vanilla cake mix, 2 Tbsp pumpkin pie spice (Or 1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger)

3. Carrot Cake = Carrot cake mix, chopped walnuts/pecans, cream cheese frosting

Try experimenting! 

Baked BBQ Chicken Drumsticks

      Drumsticks are cheap (extremely cheap and especially when on sale) and can be prepared very easily. The meat is tender, the skin is crispy and with the right seasonings, they are absolutely delicious! They remind me of what we often grill up at my camp on Lake Winnipesaukee during the summer. Because they are so cheap, it's a great way for my parents to feed us crazy kids that have been out on the water all day, but they are not just a outdoor summertime grill kind of food!

      This is a SUPER easy (like seriously, the easiest) way to prepare them inside and still get that delicious BBQ flavor, reminiscent of summer. They're perfect for a college budget and all the ingredients required are those that I'm sure are already stocked in your fridge! Now, get cooking!

        They go well with mashed potatoes or rice pilaf and green beans or a side salad! Maybe some pasta salad too, if you're really looking for the taste of summer!

        2 drumsticks should serve each person, unless you have some real hungry people (I know I could probably eat more than that!)

Baked BBQ Chicken Drumsticks

Ingredients:

6-8 chicken drumsticks

1 Tbsp garlic powder

1/2 tsp salt

1 tsp pepper

1 tsp chili powder (for heat, optional)

1 Tbsp olive oil

1/2 cup BBQ sauce

Directions:

Preheat oven to 400 degrees. Pat the drumsticks dry with a paper towel. Mix seasonings together in small bowl and season all sides of chicken. Line a baking sheet with tin foil, lay the drumsticks on top (it's best if they aren't touching) and drizzle with olive oil. Bake for twenty minutes, remove from oven and brush all sides with BBQ sauce. Bake in oven for another 20 minutes.

Prepare to get messy!

Healthy Turkey Chili

        Chili is one thing that can be very healthy depending on how it is made and what is in it. A sloppy chili loaded with meat may be delicious, but it is going to be super high in calories and fat and not many nutrients (My advice is save that kind for tailgating the big game). A chili like this one, loaded with fibrous beans and vitamin stocked veggies, will still be soooooo tasty but it will also provide a ton of nutrients for a hearty meal! (and beans are much cheaper than meat!) The beans add a ton of protein, so no matter the recipe I always try and throw a can or two into the mix. I am also a huge fan of corn in any type of chili or soup. It gives a good sweet crunch and really adds to the texture. This recipe has great spice and flavor and is one I have made at least a dozen times.

       I am a huge fan of making chili because it is a simple one pot meal, requires little prepping (mainly opening cans) and is really cheap! As a cheap college student it is ideal. It's perfect for the fall and winter months, especially way up here in Maine where it is absolutely FREEZING! This is an ideal meal because you don't need to spend much time cooking it, and it can be left in the fridge and reheated for a few days afterwards...very convenient!

         I use ground turkey because it is healthier, but only if you buy lean turkey, so be careful of that! If lean turkey is not available, you are better off just to get an extra lean ground beef. 

         If you have never made or tried a turkey chili, don't fear that it wont be as meaty and delicious because it is not beef. The traditional flavors of chili are here, and with all the different textures, it can almost be hard to tell what it is really made out of!

Healthy Turkey Chili

Ingredients:

1 lb lean ground turkey

1 medium onion

1 tbsp olive oil

1 tbsp minced garlic (or 3 cloves)

1 pkg chili seasoning*

1 Tbsp cumin

1/2 tsp salt

1 tsp pepper

1/2 cup water

1 28oz can crushed tomatoes

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1 can corn, drained

1 jar salsa (or one can diced tomatoes)

Directions:

Heat oil over medium heat and add onions and garlic. Cook for a few minutes then add turkey and seasonings. Once cooked through and turkey is no longer pink, add in the water, heat through and mix in the rest of the ingredients. Bring to a boil, reduce heat to low, cover and simmer for about thirty minutes.

**If you don't have a pkg of chili seasoning, or prefer to do it on your own, here is my recommended substitute!

2 Tbsp chili powder, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, garlic powder

My Family's Favorite Guacamole

    The Sedler family is big on guac....and when I say big, I mean when we bring a big bowl to parties, my mom has to warn my siblings and I ahead of time not to eat the whole bowl and save some for other people. We will easily shovel down the entirety of it in one sitting. It's THAT GOOD. The secret is definitely cumin. It adds this smokey flavor that really works well with the creaminess of the avocado, and with the crunch of onion, peppers and a handful of sweet tomatoes; it's perfect. Also, it's highly nutritious and a really filling snack!

      Nothing is worse than going to make guac and the avocados are hard as a rock, so it's important to buy them at the right ripeness. 

      Here are some hints: The avocado should be dark green, not lighter green and shiny. It should resist just a little when pushed on, like a stick of butter (not too squishy because then it will be over ripe and most likely brown inside)

       If you are buying avocados to make guac later in the week, buy them a little firm because it only takes a couple days to ripen out on the counter, and of course they will last longer if refrigerated.

Smoky Guacamole

Ingredients:

3 ripe avocados

2 tomatoes

1/2 large red onion

1 jalapeno pepper

1 tbsp fresh lemon juice

1 tbsp fresh lime juice

2 garlic cloves, minced

1 Tbsp cumin

1 tsp chili powder 

1/2 tsp garlic salt

1/2 tsp paprika

1 tsp pepper

1/2 tsp salt

1/4 cup fresh cilantro, chopped

hot sauce (optional - I have even used Frank's buffalo wing sauce and that is delicious too!)

Directions:

Cut avocados in half remove the pits. Scoop out the middle and place in a bowl. Add lemon and lime juice and minced garlic and mash until smooth. Chop and add the tomatoes, jalapeno (remove seeds if you prefer it less spicy) and onion along with the rest of the ingredients. Mix together and serve with tortilla chips, pita chips, crackers or veggies!

Lazy BBQ Ribs

     I don't have a grill at school so when I'm craving some BBQ ribs, my go-to plan is to throw them straight in the crock pot for some sloooooow cookin'. They're falling off the bone tender, require hardly any preparation and have a smoky flavor without the grill! I don't know what could be better. I have used this recipe for baby back ribs and even the larger southern style pork ribs and it has come out delicious every time.
     It is great for a Sunday because I can put them in the crock pot around the time I wake up (around noontime...don't judge me, it's the weekend!) and they are ready at dinner. We decided to splurge a little for these ones and got some baby backs from the farmers market on saturday morning - expensive, but it's nice to support the locals! I served them with some roasted butternut squash and cream cheese mashed potatoes. (I am blogging this at 10 pm, and I am still full from this dinner!)

     Looks worth it to me.....

        The recipe was taken (only slightly changed) from a cookbook I got for Christmas, The Taste of Home Cookbook, and I have gotten so much use out of already. It has so many tips, tricks and useful things to know! I highly recommend it!

Lazy BBQ Ribs

2-1/2 lbs pork baby back ribs

2 teaspoons cajun seasoning*

1 medium onion, sliced

1/2 cup ketchup

1/2 cup bbq sauce

1/2 cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

2 tbsp worcestershire sauce

1 tsp ground mustard

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp liquid smoke

2 tbsp flour

2 tbsp water

Directions:

Rub ribs with cajun seasoning. Slice onion and layer with ribs in crock pot. 

Combine all of the next ingredients except the flour and water (from ketchup to liquid smoke) and pour over the ribs. Cook on low for about 5 - 5 1/2 hours or until meat is tender. Remove the ribs and keep warm. Skim fat out of cooking juices and transfer the juices to a saucepan and bring to a boil. Mix flour and water together and stir into sauce until thickened. Serve with ribs.

*Don't have cajun seasoning? 2 tsp cajun seasoning =  approx. 1/2 tsp cayenne pepper, 1/2 tsp dried basil, 1 tsp dried thyme and 2 minced garlic cloves (Thanks to the great substitution key in the back of my cookbook! Very handy!)

Clearly the meat was falling right off the bone :)

No-Bake Breakfast Cookies

   Instead of a super-processed granola bar, why not make your own!? My mom used to make breakfast cookies (delicious!), and these are similar to those except they are no-bake...very easy, and it's a one bowl recipe! Perfect! The ingredients are really flexible so you can alter or substitute basically any of them and it's a great grab-and-go breakfast with tons of protein. Heck of a lot better than a pop-tart or a sugary cereal bar! It's a great post-gym snack as well.

Did I mention they are absolutely delicious?! Just the boost needed for a long day of classes in the cold winter weather! They contain wheat germ which is the most vitamin and mineral-rich part of the wheat kernel (Dr. Oz). Very good for you!

No Bake Breakfast Cookies

Ingredients:

1 1/2 cup natural peanut butter

1 cup oats

1/2 cup wheat germ

1 tsp vanilla

2 tbsp honey

1/2 cup coconut flakes* (can omit coconut, just add little more oats)

1 tbsp brown sugar (optional)

1/2 cup semi-sweet chocolate chips (optional)

Directions:

Mix all ingredients in a bowl. Refrigerate for about thirty minutes, to make it easier to mold. Roll into balls and press down on wax paper. Store in air tight container.

Hint - When mixing, if they are too dry, add more peanut butter! Don't be afraid to alter the amount of ingredients, it is a very forgiving recipe!

*If you don't have toasted coconut, preheat oven to 325 degrees and toast for about 6 minutes. Be careful not to burn because they cook quickly! If you skip the toasting though, just regular coconut flakes work fine too!

**Substitution ideas:  dried fruits, dark chocolate, ground flaxseed, agave nectar, chopped nuts, crushed whole grain cereal, rice crispies....options are endless!

Experimenting with Pizza

   After continuing to cook pizzas at least once a week, my love for them has grown even more. I have done a handful of breakfast pizzas since my last post and redone the BBQ chicken one as well. This time we decided to do something new, and it was definitely a great choice. All of the topping flavors complimented each other so well. I'd definitely say it is one of my favorite kinds of pizzas, and my boyfriend agrees!

The roasted red peppers give a burst of sweet flavor, it's a nice change up from raw peppers, and it pairs perfectly with the spinach and creamy feta. Maybe it is just because I absolutely love feta cheese, but this pizza is seriously delicious. I think feta should probably be put on every pizza I make from now on....

I threw chicken on there too because we had some that needed to be cooked, but it would be just as good without it!

Roasted Red Pepper Pizza with Chicken, Feta and Spinach

Ingredients:

1 premade pizza dough (portland pie co!)

2 tbsp cornmeal

1 cup pizza sauce

1 chicken breast, diced

1 onion, chopped

2 tsp paprika

2 tbsp olive oil, divided

5 oz baby spinach

Salt & pepper to taste

1 10 oz jar roasted red peppers, drained and chopped

1/2 cup crumbled feta cheese

1 cups mozzarella cheese

1 tbsp garlic powder

Directions:

Preheat oven to 400 degrees. Heat one tbsp of olive oil is pan over medium high heat. Add chicken and onion to heated oil along with paprika, tsp salt and tsp pepper and cook until chicken is cooked through and juices run clear. 

Heat the other tbsp of oil in another pan over medium heat, and add spinach, stirring until wilted, about 5 minutes, remove from heat. 

Sprinkle cornmeal onto pan and Stretch dough and place on top. Brush olive along crust and top with tbsp garlic powder. Spread with pizza sauce and sprinkle 3/4 of the cheese. Top with the chicken and onion mixture, spinach, peppers and feta then add the remaining mozzarella. Cook in preheated oven for about 20 minutes or until crust is lightly browned and crispy.

Serve with parmesan cheese and red pepper flakes (optional)

Crispy Fried Chicken and Fried Pickles

     This deep fryer I got for Christmas really has the potential to be a big problem. It is so tempting to use ALL THE TIME. What doesn't taste good fried? (and I know my blog title says healthy...well who doesn't indulge every once in a while!) We've done french fries, pickles, green beans, shrimp and now chicken. It's a crispy, crunchy, golden piece of perfection. I have done some different fried chicken recipes, and there are so many different ways. Some have very thin breading and some have thick and crunchy breading - which is what I like. I have found that instead of using egg then coating the chicken in flour, you get a way thicker breading if you first dip the chicken in a mixture of egg and condensed cream of chicken soup. It is delicious!

     I will also give my fried pickles recipe. I didn't actually even like pickles until I tried them fried and then my mind was instantly changed.

Crispy Fried Chicken Nuggets:

Ingredients:

3 chicken breasts

1 14.5oz can condensed cream of chicken soup*

1 egg

2 tsp hot sauce

2 cups flour

2 tbsp paprika

1 tbsp garlic powder

1 tsp salt

2 tsp pepper

Directions:

Heat oil in deep fryer to 350 degrees. In a medium bowl, mix cream of chicken soup with the egg and hot sauce. In another medium bowl, mix four, paprika, garlic powder, salt and pepper. Cut chicken breasts into bite size pieces mix in bowl with the cream of chicken mixture. Coat each piece in the flour mixture completely, then place on paper towel on plate until oil is heated. Fry in batches, without over crowding, for 8-10 minutes or until golden. Season with salt or Lawry's season salt (or something similar). Serve with some homemade honey mustard!

*If you don't have condensed cream of chicken soup on hand, cream of onion, mushroom, celery etc will still work fine! With of course some flavor differences, but it is definitely an ok substitution!

Fried Pickles

Ingredients:

1 jar dill pickles (precut is easiest)

1 cup flour

1 tbsp paprika

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper

2 tsp worcestershire sauce

2 eggs

1 cup milk

Directions:

Heat deep fryer to 375 degrees or large wok with oil over stove. Mix milk, eggs and worcestershire sauce in a medium bowl. Mix flour, paprika, garlic powder, salt, pepper and cayenne pepper in another medium bowl. Cut pickles if not already pre-cut. Dip in egg mixture, then coat with flour. Repeat once more and set aside until oil is fully heated. Fry in batches, without overcrowding, for about 4 minutes or until golden brown. Serve with ranch dressing or chipotle aioli!

Peanut Butter Brownie Treats for my Valentines

       There's no way I would be able to not make a yummy treat for my friends on Valentine's day. It's a perfect excuse for me to make a delicious dessert and try something new! Everyone loves chocolate and peanut butter....it's just an unbeatable combo. I decided to make brownie cupcakes stuffed with peanut butter. Brownies are way better than a stuffed cupcake for this recipe. They are deliciously fudgey and chewy and that goes so well with the creamy peanut butter, especially when warm and melting.

I mean, YUM! 

And besides the fact that they are absolutely to die for, they are extremely simple! I even cheated a little and used a box brownie mix....I don't always have all the time in the world to cook, I am a college kid!

If you want to try making homemade brownies, I recommend this recipe!

Peanut Butter Stuffed Brownie Cupcakes

Ingredients:

One boxed brownie mix

3/4 cup creamy peanut butter

1/3 cup chocolate chips (optional)

1/3 cup peanut butter chips (optional)

Directions:

Preheat oven to 350 degrees. Prepare brownie batter according to package directions. Grease muffin tin and pour batter 3/4 full in each cup. Bake in preheated oven for 15-20 minutes and remove from oven. Let cool for a few minutes then use the back of a teaspoon to push holes in the top, the deeper the more peanut butter! Heat the peanut butter up in the microwave for 30 seconds, stir up a bit and pour into the brownies. Cool then top with chocolate chips!