The most awesome folks over at CSN stores have offered me the opportunity to do a review of one of their products.  Since I’m a HUGE fan, I said absolutely!!  As you have probably heard, CSN has pretty much everything you can think of from …

Chocolate (no) Peanut Butter Rice Krispie Treats

1/4 cup butter, cubed  *I used 3 T. Smart Balance (and I didn’t cube it)

1 package (10 ounces) marshmallows

3/4 cup creamy peanut butter *I used Soy Butter and only had a little over a 1/2 cup left

5 cups crisp rice cereal *I used 6 cups, b/c that’s what I normally use with krispie treats

1 cup butterscotch chips *I didn’t have quite a full cup, used about 3/4th cup

1 cup (6 ounces) semisweet chocolate chips *of course I had plenty of these 🙂

Directions
In a microwave, melt butter and marshmallows; stir until smooth. (I melted my butter , then marshmallows on the stove top) Remove from the heat; stir in peanut soy butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside.

In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.  I just stuck mine in the fridge.  After sampling them of course.

I know this is a deviation from the norm for Mo’Betta, but I have been searching for low carb recipes for my hubs who is diabetic.  He is currently diet controlled, but has to maintain a very low carb diet.  And if you have visited my blog before, you know that I am a carb addict!  But, since I love my baby daddy (x 3) I am experimenting with some low carb dishes.  This one was not a huge hit, but not a total failure either.  It’s one I will probably make again, with a few adjustments.  Please excuse the pics, I haven’t mastered how to take a decent pic without natural light!

Low-Carb Pizza Crust found

•6 eggs  **I used 4 large eggs

•6 oz cream cheese (3/4 package) at room temperature **I used 4 oz of 1/3 red. fat

•1 teaspoon garlic powder **I used abt 3/4th teaspoon, but it was still too much for our taste

•1½ teaspoon oregano or other Italian seasoning

•½ teaspoon salt

•pinches of black and/or cayenne pepper **I used black

•1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Asiago)

Preparation:

Heat the oven to 350° F.

1) Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or  stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.

2) Spread cheese in bottom of well-buttered 9X13 pan. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.

3) Remove from oven, add pizza toppings, and bake until done – about another 10-15 minutes.

I used a baking pan, and even though I buttered it, it stuck in some places.  I also cooked it a little too long.   I think it would have done better in a different pan than what I used.  I used less egg/cream cheese b/c I wanted to have a thinner crust.  Some of the reviews stated it was a soft, thick crust.  However, since I used a large pan, I think the six eggs would have done fine.  Also, it had a little too much garlic powder.  With that being said, he was like a real “crust” and made a great base for pizza toppings.  For someone who follows a low carb diet, I think this is a great alternative.  Like I said, I’ll be making it again, and with a few adjustments, I think my hubs will like it better.

adapted from allrecipes.com

1 cup flat beer *I used Yuengling Light

2 tablespoons butter *I used olive oil

2 tablespoons sugar

1 teaspoon salt

2 1/2 cups all-purpose flour *I used half whole wheat

2 1/4 teaspoons bread machine yeast

Directions

1.Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.

2.Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.

3.Preheat oven to 400 degrees F (200 degrees C).

4.Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

I had a hard time getting this to “stretch”, it may have needed to ‘rest’ a little longer.  But, after playing with it for a while, and pretending to work in a pizzeria (note to self- you are not skilled enough to toss pizza dough around in the air) I got two crusts out of it.

Like I said, intially, I wasn’t all that impressed, but later, I thought it was yummy.  I love beer bread, so I will definitely being make this one again as well. 

Do y’all have pizza night at your house?  What’s your favorite dough recipe?  Any low carb recipes are welcome too!  (My husband will thank you!)

Don’t forget to enter my Yoplait Kids Prize Pack Giveaway! Ends 3/4.

    

                                              

I think I should re-name him Mr. Long Lashes.  I know some women who go through an awful lot of trouble to get eyelashes like that.  You know who you are.

My kids love yogurt and have been eating it since they were very young.  I like Yoplait Kids yogurt b/c it has 25% less sugar than leading kids’ yogurts (according to the box), and it’s nice and thick, so Mr. Two can eat it without dumping it all in his lap.  It also makes me feel good to give them a snack that is a good source of calcium, vitamin D, and protein.  (Which Mr. Two needs b/c he doesn’t eat hardly any meat and can’t eat peanut butter. Beans and tofu – yeah right) AND no high fructose corn syrup, artificial colors, flavors or sweeteners!  Always a plus!

 My older kids like it too.  It also comes in convenient sized cups, so it’s easy to pack in school lunches.

Are you a fan of Yoplait Kids?  Or just wanna give it a try?  You can go to   to download a printable coupon* for $0.50 off the purchase of one (1) four-pack of Yoplait Kids yogurt.

Or, you can enter this giveaway offered by Yoplait through MyBlogSpark!  The giveaway includes everything featured in the first picture:

• a coupon* for any variety of the Yoplait Kids yogurt products (for free!) 
• a foldable travel cooler (to take your yogurt on-the-go)
• a cool four-piece spoon set
• a magnet picture frame/calendar
• trendy alphabet-shaped “Kiddie Bands”
• a bounce-y ball and
• a “My First Scavenger Hunt” card game-which my kids really like!

*This coupon offer for a free four pack of Yoplait Kids yogurt is not valid in some states, including California, Idaho, Louisiana, Minnesota, Nevada, New Jersey, North Dakota and Tennessee.

So how do you win this cool kids stuff?

MANDATORY – Follow Mo’Betta via Google Friend Connect (located in left side bar) and leave a comment. This must be done before any extra entries will be counted.

EXTRA ENTRIES – These are optional, you can do as many of the extra entries as you like.  PLEASE LEAVE A COMMENT FOR EACH ENTRY.  2 entries=2 comments

(2 entries) – “Like” Mo’Betta on Facebook (can be done in right side bar).

(2 entries) – “Like” Yoplait on .

(2 entries) – Follow Mo’Betta on . Leave username in comments.

(2 entries) – Follow Yoplait on

(2 entries) – “Like” Mo’Betta on Networked Blogs (can be done in left side bar).

(3 entries) – Tweet about giveaway. Use the hashtag #myblogspark and include @YoplaitYogurt in tweet. Provide URL in comments. Can be tweeted twice daily for extra entries.  (First tweet – 3 entries, each additional tweet, one entry)

(4 entries) – Add Mo’Betta to your blog roll.

(4 entries) – Add my blog button to your site. Leave me the link.

(5 entries) – Blog about this giveaway.

*For extra entries such as being a twitter follower, facebook fan, etc., you must leave a way for me to confirm your entry (such as your name, twitter handle, link). You can leave your first name and last initial for Facebook & Networked Blogs. If I can’t verify information, your entries will not count. No compensation was received for this post. Yoplait provided me with the free product, information, and giveaway through MyBlogSpark. The sponsor sent me the product free of charge to facilitate my honest review.

This giveaway is open to everyone (exclusions apply to free coupon, see note above) and will end next Friday, March 4, 2011 at midnight (EST). I will choose a winner via random.org and contact the winner via email, so make sure your email address is available in your profile or comment.  Thanks!

Giveaway ends tonight for General Mills/Hotwheels Prize Pack -includes 5 boxes of General Mills Cereal with Hotwheels inside!

mmmm, molasses.  I think it’s a Southern thang.  I remember visiting my great-grandmother, who baked homemade biscuits everyday (and always had lemon drops candy in her candy dish), and she would sit me down at her kitchen table with a plate of biscuits and molasses.  That was some good stuff!  My great-grandparents ate biscuits, gravy, fatback, and bacon on a regular basis.  Granted, my grandmother passed away with heart disease, but she was 84.  My great-grandfather lived to be 98.  NINETY EIGHT years old!!  Of course, they also spent their days working.  Labor intensive work.  They had a HUGE garden, their own smokehouse, no computer.  They worked hard.  It would be interesting to see how their generation’s HDL and LDL (cholesterol) levels compare to ours today.  Anyway, this really has nothing to do with my post, other than giving you background on my love for molasses.  Which I’m sure nobody is all that interested in.  Moving on….

Isn’t it pretty?  So dense and hearty looking.  I find it attractive anyway.  because I’m a little weird like that. As you know, I love my bread, and we’ve already established my love for molasses.  So, when I saw at Joy the Baker, I immediately printed out the recipe.

Ingredients–
1 2/3 cups buttermilk or plain yogurt *I added a tablespoon of vinegar to skim milk and let it sit for the buttermilk.  Can you believe I was out of yogurt! Absurd, I know.

2 1/2 cups whole wheat flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon baking soda

1/2 cup molasses

Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl whisk together buttermilk or yogurt and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.
     **This is important!  I turned my bread after abt 30 minutes, but should have done it sooner.  I ended up with one spot that did not get done.  I haven’t had that happen before.  Stupid oven.

When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

This bread has a unique flavor.  It’s hearty and dense, but just slightly sweet with the hint of molasses.  I love the texture with the cornmeal.  It’s kind of like bread I’ve had at steak houses.  My kids weren’t crazy about it, but warm bread slapped with a little butta…mmmm, good to me 🙂  Joy the Baker suggested Nutella with hers.  See why I love her?!  Or, you may be inclined to make french toast out of it the next day.  Top it with cinnamon.  and maybe more molasses.  Yeah, I went there.

For other tasty dishes and fun crafts, check out these lovely blogs…..

And Tuesday Twitter hops!

Unless this is your first visit to Mo’Betta, you know that I am completely obsessed with like chocolate.  I don’t however, like cellulite, a tummy pooch, and let’s just be honest…a fat ass.  All of which I may or may not have at the moment.  Exercise has alluded me recently.  I don’t even want to talk about it.  What I do want to talk about is chocolate!  It’s my drug of choice.  However, even though I’d be perfectly content on eating a handful (or handfuls) of chocolate chips straight from the bag, I have a twisted sort of logic that helps prevent all the guilt associated with eating handful(s) of chocolate.  I figure, if I mix the chocolate with low fat ingredients, then that helps spread the chocolate out over a larger area, therefore, I’m actually eat less chocolate/fat per square inch, than if I just scooped up chocolate chips.  You know ratios, area, all that math stuff that we thought was useless.  Well, now you know why it’s important.  Total nutcase justification.  Now, how do you make this…

and eat it without feeling bad?  Because it’s low fat!  (Disclaimer – I’m not a dietician.  There is nothing healthy about this, but all the ratio stuff…totally true)

Ok, I’ve BS’d enough…what is this?  Umm, it doesn’t exactly have a name.  It’s another thing I sort of made up.  I think I’ll call them Mo’Betta Chocolate Fudge Clusters.  That’s a good name right?!

The best thing about this, is they can be customized to include whatever you have on hand, and whatever you happen to be craving at the moment.

You’ll need –
1 can of fat-free sweetened condensed milk
1-2 cups of semi-sweet chocolate chips (or whatever your chocolate preference)
add-ins…this can be whatever your heart desires.  I used pretzels, mini-marshmallows, and Rice Krispies.

(The fat-free sweetened condensed milk helps with the whole spreading out the chocolate ratio/square inch theory)

Take your condensed milk and chocolate chips and place them in a microwave safe bowl.  Microwave this until chocolate is almost melted.  Stir together until nice and creamy.  I think it took about a minute.  You could stop here and have chocolate “fondue” and just dip stuff in it (spoon, pretzels, whatever) OR you can proceed.

I added in pretzels, “ma-mel-woes” (according to Mr. Two), and Krispies into the bowl and mixed it all together.  I didn’t measure, just dumped some in.  Then I put my creation into my mini muffin pan.  (I sprayed it with non stick spray, just in case) and stuck it in the fridge to harden.  After 5 minutes, I got impatient, so I stuck it in the freezer.  I was having a chocolate crisis and I’m not a patient woman.  The chocolate “clusters” harden, then you pluck them out and eat.  Guilt free 😉  Now, these are not hard like a chocolate peanut cluster, but more like fudge.  Firm, but soft.  That’s why I said 1-2 cups of chocolate chips.  I’m thinking that if you add more chocolate (I only used 1 cup…the whole chocolate ratio again) then they may get even harder. 

They make the cutest little “mini” portions, and totally kick the chocolate craving.  My kids loved them too.  Except for Mr. Two…he has some strange texture issues. 

I am looking forward to experimenting with other “add ins”.  The pretzels didn’t stay crunchy by the way.  I think walnuts and dried blueberries would be scrumptious.  The possibilities are endless.  You don’t even have to put these in a muffin pan, you could just dump them on wax paper and let them harden.  Or you could use little paper muffin cups.  So, go have fun with this.  Especially since they are guilt free and all *wink wink*

Please give me a vote for Top 25 Foodie Moms! You can click on the link on the right side bar above my button!  Mo’Betta was nominated at Circle of Moms…so exciting!

AND, I have a giveaway going on until Wednesday for 5 boxes of General Mills cereal.  Go enter!

I’m going to link this up with….

Baked Mozzarella Sticks

• Take an egg roll wrapper and wrap it around one cheese stick. I sort of wrap mine the way I would if I were making egg rolls. To keep the egg roll from unraveling, seal by wetting it just a little with water.
• Place wrapped cheese sticks on a baking pan sprayed with non-stick cooking spray, and spray the tops with a little olive oil (I use my Misto for this). 
• Bake at 375 degrees until they start to brown, then turn and bake the other side until lightly browned. The cheese should be melty and oozy.  Oozy’s a word right?  Maybe. (But don’t let it ooze out too much!) Approx. 10 minutes per side.