Pecan Upside Down Cake

December 1, 2021 Amanda Plott

This tasty upside down cake has been winterized for your pleasure! That’s right, I’ve taken a classic upside down cake and made it into something that’s more festive to the season with ooey gooey pecan topping! This Pecan Upside Down Cake is super easy to make with most of the ingredients being pantry staples and it’s perfect not only for dessert, but also as a sweet option for breakfast or brunch.

This cake is the perfect mix of a pecan pie and an upside down cake. All of the pecan crunch and goo paired with a simple cake mix. I prefer this to be served warm and straight away with some homemade whipped cream or vanilla ice cream…

Lightened Up Chocolate Bourbon Pecan Pie

November 24, 2021 Amanda Plott

This Lightened Up Chocolate Bourbon Pecan Pie has been a family favorite for many years now, we're thinking maybe 10 years at least. The original is what we made this year for Christmas, mostly because I don't have my 'skinny' pantry on hand with my usual bag-of-tricks. But, the usual way that I make it is just as delicious and lightened up by at least half the calories and sugar too!

This pie is great for almost any holiday, Thanksgiving through New Years and back again. I honestly haven't come across anyone that didn't like it yet and it's more often than not, a recipe with legs. That is to say that the recipe is often requested by friends and family after they enjoy it!

Since this is such a rich flavored pie, I usually like to cut it into smaller slices. A little bit can go a long way, especially if you use a traditional bourbon!…

Biscuit & Gravy Waffles

November 22, 2021 Amanda Plott

Waffles, waffles, waffles! These waffles are extra special and made with a quick and easy to make biscuit like batter and then topped off with a homemade sausage gravy that takes no time at all to come together. I saw this idea a while back and once I got my waffle maker, I knew it was going to have to be on my list of things to try out.

The biscuit waffle batter is super simple and made with just a handful of pretty standard ingredients. I went with a self-rising flour just because I happened to have it on hand and I knew that it would help fluff these waffles up in just the right way.

I kept these lightened up by swapping in unsweetened almond milk where I could and also by using a turkey breakfast sausage instead of pork. My waffle maker makes REALLY BIG waffles. About a quarter of one of these waffles could stand to be a serving, but I am completely full and satisfied with half of one of these bad-boys.

These waffles ended up crisp on the outside and soft and fluffy on the inside while that sausage gravy on top was perfection to the biscuit and gravy goodness!

Biscuit & Gravy Waffles

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Biscuit waffles topped off with a tasty homemade lightened up sausage gravy. Yep, that's right, biscuits and gravy in waffle form!

Ingredients

Waffles

2 1/4 C. Self-Rising Flour
1/2 Tsp. Salt
1/2 Tsp. Pepper
6 Tbsp. Butter
1 1/2 C. Unsweetened Almond Milk
1 Whole Large Egg

Sausage Gravy

1/2 Lb. Turkey Breakfast Sausage
5 Tbsp. Butter
7 Tbsp. Flour
1/2 Tsp. Seasoning
4 C. Unsweetened Almond Milk

Instructions

Biscuit Waffles

Preheat the waffle iron accordingly.
Stir together the 2 1/4 C. flour, 1/2 Tsp. salt, and 1/2 Tsp. pepper in a medium bowl.
Cut in the 6 Tbsp. butter until a course sand like mixture forms.
Slowly stir in the 1 1/2 C. milk and 1 egg until just coming together.
Spoon or scoop the dough onto the prepared waffle iron, close and cook according to waffle iron instructions. (Mine is right at about 6 minutes.)
Once done, remove from the waffle iron and set aside.
Rinse and repeat the cooking process with all of the batter.

Sausage Gravy

Cook the 1/2 Lb. sausage in a skillet over medium heat until cooked through and browned.
Add in 5 Tbsp. of butter along with the sausage to melt.
Add in the 7 Tbsp. flour and stir to cook for a minute or two to make your roux.
Whisk in the 1/2 Tsp. seasoning and slowly add in the 4 C. almond milk.
Bring it all barely to a bubble, whisking constantly.
Once the gravy starts to bubble, it should be getting nice and thick!
Turn the heat off and season with salt and pepper to taste.

Nutrition Facts

Calories

318.76

Fat (grams)

18.67

Sat. Fat (grams)

10.37

Carbs (grams)

32.28

Fiber (grams)

1.64

Net carbs

30.64

Sugar (grams)

0.27

Protein (grams)

5.67

Sodium (milligrams)

809.75

Cholesterol (grams)

47.65

Nutritional Claims: Sugar Conscious • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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Parmesan Rosemary Bread

November 16, 2021 Amanda Plott

Sometimes you just need a really good bread to go with dinner to sop up the leftovers of a good soup or stew. And this Parmesan Rosemary Bread is perfect for that. It’s got rosemary and parmesan baked right into the bread so there’s that bump of added flavor for whatever you happen to pair this bread with. Though if we’re being honest, this bread would also make a really good sandwich!

The bread dough is most easily made in a bread machine, but I also included the directions for making it if you don’t have a bread machine. Either way you go about it, this is a great yeast bread recipe whether you’re new or experienced with working with yeast dough…

Jalapeno Popper Egg Bites (Instant Pot)

November 13, 2021 Amanda Plott

It’s been a while since I made some faux sous vide egg bites in the pressure cooker, so I thought this weekend would be the perfect time to make some! Being as I have made so many different kinds before, I thought I’d really step outside the box to make some spicy jalapeño popper egg bites this time instead. After all, there’s nothing like a little spice to kick off your day.

These egg bites aren’t your petite little dainty ones like you buy at that popular coffee chain either. No, no. These are bigger and better. One of them is about the size of two of the ones you can buy. So one batch will be enough for breakfast all week…

Chicken Alfredo Monkey Bread

November 10, 2021 Amanda Plott

I’ve been playing around with savory versions of monkey bread a lot over the last year or so. There’s just something fun about monkey bread, maybe it’s the fact that it’s a finger food or maybe it’s that it’s just a really good base for just about any meal. Breakfast or otherwise. Being as I’ve made a Pizza Monkey Bread before, I thought why not try my hand at making an alfredo version.

This Chicken Alfredo Monkey Bread starts out as any monkey bread does - with dough! I used biscuit dough here and then tossed that together with a homemade cauliflower alfredo sauce, cooked chicken, and some cheese!

The end result was this perfectly baked ooey gooey chicken alfredo monkey bread that was as tasty as it was fun to eat! This would be great paired with a side salad, but I just served it as it since there’s already a lot of veggie goodness packed into the cauliflower alfredo sauce.

As an aside, you could really use any alfredo sauce you wanted, pre-made, homemade, etc. But, I’d suggest the homemade cauliflower version since it’s super easy to make and sneaks some veggies in there too!

Chicken Alfredo Monkey Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 30 MinInactive time: 5 MinTotal time: 50 Min

Monkey Bread comes together with chicken and a healthy take on alfredo sauce to sneak in the veggies!

Ingredients

Alfredo Sauce

1 C. Cauliflower
3/4 C. Unsweetened Almond Milk
1 1/2 Oz. Neufchatel Cream Cheese
1 1/2 Tsp. Butter
1 1/2 Tsp. Flour
3/4 Tsp. Minced Garlic
1/2 Tsp. Salt
1/2 C. Mozzarella Cheese

Monkey Bread

2 (10 Oz) Cans Refrigerated Biscuit or Pizza Dough
2 C. Cooked & Shredded Chicken Breast
1 C. Shredded Mozzarella
1/2 C. Grated Parmesan Cheese
1/2 C. Shredded Cheddar Cheese
2 Tbsp. Chopped Fresh Parsley
Salt & Pepper to Taste

Instructions

Alfredo Sauce

Place the 1 C. Cauliflower, 3/4 C. Unsweetened Almond Milk, 1 1/2 Oz. Neufchatel Cheese, 1 1/2 Tsp. Butter, 1 1/2 Tsp. Flour, 3/4 Tsp. Minced Garlic, and 1/2 Tsp. Salt into a blender or the cup with an immersion blender and blend it down until smooth and creamy.
Transfer the mixture to a medium sauce pan and heat over medium-high heat until simmering.
Remove from the heat and stir in the 1 C. shredded mozzarella and stir until melted through; set aside.

Monkey Bread

Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Cut each of the biscuits into 4-6 pieces and roll them into small balls.
Place half to the biscuit dough into the bottom of the bundt pan and layer with 2 C. Cooked & Shredded Chicken Breast, 1 C. Shredded Mozzarella, 1/2 C. Grated Parmesan Cheese, 1/2 C. Shredded Cheddar Cheese, 2 Tbsp. Chopped Fresh Parsley, Salt & Pepper to Taste, and about half of the alfredo sauce.
Top with the remaining biscuit dough balls.
Place in the oven to bake for 30-45 minutes or until cooked through.
Once done, remove from the oven and set aside to cook for 5-10 minutes before topping with a serving plate and converting.
Sprinkle with more fresh parsley and serve with the remaining alfredo sauce for dipping!

Nutrition Facts

Calories

341.55

Fat (grams)

14.33

Sat. Fat (grams)

6.11

Carbs (grams)

35.66

Fiber (grams)

1.73

Net carbs

33.93

Sugar (grams)

2.32

Protein (grams)

16.90

Sodium (milligrams)

740.30

Cholesterol (grams)

42.84

Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free