Old Chicago – 142 Calorie Pizza!

OK to be fair it’s 142 calories per PIECE (that’s an entire quarter!) of this pizza.  At Old Chicago I ordered the individual size thin crust cheese pizza – minus sauce and plus tomatoes and basil.  It was quiet possibly the best bang-for-your-buck pizza ever!  I stuck the iPhone in the picture for size comparison.  I ate half of the pizza for 284 calories and saved the other half for later.  I’m not even sure their website is being honest about the calories….



funfetti angelfood cake + fresh strawberries + cool whip free

Pinsipration: Deep Dark Chocolate Cookies

This is actually one of the very first items I ever pinned on Pinterest.  Deep Dark Chocolate Cookies!  The recipe is from divine-baking.com and I followed it exactly as it was written with a few exceptions:  I didn’t have any corn starch on hand so I doubled the amount and used regular flour instead.  I also didn’t have a regular baking sheet (due to cookie baking gone horribly wrong the day before) so I used a pizza sheet.  The result:

Divine, heavenly, chocolatey, chewy, melt-in-your-mouth little pieces of heaven!  I only made half a batch for experimental reasons and it turned out great.  They were even better and just as soft and moist the next day.   I will be making these again (and again and again)!

Happy Anniversary!

Yep this is what I stuffed my face with last night.  I’m not even a steak person but this place has the best to-die-for steak!  Marky took me to George’s in New Ulm last night and I think it’s my new favorite place to eat.

4 years ago on January 18th I met my Marky at the “get to know the wedding party” party, and at the time I knew I was in it for the long run!   In 8 months we will be saying “I do” and I couldn’t be any happier.

Bloody Mary

Bloody Marys.  My favorite Saturday and/or Sunday food group.  The ultimate “I want a drink before noon – and I can justify it because it’s the weekend” drink.

Recipe Attempt: Caramel Puffcorn

There’s a good chance you’ve tried this stuff before.  It’s amazing, the recipe is on the back of the Old Dutch Puffcorn bag.  It usually surfaces around the holidays.

Well, I tried it for the first time last December and instantly went home and Googled the recipe.  I found this on cooks.com and later figured out that this is the only website that has this specific variation of the caramel puffcorn recipe!

I also figured out that this recipe isn’t the same one that’s on the back of the puffcorn bag!  People who have tried this stuff say it’s better than the other puffcorn they’ve tried.

It’s my go-to sweet salty party snack recipe!

Caramel Puffcorn

    • 2 bags Old Dutch puffcorn
    • 2 c. brown sugar
    • 1 c. butter
    • 1/2 c. light corn syrup
    • 1 tsp. vanilla
    • 1/2 tsp. baking soda

Preheat oven to 250 degrees.  Line two cookie sheets with parchment paper.  On the cooks.com recipe it says to use a large roaster pan.  I find the cookie sheets work great.  Have an area ready on your cupboards also lined with parchment or wax paper for cooling.

In a medium saucepan heat the brown sugar, butter, corn syrup and vanilla to a boil.  Boil for 5 minutes, stirring often.

Remove from heat and add the baking soda.  Stir.  You’ll notice the consistency will become frothy.

Pour over the puffcorn (this should be in a bowl) and stir it.  It is impossible to eavenly coat it.  You will notice that it seems like there isn’t enough coating for all of the puffcorn – that’s ok!  That’s what makes this recipe way better than other puffcorn recipes.

Pour the coated puffcorn onto the 2 baking sheets.  This will make 2 huge piles.

Place baking sheets in the oven (use 2 racks) for 1 hour.  Break appart or stir the puffcorn every 15 minutes.

Dump it out onto your parchment paper lined counter tops to cool.

Recipe Attempt: Bubble Pizza

I first tried this recipe WAY back in 7th grade foods class.  I remember it being amazing and amzingly simple.  A few weeks back a women who works in the office next to me passed along a recipe for Bubble Pizza (or as I used to call it Pizza Bubble Bread) and I started reminiscing right away!

Bubble Pizza

    • 1 tube pizza crust dough
    • 3/4 c. spaghetti (or pizza) sauce (we used about 1 1/2 c. because we LOVE sauce)
    • 8 oz. Mozzarella or Italian blend cheese
    • Toppings of your choosing (we used pepperoni)
    • Italian seasoning

Preheat oven to 400 degrees.

Cut the tube into 3/4 – 1″  slices, then cut the slices in half.  Roll the pieces into balls.

Stir dough into sauce and coat evenly.

Dump dough/sauce mixture into a greased 8X8 pan.  If it seems like there isn’t enough dough for the bottom of the pan – don’t worry!  It will expand.

Add your toppings, then top with cheese and Italian seasoning.  My edge didn’t have any pepperoni.

Bake 12-15 minutes.  Enjoy!

The result: doughy balls of delicious pizzaness.

For a larger crowd you can add another can of dough, and use a 9×13″ baking pan.  Of course you’ll need more sauce, cheese and toppings too!


I spent the Chamber Bucks I received as a Christmas gift from my board of supervisors on some delicious local wine from the municipal liquor store!  That’s keeping the money in our community x3!

NOVA Semi-Sweet Red Table Wine – Morgan Creek Vineyards, New Ulm, MN
The Wine-ing Farmer Semi-Sweet Red Wine – Fieldstone Vineyards, Redwood Falls, MN
Morgan Creek Myst Sweet White Table Wine – Morgan Creek Vineyards, New Ulm, MN

I’ve already tried NOVA – it’s my all time favorite wine so I’m going to save this bottle for a special occasion.  And tonight I’ve enjoyed 2 small glasses of The Wine-ing Farmer diluted with water while reading a new book.