Copycat KFC Coleslaw {Guest Post}

I am so excited to have Mandy over here today!  We have become friends through the blogging world and I always love all of the fabulous food that she posts on her site!  She just had an adorable new baby boy.  Mandy is just the cutest thing ever, even when she is 9 months preggo!  I am so glad she is sharing this yummy copycat recipe and I am excited to make it as a side to our next meal!

Hello! I am Mandy from Mandy's Recipe Box. I am super excited to be guest blogging today for Alyssa while she and her hubby are on a fabulous cruise. I hope you're having a blast, Alyssa! I first "met" Alyssa when I saw her mouthwatering recipes that she was linking up on my link party, "Totally Tasty Tuesdays". I have been a huge fan of hers ever since. Like her Pannukkau or Slow Cooker Chicken Cordon Bleu? Yum.

A little about me...

I love all things food. Food Network, cooking magazines, cookbooks (I love them just like I love novels), and of course eating! I also love Copycat recipes. It's great to be able to recreate my favorite dishes from restaurants at home to save money. 

Today I am sharing KFC's Coleslaw. It really tastes just like the real thing. My husband loves their coleslaw and now I think he loves me a little bit more for being able to make it for him anytime he wants.

Ingredients

8 c. cabbage, finely chopped

1/4 c. carrot, shredded

(or just use 2 bags of the bagged coleslaw)

Dressing:

1/2 c. mayonnaise

1/4 c. buttermilk

1 1/2 tsp. white vinegar

2 1/2 tsp. lemon juice

1/3 c. sugar

1/2 tsp. salt

1/8 tsp. ground black pepper

1/4 c. milk

How You Do It

Combine the cabbage and carrots in a large bowl. Or open the bags and dump them in a large bowl. Combine the dressing ingredients and whisk well in a small bowl or use a jar to shake them up. Pour over the cabbage mixture and refrigerate till chilled. Or you could make the dressing first and let sit in the fridge till chilled then pour over the cabbage mix and serve.

I hope you enjoy this recipe! Please come visit me on Facebook, Pinterest or Instagram.

Funfetti Cheesecake Bars {Guest Post}

Today is awesome!  Do you want to know why??  It is my birthday!  And I think that it is going to be a good one because I should be on a flight right about now to Miami.  I am going on a cruise with my hubby!  Isn't that a great way to celebrate a birthday?  I am so excited to have my first guest poster while I am gone.  I was able to meet Kristy at a recent blog conference that I attended.  She is so cute and fun and I am so excited to have her at The Recipe Critic!  I love that she is sharing Funfetti Cheesecake Bars.  Two of my favorite things in one!  How did she know??  So many memories came back to me when I saw these.  I would ask for a funfetti cake every year for my birthday when I was growing up.  I can't wait to try these when I get home!  

Hey Recipe Critic readers! I'm Kristy and I blog over at Sweet Treats & More, where I share a lot of indulgent treats balanced with healthy meals, because I believe we can have the best of both worlds.  I'd love for to come say hi! I'm slightly jealous Alyssa is off basking in the sun while I freeze here in the winter snow, but I'm happy to be guest posting while she's gone. Because today's her birthday!! So we are going to celebrate properly and do some indulging!

I thought these Funfetti Cheesecake Bars would be perfect to celebrate her birthday with.  Because everyone loves Funfetti cake and everyone loves cheesecake, right? I sure hope the birthday girl does. 

You use a Funfetti cake mix to make the crust, and use Funfetti Frosting mixed with cream cheese and eggs to make the cheesecake layer.  Yeah, an entire can of frosting!  I told ya we were indulging.  But they are so easy to make and a definite crowd pleaser. 

Happy Birthday to our favorite Recipe Critic!! 

Funfetti Cheesecake Bars

Ingredients:

• Betty Crocker Rainbow Chip Cake Mix (or Pillsbury Funfetti Cake Mix)
• 1 container Betty Crocker Rainbow Chip Frosting (or Pillsbury Funfetti Frosting)
• 2 (8 oz) sticks of cream cheese, soft
• 1 stick butter, soft
• 3 eggs

Preheat oven to 350.

Beat the cake mix, butter and 1 egg together until it forms a crumbly dough and press into greased 9x13 inch pan.

In another bowl, beat cream cheese, frosting, and 2 eggs together until creamy.  Pour cream cheese mixture over the cake batter crust.

Bake at 350 for 30-40 minutes or until the edges start to pull away from the pan.

Cut into squares, top with a dollop of whipped cream and serve!

Recipe slightly adapted from Megan's Munchies at Frugal Living and having fun

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Fire Roasted Tomato Soup

I LOVE the fire roasted tomato soup at Paradise Bakery.  I get it every time!  Last time I was there I thought, I am sure I could find a recipe that tastes just like this.  I want to be able to make it at home.  This recipe was so close to the real thing!  I couldn't tell a difference.  The best part about this soup is that I made a big huge pot for about 7 dollars! We all loved it!  It was so nice to be able to warm up to this delicious creamy tomato soup and have a side of grilled cheese!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  I really couldn't get enough of the soup!  I left it in the slow cooker until the hubby got home and kept sneaking tastes of it.  It is so delicious and creamy.  I love that it made a lot because I will have some for left overs tomorrow!  This recipe is definitely a keeper! 

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.  Let it simmer for another 5 minutes and serve!
Yield about 8 cups
Recipe adapted from Full time Mama

You might also enjoy:

Creamy Potato Soup

Beefy Nacho Soup

Cheeseburger Soup

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Thin Mint Truffles

I recently got to attend my first blog conference organized by one of my favorite bloggers Six Sisters.  It was such a blast and I loved being able to meet the Six Sisters in person.  They are such an amazing and talented group of girls.  I learned so much at the conference and was able to make friendships with other fellow bloggers at the conference.  

The Six Sisters just released their first cookbook.  I was so excited to buy a copy at the conference and there are so many great recipes and fun crafts inside!  Book is available here. I have seen these thin mint truffles on pinterest.  Thin mint cookies are my favorite girl scout cookies with Samoas coming in at a close second.  I knew that I had to make these delicious truffles and I loved how easy they were!  I took them to a party with me on Saturday and they were a huge hit.  The mint flavor and chocolate in these combined make them amazing!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I used the entire package of cream cheese and the original recipe called for 1/2 package.  They were so yummy but you can reduce the cream cheese in half if you want to. These are also so fun for St Patricks Day or anytime you want a fun treat!  I will be making these again, especially when thin mints are my favorite!

Ingredients:

• 1 9 ounce package thin mint girl scout cookies (or Keebler grasshopper cookies)
• 1 8 ounce package cream cheese, softened
• 1 (12 oz) Bag Guittards Green Mint chips (or green candy melts)
• 5 oz white chocolate chips

1.  In a food processor pulse the thin mint cookies until they are fine in consistency.  

2. Blend together crushed thin mint cookies and softened cream cheese.  You can mix them by hand, or I used my kitchenAid mixer.

3.  Roll the mixture into tablespoon sized balls and set on a cookie sheet lined with parchment paper.  Allow them to chill in the fridge for a couple of hours to harden.  This will make them easier to roll in the melted chocolate.  

3.  Melt the green mint chips in the microwave stirring 30 seconds at a time being careful not to overcook.  Roll the balls into the melted chocolate to coat and place them to harden on a baking sheet lined with parchment paper.

4.  For the white chocolate drizzle, melt the chocolate 30 seconds at a time until melted.  Spoon the melted chocolate into a plastic baggie and cut a tiny slit in the corner and drizzle the chocolate over the top of the truffles.  Store the truffles in the fridge until ready to serve.

Recipe adapted from Six Sisters

Some fun pictures at the Conference.  Four of the Six Sisters top picture.

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Tuscan Garlic Chicken

I would order this Tuscan Garlic Chicken every time I went to Olive Garden.  It was my favorite!  And then one sad day I went to order it and they didn't have it anymore.  I felt so lost.  What would I order now?  You can imagine my excitement when I found this delicious copycat recipe.  I absolutely loved it!  I loved that the sauce was thick and savory.  It was so delicious over my chicken and noodles.  It really tasted like the real deal and I am so happy I can make it at home!

Rating: 4 stars  Difficulty of Recipe: 4 stars

Review: Since I like a little more sauce I doubled the sauce recipe.  The original recipe below probably would have been enough but I wanted to have extra.  If you double the sauce recipe I would suggest doubling everything but the spinach.  There was so delicious and close to the real thing, we will definitely make it again. 

Ingredients:

• 3/4 cup all purpose flour
• 1/2 Tablespoon salt
• 1 teaspoon pepper
• 1/2 tsp dried basil
• 1/2 teaspoon dried oregano
• 4 boneless skinless chicken breasts
• 5 Tablespoons extra virgin olive oil, divided
• 1 Tablespoon finely minced garlic
• 1 red bell pepper, cut into thin strips or chopped
• 1/2 cup low sodium chicken broth
• 6 ounces fresh spinach
• 1/2 cup heavy cream
• 2 Tablespoons cornstarch
• 1 cup lowfat milk
• 1 cup freshly grated parmesan cheese
• 1 pound fettucini noodles

1. Preheat oven to 350.  Combine the flour, salt, pepper, basil, and oregano.  Dip each chicken breast in the flour mixture and coat well.2.  In a large skillet, heat 3 Tablespoons oil until hot.  Carefully place the breaded chicken in the oil until each side is golden brown.  Don't cook all the way through.

3.  On a cookie sheet, line with aluminum foil and spray with cooking spray.  Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.  Set aside until ready to use.

4.  While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.  Wipe the skillet with some paper towels and add the remaining 2 T olive oil.  Cook the chopped red pepper and garlic for about 2-3 minutes.  Stir in 1 T of flour and stir constantly for one minute.

5.  Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken.  This takes about 3-4 minutes.

6.  In a separate small bowl, whisk together the heavy cream and cornstarch.  Add the spinach, cream, and milk to the skillet.  Bring this to a simmer and continue to cook until spinach starts to wilt.  Stir in the parmesan cheese.

7.  Add half of the sauce to the coating the cooked and drained fettucini noodles.  Top with breaded chicken and spoon more of the sauce on top.  Enjoy!
Recipe adapted from Mel's Kitchen

You might also enjoy:

Chili's Cajun Chicken Pasta

Spicy Chicken Rigatoni

Monterey Chicken

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Skinny Muddy Buddies

I wanted to find a healthier snack with lower calories.  My obsession with muddy buddies is no secret, (here, here, here, here, or here) so I was so excited to find this recipe with half of the calories.  I still need my muddy buddy fix while I am watching what I eat and I was able to have an entire serving for 100 calories!!   Regular muddy buddies have 365 calories in a cup!  Yikes!  These are a great snack to curb your chocolate craving and the ingredients are so much better for you!   I almost think these are better than the regular ones.  These are my new favorite snack!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Review: I loved that these were made with healthier ingredients and still tasted awesome.  I did have to order the sugar free almond bark off of amazon because I couldn't find it in the store.  If you can't find it you can always buy regular chocolate almond bark.  You will still be reducing the calories significantly with the other ingredients.  Don't stress.  I absolutely love this addicting snack and will be making it again and again!

Ingredients:
2 cups Fiber One Honey Squares
2 Tbsp I can't believe its not butter
2 Tbsp Creamy All Natural Peanut Butter
1 Package Fat Free Sugar Free Vanilla Pudding
2 Squares Sugar Free Chocolate Almond Bark
2 Tbsp Powdered sugar (optional)

1. Melt the butter, Natural Creamy Peanut Butter, and Chocolate Almond Bark in saucepan on low heat being careful not to overcook.
2. After melted, pour mixture over the Fiber One Honey Squares
3. Let the mixture cool for about 20 minutes.
4. After the mixture has hardened pour it into a large ziplock bag, and add the box of pudding mix and shake gently.  (This is where I add the extra 2 Tbsp of powdered sugar to the bag)

Recipe from: Watch Me Do

Makes 4 servings

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Skinny Chicken Pesto Bake

I love pesto.  So I was really excited to try this recipe out. I can't even describe how this basil pesto added such amazing flavor to this chicken.  I feel like this is something I would have ordered at a nice restaurant but was able to make it at home.   This was absolutely fantastic!  It will definitely not disappoint.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review: This was my first time making pesto and it turned out fantastic!  The chicken was perfect and moist and had tons of flavor.  I will definitely make this again!

Ingredients:
2 (16 oz) boneless, skinless chicken breasts
salt and pepper to taste
4 tsp skinny basil pesto *see recipe below
Roma tomatoes, thinly slices
6 Tbsp shredded reduced fat mozerella cheese
2 tsp grated parmesan

Basil Pesto:
1 cup fresh basil
1 clove garlic
1/4 cup grated parmesan
salt and pepper to taste
2 1/2 tbsp olive oil

1.  Preheat the oven to 400 degrees.  Prepare the basil pesto by pulsing in a food processor.  Add the basil, garlic, parmesan, and salt and pepper.  Slowly add the olive oil.  Set aside.
2. Wash the chicken and dry with paper towel.  Slice the chicken breast horizontally to create four thinner cutlets.
3.  Line a baking sheet with foil or parchment paper.  Lay chicken on the foil.  Spread 1 tsp basil pesto on top.  Bake for 15 minutes until the center is no longer pink.  
4.  Remove from oven and top with tomatoes, mozzarella, and parmesan cheese.  Bake for another 3-5 minutes or until cheese is melted.  
Recipe from Skinnytaste
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

You might also enjoy:  

Monterey Chicken

Baked Parmesan Chicken 

Skinny Raspberry Swirl Cheesecake

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Wow. This was uh-mazing!  This was my first experience baking a cheesecake and it turned out perfectly.  I am not sure what made this cheesecake taste so good.  Maybe it was the greek yogurt in it, or maybe even the raspberry jam swirled throughout.  Whatever it was I couldn't even believe that it tasted so awesome and turned out so good.  My hubby kept sneaking more and more from the fridge.  He loved it.  The kids loved it.  And I got to eat a whole slice for 132 calories for dessert and I didn't even have to feel guilty about it.  This made preparing for my cruise a little bit easier.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  This was actually pretty easy to make.  I used reduced fat graham crackers which also helped reduce the calories.  For easier cutting and removal, I did bake my cheesecake on parchment paper.  This was so so good!

Ingredients:
1/2 cup crushed graham cracker crumbs
1 tbsp light butter, softened
8 oz reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat free vanilla Greek Yogurt
2 large egg whites
2 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp all purpose flour
1/4 cup strawberry jam (you can use any jam)
chocolate chips for drizzling on top (optional)

1.  Crush graham cracker crumbs.  Can place them in a gallon size ziplock bag and use a rolling pin to crush, or food processor.  Melt the butter and mix together until evenly moistened.
2.  Coat an 8x8 square baking pan with cooking spray and preheat your oven to 350 degrees.  Press graham cracker crumbs evenly in the bottom of the pan.
3.  In an electric mixer blend cream cheese, sugar, and vanilla until smooth.  Gradually beat in the fat free yogurt, egg whites, lemon juice and flour just until blended.  Do not over-mix.  Pour over the graham cracker crust.
4.  Stir your jam until smooth.  Drop by small spoonfuls over the cheesecake surface.  Using a knife, swirl the jam throughout the cheesecake to create a marble effect.
5.  Bake 25 to 30 minutes or until the center is almost set.  Don't let the edges get too brown.  Cool at room temperature and chill a few hours in the refrigerator.
5.  Melt your chocolate chips in microwave and barely drizzle the top with the melted chocolate.
Recipe adapted from Skinnytaste
Servings: 9 • Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 132.9 • Fat: 5.6 g • Carb: 15.1 g • Fiber: 0.1 g • Protein: 5.8 g

You might also enjoy:

Skinny Mini Cheesecake

Pumpkin Swirl Cheesecake

Slow Cooker Skinny Pulled Pork Barbacoa

I am majorly {obsessed} with Cafe Rio.  My Cafe Rio Recipe that I make tastes just like the real deal.  Well this recipe that I found I think gives my other recipe a run for the money.  It tasted just like Cafe Rio, but with reduced calories.  Do you know what they say is the secret ingredient?  Coca Cola.  This recipe is made with Coke Zero.  It makes the meat literally just melt in your mouth because it is so moist and tender.  It is so easy to shred this and just falls apart.  The flavor is out of this world with a little bit of sweet to it.  I had my pork over a delicious salad tonight and the whole family loved it... well except for the picky one.  He wouldn't try it.  He had a quesadilla.  Totally missed out! This was amazing!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  I think my other recipe just got replaced.  The flavor was still just as great and so close to Cafe Rio's but with reduced calories.  We loved it.  We will definitely make this again and again!

Ingredients:
For the marinade:
2.5 pounds pork loin roast, fat trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounce coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water

Step two:
8 ounce coke zero
6 oz can sliced green chilies
8 ounce tomato sauce
1 chipotle chili in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder
1/3 cup unpacked brown sugar
salt and pepper to taste

1. Mix together the salt, pepper, coke zero, and brown sugar.  You can place the roast with this marinade into the crockpot or gallon size bag and let it marinate overnight or for at least two hours.
2. Take the pork out of the fridge and add 1/4 cup water to the marinade.  Cook on low 4-6 hours or high 3-4.  The pork should be able to shred very easily with fork.
3.  Drain all liquids and shred the pork with two forks.  Mix ingredients for step 2.  The coke zero, green chilies, tomato sauce, chipotle chili, garlic powder, cumin, chipotle chili powder, brown sugar, and salt and pepper to taste.  Mix with the shredded pork and continue cooking for an hour.
4. You can serve with black beans, cilantro lime rice, or whatever your heart desires.  :)
Recipe adapted from Skinnytaste

Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g

You might also enjoy:

The Best and Easy Sweet Pork Tacos

Cafe Rio Copycat Sweet Pulled Pork

Cafe Rio Copycat Cilantro Ranch Dressing