Sunday, December 29, 2013

Phyllis's Peanut Butter Fudge



Photo: Phyllis's Peanut Butter Fudge

Ingredients:
4 cups sugar
1 cup evaporated milk
1/2 cup margarine
1 tablespoon honey
1 tablespoon vinegar
1 1/2 cups peanut butter
2 7 oz. jars marshmallow crème

Combine sugar, milk, margarine, honey, vinegar. Bring to boil. Boil for 6 minutes, stirring constantly. Remove from heat. Add peanut butter, and marshmallow crème. Stir till well blended and pour into greased 13 inch x 9 inch dish.
It raining may need to boil 9 minutes to get it to set up and not be sticky.

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JOIN US HERE :https://www.facebook.com/groups/weightlossjourneywithfabulousfriends/ Ingredients:
4 cups sugar
1 cup evaporated milk
1/2 cup margarine...


1 tablespoon honey
1 tablespoon vinegar
1 1/2 cups peanut butter
2 7 oz. jars marshmallow crème

Combine sugar, milk, margarine, honey, vinegar. Bring to boil. Boil for 6 minutes, stirring constantly. Remove from heat. Add peanut butter, and marshmallow crème. Stir till well blended and pour into greased 13 inch x 9 inch dish.



Sunday, December 15, 2013

Nanaimo Bars

Nanaimo BarsPrep Time: 20 minutes
Total Time: 1 hour, 5 minutes
Yield: 16 Servings
Ingredients
    Bottom Layer:
  • 1/2 cup salted butter, diced into pieces
  • 1/3 cup packed light-brown sugar
  • 3 Tbsp cocoa powder
  • 1 large egg, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cup graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)
  • Filling
  • 1/3 cup salted butter, softened
  • 1/4 cup heavy cream
  • 2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
  • 2 cups powdered sugar
  • Top Layer
  • 4 oz. semi-sweet chocolate, chopped
  • 2 Tbsp salted butter
Directions
  • Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
  • In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
  • Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

Lazy Peanut Butter Rice Krispie Balls.

Lazy Peanut Butter Rice Krispie BallsIngredients
  • 3/4 cup honey
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups Rice Krispies
  • 1 cup salted peanuts (optional)
        Instructions
  1. Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
     
  2. Remove from heat and add vanilla. Stir in Rice Krispies (and peanuts, if desired).
     
  3. Place mounds (about 2 tablespoons) into small greased cupcake liners in cupcake pan, and let cool.
        
  4. You can also press into a greased 9" x 12" pan, cool and cut into squares. 
       Notes
Variation: Add small chocolate chips for even more flavor.

Thursday, December 12, 2013

Gum Drop Fudge

"Making candy is one of my favorite things to do during the holidays," pens Jennifer Short from her home in Omaha, Nebraska. "This sweet white fudge is as easy to put together as it is beautiful to serve."


Ingredients

  • 1-1/2 pounds white candy coating, coarsely chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups chopped gumdrops

Directions

  • Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops.
  • Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature. Yield: about 3 pounds.

Wednesday, December 11, 2013

PEANUT BUTTER FUDGE

Ingredients
3 cups Sugar
3/4 cup Evaporated Milk
1 cup Peanut Butter
1 small jar (7-8 oz) Marshmallow Cream
1 teaspoon Vanilla
Instructions
Mix the sugar and evaporated milk in saucepan.
Bring milk mixture to a boil. Boil stirring constantly, until it reaches the soft ball stage 235 degrees.
Remove from heat and stir in peanut butter, marshmallow cream and vanilla. Stir until well blended.
Spread into a 9 by 13 inch greased pan and let cool.
Once set cut into serving sized pieces.

 3 cups Sugar
 3/4 cup Evaporated Milk
 1 cup Peanut Butter
 1 small jar (7-8 oz) Marshmallow Cream
 1 teaspoon Vanilla
Instructions Mix the sugar and evaporated milk in saucepan. Bring milk mixture to a boil. Boil stirring constantly, until it reaches the soft ball stage 235 degrees. Remove from heat and stir in peanut butter, marshmallow cream and vanilla. Stir until well blended. Spread into a 9 by 13 inch greased pan and let cool. Once set cut into serving sized pieces.

Tuesday, December 10, 2013

Chinese Sweet N Sour Sauce for Meatballs and Wings

Chinese Sweet N Sour Sauce for Meatballs and Wings
Photo: Chinese Sweet N Sour Sauce for Meatballs and Wings

1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple chunks in juice
1/3 cup vinegar
1 tablespoon soy sauce
1 small chopped green pepper
1 small chopped red pepper, optional
:
Mix sugar and starch.
Add all ingredients in a medium saucepan EXCEPT the peppers.
Heat slowly to a boil, stirring often.
Add peppers.
Simmer 3-5 minutes.
1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple chunks in juice
1/3 cup vinegar...
1 tablespoon soy sauce
1 small chopped green pepper
1 small chopped red pepper, optional
:
Mix sugar and starch.
Add all ingredients in a medium saucepan EXCEPT the peppers.
Heat slowly to a boil, stirring often.
Add peppers.

Sunday, December 8, 2013

ENGLISH TOFFEE

Best, EASIEST recipe for ENGLISH TOFFEE.  Takes 20 minutes to make.  Oh yum!

1 cup butter
1 1/4 cups white granulated sugar
2 tablespoons water
1/4 cup slivered/chopped almonds
1 cup chocolate chips

Butter a 10x15 inch jellyroll pan. In a heavy skillet, over medium heat, melt butter.  Stir in sugar and water.  Bring mixture to a boil.  Cook, stirring constantly until the sugar is golden.  Pour the mixture into the prepared pan and sprinkle the chocolate chips on top.  Let stand for a minute then spread the chocolate over the top.  Add almonds 5 minutes before chocolate is completely set.  Then let cool completely before breaking into pieces.

allrecipes.com/adapted by ReBlinged 
1 cup butter
 1 1/4 cups white granulated sugar
 2 tablespoons water
 1/4 cup slivered/chopped almonds
1 cup chocolate chips
Butter a 10x15 inch jellyroll pan.
 In a heavy skillet, over medium heat, melt butter.
  Stir in sugar and water. 
Bring mixture to a boil. Cook, stirring constantly until the sugar is golden. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Mint Tray

Turn mints into a serving tray! Just arrange mints on a cookie sheet lined with parchment paper, and bake at 350 for 8-10 minutes. Let completely cool at room temperature. Great idea for a plate of cookies that you don't have to get back.

Please feel free to share with your friends!Turn mints into a serving tray! Just arrange mints on a cookie sheet lined with parchment paper, and bake at 350 for 8-10 minutes. Let completely cool at room temperature. Great idea for a plate of cookies that you don't have to get back

Peanut Butter Chocolate Chip Cookie Dough Bites

 NO FLOUR, NO OIL, NO WHITE SUGAR
Ingredients:
 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
 1 teaspoon baking powder** a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
 * My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
 ** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions: Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
 Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter

Thursday, December 5, 2013

Cheeseburger in Paradise by Jimmy Buffett

 Ingredients: 1 lb. lean ground beef Cheeseburger in Paradise by Jimmy Buffett
Ingredients:

1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs
Directions:

Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Bake in oven for 25 minutes
cheeseburger pie Serves 4-5 people

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Ingredients:
1 lb. Lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
 1/2 teaspoon of garlic powder
 a dash or worchester sauce
 1 cup of shredded cheddar cheese
1 cup of milk
 1/2 cup of Original Bisquick mix
2 eggs
 Directions: Heat oven to 400°F. Spray a 9 inch pie plate with non-stick cooking spray Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worchester sauce and then spread in pie plate Next, sprinkle the shredded cheese on top of the beef In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean

Wednesday, December 4, 2013

CREAM CHEESE COOKIES

CREAM CHEESE COOKIES

1  cup sugar   
1/2 teaspoon salt   
1  cup  softened butter   
3  ounces  softened cream cheese   
1/2 teaspoon  almond extract   
1/2 teaspoon vanilla extract   
1    egg yolk   
2 1/4 cups flour   


Directions:
1 Mix sugar, salt, butter, cream cheese, almond and vanilla extract, and egg yolk together well. 
2 Stir in flour until well blended.  
3 Chill dough for at least 30 minutes (I've chilled mine a little less than 24 hours but I wouldn't suggest going over that.). 
4 After You've taken the dough out of the chilled area (sometimes I use the garage) Preheat oven to 375 degrees F. 
5 On a lightly floured surface roll out 1/3-1/2 of the dough. 
6 Cut the dough to holiday shapes and place on an ungreased pan. (The cookies do not expand very much while cooking, so you can place them close together.). 
7 Here's where you can use the egg white! Spread the egg white over the top of the cookie and add sprinkle if you would like, or leave them plain and add frosting later!  
8 Bake the cookies 10 minutes (or until they're a light brown). 
9. Let cookies cool completely before adding any frosting.
source http://food.com
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IF YOUR TRYING TO LOSE WEIGHT....Check it out and Order your Skinny Fiber here: http://AngelasDream.sbc90.com1 cup sugar
 1/2 teaspoon salt
 1 cup softened butter
 3 ounces softened cream cheese
1/2 teaspoon almond extract
 1/2 teaspoon vanilla extract   
1 egg yolk   
2 1/4 cups flour   
1 Mix sugar, salt, butter, cream cheese, almond, vanilla extract, and egg yolk together well. 
2 Stir in flour until well blended.  
3 Chill dough for at least 30 minutes .
4 After You've taken the dough out of the chilled area Preheat oven to 375 degrees F. 
5 On a lightly floured surface roll out 1/3-1/2 of the dough. 
6 Cut the dough to holiday shapes and place on an ungreased pan. (The cookies do not expand very much while cooking, so you can place them close together.). 
7 Here's where you can use the egg white! Spread the egg white over the top of the cookie and add sprinkle if you would like, or leave them plain and add frosting later!  
8 Bake the cookies 10 minutes (or until they're a light brown). 
9. Let cookies cool completely before adding any frosting. 

Thursday, November 21, 2013

Snickers Fudge

  Ingredient List:
Snickers Fudge 

Ingredient List:
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

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#snickers #fudge #snickersfudge #desserts

Recipe Via: http://somewhere-in-the-middle.com/snickers-fudge/  — with Linda McCall.


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For more information on Skinny Fiber:First Layer: 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Second Layer: 4 tablespoons butter
1 cup granulated sugar
 1/4 cup evaporated milk
 1 1/2 cups marshmallow crème
 1/4 cup peanut butter
 1 teaspoon vanilla
 1 1/2 cups chopped salted peanuts
Third Layer: 14 ounce package caramel cubes
1/4 cup heavy cream
 Fourth Layer: 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
First Layer Prep: Lightly spray 9×13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer Prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set.
Third Layer Prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.
 Fourth Layer Prep: Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour before cutting.

Wednesday, November 20, 2013

Slow Cooker Beef Tips with Gravy

Great for those cool days coming soon!

slow cooker beef tips with gravy
1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth 
add beef to slow cooker
in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker
stir all ingredients together
cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles"

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♥✿´¯`*•.¸¸✿Follow me or add me as a friend, for daily recipes, fun & handy tips, motivation, DIY ideas, I love new friends! Feel free to share your favorite things too in my free weight loss support group @ www.facebook.com/groups/gethealthymovingandgroovingwithconnie/ 1 1/2 lb beef tips or cubed beef stew meat
 1 package of dry onion soup mix
 1 can of cream of mushroom soup
1 can of beef broth 
add beef to slow cooker
 in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth
stir to combine and pour over beef in slow cooker
stir all ingredients together cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles

Easy Chiquita Banana Pumpkin Pie Recipe

Ingredients:

  •   Non-stick baking spray
  • 2   Tbsp. Graham cracker crumbs
  • 2   very ripe Chiquita Bananas, peeled and cut into chunks
  • 3   Egg whites
  • 1   cup Canned pumpkin (or pureed fresh pumpkin)
  • 1/2   cup Sugar
  • 1 1/2   tsp. Pumpkin pie spice, or more to taste
  • 1   cup Non-fat evaporated milk
  • 1   tsp. Vanilla
  •   Fat-free Whipped cream (optional)

  Line a baking sheet with foil; set aside. Spray a 9-inch deep-dish pie pan with nonstick baking spray or butter-flavor spray. Sprinkle graham cracker crumbs over bottom of pie pan and place pan on baking sheet; set aside. Place bananas in a blender and puree until smooth. Add egg whites and pumpkin to the blender and mix until uniform in color. Add remaining ingredients and blend for one minute or until the mixture is uniform in color. Pour the mixture over the crumbs in the pie pan. Place baking sheet and pie in oven and bake for 45 to 55 minutes or until a toothpick inserted into the center of pie comes out clean. Remove from oven, cool and then chill thoroughly. Garnish with whipped cream (optional).


Variation: omit the graham cracker crumbs and bake in a pre-baked deep dish 9-inch pie crust.

Sunday, November 17, 2013

PAULA DEEN'S 5 MINUTE FUDGE

Share for Christmas....it will be here before you know it.....

PAULA DEEN'S 5 MINUTE FUDGE:
Prep Time: 5 mins 
Total Time: 15 mins 
Servings: 20-30 
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"

Ingredients 
1 2/3 cups white sugar 
2/3 cup evaporated milk 
1 tablespoon unsalted butter 
1/2 teaspoon salt 
1 (6 ounce) packages milk chocolate chips 
16 large marshmallows 
1 teaspoon pure vanilla extract 
1 cup chopped nuts 

Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 
2.Add in chocolate chips; cook until melted. 
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 
4.Pour into a 8-inch pan. 
Cool cut into squares.

Please click and share to save this recipe to your timeline and feel free to friend me or join us at @[143799412473299:69:Rose's weight loss support group...] to learn about skinny fiber, tips, recipes, and great ideas....thanks  Prep Time: 5 mins
 Total Time: 15 mins Servings: 20-30
 Ingredients 
1 2/3 cups white sugar 
2/3 cup evaporated milk 
1 tablespoon unsalted butter
  1/2 teaspoon salt
  1 (6 ounce) packages milk chocolate chips 
16 large marshmallows 
1 teaspoon pure vanilla extract 
1 cup chopped nuts
  Direction 1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 
2.Add in chocolate chips; cook until melted.
  3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
  4.Pour into a 8-inch pan. Cool cut into squares.

Tuesday, November 12, 2013

One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)
*To Save this recipe, simply Share it to your timeline*

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

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 2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Sunday, November 10, 2013

*~*~* Miraculous Weight Loss Drink *~*~*

<3 <3 <3 TOP SECRET    <3 <3 <3
*I have been looking for this recipe FOREVER~ SHARE TO SAVE BEFORE IT DISAPPEARS AGAIN!!

This is a good alternative if you don't like the fat flush water!

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*~*~* Miraculous Weight Loss Drink *~*~*

RECIPE:
– 1 cup unsweetened 100% cranberry juice
– 7 cups purified water
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg
– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)
– 1/4 Cup fresh squeezed lemon juice (approx 1-2 lemons)

DIRECTIONS:
Bring water to a boil; add cranberry juice, reduce heat to low
Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature

Stir in orange & lemon juices... Add ice and enjoy!

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 RECIPE:
– 1 cup unsweetened 100% cranberry juice
– 7 cups purified water
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg
– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)
– 1/4 Cup fresh squeezed lemon juice (approx 1-2 lemons)

DIRECTIONS:
Bring water to a boil; add cranberry juice, reduce heat to low
Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature

Stir in orange & lemon juices... Add ice and enjoy!

Wednesday, November 6, 2013

Fresh Apple Cake

Oh my gosh!!!! How easy is this??? Pretty soon apple harvests will begin and apples will be inexpensive and in abundance in our stores... Buy organic if you can!

About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:

1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired!

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FRESH APPLE CAKE

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour melted butter over the fruit and dry cake mix.
Bake at 180/350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

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About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
 1 tablespoon ground cinnamon
1 stick real butter
Directions: 1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired! 
 FRESH APPLE CAKE
Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray. Sprinkle on boxed cake mix. Pour melted butter over the fruit and dry cake mix. Bake at 180/350* for approximately 35-45 minutes -- it's done when it is nice and bubbly

Sunday, November 3, 2013

Pistachio Fudge

 OMG... I think I have met my dream dessert!!!!!

Pistachio Fudge 

This recipe comes directly from McCormick Foods!

To SAVE this, be sure to click SHARE so it will store on your personal page


Ingredients:
1 pound white baking chocolate
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon McCormick® pure vanilla extract
1/4 teaspoon McCormick® Pure almond extract
1/8 teaspoon McCormick® green food color
1/2 cup chopped pistachios
Additional pistachios for garnish, if desired

How to make it:
Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
Spray with no stick cooking spray.
Melt chocolate as directed on package.
Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1 1/2-inch) squares.
Store in refrigerator.
Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.

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  This recipe comes directly from McCormick Foods!
Ingredients:
 1 pound white baking chocolate
1 package (8 ounces) cream cheese, softened
 3 cups confectioners' sugar
1/2 teaspoon McCormick® pure vanilla extract
1/4 teaspoon McCormick® Pure almond extract
1/8 teaspoon McCormick® green food color
1/2 cup chopped pistachios
Additional pistachios for garnish, if desired
 How to make it: Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.
Melt chocolate as directed on package.
 Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios. Spread evenly in prepared pan.
 Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm
Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares
 Store in refrigerator.
 Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares

Pumpkin Pie Cake

Pumpkin Pie Cake - One of my most asked for recipes!
*To Save this recipe, simply Share it to your timeline*

Ingredients:
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon

Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. 

~Enjoy!
 Ingredients: 1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
 3/4 cups chopped pecans or walnuts
3 eggs
 3 teaspoon cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan.
Sprinkle dry cake mix over mixture.
Drizzle with melted butter.
 Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. ~Enjoy!

Saturday, October 26, 2013

THINGS YOUR MOTHER SHOULD HAVE TOLD YOU

 
1. Take your bananas apart when you get home from the store. If you leave them connected at the stem, ...they ripen faster.
 2. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
 3. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
 4. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
5. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
 6. For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
7. Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
8. Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
9. Reheat Pizza Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
 10. Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
11. Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
12. Reheating refrigerated bread To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
 13. Newspaper weeds away Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go. Cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
 14. Broken Glass Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
15. No More Mosquitoes Place a dryer sheet in your pocket. It will keep the mosquitoes away.
16. Squirrel Away! To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
17. Flexible vacuum To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
18. Reducing Static Cling Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... guess what! ... static is gone.
19. Measuring Cups Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. (Or spray the measuring cup or spoon with Pam before using) 20. Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!
21. Re-opening envelopes If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
22. Conditioner Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
 23. Goodbye Fruit Flies To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
 24. Get Rid of Ants Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
25. Dryer Filter Even if you are very diligent about cleaning the lint filter in your dryer it still may be causing you a problem. If you use dryer sheets a waxy build up could be accumulating on the filter causing your dryer to over heat. The solution to this is to clean your filter with with a toothbrush and hot soapy water every 6 months.


Friday, October 11, 2013

Pistachio Pudding Dessert

♥♥♥DON'T LOSE THIS! Tag yourself or "Share" so it is on your
timeline for when you want to make it.♥♥


Pistachio Pudding Dessert

Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts

Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip

Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk

Topping:
cool whip
chopped almonds

Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.
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♥✿´¯`*•.¸¸✿ http://fluffynomore.AgelessHealthySkin.com/ ✿´¯`*•.¸¸✿ Pie crust:
1 stick butter
 1 cup flour
 1 cup chopped walnuts
 Layer 1:
1 cup powdered sugar
 1 (8oz) cream cheese
 1 cup cool whip
Layer 2:
 2 regular pkgs instant pistachio pudding mix
 3 cups milk
Topping: cool whip chopped almonds
Mix butter, flour, nuts; press into 9x13 inch pan.
 Bake 350 for 20 min. Cool.
Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
Beat together pudding mix and milk until thick.
Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate. ✿´¯`*•.¸¸✿  ♥✿´¯`*•.¸¸✿

Monday, September 30, 2013

31 THINGS YOU CAN FREEZE TO SAVE TIME AND MONEY!

31 THINGS YOU CAN FREEZE TO SAVE TIME AND MONEY!
 
What would we find in your freezer?
 
CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.
 
Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.
 
HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!
 
FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.
 
If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!
 
RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.
 
PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.
 
CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!
 
TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.
 
PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!
 
FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.
 
PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.
 
MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.
 
COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.
 
SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.
 
BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.
 
SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.
 
You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.
 
POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.
 
MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
 You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.
 
JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.
 
BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.
 
Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.
 
BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.
 
TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.
 
DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.
 
HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
 Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.
 
EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.
 
SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.
 
LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.
 
HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.
 
MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.
 
HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
 You can do this a couple of ways.
 1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
 2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!
 
FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.
 
HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.
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 What would we find in your freezer?

CHEESE: You can freeze blocks of cheese without it becoming crumbly if ...you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning  
You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.

POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.

HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.
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Saturday, September 28, 2013

Apple Pie Enchiladas

Apple Pie Enchiladas 
These are incredible easy to make and are Out Of This World Good! 

*Please Share Me* 

Ingredients:
 1 (21 ounce) can apple pie filling 
1 teaspoon ground cinnamon 
1/2 cup butter 
1/2 cup white sugar 
1/2 cup brown sugar 
1/2 cup water 
1 teaspoon vanilla
 6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas} 

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish. 

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
 
Pour sauce over enchiladas and let stand 45 minutes ..
 Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough 

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
 Enjoy!!
 
Each sauce recipe is enough for 6 Apple Pie Enchiladas 
*I usually make a double batch of sauce .. 
Its That Good! 


PLEASE take a minute to visit some of our other Hints, Tips and Recipes right here, on our  page Lose it with Lisa

recipe from:  "OMG! I gotta try that..."
 Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!

Thursday, September 26, 2013

Crock Pot Taco Chicken Bowls

Ingredients
  • 1½ lbs. chicken breasts
  • 1 (16 oz.) jar salsa
  • 1 (15 oz.) can black beans, drained
  • ½ lb. (8 oz.) frozen corn
  • 1 Tbsp chili powder
  • ½ Tbsp cumin
  • ½ Tbsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt to taste
  • cracked pepper
  • 2 cups dry rice
  • 8 oz. shredded cheddar
  • ½ bunch cilantro (optional)

Instructions
  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
submitted by Rhonda Christensen

Wednesday, September 25, 2013

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
**these are a healthy snack and to die for!!**
it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special.  it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!
**I doubled her recipe

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator.
*if you want to omit the dried cranberries, you may add 1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips*
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.
*if you want to omit the dried cranberries, you may add 1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips*
 
 **these are a healthy snack and to die for!!**
it is  like a chocolate oatmeal no bake cookie, but extra... creamy and special. it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!
**Might want to  doubled the recipe

Crock Pot Meatloaf ..

Crock Pot Meatloaf .. 

Try it once, and you'll never go back to your old way of cooking it! So Moist .. My family begs for it ~ Debbie 

Ingredients: 
2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Directions:
Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

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By: Debbie Johnson East
  Ingredients: ...
2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Directions:
Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.