Tuesday, April 30, 2013

Orange Dreamsicle Fudge

Orange Dreamsicle Fudge

1 bag white chips (I used Nestle Premium white chips)
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping

Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy. Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set. Cut fudge to desired sized pieces once set. This recipe can be altered to taste by using different flavors of chips and frosting.
Or try thiese ~

White chips + lemon frosting = lemon fudge
Chocolate chips + fudge frosting = chocolate fudge
Peanut butter chips + white frosting = peanut butter fudge
Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge
(I add a touch of mint extract to these)
Let your imagination run with this and make all sorts of unheard of fudge.  *Megan*

 1 bag white chips (I used Nestle Premium white chips)
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping
...
Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy. Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set. Cut fudge to desired sized pieces once set. This recipe can be altered to taste by using different flavors of chips and frosting.
Or try these ~

White chips + lemon frosting = lemon fudge
Chocolate chips + fudge frosting = chocolate fudge
Peanut butter chips + white frosting = peanut butter fudge
Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge
(I add a touch of mint extract to these)
Let your imagination run with this and make all sorts of unheard of fudge.

Monday, April 29, 2013

Oriental Ramen Broccoli Cole Slaw

Oriental Ramen Broccoli Cole Slaw
Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3
In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4
Toss before serving.
 2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:
1 Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2 Place noodles in bottom of large serving bowl.
3 Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
 4 In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
5 toss before serving.
 

Zucchini Parmesan Crisps

http://bakehouse.squarespace.com/home/2011/7/20/zucchini-parmesan-crisps.html

Zucchini Parmesan Crisps 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

 1 lb. zucchini or squash (about 2 medium-sized)
 1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Beef and Broccoli Stir Fry

 


 

1 sm. chuck roast, cut in thin, small pieces
1 tbsp. oil
2 to 3 cloves garlic, crushed
3/4 c. soy sauce
2 c. beef broth
1 to 2 tbsp. splenda  (or use brown sugar)
1 lg. head broccoli, cut up
6 to 8 carrots, cut up
1 lg. can sliced mushrooms
3 tbsp. cornstarch & 1 c. water

Heat oil and garlic in wok until garlic turns light brown around the edges. Then put in beef immediately and stir until brown. Then add soy sauce, beef broth, sugar and juice from mushrooms. Stir and simmer 15 to 20 minutes. Add cut up broccoli, carrots, and mushrooms. Stir into beef mixture. Cover and simmer 5 minutes. Stir once or twice. Take 1 cup water and stir in cornstarch. Add to stir fry to thicken.  You can serve this over rice. For those in your family eating low carb, or if you are trying to be careful with the carbs, use low carb noodles or just eat it plain.

Lemon Water

Benefits Of Drinking Warm Lemon Water

Start the day out with a mug of warm water and the juice of half a lemon.
It's so simple and the benefits are just too good to ignore. Warm water with lemon:

1. Boosts you're immune system
Lemons are high in Vitamin C and potassium. Vitamin C is great for fighting colds and potassium stimulates brain & nerve function and helps control blood pressure.

2. Balances pH
Lemons are an incredibly alkaline food, believe it or not. Yes, they are acidic on their own, but inside our bodies they're alkaline (the citric acid does not createacidity in the body once metabolized). As you wellness warriors know, an alkaline body is really the key to good health.

3. Helps with weight loss
Lemons are high in pectin fiber, >>> * which helps fight hunger cravings. *It also has been shown that people who maintain a more alkaline diet lose weight faster. And, my experience is that when I start the day off right, it's easier to make the best choices for myself the rest of the day.

4. Aids digestion
The warm water serves to stimulate the gastrointestinal tract and peristalsis the waves of muscle contractions within the intestinal walls that keep things moving. Lemons and limes are also high in minerals and vitamins and help loosen ama, or toxins, in the digestive tract.

5. Acts as a gentle, natural diuretic
Lemon juice helps flush out unwanted materials because lemons increase the rate of urination in the body. Toxins are, therefore, released at a faster rate which helps keep your urinary tract healthy.

6. Clears skin
The vitamin C helps decrease wrinkles and blemishes. Lemon water purges toxins from the blood which helps keep skin clear as well.

7. Hydrates the lymph system — https://www.facebook.com/groups/gettingskinnywithcourtney/

~~~
Benefits Of Drinking Warm Lemon Water

Start the day out with a mug of warm water and the juice of half a lemon.
It's so simple and the benefits are just too go...od to ignore. Warm water with lemon:

1. Boosts you're immune system
Lemons are high in Vitamin C and potassium. Vitamin C is great for fighting colds and potassium stimulates brain & nerve function and helps control blood pressure.

2. Balances pH
Lemons are an incredibly alkaline food, believe it or not. Yes, they are acidic on their own, but inside our bodies they're alkaline (the citric acid does not createacidity in the body once metabolized). As you wellness warriors know, an alkaline body is really the key to good health.

3. Helps with weight loss
Lemons are high in pectin fiber, >>> * which helps fight hunger cravings. *It also has been shown that people who maintain a more alkaline diet lose weight faster. And, my experience is that when I start the day off right, it's easier to make the best choices for myself the rest of the day.

4. Aids digestion
The warm water serves to stimulate the gastrointestinal tract and peristalsis, the waves of muscle contractions within the intestinal walls that keep things moving. Lemons and limes are also high in minerals and vitamins and help loosen ama, or toxins, in the digestive tract.

5. Acts as a gentle, natural diuretic
Lemon juice helps flush out unwanted materials because lemons increase the rate of urination in the body. Toxins are, therefore, released at a faster rate which helps keep your urinary tract healthy.

6. Clears skin
The vitamin C helps decrease wrinkles and blemishes. Lemon water purges toxins from the blood which helps keep skin clear as well.

7. Hydrates the lymph system — https://www.facebook.com/groups/gettingskinnywithcourtney/

~~~

Sunday, April 28, 2013

Snickerdoodle Poppers

Photo: Snickerdoodle Poppers --- shut the front door! This one is too good not to SHARE with your friends -- do it! :) 

1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)

Directions:
Unroll the biscuits and cut them into fourths. Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream! 

In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

http://www.ohbiteit.com/2012/12/snickerdoodle-poppers.html
1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)

Directions:
Unroll the biscuits and cut them into fourths. Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream!

In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

submitted by Mandy Davis

Crisp Cucumber Salsa:

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

SHARE this to your page to have for later use!!
 Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

BLT Macaroni Salad

BLT Macaroni Salad
Ingredients:
2 cups Elbow Macaroni Noodles; uncooked
5 Green onions; finely chopped
1 large Tomato; diced
1 1/4 cup Celery; diced
1 1/4 cups Mayonnaise
5 teaspoon White vinegar
1/4 teaspoon Salt
1/8 to 1/4 teaspoon Pepper
1 pound Bacon; cooked, crumbled

Instructions:
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.
Ingredients:
2 cups Elbow Macaroni Noodles; uncooked
5 Green onions; finely chopped
1 large Tomato; diced
1 1/4 cup Celery; diced
1 1/4 cups Mayonnaise
5 teaspoon White vinegar
1/4 teaspoon Salt
1/8 to 1/4 teaspoon Pepper
1 pound Bacon; cooked, crumbled

Instructions:
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.

Saturday, April 27, 2013

Cabbage Roll Casserole

cabbage roll casserole


olive oil - 4 tbsp., separated

Instructions:

  • Heat 2 tbsp. of the olive oil in a deep skillet or pot over medium heat and sauté the onion for about 3 - 4 minutes, until softened, then add the garlic and cook for another minute or two.
  • Increase the heat to high and add the ground beef and season well with salt and pepper.  Cook until browned, crumbling it up as it cooks.
  • Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more minutes before adding the tomatoes and tomato sauce.  Swirl about 1/4 cup of water in the bottom of the tomato sauce jar and add that as well.
  • Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
  • In another large, deep, pan heat 2 more tbsp. of olive oil over medium high heat and add the chopped cabbage.  Cook, stirring almost constantly until the cabbage is about half cooked - add salt and pepper generously as it cooks, then remove from heat.
  • Heat your oven to 350 F (175 C) and grease a large casserole dish.
  • Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
  • Spoon half the beef mixture over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mixture.
  • Cover tightly with foil and bake for about 45 minutes, then remove the foil and sprinkle the cheeses on top.
  • Bake uncovered for about 10 more minutes, until the cheese melts, then move the dish to the top of the oven - turn the broiler on for a minute or two until the cheese begins to brown.

 

Friday, April 26, 2013

Banana Apple oat cookies

When you have a sweet tooth and want to stay on track, here's a nice treat. 
Sugar is NOT an added ingredient.

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional) 
1 tsp vanilla
1 tsp cinnamon

Bake at 350 for 15-20 minutes

PLEASE SHARE :) 
To SAVE this recipe, be sure to click SHARE so it will store on your personal page.

For more healthy recipes, tips, motivation and fun, join us here http://www.facebook.com/groups/skinnynow/When you have a sweet tooth and want to stay on track, here's a nice treat.
Sugar is NOT an added ingredient.

 3 mashed bananas (ripe)
1/3 cup apple sauce
 2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Bake at 350 for 15-20 minutes

Creamed Chipped Beef on Toast

Creamed Chipped Beef
Creamed Chipped Beef

1 jar dried beef, sliced into thin ribbons

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups whole milk

Pepper to taste

Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.
1 jar dried beef, sliced into thin ribbons

4 tablespoons butter
...
4 tablespoons all-purpose flour

4 cups whole milk

Pepper to taste

Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.


My mother used to make this. We considered it a treat. 

CREAMSICLE CAKE!!

CREAMSICLE CAKE!!
1 Pkg Yellow Cake Mix
2 Pk Orange Gelatin
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
***
For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. —
1 Pkg Yellow Cake Mix
2 Pkg Orange Gelatin
1 Pkg Vanilla Instant Pudding
1 Cup 2% Milk
 2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
***
For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. —

Thursday, April 25, 2013

Lime-aid Sparklers

Ingredients:

2 liter of lemon-lime soda (Sprite, Sierra Mist or store band)
1/2 can frozen limeade, thawed just a bit (store brand)
1/2 can frozen cherry or raspberry limeade, thawed just a bit (store brand)
Crushed ice
1 Lime, sliced

Recipe serves 6

Place one spoonful of frozen limeade in each glass. The amount you use is up to you, but I'd say about a teaspoon is good. We also like to mix the flavors, a little limeade and a little cherry to make it less sour. Recover frozen limeade cans and store in freezer for future use.
Add crushed ice to each glass, to the top.

Pour lemon-lime soda in each glass, pouring on the side of the glass to keep it fizzy. Do NOT stir. Leave the limeade flavoring on the bottom so it will look pretty and taste great.


Homemade " Vapor shower disks"


Have you seen the commercials for the Vicks Vapor shower disk thingies?  You put one of these disks in your shower, and thanks to the vapors in it, you're magically healed, your cold is gone,
Regardless, Vicks makes these things and I'm sure they're super expensive for something that is just going to wash down your drain.


And they couldn't be any simpler.
 -Baking soda
-Water
-Essential oils: eucalyptus, rosemary, and lavender.
-Muffin tin
-Muffin liners

1) Add 1 cup baking soda to a mixing bowl.  
2) Slowly add 1/3 water until you've made a thick paste.  Add just a little water a time.  You'll want the mix to feel like putty. You may need to add a few tablespoons more water. 
3) Add 15 drops of each essential oil
4) Spoon in to a muffin tin, and let sit out for 12-18 hours.  You can  bake these or just leave them out overnight.
5) Pop these suckers out of the paper liner, plop it in your shower, and let the essential oils steam away your stuffy nose. put them anywhere on the floor of the shower; it doesn't matter where!
 if you're not using a silicone muffin tin, remove the liners before the pan has completely cooled.  And yes, you need to remove these from the liners in order to use.   You can store these in an plastic container, mason jar, etc.


Sunday, April 21, 2013

Brown Sugar Meatloaf



 1/2 cup brown sugar, packed
1/2 cup ketchup
1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.

Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
 

Wednesday, April 17, 2013

Cheeseburger Soup

  2 Carrots
1 Onion
2 Stalks Celery
 8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt 1/4 c of the butter in a large 5 qt pot and saute the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking add the flour mixture to thicken the soup. (I boil the potatoes separately, then add to the meat to speed up that process.) Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. I let it simmer in the Crock-Pot all day. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French Bread, or my favorite warm Ciabatta bread.

Tuesday, April 16, 2013

REVITALIZE VITAMIN WATER RECIPE


~ Here is Zain Saraswati Jamal's Revitalize Vitamin Water Recipe. More good stuff in it than I knew!

This vitamin water gives your adrenal glands a boost. If you suffer from adrenal exhaustion or fatigue due to stress, overwork, improper nutrition, lack of sleep or any other hormonal issues, this vitamin water will help to revitalize and nourish your glands with dosha balancing ashwagandha, maca, high doses of natural vitamin C camu camu, cranberry, orange and kiwi.

Ingredients:
...
1 Cup Oranges (sliced)

1 Cup Blueberries

1/2 Cup Cranberries

1/2 Cup Kiwi (sliced)

1 Tsp Ashwagandha Powder

5-10 Holy Basil Leaves (fresh or 1 Tbsp dried leaves or powder)

1/2 Tsp Reishi Mushroom Powder (or two capsules opened)

1 Tsp Camu Camu Powder OR Ascorbic Acid (Vitamin C)

1 Tsp Maca Root

Pinch Himalayan Crystal Salt

750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)

Directions:

1. Muddle blueberries, orange, cranberries, kiwi and holy basil in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
2. Refrigerate for 4-6 hours then allow to return to room temperature before consuming

Taco Bake

Taco Bake
ITaco Bake
Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.ngredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
 3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve. I like mine with some sour cream and diced tomatoes on top.
Submited by Jilanne Karn
 

Sunday, April 14, 2013

Cinnamon and Honey


 Drug companies won't like this one getting around. Facts on Honey and Cinnamon:
It is found that a mix of honey and Cinnamon ...cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus. Today's science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain -- and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder....who knew?

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it's delicious too!

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.

GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

INFLUENZA: A scientist in Spain has proved that honey contains a natural 'Ingredient' which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS: Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

WEIGHT LOSS: Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing.

Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!

Two (2) Two Ingredient Lemon Bars

Two Ingredient Lemon Bars......
2 Ingredient Lemon Bars
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling 
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :))
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
I have come across this recipe in a few different places so thanks to those who shared this yummy recipe!
2 Ingredient Lemon Bars
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the... pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :))
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.

GARLIC PARMESAN PULL APART BREAD

This is the MOST POPULAR recipe tutorial on my blog! 

GARLIC PARMESAN PULL APART BREAD

1 can of refrigerated Grands biscuits 
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted) 

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

amandathevirtuouswife.com

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

Thursday, April 11, 2013

APPLEY KIELBASA

Appley Kielbasa.
Appley Kielbasa.  This is the new rave at our quaterly potlocks.2 lbs. fully cooked kielbasa sausage, 3/4 cup brown sugar, 1 cup chunky applesauce, 2 Tbsp Dijon mustard, 2 cloves garlic, minced. Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, and mustard in 3 quart crockpot. Cover and cook on high for 2 hours until thoroughly heated.

 This is the new rave at our quaterly potlocks.
2 lbs. fully cooked kielbasa sausage,
3/4 cup brown sugar,
 1 cup chunky applesauce,
2 Tbsp Dijon mustard,
2 cloves garlic, minced.
Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, and mustard in 3 quart crockpot. Cover and cook on high for 2 hours until thoroughly heated.
Rhonda Christensen

Oreo, peanut butter cup no bake dessert

 
Oreo, peanut butter cup no bake dessert..Ingredients
 20 chocolate cream-filled chocolate sandwich cookies, divided
 2 tablespoons butter, softened
 1 package (8 ounces) cream cheese, softened
 1/2 cup peanut butter
 1-1/2 cups confectioners' sugar, divided
 1 carton (16 ounces) frozen whipped topping, thawed, divided
 15 miniature peanut butter cups, chopped
 1 cup cold milk
 1 package (3.9 ounces) instant chocolate fudge pudding mix
 Directions
 Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
 In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
 In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
 Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (...8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours

SNICKERS CAKE

Snickers Cake
Snickers Cake
 
1 box devils food cake mix, plus ingredients to make the cake
 1 can sweetened condensed milk
 1 jar Smucker's hot caramel ice cream topping
 1/2 cup chocolate chips
 2 cups heavy whipping cream
 1/2 cup powdered sugar
 1 tsp vanilla
 3 snickers candy bars, chopped
 1/3 cup peanuts, chopped
 caramel sauce
 chocolate sauce
 
Bake cake in a 9x13-inch pan according to direction on the package.
 
While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake. 

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
 1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
  1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Marinated Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes
Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
1 teaspoon chopped fresh mint (optional)

Directions:
1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

 Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
1 teaspoon chopped fresh mint (optional)

Directions:
1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

Flavored Waters

SPRING CLEANSE ~ YOUR BODY ~ Yes another post about water lol. But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!

As a rule, you should try to avoid as much as possible industrial food and beverages

 
SPRING CLEANSE ~ YOUR BODY ~ Yes another post abut water lol. But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!
 
As a rule, you should try to avoid as much as possible industrial food and beverages
 
1) The classical : lemon/cucumber:
 Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
 
2) The granite : Strawberry/Lime or Raspberry/Lime
 Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
 
3) The digestive : Fennel/citrus
 First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
 Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
 
4) The antiOX : Blackberry/Sage
 Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
 Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
 
5) WATERmelon : watermelon/Rosemary
 Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
 
6) The exotic : Pineapple/Mint
 Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
 
7) The traditional : Appel/cinnamon
 Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
 
8.) The zingibir : Ginger/tea
 In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
 
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Appel/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

shared by Brook n Keith Grant

Homemade Mozza Sticks!!!

 Homemade Mozza Sticks!!!

What you need

12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy

1 egg

2 tbsp of flour

5 tbsp of bread crumbs

2 tbsp of parmesan cheese

A dollop of olive oil, or cooking spray

Preparation

Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen

Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese

To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture

Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)

Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!

~ 12 :)What you need
 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy
 1 egg
 2 tbsp of flour
 5 tbsp of bread crumbs
 2 tbsp of parmesan cheese
 A dollop of olive oil, or cooking spray
 Preparation
 Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
 Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
 To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
 Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
 Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!

 

Corn


Saw this on Pinterest and am wondering "how I did not know this either" since David grew corn on the farm for many, many years and we have had sweet corn as a basic staple 4-ever!! Hmmm...

Via - Pinterest... 
How did I NOT know this? Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
 How did I NOT know this? Never boil corn again!

 Want to know the easiest way to cook corn on the cob?
Throw it in the oven at 350° for 25-30 minutes. That’s it.
Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn.
The husk and silk will peel away easily once it’s cooked.
 Cut off the large end and it slides right out with no silk
 
This also works in the microwave,  Just microwave the corn for about 8 minutes, remove from the oven, cut off the large end, with husks, about 1/4 inch up the cob, shake the ear out of the husks, the silks stay with the husks, corn is delicious!!

MISSISSIPPI MUD CAKE.

MISSISSIPPI MUD CAKE. *Share if you love it*

Ingredients
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting
Ingredients
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.

Preparation

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Receive from
Southern Living
JUNE 2004
Found on My Recipes

Brought to you by your Pampered Chef Lady, Chip Lines-Burgess.

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 Ingredients
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting
Ingredients
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.

Preparation

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

No Bake Cherry Cheese Cake

 1 package (interior package not a whole box)  crushed graham crackers ( approx. 1 cup)
 2 Tbsp brown sugar
 1 stick of melted oleo or butter
Press into a 9 x 13 cake pan

¾ cup sugar
1 large can evaporated milk
3 oz package lemon Jello
1 cup boiling water
1 teaspoon vanilla extract
Juice of one lemon
8 oz cream cheese at room temperature
I can pie cherries
Preparation:
Pour the evaporated milk into a big metal bowl and freeze it until there are ice crystals around the edges.
Dissolve the jello in the boiling water and let it cool.
Add the jello and half the sugar to the cream cheese and beat well.
Take the evaporated milk out of the freezer and whip it with the vanilla and the remaining sugar.
Pour it into the jello and cream cheese mixture.
Pour it into the crust and leave it in the refrigerator overnight or for at least 6 hours.
Top with the pie cherries
.
(Serves 8)

Double Chocolate Coca Cola Cake

I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one.

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil 
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

 1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

No Bake Chocolate Covered Peanut Butter Balls

No Bake Chocolate Covered Peanut Butter Balls
~Tammy
1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts 
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

 1-18 oz. jar of smooth or chunky peanut butter
1 - 16 oz. bag of confectioners sugar
1/4 c.... butter, melted chocolate almond bark or chocolate candy melts
or 12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

Apple Praline Bread


 1 cup sour creamNothing like bread...especially Apple bread...baking in the oven on a winters day. The house smells wonderful! And this bread is to die for!

SHARE THIS TO KEEP IT!! It is a KEEPER!!!! So tasty!

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Chicken bombs

Chicken bombs
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar
cheese
salt and pepper to taste
1 cup BBQ sauce (I like Sweet Baby
Ray's)
Directions:
1.) Slice chicken breasts in half WIDTH
wise (Each half will make 1 Chicken
Bomb). Place between two pieces of
wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the
trick. Season each with salt a pepper.
2.) Slice jalapeños in half LENGTH wise
and remove seeds, ribs, and the end
with the stem.
3.) In a small bowl, mix your softened
cream cheese with your grated colby
jack.
4.) Fill each jalapeño half with about 1
Tbs cheese mixture. (Sometimes I use
more)
5.) Place 1 jalapeño half at the end of
each pounded breast piece. Roll over
and together. *It doesn't always close
the way you think it should. No worries!
The bacon will pull it all together.
6.) Wrap each breast piece with 2 slices
of bacon. I do 1 at a time (obviously),
and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all
comes together in the cooking process.
I promise you do not need toothpicks!
7.) Preheat your grill to 350 degrees.
Cook over indirect heat for 20-25
minutes; turning every 4-5 minutes.
Baste chicken with BBQ sauce each time
you turn it. Giving it one final basting
right before it's done. Chicken is ready
when it reaches an internal temp of 165
degrees. If you don't have a meat
thermometer, pierce chicken with a
fork. If juices run clear, it's done!
*Makes 10 Chicken Bombs
To Bake: Bake, uncovered, at 375
degrees for 30 minutes. Basting with
BBQ sauce a few times during cooking.
Baste once again when finished, and
place under broil setting for a few
minutes so bacon can crisp completely.
 5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated Colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I like Sweet Baby Ray's)
Directions:
1.) Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.
2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
3.) In a small bowl, mix your softened cream cheese with your grated Colby jack.
4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
6.) Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process.
I promise you do not need toothpicks!
7.) Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat
thermometer, pierce chicken with a fork. If juices run clear, it's done!
*Makes 10 Chicken Bombs
To Bake: Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.
 
Recipe from Guy Grant

Homemade Samoas Bars

Homemade Samoas Bars--- when you run out if Girl Scout Cookies!! <shocker>
 
If you LOVE this and want to save it then click "SHARE" it will store in your photos for easy finding! Enjoy! 

Homemade Samoas Bars
 Cookie Base:
 1/2 cup sugar
 3/4 cup butter, softened
 1 large egg
 1/2 tsp vanilla extract
 2 cups all purpose flour
 1/4 tsp salt
 
First, make the crust.
 Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
 In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
 Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
 
Topping
 3 cups shredded coconut (sweetened or unsweetened)
 12-oz good-quality chewy caramels
 1/4 tsp salt
 3 tbsp milk
 10 oz. dark or semisweet chocolate (chocolate chips are ok)
 
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
 
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
 Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
 When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
 Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
 Let chocolate set completely before storing in an airtight container.
 
Makes 30 bar cookies.
 from ChefThisUp
  Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Wednesday, April 10, 2013

Cracker Barrel Broccoli Cheddar Chicken

Cracker Barrel Broccoli Cheddar Chicken
Be sure to click on SHARE to save this to your wall.

Ingredients

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt
Instructions

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

http://www.copykat.com/2012/11/04/cracker-barrel-broccoli-cheddar-chicken/
 Ingredients

 4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt
Instructions

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

BLT Roll-Ups

BLT Roll-Ups

8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes 
4 eight-inch flour tortillas
1 cup shredded romaine lettuce

Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.
lkb

 8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce

Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.

Chocolate Silk Pecan Pie

Chocolate Silk Pecan Pie

1 refrigerated pie crust, softened as directed on package 
1/3 cup granulated sugar 
1/2 cup dark corn syrup 
3 tablespoons butter or margarine, melted 
1/8 teaspoon salt, if desired 
2 eggs 
1/2 cup chopped pecans 
1 cup hot milk 
1/4 teaspoon vanilla 
1 1/3 cups semisweet chocolate chips 
1 cup whipping (heavy) cream 
2 tablespoons powdered sugar 
1/4 teaspoon vanilla 
Chocolate curls, if desired 

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

http://www.bettycrocker.com/recipes/chocolate-silk-pecan-pie/c289d040-7104-460d-8ea0-35b5f664622e

 1 refrigerated pie crust, softened as directed on package
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Easiest Pecan Bars "EVER"


Easiest Pecan Bars "EVER"

 1 can (8 oz) refrigerated crescent rolls
 3/4 cup chopped pecans
 1/2 cup sugar
 1/2 cup corn syrup
 2 Tbsp butter or margarine, melted
 1 tsp vanilla
 1 egg, beaten

 Heat oven to 350°F.

 Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

 Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

 Bake 18 to 22 minutes longer or until golden brown.

 Cool completely, about 1 hour, and cut into bars.
  1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

Lunchroom Lady Iced Brownies**

Lunchroom Lady Iced Brownies**50 yr old Recipe**1 c butter ,1/2 c cocoa,2 c flour,2 c sugar,4 eggs,4 tsp vanilla,1 c chopped nuts.Pour in 9x13 pan,bake 20-25 mins on 350.Check at 20 mins**Icing*1/4 c softened butter 1/4 c can milk (regular milk is fine)1/4 c cocoa,3 c powdered sugar,dash salt,Mix all together & frost as desired.**50 yr old Recipe**
1 c butter
,1/2 c cocoa,
2 c flour,
2 c sugar
,4 eggs,
4 tsp vanilla,
1 c chopped nuts.
Pour in 9x13 pan,bake 20-25 mins at 350 for approx. 20 mins

.
**Icing*
1/4 c softened butter
 1/4 c can milk (regular milk is fine)
1/4 c cocoa,
3 c powdered sugar,
dash salt,
Mix all together & frost as desired.