Sunday, July 28, 2013


♥Click **SHARE** to **SAVE** this Awesome Tip on your Timeline 

Pet potty spots on the carpet. I use good old vinegar and baking soda. The steps are the important part. Pour enough vinegar to soak the stain and THEN add a small amount of baking soda. If you do the reverse, you will have a noisy, bubbly mess. Do it the right way, and you can hear the recipe cackling away, telling you how it is cleaning and deodorizing without leaving any residue. You need to let the spot dry for a day or two before sweeping up and then vacuuming. We cover the spot with a bowl or plate so that we don’t have baking soda kicked from heck to breakfast. You can actually see the yellow color being absorbed up into your little mountain of baking soda. Works on old stains too! 

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 Pet potty spots on the carpet. I use good old vinegar and baking soda. The steps are the import...ant part. Pour enough vinegar to soak the stain and THEN add a small amount of baking soda. If you do the reverse, you will have a noisy, bubbly mess. Do it the right way, and you can hear the recipe cackling away, telling you how it is cleaning and deodorizing without leaving any residue. You need to let the spot dry for a day or two before sweeping up and then vacuuming. We cover the spot with a bowl or plate so that we don’t have baking soda kicked from heck to breakfast. You can actually see the yellow color being absorbed up into your little mountain of baking soda. Works on old stains too!

Chicken Spaghetti:

 Here is my secret recipe for Chicken Spaghetti! I cook it during the holidays and for the Hope Lodge of Lubbock.  Everyone always asks for the recipe! It can serve up to 8 people. 

Chicken Spaghetti:
Ingredients:
16 oz. dry spaghetti, cooked (I personally use two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain) 
4 oz can mushroom stems & pieces, drained
1/2 cup milk
Sometimes I add a can of corn and sliced olives too! (Drained)    `
salt & pepper to taste and garlic salt

Instructions:
Cook noodles in salt water/ drain
Mix all ingredients
Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.
Ingredients:
16 oz. dry spaghetti, cooked (I personally use two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk
Sometimes I add a can of corn and sliced olives too! (Drained) `
salt & pepper to taste and garlic salt

Instructions:
Cook noodles in salt water/ drain
Mix all ingredients
Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

Polish Sausage and Cabbage Soup Crock Pot

Polish Sausage and Cabbage Soup Crock Pot
Polish Sausage and Cabbage Soup Crock Pot

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

******
2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

Friday, July 26, 2013

Ice Cream In A Bag Less Than 10 minutes!

 This is old I remember doing this back in school when I was little and when I do it with my kids they are amazed how f..ast it is lol

Here is what you will need to make homemade ice cream in a baggie:

2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag

Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

Open the baggie and pop in a spoon.

Hope you enjoy your homemade ice cream in a baggie as much as we do!
Contributed by Andy Schow

Zucchini Tots

Zucchini Tots

Ingredients:
1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced sharp cheddar cheese, grated
1/2 cup seasoned breadcrumbs
salt & pepper to taste
cooking spray

Directions:
Preheat oven to 400 degrees. Spray mini muffin tin with cooking spray.

Grate zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt & pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16 to 18 minutes or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!

Nutritional Information:
Servings per recipe 3, Serving size is 4 tots, Old Points: 2 pts, Points+: 3 pts, Calories 108 per serving (4 tots) , Fat 4.3 g, Protein 6.8 g, Carb 11.5 g , Sugar 2 g, Sodium 262 mg (if you do not use salt)
 Ingredients:
1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced sharp cheddar cheese, grated
1/2 cup seasoned breadcrumbs
salt & pepper to taste
cooking spray

Directions:
Preheat oven to 400 degrees. Spray mini muffin tin with cooking spray.

Grate zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt & pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16 to 18 minutes or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!

Crockpot Beef Stroganoff Recipe!


 Ingredients:
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 diced large onion
2-3-4 T Worcestershire sauce
1/2 C water
8 oz cream cheese
1 t Garlic Salt.
half clove of diced garlic

Directions
In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.
Once combined add the meat and mix together.

Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crock pot on high.
Stir the cream cheese in until all combined.
Let set for 10 minutes.
Serve over egg noodles or mashed potatoes.

Monday, July 22, 2013

Chocolate Eclair Cake!!!

Yum-O!!!!!!  Never lose this recipe - Just click "SHARE" to save this to the "photos" section of your page!!!!! 

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream...                                                                                           


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1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream...                                                                                          

BLT Dip

OMG!!!!! Warning, it went so fast I barely had time to try it!!!!

BLT Dip

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Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

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 Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Loaded Cauliflower Casserole

This is ABSOLUTELY DELICIOUS!!! 
Loaded Cauliflower Casserole 

Great for Low Carbers

Just like mac and cheese without the pasta :D

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream. 
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
Enjoy!
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 2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Sunday, July 21, 2013

Crunchy honey garlic pork chops:

Crunchy honey garlic pork chops:
And you can use chicken

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

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Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)

2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 1/2 cups honey
1/2 cup brown sugar

1/2 tsp. ginger
 1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter
 Whisk the eggs and 4 Tbs. water together in a shallow dish.
 Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
 Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
 Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.
 Saute the garlic a little in the butter.
 Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
 Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.
Chicken could be substituted for Pork.

BEST HAM SANDWISHES YOU'LL EVER HAVE!!!


BEST DARN HAM SANDWISHES YOU'LL EVER HAVE!!!

2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones) 
1 1/2 lbs of virginia ham (NOT honey ham) 
12 slices swiss cheese 
1 stick of real butter
2 teaspoons Worcestershire sauce 
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

*I have made these with turkey also and they are good. Not as great as the ham, but they are good.
Simple yet yummy recipes...breakfast, lunch and dinner
By: Heather Pettit
 2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

*I have made these with turkey also and they are good. Not as great as the ham, but they are good.

Root Beer Float Pie

Root Beer Float Pie
Ingredients

1 tub (8 ounces) frozen reduced-fat whipped topping (such as Cool Whip), thawed
3/4 cup cold diet or regular root beer (I used ...regular)
1/2 cup fat-free or regular milk
Root Beer Extract to taste. (strength can vary greatly by brand)
1 package (4 serving size) instant vanilla pudding mix
1 graham cracker crust (store bought or homemade)
8 Maraschino cherries




Saturday, July 20, 2013

Never Fail Pie Crust


 Ingredients

4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water

1. Using a fork or pastry blender, mix together the first 4 ingredients.
2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.

Friday, July 19, 2013

The Greatest Queso That Ever Lived



 Ingredients
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
 1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional

Instructions
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

NO BAKE - Cream Cheese, Coconut, Snowball's

Photo: NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.
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 1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

Thursday, July 18, 2013

Kool-Aid Ice Cream

Kool-Aid Ice Cream
{mommyskitchen.net}

1 - packet 0.14 oz unsweetened kool-aid, any flavor
1 - cup granulated sugar
2 - cups whole or 2% milk
1 - cup half & half

Mix one packet unsweetened Kool-Aid mix together with granulated sugar. Add the milk, half & half and mix until dissolved. Pour mixture into a shallow freezer container.

Freeze for 1 - 2 hours until slightly thickened. Transfer mixture to a bowl and beat until smooth (I used a wire whisk).

Return to freezer container, cover and freeze 8 hours or over night. Remove 20 minutes before serving to soften slightly.

Recipe yields - 3 cups.

Cook's Note: I used orange and strawberry kool-aid for this recipe. I have also had a few people ask if 2% milk can be substituted for whole milk. I think it should still be creamy using 2% since the half & half is added.

 1 - packet 0.14 oz unsweetened Kool-aid, any flavor
1 - cup granulated sugar
 2 - cups whole or 2% milk
1 - cup half & half

Mix one packet unsweetened Kool-Aid mix together with granulated sugar. Add the milk, half & half and mix until dissolved. Pour mixture into a shallow freezer container.

Freeze for 1 - 2 hours until slightly thickened. Transfer mixture to a bowl and beat until smooth (I used a wire whisk).

Return to freezer container, cover and freeze 8 hours or over night. Remove 20 minutes before serving to soften slightly.

Recipe yields - 3 cups.

Cook's Note: I used orange and strawberry Kool-aid for this recipe. I have also had a few people ask if 2% milk can be substituted for whole milk. I think it should still be creamy using 2% since the half & half is added.

Wednesday, July 17, 2013

BREAKFAST CUPCAKES



 This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is...
completely self-contained and can just be picked up and popped on a plate.

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

 1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Cocktail Meatballs

Cocktail Meatballs

1 lb. hamburger
½ cup dry bread crumbs
1/3 cup finely chopped onions
¼ cup milk
1 egg
1 Tbs snipped parsley
1 tsp salt
½ tsp Worcestershire sauce
1/8 tsp pepper 
¼ cup shortening 
12 oz bottle chili sauce
1 pint jar grape jelly 

Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1 inch balls (makes 60).

Cook meatballs in shortening in 12 inch skillet until brown. Remove meatballs from skillet; drain fat. 

Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered 30 minutes. Serve hot in chafing dish. makes 5 dozen cocktail meat balls

@[100001126562834:2048:Granny's Favorites Cookbooks]
 1 lb. hamburger
½ cup dry bread crumbs
1/3 cup finely chopped onions
.
¼ cup milk
1 egg
1 Tbs snipped parsley
1 tsp salt
½ tsp Worcestershire sauce
1/8 tsp pepper
¼ cup shortening
12 oz bottle chili sauce
1 pint jar grape jelly

Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1 inch balls (makes 60).

Cook meatballs in shortening in 12 inch skillet until brown. Remove meatballs from skillet; drain fat.

Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs, stir until coated. Simmer uncovered 30 minutes. Serve hot in chafing dish. makes 5 dozen cocktail meat balls

Baked Crab Rangoon



Why didn't anyone tell me these were so easy!  (btw, this is not pinned to my pinterest...a friend posted it to my personal wall, so get it before you can't!)

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

 1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese ( microwave for  40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.


No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake
 8 oz. cream cheese
1 cup confectioner’s sugar
1 tsp. vanilla
 8 oz. cool whip
 10 oz. blueberry pie filling
 Graham Cracker Crust
 Beat together cream cheese, sugar & vanilla. Fold in cool whip. Spoon filling into prepared pie crust. Spread blueberry topping on top. Refrigerate for 2 hours or until chilled.
  8 oz. cream cheese
1 cup confectioner’s sugar
1 tsp. vanilla
8 oz. cool whip
10 oz. blueberry pie filling
Graham Cracker Crust
Beat together cream cheese, sugar & vanilla. Fold in cool whip. Spoon filling into prepared pie crust. Spread blueberry topping on top. Refrigerate for 2 hours or until chilled.

Tuesday, July 16, 2013

Skinny Chunky Monkey Cookies


 (Makes 30 cookies)
Ingredients:
3 ripe bananas
 2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

CROCKPOT CHEX MIX

CROCKPOT CHEX MIX

Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4 cup butter, add 4 tsp worchestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy!

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 Fill crock pot with your favorite cereal, pretzels and nuts.
Melt 1/4 cup butter,
add 4 tsp Worcestershire sauce,
1 tsp salt,
1 tsp garlic powder,
1/2 tsp onion powder,
1/4 tsp sugar, dissolve & stir.
Pour over cereal

Long John Silver's Fish Batter

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LONG JOHN SILVER'S FISH BATTER

My hubby loves long john silvers. I need to try this
Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown
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  Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

Quinoa Patties

Happy Monday, everyone! We’re starting the week off with something a little different – Quinoa Patties! NuWave’s own Anna R. made these tasty, healthy patties with ease on the PIC! She was kind enough to share her recipe too!

Yield: 12 patties

Ingredients

2½ cups cooked quinoa
4 large eggs, beaten
½ teaspoon sea salt
⅓ cup fresh chives, finely chopped
1 onion, finely chopped
⅓ cup parmesan or gruyere cheese, freshly grated
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil

Directions

1. Combine quinoa, eggs and salt in medium bowl. 
2. Stir in chives, onion, cheese and garlic. 
3. Add bread crumbs; stir and let stand for a few minutes. 
4. Form quinoa mixture into 12 1-inch thick patties.
5. Heat oil in 10.5-inch PerfectGreen Fry Pan on Medium-Low (175°F). 
6. In batches, add patties to pan; cover and cook for 7-10 minutes, until bottoms are deeply browned. 
7. Flip patties with spatula and cook for 7 more minutes, until other side is golden brown. 
8. Remove patties from skillet and cool on a wire rack. 
9. Repeat steps 6-8 with remaining patties.Yield: 12 patties

Ingredients
 2½ cups cooked quinoa
4 large eggs, beaten
½ teaspoon sea salt
⅓ cup fresh chives, finely chopped
1 onion, finely chopped
⅓ cup parmesan or gruyere cheese, freshly grated
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil

Directions

 1. Combine quinoa, eggs and salt in medium bowl.
2. Stir in chives, onion, cheese and garlic.
3. Add bread crumbs; stir and let stand for a few minutes.
4. Form quinoa mixture into 12 1-inch thick patties.
5. Heat oil in 10.5-inch PerfectGreen Fry Pan on Medium-Low (175°F).
6. In batches, add patties to pan; cover and cook for 7-10 minutes, until bottoms are deeply browned.
7. Flip patties with spatula and cook for 7 more minutes, until other side is golden brown.
8. Remove patties from skillet and cool on a wire rack.
9. Repeat steps 6-8 with remaining patties.

Monday, July 15, 2013

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts:

OMG, I AM IN LOW CARB HEAVEN WITH THIS ONE!!!! YUMMMY!!! 

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts: SHARE SO THIS SAVES TO YOUR TIMELINE!!!

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Join us for more friends and fun>>>>> @[359548900768818:69:Becca's Skinny Friends\: Project US!!] 1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.
 Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
 Roll Chicken breast up to conceal cream cheese.
 Wrap partially cooked bacon around chicken breast and secure with toothpick.
 Place on baking sheet and back for about 30 minutes at 375.
 Broil for about 5 minute to crisp bacon.

Sunday, July 14, 2013

Cheesy Rice Hamburger casserole

  • cheesy ground beef rice casserole
  • 1 lbs ground beef (lowest fat amount possible)
  • 2 onions, diced
  • 2 teaspoons garlic powder
  • 1 small can tomato sauce
  • 1 cup cooked rice
  • 1 cup chicken broth
  • 1 cup sour cream (I use fat free)
  • 2 cups shredded cheese
  • salt, pepper, oregano
  • 1 cup frozen peas

How you make it
  1. Preheat oven to 350° F
  2. Spray a skillet with cooking spray and turn on the heat to high
  3. Roast the onions for a few minutes
  4. Add ground beef and garlic, brown the ground beef completely, turn heat to medium
  5. Spice with salt, pepper and oregano how you like it
  6. Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
  7. Transfer everything into a casserole dish and bake for 15 minutes
  8. Meanwhile combine the rest of the cheese with the sour cream
  9. After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

COFFEE FILTERS

Love these tips!!

COFFEE FILTERS

 Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.

 1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.

 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.

 3. Protect China by separating your good dishes with a coffee filter between each dish.

 4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.

 6. Apply shoe polish. Ball up a lint-free coffee filter.

 7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.

 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.

 9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

 10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

 12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..

 13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.

 14. Keep in the bathroom. They make great "razor nick fixers."

 15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.

 16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.

 17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.

 18. Use a coffee filter to prevent spilling when you add fluids to your car.

 19. Use them as a spoon rest while cooking and clean up small counter spills.

 20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.

 21. Use them to wrap Christmas ornaments for storage.

 22. Use them to remove fingernail polish when out of cotton balls.

 23. Use them to sprout seeds.. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.

 24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..

 25. Use as a disposable "snack bowl" for popcorn, chips, etc.

 Not just for coffee--

 ♥♥♥SHARE so you can find it on your timeline♥♥♥
COFFEE FILTERS



Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.
  1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.

2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.

3. Protect China by separating your good dishes with a coffee filter between each dish.

4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..

13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.

14. Keep in the bathroom. They make great "razor nick fixers."

15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.

16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.

17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.

18. Use a coffee filter to prevent spilling when you add fluids to your car.

19. Use them as a spoon rest while cooking and clean up small counter spills.

20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.

21. Use them to wrap Christmas ornaments for storage.

22. Use them to remove fingernail polish when out of cotton balls.

23. Use them to sprout seeds.. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.

24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..

25. Use as a disposable "snack bowl" for popcorn, chips, etc.

Saturday, July 13, 2013

Bacon and Potato Bake

Bacon and Potato Bake

4 cups frozen shredded hash brown potatoes
1/2 cup onion (finely chopped)
8 ounces bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 12 oz. can Evaporated Milk
1 large egg, lightly beaten 
1 1/2 teaspoons seasoned salt

Directions 
Preheat oven to 350 degrees.
1).Spray an 8-inch-square baking dish with cooking spray.
2). Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish. Repeat layering with remaining ingredients.
3). Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture and cover with aluminum foil. 
4). Bake for 55 to 60 minutes. Uncover, then bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
 4 cups frozen shredded hash brown potatoes
1/2 cup onion (finely chopped)
8 ounces bacon, cooked and crumbled
 1 cup (4 oz.) shredded cheddar cheese
1 12 oz. can Evaporated Milk
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt

Directions
Preheat oven to 350 degrees.
1).Spray an 8-inch-square baking dish with cooking spray.
2). Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish. Repeat layering with remaining ingredients.
3). Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture and cover with aluminum foil.
4). Bake for 55 to 60 minutes. Uncover, then bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Friday, July 12, 2013

Lemon Icebox Pie

Lemon Icebox Pie
Ingredients
  • 1 1/3 cups crushed shortbread cookies
  • 3 tablespoons lemon drops, finely crushed
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 2 tablespoons cornstarch
  • 1 tablespoon finely shredded lemon peel
  • 6 tablespoons lemon juice
  • 6 tablespoons water
  • 6 egg yolks, lightly beaten
  • 1/4 cup butter, cut-up
  • 1 32 ounce carton vanilla Greek yogurt
  • 1/2 cup whipping cream
  • 1 tablespoon lemon drops, finely crushed
  • 1 recipe Candied Lemon Slices (optional)
  • Fresh Mint Leaves (optional) Directions
    1. For crust, in a medium bowl combine cookie crumbs, the 3 tablespoons crushed lemon drops, and melted butter. Press into bottom of a 9- or 10-inch pie plate or 8- or 9- inch spring form pan. Set aside.*
    2. For filling, in a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
    3. Stir half of the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, stirring constantly, over medium heat until filling comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.
    4. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight.
    5. For topping, in a medium-size chilled bowl, beat whipping cream to soft peaks; fold in 1 tablespoon crushed lemon drops. To serve, carefully loosen and remove sides of spring form pan, if using. Top pie with whipped cream and, if desired, Candied Lemon Slices and fresh mint.
    Candied Lemon Slices::
    6. In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a boiling, reduce heat; add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool.**
    From the Test Kitchen*
    • For a crisper crust, bake in a 375 degrees F oven for 5 minutes; cool.
    **
    • Cover and refrigerate leftover syrup up to 2 weeks. Use to sweeten iced tea or toss with fresh berries for a quick dessert.

Fresh Strawberry Muffins ~

Fresh Strawberry Muffins ~ SHARE to save to your wall for later!

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

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 1/2 cup butter, softened
3/4 cup sugar
1 egg
 2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.
 Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
 Spoon batter into muffin pans.
 Combine sugar and cinnamon and sprinkle over muffins.
 Bake at 400º for 20-25 minutes.
 Makes one dozen muffins.

JELLO SHAVED ICE

JELLO SHAVED ICE

1 cup boiling water
2 cups sprite or similar soda pop
1 four serving size any flavor Jello

Into a square cake pan, whisk the Jello into the boiling water until dissolved.   Stir in the soda pop.   Freeze for at least 4 hours or overnight.  Use a cookie or ice cream scoop to shave the ice.  Serve immediately.

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 1 cup boiling water
2 cups sprite or similar soda pop
1 four serving size any flavor Jello

 Into a square cake pan, whisk the Jello into the boiling water until dissolved. Stir in the soda pop. Freeze for at least 4 hours or overnight. Use a cookie or ice cream scoop to shave the ice. Serve immediately.

STUFFED ZUCCHINI

STUFFED ZUCCHINI
(Don't forget to SHARE with your friends so that the ingredients will post to your timeline.  You can refer back to it whenever you're ready)

For more great tips, recipes, motivation and/or weight loss support, join us at: @[136438493210876:69:SkinnyTown USA] 

INGREDIENTS
 3 zucchinis
 1/2 large onion, chopped fine
 1 Tbsp butter
 5 - 6 slices crispy bacon, chopped
 1 Tbsp sour cream
 1/4 to 1/2 tsp salt
 1/4 tsp curry powder
 1 roma tomato, seeded and chopped
 1 tsp fresh thyme leaves
 Freshly grated Parmesan cheese
 Fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.

Lighten it up with light sour cream and light Parmesan
SkinnyTown USA
INGREDIENTS
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.

French Toast Casserole

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings
 1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(OPTIONAL  : 1 1/2 cups chopped pecans)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

CINNAMON CRESCENT ROLLS:

CINNAMON CRESCENT ROLLS:

Ingredients:
2 cans refrigerated crescent rolls 
1 stick butter, softened 
½ cup white or brown sugar 
1 tablespoon cinnamon 

Glaze: 
½ cup powdered sugar 
1 teaspoon vanilla 
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.   Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll.  Firmly press ends and seams to seal. 

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
 Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls

Hungarian Goulash

I


Ingredients

Reynolds® Slow Cooker Liner
3 cups chopped onions
1-1/2 cups coarsely chopped green sweet peppers
3 cloves garlic, minced
3 pounds beef stew meat, cut into 1-inch cubes
1 6-ounce can tomato paste
1/2 cup water
4 teaspoons Hungarian paprika or regular paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups hot cooked noodles

Prep
  1. In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat.

Cook

  1. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve over hot cooked noodles.
Makes 10 servings.

Zucchini Parmesan Crisps -.

I may be addicted to Zucchini!!!
 Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall. 

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.)
 
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 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.)

S'mores dip!

 -Gina

S'mores dip!

Ingredients:
1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Source: http://www.keyingredient.com/recipes/517468033/smore-crack-dip/
Ingredients:
 1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Chicken Enchilada Dip Roll-Ups


 Ingredients:
2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese
 1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded -
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas
  Directions:
Mix cheeses together until well blended.  Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.  Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.  Roll and cut into slices.

Summer Sausage

Oh yummmm I didn't realize this was that easy to make!! My husband LOVES summer sausage!!!!! Might have to try this!!!!
Homemade Summer Sausage

Ingredients:

5 lb ground hamburger (no lean burger)
5 Tbsp liquid smoke (found near barbecue sauce)
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.
Cover and Refrigerate 24 hours.
Take out and knead one more time then make 4 (14x2 inch) logs.
Put them on a cookie sheet with 1-2 inch sides.
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.
Serve by slicing and eating alone or with crackers and cheese.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ.

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Ingredients:

5 lb ground hamburger (no lean burger)
5 Tbsp liquid smoke

5 Tbsp morton salt tender quick
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.
Cover and Refrigerate 24 hours.
Take out and knead one more time then make 4 (14x2 inch) logs.
Put them on a cookie sheet with 1-2 inch sides.
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.
Serve by slicing and eating alone or with crackers and cheese.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison with  2 lbs hamburger or some pork.

SUN PICKLES

SUN PICKLES

Gallon glass jar
Cucumbers
3 1/4 cups white vinegar
6 1/2 cups water
1/2 cup kosher salt
Dill to taste
1 teaspoon alum
I also added onion , garlic and 1 chili pepper
Combine all in glass jar set in sun for three days and enjoy!
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SUN PICKLES
Gallon glass jar
Cucumbers
3 1/4 cups white vinegar
 6 1/2 cups water
1/2 cup kosher salt
Dill to taste
1 teaspoon alum
 Optional,  add onion , garlic and 1 chili pepper
Combine all in glass jar set in sun for three days and enjoy!
 

Thursday, July 11, 2013

Philly Cheese steak Sloppy Joes

Philly Cheese steak Sloppy Joes
1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes. 1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Banana Bread Bars:

BB Bars 3.JPG
  1-1/2 c. sugar
1 c. sour cream
 1/2 c. butter, softened
2 eggs
1-3/4 cup (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Wednesday, July 10, 2013

Vegetable Tian

 (thinly sliced veggies topped with cheese and then roasted)...


Many have tried this and have been wanting me to post the recipe again. So here it is. Enjoy :)
OMGoodness! You talk about good eating! This is delish!!!!! I never used to like this type of stuff because I thought this type of healthy = NASTY... not the case. There is so much flavor in these types of dishes and it does a body good! It sure beats those fries that I used to stuff in my face not so very long ago...

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

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1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Pizza Casserole

GIRLFRIEND GOURMET TIME!
Pizza Casserole (MOST requested re-post)
Here ya Go Chickieeeee!

Great to have ready ahead of time for a party!
Ingredients:
1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tomato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you
cheese!}
1 1/2 lbs. hamburger meat
1package pepperonis

preheat the oven @ 350

Now the layering starts!
Start with a thin layer of tomato sauce on the bottom.
Layer~
half of the noodles
half of the meat
half of the sauce
rest of the noodles
half the cheese
rest of the meat
rest of the sauce
rest of the cheese
Finally ~pepperonis
Now cover with foil, and bake for 30 minutes

After 30 minutes, remove the foil & bake for another 15 minutes

 Ingredients:
1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tomato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you like
cheese!}
1 1/2 lbs. hamburger meat
1 package pepperonis
 preheat the oven @ 350
 Now the layering starts!
Start with a thin layer of tomato sauce on the bottom.
Layer~
half of the noodles, half of the meat, half of the sauce,  rest of the noodles
half the cheese,  rest of the meat,  rest of the sauce,  rest of the cheese
Finally ~pepperonis
Now cover with foil, and bake for 30 minutes
 After 30 minutes, remove the foil & bake for another 15 minutes


Tuesday, July 9, 2013

Baked Fried Chicken

{Baked Fried Chicken}
I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Meltaways

Melt away cookies w/cream cheese frosting.. NO EGGS .... EASY recipe

Meltaways

1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour


In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla

Mix all ingredients together. Color with food coloring if desired.

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 1 C. butter
 ¾ C. cornstarch
¾ C. powdered sugar
1 C. flour

 In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.



 Cream Cheese Frosting
 1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla
 Mix all ingredients together. Color with food coloring if desired