Oatmeal Cake with Coconut Pecan Frosting

 Ingredients:

1/2 C quick cooking oatmeal
3/4 C boiling water...
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla


Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Cherry Pastry Bars

 1 cup butter, softened

 2 cup sugar

 4 eggs

 3 cup flour

 1/2 tsp almond extract

 1 tsp vanilla

1 large can (21 oz.) cherry pie filling

Icing ...

3 tbsp milk ,

1 tbsp butter, melted

1 tbsp soft cream cheese

 5 heaping tbsp powdered sugar.

   Oven 375.

Line a 9x13 inch pan with parchment paper. Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated. Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful's over the cherries. Bake for 45 min. Let cool completely. To make icing whisk together icing ingredients and drizzle over cooled bars before slicing

DOLE WHIP ️

 ️
 2 cans (20 oz. each) DOLE crushed pineapple
 2 tbsp. lemon juice
2 tbsp. lime juice
 1/3 cup sugar or could substitute Stevia
 1 1/2 cups heavy whipping cream
How to make it :
Drain pineapple: reserve 2 tbsp. juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer. Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
Return to freezer until completely frozen, about 1 hour and serve. 

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

2 Tbsp. garlic powder

 6 Tbsp. hot sauce

 Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

1 cup diced green onion

 Preheat oven to 500 degrees.

 Spray a 9X13" baking dish with cooking spray.

 In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.

Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

 While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 45 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Cheeseburger in Paradise by Jimmy Buffett

Ingredients:

1 lb. lean ground beef

1 large onion (chopped)

 1/2 teaspoon of seasoned salt

1/2 teaspoon of garlic powder

a dash or worcester sauce

 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)

1 cup of milk

 1/2 cup of Original Bisquick mix

 2 eggs

Directions:

 Heat oven to 400°F.

Spray a 9 inch pie plate with non-stick cooking spray

Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

 Stir in salt, garlic powder and worcester sauce and then spread in pie plate

 Next, sprinkle the shredded cheese on top of the beef

In a small bowl, whisk together the milk, eggs and Bisquick.

Make sure you try to get as many lumps out as you can.

 Pour over meat mixture.

 Bake in oven for 25 minutes or until a knife comes out clean Bake in oven for 25 minutes cheeseburger pie Serves 4-5 people

Creamy Artichoke Chicken Lasagna

This low carb dish is pretty much heaven! I haven't had much time to cook lately but I finally had a Saturday afternoon to myself so I decided to create something wonderful. I found this recipe for artichoke chicken lasagna and then substituted some key ingredients.

Ingredients:

2 cups shredded chicken

1 14 ounce can of artichoke hearts-drained

12 ounce pkg of cream cheese

1/2 cups Parmesan cheese

3 8 ounce pkg of shredded mozzarella cheese

8 ounces jar of sundries tomatoes, chopped and drained

1/2 cup of cream

1/2 cup water

1/2 tsp.  garlic powder

1/4 cup fresh basil

1 pkg. cauliflower or low carb noodles

Directions:

Pre-heat the oven to 350 degrees. Cook the low carb lasagna noodles or boil the cauliflower until tender. If you are using the cauliflower make sure after draining the cooked cauliflower, please squeeze the cauliflower with a clean kitchen cloth just to get all the excess water out.

Mix the shredded chicken, 1 cup of shredded mozzarella cheese, the chopped tomatoes, and the Parmesan cheese together and set aside.

In a mixer, blend the cream cheese, cream, water, garlic powder, and half of the basil together.

Then build your lasagna dish alternating with the chicken mixture, the cream cheese mixture and either the noodles or chopped cauliflower. I had a friend tell me that you could also substitute zucchini strips in place of lasagna noodles. I used cauliflower.

 

Taken from Marianne's blog page

Big and Buttery Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 package (12 ounces) semisweet chocolate chips
• 2 cups coarsely chopped walnuts, toasted

• Directions

  1. In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
  2. Shape 1/4 cup of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
  3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
  4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.

Apple BBQ Pork Tenderloin

Ingredients

• 1-2 lb pork tenderloin
• 1 cup chunky applesauce
• 1 cup BBQ sauce
• 2 tbsp minced dried onion

Instructions

1. Place pork tenderloin in a gallon-sized freezer bag, in a medium bowl mix together applesauce, BBQ sauce and onion, add to bag. Zip close and freeze. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 6-8 hours, or high 3-4 hours. Serve over rice or pasta.

Crock Pot Teriyaki Pork Chops

Ingredients

• 4 pork chops, about 1 in thick\
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• ¼ cup soy sauce
• ⅓ cup chicken broth
• salt & pepper to taste

Instructions

1. Sprinkle salt & pepper on pork chops if desired, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag. Place flat in freezer, when ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on high 4-5 hours or low 6-7 hours.

Crock Pot Sweet and sour meatballs

Ingredients

• 1 (16oz) pkg frozen fully cooked meatballs
• 1 onion – diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 (16-18oz) bottle sweet & sour sauce
• 1 cup pineapple tidbits, drained

Instructions

1. Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 4 hours, during the last hour add in the pineapple.
2. Serve over rice.

Savory Pepper Steak

Ingredients

• 1½ lbs round steak, cut into ½ in strips
• ¼ cup flour
• ½ tsp salt
• ½ tsp pepper
• 1 small onion
• 4-5 garlic cloves
• 1 green pepper, diced
• 1 red pepper, diced
• 1 (16 oz) can Italian style tomatoes
• 1 tbsp beef bouillon
• 2 tbsp Worcestershire sauce
• 1 tbsp steak seasoning
• 1 tbsp steak sauce

Instructions

1. Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 8 hours.

Wendy's Frosty

 

3/4 cup Almond Milk

about 15 ice cubes

1/2 tsp Vanilla

1-2 Tbsp unsweetened Cocoa powder

 1/3 of a Banana

Blend.

BACON RANCH FRIED CABBAGE

 
1 Head cabbage

 1/2 lb Cooked bacon

 1 Whole white onion

1 Envelope Ranch seasoning mix

2 T. Olive oil

After cooking bacon drain and set aside.

Chop onions and caramelize in Olive oil.

Chop cabbage and add to onions,

cover and let cook down a bit.

Add Ranch mix and bacon and continue to cook down to desired doneness.

Sloppy Joe Biscuit Casserole

Flaky biscuits top this family-friendly ground beef casserole

Hands On:20 | Total: 30 | Makes: 6 servings (1/6th casserole each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1 pound ground round beef (85% lean)
• 1-1/2 cups frozen whole kernel corn
• 3/4 cup frozen chopped green bell pepper
• 3/4 cup frozen chopped onion
• 1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
• 1 can (15 oz each) Van Camp's® Pork and Beans
• 1 pkg (7.5 oz each) refrigerated buttermilk biscuit dough (10 small biscuits)

Directions

1. Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
2. Cook and stir beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until crumbled and no longer pink; drain. Add all frozen vegetables. Cover; cook 3 to 4 minutes or until thawed. Stir in remaining ingredients, except dough. Cook 4 to 5 minutes or until mixture comes to a boil, stirring occasionally. Pour into baking dish.
3. Meanwhile, remove biscuit dough from package. Cut each biscuit in half crosswise. Place cut side down over hot mixture around edge of baking dish, overlapping slightly.
4. Bake 10 to 12 minutes or until biscuits are deep golden brown.

Nutritional Information:

6 servings (1/6th casserole each) Calories 353; Total Fat 10 g(Saturated Fat 3 g); Cholesterol 46 mg; Sodium 1028 mg; Carbohydrate 46 g; (Dietary Fiber 7 g, Sugars 13 g); Protein 22 g; Percent Daily Values*: Vitamin A 9%; Vitamin C 17%; Calcium 4%; Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

Be sure meat mixture is piping hot when the biscuits are placed around the edge of the dish so the bottom of the biscuits cook as well as the top.

Incredible Baked Meatballs.

 

1 lb hamburger

2 eggs, beaten with 1/2 cup milk

 1/2 cup grated Parmesan

1 cup panko or bread crumbs

1 small onion, minced

2 ...cloves garlic, minced

1/2 teaspoon oregano

1 teaspoon salt

freshly ground pepper to taste

1/4 cup minced fresh basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

Crockpot Meatloaf and potatoes

2.5 pounds of ground beef
1 egg
3/4  cup smashed cornflakes or bread crumbs
1 envelope of Lipton onion soup mix
1/4 cup Worcestershire sauce
salt, pepper, paprika, garlic salt, Italian seasoning to taste.
Mix the ingredients well and form a “loaf” in the bottom of your crock pot.
Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil.  Place them around the meatloaf.  Cook for 8-10 hours on low.

Smashed Potatoes

 baby red or yellow potatoes ( 1-1/2 to 2 inches in diameter)
(or larger pottatoes cut in half)           

2-3/4 tsp. kosher salt           

1/2 cup extra-virgin olive oil

Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Flatten and cool the potatoes:

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast the potatoes

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

Make Ahead Tips

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
 

Benefits of Honey and Cinnamon

 It is believed 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.

 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.  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,  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.

37 CALORIES BROWNIES

3/4 cup nonfat Greek yogurt (I used vanilla)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)

1 egg

1/3 cup applesauce

1 teaspoon baking powder

 1 pinch salt

 Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).

 Pour into the prepared dish and bake for about 15 minutes.

Allow to cool completely before cutting into 9 large squares.

Cheeseburger Soup

 

 Ingredients

• ½ pound ground beef (or 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

 

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Taco Ring

 2 crescent roll tubes

 1 LB ground beef (or ground turkey)

 1 packet of taco seasoning

1 1/2 cups grated cheddar cheese

 Shredded lettuce

1 or 2 diced tomatoes depending on size

1/2 small can Olives (sliced)

(Avocado, Sour cream etc)

 Directions

1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to make the center a bit thicker as this will hold the meat.

 2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.

 3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in. Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

Chicken, Squash Soup

 2 garlic cloves, minced

2 carrots, peeled and cubed

 1 cup butternut squash, peeled and cubed

 1 small sweet potato, peeled and cubed

½ yellow onion, quartered

2 tablespoons extra virgin olive oil

4 cups chicken stock, store-bought or homemade

 2-3 cups shredded chicken or 1 lb uncooked chicken breasts

 ¾ teaspoon dried parsley

 1 teaspoon sea salt

 ½ teaspoon dried thyme

 ½ teaspoon dried rosemary

 ¼ teaspoon dried oregano

 ¼ teaspoon cracked pepper

 1 cup water

 2 cups baby spinach