Thursday, February 15, 2018

Breakfast Sausage Patties


1 lbs. ground Pork (not lean)
1 tbsp. packed Brown Sugar
4 tsp. finely chopped fresh Sage
2 tsp. finely chopped fresh Thyme
1/2 tsp. ground Ginger
Pinch of Cayenne Pepper
Kosher Salt and freshly ground Black Pepper
2 tbsp. Vegetable Oil


1) Mix the pork, brown sugar, sage, thyme, cayenne, 1 1/2 tsp. salt, 1tsp. black pepper and 2 tbsp. water in large bowl. Form into 2” patties; transfer to a baking sheet, cover and refrigerate at least 1 hr. or overnight.
2) Preheat the oven to 300F. Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties to cook, flipping once, until browned, about 15 min. Transfer to a baking sheet. Add remaining 1 tbsp. vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3-5 min.

Maple-Pepper Bacon

8 slices thick-cut Bacon
3 tbsp. Packed light Brown Sugar
1 tbsp. Pure Maple Syrup
Pinch of Cayenne Pepper
1 1/2 tsp. coarsely ground mixed Peppercorns 

1) Preheat oven to 375F. Arrange bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 min. Remove from the oven and blot the bacon with paper towels on both sides.
2) Combine the brown sugar, maple syrup, and cayenne in a small microwave safe bowl. Microwave, stirring, until smooth, 30 sec. to 1 min. Brush the bacon with half of the syrup mixture and sprinkle with half of the ground peppercorn. Bake until bacon browns around the edges, about 15 min. Flip and blot the other side with brown paper towels, then brush with remaining syrup mixture (reheat in microwave if necessary); sprinkle with remaining peppercorn. Continue baking until the bacon browns and the sugar melts, 15-20 more minutes. Let cool slightly.

Tuesday, February 13, 2018

Yummy Yogurts

Mix in favorite plain or vanilla yogurt

Spiced Mango:
Mix in 1/2 tsp. Orange Zest and 1/4 tsp. ground Cardamom
Top with chopped Mango and Pomegranate Seeds

Double Strawberry:
Mix in 1/4 cup freeze-dried Strawberries (crushed) and 1/2 chopped Banana
Top with sliced Strawberries

Chocolate Hazelnut:
Mix in 1 tbsp. sweetened Cocoa Powder and 1/4 cup chopped Hazelnuts
Top with chopped Hazelnuts and Chocolate

Monday, February 12, 2018

Hot Tomato Dip


2 (8oz) packages Cream Cheese
1/2 cup sun-dried Tomatoes packed in oil, drained
1 large Garlic Clove
1/2 tsp. Salt
1/3-1/2 cup Hot Sauce, red in color
4 oz Blue Cheese (about 1 cup)
2 tbsp. Milk


In a food processor,  process cream cheese, tomatoes, garlic and salt until smooth. Add hot sauce and process to blend. Add blue cheese and milk and pulse for slightly chunky texture, or process until smooth. Can be made 1 day ahead. Keep refrigerated. Remove 30 min. before serving.

Onion Dip


2 large yellow or white Onions, finely chopped
1/4 cup Vegetable Oil
1 tsp. Sugar
2 tsp. kosher Salt
2 cups Sour Cream
1 cup 2% greek style Yogurt
12 medium Scallions, finely chopped (about 1 cup)
1 tsp. ground Cumin


1. Combine onions, oil, sugar and 1 tsp. salt in large skillet. Cook on medium-high heat until onions sizzle. Lower heat to medium. Cook stirring occasionally, until onions are golden brown, about 25 min. Let cool slightly.
2. In a mixing bowl, combine the rest of the ingredients. Stir in cooked onions. Can be made 1 day ahead, keep refrigerated. Remove 30 min. before serving.

Sunday, February 11, 2018


Japanese Beef:
Season 12 ounces sliced sirloin with sat and pepper. Cook in vegetable oil, undisturbed, 1 min.; remove. Add more oil; stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 min. Add 3 tbsp. ponzu sauce, 1 tbsp. butter and the beef; toss to heat through.

Sesame Chicken:
Whisk 1 cup flour with 1/4 cup cornstarch, 2 tsp. baking powder, 1 tsp. kosher salt and 1 cup water. Season 12 oz. cubed skinless chicken thighs with salt and pepper; dredge in flour, then dip in the batter. Deep-fry in 375F vegetable oil, 4-5 min.; drain. Whisk 1/2 cup chicken broth with 1 tbsp. each sugar and soy sauce, 2 tsp. each cornstarch, sesame oil, rice vinegar and ketchup and 1/2 tsp. chili-garlic sauce. Stir-Fry 1 tbsp. each grated ginger and minced garlic in vegetable oil, 1 min. Add the sauce; simmer until thickened. Add the chicken; toss. Top with toasted sesame seeds.

Sweet & Sour Chicken:
Batter and fry sesame chicken. Whisk 1/3 cup pineapple juice, 2 tbsp. each brown sugar, ketchup, and water, 1 tbsp. each soy sauce and rice vinegar and 2 tsp. cornstarch. Stir-fry 1 cubed red bell pepper, 1 cubed red onion and 1 tbsp. chopped ginger in vegetable oil, 3 min. Add the sauce and 1 cup cubed pineapple; simmer until thickened. Add the chicken; toss.

Spicy Orange Chicken:
Make sesame chicken, replacing the broth with orange juice. Use 2 tsp. chili-garlic sauce and add 3 wide strips orange zest and 8 dried arbol chiles with the ginger

Bacon Fried Rice:
Stir-fry 4 oz. diced slab bacon over medium heat, 2 min. Increase the heat to high. Add 1 cup cubed pineapple, 1 tbsp. each chopped garlic and ginger and 1 bunch chopped scallions; stir-fry 1 min. Stir in 2 scrambled eggs, 3 cup cooked rice, 3 tbsp. soy sauce and 1 tbsp. each rice wine and sesame oil.

Vegetable Fried Rice (how I make it):
 Make rice. Heat 1-1 1/2 cup frozen vegetables (or fresh). Add 2-3 scrambled eggs and cook well. Turn off the heat and add cooked rice and soy sauce to taste. Mix together until all the rice is covered with soy sauce. You may also add diced cooked chicken.

Saturday, February 10, 2018

Chocolate Cheesecake Cups with Candied Pecans


12 square Wonton Wrappers, cut in half diagonally
2 tbsp. unsalted Butter, melted
2 tbsp. Turbinado Sugar
2 (8oz) packages Cream Cheese, room temp.
1 cup confectioners Sugar
1/4 cup unsweetened Cocoa Powder
1/2 cup Heavy Cream, chilled
1 tbsp. Bourbon (optional)
1 tsp. pure Vanilla Extract
Cooking Spray
1 cup chopped Pecans
2 tbsp. packed Light Brown Sugar
1 tbsp. Light Corn Syrup
pinch Kosher Salt


1. Preheat oven to 350F. Arrange the wonton wrappers in a single layer on 2 parchment-lined baking sheets. Brush with the melted butter and sprinkle with turbinado sugar. Bake until golden brown and crisp, 12-15 min. Let cool on the pans.
2. Meanwhile, beat the cream cheese, confectioners sugar, cocoa powder, heavy cream, bourbon, and vanilla in a large bowl with a mixer on medium speed until light and fluffy, about 4 min.; refrigerate until ready to use.
3. Lightly coat another baking sheet with cooking spray. Combine the pecans, brown sugar, corn syrup, and salt in a small bowl. Pour the nuts onto the prepared baking sheet and spread in a single layer. Bake until toasted, 10-12 min., watching closely so the nuts don't burn. Let cool on the pan, then break into pieces.
4. Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps.

Serves 12

Friday, February 9, 2018

Low Carb Chocolate Peanut Butter Dirt Cake


1 1/4 cup Almond Flour
5 tbsp. Cocoa Powder
5 tbsp. Swerve Sweetener
3 1/2 tbsp. melted Butter

Peanut Butter Layer:
3/4 cup Whipping Cream, divided
1/4 tsp. liquid Stevia
8 oz. Cream Cheese, softened
3/4 cup Peanut Butter
1/2 cup Swerve Sweetener

Chocolate Pudding Layer:
1 cup Unsweetened Almond Milk
1 cup Whipping Cream
1/2 cup Swerve Sweetener
4 Egg Yolks
1/2 tsp Xanthan Gum
1/4 cup Cocoa Powder
1 1/2 oz. Unsweetened Chocolate, chopped
3 tbsp. Butter, in three pieces
1/2 tsp Vanilla Extract


1. In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until wellcombined.
2. Remove about 1/4 cup of crust mixture and set aside.
3. Press remaining crust firmly and evenly into the bottom of a 9" springform pan.

Peanut Butter Layer:
1. In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
2. In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
3. Gently fold in whipped cream until combined.
4. Spread peanut butter mixture carefully over crust. Refrgerate while preparing pudding layer.

Chocolate Pudding Layer:
1. In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
2. In a bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
3. Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3-4 min.
4. Remove from heat and stir in chopped chocolate and butter until smooth. Stir in vanilla extract.
5. Let cool about 15 min. and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
6. Refrigerate until set, at least 3 hrs. To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.

Serves 16

Sugar Free Peanut Butter Cup Squares

Healthified Graham Cracker Crumbs:

1/2 cup Vanilla Whey or Egg White Protein
3/4 cup Almond Flour
1/4 tsp. Celtic Sea Salt
1/4 cup melted Coconut Oil
1 tsp. Cinnamon
1/2 cup Erythritol
1 tsp. Stevia Glycerite


1. Preheat oven to 300F.
2. Mix all ingredients.
3. On parchment paper lightly sprayed with coconut oil, roll dough out to 1/8" thickness.
4. Place parchment on cookie sheets and put in the oven for 12-14 min.
5. Let cool. Crumble if needed for this next part...


1 cup Healthified Graham Cracker Crumbs (above)
1 cup Natural Peanut Butter
1 cup Butter
4 cups Swerve Confectioners

Chocolate Layer:

12 oz. sugar free Chocolate Chips
4 tsp. Butter


1. Melt butter and add peanut butter, graham cracker crumbs and Swerve confectioners. Mix thoroughly and press into a loaf pan lined with wax paper. Place in refrigerator for about an hour or until firm.
2. Melt chocolate chips and butter together, spread over the top of the peanut butter mixture. Score with sharp knife. Place in fridge until set, then cut the scored lines.

Trim Healthy Mama: Skinny Chocolate


1/2 cup extra-virgin Coconut Oil
1/4 cup unsweetened Cocoa Powder
2 tsp. Super Sweet Blend, ground in grinder
Small pinch Mineral Salt


1. Melt coconut oil if solid.
2. Combine melted coconut oil, cocoa, sweetener, and salt into a bowl and stir well. Pour into ice cube trays or candy molds, or onto a plastic plate and put in freezer to harden.

Sugar Free Chocolate Covered Cherry Shake


1/2 cup 1-2% Cottage Cheese
1 1/2 - 2 cups Ice
1 1/3 cup Unsweetened Plain Almond Milk
1/4 cup Half & Half
1 - 1 1/2 tsp. Cherry Extract
1/2 - 1 tsp. Almond Extract
2-3 frozen Strawberries or 5-6 frozen Raspberries (for color)
1 tbsp. Erythritol, Truvia, or Xylitol + Stevia to sweeten to taste
1/2 - 1 scoop Protein Powder
1 oz. square 85% Dark Chocolate or Skinny Chocolate drizzled in to harden


1. Add all ingredients except chocolate to the blender, and blend until smooth & creamy.
2. Taste and adjust the flavors & sweetness.
3. Add chocolate & pulse until ground into straw-friendly pieces.

Cherry Mocha Frappuccino?

Hey guys! So if you've seen the Homemade Caramel Frappuccino recipe, this one is similar except... I'M GOING TO EXPERIMENT WITH IT!!! It's almost Valentine's Day (my birthday), and the new Starbucks flavor is Cherry Mocha, but it doesn't agree with my diet... SO, I'm going to try to make a sugar free version, even though I haven't tried the one they have, and see if it works. Here's the recipe I'm using as a base:

1 1/2 cup Crushed Ice
1/2 cup Unsweetened Almond Milk
1/4 cup Heavy Whipping Cream
1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder
10 drops Liquid Stevia Extract (I use stevia vanilla)
1/4 tsp Caramel Flavour (unless you used caramel flavored coffee)
Lightly Sweetened Whipped Cream for topping


In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.
Here's how I'm adjusting it:
1 1/2 cup Crushed Ice
1/2 cup Unsweetened Almond Milk
1/4 cup Heavy Whipping Cream
1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder
10 drops Liquid Stevia Extract (I use stevia vanilla)
1/4 tsp Imitation Cherry Extract
1/2 tsp. Cocoa Powder or less
Lightly Sweetened Whipped Cream for topping


In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.
Should be simple enough, right? I'll talk about it during the sun hours (this was posted at 2:00 am, at this rate I'll need the double serving!).

Sugar Free

Hello readers, I have been on a diet for a while now and I'm doing my best with being sugar free. So far I've made a couple of treats that are basically like peanut butter cups but without the sugar. I do however drink sparkling Bai which has 1g of sugar. Basically I can't eat red meats, bread, soda, pasta, and alcohol (even though I don't drink). I have to have citrus fruit everyday (I just juice 3 oranges or 1 grapefruit) 8 cups o water, fish or chicken, green vegetables, and do a 30 min. workout. It's technically a 7 day diet (I'm on day 5) that supposedly helps you lose 10 lbs. (so far I've lost 6!) but I'm going to try staying on until I'm back at the average weight for my age and size (between 107.8 - 145.6 lbs. according to this website that was rather offending, lol!). Here's the workout that I've been trying:

15 squat jumps 5 pushups 25 high knees 7 burpees 10 lunges 7 squats 5 pushups 10 lunges 5 pushups 7 squats 15 squat jumps 1 min. wall-sit 5 pushups 25 high knees repeat 3 times

 I do it once before breakfast, once before lunch, and again before dinner. I don't think it's healthy to eat directly after exercise so I wait at least 20 min. And if you need water, take a small sip at a time. The best thing about this diet is I'm still able to eat sushi. It's my absolute favorite! I'll try to get some sushi recipes up along with a Pocky recipe. For those who don't know what Pocky is, it's basically like a bread cracker stick dipped in chocolate. Anyway, please comment if you try this diet, and share your results!! I'll love to read about your experiences with the recipes on here too!

Wednesday, February 7, 2018

Spicy Skillet Chicken


4 Boneless Chicken Breasts
2 tsp. Chili Powder
1/2 tsp. Salt
1/4 Pepper
1 (11oz)can Corn
1 (15oz)can Black Beans
1/3 cup Salsa
2 cups Cooked Rice
1 tbsp. Vegetable Oil


1. Mix together two teaspoons of chili powder, half a teaspoon of salt, and a quarter of a teaspoon of pepper in a small bowl. Sprinkle on every side of chicken.

2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8-10 min., turning once, until juice of chicken is clear when center of thickest part is cut (170 F).

3. Stir in beans, corn, and salsa. Heat to boiling. Reduce heat. Cover and simmer 3-5 min. or until vegetables are hot. Serve with rice.

Saturday, December 24, 2016

Chocolate Passion Bowl


3 cups Milk
2 pkg (4oz) Chocolate Pudding
1 tub (8oz) Cool Whip
1 baked 9" square brownie layer, cooled and cut into 1" cubes (about 5 1/2 cups)
2 cups raspberries


Pour milk into a large bowl. Add dry pudding mixes. Mix with whisk for 2 min. or until well blended.   Gently stir in 1 cup of cool whip. Place half of the brownie cubes in a 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining cool whipped topping. Repeat all layers. Refridgerate at least 1 hr. before serving. Keep refridgerated.

Makes 16 servings.

Thursday, September 22, 2016

Egg & Sausage Casserole


1 lbs. Pork Sausage
1 (8oz) package Refrigerated Crescent Roll Dough
8 Eggs, beaten
2 cups shredded Mozzarella Cheese
2 cups shredded Cheddar Cheese
1 tsp. dried Oregano


1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

2. Preheat oven to 325 degrees. Lightly grease a 9x13" baking dish.

3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella cheese, and cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.

4. Bake 25-30 min. in the preheated oven, or ontil a knife inserted in the center comes out clean.

Peanut Butter Bars


1 cup Butter, melted
2 cups Graham Cracker Crumbs
2 cups Sugar
1 cup Peanut Butter
1 1/2 cup Semi Sweet Chocolate Chips
4 tbsp. Peanut Butter


1. In am medium bowl, mix together the first 4 ingredients until well blended. Press evenly into the bottom of an ungreased 9x13" pan.

2. In a metal bowl over simmering water, or in a microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least 1 hr. before cutting.


Wednesday, November 4, 2015

Butter and Whipped Cream


Butter; Heavy Whipping Cream

Whipped Cream; Heavy Whipping cream & Powdered Sugar



1. Put heavy whipping cream into a mason jar (amount depends on how much you want).
2. Shake. You will get to this hard to shake part, this takes extra energy. You'll know that it's finished when you see a ball of yellow-like butter blob with a light yellow/white milk substance.

Whipped Cream

1. same as the butter but add a heaping spoonful of powdered sugar.
2. shake. Do not shake longer than 1 min. after it starts getting hard or you'll start making sugary butter.

*The butter is magnificent on saltines, and the whipped cream is boss on the Homemade Caramel Frappuccino.

Jalapeno Poppers


1 lb Jalapeno, cut lengthwise and deseeded
1 8oz pkg Cream Cheese
1 8oz pkg Marble Jack, finely shredded
1 3oz pkg Bacon Bits, real and chopped
1 tsp Chili Powder
1 tsp Garlic Powder


Mix the cream cheese, marble jack, bacon bits, chili powder, and garlic powder in a large bowl and put the mixture in the jalapeno halves. Put the jalapenos on a lined cookie sheet and bake at 300 degrees for 20 min. hot, 30 min. medium, or 40 min. no spice.

Sunday, November 1, 2015

Spanish Street Churros

Churro Batter:
  • ½ cup unsalted butter
  • ¼ tsp salt
  • 1 cup white flour
  • 3 eggs
  • 1/2 – 1 cup water
  • Oil for frying
  • ½ cup sugar
  • 1/8 cup cinnamon
Chocolate Sauce:
  • ½ cup chocolate chips
  • ½ cup cream
  • 1 Tbsp maple syrup
Directions: To make your chocolate sauce place the chocolate, cream and syrup in a saucepan on very low. Heat until melted through. Remove from heat immediately.
For the churros, mix sugar and cinnamon in a bowl. Heat the butter in a saucepan until boiling. Add salt and stir. Stir in flour and slowly add the water until you have a soft doughy ball (you may not need the entire cup so start with less and add more as needed). Transfer to a bowl and add your 3 eggs and mix.  Heat your oil at medium high. Transfer batter into a piping bag or gun with a star tip. Pipe into the oil about a 6 inch long piece of dough. Use a knife to scrape the batter from the gun each time. Fry for about 1 minute on each side or until golden brown and crispy. Take them out one at a time and roll in the sugar mixture.
Dip in the chocolate and eat immediately! They are best fresh! This is no frozen Disneyland churro. Melt in your mouth. And that chocolate sauce just puts it over the top!

Pumpkin Steamers

  • 4 Cups Vanilla Almond Milk
  • ½ Cup Brown Sugar
  • ½ Cup Pumpkin Puree
  • 2 Tablespoons Sweet and Condensed Milk
  • 2 Teaspoons Vanilla
  • 2 Teaspoons Pumpkin Pie Spice
  • Whipped Cream and Cinnamon for topping
  1. In a pot over medium heat, whisk all ingredients together, besides the toppings, and bring to a boil, stirring constantly.
  2. Serve warm, and top with whipped cream and cinnamon.

Just Like Cambell's Tomato Soup!


1 can (8oz.) Tomato Sauce

1 cup Chicken Broth

2 tbsp. Heavy Cream

1 tsp. Salt and Pepper to taste


Put ingredients into a small saucepan and heat thoroughly.

Monday, April 27, 2015

Peanut butter smoothie

peanut butter to taste
Cocoa powder to taste
Frozen fruit to taste

Blend in a food processor and serve

Dairy-Gluten-Sugar Free Smoothie

1 cup frozen raspberries
1 cup frozen strawberries
1 cup pomegranate juice (or coconut water)
juice from half a lemon

Blend together in a food processor and serve.

Wednesday, April 22, 2015

Stove-Top Kettle Popcorn

1/3 cup organic, non-GMO yellow popcorn
3 T neutral oil (walnut, canola, grapeseed)
1-2 T organic butter (optional)
Sea salt

Gluten Free, Dairy Free, & Sugar Free Chocolate Layer Cake

Chocolate Layer Cake

3/4 cup coconut flour
1/2 cup cocoa powder
1 tsp sea salt
1 tsp baking soda
10 large eggs
1 cup extra virgin olive oil
1 cup raw honey
1 T vanilla extract

Grease two 9-inch round cake pans with butter and dust with coconut flour. (If you are making a monkey cake, also prep a small custard bowl in the same way to make the ears.) Preheat the oven to 350 degrees F.

Blend the coconut flour, cocoa powder, sea salt, and baking soda together and set aside. Beat the eggs in a large bowl and blend in the olive oil, honey, and vanilla. Slowly add the dry ingredients and blend. Pour into the prepared cake pans and bake for about 40 minutes or until a fork comes out clean when pricked. Remove from oven and allow to cool before removing from the pans.

Now for the frostings! This is the one that I used in between the layers and for the monkey face on top:

Coconut-Cream Cheese Frosting

8 oz organic cream cheese, softened (room temperature)
8 oz cultured grass-fed butter, softened
2 T raw honey
1 T vanilla extract
1 cup shredded coconut
pinch of sea salt
dash of cocoa powder (optional, for color)

Cream the butter and cream cheese together, then stir in the honey and vanilla until smooth. Add the coconut and sea salt and optional cocoa powder. Frost between the cake layers and reserve some for the top.

This is the frosting I used for the outside of the cake:

Thursday, March 5, 2015

Homemade Ice Cream

*very little amount


2 tbsp. Powdered Sugar
1/2 cup Heavy Whipping Cream
1/4 tsp. Vanilla Extract
6 tbsp. Rock Salt
1 pint sized Ziploc Plastic Bag
1 gallon sized Ziploc Plastic Bag
several Ice Cubes


1. Put heavy whipping cream, vanilla extract, and sugar into the small bag, and seal it.
2. Fill the large bag half full with ice, and add rock salt.
3. Place the small bag in the large bag, and seal the large bag.
4. Shake vigorously until the mixture in the smaller bag is ice cream (about 6-8 min.).
5. Wipe the salty water and ice from the top of the small bag.
6. Open the bag and pour its contents into a bowl. Enjoy!

Wednesday, February 11, 2015

Chipotle Onion Dip

* Makes 2 Cups                     *Prep Time: 5 min.


1 cup Hellman's Real Mayonnaise
1 cup Sour Cream
1 Envelope Lipton Recipe Secrets Onion Soup Mix
2 tbsp. Tabasco Chipotle Pepper Sauce


1. Combine all ingredients in medium bowl.
2. Chill, if desired.
3. Serve with your favorite dippers.

Monday, February 9, 2015

Gluten Free BBQ Meatballs

*Makes 75 meatballs.


9 lbs. Hamburger
3 3/4 Milk
6 cup Cooked Rice
6 Eggs
3 Chopped Onion
1 1/2 tsp. Garlic Powder
6 tsp. Salt
1 1/2 Pepper
6 tsp. Chili Powder


6 cup Ketchup
4 1/2 cup Crown Sugar
6 tbsp. Liquid Smoke
1 1/2 tsp. Garlic Powder
1 1/2 cup Chopped Onion


1. Mix all items in the first column together.
2. Make into 2 in. balls. Place in 9x13 pan. Will need 4 pans.
3. Bake at 350 for 45 min.
4. Drain off grease and pour sauce over meatballs.
5. Bake 15 min. Ready to serve/

Tuesday, January 20, 2015

Fresh Lemonade Cake

Serves 16

Baking spray with flour
- 11 oz. Cake Flour (about 2 3/4 cup)
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Nonfat Buttermilk
- 1/2 cup 1% Low-Fat Milk
- 1 cup Granulated Sugar
- 5 tbsp. Butter, softened
- 3 tbsp. Canola Oil
- 2 large Egg Yolks
- 1 tbsp. Grated Lemon Rind
- 3 large Egg Whites
- 1/8 tsp. Cream of Tartar
Lemonade Syrup:
- 1/4 cup Granulated Sugar
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Finely Chopped Lemon Sections
- 1 tbsp. Water
- 8 oz. 1/3-less-Fat Cream Cheese, chilled
- 2 tsp. Grated Lemon Rind
- 1 tsp. Fresh Lemon Juice
- 2 1/2 cups Powdered Sugar

1. One-year oven to 350°.
2. To prepare cake, lightly coat 2 (8 in.) Round metal cake pans with baking spray; line bottoms of pans with wax paper. Coat wax paper with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups; level with baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Combine buttermilk and Low-Fat milk. Combine 1 cup Granulated sugar, butter, and oil in a large bowl; beat with mixer at medium speed for 3 min. or until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in 1 tbsp. find. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.
4. Place 3 egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until medium peaks from, using clean, dry beaters. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans. Bake at 350° for 25 min. Or until a wooden pick inserted in the center comes out clean. Cool in pans 10 min. on wire racks. Loosen edges with a knife, and invert cake layers onto racks. Carefully remove wax paper, and discard.
5. To prepare lemonade syrup, while cake layers bake, combine 1/4 cup granulated sugar and next 3 ingredients (through 1 tbsp. Water) in a 1-cup glass measure. Microwave at HIGH 45 sec. or until mixture boils; stir until sugar dissolves. Cool slightly. Pierce warm cake layers liberally with a wooden pick. Brush syrup over warm cake layers until all of syrup is absorbed. Cool completely.
6. To prepare frosting, place chilled cream cheese, 2 tsp. rind and 1 tsp. juice in a large bowl; beat with a mixer at medium speed until well combined. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread half of frosting over top. Top with remaining cake layer. Spread remaining frosting over top of cake. Store cake, loosely covered, in refrigerator.

Monday, January 19, 2015

Sugar Pumpkin Custards with Graham Crumble

Serves 8

- 1 small Sugar Pumpkin (about 2 1/2 lb.)
- 1/3 cup Sugar
- 1 tbsp. Butter, melted
- 1 1/2 tsp. Vanilla Extract
- 4 large Egg Yolks
- 1 large Egg
- 1 cup Half-&-Half
- 1/2 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1 (12 oz.) can Fat-Free Evaporated Milk
- 6 tbsp. Graham Cracker Crumbs
- 1 tbsp. Egg Whites, lightly beaten
- 2 tsp. Butter, melted
- 2 tsp. Sugar
- 1/4 tsp. Ground Cinnamon
Cooking Spray
- 1/2 cup Frozen Reduced-Fat Whipped topping, thawed

1. Preheat oven to 325.
2. Pierce pumpkin 5 times with a knife; place on a baking sheet. Bake at 325 for 1 hr. and 15 min. or until tender when pierced. Let stand 10 min. Discard stem, skin, and seeds. Place 1 cup chopped pumpkin (8 1/2oz.) in a large bowl. (save remaining pumpkin for another use) Beat with a mixer at medium speed until smooth. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended.
3. Place half-&-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180 or until tiny bubbles form around the edge. Add milk mixture to pumpkin mixture. Beat at low speed 1 min. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4oz.) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 in; bake at 325 for 50 min. or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hrs.
4. Combine cracker crumbs and next 4 ingredients. Spread mixture in a single layer on a baking sheet coated with cooking spray. Bake at 325 for 25 min. Let stand 5 min. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 tbsp. whipped topping and about 2 tsp. graham crumble.

Sunday, January 18, 2015

Chicken Parmesan with Oven-Roasted Tomato Sauce

Serves 4

- 1 lb. Cherry Tomatoes, halved
- 2 tbsp. Olive Oil, divided
- 1 Shallot, sliced
- 4 Garlic Cloves, thinly sliced
- 1/4 cup Unsalted Chicken Stock
- 1/4 cup Dry White Wine
- 1 tsp. Fresh Thyme
- 3/8 tsp. Kosher Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 cup Whole-Wheat Panko
- 2 (8-oz.) Skinless, Boneless Chicken Breast Halves
- 3 tbsp. Canola Mayonnaise (such as Hellmann's)
- 1.5 oz. Parmesan Cheese, grated and divided (about 6 tbsp.)
- 2 tbsp. fat-free milk
- 1 tsp. Garlic Powder
Cooking spray
- 2 oz. Fresh Mozzarella Cheese, very thinly sliced
- 1/4 cup Basil Leaves

1. Preheat oven to 375.
2. Combine tomatoes and 1 tbsp. oil; toss. Arrange tomato mixture on a jelly-roll pan. Bake at 375 for 35 min. or until browned.
3. Increase oven temperature to 425.
4. Heat 1 tbsp. oil in a medium skillet over medium heat. Add shallot; cook for 5 min. Add garlic; cook 1 min. Add tomatoes, stock, wine, thyme, salt, and pepper; cook 4 min. or until liquid almost evaporates.
5. Place panko in a large skillet; cook over medium heat 3 min. or until toasted, stirring frequently.
6. Cut each chicken breast in half horizontally to form 4 cutlets. Combine mayonnaise, half of parmesan cheese, and milk in a bowl. Spread mayonnaise mixture evenly over both sides of cutlets. Combine panko, garlic powder, and remaining half of parmesan cheese in another dish. Dredge cutlets in panko mixture.
7. Place cutlets on a wire rack coated with cooking spray. Place rack on baking sheet. Bake at 425 for 15 min. or until chicken is done.
8. Preheat broiler to high.
9. Top each cutlet with 2 tbsp. tomato mixture; top tomato mixture evenly with mozzarella cheese. Broil 3 min. or until cheese is bubbly. Sprinkle with basil, and serve with remaining tomato mixture.

Saturday, January 17, 2015

Steak Pizzaiola

Serves 4

-1 pound Boneless Sirloin Steak, Trimmed and Cut Into 1/4-in. Slices
- 4 tsp. Olive Oil, divided
- 1/2 tsp. Salt, divided
- 1/2 tsp. Freshly Ground Black Pepper, divided
- 1/2 tsp. Minced Fresh Garlic
- 1 tbsp. Fresh Orageno
- 1 (28-oz) can Unsalted Whole Tomatoes, undrained
- 4 (1-in.-thick) slices Ciabatta Bread (about 5 oz.)
- 2 oz. Shredded Part-Skim Mozzarella Cheese (about 1/2 cup)
- 1/2 cup Torn Basil Leaves


1. Preheat broiler to high
2. Heat a large skillet over high heat. Combine steak and 1 tsp. oil in a large bowl; toss to coat. Sprinkle steak with 1/4 tsp. salt and 1/4 tsp. pepper. Add steak to pan; cook for 2 min. or until browned, stirring occasionally. Remove steak from pan.
3. Reduce heat to medium-high. Add remaining 1 tsp. oil to pan, and swirl to coat. Add garlic, and sauté for 30 sec. Add oregano, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and tomatoes. Reduce heat, and simmer 6 min., mashing tomato mixture with a potato masher. Return steak to pan, and toss to coat.
4. Place bread on a baking sheet; broil 1 min. or until lightly toasted. Spoon tomato mixture evenly over bread slices; sprinkle evenly with cheese. Broil 2 min. or until cheese begins to brown. Sprinkle with basil.

Friday, January 16, 2015

Homemade Caramel Frappuccino

1 1/2 cup Crushed Ice
1/2 cup Unsweetened Almond Milk
1/4 cup Heavy Whipping Cream
1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder
10 drops Liquid Stevia Extract (I use stevia vanilla)
1/4 tsp Caramel Flavour (unless you used caramel flavored coffee)
Lightly Sweetened Whipped Cream for topping


In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.

Saturday, December 20, 2014

My Sugar Cookies

1 cup Butter, softened

1 cup Sugar

1/2 cup Packed Brown Sugar

1 Egg

1 tsp. Vanilla Extract

2-1/4 cups All-Purpose Flour

1/2 cup Baking Cocoa  (*or add another 1/2 cup flour and 1 tsp. vanilla extract)

1 tsp. Baking Soda

Throw it together like you would normally do cookies.



Powdered Sugar

Vanilla Extract


Put about 1 tbsp. of butter in a medium sized bowl and add powdered sugar. add a itty bit of vanilla extract in and smoosh against the side with a spoon until frosting-like, then taste. If too thick, add a drop of water in and mix again. Beware! A little bit of water goes a long way in this frosting! one drop at a time. If accidentally put too much liquid in, keep putting butter and powdered sugar in until its just right for you!

Cardamom-Rye Cookies

Prep 1 hr. 8 min.
Makes 20 3 in. Square Cookies

1 cup Butter, Softened
2/3 cup Sugar
1/4 tsp. Salt
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cinnamon
2 cups All-Purpose Flour
1 cup Rye Flour
2-3 tbsp. Cold Water
Royal Icing

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 sec. Add the sugar, salt, cardamom, and cinnamon and beat until combined, scraping bowl as needed. Beat in the flours on low speed until mixture resembles fine crumbs. Add the water, 1 tbsp. at a time, tossing mixture with a fork, until dough is moistened. Gently knead with hands to form a ball.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut dough into desired shapes. (For picture frames, use a 3-or 4-in. square cutter or cut squares freehand using a fluted pastry wheel. For elves, divide dough in half, then roll into an 8-in. circle and cut into 12 wedges.) Reroll scraps as necessary. Place cutouts 1 in. apart on ungreased baking sheets. Pierce all over with a fork.
3. Bake in a 350 degree oven for 8-10 min. or until cookies are firm and begin to brown at the edges. Transfer to a wire rack to cool. Decorate with Royal Icing.

Friday, November 7, 2014

Homemade Funfetti Cake



  • 1 and 2/3 cup (210g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 115 g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1/4 cup (60g) yogurt  (plain or vanilla; or greek yogurt; or sour cream)
  • 3/4 cup (180ml) milk (cow's milk; or soy milk; or almond milk)
  • 1 Tablespoon (15ml) vanilla extract
  • 2/3 cup (90g) sprinkles (not nonpareils)

Vanilla Buttercream

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners') sugar
  • 1/4 cup (60ml) heavy cream (see note above about substituting milk or half-and-half)
  • 2 and 1/2 teaspoons vanilla extract
  • salt, as needed


Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
Pour/spoon batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.
Cake stays fresh covered at room temperature or in the refrigerator for 5.
Bachelor’s degree None 1,000 to 4,999 0 to 9 percent

Wednesday, November 5, 2014

Pumpkin Cakes

Makes 12 Mini Cakes
Prep 15 min.
Bake at 350 for 20 min.
Microwave 10 sec. Per Batch

1 box (15.25 oz.) Spice, Vanilla or Devil's Food Cake Mix
1 cup Buttermilk
3 Large Eggs
1/2 cup Vegetable Oil
1 can (16 oz.) Vanilla Frosting
Orange Gel Food Coloring, Nonpareils, or Sprinkles
Tootsie Rolls (for stems)
- Heat oven to 350. Grease and flour 2 12-cup mini Bundt cupcake pans. Prepare cake mix according to package directions, using buttermilk in place of water. Spoon batter into prepared cupcake pans.
- Bake at 350 until toothpick inserted in center comes out clean, 15-20 min. Transfer to a wire rack to cool for 5 min. Invert and cool completely. Using a small serrated knife, trim domed tops to make them level.
- Tint frosting orange with food coloring. Spread a little frosting on cut side of 12 of the cakes. Sandwich with remaining 12 cakes. Microwave remaining frosting for 5-10 sec, until smooth but not too thin. Spoon some frosting on top of a stacked cake, allowing it to drip down the sides. Top with nonpareils or sprinkles. Cut a Tootsie Roll in half diagonally and reshape slightly with your hands. Add to top of cake as stem.
- Repeat with other flavors of cake mix, if desired.

Tropical Ambrosia Shortcake

Makes 8 Servings

1 1/2 cups All-Purpose Flour
1/3 cup Flaked Coconut, Toasted
1/4 cup Granulated Sugar
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/3 cup Cold Butter, Cut Up
1 Egg, Lightly Beaten
1/2 cup Sour Cream
2 tbsp. Milk
1 8-oz. container Frozen Whipped Dessert Topping, Thawed
1 8-oz. can Crushed Pineapple (juice pack), Drained
1 cup Strawberries, Hulled and Quartered
3 Kiwifruits, Peeled, Halved and Sliced
1 11-oz. can Mandarin Oranges, Grained
1 cup Tiny Marshmallows
1/4 cup Dry-Roasted Macadamia Nuts, Chopped

1. In a medium bowl, combine flour, coconut, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. In a small bowl, whisk egg, sour cream, and milk until smooth. Add to flour mixture, stirring with a fork, just until moistened.
2. Using a 1/3-cup measure, drop 8 mounds of dough onto a lightly greased baking sheet. Bake in 400 degree oven for 12-15 min. or until golden. Transfer to a wire rack to cool slightly.
3. In a medium bowl, fold together whipped topping and pineapple. Cover and refrigerate until ready to assemble.
4. In a medium bowl, combine strawberries, kiwifruits,oranges, and marshmallows.
5. To serve, use a fork to gently split the shortcakes in half. Divide about half of the pineapple mixture among the 8 shortcake bottoms. Top with fruit mixture. Add shortcake tops. Top with remaining pineapple mixture and sprinkle with nuts.

Wednesday, October 22, 2014

Real Hot Chocolate

1 1/2oz/40g Semisweet Chocolate (broken into pieces)

1 1/4 cup Milk

2 tbsp Whipped Cream (to decorate)

Chocolate Powder (for dusting)

1. Place the chocolate in a large, heatproof measuring cup. Place the milk in a heavy bottom pan and bring to a boil. Pour about one-quarter of the milk onto the chocolate until chocolate has softened.
2. Wish the milk and chocolate mixture until smooth. Return the remaining milk to the heat and bring back to a boil, then pour onto the chocolate, whisking constantly.
3. Pour into warmed mugs or cups and top with whipped cream dusted with chocolate powder. Serve immediately.

Tuesday, October 21, 2014

Banana Motorcycles

1 Banana
3 Chocolate Chips
2 Slices of Apple
1 Marshmallow (cut in half)
Peanut Butter


The peanut butter is used to stick everything together. My brothers LOVED this!!!!!

Monday, October 20, 2014

Cheesecake Cake Batter Dip

- 8oz package of Cream Cheese, room temp.
- 1/2 cup Sour Cream
- 1/2 cup White Cake Mix
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1/4 cup Sprinkles
- Graham Crackers for Dipping

1. Place cream cheese in your mixing bowl and beat on medium high speed for 3 min. or until it becomes light and whipped.

2. Bring speed down to medium and add the sour cream and vanilla mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.

3. Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!

Sunday, October 19, 2014

Copy-Cat Panera Cream of Chicken Wild Rice Soup

- 6 cups Chicken Broth
- 2 Chicken Breast Halves (cooked, boneless and cubed)
- 6oz. package Long Grain Wild Rice Blend, Quick Cooking Version (you can use the seasoning package)
- 1/2 tsp. Ground Black Pepper
- 1/2 cup All-Purpose Flour
- 3/4 cup Butter
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onions, diced
- 3 cups Light Cream

1. Open rice and pull out the seasoning packet, then set aside.

2. In a small bowl, combine the pepper and flour, then set aside.

3. In a large pot over medium heat, combine the broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

4. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and sauté for 5 min. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 min. more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 min. to cook out raw flour taste.

5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 min.

6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 min.

Saturday, October 18, 2014


- 2 Limes
- 8 cups Cold Water
- 1/2 cup Sugar

*Also works for Lemonade!


- 1 cup Lemon Juice
- 1 cup Sugar
- 1 cup Water
- 3-4 cups Cold Water

Chicken Enchiladas

- 1 Onion, Diced
- 8oz. Cream cheese
- 4 cups Shredded, Cooked Chicken
- 1-4oz. Can Diced Green Chiles
- 1 pint Heavy Cream
- 10-12 Flour Tortillas
- 1/2-1 tsp. Spicy Seasoning

Preheat oven to 350. Brown diced onion over medium heat. Remove from heat and stir in cream cheese, spicy seasoning, green chiles, and chicken. Spread 2-4 tbsp. of chicken mixture in a tortilla shell and roll it up. Repeat for each tortilla. Line your enchiladas in a 13x9 pan. Pour heavy cream over enchiladas evenly. Top with grated cheese; cover with foil and bake for 25 min.

My Lasagna Pie

- 1 box of Dreamfield's Rotini, boiled per box
- 1/2-1 lb. Ground Beef
- 1 Onion, Chopped
- Salt, Pepper, Garlic Powder to Taste
- 1 tsp. Italian Seasoning
- 1/2 Garlic Powder
- 2 cups Cottage Cheese
- 1/2 cup Parmesan Cheese
- 4 cups Spaghetti Sauce
- 2 tsp. Basil
- 2 Egg Yolks
- 1 cup Mozzarella, Shredded

Preheat oven to 375. Cook rotini per package. Brown ground beef with onion, salt, pepper, garlic, & Italian seasoning. In a large bowl, mix together cottage & parmesan cheeses, 3 cups spaghetti sauce, basil, eggs, pasta, & seasoned ground beef. Top with remaining sauce and mozzarella cheese. Bake 50-55 min. If cheese becomes to browned, loosely cover with foil. (9x13 dish.)

Fruit and Milk Shake

*2 Large Servings

- 3/4 cup Milk
- 1/4 cup Instant Non-Fat Dry Milk
- 1/2 cup Fruit-Flavored Yogurt
- 1 Banana, cut and Frozen
- 1/2 cup Orange Juice, Chilled

Put ingredients in a blender; Cover and blend 'til smooth.

Cake Balls

- 3/4 of a Tub of Frosting
- Candy Coating or Chocolate

Fridge and Freezer

Bake a cake, cool it in the fridge for a few min., crumble cake in a bowl by rubbing the top and bottom together (eat the top and bottom ;) ) When done, put the frosting in the bowl and mix. chill in fridge, then roll into balls. After that, chill it in the freezer for 10-15 min. Dip in candy coating/melted chocolate, set it on a tray and put in fridge for 5 min or wait for the chocolate/candy coating to harden.

Chicken Salad

*This is my Grandma's recipe

- 1-7oz. Box Creamette Rings or Shells Macaroni
- 1-15oz. Canned Peas
- Diced Chicken
- 1/4 cup (or less) Milk
- 1+ cup Miracle Whip Salad Dressing
- 2 tbsp. Sugar
- 2 tbsp. Diced Onion
- 1 tbsp. (or more for taste) GEDNEY Distilled Apple Cider Vinegar (dark vinegar)
- dash of Mrs. Dash Original Blend

Potato Salad

*This is my Grandma's recipe

- 5 Hard Boiled Eggs
- 1 Stalk Celery
- 4-5 Medium White Potatoes
- 1+ cup Miracle Whip Salad Dressing
- 2 tbsp. Sugar
- 2 tbsp.Mustard
- 2 tbsp. Diced Onion
- 1 tbsp. (or more to taste) GEDNEY Distilled Apple Cider Vinegar (dark vinegar)
- dash of Mrs. Dash Original Blend

Fruit Cooler

*Makes 2 servings

- 1 cup Milk
- 1 Banana cut and Frozen
- 1 cup Berries or Pineapple

Put ingredients in blender and blend 'til smooth.

Friday, October 17, 2014

Irish Pancakes with Sugar and Lemon

1/2 cup plain flour
1 pinch salt
2 Large Eggs
3/4 cup Milk Mixed
1/3 cup Plain Water
4 tbsp. Unsalted Butter
Caster Sugar, Lemon Juice

Sift flour and salt into a large bowl and stir, add eggs and use a whisk to mix. Then, in a small bowl, mix milk and water together then whisk that with the flour, salt, and egg mixture. Set aside while you prepare for cooking pancakes. (Do not worry, it is supposed to be thin!)

What I did is that I put drops of lemon juice on the inside and sprinkled sugar and rolled it up, so that there was a bit of lemon and sugar in every bite.



2 cups milk chocolate chips

1/2 cup butterscotch chips

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1 teaspoon vanilla

1 1/2 cups salted peanuts, chopped

1 (14 ounce) package caramels

1/4 cup whipping cream




1.       Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.


2.       Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.


3.       Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.


4.       Pour over first layer that was chilling then place back in freezer.


5.       Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.


6.       Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.


7.       Return to chill until set up.


8.       Store in refrigerator to keep from getting too soft and to aid in cutting and serving.


9.       Too wonderful for words!

1-2-3 Blackberry Sherbet




·         4 cups fresh or frozen blackberries, thawed

·         2 cups sugar

·         2 cups buttermilk

Cooking Instructions

1.     Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.



·         Coarse salt and ground pepper

·         1/4 cup finely grated Parmesan, plus more for serving

·         1/4 cup chopped fresh parsley

·         2 garlic cloves, minced

·         1 large egg

·         1 pound ground beef chuck

·         1/4 cup plain dried breadcrumbs

·         1 tablespoon olive oil

·         1 can (28 ounces) crushed tomatoes in puree

·         3/4 pound spaghetti



  1. Step 1

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In this step:

o    How to Make Dried Breadcrumbs

  1. Step 2

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

In this step:

o    How to Brown Meat

  1. Step 3

Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

Here are Some Names of Things I Want to Try.

- Double Chocolate Ice Cream Bombe
- Chocolate Sherbet
- Chocolate Banana Sundae
- Chocolate Mint Swirl
- Mississippi Mud Pie
- Mocha Layer Cake
- Sachertorte
- Chocolate Dairy Wraps
- Cupcakes
- Chocolate Boxes
- Chocolate Chip Shortbread
- Caramel Chocolate Shortbread
- Mini Chocolate Cones
- Brazil Nut Brittle
- Quick Chocolate Milk Shake
- Real Hot Chocolate

If you want to know any of these recipes before I post them after I make them, just comment the name/s. :)

Hey There!

Does anybody have a good O'Henry Bars recipe? I have two but I do not know which one to make... So if you have any please tell me in the comments. Thank You!!