Tuesday, November 3, 2015

Candy Cane Puppy Chow

5 cups Chex cereal (I like the rice one best)
10 ounces of Andes Peppermint Baking Chips 
1 cup powdered sugar
6 large peppermint candy canes, crushed
Melt the Andes Peppermint Baking Chips in the microwave in a large glass bowl in 20-30 second intervals on half power, stirring between each interval until full melted.
Pour the Chex Cereal into the bowl and stir and fold the cereal and melted baking chips until fully coated.
In a large zip top baggie, pour in the powdered sugar and the crushed candy canes.
Pour in the coated chex cereal.
Seal the baggie and shake vigorously until all the cereal is coated with the sugar and candy canes.
It can keep up to 2 weeks in a sealed container at room temperature!

Saturday, August 29, 2015

Cheesecake Stuffed Strawberries

1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Peanut Butter Rolo Cups
1 package of peanut butter cookie mix
36 Rolos
Prepare cookie mix according to package directions. Roll into 1 inch balls. Place balls into greased miniature muffin tins. Then press the dough onto the bottom and sides of tin to form a 'cup'
Bake at 350 for 11-13 minutes. Place one Rolo inside each cup immediately after removing from oven. Cool and then remove from pans.

Don’t like running out to the doctor for every little thing that ails you? Who can blame you? A trip to the doctor can be costly, not to mention time consuming. 

If you are in a hurry, want to save a little money, or just want to try something different, here are ten home remedies that you might not have known about.

Have an ear ache? Try castor oil! Dip a cotton ball in castor oil, then pour a few drops from the cotton ball into the infected ear. The castor oil is supposed to help draw out the infection and in turn relieve the pain.

Bothered by a blister? Try dabbing mouthwash on it three times daily. Mouthwash is an antiseptic and will help dry out a blister.
Hopping mad about hiccups? Chase them away with a spoonful of sugar! A teaspoon of dry granulated sugar helps to stimulate the vagus nerve, resetting the diaphragm and stopping hiccups.

Bad breath bugging you? The live bacteria found in yogurt can help to dissolve bad breath issues. Simply add a daily serving of yogurt to your diet.
Aches and pains got you down? Try taking an Epsom Salt bath. Dissolve two cups of Epsom Salt in your bath water and soak for twelve minutes. If the pain is localized in a hand or foot, you can add one cup to a gallon of warm water in a basin and just soak the affected area.

Can’t beat cold feet? Try sprinkling a little cayenne pepper in your socks! It is believed that cayenne has a natural warming effect, and can help to get your blood flowing.
Hollering about hemorrhoids? Witch hazel is a natural astringent which can help to contract the skin and blood vessels back to normal size. Alone, it can dry out the skin, so apply it with Vaseline or a&d ointment.

Steaming over a sore throat? Licorice may be your answer! The sweet root contains a natural coating agent which can help ease the pain of throat inflammation.

Nervous about a nose bleed? If pinching your nose isn’t stopping it, try nasal spray. Most emergency room visits for nosebleeds are treated successfully with oxymetazoline, which just so happens to be the decongestant found in common OTC nasal sprays. Simply tilt your head forward and blow your nose clear, then use the nasal spray normally, and pinch the soft part of your nose closed for ten minutes.

Here's a great trick to make your nail polish last longer.

Saturday, May 9, 2015

WoW! This is interesting.. Who knew!
 * Saw this posted on my Facebook Newsfeed and had to share *
 Keep Wasps away with a brown paper bag.
 The wasps and yellow jackets see it and think it's a hornet's nest and they avoid it.
 It's easy, cheap and uses no poison....
 Fill a brown paper sack and then tie off the end and hang it up. Voila!
 They actually do make a "Beee Free Wasp Deterrent" they are available on Amazon or just use the trick above and see how it works! You can find the one on Amazon here http://amzn.to/1zTROqh

Low Carb Italian Squash

Talk about GOOD... Tastes Just like spaghetti without the calories.... You could even do a meat sauce on top if you want...
I have a spiral cutter and LOVE it...
You will Need
1 -2 Med. Zucchini Squash
1-2 Med. Summer Squash
1/4 Cup of Chicken Stalk
1 Tbsp of Minced Garlic
1/4 Tsp salt
1/4 Tsp Pepper
1/2 Tsp Italian Seasoning
Heat your chicken stock and seasonings over a med heat...let simmer for 2 min.
Add squash and toss till well mixed..
Cook for 5 min. or until the "noodles" are tender
You can Top with Parmesan Cheese and chopped Parsley if desired

Here is the spiral slicer I have http://amzn.to/1H9YrqR

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Sunday, April 19, 2015

Fiesta Chicken Salad

2 boneless skinless chicken breasts, sliced into strips
1 (1 1/3 ounce) packets fajita seasoning mix, divided
1 tablespoon olive oil
1 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) cans Mexican-style corn
1/2 cup salsa
1 (10 ounce) bags mixed salad greens
1/2 cup green onion, chopped
1 Tomato, chopped
Rub chicken strips evenly with 1/2 the fajita seasoning.
Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
Prepare the salad by tossing the greens, onion and tomato.
Top salad with chicken and dress with the bean and corn mixture.
Makes 4 servings approx 315 calories

BBQ Ranchero Chicken Salad

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) packages mixed salad greens, torn ( 6 cups packed)
2 medium Tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite ( 6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) cans whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) cans ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground
Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
Combine dressing, chili powder and cumin; mix well.
To serve, divide lettuce mixture onto 6 serving plates.
Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
Reheat chicken or served chilled.
Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Broccoli & Cauliflower Salad

1 head of Broccoli
1 head of Cauliflower
8 strips of cooked and crumbled bacon (turkey bacon works good too)
1/3 C. Chopped Onion
1 C. chopped Tomatoes
2 hard boiled eggs- chopped

Then in a small bowl mix well:
1 C. fat free mayoo
1/3 C. Sugar
2 Tbsp Vinegar
Salt, Pepper to taste and I like to add in Greek Seasoning its optional..

Add the mixture to the Broccoli and gently toss to cover it all
Refrigerate before serving!

Watergate Salad

1 small box instant sugar free, fat free pistachio pudding
1 8oz can crushed pineapple in juices
1/2 cup mini marshmallows
1/4 cup chopped pecans
1 cup fat free cool whip, thawed

Mix all ingredients together in a bowl and refrigerate for at least 1 hour before serving.
Makes 4 servings approx 124 calories

Friday, March 13, 2015

Fruit Salad ....So Good!!!!
Mandarin oranges, drained 2 (8 ounce) cans
Pineapple tidbits, drained 1 (16 ounce) can
Miniature marshmallows 1 (12 ounce) bag
Sour cream, container 16 ounces
Maraschino cherries, sliced and drained (optional) 1 (6 ounce) can
Shredded coconut (optional) to taste
Bananas, 3 sliced (optional)
Mix salad and Put in bowl with lid, put in fridge 24 hours or more, so good you can't stop eating. LOL

Peanut Butter Banana Bread

Peanut Butter Banana Bread

3/4 cup peanut butter
1/3 cup shortening
2/3 cup white sugar
1 cup mashed very ripe banana
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.