THE FAMOUS Oopsie Rolls

Ingredients:
3 eggs
1 packet of stevia
1 Tbsp golden flax meal
1 dash of salt
4 oz.of Philadelphia cream cheese
1/3 tsp xanthan gum

Directions:

Preheat oven to 300' F

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and xanthan gum until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Makes 6 Gluten-Free rolls

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Chocolate Peanut Butter Smoothie

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Everything Easter

Easter Peeps Centerpiece

How it's done:

Use two glass vases, one taller and one wider, and fit one into the other, making sure there is some space between the 2 for the Easter goodies. Layer the outer vase with jelly beans, then the Peeps on top of the jelly beans . The inner vase will hold the flowers (dried or plastic as you won't be able to keep them in water). Put more jelly beans in the inner vase to hold the flowers in place. 

Other variations could be done with individually wrapped chocolate eggs, Cadbury mini eggs, or any other hard candy with Easter/Spring colors. 

Keeping your hands dye free!

How it's done:

Just pull the wisk wires to the side and put in the egg. Then dip as you want and pull wires to release the egg. Perfect for kids dying eggs.

Easy Tie Dye eggs

How it's done:

Swirl whipped cream and food coloring to make tie dye designs on your eggs. Allow the eggs to sit for several hours and then you can rinse away the whipped cream and the dye will stay on the shell.

(Shaving cream will also work, but if young kids are doing this the whipping cream won't harm them if they happen to get it in their mouth)

Bunny Crunch Easter Chex Mix

How it's done:

Ingredients:

2 cups pretzel sticks

1 bag of popcorn ( I used Orville Redenbacher's Naturals simply salted)

12 oz white chocolate chips

1 bag of festive M&M's 

2 cups your choice of chex cereal (I used Rice)

1 container of sprinkles ( used yellow)

Directions:

Mix pretzels, popcorn and cereal in bowl

Melt chips over a double boiler until melted string constantly

When melted, drizzle over dry mix and mix until coated

Sprinkle half of the sprinkles, mix and sprinkle mix again

Do the same with the M&M's and let sit overnight

Hello Kitty Themed Eggs

How it's done:

Using a black Sharpie marker, draw on eyes and whiskers. Then with a yellow draw on nose. Next glue on flower or bow. Very simple.

Cracked design dyed eggs

How it's done:

Start by boiling eggs until near done, then take out and crack  (but not peel the shell) and then return to boiling, but in colored water. 

Bunny Cake

How it's done:

Use your favorite cake recipe and cook two 8 inch cakes. Leaving one as is, cut the second into 3 parts. The center will be the Bunny's bow tie, and the two edge pieces will become the Bunny's ears. Drawing a template on wax paper will help, lay it over the cake and use tooth-pics to prick through the wax paper along the guidelines, and then you can cut the cake along the holes from the tooth-pics.

Bring all pieces together and decorate with frosting.

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Hasselback Garlic Potatoes w/ Bacon & Cheese

For many people, Hasselback style potatoes are nothing new. 
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Ingredients:16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions:
Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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Strawberry Punch

Courtesy of Foodies TV

Ingredients:
1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
1 Pint Fresh Strawberries

Directions:
In a punch bowl, combine the first four ingredients.
Add ice cream; stir gently.
Add ginger ale; stir gently.
Cut Fresh Strawberries and add to punch.

Serve immediately. Yield: 6 quarts.

Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

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Crunchy honey garlic pork chops

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
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Directions:
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.

~Works great with chicken too!!!

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Baked Chicken Chimis with Enchilada Sauce

Ingredients:
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. "cooked" chicken, shredded
8 flour tortillas (or whole wheat or low carb)
cooking spray
shredded cheddar cheese
green onions, for garnish (optional)
sour cream (optional)
Red Enchilada Sauce (recipe below)

Directions:
1. Preheat oven to 350 and spray baking dish with cooking spray.
2. Mix Cream Cheese, Pepper jack cheese, taco seasoning in a bowl. Then add chicken and mix all together.
3. Place the mixed chicken evenly onto the tortillas.
4. Fold up tortillas into a burrito (by tucking in sides and rolling them up) and place into baking pan.
5. Spray top of tortillas with cooking spray
6. Place in oven and bake for 15 minutes. Then turn over and place back in for 15 minutes.
7. Take out place on a plate add the red enchilada sauce, cheese and sour cream. Garnish with onions and tomatoes.

Homemade Red Enchilada Sauce:
1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 cup water, or more if needed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir in water, cumin, garlic powder, and onion powder into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Serve and Enjoy!!

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Cheesecake Cookie Bites

Ingredients:
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 Tbs. milk
1 Tbs. lemon juice
1/2 tsp. vanilla

Directions:
Heat oven to 350
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.

Press remaining mixture into an 8 x 8 x 2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.

In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes.
Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.

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Stuffed cream cheese /sausage jalapeño peppers.

Ingredients:
-15 jalapeños
Mix:
-8oz cream cheese
-1 pound browned pork sausage (the kind that comes in a squishy tube)
-Handful of minced red onion

Directions:
Clean out the peppers. Remove the seeds and veins as they are the "hot" in these hot peppers.
Mix cream cheese with cooked pork sausage or hamburger.
Add chopped onions, salt/pepper to taste, bacon bits and shredded cheese.
Full this mixture into the peppers and bake for 25 min at 425* in the oven.
Top with shredded cheese and bacon bits.
Cook on cookie sheet for 25-30 min at 425.
(Shredded cheese put on after the photo.)

NOTE: used gloves to clean the peppers and stuff them. Boy-those are HOT!!!

Let them cool off. They will be hot and hot. So let them cool for a few hours. The hot/hot will subside a little and you will be able to eat them.
These were awesome the next day. Too hot the first night.
Store leftovers in refrigerator and heat up as desired.

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Sweet 'n Sour Chicken

Ingredients:
Chicken:
3-4 boneless/skinless chicken breasts
Black ground pepper, to taste
1 c cornstarch
3 eggs, beaten
1/4 c oil

Sauce:
1/2 c brown sugar
4 T ketchup
1/2 c white vinegar
1 T soy sauce
1 t minced fresh garlic

Directions:
Preheat oven to 375 degrees F.
Rinse chicken breasts and cut into cubes.
Season with pepper to taste.
Heat oil in a large skillet to medium high.
Dip chicken into the cornstarch to coat, then dip into the eggs.
Fry until browned on all sides but not cooked through.
Drain on paper towels.
Place the chicken in a 9x13 greased casserole dish.
Mix the sauce ingredients in a bowl with a whisk and then pour over the chicken. Bake for 30-40 minutes.
Remove from oven, stir and serve. Enjoy!!!

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Spinach Banana Smoothie

Ingredients:
• 1 cup Almond Milk or fat-free milk or Coconut Milk
• 1 cup plain greek yogurt or naturally flavored
• 1 banana, frozen and chunked (Slice it and freeze it ahead of time, without skin)
• 2 cups fresh spinach

Directions:
1. In a blender, mix Almond Milk, Yogurt, and Banana. Blend until Smooth.
2. Then add Spinach and put on liquefy until smooth.

Number of servings: 2
Per Serving: 123 Calories, 17g Carbs, 2g Fat, 14g Protein, 162g Sodium, 10g Sugar

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Sticky Lemon Chicken

A quick, easy and delicious meal!

You will need:
1 large chicken, jointed into 8–10 pieces (just bought a pack of thighs)
Sea salt and freshly ground black pepper
3-4 tbsp olive oil(I added about a tablespoon of real butter too)
1 head of garlic, halved horizontally
A few thyme sprigs
Generous splash of sherry vinegar(I used apple vinegar)
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced (ideally with a mandolin)
Handful of flat leaf parsley, chopped (optional)
(I added a splash of wine)

Directions:
1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (I added about a tablespoon of real butter too)
2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using.

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Gluten Free Overnight Cookies

Make these cookies at night and take them out of the oven in the morning. That's right....overnight cookies!!

If you do want a guilt-free treat this is the one to have, and they are gluten free. 

Ingredients:
2 egg whites (preferably at room temperature)
2/3 cup sugar
pinch salt
1 tsp. vanilla
1/2 to 1 cup chocolate chips (Less chocolate chips means less fat...just saying)
1/2 cup chopped nuts of your choice. (I used pecans)

Directions:
1. Preheat oven to 375 degrees
2. Beat egg whites and salt with a mixer until the egg whites become foamy.
3. Add the sugar in gradually while you continue to beat the egg whites. Continue beating until the egg whites hold medium to stiff peaks (I usually go for the stiff peaks)
4. Gently fold in the chocolate chips, chopped nuts, and vanilla
5. Cover your cookie sheet (I used two) with parchment paper. Drop the batter by spoonfuls onto the cookie sheet.
6. Place the cookie sheet(s) in the oven and turn the oven off. Leave the cookies in the oven without opening the door.
7. Take the cookies out of the oven and enjoy. Store in covered tin.
NOTE: I made these cookies for my Gluten Free table at the Farmer's Market and they were always gone in the first few minutes of the day. It got to where I had to take orders. They are delicious and I know you will love them.

Makes 12-14 cookies

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Chicken and Broccoli Stir-fry

Ingredients:
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli
2 teaspoons cornstarch

Directions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)

Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

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Mexican Stuffed Shells

Ingredients:
1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Directions:
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!
Serves 16 shells

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Cucumber sandwiches

Great gluten free alternative, toddler snack, or finger foods for your next party. And SO easy!!!

Ingredients:
Cucumbers
Roast beef, ham or turkey
Cheese (your choice)
Salt and pepper (optional)

Directions:
Slice cucumbers and make sandwich.

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Cheesy Enchilada Meatballs

Ingredients:
2 Cups of CornBread
1 - 10oz can of enchilada sauce .. divided
1/2 tsp salt
1 1/2 lbs of ground beef
1 8 oz can tomato sauce
1/2 Cup of shredded Mexican Cheese

Directions:
In a large bowl combine the corn bread with a 1/2 cup of enchilada sauce and salt.
add beef... mix well....make into 1" balls.
Place the meat balls on a greased rack .. in a shallow pan.. bake at 350° for 25 -30 min.
In a small pan heat tomato sauce and the rest of the enchilada sauce...
When Meatballs are done transfer them to a oven safe platter and top with sauce and cheese... place in the oven for 1-2 min. to melt cheese
Serve and Enjoy ~

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Italian Stuffed Meatloaf

Ingredients:
1lb. Spicy Italian Sausage casing removed
1lb. ground beef or turkey
½ yellow/white medium onion or whole small chopped
1 egg
2 ½ tablespoons oil or butter for sautéing
1 big garlic clove minced
2 teaspoons dried basil
2 teaspoons dried oregano
4 cups fresh spinach
1 6oz can tomato paste
½ - 1 cup jarred pasta sauce
½ cup bread crumbs (could add 3 tablespoons parmesan)
Salt and pepper to taste

Directions:
1)preheat oven to 375
2)Heat oil in large pan on medium high. Add onions sauté 5 minutes until soft. Add garlic stirring one more minute.
3)Add one cup at a time of spinach until slightly wilted. Continue with each cup. Sprinkle with salt and pepper. Be careful not to use a lot of salt since the sausage is salty. Turn heat off and pat dry with paper towel.
4)put meat in big bowl add spices and combine with hands.
5)add eggs, bread crumbs and cheese is using
6)take 1/3 of meat mixture and form into a flat oval. This will be your base. Place in large baking dish.
7)spoon spinach mixture on base in the middle, make a mound. Make sure spinach does not have liquid..if so, pat with paper towel again.
8)with remaining meat flatten out with hands into oval flat shape bigger than your base. This will be the top. Carefully put the top over spinach and join the top with the bottom by pinching meat.
9)in a small bowl, combine tomato paste and pasta sauce
10)Cook meat loaf in oven for 40 minutes.
11)Remove meat loaf from oven and top with sauce. Return to oven for another 10-15 minutes until top is browned.
Enjoy!!!

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Roasted Brussels Sprouts and Cauliflower

Ingredients:

2 lbs of Brussels Sprouts ...cut in half or thirds if they are big

1 lb of cauliflower....sliced thinly

1 small onion sliced thinly

1/4 cup of olive oil

1 tsp black pepper

1/2 tsp sea salt

1lb of bacon cooked and crumbled

1/2 cup of balsamic vinaigrette

Directions:

Heat your oven to 350

In a large bowl toss the brussels sprouts , cauliflower and onion with the olive oil, salt and pepper...put on a greased cookie sheet and Roast for 20-25 min. or until veggies are tender.

Right before you serve it add crumbled bacon and drizzle with balsamic vinaigrette ...toss well

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Pepperoni Cauliflower Casserole

Ingredients
For the Puree:
1 medium head of cauliflower
3 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste

For the Casserole:
12 slices pepperoni
1/2 cup shredded mozzarella cheese

Instructions
For the Puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 3 Tbsp of cream and 1 Tbsp of butter and toss to coat. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower again with creamy butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish that has been sprayed with a cooking spray. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes. OR you could microwave this for 5 minutes. Serve hot.

Serving Size: approximately 3/4 cup
Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

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Crockpot Peanut Butter Clusters

Ingredients:
10 oz. unsalted peanuts
8 oz. salted peanuts
24 oz. White Almond Bark
4 squares Chocolate Almond Bark
1 - 12oz. bag of semi chocolate chips
1/2 of a 16.3 oz. jar Crunchy Peanut Butter

Directions:
Spray your crock pot with Pam and layer the ingredients, starting with the peanuts on the bottom and just throw everything else on top. Turn on low for 2 hours, uncover and stir up all the ingredients. Turn off and leave covered for an additional 30 minutes. Spoon onto wax paper and let cool. I just used my wooden spoon to dip it out and it made 60 nice sized peanut clusters!

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Cheesy Stuffed Mushrooms (Low Carb!!)

Ingredients :
1/2 Stick of butter
1 package of Stuffing Mushrooms (any button type can be used)
3 Heaping tsp Minced Garlic
1/2 cup of Fresh Flat Leaf Parsley (chopped)
5 Green Onions (chopped)
1 Wedge of Brie Cheese (any cheese will work)

Directions:
Pre Heat oven to 350°
Wash, dry and remove stems from mushrooms
Melt butter in large frying pan
Add mushrooms and toss to coat in butter for a few minutes lightly browning the mushroom.
Remove and place in baking dish.
Next add the Garlic, Green Onion ,and Parsley mix ti the same fry pan and toss to coat with butter left in the pan.
Quickly remove from heat. and set aside.
Cut Brie into pieces that will fit in your choice of mushroom (remove white rind first)
Pour Parsley/Onion mix on top of mushrooms distributing evenly.
Place in oven at 350° for 20 minutes.
(Timing could be less if using small mushroom)
ENJOY!!

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Sweet and Sour Chicken Skewers

Ingredients:
1/2 cup apple cider vinegar
1/4 cup brown sugar or a substitute
1/2 (20-ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red pepper, cut into 1-inch pieces
1 lb boneless skinless chicken thighs about four thighs or you can use chicken breast
Kosher salt and freshly ground black pepper
8 bamboo skewers, soaked in water for 30 minutes

Directions:
Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.

Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.

Preheat a grill pan or an outdoor grill to medium heat.

On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

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Sanitize a cleaning sponge and save money.

Who gets grossed out by sponges? I know I do! They are perfect for harboring millions of germs. But I like cleaning with sponges that have a rough side for scrubbing pots & pans. Inevitably I end up throwing them out before their life cycle is over. What a waste!

Not anymore! Here's a great tip I learned. Instead of trashing them before their time is due, put them in the microwave for a couple of minutes, and watch as the microbes sizzle away! No more germs, and no more wasted money.

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Cookie Cup

Make your next bowl of ice cream a cup! A cookie cup!!

Put the chocolate chip cookie dough on the outside of a cupcake pan lined with a cupcake liner and make cookie bowls. Make sure you don't put too much cookie dough on, or it will spread out. Just enough to cover the cupcake liner.
Bake at 350 F till golden, about 12 minutes. Let cool before removing from pan. Once they are baked... you can put Ice Cream inside of them and top off with your favorite toppings!!!

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Worlds Best Chocolate No Bake Bars

Looks so good, I bet you didn't guess they were made without flour! Also made with coconut oil & honey instead of sugar!

Ingredients:

1 cup peanut butter

1/4 cup honey

1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)

2 cups dry oats (not instant)

1 C shredded coconut

1/2 C chopped walnuts (optional)

1 1/4 cups dark chocolate chips

1 tsp vanilla extract

Directions:

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

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ARTHRITIS REMEDIES

1.) 9 raisins~ You simply take a package of golden raisins and put them in a shallow container that has a lid. Add just enough gin to cover and let it sit overnight, covered. After 24 hrs. they will be ready. The portion size is 9 raisins to control your alcohol intake. Do this each day.

2.) Ginger Tea:
•2 tbsp. freshly grated ginger (peeled)
•1 cup hot, almost boiling, water
•1 cup room temperature water
•Almond milk, coconut milk and stevia, to taste

Pour hot water over the fresh ginger and let steep for 30 minutes. For a strong infusion, steep overnight, covered on the counter.

Strain the ginger and add the additional 1 cup of water. Add coconut or almond milk and stevia, if you desire.

3.) Black Cherry Juice ~ Add 4 oz. juice to 4 oz. of water and drink this twice a day until pain is gone. It is an anti-inflammatory.

4.) Epsom Salts~ 2 cups in a hot bath. Soak for 30 minutes and it relieves the swelling and pain. Continue as needed.

5.) Apple Cider Vinegar~ Pour 1-2 cups of Apple Cider Vinegar in a tub. Soak for 30 minutes. 

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Heather's Berry Cobbler

Ingredients:
1 tbsp. melted butter
2 pints of blueberries
2 pints of blackberries
1/4 cup unsalted butter, room temp
1 1/4 cups flour
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1/2 c. warm water
1/4c. sugar

Directions:
Heat oven to 350. coat the bottom of a 9x13 pan with the 1 tbsp. of melted butter. Then put the berries in the pan.
In a Med. bowl, mix butter, sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon. Spoon batter over the fruit and spread evenly.
Mix 1/4 C. sugar and 1/2 C. warm water. Pour evenly over the dish.
Bake for 50 minutes, until the topping is golden brown and fruit is bubbling.
We served it warm with a scoop of fat free cool whip. Can use vanilla ice cream if you have it.

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Dr. Pepper Cake

Ingredients:
1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa
2 eggs
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon

Directions:

Heat butter, cocoa and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and baking soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.
Pour into greased and floured 9 x 12 inch pan and bake at 350°F for 25 to 30 minutes. Ice with Dr. Pepper Icing.

DR. PEPPER ICING:
1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa
1 (16 oz.) box confectioners' sugar
1 tsp. vanilla
1 c. chopped nuts

Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

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Ice Cream Bread

2 ingredients

Your favorite Ice cream 2 cups softened (Tip: make sure you let it get real soft or it is a pain to mix) 

2 cups of self rising flour. 

Mix together and bake @350 for 25 mins. 

And I added melted peanut butter and Nutella to the top.. 

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Skillet Cabbage

Ingredients:
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. 

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St Pat's Marshmallow Delights

Great for the Kids!!

Ingredients:
3 Tbs Butter
24 Large Marshmallows
5 cups Lucky Charms Cereal

Directions:
Grease a 9x9x2 pan with non stick spray
In a medium pot.. melt butter and marshmallows
Stir constantly until well melted.
Mix marshmallow with Lucky Charms
Add to greased pan
Press down in pan with lightly greased hands ( I used Pam spray)
Cut into pieces when cool.
Enjoy!!

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Banana Pudding

Ingredients: 
1 (8 ounce) package cream cheese 
1 (14 ounce) can sweetened condensed milk 
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

Directions:
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Put some wafers on top. Serves 8 Chill. Enjoy!

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CALIFORNIA CHICKEN CASSEROLE

Ingredients:
16 ounce bag frozen California blend vegetables, thawed *
2 cups diced, cooked chicken
4 ounce can mushrooms, drained
2 stalks celery, finely chopped
1 small onion, chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt, or to taste
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 ounces pimientos, diced
6 ounces Swiss cheese, shredded

Directions:
Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet, sauté the mushrooms, celery and onion in the butter until very soft and a little browned, about 8 minutes. Stir the mayonnaise and seasonings into the vegetables until well coated. Mix in all of the remaining ingredients along with the sautéed vegetables. Cover the baking dish with foil and bake at 350º for 40 minutes. Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly.

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MJ's Stuffed Cabbage

Ingredients:
2 heads green cabbage
3lbs ground turkey (or beef)
3 cups cooked brown rice
2 eggs
salt and pepper (to taste)
1 large can Tomato soup (low sodium)

Directions:
Core cabbage and put in big pot of water and boil, removing ea. leaf as it is cooked.
mix cooled rice with meat, eggs, s&p.
after cabbage cooled slice off thick vein of cabbage, stuff with handful meat/rice mix and roll up folding in sides.
Bake in 350 oven for 30 minutes uncovered.
add soup with 1/2 can water and pour over,cover and bake another 45 minutes. 

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PB & Jelly Gluten Free Cookies

Ingredients:
1/2 cup egg white
1/2 cup peanut butter
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 tsp stevia
pinch salt
10 tsp jelly

Directions:
Preheat oven to 400 degrees F. Mix all ingredients well and spoon 10 cookies into a baking pan covered in parchment paper. Bake 6 minutes or until try to the touch. Top with 1 tsp jelly and enjoy!!! Mmmmmm

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Chewy Granola Bars

Ingredients:
1 2/3 cups quick rolled oats
1/4 cup granulated sugar
1/3 cup oat flour (finely grind 1/3 cup oats in a food processor or blender, if you don’t have oat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup dried fruit (cranberries, cherries - your choice)
2 cups chopped nuts (walnuts, pecans, almonds - I use them all!)
3/4 cup mini chocolate chips
1/3 cup peanut butter or another nut butter such as almond butter - this ingredient is optional
1 teaspoon vanilla extract
4 tablespoons melted coconut oil (it is a solid at room temperature)
2 tablespoons of melted butter
1/2 cup honey,
2 tablespoons maple syrup
1 tablespoon molasses (this is optional, it provides essential minerals)

Directions:
Spray bottom of pan with a non stick spray.
Mix all the dry ingredients together. Melt the coconut oil, butter, vanilla, honey, maple syrup and molasses to a liquid. Once melted, add the wet ingredients to the dry ingredients and mix well. Pour the mixture into pan spreading evenly. in an 8 x10 pan
Bake 30 minutes or until the edges of the pan are brown. Let the granola bars cool completely. Then slice them into individual bars and wrap in saran wrap for easy snacks.
Feel free to come up with your own favorite flavors by mixing up nuts, fruit and chocolate.

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Healthy Hawaiian Blizzard

Ingredients:
1 cup fresh pineapple chunks
1 cup unsweetened coconut milk
1 banana
1/4 cup ice cubes
2 teaspoons honey, optional
pineapple wedges, for garnish

Directions:
In a blender, combine the pineapple chunks, coconut milk, banana, ice and, if desired, honey. Puree until smooth. Pour into 2 large glasses. Garnish each serving with a pineapple wedge.

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Cheeseburger in Paradise by Jimmy Buffet

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

Serves 4-5 people 

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Corn & Broccoli Casserole with Bacon

Ingredients:
2/3 cup almond flour
1/2 cup cornmeal
3 Tablespoons granulated Swerve or Stevia
1 Tablespoon Baking Powder
pinch of sea salt
1/3 cup almond milk
1 can whole kernel corn, drained
1 can creamed corn
1 cup light sour cream
1/2 cup unsalted butter, melted
1 bag of frozen broccoli
1/2 package bacon, diced and cooked to crisp
1 cup grated cheese - whatever kind you like

Directions:
Combine flour, cornmeal, sweetener, salt and baking powder in a small bowl.
Preheat oven to 350 degrees F. Grease a baking dish (I used a 13" x 9").
Melt the butter over low heat; dice up and cook bacon to crispy, drain grease and then allow to cool on paper towel. Lightly steam the broccoli, drain and then dump into the baking dish - spread it evenly out.
Open the cans of corn and pour into a medium sized bowl. Add into this the melted butter, sour cream and milk. Mix well. Now add in the dry ingredients and mix until no lumps. Pour over the broccoli.
Bake for about 55 minutes. Remove and sprinkle the bacon & cheese on top. Return to the oven and bake another 5 minutes or until cheese is all bubbly. ~ Enjoy!! 

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Coconut Cake

Cake Ingredients:
1 Box White Cake Mix
1 Can Coconut Milk (set 4-5 Tbsp aside for icing)
3 Eggs
2 Tbsp Coconut Oil (melted)
1 Tsp Coconut Flavoring

Directions:
In a medium bowl, combine all of the above ingredients and blend until smooth.
Place batter in lined cupcake tin about 3/4 full. Bake in a 350 degree oven for approximately 15 - 20 minutes.
Remove from oven and cool completely before frosting.

Frosting Ingredients :
1 Cup Butter
3 Tsp Coconut Flavoring
4 Cups Icing Sugar (powdered sugar)
4-5 Tbsp Coconut Milk (reserved from cake ingredients)

Directions:
Combine all frosting ingredients and mix on medium until super smooth and creamy. You can add a little more coconut milk if frosting is too stiff.
Optional - sprinkle with coconut flakes for a pretty touch! 

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