REFRESHING FLAVORED WATER IDEAS & RECIPES

~REFRESHING FLAVORED WATER IDEAS & RECIPES~

I’ve always liked drinking my water with a slice or two of lemon–-that extra little touch of flavor just makes water more appealing to me. There are a lot of other ways you can flavor water naturally. You can get really creative with it! Here are some ideas…

Add a slice of your favorite citrus to a tall glass of ice water…try lemon, lime, or orange slices. Or combine them…slices of lemon and lime…orange and lime…or try all three together!

Fresh mint is always a great addition to a glass of ice water.

Combine lemon slices with fresh herbs in your water…try lemon with mint, rosemary, thyme, or sliced ginger root.

Cucumbers are great in water, too! Slice up a large cucumber and add it to a pitcher of water…it’s really refreshing. You can also try cucumber with some fresh thyme added in. Or cucumber slices with lemon or orange slices.

If you want a more intense flavor to your glass of water, squeeze the citrus and/or twist the herbs you are using before you add them to your glass.

Besides lemons, oranges, and limes, you can try adding other kinds of fruit to your glass or pitcher of water…a small handful of your favorite berries (or mixed berries) is a nice addition to a glass of ice water. Other fruits you can try alone or in combination are: watermelon, cantaloupe, mango, pineapple, grapefruit, grapes, and kiwi.

Orange and mint or strawberry and cucumber combinations to flavor your water–are also great ideas!

NOTE: I usually drink my flavored water the same day I make it…I think it tastes best that way. Depending on what you add to your water, it may get cloudy or bitter-tasting if stored in the refrigerator too long.

If you’re wanting to make a pitcher of flavored water, you basically just slice or chop up some fresh fruit, cucumbers, or herbs and place in a pitcher, add cold water and chill several hours. The result is water infused with a light, natural flavor. It’s ready to serve over ice, garnished with a slice of fruit or clipping of an herb of your choice. Here are some other recipes for flavored water you may want to try:

CITRUS CUCUMBER WATER

1 large lemon, sliced
1 large lime, sliced
1 large orange, sliced
1 large cucumber, sliced
1 half-gallon of water
Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice.

CUCUMBER–HERBAL WATER

5 cups water
10 thin slices of cucumber
2 lemon slices
2 sprigs of fresh mint
3 sprigs of rosemary
Put water in pitcher and add lemon slices and cucumber slices. Crush mint and rosemary to release flavor, then add to other ingredients. Refrigerate for several hours. Serve over ice in tall glasses. Garnish with a lemon wedge.

CUCUMBER–MELON WATER

1 large cucumber, sliced
1/4 honeydew melon, cubed
1/4 cantaloupe, cubed
1 half-gallon water
Place cucumber and melons in a glass pitcher and add water. Refrigerate for 2 hours, then serve over ice. Garnish with melon balls skewered on a swizzle stick.

HONEYDEW–LIME WATER

2–3 slices of ripe honeydew melon
1 lime, sliced
4 sprigs of mint
1 half-gallon of water
Add melon slices, lime slices and mint sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.

HERB AND BERRY–FLAVORED WATER

1 cup fresh blueberries, lightly crushed
2 4–inch sprigs of fresh rosemary. lightly bruised (to release more flavor)
1 half-gallon of water
Add blueberries and rosemary sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.

LEMON–LAVENDER WATER

3 large lemons, sliced
1/4 cup fresh lavender
1 half-gallon of water
Add lemon slices and lavender to pitcher; pour water over both and refrigerate for 2 hours. Serve over ice and garnish with a sprig of lavender.

LEMON–MINT or LEMON-BASIL WATER

4 lemons, sliced
1 1/2 cups firmly packed fresh mint or basil leaves
6–8 cups water
6–8 cups ice cubes
Fresh mint or basil sprigs
Place lemon slices in a large pitcher. Rub the mint or basil leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with lemon and pour in the water. Cover and chill 1–8 hours.

Strain lemon–water mixture and discard herbs. Divide lemon slices and additional fresh mint or basil sprigs equally among 6–8 glasses. In each glass, add 1 cup of ice cubes, then fill with lemon water.

LEMON, LIME AND ORANGE WATER

1 large lemon, sliced
1 large lime, sliced
1 large orange, sliced
1/4 cup cilantro leaves (optional)
1 half-gallon of water
Add citrus slices (and cilantro leaves, if desired) to a large pitcher; fill with the half-gallon of water and refrigerate 2 hours. Serve in ice-filled glasses. Garnish with your favorite citrus slice (and a sprig of cilantro, if you’re using that). Makes about 8 servings.

FROZEN FRUIT WATER

2 cups frozen apple chunks, grapes, or berries
1 half-gallon of water
Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes. (Note: you can chop up the same kind of fruit, unfrozen, and follow same directions. You’ll need to use more ice when serving the unfrozen fruit–flavored water).

ORANGE–MINT WATER

3 large oranges, sliced
10 mint leaves
1 half-gallon of water
Put sliced oranges and mint leaves in pitcher and add water; refrigerate for 2 hours to infuse flavors. Pour over ice and garnish with a sprig of mint and orange slice.

WATERMELON–BASIL WATER

2 cups seedless watermelon, cubed
10 basil leaves
1 half-gallon of water
Pour water over melon and basil; refrigerate for 2 hours. Serve over ice, garnished with a sprig of basil

FRUIT WATER

1 each of the following fruits: apple, lemon, orange, pear
4 large strawberries
Handful of raspberries
Handful of mint leaves
1 half-gallon of water
Cut large slices or thin wedges of each fruit; place them in a large glass pitcher and add cold water. Refrigerate 2 hours and serve over ice in tall glasses.

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S'mores Pockets treats

Who needs to be camping to enjoy a S'mores Pockets treat? Whip these gems up at any time and treat yourself!


The brownie pan is the BEST! So Versatile!

Crescent rolls, chocolate chips, marshmallows, and a little bit of crushed up Graham crackers - fold up crescent roll over the top and bake 350° for approx. 15 mins.

{Still need your brownie pan? Order yours www.pamperedchef.biz/carolallen}


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Best Ever Chocolate Oatmeal No-Bake Bars {Clean-Eating}

Best Ever Chocolate Oatmeal No-Bake Bars

{Clean-Eating}

Best Ever Chocolate Oatmeal No-Bake Bars

• 1 cup peanut butter
• 1/2 cup honey
• 1/2 cup coconut oil (you could also substitute butter)
• 2 cups old fashioned oats
• 1 cup shredded coconut
• 1/2 cup chopped nuts, raisins, or dried cranberries
• 1 1/4 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer)
• 1 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. {Watch this closely. Mine started to burn!}

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Recipe adapted slightly from I Hear Exercise Will Kill You.


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Zucchini Noodles aka: Zoodles

Zucchini Noodles aka: Zoodles 

1. Find 1 large zucchini that is enough for 1 serving. 2. With a Julienne peeler, peel your zucchini skin and all. 
3. Put all of of your Zoodles in a colander and sprinkle with some salt.  Mix the salt all around the Zoodles and let them sit for a few minutes, 10-15 minutes will do.  This will get all of the extra moisture out of the zucchini.  Make sure to drain when you are ready to cook them. 
4. With a tablespoon or so of Olive Oil, cook your Zoodles for a few minutes until they are soft and tender.  Usually around 5 minutes is what I find to be best. 

5. Enjoy! 

About the Author: Reesa Lewandowski is the voice behind Momma Lew’s Blog.  A stay-at-home-mom of 2 preschoolers, she strives to serve healthy meals to her family.  Reesa has been blogging for over 3 years and hopes to provide information to her peers to make life easier for everyone! 

Jalapeno Steak 'n' Mushrooms

Makes: 6 servings

Prep 25 minsSlow Cook 9 hrs to 10 hrs  hours (low) or 4-1/2 to 5 hours (high)

ingredients

• 2 1/2pounds boneless beef chuck steak, cut 1 inch thick
• 1/4cup packed brown sugar
• 1/4cup reduced-sodium soy sauce
• 1/4cup Worcestershire sauce
• 2fresh jalapeno peppers, thinly sliced*
• 2tablespoons red wine vinegar
• 1tablespoon quick-cooking tapioca, crushed
• 4garlic, thinly sliced
• 1cup snipped fresh cilantro
• 23 1/2 - 4 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
• 1medium onion, thinly sliced
• Fresh cilantro, chopped (optional)
• Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)

directions

1.Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.

2.Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.

from the test kitchen

• Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For a milder flavor, remove membranes and seeds from peppers.

nutrition facts (Jalapeno Steak 'n' Mushrooms)

• Servings Per Recipe 6,
 
• cal. (kcal) 339,
 
• Fat, total (g) 12,
 
• chol. (mg) 108,
 
• sat. fat (g) 4,
• carb. (g) 16,
 
• Monosaturated fat (g) 7,
 
• Polyunsaturated fat (g) 1,
 
• fiber (g) 1,
 
• sugar (g) 10,
• pro. (g) 40,
 
• vit. A (IU) 243,
 
• vit. C (mg) 8,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 10,
 
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 32,
 
• Cobalamin (Vit. B12) (µg) 7,
 
• sodium (mg)618,
 
• Potassium (mg) 859,
 
• calcium (mg) 50,
 
• iron (mg) 5,
 
• Percent Daily Values are based on a 2,000 calorie diet  

as seen on and copied from facebook :) 

Low Fat Crinkle Cookies

These cookies use only four ingredients, and mix up in less than 5 min.
Seriously awesome. Even better, they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Low Fat Crinkle Cookies
Ingredients

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove. 



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SAND PUDDING

Oh my gosh! How about a "Sand" Pudding for a summer party dessert?? Imagine the faces, especially if served in a sand bucket with a play shovel to serve! 

SAND PUDDING

Ingredients

1 pkg Vanilla Wafers
2 Oreos
8 oz Cream Cheese
¼ C Butter
⅔ C powdered sugar
2 small pkgs French Vanilla pudding mix
2¾ C Milk
12 oz Cool Whip

Instructions

Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a small bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add Pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.

Notes
Allow to chill in fridge at least one hour before serving. 

Texas Trash Warm Bean Dip

Just when you thought you had tried the best dip out there YUMMMM

Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips. 

TACO BAKE

For all my Low carbers!!

TACO BAKE (love the bakes!!)
Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top. 

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White Chocolate Macadamia Magic Bars

White Chocolate Macadamia Magic Bars

    2 packages of Pillsbury White Chocolate Macadamia Nut cookie dough
    1 bag of white chocolate chips
    3/4 cup of crushed macadamia nuts
    1 can of condensed milk

1.) Line a 9x13 pan with parchment paper and lightly spray it with cooking spray. Place the break and bake cookie dough in the pan until the whole pan bottom is covered. Bake for 10 minutes at 350 degrees.

2.) Remove the half cooked dough from the oven. Sprinkle with white chocolate chips, then crushed macadamia nuts, then pour the condensed milk over the entire thing.

3.) Bake at 350 for 25 minutes or until the condensed milk just starts to brown. Let them cool completely before trying to cut. Share with friends so they will love you forever.


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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

(Adapted from Bake or Break)

 

Makes 1 dozen brownies

 

3/4 cup granulated sugar

1/4 cup butter, softened

1 tablespoon water

1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing

1 large egg*

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon baking soda

3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter*

*Healthy Swaps: I used egg whites instead of an egg (2 egg whites per egg called for) and reduced fat creamy peanut butter. 

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 

Store at room temperature or in the refrigerator. 

To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. 

 

Liz, the official taste tester, and I found that we liked the brownies when they were warm and when they were cooled in the fridge for a little bit. So try both, it’s an excuse to eat two, enjoy!

Bon Eating,

Whitney 

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Frozen Chocolatey Banana Treats

Have a sweet tooth, but don't want to completely ruin your healthy lifestyle, these aren't so bad. Much better than a piece of cake or a cookie. Remember though, everything in moderation!

Depending on what kind of dark chocolate you buy and you can let some of the chocolate run off so that there isn't as much, this won't be so bad. Also, can use natural peanut butter for a more healthier choice.

Cut up banana slices and then put peanut butter between them. Put them in the freezer for 1 hour, then cover them in melted dark chocolate and put them back in the freezer for another 2-3 hours. 

YUM!!!!!!!!!!!!!!!!!

For more tips, tricks, recipes, friends and motivation Lose the "Jelly" with Kelli Support Group 

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Crispy Parmesan Zucchini Fries with Chipotle Mayo

OMGoodness!!! YUM!

~Crispy Parmesan Zucchini Fries with Chipotle Mayo~

Ingredients
2 large zucchini
1 egg
1 tablespoon milk
1 cup of Panko Bread Crumbs
1/2 Cup Parmesan Cheese
2 teaspoons olive oil
1/2 teaspoon pepper
Cooking spray

Chipotle Mayo
Store bought
OR
1/3 cup Mayonnaise or Dressing
1/4 cup sour cream
1 chipotle in Adobo (or more to taste)
1 teaspoon lime juice

Chipotle Mayo Instructions:

 

Combine all ingredients and blend until smooth. Set aside. Or Chill.

Zucchini Fries Instructions:

Preheat oven to 400 degrees.

Combine Panko Bread Crumbs, Parmesan Cheese, Pepper & Olive oil. Mix well and set aside. Wash zucchini and cut into fries (leaving skin on). Beat egg & milk together. Toss zucchini in the egg and milk mixture. Dip each zucchini fry into the bread crumb mixture pressing the crumbs to make sure they stick. Place on a parchment lined pan and spray with cooking spray. Bake 18-20 minutes or until crust is crispy. Serve with Chipotle Mayo. Enjoy!!!

courtesy of: spendwithpennies.com 

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ALL NATURAL PANCAKE RECIPE

ALL NATURAL PANCAKE RECIPE... NO PROCESSED ANYTHING!!
 
- 1 ripe banana
- 2 whole eggs
 

That’s it. Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with some "spray & cook" or coconut oil. On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done! Serve and eat!

*Some advice would be to make them small so its easier to flip

Under 250 calories, nearly 14g of protein! No processed anything! These pancakes are gluten free, low calorie.

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Wendy's Frosty

Wendy's Frosty: 

1 can condensed milk, 

1/2 gal chocolate milk, 

8 oz. cool whip. 

SHARE if you want to make one! 

Your friends will love you!

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HOW TO MAKE HOMEMADE VITAMIN WATER

HOW TO MAKE HOMEMADE VITAMIN WATER

Select your flavors: 
Cucumber, 
Watermelon-Mint, 
Citrus Rush (Orange, Grapefruit, Lemon, Lime), 
Raspberry-Lime, 
Pineapple-Strawberry
 
Chop up fruit
 
Add water or seltzer water

Outback Steakhouse Bloomin Onion!

Outback Steakhouse Bloomin Onion!

If you have ever been to the Outback Steakhouse then you have probably seen the very hard to miss bloomin onion appetizer.
This is a favorite at the restaurant and it sells like hot cakes. I came across a photo on facebook and was determined to find a home recipe. The real key to making this good is having a great dipping sauce recipe. I think I found it!
Take a look at the recipe here…

Ingredients: 

Batter

1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour

2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce

1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:

1 ---------Alrighty, for the seasoned flour-----------.
2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3 --------Creamy chili sauce--------.
4 combine mayo, sour cream, chili sauce and cayenne-mix well.
5 --------Dipping sauce----------.
6 Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
7 --------And for the batter---------.
8 Mix cornstarch, flour and seasonings until well blended.
9 Add beer and mix well.
10 Cut about 3/4 inch off top of onion and peel.
11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
13 Dip in seasoned flour and gently shake to remove excess.
14 Separate peatls to coat thoroughly with batter.
15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
16 Turn over and fry 1 1/2 minutes more or until golden brown.
17 Drain on paper towels.
18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
19 Serve hot with chili sauce and dipping sauce.

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Drink Cooler: Watermelon Mint Cooler

Drink Cooler: Watermelon Mint Cooler
for more >> Time 4 Learning

Want to indulge in a low-calorie cocktail to kick back from your lethargic afternoon mood? Then try our yummy watermelon mint cooler. This refreshing watermelon drink will surely refresh you and sink you in an utopia right from the first sip. 

Ingredients:
• 2 cups watermelon cubes
• ½-teaspoon lemon juice
• 1-2 tsp sugar
• 5-6 mint leaves
• ¼ tsp black salt/rock salt
• 4-5 ice cubes 

Method:
1. Remove seeds from the watermelon and blend it with mint leaves and sugar.
2. Strain if necessary. Add lemon juice and black salt. Serve chilled with crushed ice cubes.
3. Garnish with mint or lime wedges. 

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Apple Crisp Cobbler Recipe 

This is how to make an Apple Crisp Cobbler the Easy Way!

Piping hot right out of the oven and let cool just a little bit then top this Apple Crisp Cobbler with whipped topping or ice cream! Pure joy!

Ingredients for: Apple Crisp Cobbler

• 8″ casserole dish
• 4 cups apples, sliced thin
• 3/4 cup brown sugar
• 1/2 cup self rising flour
• 1/2 cup minute oats
• 1/3 stick butter, softened
• 3/4 tsp Cinamon

Directions for: Apple Crisp Cobbler

1. Spray dish with non-stick spray
2. Layer apples on the bottrom of the pan
3. Mix all the other ingredients together and crumble the mix over the apples
4. Bake at 375* for 30 minutes or until apples are tender.
5. Top with ice cream or whipped cream

{Note: We use preserved apples and it was great. Didn’t have to cook as long.}

*************
This good in the crockpot also. I double the recipe and layer everything from dry ingredients first then fruit then the butter and cook on low for 8 hours or high for 4-5 hours. Top with cool whip or ice cream!

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FAT FLUSH WATER

FAT FLUSH WATER !!!

You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

Ingredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine, cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

Stir & Enjoy!

PLEASE SHARE :) 

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Caramel Cheesecakes

Caramel Cheesecakes

Ingredients:

• 19 ounces cream cheese
• 3 eggs
• 1/4 cup sugar
• 1 tsp vanilla

Caramel:

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1/2 cup evaporated milk

Crust:

• 1 cup almond meal
• 1/2 cup slivered almonds
• 1/4 cup sugar
• 1/4 teaspoon fine Sea Salt
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon Baking Soda
• 1/4 cup melted butter 

Directions:

• Preheat oven to 350F.
• Crush your slivered almonds.
• Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
• Line a muffin tin with liners and push the mixture into the bottom of the liners.
• Bake for 10 min.
• Turn oven down to 300°.
• Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
• Spoon mixture into the muffin tins.
• Bake for 40 min.
• Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min.  (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
• Cool caramel to room temperature then cover and put in the fridge for 1 hour.
• Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
• Fill each cheesecake with about 1 tablespoon caramel.
• Serve and Enjoy!

Submitted By: Alicia Torn

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Flaming Marshmallow Jello Shots

OMG!!!!!

Flaming Marshmallow Jello Shots
 

It seems like a totally wacky idea, but if youʼre looking for something thatʼs just plain silly and fun, these are great!

Carve out the middle of the marshmallow. You can eat the center or discard it!

Make your Jello using 3 ounces flavored boxed gelatin, 6 ounces water and 6 ounces vodka

Let the Jello cool completely before pouring it into the marshmallow. It should still be liquid, just cooled. I actually used a dropper to put the Jello inside and it worked well to keep the marshmallows clean. Refrigerate until the Jello has set inside the marshmallow.

Then pack ‘em up to then eat plain or you can toast them! Put them on a stick and give a quick toast over your campfire. For a quick effect (or if you don’t have a campfire), dip them in Bacardi 151 and light it on fire.
Just like roasting a marshmallow, make sure you blow out the flame before you eat it.
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MINI KEY LIME CHEESECAKES

MINI KEY LIME CHEESECAKES

1 muffin pan (12 muffins)
1 box vanilla wafers
2 limes
2 8oz packages philly cream cheese (softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners
(This recipe can make more than 12 so the extra you can continue until you have no more cheesecke mix.)

Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. Set aside.
Squeeze the juice from 1 lime.
Mix softened cream cheese, sugar and fresh lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh lime juice.)
Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.
Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.
Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix.
Remove liners from the cakes and place on serving dish add dollop of reddi-whip and thin slice of lime. I usually cut lime in half it looks better. Then serve!
If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate! 

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S'MORES CUPS

OMG!!! Who cares if it ain't healthy LOL  
But Oh So Good!!!

SMORES CUPS:
• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked how easy these are.

Step 1:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl

Step 2:
Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling

Step 3:
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4:
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Step 5:
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

♥✿´¯`*•.¸¸✿Follow here for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:)
Dawns Awesome Delights 

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7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)

7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)


INGREDIENTS
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

INSTRUCTIONS
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.


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Tomato Basil Pasta

Tomato Basil Pasta

Posted by Debbie at http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, and then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta 

Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2-teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stockpot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

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CAULIFLOWER TOTS

Mmmm DELISH!!!

CAULIFLOWER TOTS

Low Carb and Gluten Free - it'll make about 50 of them

Cooking Time: 45 Minutes
Recipes Makes: 2 Servings
Calories: 251
Carbs: 8 Grams
Fat: 19 Grams
Protein: 15 Grams

Ingredients:
1 medium head of cauliflower
2 Tbl heavy cream
2 Tbl butter
1/3 cup shredded sharp cheddar
4 egg whites
salt
Oil for frying (optional)

Directions:
Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes.

Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.

For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned.

Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn't need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Notes:

These are still tasty after they cool but they start to lose their crunch only minutes after they come out of the oil so if crunch is what you’re after, eat them right away!

By myfridgefood 

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Sour Cream-Chocolate Chip Cake

BY: Elinor Klivans

                                              

This moist yellow cake packs a triple helping of chocolate chips. Bittersweet chocolate chips have a higher cocoa content and less sugar than semisweet chips, resulting in an extra-chocolaty glaze; look for the Ghirardelli brand.

CAKE
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups semisweet chocolate chips

GLAZE
1/3 cup heavy whipping cream
1/4 cup unsalted butter, cut up
2 tablespoons corn syrup
1 cup bittersweet chocolate chips

GARNISH
2 cups semisweet chocolate chips

1. Heat oven to 350°F. Spray 9 1/2- or 10-inch tube pan with fixed bottom and 3 3/4-inch-high sides with nonstick cooking spray. Line bottom with parchment paper; spray paper.

2. In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.

3. In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 cups semisweet chocolate chips. Spoon batter into pan.

4. Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached. (If toothpick penetrates chocolate chip, success another spot.)

5. Cool in pan on wire rack 15 minutes. Invert cake onto wire rack; remove parchment. Leave bottom-side up for glazing; cool completely.

6. Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.

7. With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake. (Cake can be made up to 1 day ahead. Cover and store at room temperature.)

16 servings

PER SERVING: 630 calories, 36.5 g total fat (14.5 g saturated fat), 6 g protein, 78 g carbohydrate, 65 mg cholesterol, 170 mg sodium, 3 g fiber