BubbleCrumb Bacon Breakfast Bake

BubbleCrumb Bacon Breakfast Bake

This DELICIOUS Breakfast Casserole is so good!! It uses tater tots instead of bread! It is comfort food at it’s best!! Serve this casserole for any holiday breakfast or brunch! Your guests will never know there are tater tots in this!!

To make this Breakfast Casserole, you will need the following ingredients:

3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded


In a 9×13 casserole, add the TATER TOTS, salt to taste, and pepper to taste.

Bake in a preheated 400 degree oven until TATER TOTS are golden brown. Remove from oven and set aside.

Lower oven temp to 350.

In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. mix well and set aside.

In a frying pan, fry bacon until crisp, then crumble. Discard all bacon grease except 1 tablespoon for sautéing the onion and peppers. In the same fry pan as the bacon, sauté the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre-cooked TATER TOTS. Layer the bacon crumbles on top of the onions and peppers. Pour the egg and cheese mixture over the bacon layer.

COVER with aluminum foil and bake in a pre-heated 350 oven for 45 minutes.
UNCOVER and bake for an additional 30 minutes.

Enjoy!!



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Blueberry Biscuits ~~Southern Mama~~

Blueberry Biscuits

~~Southern Mama~~

Biscuits:
2 Cups Flour

1 Cup milk (cold)
1/3 Cup sugar
5 T of butter (cold or frozen)
4 tsp baking powder
1 tsp salt
3 oz of blueberries (fresh or dried)
Glaze:
1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
½ tsp of lemon juice
Directions:

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

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Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes 

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)

1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

3 Envelope Roast

3 Envelope Roast
 

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker, cook it on high for about 4 hours--on low about 8 hours.
 

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Angel Food Cake with Lemon filling

Angel Food Cake with Lemon filling
 

1 angel food cake mix
1 box lemon pie filling mix- (7 ounce)
1/2 cup whipped cream

Bake angel food cake as directed on box

Mix lemon filling according to box
Cover and chill filling until it becomes thick
Slice cake into 3 layers

Using 1/2 of chilled filling, spread between layers

Fold whipped cream and remaining lemon filling together
use this to "ice" the top and sides of your cake

Chill at least 3 hours before serving


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Watermelon Fudge

Watermelon Fudge

Ingredients

• 1 (12 oz) bag white chocolate chips
• 1 (16 oz) can vanilla frosting
• 1/2-1 tsp watermelon flavoring
• pink and green food coloring
• 1 Tbsp mini chocolate chips

How to Make

1. Spray a 6x8 or 7x7 pan lightly with cooking spray.
2. Over a double boiler melt white chips. When they are just melted, remove from double boiler and stir in canned frosting and flavor oil until smooth.
3. Measure out 3/4 cup frosting mixture and using gel color, tint it green. Return the remaining mixture back to the double boiler, OFF the heat, to keep it from setting up.
4. Spread the green mixture evenly in pan. Place in freezer 2-3 minutes.
5. Measure out 1/2 cup white frosting mixture and spread that on top of the green layer.
6. Freeze again for 2-3 minutes.
7. Tint the remaining frosting mixture pink and spread on top of the white layer. Sprinkle mini chips on top, pressing lightly into fudge.
8. Chill for at least 30 minutes before cutting into triangles.

Notes

You can adjust the amount of flavor oil to suit your taste. Store in refrigerator in an airtight container for up to a week.

 

 

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Strawberry Fudge (2 ingredients)

Strawberry Fudge

1 can of Strawberry Frosting
1 bag of white chocolate chips

Melt the chips and stir in the frosting.
Spread it into a lightly greased or lined pan…
Make some pretty designs if you’re feeling fancy.
Now, if you want to get crazy, sprinkles some cute little hearts on top.  I think M&Ms would be good on top too…you know, chocolate and strawberries I hear is pretty romantic.
Pop it in the fridge for a bit and then cut it into squares.

Or hearts.

Or broken hearts if you’re feeling dramatic.
* Tip ~ use a cookie cutter for easier shape making.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry 2 Ingredient Fudge

Ingredients

• 1 (16 oz) can of strawberry frosting
• 1 12 oz bag of white chocolate chips

How to Make

1. Prepare a 9x9 pan by spray lightly with cooking spray.
2. Over a double boiler, or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes.
5. Cut into squares to serve.

Notes:

Store in refrigerator in an airtight container for up to a week.

 

 

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Apple Pie Smoothie

Apple Pie Smoothie

 

1 apple

1 cup almond milk

1/2 cup ice

2 tsp cinnamon

 

 

What better way to start your day than with an Apple Pie Smoothie? Carbs and protein all in one delicious drink!

~How to Cook Corn Perfectly~

SO SIMPLE!!!!

~How to Cook Corn Perfectly~

In the microwave!
How many of you don't like to husk corn, like me? Now you can cook it with the husk on, and it will peel right off after cooking.

Instructions:

1. Remove a few of the outer husks that might be dirty.

2. Cut the bottoms off of the corn. Be sure to cut above the part of the cob where the husk is attached. It would be above the part of the cob where it starts to round down.

3. Place a moist paper towel on the bottom of the microwave or on top of the carousel and place the corn on the paper towel.

4. Use this guide for your cook time. Remember the cooking time can vary for each microwave.

1 ear - 4 minutes
2 ears - 8 minutes

5. After cooking, let the corn sit about 3 minutes. It will continue to cook and will be cooler and easier to handle.

6. Pick the cooked corn up by the top (you might want to use an oven mitt if it is too hot to handle) and squeeze and lightly shake out the ear of corn. It should just slide out leaving the silk and all of the husks intact.

Here's a short video that shows how to do it! This is where I first saw this demonstrated: https://www.youtube.com/watch?v=YnBF6bv4Oe4 

 

 

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RumChata Cupcakes

RumChata Cupcakes - Kayti
(Yield: ~24 cupcakes, batter is thick, I think I ended up with 23)

Ingredients:
1/2 cup butter (1 stick, at room temperature) 1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

Directions:
Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.

RumChata Cream Cheese Frosting
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)

Ingredients:
12 ounces of cream cheese (1 1/2 packages, at room temperature)
1/2 cup of butter (1 stick, at room temperature)
1/2 tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions:
Note: The frosting is pretty sweet. I had some people say it was just enough, others said it was a little too much. It is REALLY tasty, so of course I was in favor of having more of it.
Combine butter and cream cheese until smooth
Add vanilla
Slowly add confectioners’ sugar
Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4)
Frost the cupcakes
I would recommend refrigerating the cupcakes if you won’t be serving them right away. If it’s warm, the frosting can melt. Enjoy!



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FISH BOWL

FISH BOWL

 

1 Bottle of Moscato Wine

5 oz. Vodka

3 oz. Blue Curacao

16 oz. Pineapple Juice

16 oz. Sprite

3 slices each: Lemon, Lime, Orange

4 Gummy Fish

1/2 cup small Rock Candies

1/2 gallon Goldfish Bowl

 

 

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Dorito Chicken and Cheese Casserole

Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained 1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Recipes provided by www.texanonlinecookbooks.com
A sponsor of I Am A Texan



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Luscious Lemon Delight

Luscious Lemon Delight

 by grandmaskitchen.com

Ingredients

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk


Preheat the oven to 375F.

Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.

Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.



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Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients

For the Brownie Crust

• 6 Tablespoons Unsalted Butter, melted + Extra for greasing
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 1 cup + 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

For the Cheesecake Filling

• 2 pounds Cream Cheese, Softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract

For the Decoration

• 1/4 cups Whipping Cream
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 7 Peanut Butter Cups, Cut In Half

Directions

For the Brownie Crust:

1. Heat oven to 350°F. Grease a deep 9-inch Springform pan with extra butter. (We use this one from Wilton.  It is 9" diameter and nearly 3" tall.  If you use one any smaller, you'll need to reduce the cheesecake filling or it will overflow!  It's a tight fit to begin with...ours barely fit!)
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.

For the Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
5. Remove cake from pan and put on a pretty plate.

Chris' Cheesecake tip: to get the cake off you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

For the Decoration:

1. Bring whipping cream to boil in a small saucepan.
2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

Chris' Decoration tip: I dipped the cut edge of the peanut butter cups into the ganache before placing it on the cake.  This served as a sort of "glue" to hold the decorations in place!

http://christineskitchenchronicles.blogspot.com/2013/01/guest-post-peanut-butter-cup-brownie.html#.UeAcfG0pj7N

Source: Slightly modified from Erika at Tasty Kitchen

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Berry Cobbler

This is so easy I can make it. Cobbler....Oh yea.
Frozen berries, dry cake mix, and 1 can of sprite. yummy cobbler. It sounds so easy - and it is good and weight watcher friendly!

Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will hsve a cake like topping.

Bake 350 for 45-50 min.

You may be able to use frozen peaches instead of mixed berries.


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APPLE PIE BITES

THIS IS SO SIMPLE!

A family Favorite: APPLE PIE BITES

1 tube Crescent rolls
1 Slice apple per triangle
 
Sprinkle with cinnamon & sugar
 
Roll up & Bake for 11-13 minutes at 350 degrees.


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Oreo Dreams :)

WOW!!

Oreo and Peanut Butter Cup (Reese's) Treats!!

Oreo Sandwich Cookies
Reese's Peanut Butter Cups
Dipping Chocolate
Sprinkles or other decorations


Remove one side of each sandwich cookie.
Place a peanut butter cup on the side of sandwich cookie with the cream on top.
Place another cookie with cream on top of the p.b. cup.
Dip the new sandwich cookie in chocolate.
Sprinkle with decorations, if desired.
Allow chocolate to set.

YUMMY!!

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Banana Bites

YUMMY

SUPER EASY to make!

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


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Variations:

Use Dark Chocolate instead :)

"I love mixing the peanut butter with the chocolate when I melt it then just dipping the slices that way, it tastes so much like a banana split if you add chopped nuts."


 

Root Beer Float Pie

Root Beer Float Pie 

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions

Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.



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Cake Batter Cinnamon Rolls

Cake Batter Cinnamon Rolls

 

Start off by adding 1/2 cup milk and 1/2 cup cream to a large pot.

Add 1/2 cup sugar.

Then throw in 1/2 cup of oil.

Scald the mixture (bring it to an almost-boil), then turn off the heat and let cool for about 45 minutes. So it is still warm, but not hot.

Add one packet of active dry yeast.

Toss in 4 cups of flour, and give it a good mix with a wooden spoon. Keep mixing till a dough forms.

Cover with a clean towel and let it rise for about an hour.

After that hour add another 1/2 cup of flour, some salt, baking powder, and baking soda.

Get in there with your hands and incorporate it into the dough. Turn it out onto a generously floured surface.

Using a rolling pin, roll out the dough into a rectangle.
Try and make it as even as possible.
Brush with melted butter.
Give it a generous helping of sugar, cinnamon, cake mix, and sprinkles.
{for the cake mix just use a yellow cake mix}
Roll the dough into a tube. Cut the dough into 1-2 inch pieces. Brush two 9 inch round cake pans with butter.
Place the cinnamon rolls in the pan and let them rise for about 30 minutes. Then bake.
See, wasn’t it worth all the time?
These cinnamon rolls are outstanding, with just the right amount of cake batter taste.
 

 



Cake Batter Cinnamon Rolls
recipe adapted from How Sweet It Is

Ingredients:
1/2 cup milk
1/2 cup cream
1/2 cup sugar
1/2 cup oil
1 packet active dry yeast
4 1/2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 stick butter-melted
Sugar
Cinnamon
3/4 cup yellow cake mix
Sprinkles

Icing Ingredients:
1 cup powdered sugar
1/4 cup cream or milk
1/2 tsp vanilla
more sprinkles…

Directions:
In a large pot combine milk, cream, 1/2 cup sugar, and 1/2 cup oil. Heat on high until just about to boil and then turn off heat. Let the mixture cool to warm (about 45 minutes to an hour).
Add the packet of yeast and let it sit for a few minutes. Then add 4 cups of flour and stir with a wooden spoon till a dough forms.
Cover with a clean towel and let rise for an hour.
After an hour add the remaining 1/2 cup flour, salt, baking powder, and baking soda.
Use your hands to incorporate into the dough, and turn it out onto a floured surface.
Roll the dough out into a rectangle shape. Brush with melted butter and generously apply cinnamon and sugar. Then sprinkle on the 3/4 cup of cake mix, and sprinkles. Roll the dough into a tube and cut into 1 to 2 inch pieces and place into two round 9 inch cake pans that are greased. Let rise for another 30 minutes. Bake at 400 degrees for 13-15 minutes.

For the icing combine the powdered sugar, milk/cream, and vanilla and stir till smooth. Pour over warm cinnamon rolls and sprinkle with sprinkles!

Enjoy!!


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Mexican Stuffed Shells

Mexican Stuffed Shells

Yield: 16 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

Instructions

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.

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RED QUINOA SALAD

RED QUINOA SALAD - DINNER!

2 cups cooked red quinoa
1/2 avocado - diced
1/4 red onion - diced 2 sticks of the kids' mozzarella string cheese ;)
1/2 red bell pepper - diced
1/2 green bell pepper - diced
1 big overall sprinkle of garlic powder
1 small overall sprinkle of cayenne

♥ fit2b.us ♥

 

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CRACK POTATOES!!!

``SCRACK POTATOES!!!

***Warning, Highly Addictive***


2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (I use Real BACON!!!)
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes


Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

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********************
ps: would this work in a crock pot? for how long would you cook it? please post your opinions in the *comments* section.......Thanks!! ~Tina

BACON CHEF MICROWAVE BACON COOKER HANGING TRAY

$21.99   Click here!

Bacon Cooker Tray Rack Microwave Cuisine Helper Removable Easy Cleaning Less Fat Splash Proof Kitchen Tools Gadgets

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated 1/2 c panko
1/2 t cayenne pepper (more or less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.


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Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)
Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated.


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Cake Batter Fudge - 10 Minute Recipe!

Cake Batter Fudge - 10 Minute Recipe!

yellow cake mix
butter
milk
confectioners’ sugar

1 cup yellow cake mix + 1 cup confectioners’ sugar in microwave safe bowl (yeah, that means this stuff is not going near a pot or the oven.)
Mix ‘em together.

Add 1/2 stick (1/4 cup butter) and 1/4 cup milk. Don’t mix.
Place in microwave for 2 minutes.

Take it out and stir immediately.
Now it looks like cake batter. But sweet. And delicious.

Mix in sprinkles and pour into a greased pan or, as I did, a plastic container. Classy.
Oh, and did I mention that you could do this WITHOUT DAIRY?
This time use margarine and soy milk. Halve the soy milk (1/4 cup margarine, 1/8 cup soy milk).

Refrigerate for 1 hour, then cut into squares.
Congratulations. You have just made cake batter fudge.

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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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as seen on and copied from facebook :)

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}


as seen on and copied from facebook :)

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.


as seen on and copied from facebook :)

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!