Sunday, April 30, 2017

Mountain Dew Apple Dumplings

Mountain Dew Apple Dumplings

Mountain Dew Apple Dumplings

2 granny smith apples
2 cans crescent rolls
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
cinnamon, to sprinkle
1 can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll. Place in a 9×13 lightly buttered pan.
Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees F for 40 minutes

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Friday, April 28, 2017

Blow-Your-Mind Banana Pudding

Blow-Your-Mind Banana Pudding

1 (14 ounce) cans Eagle Brand Condensed Milk
1 1/2 cups cold water
3 1/2 ounces instant banana pudding mix
1 pint heavy whipping cream
sliced banana
vanilla wafer
Combine the condensed milk; water and pudding mix in a bowl.
Mix thoroughly and chill in the refrigerator.
Pour heavy whipping cream in a bowl and beat until stiff.
Combine your whipping cream and the pudding mixture together.
Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.
Refrigerate until ready to serve.
*Ifyou would like you can always place your banana slices in the creamy pudding mixture if you would like and just spoon on top of the wafers*.
from food .com

Thursday, April 27, 2017

(Apple Cheesecake

1/2 cup butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
Cheese Mixture:
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
Apple Mixture:
6 apples - peeled, cored, and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
1. Preheat oven to 450 degrees F(230 degrees C).
2. Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
3. In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.
4. Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.
5. Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until
almonds are lightly browned and apples are tender. Cool before removing from pan.

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Wednesday, April 26, 2017

Oven-Fried Zucchini Sticks

Oven-Fried Zucchini Sticks

Ingredients Nutrition
cooking spray
1⁄2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese or 2 tablespoons asiago cheese, freshly grated
1⁄2 teaspoon garlic powder
1⁄2 teaspoon oregano
1⁄2 teaspoon basil
1⁄2 teaspoon parsley
3 medium zucchini
1⁄4 cup milk
1 egg (might need 2)
1 cup spaghetti sauce or 1 cup ranch dressing
Preheat oven to 400 degrees F.
Spray a cookie sheet with cooking spray.
Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
Set aside.
Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
Beat egg and milk in a shallow bowl.
Dip each piece of zucchini in egg mixture then bread crumb mixture.
Repeat until all of the sticks are coated; place them on prepared cookie sheet.
Bake for 10-15 minutes or until brown and tender.
Serve with warm spaghetti sauce or ranch dressing.
------------------------------ :) ---------------------------------

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Tuesday, April 25, 2017



This kickin’ casserole has all the classic buffalo chicken flavor you'll love. ...
Definitely not your normal casserole. It delivers big, bold taste and is on the table in less than an hour!
Serves 6
Servings: about 1 cup each
Bake: 25 min.
What You'll Need
3 cups shredded cooked chicken breast
1/3 cup Franks Original RedHot Sauce
1/3 cup Ranch Salad Dressing
6 ounces egg noodles (or pasta of your choice), cooked and drained
1 3/4 cup Alfredo Sauce (make your own or use 14 oz jar of pre made)
1/4 cup shredded Parmesan cheese
1/4 cup crumbled blue cheese
6 slices of ultra thin provolone cheese (for top)
1/4 cup shredded cheddar cheese (for top)
How to Make It
Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish.
Stir the chicken and Franks hot sauce in a large bowl. Stir in the noodles, Alfredo Sauce, Ranch dressing and 1/4 cup parmesan cheese and 1/4 cup blue cheese.
Spoon the chicken mixture into glass baking dish. Cover the top with the 6 slices of provolone cheese and sprinkle with the cheddar cheese.
Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted. Serve with more Franks Hot Sauce if you like it real spicy!

Enjoy your favorite foods and not feel guilty--->

Monday, April 24, 2017

Texas Roadhouse Rolls

~ Texas Roadhouse Rolls - 

"YES" The Real Recipe ~
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

Saturday, April 22, 2017

Chicken Enchiladas

Chicken Enchiladas

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
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Friday, April 21, 2017

Microwave Fudge

Microwave Fudge

1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.
courtesy of food,com


Thursday, April 20, 2017

Crockpot Onion Soup

Crock Pot Onion Soup

1/4 cup butter, melted
1 large sweet onion, cut into thin
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese
1. Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
2. Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3. Cook soup on High for 4 to 5 hours.
4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6. Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

Enjoy the food you love and still lose weight --->

Wednesday, April 19, 2017

Strawberry Shortcake

Strawberry Shortcake

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk
2 cups thawed COOL WHIP Whipped Topping
1 pkg. (12 oz.) store-bought angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 oz. BAKER'S White Chocolate, grated
Make It
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.
Nutritional Information
Serving Size 20 servings, 1/2 cup each
Calories 170
Total fat 5g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 290mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 2 %DV
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Tuesday, April 18, 2017



1.What are MyDailySprays? 

MyDailySprays are the first product line at MyDailyChoice. There are 3 sprays: Peak, Boost, and Shield. Each product contains all natural ingredients and is great for energy, nutrition, performance, and protecting the body.

2. What benefits can I expect from the sprays? 

At MyDailyChoice, we DO NOT guarantee any benefits from using the sprays. In addition, the sprays are not used to treat, cure, or prevent any diseases. Some customers say that our sprays give them more energy, enhance their performance, and help to alkalize & protect their bodies. How long does each bottle last? Each bottle will last about 30 days if you are doing 5 sprays per day. If you are doing 10 sprays per day, each bottle will last about 2 weeks.

3.  Is Deer Antler Velvet safe and humane? 

Deer Antler Velvet is a unique super food that has the most concentrated source of nutritional substances ever discovered in the animal kingdom. Deer Antler is 100% natural and safe. Many studies have shown positive effects and zero reactions due to it being nontoxic. Deer Antler supplementation has a long history of safe usage that goes back thousands of years. In addition, the deer are not harmed when our Deer Antler Velvet is collected. The antlers are removed while the Deer are alive and the procedure is quick and painless. After the procedure, the deer are released. It’s important to understand that antlered deer can be very dangerous to a herd and sometimes antler removal is required on deer farms.

4. Can I take the products while on medications? 

Our products are all natural and safe to the human body. However, we recommend that you consult your doctor or physician before using the sprays if you are worried about your medication. How long does it take to get my product? If you are based in the USA, your product should arrive within 7-10 business days. If you are international, your product could take up to 21 days to arrive. Every country is different. Please email if you have any issues.

5. Do you have a money back guarantee?

 We have a 30-day money back guarantee. You may return your product within 30 days of purchasing. If you return your product within that time period, you are eligible for a refund. How does your marketing system work? Our marketing system comes with a lead capture page funnel, marketing tour, and fear of loss auto-responder campaign. Every person who takes the free tour on our system becomes a “pre-enrollee” in your tree. Every Thursday night at midnight all of the PAID AFFILIATES will leapfrog the pre-enrollees. If a pre-enrollee upgrades or secures their position, they will hold the PAID AFFILIATES underneath them. This happens every week and allows your business to grow at lightning speed!

6. How do I login to my back office? 

To login to your back office, visit and put your username and password in. If you’ve forgotten your password, use the password help button. You can also email How many countries are we shipping product to? Currently, we are accepting orders and shipping products to 150+ countries worldwide. On our “order page” you can find the drop down of all of the countries.

7. What happens if my people’s transactions say fraud alert? 

Because we are accepting orders in almost every country in the world, there is a higher risk for fraudulent transactions. Fraud can cost the company hundreds of thousands of dollars…and in some cases, millions. Our goal is to prevent fraud to keep the company profitable and able to pay out the most in commissions. Some of your people will be flagged down with a fraud alert. Don’t panic – instruct them to send in their info to and we will clear their order for them to try again. How do I place people? In your back office, go to “settings”, click on “Rotator”, and set your preferences for left leg, right leg, or alternate legs. Based on that setting, you can decide where your pre-enrollees and paid affiliates will be placed.

8. Can pre-enrollees sign people up? 

No. A pre-enrollee only has a temporary position where they can gather more info and see the tree growing. How can MyDailyChoice afford to payout 85% in the compensation plan? MyDailyChoice can afford an 85% payout in the compensation plan because of our virtual technology. We outsource our support and we own our own software/systems. We pay cash for everything and we are 100% debt-free. We don’t have a big corporate office – we use an iCloud set up. This eliminates the high costs of running a business and where a lot of companies are at 40-60%; we are able to pay 85%.

9. How do I set up my auto ship and why do I need it? 

Go to your back office and under “settings”, you will find the auto ship section. You want an auto ship so you can have a steady supply of product for personal use and sampling. Also, an auto ship qualifies you with PV so you can maximize the compensation plan. We highly recommend you stay on auto ship and train your team to do the same. The more auto ships in your business, the more residual income you will generate.

10. How do I access my website? 

Go to your back office and click on “My Website.” The corporate site bypasses the pre-enrollee/capture page system and allows people to see the full marketing site without any follow up campaigns. The pre-enrollee capture page site pre-enrolls your leads and follows up with them automatically. How do I pre-enroll people? Use your lead capture page site under “My Website.” When each lead fills out their name, phone, and email address, they become a pre-enrollee in your team.

11.  How do I order more products? 

To order more product, click on the “Shop” tab in your back office. You can order individual bottles or our packs. For bulk orders, email How can I upgrade my account? In your back office, click on the “Shop” tab. Buying a director pack, or executive pack will automatically upgrade your account. To be considered as an upgraded affiliate, you must do this within 90 days of signing up as an affiliate. 

Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed you do not want this soft)
Preheat oven to 350 degrees F.
In your mixing bowl, beat cream cheese, eggs, sugar, and vanilla extract until well mixed; and then set aside.
Open one package of cookie dough and slice into 1/4-inch slices. Arrange slices from this roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; use 2nd cookie dough package and slice the same and layer over the cream cheese mixture.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled. Or eat warm with a little ice cream on top if you wish!

Monday, April 17, 2017

Southern Smothered Pork Chops

Southern Smothered Pork Chops

6 center cut 1-inch pork chops
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon cayenne pepper
1⁄4 cup aunt jemima's pancake mix
2 tablespoons corn oil
3 medium onions, sliced
4 ounces of sliced raw mushrooms
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon sugar
1⁄4 cup all-purpose flour
2 cups boiling water
Preheat your oven to 350 degrees.
Rinse chops, then pat them dry. Sprinkle with spices mentioned above. Then dredge into pancake mix.
Heat the oil in a large skillet over medium heat. Place the chops into the skillet. Brown the chops on both sides. Remove from the skillet and place in a roasting pan.
In the skillet, now saute the onions and mushrooms with the salt, pepper and sugar until slightly browned.
Stir in the flour until absorbed. Gradually add the boiling water, stirring constantly, until the gravy thickens and boils.
Place chops in the pan; cover tightly with heavy-duty aluminum foil. Bake for 1 hour and twenty minutes; the chops and gravy should be a rich golden brown.
Place chops on a serving platter; either place gravy on top, or strain through sieve and put gravy in a gravy boat; skim fat off top and serve.

Sunday, April 16, 2017

Ham and Cheese Breakfast Bake

Ham and Cheese Breakfast Bake

This is one of my favorite morning recipes!

10 slices toasted bread, lightly buttered and cubed, divided
2 cups shredded sharp cheddar cheese
1 1⁄2 cups cooked cubed ham
6 eggs
2 1⁄2 cups milk
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1⁄4 teaspoon curry powder
1⁄4-1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon paprika
1 tablespoon parsley
Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking pan with nonstick cooking spray.
Sprinkle half of the cubed toast on bottom of prepared dish.
In a small bowl, mix together cheese and ham cubes. Sprinkle half of the chhese/ham mixture over toast cubes.
Repeat another layer of remaining toast cubes and remaining cheese/ham mixture.
In a medium bowl, beat the 6 eggs. Add milk, mustard, Worcestershire sauce, curry powder, salt, pepper, paprika and parsley and beat together well.
Evenly pour egg mixture over layered casserole mixture. Do not stir.
Bake at 350 for 50-60 minutes or until set.

Friday, April 14, 2017

Salsa Chicken

<3 Salsa Chicken <3

4 boneless skinless chicken breast halves
4 -5 teaspoons taco seasoning mix
1 cup salsa
1 -1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
Top with sour cream if desired, and serve.

Thursday, April 13, 2017

Crockpot creamy cheesy chicken

2 1/2 lb chicken boneless breast

1 1/2 can cheddar cheese soup

1 envelope ranch dressing mix, or more to taste

3/4 cup milk

1 pinch salt & pepper

6 oz softened cream cheese (don't use low fat, will change texture)

pinch garlic salt

1 *optional: pinch of sugar

1/2 cup extra sharp cheddar cheese, shredded


spray crockpot with cooking spray

add soup, dressing mix, cream cheese, milk & salt, pepper and sugar to crockpot, mix with whisk until smooth

*don't worry if its a little lumpy from the cream cheese, it will smooth out as it warms. just stir it good before you add cheddar

add chicken, stir to coat

cook about 3-4 hours on low. (it only takes an hour & 1/2 on high for me but I think my crockpot runs hot)

just before serving stir in Cheddar cheese
yummy over egg noodles or rice

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Wednesday, April 12, 2017

Apple Pie Roll Ups

Apple Pie Roll Ups 

This would also work with other fruits as well
2 med. apples, washed and finely chopped (I do not peel mine and used 1 granny smith and 1 golden delicious)
1/2 C. sugar
1 T. all purpose flour
1/2 tsp. cinnamon
5 taco size flour tortillas
2 T. melted butter
1 T. sugar
1/4 tsp. cinnamon
Place the chopped apples in a bowl and add the sugar, flour and cinnamon. Toss to coat very well.
Divide the filling among the 5 tortillas, placing the filling in the center and rolling up.
Place each one in a 9x9 baking pan that has been sprayed with cooking spray.
Brush the tops with the melted butter.
Combine the 1 T. sugar and 1/4 tsp. cinnamon and then sprinkle all over the top.
Cover with tinfoil and bake in a 350 degree oven for 35 minutes. Remove and uncover, return to the oven for 5 more minutes.
Serve warm or cold, delicious both ways.

Tuesday, April 11, 2017

Barbecued Chicken Bites

Barbecued Chicken Bites

1 egg...
1 tablespoon milk
1 tablespoon barbecue sauce, I always use Sweet Baby Ray's
4 cups barbecue potato chips, crushed
1⁄2 lb boneless skinless chicken breast, cut into 1-1/2 inch cubes
additional sweet baby ray's barbecue sauce (or your favorite)


In shallow dish or pie pan, whisk egg, then whisk in milk and 1 Tbl. bbq sauce.
Place crushed chips in another bowl.
Dip chicken into egg mixture, then roll in crush chips til nicely coated.
Arrange on a greased cookie/baking sheet, and bake at 400 for 10-15 minutes or til juices run clear.
Serve with extra bbq sauce for dipping!

Monday, April 10, 2017

Cauliflower Casserole

This is my absolute favorite recipe of all time, and I highly recommend it <3

AMAZING!!!!! CAULIFLOWER CASSEROLE Great for Low Carbers and Diabetics!! :-)
Just like mac and cheese without the pasta, helps keep blood sugar stabilized by cutting out the White Flour

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.

Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Sunday, April 9, 2017

Beer,Bacon, Wisconsin Cheese Bread

Beer, Bacon, Wisconcin Cheese Bread
(Makes about 1 loaf)
3 cups all-purpose flour 
1 1/2 tbsp baking powder 
1/2 tsp salt 
3 tbsp honey or sugar
1 egg 
12 oz of your favorite strong beer 
3 slices thick-cut bacon, diced 
1 1/2 cups sharp cheddar cheese, shred
Preheat oven to 375 degrees and coat a 9x12 loaf pan with cooking spray
Cook the bacon in a frying pan over medium heat for 3-4 minutes and drain off on paper towels.
Mix the flour, baking powder and salt into a large bowl.
Beat the egg and add in the honey, mix well
Pour mixture into flour mixture and stir well
Add in the beer and mix the batter well
Add in the bacon and cheddar and gently stirring to incorporate well
Pour batter into the pan and bake for 50 minutes or until a toothpick or skewer inserted into the middle of the bread comes out clean.
Allow the bread to cool in the pan for 5 minutes before inverting onto a wire rack.
Cool another 10 minutes before cutting.


Saturday, April 8, 2017

Southern Fried Chicken

Southern Fried Chicken with Milk Gravy

6-8 pieces of chicken (see note below)
1-2 cups buttermilk
Salt & pepper
2 eggs
1/4 cup hot sauce
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon cayenne pepper (optional)
Cover chicken in buttermilk and marinate for 4-6 hours (or overnight). Drain chicken then lightly season with salt and pepper; set aside.
Whisk together eggs and hot sauce in a shallow bowl; set aside.
Combine flour and remaining ingredients in a large bowl and mix well. Reserve 1/4 cup of mixture for gravy. Set aside.
Heat 3-4 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 325 degrees if using bone-in pieces or 350 if using boneless (see note below).
Dredge one piece of chicken in flour and shake off any excess. Dip chicken in egg wash and shake off any excess. Dredge chicken back in flour once more taking care to thoroughly coat the chicken; shake off any excess. Repeat with remaining chicken pieces.
Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan. Serve with gravy (recipe below).
Note: For traditional fried chicken, use bone-in, skin-on pieces of white and dark meat chicken (I usually cut the breasts into two separate pieces). We will fry these at 325 degrees.
For “country fried” chicken (pictured in this post), use 3-4 large fresh boneless, skinless chicken breasts and follow the below instructions. We will fry these at 350 degrees.
To prepare the “country fried” chicken, cut each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets ‘er done) until flattened and even in thickness.
Milk Gravy
1/4 cup flour mixture from above
1/4 cup pan drippings
3 cups milk
Pour off all but 1/4 cup of pan drippings (I usually just eyeball this but if you’re unsure, simply pour off all the oil then measure 1/4 cup and add back to the pan). Whisk in flour and cook over medium heat until roux is light brown (about 2-3 minutes). Slowly whisk in milk. Cook and whisk until gravy is thick and smooth. Add more milk if needed to reach desired consistency. Add salt to taste if necessary.
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Friday, April 7, 2017

Stuffed Mushroom Caps

Stuffed Mushroom Caps
12 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
view my website!

Thursday, April 6, 2017

Easy Macaroni Salad

Easy Macaroni Salad


2 cups macaroni (I use whatever is in my cupboard)
1⁄2 cup cubed cheese (I prefer cheddar or co-jack)
1⁄2 cup cubed ham
1⁄2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard

Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
Mix together cold macaroni, cheese, and ham in a bowl.
In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
Mix it all together and chill or serve immediately.

✻ღ REMEMBER to Eat in Moderation - Some recipes posted are not necessarily for Weight Loss as some people are not dieting! You can go to the support group for all diet recipes.

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<3 Lose while still enjoying your favorite foods in moderation and learning to make healthier choices!

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Wednesday, April 5, 2017

Chicken Enchilada Dip

Chicken Enchilada Dip
If you are tight on time you can also pick-up already roasted or grilled chicken at your supermarket
1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (8 ounce) packages shredded colby-monterey jack cheese or 1 (8 ounce) packages Mexican blend cheese
1 (4 ounce) cans diced green chili peppers
1 jalapeno pepper, finely diced
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
***NOTE***I season the chicken with my favorite spices prior to grilling.
Fajita seasoning or Montreal seasoning work well.
The purchased grilled chicken would save a step, also.
I have added more or less jalapeno depending on the tastes of those I will be serving it to.
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