Wednesday, April 30, 2014

Healthy Breakfast Casserole


  • 1 package frozen hash brown potatoes
  • 9oz lean turkey or chicken breakfast sausage, browned and diced
  • 1 cup shredded reduced fat cheddar cheese
  • 1 bell pepper, diced
  • 1 8oz package of mushrooms, diced
  • 14 egg whites
  • 1 cup fat free milk
  • 6 scallions, diced
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp dry mustard


  1. Spray inside of crock pot with non-fat cooking spray.
  2. Layer potatoes, bell pepper, onions, mushrooms and sausage and ½ cup of the shredded cheese in the crock pot, in two or three layers.
  3. Top with the remaining 1/2 cup of shredded cheese.
  4. In a large bowl, whisk together the egg whites, milk, salt, pepper, paprika, garlic powder and dry mustard. Pour over the entire potato and vegetables layers.
  5. Cover and cook on low for 6-8 hours, or until eggs are cooked through.
Preparation time: 20 minute(s)
Cooking time: 6 hour(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: USA (General)
Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 6 Points +
PER SERVING: 245 calories; 8g fat; 16g carbohydrates; 24g protein; 2g fiber

Tuesday, April 15, 2014

Bunny butt cookies

roll refrigerated sugar cookies
cup all-purpose flour
container (12 oz) fluffy white whipped ready-to-spread frosting
Pink gel food color, if desired
miniature marshmallows
Assorted size candy sprinkles
  • Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.Reshape dough into 9x1 1/2-inch log.
  • Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
  • Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes
  • In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  • To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.
To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
You can bake and freeze cookies up to 2 months ahead.
Minion Cupcakes
-Cake Mix with egg, oil and water the box calls for.
-Cupcake liners
-Frosting (either homemade or bought)
-Food Coloring (if you wish to have colored frosting)
-Twinkies (or any knock off brand)
-Candy Eyes - (From Michael's) (or altoids, or sweet tarts)
-One tube of black gel frosting
- Chocolate Sprinkles (for hair)
-Make cupcakes according to directions on the box.
-Let them cool to room temp.
-Make frosting with one stick of butter, 4 cups of powdered sugar and a TB of vanilla or
almond, OR use store bought. Color frosting if you wish..
-Remove Twinkies from the wrappers and cut in half. It doesn't matter if they are the
same length as there are different sizes of Minions.
-Use the tube of black gel to draw on the Minion face. (rounded side of Twinkie UP)
-Stick eye(s) on the black gel. If using the sweet tarts or altoids instead of candy eyes, put
a black dot of gel in the center of them for a pupil.
-Stick a few Jimmies Chocolate Sprinkles in rounded end of the Twinkie half for hair.
-Frost each cupcake and then poke a Minion on the top. Press down slightly to secure.
Use extra frosting for glue if needed.

Monday, April 14, 2014

Oreo pops
Put oreos on a sucker stick, dip in melted white or dark chocolate. .Cover with sprinkles. .Set on wax paper to harden 

Velveeta Broccoli & Cheese Soup Recipe

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli


1. Sauté onion and green pepper in butter.
2. Combine all ingredients on low in crock pot for 3-4 hours. Do not add salt.
Bunny Munch 
Sweet & Salty Snack Mix Loaded with Popcorn, M&Ms, Pretzels and Peanut then coated in a Vanilla Candy Coating!
Pasta Fagioli 

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.
Easy Spring Chocolate Flower Treats.
 Melt chocolate on the pretzels and use spring colored m & m's to create the look of a flower.

Bunny mix! 

1 jar peanuts,
1 bag easter m&m s,
1 bag easter peanut m&m's,
1 bag easter white chocolate m&m's and 1 bag spring candy corn! Mix and sweetly enjoy!
Crock pot cream cheese chicken chili. 1 can black beans (drained and rinsed) 1 can corn (undrained) 1 can Rotel (undrained) 1 pkg ranch dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8 oz) pkg cream cheese 2 chicken breast halves or 5 tenders frozen Place chicken in bottom of slow cooker. Combine everything but cream cheese and pour over chicken. Place cream cheese on top. Cover and cook on low 6-8 hours. Stir cream cheese into chili. 3-4 adult servings.

Caramel candies - This time of year they are easy to find, check the produce area at your grocery store or the  candy isle.
Apples - Any kind will do but I prefer Gala, Fuji or a Granny Smith... for dipping.
Sticks - Plain ole' craft sticks will do the job just fine.
2-4 tbsp water - Depending on how thick you want your caramel. See directions on the caramel candies bag.
Nuts - For your topping.

Put the caramel in your crockpot along with the water. Cook on high for 1-2 hours checking on it to make sure it doesn't stick. Use a wooden spoon. This is best done in a smaller crock pot so that when you dip your apples they are evenly coated.

As with all produce, wash your apples well to remove all wax and debris. Make sure it is dry. Insert a stick into your apple then carefully dip it into melted caramel. Use your spoon to remove excess caramel from bottom. Dip onto a plate of sugar to coat just the bottom then place on a greased cookie sheet. Repeat with rest of apples. Place in fridge for 30 mins. The sides will still be sticky enough to dip into nuts before being placed back into fridge for another 30 mins.

Apples in the pictures are caramel, chocolate then birthday sprinkles and the other set are caramel, reese's pieces then chocolate
I start by browning up a pound of ground beef, add some onion flakes, salt and pepper, garlic powder. Then add a can of diced tomatoes and green chilies (drained) and half a small can of tomato sauce.

Simmer for a few minutes, then add about a cup of cooked rice. Mix it well.

Start stuffing the green peppers, this recipe works for about 5 green peppers, but I only used 4.Spray the crock pot with non stick spray and place the stuffed peppers inside. Pour the remaining tomato sauce over the top.

Cook on High for 4 hours!
Now if you only make 4 stuffed peppers you will realize that you have some leftover filling, but don't throw it out. Do what I do, I made a burrito for my lunch.
Place the filling down the middle and then throw on a ton of shredded cheese, seriously the more you put on there, the cheesier it will be. 
Chop Suey
1 lb. ground beef
1 large onion, diced
14.5 oz. can tomatoes, undrained
1 can of water (use empty tomato can)
6 garlic cloves, chopped
1/2 tsp. Italian seasoning
26 oz. jar pasta sauce
16 oz. box elbow macaroni, uncooked

In a large skillet, brown ground beef and onion until fully cooked. Plop the beef and onion into your crockpot, and add all other ingredients except the pasta. Stir to combine. Cook on low for 6-8 hours or high for 4 hours. At end of cook time, add the uncooked macaroni and stir well. Cook on high for about 30 minutes. Serve topped with shredded cheese if desired, and enjoy!
Crock pot Asian Chicken
2 lbs boneless, skinless chicken thighs (not breasts)
1/4 cup flour
1/2 tsp pepper
1/2 cup soy sauce
1/3 cup brown sugar
3 garlic cloves, minced
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp quick-cooking tapioca
1/8 tsp ground red pepper
1/2 tsp ground ginger or 1 tsp fresh ginger, minced (optional)
2 Tbsp sesame oil

Trim chicken of excess fat and cut each thigh into 4 large pieces. Combine flour and pepper in resealable plastic bag. Toss the chicken in with the flour and coat chicken. Combine soy sauce, brown sugar, garlic, fish sauce, vinegar, tapioca, red pepper and ginger in crock pot. Add in the chicken and stir to coat really well. Cover and cook on LOW for 3 hours. Add in the sesame oil and cook for another hour. Serve over rice. Makes 4-6 servings.

Salisbury Steak

Fry hamburger patties
Place in crock
Pour beef gravy over them to completely cover.
Let cook on high for about 4 hours.

The best tasting ones are grilled patties or broiled but if you fry in skillet it turns out fine too. Yummy.
This is something, too, that you can cook ahead and freeze
Thank you Brittanie Sillings!
1~can of black beans (drained and rinsed)
1/2~can of light kidney beans (drained and rinsed) 
1~Can of corn (drained)
1~can of Rotel 
1~can of petite diced tomatoes
3~packs of taco seasoning
1~pack of dry ranch
1 1/2 lbs of hamburger
1~large can of tomato juice
1~can of tomato sauce
1/2 an onion, diced

Brown hamburger until cooked thoroughly. Combine hamburger and all remaining ingredients in crock pot and cook on medium, stirring occasional. I usually cook about an hour or two (depends how well you like your corn/beans done)

Add Fritos to bottom of bowl, then add taco soup. Add sour cream, cheese, jalapeños and green onions to the top. (Or whatever toppings you wish to add) Enjoy!
Thank you Latonia Thrower!
Make your own Homemade Caramel 
1 can of condensed milk, do not open but remove the label. Place in your crockpot and completely cover with water. Cook in the can for 3 hours. Make sure the can stays submerged, you may need to add water while cooking. After 3 hours, carefully remove can and let it cool to room temperature. Open the can and you will have the best tasting Caramel ever!
I transfer mine to a plastic container because I don't like leaving it in the metal can. 

Taco Salad
2 lbs. ground beef
2 tsp. garlic powder
2 tsp. onion powder
Taco seasoning packet
1 small onion, minced 
1 clove garlic, minced
1/2 tsp. oregano

Place all of your spices in a bowl and mix it up.Crumble your raw ground beef into your crock.Sprinkle your seasoning onto your beef and stir it up. Cook HIGH for 1 hour to "brown" the beef a bit. Stir it up and break it up a bit. Then, cook it on LOW for 5-6 hours, or on HIGH for 2.5-3 hours.
I took out quite a bit of grease before serving. Take your bag of Doritos ,open it up and crush up the chips. Then fill it with meat ,cheese ,and toppings of their choice. Stir it up, and that's it! It was yummy!
My version of the "hamburger casserole" yummy!!!
Hamburger casserole:

2-3 potatoes cubed (I used three, will only do two next time)

1 Bag of frozen peas
1 bag of frozen corn
1 lb ground beef (I used deer meat)-brown
1 can tomato soup mixed with half the can of water

I added: 1 can of diced tomatoes

Layer bottom of crock pot with potatoes; top with salt/pepper (I used seasoned salt instead)

Next, layer with peas...season
Next, layer with corn....season
Add browned meat to top
Pour soup mixture over top
I added the diced tomatoes after this...I drained, but won't next time

I mixed a little....cover....cook on low 3-4 needs longer for the potatoes to soften....I would say 5-6

Thank You Latonia Thrower!!
Fall off the bone BBQ beef ribs:
I package of beef ribs (approx 10-12)
1/4 cup prepared mustard
1 can Salsa de Chile De Fresco (optional) it's basically spicy tomato sauce
3/4 cup brown sugar
1/8 cup white vinegar (helps with tenderizing)
3/4 cup mesquite BBQ sauce (or your favorite) I don't like mine too sweet
1/4 cup Spicy V8 juice

Cut ribs off rack and place in crockpot, mix all other ingredients in a bowl until mixed and simple pour over ribs.

Cook on the lowest setting for approximately 6 hours. The meat will simply fall off the bone. Serve with your favorite side dish.

Sunday, April 13, 2014

Thank you Jennifer Gentry!!

Whole chicken
2 lemons...
Butter lemon pepper

Cut one lemon in half and put in the cavity of the chicken.

Mix butter and some lemon pepper up and rub under the skin. Slice the other lemon add about 3 under the skin.
Then put some more butter on the top and sprinkled some more lemon pepper then added the remaining lemon slices to the sides.

Cover and cook for 8-10hrs

Tuesday, April 8, 2014

Caesar Pockets

What You Need:
4 cups tightly packed torn romaine lettuce
6 oz. OSCAR MAYER Deli Fresh Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half

COMBINE all ingredients except pitas.

SPOON into pita pockets.

Monday, April 7, 2014

Tomato-Potato-Zucchini-Summer Squash “Casserole” Recipe 


STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughl
y 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

Boost your metabolism naturally with this ZERO CALORIE Detox Drink. Put down the diet sodas and crystal light and try this out for a week. You will drop weight and have
TONS OF ENERGY! Sounds yummy!

Makes one big pitcher, re-fill water 3-4 times before replacing apples and cinnamon.

1 Apple thinly sliced (whatever your favorite is)
1 Cinnamon Stick

Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water.

Hot Chocolate French Toast

What You Need:
French Toast
1 cup canned coconut milk (may swap 2% or whole milk)
2-4 tablespoons of your favorite hot cocoa mix
3 large eggs
2 tablespoons vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
4 tablespoons butter (may swap coconut oil, but I do think butter works just a tad better)
8 rather thick slices of challah bread (or whatever your favorite french toast bread is!)

Hot Cocoa Ganache
3/4 cup canned coconut milk (may sub heavy cream)
9 ounces semi-sweet chocolate, chopped
1 tablespoon coconut oil (or butter)
2 teaspoons instant expresso powder
For topping
coconut whipped cream (or regular whipped cream)
marshmallows (homemade are best!)
toasted coconut

To make the ganache. In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.
To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix . Let cool 5 minutes.
In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.
Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.
When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache.

Sunday, April 6, 2014

Sweet Mustard Chicken Bake 

4 boneless, skinless chicken breast halves 
1/2 cup honey 
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper


1.Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.

2.In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.

3.Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Heavenly Egg Salad 

makes 4 servings 

6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste


1.Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.

2.In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Tuesday, April 1, 2014


Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted.Add a dollop of sour cream when done and enjoy!!