Peanut butter mixture
1/2 cup peanut butter (i am sure you could sub with almond butter)
3/4 cup cream cheese (choose reduced fat to save calories)
1 tsp vanilla
2 1/2 Tbs stevia or to taste
Mix well and refrigerate 2 hours or until firm enough to roll out into eggs. Freeze eggs while preparing chocolate.
1/2 cup cocoa powder
1/2 cup melted coconut oil
2 Tbsp stevia or to taste
1 tsp vanilla
2 Tbsp whipping cream
Mix really well with a whisk. Dip frozen peanut butter eggs in to cover. I double dipped
Makes 10 eggs
Ps. To the leftover chocolate dip I add 2 Tbsp peanut butter, 1/2 cup chopped nut and poured it into chocolate molds mmmmmm
1 bag of popcorn ( I used Orville Redenbacher’s Naturals simply salted)
12 oz white chocolate chips
1 bag of festive M&M’s
2 cups your choice of chex cereal (I used Rice)
1 container of sprinkles ( used yellow)
Mix pretzels, popcorn and cereal in bowl
Melt chips over a double boiler until melted string constantly
When melted, drizzle over dry mix and mix until coated
Sprinkle half of the sprinkles, mix and sprinkle mix again
Do the same with the M&M’s and let sit overnight
Can be broken apart and put into bags for school treats or just leave in a bowl for the Bunny!
Store in an air tight container
Even though I have a love affair with potatoes I do try very hard to limit how much of them I eat, I find following a low carb lifestyle tends to help keep my curves where I want them 🙂 So THANKFULLY Cauliflower makes a decent substitute to my dear friend the potato! I hope you enjoy this recipe, please leave me a comment to let me know what you thought of it, I love getting feedback 🙂
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
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Pre-heat oven to 350°F.
In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
Unroll 1 can of dough. Press in 13×9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares. http://www.food.com/recipe/mile-high-cabbage-pie-5fix-497021
Photo by BDMK
This Cake is so good, you are going to want to share it with your friends! Feel Free to send them this recipe, they will thank you!!!!
SEX IN A PAN! – OMG
ONE OF THE BEST DESERTS EVER!
1/2 cup butter, soft (margarine works very well)
3 teaspoons sugar
1 cup flour
1 cup pecans, coarsely chopped
8 ounces cream cheese, soft
1 cup icing sugar
2 cups whipped cream
1 (106 g) package chocolate instant pudding, 4 serving size
1 (106 g) package instant vanilla pudding, 4 serving size
2 cups milk
1 1/2 cups whipped cream
1 chocolate bar, grated
Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
Pour this mixture over the crust.
Combine both pudding mixes with the milk. Pour over cheese mixture.
Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
Chill for at least 4 hours before serving.
recipe from food.com
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1/4-1/3 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) cans sweetened condensed milk
8 ounces sour cream
1/4 cup lemon juice
1 (21 ounce) cans cherry pie filling ( or blueberry pie filling)
Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
Grease an 8 x 8-inch square baking dish.
In the baking dish melt the butter inside the oven.
Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
Spread evenly over the crumb/crust.
Spoon the pie filling evenly over the cream layer (don’t worry if it sinks a bit, it will all bake together).
Bake on lowest oven rack for 25-30 minutes, or until set (don’t over bake).
Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
** This dessert is very good so you might want to consider doubling it — this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.
2 lbs. lean ground beef
5 slices sourdough bread
1 c. almond milk (any milk)
1/2 tsp. soy sauce
1 Tbsp. Italian seasoning
1 medium onion, diced fine
4 tsp. minced garlic
12 slices thin bacon, cut in half
1/3 c. brown sugar
1 tsp. prepared mustard (sandwich mustard)
1 c. ketchup
Preheat oven to 350°. Line cupcake pan with liners or coat with cooking spray. Remove any rings and wash hands well.
Stack bread slices and using a sharp knife, dice bread up as if making croutons. Add milk, eggs, seasoning, soy sauce, onion and garlic to bread and mix well.
Add ground beef to wet mixture. Using hands, mix well until wet mixture is combined well.
Using an ice cream scoop, scoop up a ball of meat mixture. Take one of the bacon halves and wrap around the ball. Place ball into cupcake pan.
Mix all ingredients for sauce in a small bowl. Take a spoon of this sauce and spread over the tops of each meatloaf ball. Sprinkle with black pepper.
Bake 45 minutes to an hour, depending on oven. After 45 minutes, keep an eye on them to not get over done or they will not be as moist.
If you Tried this recipe Please let me know what you thought! I love to get feedback.
I do not know about you but I LOVE Slow Cooker recipes! Heck if it was not for slow cookers I doubt my kids would have had a decent meal when they were little!!! ENJOY
Chicken Philly Cheese Steak
(Slow Cooker Recipe)
2 lbs. boneless skinless chicken breasts
1 cup chicken broth (I used a bouillon cube and a cup of water)
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
1 large bell peppers, sliced
1 medium onion, sliced
2 cups sliced mushrooms
salt and pepper to season the bell peppers, onions, and mushrooms
Place the chicken breasts in the slow cooker, add 1 cup of broth and seasonings. Save the vegetables to add later. Cover then cook on low for 6 hours or until the chicken pulls apart easily. After the chicken has cooked, layer the veggies on top of the cooked chicken. Cover and cook for another hour. Shred the chicken using 2 forks. Drain as much liquid from the chicken and veggies as possible before placing on the roll. Top with cheese, place open faced under the broiler to toast. Enjoy!!
Low Carb Options – use low carb roll or flat bread. Also tastes wonderful served on a plate with no bread.
I love Getting Feed back on my recipes, let me know what you think of this one!