Thursday, October 31, 2013

Oreo Balls

OMG~I think I might be in LOVE!! 
Only 3 ingredients,
 5 steps, 
 **Warning** These are very addictive & melt in your mouth!! 
Oreo Balls Ingredients: 
1 package of Oreo Cookies
1 block cream cheese, softened 
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best) 
1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt. 
2. Mix the softened cream cheese into the smashed oreos. 
3. Roll the mixture into balls. 
4. Melt chocolate in the microwave. 
5. Cover balls in chocolate then leave to set in the fridge. —


This is interesting. After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

200 students at a Twickenham school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Bananas are high in B vitamins that help calm the nervous system..

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chroniclercases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, 'A BANANA a day keeps the doctor away!'
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Monday, October 28, 2013

Moist pumpkin cakes with a creamy cheesecake filling.
Mini Pumpkin Cheesecakes Filling: 
1 (8 oz. package) cream cheese, softened 
1 large egg 
1 tablespoon all purpose flour 
1 cup powdered sugar 
To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. 
Set aside. 
1 cup Libby's Pumpkin Puree 
1 1/2 cups all-purpose flour 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1/2 teaspoon cloves 
1/2 tablespoon plus 
1/2 teaspoon pumpkin pie spice 
1/2 teaspoon salt 
1/2 teaspoon baking soda 
2 large eggs 
1 cup sugar 
1/2 cup + 2 tablespoons vegetable oil To make the cakes, preheat the oven to 350 degrees and line small muffin pans with paper liners. 
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and blend well. 
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. 
With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. 
Fill each muffin tin about 2/3 full (about a tablespoon or so) with batter and then add about a teaspoon or so of cheesecake filling on top. 
For the topping: 
1/4 cup sugar 
2 1/2 tablespoons flour 
3/4 teaspoon ground cinnamon 
2 tablespoons cold unsalted butter, cut into pieces 
To make the topping, 
combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. 
Sprinkle each cake with with topping and bake at 350 degrees for about 12-14 minutes. Very addicting! *** Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.

Sunday, October 27, 2013

Chocolate Cookies

Preheat oven to 350; 
smoosh refrigerated cookie dough into the bottom of each well. 
Place Reese cup upside down on top of cookie dough (or an Oreo!). 
Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN! 

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies (Makes 1 dozen brownies)
3/4 cup granulated sugar 
1/4 cup butter, softened 
1 tablespoon water 
1 cup semi sweet chocolate chips 
1 large egg 
1/2 teaspoon vanilla 
1 cup all purpose flour 
1/4 teaspoon baking soda 
3/4 cup milk chocolate chips 
3/4 cup creamy peanut butter 
Preheat oven to 350 degrees. 
In a medium sized microwave-safe bowl combine sugar, softened butter, and water. 
Microwave on high for about 45 seconds or until butter is melted. 
Stir in 3/4 cup semi-sweet chocolate chips until melted. 
Stir in egg and vanilla extract, mix well. 
Add flour and baking soda, stir until combined. 
Allow the batter to cool to room temperature (doesn't take very long). 
Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups. 
Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. 
This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir.
 While brownies are still warm spoon about a tablespoon full of peanut butter into the centre of each brownie. 
Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 
Store at room temperature or in the refrigerator. 
To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. 

♥✿´¯`*•.¸¸✿Follow me/Friend me for daily recipes, fun & handy tips, motivation, DIY ideas. I am always posting cool things ♥✿´¯`*•.¸¸✿ ♥✿´¯`*•.¸¸✿For more Tips, Recipes, Inspiration and FUN! Join me ♥✿´¯`*•.¸¸✿ — with Amanda Lynne Darden.


A everyday go to dessert with NO guilt! Try strawberry jello with strawberries and other favors with seasonal fruit. Ingredients 
1 - 3 ozs pkg. sugar free orange jello 
1 - 3 ozs. pkg. sugar free instant vanilla pudding 
1 - 10 ozs. can mandarin oranges, drained 
1 - 8 ozs. tub fat free frozen whipped topping, thawed 
Dissolve jello in 1 c. boiling water. 
Add 1/2 c. cold water; let /set in fridge for 20 minutes.  
With mixer or whisk, add dry vanilla pudding mix and beat until smooth. 
Fold in oranges and whipped topping (by hand). 

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Saturday, October 26, 2013

Creamy White Chicken Alfredo Lasagna,

Creamy White Chicken Alfredo Lasagna, this is AMAZING!!!!!
You gotta make TONIGHT, seriously. Share to your timeline and save for later. 

2 cups shredded cooked chicken breasts 

1 can (14 oz.) artichoke hearts, drained, chopped 
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes 
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup milk 
1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 lasagna noodles, cooked

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

Gluten free: GF noodles.

Original recipe from
 — with Anthony Airbrushtone MilesVeronica Long and Lydia Willoughby.

Wednesday, October 23, 2013


1 (3.4 oz) box Vanilla instant pudding
 1 1/2 cups heavy whipping cream
 1/2 cup powdered sugar
 1/4 cup milk
 1/2 cup sour cream
(NOTE: this pudding mixture tastes like pastry can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
 1.Make cupcakes/cake according to directions on box.
Use your favorite yellow cake, ours is Duncan Hines. Let cool.
2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form.
For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
Ganache: 1 cup heavy whipping cream 12 oz semi-sweet chocolate chips Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Keep in refrigerator until ready to serve. RECIPE courtesy of — with Lisa Hill.

Tuesday, October 22, 2013

Senior Travel

A vehicle in my future.

Sunday, October 20, 2013

.Salted Caramel Pretzel Bark

OMG.......Salted Caramel Pretzel Bark this is sooo easy to make!
 2 sticks of butter
 1 cup of light brown sugar 
1 reg. bag of pretzels (you'll use about 3/4 of the bag) 
12 ounce bag of chocolate chips 
Sea salt - ( I use our coarse sea salt with 
Our grinder) Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels 
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. 
Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly.
You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. 
Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. 
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Saturday, October 19, 2013

Impossible Pumpkin Cupcakes

❤ Impossible Pumpkin Pie Cupcakes 
1 15 oz can pumpkin puree
 1/2 cup sugar 
1/4 cup brown sugar 
2 large eggs 
1 teaspoon vanilla extract 
3/4 cup evaporated milk 
2/3 cup all purpose flour 
2 teaspoons pumpkin pie spice 
1/4 teaspoon salt 
1/4 teaspoon baking powder
1/4 teaspoon baking soda 
Preheat oven to 350 degrees. 
Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
 Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 
Fill each muffin cup with 1/3 cup of the mixture.
 Bake for twenty minutes and let cool for twenty minutes. 
Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes. 
*disclaimer = I found this 
recipe via Facebook and do not claim this recipe as mine or the picture as mine. Link to original recipe was not provided so therefore no credit could be given to proper original source.

Thursday, October 17, 2013

Paula Dean's Not Your Mama's Banana Pudding

Paula Dean's Not Your Mama's Banana Pudding **Please Share Me** About the time, I think I have seen, read or experienced Paula Dean's best, I come across another recipe that makes me wonder .. Is There No End to Paula's Scrumptious Recipes .. and I think to myself, I 
Truely Hope Not!! 
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced 
2 cups whole milk * 
1 (5 oz.) box instant French Vanilla pudding 
1 (8 oz.) package cream cheese 
1 (14 oz.) can sweetened condensed milk
 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top. 
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer. 
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. 
Pour the mixture over the cookies and bananas and cover with the remaining cookies. 
Refrigerate until ready to serve!
 PLEASE take a minute to visit some of our other Hints, Tips and Recipes right here, on our new page "OMG! I gotta try that..." @ and "LIKE" and "SHARE" the page. Thanks Kathy ! Recipe & Photo Shared From: Paula Dean — with Maria Mendoza and 21 others.

Tuesday, October 15, 2013

Loaded Chicken & Potatoes


1 lb boneless chicken breasts, cubed (1″) 
6-8 medium skin on red potatoes, cut in 1/2″ cubes
 1/3 c olive oil 
1 1/2 tsp salt 
1 tsp black pepper 
1 Tbsp paprika
 2 Tbsp garlic powder 
2 Tbsp hot sauce (more if you like it HOT) Topping:
2 c fiesta blend cheese 
1 c crumbled bacon 
1 c diced green onion
 How to Make:
 1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. 
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. 
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

Friday, October 11, 2013

Michael Symon's Beer Can Chicken

WEEKDAYS 1e|12c|p
Beer Can Chicken Michael Symon

Michael Symon's Beer Can Chicken

skill level
over 120min
4 to 6
Contributed by: Michael Symon
Beer Can Chicken Recipe: Try this handy technique for roasting a whole chicken on the 
  • 3-4 pound Whole Chicken
  • 1 12-ounce can Light Beer
  • Olive Oil
  • For the Dry Rub:
  • 1 1/2 tablespoons Dried Oregano
  • 1 1/2 tablespoons Garlic Salt
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Coriander (toasted and ground)
  • 1/2 tablespoon freshly Ground Black Pepper
  • 1/2 teaspoon Kosher Salt
  • Juice of 1 Lemon
  • Mixing Bowl
  • Measuring Cup
  •  (set)
  • Measuring 
  • Spoons
stepsingredients per stepinstructions

  • 1 1/2 tablespoons Dried Oregano
    1 1/2 tablespoons Garlic Salt
    1 tablespoon Smoked Paprika
    1 tablespoon Coriander (toasted and ground)
    1/2 tablespoon freshly Ground Black Pepper
    1/2 teaspoon Kosher Salt
    For the Dry Rub: In a small bowl, mix together the oregano, garlic salt, smoked paprika, coriander, black pepper and salt. 
  • 3-4 pound Whole Chicken
    Juice of 1 Lemon
    Clean out the cavity of your chicken then squeeze the lemon juice all over the outside and inside of the chicken. Rub the prepared seasoning mixture over the entire bird, sprinkling excess seasoning inside the cavity. Refrigerate for 3 hours, or overnight.

  • Preheat one side of grill while keeping grill cover down.
  • 1 12-ounce can Light Beer
    Olive Oil
    Pour out 1/3 of the beer (reserving if desired). Drizzle the chicken with olive oil and place the chicken on top of the can, legs down. Place chicken on the cooler side of the grill and lover the cover. Allow to cook for 1 - 1 1/2 hrs or until the chicken has reached an internal temperature of 160 F.
  • Remove from heat and allow to rest for 10 minutes before removing from can and cutting up to serve.
  • Alternatively, preheat your oven to 350 degrees. Pour 1/3 of the first beer in to the bottom of a 13x9 pan. Place the chicken on top of the can, legs down. Open the second beer and pour half of it in to the bottom of the pan and reserve the other half. Bake for 45 minutes, and then pour the remaining beer over the chicken and in to the bottom of the pan. 
  • Continue to bake for an additional 45 minutes, or until juices run clear and internal temperature by the leg reads 160 degrees. Remove the chicken from the oven, carefully remove the beer can and then tent with a piece of foil. Rest for at least 10 minutes, then slice and enjoy.

    Helpful Tip:
    1. If the lemon is very firm, then roll it before you cut into it to loosen the juices.
© 2013 ABC Television / the chew

Chicken and Dmpling Casserole By Linda Cobb

Cooler weather is here even in Arizona. That makes me think of warm, comforting food you can make in the oven to warm the house and your stomach up. This is a delicious casserole for just such a day. So easy to make. I like to cook my own chicken breasts, seasoned well with the skin on for flavor. When done I remove skin and use the chicken and any broth that is left from roasting in the oven. I chill the broth and remove the fat from it before using. I use it as part of the chicken broth in the recipe. For ricer flavor use chicken stock.

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. 

2 chicken breasts, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole or 2% milk or evaporated skimmed milk
1 can cream of chicken soup
3 teaspoons of chicken bouillon
1/2 teaspoon dried sage or poultry seasoning
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

All you need is a salad and dinner is ready. It's what we are having tonight! For clean up ease, make it in a throw away foil pan.

Monday, October 7, 2013

Corn Casserole

Corn casserole:
 1 (15 oz) can whole kernel corn, drained 
1 (15 oz) can cream-style corn 
1 package Jiffy corn muffin mix (8 oz.) 
1 cup sour cream 1/2 cup butter, melted 
1 cup shredded cheddar cheese or your favorite 
Preheat oven to 350 degrees. 
mix all ingredients, minus the cheese,
 together and pour into a greased baking dish. 
After the casserole has baked for 45 minutes, or is set in the middle and golden brown, 
sprinkle with cheddar and put it back in the oven. 
Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.