Tuesday, April 29, 2014

Impossible Pie

Impossible Pie ~~ LIKE & SHARE
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!
This has a coconut vanilla taste like a coconut cream pie.
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
7 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.
Grab a fork and RUN because it won't last long!!
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Saturday, April 26, 2014

Cowboy Meatloaf and Potato Casserole

All I can say is....WOW!!!!
1 Pound Lean Ground Beef
3/4 Cup Finely Chopped Onion
1/3 Cup Seasoned Dry Breadcrumbs
1/4 Cup Jack Daniels® Honey Smokehouse Barbecue Sauce (or your own favourite BBQ sauce)
1 Egg, lightly beaten
2 Teaspoons Chili Powder
3/4 Teaspoon Salt
1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes (or any brand will do)
2/3 Cup Canned Evaporated Milk
1 Tablespoon Butter
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
1 Teaspoon Garlic Powder
1 Cup Cooked Bacon Crumbles ( I used turkey bacon)
1/4 Cup Canned Crispy Fried Onions
2/3 Cup Shredded Mexican-style Cheese Blend
Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
Meanwhile, microwave Potatoes according to package instructions.
In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
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No Bake Chocolate & Peanut Butter Squares

Healthier treat!
1 1/2 cup Peanut Butter
1/2 cup Honey
1/3 cup Coconut Oil
2 cups Quick Oats
1 cup unsweetened Coconut
1 1/4 cup of Semi-sweet Chocolate chips
1 tsp Vanilla
In a large or Medium pot on very low heat add Coconut oil, honey, and peanut butter (just enough to melt) stir and add Oats, coconut, vanilla and chocolate chips. *Remember just a little heat to stir and melt the ingredients together. Pour into pan (No greasing the pan) Even if you don't bake anyone can make these and the are delicious!! Especially if you are a Peanut butter and Chocolate fan!

Thursday, April 24, 2014

Microwave Mac and Cheese

Recipe courtesy of Food Network Kitchen
From Food Network Kitchen
This from-scratch mac and cheese cooks in one bowl, and you don't have to boil the macaroni or cook the cheese sauce separately. Plus, it ...   More

Microwave Mac and Cheese
Total Time:
15 min
5 min
10 min
Yield:4 servings
Cheese Macaroni And Cheese

1 1/2 cups elbow macaroni
2 cups whole milk
Kosher salt
1 cup shredded deli yellow American cheese (about 4 ounces)
1 cup shredded pepper Jack or Monterey Jack cheese (about 4 ounces)
1/4 cup grated Parmesan
2 ounces cream cheese
1 teaspoon Dijon mustard
Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl. (It is important that you use a bowl large enough to prevent the milk from boiling over.) Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 4 minutes in either an 1,100- or a 700-watt oven. Uncover (be careful to avoid the hot steam) and stir. Cover and microwave on high (at 100 percent power) until the macaroni is about two-thirds cooked, a little harder than al dente, 1 1/2 minutes in an 1,100-watt oven or 3 1/2 minutes in a 700-watt oven.

Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. Stir well, cover tightly and microwave on high (at 100 percent power) until all the cheeses have melted, 4 minutes in an 1,100-watt oven or 4 1/2 in a 700-watt oven. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, in 30-second increments. (The sauce will continue to thicken as it sits.) If desired, transfer to a decorative dish for serving.

Copyright 2014 Television Food Network, G.P. All rights reserved.

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Monday, April 21, 2014

Grilled green beans

Grillled Green Beans. The marinade can be used on broccoli and asparagus too!
8 oz green beans
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp garlic powder
1/2 tsp kosher salt (optional)
pepper to taste
parmesan cheese
1. Mix all ingredients except the parmesan cheese in a large ziplock bag. Let flavors marinate for 10 minutes or so.
2. Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill skillets or a cast iron skillet if you are worried about losing beans through the cracks.)
3. Remove beans from heat, sprinkle with parmesan cheese. Easy!
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Peanut Butter Bars

 Peanut Butter Bars 
1/2 cup butter softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cups semi sweet chocolate chips
1 cup icing sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
In a large bowl cream the butter, sugars and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, oats, baking soda and salt. Gradually stir into creamed mixture and mix well. Spread into a 13x9 greased baking dish. Bake at 350 for 20-25 minutes. For the last 10 minutes sprinkle the chocolate chips over and when it comes out of the oven, speed the melted chips all over. Cool. Mix icing together and drizzle over the top. Cool and cut into bars.
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Saturday, April 19, 2014

Cauliflower buffalo bites

Here's a treat for your weekend eating. These are so totally delicious and much healthier than chicken wings.

Cauliflower Buffalo Bites


• 1 large head cauliflower, cut into bite-size florets
• Olive oil to drizzle
• 2 teaspoons garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon melted butter (May omit for vegan option)
• ½ to 3/4 cup Frank’s Buffalo Wing Style hot sauce or other hot wing sauce

• 1 gallon or larger size plastic bag


1. Preheat oven to 450F degrees.
2. Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.
3. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
4. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don’t want them to be soggy.
5. Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce.
6. Return to oven and cook for additional 5 minutes.
7. Serve with your favorite ranch dressing or Blue Cheese dip.

We use the 3/4 cup of hot sauce for great flavor.

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Friday, April 18, 2014

lasagna Cups

If you like lasagna, then you will love these. Basically, this is just the super cute version of plain ol’ lasagna. All the same stuff you would typically see in the making of a regular lasagna, just with a little more prep work. More or less, this is a method you can adopt while still using the lasagna recipe that everyone is used to. OR try my version out! Feel free to add in or omit anything you’d like. Make this your own. That’s the beauty of cooking! :)
Quick note: I used a new product called cooking cream {a Philadelphia product}. If you can’t find it in your store, just add in more ricotta!
Hope you like this one, guys! We all certainly did! Happy hump day!
Lasagna Cupsyield: 12
Print This Recipe Print This Recipe
for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste
for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagne pasta sheets
For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
Don’t these scream “Eat me! Eat me!”?

One Bowl Brownies

Fudgy, chocolatey, melt-in-your-mouth-and-make-you-want-to-cry better.
I know when I’ve been beaten.  These One Bowl Brownies win the gold medal, hands down.
But do you want to know the best part of all?  You can make these brownies using 12 ounces of any chocolate you happen to have sitting around.  I used milk chocolate chips for this particular batch, but come Monday I will definitely be confiscating, er repurposing all those chocolate eggs from the Easter Bunny.  You know, to make brownies for my kids;-)
One Bowl Brownies 1
Here is what you need:
12 ounces chocolate chips or chocolate candy
1/4 cup (1/2 stick) butter
3/4 cup sugar
2 eggs
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
One Bowl Brownies 2
Step 1: Preheat oven to 350 degrees. Melt butter and chocolate in microwave for 30 seconds.
One Bowl Brownies 3
Step 2: Stir; return to microwave and heat for 30 seconds more until chocolate is melted.
One Bowl Brownies 4
Step 3: Add sugar, eggs, flour, and salt and mix until smooth.
One Bowl Brownies 5
Step 4: Add vanilla extract, and fold in walnuts if using.
One Bowl Brownies 8
Step 5: Pour into greased 8×8 glass baking dish and bake at 350 degrees for 25-30 minutes.
One Bowl Brownies 9
Step 6: Remove from oven; let cool for 10 minutes then cut into 2×2 inch squares with plastic knife.
One Bowl Brownies Final


Thursday, April 17, 2014

Healthy Fudge

This delicious healthy fudge recipe is perfect for your kids’ after-school snacks! Gluten-free, refined sugar-free, and all-natural ingredients make it a wonderful go-to treat to keep their bodies full of the energy they need. Warning – these will quickly become Mom and Dad’s favorite too!!
Makes 48 servings
1 16 oz Jar Natural Creamy Peanut Butter
1 1/4 Cup Natural Honey
2 scoops 100% Natural Whey Protein Powder
3 Cups Gluten Free Oats
1. Heat peanut butter in the microwave for 90 seconds.
2. Add in honey, stir.
3. Mix in protein powder.
4. Combine oats with peanut butter mixture.
5. Spread evenly in 9×13″ pan, and refrigerate for at least an hour.
6. Cut into 1 1/2″ squares, and enjoy!
Each 1 1/2″ fudge square has: 110 calories, 5 grams of fat, 12.5 grams of carbs, and 5.5 grams of protein.

Queen of Clean weed killers

It’s that time of year when the weeds are popping up everywhere, usually faster than the actual flowers that we take such good care of. Here are some natural weed killers that are safe for you to use and won’t harm the earth or environment. Remember though, if they kill weeds they will also kill flowers and plants so use care. When you are buying ingredients for these natural weed killers look for white vinegar in gallon containers and salt in restaurant size boxes etc. Warehouse stores are a great place to buy large containers inexpensively. Check out dollar stores too. The dishwashing soap helps to keep the other ingredients on the plants so it can be any cheap variety you find.

This one is easy and it really works. According to the USDA using vinegar on Canada thistle, one of the most tenacious and aggressive weeds in the world, killed the thistle. In a spray bottle or a watering can combine 1 quart white vinegar, ¼ cup salt and 2 teaspoons of liquid dish soap. Shake or stir this mixture so that the salt dissolves completely. Spray ONLY on weeds. If you have a lot of weeds you can double, triple etc. this recipe and put in a garden sprayer.

Mix ½ cup of white vinegar and ½ cup of lemon juice and spray or water weeds with it. The acidic combination kills the weeds. Mix in the amount you need.

Combine 2 tablespoons of rubbing alcohol, 2 tablespoons of vinegar and 1 tablespoons of dish soap and 1 quart of water. Spray on the weed and also on the ground surrounding it.

This one is for crabgrass. I remember my dad fighting this in our yard in Michigan. This uses only baking soda. Sprinkle baking soda directly on the crabgrass. Use care with this because it will kill plants, grass, flowers, anything it comes in contact with. It can drift some so don’t sprinkle close to things that you don’t want to die.

Thursday, April 10, 2014

Bacon roll ups


slices bacon, cut in half crosswise
cup plus 1 tablespoon milk
eggs, slightly beaten
Salt and pepper, if desired
cup chopped red bell pepper
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
cup Old El Paso® Thick 'n Chunky salsa, if desired


  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
  • In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
  • Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
  • Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
  • Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.