November 30, 2013

Cheesy Bacon Ranch Potatoes Casserole

2 (16 oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3 oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash browns.
Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
divided the potatoes into 3 small 7x7 disposable foil pans and froze them.
wrapped them with plastic wrap and then foil.


1 Pkg Yellow Cake Mix
2 Pk Orange Gelatin
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely.
Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water.
Pour over cake. Cover and refrigerate for 4 hours.
Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla.
Beat by hand with a whisk until thickened.
Fold in the whipped topping. Frost the cake with the pudding mixture.

*** For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly
into 3 round 9" cake pans.
Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version,
you'll let the gelatin set up instead of pouring it into the cake.
We recommend using your round cake pans, or using a 13 x 17" jelly roll pan
(1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans,
it will need to be refrigerated for about 4 hours. Meanwhile,
make the pudding mixture according to the original recipe. Finally,
layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

November 29, 2013


3/4 cup white whole-wheat flour , (see Note)
1/2 cup chopped pecans
2 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons cold butter, cut into small pieces
2 tablespoons ice water
1/2 teaspoon vanilla extract

Raspberry Filling
2 teaspoons unflavored gelatin
2 tablespoons water
3 cups fresh raspberries, divided
1/2 cup granulated sugar
4 tablespoons nonfat cream cheese, softened
2 tablespoons low-fat milk
1 tablespoon confectioners' sugar

Preparation 1.To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
2.Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground.
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add ice water and vanilla and pulse just until the dough starts to come together.
Transfer to the prepared pan. Press evenly and firmly into the pan to form a bottom crust.
3.Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack. 4.To prepare raspberry filling: Sprinkle gelatin over 2 tablespoons water in a small bowl;
let stand, stirring once or twice, while you prepare the rest of the filling. 5.Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth.
Transfer to a medium saucepan and stir in 1/2 cup sugar.
Cook over medium heat until bubbling.
Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.
6.Fill a large bowl with ice water.
Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water.
Refrigerate, stirring occasionally with a rubber spatula,
until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.
7.Meanwhile, beat cream cheese, milk and confectioners’
sugar in a medium bowl with an electric mixer until smooth.
8.Spread the thickened raspberry filling evenly over the crust.
Dollop the cream cheese mixture over the filling.
Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect.
Nestle the reserved berries into the filling,
evenly spacing them so each bar will be topped with a berry when cut.
Refrigerate until the bars are completely set, about 3 hours.
Cut into 16 bars, one raspberry per bar.

November 26, 2013

Pizza Puffs of Paradise

1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour ( I use low carb flour)
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce

Preparation: Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening.
Bring to a boil. Add flour all at once, stirring vigorously.
Cook and stir until mixture forms a ball. Remove from heat.
Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition.
Stir in pepperoni, cheese, parsley, garlic powder, and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
Bake at 450F for 15 to 17 minutes or until golden brown. Serve with pizza sauce for dipping.

November 18, 2013

Low Fat Crinkle Cookies

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Preheat oven to 350. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove..

November 10, 2013

Ice Cream Sandwich Cake w/ Homemade Hot Fudge

1 1/2 cups heavy cream
3 TBSP confectioner's sugar
12 ice cream sandwiches
Hot fudge sauce, warm to just spreadable
(I make my own, but you can buy it)
chopped butterfingers candies

*Line a 8 X 11 inch pan with plastic wrap, allowing the wrap to hang over the sides.
*Beat heavy cream with confectioner's sugar until stiff peaks form.
*Put 6 ice cream sandwiches into bottom of pan,
touching each other anyway they will fit. You may need to cut some and
put them along the sides of the whole sandwiches depending on the size and shape of your pan.
*Spread a thin layer of fudge over the sandwiches, then sprinkle with some of the butterfingers. *Spread about 1/3 of the whipped cream over the top.
*Repeat all layers ending with whipped cream
*Use remainder of whipped cream to frost front, back and sides.
*Drizzle remainder of fudge sauce over the top.
*Freeze until hardened, then gently cover with plastic wrap.
*Keep frozen until serving.

Homemade Hot Fudge
Ingredients: 1 stick butter
3 ounces of unsweetened chocolate
1 1/2 cups sugar
1/2 cup baking cocoa
1 cup heavy cream
2 tsp vanilla
Directions: *Melt butter and unsweetened chocolate in saucepan over warm heat.
*Add the sugar and cocoa. Whisk until smooth, then raise the heat to medium.
*Slowly add the cream while gently whisking and continue to whisk until it thickens and just starts to boil.
*Immediately remove from heat and add vanilla.

November 9, 2013


2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top.
Pour a half cup water over the mixture, set on low and cook for 6-8 hours.
The meat is cooked when it shreds or reaches an internal temperature of 165°F.
When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

November 6, 2013

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November 3, 2013

Oven-Baked Zucchini Fries

makes approximately 8 servings
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Heat oven to 450ºF. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks.
Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat.
Use tongs to place 1/4 of the zucchini in shaker bag;
close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray.
Repeat with remaining zucchini. Bake for 12 to 13 min. or until golden brown,
turning the baking tray 180 degrees after 7 min to facilitate even baking.

November 2, 2013

Crockpot Parmesan Honey Pork Roast

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions: Cut roast in half. Transfer to a 3-qt. slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan.
Bring liquid to a boil. Combine cornstarch and water until smooth.
Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy. Yield: 10 servings.