THE QUEEN OF EVERYTHING ELSE

1 fudge brownie mix (13-inch x 9-inch pan size) 2 packages (13 ounces each) miniature peanut butter cups  4 cups cold 2% milk  2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 2 cartons (8 ounces each) frozen whipped topping, thawed  Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twic

Rice Balls Ingredients: 3 Cups Hot Cooked Rice 1 Cup Shredded Mozzarella Cheese 2 Large Eggs Dash Of Course Salt Dash Of Fresh Crushed pepper 1/4 Teaspoon Garlic Powder 1/2 Cup Dried Bread Crumbs 1/2 Cup Fresh Shredded Parmesan Cheese 1/2 cup diced salami [optional] Information: Serving Size 6 198 Calories Per Serving 5 Grams Of Fat Cooking Directions: In a large mixing bowl add garlic powder, rice, mozzarella cheese, eggs, salt and pepper,(salami) mix well.  Let set for 15 minutes at room temp to achieve a forming consistency.  With your hands, make 1-2 inch balls out of the mixture.  In a medium size shallow dish mix dried bread crumbs with Parmesan cheese and blend, Roll the rice balls in mixture, coat evenly.  Place the rice balls on a non-stick Silpat or cookie sheet.  Preheat oven to 425 degrees and bake for 17-20 minutes or until golden brown.  Serve as an appetizer with Alfredo or Marinara Sauce. This dish goes nicely with a plate of fresh

Ingredients: 3/4 cup unsalted butter, softened 1 cup brown sugar 1/4 cup granulated sugar 1 egg 2 teaspoons vanilla extract 2 cups all purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 cup of chocolate chips Directions: 1. Preheat oven to 350 F. 2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. 3. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

                              Butter Meltaways with Pink Frosting recipe by Paula Deen                 Makes 8 dozen 1 1/4 cups all-purpose flour 1 cup butter, softened 3/4 cup cornstarch 1/3 cup confectioners’ sugar Frosting: 1 cup confectioners’ sugar 1 (3-ounce) package cream cheese, softened 1/2 teaspoon vanilla extract 1/2 to 1 drop red food coloring 1. In a large bowl, combine first 4 ingredients. Beat with an electric mixer at medium speed until fluffy. Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour-dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften. 2. Preheat oven to 350°F. Grease baking sheets. 3. Slice dough into 1/4-inch slices and place on prepared baking sheets. Bake 10 minutes. Cool cookies on wire racks. 4. In a medium bowl, combine all frosting ingredients. Beat with an electric mixer until creamy. Pipe or dollop a small amount

  Hearty and Delicious!  *To Save this recipe, simply Share to your timeline* INGREDIENTS: 1 16 oz. can black beans, drained 1 16 oz. can kidney beans, drained 2 garlic cloves, minced 1 medium onion, chopped 1 jalapeno pepper, minced 1 green bell pepper, chopped 10 oz. package (1 1/4 cups) frozen corn kernels 1 8 oz. can tomato sauce 1 28 oz. can diced tomatoes, drained 1 tbsp. cumin 1 tbsp. chili powder 1 tsp. dried oregano 1 tsp. kosher salt 1/2 tsp. freshly ground pepper 2 boneless, skinless chicken breasts, uncooked 1/4 cup chopped fresh cilantro Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc. DIRECTIONS: Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue

In a recent article posted by Complete Health and Happiness  it states that 2 handfuls of cashews is the therapeutic equivalent of a prescription dose of Prozac.   This is huge!                                                  They say that inside you, the essential amino acid L-tryptophan is broken down into anxiety-reducing, snooze-inducing niacin. Even more important, tryptophan is also made into serotonin, one of your body’s most important neurotransmitters.                                                                                                 They also state that serotonin gives a feeling of well-being and mellowness.   This is such a profound effect that Prozac, Paxil and similar antidepressants usually either mimic serotonin or artificially keep the body’s own serotonin levels high.                                                                                                   You can do the same thing with your food. And no one can tell us that beans, peas, cheese,

This can be used on broccoli and asparagus too!  -Ingredients- 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 -Directions- 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! 

Ingredients: 1 cup salted butter (melted) 2 cups keebler graham cracker crumbs 1/4 cup brown sugar 1 3/4 cup powdered sugar 1 cup peanut butter 1/2 tsp. vanilla 1 (11 oz) bag milk chocolate chips Instructions: Combine all ingredients, except chocolate chips in a medium sized bowl.  Stir until the mixture is smooth and creamy.  Pour peanut butter mixture into a 9x13 pan.  Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes.  Stir chocolate and pour over the peanut butter mixture.  Spread chocolate with a spatula.  To even out chocolate, tap pan on the counter.  Refrigerate bars for one hour. Cut while bars are still cool.

This is such a great tutorial from DIY Diva's   I just had to share it.  Wish I had found this years ago.  This is so easy to do.  Instead of leaving that extra chunk of fabric rolled up and tacked down on the inside of the jean, you just cut it off.  For the full tutorial on how to hem your jeans yourself click on the link below. HEM JEANS FAST Here are some more tips on Hemming your pants yourself  

Serves: 8 Ingredients 1 pound of uncooked, lean trimmed sirloin beef (chili meat) 2 teaspoons of olive oil 1 medium onion, diced 2 medium ribs of celery, diced 2 medium cloves of garlic, minced 1 small jalapeno pepper, with seeds removed and minced 2 tablespoons of chili powder 2 teaspoons of ground cumin 1 teaspoon of dried oregano 2 bay leafs ½ teaspoon of salt ½ teaspoon of red pepper flakes, can add more if you like it spicy. 1 (28 oz) can of crushed tomatoes 1 cup of canned, reduced sodium beef broth 1 (8 oz) can of tomato sauce 30 oz of canned kidney beans, drained and rinsed ½ cup of shallots, chopped (optional) cooking spray Instructions Coat a large stockpot with cooking spray and set over medium-high heat. Add the beef and break it up as it cooks. Cook until it is browned. About 5 minutes. Remove the chili meat from the pot and set it to the side. Add the oil to the pot and again set it on medium-high heat. When oil gets hot, add the celery, ga

Only 2 Points per cup, easy, and very filling! Makes 8-10 cup servings WW Pts+: 3.5 per cup Ingredients: 1 26-30 ounce bag frozen hash browns (plain) 2 14 ounce cans non-fat chicken broth 1 10-3/4 can 98% fat free cream of chicken soup 1/4 cup chopped onion 1/4 tsp pepper 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese 1 cup fat free milk Directions: Add first 5 ingredients to crockpot and cook on high for an hour Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

makes 20 brownies Ingredients Brownie  3/4 cup semi-sweet chocolate chips 1/2 cup butter, cut into cubes 1 tsp vanilla 2 eggs 1 cup granulated sugar 1 tsp salt 3/4 cup flour Filling  1/2 cup  butter, room temperature 1 tsp granulated sugar 3 1/2 cups powdered sugar 1/2 tsp vanilla 3 Tbsp hot water How to Make Brownie  Preheat oven to 400°. Spray a 10x15 sized pan (jelly roll pan) with non stick spray. Line bottom with parchment paper and spray parchment with nonstick spray. Set aside. In medium microwave-safe bowl combine cubed butter and chocolate chips. Heat on high for 1 minute in microwave and stir until smooth. Add in vanilla and stir. Set aside. In bowl of stand mixer beat eggs and sugar until pale in color. Add in flour and salt and mix on low until combined. Pour in melted chocolate mixture and stir until incorporated. Spread batter evenly into prepared pan and bake for 8-10 minutes until center is set. Allow pan to cool completely on a wire rack

  Ingredients 1½ cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 3 eggs, at room temperature 1 cup sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 teaspoons lemon extract ⅓ cup of lemon juice ½ cup oil zest of one lemon GLAZE: 1 cup powdered sugar 2 tablespoons whole milk ½ teaspoon lemon extract Instructions Preheat your oven to 350 and grease and flour a 9×5 loaf pan. In a large bowl, combine salt, baking soda, flour and baking powder and mix well. In a medium bowl, combine eggs, vanilla extract, lemon extract, butter, sugar and lemon juice with a mixer until well mixed. Now, pour the wet ingredients into the dry ingredients and blend until smooth. Add the oil and lemon zest and mix again. Pour mixture into loaf pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Towards the end of the cooking time, put your glaze ingredients in a small bowl and wisk together until ble

  Meatloaf - Delicious and Weight Watchers Ingredients 2 teaspoons canola oil 1 cup finely chopped white mushrooms 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 pound lean ground beef (7% or less) ½ cup bread crumbs 2 large egg whites 3 tablespoons BBQ sauce, plus more for brushing on top 1 tablespoon worcestershire sauce ½ teaspoon dried thyme 1 teaspoon salt ¼ teaspoon black pepper 3 garlic cloves, minced Instructions Preheat oven to 350 F degrees. Spray a 4-1/2 x 8-1/2-inch loaf pan with cooking spray. Heat the oil in a large nonstick skillet set over medium heat. Add the mushrooms, onion carrot, and celery. Cook, stirring frequently, until the onion is softened, about 5 minutes. Transfer this mixture to a large bowl. Add the remaining ingredients to the vegetables in the bowl and mix well. Press the meatloaf into the prepared loaf pan. Bake the meatloaf for 30 minutes. Brush additional BBQ sauce on top of the loa

   Strong bones green almonds smoothie     1/2 cup almond milk     2 tbsp natural almond butter     1 small banana     1 small handful of kale leaves Combine all ingredients in a blender and process until smooth. Silky Mango     1/4 cup mango cubes     1/4 cup avocado     1/2 cup of orange juice     1 tbsp freshly squeezed lime juice Combine all ingredients in a blender and process until smooth. Healthy heart choco-raspberry smoothie     1/2 cup almond milk     1/4 organic, fair-trade dark chocolate chips or chunks     1 cup of fresh organic raspberries Combine all ingredients in a blender and process until smooth. Healthy dessert in a glass     1/2 cup of almond milk     1 small banana     2 tbsp of natural hazelnut butter     1 tsp of organic, fair –trade cocoa powder     1 tbsp of maple syrup Combine all ingredients in a blender and process until smooth. Brain health blueberry dream     1 cup of unswee

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour, 15 minutes Yield: 16 pieces Delicious cheesecake bars filled with Reese's Peanut Butter Cup chunks. Ingredients For the Crust: 1 cup honey graham cracker crumbs 3 tbsp brown sugar 2 tbsp all-purpose flour 1/8 tsp salt 6 tbsp (3/4 stick) unsalted butter, melted and cooled For the Filling: 2 (8 oz. each) packages cream cheese, softened 2/3 cup granulated sugar 2 large eggs 1/4 cup sour cream 1 tsp vanilla extract 10-12  Reese's Peanut Butter cups cut into small chunks For the Topping: 2-3 Tbsp. milk chocolate chips 1 Tbsp. all natural peanut butter Instructions Preheat oven to 325 F. Line an 8X8 pan with foil, leaving foil hang over all edges for easy removal of cheesecake bars. For the Crust: In a medium size bowl, add graham cracker crumbs, brown sugar, flour and salt. Mix with a spoon, breaking up sugar balls until smooth. Add melted and

Hands-on time: 20 minutes Time to table: 1 1/4 hour Makes 9 cups 6 cups broth  Cooking spray 2 carrots, peeled and diced 1 large onion, diced 4 teaspoons garlic, minced  1/2 cabbage, chopped  1/2 pound frozen green beans 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon kosher salt 1 large zucchini, diced Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy! NUTRITION INFORMATION Per Cup: 61 Calories; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; 701 mg Sodium; 0 mg Cholesterol; 4 g Protein. WEIGHT WATCHERS POINTS WW Old Points .5 & WW PointsPlus 1

Bring to boil: 1 cup butter 1 cup water 2 Tbsp cocoa Remove from heat; let cool. In a bowl mix in with cocoa mixture: 2 cups sugar 1 tsp soda 2 cups flour ½ cup buttermilk ½ tsp salt 1 tsp vanilla 2 eggs Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each. Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter. 3/4 cup creamy peanut butter 1/2 cup peanut butter chips 1/2 cup semi-sweet chocolate chips Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in

Cauliflower is amazing when roasted with olive oil, garlic & S & P.       Cauliflower itself is packed with vitamins and antioxidants.  If you’re looking for ways to incorporate healthy veggies into your diet, this is one meal that does so perfectly – plus it’s vegetarian, so a bit more accessible to those with dietary restrictions. Though this recipe calls for Gruyere, you can substitute Swiss cheese or a combo of fontina and Parmesan. If you want it to be a touch lighter, swap out mascarpone for a reduced-fat sour cream.  Adapted, barely, from Smitten Kitchen (adapted from Bon Appétit ) 1 homemade tart shell (recipe below) or you can use a  refrigerated pie crust 1 large head cauliflower (about 1 lb.) 1 large yellow onion 1 8 oz. package mascarpone cheese (or sour cream to make it lighter) 1 cup grated Gruyère 2 tablespoons grated parmesan 1/2 cup heavy cream 2 large eggs truffle oil olive oil dijon mustard pinch of ground nutmeg salt & pepper

Spring is here and it's time to get your home in order so that you can enjoy the summer. Easier said than done right?  Yea, I feel the same way.  Here are some great tips to help organize your stuff and make use of space around your home.  I know I need at least a full week to get my home finally organized.   I am determined.   Happy Organizing!!! 

    Olive Garden Salad Dressing Ingredients: 1 packet Good Seasonings Italian Dressing (Ingredients needed to make dressing; oil, water, vinegar) ½ tsp. dried Italian Seasoning ½ tsp. table salt ¼ tsp. black pepper ½ tsp. sugar ¼ tsp. garlic powder ½ tbsp. mayonnaise (no Miracle Whip, please) ¼ cup olive oil 2 tbsp. white vinegar 1 ½ tbsp. water Directions: Prepare Good Seasonings Italian Seasonings Dressing as it states on back of package. Once prepared pour it in a medium bowl, then add additional ingredients listed above (starting with dried Italian Seasoning). Using a whisk, mix all ingredients until mixed thoroughly combined. Serve with your favorite salad fixings. Store unused dressing in a sealed container in the refrigerator for up to 4 weeks. Be sure to give the bottle a good shake before using.

Recipe courtesy of Food Network Kitchen Recipe courtesy Food Network Magazine Read more at:   Food network  i ngredients For the cake and mousse: 1 18 .25-ounce box devil's food cake mix (plus required ingredients) 14 ounces bittersweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter, diced 1/4 cup strong coffee 10 large eggs, separated 1 1/2 cups plus 6 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups cold heavy cream For the shell and sauce: 12 ounces bittersweet chocolate, chopped 3/4 cup heavy cream 5 tablespoons light corn syrup 2 tablespoons unsalted butter To serve: 1 1/2 cups cold heavy cream 1 tablespoon sugar 1 pint vanilla ice cream Directions Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely. Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, t

Cauliflower "Fried Rice" Skinnytaste.com Servings: 4 • Size: heaping 1 1/3 cups • Old Points: 2 pt • Points+: 3 pts Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1 Sodium: 868 mg • Cholesterol: 47 mg 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp sesame oil 2 egg whites 1 large egg pinch of salt cooking spray 1/2 small onion, diced fine 1/2 cup frozen peas and carrots 2 garlic cloves, minced 5 scallions, diced, whites and greens separated 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free) Directions: Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.   Combine egg and egg whites in a small bowl and beat with a fork. Season with sal

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.. Baked Paprika-Parmesan Chicken makes 4 servings Ingredients: 1/2 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves 2 teaspoons paprika 1/4 cup all-purpose flour 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons milk 1 egg, beaten 1/4 cup butter, melted Directions: Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the