THE QUEEN OF EVERYTHING ELSE

Try out the Jillian Michael's detox water!  Detox:  Ingredients  64 oz purified water  1 bag Dandelion Root Tea   1 tablespoon pure Cranberry Juice  2 tablespoons Lemon Juice (real Lemons )  Directions:  Make the tea as directed on the box.  (make sure to leave the tea bag in all day)  Cool to room temperature and add it to your container.  Mix in the lemon juice, cranberry juice, and fill with filtered water up to 64 ounces.  Drink one full 64 oz container every day for 7 days. According to Jillian this will help you lose at least 5lbs of water weight in a week. ** Here is some info on Dandelion Root

~makes 1 tart~ Ingredients: 1 sheet puff pastry, thawed but still cold 4 oz. cream cheese, softened 1/3 cup sugar, plus more for sprinkling 2 Tbsp. heavy cream 1/3 cup lemon curd, homemade or store-bought  1 pint raspberries 1/4 cup seedless raspberry jam, warmed Powdered sugar Directions: For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack...

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: about 18 mini muffins Very easy and quick to make, mini donut muffins coated with cinnamon sugar. Dunking freshly baked muffins in melted butter and then coating in cinnamon sugar, keeps them soft and moist. They melt in your mouth! Ingredients for the muffins:  1/2 c granulated sugar 1/4 c unsalted butter, melted 1/4 tsp ground nutmeg or cloves 1/2 tsp vanilla extract 1/2 c milk 1 tsp baking powder 1 c all-purpose flour for the sugar coating:  1/4 c unsalted butter, melted 1/2 c granulated sugar 1 tsp cinnamon Instructions Preheat your oven to 375 degrees F. Grease mini muffin tin (cavities and the top). Set aside. In a medium bowl, whisk together flour and baking powder. Set aside. In a large mixing bowl, whisk together melted butter and sugar. Add spices and vanilla, whisk well. Add milk and whisk again. Add dry ingredients and whisk until smooth. Fill the muffin pan (see note ...

    Ingredients 3 large eggs 1 cup sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla 1 teaspoon lemon extract 1/3 cup lemon juice 1.5 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 1 cup powdered sugar (for the glaze) 2 tablespoons whole milk 1/2 teaspoon lemon extract Instructions Preheat oven to 350 degrees F. Spray a 9"x 5" loaf pan with cooking spray and line with parchment paper. Allowing extra so the parchment hangs over the sides for easy removal. No need to spray the parchment. Just spray the inside of the loaf pan so the parchment will stay put. You'll want to have the oven preheated and the pan lined and ready to go before the batter is ready. You want to get the batter into the pan and then into the oven as soon as it is mixed. In a mixer or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1...

  Yield: 12 muffins Prep Time: 15 minutes (Plus 2 hours to overnight in fridge) Cook Time: 25 minutes Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat! ingredients: 1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread) 2 1/2 cups milk 6 large eggs 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon For the Cinnamon Streusel Topping: 1/4 cup cold butter 1/4 cup light brown sugar 1/4 cup all-purpose Gold Medal flour 1/8 teaspoon ground cinnamon Pinch of salt Butter and Maple Syrup, for serving, optional directions: 1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. 2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slo...

  Ingredients 1 cup heavy cream 1 (8 oz) pkg cream cheese 3 Tbsp powdered sugar 3/4 cup Nutella Directions In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.

  Cinnamon sugar crusted muffin tops with a hidden Nutella filling that everyone will love! INGREDIENTS 1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 8 teaspoons Nutella FOR THE CINNAMON SUGAR TOPPING  1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons unsalted butter, melted INSTRUCTIONS Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely c...

INGREDIENTS: 1 large egg 1/2 cup melted coconut oil 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon cinnamon pinch salt, optional and to taste 1 cup sweetened shredded coconut, loosely laid in 1 cup old-fashioned whole rolled oats (not instant or quick cook) 1 cup all-purpose flour 1 teaspoon baking soda 3/4 cup semi-sweet chocolate chips DIRECTIONS: In a large mixing bowl, add the egg, coconut oil (if it's solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you'd measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine. Add the shredded coconut, oats, flour, baking soda, and stir to combine. Stir in the chocolate chips. They'll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough. Using a medium 2-inch cookie scoop or your hands, form 16 equal-sized mound...

Cupcake recipe: 3 cups flour 1 tbsp. baking powder 1/2 tsp. salt 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar 4 large eggs, at room temperature 3 limes, zested and juiced 1/2 tsp. vanilla 1 cup buttermilk Directions: Preheat the oven to 325 degrees. In a medium bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale, light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low-speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter between the lined cupcake tins, filling each about 3/4 full. Bake 20-24 minutes, or unti...

  Ingredients 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequin chili powder or cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon baking powder Read more at: Mexican-Brownies-recipe

Ingredients: 1 medium sweet potato 2 Tbsp. Olive oil 1 Tbsp honey 1/2 tsp chili powder 1/2 tsp smoked paprika (or regular, if you don't have smoked. why don't you have smoked?) 1/2 tsp onion powder 1/2 tsp sea salt (divided) Directions: 1. Preheat oven to 325 degrees. Spray a baking sheet with non-stick spray or line with a Silpat. 2. Slice the sweet potato into thin rounds using a knife or a mandolin. 3. In a large bowl, combine olive oil, 1/4 tsp of the salt, and honey. Stir to blend well. Coat each sweet potato slice. In a separate bowl, mix the spices together. 4. Lay chips flat on baking sheet. Sprinkle evenly with spices. 5. Bake at 350 for 15-22 minutes, depending on the thickness of the chips. Allow to brown around edges and cook through. Sprinkle immediately with the rest of the salt.

Prep Time: 15 minutes Cook Time: 35 minutes Yield: 9 - 12 bars Ingredients 1 cup all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 cup rolled oats (old fashioned) 1/2 cup packed light-brown sugar 1/2 cup unsalted butter, softened 3/4 cup raspberry jam, seedless if preferred Directions Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil. In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer. Bake in preheated oven ...

Ingredients Serves 8 1 ⁄ 2 cup all-purpose flour, plus 2 tbsp 1 ⁄ 2 cup old fashioned oats, (not instant) 1 ⁄ 4 cup brown sugar, packed 1 ⁄ 2 tsp ground ginger 1 ⁄ 4 tsp cinnamon 1 pinch salt 3 tbsp light stick butter, diced 1 tsp water 1 ⁄ 4 cup granulated sugar 1 ⁄ 4 tsp ground nutmeg 1 pinch ground cloves 3 lb golden delicious peeled and thinly sliced 1 tsp vanilla extract Directions Preheat the oven to 375°F Spray a shallow 1-1/2 quart baking dish with nonstick spray. To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps. To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the ...

Apple Turnovers 1 turnover = 1.5 points Ingredients 3/4 lbs cooking apples 1 1/2 tsp lemon juice 1/4 cup granulated sugar 1 Tbsp flour 1/2 tsp cinnamon 1/8 tsp salt 1/8 tsp nutmeg 10 sheets frozen phyllo pastry Instructions Preheat oven to 400 F. Peel and chop apples to make 2 1/4 cups, thaw phyllo sheets. Toss apples gently in lemon juice, add sugar, flour, and cinnamon. Stir and set aside. Spray 1 phyllo sheet with cooking spray, and cut lengthwise into 4 strips. Place one strip on top of another to make 2-ply. Spoon 1 heaping tablespoon apple mixture onto one end of strip, fold the left bottom corner over mixture, forming a triangle. Continue folding over until you reach the end of the strip. Repeat to make 20 turnovers. Place triangles, seam-side down, on sprayed baking sheet. Lightly spray tops with cooking spray. Bake at 7 minutes or until golden. Dust tops with sugar or drizzle with icing while warm.

  1 ¾ cups all-purpose flour 1 ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 1 tsp. cinnamon 2 bananas (smashed) 2 egg whites ¾ cup sugar substitute (I used stevia) 4tbsps. sugar 4 tbsps. whipped butter, softened 5 tbsps. almond milk 1 cup chocolate chips Recipe Directions:  Preheat oven to 350 degrees.  Grease a 9×5-inch loaf pan.  Mix dry ingredients,  stir bananas and milk in another bowl set aside.  Beat butter, sugar and egg whites until foamy.  Stir banana mixture into butter mixture.  Stir in dry ingredients until blended.  Fold in chocolate chips until combined.  Pour batter into prepared loaf pan.  Bake in the oven until a toothpick inserted into the center comes out clean, about 70 minutes.  Cool in the pan for 10 minutes before removing.

Recipe from  Foodfanatic 1 1/4 cups water, warm 1 tablespoon active dry yeast 1/4 cup honey 3 cups flour 1 1/2 tablespoons non fat dry milk 1/2 tablespoon salt 4 sifted cups powdered sugar 1/4 cup milk 4 cups vegetable oil Directions Pour the warm water into the bowl of your stand mixer (I like to make the water a little bit warmer than bath water, so that when the bowl cools it slightly, it will still be warm enough to activate the yeast). Sprinkle the yeast evenly over the water. Drizzle the honey over the yeast. Let rest for 5-10 minutes until yeast is very foamy. Add the flour, dry milk, and salt to the bowl. Knead with the dough hook on a low speed. Once the dough starts to form, allow the hook to continue to knead for another 5-6 minutes until the dough is elastic and no longer sticky. Cover the bowl and let dough rise until doubled in size. Punch down the dough and move it to a floured workspace like the kitchen table. Roll out the dough to about 1/...

Makes 12 Adapted from Food Network 2 cups milk 1 1/2 tablespoons (2 packets) active dry yeast 6 tablespoons brown sugar 4 tablespoons butter, melted 4 1/2 cups flour 2 teaspoons fine salt 1/3 cup baking soda 3 cups warm water Coarse salt  8 tablespoons butter, melted in a shallow dish  Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast.  You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes.  Add the butter and sugar.  Add the flour about 1 cup at a time and the add the fine salt.  Kneed for about 10 minutes with a stand mixer, or by hand.  Put it in a greased bowl and cover with greased cling wrap.  Let rise for 1 hour in a moist, warm place until doubled in size.  Preheat the oven to 450º.  Punch down dough and divide into 12 lu...

  1 cup unsalted butter ( no margarine allowed ) 1 cup brown sugar, packed tightly 2 cups semi-sweet chocolate chips 40 saltine crackers Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray.  Lay a flat layer of crackers out on the foil.  Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.  Pour this mixture over the crackers and spread to coat evenly.  Bake for 8-10 minutes, or until the toffee becomes bubbly.  After removing the pan from the oven, let it sit for 3-5 minutes.  Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.)  Let cool and, if desired for expediting purposes, refrigerate until hard...

Ingredients: 20 wrapped caramel 1 T half and half  1/4 C chocolate sauce  3 C vanilla ice cream 3/4 C milk (I used Silk Vanilla Soy Milk) 1 C Cadbury Mini Eggs 2 Cadbury Creme Eggs Instructions: 1) If making caramel sauce from scratch, melt caramels with 1 T half and half over medium heat and stir until smooth. Remove from burner to cool, stirring every now and then. 2) In a blender, combine ice cream, 3/4 C milk (of your choice), and Cadbury Mini Eggs. Blend until smooth. 3) Pour into a glass and stir in chocolate sauce and caramel sauce. Top with a Cadbury Creme Egg for garnish. (makes 2 milkshakes)

Cheesecake : 16 ounces cream cheese (at room temperature) 3/4 cup granulated sugar 1 tablespoon flour 3 eggs 1 teaspoon vanilla Carrot Cake: 3/4 cup vegetable oil 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 cup flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 generous pinch of salt 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved 1 cup grated carrots 1/2 cup flaked coconut 1/2 cup chopped walnuts Pineapple Cream Cheese Frosting: 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cups powdered sugar, sifted 1/2 teaspoon vanilla 1 tablespoon reserved pineapple juice Dash of salt Directions: Grease a 9 or 9 1/2 inch springform pan.  Set aside. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.  Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth.  Set aside. For the carrot cake:  in a large bowl, co...