♥

Click Below For A Printer Friendly Version of My Recipes! ♥

Print Friendly and PDF

Friday, November 14, 2014

Pumpkin Pie Jell-o Shots ♥


Happy Friday! Here is a perfect treat for your Thanksgiving table Pumpkin Pie Jell-o Shots are they not the cutest things you have ever seen? 
Using my fave product Libby's Pumpkin!  ♥





Ingredients  ♥

8 mini graham-cracker pie crusts
1 envelope Knox gelatin
1/3 cup canned Libby's  pumpkin
1/4 cup granulated sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
Pinch of ground nutmeg
1/2 cup vodka
1/2 tablespoon cold fat free half and half cream
Fresh fat free whipped cream, for serving

Directions  ♥
1. Arrange the pie crusts on a baking sheet. Place 1 cup cold water in the top of a double boiler and sprinkle the gelatin over the top. Let stand for three minutes. 
2. Heat the gelatin mixture over a gentle simmer until the granules have dissolved. Add the pumpkin, sugar and spices and heat, stirring occasionally, until the pumpkin and sugar are completely melted. Remove from heat and cool for 30 minutes.
3. In a medium bowl, combine the vodka with 1/4 cup cold water and the fat free half and half cream. Whisk in the pumpkin mixture and immediately divide it among the pie crusts. Chill until firm, at least 4 hours. Slice the pies into wedges, if desired, top with whipped cream and serve. ♥

Cranberry Chutney ♥


Here is my favorite cranberry chutney recipe, sorry folks, I know some people just love the canned cranberry jello, but it just never happened in my house growing up, always fresh cranberry sauce, it's perfect for thanksgiving.  ♥ 




Ingredients ♥ 

1 pound fresh cranberries, washed and dried
2 cups granulated sugar ( I use Stevia) 
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

Directions ♥


In a medium pot, combine the cranberries, sugar and water.  Stir to blend.  Bring the mixture to a boil over medium heat.  Reduce to a simmer and add the cinnamon stick, allspice and nutmeg.  Stir and simmer for an additional 5 to 7 minutes.  Some of the cranberries will burst and some will remain whole.  Add the orange juice and zest, stir and allow to cool before serving.enjoy!♥


Thursday, November 13, 2014

Homemade Italian Tomato Basil Soup ♥


Here is a perfect comfort food for a cold chilly evening, I needed a pick me up, try my homemade  italian tomato soup, it's sure to warm your heart.♥


Ingredients ♥

3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of light cream
3 tablespoons of fresh basil, julienned
 fresh grated parmesan cheese
 ( I like to use fresh block of parmesan cheese its so much tastier than the processed stuff) 

Directions ♥

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with freshly grated  parmesan cheese 

Friday, November 7, 2014

Skinny Green Bean Casserole ♥


I am doing a test run this week for Thanksgiving recipes, here is my absolute favorite side dish my mother used to make green bean casserole, this version is less calories and fat, but still absolutely delicious! Using my favve sponsored product,French's® who doesn't love those french fried onions? enjoy! ♥



Ingredients ♥

    2 cans ( 10.75ounce)  Condensed 98% Fat Free Cream of Mushroom Soup
    1 cup milk
    2 teaspoons low sodium  soy sauce
    1/4 teaspoon ground black pepper
    8 cups cooked cut green beans
    2 2/3 cups French's® French Fried Onions
   1/2 cup shredded cheddar cheese (optional) 

Directions ♥

    Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
    Bake at 350 degrees F. for 20 min. or until hot.  stir, 
    Top with shredded cheese, and remaining fried onions Bake for 5 min more. ♥

Old Factory Candles ♥


I got a great chance to review some great products through BrandbackerOld Factory Candles.





Old Factory candles are hand-poured in the USA with natural soy wax, self-trimming cotton candle wicks, and premium fragrance oils. The Old Factory Candle Gift Sets each contain 3 different scented candles. Each candle burns clean and even for 20 hours.♥<
I selected the fresh and clean collection for them to send me for free, It includes Lemongrass, Olive Blossom, Fresh Linen. Hand-poured in the USA with natural soy wax, self-trimming wicks, and premium fragrance oils. Each gift set is themed around a group of related fragrances. So everyone is sure to find something perfect for every occasion, every room in the house, and all the special someones in your life.

Go here to purchase your own set of Old factory Candles on Amazon  ♥

This was a sponsored post powered by Brandbacker  





Wednesday, November 5, 2014

Skinny Cauliflower Mashed Potatoes ♥




Back by popular demand my skinny cauliflower mashed potatoes! This is one of the top 5 rated recipes of all time on my website!
Here is something you can put on your Thanksgiving table and not feel guilty about, no carb cauliflower mashed potatoes! Believe me you won't miss the carbs or calories! Trust me this dish is delicious! enjoy! ♥






See my recipe featured in Food Network here!



Ingredients ♥

1 head of cauliflower
3 tablespoons milk
1 tablespoon butter ( Smart Balance) 
2 tablespoons light sour cream
1 tablespoon minced garlic 
freshly ground black pepper

Directions ♥

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.


3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter,garlic, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." enjoy! ♥

Friday, October 31, 2014

Candy Corn Jello Shots ♥


 Happy Halloween! Here is a supercute recipe for Halloween try my candy corn jello shots for your Halloween Party! ♥ 


Ingredients ♥

10 oranges
1 box orange Jell-O
1 can coconut milk
1 envelope knox gelatin
1/4 cup sugar
1 bottle Pinnacle whipped cream flavored vodka

1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.

For Orange Layer

2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.

For White Layer

3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.

Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer.

4. Let refrigerate overnight.

5. Quarter the halves with a sharp knife, then cut those halves in half again.

Have a safe and Happy Halloween! ♥



Wednesday, October 29, 2014

Spooky Spider Web Dip ♥


Here is a super cute dip for halloween, a twist on the old 7 layer dip, and healthy too! Using my fave sponsored product Hass Avocados! ♥






Ingredients ♥

   3 large plum tomatoes, sliced
1 1/2 cups thick and chunky salsa
1 cup (4 oz) shredded Mexican cheese blend

.Bean Layer.
16 oz each) lowfat refried black or pinto beans
1/4 cup chopped cilantro
2 Tbsp lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic

.Guacamole Layer.
4 ripe Hass avocados
3 Tbsp lime juice
2 Tbsp minced red onion
2 large jalapeño chiles, seeded and minced
1 tsp salt

.Decoration.
1 cup reduced-fat sour cream
a clean plastic toy spider

.Serve With.
blue, red and yellow corn tortilla chips


Directions  ♥
1. Bean Layer: Combine all ingredients in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.

2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.

3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.

4. Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips
    

Friday, October 24, 2014

Mummy Dogs ♥



So Halloween is coming up and  I was inspired by a great company Raise Marketplace to tell you about their awesome gift cards, what do gift cards and Halloween have in common you ask? Well for starters instead of candy why not buy some gift cards for those Halloween trick or treaters. Still have that sweet tooth craving? Then why not check out the numerous gift cards they offer for those Halloween Treats, with stores such as Whole Foods, Kroger, Harry & David. 

Ever wonder what to do with those unused gift cards in your drawer?  How about selling them?  Check out Raise a marketplace for unused gift cards.  You can sell the ones you don’t want, and buy ones you do want, all at discount prices.   It’s easy to sign up, list your card and start selling.  Raise takes a 15 percent cut of the price and you get access to thousands of eyes.    There is no fee to join the marketplace, and shoppers can search through hundreds of cards and buy cards at discount prices.  
They have everything for all your halloween goodies or any time of the year!




So why not make a healthy treat for Halloween try my  yummy mummy hot dogs! 




Ingredients ♥

1 package of turkey dogs 
1 package of Pillsbury reduced fat dough
2  light American Cheese slices
16 Candy Eyes

Cooking spray
Directions ♥

Preheat oven to 375.
Cut each cheese slice into 4 strips.
Unroll dough and separate into 4 rectangles (crimp diagonal cuts in each one together).
Cut each rectangle lengthwise into 1/2″ strips and join 2 together to form one long “bandage”.
10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap “bandage” of dough around each hot dog and 1/4 slice of cheese.
Make sure to leave a gap for face.
Place wrapped hot dogs (cheese side down) on non stick cookie sheet and lightly spray with cooking spray.
Bake 15 minutes or until dough is lightly brown.
Place a small piece of cheese where eyes go and place in oven to melt slightly.
Place 2 eyes on each mummy.


Thursday, October 23, 2014

Mama's Slow Cooker Chili ♥


 Here is my mama's slow cooker chili recipe she used to make when the weather would start to get chilly, I was looking through her old cookbooks she had and came across it, and just had to post the recipe. 
This time of year I miss her since she passed many years ago in early November I thought I would honor her and make this recipe she loved. It's  also perfect for football parties or even upcoming Halloween parties! ♥ 





Ingredients ♥ 

1 pound Lean Ground Beef
1 stalk Celery Finely Chopped
½ whole Yellow Onion, Finely Chopped
½ Tablespoons Garlic, Minced
1-½ Tablespoon Chili Powder
1 teaspoon Cumin
1 can 15 Oz Petite Diced Tomatoes
1 can (15 Oz.) Tomato Sauce
1 can 15 Oz. Dark Red Kidney Beans
1 can (15 Oz) Full Of Water
1 teaspoon Worcestershire Sauce
2 pinches Salt And Pepper, to taste

Directions ♥ 
In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot.

Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot. Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well. Mix thoroughly and add worcestershire sauce and salt and pepper. Cover with lid and cook on low for 4-6 hours (the longer, the better).

Taste before serving and add more salt and pepper as necessary.

Serve with toppings such as shredded cheese, sour cream, green onions, avocado, crushed fritos or tortilla chips.


 note: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot.♥