Monday, July 28, 2014

Mexican Tortilla Toss

You will Need
2 lbs of ground beef
1 med. onion chopped
2 pkges of Taco Seasoning (I used Taco Bell Brand)
6 large flour tortillas
2 16 oz cans of refried beans
2-3 cups of shredded cheese
2 10 ounce cans of cream of mushroom soup
8 ounces of sour cream
Hot Sauce or picante sauce
(You could half this all if you are not feeding a crowd)

Brown your ground beef and onion
Add taco seasoning and stir in refried beans
In a separate bowl mix cream of mushroom and sour cream
Spread half the cream mixture in bottom of casserole dish
Tear up 3 tortilla shells and place over sour cream mix
Put half of the meat mixture over the tortilla
Add a layer of cheese
You could put a small amount of hot sauce or picante sauce
Repeat the Layers
Sprinkle Cheese over the top and bake uncovered at 350° for 20-30 min.
Enjoy ~

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Fruity Salad Great Summer Treat!

Quick ...Easy... and Great Summer Time Salad

1 regular container Cool Whip
1 pkg mini marshmallows
1 large can of fruit cocktail (drained)
1 cup sour cream

Mix fruit cocktail, marshmallows, fruit cocktail (drained) and sour cream. Chill for an hour or more. Enjoy —

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Sunday, July 27, 2014

Peach Fat Zapper

This drink does exactly what its called!! Zaps fat!!! 
And it is amazing!! I love peach Schnapps, But hate the calories and the sugar crash later. This drink satisfies me and gives me energy. And slims me down!

Steep 1 bag peach tea in 1 cup boiling water. let cool.
Fill 4 cup mason jar with ice
Add 3 Tbsp apple cider vinegar
1 Tbsp truvia or desired sweetener
1/4 tsp ground ginger

Add peach tea and fill to top with water. Be amazed and ENJOY!!!!!

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Friday, July 25, 2014

Chicken Empanadas

2 pounds chicken breast (shredded)
1 cup cream cheese
½ cup salsa
Dash of salt, pepper, onion powder, garlic powder for seasoning
¼ cup organic low-sodium chicken stock
2 cans of Pillsbury Croissant Rolls
1. Put the chicken stock in a small sauté pan. Place chicken breasts in pan, sprinkle salt, pepper, onion and garlic powder over chicken. Cover and sauté 10 minutes or until chicken is cooked thoroughly.
2. Shred chicken.
3. Mix cream cheese and salsa, add chicken once cooled.
2. Roll out croissant rolls. Use a rolling pin dusted in flour to roll the perforated edges together. They should be rectangles.
3. Add 2 tbs chicken mixture in each rectangle. Fold rectangle over to make square and pinch off edges.
4. Bake croissants for 13 minutes or until golden brown
Servings- Makes 8 servings

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Peanut Butter Whip

The perfect treat for that time of the month. And its low carb and sugar free!!!!
1/2 cup whipping cream
2 Tbsp peanut butter
2 Tbsp truvia or desired sweetener to taste...
1/2 tsp vanilla extract

Mix all ingredients in blender till whipped. Pour into a dish.

Melt 1/4 cup sugar free chocolate chips in microwave. Pour over peanut butter whip and enjoy!

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Less Guilty Brownies!

Brownies made with zucchini, bananas and applesauce, yielding a brownie with only 120 cals. 2gms of fat and whole bunch of vitamins and minerals, and egg free YESSSS!!!

These are a very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving (24 servings).

1/2 Cup applesauce
2 small to medium bananas mashed
1 1/2 cup sugar
2 tsp vanilla extract
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 Cup finely shredded zucchini ( I use a grater)
2 Cups all purpose flour
1/2 Cup walnut pieces

Preheat oven to 350 degrees F. Grease and flour an 9 x 13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into the prepared pan. Bake for 25 mins until brownies spring back when gently touched.

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1 1/2 to 2 pounds lean ground beef
1 tablespoon olive oil
2 large onion, chopped
2 cloves garlic, minced
1 Tbs Dried Bay Leaves
1 TBS Red Pepper Flakes (to taste)
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes I used garlic bay leave version
1 can (8 ounces) tomato sauce
1 teaspoon ground black pepper (to taste)
3 teaspoon sea salt (season to taste)
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute. DRAIN grease.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt and remaining seasonings. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

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REALLY Good Relish

8 cups of chopped/peeled cucumbers
4 cups of chopped/seeded green bell peppers
4 cups of chopped/seeded red bell peppers
2 cups of chopped celery
1 cup of chopped sweet onion
1/2 cup of pickling or canning salt
3 cups of white vinegar
2 1/4 cups of sugar
3 tbsp celery seed
3 tbsp mustard seed

I use a food processor to finely chop everything up.
*In a large glass or stainless steel bowl.. combine cucumbers, peppers, celery, onion and salt...cover and let sit for 4 hours in a cool place..Then transfer to a colander and drain...rinse well with cool water and drain thoroughly...using your hands squeeze out the excess liquid.

*Prepare your canner, jars and lids

*In a large stainless steel saucepan...combine vinegar, sugar, celery and mustard seeds...stir well and bring to a boil over medium heat... add drained cucumber mixture and return to a boil,,,, be sure to stir frequently. ..reduce heat and boil gently for 10 min.

*Put your relish in hot jars ...leaving 1/2 inch headspace..wipe rim your lids on in canner.. be sure they are covered completely with water...boil for 10 min.... remove canner lid....wait 5 min. ....remove and store..
* Be sure to make sure the center has popped down and sealed if not you can refrigerate and eat within 2 wks

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Wednesday, July 23, 2014

Super Low Calorie Caesar Salad on a Stick

Here’s a NEW twist on Caesar salad! It’s such a fun way to serve salad. You might have already tried my Low Carb Salad on a Stick, Italian-Style. These Caesar salad ones are also very low in carbs and calories and taste yummy. Great for company or really anytime. In addition, they make an easy appetizer or picnic food. Each salad stick has only 43 calories, 2 grams of fat and 1 Weight Watchers Points Plus.

Prep Time: 15 minutes


4 cups romaine lettuce, chopped into large chunks (a bag of chopped romaine lettuce will work)
16 small cherry tomatoes or grape tomatoes
2 tablespoons light Caesar dressing such as Girard’s light Caesar, Cardini’s Light Caesar, or Cardini’s Light Caesar Vinaigrette, see shopping tips
4 teaspoons Parmesan cheese, grated
4 wooden (bamboo) or other disposable skewers (such as plastic), see shopping tips


1. To make each salad stick:
a. Make a small stack of lettuce (about ¼ cup of lettuce) and thread onto stick.
b. Next add 1 tomato.
c. Add 1 more stack of lettuce.
d. Add 1 tomato.
e. Repeat these steps 2 more times ending with 1 tomato on top.
f. Repeat steps to make the remaining 3 salad sticks.
g. Place salad sticks on a serving plate. Drizzle each with 2 teaspoons salad dressing and sprinkle ½ teaspoon Parmesan cheese on each.

2. These can be prepped in advance and stored in the refrigerator. Drizzle the dressing and sprinkle with cheese just before serving.

3. This recipe can be doubled, tripled and so on.

Makes 4 serving. Each serving 1 salad stick with dressing and cheese

Shopping Tips
I found the wooden (bamboo) skewers at the supermarket in the baking aisle where baking pans are displayed. They are also sold at stores such as Bed, Bath and Beyond. Or you can use wooden chop sticks instead.

My 3 favorite store bought dressings for these salad sticks are Girard’s Light Caesar Dressing, Cardini’s Light Caesar or Cardini’s Light Caesar Vinaigrette. They are all delicious reduced-fat dressings. They’re sold in most large supermarket chains in the salad dressing aisle. I found them at Von’s/Safeway. Or, use your favorite light Caesar or Italian dressing.

Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 1

SKINNY FACTS: for 1 salad stick (includes dressing and cheese)
43 calories, 2g fat, 1mg chol, 2g prot, 5g carbs, 1g fiber, 99mg sodium, 1g sugar

FAT FACTS: the skinny and fat facts are the same for this recipe

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Skinny Feta-Yogurt Dip

This vegetarian skinny dip is so easy to make and really fantastic tasting. It’s become my go-to dip since everyone loves it! So decadent tasting, it’s hard to believe it’s made with all fat-free ingredients except 1 tablespoon olive oil. The skinny for 1 tablespoon, just 33 calories, 1 gram of fat and 1 Weight Watchers POINTS PLUS. It will keep in the refrigerator for several days. So versatile, it’s great to serve for company and makes a terrific snack or even a spread for turkey, roast beef or vegetarian sandwiches.

Prep Time: 10 minutes

Ingredients for Dip:

1 (6oz) container fat-free feta cheese crumbled, see shopping tip
1 (6 oz) nonfat plain Greek yogurt, I love Chobani yogurt, see healthy benefits
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
½ tablespoon fresh garlic, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes

Optional Ingredients for Dipping:

Assorted veggies such as bell pepper slices, carrots, cucumber, mini tomatoes and snap peas

Reduced-fat pita chips
Whole wheat pita bread, cut into triangles


1. Add all dip ingredients to a mini chop, food processor or blender. Process until smooth. Scrape the sides and blend again.

2. Spoon dip into a small dish. Serve with assorted veggies, whole wheat pita bread triangles, reduced-fat pita chips. In addition, this spread makes a fabulous spread for sandwiches.

Makes 14 tablespoons

Healthy Benefits
All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12. What distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts.

Shopping Tips
Fat-free feta cheese is sold in most supermarkets and Trader Joe’s.
You’ll find Chobani Greek yogurt in most supermarkets or use your favorite.

Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 1

SKINNY FACTS: for 1 tablespoon
33 calories, 1g fat, 4g protein, 2g carbs, 0g fiber, 117mg sodium, 1g sugar

FAT FACTS: for 1 tablespoon made using full fat ingredients
57 calories, 5g fat, 3g protein, 2g carbs, 0g fiber,140mg sodium, 1g sugar

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Hawaiian Wedding Cake

1 pkg yellow cake mix
1 1/2 cup crushed pineapple
1 8oz pkg cream cheese
1 pkg vanilla instant pudding
2 cup milk
1 lg container cool whip

Bake cake as directed in 9“ x 13” pan. Let cool. I put mine in the fridge for 30 min. Spread crushed pineapple over cake (don’t drain). Mix cream cheese & pudding & milk. Spread on top of pineapple. Spread cool whip, sprinkle with coconut. Top with mandarin oranges Tip put oranges in a paper towel to get excess juice off then top on cake. 

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ღೋQueso Blanco Dip/White Cheese Dipღೋ

1 1/2# of block white American Cheese 
1/2 jar sliced jalapenos
1 1/2 oz. jalapeno juice
2/3 c. 2% Milk
1/2 c. cold water
1/4 c. diced chilies

In a blender mix green chilies, jalapenos, jalapeno juice, milk & water to puree. Cut block of cheese into 1" squares to quicker melt. In medium sauce pan place your cheese cubes and then add the puree. Heat on low, stirring every few minutes. This takes about 10 minutes to completely melt. Store in an air-tight container. Good for about 2 weeks. Will be thick when you remove from the refrigerator but will melt down nicely to the right consistency.

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**Great Summer Treat!!!! 

1 package instant pudding mix (pick your favorite flavor)
2 cups Almond Milk
1 tub Light Cool Whip
5 squares Semi-sweet Chocolate squares
5 Tbsp Butter
1 box Graham Wafers

Evenly place graham wafers in the bottom of a 13" x 9" pan. Mix almond milk & pudding mix according to box directions then refrigerate until set. Fold in 1/2 tub (or 2 cups) Cool Whip. Pour over wafers and spread evenly. Place another layer of wafers over top. Melt butter & chocolate squares over hot water (I put mine in an oven-proof glass container and melted on low heat), mixing thoroughly. Spread over the top layer of wafers. Freeze for 4 hours or until hard. Cut into squares.

** We would add 1 cup of chopped nuts into the pudding / Whip mix, then when it was frozen, we would cut into squares and wrap with saran wrap to make "Ice Cream Sandwiches".

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Magic Cookie Bars!!!

My friend Annie shared this Delicious recipe with us....She shared.....
I have always loved these, well,.. the unhealthy ones. I found a recipe that is healthy and won't put my weight loss to stall! While baking these, they smelled just like the old bars, and these taste a bit better too!

1 3/4 cup almond flour
1/4 cup truvia
1 Tbsp coconut flour
1/4 tsp molasses
1/4 cup butter, melted
1/2 cup sugar free chocolate chips
3/4 cup unsweetened flaked coconut
1 cup chopped pecans or walnuts
1 recipe low carb sweetened condensed milk (recipe below)
Preheat oven to 325 F.
For the crust, Mix together almond flour, truvia and coconut flour. Add melted butter and molasses and mix till crumbly. Pat in the bottom of a 9 x 13 baking pan. Press firmly and evenly into the bottom of the pan.
Bake crust for 12 minutes, or until it begins to brown around the edges. Remove and let cool.
Increase oven temperature to 350 F.
Sprinkle cooled crust with chopped chocolate, coconut and nuts. Pour sweetened condensed milk over top and bake for 20-25 minutes, until mixture is bubbly and beginning to brown.
Let cool and cut into 24 bars.

1 cup whipping cream
1 cup almond or coconut milk
1/2 cup truvia or desired sweetener
1 Tbsp butter
1/8 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup truvia or desired sweetener to taste
In a medium heavy saucepan, combine cream, milk and 1/2 cup truvia over medium heat.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring often, until mixture is reduce by half. Do not scrape the sides of the pot where dried milk is, it will make the condensed milk gritty.
Add butter and whisk till melted, then whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and sweetener.

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Frog Eye Salad


16oz Acini DiPepe Pasta (frogs eyes)
2 Cups of Pineapple Juice (reserved from tidbits etc)
1 Cup of White Sugar
2 Eggs - Beaten
1/2 Tsp of Salt
2 Tbsp White Flour

2 Cans of Pineapple Tidbits (juice reserved for sauce)
1 Can of Crushed Pineapple (juice reserved for sauce)
3 Cans of Mandarin Orange Segments (drained)
500ml Whipping Cream
1 Bag of Small Marshmallows

In a saucepan combine beaten eggs, pineapple juice, sugar, salt, and flour. Simmer on medium heat stirring constantly until mixture thickens. Stir for an additional 2 or 3 minutes and then remove from heat. Boil Acini Dipepe until done (about 10 minutes). Drain noodles and rinse them in cold water. Combine the noodles and sauce and place in a covered container for several hours or overnight. When you're ready to use this mixture, stir well to break up any "clumping". (especially if it has been in the fridge overnight)

Whip cream until stiff peaks form. Add whipped cream, pineapple, oranges, and marshmallows to the pasta and stir thoroughly.

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Cinnamon Roll Cake

Everyone Loves this Cake!!!!!
for the cake:
3 c all-purpose flour
1/4 tsp salt
1 c granulated sugar
4 tsp baking powder
1 1/2 c milk
2 large eggs
1 Tbsp vanilla extract
1/2 c (1 stick) butter, melted

for the cinnamon filling:
1/2 cup melted butter
1 c packed light brown sugar
2 Tbsp all-purpose flour
1 Tbsp cinnamon

for the glaze:
2 c powdered sugar, sifted
5 Tbsp cream
2 tsp vanilla extract

to make the cake:
Grease a 9"x13" cake pan (or line it with parchment paper.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
Add milk, eggs and vanilla and whisk until smooth.
Add the melted butter and mix until everything is smooth.
Spread the batter in the prepared pan.
to make the filling:
In a medium mixing bowl mix sugar, flour and cinnamon until combined. Stir in butter.
Drop Tbsp of the filling over the cake batter. Swirl gently with knife or a rubber spatula.
Bake the cake 40 minutes or until the toothpick inserted in the cake part comes out clean.
Cool the cake for 10 minutes. Pour the glaze over the cake and spread evenly.
to make the glaze:
Add powdered sugar in a medium mixing bowl.
Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
Keeps covered in room temperature for up to 3 days.

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Ruthie's Jalapeno Popper Pasta

12 oz bag Veggie Bowtie Pasta
Water to cook pasta, according to directions
1 tsp garlic salt
1 tsp salt
2 tsp onion powder
8 slices bacon
8 oz cream cheese
8 oz french onion dip
3/4 cup milk
4 med (3/4 - 1 c) fresh jalapenos
1 c shredded sharp cheddar cheese
Cook pasta according to directions adding garlic salt, salt & onion powder to the water while it's cooking. Drain pasta, set aside.
Meanwhile, place bacon in baking pan in oven on 400° for about 10 mins ... til cooked crispy. Remove from heat & allow to cool.
Seed & dice fresh jalapenos. Set aside.
Place cream cheese, dip & milk in small pot on low heat. Stir frequently. After melted down, add diced jalapenos. Crumble bacon & add to sauce.
Combine pasta and sauce together in serving dish. Mix well.
Stir in shredded cheese.
Serve warm.

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2 medium yams or sweet potatoes
1/8 tsp. cayenne pepper
1 tsp. cinnamon
1/2 tsp. sea salt
1 Tbsp. olive oil
Peel and slice potatoes thin. Place oil, cinnamon, salt and pepper in a zip bag and mix well by squishing it.
Drop potatoes into bag and seal leaving air in bag. Toss well to coat each potato slice.
NuWave oven:
Place slices of potato on low rack in a single layer. With power level on high, cook for 15 minutes, turning over half way through. (Took me 2 loads to cook all the potatoes). No oily taste when cooking in NuWave.
Preheat oven to 350°F. Place potatoes in a single layer on baking sheet. Bake 17-20 minutes or until done to desired likeness. 
(Photo by Lorinda)
Calories 166, Carbs 25, Fat 7, Protein 2, Sodium 604, Sugar 10

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Smoked Sausage with Black Bean Salsa and Rice

1 pkg Beef Smoked Sausage
1 can corn
1 can rotel
1 can black beans
1 green pepper chopped
1 red pepper chopped
2 cups rice (cooked)
Cajun seasoning to taste
Louisiana Hot Sauce to taste
pepper to taste
Start rice in a rice cooker or however you prepare rice.
Slice the sausage 1/4" thick and place in hot skillet. Sprinkle cajun seasoning and pepper over the top and cook until the underside is done. (We like them with a little char on them), flip and cook the other side. Add peppers and cook together until peppers are tender.
Drain some of the liquid from Rotel and corn but not all. Add both to sausage and pepper and stir to combine. Drain and rinse the black beans. Add beans or heat beans separately ( I leave the beans separate because some of our family are picky and don't like beans)
Simmer until everything is nice and hot. Add more Cajun seasoning if you like and Louisiana hot sauce.
Serve with rice.

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Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

Boil the chicken breast then shred. Roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up to make a crescent roll.

Bake at 350 degrees for about 5 minutes until just starting to turn golden. Pour Cream of chicken soup over the top of the chicken crescents and bake an additional 10 min. Top with cheddar cheese and bake for 10 more minutes.

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Perfect Peanut Butter Cookies

1 cup peanut butter
1/3 cup truvia or desired sweetener to taste
1 egg
1/2 cup almond flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp vanilla extract

Preheat oven to 375.
Mix all ingredients till thoroughly mixed. Scoop onto cookie sheet lined with parchment paper. Press down with fork. Bake for 12 min or until slightly browned. Do not over-bake. Let cool before removing from cookie sheet.

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Tuesday, July 22, 2014

Pumpkin Bars

4 eggs
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk 

In a bowl, beat together the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt in a different bowl; gradually add to pumpkin mixture, mixing well. Pour the mixture into an ungreased 9-in. x 13-in. baking pan. Bake at 350° for 40-45 minutes or until set. Cool completely before icing.
For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator. Makes 2 dozen.

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3-2-1 Cake!!

1 box Angel Food cake mix
1 box any other flavor cake mix, whatever you like!

Pour both boxes of cake mix into a large zip lock bag, one of the flavors MUST be Angel Food . Close bag and shake until the two cake mixes are well combined.

When you're ready to make your personal size cake, mix 3 Tablespoons of your cake mix and 2 Tablespoons of water in a microwavable ramekin or mug. Microwave on high for 1 minute. Let cool or serve warm and top with whatever you like. That's it!! 3-2-1 Cake 

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