Sunday, August 31, 2014

Pie Crust Cookies

These are GREAT with the Pumpkin Butter Recipe I Posted yesterday

Here is that link

You will need:
2 1/2 cups of flour
1 tsp. salt
15 tbsp. of unsalted butter.. cut into pieces
6 tbsp. ice cold water (I put mine in refrig with ice cubes while I am getting stuff ready)
3 egg whites
Organic Sugar.. its unrefined and the crystals are larger
What you do:
In a large bowl sift flour and salt.
add 8 tbsp of butter and cut in with pastry cutter make sure the butter works into the flour.
Add 3 tbsp of ice cold it in well using a wooden spoon.. add the other 3 tbsp and continue working it until it forms a will need to work it with your hands at this point... if it is to dry add a tiny bit more water till it forms the ball and sticks together.
Wrap in plastic wrap and refrigerate for 1 hour
Set you oven to 350
Get your dough out using half a ball ....roll it out on a floured surface make it about 1/8 of inch.
Cut into desired shapes and lay flat on a cookie sheet.
Brush cookies with egg whites using a pastry brush
Sprinkle sugar on top
Bake for 10 min or until golden brown
Cool on wire rack
Enjoy ~

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Saturday, August 30, 2014


You Decide..... I can just tell you its YUMMY...
Be Sure to Share to Save This recipe to your wall
You will need :
2 lbs hamb.
1 med. onion
1 can of Northern Beans
1 can of Pinto Beans
1 can of Refried Beans
1 can of Mexicali Corn
1 can of Cream of Chicken Soup
1 can of Diced Tomatoes
1 can of Chicken Broth
1 can of Rotel or 1/4 cup of Salsa
1 pkge of Taco Seasoning
Salt , Pepper and Greek Seasoning To Taste
Shredded Cheese

Brown your hamburger with your onions....then add the remaining ingredients...simmer over low heat for 20-30 sure to stir occasionally
Top With Shredded Cheese and Salsa, Jalapenos ....serve with tortillas or crackers

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EASY Peach Cobbler

8 Cups of sliced fresh or frozen peaches... I have used canned in a pinch
1/2 c. of softened butter
1 C. Sugar 
1 C. Flour
Sprinkles of Cinnamon Sugar
Put your peaches in a 13 x 9 ungreased pan
In a bowl cream your butter sugar...add your flour and mix well,
Sprinkle this over the peaches
Sprinkle it with the cinnamon sugar
Bake for 1 hour at 325 degrees
Very quick and easy!!!

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Chili Sauce

OH MY.... WOW... We had a weiney roast last night and I made this for the chili dogs OMG.. GOOD Stuff ...

You will Need:
1lb Ground Beef
1 med. onion chopped
2 to 3 celery stalks chopped
1 glove of garlic chopped or I use the minced
1/2 cup of ketchup
1/2 cup of heinz chili sauce
2 Tablespoons mustard
2 Tablespoons Hot Sauce
1 Tablespoon Worcestershire sauce
1 1/2 Tablespoons chili powder
1/4 tsp ground gloves
2-3 Tablespoons vegetable oil

Add your oil (if Needed) to a large pan...Cook your ground beef, chopped onions and chopped celery, garlic cook till no longer pink.
While its cooking .. in another bowl mix your remaining ingredients...stir well and when your meat mixture is done ...put it all together and simmer for 20-30 min.

THis is great to top hotdogs or even eat with chips
Enjoy ~

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Un ~ Stuffed Cabbage Rolls Soup

You will need:
2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage...chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1tsp sea salt
1 tsp greek seasoning

In a large pan heat your olive oil... add your meat and onions...cook till no longer pink...add garlic...cook add'l min.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water...bring to a boil...cover and simmer for 20 to 30 min...or until cabbage is tender
Enjoy ~

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No Pot.. Chicken Pot Pie...

You will Need:
2 Cans of Cream of Chicken Soup
1 Can of Chicken Broth
4 Cups of Chicken Breast Cut up
1 16oz bag of frozen mixed veggies
1 Can of Rotel
8 oz of Velveeta Cheese
1/8 tsp of Cilantro
Sea Salt and Black Pepper to taste

Add your chicken and broth and cook till no longer pink... add remaining ingredients and simmer for 20 min... stirring occasionally

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Holly Jo's Sloppy Stuffed Peppers

You Will Need:
4 Bell Peppers (any color you choose)
2 lbs Ground Beef
1 Small Onion (chopped)
3/4 cup of chopped carrots
3/4 cup of chopped celery
1tsp minced garlic
8 0z can of mild Rotel
1/3 cup of beef broth
1/4 cup of reduced sugar ketchup
2 tbsps of tomato paste
1 tbsp. of worcestershire sauce
1 tsp. mustard
1 tbsp of chili powder
1tsp cumin
1tsp salt

Preheat your oven to 350 degrees
Wash your peppers and cut the tops off..clean seeds out....
Grease your pan and then salt and pepper your peppers ....bake for 35 min.

Over Med heat...cook your ground beef, onion, carrots, celery, and garlic.

If you have grease drain it.
Then add the Rotel, beef broth, ketchup, tomato paste, worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min.
Remove your peppers from the over... stuff with mixture and ENJOY ~

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Slow Cooker Pumpkin Butter

You will need:
15 oz of pumpkin puree (canned if you don't have fresh will work)
1 cup of sugar
1 cup of brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground gloves
Here is what ya do :
Combine all ingredients in your crock pot and mix well
Cover and cook on high for 3 hours... be sure to stir occasionally so it doesn't stick and burn!
After Let it cool a bit before you start eating it LOL....
VERY IMPORTANT do not can this.. it is not safe to can pumpkin....
You can store in in the fridge for 2-3 wks
Or in the freezer for 6-9 months

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Peach Pie Moonshine

Here is another treat in moderation!!!


2 - 64 oz bottles white grape peach juice
2 - 15 oz cans sliced peaches in heavy syrup
2½ - 3 cups granulated sugar
6 - 7 cinnamon sticks
1 750 ml bottle everclear
1 750 ml bottle peach schnapps


In a large pot, bring juice, peaches w/ syrup, sugar, and cinnamon sticks to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Take out the cinnamon sticks Let cool to room temperature, then add the peach schnapps and everclear. Stir well, then pour through a strainer layered with a cheesecloth to strain out the peaches and any bits of the cinnamon sticks. Ladle into jars. Peaches can be divided between the jars. Yields 12-14 pint-sized jars and 6-7 quart-sized jars.

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Easy Pizza Muffins for One

2-4 English muffins
Pizza sauce
Mozzarella cheese
Toppings of choice
Spoon pizza sauce on English muffins. Add toppings of choice (I used mini pepperonis and ham). Top will mozzarella cheese. Bake on 350 degrees for 10 minutes.

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Friday, August 29, 2014

Easy Peach Cobbler

Hello everyone..wanted to Share one of my favorite Cheat Day Recipes.

1 large can of peaches in heavy syrup (29 oz) Drained reserving 1/4 cup peach syrup from canned peaches
1 Stick of butter, salted or unsalted
1 Cup SELF RISING flour
1 Cup sugar
1 Cup Milk
Preheat oven to 350*
Melt butter and put into a 9x12 pan, or put butter into pan and put into oven while it warms to melt.. Once melted remove pan from oven to add batter.
Mix flour and sugar into a medium bowl, add milk and reserved syrup and whisk together.. do not over mix.
Pour batter into pan with butter, arrange peaches in a single layer on top of batter.
Place in center rack of oven and bake for 1 hour.
Serve with vanilla ice cream, whipped Cream, or a splash or heavy whipping Cream.

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Wednesday, August 27, 2014

Slow Cookin' Ketchup

EASY way to Make YOUR own ketchup

You will need:
4 lbs tomatoes
1/2 cup chopped onion
2/3 cup of apple cider vinegar
1/4 cup brown sugar
2 tsp fine sea salt
1/2 tsp each: crushed cinnamon, whole allspice, whole cloves, peppercorns, and celery seeds
1 bay leaf
What you I do:
Wash Tomatoes.. remove stems...quarter them..then I puree them in my nutribullet...each cup full I add a tiny bit of the vinegar..
Place in slow cooker.. then add the rest of the vinegar, sugar and salt.. stir well
Pace remaining spices either in a cheesecloth tied up or what I use is one of those pewter tea balls...and then place it down in the center of the tomato mixture in the slow cooker.
Cook on low with NO LID...for approx. 8 to 10 hours... stir every hour or so
Then I put in canning jars and water bath them for 15 min.

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SnAp..CrAcKle.. PoP Meat Loaf

Very Tasty.. different and was a HIT

You will need:
1/2 cup chili sauce
1/4 cup ketchup (of course I used my homeade) but don't have to
2 cups of Rice Krispies Cereal
1 med. onion finely chopped
1 small red pepper finely chopped
3/4 cup of shredded mozzarella cheese
1 egg lightly beate1/2 tsp salt
1/4 tsp pepper
2 lbs ground beef (of course I use Capron Farm grown beef  )
Here is what you do:
Pre heat oven to 350
In a small bowl mix your ketchup and chili sauce
In a large bowl combine rice krispies, onion, pepper, cheese, egg, and seasonings..add half of the ketchup mixture...then add beef..
Put in a loaf pan and spread the other half of mixture over center top
Bake for 60 min. if your beef has alot of grease you may need to remove some of it about half way through

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Easy Homemade Playdough

This is the best, softest playdough I have ever made! And the kiddos love it too!!!
What you’ll need:
1 cup flour
1 cup water
2 teaspoons cream of tartar
1/3 cup salt
1 tablespoon vegetable oil
food coloring
Mix together all the ingredients, except the food coloring, in a saucepan. Cook over low/medium heat, stirring. Continue stirring until the mixture is much thicker and begins to gather around the spoon.
Remove the dough onto wax paper, add desired food coloring and mix till thoroughly blended. Let cool and play

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Baked Peaches

No sugar added and amazing!
Cut 2 peaches or Nectarines in half. Take out pit.
Place halves in a glass baking dish
Mix 2 Tbsp melted butter,
1/4 tsp cinnamon
1/2 cup oatmeal
2 Tbsp desired sweetener, to taste
Mix well and fill peach halves. Broil 5 min or until lightly browned. Serve with cottage cheese or whatever you'd like.

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Banana Crumb Cake

This recipe takes Banana Bread to a whole new level of Awesomeness!!
2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup melted butter
2 cups granulated sugar
2 eggs
3 tsp vanilla extract
1 cup sour milk ( add 1 Tbsp of vinegar to milk and let sit 5 minutes)
For the streusel :
3/4 cup (12 Tbsp) melted butter
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp cream
Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray, set aside.
In a medium bowl whisk together flour, baking powder and salt.
In another bowl, mash bananas. Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla. With mixer running on low, carefully add flour and mix until just combined.
Prepare streusel by combining all the ingredients in a medium bowl, mix in the butter until a coarse crumb forms.
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.
Mix together the glaze ingredients and drizzle over the cake before serving.

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Pumpkin Pancakes

Oh My Yum.

Makes about 8 to 10 pancakes
You will need:
1 1/4 cups of all purpose flour
2 tbsp of sugar
2 tsp of baking powder
1tsp cinnamon
1/2tsp ground ginger
1/2 tsp sale
1/8 tsp nutmeg
Pinch of ground gloves
1 cup of milk
6 tbsp. of pumpkin puree
2 tbsp of melted butter
1 egg
Here is what you do:
Whisk all dry ingredients together.. then in another bowl melt your butter, add egg and pumpkin.. mix well... then fold into dry ingredients...
Cook for about 3 min. each side...

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Tuesday, August 26, 2014

Mustard Pickles (Half Hour Pickles)

You’ll need:
7 – 8 large Field cucumbers
2 Onions
1 Lg Red Pepper
4 Cups White Vinegar (reserve 1 cup)
3 Cups White Sugar (you can substitute with Stevia)
1 Cup Flour
Peel , seed and chop cucumbers. (Cut in to bite sized pieces.)
Dice onions.
Pour ½ Cup Coarse salt over chopped cucumbers & onion and cover all with boiling water. Let stand about ½ hour. Drain.
Add chopped red peppers.
In a large pot, combine 3 cups vinegar, 2 cups sugar. Bring to a boil and add vegetables.
In a separate bowl make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp dry mustard, 2 tsp celery seed, 2 tsp turmeric and 1 cup vinegar. Add to vegetables and cook for an additional 5 minutes.
Fill jars while mix is still hot, add lids and turn upside down in a pan filled with hot water enough to cover the rings.
Allow to cool then remove jars from pan right side up. Check to make sure all lids sealed. If any have not sealed you can store pickles in the fridge.

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Overnight Chia Pudding

2 cup unsweetened almond/coconut milk beverage (used Almond Breeze)
1/2 cup fresh blueberries, blackberries, raspberries or strawberries
1/2 cup chia seeds
2 Tbsp stevia (or sugar/honey to taste)
1 tsp vanilla
Mix everything in a mason jar. Shake well and place in the fridge. Shake again after half an hour. Refrigerate overnight or at least 6 hours. Garnish with berries before serving.

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Only 2 points per cup!!!

3 (14 1/2 ounce) cans chicken broth
2 (1 lb) bags frozen broccoli
1 (10 1/2 ounce) can rotel brand tomatoes and green chilies
10 ounces Velveeta reduced fat cheese
1 Mix chicken broth, frozen broccoli and tomatoes and chilies together.
2 Simmer for 25 minutes or until veggies are tender.
3 Cube Velveeta and put into soup pot.
4 Simmer just until cheese is melted.
5 This recipe freezes and refrigerates well.
Courtesy ~ Photo by SashasMommy

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Homemade Cream of Broccoli Soup

6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
You can substitute cauliflower or broccoflower in place of the broccoli.
Courtesy ~

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Bacon Ranch Potato Salad

You will Need:
2 lbs of potatoes... I use new potatoes with skin left on
1 cup of Sour Cream
1/2 cup of miracle whip
1pkg of Hidden Valley Ranch dip
6 strips of BACON (cooked)
1/2 med size onion (chopped)
1/4 cup of shredded cheddar cheese
What you do:
Scrub your potatoes and then cut into quarters.. boil till soft but not mushy
drain.... let cool a bit.. while they are cooling in another bowl mix sour cream, miracle whip and dressing mix
crumble in your already cooked bacon and sauteed onions (what I do is cook the bacon then when its done put it on a plate to cool... I already have my onions chopped and I put them in the grease and cook for approx 3 min.)
Mix everything together well and fold onto the potatoes .. make sure to cover them all well.. then I add the cheese and mix well..
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Monday, August 25, 2014

Cauliflower Salad!!!

I love potato salad...but I hate all those I made a low carb potato salad / with cauliflower instead .... It was SOOOO good
1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

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1½ – 2 pounds brussel sprouts
5 slices bacon, diced
1 Tbsp. olive oil
1 Tbsp. butter
1 shallot, diced
⅓ cup hot water (if needed)
Wash and remove the outer leaves from brussel sprouts, trim stem end and cut in half. If brussel sprout is smaller, you can leave whole & just cut an X in the bottom to allow heat to penetrate.
In a large skillet, cook bacon until evenly browned, remove bacon from skillet, leaving grease behind.
Stir butter and olive oil into bacon grease, add shallots and cook until translucent.
Add the halved brussels sprouts and pan fry, stirring frequently until the brussels sprouts are golden (be careful not to burn them or they will taste bitter),and tender, yet still slightly firm, about 10 minutes. (Add ⅓ cup hot water if pan is getting dry and sprouts aren’t cooking).
To re-heat bacon, add it back to the pan for the last 5 minutes of cooking time.

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Spicy Mac & Cheese Bites

Sounds good!

1 box package macaroni and cheese dinner
2 tablespoons butter
3/4 cup pimento cheese spread
2 - 3 tablespoons diced green chilies (I use the canned ones)
2 cups shredded cheddar cheese
2 cups Italian seasoned bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups vegetable oil for frying, or as needed
Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. Stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the bread crumbs with the paprika, chili powder, black pepper, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Makes roughly 24 mac balls!

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