Get Fit and Trim With Charmayne!

Bacon-Wrapped Cheese-Stuffed Chili Pepper

2014-05-20T13:27:00.003-07:00

Bacon? Cream Cheese? Chili Peppers? Do the math and you can figure out this thing is gonna’ be TASTY. The crispy, fatty, smokey, porky bacon totally absorbed into the cream cheese, so every bite literally EXPLODES in your mouth with flavor.

Bacon-Wrapped Cheese-Stuffed

Chili Pepper

Prep Time: 15 minutesCook Time: 20 minutes
Ingredients

8 anaheim peppers
8 oz cream cheese
8 strips thin-sliced bacon

Instructions

Cut a slit lengthwise but not all the way through on one side of the chili pepper. With a spoon, carefully remove the seeds. Gently wash under cold, running water to rid of stray seeds. Fill the cavity with cream cheese. Starting from the stem end, wrap the chili pepper with bacon, going around the length of the chili pepper and all the way to other end. Secure with toothpicks. Repeat with remaining peppers.
On a medium high heat, grill bacon-wrapped chili peppers, turning occasionally, until bacon is golden brown and crisp and pepper is tender. Remove toothpicks before serving.

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Olive Garden Zuppa Toscana

2014-05-20T13:24:00.003-07:00

You can make soup that tastes just like

the Olive Garden Zuppa Toscana, its a

hearty soup filled with potatoes, sausage,

and yes, even bacon.

Ingredients

1 pound bulk Italian sausage
1/4 to 1/2 teaspoon red chili flakes
1 cup onion, chopped (about 1 onion)
2 large russet potatoes sliced in half, then cut into 1/4 inch slices
2 (14 ounce) cans chicken broth – low sodium is best
1 quart (4 cups) of water
2 cloves garlic, minced
1/3 cup cooked bacon, or canned real bacon bits
salt and pepper to taste
2 cups kale or Swiss chard
1 cup heavy cream

Instructions

In a medium sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes and cook until browned, and completely cooked. Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes. turn the heat to low and add the chopped kale and whipped cream. Heat through and serve.

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Monte Cristo Sandwich

2014-05-20T13:19:00.000-07:00

Rumored to have first been served in

Los Angeles in the 1950s, the

Monte Cristo sandwich is still a staple

on the lunch menu at Disneyland’s

Blue Bayou restaurant.

There are many ways to make this sandwich, including deep-frying it, but here we’ve presented a basic method for pan-frying that’s much simpler. Don’t forget grapes, strawberries and the red currant jelly, —it’s not optional! Its sweet tang cuts through the salty, gooey richness of the French toast and filling.

INGREDIENTS

1 large egg
1/3 cup whole milk
Kosher salt
Freshly ground black pepper
4 (1/2-inch-thick) slices white sandwich bread
2 teaspoons Dijon mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roasted turkey breast
3 ounces thinly sliced Emmentaler cheese
2 tablespoons unsalted butter (1/4 stick)
Powdered sugar, for dusting
Red currant jelly, for serving

INSTRUCTIONS

Place the egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside.
Place 2 slices of the bread on a work surface and spread 1 teaspoon of mustard on each. Divide the ham and turkey between the mustard-coated bread slices.
Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining 2 slices of bread. Press gently on the tops of the sandwiches to compact slightly.
Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Using your hands, place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the frying pan. Repeat with the second sandwich.
Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4 to 5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4 to 5 minutes more.
Transfer to serving plates, dust with powdered sugar, and serve with red currant jelly.

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Pizza Melts

2014-05-20T13:12:00.003-07:00

Pizza toppings are baked inside flaky

crescent layers, and then sliced into

triangles perfect for dipping in

pizza sauce

Pizza Melts

“Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce or ranch dressing. Our favorite dip for these melts is ranch dressing with blue cheese crumbles.”

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) packages pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)

Directions

Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12×9-inch rectangle, firmly pressing perforations to seal.
Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12×9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

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Breakfast Burritos Copycat from McDonald’s; Tomorrow Morning?!

2014-05-19T15:09:00.003-07:00

This famous food chain began offering breakfast back in the late seventies, shortly after introducing the Egg McMuffin. The company quickly realized the potential of a quick, drive-thru breakfast, and developed several breakfast selections. The Breakfast Burrito was introduced in 1991, and nowadays, one out of every four breakfasts eaten on the run is from McDonald’s.

Ingredients:

4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chili (canned)
4 eggs, beaten
salt
pepper
4 (8 inch) flour tortillas
4 slices American cheese

Directions:
1 Preheat a skillet over medium heat.
2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).
12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
14 Makes 4 burritos.

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Slow Cooker Chicken Pot Pie

2014-05-19T15:04:00.000-07:00

Try the easiest chicken pot pie recipe

yet — toss stuff in and let your slow

cooker do its thing, then top with

fresh-from-the-oven biscuits. Mmmm!

For years I’ve been making a chicken pot pie recipe that my family loves. But it’s definitely a labor of love with a ton of steps and some serious time needed to set aside to make it.

It got me thinking that maybe I could still capture the flavor of one of our favorite dishes but that I could make it a whole lot easier but making a few minor changes and throwing in some shortcuts.

I used some frozen vegetables to cut down on chopping time and some buttery Pillsbury biscuits for a crust.

This Slow Cooker Chicken Pot Pie is one of the easiest and yummiest dinners I’ve made in a while without sacrificing the taste that says love, home, and comfort.

The best part is that it’s made in a slow cooker, which means with a little prep that cozy home-cooked meal smell can be in your kitchen all day. Just add some cubed chicken to your slow cooker and top it with sliced celery, onions, and some essential seasonings that give it that chicken pot pie flavor. Add some cream of chicken soup and let it cook away. I even fooled my family into thinking their favorite classic chicken pot pie was in the oven. When my son came home from school, he took a whiff and said, “Yes! Chicken pot pie!” But then he wandered over to the oven and looked confused to see nothing inside.

After four hours, add your frozen vegetables to the slow cooker and start baking your Pillsbury biscuits.Serve your chicken filling topped with a warm buttery biscuit. My family all agreed that this chicken pot pie was a winner!

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Turkey Bacon Veggie Bake

2014-05-19T13:53:00.002-07:00

DANG! I should have did this with that turkey breast I cooked up before my trip!! YUMMMY!

Turkey Bacon Veggie Bake

Ingredients
· 1 package of turkey bacon · 12 oz. of sliced Swiss cheese · 2 packages of frozen Oriental Mix Vegetables · Cooking Spray

Directions

1. Preheat over to 350 degrees. 2. Get a pot of boiling water. 3. Add mixed frozen vegetables to boiling water and remove from heat. 4. While vegetables are thawing in hot water, cut turkey bacon into strips. 5. By the time you cut turkey bacon into pieces the vegetables should be ready, go ahead and strain the vegetables and return them back to the pot. 6. Add turkey bacon to vegetables and blend. 7. Spray a small baking dish with cooking spray. 8. Put the turkey bacon vegetable mix into baking dish. 9. Cover the mixture with all of the Swiss cheese. 10. Once oven has reached 350 degrees, place dish in oven for approximately 30 minutes, until the cheese is really melted good! 11. Pull out of oven and let set 5 minutes before serving.

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WOWZERS!!! Look at Briana!

2014-05-19T13:42:00.004-07:00

I don't even need to SAY anything! Just LOOK at her!!

Are you ready to change your life? Get your Skinny on! 100% natural! NO crazy wraps! NO boring shakes! NO fake food! NO hormones!! NO chemicals!! NO KIDDING!! 30 Day MONEY BACK GUARANTEE!! Start here:

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Easy Spinach Artichoke Dip

2014-05-18T14:47:00.001-07:00

This Easy Spinach Artichoke Dip can be

made ahead of time and baked right

before you serve. It’s a tasty combination

of cheesy artichoke, spinach and peppers.

“When asked to bring an appetizer I like to make this one because it’s easy and delicous.”

24 servings (2 tablespoons each)

Ingredients

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
1/2 teaspoon black pepper
Toasted baguette slices or assorted crackers, if desired

Directions

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

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Chicken Cordon Bleu Nuggets

2014-05-17T23:12:00.001-07:00

When you think of chicken nuggets,

you probably envision some foamy,

processed meat with a greasy crust that

you dunked in ketchup as a child.

These Chicken Cordon Bleu Nuggets are not those nuggets.

In fact, these nuggets are not even distantly related to those nuggets. They’re cheesy. They’re crispy. They’re juicy. They are the happy meal that grew up. And got married to some cheese and ham.

I actually tried stuffing the chicken nuggets, but in the end, it was easier to “sandwich” the cheese and ham in.

If you stick a toothpick in, it make them easier to coat and keeps them together.

Dunk them in the flour first.

Then in some eggs beaten with some water.

And finally, a nice coat of breadcrumbs.

I think the Progresso Italian Style breadcrumbs are pretty swell.

Give them a good spritz of cooking spray and then toss ‘em in the oven. While they’re cooking, grab your side dish. I used a bag of this broccoli and just threw it in the microwave. It’s delish.

And that’s all there is to it. Dive in!

Chicken Cordon Bleu Nuggets:
(Makes about 24 nuggets)

Ingredients:
5 chicken breasts (uncooked)
8 ounces swiss cheese
7.5 ounces sliced ham (I used Oscar Mayer Carving Board sliced ham)
6 ounces box chicken stuffing mix, finely ground or you can use Italian style bread crumbs
1/2 cup flour
3 eggs beaten
1 teaspoon water

Directions:
Heat oven to 350 degrees. Cut chicken breasts into 1 1 /2 inch squares. If the chicken is thick, cut it in half so it’s thinner. Slice the cheese and ham into 1 inch squares. Sandwich the cheese and ham between 2 slices of chicken. Poke a toothpick in the center of the sandwich. The toothpick holds it together when rolling in the flour, egg, and crumb mixtures.

Beat the 3 eggs with 1 teaspoon of water. Dip the cordon bleu nugget in the flour mixture, then roll in the beaten egg mixture, then roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the nugget after putting it on the cookie sheet. It will stay together. After you have dipped all of the nuggets, spray them with butter flavored cooking spray.

Cook uncovered for 20 minutes.

Honey Mustard Dipping Sauce:1 tablespoon yellow mustard
1 tablespoon dijon mustard
1/4 cup honey
1/2 tablespoon lemon juice
1/8 teaspoon onion powder
1/3 cup mayonnaise

Directions:
Mix above ingredients together until well blended. Keep refrigerated until ready to serve.

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Sausage and Potato Breakfast Casserole

2014-05-17T23:03:00.002-07:00

Ingredients ( serves 6)

1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups milk (do not use low-fat or nonfat)

1 1-pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
1 1/4 cups grated sharp cheddar cheese

Preparation

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

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Coconut-Chicken Panko Bites

2014-05-17T18:23:00.003-07:00

Tropical? Check. Crunchy? Check.

Perfect party app or dinner bites?

Check check. Let’s do this!

Give your dinner a tropical twist with the island flavors of coconut and pineapple. You’ll love how easy this dinner is to prepare, and your eaters will love how amazing this chicken tastes!

Cue the reggae music and palm trees — this Coconut Chicken Panko Bites recipe takes on the sunny, tropical flavors of an exotic beach vacation! In no time at all, you’ll have a meal that puts a smile on everyone’s face!

Ingredients

1 pound chicken tenders, cut into 1″ pieces
1 (6 ounce) container Yoplait Pina Colada yogurt
1 egg
1/2 teaspoon salt
1/2 cup shredded coconut, toasted (optional)
1 cup Progresso panko crumbs
1/2 cup sweet chili sauce

Gather your ingredients and turn up the oven for this sunny, kid-pleasing dinner!
Whisk the Yoplait Pina Colada yogurt, egg, and salt. Dunk those lovely tenders in your creamy yogurt mixture. So far, so good- right?
Mix up some Progresso panko breadcrumbs with toasted coconut, and coat the tenders in the coconut panko mixture. Cha cha cha!
Place those beauties on a baking dish, and pop in the oven for 8-12 minutes. Dinner doesn’t get much easier than this!
Serve your crispy, coconut-studded tenders with sweet chili dipping sauce, and watch them disappear!
Pure, tropical bliss!

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Have trouble swallowing capsules?

2014-05-17T18:20:00.001-07:00

Have trouble swallowing capsules? No problem! You can do this instead! Just be sure to STILL drink your water with it so it can fully expand and do it's job! I secretly think this way works better and faster than swallowing the capsule whole BUT the powder does not taste very pleasant so swallow QUICK! LOL.

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Lemon Pudding Cakes

2014-05-17T18:12:00.002-07:00

Lemon Pudding Cakes

If you are ever in the mood for lemon, this is the best dessert to serve on a cold winter’s day. It is served warmed from the oven. The top crust gives way to a fragrant lemon pudding in the center of the cakes. Most recipes in our family are just ingredients written on a card. This lemon recipe has been around for awhile, but I do not know its original source. The instructions listed in this recipe are the way I make the cakes.

Serves 5

Ingredients:

3/4 cups Sugar
1/3 cup Flour
1/8 teaspoon Salt
1 cup Milk
1/2 cup Lemon Juice
2 tablespoons Butter, melted
2 Egg Yolks
3 Egg Whites

Directions:

Beat 3 egg whites stiff while gradually adding 1/4 cup of the sugar.
In a separate bowl whisk together the rest of the sugar, milk, lemon juice (use fresh or bottled), butter and 2 egg yolks.
Gradually stir in the beaten egg whites.
Pour the mixture into 5 ramekins (4-6 oz each)
Place the ramekins in a roasting pan and pour boiling water into the pan. The water should fill the pan.
Bake at 350 degrees for 25 to 30 minutes.
Serve warm. Dust with powdered sugar before serving.

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Sara Green

2014-05-17T18:07:00.000-07:00

Hot off the press. Nine months of skinny fiber. 46 lbs gone! 63.5 inches gone! If I can do it, so can you. ..... No special diets, no exercise programs.

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Baked Eggs in Bread Bowls

2014-05-17T09:36:00.000-07:00

Serve these adorable baked eggs for

breakfast or brunch. At just 88 cents

per serving, they’re a budget-friendly

way to dress up your breakfast table.

Ingredients

8 crusty dinner rolls $
8 large eggs $
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan $

Preparation

1. Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

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Grilled Cheese Rolls Recipe; How Fun!!

2014-05-17T09:26:00.003-07:00

Dip these simple grilled cheese rolls in

a bowl of creamy tomato soup or a

ramekin of your favorite marinara

Grilled Cheese Rolls

for 6 roll-ups:

6 slices very soft, fresh white bread (crusts removed)
6 slices American cheese (such as Kraft singles)
butter for “toasting”
homemade marinara/spaghetti sauce (or your favorite store bought brand)

Using a sharp knife, carefully remove the crusts from the bread slices. Flatten each slice of bread with a rolling pin until very flat. Place a slice of American cheese on each of the flattened bread slices and roll each of these up into a tight roll. Moosh the edge of the bread to the roll to seal (you can use a couple drops of water to do this if needed.)

Heat a couple Tablespoons butter in a skillet over medium heat. Place the roll-ups in the butter once it’s barely sizzling. Using a spatula, roll the roll-ups around in the butter. Gently flip and roll until all sides are golden brown and cheese is melty.

Heat 1/4 cup of your favorite marinara/spaghetti sauce in a microwave-safe cup (covered with a napkin or paper towel) for about 30 seconds or until just warm.

Dip roll-ups in sauce!

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Mini Tex-Mex Chicken and Cheese Pies; So Yummy, So Cute!

2014-05-16T19:39:00.002-07:00

Chicken and Cheese and Ranch,

oh my! (I’m just kidding.

Not really though.)

If you have hungry kids after school or swimming or monkey arounding, these are going to be a gift from God.

If you just need some time to yourself with a good book and a snack or twelve, may you find inner zen with every single bite of these.

Dip them in salsa, oh my LORD. Dip them. I can’t even take it anymore, let’s do this.

-Shred up a rotis, grate some pepperjack cheese, grab some peppercorn ranch, a couple of eggs, some Bisquick mix and some milk. And cilantro. And OH – if I had to do it all over again (and I will here in about 3.5 minutes) I’d add some Old El Paso diced green chiles. More heat!
-Mix together the Bisquick with the milk and eggs.
-Mix togethra the chicken, cheese, cilantro and peppercorn ranch. (and chiles!)
-Lightly coat a 12-cup muffin tin with some cooking spray. Then you’ll spoon a Tbsp. of the Bisquick mixture in each muffin tin cup. Then you grab a couple of Tbsp. of the chicken mixture and divide it up in each muffin cups, like sooo….
-THEN you’ll spoon 1 more Tbsp. of the Bisquick mix over the top.
-All done. Then you throw it in the oven for about half an hour.
-Let them cool a few minutes and then slide them on out of the cups and DEVOUR.
-Serve them with salsa and understand life for the first time.

Just thought I’d show you the shreddedy goodness inside. My stomach wants them again.
Get ready. I’m not kidding.

Mini Tex-Mex Chicken

and Cheese Pies

Ingredients

1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
1 1/2 cups shredded pepperjack cheese
1 (3 oz) can Old El Paso diced green chiles (optional!)
1/4 cup peppercorn ranch dressing
1/4cup cilantro, plus more for garnish
1/2 cup Bisquick baking mix
1/2 cup milk
2 eggs
1 cup salsa of your choice

Directions

Preheat oven to 375.
In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
In another smaller bowl, whisk together the Bisquick, milk and eggs.
Lightly coat a 12-cup muffin tin with cooking spray.
Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
Bake for 30 minutes, or until a toothpick is clean when inserted.
Serve garnished with more cilantro and your favorite salsa!

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Seared and Stuffed Flank Steak

2014-05-16T17:48:00.001-07:00

I am always thrilled when I find a recipe that allows me to take an inexpensive

cut of meat and transform it into an Super Chef meal.

That’s what you’ll find with this recipe for Stuffed Flank Steak that I found in one of my favorite cookbooks, The New Basics Cookbook. Although I’ve made some additions to their “cooking procedures”, the recipe is basically the same.

Flank steak is a boneless cut of beef that is long and fibrous and comes from the cow’s lower section. Typically you tenderize flank by marinating it before grilling. Or you can slow cook it (braise) in broth and vegetables.

In this recipe we take another approach. Have your butcher butterfly or split the meat down the center so it lays flat and then break down the tough fibers by running it through his meat tenderizer.

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Ingredients

2.26 Lb Flank Steak (2 steaks)
16 oz Spinach
7 oz Roasted Peppers
4 oz Bleu Cheese
2 Tbsp Almond Flour
1 Egg Yolk
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Pepper
½ tsp Salt

Instructions

Start by placing the grain of the flank steak vertically, aka from front to back
Using a sharp knife, butterfly the flank steak by cutting it from right to left
Microwave some frozen spinach and drain the liquid
Slice the roasted red peppers
Combine remaining ingredients with the spinach and mix
Spread the mixture over the steak and roll with the grain
Truss the steak with cotton kitchen twine
Wrap with saran wrap and marinate for at least 30 minutes
Cook at 425 degrees for 35 minutes
Then broil for 10 minutes, rotating after 5 minutes
Cover with foil and rest for 5-10 minutes before serving

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Festive Ham and Cheese Wreath; Way Cool!!

2014-05-16T15:45:00.002-07:00

Festive Ham and Cheese Wreath

Ingredients

8 oz. (2 cups) finely shredded Swiss cheese
1 1/2 cups (about 8 oz.) chopped cooked ham
1/4 cup sliced green onions
2 tablespoons honey mustard
2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1 egg, beaten
1 tablespoon sesame seed or poppy seed
2 tablespoons diced red and green bell pepper, if desired
1 green onion fan, if desired

Directions

Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.
Bake at 375°F. for 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell pepper. Place onion fan in center of wreath. Serve warm.

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Classic Banana Split Cake; Not Healthy, But Fun!

2014-05-16T15:37:00.002-07:00

Just like an old-fashioned ice-cream

parlor treat, this cake will bring

back memories.

A banana split is an ice cream-based dessert. In its classic form it is served in a long dish called a boat. A banana is cut in half lengthwise (hence the split) and laid in the dish. There are many variations, but the classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row between the split banana. Pineapple topping is spooned over the strawberry ice cream, chocolate syrup over the vanilla, and strawberry topping over the chocolate. It is garnished with crushed nuts, whipped cream, and maraschino cherries.

Classic Banana Split Cake

Prep Time 30 min
Total Time 2 hr 5 min
Servings 16

Ingredients

Cake

3 cups Gold Medal® all-purpose flour

2 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup butter or margarine, softened

1/2 cup shortening

1 3/4 cups sugar

3 eggs

1 teaspoon vanilla

2 cups buttermilk

1/4 cup strawberry topping

Red food color

1/4 cup pineapple topping

Yellow food color

2 tablespoons unsweetened baking cocoa

2 tablespoons hot water

Filling and Frosting

1 container (16 oz) frozen whipped topping, thawed

1 box (4-serving size) banana cream instant pudding and pie filling mix

3 to 4 medium bananas, thinly sliced

Chocolate topping, if desired

Directions

Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.

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Just in! This is Sandy's husband:

2014-05-16T07:52:00.002-07:00

Just in! This is Sandy's husband:

"This is my wonderful husband, CJ. He was skeptical, until he saw me losing weight. He decided to go to a Skinny Body Care event with me in Cleveland, OH. After that, he decided to give it a try. The first picture was the day he started the Skinny Fiber. I asked him 2 weeks later "Have you lost any weight yet." His reply was "I don't think so." I told him that I wanted to get another picture. He made me take 3 pictures, because he couldn't believe his eyes. What do you think?"

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Jalapeno Popper Bites

2014-05-16T07:48:00.002-07:00

Jalapeno, bacon, and cream cheese

wrapped up in a buttery crescent roll.

Need appetizer ideas for dudes who

are watching the game? Try these spicy

little bites to kick the game into overtime!

I like to think that I know the game of football pretty well and that I know men whose lives revolve around football even better. The majority of my life has been spent in bleachers or a living room watching hours on end of football games.

But almost as important as the actual game is the food eaten while watching the game. The criteria for dude-friendly football food is that it’s hearty (no salads here) and utensil free. Usually a fair amount of meat is involved, and if it burns your lips off and makes you jump for the nearest beverage, even better.

These easy Meatball Poppers and Burger Bites are exactly the kind of food that meat lovin’ men devour during the game. I recently made these Sausage Cheese Balls and they got a thumbs up from all the guys.

One of my favorite football appetizers is jalapeno poppers wrapped in bacon but they are way too much work. Let me make an addition to the football food criteria — it has to be easy to make. I can’t be missing out on any game time.

These Jalapeno Popper Bites are super easy to assemble and are stuff-your-mouth delicious.
Just pile some cream cheese, crunchy bacon, and spicy jalapeno onto some buttery crescent dough, wrap it up, and bake!
You can customize your Jalapeno Popper Bites to be cheesier or spicier – according to how much heat (or cheese) you can handle. These babies scored a touchdown at our last football game!

INGREDIENTS

1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled

DIRECTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.
Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half.
Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon.
Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.

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Loaded Nacho Grilled Cheese

2014-05-16T07:43:00.003-07:00

Whether it’s high school sports or a pro game, it’s hard staying away from that cardboard carton full of cheese-slathered nachos as you pass the snack stand and head to the bleachers. Now you can have all the scrumptious flavor of nachos melted between two thick slices of bread.

Loaded Nacho “Game Day” Grilled Cheese

2 Slices French Bread
1 Tbsp Sour Cream
2 Tbsp Salsa
Tex Mex Cheese
2-3 Tbsp Cooked Ground Beef
1/8 Tsp Taco Seasoning
1 Green Onion Stalk (chopped)
4-5 Cilantro Leaves
1 Slice of Tomato (diced)
1/4 Avocado (diced)
1-2 Black Olives (chopped)
1 Tbsp Black Beans
1-2 Slices Jalapeno Pepper (chopped)
1-2 Handful Nacho Flavoured Doritos (crumbled)
1 Egg (scrambled)
Butter

If you don’t have any ground beef, cook that to your liking first (I just used salt, pepper and garlic). Now let’s start the sandwich! Crush all the doritos and spread them on a plate, dip one side of each slice in the egg and then into the doritos. Once you have done this begin assembling the sandwich with sour cream on one slice, and salsa on the other. Next place a layer of cheese on the bottom slice, then stack on the rest of ingredients and finish with another layer of cheese and your top slice!

In a pan on medium heat, add some butter, once that has melted, place your sandwich in, cooking each side until browned and the cheese is melting. You may want to cover your pan with a lid while it’s cooking to help the cheese melt, since there is so much stuff in the sandwich!

Once everything is ooey gooey, slice it in half and enjoy all your favorite nacho toppings in one glorious sandwich! If you’re feeling ambitious, you can even make your own salsa and guacamole for dipping!

Enjoy!

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Banana-Orange Sunrise

2014-05-16T07:39:00.003-07:00

Colorful, fruity layers resemble a beautiful

sunrise in this easy-to-make cranberry and

orange-banana beverage.

This ditty is a combo of banana, orange and cranberry and when you pour it correctly it looks like rising sun, which means it’s a perfect mimosa alternative at brunch.

cups orange juice
1/4 cup honey
2 medium bananas, sliced
Ice cube
Cranberry juice cocktail

Place orange juice, honey and bananas in blender. Add ice cubes until mixture measures 6 cups.
Cover and blend on low speed 30 seconds or until smooth.
Divide juice mixture among 8 glasses; pour cranberry juice on top.

Makes 8 servings

Health Twist

This drink becomes a good source of calcium when you use a calcium-fortified orange juice.

Variation

A number of different varieties of cranberry juice cocktail are available. Try some of these other flavors for extra oomph in your sunrise.

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Bacon-Wrapped Cheese-Stuffed Chili Pepper

Bacon-Wrapped Cheese-Stuffed

Chili Pepper

Olive Garden Zuppa Toscana

You can make soup that tastes just like

the Olive Garden Zuppa Toscana, its a

hearty soup filled with potatoes, sausage,

and yes, even bacon.

Ingredients

Instructions

Monte Cristo Sandwich

Rumored to have first been served in

Los Angeles in the 1950s, the

Monte Cristo sandwich is still a staple

on the lunch menu at Disneyland’s

Blue Bayou restaurant.

Pizza Melts

Pizza toppings are baked inside flaky

crescent layers, and then sliced into

triangles perfect for dipping in

pizza sauce

Pizza Melts

Ingredients

Directions

Breakfast Burritos Copycat from McDonald’s; Tomorrow Morning?!

Slow Cooker Chicken Pot Pie

Try the easiest chicken pot pie recipe

yet — toss stuff in and let your slow

cooker do its thing, then top with

fresh-from-the-oven biscuits. Mmmm!

Turkey Bacon Veggie Bake

WOWZERS!!! Look at Briana!

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Easy Spinach Artichoke Dip

This Easy Spinach Artichoke Dip can be

made ahead of time and baked right

before you serve. It’s a tasty combination

of cheesy artichoke, spinach and peppers.

Ingredients

Directions

Chicken Cordon Bleu Nuggets

When you think of chicken nuggets,

you probably envision some foamy,

processed meat with a greasy crust that

you dunked in ketchup as a child.

Sausage and Potato Breakfast Casserole

Ingredients ( serves 6)

Preparation

Coconut-Chicken Panko Bites

Tropical? Check. Crunchy? Check.

Perfect party app or dinner bites?

Check check. Let’s do this!

Have trouble swallowing capsules?

Lemon Pudding Cakes

Lemon Pudding Cakes

Sara Green

Baked Eggs in Bread Bowls

Serve these adorable baked eggs for

breakfast or brunch. At just 88 cents

per serving, they’re a budget-friendly

way to dress up your breakfast table.

Ingredients

Preparation

Grilled Cheese Rolls Recipe; How Fun!!

Dip these simple grilled cheese rolls in

a bowl of creamy tomato soup or a

ramekin of your favorite marinara

Grilled Cheese Rolls

Mini Tex-Mex Chicken and Cheese Pies; So Yummy, So Cute!

Chicken and Cheese and Ranch,

oh my! (I’m just kidding.

Not really though.)

Mini Tex-Mex Chicken

and Cheese Pies

Ingredients

Directions

Seared and Stuffed Flank Steak

I am always thrilled when I find a recipe that allows me to take an inexpensive

cut of meat and transform it into an Super Chef meal.

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