WS Recipe's

A healthy treat I found on FB

2015-01-06T09:25:00.000-08:00

A healthy snack for your sweet tooth.

"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")

2015-01-05T08:50:00.002-08:00

"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")

Wow it has been almost a year since I shared a recipe.

I saw this on Facebook and thought I would post:

Recipe by Sweet Caroline

Ingredients (serves 2-3):
4 ounces of white chocolate, chopped
1 3/4 cups milk
1/4 teaspoon vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals

Directions:
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!

http://www.sweetcarolinescorner.com/2014/12/frozen-hot-chocolate-chocolate-quente.html

Loaded Beef Burritos

2014-01-09T07:24:00.001-08:00

http://fromtheheart.thrivelife.com/c/kitchen/recipe/loaded-beef-burritos Loaded Beef Burritos
by Todd Leonard CEC on Nov 01 2013in Main Dishes

The "everything" burrito!

Prep Time
45 minutes
Yield
4 servings
Calculate recipe for Servings
Source
Chef Todd Leonard

Ingredients

2 T butter

1 t garlic

1⁄2 c thrive sausage crumbles (fd)

1⁄2 c thrive roast beef (fd)

2 1⁄2 c water

1⁄4 c thrive instant pinto beans

2 T thrive chopped onions (fd)

2 T thrive mixed bell peppers

1⁄4 c thrive potato chunks

1⁄4 c thrive sweet corn (fd)

1⁄4 c thrive green chili peppers

1⁄4 c thrive instant white rice

1⁄2 t cumin

1⁄4 t chipotle powder

1⁄2 t thrive chef's choice seasoning blend

1⁄4 t chili powder

2 T thrive cilantro (fd)

1 T thrive beef bouillon

1⁄4 c thrive tomato dices (fd)

2 c thrive shredded colby cheese (fd)

Instructions

Reconstitute cheese (preferably night before). Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.

Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.

Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (from recipe) into the filling mixture. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.

Notes: Recipe featured in January 2014 Thrive It Up broadcast.

Caramel Dark Chocolate Mini Bread Puddings

2013-12-01T18:43:00.001-08:00

Caramel Dark Chocolate Mini Bread Puddings

Yield: 12 servings

Prep Time: 35 minutes

INGREDIENTS

Nonstick cooking spray

3 cups ¹⁄₂-inch cubes dry* challah bread or other sweet bread

1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips(divided)

1 5.3 ounce package Ghirardelli Milk & Caramel SQUARES™ Chocolate, broken**

3 large eggs

1-¹⁄₂ cups half-and-half, light cream, or whole milk

¹⁄₄ cup granulated sugar
1 teaspoon vanilla extract
¹⁄₄ teaspoon ground cinnamon
2 tablespoons unsalted butter
¹⁄₃ cup granulated sugar
¹⁄₄ cup half-and-half, light cream, or whole milk
2 tablespoons coffee-flavor liqueur (optional)

INSTRUCTIONS

Preheat oven to 350°F. Lightly coat 12 ovenproof espresso cups (the equivalent of six 4 ounce ramekins) with nonstick cooking spray (or line 2-¹/₂-inch muffin cups with a double thickness of foil bake cups); set aside. Place bread cubes and ¹/₂ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips into prepared cups. Tuck pieces of Ghirardelli Milk & Caramel SQUARES™ Chocolate into each cup.
In a medium bowl, whisk together eggs, the 1-¹/₂ cups half-and-half, the¹/₄ cup sugar, the vanilla, and cinnamon. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture.
Place filled cups in a shallow baking pan. (If using muffin pans, they can be placed directly in the oven.) Bake, uncovered, about 25 minutes or until tops are puffed and a knife inserted near centers comes out clean. Cool in cups for 5 minutes.
Meanwhile, for sauce, in a small heavy saucepan, heat and stir the ¹/₂cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over low heat. Add the ¹/₃ cup sugar; gradually stir in the 1/4 cup half-and-half; stir to dissolve the sugar. Bring to a boil; reduce heat. Boil gently over low heat for 6 minutes, stirring frequently. Remove from heat. If desired, stir in liqueur. Cool slightly. Serve sauce over puddings.
Any leftover puddings and sauce may be cooled completely, covered, and stored separately in the refrigerator for up to 3 days.

*Tip: To make dry bread cubes, spread the cubes out on a large baking sheet. Let stand uncovered overnight, stirring the bread cubes occasionally.

**Tip: For easier breaking, place Ghirardelli Milk & Caramel SQUARES™ Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes.

Variation: To bake in a casserole dish, preheat oven to 350°F. Coat a 1-¹/₂-quart baking dish with nonstick cooking spray. Place bread cubes and ¹/₂ cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips into prepared dish. Tuck pieces of Ghirardelli Milk & Caramel SQUARES™ Chocolates into top of casserole. Combine milk mixture as directed above. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture. Bake, uncovered, for about 40 minutes or until knife inserted near center comes out clean. Cool slightly; serve with sauce as directed above. Makes 12 servings.

Prep: 35 minutes

Bake: 25 minutes

PRODUCTS USED IN THIS RECIPE

Crispy Chicken With Broccoli Coleslaw - Real Simple

2013-11-19T15:36:00.001-08:00

http://www.realsimple.com/m/food-recipes/browse-all-recipes/crispy-chicken-broccoli-slaw-00100000087575/index.html?xid=dailyrecnews-11-19-2013

Crispy Chicken With Broccoli Coleslaw

Raymond Hom

Serves 4Hands-On Time: 20mTotal Time: 20m

Ingredients

1/4 small head cabbage, sliced (about 3 cups)
1/2 bunch broccoli, chopped
2 carrots, shredded
1/3 cup mayonnaise
1/4 cup pickle relish
kosher salt and black pepper
1 large egg, beaten
1/2 cup panko bread crumbs
8 chicken cutlets (1 1/2 pounds total)
4 tablespoons canola oil

Directions

In a large bowl, combine the cabbage, broccoli, carrots, mayonnaise, relish, and ¼ teaspoon salt.
Place the egg and panko in separate shallow bowls. Dividing evenly, season the chicken with ¼ teaspoon each salt and pepper. Dip in the egg (shaking off any excess), then coat with the panko, pressing gently to help it adhere.
Heat the oil in a large skillet over medium-high heat. Working in batches, cook the chicken until cooked through, 3 to 4 minutes per side. Serve with the slaw.

By Charlyne Mattox, October 2012

Nutritional Information

Per Serving

Calories 557
Fat 34g
Sat Fat 5g
Cholesterol 154mg
Sodium 580mg
Protein 40g
Carbohydrate 22g
Sugar 9g
Fiber 4g
Iron 2mg
Calcium 90mg

Mixed Berry-Almond Gratin

2013-11-16T19:27:00.002-08:00

Mixed Berry-Almond Gratin

WebMD Recipe from EatingWell.com

How simple and delicious are berries topped with a rich custard and baked into a crusty dessert (or breakfast) gratin. No one will ever guess that you've replaced much of the butter in traditional almond cream with tofu.

Ingredients

Prep: 10 minutes | Total Time: 1 hour

1/3 cupslivered almonds, (1 1/4 ounces)
1/2 cupgranulated sugar
2 tablespoonsall-purpose flour
Pinch ofsalt
1 large egg
1/3 cupfirm silken low-fat tofu
1 tablespoonbutter, softened
1/4 teaspoonpure almond extract
3 cupsmixed berries, such as raspberries, blackberries and blueberries
Confectioners’ sugar, for dusting

Instructions

Preheat oven to 400°F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
Place sugar (or Splenda), flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth.
Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners' sugar and serve warm.

Reviewed

Nutritional Information

Makes: 6 servings

Calories196
Fat7 g
- Saturated fat2 g
Cholesterol40 g
Carbohydrates30 g
- Dietary fiber4 g
Protein5 g
Sodium50 g

* Nutritional Guidelines based on theUSDA's MyPlate Standards.

Cheddar-Mashed Potato Casserole - Kraft

2013-11-14T17:41:00.001-08:00

Cheddar-Mashed Potato Casserole

(27)

Prep time: 15 min

Total time: 1 hour 10 min

Makes: 10 servings, 1/2 cup each

What You Need

2 lb. Yukon gold potatoes (about 6), peeled, quartered
2 Tbsp. butter
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
6 slices OSCAR MAYER Bacon, cooked, crumbled

Make It

Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
Heat oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.
Bake 30 to 35 min. or until heated through.

Nutritional information per serving

Calories 170 , Total fat 10g , Saturated fat 6g , Cholesterol 30mg , Sodium 190mg , Carbohydrate 16g , Dietary fiber 1g , Sugars 2g , Protein 5g , Vitamin A 6%DV , Vitamin C 10%DV , Calcium 10%DV , Iron 0%DV .

http://m.kraftrecipes.com/recipedetail.do?recipeid=115874&cn=US&cm_mmc=eml-_-saemob-_-20130919-_-1009&cm_lm=2cee777cc3595dff4c2d6f2fd6b8d1a4

Speedy Ziti With Zesty Chicken - Jillian

2013-11-14T16:41:00.002-08:00

Quick Zesty Ziti for Dinner

Who said weekday dinners had to be boring? The way to keep them fresh and fun just requires a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can't buy fresh). Then, cook on the weekends when you have time, so you don't have to worry about your meals during the week. This flavorful pasta dish calls for cooked chicken you can make beforehand, so you can have dinner on the table in less than 30 minutes. Dijon mustard, onion, and parsley add a mouth-watering kick to easy-to-prep ziti so you and your family can look forward to a delicious meal in no time!

Speedy Ziti With Zesty Chicken

Ingredients

1 pound whole-wheat ziti, or other medium shape, uncooked pasta
12 ounces cooked chicken, chopped
2 teaspoons butter
1 medium onion, chopped
1 tablespoon dijon mustard
2 tablespoons whole-wheat flour
2 cups reduced-sodium chicken broth
1/4 cup lemon juice
1 package frozen peas (10 oz.), defrosted and drained
1/4 cup fresh parsley, chopped
salt and black pepper, to taste

Preparation

Prepare pasta according to package directions.

While pasta is cooking, warm the butter over medium heat in a large skillet. Add the onion and cook for 3 minutes. Stir in the dijon mustard and flour. Very gradually whisk in the chicken broth. Bring the broth to a boil and stir in the lemon juice, peas, and parsley.

When pasta is done, drain it well. Toss pasta and cooked chicken with sauce, season with salt and pepper and serve.

Makes 4 servings

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Nutrition Facts

Number of Servings: 4

Amount Per Serving

Calories: 363

Total Fat: 4.3 g

Cholesterol: 50.4 mg

Sodium: 570 mg

Total Carbohydrate: 49.5 g

Protein: 31.2 g
http://www.jillianmichaels.com/fit/lose-weight/quick-zesty-ziti-for-dinner?xid=nl_LosingItWithJillianMichaels_20130918

Recipe Source: National Pasta Association

Cranberry apple crisp (fresh market)

2013-11-14T16:32:00.000-08:00

Cranberry Apple Crisp

Posted by on November 11th, 2013

Mix the delicious flavors and colors of Fall in this delicious cranberry apple crunch. This a treat that will call people for seconds.

What You Will Need:

4 Granny Smith apples (you can mix with Fuji or Braeburn for a sweeter apple taste)
1 1/2 cups cranberries
1 egg
1 cup flour
1/2 cup brown sugar
1/2 cup sugar
3/4 tsp. salt
1/2 tsp. cinnamon

What You Do:

Preheat oven to 350 degrees
Fill a large pot with water adding a pinch of sugar and a splash of lemon juice
Bring water to a boil
Peel, core and slice apples
Put apples and cranberries in the boiling water
Boil until fruit is tender, about 5-7 minutes (cranberries will start to make a popping sound).
In a separate bowl mix egg, flour, both sugars, salt and cinnamon until crumbly.
Drain apples and cranberries of all water and place in a 9x9 inch square pan.
Dot with a little butter, optional.
Spread crumbly mixture over top. Bake for 30 minutes.

Thanks for stopping byt to see what is "fresh" on the block. We hope this delicious crunch brings holiday smiles to your home. Great food changes everything.

http://www.freshmarketstores.com/blog/index.php/blog/cranberry-apple-crisp/
.

I am a mom, now here goes the making milk recipes:

2013-10-23T11:35:00.002-07:00

Lactation Cookies Recipe – Most ingredients can be found on amazon or a health food store Lactation Cookies Recipe – Ingredients 1 cup butter or margarine (for a healthier option, use coconut oil instead which is super good for you!) 1 & 1/2 cups brown sugar (if wanting to reduce sugar, you could try just 1 cup) 4 tablespoons water 2 tablespoons flaxseed meal (can be found at any local health food store) 2 large eggs 1 teaspoon vanilla (optional, for flavour) 2 cups plain flour (for a healthier option, try substituting with coconut flour, either half or all) 1 teaspoon baking soda 1 teaspoon salt 3 cups oats, thick cut if you can get them 1 cup or more chocolate chips/sultanas/almonds/macadamia nuts (optional, whatever takes your fancy) 2-4 tablespoons of brewers yeast (this is the magic ingredient – not to be confused with bakers yeast or any other yeast) IMPORTANT! Do not substitute the brewers yeast for any other products or yeasts… that’s the ingredient which makes them work, along with oats. Nutritional yeast and bakers yeast is different. If you don’t notice much of an increase the first time or if you need to increase your supply even more, add more brewers yeast. 08/02/2013 I found this on baby central .com I have made these they are pretty good. -----/-------

lactation bars! They are easier to make than the cookies and they are no bake! Lactation Bars 1 c oatmeal 2/3 c toasted coconut flakes 1/2 c peanut butter 1/2 c ground flaxseed 1/3 c honey 1/4 c brewers yeast 1/2 c mini chocolate chips 1/2 cup Splenda brown sugar 1tsp vanilla Mix well and press into 8x8 pan. Refrigerate for an hour then cut into bars. Keep refrigerated. Also try rice crispies instead of coconut and dried fruit instead of choc chips. It doesn't taste amazing because you can still taste the brewer's yeast bitterness but it is easy and really not that bad. I have not tried these yet....

Low Fat Crinkle Cookies

2013-03-20T09:33:00.000-07:00

As Seen on FACEBOOK:
These cookies use only four ingredients, and mix up in less than 5 minutes! My Dad who doesn't usually even eat sweets, had one of these the other day and he called them awesome. And they are. Seriously awesome. Even better: they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Low Fat Crinkle Cookies

... Ingredients

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions:

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Wake-Up Smoothie

2013-01-05T10:01:00.005-08:00

Wake-Up Smoothie

WebMD Recipe from EatingWell.com

With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

Ingredients

Prep: 5 minutes | Total Time: 5 minutes

1 1/4 cups orange juice, preferably calcium-fortified
1 banana
1 1/4 cups frozen berries such as raspberries, blackberries, blueberries and/or strawberries
1/2 cup low-fat silken tofu or low-fat plain yogurt
1 tablespoon sugar or sugar-substitute, optional

Instructions

Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or sugar substitute), if using, in a blender; cover and blend until creamy. Serve immediately.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com

Virgin Strawberry Daiquiri

2013-01-04T21:14:00.000-08:00

Virgin Strawberry Daiquiri

The perfect drink for a hot summer day, a virgin daiquiri (strawberry or whatever fruit suits your fancy) is tangy and thirst-quenching. Plus, because it's fruit-flavored and blended, you're less likely to notice the missing alcohol. Go for fresh strawberries over frozen; the flavor will be much better.

Ingredients:
1 ounce fresh lime juice
3 ounces frozen strawberries in syrup (or fresh, if available)
1 teaspoon sugar
Cracked ice

Preparation:
Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth, then pour into a chilled glass. Garnish with an extra strawberry (if you have one) or an orange slice.

Pina Colada

2013-01-04T21:13:00.000-08:00

Piña Colada

Another summer classic, the piña colada, is cool and refreshing. With its smoothie-like consistency, it can be gentler on a mom-to-be's stomach than other, more lively concoctions.

Of course, if citrus fruits — with their acidic qualities — have been playing havoc with your digestion, you may want something even milder. Although pineapple isn't technically part of the citrus family, its juice, like that of the orange, lime, or lemon, can be quite tart. For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.

Ingredients:
2 ounces coconut milk
1½ ounces crushed pineapple
1 ounce pineapple juice
1/4 cup crushed ice
Brown sugar to taste (no more than one tablespoon)

Preparation:
Put all the ingredients in a blender and blend until smooth (about 30 seconds). Pour into chilled glass. Garnish with an orange slice, a pineapple wedge, or a maraschino cherry.

Pepperoni Pita Pizza - Denise Austin

2013-01-01T10:18:00.000-08:00

Try This Quick Pizza Recipe!

The recipe here is for four pepperoni pita pizzas, but you can double — heck, triple! — this very easily. To round this out for a full lunch — more than a snack, less than a supper — add a lettuce salad or some cut-up veggies and a low-fat dressing for a dip. The best part is that the kids can even afford to have seconds! (But not you!)

Pepperoni Pita Pizza

Ingredients

2 whole-wheat pitas (6" diameter)
1 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
2 oz. sliced turkey pepperoni (about 32 rounds)
¼ cup chopped roasted red peppers
4 tsp. grated Parmesan cheese
1 tsp. extra virgin olive oil

Preheat the oven to 400°F. Split the pitas in half to form circles.
Place the pita halves on two baking sheets. Spread ¼ cup pizza sauce on each pita half to within a half inch of the edge. Sprinkle each half with ¼ cup mozzarella. Arrange pepperoni slices on top of the cheese. Sprinkle each pizza with 1 tablespoon peppers and top with 1 teaspoon Parmesan. Drizzle the oil over the pizzas.
Bake for 10 minutes, or until the cheese is melted. Remove to serving plates and cut into quarters.

Makes 4 pizzas
Per pizza: 241 calories, 27 g carbohydrates, 13 g protein, 9 g total fat, 16 mg cholesterol, 4 g dietary fiber, 704 mg sodium

(I have also done this with tortillas yummy)

Pregnant & always hungry, any advice?

2012-12-28T10:56:00.000-08:00

If you have any in put please let me know.

As you are well aware of I normally just post recipes. Now is your chance to pipe in if you have any suggestions for me. I am expecting a baby & it seems being hungry all the time is part of the pregnancy. It seems to me I may be gaining more weight that I should (that's just my opinion).

So I ask you, do you have any great tips/recipe's of healthy & low cost foods I could be eating please share.

Thank you!!

Wendy

denise austin - lettuce wraps

2012-12-28T10:44:00.000-08:00

Try Lettuce Wraps at Lunch!

Need a break from the same old lunchtime options? Now, I have a suggestion to help you break up the mid-day boredom! Try a fun "twist": Turkey Cobb Lettuce Wraps made with turkey bacon! I recommend turkey bacon that has at least 50 percent less fat than pork bacon.Tasty and wholesome, these wraps are great if you're watching what you eat as part of a weight management plan. They're perfect with a piece of fruit or a small bowl of vegetable soup on the side! The lettuce in this breadless sandwich is rich in vitamin A and teams up with tomatoes to provide a good source of vitamin C. If you're a parent, try making Turkey Cobb Lettuce Wraps with your kids as part of a fun weekend lunch. They'll love rolling up the ingredients (and "helping" you in the kitchen!).
Turkey Cobb Lettuce Wraps
Ingredients

2 large leaf lettuce leaves
1 slice turkey bacon, cooked, cut in half
6 slices shaved turkey breast
2 thin peeled avocado slices
2 thin tomato wedges
1 Tbsp. low-fat blue cheese dressing

Preparation
Top lettuce with remaining ingredients; roll up tightly.
Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving
Per Serving: 140 calories, 9 g total fat, 1.5 g saturated fat, 30 mg cholesterol, 770 mg sodium, 6 g carbohydrates, 2 g dietary fiber, 2 g sugar, 11 g protein. Good source of vitamin A (35% DV), vitamin C (15% DV), iron (6% DV), and calcium (2% DV).
http://www.deniseaustin.com/fit/newsletters/try-lettuce-wraps-at-lunch?xid=nl_DeniseAustinsMorningStretch_20121226

Hummus

2012-12-28T10:39:00.000-08:00

Hummus

This is now your official go-to dip instead of the calorie bomb that is ranch dressing (75 or more calories per tablespoon!). High in fiber and lower in saturated fat and calories, hummus pairs equally well with veggies. To make it, mix the following ingredients in a food processor until smooth and creamy: two 10-ounce cans garbanzo beans (chickpeas), drained, with 1/3 cup liquid reserved; juice of one lemon; 3 tablespoons olive oil; two garlic cloves; 1 teaspoon salt; 1 teaspoon ground cumin. Serve immediately, or cover and chill until ready to use.

German Pancake's

2012-12-25T13:31:00.000-08:00

I keep forgetting to add my families German Pancake recipe.

What you will need:
9"x13" glass baking dish
Wisk or hand mixer
6 Tbl butter
1 Cup milk
1 Cup Flour
6 Eggs
1/4 tsp Salt (optional)

It seems that if you put the ingrediance together one way it will turn out puffy & flat.
If you put it together another way it will be flat in the middle & the sides will get very tall.

Get out your glass baking dish size 9"x13"
Add
6 Tb Butter sizzle
Put in your oven on 425 while waiting for the butter to sizzle and oven to pre heat. Mix the ingrediance below.

1 cup Milk
1 cup Flour
6 Eggs
1/4 tsp Salt (optional)

Once the butter is sizzling (make sure to not over cook butter/burnt butter is not yummy) remove the baking dish from the oven. Pour in batter into the glass baking dish, be careful not to let the butter pop on you. Put the dish back into the stove.
Cook for 25minutes and take out add the toppings of your choice.

Top with syrup, powder sugar, jam, strawberries or even whip cream.
We are simple we just go for syrup and powder sugar.

*You could also add to your batter Vanilla and Cinnamon to taste.
Also you can half the recipe

Banana Almond Pancakes with Fruit

2012-12-09T17:17:00.000-08:00

Ingredients
2 bananas
1 egg
1-2 Tbs almond butter
fresh blueberries
1/4 cup walnuts, chopped
1 tsp. coconut oil

Instructions
Mash bananas in a bowl.
Add the egg and almond butter, and whisk until well blended.Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4″ around). They’ll be easier to flip if you keep them from the edges of the pan.
Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its “tackiness” around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.

Verde Chicken Mexican Lasagna

2012-11-20T10:20:00.000-08:00

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.   Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.   In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.   Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

2012-11-11T16:33:00.001-08:00

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Thursday, 04 October 2012 00:08

by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon

Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil

4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED

— with Eric Rivkin.

100-Calorie Pumpkin Pie Tartlets

2012-11-11T16:20:00.000-08:00

100-Calorie Pumpkin Pie Tartlets

Estimated Times:
Prep Time:15 minutes
Cooking Time:25 minutes
Cooling Time:60 minutes

Ingredients:
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies (broken into 1/4-inch pieces)

Directions:

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

LIBBY'S® Famous Pumpkin Pie

2012-11-11T16:16:00.006-08:00

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Prep Time:15 minutes
Cooking Time:55 minutes
Cooling Time:120 minutes

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Whole-Wheat French Toast With Fresh Strawberries

2012-11-11T16:12:00.002-08:00

Whole-Wheat French Toast With Fresh Strawberries

INGREDIENTS
3 tablespoons sugar-free raspberry or strawberry spreadable fruit
2 cups sliced strawberries
1 large egg
1 large egg white
2/3 cup low-fat (1 percent) milk
1 1/2 teaspoons vanilla extract
Pinch ground nutmeg
1 tablespoon unsalted butter, divided
8 slices thin whole-wheat bread

Preheat the oven to 200°F. Place a serving platter in the oven to hold the French toast.

Place the fruit spread in a medium bowl and stir until smooth. Stir in the strawberries. Set aside. In a pie plate or shallow bowl, beat the egg, egg white, milk, vanilla extract, and nutmeg with a fork until blended. Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Dip a bread slice into the egg mixture, letting it soak briefly on both sides. Place the soaked slice in the skillet; add 1 or 2 more soaked slices. Cook, turning once, until lightly golden, about 3 minutes per side.

Place the cooked French toast in the oven to keep warm. Repeat with the remaining bread slices, adding the remaining 1/2 tablespoon butter as needed. Serve the French toast hot with the strawberry mixture on top.

Makes 4 servings

Per serving (2 slices): 270 calories, 38g carbohydrates, 11g protein, 10g total fat, 70mg cholesterol, 4g dietary fiber, 300mg sodium