Thursday, October 22, 2015

The Best MM Cookies Recipe

I saw this recipe on Pinterest and it’s been haunting me ever since, demanding to be made. Decided to make them this afternoon since it was cool outside. Only instead of M&Ms I used chopped Andes mints (I own a frozen yogurt bar and we just got those in for our toppings bar, so I wanted to experiment with adding them to something). I haven’t had a chance to taste them yet, but they turned out to be a *really* pretty cookie! And they smell amazing! Recipe >> The Best MM Cookies Recipe @

Triple Chocolate Mousse Cake






This recipe is flawed with mistakes… When doing the white chocolate mouse do not heat cream and pour into chocolate…. It will automatically separate… I would suggest and I did this and it turned out perfect. Take white chocolate pour cold cream in. Put in Microwave for 30 seconds. Take out and stir. Put back in for 30 more. Take out stir again all chocolate should be almost melted … Put in the gelatin and whip for 30 seconds by hand. Put in fridge for 30 minutes stirring every 10 min. Once cooled down and has a thick consistency then add whipping cream. It will not curdle…. Trust me on this white chocolate has a higher oil content and will separate…..

Recipe >> Triple Chocolate Mousse Cake @ omgchocolatedesserts.com

Tuesday, October 20, 2015

Salted Caramel Oreo Icebox Cake





I made this for my husband & I for Sunday night dessert. It was sooo good! I used the Fat free carmel apple dip in place of the ice cream topping. Also used Lite whipped topping as well as the low fat cream cheese. Hey, gotta cut when I can and it was still delish! It was so quick to put together. This one is a keeper!

Recipe >> Salted Caramel Oreo Icebox Cake @ insidebrucrewlife.com

Thursday, October 15, 2015

Hot Ham & Cheese Party Rolls





Tried this out as a trial run before actually serving to anyone besides family. First thing: delicious! Second thing: (after two trials) do them on a baking sheet and brush the “sauce” all over. The first try we made it just as described. Maybe used too small of a baking pan, but either way, they tasted wonderful but were soggy. The second time, we made them and made the sauce w/o the poppy seeds. Spread them out with a little room to expand. Coated them with the sauce and then sprinkled the tops with poppy seeds. Turned out great! Flavorful, crispy on the outside, soft and gooey on the inside. Next step, serve to non-family. Can’t wait.

Recipe >> Hot Ham & Cheese Party Rolls @ kevinandamanda.com

Wednesday, October 14, 2015

What Will Happen If You Drink Lemon Water For 2 Weeks

We recommend replacing your morning coffee with lemon water for at least 2 weeks. I am sure you’ll see lot of positive benefits to your energy, mood and health. Here is why:

Studies indicate that in cases where toxins have built up in the body, the lemon juice and peel have cleansing properties. Lemons are high in Vitamin C which is essential for normal growth and development. A single lemon contains around 30-40 mg of Vitamin C .

Vitamin C has been studied extensively and shown to have a myriad of health benefits from protecting against prenatal problems to cardiovascular disease, eye diseases, skin wrinkles, and immune system deficiencies. It acts as an antioxidant and helps protect cells from damage caused by free radicals. And that is not all.

Below we are going to show you some more healthy properties of lemon water:




Improves Digestion

Many people are beginning to discover that their digestion problems have to do with the health of their stomach. Feeding your body the right things over time builds your bodies ability to process foods better, much like building a muscle.

It is believed the citrus flavonoids in lemon water support the hydrochloric acid in the stomach in breaking down food. Citrus flavonoids act as a great digestive tonic, with appetite suppressing abilities. It has also been shown to calm an upset stomach or mild indigestion. This has to do with the hydrochloric acid in your stomach that starts the process of breaking down your food. Citrus flavonoids are the primary cause of improved digestion when drinking warm lemon water.

They aid in the assimilation of food, help prevent fatty liver, decrease chances of cardiovascular disease, fat-lowering, and reduced insulin sensitivity

Citrus flavonoids act as a great digestive tonic, with appetite suppressing abilities . It has also been shown to calm an upset stomach or mild indigestion. This has to do with the hydrochloric acid in your stomach that starts the process of breaking down your food.
Detox and Cleanse

Studies indicate that using lemon water, especially after meals may help you lower the amount of toxins in your body.

Toxins come into our systems through various sources: from the air we breathe to some of the foods we eat. The amount of urine is increased when drinking lemon water, however, lemon water brings with it the primary compound known as Citrate.

This is a naturally-occurring inhibitor of toxins which can build up in the form of crystals in the body. The Citric acid enhances your body’s ability to naturally flush out these unwanted toxins. The main premise behind lemon water as a detox revolves around its ability to enhance your bodies enzyme function and stimulate the liver. Basically your liver acts as your body’s filtration system, and lemon water enhances its ability to filter unwanted junk.




Alkalize process

Alkalinity is a process of neutralizing acid in the body, that has certain acids that can build up causing negative side effects such as acid reflux, upset stomach and acidosis.

If you identify a need to alkalize, then get some home pH strips that will allow you to stay within the recommend ranges. An ideal range to fall between is 4.6-8.0 and can be tested with pH strips using saliva or urine

Most people are far to acidic and this causes a whole range of negative side effects.

Lemon water is a safe and effective way to manage your pH levels and achieving healthy alkalinity may benefit in bone health, reduced muscle wasting, decrease chances of hypertension and strokes, improved cardiovascular health, and improved memory.


Appetite Suppressant & Weight Loss

One of the studies that does exist was not a human trial but did show significantly reduced weight gain when a diet high in fat was being consumed. Most people whether they want to admit it or not fall in the high fat diet category.

Pectin and polyphenols are the main substances found in lemons that have more research available showing weight loss and appetite suppressing qualities. Pectin gives a feeling a fullness much like other soluble dietary fibers, that may help reduced caloric intake.

For some people simply staving off hunger and cravings can allow for long term weight loss. If you find yourself struggling with always being hungry this is worth looking at. Everybody will respond differently to lemon water, which is why we recommend adding this to your diet without any other major changes to isolate the effects.

SNICKERS® Mini Cheesecakes





I just made these! I made a few adjustments based our above recommendations, and the cheesecakes turned great, and tasted WONDERFUL! First: I lined my muffin pan with aluminum cupcake liners. I would recommend aluminum over paper because they are easier to get out of the pan after baking! Second, I used 1 and 3/4 cup graham cracker crumbs instead of 2.5 cups and used a whole stick of butter (which is 8tbsp I believe) instead of 5. As noted in above comments, you will have more than enough supplies for 12, my batch made 18 (the more the merrier!). Also be aware that as they bake (for 24 mins) the will rise above the top of the liner, but they will sink back down towards the end of baking and more during cooling. If caramel gets baked to the pan, just take a knife along the edges right after removal from the oven!

Recipe >> SNICKERS® Mini Cheesecakes @ otasteandseeblog.com

No Bake Reese’s Peanut Butter Cheesecake





I made this today and just wanted to offer some input for any others that are planning on making it. It is RICH! I love peanut butter but for me and my family, 1 1/2 cups is too much peanut butter. It makes the consistency/texture very thick like you are eating peanut butter straight out of the jar. We tried it after chilling for 5 hours, so I am hoping it will be better tomorrow.

Recipe >> No Bake Reese’s Peanut Butter Cheesecake @ lifeloveandsugar.com

Snickers Peanut Butter Brownie Ice Cream Cake




I made the Snickers Peanut Butter Brownie Ice Cream Cake for our Super Bowl Party but, made several changes. Since my hubby has diabetic tendencies I substitued sugar free brownie mix, sugar free cool whip and used the sugar free Smuckers Syrups. I also used almond milk and 1/3 fat cream cheese. It was STILL fantastic! No one knew I had made a lower sugar version. Next time I make it I’ll substifute in egg beaters and apple sauce for the oil when I make the brownies. It was such a hit, I’ll be making this delicious recipe again


Recipe >> Snickers Peanut Butter Brownie Ice Cream Cake @ lifeloveandsugar.com

Easter Egg Cookie Dough Truffles





I saw these amazing truffles and knew I had to try them for myself. They are WONDERFUL and I have gotten many compliments. I found out that you could also use a hand mixer for this recipe and other helpful tips:

Before attempting to shape the truffles, put them in the fridge for an out or two (or about half the time in the freezer) so that they won’t stick to your hands. If you don’t even have time to chill them, get a small bowl of water and put a little on your hands before shaping the truffles so that the cookie dough doesn’t stick to your hands, but not too much water that would cause your truffles to be wet or soggy.

Remember not to make your truffles monster-sized, or they might be too sweet. I ended up making 47 truffles, so maybe I accidentally doubled the recipe because it said it made 20-24 truffles, or I just made them on the smaller size.

If you don’t like white chocolate, these are still perfectly yummy in dark chocolate!

You can put different drops of food dye in white chocolate instead of having to buy several colors.

Be prepared to get messy! Unless you are experienced with truffle making, you might just get melting chocolate splattered onto your baking surface.

Good looking truffles take a good amount of time and patience, so you get the best results when you are not rushing.

Recipe >> Easter Egg Cookie Dough Truffles @ wineandglue.com



Sunday, October 11, 2015

No-Bake Peanut Butter Rice Krispies Cookies





They may look like Rice Krispie Treats but they're not! No marshmellows ... ingredients like brown sugar and pure vanilla extract instead. Oh, and this is from Martha - come on! It's gotta be good! :P


No-Bake Peanut Butter Rice Krispies Cookies

Ingredients:

  •     1 cup light corn syrup
  •     1/2 cup granulated sugar
  •     1/2 cup light brown sugar
  •     1 1/2 cups salted peanut butter
  •     2 teaspoons pure vanilla extract
  •     4 cups Rice Krispies


Instructions:

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Wednesday, October 7, 2015

Chocolate Dream Trifles




Chocolate Dream Trifles are luscious from the light mousse and chewy from the rich brownie bites. HEAVEN.

Chocolate Dream Trifles


Ingredients:

Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups of sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup milk
  • 1 cup brewed coffee
  • 3/4 cup vegetable oil
  • 2 large eggs

Read More >> Chocolate Dream Trifles @ diaryofarecipecollector.com

Peanut Butter Reese’s Cream Cheese Cookie Bars





From one peanut butter lover to another, I think I got this one covered.  Yummy, rich peanut butter cookie layers loaded with chunks of Reese’s peanut butter cups and a smooth cream cheese filling!!

Recipe >> Perfect Peanut Butter Cookies @ thebakingchocolatess.com

Peanut Butter Cheesecake Chocolate Cake





I just made this cake today for the second time, and it was delicious! I was just wondering if anyone else had the issue of the filling squishing down after adding the top layer and ganache? Mine has done that both times and although it tastes just as good, it makes for a pretty ugly cake and doesn’t look anything like the picture. I’m going to refrigerate the cake itself next time, because this time I think it was the warmth of the cake that made the center layer squish down, but I’m thinking adding the ganache is just going to warm it up again.

Recipe >> Peanut Butter Cheesecake Chocolate Cake @ barbarabakes.com

Sunday, October 4, 2015

Chicken With Mushrooms





"This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles."

Chicken With Mushrooms

4 Servings

Ingredients:
  • 3 cups sliced mushrooms
  • 4 skinless, boneless chicken breast halves
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 2 tablespoons butter
  • 6 ounces mozzarella cheese, sliced
  • 3/4 cup chicken broth

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.