Friday, August 30, 2013

Recipe For Making a Box Cake Taste Like its From a Bakery

Did anyone ever try this trick on how to make boxed cake taste like it came from a bakery?
Step 1: Look at the directions on the cake mix

Step 2: Add one more egg (or add 2 if you want it to be very rich

Step 3: Use melted butter instead of oil and double the amount

Step 4: Instead of water, use milk.

Step 5: Mix well and bake for the time recommended on the box.

In times, you'll find...

In Times You'll Find
By Doe Zantamata

In times that are unpleasant
Or those that are really rough,
When you feel worn out and tired
And have had way more than enough...

You'll find, or truly discover
Treasures within your soul.
Though the journey's been dark and difficult
It's worth it once you realize the goal.

In times of fear, you'll find courage,
In uncertainty, trust appears.
In times of doubt, you'll find faith,
More and more throughout the years.

In the midst of weakness, strength arises,
and uncovered by heartache is hope.
Determination edges out over struggle,
When you realize you're able to cope.

These treasures haven't come easy.
They certainly weren't much fun.
But considering you made it through every challenge,
If life were a've won.

Wednesday, August 28, 2013

Killer Abs Workout Routine....

Keep Your Thoughts Positive...

Keep Karma....

Keep Calm....

Keep Calm....

Jackson Lake - Grand Teton National Park Wyoming


Jackson Lake - Jackson Hole, Wyoming

It All Begins and Ends....

If You Do Not See Yourself....

Soft Kitty.....

Foods To Calm The Nervous System

Cheesy Garlic Baked Chicken

Cheesy Garlic Baked Chicken

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese


1 Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.

2 In small sauté pan, sauté garlic with the oil until tender.

3 Remove from heat and stir in brown sugar & a teaspoon of salt

4 Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5 Add salt and pepper to taste.

6 Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Posted on The Art Of Cooking Facebook Page
Recipe courtesy of Derf from Canada

Tuesday, August 27, 2013



Biggest loser oatmeal & egg white pancakes. They say once you try these, you will never go back. tastes like French toast!


6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla


In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g

Emilys Skinny Friends- Weight Loss Support Group

Monday, August 26, 2013

Chili Lime Chicken

Chili Lime Chicken

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Serves: 4

A delicious combination of smoky chili powder and the tang of lime juice…perfect for any Mexican fiesta. Ingredients

1 pound boneless, skinless chicken breasts (4 breast cutlets)
4 limes, zested and juiced
3-4 Tbsp. chili powder (we use 4)
2 Tbsp. garlic powder
1 Tbsp. pepper
1 Tbsp. salt
Cooking spray


Preheat oven to 350

Prepare baking dish with foil and cooking spray

In a small bowl combine lime juice, zest, chili powder, garlic powder, pepper & salt

Rub spice mixture evenly over each chicken breast and place in baking dish

Roast for 20-25 minutes or until chicken is cooked through, flipping chicken once during roasting When cooked remove from baking dish and let sit for 10 minutes before serving

Each chicken breast is 4 WW+ points

Nutrition Information
Serving size: 1 breast cutlet Calories: 176 Fat: 4.2 Saturated fat: .9 Trans fat: 0 Carbohydrates: 9.9 Sugar: 1 Sodium: 2048.9 Fiber: 3.7 Protein: 26.2 Cholesterol: 72.6

Emilys Skinny Friends- Weight Loss Support Group

Sunday, August 25, 2013

Green Chile Chicken Enchiladas

OH how I LOVE enchiladas! Great recipe from The Half-Baked Life! She gave me permission to share this with all of you! If you are on Weight Watcher's, you will LOVE her version!

Green Chile Chicken Enchilada's

Serves 10

A delicious WW friendly chicken enchilada that is full of flavor and low in points!

Prep Time 30 min
Cook Time 30 min
Total Time 1 hr


10 low-fat flour tortillas
2 cups shredded cooked chicken
1/2 cup chopped fresh cilantro
2 cup salsa verde
2 cups cooked black beans
2 tbsp butter
2 tbsp flour
2 cups non-fat chicken stock
1 cup low-fat sour cream
4 oz diced green chile
1 tbsp salt
1 tbsp pepper
1 cups reduced-fat Monterey jack cheese


Preheat oven to 350

Prepare a 9x13 pan with nonstick spray

In a bowl mix chicken and 1 cup salsa verde together

Divide chicken, black beans & cilantro between 10 tortillas and roll up and place seam side down in pan In a saucepan melt butter

Stir in flour and cook 2 minutes, stirring constantly, until smooth

Add in chicken stock and whisk until smooth

Heat over medium heat to a boil and cook additional 3-4 minutes until it is thick and bubbly

Reduce heat to low and stir in sour cream, green chile's, salt, pepper and remaining salsa verde

Pour over enchiladas and top with cheese

Bake for 25-30 minutes until cheese is browned and bubbly


1 Enchilada is only 5 WW+ points!!
Calories: 148 Total Fat: 9.3 g Saturated Fat: 5.2 g Trans Fat: 0.1 g Cholesterol: 22.9 mg Sodium: 1296.4 mg Total Carbs: 8.8 g Dietary Fiber: 0.6 g Sugars: 4.5 g Protein: 6.6 g

Emilys Skinny Friends- Weight Loss Support Group

Friday, August 23, 2013

Copycat Applebee's Deadly Chocolate Sin

Applebee's Deadly Chocolate Sin

2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons corn starch
10 ounce package frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume.

Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.

Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin.

Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds.

Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Single Serving Deep Dish Chocolate Chip Cookie

Single Serving Deep Dish Chocolate Chip Cookie


1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips


Viola! Single serving deep dish chocolate chip cookie!

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:
Posted on Annie's Slim Facebook Page

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana


Enchilada Bake

Posted on EmilysWeightLossSupport Facebook Page


4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.


1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.

Unbeatable Mississippi Mud Bars

Unbeatable Mississippi Mud Bars

You've probably heard of Mississippi Mud cakes and Mississippi Mud pies, but what about a dessert bar recipe variation? Follow this easy recipe for Unbeatable Mississippi Mud Bars and learn how to make an easy-to-share version of this delicious dessert. Your friends and family will be begging you for the recipe once they try a piece.

•1 cup butter
•1/2 cup unsweetened cocoa powder
•1 1/2 cups sugar
•4 large eggs
•1 1/2 cups flour
•1 tablespoon vanilla extract
•1 cup pecans, chopped


•2 cups confectioners' sugar
•3 tablespoons unsweetened cocoa powder
•1/2 cup butter, melted
•1 teaspoon vanilla
•1 to 2 tablespoons milk
•1/2 cup pecans, chopped


1. Preheat oven to 350 degrees F.

2. Line a 9 by 13 inch baking pan with aluminum foil. Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside.

3. In a medium saucepan, melt 1 cup butter.

4. Stir in 1 1/2 cups sugar and 1/2 cups cocoa.

5. Remove pan from heat and beat in eggs, one at a time, until blended.

6. Stir in flour and pecans until well blended.

7. Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean.

8. Cool in pan on wire rack.

9.To make the frosting: In a medium bowl, combine confectioners' sugar and cocoa powder.

10. Beat in butter and vanilla until smooth.

11. Beat in enough milk until fluffy and spreadable.

12. Using ends of foil, lift brownie layer from pan. Spread top with frosting.

13. Sprinkle with 1/2 cup pecans.

14. Cut into 2 by 1 inch bars and store in air tight container.

Thursday, August 22, 2013

Dreamy Chocolate Pillows

The name doesn't lie; these cookies are bursting at the brim with chocolate! Kids - or anyone with an extreme sweet tooth - will love this sweet, gooey recipe.

Yields: 60

Cooking Time:15 min


2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
10 individual-size Nestle's chocolate candy bars


1.Preheat oven to 375F degrees.

2.Sift flour and salt together. Set aside.

3.Cream butter and sugar. Beat until smooth.

4.Add egg and vanilla. Beat well.

5.Stir in dry ingredients.

6.Using a cookie press with the saw-tooth plate, press dough into long strips onto ungreased cookie sheet.

7.Break up candy bars into 1-inch pieces.

8.Place 1/4-inch apart on top of dough.

9.Press another strip of dough over candy, covering completely.

10.Sprinkle with chocolate shots (optional).

11.Bake at 375F degrees for 12 to 15 minutes.

12.Cut into pieces immediately.

13.Cool cookie sheets between batches by either running hot sheets under cold water or alternating with extra sheets.

Floatinig Fountains in Osaka Japan by Isamu Noguchi


Don't Give Up.....

Dead Kitty....Cold Kitty....

Confidence Comes Naturally

Combating Cancer

Canyon Waterfalls

British Columbia Canada

Believe It or Not

Beach of The Cathedrals Spain

Awesome View of Niagra Falls - Horseshoe Falls - Canadian Side

White Tiger

Abs & Legs Mini Circuit

50 Cent....

30 Day Squat Challenge

30 Day Plank Challenge

30 Day Crunch Challenge

30 Day Ab Challenge

10 Steps To Positive Self Image

8 Ways To DeClutter Your Mind

6 Herbs That Heal

3D Floor Painting

3 Homemade Cough Recipes

10 Ways To Change

Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 Tbsp. Butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.

Posted at

Crockpot Taco Soup



1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatoes
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Tortilla Chips
Sour Cream
Shredded Cheese


Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream. **Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.

Posted on