Thursday, October 31, 2013

Unique Plant Chemicals in Spices

Triglav National Park - Slovenia

Transformation & The Chakras

September Ab Squat Challenge

Seljalandsfoss Falls - Iceland

Rainbow Falls

Peaceful Path


Inside Each of Us....

Imagine With All Your Mind....

Howard Pick Up Lines

Foods That Boost Your Metabolism

Egeskov Castle - Funen Island, Denmark

Don't Quit

Control Your Cravings

Briksdalsbreen Glacier - Norway

Benefits of Color

Benefits of Color

Benefits of Color

Benefits of Color

Beautiful Waterfall

Saturday, October 26, 2013

Apple Crisp Cheesecake

Apple Crisp Cheesecake
Posted on Kari Stoddard Cameron's Facebook Page


1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted


2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple


1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter


In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.

For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

Almond Joy Cookies

Almond Joy Cookies
Posted on Christina May's Facebook Page


1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sunday, October 20, 2013


Posted on The Art of Cooking's Facebook Page

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.

Thursday, October 17, 2013



1 tablespoon salt
1 tablespoon baking soda
1 tablespoon dish detergent
1 cup water
1 piece aluminum foil


1. Heat water in the microwave for 1 or 2 minutes.

2. Cut a piece of aluminum foil that roughly covers the bottom of a small bowl (like a cereal bowl).

3. Pour hot water into bowl. Place salt, soda, and dishwashing liquid into bowl. Place jewelry on top of foil and let it sit for 5 to 10 minutes. Rinse jewelry in cool water and dry jewelry completely with soft cloth. Discard solution after use and make a new batch next time.

4. According to, "this works well for gold-filled, brass, german (nickel) silver, and sterling silver. I have even cleaned jewelry with freshwater pearls, shell cameos and mother of pearl with no problem.".

Monday, October 7, 2013

Cheesy Nacho Bake

Cheesy Nacho Bake
Posted on Recipe Addicts Facebook Page

prep time 15 min
total time 35 min
makes 6 servings, 1/6 recipe (272 g) each


1 lb. (450 g) extra-lean ground beef
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1 can (12 fl oz/341 mL) whole kernel corn, drained
1 green pepper, finely chopped
1/4 cup water
1 pkg. (35 g) taco seasoning mix
3/4 cup light sour cream
7 cups baked tortilla chips (137 g)
1-1/2 cups Kraft Tex Mex Shredded Cheese make it

HEAT oven to 350°F.

BROWN meat in large skillet; drain. Return meat to skillet. Add tomatoes, corn, peppers, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in sour cream.

PLACE half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.

BAKE 20 min. or until heated through.

Substitute 2-1/4 cups chopped cooked chicken for the browned ground beef.
Special Extras:

- Garnish with sliced green onions and chopped fresh tomatoes just before serving.
- Stir 1 can (14 fl oz/398 mL) red beans, drained and rinsed, into cooked meat mixture with the tomatoes.

Sunday, October 6, 2013


Posted on the Recipe Addicts Facebook Page

1 stick butter
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 can (30 ounces) sliced peaches in syrup
1 teaspoon cinnamon
1/3 teaspoon nutmeg

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg.
Separate peaches from syrup.

Mix 1 cup sugar and the other dry ingredients together in a bowl.

Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.

Bake for 45 minutes to 1 hour or until top crust is golden brown.

Peanut Butter Fudge

Peanut Butter Fudge
Posted on Recipe Addicts Facebook Page

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

Friday, October 4, 2013

Carrot Cake in a Cup

Carrot Cake In A Cup
Posted on Recipe Addict's Facebook Page

prep time 30 min
total time 70 min
serves Makes 12 servings


2 ¼ cups flour
2 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sugar
¾ cup brown sugar
1 cup vegetable oil
3 eggs
1 orange, peeled and pureed
2 cups carrots, peeled and grated
12 short, straight rock glasses for serving


1. Preheat oven to 350 °F.

2. Line two 9” baking pans with parchment paper and set aside.

3. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, white and brown sugar. Set aside.

4. In a stand mixer, using the whip attachment, mix eggs and pureed orange. Add vegetable oil. Pour dry ingredients into stand mixer. Once fully combined add grated carrots.

5. Pour batter into prepared baking pans and bake for 35-45 minutes, checking with a toothpick after 35 minutes.

6. Once the cakes have cooled, use a short rock glass to cut out circles of cake. Gently push the cake to the base of the glass. Repeat this process for the remaining glasses. Top with either piped cream cheese or Buttercream Icing.

Wednesday, October 2, 2013

Snickers Fudge

Snickers Fudge
Posted on The Art of Cooking Facebook Page

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter


To prepare the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 X 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.


Posted on Emilys Skinny Friends- Weight Loss Support Group

...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Tuesday, October 1, 2013

Crockpot Tortellini Soup

Crockpot Tortellini Soup
Posted on Recipe Addicts Facebook Page


1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs