Recipes-Quick and Easy Ten Minute Butterfinger Pie



6 (2 1/8 ounce) butterfinger candy bars, crushed

1 (8  ounce) package cream cheese

1 (12  ounce) carton Cool Whip

1 graham cracker crust


  1.  Mix crushed Butterfingers, cream cheese, and Cool Whip together.
  2.  Put it in pie crust.
  3.  Chill.





RECIPE-Quick and Easy Berry Cobbler

berry cobbler


Here is a yummy, believe it or not, Weight Watcher friendly cobbler!  For those doing Weight Watchers, it is 4 points.  It serves 16 and that is for 1/16.  It is perfect with ice cream for a Memorial Day cook-out or any get together!

Two 12-oz bags frozen mixed berries/peaches
1 box white cake mix
Approximately 1 can of diet 7-up or other clear soda
(might need more than 1 can of soda to avoid dry spots)
Place frozen fruit in a 9×13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda  – this will give you a ‘crust’. If you stir the two, you will have a cake like topping.
Bake 350 for 45-50 min or longer until berries are cooked.  Enjoy!!

Quick and Easy Weight Loss Recipe-Omelet In A Freezer Bag


omelet in a bag

So sorry, dear reader, I have not posted a prettier picture, but this one conveys what you will do with this quick and easy omelet recipe!  We can thank my sweet hubby for this idea!  He went to a Men’s Breakfast and this is what they served….an omelet cooked in a Ziplock Freezer Bag!!  You will never do it any other way…so glad he reminded me of this!  This is perfect if it is for one or if you want to do a breakfast brunch for  a church group or co-workers on the weekend!  Here we go!


2 eggs                               

2 slices ham, chopped (optional)                               

1/2 cup shredded Cheddar cheese                               

1 tablespoon chopped onion (optional)                               

1 tablespoon chopped green bell pepper (optional)                               

2 tablespoons chopped fresh tomato (optional)                               

1 tablespoon chunky salsa (optional)                               

2 fresh mushrooms, sliced (optional)


1.  Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag. 

2.  Bring a large pot of water to a boil.  Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

 That is it!  You can do any variation you like.  Just throw it in, zip it up, and boil.  I usually put a little more cheese once it is out of the bag.  You may also want to plate a cup of fruit that is in season!  Enjoy!!




Quick and Easy Weight Loss Recipe


1 pound ground beef
1/2 medium onion, chopped, 2 ounces
10 ounce package
frozen chopped spinach, thawed and well-drained
8 ounce cream cheese,
1/3 cup sour cream
2 teaspoons Seasoning for Tacos
10 ounce can Ro-tel
tomatoes, drained (diced tomatoes with green chiles)
1/4 cup canned sliced
pickled jalapeños
Salt and pepper, to taste


Brown the hamburger and onion; drain the fat. Put in a greased 2 1/2-quart casserole along with all of the remaining ingredients. Mix well and bake at 350º for about 40 minutes or until bubbly and browned on top.

Makes 6-8 servings Can be frozen

Per 1/6 Recipe: 315 Calories; 25g Fat; 17g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs Per 1/8 Recipe: 236 Calories; 19g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs


WEIGHT LOSS RECIPE-Breakfast Creamed Spinach Omelet

spinach omelet


Creamed Spinach Omelet


2 eggs                                   

1 cup torn baby spinach leaves                               

1 1/2 tablespoons grated Colby/Cheddar cheese  or Parmesan cheese if you like

1 Tbs sour cream                                                                                    

garlic powder, salt and pepper to taste


1.  In a bowl, beat the eggs, and stir in the baby spinach and grated cheese along with sour cream. Season with garlic powder, salt, and pepper.


 2.   In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
You may also add sautéed mushrooms, ham, and chives for a delicious variation!  Enjoy!

Quick and Easy Recipe-Chili Rellenos Bake

Quick and Easy Recipe

If you will remember, precious reader, last August I developed symptoms of a racing heart (tachycardia) and was put on a “beta-blocker“.  I found out the hard way, that these medicines can make some people gain weight by virtually shutting down the metabolic rate in our bodies.  Some it doesn’t do this to, but guess which category I fell into??  Ugghh!! 

Today as I got my hair colored (don’t tell anybody that part!  Lol.) and cut I looked at my face I could see the weight gain and I just cannot stand it anymore!  I have decided to go back to my old way of eating which made me feel so much better!  I may not drop a pound, but at least  I know what I am doing is what is right for me! 

Some years ago, I lost over 50 pounds on a high protein, GOOD carbohydrate way of eating!  It isn’t no carb!  You can have fruit, but you have to stay away from processed sugars and all starches.  I am NOT RECOMMENDING you do this!!!!!  It works for me and if this is something you do, I have some yummy recipes to share!   Remember, NEVER do anything without consulting your physician!  Now let the cooking commence!!  🙂

Chili Rellenos Bake



2 4-ounce cans chopped green chiles
8 ounces sharp cheddar cheese, shredded

4 eggs
1/2 cup heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon


In a greased 1 1/2 to 2 quart casserole, layer half of the cheese and half of the chiles; repeat the layers. Whisk the eggs, cream, dry mustard and salt well; pour over the chiles. Bake at 350º 45-50 minutes, until a knife inserted in the center comes out clean and the top is slightly puffed. Let stand 10 minutes before serving.

Makes 4-6 servings- Can be frozen!


RECIPE-Peanut Butter Custard Blast~ “Oh So Shabby Debbie Reynolds”


I have been on Facebook again, precious reader!  Found this recipe and it looks yummy.  Looks easy and would be a yummy Memorial Day dessert.  Enjoy!

Peanut butter custard


2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup butter, melted


1-1/2 cups Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 egg yolks, beaten

1 cup creamy peanut butter


2 cups heavy whipping cream

1 tablespoon confectioners’ sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup


In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.



Fast and Easy Dessert-Cookies and Cream Dessert

cookies and cream

 Desserts/Fast and Easy

Someone posted this on facebook and it just looks so yummy!  Let me know if you try it and how you like it!  🙂
COOKIES AND CREAM~ EVERYTIME I SERVE THIS AT A COOKOUT IT IS DEVOURED AND THEN EVERYONE WANTS THE RECIPE~SO SO GOOOOD~~~Oreo goodness 1 bag Oreos, crushed 8oz cream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes… instant vanilla pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. fold in cool whip after pudding has set. add cream cheese mixture. layer with Oreos… Chill until ready to serve! 
SOURCE:  facebook/Friends on A Budget