RECIPE/QUICK AND EASY DESSERT
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
Mix crushed Butterfingers, cream cheese, and Cool Whip together.
Put it in pie crust.
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!
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 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!!
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
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
Creamed Spinach Omelet
1 cup torn baby spinach leaves
1 Tbs sour cream
garlic powder, salt and pepper to taste
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
1/2 cup heavy cream
1/2 teaspoon dry mustard
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!
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!
2 cups cream-filled chocolate sandwich cookie crumbs
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.