Archive | May, 2015

Scrumptious Pecan Pie Muffin

28 May

Pecan Pie Muffin

SCRUMPTIOUS PECAN PIE MUFFIN 

Ingredients:
1 cup packed brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Directions:
Preheat oven to 350 degrees F.
Line mini or regular muffin pan with liners . you can grease the pan really well instead of using liners, they tend to stick, is why I use the liners.
In medium bowl,add the brown sugar, flour, and chopped pecans, stir . Add eggs and butter stir until combined.
Spoon batter into muffin cups about 2/3 full. Bake for 12 minutes for mini muffins or 16 minutes for regular size muffins. For unlined pan run a knife around the edge of each muffin and pop it out. Makes about 15 regular size muffins

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37 CALORIE BROWNIES

27 May

37 calorie brownies

37 CALORIE BROWNIES!!! NO JOKE!!! 

Ingredients:
3/4 cup nonfat Greek yogurt (Vanilla flavor tastes great)
1/4 cup skim milk (Almond milk, Cashew milk, or Coconut milk)
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup stevia in the raw (or coconut sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Directions:
Preheat the oven to 400°F. Grease a square baking dish (I used 8″x 8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. MMMMMM….

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I LOVE my home based business and LOVE being my own boss

21 May

Benefits of a Home Based Business

I LOVE my home based business and LOVE being my own boss. The BEST part is, ANYONE can do this!!

www.WinWithMarcusJ.com

Butterscotch Delight

21 May

Butterscotch DelightButterscotch Delight

Yields: 4 generous 4-ounce servings

Ingredients:
4 rounded Tablespoons chocolate graham crumbs
1 Tablespoon unsalted butter, melted
1 Tablespoon light brown sugar
1 – 113 g package sugar-free butterscotch pudding
2 cups milk + 1 Tablespoon, divided
4 ounces low fat cream cheese, softened
2 teaspoons light brown sugar
Whipped Cream
1/4 teaspoon rum extract
Berries and sliced almonds for garnish, if desired

Directions:
Thoroughly mix the chocolate crumbs, 1 Tbsp light brown sugar and melted butter. Place approximately 1 rounded tablespoon in the bottom of each glass bowl and pack down gently. Set aside.
Mix pudding with 2 cups milk until slightly thickened and no lumps, set aside.
With electric mixer, beat cream cheese, 2 teaspoons light brown sugar and 1 Tablespoon milk until smooth and no chunks of cheese are visible. Dollop about 1 good heaping tablespoon amount into each bowl and gently spread around over crust.
Now place 1 to 2 heaping tablespoonfuls of pudding on top of cheese mixture in each bowl, gently spreading to all sides of bowl.
Take approximately 4 heaping tablespoons of the whipped cream (Cool Whip) and mix in the extract; dollop 1 tablespoon on top of the butterscotch layer of each bowl. Garnish with a blueberry and 3 slices of almonds, if desired.
Refrigerate until set and ready to eat. ~ Enjoy!!

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The Best Crock Pot Pork Tenderloin

20 May

Pork Tenderloin

The Best Crock Pot Pork Tenderloin (The other “white meat”) 

Ingredients:
2 pounds of pork tenderloin (Use two small tenderloins)
1/4 cup soy sauce
1.5 Tbl. of yellow mustard
2 Tbl. of olive oil
3 Tbl. of maple syrup
1 shallot chopped
1 tsp. onion powder
1.5 tsp. garlic powder

Directions:
Put crock pot on low. Add marinade ingredients together and mix. Place tenderloin in crock pot and pour the marinade over the meat. Cook on low for about 5 hours. Turn the meat over a few times while it was cooking to get more of the flavor from the marinade. But if you just leave it, that is great too. The sauce that is left after cooking is great over the meat and over the rice if you serve rice or quinoa.
Asparagus or Broccoli will go great with this meal.

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Easy Pineapple Upside Down Cake Recipe

15 May

Pineapple Upside Down Cake

Easy Pineapple Upside-Down Cake

Ingredients:

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 pkg Golden cake mix
Vegetable oil and eggs called for on cake mix box

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in centre of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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Awesome Flavored Water Drinks

14 May

THIRSTY THURSDAY

Spring CleanseAWESOME FLAVORED WATER DRINKS!

But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!

As a rule, you should try to avoid as much as possible industrial food and beverages

1) The Classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The Granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The Digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.

Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The AntiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.

Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The Exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The Traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8) The Zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

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