Butterfinger Pie

Butterfinger Pie

Warning Warning....This is not a diet recipe.....

Only FOUR ingredients for this pie!! Thats it, and only 3 

simple steps! 

It's almost silly....... if it wasn't for the fact that 

this is a candy bar pie, which is always serious business ~ 



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

Directions

1.Mix first three ingredients together.

2.it in pie crust.

3.Chill.

4. Dig in and enjoy!!.. lol

easy & Healthy Banana Oatmeal Cookies

Now Time for some dessert! what about a healthy Dessert? 

Banana Oatmeal Cookies
When you have a sweet tooth and want to stay on track, here's a nice treat.
Sugar is NOT an added ingredient.




3 mashed bananas (ripe)
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Mix all Above Ingredients and

Bake at 350 for 15-20 minutes. Enjoy!

Zucchini Lasagna

GLUTEN FREE!! LOW CARB!!! ALERT!!
Zucchini Lasagna

A healthy Way to have what you Love, without The Carbs!! 

Ingredients:

1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg


Directions:


In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should e thick.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.


In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving

Cream Cheese filled Banana Bread

Cream Cheese filled Banana Bread

1 c sugar
1/2 c butter, softened
2 eggs
3 mashed ripe bananas
1 tsp salt
1 tsp baking soda
3 Tbsp sour cream
2 c flour
1 c chopped nuts
CREAM CHEESE MIXTURE:
8 oz softened cream cheese
1/3 c sugar
1 egg
1 Tbsp flour

Mix 1 cup sugar, butter & 2 eggs. Add bananas, salt, the soda dissolved in sour cream, & 2 cups flour. Mix well and add nuts.
Divide 1/2 of this mixture into 2 greased & floured loaf pans.
Combine cream cheese mixture ingredients and spread over mixture in pans. Spread remaining banana bread batter on top.
PS ~ I like to sprinkle a few extra nuts on top or sprinkle top with 1 T. sugar mixed w. 1/2 T. cinnamon before baking. Makes a nice crunchy top. But that's totally optional.
2 Bake at 350 for 1 hour. Test for doneness.
Cool and slice. Makes a lovely presentation.

Homemade Smooth Peanut Butter

DIY Homemade Smooth Peanut Butter

Total Time: 10 minutes

Yield: 1 small jar

Ingredients:

1 cup roasted peanuts
1-3 tablespoons peanut oil
1/2-1 tablespoon powdered sugar
1/2-1 teaspoon salt

Instructions:

Place the roasted peanuts into a food processor and blend on high until they're finely ground up - this can take up to 3 minutes.
Add 1 tablespoon of peanut oil to begin with and continue to blend for about a minute. Add more oil as you see necessary to get the consistency you're looking for.
Add 1/2 tablespoon of powdered sugar and a pinch of salt and blend until combined. Taste it and add more sugar and/or salt to your liking.
Scrape into a jar and store in the fridge.
Notes

There are really no exact measures when it comes to making homemade peanut butter. You'll have to find out the quantities that work for you to get the desired consistency and taste, but the ones above are a great guide.

Corn Bread

Cornbread

Solid vegetable shortening (Crisco)

1 1/4 cup corn meal

1/2 teaspoon salt

2/3 cup flour

1 egg, beaten

2 tablespoons to 1/4 cup sugar

1 cup milk

1/4 cup salad oil

3 tablespoons mayonnaise

Preheat oven to 425 degrees. Spoon a dollop of vegetable shortening
in skillet and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry
ingredients; mix well. Remove pan from oven (be careful; it will be
very hot) and pour batter into skillet.
Bake for 20-25 minutes, or until golden brown.

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥

The kids will LOVE this!!!!

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥


9 lasagna noodles

2 ½ cups Alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice


Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just

 enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, 

cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because 

lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to 

prevent them from sticking to each other. Then, lay out each noodle individually

 and blot dry with a paper towel.


Spread about 2 Tbs. Alfredo sauce over each noodle.

 (if there is too much sauce you will have a big mess on your hands!) 

Sprinkle oregano and garlic salt on top 

of sauce.Take 1/9 of the shredded chicken and spread it out evenly over each 


noodle.

 Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over

 the toppings. You will need to lift the noodle a little to prevent squishing out

 the inside ingredients while rolling.


Place the roll-ups in the pan, one by one, seam-side down so they don't come 

undone. Once they are all in the pan, pour the remaining alfredo sauce over the

 top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or 

until the cheese is completely melted on top. I sometimes broil mine the last 5 

minutes to make the cheese toasty on top.


****I ALSO HAVE MADE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU CAN 

ALTERNATE INGREDIENTS AS YOU DESIRE!