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Saturday, December 30, 2017

VEGETABLE QUICHE

VEGETABLE QUICHE
1⁄2 cup onion, diced
1 green bell pepper, diced
2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
4 eggs
1 1⁄2 cups milk
1⁄2 teaspoon salt
1 dash cayenne
DIRECTIONS
Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
While vegetables are cooking, toss cheese and flour together.
Combine eggs, milk and seasoning and mix together.
Add cheese and vegetables to egg mixture and mix well.
Pour into greased pie dish and bake at 375 degrees for 45 minutes.
Let stand 30-45 minutes before serving.
Serve with orange slices and toast.
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Thursday, December 21, 2017

JASMINE

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From Jasmine!🌿🌿
These were waiting for me on my porch when we got home last night!! Of course I had to immediately try it since our almost 11 hour train ride did some havoc to my back along with traveling, luggage, everything was sore and my back was on FIRE!
Put 6 drops under my tongue, rubbed a small amount of the relief cream on my back and neck and went to sleep. Usually my nightly routine is to take 2, 500mg naproxen before bed and again in the morning, and even sometimes another dose in the afternoon when I feel like my back is tightening and starting to spasm.
Last night I really wanted to see the effects of these products for myself and didn't take any naproxen or my muscle spasm medication (Methocarbamol). Woke up late morning with almost zero pain or aches!!!!! This almost never happens even with all the naproxen/muscle relaxers I usually need to take for my lower back! This is incredible!!!!!!
I'm still in the testing phase, I can't help it, I'm just a natural skeptic lol! However to get this kind of pain relief using this oil ONCE and this hemp relief cream ONCE and experiencing almost no pain or aches is beyond amazing!!!!!
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LEIGH


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HEMP WORX!

So yesterday I got accidentally scratched by my cat. Today the scratch started to get a little inflamed(Cat Scratch Fever 🎵🎶🎵). Top is inflamed(obviously), bottom is 45 minutes after applying CBD oil. Pretty awesome!!! This oil is so healing!!!!
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JERIS

Jeris -UPDATE
"I started at the end of April, I'm down 10# and 12 inches all over. I'm getting complements daily at how good I'm looking, which make me feel great. Started in a loose size 12 and large shirts and now I can do 9/10's and some 8's and medium shirts. I've got about 8 more pounds to my goal of 145, with Sizzle, smart food choices and more walking, I will get there!"
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STEPHANIE

Stephanie-
"Sizzle Slim results! July 13- Sept 23 2017
I'm so excited! Down 17 lbs, and from a size 18, to 14's!"
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Tuesday, December 19, 2017

SIZZLE

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FUDGE

PEANUT MARSHMALLO FUDGE
1 (12 ounce) package semi-sweet chocolate chips
1 cup chunky peanut butter
4 cups mini marshmallows
DIRECTIONS
Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
Fold in marshmallows.
Pour into greased 9 inch square pan.
Chill until firm.
Cut into squares.
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Monday, December 18, 2017

CHRISTMAS WREATH

CHRISTMAS WREATH
2 (8 ounce) packages crescent rolls
1 (8 ounce) package cream cheese, softened
1⁄2 cup sour cream
1 teaspoon dill weed
1⁄2 teaspoon italian seasoning
1 teaspoon garlic, minced
1 broccoli (1 small crown chopped into small florets)
3 stalks celery (chopped)
1 sweet red pepper (cut into various shapes)
DIRECTIONS
Preheat the oven to 375 degrees F.
Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on an pizza pan).
Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
When ready to assemble, spread the cheese mixture over the baked wreath.
Sprinkle with chopped celery.
Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
Attach red pepper bow and serve.
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CHOCOLATE FUDGE

CHOCOLATE FUDGE
12 ounces chocolate chips
1 (14 ounce) can Eagle Brand Condensed Milk, not evaporated milk
1 1⁄4 cups chopped walnuts
1 teaspoon vanilla
DIRECTIONS
In top of double boiler, stir chips and milk together until smooth.
Remove from heat and stir in walnuts and vanilla; blend well.
Pour into a buttered 8" square pan; chill until firm.
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CHOCOLATE COOKIES

CHOCOLATE COOKIES
2 1⁄3 cups all-purpose flour
1⁄3 cup sifted Dutch-processed cocoa powder
1⁄4 teaspoon salt
3⁄4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons espresso powder, dissolved in
1 teaspoon boiling water
1 1⁄2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, melted
GARNISH
1 egg white, mixed with
1 teaspoon water
pearl sugar or candy sprinkles or nonpareils or colored crystal sugar
finely chopped nuts
GANACHE
1⁄2 cup heavy cream
2 teaspoons light corn syrup
4 ounces fine semisweet chocolate or 4 ounces bittersweet chocolate, such as Lindt Excellence
1 tablespoon dark Jamaican rum (optional)
1⁄2 teaspoon pure vanilla extract
1⁄2-1 teaspoon hot water, if needed
DIRECTIONS
Make cookies:
Sift together the flour, cocoa, and salt. Set aside.
In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
Add the egg, espresso, and vanilla.
Scrape down sides of bowl as needed, then mix in melted chocolate.
Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
Remove dough from bowl and divide into quarters.
Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
You should be able to leave an imprint when you press dough.
Position rack in center of oven and preheat to 350°F.
Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
Carefully place on cookie sheets.
Bake cookies, one sheet at a time, for 9-10 minutes.
Transfer cookies to a wire rack while still warm, and cool completely.
Repeat with remaining dough.
MAKE GANACHE:
Break chocolate into 1" pieces and place into bowl of a food processor.
Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
Immediately pour hot cream over chopped chocolate.
Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
Blend in rum and vanilla.
If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
Glaze should thicken as it stands, but remain pourable.
If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
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Sunday, December 10, 2017

JEANNIE

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DAMON

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NEW PRICES!!

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ADHD

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BLACK AND WHITE COOKIES

BLACK AND WHITE COOKIES
FOR COOKIES
1 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup buttermilk
1⁄2 teaspoon vanilla
1⁄3 cup unsalted butter, softened
1⁄2 cup sugar
1 large egg
FOR BLACK OR WHITE ICING
1 1⁄2 cups icing sugar or 1 1⁄2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1⁄4 teaspoon vanilla
1 tablespoon water (approx)
1⁄4 cup cocoa powder
DIRECTIONS
Preheat oven to 350°F.
Sift together flour, baking soda and salt in medium bowl.
In small bowl or cup, mix together buttermilk and vanilla.
Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
Add egg to butter and sugar mixture, and beat until blended.
Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
Place on a cooling rack, and allow to cool completely before icing.
Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.
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WONDERFUL CHRISTMAS COOKIES

WONDERFUL GINGERBREAD COOKIES
3 cups all-purpose flour
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon ground ginger
1 3⁄4 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
6 tablespoons unsalted butter
3⁄4 cup dark brown sugar
1 large egg
1⁄2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
DIRECTIONS
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
Grease or line cookie sheets with parchment paper.
Place 1 portion of the dough on a lightly floured surface.
Sprinkle flour over dough and rolling pin.
Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking.
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.
I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
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Wednesday, December 6, 2017

JOIN MY TEAM

LOSE WEIGHT??

CBD oil can help you lose weight! Bet you didn't know that!
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LEIGH

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CHRISTMAS CORNFLAKE WREATH

CHRISTMAS CORNFLAKE WREATH
1⁄3 cup butter
1 (10 ounce) packageof regular marshmallows or 4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups corn flakes
red cinnamon candies
DIRECTIONS
In large saucepan, melt butter over low heat.
Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
Add corn flakes cereal. Stir until well coated
Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies.
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SOFT CHOCOLATE CHIP COOKIES

SOFT CHOCOLATE CHIP COOKIES
2 1⁄4 cups flour
1 teaspoon baking soda
3⁄4 cup packed brown sugar
1⁄2 cup butter, softened
1⁄2 cup shortening
1⁄4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1⁄8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips

SEE HOW IT'S MADE
DIRECTIONS
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
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Tuesday, December 5, 2017

TIP OF THE DAY

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DO YOU HAVE SCIATICA??

Who has sciatica? Please don't just scroll by....I talked to several people today who suffer from Sciatia....their stories broke my heart. I can't imagine being in such pain. If you or someone you love has to deal with Sciatia....please share this with them....
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CREAMY BROCCOLI CASSEROLE

Creamy Broccoli Casserole
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1 large head of broccoli (about 8 cups, and cut into large florets)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 teaspoon garlic powder (or to taste)
2 teaspoons seasoning salt
1 teaspoon black pepper
1 1/2 cups old cheddar cheese (cut into about 1/2-inch cubes or shredded)
1 small onion, finely chopped
1/2 cup parmesan cheese (or to taste)
Directions:
1
Set oven to 350 degrees.
2
Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
3
Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
4
In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
5
Add in the well drained broccoli florets and mix gently with a spatula.
6
Transfer to prepared baking dish.
7
Sprinkle with grated parmesan cheese.
8
Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).
May be prepared and Refrigerated up to 48 hours before baking
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Monday, December 4, 2017

BACON CRESCENTS

BACON CRESCENTS
1 (8 ounce) package cream cheese, softened
1⁄4 lb bacon, crisply cooked, crumbled
1⁄3 cup parmesan cheese, grated
1⁄4 cup onion, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon milk
2 (8 ounce) cans refrigerated crescent dinner rolls
DIRECTIONS
Preheat oven to 325°F.
Mix cream cheese bacon, Parmesan, onion, parsley and milk.
Unroll crescents. Separate into triangles.
Spread with cream cheese mixture.
Roll to form crescent shape.
Bake 15 - 20 minutes, or until golden brown.
Serve warm.
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THUMBPRINT COOKIES

THUMBPRINT COOKIES
1⁄2 cup butter, softened
1⁄4 cup brown sugar
1 egg, separated
1⁄2 teaspoon vanilla
1 cup flour
1⁄4 teaspoon salt
3⁄4 cup almonds, finely chopped (or nut of your choice)
1 teaspoon jam per cookie
DIRECTIONS

Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
*At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.
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Saturday, December 2, 2017

RUDOLPH

This is so funny. (
Here are the rules. 
When you get why it is funny then simply comment "got it" and the share the post. 
Don't say why and spoil it for others please. 

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