FUDGE CRINKLES

FUDGE CRINKLES

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1⁄2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling
DIRECTIONS
Preheat oven to 350°.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1" balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.
*My Notes*:
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
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CHOCOLATE PEPPERMINT PINWHEEL COOKIES

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

BASIC DOUGH
3 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar, for rolling out dough
CHOCOLATE
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
PEPPERMINT
1 egg yolk
1 teaspoon peppermint extract
1⁄2 cup crushed candy canes or 1⁄2 cup peppermint candy
red food coloring (optional)
DIRECTIONS
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next steps.
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 minutes.
Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.).
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
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APPLE CRISP COOKIES

APPLE CRISP COOKIES
1 cup flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄8 teaspoon nutmeg
3⁄4 cup butter
1⁄2 cup sugar
1 egg
1⁄2 teaspoon vanilla
1 1⁄2-2 cups rolled oats
1 cup dried apple, Chopped
DIRECTIONS
Preheat oven to 350°F.
Cream butter with electric mixer; add sugar and cream together until fluffy.
Add vanilla, egg, salt, cinnamon, nutmeg, baking soda and baking powder. Mix until well blended.
Mix in 1/2 of the flour with electric mixer until well blended.
Stir, by hand, remaining flour and oats. Depending on the humidity you may need a little less oats or a little more.
Stir in the chopped apples. (I used 1 package of Del Monte dried apples that you can get in the supermarket in the same isle as the raisins, dried apricots).
Drop by spoonfuls onto cookie sheet. I used a soup spoon but if you like smaller cookies, use a regular spoon.
Bake for approximately 10 minutes. Rotate the pan if necessary after 7-8 minutes.
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CHEWY SUGAR COOKIES

CHEWY SUGAR COOKIES

2 3⁄4 cups flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄4 cups butter
2 cups sugar
2 large eggs
2 teaspoons vanilla
colored crystal sugar (optional)
DIRECTIONS
Stir together flour, baking powder and salt; set aside.
In a large bowl, cream together butter and sugar until fluffy.
Beat in eggs one at a time, then beat in vanilla.
Gradually stir in dry mixture just until blended.
Roll the dough into walnut-sized balls then roll in colored sugar.
Refrigerate balls for at least 20 minutes or freeze until ready to bake.
Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
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LOW CARB QUICHE

NO CRUST LOW CARB QUICHE
All measurements are approximate and you can add or substract anything you like - you can use spinach, asparagus, mozzarella cheese, ham, etc. - whatever you wish!

I sprayed a pie plate with non-stick olive oil cooking spray
I placed my broccoli (probably 2 C.), cooked & crumbled turkey bacon (6 ounces), pre-browned mushrooms (1 small can) and pre-browned onions (1 small, diced) in the pie plate, sprinkled with a small amount of Feta cheese (2 TBS).
Beat 4 eggs and 1 C of milk, pour over ingredients, sprinkle with a small amount of cheddar. Bake at 375 degrees for 30-45 min :) or until center is set
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A MEANINGFUL LIFE

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SOMETIMES

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FRENCH TOAST ROLLS

FRENCH TOAST ROLLS.
8 slices white bread, crusts removed
8 teaspoons nutella
5 -6 strawberries, chopped
2 eggs, beaten
2 tablespoons milk
1⁄2 teaspoon vanilla extract
kosher salt
2 tablespoons unsalted butter
1⁄4 cup sugar
1⁄2 teaspoon cinnamon
maple syrup

DIRECTIONS
On a flat surface, using your hand, or a rolling pin, flatten each slice of bread. Leaving a 1/4” border from the bottom edge, spread 1 teaspoons Nutella on the bottom third of the bread. Top with chopped strawberries. Starting from the bottom, tightly roll up the bread. Repeat with remaining bread.
Add eggs to a shallow dish. Whisk in milk, vanilla extract, and a pinch of salt. Add the bread rolls, allowing the bread to soak up the milk mixture, turning once or twice as needed. Remove from mixture and allow excess to drip off before adding to the pan.
Heat a large skillet over medium-high. Add 2 Tbs. butter. Add the bread rolls, and cook, turning occasionally, until golden brown on all sides, about 5 minutes.
In a shallow bowl, combine cinnamon and sugar. Roll warm roll ups in the sugar mixture and serve immediately with maple syrup.
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Mushrooms
A group of friends from the Cottonwood Church wanted to get together on a regular basis, socialize, and play games. The lady of the house was to prepare the meal.
When it came time for Al and Jean to be the hosts, Jean wanted to outdo all the others. She decided to have mushroom-smothered steak. But mushrooms are expensive.
She then told her husband, "No mushrooms. They are too high."
He said, "Why don't you go down in the pasture and pick some of those mushrooms? There are plenty in the creek bed."
She said, "No, some wild mushrooms are poison."
He said, "Well, I see varmints eating them and they're OK." So Jean decided give it a try. She picked a bunch, washed, sliced, and diced them for her smothered steak.
Then she went out on the back porch and gave Ol' Spot (the yard dog) a double handful.
Ol' Spot ate every bite. All morning long, Jean watched Ol' Spot and the wild mushrooms didn't seem to affect him, so she decided to use them.
The meal was a great success, and Jean even hired a helper lady from town to help her serve. After everyone had finished, they relaxed, socialized, and played Uno and dominoes.
About then, the helper lady came in and whispered in Jean's ear. She said, "Mrs. Williams, Ol' Spot is dead."
Jean went into hysterics. After she finally calmed down, she called the doctor and told him what had happened.
The doctor said, "That's bad, but I think we can take care of it. I will call for an ambulance and I will be there as quickly as possible. We'll give everyone enemas and we will pump out
everyone's stomach. Everything will be fine. Just keep them calm."
Soon they could hear the siren as the ambulance was coming down the road. The EMTs and the doctor had their suitcases, syringes, and a stomach pump. One by one, they took each person into the bathroom, gave them an enema, and pumped out their stomach.
The scene was not pretty. After the last one was finished, the doctor came out and said, "I think everything will be fine now," and he left.
They were all looking pretty weak sitting around the living room and about this time the helper lady came in and whispered to Jean, "You know, that fellow that run over Ol' Spot never even stopped!" 😜

★¨`*•♫.•Pass it on!! Give someone else a reason to smile. ♫ .
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LEFTOVER STUFFING QUICHE

LEFTOVER STUFFING QUICHE
1 1⁄2 cups prepared stuffing
melted butter
1⁄2 cup cheese, shredded
1 cup left over cooked meat
1⁄2 tablespoon roasted garlic (optional)
3 eggs, beaten
1⁄3 cup milk
salt and pepper
DIRECTIONS
Preheat oven to 375°F.
In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere.
Bake the crust for about 8-10 minutes until it is slightly set.
Take casserole out of the oven and scatter cheese and meat over the crust.
Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish.
Bake quiche for about 30-35 minutes OR until set.
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SIZZLE SLIM

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JODIE

Jodie "I am so happy I started Sizzle Slim. I don't have any headaches, no bloating, and have more energy. Just one week in! Excited for what's next!"
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Nancy Has done amazing !!
Nancy has been on SS for 6 weeks. Down 26 lbs and 17 inches,
I am making healthier choices and watching the junk and portions. So far no exercise.
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CHEESECAKE COOKIE CUPS

CHEESECAKE COOKIE CUPS
12 pieces nestle refrigerated chocolate chip cookie dough
1 (8 ounce) package cream cheese, softened
1⁄2 cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
DIRECTIONS
Preheat oven to 325 degrees.
Paper-line 12 muffin cups.
Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes, or until set.
Cool completely in pan on wire rack.
Top with pie filling.
Refrigerate for 1 hour.
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LOW CARB EGGPLANT LASAGNA

Low Carb South Beach Eggplant Lasagna
INGREDIENTS
MOCK NOODLES
2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray ( olive oil spray is best)
salt and pepper
MEAT SAUCE
1 1/2 lbs ground sirloin or 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 (16 ounce) packages sliced mushrooms
2 tablespoons italian seasoning ( or mix of oregano, basil and thyme)
1 teaspoon fennel seed (optional)
salt and pepper
1 teaspoon red pepper flakes ( if you dare!) (optional)
1 (10 ounce) packages frozen chopped spinach
1 cup red wine (optional) or 1 cup vodka (optional)
1 (28 ounce) cans tomato sauce ( or large jar sugar free sauce if you can find it)
1 (15 ounce) cans diced tomatoes ( for less sugar, 3 chopped roma tomatoes)
CHEESE MIXTURE
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella cheese
1/2 cup parmesan cheese

DIRECTIONS
Preheat oven to 425 degrees.
Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
Cook slices 5 minutes on each side.
Lower oven temp to 375.
Brown meat, onion and garlic in olive oil for 5 minutes.
Add red pepper and mushrooms, and cook 5 minutes.
Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
Blend ricotta, egg and onion mixture.
Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
Repeat.
Add last layer of sauce, then mozzarella and parmesan on top.
Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake or broil another 5-10 minutes until cheese is browned.
Let it rest 10 minutes before slicing, if you can wait that long!
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KELSEY

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