~ 2 ingredient cake ~

2 Ingredient Cake! Easy and low on calories! 1 box strawberry cake mix 12 oz. diet 7-up Combine the cake mix and the 7-up in a bowl and beat with an electric mixer until well blended. Bake as directed on box. (decreased the temp to 325° and decreased the time by 5 minutes.) Cool and frost with Cool Whip or any frosting of your choice.

Going to try this one at our next BBQ with the in-laws since my "mom-in-law" can't have chocolate!!!

~NOT my Mama's Brunswick Stew ~

1 15-16 oz pkg Lloyds BBQ beef
1 15-16 oz pkg Lloyds BBQ pork
1 15-16 oz pkg Lloyds BBQ chicken

2 large cans diced tomatoes ( use the juice and tomatoes) 
2 med. cans cream style corn
2 med cans whole kernel corn (Drain this corn)
1 med onion, chopped
1/4 cup Worcestershire sauce
1/2 can or 1/2 box of chicken broth
Optional you can just use 1 cups of can of water.
1 bottle hickory smoked flavored BQ sauce ( To Taste)
1/4 cup red bull hot sauce (or to taste)
Serve with Saltine Crackers or corn bread
Mix all ingredients together.
Cook over low to medium heat, until corn and onions are done.
Stir and scrape bottom of pot "very" often because corn is starch and will stick.
Will make about a gallon and a half... you will need very large pot. Freeze any extra in zip lock bags when cooled or place stew into Ball quart jars leaving head space for expansion when frozen and put into freezer with no lid. After frozen put lid and band on and place back into freezer. DO NOT TRY and SEAL LID.
Tighten loosely.

~the ultimate chocolate lasagna~

stuff you need:
1 package regular Oreo cookies
6 Tablespoon butter, melted
1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1 12 ounce tub Cool Whip, divided
2 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1-1/2 cups mini chocolate chips

what to do:
crush the Oreo cookies (you can use a food processor or a large ziplock bag and crush them.
 **when the Oreos have turned into fine crumbs, you are done** :)

in large bowl mix Oreo crumbs and (6) tablespoons of melted butter (use fork to mix) place mixture in a 9 x 13 baking dish and press into bottom of pan - making a crust **I like glass dish to see final product** place pan in refrigerator while you work on additional layers

mix cream cheese (with mixer) until it is light and fluffy - add (2) tablespoons of milk and 1/4 cup of sugar...mix well stir in 1-1/4 cups cool whip - spread mixture over the crust - place back in refrigerator 

combine chocolate pudding with 3-1/4 cups cold milk - whisk for several minutes until pudding starts to thicken - spread over cream cheese mixture - place back in refrigerator for at least 5 minutes to allow the pudding to thicken

spread remaining cool whip over the top sprinkle mini chocolate chips over the top place in freezer for 1 hour or refrigerator for 4 hours before serving

**made this for a family BBQ - it was easy to make the night before and everyone LOVED it**

~fried green (and red) tomatoes~

what you need

4 large green tomatoes 

(if using Red tomatoes make sure they are FIRM!)

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse sea salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

what to do

slice tomatoes 1/2 inch thick (discard the ends)

whisk eggs and milk together in a medium-size bowl

scoop flour onto a plate

mix cornmeal, bread crumbs and salt and pepper on another plate

dip tomatoes into flour to coat

then dip the tomatoes into milk and egg mixture

dredge in breadcrumbs to completely coat

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

~~Tomato-Cucumber Guacamole~~

What you need:

2 medium tomatoes, coarsely chopped or 1 pint cherry or grape tomatoes, halved

2 medium cucumbers peeled and coarsely chopped

2 Hass avocados, coarsely chopped

1/4 Cup red onion, chopped

3 Tablespoons fresh lime juice

1 Teaspoon lime zest

1/2 Teaspoon ground cumin

**I add jalapeno's because I love them** 

What to do: 

In a medium bowl, gently toss tomatoes, cucumbers, avocados, onion, juice, zest and cumin.

Season to taste with salt and pepper.

~ BBQ Chinese Chicken Lettuce Wraps~

This recipe is stolen from Rachel Ray :) 

What you need:

2 cups, 4 handfuls, fresh shiitake mushrooms (optional - my man HATES mushrooms) 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders2 tablespoons light colored oil, such as vegetable oil or peanut oilCoarse salt and coarse black pepper3 cloves garlic, chopped1 inch ginger root, finely chopped or grated, optional1 orange, zested1/2 red bell pepper, diced small1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped3 scallions, chopped3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market1/2 large head iceberg lettuce, core removed, head quarteredWedges of navel orange -- platter garnish

What to do: 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.Preheat a large skillet or wok to high.Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

~easy guacamole salad~

what you need: 

2 avocados - peeled, pitted and diced

1 tablespoon sour cream (optional)

1 teaspoon salt

1 teaspoon ground pepper

1 large tomato, diced

1 onion, diced

1 jalapeno pepper, chopped

1 teaspoon finely chopped fresh cilantro 

2 tablespoons fresh lime juice

1 clove crushed garlic

what to do: 

In a medium bowl, use a fork to mash the avocados and stir in salt and pepper. Mix in the sour cream, tomato, onion, jalapeno, chopped cilantro, crushed garlic and lime juice.

GREAT served with chips or cinnamon twists,  or on hamburgers, or with tacos or.... 

~cheesy egg muffin~

what you need: 

1 toasted whole grain English muffin

2 tsp olive oil

1/4 ripe avocado

1 slice tomato

1 egg, poached

1 slice Swiss cheese

Freshly ground pepper to taste

what to do" 

Drizzle the English muffin with a little olive oil, then spread 1/4 ripe avocado on it. Top it off with the slice of tomato, Swiss cheese, poached egg and the pepper to taste. Enjoy!

~chocolate eclair cake~

Made this yesterday for Easter dinner and my boyfriend wouldn't let me take it to the family dinner because he wanted to eat it all!!! 

what you need: 

1 (3.4oz) vanilla instant pudding

1 (3.4oz) chocolate instant pudding 
1 package graham crackers
3 cups milk (don't use skim)
16 oz whipped topping (don't use fat free)
1 (16oz) container chocolate frosting

what to do: 

mix vanilla pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

in a separate bowl mix chocolate pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

layer of graham crackers in a 9 x 13 pan 

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with chocolate frosting 

chill in refrigerator at least 4 hours (overnight is best)

~snacks under 100 calories~

Okay people.. I am trying to eat healthy but I LOVE TO SNACK!!! With this being said I have decided that I can have 3 snacks a day under 100 calories.. and here are some of my choices... please let me know some of your favorite snacks as well! 

1 cup of blueberries 

1 piece of raisin toast

1 cup of cheerios

 1/2 cup of sunflower seeds

1 cup of melon

20 pistachios 

2 cups of air popped popcorn

2 cups of FRESH veggies zucchini/carrots/broccoli etc... the key word here is FRESH 

(add 1/2 cup of light ranch)

Small Latte with SKIM milk

1 hard boiled egg

1 light yogurt 

1 small orange 

1 cup of strawberries 

1 string cheese

1 handful of almonds

1/4 cup of dried cranberries

~roasted cauliflower~

time: 35 minutes / serves 3-4

what you need: 

1 head of cauliflower

2-3 tablespoons of olive oil

salt and pepper

what to do: 

preheat oven to 400°F

trim and wash cauliflower 

cut cauliflower head into quarters

then cut across head into ¼-inch-thick slices

toss cauliflower slices, olive oil, salt and pepper in a medium bowl

spread out cauliflower in a single layer on a baking sheet

roast until tender and golden brown about 20 minutes

**I like to toss in spices or garlic depending on my mood**

~for the sweet tooth.. chocolate and fondue~

WHAT YOU NEED: 

strawberries

puff pastry (or make your own cake or shortbread)

apples

berries

nuts

Chocolate of your choice

and of course a little vino! 

WHAT TO DO: 

Create a small double boiler (see pic below) 

 melt down 1 cup of chocolate chips with 2 tbsp milk

!KEEP STIRRING! 

when melted serve

!ENJOY!

~SUPER easy Greek omelette~

what you need: 

4 organic eggs

splash of milk

4 mini tomatoes slices

5 basil leaves

1/8 c. feta cheese

what to do: 

Crack eggs into bowl, add milk and whip. 

Pour onto hot oiled pan at medium heat, as it cooks, scrape uncooked eggs to sides and "let them under" the cooked eggs, til all moisture is cooked off. 

Add garnishes to 1/2 of the omelette and fold it over itself. 

Let cook another min. then serve and enjoy! 

~triple layer chocolate pie~

time: 15 min plus refrigerating / 8 servings

what you need:

2 cups cold milk 

(6oz) chocolate pie crust

2 bxs (3.5oz) chocolate instant pudding

8 oz thawed whipped cream

what to do! 

beat pudding mix and milk w/ wire whisk (2 min) 

mixture will be THICK 

spoon 1-1/2 cups onto pie crust

ADD ½ whipped topping to remaining pudding

stir until well blended 

spread over pudding layer

top with remain whipped topping

refrigerate 4 hours

store in refrigerator

~brown sugar picnic ham~

what you need:

2 cups brown sugar

1 picnic ham  

what to do:

start with 1.5 cups brown sugar on bottom of slow cooker

place ham on top

 score ham across top

½ cup brown sugar on top of ham

cook 8 hrs on low

~chili coke roast~

what you need:

1 roast (3-4 lbs) 

1 can Coca-Cola 

1 pkg. onion soup mix 

1 bottle chili sauce

what to do: 

place all ingredients in crock-pot and cook for 7-10 hours

the meat will flake apart when done

serve over garlic mashed potatoes

~strawberry shortcake~

time: 15 min / makes: 12 servings

what you need: 

6 cup fresh strawberries – sliced 

¼ cup sugar (or sugar substitute) 

12 slices sponge cake (or pound cake) 

8 oz thawed whipped topping

toss berries with sugar (or sugar substitute) 

let stand 10 min 

cut each cake slice horizontally in half

place on dessert plate 

top with ¼ cup of berries

2 tbsp whipped topping

repeat layers 

Now if I could just make cakes like my Mom instead of using store bought ones ...... :)