Month: May 2016

BOGO EXPIRES 5/31/16!!!!

Order here –

IN HER OWN WORDS: “My testimony: Hi everyone! It’s me, Marta! 😉 I just wanted to give everyone an update on my weight loss journey and continued progress.
A desire to become a fit mom, was my driving force to continue my weight loss journey. I have lost a total of 54 pounds, reduced my body fat, and increased in strength. I stuck with a clean diet, started Pilates and fell in love with circuit training.
The important thing was I never gave up. Some days I ate things that were unhealthy. I am human; this happens. I would simply pick up where I left off and keep going. I hit plateaus and felt the weight would never come off, but I kept reminding myself how far I had already come.
My top three tips to bounce back into shape:
Rely on a good support network of friends and family
Try new workout classes and routines.
Write down your goals for the day/week/month.
Our new weight loss products are amazing, and have helped me tremendously! Without the support of my SBC family, I can honestly say I don’t think I would have made it this far!”



Strawberry Cheesecake Salad

1 – 12 oz container of whipped topping
1 – Small box of Jello Cheesecake pudding powder
1 – Cup of Strawberry Yogurt
1 – Lb of Fresh Strawberries
3 – Bananas
2 – Cups Miniature Marshmallows

Make sure your Whipped topping is thawed. Stir together Whipped Topping, Yogurt and Cheesecake pudding mix. Put in fridge and set for about 1 hour. Wash and Slice Strawberries. Just before serving add Sliced Strawberries, Sliced Bananas and Marshmallows. Serve Chilled. Enjoy!

*Note* Can be made with other fruits like Raspberry, Blueberry etc. Just change out the yogurt for the flavor to match your fruit.



Patriotic Trifle <3

1 White Cake Mix
1 1/4 cups Buttermilk
1/2 cup Vegetable Oil
3 eggs
1 T unsweetened baking cocoa
`1 T red liquid food color
1 T blue liquid food color
2 pkgs cream cheese (softened)(8 oz ea)
1 cup sugar
1 t vanilla
2 1/2 cups whipping cream
1 quart of Sliced strawberries
1 cup of Blueberries

* Heat oven to 325 degrees.
* Spray two 8 inch cake pans with cooking spray.
* In large bowl mix cake mix, buttermilk, oil, eggs and cocoa on low speed 30 seconds, then on medium speed for 2 minutes.
* Divide batter in 2 bowls and add red coloring in one and blue in the other.
* Bake 30-35 minutes or until toothpick inserted in center comes out clean.

* Cool completely in cake pans about 1 hour.
In bowl mix together cream cheese, 1/2 of sugar and the vanilla until smooth. In another bowl, beat whipping cream and remaining sugar until stiff peaks form. Mix 1/2 cup of the whipped cream into the cream cheese mixture. Gently fold in another the remaining whipping cream. Set aside.

* Cut the cake into 1 inch squares.
Put half of blue cake squares in bottom of trifle bowl. Add 1/4 of the cream cheese mixture on top. Add a few berries. Add half of the red cake squares then more cream cheese mix and berries. Alternate with another layer of blue squares, cream cheese, red squares. Top with remaining whipping cream. Decorate with sliced strawberries and blueberries.



Cream Cheese Peach Pie Delight

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.
Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers



3 Ingredient Peanut Butter Cookies

1 cup peanut butter
1 cup sugar

1 Preheat oven to 350 degrees.
2 Mix ingredients together in a large bowl until well-blended.
3 Roll peanut butter mixture into Tablespoon size balls. Place on lined cookie sheet. Make Criss crosses on top with a fork, my granddaughter loves this par the most! wink emoticon
Bake 12 minutes for chewier cookies; Bake 15 minutes for crispy ones. Be careful removing them from the baking sheet, they may break, but will harden as they cool.



Definitely keep these handy $$$ SAVING pointers!


Who knew?

1. Stinky Feet: Sprinkle Baking Soda in socks and shoes before wearing
2. Remove car odors: Sprinkle Baking Soda on seats and carpets. Let stand 1/2 then vacuum
3. Give your pet a dry bath: Sprinkle Baking Soda on pet, rub it in, the brush them.
4. No More Smelly litter Boxes. Sprinkle 1/2 cup into litter box then fill.
5. Use Baking Soda on Christmas Tree to look like snow
6. Forgot to buy deodorant: Use powder puff to dust Baking Soda under Arms
7. Tired Feet: Soak feet in warm water with 3 tablespoons of Baking Soda
8. Shaving Cut: Dab Baking Soda on cut to stop bleeding
9. Bug Bites: Combine equal parts of Salt & Baking Soda, add a little water, and dab on bug bite or sting.
10. Prevent Clogs: Pour 1/2 Cup of Baking Soda down drain, followed by 1 cup of Distilled White Vinegar. When foam clears, rinse with hot water.



Savory Ham and Swiss Breakfast Bake

1 2/3 c. water
1 c. whipping cream
2 cloves garlic, pressed
2 T. Butter
1 tsp. salt
pepper to taste
2/3 c. uncooked quick-cooking grits (yellow grits used in photo)
1 1/4 c. (5 oz.) shredded Swiss cheese
8 eggs
1/2 lb. cooked ham, diced
4 green onions, chopped
1/2 c. milk

-Bring to boil in a saucepan, first 6 ingredients.; gradually whisk in grits. Cover, reduce heat and simmer 5-7 minutes, whisking occasionally. Add 1/2 cup cheese, stirring until cheese melts. Remove from heat; let stand 10 minutes. Lightly beat 2 eggs an stir into grits mixture; pour into a greased 10′ deep-dish pie plate.
-Bake at 350 degrees for 20 minutes; remove from oven. Increase temperature to 400 degrees.
-Saute ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.
-Bake at 400 degrees for 35 minutes. Let stand 10 minutes and cut into wedges. Garnish with freshly chopped chives, if desired. Serves 8. Enjoy!