Month: May 2017


1 pound ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package McCormick® Chili Seasoning Mix, Original
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (14 ounces) reduced sodium beef broth
2 tablespoons tomato paste
1 1/2 cups uncooked elbow macaroni
1 cup shredded Cheddar cheese

Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed.

Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender.

Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
Courtesy of: www.mccormick,com



Cauliflower Chicken Alfredo

3 tablespoons butter or
1/2 lb bacon diced
4 large chicken legs cut up
4 medium garlic cloves
1/2 cup red peppers
1/4 cup celery
2 tablespoons Green onion
2 cups sour cream
1 head cauliflower
1/4 cup Parmesan cheese grated

Fry cut up bacon in butter until crispy, set aside in a bowl or on a plate.  Save the fat and sauté cooked chicken and garlic in the same frying pan.  Set aside when the chicken is thoroughly cooked.  Sauté the peppers and celery. Set aside.  Add sour cream to the pan and let boil for a few minutes.  Add parmesan cheese, bacon, chicken, peppers and celery. Salt and pepper to taste.  Lower the heat and let simmer.  Cut up cauliflower and cook on stove top or microwave, drain well.  Add the chicken and sauce. Stir and serve.
Top with green onion if desired.



Caramel Peach Cobbler
Serves 8

3 lbs peaches
3/4 cup brown sugar
1/4 cup butter
1/2 cup fat free half & half
8 tbsp. butter
1 cup flour
1 1/4 tsp baking powder
1 tsp salt
1/2 cup sugar
1 cup fat free half & half
1 tsp vanilla

1.Preheat oven to 350
2.Peel peaches and slice them into large pieces, set aside
3.In a large saucepan combine brown sugar, butter and half & half over medium heat
4.Bring mixture to a boil, stirring often, reducing to a simmer and letting cook until mixture begins to thicken and starts to resemble caramel
5.Stir in peaches and cook for an additional 5 minutes, stirring often, or until peaches begin to soften
6.Remove from heat, set aside
7.Place butter into an 8×8 pan and put into preheated oven to allow butter to melt in pan, watching it closely making sure it doesn’t burn
8.While butter is melting, in a large bowl whisk together flour, baking powder, salt & sugar
9.Slowly stir in milk, making sure to break up any clumps
10.Stir in vanilla
11.Pour batter over melted butter, making sure to not stir together, we are creating layers
12.Carefully spoon peaches and sauce over batter, again making sure to not stir
13.Place in oven and cook for 40-50 minutes, or until edges and top are browned
14.Remove and let sit for 20 minutes before serving, you need to let the caramel cool before eating
15.Serving with whipped cream, ice cream or on its own…its AMAZING!!

Each serving (splurge alert) is 9 WW+ points
Nutritional Info
Calories 325 Calories from Fat 129 Total Fat 14.3g Saturated Fat 8.8g Cholesterol 37mg Sodium 413mg Potassium 355mg Total Carbohydrates 47.1g Dietary Fiber 2.4g Sugars 34.5g Protein 2.7g
Vitamin A 17% – Vitamin C 15% – Calcium 5% – Iron 6%
Nutrition Grade D



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Killer Spicy Pretzels & Awesome Addicting Fire Crackers

Crackers ( can be any kind or brand )
2 cups vegetable oil
2 packages Ranch Dressing Seasoning
2-4 teaspoons cayenne pepper
1-1 1/2 teaspoons garlic powder
1-2 teaspoons red pepper flakes
1/4 cup Parmesan cheese ( can be fresh or just the shaker kind )

I make the pretzels first….
Pour 2 cups vegetable oil in a medium sized bowl
Add cayenne pepper, garlic powder and the Ranch seasoning…. Mix it all up real good
Then pour a handful of pretzels in and stir them around until well coated, use a slotted spoon and let excess drop off in the bowl. Lay pretzels out on a cookie sheet, they can overlap that’s fine… Put pretzels aside and let’s get working on the crackers now

Add the red pepper flakes and the Parmesan cheese to the mixture ( you can also add a little more vegetable oil if you think you need it)
Stir to mix well and do the same things with the crackers.

Place both in 200 degree oven for 15 minutes, take out and stir, put back in oven for another 15 minutes. Do this 4 times. So it’s a total of 1 hour baking.

Warning…. Highly addictive and goes great with a beer or a sweet iced tea!



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2 cups graham crumbs
6 tbsp butter, melted..
3 pkg cream cheese softened ( you can use light)
1 cup sugar
1/2 cup sour cream
zest and juice from 1 lemon
4 eggs

Preheat oven to 325
Mix graham crumbs and melted butter, reserve 1/4 cup of mixture, press the rest into a 13×9 pan
Beat Cream cheese and sugar with mixer until well blended, add sour cream, zest and lemon juice, mix well. Add eggs 1 at a time mix on low speed until well blended. Pour over crust and sprinkle with reserved crumb mixture. Bake for 40 min or till center is almost set, cool completely, refrigerate for 4 hours. ~



1 lb ground pork
2 1⁄4 cups parmesan cheese, grated, divided
1⁄3 cup plain breadcrumbs
1⁄2 cup plain Greek yogurt
1 egg
1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
1 ounce hidden valley ranch fiesta dip mix, divided
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon sea salt
2 (9 ounce) packagesrefrigerated fresh fettuccine
6 tablespoons margarine
3 cups whipping cream
1⁄2 teaspoon coarse black pepper
1⁄4 cup chives, chopped small

Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.  Roll into approximately thirty 1 1/2 inch diameter meatballs.
Place on 11×16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
While meatballs are cooking, cook and drain noodles according to package;
In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.  Place cooked meatballs in skillet and coat with sauce.  Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.