Berry Merry xmas

Berry Merry Xmas

Want a little fruit with your vodka? No problem. Embrace your guilty pleasures with this berry-licious cocktail. (We’ll even allow you to count it as your ‘fruit’ portion for the day).
Ingredients:
1-1/2 oz Pomegranate Vodka
1/2 oz Triple Sec
1/2 oz Peach Schnapps
1 oz Cranberry Juice
1 oz Club Soda
Directions:
Add all ingredients into a shaker and shake over ice. Pour into a martini glass or on the rocks.

Electric lemonade

Electric lemonade

handful of ice
~1 shot vodka
~1 shot blue curacao
lemonade powder mix
lemonade

Barbie drink

The Ultimate Girly Drink: A Barbie Shot

Recipe:

1 oz Malibu® coconut rum
1 oz Absolut® vodka
1 oz cranberry juice
1 oz orange juice

This pink drink is delicious!

You can order it in shot form or drink form. It comes with sugar on the rim. Happy drinking, Lovelies!

Blueberry lemon recipe

Blueberry Lemonade Recipe

makes about 8 cups

1 cup sugar
1 cup lemon juice (I used bottled)
6 cups water
1/2 cup fresh or frozen blueberries

Place all ingredients in a pitcher and stir till sugar dissolves. Muddle the blueberries a little using the back of a wooden spoon to release their juices and color. Taste and adjust sugar if needed. Serve chilled.

For spiked lemonade – add 1 to 2 cups of vodka (preferably citron flavor) to above recipe.

Power shake

I drink this protein shake every morning. My hair has never looked and felt so good and my hairdresser agrees. I get my 30 grams for protein within 30 minutes of waking up, which is helping with my weight loss. My skin is also so soft and smooth. I also hate the taste of protein power and this shake help hinder the taste.

1 scoop of chocolate protein powder (I use the Naturals brand)
Milk
Half a banana
Scoop of natural peanut butter or Almond butter
Teaspoon of Flax Seed

Blend Shake.

Want Shiny and Silky Hair?

Add 2 Tbsp of baking soda to 3 cups of water. After shampooing, rinse with the baking soda water and then use conditioner. Or, put your shampoo in your hand and then sprinkle a decent amount of baking soda on top of that. Then wash your hair.
The baking soda will REALLY help clarify your hair and leave it shiny and silky – kinda like it’s brand new.
Who Should Use This: It’s okay for any hair type (especially if you only do it once a week), but it’s best served for people who have issues with hard water or product build-up, dull hair, or hair that just hangs out and doesn’t have much life to it.

Keratosis Pilaris (bumps on arms and upper legs)

Keratosis Pilaris (Or Those Bumps On Your Upper Arms) – Apple Cider Vinegar and Sugar Scrub
I found a home remedy on a lady's blog and she has tried everything, as have I.
Washing with apple cider vinegar and then using a gentle sugar scrub. It takes two or three times of doing this to see any difference.

Here’s how to have NO MORE CHICKEN SKIN ARMS!

• In the shower, wash your upper arms with apple cider vinegar (you can dilute it or just use a teaspoon on a wet washcloth).
• Rinse your arms with water.
• Finish with a very gentle sugar scrub using 1/2 c. sugar with 1/2 c. coconut oil or grapeseed oil mixed in (which you can put in a jar and leave in your bathroom at all times if desired).
• After massaging gently for a minute or two, rinse this off and enjoy your arms – finally!

I will tell you my personal results in a week.

2 cupcakes recipe for Cheat Day

RECIPE: Two (Exactly Two!) Chocolate Cupcakes

3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda (just eyeball half of a quarter-teaspoon and it will be fine)
1/16 teaspoon salt (otherwise known as a pinch)
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla (ie, just a few drops)
1 tablespoon chocolate chips (optional)
Chocolate Frosting (mini recipe follows)
Preheat oven to 325 degrees. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Divide batter between two cupcake liners and sprinkle with chocolate chips. Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.
Chocolate Frosting For Two Cupcakes
1 tablespoon butter
1 tablespoon + 2 teaspoons cocoa powder
3 tablespoons confectioners sugar
1 teaspoon half and half or any milk/cream
dash of salt
Melt the butter in a small bowl. Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set. Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost. (Start making the frosting as soon as the cupcakes go in the oven, so that it will be set and ready to go once the cupcakes are cool.)

Tonights Dinner

First fry up Olive Oil, Onion, and Garlic. When you start to see the Garlic to brown take off the stove and put ingredients into your bowl and add your cooked pasta of choice (I use whole wheat). Add pepper, salt, Chili pepper flakes (opional), and cheese. Add more olive oil if needed. Stir and Enjoy!

Chocolate Chip Muffins

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

1 cup (240 ml) milk or cream

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (170 grams) milk chocolate or semisweet chocolate chips

Topping:

1 tablespoon (15 grams) granulated white sugar

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.

Recipe and Picture from  http://www.joyofbaking.com/muffins/ChocolateChipMuffins.html#ixzz1oJJXARfE

Chicken Alfredo and Rice Casserole

10oz light Alfredo pasta sauce

1/2 cup milk

2 1/2cups cooked white rice or wild rice

2 cups cubed cooked chicken

1 cup frozen peas

1/3 cup chopped bottled roasted red sweet peppers

1/4 cup slivered almonds, toasted (optional)

1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed

1 cupsoft bread crumbs

1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

Nutrition Facts (Chicken Alfredo and Rice Casserole)

• Servings Per Recipe 4,
• Calories 456,
• Protein (gm) 32,
• Carbohydrate (gm) 45,
• Fat, total (gm) 16,
• Cholesterol (mg) 97,
• Saturated fat (gm) 8,
• Monosaturated fat (gm) 3,
• Polyunsaturated fat (gm) 2,
• Dietary Fiber, total (gm) 3,
• Sugar, total (gm) 7,
• Vitamin A (IU) 1069,
• Vitamin C (mg) 40,
• Sodium (mg) 672,

Recipe and picture from http://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/

Jumbo Meatballs

what you need

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

1/2 cup hot water

1 egg

1/4 cupKraft Rancher's Choice Dressing

1 lb. (500 g) lean ground beef

1 cupKraft Double Cheddar Shredded Cheese

1/3 cupketchup

make it

PREHEAT oven to 375ºF. Combine stuffing mix, water, egg and dressing until moistened. Add meat and cheese; mix well. Shape into eight 2-inch meatballs.
PLACE on greased baking sheet; spread with ketchup.
BAKE 30 min. or until cooked through (160ºF).

Recipe and Picture from www.Kraft.ca

Strawberry cheesecake Bowl

What You Need

3 cups sliced fresh strawberries

3 Tbsp.sugar

2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

2 cups thawed Cool Whip Light Whipped Topping, divided

2 cupsfrozen pound cake cubes (1 inch)

1 squareBaker's Semi-Sweet Chocolate

Make It

1 COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups Cool Whip; spoon half into 2-1/2- L bowl.

2 TOP with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

3 MELT chocolate; drizzle over trifle. Top with remaining Cool Whip.

kraft kitchens tips

Dip 5 additional strawberries in chocolate; let excess drip off. Refrigerate 30 min. Use to garnish dessert.

Substitute

Prepare using Baker's Premium 70% Cacao Dark Chocolate.

Recipe from http://www.kraftcanada.com/en/recipes/layered-strawberry-cheesecake-bowl-113009.aspx

Clean Eating Jambalaya

I made this recipe a few weeks ago and it was amazing. Eric has had jambalaya before and didn't like it but he loved this recipe. I altered the recipe a bit, I used 1 1/2 cups of water instead of the broth and no thyme.

(Makes approximately 14 servings)
Ingredients
2 lbs clean sausage, sliced (you can sub with shrimp or extra chicken if you can’t find clean sausage)
2 lbs. raw chicken breast, cut into small pieces (about 1/2 inch cubes)
2 large red onions, chopped
1 tbsp. olive oil
2 green bell peppers, chopped
2 red bell peppers, chopped
4 large stalks celery, sliced thin
1 (15 oz.) can tomato sauce, no sugar added
1/4 tsp. cayenne
2 tbsp garlic powder
1 tbsp. onion powder
2 tsp. thyme
3 cups brown rice, dry
3 cups chicken broth, low sodium is best (keep some extra on reserve just in case you need extra during cooking.)
Directions
Step 1 – In a large pot, sauté the onions, bell peppers and celery in the olive oil.
Step 2 – Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
Step 3 – Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.
Eat and Enjoy!

Nutritional Content
1 serving = 1 cup
(This data was figured using shrimp instead of sausage)
Calories: 322
Total Fat: 3 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 135 mg (from the shrimp)
Sodium: 330 mg
Carbohydrates: 39 gm
Dietary fiber: 3 gm
Sugars: 3 gm
Protein: 32 gm
Estimated Glycemic Load: 24

http://www.thegraciouspantry.com/clean-eating-jambalaya/#more-7879