Low Carb Bounty Bars

Low Carb Bounty Bars

Bounty bars are one of my favorites! Keto approved, low carb bounty bars are insanely delicious and healthy!

Ingredients
Bars
3 cups unsweetened coconut shredded
1/4 cup Swerve
1 tsp vanilla
1 cup coconut cream
1/4 cup coconut oil

Chocolate coating:
5 oz dark chocolate 75-90%
1.5 oz coconut oil

Instructions

Bars
Toast coconut in oven at 350 for 6 minutes
Once coconut cools mix with Swerve, coconut cream and coconut oil.
Place mixture in fridge for 20 minutes and then form into bars.
Place on a cookie sheet lined with parchment paper and place back in fridge for about an hour.

Chocolate coating
Place dark chocolate and coconut oil into a double broiler. If you don’t have a double broiler just place a glass bowl on top of a pot with 1 cup of water int he bottom.
Melt chocolate over medium heat stirring well. Remove from heat and let cool a little bit.
Use a wooden skewer, inserted in to the end of the bar, to hold bars while dipping them into the chocolate. Coat all sides.
Place back onto parchment paper and into fridge. Once chilled bars can be stores in a container in fridge or freezer.

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Caramel Walnut Apple

In a deep pan take 1 can of Sweetened Condensed Milk… Cover it with water.. about 2 inches over the top… set your burner on low and cook for 3 hours….check it every so often to make sure the water stays above the can… if not it could explode……

Remove your can from the water then place in the refrigerator to cool …approx for 1 hour…then Open and ENJOY

We like to wedge our apples and warm them in the microwave for a few seconds then top with the caramel and then a few walnuts..

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Cheeseburger Casserole

Cheeseburger Casserole
 
Ingredients
  • 2 cups (6 oz) uncooked rotini pasta (I use smart taste)
  • 2 tsp oil
  • 1½ cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced fat grated cheddar cheese
  • ¼ cup plain dill relish or chopped dill pickles
Instructions
  1. Directions:
  2. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  3. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  4. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

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Pineapple Raisin Loaf

Pineapple Raisin Loaf
 
Ingredients
  • 3 Tbsp unsalted, softened butter
  • 2 whole eggs + 1 egg white
  • ¾ cup packed brown sugar
  • 1¾ cup gluten free all-purpose flour (regular all-purp flour will work too)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • dash sea salt (optional)
  • 1 cup finely chopped pineapple tidbits (** make sure to squeeze out all extra juice)
  • ¾ cup raisins
  • 2 Tbsp granulated Stevia, Truvia or Swerve
  • ¼ tsp ground cinnamon
Instructions
  1. In a mixing bowl, beat together butter, eggs and brown sugar.
  2. In a separate bowl, combine the flour, baking powder, baking soda, salt and raisins.
  3. Stir half of the dry ingredients into the egg mixture.
  4. Now mix in the pineapple and remaining dry ingredients. (dough will be very thick almost resembling cookie dough)
  5. Drop into greased loaf pan and carefully spread out.
  6. Combine 2 tbsp granulated Stevia and cinnamon and sprinkle on top of loaf.
  7. Bake in a 350 degree oven for 45 to 50 minutes until toothpick inserted in center comes out clean.
  8. Cool on rack. Keep refrigerated.

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Dairy-Free Drinks for the Holidays

Holiday time is filled with fun, family, great food, and delicious drinks. Festive sugary
drinks are a staple of holiday time, and bring back fond memories of the people who
drink them year after year. For some however, the presence of dairy in holiday drinks
can be a point of exclusion, in that some people can’t have foods containing dairy
products. If you are unable to have dairy, or you are simply looking for a vegan
alternative, the following holiday drinks are for you.

Almond Milk Smoothie

The first drink that is going to be covered on this list is one that most people should
probably know about. Almond milk is an excellent replacement for dairy milk, and is
known to be healthier than soy based alternatives, and leave far less of a carbon
footprint. A smoothie can include a multitude of fruits and vegetables depending on your
taste that day. One great smoothie can have banana, 2 tablespoons of honey,
cinnamon sprinkles and a topping of nuts and roasted oats.

Chamomile Latte with Cinnamon and Maple

For hundreds of years, chamomile has been used by people in various cultures to calm
the nerves and cure an upset stomach. That makes it an excellent drink for holiday time,
which can become busy with family and events. It’s practically a snap to make, just
make a strong cup of tea by placing extra bags in the hot water to steep, remove the
bags, place the tea back on a boil, then add your preferred vegetable milk like almond
or cashew milk. Stir in a ¼ teaspoon of cinnamon and a tablespoon of maple syrup
while stirring or whisking and remove from heat.

Mint N Chip Smoothie

The tastes of mint and chocolate will go hand in hand until the sun burns out, so you
know how much more they will fit in during the festive holiday months. The vegetables
and herbs in this smoothie can deliver antioxidants while it helps your metabolism and
aids in digestion. All you have to do is boil a half cup of water, steep mint tea and chill
so that you can blend in some spinach, a banana (preferably frozen), fresh mint leaves,
almond milk, 2 tablespoons of hemp seeds, some ice cubes, and top it with some non-
dairy chocolate for a great healthy treat!

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PARANORMAL PRETZELS

These bug-eyed beings are easy to make in large batches for a Halloween gathering or classroom party.
.
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Ingredients
Yogurt Covered Pretzels
Different Colored Melting Chocolate
Little Candies for the Eyes
.
Directions
Put colored melting chocolates into their own zip loc baggies (or icing bags). Place baggies upright into a bath of hot water until all of the chocolate has melted. Place all of the pretzels on wax paper lined cookie sheets. Snip a tiny corner off of one of the baggies of chocolate. Fill in the eyes of the pretzel ghosts – only fill 5 or so at a time so the chocolate doesn’t set up before you’ve been able to place the eyes. Repeat with the other chocolate colors.
.
Enjoy

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Radioactive Punch for HALLOWEEN!!

Orange juice
Mountain Dew
Blue KOOL-AID
Playtex gloves
Food coloring (optional)
Fill gloves with water or juice tinted with food coloring, and secure openings with sturdy rubber bands. Freeze overnight. Mix liquid ingredients to create a radioactive shade of green. Remove gloves from freezer and quickly run them under warm water. Carefully peel off the gloves. Float the frozen hands in the punch bowl.

 

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Pumpkin Rice Krispie Treats

Pumpkin Rice Krispie Treats
 
Ingredients
  • 12 cups of Rice Krispies Cereal
  • 1 stick of butter
  • 2 (10 oz) Pkgs of Marshmallows
  • 1 teaspoon yellow food coloring
  • ¼ teaspoon red food coloring
  • Tootsie rolls
  • green taffy
Instructions
  1. ~In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved completely.
  2. ~Next add the food coloring into the mixture and stir well until you reach the color of orange that you desire for your pumpkins.
  3. ~Add Rice Krispie cereal to the marshmallows & stir well until all of it is well covered.
  4. ~I let mine set for about 30 minutes in a bowl and let it cool some so that the rice krispie treats are easy to work with. After about 30 minutes take some mixture and roll up into a ball in your hands, about the size of a tennis ball or whatever size you'd like and then set on a sheet of wax paper and continue until all of it is gone.
  5. ~After you're done making all of your pumpkins take a tootsie roll and push down into the top so it looks like a stem sticking up.
  6. ~Next, what I used was small pieces of green taffy that I picked up at a party store and just took each piece and flattened out and cut each piece in ½ after I flattened it so you can get 2 leaves out of each piece and then I just shaped it into a leaf and then took a knife and made indentations in it to make it look like the veins in a leaf for an added look. Just place each little leaf at the top next to your tootsie roll.
  7. ~Next I used another very small bit of taffy and rolled it out in my hand until really thin, about the length of a toothpick and then curled it around to look like a little pigtail to make a little vine. You don't have to do this part if you prefer to skip it, just gives it that added look Makes approx. 20 pumpkins. These would be cute for kids to make for school Halloween parties too or any carry in.
  8. Enjoy!

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Better Than Sex Cake!!!! (Who names these things??)

Better Than Sex Cake!!!! (Who names these things??)
 
Who even comes up with these names?
Ingredients
  • 1 Chocolate Cake Mix ( Milk Chocolate) or you can make your own chocolate cake mix
  • 1 Can Sweetened Condensed Milk 14 oz
  • 1 Jar of Hershey's Caramel Topping 12 oz
  • 1 large Container of Cool Whip ( I use free)
  • 1 package Heath English Toffee Bits 8 oz
Instructions
  1. Follow the recipe on the cake mix.
  2. When the cake is done and it's still hot poke holes in the cake with a toothpick.
  3. Pour the sweetened condensed milk and the caramel on top of the cake.
  4. Let Cool Put in the Refrigerator for 45 minutes.
  5. Take Cake out of the refrigerator and spread cool whip on top of the cake then drizzle caramel sauce on top and garnish with heath English toffee bits.
  6. Put cake back in the refrigerator and let sit over night.
  7. Enjoy (To be kept in refrigerator)

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Pickled Beets

This recipe makes approx. 10 (1 pint) jars
Ingredients:
10 pounds fresh small beets, stems removed
2 cups white sugar (or substitute with stevia)
1 Tbs pickling salt
1 quart white vinegar
¼ cup whole cloves
Directions:
1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. Drain, reserving 2 cups of the beet water, cool and peel.
2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

 

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Savory Brie and Pear Puff Pastry

Savory Brie and Pear Puff Pastry
 
Frozen puff pastry may be one of the most versatile convenience items on the market. When you have a package in your freezer, you can whip up rich savory appetizers, elegant main dishes, or delicious buttery desserts in no time. This recipe combines the best of both worlds with its combination of sweet and savory ingredients. As a result, it can be served as either a rich appetizer or a decadent dessert by playing up either the savory or sweet elements.
Ingredients
  • ½ package frozen puff pastry
  • 1 medium pear, ripe but firm, cut into thin slices
  • 2 oz. Brie cheese, cut into thin slices with rind removed
  • 2 sprigs fresh thyme, stems removed
  • 2 t. ground cinnamon
  • 1 t. nutmeg
  • 2 T. maple syrup
  • 1 egg
  • 1 T. water
Instructions
  1. Thaw puff pastry in refrigerator for 2-3 hours or overnight.
  2. Position rack in the middle position and preheat oven to 375 degrees.
  3. Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle. Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).
  4. Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about ½” from the outside edge, but do not cut all the way through.
  5. Dock the pastry inside the cut you just made with a fork just like you would a pie crust. Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, cinnamon, and nutmeg. Brush top with maple syrup to evenly coat.
  6. Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in oven.
  7. Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
  8. Remove from oven and allow to cool slightly before serving.

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Boo Mix

Boo Mix
 
Ingredients
  • A Half of Package of White Almond Bark
  • 2 Cups of Corn Chex
  • 2 Cups of Rice Chex
  • 2 Cups of Mini Pretzels
  • ½ Cup of Raisins
  • ½ Cup of Candy Corn
  • ½ Cup of Indian Corn
  • ¼ Cup of Halloween Candy bits
Instructions
  1. *First Melt your Almond Bark .. follow directions on package
  2. *Then Stir in the Cereal, Pretzels, and Raisins until evenly coated... Then *Stir in the Candy Corns and Candy Bits
  3. *Spread it on wax paper and let cool for at least 30 min.... Then Break into chunks ....store covered or put in sealed treat baggies

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Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip

This quick and easy appetizer is perfect for tail-gaiting parties and other informal get-togethers. Just toss all the ingredients into a slow cooker crock, turn it on, and viola! You have a tasty and delicious dish your guests will love.

The amount of heat can be adjusted easily to suit individual tastes by increasing or decreasing the amount of hot sauce and jalapeno used. Although the serving suggestions offered below are gluten-free, this tasty dip can also be served with crackers or crusty bread.

Prep time: 10 minutes
Cook time: 3-7 hours
Serves: 6-8

Ingredients:

2 lbs. boneless, skinless chicken breasts
Salt and black pepper, to taste
½ c. chicken broth, preferably organic*
3 stalks celery, very finely chopped
2 8-oz. packages cream cheese
¾ c. Frank’s hot sauce
1 small jalapeno pepper, finely minced
6 oz. crumbled blue cheese, divided
1 c. Mozzarella cheese, finely shredded

3 green onions, tops sliced (optional)
1 small jalapeno, sliced (optional)

To Serve:

Celery stalks
Carrot sticks

*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.

Directions:

  1. Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
  2. 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
  3. Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.

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Individual Fall Scents

The first thing you should do if you want to start using fall scents is to figure out which
essential oils are going to achieve this. You have two main options: go with individual
scents or choose a blend. Manny of the popular essential oil companies mix blends for
you, where they will smell like a forest, fall air, cinnamon, or pumpkin spice. However, if
you don’t want to go this direction, you can instead use those individual scents. Here
are some that are perfect for fall:

Cinnamon
Lemon
Sweet orange
Fir
Eucalyptus
Clove
Vanilla
Tea Tree
Rosemary
Peppermint
Pine
Frankincense
Bergamot

Fall Essential Oil Blends

Another thing you might want to do is use a blend. You can mix up your own blend
depending on how you want the certain essential oil product to smell, or get a pre-made
blend. This is a great time to start experimenting with different combinations until you
figure out what works best. When making your own blends, the stronger scents like fir
and eucalyptus should be used less, and the milder scents like orange and vanilla can
be used more.

Here are some different scent combinations to achieve the essential oil blends you
want:

Pumpkin Spice – For a pumpkin spice blend, try combing clove oil with nutmeg and
cinnamon. This is a very basic blend of scents that tend to smell just like pumpkin spice.

Fall Air – For a blend that smells like those warm fall evening walks outdoors, try fir or
eucalyptus with sweet orange and your choice of spices, like either nutmeg or clove.

Autumn Spice – Another spice combination is more heavily spiced with cinnamon, plus
some sweetness added to the mix. This autumn spice can have cinnamon oil, along
with clove, vanilla, and sweet orange or lemon.

Play around with the different essential oils until you come up with blends you love for
the fall season. Use them with all your DIY products or just add the blend to a diffuser
so that it smells just like fall in your home every day.

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STRAWBERRY CREAM CHEESE PULL-A-PART BREAD

STRAWBERRY CREAM CHEESE PULL-A-PART BREAD
 
Ingredients
  • 2 tubes (10 ea) small canned biscuits
  • 2 oz Neufchatel cream cheese
  • 2 Tbsp Strawberry Jam (or your favorite preserves!)
  • ⅓ c sugar
  • 1 Tbsp cinnamon
  • For the Glaze
  • ½ c powdered sugar
  • 1 Tbsp ½ and ½ milk
  • 1 tsp butter, softened NOT melted
Instructions
  1. Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm!

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Not Mild… Not HOT.. Just Right SaLsa

Not Mild... Not HOT.. Just Right SaLsa
 
Ingredients
  • 8 cups tomatoes, peeled, Cored,,,chopped and drained
  • 2½ cups onions, chopped
  • 1½ cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons pepper
  • ⅛ cup canning salt
  • ⅓ cup sugar
  • ⅓ cup vinegar
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
Instructions
  1. *Put your tomatoes in boiling water for approx 2 to 3 min.. then transfer to ice cold water... makes them easier to peel and core. then chop and drain them...
  2. * Mix all ingredients and bring to a slow boil for 10 minute.
  3. * Add your salsa to jars and put lids on .. place in a hot water bath for 10 min.
  4. * Then cool.. be careful not to knock them while they are cooling and sealing!
  5. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  6. Yields approx. 5 to 6 pints

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4 Tips for Getting Through Stressful Periods in Life

 

4 Tips for Getting Through Stressful Periods in Life

Stress can have an extremely negative impact on our lives, but we often try to ignore it and push on. Next time you find yourself going through a particularly stressful period, try implementing one or more of these techniques to help get you through with a little more ease.

1. Always be Grateful

It is important to remember all of the good things about your life, including the people who are in it. By focusing on these things you will be able to maintain your perspective so you don’t get too carried away with your stress. Next time you find yourself focusing on everything that is wrong in life, try sitting down for 5 minutes and listing 3 or more things you’re grateful for. Take this to the next level by doing it every evening before you go to bed.

2. Distract Yourself

Sometimes getting through a very stressful time in life is just as simple as finding an effective way to distract yourself. Whether it is going to the gym, going out with friends or even taking up a new hobby, distraction can be a great way to reduce your stress levels. The more distracted you are, the less likely it is that you’ll be impacted by a stressful event in a negative way. Doing these sorts of things will help keep your mind off of things that you’d rather not think about.

3. Meditate

Meditating can be an excellent way to clear your mind and free it of stressful thoughts. The more you meditate the better you will get at doing this, so it’s important to keep that in mind – it can be hard when you first start! Set aside 10 or 15 minutes each day to sit down, close your eyes and just focus on your breathing. Acknowledge any negative thoughts that enter your mind, and picture them leaving as you breathe out. To make it easier, try downloading some guided meditations (apps like Headspace help).

4. Remember the Serenity Prayer

The Serenity Prayer goes like this: Grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference. Even if you aren’t a particularly religious person, this is still great to keep in mind. If you are going through a period of high stress for whatever reason, you will need to stay focused on these words.

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

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Pumpkin Roll

Pumpkin Roll
 
Ingredients
  • ¾ cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin or pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice.
  4. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  6. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel.
  7. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  8. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  9. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

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CHEESY ZUCCHINI BITES

CHEESY ZUCCHINI BITES
 
Ingredients
  • 5 medium zucchini, cut into slices
  • 3 Tbsp. Cream Cheese
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoon dried basil
  • ⅛ teaspoon pepper
  • 1 pint cherry tomatoes, sliced in half
  • *An Optional Idea:
  • Replace 2 Tbsp. of Parmesan Cheese and 1 Tbsp. Cream Cheese with 3 ounces crumbled Blue Cheese (Feta Cheese could be used instead of Blue Cheese). You will still use the Parmesan Cheese for topping.
Instructions
  1. -Cut zucchini into ¾-inch slices. Using small spoon, scoop out the insides and discard, leaving the bottom intact.
  2. -Place zucchini on an ungreased baking sheet.
  3. -Combine the cream cheese, Parmesan cheese (set aside 2 Tbsp. for topping.), basil, and pepper. Top each with a tomato half (or two); sprinkle with the set-aside Parmesan cheese.
  4. -Bake at 400°F until cheese is melted, 5-7 minutes. Serve warm.
  5. Makes approximately 35 bites.

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