Crispy Cheesy Chicken Cutlets

Crispy Cheesy Chicken Cutlets
 
Ingredients
  • 4 6-oz. boneless, skinless chicken breasts
  • ¾ cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 egg whites, beaten with ¼ cup water
  • ¾ cup bread crumbs
  • ¼ cup hard Asiago cheese, finely grated
  • 1.5 T. dried oregano
  • 1 cup vegetable oil, divided
Instructions
  1. Preheat oven to 200 degrees.
  2. Create a "breading station" by combining flour, salt and pepper in one bowl, beaten egg white mixture in another, and bread crumbs combined with Asiago cheese and oregano in a third. A glass pie dish or similar shaped container works great for the bread crumb mixture.
  3. Place chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until they are a uniform ½ inch thick. Discard plastic wrap and pat chicken dry with paper towels. Make sure all excess moisture is removed.
  4. Starting with one breast, dredge it flour and shake off any excess. Dip in egg mixture to coat thoroughly. Lift and allow excess to drain before pressing the chicken into the bread crumb and cheese mixture to coat. Flip breast and repeat. Place each coated breast on a wire rack and let sit for 5-10 minutes to "set up."
  5. Add ½ cup vegetable oil to a 12" skillet and set to medium-high heat. Working in batches, add 2 of the breaded chicken to the hot oil once it starts to shimmer. For best results, don't do all 4 at the same time to prevent overcrowding in the pan. The excess steam from overcrowding will interfere with the browning process.
  6. Cook on one side until golden brown and crisp, then turn over to repeat on opposite side. As soon as each breast is flipped, reduce heat to medium and cook on second side about 5-6 minutes to finish cooking through. Remove cutlets and place on a wire rack set inside a rimmed baking pan and gently remove excess oil with paper towels. Place cutlets in preheated oven to keep warm.
  7. Remove cooking oil from pan and wipe excess with a paper towel. Add remaining ½ cup of vegetable oil to pan and repeat process with remaining chicken cutlets. Serve warm.

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Preserving Food without Electricity

You probably ventured on gardening to know exactly what you are eating or for the security of knowing that your family has enough food to eat during calamities and emergencies. But with the recent power shortages, you need more ways of preserving food other than freezing them. Preservation has many benefits, including:

 

  • save excess produce
  • exploit the flavors of the season
  • time capsule various flavors and enjoy plant-ripened flavor out of season
  • especially if you grow your own food, become self-reliant and create a sustainable food source to support your family’s need
  • create a tradition that you can pass on to future generations
  • seek-lesser known food varieties and have an on-hand supply of hard-to-find varieties
  • allow you to share your bountiful harvest with friends and others
  • cheaper than buying canned or prepackaged food in the supermarket
  • control the ingredients you put into your preserved food
  • if you have preserved ingredients, like homemade spaghetti sauce, jerky, or dried fruit, you don’t have to go to the supermarket for it
  • have a variety of grab and go food for a healthy snack, such as dried fruit or jerky
  • reduce your carbon footprint since you do not have to drive to the grocery every time you need something.
  • it’s fun

 

Here are some techniques that you can use to keep your food safe to eat.

 

Curing

There are many forms of curing food and they are the simplest methods to preserve and flavor them and this method usually processes food, such as vegetables, fish, and meat by adding a combination of sugar, nitrites, nitrates, and salt to draw out excess water from the food. Curing includes the following techniques.

 

Drying or Dehydrating

This is the one of the oldest, least labor-intensive, and easiest method to preserve food. Drying or dehydrating removes all water content, thus preventing the growth of mildew, bacteria, and mold, which thrive in moist environments, allowing you to store food for a long period of time. It also makes food nutrient dense, removing some of the water-soluble vitamins, but retaining many vitamins, minerals, calories and fiber. Dried foods are also lightweight, making them easier to store. Likewise, they have concentrated natural sugars, which can give anyone a boost of energy for survival. Dried meats and fish are rich in minerals and protein.

 

You can use a low-temperature oven or a food dehydrator to dry or dehydrate your food. But in case of no electricity, then you can use fire and/or fire as a source of warm, dry air to dehydrate food. Living in an arid region will certainly make drying your food easier.

 

Just hang thin slices of vegetables and fruits, or arrange them on a screen under the full heat of the sun and cover them at night to keep moisture off.  Legumes and beans are hung as well.

 

However, unless it’s really dry and hot, you will need to dehydrate meat on racks over fire to prevent flies from laying eggs on them. You can salt them, if desired. The technique is to slice the food into thin pieces and put them in a current of warm, dry air to remove excess moisture without actually cooking them. Too much dry heat will dehydrate the exterior of your food quickly, trapping moisture inside them.

 

Salt Curing and Brining

Salt has been used as a preservative for a very long time and is used to improve the dehydrating or drying process of food, as well as adding antimicrobial agents that help preservation. Salt makes food inhospitable to most microorganisms, including bacteria that cannot tolerate more than 10 percent concentration.

 

Curing is a process that involves a salt and sugar mixture into fresh meat, tightly packing it into a crock, and then storing in a stable and cool temperature. On the other hand, brining  is similar to curing at the start of the process, and then it uses additional salty brine that is regularly changed.

 

Salt cured or brined meat needs to be soaked in water for some time to remove the excess salt and make it edible. However, in some countries, salted and dried fish are fried and then added to dishes to add flavoring, such as mung bean soup with Moringa Oleifera leaves.

 

Smoking

This method is another preserving technique that improves drying or dehydration. Wood is an important component in smoking. Fire releases the many therapeutic and fragrant properties of the wood used in smoking or pyrolysis products. The smoke transfers these pyrolysis products into the food. This not only slows bacterial growth and unlocks acid in the food the lower the pH, the smoke is also what gives smoked food their unique flavors.

 

The key to smoking is to keep the flame of the burning wood to about 400C, which is the temperature that best produces the best smoked meat. Temperatures lower than 200C do help produce pyrolysis products, but will make food acidic in large amounts. On the other hand, temperatures higher than 400C turn pyrolysis products into flavorless compounds.

 

Canning

This method involves a step-by-step process that starts with cooked food. Cooked food is sealed in jars or cans and then boiled to weaken or kill remaining bacteria, which is a form of sterilization.

 

While the cost of canning containers can be expensive at first, they are very sturdy and last longer. All you have to do when you have a good set is to replace the lids to make sure that the food is well-sealed, and these covers do not cost much.

 

Some canned foods can be eaten right away after opening. Others, like pickles, need a few weeks to allow the flavors to develop properly.

 

Pickling

This is simply the process of preserving food by immersing in vinegar or fermentation in brine.

 

Fermenting

This process is similar to canning; however, this technique allows microbes to create toxic chemicals for less-benign bacteria and molds. The microbes, bacteria or yeast under anaerobic condition, convert sugars and starch into alcohol or acid, preventing spoilage. This process also makes food more palatable and delicious. Fermentation also uses salt or salt brine for the preservation process. Most fermenting vegetables use 2 percent salt concentration, such as horseradish, garlic, onions, quartered or whole beets, cauliflower, broccoli, green beans, asparagus, and carrots. Very thinly sliced or grated beets and finely sliced cabbage create their own brine and will require about 5 to 6 grams of salt, preferably pink Himalayan, to every 1 pound of cleaned and prepared, adding 2 percent brine at the top as needed. Peppers require 3.5 to 10 percent salinity and pickling cucumbers require 3.5 to 5 percent because that are very prone to mold.

 

Vinegar Immersion

Vinegar is a very effective, natural antiseptic. It’s the acetic acid content of vinegar, about 4 to 5 percent in water, creates an acidic environment that prevents bacterial growth. In this process, food is put in a container or cask and then immerse in vinegar. Sometimes, salt is added into the mixture to add flavor and preservative properties.

 

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Looking at the Bright Side: A Key Skill For A Better Life

Looking at the Bright Side: A Key Skill For A Better Life

Life has its ups and downs. Some people go through the good and bad equally the same, with a resilient, upbeat attitude. They get pushed down by one of life’s obstacles, and they spend their time thinking of how to get back up rather than focusing on what made them fall in the first place.
Then there are other people who find the negative in every aspect of life, even in a pretty pink rose bud. They give off negative energy and in turn, the universe sends negativity their way in spades. They have negative things happen to them invariably.
When you think positively, the following manifests itself in everything you do:
• Positive thinking
• Constructive thinking
• Creative thinking
• Optimism
• Motivation and energy
Having a positive attitude can help you in a number of ways, such as:
• Makes you stronger in the face of hardships
• Helps you to believe in yourself and your abilities
• Allows you to see failure as a blessing in disguise
• Boosts your self-esteem and confidence
• Helps you recognize opportunities and know how to make the best of them
• Allows you to look for solutions instead of problems
Living a long, fulfilling, and happy life is all about being resilient and optimistic.
Here are a few tips to seeing the brighter side of things and getting things in balance:
Get Some Perspective
Sometimes we just tend to worry about something so much that it loses perspective and is blown out of proportion. Writing down what’s bothering you will help you to focus and think with more clarity. By analyzing your worries, you’ll feel lighter and make decisions based on logic rather than on fear or stress.
For each item, ask yourself these questions:

• What’s the worst thing that might happen?
• Will it matter in a year’s time? In 6 months?
• Does it really matter in the greater scheme of things?
Accept Things as They Are
It’s easy to complain and feel miserable and too sluggish that you don’t get off the couch and keep postponing that project you’re supposed to be working on. However, it’s a whole other story to face your worries and fears and decide to accept what you can’t change and change what you can for the better.
Take Action
The first thing you should do is take the first item on your list and break it down into simple, logical steps. For example, if you need to change careers or look for a new job, break it down into smaller steps such as updating your resume, speak to friends and contacts in the industry, visit internet job sites on a daily basis, etc. Persistence is key. Once you have your list of smaller steps, all you have to do is follow through and the rest will take of itself.
Exercise
Those who exercise on a regular basis, whether it’s walking, going to the gym or working out at home, tend to see things from a brighter, more optimistic viewpoint. For one, their brain stops releasing stress hormones and starts releasing endorphins, which help elevate your mood and give you a brighter perspective on life. In addition, they feel like they are able to take charge of their health instead of passively growing old. They also tend to get sick less because they’re immune system is stronger which makes them less prone to suffering from diseases, diabetes, or high blood pressure.
Connect with Others Socially
You don’t have to go out every single night, but it is healthy to have a wide circle of acquaintances that you see on a regular basis. Talking to others gives you a better understanding of whatever is worrying you, and knowing that you have someone you can talk to and who can come to you is priceless.
One important note however is to make sure you’re surrounding yourself with the right kind of people; those who are optimistic and positive, with a good head on their shoulders.
We get affected by people’s attitudes very easily. If one of your friends is in a bad mood, it’ll rub off on you especially if they’re always stuck in that bad mood. It’s a known fact that positive people generally have greater success in both work and relationships.
They have an innate ability to look at life’s challenges with humor and are resilient when it comes to the obstacles life throws their way. In addition, optimistic people laugh often which produces endorphins that help you feel good about yourself.
As Victor Hugo quotes in Les Miserables, “Even the darkest night will end and the sun will rise.” In short, your life will reach a sense of balance when you take positive and certain actions towards allaying your concerns. After that, have faith that things will work themselves out.

#EveryDayWellnessWithWendy

#ItsMyDailyChoice

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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Pulled BBQ Pork Sliders

Pulled BBQ Pork Sliders
 
All you need to do is put the ingredients into your slow cooker first thing in the morning and you’ll have a yummy, easy dinner waiting for you at the end of the day. The BBQ aspect of this recipe is fairly low key. Adding it to the slow cooker infuses the meat with a great BBQ flavor, but the meat won’t be saturated in it. If you want more pronounced BBQ flavor on your sliders, you can add more sauce to the meat after it is shredded.
Ingredients
  • 2 pound pork shoulder roast
  • 1 T. kosher salt
  • 1 ½ t. black salt
  • ¼ cup apple cider vinegar
  • ¾ cup prepared BBQ sauce
  • 2 whole cloves garlic, smashed, peels removed, roughly chopped
  • 1 small yellow onion, chopped
  • 2 T. shallot, minced
  • slider buns, opened with inside buttered and grilled (or toasted in the oven)
  • red cabbage, thinly sliced (optional)
Instructions
  1. Add the pork shoulder to slow cooker and season with salt and pepper. Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low.
  2. The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.
  3. Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color - or add any of your favorite toppings. Serve immediately

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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.
.
.
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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