Auntie Anne’s Style Soft Pretzels

Auntie Anne's Style Soft Pretzels

Auntie Anne's Style Soft Pretzels
 
Nichole used to work at Auntie Anne's and have been making these pretzels for our family for years! They taste just like the real deal
Ingredients
  • 1 Bag of Kroger Brand Frozen dough - use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
  • 1 stick of salted butter
  • 1 Cup of Cinnamon & Sugar Mixture
  • Pretzel salt or Large Kosher Sea Salt
  • 1 large Large Cookie Sheet
  • ½ cup of Baking Soda
  • 2 cups of Hot Water
Instructions
  1. Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
  2. Preheat oven to 400 and spray baking sheeting with pam
  3. Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
  4. You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists.
  5. HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about ½ cup of baking soda. Keep a whisk handy to stir as the baking soda will settle to the bottom.
  6. After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
  7. Bake 8 minutes and turn the pan and bake for another 5 minutes.
  8. Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
  9. After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
  10. For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, etc.

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Cherry OH Cherry Bars

Cherry Bars

Cherry OH Cherry Bars
 
Holly says...*Note This is Not a Diet Recipe... Just wanted to Spoil the hubby a bit *
Ingredients
  • 1 cup of butter softened
  • 2 cups of sugar
  • 4 eggs
  • 1tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all purpose flour
  • 1 tsp . salt
  • 2 cans of cherry pie filling
  • Glaze:
  • 1 cup of powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 tbs milk
Instructions
  1. Pre Heat Oven to 350 degrees
  2. Cream your butter and sugar. Add eggs and extract.. beat well
  3. Add your flour and Salt..Mix well
  4. Spread Approx 3 cups into a greased 13 x 9.. use a bigger one if you want them to be thinner...
  5. Spread Pie Filling over the batter
  6. Then randomly drop tablespoons of batter over the pie filling
  7. Bake for 35 min or until your toothpick comes out clean
  8. Enjoy~

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30-healthy-fats-tips

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Click here to read article.    30-healthy-fats-tips

 

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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Paradise Bears

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Paradise Bears
 
OH MY Gosh!!!! How cute are these? What a cute Idea for any summertime get together!!!!
Ingredients
  • 1 box of Nilla Wafers ( Any Vanilla cookie will do)
  • 1 box Vanilla Pudding ( with 12 drops blue food coloring)
  • or you can use blue Jello.
  • Teddy Grahams bears
  • Air heads Xtremes (for the towel)
  • Drink Umbrellas
Instructions
  1. Make pudding according to package and while mixing add drops of food coloring to desired color for "water". let chill.
  2. top with crushed vanilla wafers .
  3. Add Air head Xtremes (towel)
  4. Top with teddy graham and add umbrella!!!
  5. (This recipe made 6 cups with the pudding .... there is plenty of all other ingredients to double recipe to 12 cups)
  6. ENJOY!!!
Notes
**Healthier alternative!!!!
Use plain Greek yogurt (colored) topped with Granola!!!!

 

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No Bake Raspberry Icebox Cake

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No Bake Raspberry Icebox Cake
 
A new twist on an old favorite!...
Ingredients
  • 3, 6 ounce pkgs. fresh raspberries, washed
  • 3¼ cups whipping cream, divided
  • ⅓ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 20 whole Chocolate graham crackers
  • 2 ounces dark chocolate, finely chopped
Instructions
  1. Take out 32 of the best-looking Raspberries and set them aside for the garnish.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners’ sugar, vanilla and whip to combine.
  3. Spread a heaping spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down 5 chocolate graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of raspberries; I did 8 rows of four. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Top with remaining Raspberries.
  4. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  5. Refrigerate for at least four hours, or until the crackers have softened completely. Top with remaining 32 raspberries.
  6. Enjoy~

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Butterfinger Cheesecake Pie

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Butterfinger Cheesecake Pie
 
**So easy**
Ingredients
  • 1 graham cracker pie crust (or chocolate)
  • 8 oz cream cheese, softened
  • 12 oz cool whip, thawed
  • 7 (2.1 oz) Butterfinger candy bars, crushed
Instructions
  1. Combine softened cream cheese, cool whip and 6 crushed Butterfingers.
  2. Spoon into prepared graham cracker crust.
  3. Top with remaining crushed Butterfinger.
  4. Chill at least 4 hours.

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Garlic-Lemon Braised Chicken & Potatoes

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Garlic-Lemon Braised Chicken & Potatoes
 
Serves 4-8 (4 large breasts can easily be cut in half and serve 8 if you are watching your portions)
Ingredients
  • 2 tsp olive oil- We used grapeseed oil
  • 4 split bone-in chicken breasts
  • ½ tsp sea salt(We use Wildtree)
  • ½ tsp black pepper
  • 900 mL carton reduced sodium chicken broth
  • 1½ lb bag of mini potatoes (can use red potatoes, sweet potatoes, etc)
  • ¾ cup chopped celery
  • 1-12 oz bag mini carrots
  • 4 garlic cloves, minced
  • 1 lemon sliced (toss out the ends)
Instructions
  1. Preheat oven to 400F.
  2. Season all sides of chicken with salt and pepper.
  3. Heat a large skillet to medium-high heat, add the oil and breasts (skin side down).
  4. Sear until brown.... About 10 minutes.
  5. Turn over and brown the other side as well.
  6. Place chicken, skin side up in a large baking pan.
  7. Pour broth around the chicken and add the rest of the ingredients.
  8. Cover with foil and bake 35-40 minutes.
  9. Uncover and bake for another 10 minutes (crisp skin).
  10. Enjoy!

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Why You Need to Stop Being a People-Pleaser

Why You Need to Stop Being a People-Pleaser

 

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Is saying yes a habit, more than a true intention? If more people helped others, the world would be a better place. However, psychologist Susan Newman says it can be dangerous to be a constant people-pleaser.

This behavior can lead to you not taking care of your personal obligations, developing resentment for those around you, and eventually feeling under-appreciated and taken advantage of. Newman is the author of The Book of No: 250 Ways to Say and Mean It, and Stop People-Pleasing Forever. She points to the following reasons why you should not let helping others get out of hand.

Your Relationships Can Suffer

You probably have a desire to help everyone, and make everyone happy, if you can’t say no. Sometimes though, trying to please everyone means leaving some people out. You have already agreed to so many obligations there is not enough time left on your schedule. Also, when you take on too many commitments, the quality of your efforts can suffer. This means your personal and business relationships can be damaged as a result.

You Begin to Resent Yourself

A lot of “yes men” and women do not like that part of their personality. They realize that they are stress-filled because they are constantly trying to keep everyone around them happy. They see their own obligations taking a backseat, while the people they do favors for advance in business and in their personal lives. This can cause you to resent yourself, as you recognize your people-pleasing personality is pleasing everyone but you.

You Are Hurting Those You Care About

If you do everything for your friends, family members and coworkers, they never experience growth. You limit their ability to take on new tasks successfully when you can’t help them, because they may not know what to do on their own. Even if you see someone you care about struggling in a particular endeavor, sometimes it’s best to let them learn the process themselves, as this develops a new skill and an improved sense of self-esteem.

You Might Be Wrong

Is your every behavior dictated on what you think will please someone else? This is the case with a lot of people-pleasers. They try to perceive what will make others happy, and then act accordingly, even if it is detrimental to their own situation. Remember, you are not a mind reader. Trying to assume what will keep everyone happy could lead to the opposite result.

2016 All Rights Reserved, WendyWeighsin

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Disclaimer:

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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.

Italian No Bake Cake

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Italian No Bake Cake
 
This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Ingredients
  • 1 Box of Vanilla Wafers
  • 1 Can of Crushed Pineapples with Juice
  • ¼ cup Lemon Juice
  • 1 can sweetened condensed milk
  • 1 package of coconut
  • 1 (8oz) Container Cool Whip
  • 1 small jar of cherries
  • 1 cup of pecans (optional)
Instructions
  1. Layer the bottom of dish with Vanilla Wafers.
  2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish.
  3. Add another layer of the Vanilla Wafers on top of the pineapple mix.
  4. Then top with cool whip, and coconut and cherries.
  5. Refrigerate overnight. Serve and Enjoy!
  6. Note: You can replace coconut with pecans if you'd like.

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Jambalaya Stuffed Peppers in Crock Pot

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Jambalaya Stuffed Peppers in Crock Pot
 
Tip: if you want it spicier then add about ¼ cup Louisiana hot sauce!
Ingredients
  • 5-6 Bell Peppers
  • 1 pound ground beef or sausage
  • 1 12 oz box Zatarains Original Jambalaya Mix
  • 1 14.5 oz can stewed tomatoes
  • 1 cup cheddar cheese, shredded
Instructions
  1. Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  2. Combine ground beef, stewed tomatoes, whole box of Zatarains mix, and ½ cup of cheese and mix thoroughly.
  3. Stuff each bell pepper with mixture.
  4. Put ¼ cup water in the bottom of slow cooker.
  5. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  6. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

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BIG DADDY’S BISCUITS

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BIG DADDY'S BISCUITS
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • ⅓ cup shortening
  • 1 cup milk
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

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ITALIAN/ONION SEASONED GRILLED VEGGIES

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ITALIAN/ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients.
  2. Toss to coat, place on a double thickness of heavy duty foil... dot with butter...
  3. Fold foil around the veggie mix and seal tightly.
  4. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. Turning once..
  5. YUMMMY!!!!!!!!!!!

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Sweet and Spicy Chicken Wings

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Sweet and Spicy Chicken Wings
 
Thanks to their distinctive smokey flavor, canned chipoltle peppers really bring this recipe to life, but they can be a little intimidating if you haven't worked with them before. Here are a couple tips to keep in mind: First, be careful while handling the peppers not to rub your eyes! If you have sensitive skin, wear gloves. Most recipes call for a very small amount (for good reason!), which means you end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor. If you don't have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice. Place the peppers in your food processor and pulse them until a paste is formed. If you don't have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly. Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don't run together. Place plate in the freezer to harden. Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite chili or other recipe that calls for a little heat. Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.
Ingredients
  • 3 pounds chicken wings
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tablespoons butter
  • 3-4 cloves fresh garlic, finely minced
  • 1 T. fresh ginger, finely minced
  • 2 tsp canned chipoltle peppers
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • 2 T. rice wine vinegar
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 - 50 minutes.
  2. About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent. Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.
  3. Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper (or sprayed with non-stick cooking spray) and place under broiler for a couple minutes, until brown and bubbly. Serve with celery and carrots and ranch dressing.

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Pulled BBQ Pork Sliders

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Pulled BBQ Pork Sliders
 
This recipe is perfect for those hot summer days when the idea of standing in front of a hot stove is more than you can stand. 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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Corn Basil Salad

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6 cobs of corn, cooked and cut off cob
1 cup Grape tomatoes, cut in half lengthwise
4 –6 basil leaves cut and mixed
3 T Italian Dressing(fat free or not)
Juice from a lime
Crushed chili pepper spice.


Mix all together and serve!!!!

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Check out Wildtree Italian Dressing Mix

ITALIAN COLESLAW

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ITALIAN COLESLAW
 
Ingredients
  • 2 packages of Angel Hair Shredded Coleslaw
  • 2 teaspoon dill
  • 2 tablespoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup white vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • ¼ cup sugar
Instructions
  1. Place the shredded cabbage into a large bowl.
  2. Whisk the rest of the ingredients together.
  3. Pour dressing over the cabbage and stir until all combined.
  4. Taste and adjust salt and pepper if needed.
  5. Refrigerate until chilled.
  6. Enjoy!

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We used Wildtree Dill Dip Blend