Cabbage Soup Diet Recipe – Easy, Fast & Delicious!
This is so easy! Don’t overspend on premade guacamole – like Wholly Guacamole. And don’t waste your time with pre-packaged mixes!
You won’t believe how good this is! You will be first on everyone’s invite list for parties. Uh, Wendy, can you bring Guacamole? Why yes, yes I can.
And, it’s so easy! Make this for the Super Bowl and wow your friends. Just make sure to bring a LOT of it!! It’s so good, they’ll eat it up!
My father-in-law was a food snob. He had great taste, and he knew what he liked. I admired him more in the short time I knew him than most people I’ve known for a lifetime.
He shared this recipe with a very few, select people. It was an honor to have him show me in my own kitchen how to make this delicious dish. But more than knowing how to make fantastic shrimp scampi, knowing all of what this recipe meant to my husband’s family – and getting to be a part of that for close to 20 years – that is the real treat.
Always cook when you’re hungry. Imagine the tastes and savor the journey. The trick is not to overcook the shrimp, but the real secret is in adding the ingredients in the right order. Add the garlic too soon and you’ll lose the taste. Add it too late and it won’t infuse with your meat.
And the wine. I fondly remember Jim teaching me how to make Shrimp Scampi. He poured us both a glass of wine. He handed me my glass and we both smelled it, then he slowly took a small sip. He said we should savor it and really get in the flavor of this dish. Let it soak in…
JR’s Shrimp Scampi
- 25 pieces (5.5 oz.) Werther’s Original Chewy Caramels, unwrapped
- 2¼ cups all-purpose flour -- divided use
- ¾ cup butter or margarine – softened
- 2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 can (21 oz) apple pie filling
- Preheat oven to 350°F.
- Grease and flour a 9“ x 5“ inch loaf pan. Set aside.
- Cut caramels into four pieces using a kitchen scissors.
- Toss with 2 T. of the flour in a small bowl to prevent them from sticking together. Set aside.
- Snip the apple slices in the pie filling into thirds.
- Using an electric mixer beat the butter, sugar and vanilla until fluffy.
- Add the eggs, one at a time, beating well after each.
- In another bowl, stir together the remaining flour and spices.
- Add the flour mixture to the butter mixture and blend well.
- Using a wooden spoon, stir in the apples and caramel pieces. Pour into the prepared loaf pan.
- Bake for 1 hour and 30 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool completely on a wire rack and then remove from pan.
- Yield: 1 (9“ x 5“) Loaf
Easy DIY Trail Mix Recipe + 5 Healthy Ingredient Ideas
Try out this easy DIY Trail Mix recipe! It’s a great source of protein, and perfect for on the go. It will also save you a bunch of money by creating your own mix. You can make it special by adding in some of your own favorites (be sure to check our recommendations below!) Make it healthier by cutting out candy-coated chocolates found in most name-brand varieties!
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In this recipe I used unsalted nuts, and the very least sugar-coated dried fruits I could find. That’s what you really want to look for while shopping for your own ingredients. You want to avoid extra sodium (salt) and sugar. If you have the time, you can dry your own fruits and control what’s in them. I have an old Ronco Food Dehydrator – my parents got it at a garage sale and we share it. Everyone in the family has put it to good use!
This recipe goes great with the Nutrisystem diet by providing 2 SmartCarbs, and 1 PowerFuel, and 1 Extra per 1 cup serving, making it perfect as a snack option throughout the day, or even a yummy addition to your breakfast cereal or yogurt. Feel free to add in some granola, or other Nutrisystem approved fruits & nuts, and change it up to include what you like! A whole cup is a lot of calories though, so I’d recommend more like 1/4 cup or less if you’re adding to another main ingredient.
Please note: trail mix is meant to provide calories and nutrients needed to keep you moving on the trail. It’s generally NOT low-calorie. Just because the ingredients are healthy doesn’t mean you should eat a lot of it. Trail mix should be eaten only in small amounts as an occasional snack. It’s a great snack when you’re hiking!
Idea: whip up a batch of trail mix, and then bag it up as individual snacks to grab on-the-go!
Trail Mix Ingredient ideas:
- Almonds: contain heart-healthy monounsaturated fats, muscle-building protein, are high in vitamin E and dietary fiber. Excellent for giving you energy, but steer clear of salted almonds as they may make you thirsty on the trail
- Seeds: the healthy fats and protein in seeds gives you long-term energy, and seeds add great texture to the mix. Try unsalted sunflower seeds and pumpkin seeds (make sure the shells are removed). Use freshly ground flax seeds to get heart-protecting Omega 3 fatty acids
- Dark Chocolate: perfect way to add some sweet to your mix. Sugar adds some instant energy, and dark chocolate has a healthy dose of antioxidants. Use sparingly – a little goes a long way unlike milk chocolate or sugar-coated candies (like M&Ms)
- Dried Fruits: Raisins, dried cranberries, apples, pineapple, apricots, etc. Fruit contains vitamins and fructose – a natural sugar for ready-energy. Just make sure the fruit does not contain added sugar
- Oats: Toast rolled oats on a baking sheet in the oven. Flavor with vanilla extract or sprinkle of cinnamon. Adds fiber and helps reduce cholesterol and protect the body from heart disease.
- 6 oz Package of Dried Bananas
- 6 oz Package of All Natural Dried Cranberries
- 4.5 oz Package of Dried Apples
- 5 oz Package unsalted Sunflower Seeds
- 3.5 oz Package unsalted Dry-Roasted Almonds
- 3 oz Package unsalted Cashews
- Dump contents of each package into a large bowl
- Cut in half larger Apple & Banana pieces
- Mix well
- Divide 1 cup servings into individual containers or baggies
Homemade Chocolate Ice Cream Pudding ~ Only 3 Ingredients! |
I love homemade ice cream, but I hate how much work it is to make it!! I can honestly say this is the easiest ice cream ever. If you want vanilla, it’s just two ingredients! Chocolate adds one more. Quick, easy, and sooooo yummy!
The idea struck me to use dry instant pudding mix when ransacking my cupboard and not finding anything else that looked good. We had chocolate ice cream in the freezer, but that’s no fun. I wanted to make dessert with my little girl. Editor’s note: even though it literally took two minutes to mix up a batch, she still bailed on me. Ha, joke’s on her! I didn’t share. 😛
I used my KitchenAid Ice Cream Maker Attachment because I have one, and I love it. No rock salt or anything needed with it. It’s pretty easy to use. I also like to do things with reckless abandon, so I didn’t look up how to actually use it. I did read the manual the first time, but that was at least a year ago and I can’t remember what I did this morning. So, yeah, you should check your own ice cream maker’s manual for best results.
As for the value, the pudding package has a tag on it that says 49¢ and the sweetened condensed milk was 69¢ (off brand, probably from a “crash and dent” grocery store). If you add in the milk, I still spent well under $1.50 for the whole pint of ice cream. This stuff is better than Talenti which costs about $6 per pint!
- 2 cups milk (I used skim milk, but whipping cream, whole milk or 2% would work much better)
- 1 can Sweetened Condensed Milk
- ⅓ package chocolate flavored dry pudding mix
- Add all ingredients to bowl, stand mixer or ice cream maker and mix very well on medium-high setting for 8 minutes (approx.) until thoroughly mixed.
- Place in container and put in freezer to set.
Check out these AWESOME Super Bowl recipes that will make your party rock!
The Golden Gate
Keep Pounding Punch
*recipe created by Kevin Deidrich
750 ml. Bottle of George Dickel Rye
10 oz. Lemon Juice
5 oz. Ginger Syrup
15 oz. Sparkling Water
7 tbsp. Simple Syrup
Muddled Mint leaves
Mix ingredients in punch bowl, add muddled fruits, chill and serve with ice.
Dab On ‘Em Wings
.3 cup Crown Royal Canadian Whisky®
.3 cup Honey
.25 cup Soy sauce
2 Tablespoons Thai chili sauce
1 packet (0.75-ounce) stir-fry seasoning
2 teaspoons crushed garlic
4 pounds chicken wing drumettes
3 scallions (green onions), finely chopped (optional)
.25 cup chopped peanuts (optional)
In a large bowl, combine whisky, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).
Orange Crush Punch
9 oz. CAPTAIN MORGAN® Coconut Rum
9 oz. Orange juice
6 oz. Cranberry juice
3 oz. Ruby red grapefruit juice
Combine all ingredients including Captain Morgan Coconut Rum in a pitcher and stir.
Bucking BBQ Bites
Nonstick cooking spray
2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 oz. (half pound) bacon, cut into thirds
1/2 cup Spicy Sweet BBQ Sauce (recipe below)
Instructions: Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil. Spray lightly with cooking spray. Wrap each chicken piece with a small strip of bacon. Secure with a toothpick and place on the baking sheet. Brush with BBQ sauce. Bake for 15 minutes. Remove pan from oven, brush bites with more BBQ sauce, and return to oven. Bake for 15 more minutes. Serve warm.
1 1/2 cups brown sugar
1/2 cup chile sauce
1/2 cup Captain Morgan® Original Spiced Rum
1/4 cup low-sodium soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon ground dry mustard
Ground black pepper, to taste
Instructions: Combine all ingredients in a medium saucepan over low heat. Bring to a boil. Reduce heat and simmer 30 minutes, or until thickened as desired. Stir occasionally. Use immediately as you wish, or store in refrigerator until ready to use.
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Bacon, Egg & Potato Breakfast Bites Recipe
Muffin Pan Recipes are super popular, but this one is a little different. Rather than fork a bunch of chopped up stuff into a tin, you’re using big chunks (almost whole!) Like other bite-size meals made in muffin pans, they’re a great size and you can store them in the refrigerator for up to a week, then pop them in the microwave for a few seconds and take them to go!
Check out these yummy and EASY breakfast bites your whole family will love! You can substitute different ingredients too. Try with bacon or sausage, and add in more or different veggies. Get creative!
With just 3 main ingredients (you can add more if you’d like), these are the easiest and tastiest breakfast!
- 6 potatoes, cut in half with a small section removed (I used a melon baller)
- 12 eggs
- 12 strips of bacon
- peppers or veggies of choice (optional)
- Spray pan with non-stick spray
- Line pan with strip of bacon to form edge
- Set prepared potato inside
- Crack egg and carefully fill remainder of muffin well (hole)
- Salt and pepper to taste
- Bake at 425 for 30 minutes or until potato is fork-tender
Birthday Cake Puppy Chow
For those of you who do not know what Puppy Chow is, it is a yummy treat that is extremely EASY to make. It takes no time and you only need a few ingredients. While many people do many different things with their puppy chow, also referred to as muddy buddies, the main ingredients you’ll find in most of the puppy chow recipes are powdered sugar, Rice Chex cereal, and melted chocolate.
This birthday cake puppy chow recipe has a few extra ingredients to give it that birthday cake feel. It is perfect for parties, get togethers, or just any occasion where you want to throw something together super quick.
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Here’s how to make Birthday Cake Puppy Chow:
You will need the following ingredients (you can find the measurements listed below on the recipe): Rice Chex cereal, White Chocolate Chips, Powdered Sugar, Birthday Cake flavored Cake Mix (OR yellow or funfetti cake mix), and sprinkles.
First, you’ll combine the powdered sugar and cake mix in a large container that also has a lid (this will make things very easy later on).
Set the powdered sugar/cake mix mixture aside, and in a separate bowl, melt the white chocolate chips in the microwave. You can follow the instructions that came with your chocolate chips on melting it, or if it doesn’t have any, microwave the chocolate chips for 1 minute and then stir them. After that, you’ll keep microwaving the chocolate chips in 15 second intervals and stirring after each time until they’re all melted.
Once you have your melted chocolate, get 5 cups of the Rice Chex cereal and pour it into the melted chocolate (or you can pour the chocolate over the cereal. whichever is easier for you. Also, if you find the chocolate is too thick add a little shortening or melted butter). Mix gently until all of the cereal is coated in white chocolate.
Once your is cereal is all coated, fold in the sprinkles.
Add the coated cereal to the powdered sugar/cake mix mixture you made first. Put the lid on the container and shake, shake, shake!! Get all the cereal coated. NOTE: You could also do this in a ziplock bag if you prefer that over a container.
Once you have all of the cereal coated, you’re done! Time to enjoy!
- 1½ Cups Cake Mix (It can be Birthday Cake mix, Yellow Cake mix, or even Funfetti Cake Mix)
- 5½ Cups Rice Chex Cereal
- 1½ Cups White Chocolate Chips
- ½ Cup Powdered Sugar
- ½ Cup Sprinkles
- In a large container combine the powdered sugar and cake mix and then set aside.
- Melt the white chocolate chips in the microwave. Follow the instructions the chips came with, or if did not come with any, place the chocolate chips in a microwave safe bowl and heat for 1 minute. After you heat them for 1 minute, mix and then heat again in 15 second intervals,stirring after each time, until the chocolate chips are all melted
- Add the Chex cereal to the melted chocolate, or if you find it easier to just pour the melted chocolate over the cereal, do that. Stir gently, getting all of the cereal coated with the white chocolate. Once you have all the cereal coated, add the sprinkles.
- Add the cereal that you just coated with melted white chocolate and sprinkles to the large container with the powdered sugar/cake mix. Put the lid on the container and shake it to get the cereal coated with the powdered sugar/cake mix. (Note: You can also do this with a ziplock bag if you prefer. Just add the chex that has been coated with the chocolate to a ziplock with the sugar/cake mix and shake it).
- Once you've coated the Chex evenly, you're done. Enjoy!
- You can store extra puppy chow in a container or ziplock bag.
Patti LaBelle Sweet Potato Pie Recipe
If you’ve noticed the trending topics on social media, you already know that Walmart Bakery has sold out of singer Patti LaBelle‘s infamous Sweet Potato Pie. If you don’t want to pay $60 for a pie on eBay, you can make your own!
It’s not hard, and so yummy! Who doesn’t love a good sweet potato pie?!
Plus, we include the SECRET to it’s amazing taste, which made fellow review blogger, James Wright, sing!
Ms. LaBelle got the recipe from her best friend and hairstylist Norma Gordon Harris. This pie has a thin layer of brown sugar on the bottom crust. This causes it to blacken and add flavor, as well as keeps the crust from getting soggy. This hearty pie tastes great, like sweet potatoes. It doesn’t have hints of other flavors like pineapple or raisins that sometimes get tossed into pies.
- PIE CRUST
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup butter-flavored vegetable shortening*, chilled
- ⅓ cup ice water
- 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
- 8 tablespoons (1 stick) butter, melted
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, beaten
- ¼ cup half-and-half
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Whipped cream, for serving (optional)
- CRUST:: Sift the flour and salt into a medium bowl. Add the shortening*. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
- On a lightly floured work surface, roll out the dough into a 13-inch circle about ⅛-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
- FILLING: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
- Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
- Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle ¼ cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
- Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and ½ cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
- Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
Reprinted from “LaBelle Cuisine.” Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.
* Always use shortening! If you want a tender, flaky pie crust, you have to use shortening. Some cooks make their dough with butter because they like the flavor, but it bakes into a crumbly crust—and with most pie lovers, flaky is the name of the game. My solution is to use butter-flavored Crisco. Like biscuits, pie crust shouldn’t be overworked. Handle with care. The chilled shortening and ice water will also help pie crust stay nice and flaky. – Patti LaBelle