Oatmeal, Apple, Crock Pot, Breakfast Meal

 

Place 2 sliced apples, 1/4 cup Splenda brown sugar, 

1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of Almond milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

TACO PIE

Posting this YUMMY Recipe again! Remember to save this click "SHARE" and it will store in your photos section!

TACO PIE
Ingredients:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

No Bake Cheesecake stuffed Strawberries-facebook

Bourbon Splash -Staci Ogden

4 TEABAGS
1 C BOILING WATER
1 C SUGAR
1C FROZEN ORANGE JUICE CONCENTRATE(THAWED)
1C FROZEN LEMONADE CONCENTRATE(THAWED)
1 C BOURBON
LEMONLIME SODA( OPTIONAL)
 
Directions

1 Steep tea bags in the cup of boiling water 2-3 min; remove tea bags.

2 Stir in sugar--add remaining ingredients & mix until sugar is dissolved.

3 Pour into freezer containers & freeze firm. Remove from freezer app 10 min before serving.

4 Spoon into cocktail glasses and garnish with lemon wedges if desired. I like to add a splash of soda to make it drinkable 5 Keep unused portion in freezer until needed.

3-Cheese Potatoe Bake-Lois Buffalow of Grandview, Missouri.

• Prep/Total Time: 30 min.
• Yield: 4 Servings

10 20 30

Ingredients

• 2-2/3 cups chicken broth
• 2/3 cup milk
• 1/4 cup butter cubed
• 1/4 teaspoon pepper
• 2-2/3 cups mashed potato flakes
• 1/3 cup shredded Monterey Jack cheese
• 1/3 cup shredded cheddar cheese
• 1/3 cup cubed process cheese (Velveeta)
• 2 tablespoons minced chives
• 1/4 cup Daisy Brand Sour Cream, optional

Directions

• In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork.
• Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 397 calories, 21 g fat (13 g saturated fat), 61 mg cholesterol, 1,066 mg sodium, 40 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Three-Cheese Potato Bake in Taste of Home October/November 2001, p9

Fruity Yogurt Ice pops-

• Prep: 10 min. + freezing
• Yield: 10 Servings

10 10

Ingredients

• 2 cups (16 ounces) strawberry yogurt
• 1 can (8 ounces) unsweetened crushed pineapple
• 1 tablespoon honey
• 2 to 3 drops red food coloring, optional

Directions

• In a food processor or blender, combine the yogurt, pineapple, honey and food coloring if desired; cover and process until smooth.
• Pour 1/4 cupfuls into 10 plastic molds or 3-oz. paper cups; top with holders or insert wooden sticks. Freeze until firm, about 8 hours or overnight. Yield: 10 servings.

Nutritional Analysis: One yogurt ice pop equals 61 calories, trace fat (trace saturated fat), 4 mg cholesterol, 24 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Fruity Yogurt Ice Pops in Light & Tasty June/July 2002, p12

Watermelon Slush —Elizabeth Montgomery of Allston, Massachusetts

Ingredients

• 1/4 cup lime juice
• 8 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups diet lemon-lime soda, chilled

Directions

• In a blender, cover and process the lime juice, watermelon, and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze.
• Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 75 calories, 1 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Watermelon Slush in Light & Tasty June/July 2002, p29