Fall-Off-the-Bone Chicken Soup

FB Source: Carl Barbaro

Original Source: Eat Drink Paleo

Ingredients:
1 whole free range chicken
2 celery sticks, washed
2 carrots, washed and peeled
2 spring onion bulbs (go for the green onions with more developed white bulbs) or 1 brown onion, cut into quarters
3-4 bay leaves
A few coriander (cilantro) stems and some leaves
2 garlic cloves, peeled and cut in half
1 tsp whole black peppercorns
2 litres cold water
2 medium white potatoes, peeled and cut into small cubes*
2 tsp Celtic salt or sea salt

1-2 large pots

Directions:

1. Firstly cut your chicken into 4 pieces. Use kitchen scissors to cut through one side of the spine and along the breast bone on the other side. Cut off the thighs from each half and you will have quarters. Place chicken in a large pot and cover with two litres of cold water. Place on the stove and turn the heat to high.
2. While the water is coming to boil you can prepare the rest of ingredients. What I do next is add bay leaves, garlic and peppercorns to the chicken stock. I then cut one of the celery sticks and one of the carrots into 3-4 pieces and add to the stock along with the white onion. I tear coriander leaves off the stems and save those for later; I add the stems as well as a few fresh leaves to the stock. The rest of the vegetables will be added in the second part of cooking. That’s it! Bring it to boil, then bring the heat down to low simmer and cover with a lead. Every now and then you can skim off the foam but we are going to strain the liquid so don’t worry too much about it. Cook for 1 hour 30 minutes. Make sure it doesn’t boil or cook on high heat, low and steady is a secret to super soft chicken.
3. While the stock is cooking you can prepare the rest of the vegetables. Peel and cube the potato, slice the second halves of celery and carrot, and wash the coriander leaves.
4. By this stage the smell of chicken soup would have filled your house and you’re now ready for phase number two. Remove chicken pieces on to a bowl or a chopping board and let them cool down so we can work with the meat. Strain the rest of the liquid into another pot. You can use some of the cooked veggies but I like to discard those and use freshly chopped ones for some crunch.
5. Add salt, potato, celery and carrot to the strained stock. Bring to boil, then turn down to low simmering and cook for 10-15 minutes or until potato is soft to bite. While cooking, remove chicken skin and separate the meat. Tear the meat into thin strips and return to the soup at the end. Turn the heat off, throw in a handful of coriander leaves and some diced green onion and cover with a lid to set for a few minutes before serving.

Negative-Calorie Diet Soup

FB Source: Carl Barbaro

ORIGINAL Source: Getting Skinny with Courtney

Recipe 1
Ingredients:
1 head green cabbage, cut into 1 inch pieces
1 medium onion, peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, sliced
4 turnips, peeled and cut into cubes
2 zucchini, peeled and cut into cubes
2 cans green beans
32 ounces beef stock or chicken stock, or 16 ounces tomato juice and 16 ounces water


Directions:

1. Combine all ingredients in a stock pot and bring to a boil. 
2. Add water, if needed, to cover all vegetables. 
3. Reduce heat to a moderate simmer and cover. 
4. Cook about 1 hour, or until all vegetables are tender.

Recipe 2
Ingredients:
6 onions
2 green peppers
2 cans whole or crushed tomatoes
1 head cabbage
1 large bunch celery
2 pkg. dry onion soup mix

Directions:

1. Cut vegetables into medium size pieces, add soup mix and cover with water.
2. Cook on high for 10 minutes, then lower heat and simmer until vegetables are tender.

The negative calorie diet soup recipe is the belief that there are negative calorie foods that take more calories to digest than the actual calorie content of these foods and so creating a negative caloric effect. The extra energy to break down these foods is taken from the stored fat in the body causing weight loss through the negative calorie diet. For example an apple containing 50 calories may call for 100 calories to digest via the negative calorie diet recipe. So an additional 50 calories have been burnt simply by eating that particular food via the negative calorie diet. These calories are taken from the body's fat reserves in the negative calorie diet recipe.

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Chicken Pot Pie Cupcakes

ORIGINAL Source: Sunny Slide Up

Ingredients:
2 cups of cooked chicken breasts diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits

Directions:

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

Dolly Parton's Cabbage Soup

FB Source: Carl Barbaro

Ingredients:
1 small head cabbage
3 ribs of celery
2 green peppers
1 medium onion
1 large can diced tomatoes
1 can chicken broth
water
salt and pepper to taste

Directions:

1. Cut all vegetables into bite size pieces.
2. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. 

**Use more or less of each vegetable.

Creamy Shrimp Chowder

FB Source: Carl Barbaro

Ingredients:
1/2 cup celery (chopped)
1/3 cup onion (diced)
2 Tbsp butter
8 oz cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 Tbsp dry white wine
1/2 tsp salt

Directions:

1. Saute celery and onions in butter in a large pot.
2. Mix in cheese and milk, stirring over low heat until the cheese melts.
3. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Serves 4

Lemon Cheesecake Bars

FB Source: Carl Barbaro

ORIGINAL Source: Very Best Baking

Ingredients:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice
2 tsp grated lemon peel
1 tsp yellow food coloring (optional)
1 cup whipped cream or cool whip for top

Directions:

1. Preheat oven to 350° F.
2. Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. 
3. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. 
4. BAKE for 25 minutes.
5. Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
6. Bake for additional 15 minutes or until set. Cool in pan on wire rack. 
7. Spread whipped cream over top; refrigerate. 
8. Cut into bars. Garnish as desired.

Keepsake Thumb Print Ornament

FB Source: Every Mom Needs

ORIGINAL Source: Little Bit Funky

DIY Christmas Ornaments -- a fun project with the kids!

Praline Yams

Source: Recipe on the Label

Ingredients:
29 oz can Cut Yams, drained
1/3 C Chopped Pecans
1/3 C Coconut
1/3 C Brown Sugar
3 Tbsp Flour
3 Tbsp Butter, melted

Directions:

1. Preheat oven to 350F.
2. Place drained yams in ungreased 1 1/2 qt casserole dish.
3. In a small bowl, combine remaining ingredients and blend well.
4. Sprinkle over yams.
5. Bake for 35-40 minutes or until bubbly in the middle.

Servings: 7

Brown Butter Salted Caramel Snickerdoodles

ORIGINAL Source: The Recipe Critic

Ingredients:

2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon coarse sea salt

Directions:

1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the caramel squares into quarters.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The remaining ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used coarse sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Notes

Recipe Adapted from Two Peas and their Pod

Mexican Chicken Salad Wraps-Pinwheels

FB Source: Mary Asbury

ORIGINAL Source: Divas Can Cook

Ingredients:
8 oz. cream cheese, softened
1-2 Tablespoons Spicy Ranch Dressing
10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained
¼ -1/2 cup red onions, diced
2 chicken breast, seasoned, cooked & shredded
1 cup Colby jack cheese or Mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
½ tablespoon oregano
salt and pepper to taste
6 large flour tortillas

Directions:

1. Add all ingredients to bowl, mixing after each ingredients.
2. Taste and adjust seasonings if needed.
3. Spread onto flour tortilla, leaving about an inch all the way around.
4. Roll tightly.
5. Wrap in seran wrap and refrigerate rolls for an hour.
6. Slice about 1-1½ inch thick.

Serve.

Notes
~TIPS~ Add more Mexican flavaaaah! Toss in some roasted corn, taco seasonsing and black beans! Use different color tortillas for a colorful platter!

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.
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Read Morehttp://divascancook.com/2012/02/easy-mexican-chicken-salad-wraps.html

Paula Deen's "Not Yo' Mama's Banana Pudding"

FB Source: OMG I Gotta Try That

ORIGINAL Source: Food Network

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
2. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. 
7. Refrigerate until ready to serve!

Edible Snowmen

FB Source: Edible Harmony

Snowmen made with hardboiled eggs, carrots, peppercorns, toothpicks, and parsley. You can use jumbo eggs for the bottom and small eggs for the head.

www.edibleharmony.com

Braided Nutella Bread

ORIGINAL Source: Goods Home Design

Ingredients:
2 1/2 C all purpose flour
1/2 tsp yeast
1 C water
1 tsp salt
1 Tbsp sugar
some Nutella
cornmeal
one egg

Directions:

1. Start by dissolving yeast with a 1/4 cup water in a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar.
2. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.
3. Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.
4. Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. 
5. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.
6. The next step is to place another roll off dough (Nutella free) on top. 
7. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. 
8. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline. 
9. By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. 
10. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. 
11. Before placing the dough in, brush it with some egg wash. 
12. Then, bake at this temperature for about 20 minutes. 
13. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes.

It’s done! Let it cool before serving.

Chocolate Chip Cookie Cheesecake

FB Source: 

Debbie J Owens

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

Ideas Worth Sharing

FB Source: Kelly Bagnasco

1. Budweiser beer conditions the hair
2. Pam cooking spray will dry finger nail polish
3. Cool whip will condition your hair in 15 minutes
4. Mayonnaise will KILL LICE, it will also condition your hair
5. Elmer's Glue - paint on your face, allow it to dry, peel off and see the dead skin and blackheads if any.
6. Shiny Hair - use brewed Lipton Tea
7. Sunburn - empty a large jar of Nestea into your bath water
8. Minor burn - Colgate or Crest toothpaste
9. Burn your tongue? Put sugar on it!
10. Arthritis? WD-40 Spray and rub in, kill insect stings too
11 Bee stings - meat tenderizer
12. Chigger bite - Preparation H
13. Puffy eyes - Preparation H
14. Paper cut - crazy glue or chap stick (glue is used instead of sutures at most hospitals)
15. Stinky feet - Jello
16. Athletes feet - cornstarch
17. Fungus on toenails or fingernails - Vicks vapor rub
18. KoolAid to clean dishwasher pipes. Just put in the detergent section and run a cycle, it will also clean a toilet. (Wow, and we drink this stuff)
19. KoolAid can be used as a dye in paint also KoolAid in Dannon plain yogurt as a finger paint, your kids will love it and it won't hurt them if they eat it!
20. Peanut butter - will get scratches out of CD's! Wipe off with a coffee filter paper
21. Sticking bicycle chain - Pam no-stick cooking spray
22. Pam will also remove paint, and grease from your hands! Keep a can in your garage for your hubby
23. Peanut butter will remove ink from the face of dolls
24. When the doll clothes are hard to put on, sprinkle with corn starch and watch them slide on
25. Heavy dandruff - pour on the vinegar !
26. Body paint - Crisco mixed with food coloring. Heat the Crisco in the microwave, pour in to an empty film container and mix with the food color of your choice!
27 Tie Dye T-shirt - mix a solution of Kool Aid in a container, tie a rubber band around a section of the T-shirt and soak
28. Preserving a newspaper clipping - large bottle of club soda and cup of milk of magnesia , soak for 20 min. and let dry, will last for many years!
29. A Slinky will hold toast and CD's!
30. To keep goggles and glasses from fogging, coat with Colgate toothpaste. Be careful on this one to avoid scratches.
31. Wine stains, pour on the Morton salt and watch it absorb into the salt.
32. To remove wax - Take a paper towel and iron it over the wax stain, it will absorb into the towel.
33. Remove labels off glassware etc. rub with Peanut butter!
34. Baked on food - fill container with water, get a Bounce paper softener and the static from the Bounce towel will cause the baked on food to adhere to it. Soak overnight. Also; you can use 2 Efferdent tablets , soak overnight!
35. Crayon on the wall - Colgate toothpaste and brush it!
36. Dirty grout - Listerine
37. Stains on clothes - Colgate toothpaste
38. Grass stains - Karo Syrup
39. Grease Stains - Coca Cola , it will also remove grease stains from the driveway overnight. We know it will take corrosion from car batteries!
40. Fleas in your carpet? 20 Mule Team Borax- sprinkle and let stand for 24 hours. Maybe this will work if you get them back again.
41. To keep FRESH FLOWERS longer Add a little Clorox , or 2 Bayer aspirin , or just use 7-up instead of water.
42. Gatorade is good for Migraine Headaches (PowerAde won't work)
43. When you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you 'squeeze' for freshness or softness? Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different color twist tie. They are:
Monday = Blue
Tuesday = Green
Thursday = Red
Friday = White
Saturday = Yellow
So if today was Thursday, you would want red twist tie; not white which is Fridays (almost a week old)! The colors go alphabetically by color Blue- Green - Red - White - Yellow, Monday through Saturday. Very easy to remember. I thought this was interesting. I looked in the grocery store and the bread wrappers DO have different twist ties, and even the ones with the plastic clips have different colors. You learn something new everyday! Enjoy fresh bread when you buy bread with the right color on the day you are shopping.

Make Your Own Brown Sugar

ORIGINAL Source: One Hundred Dollars a Month

Ingredients:
1 cup plain old sugar
1 Tbsp. molasses {for light brown sugar} or

2 Tbsp. molasses {for dark brown sugar}

Directions:
Place both ingredients in a bowl. Beat on low with a hand mixer. It will be a bit sticky and lumpy at first, but press on. After just the tiniest bit of patience, you will have purdy no-one-can-tell-it’s-not-store-bought-brown-sugar.

To store, just pop it into an airtight container and use as needed

Colored Pasta

FB Source: Mommy Made

Put food coloring in a couple pots of boiling water and cook pasta. Drain and it comes out colored. My 3 year old would prob like this 

*Dawn*

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Slow Cooker Taco Soup

FB Source: Fix-It and Forget-It

Ingredients:
2 lbs of ground beef
1 can of Kidney beans
1 can of Corn
1 can of Black Beans
1 can of Pinto Beans
1 can of Rotel.
2 cans of Diced tomatoes.
1 Package of dry ranch mix
1 Package of Dry Taco season mix

Directions:

1. Cook and season meat in pan. 
2. Mix all items above and cook on low 4 hours in slow cooker. 
3. Add chips to your bowl. 
4. Top with cheese as needed. 

ENJOY!

From Fix-It and Forget-It: Check out this Taco Soup recipe from one of our Facebook fans! Feel free to message us with your favorite recipe and a picture! 

Divinity

FB Source: Granny's Favorites Cookbooks

Ingredients:
4 cups sugar. granulated
1 cup white Karo syrup 
1 cup hot water
1 tsp salt

2 egg whites, beaten stiff

1 tsp vanilla extract

Directions:

1. Cook sugar, Karo syrup, hot water and salt until hard ball stage. (288 degrees)
2. Pour candy mixture over the stiff egg whites and beat well.
3. Add 1 tsp vanilla and beat.
4. Drop onto wax paper to harden.

Granny's Favorites Cookbooks

2-Ingredient Pumpkin Muffins

FB Source: Karyn McNeal

Ingredients:

1 box Spice cake mix

15 oz can Pumpkin puree

Directions:

1. Simply mix together the powder from a spice cake mix and pumpkin.
2. Add to pre-greased muffin pan (I like the minis).
3. Bake at 350° for 12-15 minutes (until toothpick comes out clean)

 .... and VIOLA!! Amazingly yummy pumpkin spice muffins!! All of their warm, wonderful goodness is ready start->finish in about 20 minutes. ((Recipe credit goes to my sis!))

Note: I have made these using the mini paper cups, but in my opinion too much of the muffin sticks to the paper when eating them, so I have found that a quick spray with cooking oil or (my preference), a wipe with coconut oil in the muffin tins makes the muffins pop right out when cooked. Also, NO OTHER INGREDIENTS from the spice cake are needed (such as the oil, egg, etc).

TWO-INGREDIENT MUFFINS: one of the easiest, fastest, and YUMMIEST fall recipes! 

Lemon Crinkle Cookies

FB Source: Theresa Coutain

Ingredients:
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
3. Form dough into tablespoonfuls and roll in powdered sugar.
4. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.

These cookies use only four ingredients, and mix up in less than 5 min.
Seriously awesome. Even better, they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Stacie says: "I'm not into gimmicks. The real title of the posted recipe is 'Low Fat Crinkle Cookies', but there's nothing low-fat about these, when you consider the Cool Whip in this recipe. And for them to say that it doesn't call for oil or butter, umm, let me refer you again to the Cool Whip. Not that it's a fat or butter, but the first two ingredients on MY Cool Whip tub in the fridge are: Skim Milk, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oil). So, again, low-fat? I don't think so. But, hopefully, they're still yummy!! ;)As for vilifying fats, well, we should be more worried about calories than the fats."

Cucumbers with a Bang

FB Source: Sherry Kirkpatrick Patterson

Ingredients:

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chili powder

Directions :

1. Chop a baby cucumber.
2. In a bowl, add lemon juice, olive oil, salt and pepper. 
3. Mix in the sliced cucumbers.
4. Sprinkle with chili powder on top.

Be careful as these are addictive!

Cheesecake Crescent Rolls

FB Source: Felicia Mcneice

Ingredients:
Rolls:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened

1 cup sugar
1 1/2 tsp vanilla

Topping:
1/4 cup butter, melted

cinnamon
sugar

Directions:

1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
2. Combine softened cream cheese, sugar, and vanilla. Spread over crescent roll layer.
3. Unroll and layer remaining crescent rolls over cream cheese layer. 
4. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. 
5. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
6. Drizzle with a little honey if you like. 

Let cool a bit, slice and eat.