Icebox Cake

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A simple yet delicious dessert that EVERYONE loves!!!

Graham Crackers
Chocolate and Vanilla Pudding

Layer a 9×13 in. pan with a layer of graham crackers, chocolate pudding, graham crackers, vanilla pudding, and graham cracker crumbs!





Mexican Shrimp Cobb Salad

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This recipe is taken from!

16 oz. cooked shrimp
Chipotle chili powder
Lime juice

6 cups shredded romaine lettuce
15 oz. black beans, rinsed and drained
1 cup corn kernels
Chopped red onion
Juice of 1/2 lime
2 cups diced tomatoes
1 avocado dice
1 cup Mexican blend shredded cheese

Rinse shrimp and chop into large chunks, toss with salt, chili pepper, and lime juice.
Combine drained beans, corn, onion, lime juice, and salt.

In large glass trifle, layer lettuce, bean mixture, tomatoes, avocado, cheese, and shrimp.

Serves: 6
Serving Size: 2 cups
Points Plus Value: 7




New School Lunches

This past Wednesday, first lady Michelle Obama, helped put new guidelines for public school lunches into effect! Schools must incorporate more fruits and vegetables into school lunches, along with whole grains and only 1% or fat-free milk!
Unfortunately, tater tots, ketchup, and pizza are still considered vegetables!!

What do you think about the new guidelines?

Drop Cookies

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YUM! This is a delicious italian cookie recipe from my Grandma!


3/4 stick of margarine (not butter)
1 cup of sugar
1 cup sour cream
2 eggs
1tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Confectioner’s Sugar


Cream together margarine and sugar with a hand mixer.
Beat in eggs one at a time.
Add vanilla.
Mix in sour cream.
In a separate bowl mix together the flour, baking powder, baking soda, and salt.
Gradually add flour mixture.
Drop by teaspoonfuls on lightly greased baking sheet at 350 for 8 minutes or until lightly browned.
Mix together 2 tablespoons of milk with as much confectioner’s sugar as it takes to have a thick consistency frosting.
Dip tops of cookies in frosting, and then sprinkle with sprinkles!!

Makes about 50 cookies.
Points Plus Value: 1 point per cookie




Breakfast Casserole

A delicious and easy breakfast to make in advance and microwave in the morning!

Recipe adapted from


1 package reduced fat Pillsbury crescent rolls
1 pound low fat sausage, browned & drained
6 large eggs, beaten
2 cups low fat shredded cheddar cheese


Preheat your oven to 350.
Spray a 9×13 in. pan and spray it with Pam.
Roll out crescent rolls to fit the bottom of the pan.
Top with an even layer of sausage.
Then add beaten eggs.
Finally, top with shredded cheese.
Bake for 30 mins.
Cut into 12 squares.

Servings: 12
Serving Size: 1
Points Plus Value: 3 per serving

Best B.L.T

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I love bacon and with the addition of turkey bacon and avocado, this is a healthy alternative to a delicious B.L.T!

2 slices turkey bacon cooked
2 slices reduced calorie bread (any type)
1 tbsp. reduced calorie mayonnaise
1/2 tbsp. chopped scallions
1/2 tsp. water
pinch of salt
pinch of black pepper
1/2 cup baby arugula leaves
1/4 of a medium avacado sliced
2 slices tomato

Toast your bread, while bread is toasting…
Mix together mayo, scallions, water, and salt & pepper in a small bowl.
Spread one side of each slice of toast with the mayo mixture.
Layer with the arugula, avocado, bacon, and tomato.

Serving Size: 1 sandwich
Points Plus Value: 8


Creamy Scrambled Eggs

This is a very satisfying breakfast that can be made even more filling wrapped in a whole wheat tortilla!

1 spray cooking spray
1 large eggs
1 large egg whites
1/8 cup uncooked scallions
pinch of salt
pinch of black pepper
1/4 cup fresh tomatoes diced
1 tbsp. low fat cream cheese

Heat skillet on low-medium heat.
Spray skillet with 1 spray of cooking spray.
Once heated, add scallions and tomatoes and cook 2 minutes.
Crack eggs directly into pan, and let cook for 1-2 minutes.
Begin to scramble eggs with a wooden spoon in the pan.
Add the cream cheese and mix well.
Season with salt & pepper.

Serves: 1
Points Plus Value: 3 (without whole wheat tortilla)



A perfect mix of gooey chocolate chip cookies and moist, rich brownies! What could be better!

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg


Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13×9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes.
Cut into 7 rows by 6 rows.


Buffalo Chicken Dip

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This is a super easy and delicious dip that is perfect as an appetizer for parties!

Use crackers, tortilla chips, or celery sticks for dipping.


8 oz. pkg. cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup FRANK’S® REDHOT® Buffalo Wing Sauce
1/2 cup shredded mozzarella cheese
2 cups boiled, shredded chicken


Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
Mix in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Buffalo Chicken Dip on left!!!


Go to one of my other appetizer posts for the recipe for the dip on the right, Hot Baked Potato Dip

Mini Cheesecakes

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Cheesecake is one of my absolute favorite foods! Baking one big one is good for holidays, but when your in the mood for a small cheesecake treat, these mini cheesecakes are perfect! Store them in a container in your refrigerator and have one for dessert!



1 1/2 cups graham cracker crumbs
4 tbls. sugar
1/4 cup butter, melted


2- 8 oz. packages of cream cheese (room temp)
1 cup sugar
1/4 cup all purpose flour
1 tsp. pure vanilla extract
2 large eggs


Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.