Wednesday, September 30, 2015

3 Favorite Fall Muffins {Blast from the Past}

OH.MY.GOODNESS! The combo of pumpkin and cream cheese is so perfect. 
That thick layer of cream cheese in the middle makes these M-M-M good!

Crunchy apples and nuts throughout the muffin, topped with an awesome streusel topping. 

New York Apple Muffins

These yummy and chocolate-y zucchini muffins were
shared at my blog by guest and blogging buddy,
Angie of A 'lil Country Sugar....try're sure to love em.

Tuesday, September 29, 2015

Skinny Caramel (or Vanilla) Java Swappuccino (WW Pts. Available)


Oh how I LOVE me some coffee.  And I like it creamy and sweet!

(On a sidenote: We do coffee the scriptural way at our house...HEbrews!
My dear sweetie makes my coffee every morning and brings it to me in my chair.  He's a keeper for sure!)

Do you enjoy coffee every day or just now and again? 

(Did you know that Starbucks and Krispy Kreme are giving free coffees today??)  If you live near one, don't miss out!


I've had this recipe in my files for some time and decided today was the perfect day to make it! There's only a few ingredients and it's simple enough to make it vanilla (or raspberry? or? or?)...whatever suits your fancy.  

And this is low-calories & has PROTEIN added to it!  What's not to loooove??? 

I have an amazing recipe for Salted Caramel Coffee Toffee Cookies that I use this Starbucks VIA caramel coffee granules in, so that's what I choose to add
to this, instead of plain ole instant coffee. That would be the perfect cookie to enjoy with this coffee drink too.  Drat!  I don't have any in the freezer. =(

Malted Mocha Bars would be awesome also. 

I added more almond milk, and fewer ice cubes...and as you can see, it was still very thick, so I let it stand a few minutes before enjoying it.  

You can check out HG's Vanilla Java Swappuccino recipe and 
Weight Watchers Points here.  (only 84 calories following HG's recipe)


1 c. unsweetened vanilla almond milk
(original recipe calls for 3/4 c.) 
3 Tb. vanilla protein powder (100 per scoop)
1-1/2 tsp. instant coffee granules
(I used Starbucks VIA caramel flavored coffee)
1/4 tsp. vanilla extract
(I used Torani caramel coffee syrup) 
1 no-calorie sweetener packet (like Stevia or Truvia)
6 - 8 ice cubes, crushed (less than 1 c.) 

Place all ingredients in a blender. Blend at high speed until smooth. The longer you blend it, the more it will froth up. MMMMMM!!

Yield- 1 - 2 servings (about 20 ozs. total)

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Sunday, September 27, 2015

Brown Sugar Apple Blondies (with Toffee)

I LOVE the fall season...the gorgeous colors, the cooler temps, the
apple & pumpkin dishes that multiply this time of year, and....

I love these moist fall treats!

Not only are they very tasty, but I like that this recipe makes a small panfull. 
(8" X 8"). Oftentimes, that's all I really want.  It's easily doubled if you want more. 

And I was pleasantly surprised over how MOIST they were! 
Those apples are perfect in this brown sugar batter. 

Before baking, I topped the batter with some milk chocolate toffee I had on hand...

A delicious treat any time of day...or the year! Great with a tall glass of milk or a cuppa coffee.  Enjoy!!

Always happy with all of Stacey's recipes I find at Southern Bite. Please stop by and check out soo many delicious recipes he shares there, including this one.


1/2 c. butter, softened
1 c. brown sugar, firmly packed
(I used a little less)
1 egg
1 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon, or...
(I used apple pie spice...can find a
homemade version here - it has allspice and cardamom) 
2 med apples, peeled & diced
1/2 c. chopped pecans

Preheat oven to 350. Lightly spray an 8" X 8" square pan with 
nonstick cooking spray; set aside. 

In large bowl, combine butter and sugar together until smooth.  Add egg; mix well. 

In another bowl, combine flour, baking powder, salt and spices.  Gradually add dry ingredients to wet ingredients. When blended, stir in the apples and nuts. Spread into prepared baking pan. Bake 35 - 40 minutes or until golden brown. 

Cool; cut into squares; serve. 

Linked to Full Plate Thursday
           Weekend Potluck

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Friday, September 25, 2015

Slow Cooker Cheeseburger Soup (WW Pts) & Weekend Potluck #189

 We're so happy you're here and welcome you to our virtual table!  Can't wait to see what you've been cooking up this week!


When I share something worth sharing...again...

Soup time is upon us!  And it just doesn't get any better than this delicious and filling soup. You'll never know you're eating a 'lighter choice'. 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Pumpkin Dump Cake by The Better Baker

Recipes that caught our attention ~

Apple Pie Sugar Cookie Bars by Table for Seven

Crock Pot Ham and Ranch Potatoes by Recipes that Crock

And, a personal favorite ~

Impossible Pumpkin Pie Cupcakes by Cakes Cottage 

Your hostesses

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Tuesday, September 22, 2015

Healthy Blueberry Muffin Oatmeal (WW Points available)

Even if you've only just gotten acquainted with me, you may already know...


It's warm and comforting and can be made quickly. 

And this is a healthier way to begin your day.  

Simple too! I added a little protein powder, and increased the amount of powdered creamer. 

If you want to check out nutritional values and/or  Weight Watchers Points Values, 
then go on over to Hungry Girl right here.....


1/2 c. old-fashioned oats
(You can always use quick, but I love the texture) 
2 tsp. brown sugar (not packed)
1 Tb. sugar-free French vanilla powdered creamer
1 Tb. vanilla protein powder, optional 
1 no-calorie sweetener packet
1/4 tsp. almond extract
1/8 tsp. vanilla extract
Dash cinnamon
Dash salt
1 c. unsweetened (vanilla) almond milk 
1/2 c. fresh or thawed (frozen) blueberries 
(if frozen, drained and blotted dry)

In medium saucepan, combine all ingredients except blueberries. Mix in 1 cup water.

Bring to a boil; reduce to a simmer. Cook and stir until thick and creamy, 12 - 15 minutes.

(I love making oatmeal in the microwave, so I use just a little less water...cook it 2 minutes at a time...on high...stirring after each, until it's the right consistency). 

Stir in blueberries, and transfer to a bowl. Let slightly cool and thicken. Enjoy!

Yield: 1 SERVING

Linked to Full Plate Thursday
            Weekend Potluck

You might also enjoy these....

Sunday, September 20, 2015

Slow Cooker Cabbage & Kielbasa Soup (Low Carb)

I saw this recipe shared at Facebook...I had all the ingredients on hand and we enjoyed this for dinner that same day.  That rarely ever happens!

This soup has a lot of flavor!!  Simple smelled great while it cooked all day in the slow cooker while I did other things. And it's LOW CARB!
It's easy enough to cook on top of the stove if you're in a hurry. 

If you'd prefer a tomato base, you could substitute half the chicken broth for tomato juice. 

This is a very simple-to-make soup...little effort for big taste!

Thanks to George at Stella Style for this original recipe. He has published a number of Low Carb cookbooks too...go over and check out their 'family' weight loss story!  AMAZING! 

Serve with a salad for a healthy & filling low carb meal.
(Or a low carb tortilla with melted cheese)

(hover over photo to pin) 


                                        1 # pkg. (turkey) kielbasa sausage
1 Tb. olive oil
1 med. onion, chopped
(I also added 2 chopped garlic cloves) 
6 c. chicken broth
(I used 1 tsp. dry chicken soup base for each cup water)
4 c. shredded cabbage
(Adding 2 Tb. cider vinegar will give it a sweet n sour flavor), optional
1 large bay leaf
1⁄2 tsp. black pepper
(we prefer lots more) 

Slice kielbasa into bite sized pieces.  In large skillet, add oil and kielbasa. Over med-high heat, brown well, stirring often. When meat is nearly browned, add chopped onions (& garlic). Cook just until onions soften.

Add sausage and onion mixture to slow cooker.  Add some chicken broth to skillet to scrape the glaze from bottom of pan. Pour over mixture in slow cooker, then add remaining chicken broth. 

Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.
Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine. Cover and cook on low for 4-6 hours. Remove bay leaf and serve. 

calories:250|fat: 16.5g |protein:15g |fiber:2g|net carbs:7g

Linked to Full Plate Thursday
           Weekend Potluck
           Whacha Crockin Wednesday

(Crockpot) Simple Ham & Bean Soup

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Saturday, September 19, 2015

Leader Enterprise - Sept. 16, 2015 - Meal Ministry

                      Cheesey Chicken Chowder

I'm planning to take a few dishes to a sweet friend who just gave birth to twins. That got me to thinking about sharing these thoughts with you.

We all knows folks who are grieving, recovering from an illness, just gave birth or suffering emotionally one way or another. Oftentimes we tell them - "Let me know if I can do anything". I'm here to give you some ideas how to put those thoughts into action.  
Making someone a meal is faith in action. It's helpful, practical and loving. My heart's deepest desire is to find ways to serve people in the best ways possible so that the blessing of a meal truly is a blessing. If you've ever received a meal from someone, you already understand what a great help and ministry it can be. 

Here is a list of some things to consider when taking a meal to someone: 

- Ask Questions! Find out if they have allergies or special food needs (like gluten free). Don't be afraid to ask what their likes and dislikes. 

- Don't provide meals more often than every other day. That gives them time to eat up what they already received before overloading their fridge. 

- Use throw away containers. And if you can't, be sure to add an address label to your dish so it will find its way back to you. 

- Ask if the recipients would prefer take-out. Some folks prefer not eating what others have made. And that's OK too.

- Ask if they would prefer a freezer meal, for later. If taking to a soon-to-be-mom, you could deliver a week before she's due, so she doesn't have to take time to answer the door. (On the other hand, she may appreciate someone coming by to help!) 

- In separate containers, add fruits, veggies or cheese chunks for them to nibble on at their convenience. This will make it easier for the family. 

Here's some great recipes to share with others.


1 (8 regular or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Preheat oven to 350. In small bowl, mix soup with milk; set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
Place in a 9×13 baking dish. Pour soup over rolls.
Bake uncovered for 30 mins.

3 cups chicken (reduced-sodium) broth
2 cups diced, peeled potatoes
1 cup each - diced carrots & celery
1/2 cup diced onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
1/3 cup all purpose flour

2 cups milk

2 cups shredded cheddar cheese
(we prefer 1-1/2 cups Velveeta)
2 cups diced cooked chicken
2 - 3 Tb. dry chicken soup base, optional
In large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender. Melt butter in a medium saucepan. Add flour and mix well with whisk. Gradually stir in milk and cook over low heat until slightly thickened, about 3 minutes.

Stir in cheese and heat until melted. Add to broth and vegetables along with chicken. (If using soup base, add now) Cook and stir over low heat until heated through. Yield: 6 - 8 servings

This quick and easy salad can also be served as dessert. I love that you can make it using 'no sugar added' fruit and sugar free pudding. Everyone will love it. If you're not sure when it will be eaten, take bananas separately to be added later. 


1 can (15 ozs) fruit cocktail, slightly drained 
1 small can (8 ozs) mandarin oranges, slightly drained 
1 can (15 ozs) pineapple tidbits, do not drain
3 - 4 sliced bananas 
1 (4 serv.) pkg. (sugar free) lemon (or vanilla or cheesecake) instant pudding mix (dry)
4 - 8 ozs. cool whip, optional 

In large bowl, stir fruits and  pudding mix together. If using, stir in cool whip. Refrigerate at least 1 hr. before serving. 

A good exercise for the heart is to bend down and help another up. ~Anonymous

Friday, September 18, 2015

Pumpkin Bread w/Cream Cheese Filling & Weekend Potluck #188

Hope you're enjoying some cooler days and maybe more time baking?!  Fall is my favorite time of the year! Just gotta love pumpkin and apple anything during this season of cooler temps, sweaters & football!


When I share something worth sharing...again...

I think pumpkin and cream cheese are the perfect match. 
Can't wait to make this wonderful bread again soon!! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Poor Potato Hamburger Casserole by Mirlandra’s Kitchen

Recipes that caught our attention ~

by Crazy for Cookies and More

And, a personal favorite ~

Caramel Apple Crisp Pie by Angels Homestead 

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!