Chocolate Oatmeal No Bake Cookies Recipe

I used to make these Chocolate Oatmeal No Bake Cookies when I was a kid. I decided to post the recipe here so I'd always know where to find it. They are so easy and so good. A great recipe to make with young children letting them help drop the cookies.

Ingredients:
1/2 C Butter 
2 C Sugar 
1/2 C Milk 
4 Tbsp Cocoa 
1/2 C Peanut Butter (optional)
3- 3 1/2 C Quick cooking Oats 
2 tsp. Vanilla 

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Better than Potatoes Cheesy Pureed Cauliflower

This recipe for Better than Potatoes Cheesy Pureed Cauliflower caught my eye as every time I try to diet, I go low carb and that means nothing "white" and no potatoes. My sister swears by using cauliflower instead of potatoes (she's diabetic) and I've never been crazy about the watery taste mine had when I tried it. This recipe is fabulous and solves the watery texture issue.


Ingredients: 
1 head of cauliflower
1/3 cup heavy cream
2 Tbl butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste 

Directions:

1. Clean and trim the cauliflower, breaking it into medium sized pieces. 
2. Place in a microwave safe bowl with 1/3 cup of cream and 1 Tbl of butter. 
3. Microwave, uncovered, on high for five minutes.
4. Stir to coat cauliflower with cream/butter mixture. 
5. Microwave for another 4 minutes on high. 
6. Remove from the microwave and put into a high speed blender or food processor with the rest of the butter and the cheese. 
7. Puree until smooth. 
8. Season with salt and pepper to taste. 

You can adjust the cream and butter to your preference. Mmm, mmm, good!
Source: ibreatheimhungry.com

Raspberry Corona-Rita’s Cocktails

Our Hard Lemonade recipe was such a huge hit, I couldn't resist adding this pretty pink raspberry version.

Ingredients:
1 cup frozen or fresh raspberries
1 bottle (12 oz) of chilled Corona beer (other beers may be used)
1/2 container (6 oz) frozen raspberry lemonade concentrate
1/2 cup raspberry vodka (plain or other fruit flavored vodka would work)
1 cup ice – varies on desired consistency 
Garnish with fresh raspberries, and/or lemon or lime wedges

Directions: 
In a blender, add the first four ingredients and blend until desired consistency. Put ice in your favorite cocktail glass, add the cocktail then garnish and ENJOY!

*Plan Ahead: To make ahead, mix the raspberry lemonade and vodka and chill up to 2 days. Before serving, stir in beer and garnish, enjoy.

Source: DesertMommas.com
Photo: Charles Walton IV; Styling: Buffy Hargett

Luscious Lime Sorbet Margaritas

If you love margaritas, these Luscious Lime Sorbet Margaritas will become your favorite refreshing treat.

Ingredients:
1 lime, cut into 8 wedges
1/4 cup sugar
2 pints lime sorbet
1/2 cup tequila

Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat. Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.

Source: Pinterest

Try Frozen Peas and Corn for a Healthy Diet Snack

Healthy snacks can include more than celery sticks. Frozen vegetables often taste better because they're not turning into starch, like their produce-aisle counterparts. Freezing vegetables seals in their naturally sweet flavor.

Half of a cup of peas has 55 calories and 3 g of fiber; the same amount of corn contains 72 calories with 2 g of fiber. The high-fiber and low-calorie-density combination means they're filling and satisfying, and the frozen part makes them interesting. They're firm, but not rock hard, and they melt in your mouth.

"You can use the same trick with fruit," Gidus says. "Freeze grapes or cherries, and it's a whole different experience."

From Tamar Haspel, Women's Health Magazine

Greek Tuna Broccoli Bake Recipe

This is not your mother's tuna casserole. This updated Greek Tuna Broccoli Casserole will be a healthy hit.

Ingredients: 
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
2 cans (170 g each) tuna, low-sodium, packed in water, undrained, flaked
1 cup (250 mL) 1% milk
3/4 cup (175 mL) wholegrain brown rice
1/2 cup (125 mL) each, chopped celery and red onion
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) chopped fresh oregano
1½ cups (375 mL) small broccoli florets
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) crumbled light Feta cheese
Cracked black pepper

Directions 
1. Mix soup, tuna, milk, rice, celery, onion, lemon juice and oregano in shallow 2 qt (2 L) baking dish. Gently stir in broccoli and tomatoes.
2. Sprinkle with Feta cheese and cracked black pepper. Cover. Bake at 400°F (200°C) for 30 minutes.
3. Remove cover, broil until golden – about 5 minutes.
4. Let stand 5 minutes before serving.

Recipe Tip Fresh herbs give unique flavour notes! Less salt is usually needed to balance flavours when herbs are used and, in this dish, aromatic oregano balances the healthy choice of low-sodium canned tuna.
Source: Cook with Campbells

Original Ranch® Cheeseburgers

Ingredients:

• 1 packet/1 oz. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 4 hamburger buns

Preparation:

Combine seasoning & salad dressing mix with beef and cheese. Shape into four (4) patties. Cook thoroughly until meat is no longer pink in the center. Toast buns before serving, if desired. Serves four (4).

     From Kingsford Charcoal

South of the Border Salsa You'll Love

This is so good!  My cousin, Bobby, brought this to California from Minnesota and we all fell in love with it and so has everyone we've made it for. We get requests to bring this to parties and usually make a double batch because it's gone before you know it.

Ingredients:

• 1 avocado, chopped
• 2 tsp. lime juice
• 2 cans (11 oz) shoe peg corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 2/3 cup cilantro, chopped
• 2 roma tomatoes, chopped
• 2/3 cup green onions, chopped
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. cumin

Serve with:

• Scoops tortilla chips (work best)
• Slices of zuchini, summer squash, jicama, dajon radish

Preparation:

Toss avocado with lime juice in medium bowl. Stir in remaining ingredients. Chill for at least 1 hour. Makes 20 (1/4 cup) servings.