I’m on a quest to find food that burns fat. I’m already finding that apples and bananas are good choices, but now see that soybeans are helpful as well. Which has me more confused, as I have read that soy products my be the reason I am not losing the fat around the middle. I wish people would just make up their minds.
I will admit, I am hoping that soy is ok, as almost every product in my house has some soy in it. Plus I still have a new container of my shake mix from Herbalife in the cupboard to use.
So for now, I will still browse the net to see what I can find, and do more reading on soy based products to see if they will help or will cause me more harm.
This is a yummy quick dessert to whip up for family and friends. I’m going to make this for our next mom get together.
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
2 medium firm bananas. sliced
2 teaspoons lemon juice
1 (20 ounce) can pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwifruit, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/3 cup orange marmalade
1 tablespoon water
Directions
1. On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.
Yesterday was a long day. I was up early, as J and T had to be on the road by 6:10ish for a golf outing, and then I was off to a women’s function for church. I enjoyed my time of “refreshing” with the ladies, but then it was off to get supplies to start the baking for church, my turn to bring the cookies. I made a few cookies, but made mini muffins and mini brownies as well. Sometimes you just need a change, ya know?
I was dragging butt by the time I pulled out the last pan of muffins, and was ready for a nap, but had to check out a few wrinkle cream reviews, as I was headed back out to the store to find something to help “erase” some of the lovely wrinkles that are popping up.
So far I haven’t found anything that jumps out at me, so I will keep looking. The muffins were a big hit at church, as were the brownies. So glad I decided to go that route this time.
We had this dessert last night, and devoured it. So today I had to do some searching to see if I could find a recipe. Yum!
Crust
1 cup Gold Medal® all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped walnuts or pecans
1 teaspoon grated lime peel
Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup Key lime juice or regular lime juice
2 teaspoons grated lime peel, if desired
2 cups whipping cream
Few drops green food color, if desired
1. Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
4. Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.
Are you drooling yet? When I opened up the email with this recipe, my mouth instantly drooled. I will be getting the ingredients this weekend to whip this up.
45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
1/4 cup Butter, melted
3/4 cup Crunchy peanut butter, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (11 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Chocolate syrup
MIX wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13×9-inch pan.
BEAT cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
DRIZZLE with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.
