White Chocolate Easter Bark Recipe:

white chocolate easter bark

 We made a Christmas Bark, now it’s time to make our White Chocolate Easter Bark. Isn’t it pretty? It’s very easy!!!! This would also be a nice to make for a wedding or baby shower too. 



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7 Day Cleansing Diet and get fit with Jabra Sport Wireless Headset!

I lost 7 pounds doing this cleansing diet. Readers wrote in and said they lost between 7-11 pounds and felt great. 

Going through my recipe boxes I came across 2 cleansing diets that someone had given me from a Sacred Heart Hospital years ago. I had plenty of notes of what I liked and added to the menu plan. I thought I’d do it this week and share it with you, in case you wanted to do this too.   

When I started the cleanse I had presumed I would be getting a lot of headaches and would feel tired. I did NOT get one headache during the week I did not feel tired, I had a lot of energy. A matter of fact after 3 days of being off the cleanse, I felt tired in the middle of the afternoon and realized I hadn’t had that feeling during the cleanse.  

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Cauliflower Pizza Crust

Cauliflower Pizza Crust Who wouldn’t try this pizza? It was so good, I’m getting hungry for it again because I’m staring at this photo as I type this recipe out for you. What a great alternative if you want to cut carbs. It’s so easy to make. Olyvia, my daughter, pretty much made it all by herself. 

This makes one personal size pizza. 

Use 1/2 of a 16 oz bag of frozen cauliflower. Cook according to microwave directions. Drain as much liquid as possible, mash cauliflower into pea size pieces, then drain again. 

Mix in 1 egg, 1/2 tsp of Kosher Salt, 1 crushed garlic clove, 2 TBL shredded Parmesan Cheese, 1 cup of Low Fat Mozzarella cheese (we used low fat Mozzarella and Provolone mix)

Shape cauliflower mixture on lightly greased pizza pan into an 8 inch circle.* Bake at 425 for about 15 minutes, until golden brown. (We used a baking stone)

Remove from oven and add your favorite topping. We used Roasted Red Pepper Spaghetti Sauce, so flavorful! Lyvie added some mozzarella cheese and pepperoni. We sprinkled the top with a garlic basil seasoning and some pepper. 

Bake again for 10-12 minutes. Let pizza sit for 5 minutes to let crust firm a bit. 

Cut into 4 pieces and enjoy!!!! 

*You can shape into a 10 inch crust which would make your crust a little crispier. Just shorten your cooking time so not to burn the crust. 

Let us know how you liked it and what your favorite toppings were too! 




Guacamole Recipe


Photo courtesy of Natasha

I was never a real big fan of Guacamole until I went to my friends the other night. Her daughter, Natasha, made homemade Guacamole and I couldn’t get enough of it. I went out the next day to get the ingredients so I could make it for my family. (OK, well for me, hahaha).  It’s so easy to make! This could be a weekend staple.  Here you go….


5 Ripe Avacados
Lemon Juice from 1 1/2 lemons
1 small red onion, minced
1/2 jalapeno pepper, seeded and minced
1 large garlic clove, minced*
1 tsp Kosher salt
1 tsp of pepper
2 Roma Tomatoes, diced


Cut the avocados in half, remove the pits, scoop the flesh out of their shells into a large bowl. Add all the ingredients except tomatoes and mix well. Use a sharp knife or a potato masher until the avocados are finely diced if needed. Fold in the tomatoes. Taste to your liking, add salt and pepper if needed. Enjoy!!!! 

*I added more garlic to mine. I love garlic. 

Reese’s Peanut Butter Cup Fudge……

Reese's Peanut Butter Cup Fudge

Okay, anyone else love Reese’s Peanut Butter Cups? You are going to love this fudge. My nephew and I made this today, easy as can be and even more yummy! 

Reese’s Peanut Butter Cup Fudge

Butter the bottom and sides of a 12X8 inch pan

Layer peanut butter cups along the bottom of the pan. (I used 3 packages of the 8 snack peanut butter cups)

In a microwave safe bowl, combine: 

5 oz evaporated milk

1 1/2 sticks of unsalted butter

3 cups of sugar

Microwave for 2-3 minutes, stir and microwave for 3-4 more minutes. Stir until melted and combined. 

Add 2 packages of Reese’s Peanut Butter Chips and stir until all combined. 

Pour mixture over the peanut butter cups. Top with a few chopped peanut butter cups for an extra sweet presentation. 

Put in a cool spot until firm. 

It’s as simple as that! The next time I think I may try 3 cups of sifted confectioners sugar for a smoother texture. 

My nephew wanted me to post a photo of him enjoying making fudge with me, LOL….We hope you like the fudge! 



7 Day Cleansing Diet

Going through my recipe boxes I came across 2 cleansing diets that someone had given me from a Sacred Heart Hospital years ago. I had plenty of notes of what I liked and added to the menu plan. I thought I’d do it this week and share it with you, in case you wanted to do this too.   I started the 7 day cleanse today. So far so good…..

A lot of it is attitude for sure. So often we automatically think of all that we’re losing out on instead of focusing on what we’re losing. I”m excited to do this this week. I”m not a big eater, but I do need to lose some weight and this is a good starter. 

Eating every three hours is key to keeping your metabolism working. With this cleanse you can eat all the cabbage veggie soup you want or need. I’ve added my own variation to the cabbage soup and even the family loves it. Don’t set yourself up to fail, certainly a good attitude is key, but also know if you have to change it up a bit, then you do so. I love salad, but I can’t eat it without dressing. I added a seasoning blend of basil and garlic and did add some Balsamic, one day I had a little drizzle of honey mustard lite dressing. I tiny bit of something that allows me to enjoy my meal is well worth it. 


Here’s the cabbage soup recipe: 


  • 1/2 cabbage
  • 2 red peppers
  • 1  medium sweet onion
  • 4 carrots, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 14.5oz can of stewed tomatoes (I used the brand flavored with basil, celery & garlic)
  • 24 oz of chicken broth
  • 2 cups of water (use less if you like less broth)


Dice all veggies up to desired bite size. I like mine cut up pretty fine. Combine all ingredients in your soup pot.
Bring to a boil then simmer for an hour. It is so tasty, you’re going to enjoy it. This is good for 2 to 3 days. 

Eat your soup anytime you’re hungry and make sure to drink at least 8 glasses of water. 

7 Day Menu:

Day 1-Fruit: Eat all the fruit you want except bananas. The lower calorie fruits are watermelon and cantaloupe. I made a fruit salad the night before with cantaloupe, strawberries, pineapple and a handful of grapes. Great start for breakfast. I have plenty of apples and pears handy for the day and of course the cabbage soup throughout the day. 

Day 2- Veggies: Eat all the veggies you want & 1 baked potato. I start my morning with the cabbage soup. I have carrot sticks, sweet red peppers to snack on. At lunch I have a nice salad. I did add a little Balsamic Vinegrette to my salad.  I’m hungriest at lunch time so I ate my baked potato at lunch too. For dinner I mash up some steamed cauliflower and top with frozen stir fry veggies. Add your favorite spices when you’re cooking such as garlic and Italian seasonings. Make sure you eat your soup anytime you feel you need to. 

Day 3-Fruit and Veggies: Same as day 1 and 2 but no potato today. 

Day 4-Bananas and Milk: You can have up to 8 bananas today and 8 glasses of skim milk. Bananas are high in carbs and will lesson your cravings for sweets. When I did this before, I did have a bit of a tummy ache, could be because of adding dairy to my system? Not sure. 

Day 5: Protein and Tomatoes: Today have 6-8 tomatoes and enjoy some meat. I try to stick with chicken and fish, but you can have red meat as well. You can have up to 20 oz of meat today.  I’ll grill my meat and add diced tomatoes on top with some Italian seasoning. At dinner I’ll add cooked ground turkey to cabbage soup. So yummy! 

Day 6: Protein and Veggies: Almost like yesterday, but now I can have lots of other veggies too. Saute your mushrooms and other steamed veggies and enjoy them with your protein. (No potato though, stay away from the starchy veggies)

Day 7: Brown rice, fruit and veggies: You can have unsweetened juice as well. 

When you weigh in on the 8th day, I’m sure you’ll be thrilled with your success. Take this as a great start to better eating. 


No Fuss Stuffed Shells


shellsNo Fuss Stuffed Shells

 I call these No Fuss Stuffed Shells because you won’t have to fuss over making them. They’re very quick and simple to put together on a busy night and they’re great to make ahead or to freeze.  These are not your traditional shells with Ricotta Cheese and kids won’t be fussing over bits and pieces of onions in them. Yet, these No Fuss Stuffed Shells are full of flavor and a family favorite! 

1lb of ground beef or ground turkey, cooked
1 cup of shredded mozzarella cheese + 1/4 cup reserved for top of shells
1/2 cup of shredded parmesan cheese
2 T Basil
2 T Onion powder
2 T Garlic powder
1 T Salt
1 T Pepper
1-24 oz Jar of your favorite pasta sauce
14 Jumbo pasta shells
Preheat oven to 375. 
Boil shells according to directions and drain.
Mix meat, cheeses and herbs and 1/2 jar of pasta sauce in mixing bowl. 
In a shallow casserole dish, pour the other half of the sauce on the bottom.
Stuff shells with mixture, I use a muffin scoop to fill fill them. Place shells on top of sauce in casserole dish. 
Sprinkle the reserved mozzarella cheese over the shells.
Bake uncovered in oven 25 minutes. 
We serve ours with sliced oranges,  a diced cuke and tomato salad and of course garlic bread! 
Enjoy! From the Extreme Coupon Professors and family! 

BLT Cuke Bites Recipe

BLT Bites

1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinich
3 slices crisp-cooked crumbled bacon or turkey bacon
1/4 cup diced tomato
1 1/2 T mayonnaise
1/4 tsp black pepper
Pinch salt
1 large cucumber

1) Combine all ingredients except the cuke and set aside
2) Peel cucumber. Trim off ends: cut in half lengthwise.
3) Using spoon, scoop out and discard seeds. Spoon lettuce mixture into cucumber halves. Cut into 2 inch pieces.

Make fresh like we did or make up to 12 hours ahead of time and chill until ready to serve. These are so delicious! Enjoy! 

We made our candy sleighs this weekend, here’s how…..

SAM_3109I love family nights, especially when we have a really cute project to work on all together like these adorable sleighs. Olyvia likes to make gifts for her friends at school and the boys actually got involved in this too and made some for the tree. I told them on Christmas Eve they can have them. 

So, it’s simple to do. Use a Kit Kat or other favorite chocolate bar for the base and hot glue Hershey miniatures on top of the base. Three fit perfectly on the Kit Kat, then add 2 miniatures on top of that and then a final 1 on the top. I put a dot of hot glue on each miniature and the kids placed them on. 

Then, take 2 candy canes, line the cane with hot glue and place the Kit Kat on the canes. The glue dries very quickly. 

Finishing touches: Cut 2 ribbon pieces. Hot glue the ends on the bottom of the sleigh, add a bow and now you’ve got your finished product!  Another option is to add have a tin foiled chocolate Santa sitting in the front of the sleigh. If you chose to add Santas to it, you would probably skip the ribbon. 


 A couple different variations: The boys love the Hershey Cookies and Cream Bars so we used those too. The bar is longer so it goes off the edge of the candy canes.  Aaron and Javonte’ filled their sleighs with many more miniature chocolates on their Cookies and Cream Bars. They did let us know they will share with me on Christmas Eve though, such good boys, huh!!! 



My family woke up this morning to the smell of Egg and Sausage Casserole!

I am NOT a morning person, I really wish I was! My mom used to get up at 5am and make fresh muffins and homemade warm granola for breakfast on school mornings. That will happen once in awhile, but typically it’s cereal and bagels and it’s make your own. 

I came across this recipe with my crock pot pile of recipes and thought I’d give it a go. The kids were so surprised and grateful that I had this ready for them in the crock pot when they came downstairs at 6am! 


So, here’s the recipe: 

Crock Pot Breakfast Casserole: 

1. Spray your crock pot well with non sticking spray.
2. Spread 1/2 of 26 oz. bag of frozen shredded hash browns in the bottom of the pot.
3. Cook 1 16 oz Jones sausage roll, or your other favorite in a skillet, drain and layer over hash browns.
4. Spread 16 oz of your favorite cheese over sausage. We used shredded cheddar cheese.
5. Mix 12 eggs, 1 cup of milk, 1 TBL salt, 1 TBl of black pepper, 1 Tbl of ground mustard (optioanl) in a bowl together and pour evenly over cheese layer.
Set your crock pot on low and cook for 6-8 hours. I put mine together last night at midnight before I went to bed and the kids were eating a very tasty and warm breakfast at 6:30 in the morning!

Makes for a great start to a Monday!