OK, this is SO sinful that I just had to post it.

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting
Makes one bundt cake

Cream Cheese Filling:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Apple Cake Batter:

• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil



• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (garnish)


1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

Roasted cabbage

INSANELY delicious, easy, inexpensive & healthy

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..



Then cut the halves in half again…



…to make quarters.



Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



Wrap each wedge and bake for 20-30 minutes.



I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage.



The wedges reheat wonderfull in the oven or the microwave!

Oven Baked Chicken fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

BAKED CHEESE & BROCCOLI PATTIES
- yield: 8 broccoli patties


INGREDIENTS
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp light cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten (can use whites for healthier version)
salt/pepper

INSTRUCTIONS
Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.

Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.

Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.

To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.

Mix together and form into patties, place on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Taco Seasoning

Rachel Ray talked about how you should make your own taco seasoning because the stuff you buy in stores is full of sodium, preservatives, etc. This is just full of flavor. Simply spices!

1 T chili powder
1 T ground cumin
1 T garlic powder
1 T onion powder
1/4 - 1/2 T crushed red pepper

I Love these things!

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
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.

*Munkee*

Cookies 'n Cream Fudge

2 1/2 cups sugar
1/2 cup margarine or 1/2 cup butter
2/3 cup evaporated milk
2 cups marshmallow creme
8 ounces almond bark or 8 ounces vanilla candy coating, cut into pieces
1 teaspoon vanilla
12 Oreo cookies, broken into bite-size pieces

Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
2. In large heavy duty saucepan, combine sugar, margarine, and milk.
3. Bring to a boil over medium heat, stirring constantly.
4. Continue boiling 3 minutes over medium heat, stirring constantly.
5. Remove from heat.
6. Add marshmallow creme, candy coating and vanilla; blend until smooth.
7. Pour half of mixture into foil-lined pan.
8. Sprinkle cookie pieces over entire surface.
9. Top with remaining mixture.
10. Cool to room temperature.
11. Refrigerate 1 to 2 hours or until set.
12. Remove fudge from pan by lifting foil; remove foil from fudge.
13. Using large knife, cut into squares.
14. Store in refrigerator.

Cheeseburger Soup

Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
16 oz of Velveeta processed cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings

Rotel Cups

Ingredients
1 can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions

Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes.

**can add cooked cut up shrimp, scallops or pepperoni, hot ham, chicken, sausage

makes: 45 cups

Man, that sounds GOOD!!!

Yup, fb is good for some things after all.