I got the recipe and picture here

Creamy Broccoli cheesy Soup 


1 tablespoon melted butter
3/4 medium to large chopped onion depending on if you like onion
1/4 cup melted butter
1/4 cup flour (i used whole wheat)
1 T. wet minced garlic (i added)
2 1/2 cups half-and-half.....(i used whole milk)
4 cups chicken stock
1 lb. (16 oz.) fresh or frozen broccoli florets
1 cup grated carrot
Kosher salt and freshly grated pepper, to taste
1/4 teaspoon grated nutmeg
8 ounces grated sharp cheddar cheese (i used 6oz)

optional...1 lb. shredded chicken


Melt butter in a large pot over medium-high heat, and sauté onion and garlic until soft, about 3 minutes (salt). Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.

Stir in the broccoli florets and grated carrot and shredded chicken. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.

Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot. Add chicken

Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.


my kids loved it too:)

Carrott Cake and Cream Cheese Frosting via Ina Garten(found recipe on via)


For the cake:
1 3/4 cups granulated sugar
1 1/3 cupsCanola oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 heaping teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple or substitute for more carrot or zuchini 

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted


Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

recipe from Real Simple magazine.

GRound Turkey Burgers  my little recipe

1 Lbs. ground Turkey...less fat the better
1 red bell pepper, cut in small pieces
1/2 minced onion (any type. I like purple or yellow)
1/3 spinach bunch, cut in small pieces
1-2 T. worchester sauce (depending on how much you like)
salt and pepper to taste

Mix all ingredients together in a bowl with your hands. Make patties and grill on your george foreman grill or fry it in a pan.  I dont ever measure the worchester sauce so i had to guess on the measurement.  After the turkey burger is cooked well i put it on a whole grain bun.  I like the ones around 100 calories.  I do put lite cream cheese on the bun with additional veggies like cucumbers or lettuce and tomato.

One of my favorite low calorie meals.  Very filling and satisfying!
hope you enjoy!

Ground Turkey white Chili     sooo good
 (i got this idea from Scissors and Spatulas and she has Great photos of it too!) but i changed it a little

1 onion,
chopped 3 cloves garlic, minced
1 1/2 pounds ground turkey
1 (4 ounce) cans canned green chile peppers,
 1 tablespoon ground cumin
1 tablespoon dried oregano
3/4 tsp teaspoon ground cinnamon
 ground white pepper to taste
3 (15 ounce) cans cannellini beans
1  32 oz  chicken broth
1 can drained corn

1/2 bunch chopped cilantro

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon,  and white pepper to taste and saute for 5 more minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes,

Add half a bunch of chopped cilantro at the end fot just a few minutes

garnish with Fat free sour cream and a squeeze of lime!

Soft Pretzels
1 Tbsp Yeast

1/8 Cup Warm Water

1 1/3 Cups Warm Water

1/3 Cup Brown Sugar  (next time I will try 1/4 C. just to make it a tad healthier)

3 3/4 Cups Flour (I used 2 C. Whole Wheat and 1 3/4 C. White)

1 Tsp. Salt

Dissolve yeast in 1/8 cup warm water. Add remaining ingredients and beat until smooth. Kneed until smooth. Sometimes I just throw the stuff in the bread maker on the dough cycle… a lot less arm work. Optional: Let dough rise in an ungreased bowl, uncovered, for 1 hour. Divide into 12 pieces and shape into pretzels.

Bring to a boil:

1 Quart Water

3 Tbsp. Baking Soda

3 Tsp. Sugar

Drop pretzel into boiling mixture. About 15 to 20 seconds on each side, Place on cookie sheet. Sprinkle with course sea salt. Bake at 400° for 10 to 15 minutes, until golden brown. Watch the bottoms… they over-cook first.


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