Brazilian Cupcakes
This is a must try recipe if you love cupcakes! They are truly Divine and easy, easy, easy! 
I was given this recipe by a friend I work with, she is from Brazil and this is her recipe.
Hint: 100g of butter is about 1 stick of butter here in the States and 250g of Dulce de Leche is just about the whole 14 oz can of Nestle Dulce de Leche, also I baked them at 350 degrees for 8 minutes.
You have to let the cupcakes cool for a good 45 minutes and then they are ready to enjoy.

 Start melting 250g of Dulce de Leche and 100g of butter in the microwave for about 1 to 2 minutes
Combine 2 full eggs, and 2 egg yokes to the melted mixture. Mix well using a fork or small whisk until well combined.
Add 1/2 Cup of flour and 1/2 Cup of sugar and mix them with a fork or whisk just until smooth.
Pour the mixture into cupcake liners ( about 12) and take them to a pre-heated oven (380 degrees) 
Eight minutes are enough for the cupcakes to bake.

Serve with whip cream and a maraschino cherry on top.

Protein Mug Cake
My Niece Tiffany sent  me this Protein Mug Cake Recipe and I wanted to share it:
1 scoop Protein
1 T Flour
1/4 Cup Almond Milk
1 egg white
1 packet of Splenda 
1 tsp baking powder

Mix and Microwave for 1 minute

Add in options: Sprinkles, Coconut, Cocoa, Chocolate Chips..


Spinach Lasagna Rolls

Spinach Lasagna Rolls
  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz tomato sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

Servings: 9  Serving Size: 1 roll  Old Points: 4 pts  Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g  Fiber: 3.4 g • Protein: 13.0 g • Carbs: 1.5

Rhubarb Pie

3 cups rhubarb, cleaned and chopped into bite size pieces.
1-1/2 cups sugar
2 Tablespoons flour
2 eggs, beaten

Pastry for a 10-inch two crust pie.

NOTE: If you're using early/young rhubarb which is not as tart, go with a little less sugar. I usually go with a little less sugar, anyway.

Simple, simple, simple - toss everything together and pile into a pie pan lined with one crust. Top with the second crust and bake. If you like, you can cut the second crust into strips and weave across the top of the filling.

Bake at 375 degrees F. for 45 - 50 minutes until bubbly.

The easiest pie crust in the world (and very good) is the Pillsbury refrigerated pie crust that you just unroll, place in the pie plate and fill. That's my personal opinion and I've received no compensation for it.

Potato, zucchini pancakes with corn relish

  • Ingredients: 
  • Corn Relish
  • 3 cups fresh or thawed frozen corn kernels
  • 2 small tomatoes, chopped (11/2 cups)
  • 1/2 cup chopped fresh basil or parsley
  • 1/4 cup plus 2 Tbs. chopped onion
  • 3 tsp. olive oil
  • 2 cloves garlic, minced (2 tsp.)               

  • 2 medium white potatoes
  • 2 large carrots
  • 2 small zucchini
  • 1 cup chopped onion
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten

    1. To make Tomato-Corn Relish: Combine all ingredients in bowl. Set aside.

    2. To make Rosti: Grate potatoes, carrots, and zucchini onto clean kitchen towel. Wrap towel around vegetables, and squeeze to remove excess liquid. Transfer vegetables to bowl, and stir in onion, flour, and garlic. Fold in eggs, and season with salt and pepper, if desired.

    3. Coat large skillet with cooking spray, and heat over medium heat. Spoon 2 Tbs. Rosti mixture for 
each patty, shaping with spoon to make patties. Cook 2 to 3 minutes, or until bottoms are crisp. Carefully flip with spatula, and cook 2 minutes more, or until browned on both sides. Serve with Tomato-Corn Relish.
Tonights dinner totally Rocked! :) I Loved it! I only made a few changes...I added a bit more garlic to the recipe  and in the salsa I used green onions.   The recipe made sooo much, I had a lot left over as you can see in the photo above :) 
Jolie found this recipe and we wanted to try it out even though it did not get great reviews online..I loved it but Jolie said her's did not turn out and she did not like it at all. Here is a link to Jolie's dish, her photo is great :) 

Arnold Palmer
Makes:20 servings (about 1 cup each)
2cans (12 ounces each) frozen lemonade concentrate, thawed
3quarts iced tea
Fresh mint sprig, if desired
1.Make lemonade as directed on can, using punch bowl or large container. Stir in tea.
2.Serve over ice. Garnish with mint.

Grilled Chicken and Pear Salad
serves 4 
4 (5oz) skinless boneless chicken breast halves
1 tsp dried basil
1/2 + 1/8 tsp salt
1/4 tsp pepper
2 Tbl apple cider
2 Tbl chopped white onion
1 Tbl olive oil
1 Tbl all-fruit strawberry spread
8 ounces mixed baby salad green
1 Pear thinly sliced

Step One:
Sprinkle the chicken with the basil and 1/2 tsp of the salt and the pepper.
Step Two:
Spay a ridged grill with nonstick spray and set over med-high heat. Add the chicken and cook unit browned and cooked through, about 3 minutes on each side.
Step Three:
Meanwhile whisk together the vinegar, onion, oil and strawberry spread, add the remaining 1/8 tsp salt in a serving bowl. Add the salad greens and toss to coat evening.
Step Four:
Cut the chicken breasts on a diagonal into think slices. Add the chicken and pear slices to the salad and toss to mix well.

Enjoy! :)   WW point value is 5

Turkish Eggplant Recipe:
  2Eggplants 10 1/2 oz each
2 Tbsp olive oil
2 large onions chopped
2 large garlic cloves crushed
2 x 14oz can chopped tomatoes
3 Tbsp raisins
3 Tbsp chopped flat leaf parsley
lemon rind finely grated
2 Tbsp lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
pinch of cayenne pepper
salt and pepper
Step one: Cut each eggplant in half lengthwise. Using a knife scoop out the flesh leaving about 1/4 inch shell.
Step two: Chop the eggplant flesh and place in a colander,sprinkle with salt and allow to drain for 30 min. Rinse and pat dry
Step three: Heat olive oil in large skillet, add onions and fry, stirring until softened, add garlic and stirring for about 2 minutes.
Step four: Add tomatoes, eggplant, raisins, parsley, lemon juice, cinnamon, cumin, cayenne and then season with salt and pepper to taste. Simmer for 20 minutes, stirring until mixture has thickened.
Step five: Spoon the mixture into the eggplant shells, mounding it up slightly. Place the filled shells in an ovenproof dish.
Step six: Cover the dish with foil, roast in a preheated over at 350 for 45-50 minutes. Serve hot :) This was a Wonderful Meal so full of flavor, very light and extremely satisfying. My husband had two helpings!! :)

Chicken Posole Soup:


  • 1  tablespoon  olive oil
  • 1  teaspoon  dried oregano
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  chili powder
  • 2  garlic cloves, minced
  • 1  (8-ounce) package prechopped onion and celery mix ( or 2 stalks celery, chopped, 1 large onion, chopped )
  •   canned tomatoes (one 14 oz can)
  • 2  (14-ounce) cans fat-free, less-sodium organic / natural chicken broth
  • 1  (15-ounce) can white hominy, rinsed and drained
  • 2  cups  chopped skinless, boneless cooked chicken breast
  • 1  tablespoon  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/2  ripe peeled avocado, diced
  • 4  radishes, thinly sliced
  • Cilantro leaves (optional)


1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.

 Mexican Salad with Creamy Avocado Dressing

For the dressing:
1 large avocado
1 Tablespoon + 2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Combine all ingredients in a food processor or blender and process until smooth and creamy.  Taste and adjust seasonings.  Cover and refrigerate.  Toss salad with dressing right before serving.

For the salad:
1-1/2 to 2 heads romaine lettuce, chopped
2-3 large tomatoes or 6-7 small tomatoes
2 cups corn chips, crushed into pieces
1/2 cup cheddar cheese, shredded
15 ounce can pinto or black beans, drained and rinsed
5 green onions, chopped

Combine all ingredients in a big serving bowl and toss well with dressing.  Serve immediately.