Last Minute Entertaining Tips from Katie Lee Good Day LA video report

Last Minute Entertaining Tips from Katie Lee:

Hungry Girl Recipe`s from The View

Sweet Caramelized Onion Dip

PER SERVING (1/6th of recipe, about 1/3 cup): 74 calories, 1.75g fat, 512mg sodium, 11g carbs, 0.5g fiber, 4.5g sugars, 3.5g protein -- PointsPlus® value 2*

1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 large sweet onions, chopped
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup plus 2 tbsp. fat-free cream cheese, room temperature
1 tsp. Dijon mustard
1 tsp. balsamic vinegar

Heat butter in a large skillet over medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onions, salt, and cayenne pepper. (Onions may be piled high, but they'll cook down.) Sauté for 10 minutes, stirring often.

Reduce heat to medium low. Cook and stir until onions are browned and caramelized, 25 - 30 minutes.

Meanwhile, in a large bowl, combine sour cream, mayo, and cream cheese. Whisk until smooth. Cover and refrigerate.

Once onions are caramelized, add mustard and vinegar to the skillet. Continue to cook and stir for 5 minutes. Remove from heat and let cool.

Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine.

Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!


Triple-Cheesy Pepperoni Pizza Poppers

PER SERVING (1/4th of recipe, 3 poppers): 135 calories, 3.5g fat, 496mg sodium, 16.5g carbs, 1g fiber, 3.5g sugars, 7g protein -- PointsPlus® value 3*


1/3 cup light or low-fat ricotta cheese
12 slices turkey pepperoni (Hormel's is best), chopped
3 wedges The Laughing Cow Light Creamy Swiss cheese
1 1/2 tsp. tomato paste
1/2 tsp. dried minced onion
12 small square wonton wrappers (stocked with tofu in the refrigerated section of the market)
12 sprays I Can't Believe It's Not Butter! Spray
1 tbsp. reduced-fat Parmesan-style grated topping
1/8 tsp. garlic powder
1/2 cup canned crushed tomatoes
1/8 tsp. Italian seasoning


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

In a medium bowl, combine ricotta cheese, chopped pepperoni, cheese wedges, tomato paste, and dried minced onion. Mix thoroughly and set aside.

Lay two wrappers flat on a clean, dry surface. Spoon 1 tablespoon filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. One at a time, fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently and evenly placing each "popper" flat on the baking sheet.

Spritz the top of each popper with a spray of butter spray. Evenly sprinkle with Parm-style topping and garlic powder.

Bake in the oven until golden brown, about 10 minutes. Allow to cool slightly.

Meanwhile, combine crushed tomatoes with Italian seasoning in a microwave-safe bowl. Stir well. Microwave for 1 minute, or until hot. Give seasoned tomatoes a stir and serve with poppers for dipping. YUM!


BLT Wonton Crunchies

PER SERVING (1/6th of recipe, 2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein -- PointsPlus® value 2*

6 slices center-cut bacon or turkey bacon
12 small square wonton wrappers (stocked with tofu in the refrigerated section of the market)
1/4 cup fat-free mayonnaise
3 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
Dash each garlic powder, salt, and black pepper
3 large plum tomatoes, chopped
2 cups finely chopped romaine or iceberg lettuce

Preheat oven to 350 degrees.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set aside to drain and cool on paper towels.

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray the wrappers with nonstick spray.

Bake in the oven until light golden brown, about 8 minutes. Set aside to cool.

In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add chopped tomatoes and lettuce. Finely chop bacon and add about 3/4ths to the bowl; reserve the rest for topping. Gently stir until uniform. Set aside.

Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tablespoons per shell. Evenly top with remaining bacon. Serve immediately!


Cheesy Chicken Egg Rolls

PER SERVING (1/6th of recipe, 1 egg roll): 112 calories, 1.5g fat, 334mg sodium, 17g carbs, 1g fiber, 1.5g sugars, 8.5g protein -- PointsPlus® value 3*


1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 sweet onion, thinly sliced
1/4 tsp. salt
2 cups spinach leaves
1/2 tbsp. chopped garlic
4 oz. cooked and chopped skinless chicken breast
2 wedges The Laughing Cow Light Creamy Swiss cheese
6 large square egg roll wrappers (stocked with tofu in the refrigerated section of the market)

Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it lightly with nonstick spray; set aside.

Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté onion until softened and slightly browned, about 6 minutes.

Reduce heat to medium low. Cook and stir until onion is browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside.

Return skillet to medium-high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large bowl.

Add chicken and cheese to the bowl, breaking the cheese wedges into pieces. Mix thoroughly and set aside.

Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a horizontal row a little below the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.

Fold in the sides of each wrapper about an inch toward the middle, over the filling to prevent it from escaping. Roll the bottom of each wrapper up around the mixture; continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.

Repeat with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray.

Bake in the oven until golden brown, about 25 minutes.

Allow to cool slightly. Slice into halves, if you like, and dig in!


Fruity & Tangy Cocktail Meatballs

PER SERVING (1/8th of recipe, 3 meatballs with about 2 tbsp. sauce): 135 calories, 2.5g fat, 191mg sodium, 15g carbs, 0.5g fiber, 14g sugars, 12g protein -- PointsPlus® value 3*

1 lb. raw extra-lean ground beef
1/2 cup finely diced mango
2 tbsp. ketchup
1 tsp. dried minced onion
1/4 tsp. salt

One 15-oz. can peach slices in juice
1/2 cup sugar-free or low-sugar apricot preserves
1/4 cup apple cider vinegar
1 tbsp. Sriracha hot chili sauce


Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a large bowl, combine all meatball ingredients. Mix thoroughly with your hands. Form 24 evenly sized meatballs from the mixture and place them evenly on the baking sheet.

Bake in the oven until meatballs are just cooked, 8 - 10 minutes. Meanwhile, drain peaches and transfer to a blender or food processor. Pulse until mostly smooth. Transfer to a crock pot. Add all remaining sauce ingredients to the crock pot and mix well.

Carefully transfer meatballs to the crock pot. Stir to coat. Cover and cook on low for 3 - 4 hours.

Stir well and serve up meatballs with toothpicks and the extra sauce from the crock pot!


Spiked Pumpkin-licious Nog

PER SERVING (1/5th of recipe, about 1 cup): 174 calories, 2g fat, 344mg sodium, 16g carbs, 2g fiber, 6.5g sugars, 6g protein -- PointsPlus® value 5*

5 cups light vanilla soymilk
5 oz. rum
1 small (4-serving) package Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
6 no-calorie sweetener packets (like Splenda or Truvia)
2/3 cup canned pure pumpkin
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional topping: additional cinnamon

In a blender, combine all ingredients and blend at high speed until mixed thoroughly. Cover and refrigerate for at least 2 hours to allow nog to thicken.

If you like, top each glass off with a sprinkling of cinnamon. Enjoy!


Coco-Rum Hot Chocolate

PER SERVING (entire recipe, one 6-oz. drink): 150 calories, 1.5g fat, 145mg sodium, 12.5g carbs, 1g fiber, 10g sugars, 2g protein -- PointsPlus® value 5*

1 packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free)
1 tsp. mini semi-sweet chocolate chips
1 1/2 oz. coconut rum (preferably Parrot Bay)
Optional toppings: Fat Free Reddi-wip, unsweetened cocoa powder

Place cocoa mix and chocolate chips in a mug. Add 4 1/2 oz. very hot water, and stir to dissolve. Mix in rum and, if you like, top with optional toppings. Enjoy!


Turkey Alfredo using Leftover Turkey & Green Bean Casserole

Boil some Pasta - Drain - put aside

In a Skillet add & Heat:
Can of Cream of Mushroom Soup
Cup of Milk
2 tablespoons of butter
Garlic Powder to Taste (I like a lot)
Small can of Mushrooms (optional)
Black pepper to taste
Parmesan Cheese to Taste (I add a lot)
Leftover Cooked Turkey
Leftover Green Bean Casserole
add and stir in the Cooked & Drained Pasta
Once it starts to Boil, stir once again, Turn off Heat & Cover

Dorothy's Famous Stuffing Recipe:

Dorothy's Famous Stuffing Recipe:

1 pound pork sausage
3 apples
1 onion
1 box stuffing
2 eggs
1 1/2 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon sugar

Preheat oven to 375 degrees. Peel & chop apple. Chop onion. Cook sausage, add onion and apples. Make stuffing according to directions on the box. Add eggs and other ingredients to stuffing. Place in buttered baking dish. Bake for 30 minutes until browned on top.

Creamy Crock Pot Chicken

1 bag frozen chicken breasts, 1 can of corn (drained), 1 can of black beans (drained), 1 can of Rotel tomatoes, and 1 block 8 oz cream cheese. Cooked on low while i was at work. Serve over rice, as a burrito filling, or straight out of a bowl like me!

low calorie & tasty holiday dishes

Hungry Girl's Low Calorie Holiday Snacks:

Lisa Lillien, known as the "Hungry Girl" was here to show us how to make some of your favorite holiday treats in a calorie cutting but still tasty way... check out her recommendations in the media player.

No-Nonsense Nog
PER SERVING (1 cup): 98 calories, 2g fat, 382mg sodium, 13g carbs, 0.5g fiber, 6g sugars, 6g protein

5 cups light vanilla soymilk
1 small (4-serving) package Jell-O Sugar Free Fat Free Instant Pudding Mix
6 no-calorie sweetener packets
1 tsp. rum extract
1/2 tsp. ground nutmeg
Optional toppings: Fat Free Reddi-wip, cinnamon

Combine all ingredients except optional ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow the nog to thicken.
If you like, before serving, top each glass off with whipped topping and a sprinkling of cinnamon. Yum time!

HG Alternative! If you want to make an alcoholic version, nix the rum extract and reduce the soymilk to 4 1/2 cups -- then add 5 oz. of rum to the recipe. Just tack on an additional 58 calories each serving.

I Can't Believe It's Not Sweet Potato Casserole
PER SERVING (1/8th of casserole): 142 calories, <0.5g fat, 263mg sodium, 33g carbs, 3g fiber, 12.5g sugars, 5g protein

8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup granulated no-calorie sweetener (recommended: Splenda)
1/2 tsp. salt
1 cup fat-free liquid egg substitute
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows

Preheat oven to 350 degrees.
Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked). With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir. Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 - 50 minutes.
Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

Chocolate-Raspberry Mini Desserts
PER SERVING (3 pieces): 105 calories, 5.5g fat, 34mg sodium, 15g carbs, 0.5g fiber, 8g sugars, 2.5g protein

15 Hershey's Kisses
One 15-piece box frozen Athens Mini Fillo Shells
15 raspberries

Preheat oven to 350 degrees.
Place shells on a baking sheet. Place one Kiss in each shell.
Bake in the oven until Kisses are hot and have softened, about 8 minutes.
Immediately press a raspberry into the gooey chocolate center of each shell.
Allow to cool slightly. Enjoy!

Rockin' Lean Bean Casserole
PER SERVING (1/8th of casserole): 100 calories, 2.5g fat, 436mg sodium, 16g carbs, 3.5g fiber, 4g sugars, 3g protein

Two 16-oz. bags frozen French-style green beans, thawed, drained, and dried
Two 10.75-oz. cans 98% fat-free cream of celery condensed soup (like the kind by Campbell)
One 8-oz. can sliced water chestnuts, drained
1 oz. (about 15 pieces) onion-flavored soy crisps, crushed

Preheat oven to 325 degrees.
Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed. Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best).

Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer.
Cover with the remaining green beans and then top with the remaining can of soup.

Evenly top with the remaining water chestnuts. Place the dish in the oven and cook for 45 minutes.

Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so.

Pancakes, Cookies and Treats from

Rene Rofe Mesh Apron with Ruffles $28.13 @

Rene Rofe is a leading designer, importer, and wholesaler of panties and other intimate apparel and is a top supplier to Victoria's Secret. Their styles, quality, and affordability are unsurpassed in the industry and Eldorado is proud to offer the Rene Rofe Mesh Apron with Ruffles.

Size: Small/ Medium (Search for Bigger Size @

Color: Black

Healthier skin without breaking your budget

Products to help you get younger, healthier looking skin don't have to break your budget.

Dr. Shirley Chi of the Center for Advanced Dermatology went on a drug store run recently to show us the best beauty bargains. She started with a dermatologist favorite: the inexpensive Cetaphil facial cleanser.

"I like the normal or sensitive skin formula and if you look in the back it doesn't have very many ingredients, which is something that I always look for," she says.

Chi says you can turn it into an exfoliate by adding a few pinches of baking soda. Plus, it contains anti-inflammatory properties that soothe the skin.

For an anti-oxidant cream, she likes La Roche-Posay's Active C.

To get more bang for your buck, Chi says instead of using the moisturizing version of Active C, use the eye serum and put it on your face. It'll save you $10.

"The eye serum on the face is just a lighter formula, so you can moisturize like you normally do and then put the eye serum all over," Chi says.

The Queen Helene's cleansing clay mask contains sulphur and will only set you back $4. Or, you can make your own mask to help brighten dull skin and prevent acne. Just take aloe vera gel, crush five uncoated aspirin tablets and mix together.

"Aspirin basically breaks down into salicylic acid," Chi says. "Salicylic acid is used in peels, the Beta-Lift peel, it's used for acne treatments, it's in a lot of the over-the-counter and prescription acne products."

Finally, use sunscreen every day. The FDA recommends mineral-based sun screens for the best protection.

"On my drug store run, I found that the Eucerin for sensitive skin, daily protection, has the mineral in it, it's got titanium oxide in it and zinc oxide," Chi says.

While some skin care regimens can run you thousands of dollars, these all total up to about $70.

Also in that group of products is the RoC Retinol Correxion Deep Wrinkle Night Cream. Chi says for an over-the-counter treatment, it contains a good amount. She says only use it at night because retinols breaks up in the sun.

Asian Peanut Noodle Recipe - Fast, Easy & Inexpensive

NOTE: I add Cayenne Pepper to this Recipe for a Much Needed Spicy Kick!
I made a Video of me Cooking this up in my Fetish Kitchen @

Obama Brews His Own Obama brews up batches of homemade beer in the White House

Last Thursday, former Marine Sgt. Dakota Meyer asked President Obama to have a beer with him. Obama said yes, and you're thinking it's probably because Sgt. Meyer was being awarded the Medal of Honor. But there's another reason...

It turns out Obama has been brewing his own "White House Honey Ale." The first bottles of the president's homemade brew were cracked open for the 2011 Super Bowl.

The beer is being made in Obama's free time with ingredients and equipment all paid for out of his own pocket. Historians say the beer is the first alcoholic beverage to be brewed in the White House...ever. And by the way, in case you were wondering, it is completely legal to brew beer in Washington DC.

Maybe when he's done being the leader of the free world, he can open up his own micro-brewery...

Ben & Jerry's Schweddy Balls Ice Cream Taste Test

Ben & Jerry's Schweddy Balls Ice Cream Taste Test:

Los Angeles - Ben & Jerry's Schweddy Balls ice cream is making a big splash online and, of course, in stores. It pays homage to a 1990s "Saturday Night Live" skit featuring Alec Baldwin.

Schweddy Balls is vanilla ice cream with a hint of rum and has fudge-covered rum and milk chocolate malt balls mixed in for good measure.

The big question... just how does it taste? Well, Studio 11 LA's Jeff Michael and Lisa Breckenridge shared some Schweddy Balls in a taste test of sorts during a rehearsal on Thursday.

Let's just say they had WAY too much fun with the story during the rehearsal.

Watch the video and enjoy. ; )

More information:

Ben & Jerry's Homemade Ice Cream

Read more:

Boobie Cake Pan $15.49 at

Boobie Cake Pan $15.49 at
Ever wanted to lick frosting off a pair of breasts? Now is your chance! Whip up some fun with this cake pan in the shape of a pair of breasts.
Whether it is a bachelor party or some other occasion that calls for naughty snacks, your cake will be the one everyone wants to sink their teeth into!

My Summer Yummy Crunchy Healthy Fruity Nutty Mixture to Use in So Many Ways

Chopped Walnuts
Chopped Apple & or Raisins (Black or Gold)
Chopped Celery
Few Spoon Fulls of Lite Miracle Whip
1 or 2 Packets of Sweetener
Mix - store in Container - Refrigerate

You can Use Mixture in:
Add Mixture to Shredded Cabbage for a Sweet Nutty Cole Slaw.
Add Mixture to Chopped Chicken - top on Bread, Toast, Crackers or a Bed of Lettuce.
Add Mixture to any Salad or Bed of Lettuce.
Add Mixture to any Wrap
Add Mixture to anything you want for a Crunchy, Fruity, Yummy, Sweet Zip to Anything - use your imagination!

10 Ways to Eat Ramen for Dinner Posted by brooke mclay

Ramen 10 Ways to Eat Ramen for Dinner

Times are tight, budgets are pinched. We had two dollars left in our food budget on Tuesday of last week, so I buzzed to the store and bought the only thing I could think of. Ramen. At 17 cents a package, ramen has to be the best food deal out there. And, it’s a fun deal, too. Because a packet of ramen isn’t just soup waiting to be made. It’s actually a blank canvas ready to be turned into art. Here are 10 super-simple ways to pimp out your ramen and make it into a simple, satisfying dinner.

1. Veggie Ramen (pictured above) . Toss a tablespoon of butter into a skillet. Add 2 tablespoons each of thinly-sliced carrots, frozen green beans, frozen white corn, and edamame. Cook just until softened. Add a packet of Pork Ramen, 2 cups of water, and cook until the noodles are cooked through, about 6 minutes. Add seasoning packet. Serve and enjoy.

2. Egg Foo Ramen. In a small bowl, whisk an egg with 1 tablespoon of water until well beaten. Bring 2 cups of water to a boil in a small saucepan. Pour egg into the water, then add the noodles. Cook just until tender. Season with seasoning packet. Garnish with sliced green onions.

3. Chinese Chicken Salad. Shred 1/4 a head of cabbage, 1 breast of chicken, and 1/4 white onion. Add 1 package of crushed Chicken-flavored Ramen. In a small bowl, whisk together the seasoning packet, 2 tablespoons of oil, 2 tablespoons of white vinegar, and 2 tablespoons of sugar. Toss dressing into salad, serve and enjoy.

4. Ham Fried Ramen. A simple take on Fried Rice, cook a packet of Pork Ramen until the noodles are tender. Drain completely. In a skillet, heat 1 tablespoon of sesame oil and 1 tablespoon olive oil until sizzling. Add 1/4 cup diced ham and 1/4 cup of frozen peas & carrots to the oil. Immediately toss in the noodles. Crack an egg into the mixture and stir until well cooked and distributed around the noodle mixture. Season with soy sauce, garnish with a handful of diced green onions.

5. Parmesan Ramen. Cook a packet of ramen noodles. Save the flavoring packet for another day. Once the noodles are cooked, drain the water from them completely. Top with a pat of butter, a bit of freshly-shredded parmesan, and some chopped parsley.

6. Chicken Noodle Ramen. Boil 3 cups of water, 1/4 cup carrots, 1/4 cup of celery, and 1/4 cup shredded chicken. Once the carrots and celery are softened (about 6-8 minutes), add a packet of Chicken Ramen and the seasoning packet. Cook until the Ramen is tender.

7. Chili Lime & Shrimp Ramen. Cook a packet of Chili Ramen according to package directions. Toss with 1/4 cup diced scallions, 1 cup of cooked shrimp, and a lime wedge.

8. Easy Ramen Lasagna. Place 4 squares of uncooked ramen noodles into the bottom of a 9×11 baking dish. Cover with a layer of cooked and crumbled Italian sausage, your favorite canned spaghetti sauce, and a layer of cottage cheese mixed with chopped spinach. Top with an ample amount of spaghetti sauce. Cover with a hefty bunch of shredded mozzarella. Cover and bake in an oven preheated to 350 degrees for 30-40 minutes. Remove the foil 10 minutes before baking is finished to brown up the top of your cheese.

9. Pad Thai Ramen. Cook a packet of Pork Ramen according to package directions. Just before you add the flavoring packet, drain most of the water from the pan (leaving about 2 tablespoons worth of water), then add 1/2 teaspoon cream peanut butter, the juice of 1 lime, 1/2 teaspoon of vinegar, 1/2 teaspoon soy sauce, a pinch of garlic and onion powder, and a drizzle of sesame oil. Mix together until very well mixed. Garnish with chopped cilantro and peanuts.

10. Mandarin Ramen Salad. Cook Chicken Ramen according to package directions. Drain water completely, reserve spice packet for dressing. Toss cooked ramen with 1 small package of coleslaw mix, 2 stalks of diced celery, 1 can mandarin oranges (drained), and 2 tablespoons of white vinegar mixed with the flavoring packet and 2 tablespoons sugar. Garnish with diced scallions.

Naughty Cakes Cookbook 19 Fabulous, Fun Cakes $35.63 @

Naughty Cakes Cookbook 19 Fabulous, Fun Cakes $35.63 @
Cake decorating has never before been this deliciously delightful! Liven up any occasion with these 19 flamboyant and sexy cake designs that will appeal to both men and women.

Written by Debbie Brown, photography by Ed Allwright. Hardbound book measures 8.75 inches L x 1.5inches W x 11.25 inches T and contains 80 pages of sinfully scrumptious cake recipes and step-by-step decorating instructions.

Each decorating method is carefully explained and accompanied by brilliant color photographs. Naughty Cakes is the perfect cake decorating book for anyone with a sense of humor!

Never Drop your Taco Again!

Low Cal Pina Colada

Coconut Flavored Creamer (to taste)
Crushed Pineapple in it`s own juice (to taste)
Rum (regular or Malibu)
Crushed ice
Blend in blender
(option: add pina colada flavored yogurt for thickness)
Pour in glass, enjoy!

Royal Wedding Beer - Windsor & Eton, Windsor Knot 2011

Enough, Enough, I have supped enough royal wedding beers from 1981 and at last someone has saved me. My friends at Windsor & Eton Brewery took pity on me having to drink stale ale and kindly sent over a bottle of their Windsor Knot fresh from the fermenter.

Although W&E are a new brewery, they have quickly stamped their mark on the beer scene in London. Their first two beers, Guardsmen and Knight of the Garter were a fine introduction but it was when the Conqueror hit London pubs before Christmas that it became clear that this was no ordinary new microbrewery. Conqueror is a "black IPA" and was considered at the time a risky experiment for such a new boy on the scene. However it really hit the mark and was a great success. I gave it a plug here and can still vouch that it remains a most tasty beer that is still a first choice whenever I see it.

The Royal Wedding beer, Windsor Knot - not the only beer of that name but clearly the one with the strongest provenance - is another beer packed with hop character. Sovereign (UK)and Nelson Sauvin (NZ) to represent the home and away of the Empire, oops I mean Commonwealth.

Golden in colour, with a refreshing taste and aroma of tropical fruits, this beer really hit the spot. Only 4% in strength but with the fortitude to satisfy and a long bitter finish that begs the next sip.

I am a big fan of 330ml beers especially for strong beers or those that need to be drunk cold. However on this occasion it was not enough, I wanted more. This beer was so good that I could have managed a 5 litre mini-cask and still not been satisfied.

On Twitter the other day, @thegunmakers tweeted "I'm calling it : @WindsorEtonBrew is the best new brewery in SE England for a long while ..."

I going to try to get down to the Gunmakers beer festival before the week is out to reacquaint myself with this beer in its cask form - and in a measure greater than 330ml.

You have not got long to take advantage of this year's wedding beers but if you want something with which to toast the happy couple, and the subsequent happy coupling, you should snap up a bottle or even a 5l mini-cask of Windsor Knot. Recommended !

Colorful & Practical Fetish Kitchen from

Homemade Salisbury Steak

By: Kelly Berenger
"This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!"


  • 1 (10.5 ounce) can condensed French onion soup
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder


  1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Nutritional Information open nutritional information

Amount Per Serving Calories: 440 | Total Fat: 32.3g | Cholesterol: 132mg

Easy Mushroom Alfredo using Cream of Mushroom Soup

Mushroom Alfredo

This is a quick-to-fix meal that will become your family favorite. I usually increase the garlic to 2 plus cloves.

Ingredients -

1 Can Cream of Mushroom Soup
1/2 Cup Whole Milk
1/2 Cup Red Pepper (diced)
1/4 Cup Parmesan Cheese
1 Clove Garlic (minced)
2 Tablespoons Parsley (chopped)
4 Cups Linguine or Fettuccine (cooked)


1. In a saucepan, combine soup, milk, red pepper, cheese, garlic and parsley.

2. Bring the mixture to boil at medium heat, stirring often.

3. Reduce heat and simmer for 5 minutes.

4. Pour the sauce over the noodles and sprinkle it with pepper and additional cheese if desired.

White Hot! (New LASAGNA Swap!) by Hungry Girl

HG's Hungry Girlfredo White Lasagna
HG's Hungry Girlfredo White Lasagna
White Done Right!

In what world is pasta baked in cream sauce and cheese NOT a calorie-and-fat-packed nightmare? In HG Land, baby! Your head may actually explode when you taste the insanely gooey decadence that is our Hungry Girlfredo White Lasagna. So don't say we didn't warn you...

3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper

Preheat oven to 425 degrees.

Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.

In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.

Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.

Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.

To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.

Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.

Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.

Bake in the oven for 25 - 30 minutes, until cheese starts to brown.

If you like, season to taste with additional salt and black pepper. Enjoy!


Serving Size: 1/4th of lasagna (1 large piece)
Calories: 290
Fat: 6.5g
Sodium: 726mg
Carbs: 33g
Fiber: 3g
Sugars: 10g
Protein: 21.5g

PointsPlus™ value 7*

Manly Tasty Fresh Veggies Daily - Made Easy

Tip of the Week:
Buying & using Fresh Veggies made easy, Like Mushrooms, Onions, Asparagus, Brussels Sprouts, Zucchini, Yellow, Green, Orange & Red Peppers, etc. -
Instead of storing them in the refrigerator, forgetting about them, having them spoil &/or not using them because you are in a hurry & too Hungry -
The Same day you buy them, Grill or put them in a large frying pan with a bit of butter &/or cooking spray, you can add a dash of Worcestershire sauce, soy sauce, mesquite seasoning, salt, pepper, Wine &/or garlic.....whatever your taste calls for - sauteed them up real good and store them in a zip-lock container and put in the fridge. Through out the week you can add them to Burritos, eggs, salads, Rice Dishes, Steaks, etc. It adds Flavor & Healthy eating in a pinch....and since they are Grilled/Sauteed with Spices, Even a Real Man would Eat & LOVE These Veggies!!