Mock-olate Shake (117 Calories)

I adapted this recipe from a recipe that my friend Alison over at found called Wendy’s Frosty Skinny Version on the site Go Girl Diet
Although I don’t think this taste like a Frosty in the least I think it’s fantastic never the less!! Seriously! It’s fantastic! I have already drank many of these little shakes and I have to say they are awesome especially for 117 calories. 
Obviously any changes you make to the recipe you will need to add or subtract calories. You could use sugar free pudding and fat free whip topping but I myself prefer to stick with the full fat and full calorie versions and leave out the aspartame.
With the base recipe you can do so many things like add PB2 for a peanut butter cup, a shot of espresso for an awesome iced coffee drink and so on! I think there are endless things you can do with this recipe how about even changing the flavor of the pudding or adding vanilla pudding and strawberries for a strawberry shake for only a few more calories and fresh strawberries! 
I really love the Go Girl Diet site because she has a lot of great recipes. Please head over and take a look around I think you will be impressed!
  • 1 cup vanilla almond milk unsweetened
  • 2 tbsp. instant chocolate pudding (you can use sugar free for less calories)
  • 2 tbsp. Whip Topping
  • 1-2 packs of Truvia or Stevia
  • 1 tsp. vanilla extract
  • Ice


  1. Place all ingredients in a blender or blender cup and blend until you reach your desired thickness. 
  2. Add to a glass and enjoy! 
  3. *Optional Toppings* Chocolate sauce, sprinkles, whip topping, and nuts.

Number of Servings: 1

Nutritional Information:
  • 117 calories per serving
  • 17 carbs 
  • 5 grams of fat 
  • 1 protein
  • 12 sugar

*Nutritional information found on this information will vary based on the products you use.*

Starbucks Frappuccino Chilled Coffee Drink (Copy Cat)

I was super excited to try this recipe and now I sure am happy I did. I actually took a few different recipes I found and combined them into this one. This recipe is right on the money (at least to me) so to speak when it comes to making  Starbucks Frappuccino Chilled Coffee Drink.
I have always loved getting a bottle of their chilled coffee drinks, but the prices keep going up and my conscience won’t let me buy them too often. I made this recipe which made a gallon of this delectable drink and it didn’t cost much at all. I had all the ingredients on hand so I didn’t have to go out and buy anything.
I used cheap creamer, some old Godiva ground coffee that needed to be used up, and cheap sugars. Nothing special!! The coffee turns out incredible!! No brewing necessary but you certainly can to speed up the process. 

It’s simple,  just place the coffee grounds in a pitcher of water, cover, and wait 24 hours.

I run the coffee and grounds through either a towel or cheesecloth to remove the grounds, then add the remaining ingredients to the pitcher, mix and chill. 

It’s just that easy and certainly worth the wait. It may take a little time but its worth the price you pay for a great cup of chilled coffee. No ice is necessary as a matter of fact I wouldn’t add any ice because you don’t want it to water down your amazing Frappuccino!!
  • 1 gallon of water (16 cups)
  • 4 ounces of ground coffee (any of your choice)
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ¾ cup nondairy coffee creamer vanilla or plain
  • Press and seal or plastic wrap


  1. To a 1 gallon pitcher add 4 ounces of ground coffee, and then fill the pitcher up with cool tap water
  2. Mix well
  3. Cover the pitcher with Press and Seal or plastic wrap and allow pitcher to sit on the counter for at least 8 hours uninterrupted. I usually allow it to set 24 hours. You can skip this step by just brewing up 16 cups of coffee. I only have a Keurig and hate to use up 16 over priced K-cups.
  4. Strain the coffee grounds out of the coffee using either cheesecloth of a clean damp towel.
  5. Once the grounds have been strained out of the coffee mix in sugar, brown sugar, and coffee creamer into the coffee. Mix well!
  6. Recover with Press and Seal and refrigerate overnight or until coffee is cold.
  7. Pour, no need to use ice, Enjoy!

Blanco Diablo Dip

Get the weekend started off right with this incredible dip. I would have never thought to put cream of chicken soup in a dip but let me tell you … you won’t regret it!  I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.
  • 1/3 lb Velveeta Pepper Jack Cheese cubed
  • 1/3 lb Velveeta cubed
  • 1/3 lb Pepper Jack Cheese grated
  • 2 TBS margarine
  • 2 (10.oz) cans of Cream of Mushroom soup
  • 1 (10.oz) can of Rotel
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1/2 cup of chicken broth
  • 2 cups shredded cooked chicken
  • 1 bag of tortilla chips
1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).
2.     Add soups, Rotel, cheeses and broth. Stir to combine.
3.     Continue to stir until cheese is melted
4.     Fold in the chicken until well blended.
5.     Continue to stir until mixture comes together
6.     Prepare your bowls with tortilla chips
7.     Once your mixture is heated through pour over tortilla chips
8.     Enjoy the Diablo!

Jalapeno Popper Dip

 I thought I would share this recipe again for anyone who might have missed it. It’s just so good it’s worth another look!If I told you I loved this recipe it would be an understatement. This dip calls my name at night while it is in the refrigerator. I could eat it hot or ice cold right. It’s insane! I did use 4 oz. of jalapenos but next time I would use 2 oz. of the regular and 2 oz. of the mild to keep the spice level down. 
If you like it hot then follow the recipe as is or add more. I will tell you that by baking it the heat of the jalapenos will intensify.  This recipe is simple wonderful!
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 cup parmesan cheese
  • 1 (4 ounce) can sliced jalapenos (this can get super hot so adjust to taste)
  1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
  2. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Sesame Noodles

I love this recipe like I love every recipe that I have tried that has come from the Pioneer Woman. Her recipes are incredible and this one is no exception. This was one of those recipes that everyone gobbled down in a hurry. We didn’t have a noodle left once dinner was done.  I think the crazy part of this recipe is just how easy it is. It’s hard to imagine that such an easy recipe could possibly have so much flavor and pazazz. 

If you are planning something with spaghetti noodles one night make double the noodles and refrigerate them until you are ready to make this recipe. Although the recipe really calls for fluid thin noodles I made it with spaghetti and let me tell you I don’t have any regrets that I do. I can’t wait to make these again and my know my family can’t wait either!
  • 12 ounces, fluid Thin Noodles or Spaghetti Noodles
  •  6 whole Green Onions, Sliced Thin
Sauce Ingredients:
  • 1/4 cup Soy Sauce
  • 2 Tablespoons brown sugar
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1/2 teaspoon Hot Chili Oil or ¼ teaspoon chili flakes
  • 4 Tablespoons vegetable oil (not olive oil)


  1. Cook Noodles or Pasta according to package instructions, drain and place back in the original pot or a serving large bowl.
  2. Whisk all the sauce ingredients together in a bowl
  3. Pour sauce over warm noodles and toss to coat very well. You may need to toss this a few times.
  4. Sprinkle with green onions and toss again. Then toss again right before serving.

Original Recipe Source

Sweet Cornbread

I thought this recipe was good but the original recipe called for a 9 inch round pan that I found to be too small. The cornbread was more like cake than cornbread and it took forever to bake. No really forever!
The second time I made this recipe I used a large square pan and it turned out much better. This is a super sweet recipe that you could even cut down the sugar on and use a honey glaze for the top now that would be delicious! 
This is a recipe that I think you could make so many fun changes with. I think that this would make awesome muffins and you could even use some fresh corn in the recipe to make it even better!!
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  •  2/3 cup white sugar
  •  1 teaspoon salt
  •  3 1/2 teaspoons baking powder (yes this is correct)
  •  1 egg
  •  1 cup milk
  •  1/3 cup vegetable oil


  1. Preheat oven to 400 degrees. Spray a 10 x 10 x 2 inches pan or similar. The original recipe calls for a 9 inch round pan but I found that to be way too small. The cornbread was more like cake than cornbread. I didn’t like that at all it was just too thick and took forever to cook.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean

Original Recipe Source

Number of Servings: 12
Nutritional Information:
  • 213 calories per serving
  • 33 carbs 
  • 7 grams of fat 
  • 3 protein
  • 11 sugar

*Nutritional information found on this information will vary based on the products you use.*

Marshmallow Caramel Corn

I am sad to report that this recipe should come with a warning label! Don’t be like me and think you are smarter than the “average” bear and only make half a recipe of this popcorn like I did. Yep! Stupid!
This is one of those recipes you make when you are home all alone and have no one to share it with. Curl up on the couch, pop in your favorite movie, and eat until you are doubled over with a stomach ache because it will be well worth it!
Within 30 minutes of this popcorn being made we had NONE left… NONE! That’s how good it is! From the mouth of my husband “this stuff makes Crunch and Munch look like &$%^!# in a box! Yep it’s that good!! Yummm-O! BTW Forgive my crummy pictures I was being lazy and didn’t get the camera out, but instead used my phone. Yup crummy pictures!

INGREDIENTS: (Full Recipe)

  • 2 bags microwave buttered popcorn, popped & unpopped kernels removed
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 12 large marshmallows


  1. If you haven’t done it already pop 2 bags of popcorn then lay the out as close to a single layer as possible on a two tin foil line jelly roll pan or something similar with a small lip around it. I recommend the foil for easy clean up.
  2. Lightly spray the pan with some cooking spray. This may not be necessary but I was afraid it might stick to the foil.
  3. Melt the butter in a medium saucepan over low heat.
  4. Add the brown sugar, honey, vanilla & marshmallows. Turn heat to medium and stir until the marshmallows are melted and the mixture is smooth. Or you can be impatient like I was and add everything at one time then let it melt together.
  5. Spoon over the popcorn until it’s covering the popcorn as much as possible the with a nice sized spoon toss or mix popcorn to coat.
  6. If you have any left store in an airtight container.

Parmesan Roasted Sweet Potatoes

These sweet potatoes were delicious! I loved them made this way because the roasting processes brings out the sweetness and gives the potatoes a nice caramelized stickiness. They are bursting with flavor and will be great made again in the fall. I think this would be a great addition to a Thanksgiving Day table.
The only change I will make next time is to make them on parchment paper for easy removal. Foil was a fail!
  • 2 large sweet potatoes, peeled and cubed
  • 2 large cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2-3 tablespoons Parmesan cheese, finely grated
  • 1/2 teaspoon dried thyme
  • Salt and Pepper to taste
  1. Preheat oven to 400 degrees and position oven rack to middle position. Line the bottom of a large baking sheet with parchment paper and spray well with cooking spray.
  2. In a medium sized bowl, place the prepared, cubed sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme. Distribute the ingredients evenly to cover the sweet potatoes. Sprinkle with salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking sheet and spread out the potatoes so that they are in a single layer.
  3. Roast in oven for about 40 minutes or until tender.
  4. Set the oven to broil and broil until the tops of the sweet potatoes start to brown and get crispy about 5-10 minutes but be sure to watch them because they will burn. 

Sweet Garlic Butter Sauced Pasta

This is my favorite way to use up left over pasta of any kind. I have used this recipe with left over tortellini, spaghetti, and linguine. Anything you have left over will work great. I hate having left over pasta go to waste. It’s not that expensive, but waste is waste.
Before I was married I would make this sauce and add tortellini to it that would be my quick and easy dinner.  Now that I am more frugal I use any left over pasta in this sauce to make a nice side dish for a casserole or chicken or whatever we are having that needs a little extra to go along with it. 

Waste not want not right?

I have always loved the ease of this garlic butter sauce. I will admit that it’s not very easy for me to cook it slowly but cooking it slowly really is the key to the success of the garlic. There seems to be a fine line between overcooked bitter garlic and crispy sweet garlic. Patience is a must with this recipe but its well worth it!!

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 cloves garlic minced
  • 8 ounces cooked pasta noodles
  1. Preheat skillet on a medium flame or on a medium heated burner. To a warm skillet on add butter and olive oil.
  2. Once the butter is melted adds minced garlic.
  3. Sauté garlic on a medium to medium low flame so that the garlic gets crispy and toasted but does not burn or get scorched. The goal is sweet garlic flavor not bitter garlic. Cooking it as low as possible is the key for success with this sweet garlic. Be patient it’s worth the wait.
  4. Once the garlic is a nice toasted brown color add cooked pasta.
  5. Mix pasta in the butter garlic oil mixture until pasta is well coasted.
  6. Continue to heat until pasta is warmed through.

Pepper Steak

This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!
I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.
He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us. 
  • 16 oz. round steak or roast
  • 4 tsp. plus 3 tbsp. soy sauce
  • 1 tbsp. rice wine
  • 3 tsp. cornstarch
  • 5 tsp. vegetable oil
  • 1 large onion, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1/2 tsp. black pepper


  1. Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
  2. In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
  3. Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
  4. Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.

Original Recipe Source