I promise you all this taste way to good to be good for you!
- 4 apples
- stevia or your favorite sugar free sweetner
- toasted almonds
- Slice apples into about 16 slices each and place them in a baking dish.
- Put about a cup of water in the baking dish (just enough to keep the apples from drying out during baking.)
- Sprinkle with your favorite sugar free sweetner and cinnamon to taste. I personally LOVE a lot of cinnamon!
- Bake in a preheated 350 degree oven for about 45 minutes.
- Top with toasted almost and bake an additional 15 minutes.
The best healthy treat I have ever had! Can’t wait to see what you all submit to the contest so that we can add them our “No way this is good for me…” recipe list. Check out the contest details HERE
For many of us we have seen the signs of spring and even summer temperatures! This is a wake up call for everyone that intended to get that beach body before swim suit season but just hasn’t gotten around to it…We may be pointing a finger at ourselves right now if that makes you feel better!
So here it is, lets help everyone with a few recipes that taste way too good to be good for you!
- Email us your “No way this good for me…” recipe to firstname.lastname@example.org with Cooking Contest in the subject line or post your recipe on our facebook page.
- Meredith and Missy will cook the top finalist recipes and pick a winner (Couture Cowgirl reserves the right to choose which and how many of the recipes we cook and enter into the top finalist round)
- The winner will receive a CC logo apron!
A Couture Cowgirl is YOU, Proclaim it Proudly! And with Style of course…
Green Beer and Corn Beef and Hash come to mind when we think about St. Patricks Day….we wanted to share a few beverage recipes that may be fun additions to the norm!
Lucky Shamrock Shake
- 2 Cups Vanilla Ice Cream
- 3/4 Cups Milk-(some recommend more, but I like my shakes Spoon thick lol)
- 1/2 t Mint Extract
- 8 Drops Green Food Coloring
Blend to perfection! A fun twist would be green coated sugar around the rim of the glass!
Now that we have the kiddos and kid inside all of us covered….her are is a frozen adult beverages for you to enjoy in lue of green beer…
It appears the weather in Oklahoma is going to be TOASTY this St. Patricks Day, so here is a personal favorite that still contains beer but has a nice lime twist!
- 1 frozen limeaid from concentrate (Minute Maid)
- 3 beers (personal favorite here is Coors…)
- Green Food Coloring
Combine the above in a pitcher and Enjoy!
Hope this adds a little twist to your St. Patricks Day
12 Graham crackers
1 Cup butter or margarine (unsalted butter is the best)
1 1/4 Cups firmly packed brown sugar(my preferance is the dark brown sugar)
1 Cup chopped pecans
1 Teaspoon vanilla
Line rimmed 10 X 15- inch baking pan with foil using extra wide foil so it goes up the side. Fit crackers side by side in a single layer until pan is full. Spread pecans all over graham crackers.
Melt butter in small pan over medium heat. Stir in sugar and bring to a boil for about two minutes until candy thermometer reads 238F degrees. Remove from heat, stir in vanilla and pour over crackers. Bake in 375 oven 8 to 10 minutes. For additional yumminess, sprinkle with chocolate chips. Put pan in freezer for 10 minutes till cooled. Break up graham crackers and enjoy!
- 2 heads fresh broccoli
- 8 slices crumbled cooked bacon
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/2 large red onion chopped
- 1/4 cup red wine vinegar
- 1/8 cup white sugar
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 2/3 cup mayonnaise
- 1 teaspoon fresh lemon juice
Combine broccoli, cheese, bacon and onion in a large bowl. Prepare dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with broccoli mixture. Cover and refrigerate for at least 2 hours. Enjoy!!!
1 (18.25-ounce) package yellow cake mix (DUNCEN HINES)
1 (…5.9-ounce) package chocolate instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate chips (or more if ya want)
Beat first 5 ingredients in a large mixing bowl until creamy; Add eggs, one at a time. In another bowel mix sour cream and chips together. Fold sour cream and chocolate chips into batter. Pour batter into a well greased and cocoa floured Bundt pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Best if eat’en while warm with a side of vanilla ice cream You can’t go wrong with this cake.
Congratulations Kimberly Lynn Clement on winning this weeks recipe contest!
Kimberly writes, “MY HUSBAND ABSOLUTLY LOVES THIS CAKE THAT I MADE FOR HIS FAMILY NOT TO LONG AGO. IT IS A CHOCOLATE CHIP POUND CAKE. HE DOESN’T EVEN LIKE CHOCOLATE CAKE BUT HE LOVES THIS!”