Who won?

Thank you for everyone who commented on my Pay It Forward Post.Random.org is how the winner was chosen. And the winner is………….Random Integer GeneratorHere are your random numbers: 2Timestamp: 2008-09-22 02:04:42 UTC And the second person to comment was TANYA at Take the Cannoli. Congrats Tanya! I am very excited to start my little shopping […]

Unacceptable Behavior

No I have not dropped off the face of the earth.I am sorry that I have been absent from posting and visiting all my favorite blogs. Now y’all all know I ALWAYS return ALL comments. Please forgive me, I got sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo terribly behind this week, there is no possible way I can catch up!! Agghhhhh […]

Pay It Forward GIVEAWAY!!

Will you just take a gander at what I got in the mail!!!!! Crazy huh?? Look at all of those goodies.I won a little Giveaway from Amber at Of Chocolate and Mangos. It is the “Pay It Forward” Giveaway. Some person, somewhere in the world started this awesome Pay It Forward game.Basically, all you have […]

Blueberry Caramel Almond Blondies

Now now now…don’t get excited! I am still grounded in the baking department. I still have a whole load of things I haven’t posted about during my baking binge period! I have NEVER been a fan of Almond flavoring. Almond extract just tastes nasty and contrived to me. But yet I still have a bottle […]

6 Not So Quirky Things About Me

Thanks Mikky at My Finds for the fun tag! Check out her site for lots of fun FINDS!

What’s in the Crock Pot?

Isn’t it funny how STRONG the Crock Pot “Brand” is. It seems like all slow cookers are lumped into the name “Crock Pot”. My first slow cooker was a Crock Pot. I had it for many years and it served me well! A few month ago the ceramic liner got a crack in it, so […]

The Ultimate Compliment

I got the ultimate Compliment the other day from my 5 year old son…. Son: “You know what mom?”Me: Trying to cook dinner, half ignoring him…”What honey”Son: “You are a really good cooker.”Me: ” You mean , cook. Thanks sweetie, that means so much to me.”….HUG…. Kids say the cutest things!Well sometimes the say awful […]

Eclairs..Daring Bakers Style

COCONUT ECLAIRS The Daring Bakers has been a wonderful outlet for me to try new things in the kitchen. And the eclairs were no exception. They were SUPER simple to make, but yet again without the Daring Bakers I would have NEVER attempted them. I am not in a blogging mood today..so this will be […]

Product Body Sale

You all know those fabulous products that I am hooked on? Remember from the Banana Bread Trade? Well Miss Joanna is having a sale through Sept 1st You get 20% off everything in the store. So if you have never tried her products..now here is your chance to try them at a reduced price! I […]

BLOG FIGHT!

Is it possible to get into a blog fight? If so, I think I may have just been in one!! And I got knocked out!!Anyone who KNOWS me, knows I dont fight, I dont argue and I dont hurt peoples feelings! Here is the Introduction:I was replying to a comment on my blog. I went […]

I am SOOOOOO GROUNDED!!!

WEIGHT WATCHER WEDNESDAY

I almost forgot about WWW again. So I had to act fast! Yogurt….CHECK Fruit….CHECK And this yummy summer goodie was born! ENJOY Peach Yogurt Parfait I cup Plain fat free Yogurt2 Packets Splenda1 tsp vanilla1 small peach Mix together Yogurt, Splenda and vanillaCut peach and place in mini food processor and blend awayArrange peach puree […]

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Who won?

Thank you for everyone who commented on my Pay It Forward Post.
Random.org is how the winner was chosen.

And the winner is………….
Random Integer Generator
Here are your random numbers: 2
Timestamp: 2008-09-22 02:04:42 UTC

And the second person to comment was

TANYA at Take the Cannoli.

Congrats Tanya! I am very excited to start my little shopping spree for you!!

Unacceptable Behavior

No I have not dropped off the face of the earth.
I am sorry that I have been absent from posting and visiting all my favorite blogs. Now y’all all know I ALWAYS return ALL comments. Please forgive me, I got sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo

terribly behind this week, there is no possible way I can catch up!! Agghhhhh
So I am taking a “Go to Jail” card.
I promise I will return to answering everybodys questions with my next post. I promise!!!
Also dont forget to post a comment om my Pay It Foward Giveaway for you chance to win some goodies.

Pay It Forward GIVEAWAY!!

Will you just take a gander at what I got in the mail!!!!! Crazy huh?? Look at all of those goodies.
I won a little Giveaway from Amber at Of Chocolate and Mangos. It is the “Pay It Forward” Giveaway. Some person, somewhere in the world started this awesome Pay It Forward game.
Basically, all you have to do is leave a comment on this post. And you will be entered for a chance to win a LOVELY box of goodies from me. Ohhhhh, I cant wait to go shopping!
But please don’t leave a comment on this post unless you agree that if you win, you will again, “Pay It Forward” to someone else. How about you leave a comment that states your favorite food. Easy enough??? The posting ends at 10 PM EST on Sunday Sept 21st.
Have you been to Amber’s blog?? Oh, she is a HOOT!! She has one hell of a sense of humor!!
Stop by her blog here to see what she got in her mail box from winnings!

Sniffle Sniffle..The bottle of Steak Sauce fell out of the box when I was moving it! Um yeah, steak sauce all over my tile floor. The grout sure did love to suck up all that lovely DARK BROWN sauce!!! It was a bitch to clean up!!!

The bottom BLEW right out of it!!!!


Exotic spices

A nice change of pace from Shake and Bake

I love finishing salts..and all of these smell heavenly!

There are some yummy looking Burgers in this book.


Amber even included something for the kiddos!! So thoughtful.


My husband hates mushrooms..so these are alllllll mine.

Oh the possibilities!!!

Cute Wood Ware and Napkins

Israeli CousCous

Blueberry Caramel Almond Blondies

Now now now…don’t get excited! I am still grounded in the baking department. I still have a whole load of things I haven’t posted about during my baking binge period!
I have NEVER been a fan of Almond flavoring. Almond extract just tastes nasty and contrived to me. But yet I still have a bottle in the pantry??!! Along side of every other extract know to man..its parked right next to my Root Beer extract. Does anyone else out there have an absurd amount of extracts?
I was perusing the food blog world and fell upon these bad boys on Smashing Licks.
And for some unknown reason, I had to bake them immediately!! Even with the almond extract, I STILL had to bake them! It took like 5 seconds to whip them up. The batter was really thick, so I was VERY tempted to add milk. But soooooo unlike me, I stuck to the way the recipe was written. And I am so very happy I did. These little bad boys were out of this world. Hmmmm, maybe I do like almond extract(in small amounts).
I found they were best the night they were made. The next day, the flavor was still the same amazing out of the oven flavor..but they lost a bit of chew. So eat them all in one sitting, still steaming out of the oven!!!! Yes, they are that good!!!
Amazing Caramel Blueberry Almond Blondies
1 cup granulated sugar
1.5 tbs honey
1 stick melted butter
1 egg
1.5 tsp almond extract (feel free to use vanilla extract instead)
1 cup flour
Dash of salt
1 cup fresh blueberries (or more if youd like)
nuts (opt)
Combine the sugar and honey until it is a thoroughly combined crumbly mixture.
Then pour in the butter and the egg and mix until well combined.
Add the almond extract.
Stir in the flour and salt until everything smooth and fold in the blueberries. (If you add nuts, add them now).
Pour into a greased baking sheet, (bang on counter to get out the air bubbles) and bake at 350º for about 35 – 45 min until golden brown and semi firm.(It will be a little soft, and when a toothpick is inserted, stuff will stick to the toothpick)
***I used a 8 X 8 pan***

What’s in the Crock Pot?

Isn’t it funny how STRONG the Crock Pot “Brand” is. It seems like all slow cookers are lumped into the name “Crock Pot”. My first slow cooker was a Crock Pot. I had it for many years and it served me well! A few month ago the ceramic liner got a crack in it, so I had to toss it!
I was totally fine with my loss..because that meant I could get a new shiny toy! Waho!!!!
I decided on the All-Clad 6 1/2 Qt. slow cooker! Its bad ass!!! I love shiny stuff! Especially diamonds! What??Did I say diamonds..husband are you reading this??? Hint Hint!!!
Anyhooooo…I love to cook in my slow cooker. Cant get much simpler than throwing all the junk in there in the morning and it being done in 8 hours without me having to do any work!!! Love it.

I decided on some BBQ shredded Beef with Whole Grain Buns!
Yum!
I made these over the weekend. Too bad Jenny at the Picky Palate didn’t post her BBQ sauce recipe until today, cause I would have loved to have tried it! It looks soooo much better than the Bottled junk!

Here’s what you do..

3 1/2 lb organic chuck Roast
1 large bottle of BBQ sauce (or if your fancy..make your own)
Garlic Powder
Onion Powder
Salt
Pepper
A gulg of vinegar

Rub the meat with the garlic powder, onion powder,salt and pepper. But the meat into the crock pot and cover it with the BBQ sauce and dump the vinegar in. SET IT AND FORGET IT!!
Set it on high for 7 hours.
Take the meat out after hour 7.
Shred it and get rid of all the fatty stuff! (Yucky)
Put it back into the crock pot and cook it on low for another hour!!
Enjoy

P.s…Sorry to my vegetarian readers..I always feel bad when I put up a meat post! I don’t want to gross anyone out.


Have you seen these Slow Cooker Liners???? OMG.. I will never cook anything in my slow cooker without them!! LOVE THEM! No cleaning of your Slow Cooker Required! NICE!!!

The Ultimate Compliment

I got the ultimate Compliment the other day from my 5 year old son….

Son: “You know what mom?”
Me: Trying to cook dinner, half ignoring him…”What honey”
Son: “You are a really good cooker.”
Me: ” You mean , cook. Thanks sweetie, that means so much to me.”….HUG….

Kids say the cutest things!
Well sometimes the say awful things as well….like in the grocery store yesterday..my 3 year old sweet daughter said, “Look at that ladies big butt.” Granted, her butt was on the large side.
I don’t think the lady heard her, but I was mortified. And quickly told my daughter, that wasn’t nice.
I suppose we have to take the good with the bad!
Whats the cutest or worst thing your child has ever said???

Sorry No Weight Watcher Wednesday today. I haven’t cooked anything spectacular this week.

Eclairs..Daring Bakers Style

COCONUT ECLAIRS

The Daring Bakers has been a wonderful outlet for me to try new things in the kitchen. And the eclairs were no exception. They were SUPER simple to make, but yet again without the Daring Bakers I would have NEVER attempted them.

I am not in a blogging mood today..so this will be short!

The hosts this month were Meetak and Tony Tahhan.

Check out all of the other Daring Bakers Creations HERE
With the exception of the Pastry cream I followed the directions exactly.
I made A Delicious COCONUT pastry cream

(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C).

Divide the oven into thirds by positioning the racks in the upper and lower half of the oven.

Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Notes:1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:•

Chocolate glaze (see below for recipe)•

Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

• ½ cup (125g) whole milk

• ½ cup (125g) water

• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

• ¼ teaspoon sugar

• ¼ teaspoon salt

• 1 cup (140g) all-purpose flour

• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.:

Notes

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk

• 4 large egg yolks

6 tbsp (75g) sugar

• 3 tablespoons cornstarch, sifted

7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted

2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé

(makes 1 cup or 300g

1/3 cup (80g) heavy cream

• 3½ oz (100g) bittersweet chocolate, finely chopped

• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature

• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:

1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce Recipe from Chocolate Desserts by Pierre Hermé

(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped

• 1 cup (250 g) water

• ½ cup (125 g) crème fraîche, or heavy cream

• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:

1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.2) This sauce is also great for cakes, ice-cream and tarts

Product Body Sale

You all know those fabulous products that I am hooked on? Remember from the Banana Bread Trade?

Well Miss Joanna is having a sale through Sept 1st
You get 20% off everything in the store.
So if you have never tried her products..now here is your chance to try them at a reduced price!
I promise you will love them!
Go to http://www.productbody.com/ and shop away. And don’t forget to use the coupon code TROOPS to get you 20% off!

BLOG FIGHT!

Is it possible to get into a blog fight? If so, I think I may have just been in one!! And I got knocked out!!
Anyone who KNOWS me, knows I dont fight, I dont argue and I dont hurt peoples feelings!

Here is the Introduction:
I was replying to a comment on my blog. I went to this persons site( there are multiple members on the particular “family” site) and saw my meatloaf recipe but didint see the usual credit that everyone gives where credit is due in the blogging world.
I will say the person whom I actually left the comment for was nice, it was the other members of her blog that were very hateful and hurtful.
I am NEVER going to disclose the name of the blog because unlike other folks..I am NOT MEAN AND HURTFUL!
But please read everything!
Please tell me if I was way off base. AND BE HONEST..just not mean!
Was I mean?
Did I deserve the ATTACKS?
I made sure I copied and pasted the conversation as it happened in WORD(for accuracy)I though this whole situation would make for a good read!!
Have 5 minutes? Take a seat, keep you hands inside the ride at all times, your in for a bumpy ride!!

Me:
“I am sorry that you didnt like my meatloaf. I sure looks pretty. If you dont mind..and goodness I dont mean this to sound rude at all..I mean it in the most nicest voice..but typing doesnt always come across nice..I would have soooo loved for you to put a link to my site or say that you got the recipe off my site..hey even if it was nasty..its always cool to give props where props are due! Again..PLEASE PLEASE PLEASE dont take what I said badly. That meatloaf was a result of many trial and error loafs and to get credit for it would be awesome!On another note…I havent seen The Real Housewifes of Orange County yet. But I did google her photo..she is very dolled up in all the photos. I am lucky to put lipstick on in the mornings!!LOLI am glad that you enjoy my blog and that you left a comment on my Weight Watcher Wednesday Post. I blame my good photos on my camera and my new fancy Lowel Ego light. Before I started my blog I used a Point and Shoot digital camera and missed 99% of the photos of my kids because the camera was soooo slow and they photos were soooo blurry! Sorry again if I came off rude.:)

Anonymous Person #1

Leslie- If I knew how to link to your blog, I would have. I haven’t figured out all the ins and outs of this thing yet. So sorry if I offended you by using your recipe without giving credit. What’s funny is that my cousin, ****, emailed me and said that was her mom’s recipe-exactly. Funny how that happens. If anyone else wants to check out Leslie’s blog- its definitely worth it- its:thehungryhousewife.blogspot.com

Anonymous Person #1:
“Oh yeah, and the meatloaf wasn’t “nasty”- it was totally edible. I think anyone that likes meatloaf will really enjoy this recipe

Me:
“Oh it is soooooo no biggie! That is weird that **** mom makes the exact meatloaf..down to the amounts???Wow that is crazy since it took me 12 years of marriage and my husband loving meatloaf to come up with it!LOLAnd see, I didnt want you to think that you offended me, because you didnt. It took me a while to figure out how to put a link into my posts. Here is how ya do it..example..say you wanted to put a link for Amazon in your post. You would type the word Amazon, them go to Amazon.com(in a differnt window), right click and copy the address from the address bar. Then go back to your post, highlight the word Amazon, click on the world looking thing w/ the paper clippy thing ontop, then paste the address you copied. and bam you should have a link in your post! Did I make any sense??Let me know if it works for you.I did read Rose’s post obviously directed at me..again no biggie, I’m a big girl! LOLBut I suppose it is in the “Unwritten Blogger Code of Ethics” to credit your source of where you saw the recipe..it only take 2 seconds. I never go to the ancient history books to see where a recipe was first originated from I just always site from where I actually saw it from. And so do the majority of food bloggers out there. It certainly didnt upset me..but I do know of some bloggers out there that the whole situation would really get their panties in a bunch!’

Anonymous Person #2(another member)
“Leslie, sweetheart, it really is no big deal that about a million people already make what it took you 12 years to figure out. Like I said this is a family blog. We aren’t saving the world or anything like that. If it would make you feel better we can take your meatloaf recipe down and put up mom’s. Ok?”

Anonymous Person #3(yet another member)
“Leslie,Go put some more makeup on and get off of this blog. I would advise you to cut back on the bleach. It apparently has done something to your manners.Go private. How did this Bimbo get on here anyway?”

Me:
“Goodness me..I hate the computer..things always come out wrong. No please dont take the recipe down. It truly doesnt bother me. I think it is wonderful that you guys have a great family blog with sharing of recipes.I just know there are some really uptight folks out there that actually will threaten legal action if your post something of “theirs” without even asking permission.ANd they actually have some sort of program that tracks if people copy things off thier blogs. I know it is crazy. My reason for the first comment was just to bring that to ***** attention. I meant no harm nor did I mean up upset anyone. I am not the type of person to stir things up, and I am sorry that I did. I just assumed folks knew to credit the source, that is all. And it feels nice when people give you props. I am sure anyone would be happy to see something they had made, posted somewhere with their name next to it. That someone actually thought it looked good enough to try it themselves. Kinda makes you feel all warm and fuzzy inside..and that you did a good job!”

Me:”
Why in the world would you attack me like that? You do not know me. I didnt say anything nasty about anyone. And again I didnt mean to upset anyone. That was really uncalled for. I thought I was very nice in everything I wrote. Never ONCE did I ever say anything mean.I could say something about your manners..but I dont know you. So that is not my place.And by the way..I wear mascara and lipglossthats too much makeup?? Wow.You sure know how to hurt a persons feelings”

Anonymous Person #3(another member)
“WOW – where have I been and who is Leslie? I must have missed the invitation to bitches! Granted, I am one myself from time to time, but I am family and am therefore allowed! Back off lady!!And girls, keep stealing and pasting recipes – who gives a ****!

Anonymous Person #3
Former fat girls are always much nicer when they are fat!Is there anyway to block this ffg from this blog?

Anonymous Person #1(the nice one)
“y’all are all way more upset about this than i am. no need to be ugly.

Me:
“Thanks ****!Again I am sorry..I will be deleting my comments.

Anonymous Person #3
Peace out skank’

———————————————————————————————————————————————————————————————————————

Ok..that’s the end of the Leslie Bashing! Close your mouths now!
Was I way off base???? Did I sound mean??
I though I was very apologetic that I might have offended anyone!
My blood pressure is a bit elevated right now. I cant believe people can be so mean and say hurtful things to someone who they know nothing about. Oh well I suppose my parents raised me well and taught me morals. And if I dont have anything nice to say..dont say anything at all!
I do know one thing, I wouldn’t want to be in THAT family.

P.S..Too much makeup??? Are you serious? Like I said mascara and lipstick…I suppose all BIMBOS wear mascara and lipgloss!!!

WEIGHT WATCHER WEDNESDAY

I almost forgot about WWW again. So I had to act fast!
Yogurt….CHECK
Fruit….CHECK
And this yummy summer goodie was born! ENJOY
Peach Yogurt Parfait

I cup Plain fat free Yogurt
2 Packets Splenda
1 tsp vanilla
1 small peach

Mix together Yogurt, Splenda and vanilla
Cut peach and place in mini food processor and blend away
Arrange peach puree and yogurt to look all nice and pretty in a glass
Eat away with no guilt involved!

Points: 3
Serves: 1
Difficulty: Easy Peasy