Hey Friends, This is a Cucumber salad that is sure to tantalize and wake up those sleeping taste buds. This recipe is quick and easy and sure to please! Here is recipe
Well the verdict is in.....My Bottom-up Muffins are a Hit!
This was my first attempt at Gluten~Free Baking. I was nervous and excited at the same time. But once these gorgeous beauties emerged from the oven Golden brown, I leaped with joy and did the Happy dance!! The recipe is very easy to follow. Here are the ingredients as follows
2-cups- Gluten ~ Free baking mix
1- cup of milk
4 pats of butter
1/5 cup of canola oil.
Mediun sized mixing bowl
Lined muffin pan
Pre-heat your oven to 350 degrees.
Combine all of the about ingredients inside the mixing bowl. Whisking until batter is smooth. Spoon your favorite add ins on the bottom of your lined muffin pan. Now pour the muffin mixture inside careful not to overfill your cups. Set your timer for 20 minutes Bake until golden brown. Very important Allow muffins to cool as to ensure proper setting. Now grab a fancy saucer from the cabinet sit down and bite a mouthful of heaven*~Nikkie Bendross
Suggested add ins:
1- large banana smashed with brown sugar, steel cut oats, and pecan pieces
1/4 cup of dried cranberries-with 1/5 cups of pecen pieces
1/4 cup of fresh strawberries with 1/2 smashed banana
Don't be afraid to be creative ..The possibilites are ENDLESS!
Start with a standard sauce pan or skillet.
Add ground Turkey and choice of spices. I have added chopped onions, Italian seasoning, parsley ,crushed red pepper flakes, paprika, garlic powder and complete seasoning Brown to your liking. I like my turkey well done and really brown. Make sure to drain off the excess fat!
Add Spinach . I used frozen in this recipe. It just work much better when you're pressed for time.
Add Marinara or Spaghetti Sauce of your choice. I just used an Organic store brand.
Now grab yourself a pan. I am using an aluminum foil one. It makes clean-up a breeze.
Begin lining your pan with Lasagna . My recipe is using Gluten -Free Lasagna. Due to my Celiac Disease I am unable to tolerate Gluten.
Ladle in the Spinach and Ground Turkey mixture on top of the lasagna. Then top with shredded cheese. I used a finely shredded Fiesta Blend of Cheese. Which by the way was Made with 2% Milk! It contained Monterey Jack, Sharp, Queso Quesadilla, and Asadero cheese. Repeat these steps until You have at least three layers of Lasagna. Now here comes the fun part!.
Pre-Heat oven to 400 degrees. I usually take this time to clean up the kitchen as the oven is warming up.
Pop into the oven for about 20-25 minutes. I can hardly wait!
We have Gluten-Free Turkey Lasagna Florentine!
Well, I best hurry and plate this up; my family is waiting!
When I was first approached about the subject of Plus Size Modeling, I have to admit that I was a little apprehensive of the Idea at first. I mean the thought of having a camera shoved in my face and people gawking at My body really frightened Me. However once I become comfortable in my own skin, I came to the conclusion that This Body was made to be on Display and Admired by all. Now you can tear me away from a Camera! When like gives you curves don't cover up.. Embrace Them <3 ~~~~Nikkie Bendross
GOD has gifted us this Beautiful and Bountiful land, and it would behoove us to go out and enjoy it. My Husband Eric and I are seen here vacationing and celebrating our first year anniversary at the picturesque Historic Key West. Trust me guys, those travel brochures do it no justice. There are numerous sandy beaches with breathtaking views, tour rides and all the surf and turf You can eat. So go on down to the Historic Key West where your Paradise Cove awaits * Love You ~Nikkie
You have heard and uttered this saying over a thousand times Have you ever tried living them ? When I look in the mirror I don't see an overweight / medically obese black skinned lady, I see a beautiful creation in God's garden of splendor. Growing up and possessing this dark chocolate skin was hard. I was ridiculed almost on a daily basis, So much so that I had a hard time looking at my own reflection . Self esteem never found its way to my doorstep. I began hating myself and everything about me. Until one day I met a woman named Lillian. She said to me" Nikkie, You are a very beautiful young lady with that velvet chocolate skin", When you truly start seeing yourself as God does all of the pain, self hatred , and low self esteem will vanish. Right now You feel worthless but God thinks You're Priceless It wasn't until sometime later that I truly realized and understood what those words really meant. Now I'm on a crusade to help others trapped by the words and opinions of mean and hateful people. Through Body Positivity You will be self confident, own your body and love the skin that you're in* Be unapologetically You...God Bless you~ Nikkie
2 (ea) 8 ounce packages of cream cheese
2 (ea) eggs
1⁄2 cup of raw sugar
1 tablespoon of vanilla extract
1 cup of rice cereal
The zest of 1 large lemon
½ cup of light sour cream
Whipped topping as desired
1 cup of blueberries and strawberries for garnish.
Preheat oven to 375 degrees. In a separate bowl combine crushed cereal, sugar , butter. Mix well and press firmly into muffin cups. Use a spoon to level off.
In a medium bowl, mix cream cheese, sugar, vanilla extract, and lemon zest on medium speed until smooth. Add eggs, one at a time then mix until creamy.
Fill each muffin cup to 3/4 full.
Bake 15 to 17 minutes or until the center is set and also insert a toothpick making sure that it comes out clean.
Allow the Cheesecake Mini’s to cool completely. Refrigerate at least 4 hours (preferably overnight).
Top with fresh sliced blueberries, strawberries and whipped topping.
Bake for about 20-25 minutes. Insert a toothpick to check center of quiche. If it comes out clean quiche are ready, if not cook for additional 5 minutes. Plate them up ,garnish with parsley and Enjoy*