apple cinnamon spiced crescent rolls

Apple Cinnamon Spiced Crescent Rolls Recipe

Disclosure: This is a sponsored post written by me on behalf of Pillsbury. All opinions are my own.

Apple Cinnamon Spiced Crescent Roll Recipe

Thanksgiving is approaching soon and I’m already meal planning and stocking up on ingredients for our Thanksgiving meal! We will be serving the typical turkey along with a sweet potato casserole, green bean casserole, rolls, and sweet tea. I’m getting hungry writing this! I have my menu planned out for our main meal but I’m also preparing for our dessert menu. We serve a traditional pumpkin pie every year topped with whipped cream, but this year, I wanted to add something else to our Thanksgiving menu. I’m a huge fan of apple pie. Since we are already serving a pumpkin pie, I went into my kitchen to get creative with something that resembles an apple pie but involved a lot less preparation and work. I wanted to stick with something easy yet delicious, so I created these Apple Cinnamon Spiced Crescent Rolls to see how they would taste!

Apple Cinnamon Spiced Crescent Rolls Recipe


1 – 8 oz. can of Pillsbury Crescent Rolls
1 – 20 oz. can of Apple Pie Filling
Melted Butter


  1. Pre-heat oven to 375 degrees.
  2. Unroll Pillsbury Crescent Rolls into triangles on a large baking sheet.
  3. Spoon one spoonful of Apple Pie filling onto the larger part of the unrolled crescent roll and roll up loosely.
  4. Bake for 9-12 minutes or until golden brown.
  5. Remove from the oven and brush melted butter onto crescent rolls.
  6. Sprinkle cinnamon and sugar on top of each crescent roll.

Serve and enjoy! Makes 8 Apple Cinnamon Spiced Crescent Rolls.

apple cinnamon spiced crescent rolls

Apple Cinnamon Spiced Crescent Rolls Dessert

Frugal Fall Recipe: Pork Tenderloin with Sweet Potato Salad

Disclosure: This is a sponsored post written by me on behalf of Smithfield® Marinated Pork. The opinions and text are all mine.

Pork Tenderloin with Sweet Potato Salad

Fall and football have arrived, and there is no better way to enjoy both than by cooking delicious and colorful meals for your family to enjoy. I wanted to get into the autumn spirit by cooking a hearty and colorful meal that complimented the cooler weather and fall colors. My family values time spent together at the dinner table, but we want delicious food that does not take a lot of time to cook. I went to my neighborhood Kroger to pick up a Smithfield Marinated Fresh Pork Tenderloin, and I also picked up the ingredients to make a sweet potato salad. My husband and I worked together as he roasted the Smithfield pork tenderloin on the grill, and I whipped up the sweet potato salad.

My husband fired up his charcoal grill to a temperature of 400 degrees Fahrenheit, took the Smithfield Marinated Pork Tenderloin out of the package and placed it on the grill. Because the Smithfield Pork Tenderloin was pre-marinated, the preparation time was nonexistent! We chose the Roasted Garlic and Herb flavor marinade, but there are several other flavor options to choose from. Additionally, clean up was a snap! My husband did not have to concoct his own marinade, and all he had to do was open the package and place the pork tenderloin on the grill. In 30 minutes, we had perfectly seasoned and cooked pork tenderloin for our family to enjoy. We had Real Flavor, Real Fast! If you do not have a charcoal grill, then a propane grill or even a conventional oven will work just fine. Smithfield Marinated Fresh Pork can be grilled, roasted, or slow cooked. Be sure to cook the Smithfield Marinated Pork Tenderloin so that it reaches an internal temperature of at least 160 degrees Fahrenheit. Once the meat had reached 160 degrees Fahrenheit, my husband wrapped the pork tenderloin in foil for 10 minutes to let the meat cool before slicing.


pork tenderloin 2

Meanwhile, I made sure I had the following ingredients for my sweet potato salad:

Sweet Potato Salad Recipe

  • 2 pounds (3 large) sweet potatoes
  • 1 small Vidalia onion
  • 3 green onions
  • 1 large red bell pepper
  • ½ teaspoon of chili powder
  • ½ teaspoon of cumin
  • ¼ cup of mayonnaise
  • 3 tablespoons of orange juice
  • Salt and pepper to taste

I peeled and cubed the sweet potatoes into one inch cubes, and then placed them on to boil for 15 minutes until they were tender. Then, I finely chopped the onion, bell pepper, and green onion, and set them aside. Next, I combined the mayonnaise, orange juice, chili powder, and cumin and whisked them together until they were well combined. After the sweet potatoes had cooled off for about 10 minutes I added the onion, bell pepper, green onions, and dressing, and stirred until all of the potato salad was well coated.

pork tenderloin 3

We were able to make a delicious meal for our entire family in just 30 minutes! We were able to sit down, and have a great fall meal “family style”. The rich mahogany color of the pork tenderloin and the vibrant orange hue of the potato salad reminded me of the beautiful colors we will see this fall. The Smithfield Marinated Roasted Garlic and Herb Pork Tenderloin paired perfectly with savory sweet potato salad, and it tasted even better than it looked. This meal is also so versatile because it would be perfect for a weeknight meal or weekend family gathering. Additionally, this meal can be prepared ahead of time so that you could take it to a potluck gathering or to a football tailgate.

For even more delicious recipes head over to #RealFlavorRealFast @SmithfieldBrand

What Real Fast recipe would you like to try first?

pumpkin bread

Recipe: Pumpkin Bread

One of my favorite things about the fall holiday season is eating pumpkin flavored desserts and breads! I have been making this recipe for over 10 years and it is one of my favorites. I have made quite a few changes to make it healthier for my children, since they love muffins and breads so much! By cutting down on the sugar, adding carrot, zucchini, flax seed, apple sauce and whole wheat flour, this bread becomes a nutritious and healthy snack.

Pumpkin Bread

1 1/2 cups sugar
1/2 cup canola oil
1/2 cup plain apple sauce (no sugar added)
3 eggs
1 can (15 1/2 oz) pumpkin
1 1/2 cups flour
1 1/2 cups whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 Tb. ground flax seed
1/2 cup shredded carrot
1/2 cup shredded zucchini

Grease 3 medium sized loaf pans.  Set oven to 325 degrees.  Beat sugar with oil and apple sauce.  Add eggs one at a time, beating well after each addition.  Continue beating for 2 to 3 minutes until light and fluffy.  Add pumpkin.  In a separate bowl, mix flour, salt, baking powder, baking soda, cloves, cinnamon, nutmeg and flax seed.  Beat into pumpkin mixture.  Add carrots and zucchini.  Divide batter into 3 loaf pans.  Bake for 55 min. or until toothpick comes out clean.  Remove from pans and wrap in plastic wrap to insure moisture. Adapted from Homer’s Favorite Pumpkin Bread by Pat Howell.

Halloween Marshmallow Treats

Recipe: Halloween Marshmallow Treats

Halloween Marshmallow Treats Recipe

Craving a sweet treat?  Looking for a fun and festive dessert to make with your kids?   These ooey, gooey pumpkin shaped treats are just the thing!

Halloween Marshmallow Treats

  • 3 Tb. butter
  • 1 package (10 oz) marshmallows
  • Orange food coloring
  • 6 cups rice crisp cereal
  • 1 Hershey’s chocolate bar (broken into 12 pieces)
  • Green gel icing
  • Cooking spray


In a large microwave safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes.  Continue stirring until smooth.  Add rice crisp cereal and orange food coloring and stir until incorporated and desired color is achieved.

Using a ½ cup measuring cup coated with cooking spray, divide the cereal mixture into 12 portions.  Using buttered hands, shape each portion into a round pumpkin shape.  While still soft, stick a piece of chocolate in the top of each pumpkin to serve as the stem (use a butter knife to cut a slot if necessary).  Use the green icing to put a vine on each pumpkin.  Serve the same day.

Inspired by Kellogg’s Rice Krispies Surprise Pumpkin Treats.

Cherry Pineapple Dump Cake Recipe 6 - 1

Cherry Pineapple Dump Cake Recipe

Disclosure: This is a sponsored post written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine. #TheDessertDebate

Cherry Pineapple Dump Cake Recipe 6 - 1

The holiday season has come and gone and it’s now a brand new year. While many are resting up from entertaining guests and preparing for the holiday season, others are looking forward to meeting their new goals for the new year. Whether that be losing weight, spending more time with family and friends, learning something new, many people look forward to a fresh new start at the beginning of a new year. Although the holiday season and filling up on delicious treats is over, this year will continue to be filled with family gatherings, festive events, and other fun celebrations. It’s never too late to enjoy yummy desserts during the new year.

If you are planning a gathering for family and friends soon (think Super Bowl!) you’ll want to make sure you provide a delicious dessert. I prefer easy to make desserts with few ingredients. This Cherry Pineapple Dump Cake Recipe is the perfect dessert to make for your guests. They will most likely return for a second helping! I’ve made this dump cake recipe a few times now. It’s so easy and affordable to make that I have it memorized and will certainly continue making it years down the road.

Cherry Pineapple Dump Cake Recipe

  • 1 20 oz. can of crushed pineapple
  • 1 21 oz. can of cherry pie filling
  • 1 box of Moist Supreme® Pillsbury Classic Yellow Cake Mix
  • 1/2 stick of butter

1. Preheat oven to 350 degrees.

2. Pour crushed pineapple with juice into the bottom of a 13X9 pan.

Cherry Pineapple Dump Cake Recipe 1

3. Pour the cherry pie filling on top and spread evenly.

Cherry Pineapple Dump Cake Recipe 2

4. Sprinkle the Moist Supreme® Pillsbury Classic Yellow Cake Mix evenly on top of the cherry and pineapple mixture.

Cherry Pineapple Dump Cake Recipe 8

You can find the Moist Supreme® Pillsbury Classic Yellow Cake Mix at your local Publix!

Cherry Pineapple Dump Cake Recipe 3

5. Place pats of butter on top of the cake about an inch or two apart.

Cherry Pineapple Dump Cake Recipe 4

6. Bake for about 45 minutes or until the top of the dump cake is slightly brown.

Cherry Pineapple Dump Cake Recipe 5 - 1

Cherry Pineapple Dump Cake Recipe 7

Head over to your local Publix today to pick up the Moist Supreme® Pillsbury Classic Yellow Cake Mix and other ingredients to make this delicious Cherry Pineapple dump cake recipe! You can find a variety of Pillsbury™ Baking mixes and frosting. Get creative in the kitchen and enjoy creating a yummy treat! While you are here, visit The Dessert Debate!

Pillsbury at Publix

Visit Pillsbury for more information, tips, and recipes. Like Pillsbury on Facebook, follow Pillsbury on Pinterest or follow Pillsbury on Instagram @PillsburyBaking.

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

No-Bake Mini Strawberry Pie Recipes

No-Bake Mini Strawberry Pie Recipe

No-Bake Mini Strawberry Pie Recipes

I’ve been seeing a lot of recipes using strawberries lately! You usually find them around certain holidays such as Memorial Day or Fourth of July. I love strawberries and wanted to create my own quick and easy recipe using strawberries! Strawberry pie just sounds delicious so the recipe I am sharing with you is quick, easy, simple, and delicious. You only need a few ingredients and your No-Bake Mini Strawberry Pies are ready!

I usually don’t like to make large desserts. Why? Because I have little self control when an entire pie is sitting in my house with easy access. I found a way to create mini-pies so that I can control my serving size and limit my portions.

The recipe I’m sharing with you is the No-Bake Mini Strawberry Pie Recipe!

You’ll need:

  • Ready Made No-Bake Mini Graham Cracker Crusts (found in the baking aisle)
  • Vanilla Pudding (I use the Snack Pack Pudding Cups)
  • Fresh Strawberries
  • Whipped Cream

That’s it!

Mini Strawberry Pie Recipe

First, spread a thin layer of vanilla pudding on the graham cracker crust. Make sure you cover the sides as well. This will help the strawberries to stick to the bottom.

Mini Strawberry Pie

Slice your strawberries into thin slices. I love using my Strawberry Slicer to slice up my strawberries! It’s quick and easy! (Just be careful–blades are sharp!)

Strawberry Slicer

Strawberry Slicer

Fill your graham cracker crust cup with the sliced strawberries.

Mini Strawberry Pie

Cover the strawberries with whipped cream. Place two slices of strawberries on top. Chill and serve!

Mini Strawberry Pie


Recipe: Quick and Easy Quesadillas

Need an easy dinner or lunch recipe that doesn’t require too much time? I make these often for my family and my kids love them! You can change them up by adding different ingredients like pinto beans, or your favorite veggies.

Quick and Easy Quesadillas

Corn tortillas
1 16 oz. bag shredded sharp cheddar cheese
1 large tomato, diced
1 ripe avocado, diced
1 15 oz. can black beans, drained
sour cream (for serving)
taco sauce or salsa (for serving)

Heat a skillet on medium to low heat. Add a dab of butter. Place one corn tortilla on the pan. Sprinkle cheese evenly on tortilla. Place diced tomato, avocado, and beans on top of the cheese. Press a second tortilla on top. Let the quesadilla slowing brown before turning it. When turing it, you may need to use your hand so that the toppings do not fall out.
Cook the quesadilla about 2-3 minutes on each side.  Makes about 4 quesadillas.

Cut each quesadilla into 4 triangles using a pizza cutter.  Serve with sour cream and taco sauce or salsa.


Recipe: Chicken Pesto Pizza

This is on of my favorite homemade pizza recipes that I make often. Instead of the usual pizza toppings, using pesto, chicken, black olives and artichoke hearts makes for a delicious and interesting change! There should be enough toppings to make two pizzas. You can purchase pre-made pizza crusts at your grocery store or make your own crust. I have included my favorite crust recipe as well. It is easy to make and my son loves to help me knead it and roll it out!

Chicken Pesto Pizza

1 chicken breast, cooked and diced (I season mine first)
1 6-8 oz. jar basil pesto sauce
1 16 oz. bag of shredded mozzarella cheese
1 12 oz. jar of marinated artichoke hearts, chopped
1 2.25 oz. can sliced black olives
1 jar pizza sauce for dipping (optional)

Spread an even layer of pesto sauce on the uncooked crust.
Place the chicken, black olives and artichoke hearts evenly on top of the pesto sauce. Sprinkle a liberal amount of cheese on the top. Bake according to directions on pre-made crust package. You will have left over pesto sauce. Use pizza sauce for dipping.


Easy Homemade Pizza Dough ( 

1 cup plus 2 Tb. warm water (105-115 degrees)
2 1/4 tsp. active dry yeast (a 1/4 oz. envelope)
a pinch of sugar
About 3 cups unbleached flour
1 1/4 tsp. salt
2 Tb. olive oil

Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.

Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not too much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.

Lightly oil the inside of a large bowl. Place the dough in the bowl and turn it over once so that the top, and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.

Flatten the dough with your fist. Cut it in two and shape each piece into a ball.

On a floured surface, roll out each piece of dough into a round shape.  Carefully place the crust on a pizza baking sheet or baking stone.

After placing toppings on your crust, bake each pizza at 425 degrees for 10-12 minutes or until golden.

This crust is also great for stuffed pizzas!

sweet potato pancakes

Recipe: Sweet Potato Pancakes

I love to add ingredients to pancakes to make them extra special! My kids absolutely love pancakes and have always enjoyed them with added banana. I decided to try adding some left over baked sweet potato and they turned out so wonderful! I am excited to share this delicious recipe!

Sweet Potato Pancakes

1 1/2 cups pancake mix (I use Log Cabin All Natural)
2 eggs
2/3 cup plus 2-3 Tb. milk
2 Tb. plain unsweetened applesauce (oil substitute)
1/2 cup mashed baked sweet potato
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 Tb. ground flax seed

Preheat griddle to 375 degrees. Mix pancake mix, eggs, apple sauce, milk, sweet potato, vanilla, spices and flax seed. Combine until lumps disappear. Use a 1/4 cup measuring cup to measure each pancake. Pour the batter onto a lightly greased griddle. Turn pancake when bubbles form on the top. Only turn the pancake once and cook for 60 seconds on the other side.  Makes 10-11 pancakes.

Tip: bake the sweet potato the night before you plan to make them so it is ready to add in the morning!

Easy Chicken Salad

Recipe: Easy Chicken Salad

This recipe for Easy Chicken Salad is one of my favorite quick and easy lunch recipes. It tastes great and takes no time to make! Enjoy it with crackers or make a sandwich on your favorite bread. It costs under $6.00 as well!!

Easy Chicken Salad

1 can of white chicken breast in water (12.5 oz)
1/4 c. mayonnaise
2 oz. cream cheese, softened
1/2 tsp. lemon juice
1 dash garlic powder, salt and pepper
3/4 c. grapes, sliced in half
1/4 c. sliced almonds
1 green onion, sliced

Drain chicken. Mix first 5 ingredients until well mixed. Add the grapes, almonds and onions and mix. Makes 4 servings.

Warm White Chili

Recipe: Warm White Chili

With cool fall weather in the air, a hot bowl of chili hits the spot! This recipe for Warm White Chili is sure to be enjoyed by the whole family. It is simple to make and affordable as well!
Money saving tips: when possible, buy store brand beans, corn, green chilies, cheese and sour cream. Choosing frozen chicken breasts will also save money.

Warm White Chili
3 chicken breasts, cooked and diced
2 1/2 cups chicken broth or stock
2 cans great northern beans, drained (15 oz)
1 can white corn, drained (15 oz)
1 can chopped green chilies (4 oz)
1/2 white onion, diced
1 celery stalk, diced
2 gloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 Tb. olive oil
sour cream and shredded cheddar cheese for topping

Sauté diced onion and celery until tender in olive oil.
In a large pot, add chicken, broth, beans, corn, green chilies, onion/celery, garlic, cumin, salt, and pepper. Mix. Bring to a boil then cover and reduce to low heat and simmer for 45 min.
Top chili with sour cream and cheese. Can be served with corn bread.
Makes 4-6 servings.

Smoothie 1

Berry Spinach Smoothie Recipe

Note: I am not a professional doctor or dietician. All tips that I give are based on my own opinion. Seek medical advice before starting any diet or fitness program.

About two weeks ago, I pulled out my smoothie maker (I use the Magic Bullet Express Blender and Mixer System) and started making healthy smoothies again. I LOVE to make smoothies in the spring and summer and usually make them on a daily basis. There are so many different smoothie recipes you can make so get your blenders out and get creative! I like to throw just about any combination of healthy fruits and/or vegetables together, sometimes with milk, almond milk, water, or juice.

One of my favorite smoothies to make is the berry spinach smoothie. Yes, I said spinach. You are probably already cringing at the thought of putting spinach in your smoothie, but trust me on this one. Just try it first. You can put as little or as much spinach as you wish, but if you want to make it to where you don’t taste the spinach as much, I recommend 2/3 fruits and 1/3 spinach. By doing this, you taste the berries in the smoothie more than you do the spinach.

To save money, I buy store brand frozen fruit. You can see that this recipe includes frozen blueberries, frozen strawberries, spinach leaves, and fat free milk. You can tweak this recipe however you’d like. I put about a handful of spinach at the bottom of the cup, then pour in the blueberries, a few strawberries, and then the milk. I blend it up until its smooth and creamy and then enjoy! You can add sweetener if you wish, but I prefer to leave any sugar out. If you do choose to use sweetener, stick with something as natural as possible: organic sugar or Stevia. I try to stay away from artificial sweeteners. Also, keep in mind that the fruits are naturally sweet, so you really do not need to add sweetener to this recipe!

More Get Fit February Recipes and Articles:

Apples and Peanut Butter

Quick and Easy Healthy Snack: Peanut Butter and Apple Slices

Note: I am not a professional doctor or dietician. All tips that I give are based on my own opinion. Seek medical advice before starting any diet or fitness program.

This is one of my favorite snacks to eat and the best part–there’s only two ingredients: one apple and a tablespoon of peanut butter. This snack is a great balance of fiber (apples) and protein (peanut butter) that helps you feel full and satisfied. I prefer to cut my apples up using an apple slicer and dipping them in the peanut butter. You can spread the peanut butter on the slices, but just be sure to watch your portions. You don’t want to consume too much peanut butter since it is high in calories and fat. Moderation is key! My daughter loves this snack, too and it’s great for the children (so long as there are no peanut allergies!) You can also try almond butter and apples if you want to change it up a little!

More Get Fit February Recipes and Articles:

Healthy Snack eBooks and Books:


Easy to Make Fresh Blueberry Banana Smoothie

Note: I am not a professional doctor or dietician. All tips that I give are based on my own opinion. Seek medical advice before starting any diet or fitness program.

You will find during Get Fit February that the “recipes” or snack ideas that I post are easy. They are quick. There is a reason for this. In this fast paced world we live in today, I am trying to teach you that you don’t need a million ingredients to make some healthy. I like to keep it simple. I like to stick with whole foods. I like to stay away from artificial sweeteners, so you will not see any recipes where I put artificial sweeteners in them. So yes, you are probably thinking, “Why post something that easy?” Well–because lots of times we forget to include these recipes into our diet—even though they are easy and quick. It’s not every day that I think about making a healthy smoothie, so hopefully this encourages you to dust off your blenders and get to making healthy smoothies!

I pulled out my Magic Bullet Express Blender and Mixer System tonight. It has been tucked far back into my kitchen cabinets this winter. My mom bought it for me as a birthday gift a few years ago and I LOVE it. I love how easy it is to use and I love that after the smoothie is blended, you can drink it right from the cup! There’s no need to dirty up extra cups as if you were blending it up in a regular blender.

Tonight I made a Blueberry Banana Smoothie with added Strawberry yogurt. I used the following ingredients:

  • 1/2 Cup of Frozen Blueberries (unsweetened, store brand)
  • 1/2 Fresh Banana (I am freezing the other half to use in another smoothie)
  • 1/2 Cup of Strawberry Chobani Greek Yogurt (I am freezing the other half to use in another smoothie)
  • 1/2 Cup of Skim Milk
  • 3 Ice Cubes

Pour/place ingredients into the cup and blend! Enjoy! (Add extra ice if needed). You may add sugar if you wish, but I feel that the smoothie tastes fine without it (and is healthier!)

Buy the Magic Bullet Express Blender and Mixer System or enter to win one.

Recipes eBooks:

(See all smoothie eBooks.)

Recipe Books:

(See all smoothie books.)


Ready Made On-the-Go Smoothie

Note: I am not a professional doctor or dietician. All tips that I give are based on my own opinion. Seek medical advice before starting any diet or fitness program. 

I am on Day 8 of my Get Fit February and only on Day 3 of my Beachbody Challenge Program (the program I chose is the Insanity + Shakeology) and I am feeling great! I am already noticing a huge difference in how I feel! I am noticing that my clothes are fitting a little better and I just have a ton of energy! Currently, I am working out between 3pm-4pm when my girls (one month old and three years old) are sleeping. I do the workout in my living room. I also have been eating so much better. I plan to share with you a few of the things I include in my everyday diet that I love. In case you missed it, check out:

Today I’d like to share with you an easy “Ready made smoothie” that you can make. You don’t need a blender, you don’t need ice. I am showing you this because if you are like me and always on-the-go, this is already available in the stores and easy to throw together. If you’d like to try to make your own, feel free! Soon I will start making my own smoothies with fresh fruits and will be posting those as well.  All you need are the following:

  • Bolthouse Farms Antioxidant Rich “Green Goodness” Fruit Smoothie
  • Bolthouse Farms Immunity Support C-Boost Fruit Smoothie

The Green Goodness has 13 servings of fruits & veggies per bottle. You can find the following ingredients in this smoothie: Spirulina, Chlorella, Green Tea, Broccoli, Spinach, Barley Grass, Wheat Grass, Blue Green Algae, Echinacea, Garlic, Jerusalem Artichoke, Lemon Bioflavonoids, Nova Scotia Dulce, and other vitamins.

The C-Boost has 3 3/4 servings of fruit per bottle. It’s made up of 2 1/2 Mangos, 50 Acerola Cherries, and 1 1/2 Apples.

(You should be able to find these in your local grocery store in the refrigerated sections near the produce  and/or near the milk products.)

Now, the reason why I paired these two is because I can’t really get the Green Goodness down unless it has another flavor added with it that I can taste over the Green Goodness. When I make my “smoothie” (I say that because they are already smoothies in a bottle) I use about 75% Green Goodness and 25% C-Boost in a glass. The C-Boost is enough to give the Green Goodness a good flavor so that I can drink it without having to hold my nose! 😉 I have one small glass each day.

If you are brave enough, you can drink the Green Goodness alone, but I am not that brave. I did get an entire bottle down once on a road trip but that was the first time I had it and didn’t want to waste it! Try pairing these two together for a great taste and great health benefits!

Peanut Butter Honey Toast

Recipe: Peanut Butter Honey Toast

I am on my way to eating healthy and exercising to lose the baby weight and to get fit and healthy. I am not using any diet pills or other crazy methods for losing the weight. I plan to choose the healthiest foods possible to help with my weight loss and exercise at least 3+ times a week.

Today I wanted to share a healthy snack idea. My mom came to visit me recently to help me adjust to having a new baby. She woke up one morning and made me breakfast: Peanut Butter Toast (her recipe included syrup instead of honey which is great also). At first I thought it was an odd combination, but after trying it, I was in love. I have actually made this several times since she has left.

All you need are the following:

1 slice of 100% Whole Wheat Bread

Honey or Maple Syrup

Peanut Butter

*Optional: Wheat Germ (Excellent source of Vitamin E & Folic Acid)

*Optional: Banana

Directions: Toast one piece of bread. Then, spread a thin layer of peanut butter over toast. Drizzle some honey or maple syrup over the toast. *Optional: Slice up a banana and place on top of toast and/or spread one teaspoon of wheat germ on top. I enjoy the honey for a sweet flavor and the wheat germ for a crunchy texture. If you don’t want to slice up the banana, eat the banana whole with the snack. This is a very quick and easy recipe for anyone on the go! Enjoy!



BBQ Pulled Pork Recipe in the Slow Cooker

I love my slow cooker. I love that I can gather all of the ingredients I need in the morning, throw them in the slow cooker, set it for 4-8 hours, and dinner is READY in time by 5 or 6pm.

Lately, I have become a HUGE fan of the recipes found on the back of the McCormick Seasoning Packets. I have tried the Slow Cookers Italian Herb Chicken, Savory Pot Roast, and now the BBQ Pulled Pork. These seasoning packets can be found in the spice section of your local grocery store. They only require just a few ingredients! This week I made the BBQ Pulled Pork.

Here is the recipe found on the back of the McCormick BBQ Pulled Pork Spice Packet:

Makes 10 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

3 pounds boneless pork shoulder roast, trimmed
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

BBQ Pulled Pork Recipe

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

BBQ Pulled Pork Recipe

Test Kitchen Tip: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.
Slow Cooker Tip: For best results, do not remove cover during cooking.

We put our BBQ Pulled Pork on wheat buns, added a little sauce, pickles and onions, and enjoyed! I give this recipe two thumbs up!

Have you tried this BBQ Pulled Pork Recipe? Tell us what you think!

Check out this Taco Pizza Recipe!

Taco Pizza Recipe

Taco Pizza Recipe

The other day I posted a great Taco Pizza Recipe from RealMomKitchen. A friend posted it on my Facebook wall and I had to try it out. That same day I tried the recipe and it was delicious! It also made enough leftovers so we are finishing it off this weekend! Here is my version of the Taco Pizza (before it went in the oven). I put olives on one side since I don’t necessarily like them, and put them on hubby’s side. You can leave ingredients off of a corner for the kids if they don’t like tomatoes, etc. See the recipe above if you want to make one, too! I give this two thumbs up!

Make Your Own Pizza Ingredients

Recipe: Make Your Own Pizza

Interested in making your own pizza at home? Here’s a great recipe that I created and we love it! I make this recipe about once or twice a month.

Make Your Own Pizza Ingredients

First, gather your ingredients:

2 Ready Made Pizza Crusts

1 Green Bell Pepper

1 Red Bell Pepper

1 Onion

1 pound of Sage Italian Sausage

1 Package (16 oz.) Mozzerella Cheese

14 Oz. Jar of Pizza Sauce

1 2.25 oz. can of Sliced Black Olives

Olive Oil


–Makes 2 pizzas


Next, preheat your oven to 450 degrees (or according to what the pizza crust package says). Then, place each pizza crust on a pan and brush each crust with an even coat of olive oil. Set aside.

Olive Oil on Crust

Brown the Italian sausage. While the sausage is browning, cut up your onion and sautee the onion. Cut up your peppers into thin slices.

Brown the Sausage

Once the sausage is browned, add the sauteed onions, red and green peppers, and olives. Cook the ingredients together for a few minutes.

Combined Pizza Ingredients

Evenly spread the pizza crusts with pizza sauce. (Use 1/2 of the pizza sauce for one crust, 1/2 for the other crust.)

Pizza Sauce on Pizza

Spoon the Italian sausage/peppers/onions/olive mix onto each pizza evenly. Press down gently with spoon. (Use 1/2 of the mix for one pizza, 1/2 mix for other pizza.)

Toppings on Pizza

Add the mozzerella cheese to the top of each pizza. (Use 1/2 of the bag for one pizza, 1/2 of the bag for other pizza.) Sprinkle with pepper.

Carefully place the pizzas in the oven.

Let the pizzas brown a little on top…take out, and enjoy!

This recipe makes two large pizzas. You can add your own ingredients or substitute ingredients!