Ok the pictures leaves a little bit to be desired, BUT THEY WERE DAM GOOD!!!  and thats what matters!!

My Sunken Cabbage Boats!!
(Photo and Recipe by Stephanie Spaltro)

Ingredients:

2 heads of cabbage
olive oil
garlic- I used the minced one from the jar, it gives more flavor for things like this I think!!
Salt & Pepper

Directions:

Slice or cut cabbage(can do in slices or in chunks!)
Coat each boat with lots of oil salt and pepper and garlic

Bake at 400 for about 30 minutes, then flip and coat again with oil and garlic and salt and pepper and bake an addictional 30 minutes!!

Was very good and tender!!

Hope you Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

.°★。˛ °. *★* *˛.
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Steph's Roasted Cauliflower
(Photo and Recipe by Stephanie Spaltro)

Ingredients:

1 head of cauliflower
1/2 c olive oil
1/2 c bread crumbs-I used Italian seasoning
3/4 c parmesean cheese
Salt & Pepper

Directions:

In large mixing bowl combine all ingredients and make sure cauliflower is coated well!!
Put on large cookie sheet to where its all even and flat!
Salt and Pepper

Bake at 400 for about 35-45 minutes! til a light golden brown!!

When done, i sprinkled a little more parmesean on it!!  It was good!!!

Serve warm & Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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My "Caramel Bliss" =D

(Photo and Recipe by Stephanie Spaltro)

Ingredients:

1 Large hot cocoa mug!
Boiling water!
2 packs Nestle's Chocolate hot cocoa
Cool Whip ( regular or fat free)
Carnation French Vanilla Cream or Cream of your choice!

*Its also good just to do it with the cocoa and the french vanilla and maybe throw some mini marshmallows in with it!!*

Directions:

Boil water, in large mug put two packs of cocoa of your choice in, stir til all dry clumps are gone!
Add a dab of French Vanilla cream
Top with a GLOP of cool whip and WALLLLAHHHHHHHH!

You have chocolate caramel bliss in a cup!!

Serve with delicious cookies on a nice cold day!!!

Enjoy!!!!!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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My version of a S'mores Cupcake! =D

(Pictures and recipe by Stephanie Spaltro)

I just make a traditional recipe and made a few changes!

Ingredients:

Chocolate Shards

2 tablespoons dark chocolate chips (1 oz)

12 Cupcake Cups

Frosting

1 1/3 cups dark chocolate chips
1/4 cup butter, cut into small pieces
1 cup whipping cream
2 cups crushed graham crackers-this will be the bottom of cupcakes and also to sprinkle on top!
and additional 1/2 stick of butter to melt and mix with graham crackers to put in bottoms of cupcake liners

Cupcakes

1 cup Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine
3/4 cup sugar
1/2 teaspoon vanilla
1 egg

Marshmallow Filling

6 tablespoons unsalted butter, softened
1 ½ cups confectioners’ sugar
¾ cup Marshmallow Fluff
1 ½ tablespoon heavy cream

Directions:

take 1/2 stick of butter and melt, then mix this with about 3/4 cups of crushed graham crackers.  Press graham cracker mixture into bottom of each of the 12 cup cake liners.
Fill each cup cake liner about 1/4 way with cake batter, then with bagged marshmallow filling squirt each cupcake with it.  Pour remaining cake batter on top of each cupcake.  Then follow these simple directions below for making the batter and frosting. When you frosh cupcakes, be sure to sprinkle tops with remaining graham cracker crumbs!!!

1 In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
2 In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
3 Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
4 In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
5 Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
6 Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

as you can see, I did not use the chocolate shards, I topped with crumbled graham crackers instead!

I took a recipe and just make some changes!!  I hope you enjoy and the original recipe was Adapted from Betty Crocker

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients

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My take on Olive Garden's Fettuccine Alfredo!!!

(Pictures and recipe by Stephanie Spaltro)

Steph's Fettuccine Alredo =D

Ingredients Needed:

Ingredients:

Servings: 6

1/2 cup butter
4 oz cream cheese cut into blocks/chunks
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
3/4 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
Directions:


In a medium saucepan, melt butter, When butter is melted, add cream cheese.

When the cream cheese is softened, add heavy cream. Stir

Season with garlic powder, salt, and pepper to taste!

Simmer on low after it comes to a steady boil, your gotta watch it or it will boil over, simmer for 15-20 minutes over low heat, stirring constantly.

Remove from heat and stir in parmese

an.

Serve over hot fettucine noodles.

Sprinkle more parmesean cheese on once pasta is on your dish =D

Serve and ENJOY!!!  <3



Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients

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Stephanie's Peppermint Chocolate Cookies

Ingredients

1 box devil's food cake mix
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar
12 candy canes crushed
12 Hershey Kisses (optional)

Directions
1 Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
2 Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
Expert Tips
To make Chocolate Chip-Chocolate Cookies, stir 2/3 cup miniature semisweet chocolate chips into the dough.

Nutrition Information
1 Cookie Calories90 ( Calories from Fat30), Total Fat3 1/2g (Saturated Fat1g, Trans Fat0g ), Cholesterol15mg Sodium125mg Total Carbohydrate13g (Dietary Fiber0g   Sugars8g ), Protein1g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium2%; Iron4%; Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000 calorie diet.

Original recipe was adapted from Betty Crocker!

One cold glass of milk, serve warm and enjoy!!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients

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Peanut Butter Cookies with a Kiss!

Photo and recipe by Stephanie Spaltro

Ingredients

1 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 egg
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder

Additional granulated sugar

About 1 Bag Hershey's Kisses I used the kisses filled with caramel!! unwrapped

Directions
Heat oven to 350°F. In large bowl, beat 1c sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Original recipe was adapted by Betty Crocker


One cold glass of milk, serve warm and enjoy!!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients

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Caramel & Apple Cookies

Photo & recipe by Stephanie Spaltro

What you will need:

1 box Pillsbury Caramel Apple cookie mix
1 can frosting of your choice, I bought the caramel apple one to try.


Directions:

Mix cookie mix according to package and bake according to your oven temp...Mine baked at 350 for about 11 minutes, you just want them to be a light light golden brown.

My husband enjoyed them better without the frosting, so try them both ways and frost accordingly to how you want them...

They were great with a big fat glass of milk!!

Serve warm and enjoy!!!!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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OMG this was so easy and delicious and cheap to make for a fast dinner! Hope you enjoy! <3

My Meat & Tater Casserole =D

Photo & Recipe by Stephanie Spaltro


Ingredients:

1 lb of 93/7 Hamburger (can use turkey also)
1 onion diced
5 sliced red potatoes peeled
1 cup of shredded cheese of your choice, I used sharp cheddar!
1 can 10 3/4 oz of Cream of Mushroom Soup
Salt & Pepper


Directions:

Pre Heat oven to 400

Add soup to a small pan with one can of water and cook til all melted like a gravy, about 5 minutes on high heat.

Fry meat and onions until brown. Drain for excess grease..  I didnt have any with 93/7 lean meat!
Pour meat and onion mixture into the bottom of a 13x9 baking dish
Sprinkle cheese over meat mixture.
Layer sliced taters over the cheese and salt and pepper to taste!

Pour soup mixture over potatoes.
Cover with foil and bake for about 30-45 minutes or until taters are tender!

If you want lots of gravy, use two cans of soup and two cans of water.


Serve!!
Enjoy!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/

Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Steph's Beef & Barley Crockpot Soup!! =D

Photo & Recipe by Stephanie Spaltro

Ingredients Needed:

2 lbs stew meat
2 cups fresh peas-can use can ones though if thats is all you can find
2 cups snapped green beans-can also use cut green beans in can if you cant find fresh
1 small bag of mini baby carrots
5 medium red potatoes cut into 4's
salt and pepper
t tbsp garlic powder
96 oz beed broth
1 small bag barley

Directions:

Mix all ingredients in crockpot except for barley. cook on low for 8 hours, or on high for 5 hours..just be careful, you want the meat tender, but you dont want to cook the flavor out of it either.
about one hour before food is done, add barley, stir and cook remaining hour or so or barley is to your desired tendency!!

Serve with a good bread for dipping and Enjoy!  =D


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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I got this recipe from my friend Kristine, it was very good and very easy to make! except I made some changes to make it even healthier for us =D

Easy & Affordable Shepperd Pie

Ingredients:


1 pound ground beef- I used 93/7
1 14.5 oz can of green beans- I used fresh green beans!
1 14.5 oz can of corn-I used fresh corn right from the cob!
1 can Campbells condensed tomato soup-Can use low sodium one as a substitute also
8 oz of french fried onions
8 servings of instant potatoes of your choice, mix according to package
2 cups mild cheddar cheese or cheese of your choice

Directions

Preheat oven to 350 degrees

1. In a skillet brown ground beef. I like to season with Greek seasoning.
2. Drain green beans and corn. Add to skillet.
3. Add tomato soup to skillet.
4. Stir together.
5. Make instant mashed potatoes according to directions on package.
6. Stir 1/2 of the french fried onions into the mashed potatoes.
7. Pour meat mixture into a casserole dish. approx size 10-1/2 x 6-1/2, but I used a round baking dish
8. Top with mashed potatoes
9. Bake for 30 minutes.
10. Top with cheese and rest of french fried onions. Bake until cheese is melted.

I let mine cool for about 5 minutes so I can serve in pie slices or squares, depending on the baking dish that you used.


The next time that I make it though, I am going to put the cheese and french onions on about 15 minutes before I take it out of oven!

Serve and Enjoy!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/

Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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This was dinner at my house tonight! =D

Stuffed Shells <3

Ingredients:

16 uncooked jumbo pasta shells
1 cup (8 oz) of cottage cheese-can use low fat if thats what you desire!
1/2 shredded part-skim mozzarella cheese-I use regular mozz!
1 egg
1/2 tsp dried basil
1/4 tsp garlic powder
Dash of pepper
1 package (10 oz) frozen chopped spinach thawed and squeezed dry
1 tbsp parmesean cheese
1 bag of mozzarella to use to cover shells with before putting in oven (optional, but we just love cheese like that!)

Directions:

Cook pasta according to package.

In a bowl combine cottage cheese, mozzarella, egg, basil, garlic powder, pepper and half of the spinach.. I use all the spinach because I double the amount of cottage cheese and other cheeses because through the years of making it ..it has just gotten better with time!

Pour sauce in bottom of a 13 x 9 baking dish to cover completely. I add a little extra because i just love it to have to be able to scoop over mine when they are done.

Drain pasta and rinse with cold water. Stuff each shell with about a tbsp of filling mixture and arrange in baking pan over sauce.

Cover and bake at 375 for about 35 minutes until all the cheese is melted on the top.

Sprinkle with parmesean cheese!! the more parmesean I say, the better! But thats just the oinker in me

Enjoy! =D




Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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Here is what I made for dinner yesterday, it was delicious! except next time I may put more chicken in it other then the cream of chicken soup!!  Either way it was really good! I hope you enjoy!!

(Photo by Stephanie Spaltro & recipe was adapted from my friend Holly C.)

Ingredients:

1 can chicken (TOTALLY OPTIONAL)
1 30 oz bag  of squared style frozen hashbrowns
32 oz chicken broth
1 family size can of cream of chicken soup
1 c chopped onions
Salt and Pepper to taste
1 8 oz block of cream cheese softened (optional)

Directions:

In crockpot, mix the potatoes, broth, soup, onions and salt and pepper.
Cover and cook on low for about 5 hours
About 30 minutes before its done, add block of cream cheese and cook for about another 30 minutes stirring occassionally.  I didnt use the cream cheese and it was still very good!

Top with shredded cheese of your choice and bacon crumbles!!

Serve & Enjoy!!!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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After my delicious lunch today of a turkey and cheese lunchable =( I decided I needed something sweet for my dessert!

Steph's Chocolate Dipped Oreo's

(Phote & Recipe by Stephanie Spaltro)


What you will need:

1 Package of Oreo cookies of your choice! I am a Oreo addict so I use the Mega stuffed ones!
1 package of almond bark chocolate, I had the white chocolate here at the house so thats what I went with, but you could use whichever you prefer...
A wire rack for cooling

Directions:

In a double boiler just melt the chocolate and then dip each cookie into the chocolate, place it on wire rack til the chocolate hardens..can also place in freezer for about twenty minutes also til cooled!

Serve with a glass of milk and WALAHHHHH  you got heaven in your hands! =D

Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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This is what we call make what you want while the hubby is out of town food!!

Biscuit Pizza

what you need:

1 Tube of buttermilk biscuits

monterey jack cheese or  your cheese of choice

whatever toppings that you want!  I just went with cheese!!

jar of pizza sauce

Directions:

Heat oven to 350

Open tube of biscuit and put in center of baking pan, I doubled one up so that i had three rows of three, and then pinches biscuits together!

put on pizza sauce, layer with cheese then  your toppings!

bake approx 15 minutes!

my kind of fast easy delicious meal!!! 

Enjoy!  can reserve some pizza sauce on side to dip in also!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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My Stuffed Biscuits!!

20 Meatballs

1 can Pillsbury Buttermilk Biscuits.

mozzarelle or shredded cheese of choice

Italian Seasoning

Garlic Powder.

You can really be creative though and stuff them with anything of your liking!  My weakness just is meatballs =D

Pre-heat oven to 350

Easiest thing you will ever make. stretch biscuit and take a pinch of cheese and put on biscuit add two meatballs and wrap biscuit around meatballs. Repeat this for the next 9 biscuits also.

Sprinkle with italian seasoning and garlic powder

Bake for 15-18 minutes or until biscuits are a light golden brown

Can serve with any dipping sauce of your liking on the side..I like to use pizza sauce

and wallllllllahhhhhhhhh Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Steph's Taco Bake Casserole

Picture and recipe by Stephanie Spaltro.

Ingredients

16 biscuits

16 oz of taco sauce

1 green pepper-diced

1 red pepper-diced

1 lbs of hamburger meat ( I used 93% lean, but can also use turkey)

1 3.8 oz can black olives

16 oz fresh mushrooms or can also use one large can of mushrooms sliced, not the stems and pieces one!

2 cups mozzarella cheese shredded

2 cups sharp cheddar cheese shredded

Directions

Lightly spray a 13x9 baking dish.

Pre heat oven to 350, the original recipe called for 400 degrees, but I have the oven from hell!

pour taco sauce in bottom of baking dish.  Cut biscuits into pieces of 4. add biscuits and 1 cup of each of the cheeses to taco sauce and gently stir..You want it spread out to fit in bottom of pan.

Bake for about 18 minutes.

While that is baking in oven add hamburger, mushrooms and the diced peppers to a frying pan and fry til ground meat is cooked

Take biscuit mixture out of oven.  Pour meat and mushroom mixture over biscuits. Pour black olives over meat mixture. Add last two cups of cheese to top of mixture.

Put back in oven for about 10-12 minutes!

Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Best breakfast I've had all week!

2 Free range eggs mixed with 2 tablespoons of Black Swan No fat Greek Yogurt, cracked pepper and salt.

Heat a non stick frypan.. Add 3 sliced button Swiss brown mushrooms and sauté until tender. Add 1/4 Avo diced, sprinkle of red capsicum and sliced kalamata olives, 50g diced smoked chicken breast and pour the egg mixture over the top. Pop a lid on if you have one and let it cook, only takes a few minutes. I've splashed some homemade worstershire sauce on top.. Yum

Adapted from Lj's Gourmet Kitchen

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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My Halloween present to myself!!! and they were delicious and so moist!!!

My Cheesecake Brownies!!!

Serves 16

A rich chocolate brownie with a cheesecake swirl that will make you giddy.

Prep Time - 15 min
Cook Time - 35 min
Total Time - 1 hr

Brownies
6 tbsp unsalted butter
4 ounces bittersweet chocolate
2/3 cup sugar
2 eggs, room temperature
1/2 cup flour
1 1/2 tbsp unsweetened cocoa powder
1/8 tsp salt
2 tsp vanilla extract
3/4 cup mini chocolate chips

Cheesecake Filling
8 ounces reduced fat cream cheese, softened
1 egg yolk, room temperature
5 tbsp sugar
1/2 tsp vanilla extract

Instructions
1.Line a 9 inch (or 8 inch) square fan with foil or parchment paper, making sure to cover all sides and spray with nonstick spray
2.Preheat oven to 350
3.In a medium saucepan, melt the butter and chocolate over low heat stirring until smooth
4.Remove from heat and stir in chocolate and eggs until just combined
5.Mix in flour, cocoa powder, salt and vanilla until combined well
6.Stir in chocolate chips
7.Spread evenly in pan
8.In a separate bowl beat together all Cheesecake ingredients until smooth
9.Dollop cream cheese over brownie, I made 6 big dollops, then using the back of a knife swirl in the cheesecake to the brownies
10.Bake 35-40 minutes,depending on your oven, mine took about 45 minutes!
11.Let cool, then lift out of pan and feel lining away
12.ENJOY!!!

Notes
Each square is 6 WW+ points

Nutritional Info
Calories: 200 Total Fat: 9.4 g Saturated Fat: 5.6 g Trans Fat: 0.2 g Cholesterol: 33.9 mg Sodium: 128.1 mg Total Carbs: 25.8 g Dietary Fiber: 1.1 g Sugars: 20.6 g Protein: 4.2 g

Adapted from The Half Baked Life!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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French Onion Slow Cooker Pork Chops

Slow cooked Pork Chops in a hurry.. Quick and Easy dinner for those with a busy lifestyle!

I was in a mad rush yesterday afternoon after work with so much to do in between finishing work and picking up my lovelies.. Popped home and threw on these luscious pork chops.

Remove the fat from your Pork Chops. Brown the chops with some sliced Onions and Mushrooms.

Sprinkle with French Onion Soup Mix over the top (See Below for a homemade version)

Add enough Skim Milk to cover the chops half way up and give it a good stir to mix the milk and the soup mix. Slow cook for 2 hours on low and then 2 hours on high. Add a little extra milk towards to end to make more sauce. The Soup Mix and Milk thicken the juices from the meat and make a delicious gravy.

I've tried a few different versions of Homemade French Onion Soup Mix.

 I've mixed up a few recipes to come up with this one which is

 approx equal to one store bought packet.

8 Teaspoons of dried Onion Flakes

4 Teaspoons of  Beef Stock Powder

1 Teaspoon of Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon of Tumeric

1/4 Teaspoon of Cracked Black Pepper/Sea Salt

3 Teaspoons of Dried Parsley

Thank you  Lj's Gourmet Kitchen!!

Today's posting comes from my good friend Lj Rose over at http://ljsgourmetkitchen.blogspot.com.au

ya feel free to check her blog out also, she has some great stuff going on over there too!!!!

Quinoa Salad w' Roasted Sweet Potato, Fetta, Olives, Sun Dried Tomatoes & Green Beans

This is a Serving for one...

Ingredients:

1/4 Cup of Dry Quinoa cooked to packet directions

4 Fresh Green Beans blanched in boiling water for a few minutes and then drained

6 Sun dried Tomatoes (I make my own in the dehydrator with dried herbs and Cracked Pepper and Sea Salt until really dry and rehydrate when I want to use them in hot water so they are virtually fat free)

50 Grams of Low Fat Lemnos Fetta Cheese

1 Small Sweet Potato roasted (see below)

6 Kalamata Olives Sliced

Balsamic Vinegar or Fat free Balsamic Dressing

What to do:

Toss it all together! That's it :-)

Slice your Sweet Potato in 1 cm slices. Throw into a snap lock bag with a small splash of Extra Virgin Olive Oil and some dried herbs of your choice. Toss them around in the bag to coat and place onto an oven tray lined with baking paper for easy clean up. Bake at 180 degrees until tender and a little crispy, approx 25 minutes depending in how much Sweet Potato you are baking.

http://ljsgourmetkitchen.blogspot.com.au/2013/10/quinoa-salad-w-roasted-sweet-potato.html

Yummmy! Here is what Barb made for dinner! She called it "Comfort Food" =D

Barb’s Chicken Noodle Casserole

(Photo & Recipe by Barbara Whiteside)

Ingredients:

16 Ounces – Dry egg noodles, can use spaghetti also!

4 Tablespoons - Butter

3 Cups - Fresh Mushrooms, Sliced

1 Cup - Yellow Onion, Finely Chopped

4 (10.75 Ounces) - Cans Condensed Cream of Chicken Soup

2 Cup - Sour Cream

2 Cup - Sharp Cheddar Cheese, Shedded

2 - Fully Cooked Rotisserie Chicken, I cheated and bought a Walmart one!

Instructions:

Preheat oven to 350 degrees.

 Cook pasta according to package directions until just al dente. Drain and set aside.

In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft.

 In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.

 Pour noodles into a 9x13 dish and top with cheese. Bake in a heated oven for about 30 minutes or until casserole is heated through.

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Stephanie's Chicken & Dumplings!

Photo and recipe by Stephanie Spaltro

What you need:

1 family size pack of chicken thighs or legs, you dont want breasts because they no flavor. I use about 8 chicken legs
4 sticks of butter
12 boullion cubes-I used the chicken herbed flavored ones from walmart, they are really good!
2 cans Pillsbury Buttermilk Biscuits
salt and pepper

Directions:

I  use a LARGE sauce pan as you can see in my horrible picture taking abilities =D

Rinse chicken in cold water and add to pan. Cover chicken with about 3/4 pan of water maybe a little more, but not all the way to the edge!
add two sticks of butter a little salt and pepper and 8 bouillions to water and let it boil on medium high heat for about 2 hours or until chicken is falling off the bone.

Remove chicken from juice and let cool completely or until you can tolerate to touch the meat to remove the bones. Add to juice 4 more bouillions and 2 more sticks of butter! the butter makes the flavor!

Mean while, pour flour on cutting board and roll biscuits in it coating them well in the flour, apply flour to rolling pin and roll each biscuit out.
With the pizza cutter, cut each biscuit into strips and add back to juice and butter in pan, make sure you drop them individually into the boil of juice..if you  have no boil, turn heat up some til you get some, trust me on this it makes a difference!

let simmer about 15 minutes,  stirring occasionally cause you dont want to break the strips of biscuits up, but you also dont want them to stick together.

Return chicken to pan and simmer about another 30 minutes til biscuits are cooked the whole way through! yummmmmy yummmy I can just eat the dumpling and juice, the heck with the chicken!

SERVE AND ENJOY!

THIS IS ONLY THE SECOND TIME I EVER MADE IT, BUT I LISTENED TO MY SISTERS INSTRUCTIONS WAY BETTER THIS TIME AND IT TURNED OUT REALLY GOOD! I hope you and your family enjoy it also!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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Steph's Pork Chop Bake!

Photo and recipe by: Stephanie Spaltro

Ingredients:

6 Assorted Pork Chops of your liking!
1 1/2 cups of long grain rice uncooked
1 family sized can cream of mushroom soup
salt
Pepper
Tony Cachere's Seasoning

Directions:

Preheat oven to 350

in large bowl mix rice and soup add about 1/2 can of water to mixture and stir well.

Pour rice and soup mixture into bottom of a 13 x 9 baking dish..Smooth it out to coat bottom of pan

season pork chops with salt and pepper and tony cacheres..dont get to crazy with tony unless you like some zing!

Cover pan tightly with foil.  Bake for about 90 minutes or pork chops are as tender as you would like them.

place back in oven for about ten minutes to get a little brown on the top of pork chops

Serve and Enjoy!

Salt and pepper more to your liking!!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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Steph's Chocolate Cake Balls!!

Ingredients:
1 Box of cake mix of your choice, I used Milk Chocolate Duncan Hines..
1 can frosting
1 piece of parchment paper
1 package almond bark of your choice

Directions:

Mix cake and bake to directions of box.
As soon as cake comes out of oven, take a butter knife and run it all through the cake to break it up. Put cake in bowl. Mix whole can of frosting with cake til blended good! it will kind of look like mush, mush is good!

As soon as cake mix has cooled enough to put hands in, roll balls like meatballs to whatever size you want them!

Line baking sheet with a piece of parchment paper.

after you roll the cake balls set on baking sheet with parchment paper..when all rolled out, put in freezer for about one hour

In double boiler melt almond bark, then roll each ball in melted chocolate and set them back on parchment paper.
when all are dipped in chocolate, put back in fridge for about 30 minutes and Walahhhhhhhh  You got delicios cake balls!

Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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This is what I made for dinner last night, it was pretty dam tasty if ya ask me!!!

Steph's Country Beef Pie!!

Photo & Recipe by Stephanie Spaltro

What you will need!

Crust:

1 lb of hamburger

1/2 c tomato sauce_ I used Hunt's

1/2 c dry minced onions, but can use regular onion also

1 tsp salt 

1/2 tsp fresh ground pepper

Filling:

1 1/2 c long grain rice

1 c water

1 1/2 c tomato sauce

2 c grated fresh sharp cheddar cheese

Directions:

Mix by hand 1/2 c tomato sauce,beef, onions and salt & pepper.

Press in bottom of glass deep dish 9" pie pan and make it like a shell on bottom and around edges of pie pan.

Combine remaining ingredients in large bowl, reserving about 1 c of the cheddar cheese for later. Pour mixture over  meat shell.  Cover tightly with foil and bake it at 350 for about a hour.

Then take out of oven, remove foil, add remaining cheddar cheese to top and put pie back in oven for about 15 minutes or just until cheese gets a little melted.

Let cool about 10 minutes slice and serve!

Enjoy!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Elanit took our 90 Day Challenge, with great results!!

Elanit says, "Today is one month on skinny fiber and I never felt so much energy and less hunger before!!!!!!
I am a mother of two, I lost without skinny fiber 15lbs, however I was on a standstill and needed an extra push to lose the right way! I was skeptical at first but I decided to try it! I have lost 15lbs, 8 inches off my waist and 2 dress sizes down!! I will continue to take skinny fiber as I know it is beneficial for weight loss as well as health reasons!!!! Skinny fiber works!!!!!!!!!!!"

Take the 90 day challenge!! The only thing you have to lose is "Inches & Pounds" There is an awesome video here that explains how and why it works... You can also order here too >> 
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