Nestle Crunch Girl Scout Bar Peanut Butter Creme Trifle

This #Cookies2Crunch shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

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I was looking for sweet dessert recipes to make my family that would be quick and easy to make.

To make things easy on myself, I sometimes rely on ready made ingredients.

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What I decided to make was  a Peanut Butter Creme trifle using the new “limited time only” Nestle Crunch Girls Scout Bars available at Walmart.

The bars come in Peanut Butter Creme, Thin Mints and Caramel & Coconut.

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The bars I bought (see my shopping trip) came in individually wrapped fun size which I took the liberty of taste testing before making the trifles.

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To make this recipe I used.

  • Nestle Crunch Girl Scout Bars (Thin Mint and Peanut Butter Creme)

  • whipped topping

  • pudding cups (vanilla and chocolate)

  • Fudge striped Shortbread cookies

  • pound cake

Nestle Crunch Girl Scout Bar

Peanut Butter Creme and Thin Mint Trifles

1. I crushed about 1/2 the pack of cookies by adding them to a zip lock bag and crushing them into small pieces using a mallet.

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2. I coarsely chopped the pound cake into chunks and the Nestle Crunch bar into small pieces.

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3. For the bottom layer of the trifle I added cookie crumbs. Next I added a layer of pudding, then a layer of cake, then whipped topping and the Nestle Crunch Girl Scout bar crumbles.

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This recipe is too easy for you not to try, but if you want to use the Nestle Crunch Girl Scout bars you’ll need to go grab a few boxes at Walmart before they are gone.

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For even more yummy recipe inspiration Nestle products, check out Flavorful Moments.net.

Baked Egg and Potato Omelette

Baked Egg and Potato Omelette

 

You’ll need: 
6 eggs
3 medium potatoes
1/4 cup of shredded cheese
1 tablespoon of Extra Virgin Olive Oil
salt and pepper
double layered bowl pan

Baked Egg & Potato omlette

The first thing you’ll need to do is preheat oven at 400°F.

Now crack all of your eggs in a bowl and bristly whisk them until fluffy. You’ll also need to add salt and pepper.

Then shred your potatoes using the shred blade on your food processor. You can also use a manual shredder is you don’t have a food processor.

Baked Egg & Potato omlette

 

Be careful not to over shred the potatoes. You want fine strands of potato and not mush.

Once your potatoes are shredded, season them with salt and pepper and toss them in 1 tablespoon of Extra Virgin Olive Oil.

Baked Egg & Potato omlette

 

Now, spray each cup with cooking spray, then begin dividing the shredded potatoes evenly between your six baking cups.

Baked Egg & Potato omlette

Be sure to press them down against the insides of the baking wells. Next, place the top layer of the double layered bowl pan over the shredded potato layer, then fill each of the six top wells with equal amounts of egg.

Baked Egg & Potato omlette

 

Sprinkle on some cheese and bake for 20-25 minutes until the shredded potatoes begin to brown lightly around the edges.

Using a rubber spatula, begin removing the eggs from the top pan and placing them in the hash brown cups in the bottom pan.

Baked Egg & Potato omlette

 

Sprinkle a little more cheese on top and enjoy.

Baked Egg & Potato omlette

 

Baked Egg and Potato Omelette

Baked Egg & Cheese Omlette
 
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Strawberry Vanilla Protein Milkshake Recipe

Strawberry Vanilla Protein Milk Shake

I gave up eating ice cream in 2012 because I had a strong feeling it and a few other unhealthy food choices were holding me back from getting rid of the fat around my stomach.

I was sick of wearing girdles, holding my stomach in and muffin top around my waistline. I’ve worked out off and on my entire adult life but couldn’t ditch the mommy pouch and I knew it had to be connected to my gallon of ice-cream a month habit.

Giving up ice-cream was one of the hardest choices I ever made but I’ve recently found something that taste very similar to ice cream but is so-much-more healthier.

Strawberry Vanilla Protein Milkshake Recipe

To make this Strawberry Vanilla Protein Milkshake you MUST use Muscle Milk’s Vanilla Creme Protein. No other variety will do. I’ve tried the Sam’s club, Walmart and Publix brand and none of them come remotely close to the yumminess you get with Muscle Milk.

Strawberry Vanilla Protein Milk Shake

You’ll also need one cup of 2% milk, one frozen banana, a few frozen strawberries and some frozen peach slices.

1. First I add one scoop of Muscle Milk Vanilla Creme to the blender.

Strawberry Vanilla Protein Milk Shake

2. Next, I toss in my frozen fruit.

Strawberry Vanilla Protein Milk Shake

3. After that, I add pour in my cup of 2% milk.

Strawberry Vanilla Protein Milk Shake

4. Now I blend everything on high for about one minute of until everything looks mixed well.

Strawberry Vanilla Protein Milk Shake

At this point you can pop it in the freezer for ten minutes of enjoy it right away. It comes out of the blender thick and creamy just like a traditional strawberry milk shake.

Strawberry Vanilla Protein Milk Shake

This is one milk shake I can enjoy any time of the day and it doesn’t add unwanted fat to my waist line.

Strawberry Vanilla Protein Milk Shake

Juicing Recipes | Gala Apple Pick Me Up

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If you have never created your own freshly squeezed juice, you are missing out. I’ve been juicing for going on three years now and love coming up with different juicing recipes.

I usually grab whatever I have on hand and today that happened to be Gala apples, celery and tomato.

The reason I call this a pick-me-up is because of the apples. Apples naturally boost your immune system, aid in digestion and also have a similar wake up effect as coffee.

Apples contain fructose, a simple sugar that is delivered slowly throughout your system. While it won’t give you the instant jolt like coffee is is healthier for you, non addictive and won’t give you the jitters like coffee.

For this recipe I use two stalks of celery, one Gala apple and one Roma tomato.

(I use the Hamilton Beach Health Smart Juice Extractor)

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I run everything through the juicer and within five minutes have a delicious cup of juice.

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Best Lemon Apple Juice Recipe Ever!

Best Lemon Apple Juice Ever

If you have been following me on instagram you’ve seen me share pictures of my juicing and clean eating recipes. In an effort to live healthy and take care of my body, it only makes sense to cut back on fried and sugary foods.

Eating unhealthier foods in conjunction with working out haven’t been bringing me the same results. As I age and my metabolism slows the calories don’t break down as fast, so I decided to go back to how I ate when I did P90X.

One of the things I do in order to increase my fruit and vegetable intake is juice. It allows me to eat 4x’s as much vegetables per days as I would if I were to eat them whole.

I use the Breville juicer but any one you already own will work.

To make this Lemon Apple Juice Recipe use:

  • 4 Apples (your favorite variety)

  • 1 Lemon (Peel on)

  • 2 Celery Stalks

Place them in you juicer and enjoy.

Serves 1-2 (Makes approximately 16 ounces)

Buffalo and BBQ Chicken Tenders

Buffalo & BBQ Chicken Tenders

This is one of Germaine favorite recipes for the weekend.

We eat fairly healthy but do set aside one day per week for fast food inspired meals.

This is a great way to control the amount of not so healthy ingredients your fast food meal has in it and also saves money on dining out.

Buffalo and BBQ Chicken Tenders

Ingredients

6 Boneless Skinless Chicken Breasts

1/2 c. Flour (I use whole wheat)

2 tablespoons of your favorite seasoning (I use Lawry’s seasoning salt)

1 teaspoon of garlic powder

1 teaspoon of onion powder

Cooking oil

1/2 Barbecue sauce (I use Sweet Baby Ray’s honey and brown sugar barbecue sauce)

1/2 Buffalo sauce (I use Texas Pete buffalo sauce)

Gallon size Ziploc bag

Buffalo & BBQ Chicken Tenders

Directions

1. Wash all of your chicken and then pat dry with paper towel.

2. Cut each chicken breast into approximately 2 inch chunks and place them in a shallow dish.

3. In a separate bowl combine the flour and seasonings. Stir together.

4. Heat a pot of oil.

5. Sprinkle the flour and seasoning evenly over your chicken.

6. Using a large spoon or your hands mix the chicken and flour together until evenly coated.

6. Once your oil is hot begin adding your chicken to the pot.

7. Cook for 13-15 minutes or until your chicken is golden brown.

8. Begin removing the chicken from the pot and placing it on a plate lined with paper towel or in a strainer to remove excess oil. Allow chicken to cool to room temperature Before proceeding to the next step.

9. Fill the Ziploc bag with half of the chicken then pour in 1/2 cup of barbecue sauce. Close the bag and massage the chicken until evenly coated with sauce. Repeat this step with the hot sauce and remaining chicken.

10. Serve immediately at room temperature or heat in the oven or microwave for a few minutes.

Serves 4-5

Buffalo & BBQ Chicken Tenders

Buffalo or Honey BBQ Chicken Tenders

Recipe Type: Fast Food
Cuisine: American
Author: Saidah @ AProverbsWife.com
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
  • 6 Boneless Skinless Chicken Breasts
  • 1/2 c. Flour (I use whole wheat)
  • 2 tablespoons of your favorite seasoning (I use Lawry’s seasoning salt)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Cooking oil
  • 1/2 Barbecue sauce (I use Sweet Baby Ray’s honey and brown sugar barbecue sauce)
  • 1/2 Buffalo sauce (I use Texas Pete buffalo sauce)
  • Gallon size Ziploc bag
Instructions
  1. Wash all of your chicken and then pat dry with paper towel.
  2. Cut each chicken breast into approximately 2 inch chunks and place them in a shallow dish.
  3. In a separate bowl combine the flour and seasonings. Stir together.
  4. Heat a pot of oil.
  5. Sprinkle the flour and seasoning evenly over your chicken.
  6. Using a large spoon or your hands mix the chicken and flour together until evenly coated.
  7. Once your oil is hot begin adding your chicken to the pot.
  8. Cook for 13-15 minutes or until your chicken is golden brown.
  9. Begin removing the chicken from the pot and placing it on a plate lined with paper towel or in a strainer to remove excess oil. Allow chicken to cool to room temperature Before proceeding to the next step.
  10. Fill the Ziploc bag with half of the chicken then pour in 1/2 cup of barbecue sauce.
  11. Close the bag and massage the chicken until evenly coated with sauce. Repeat this step with the hot sauce and remaining chicken.
  12. Serve immediately at room temperature or heat in the oven or microwave for a few minutes.

 

Roasted Sweet Potato and Carrot Soup | Freezer Meal Friendly

Now that I am getting older I am getting smarter about what I eat and what I feed my family. They don’t always like everything I cook but my goal is to feed them healthy and nutritious meals.

Healthy and nutritious will mean different things to different families but for us healthy includes eating more fruits, vegetables, grains and nuts in our diet.

This recipe is an easy way to get meat three of the four requirements.

Roasted Sweet Potato and Carrot Soup

To make this recipe I use:

  • 4-5  Sweet Potato cut into 1-inch pieces

  • 1 lb. of carrots peeled and cut into 2 inch rounds

  • 3 tbsp of olive oil

  • salt and pepper

  • 1/4 cup of pumpkin or sesame seeds

  • 3 tbsp. chopped dried cranberries or raisins

  • 1 tspn basil

  • 1 tspn oregano

Instructions

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1. Preheat oven to 450° Divide the carrots and sweet potato between two baking sheets.

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2. Drizzle 1 tbsp. of olive oil over each baking sheet. Toss the vegetables to coat with oil. Sprinkle with salt, pepper basil and oregano.

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3. Roast the vegetables for about 25 minutes until brown.

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4. In a large sauce pan I combine my carrots and sweet potato and cover with 8 cups of water. Bring to a boil and then lower the heat.

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5. Once my veggies are soft I transfer them the the blender or food processor to create a puree. Because I was making this for the freezer, I did not garnish. If you plan to eat this now continue to step 6. If not, let the soup cool and transfer to freezer bags. Lay flat to freeze.

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6. Transfer the puree to a sauce pan and heat. Once it’s warm add it to your bowl and garnish with dried cranberries and seeds.

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Roasted Sweet Potato and Carrot Soup

Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4-5 Sweet Potato cut into 1-inch pieces
  • 1 lb. of carrots peeled and cut into 2 inch rounds
  • 3 tbsp of olive oil
  • salt and pepper
  • 1/4 cup of pumpkin or sesame seeds
  • 3 tbsp. chopped dried cranberries or raisins
  • 1 tspn basil
  • 1 tspn oregano
Instructions
  1. Preheat oven to 450° Divide the carrots and sweet potato between two baking sheets.
  2. Drizzle 1 tbsp. of olive oil over each baking sheet. Toss the vegetables to coat with oil. Sprinkle with salt and pepper.
  3. Roast the vegetables for about 25 minutes until brown.
  4. In a large sauce pan I combine my carrots and sweet potato and cover with 8 cups of water. Bring to a boil and then lower the heat.
  5. Once my veggies are soft I transfer them the the blender or food processor to create a puree. Because I was making this for the freezer, I did not garnish. If you plan to eat this now continue to step 6. If not, let the soup cool and transfer to freezer bags. Lay flat to freeze.
  6. Transfer the puree to a sauce pan and heat. Once it’s warm add it to your bowl and garnish with dried cranberries and seeds.