About Me

Im a Stay at home mother of 6 children. Myrissa is age 20, Jacub is 18, Victorea is 16, Whitnee is 12, Kirk is 9 and Alivia is 4. We are also getting ready to adopt again! Our sweet new girl is Jessica and is 17!Our newest household addition is Lexee, she is 2 years old. We also have quite a few kids who call us Mom and Dad. My husband is studying for the ministry. We are a very busy family. I want to make sure all you other busy moms, dads, ladies and gents out there get the deals I do. If you would like me to do a review and or giveaway, I'd be happy to share your product with my readers. Contact me for more information. fivelilbassintow@yahoo.com (Please note that most of my email replies go to spam folders so if you contact me and don't hear back, this could be why, please check your spam folder for my reply) You should also check out my co bloggers, if you have a chance. Nicole does book reviews and Jeffrey does outdoor related review, fishing, camping and outdoors.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, August 19, 2016

Banana Ricotta Ice Cream



Banana Ricotta Ice Cream created by Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa

4 servings

Ingredients:
•1 pound very ripe bananas (peeled, vacuum sealed, and frozen)
•1 cup fat-free ricotta cheese
•2 tablespoons orange juice
•1 teaspoon orange zest
•¼ teaspoon nutmeg, ground
•1 teaspoon vanilla extract

Procedure:
1.Remove bananas from freezer and let sit for 5 minutes (until they begin to defrost around the edges).
2.Place ricotta cheese in a food processor and pulse.
3.Chop the bananas and add to the food processor along with all remaining ingredients.
4.Puree until smooth and creamy.
5.Scoop mixture into a plastic bowl and cover with food-grade plastic wrap, making sure the plastic wrap touches the top of the mixture. Place in the freezer for 15 to 20 minutes.

Citrus Fennel Mango Salad



Citrus Fennel Mango Salad by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

Yield: 8

Ingredients:
•2 Bulbs fennel julienne
•1 Grapefruit (supreme)
•2 Oranges (Supreme)
•3 Mangoes (peeled & julienne)
•¼ Bu Cilantro chopped
•1 t chopped garlic
•1 Red onion julienne
•1 Red pepper julienne
•1 Green pepper julienne
•1 carrot julienne
•1 # Lettuce (chopped)

Dressing:
•1 T Low sodium stone ground mustard
•¼ C Rice wine vinegar
•2 T Apple juice concentrate

Procedures:
1.Combine all Vegetables in a bowl
2.In a separate bowl combine all ingredients for dressing and mix well
3.Add dressing to vegetables and let stand for 15 minutes
4.Serve on a bed of chopped lettuce

Chilled Tomato, Watermelon, and Basil Soup





Chilled Tomato, Watermelon, and Basil Soup created by Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa

Serves 4

Ingredients:
•1 cup canned low-sodium plum tomatoes
•¼ cup low-sodium tomato puree
•1 cup chopped watermelon (seedless)
•½ teaspoon chopped garlic
•¼ teaspoon freshly ground black pepper
•½ teaspoon orange zest *
•1 tablespoon basil, chiffonade (cut into thin strips)
•Garnish: Four sprigs of fresh basil

Procedure:
1.Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings
2.The shavings are your zest, which add strong, wonderfully citrus flavor to foods
3.Use only the colored part of the peel, not the bitter white pith beneath

Preparation:
1.Combine all ingredients in a blender. Blend well.
2.Chill. Before serving, garnish each bowl with a sprig of fresh basil.

Nutrition Information (per serving):

35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.

Friday, April 26, 2013

Strawberry Punch Recipe

Strawberry Punch






1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
Directions
In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.
Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.



I got this off Facebook. This recipe is NOT my own. I was not compensated in any way for this post

Famous Red Lobster Shrimp Scampi Recipe


Famous Red Lobster Shrimp Scampi








1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Directions:

1
Heat cast iron skillet and add olive oil.
2
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3
Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4
Add white wine, and lemon juice.
5
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8
Sprinkle with grated Parmesan Cheese.

Read more at: http://www.food.com/recipe/famous-red-lobster-shrimp-scampi-393523?oc=linkback

I got this recipe off Robyn Long on Facebook. This is not my own.Five Lil Bass In Tow was not compensated in any way for this post

Monday, March 11, 2013

Chocolate Marshmallow Mug Cakes Recipe


Chocolate Marshmallow Mug Cakes





Servings: About 10 to 12 mug cakes

Hands-On Time: 20 minutes

Total Time: 60 minutes

We know you'll warm up to this recipe fast: A mug filled with rich chocolate cake topped with chocolate marshmallow frosting.



Ingredients


•1 pkg. Duncan Hines® Devil's Food Cake Mix
•3 large eggs
•1/2 cup vegetable oil
•1 1/3 cups water
•1 can Duncan Hines® Frosting Creations™ Frosting Starter
•1 packet Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix
•1/2 cup mini-marshmallows
•10-12 mugs




Baking Instructions


1.Preheat oven to 350°F. Grease and flour oven-safe mugs.
2.Prepare cake batter as directed on package.
3.Fill mugs two-thirds full with batter. Set mugs on a sheet pan and bake 20 to 25 minutes or until toothpick inserted into cake comes out clean.
4.Let mugs cool completely.
5.Pour packet of Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
6.Transfer the Chocolate Marshmallow frosting you just created to a piping bag with an open star decorator tip.
7.Pipe the frosting in a swirling motion. Garnish with mini-marshamallows and serve with a spoon.
8.Tip:
9.If you’d like a molten center, use Duncan Hines® Triple Chocolate Decadent Cake Mix. Layer the Decadent pouch filling in between a bottom and a top layer of cake batter and bake.


I took this from the Duncan Hines Website.

Monday, February 25, 2013

Post your recipes for my girls and if they pick your recipe I will send you a prize!!!




RECIPES

Do you have a recipe you would like to share with my girls? Two of my girls are home schooled and we are looking for good recipes to try out with the family. So if you could send them your favorite one that would be appropriate for a 16 yr old and a 12 yr old girl to make, you will get sent a prize if they choose your recipe to make. This can be an appetizer, main meal, a neat drink or a dessert. Please leave full instructions. Items needed and cooking times are great!


Thank you for any help! I will post pics and winners when they make the item. I will also be keeping this on here and not deleting so may post at other times to see if anyone has anything new. Each time they make an item,at any time, I will send a prize.


Tuesday, January 1, 2013

Salted Caramel Mocha Cookies-Recipe

Ingredience needed:
1 cup butter or margarine, softened
3/4 cup white sugar
1 cup powdered sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1/2 cup International Delight Salted Caramel Mocha
1 cup whole wheat flour
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup chocolate chips
1 package (8oz) chocolate toffee bits
sea salt flakes, for dusting

Preheat oven to 350 degrees

In a large bowl, cream butter and sugars. Add oil, eggs, vanilla, and International Delight. Mix well.

In another bowl, combine flours, baking soda, cream of tartar and salt: gradually add to creamed mixture. Stir in chocolate chips and toffee bits. Chill dough for 1 hour-this will make the cookies "melt in your mouth."

Shape into 1 inch balls. Place on ungreased baking sheet and flatten with fork. Sprinkle with a few flakes of sea salt. Bake for 12-14 minutes until lightly browned.

Makes 3-4 dozen


I was sent recipe only through International Delight and Cravebox to test and try.

Thursday, December 13, 2012

Sweet Potatoes with Honey Cinnamon


Ingredience you will need:

5 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons grated fresh lemon peel
1/2 cup honey
4 lb medium sweet potatoes

Prep time:20 minutes
Full time with cooking:1 hour 15 minutes
Serves 8


Pre-Heat oven to 325°F. Brush 13x9-inch (3-quart) glass baking dish with melted butter. To remaining butter, stir in cinnamon, salt, lemon peel and honey; set aside.

Peel sweet potatoes; cut into 1-inch chunks. ( you can use the canned kind just drain completely) Place in baking dish. Drizzle with half of the honey mixture; stir to evenly coat potatoes.

Cover tightly with foil; bake 30 minutes. Remove foil; spoon remaining honey mixture on top. Recover; bake 20 to 30 minutes longer or until potatoes are tender.

Nutritional Information:
1 Serving (1 Serving)Calories 260
(Calories from Fat 70),
Total Fat 7g
(Saturated Fat 4 1/2g,
Trans Fat 0g),
Cholesterol 20mg;
Sodium 250mg;
Total Carbohydrate 46g
(Dietary Fiber 5g,
Sugars 26g),
Protein 3g;
Percent Daily Value*:Exchanges:1 Starch;
0 Fruit;
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 1/2 Fat;
Carbohydrate Choices:3;
*Percent Daily Values are based on a 2,000 calorie diet.

Wednesday, November 7, 2012

Recipe for Ultimate Chicken Quesadillas with pictures this time!

This is so good that we had it again last night and so this time I took pictures to show you....


Do you like Ro*tel? We do! At almost every holiday get together we have cheese dip with Ro*tel in it! We are nacho fanatics!

So I thought we would try this neat recipe:
Prep time:30 minutes
Serves :4 people 1 quesadilla each

Ingredients you will need:
Pam (cooking spray)
1/2 lb of boneless skinless chicken breast, cut into 1/2 inch pieces
1 can (10oz each) Ro*tel mexican diced tomatoes with lime juice and cilantro undrained
4 flour tortillas (10 inch)
2 cups shredded cheddar and monterey jack cheese blend (we used colby jack thinly sliced shredded cheese since that is the kind we like)


Directions:
1. Spray large skillet with cooking spray: heat over meduim heat. Add chicken and undrained tomatoes: cook for about 10 minutes, or until chicken pieces are no longer pink in the center and liquid has evaporated, stiring frequently.




2. Spread chicken mixture evenly onto bottom half of each tortill to within 1 inch of edge. Sprinkle 1.2 cup cheese over chicken mixture on each tortilla. Fold each tortilla half to cover filling.
3. Clean skillet. Spray with additional cooking spray: heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges and serve.






As we have 8 people in our family to feed, we had to triple this recipe. It was a great treat that we all loved. You can also substitute canned chicken breast for the fresh. It saves a lot of time and energy. When your family is extra hungry this helps also on time! This is a great meal. (or appetizer)

This recipe was sent to me from Ro*tel to try. If you try it would love to hear from you!





Monday, November 5, 2012

Recipe of the day- Ultimate Chicken Quesadillas

Do you like Ro*tel? We do! At almost every holiday get together we have cheese dip with Ro*tel in it! We are nacho fanatics!

So I thought we would try this neat recipe:
Prep time:30 minutes
Serves :4 people 1 quesadilla each

Ingredients you will need:
Pam (cooking spray)
1/2 lb of boneless skinless chicken breast, cut into 1/2 inch pieces
1 can (10oz each) Ro*tel mexican diced tomatoes with lime juice and cilantro undrained
4 flour tortillas (10 inch)
2 cups shredded cheddar and monterey jack cheese blend (we used colby jack thinly sliced shredded cheese since that is the kind we like)


Directions:
1. Spray large skillet with cooking spray: heat over meduim heat. Add chicken and undrained tomatoes: cook for about 10 minutes, or until chicken pieces are no longer pink in the center and liquid has evaporated, stiring frequently.
2. Spread chicken mixture evenly onto bottom half of each tortill to within 1 inch of edge. Sprinkle 1.2 cup cheese over chicken mixture on each tortilla. Fold each tortilla half to cover filling.
3. Clean skillet. Spray with additional cooking spray: heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges and serve.



As we have 8 people in our family to feed, we had to triple this recipe. It was a great treat that we all loved. Some ate with sour cream and others not. The Ro*tel comes in stages also from mild to spicy. You can decide which one your family will like best. For my husband and oldest son we used the hot one. But for the rest of us we used the mild. You can also substitute canned chicken breast for the fresh. It saves a lot of time and energy. When your family is extra hungry this helps also on time! Next time these are made I will have to post pictures so you can all see this great meal. (or appetizer)

This recipe was sent to me from Ro*tel to try. If you try it would love to hear from you!



Tuesday, October 30, 2012

Recipe-Banana Nut Bread

Pre-heat oven to 325 degrees. You will need: •1 cup margarine •2 cups sugar •4 eggs •1/4 teaspoon salt •2 teaspoons soda •4 cups flour •6 large bananas, very ripe, mashed •1 cup finely chopped pecans (you do not have to add these if you do not like pecans) Stir together soft margarine and sugar. Add eggs 1 at a time, mixing as you go. In another bowl mix dry ingredients together then slowly add to the creamy mixture. Slowly stir in mashed bananas and chopped pecans. Poor into 2 well greased loaf pans or if you would like well greased muffin tins. Bake loaf pans for 1hr and 15 min or until you poke with a toothpick and it comes out clean. Muffin tins take around half of that time. Makes about 2 loaves or 20 muffins. If you try this recipe please lmk what you think...I would love to hear!