Peach Pie Smoothie

From Ellen Krieger on the Food Network

Ingredients:
1/2 cup nonfat/or 1% milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, more to taste if necessary
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger

Directions:
Put all ingredients into a blender and blend until smooth.

Nutrition facts: (per serving)
Calories: 240
Fat: 0
Protein: 12g
Carb: 49g
Fiber: 3g

From my friend Angel

I was over at my friend Amber's house last night, and we were going to sister's house-- who lives on the same road at the ranch-- to make homemade soap. That is a post for a different time, but while we were there, Angel gave me one of these delightful treats, and I knew that I would have to share them with you.

"ChefTom" posted it on recipesecrets.com so all credit goes to him... none to me!

Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Put the first dry ingredients for the cookie wafers in a large bowl Stir in egg. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.

Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

She told me it makes close to 100 cookies, and she stores hers in the freezer in a sealed container.

Enjoy!

Slim's "#1 Fav of all Times ever" Baked Ziti

**Disclaimer-- this is not that healthy, but it sure is delish!**

Ingredients:
Sauce:
Use your favorite jar of sauce. Add to it
Italian seasoning
Onion flakes
Garlic Powder
Parsley
Black Pepper

Brown 1lb of ground beef in a frying pan. Drain excess fat. Add it to the sauce.

Filling:
1 lb of Part Skim Ricotta
6 ounces Part Slim Mozzerella
1/3 cup Parmesean cheese

Mix together

Boil 1 lb of pasta. I used plain old ziti.
Drain the pasta and add it to the filling mixture.
Stir until the pasta is coated.
Spoon in the desired amount of meat sauce, and then spread the pasta in the pan.
Spoon on extra sauce on top.

Cover with 2 ounces of Mozzerella cheese

Bake in oven until cheese is melty and delicious!

Enjoy!