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Monday, November 12, 2007

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Friday, June 1, 2007

Apple Cinnamon Cake

Apple Cinnamon Cake IngredientsFlour - 3/4 cup Eggs - 3 Caster sugar - 1/2 cup Apples - 4 Raisins - 1/2 cup Ground cinnamon - 1 to 2 tsps Honey - 3 to 4 tbsps Water - 1 tbsp Low fat soft cheese - 1 cup Low fat fromage frais - 4 tbsps Lemon juice - 2 teaspoons Apricot glaze - 3 tbspsDirections: Preheat oven to 375, and lightly grease a cake tin. Beat the eggs with sugar in a bowl until thick. Sift the flour and cinnamon over the egg mixture, and mix in with a spoon. Add in to the prepared cake tin, and bake for 25 to 30 minutes. Meanwhile, peel and core the apples. Then cut 3 apples into thin slices. Put in a pot, and add 2 tablespoons of honey and 1 tablespoon of water. Cook on low heat for 10 minutes. Add in the raisins and cinnamon, and mix well. Let it cool. In a bowl, mix the soft cheese with 1 tablespoon of honey, fromage frais, and the lemon juice. Mix well. When the cake is done, cut it in half horizontally - so you have 2 round halves. Spread on 2/3 of the cheese mixture, and top off with the cooked apples and sauce. The place the other half on top. Spread the leftover cheese mixture on top of the cake. Thinly slice the last apple, and lay it in a circular shape. Brush on the apricot glaze, and its ready to serve. For this low fat cake recipe, instead of using apple, you can also use other fruits such as peaches, pears, and oranges

Pear Muffins

INGREDIENTS:1 1/2 cups all-purpose flour1/2 cup whole wheat flour1/2 cup sugar1 tbsp baking powder1/2 tsp salt1/2 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg3/4 cup non-fat milk1 large egg, lightly beaten2 tbsp canola oil1 large, ripe pear, peeled, cored and choppedPREPARATION:Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes. Makes 12 muffins. Per Serving: Calories 148, Calories from Fat 26, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 233mg, Carbohydrate 27.2g, Fiber 1.4g, Protein 3.4g

Low Fat Fudge

CARNATION Famous Fudge.Ingredients: 1 1/2 cups granulated sugar2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk2 tablespoons butter or margarine1/4 teaspoon salt2 cups miniature marshmallows1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels1/2 cup chopped pecans or walnuts (optional)1 teaspoon vanilla extract Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts. Nutrition FactsServing Size: 1/24 of recipeServings per Recipe: 24 servings (2 pieces per serving) Amount per serving Calories: 140 Calories from Fat: 40 % Daily Value Total Fat: 4.5g 7% Saturated Fat: 2.5g 14% Cholesterol: 5mg 1% Sodium: 40mg 2% Carbohydrates: 23g 8% Dietary Fiber: .5g 2% Sugars: 21g Protein: 1g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 0% * Percent Daily Values are based on a 2000 calorie die Thanks Sarah for the recipe.

Portabella Mushroom Sandwich

1 Package sliced Portabella Mushrooms1 small onion, sliced1 medium tomato, sliced lettuce1/8 cup mozzarella cheese (provolone or swiss can be used too)1/2 teaspoon mayo8 slices whole wheat breadcooking spraySpray skillet with cooking spray.Sautee mushrooms 5-6 minutes or until tender, turning occasionally.Onions can also be sauteed at this time if desired. Set aside. Set oven to broil. Toast 4 slices of the bread.Arrange bread on cookie sheet covered in foil.Spread bread with a thin layer of mayo.Next add the onions, sauteed or raw.Arrange the mushrooms on top of the onions.Add a tomato slice and a slice of cheese.Broil until cheese melts 1-2 minutes.Toast remaining 4 slices of bread.Top sandwich with lettuce.Add more mayo if desired to bread.Make 4 sandwiches.

Fruitful Muesli Recipe

Ingredients:2 cups oats, quick or old fashioned2 cups apple juice or apricot nectar1 1/2 cup sliced fresh fruit8 ounces low-fat vanilla yogurt2 tablespoons chopped nutsDirections:Combine all ingredients except nuts; mix well. Cover; refrigerate 8 hours or overnight. Serve cold; sprinkle with nuts, if desired. Refrigerate in an air tight container up to 4 days.Fresh fruit: any combination of banana, peaches, nectarines or strawberries.