Do you have a lot of heavy whipping cream leftover from the holidays like I do?  If so, consider turning it into butter with your stand mixer. It only takes about 15 minutes tops, and the mixer does all the work.

This isn't something I would make on a regular basis, but it IS perfect for very special occasions (try mixing in your favorite herbs or spices). It is also a fun project you can do with your kids.

All it takes is some heavy whipping cream + salt, + a stand mixer + 15 minutes .... and "hocus-pocus", you will have butter!!

Start out with a quart of ICE COLD heavy whipping cream

Whip it, on medium high, in your stand mixer, using the wire whisk attachment. It will try and splatter a little, so I usually cover my whole mixer with a dish towel.

Whip until you get nice stiff peaks, like this (should take about 4-5 minutes.

Now this next step is where the "butter" starts to happen. Change from your whisk to your paddle attachment. Let the mixture beat for a few more minutes (at medium high speed,)and it will start to look a little more yellow and it will "loosen up" considerably. This is when you need to make a serious plastic wrap cover for the top of your bowl because it starts to splash.

The mixture will start to separate like this:

Don't freak out, this is what its supposed to look like. The buttermilk is starting to separate from the butter.

After it has whipped a little longer, the mixture will completely "break down" and separate, like this: (click on the photo to get a better look).

Although this liquid is called buttermilk, it is very thin and nothing like commercial buttermilk. 

You are now done with the whipping stage (the whole process takes about 12-15 minutes) but there are a couple more steps:

Put the butter into a strainer, and drain off the liquid, It will look like this:

Rinse the "chunks" under VERY COLD running water (the water will not effect the butter as long as it is very cold). Squeeze the pieces together as you rinse the butter. You are basically trying to rinse out any little pockets of milk liquid.

Work 1/2 teaspoon table salt into the butter (or you can leave it unsalted). To do this step, I put the butter back in the stand mixer and beat it for a few seconds, so the salt would be evenly distributed.

Finally you have butter !!
A quart of heavy cream will make 10 ounces of delicious butter. It will keep in the fridge for about a week, or you can freeze it.
This sounds like a LOT of steps, but they are really
very simple and straight forward.


Apple Pie

Well - I guess I'm in the mood to share my favorite desserts tonight! I don't have many on my website, so I guess this is a good thing for my readers! It has to be the Christmas season...and the fact that I'm cooking right now in preparation for our family Christmas Eve dinner tomorrow!

My husband LOVES apple pie, so one day I decided to make one for Christmas dinner. And he LOVED it! It is now a Christmas tradition and he only gets it once a year!

I get to claim this recipe as my own, excluding the Double-Crust recipe. I found this recipe in a cookbook, but I completely re-vamped the filling; therefore, I get to call it mine :) This one is NOT gluten free (sorry guys).

This one takes some time to make. If you want to take short cuts and save time, you can buy a pie shell and a pie crust top and just make your filling. But if you make your own's so good!

Enjoy this one! We love to serve it with a scoop of french vanilla ice cream on top!

Recipe for Double Crust Pie


  • 2 1/4 cups all-purpose flour
  • 3/4 tsp salt
  • 2/3 cup shortening
  • 10 tablespoons cold water
  • In a medium bowl, stir together flour and salt with a hand whisk.
  • Using a pastry blender, cut in shortening until pieces are pea sized.
  • Sprinkle 1 tablespoon of the water over part of the flour mixture. Gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened.
  • Divide in half; form each half into a ball
  • On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter.
  • To transfer pastry, wrap it around the rolling pin and then unroll it into a 9-inch pie plate (or I re-use my aluminum pie pans)
  • Ease pastry into pie plate without stretching it. Trim the pastry even with rim of pie plate. 
  • Transfer apple pie filling (recipe below) to pastry-lined pie plate.
  • Roll remaining dough ball into a circle, about 12 inches in diameter.
  • Cut slits on top to allow steam to escape. Place the pastry on top of the filling, then trim 1/2 inch beyond edge of plate. 
  • Crimp the edges as desired (there are so many cute ways to do this!!)

Recipe for Apple Pie Filling


  • 1 recipe for Double-Crust Pie (above) or use a store bought ready made pie shells and topping if you are short on time.
  • 6 cups of thinly sliced peeled Granny Smith Apples (about 5-6 apples)
  • 1 tablespoon lemon juice from fresh lemon
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon milk (for topping)
  • 1 teaspoon sugar (for topping)


  • Prepare and roll out pastry for Double-Crust pie (see recipe above).
  • Take your Granny Smith Apples and core them and cut into slices.

  • Peel the apple slices and cut slices until they are thin. Place in a large bowl.
  • Take 1 tablespoon of fresh lemon juice and sprinkle over the apple slices. Combine the apple slices with a spoon to ensure that the juice is covering all apple slices.
  • In a separate bowl, stir together sugar, flour, cinnamon and nutmeg until well combined.
  • Pour mixture over apple slices and mix well until all apple slices are well coated.
  • Transfer apple mixture filling to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate.
  • Place on filling, cut slits in pastry and crimp edges as desired.

  • Brush top pastry with milk and sprinkle with 1 teaspoon of sugar. This gives your pie a nice brown topping.
Chef's Note: To prevent over browning, cover edge of pie with foil or a pie edge cover.

  • Bake at 375 F for 40 minutes.
  • Remove foil or pie edge cover and cook for an additional 20 minutes.
  • Remove from oven an cool on a wire rack.


Red Velvet Cake

I get so many requests for this recipe. My dad has been making homemade red velvet cake since before I can remember and I asked him if I could share the recipe on my website and he said YES! I have no idea where he got this recipe...and he wont tell me any details about the history.

Most of my readers probably dont know, but I have a lot of recipes that are published. I write for a magazine and after talking it over with my dad, this recipe will be published in the February publication! My dad and I made this red velvet cake for my publisher and took it over to her as a Christmas present! It's absolutely beautiful and great for a holiday celebration!

Dad and I made 2 cakes this week, 1 for my publisher and 1 for our Christmas family dinner. This one defiantly is NOT gluten free and it contains nuts. I have not attempted to make a gluten free version. Perhaps one day I will...

Enjoy this treasured recipe. We get requests to make this cake and ship it all over the US because it is so popular and tastes so fantastic! Everything in this recipe is homemade, so get ready to invest some time if you plan to make this! It takes a total of about 4 hours to make (that includes cooking and cooling time) but it is so worth it!

This recipe is fantastic for both Christmas and Valentine's Day!

May God bless all my readers! Remember - Jesus Christ is the reason for the season!

Merry Christmas!!



  • 2 1/2 cups self rising flour
  • 1 cup buttermilk
  • 1 1/2 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 cup (two 1 oz. bottles) red food coloring
  • 1 1/2 cup granulated sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 2 large eggs


  • 1 full stick (8TBSP) plus 1/3 sticks butter softened
  • 10 ounces cream cheese, softened
  • 1 1 pound box confectioner sugar
  • 2 cups chopped pecan pieces


To make cake:

  • Heat oven to 350 degrees F. 
  • Mix together all ingredients with an electric mixer. NOTE: If you have a standing electric mixer, I recommend using this. The mix feature is so gentle that it will ensure that your cakes don't split on top.
  • Spray three 9-inch round cake pans with non-stick coating. NOTE: If you have flexipans - I HIGHLY recommend using these. You can eliminate the spray and they pop right out - no sticking! My favorite brand is Demarle Flexipan.
  • Pour batter equally into the three pans and bake for 20-25 minutes. (Test for doneness when a toothpick comes out clean).
  • Cool layers on wire rack for 10 to 20 minutes.
  • Carefully remove layers from pans to cool completely.
To make frosting:
  • Combine butter, cream cheese and confectioners sugar in a bowl.
  • Beat with your electric mixer until fluffy.
  • Fold in 1 1/4 cups of pecan pieces: use to fill and frost cake when cool. NOTE: I take my pecan pieces and chop them until they are very fine.
  • Decorate top of cake with remaining pecans.
  • Cool 1 hour.
Chef's Note - If you have some red velvet cake that was left over in your pan when removing the cakes, take those crumbs and break apart and decorate the top of the cake. It definitely makes the cake look more festive!



It is time to start planning your Christmas cookie list, isn't it? Today's cookie is truly a five star keeper!!

These festive cookies taste just like Thin Mint Girl Scout Cookies(only better!!) and they only take TWO INGREDIENTS to make!!! People will think you've been working on them all day.

drizzled some white chocolate
decoration on these, just for fun,
but it certainly isn't necessary. You
can use holiday sprinkles instead.

You will need some Nabisco Famous Chocolate Wafers and some Andes (creme de menthe) chocolates.....that's it!!
The chocolate wafers come in a 9 ounce package and I found the Andes Mints (those creamy little chocolate mints with the green center) in a 4.67 ounce package.  There are 28 mints in the package and one package will do a dozen cookies (I found the mint packages for $1.60 here in Alaska, so hopefully you can find them even cheaper.

I unwrapped and then melted the chocolates in my microwave for about 30 seconds...stirred and then microwaved them for another 10 seconds (stir until the chocolate is smooth and shiny). Dip the chocolate wafers in the melted chocolate (both sides) and place on some parchment paper (or waxed paper).

Stick them in the fridge (I used the freezer) for about 5 minutes to "set" the chocolate......that's it!!  

NOTE: If you are having trouble finding the Andes Mints, just use the Andes Mint baking chips (next to the chocolate chips) they will work just as well. 


Lemon Pepper Chicken with Lemon Sauce

I am so excited about this recipe I found!! I am always looking for sauces that are gluten free and dairy free, but I really struggle to find any that taste good! I finally found one I was interested in trying and it's really yummy!!

I found it in Cooking Light and they describe it as , "the classic Greek lemon-egg soup, avgolemono." The chef stated that this sauce could be put on everything...chicken, fish, mashed potatoes, vegetables, etc. I paired our chicken meal with mashed new red potatoes and steamed broccoli and it was fabulous!

This dish and the sauce is gluten free (if you use a Gluten Free chicken stock) and dairy free. This was a fairly easy dish to make and I will definitely make it again!

Ingredients for Chicken

  • 4 chicken breasts
  • 1 tablespoon Lemon Pepper seasoning
  • Salt and pepper (for taste)
Ingredients for Lemon Sauce
  • 2 cups of unsalted chicken stock
  • 3 large eggs
  • 2 tablespoons of grated lemon zest
  • Fresh lemon juice
  • 1/2 tsp of kosher salt
  • 1 Tablespoon of olive oil

Directions for Chicken and Lemon Sauce
  • Preheat oven to 350 degrees.
  • Place your chicken breasts in a 9x13 glass Pyrex dish. 
  • Sprinkle salt and pepper on chicken for taste.
  • Sprinkle 1 tablespoon of Lemon Pepper seasoning evenly across the 4 pieces of chicken.
  • Bake Chicken for 40 to 45 minutes until done and no longer pink.
  • About 20 minutes into your chicken baking, you are ready to start making the Lemon Sauce.
  • Heat the chicken stock over medium-high heat in a heavy medium saucepan until tiny bubbles form around the edge. Do Not Boil.
  • Combine the eggs, lemon zest, lemon juice and salt in a medium bowl.
  • Whisk until the eggs are frothy and lighter in color.
  • Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.
  • Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon and stock mixture back to the pot, stirring to combine.
  • Warm the sauce gently until it coats a spoon.
  • Whisk in the olive oil to finish.
  • When the chicken is done cooking, pour the desired amount of lemon sauce on top of the chicken and serve.
  • Store remaining lemon sauce in the refrigerator for future use. Use within 3 days.

Lemon Sauce Servings: 10

Nutritional Information:
Calories 39; Fat 2.8g; Protein 3g; Carbs 1g; Chol 56mg; Sodium 169mg; Calc 10mg


Very Veggie Chicken Noodle Soup

Ok, it's REALLY cold outside! Even though we are in Phoenix, we went from summer weather in the low 90's to fall weather in the upper 60's. But it's getting to the mid 30's at night!! Cold weather means it's time to pull out the soup recipes! I'm dedicating this recipe for all my friends and family in the state of Tennessee. They have had a really early winter and it's really cold there!

I make this recipe gluten Free by using Gluten Free noodles and Gluten Free chicken broth. I do not advise using rice noodles for this one because they turn to mush sitting in the broth. Ronzoni Gluten Free Pasta is the best pasta I have found for making soups.

This recipe is packed full of vegetables and has a fantastic taste. I love the fact that this recipe calls for rotisserie chicken. It saves you a lot of time in the kitchen and it tastes really good! I hope this recipe helps you stay good and warm this fall and winter season! Enjoy!


  • 2 boxes (32 oz. each reduced-sodium chicken broth)
  • 4 sprigs fresh thyme
  •  1 onion
  • 2 carrots
  • 1 yellow squash
  •  ½ bunch asparagus
  • 1 zucchini
  • ¼ lb penne pasta (If you are going gluten free, Ronzoni Gluten Free Pasta is fantastic!)
  • 1 Rotisserie Chicken (already cooked)
  • ½ tsp. salt
  • 1/4 tsp. black pepper


In a large sauce pot, combine the chicken broth and 4 springs of fresh thyme. Turn to medium heat and let simmer.

Meanwhile, mince the onion, slice the carrots, dice the squash, cut the zucchini into long thin slices and and chop the ends of the asparagus off.

In a separate pot, bring water to a boil and cook the penne pasta. While the pasta is cooking, shred your Rotisserie Chicken.

Add the salt, pepper, onion and carrots to the chicken broth. Once the onion and carrots are tender, add the squash, asparagus, zucchini, shredded chicken and the penne pasta. Reduce the heat to low.

Let cook for 10 minutes. Remove the fresh thyme sprigs. Add freshly chopped chives and parsley. Season with additional salt, pepper and lemon juice, if desired. Refrigerate any leftovers.


Crock Pot Roasted Garlic Herb Chicken

I had a friend include me in a recipe exchange email chain and I'm so glad she did! I got a FANTASTIC crock pot recipe and I'm so excited to share it! I love crock pot recipes. They are perfect for fall weather and busy schedules! 

This one is super interesting because of the garlic and lemon. The taste came out amazing and the chicken was very tender. This one is gluten free, as long as your chicken broth has no gluten included. It took me 10 minutes to prep this one and then off I went with my day!

Enjoy this super easy recipe and thanks to Mrs. Vicki Davidson for passing it along! It's definitely worth repeating!


  • Whole Chicken
  • 1cup chopped celery
  • 2 cups baby carrots
  • Chicken broth (gluten free)
  • 6 cloves garlic
  • 1 tsp dried rosemary
  • 1 lemon
  • 1 tsp salt 
  • 1/2 tsp pepper


Place carrots & celery at the bottom of the slow cooker, and pour chicken broth over the celery and carrots just to cover them. Place chicken on top.

In a bowl mix the garlic, juice of the lemon, rosemary and salt & pepper to taste. Save the lemon rinds. Then rub this mixture onto the chicken.


Throw the lemon rinds in the crock pot and cover. Cook on low for 5-6 hours until chicken falls off the bone.


Pumpkin Chocolate Chip Muffins

The fall season is here! Well, in AZ it i still 95 degrees during the day so it doesn't really feel like fall, but the nights are cooler so that counts! Like many others, fall time makes me want all my pumpkin flavors and smells...pumpkin spice latte from Starbucks, the smell of pumpkin candles and the pumpkin hand soaps and wallflower plugins from Bath and Body Works!

My friend Jillian brought in these yummy little pumpkin muffins to work one day and I tried one. They were so fantastic that I had to ask her for the recipe! I made a batch of these and they were gone in 2 days! My niece came into town for 4 weeks and we made a total of 3 batches while she was here! So yummy! Thanks Jillian!!

This one is pretty easy to make and you can make these gluten free if you substitute the all purpose flour for a Gluten free version.

I think this recipe falls into the category of things I will look forward to every fall!!

Enjoy :)


1 1/2 cups all purpose flour (If you are Gluten Free, substitute with a Gluten Free flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup solid packed, canned pumpkin puree
1 cup semisweet chocolate chips

  • Preheat oven to 350 degrees. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
  • In a large bowl, mix together the flour, baking soda, ground spices, and salt. 
  • In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.   
  • Fill the muffin cups evenly to the top with the batter using a spoon or an ice cream scoop. Place in the oven and bake for about 18 -20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.


Rosemary Dijon Baked Chicken Breast

This is one of those recipes you will want to make when you don't really feel like putting a lot of effort into your meal, yet you want to eat a good and healthy meal. I found this one at I did re-name this recipe because their naming convention just wasn't doing it for me (sorry).

This one is really simple to make and it has such an amazing taste. I'm a HUGE fan of recipes with Dijon Mustard! This one always turns out really moist and my kids asked for seconds. This one pairs really well with mashed potatoes and green beans as your sides.

This one is Gluten Free. Try this one on a night where you want to make dinner but you just don't feel like being in the kitchen for more than 10 minutes prepping. You'll love it and will appreciate the simplicity of this meal!



  • 4 boneless, skinless chicken breasts
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 tablespoon red wine vinegar
  • Salt & pepper
  • Fresh Rosemary


  • Preheat oven to 425 degrees.
  • In a small bowl, mix together mustard, syrup, and vinegar.
  • Place chicken breasts into 9×13 greased baking dish. It's REALLY important that your pan is well greased so it doesn't stain! 
  • Season the chicken with salt & pepper. 
  • Pour mustard mixture over chicken. Make sure each breast is coated.

  • Bake for about 30-40 minutes.
  • Season with chopped rosemary.


Baked Cinnamon Jicama (Apples)

Just in time for Fall! 

Something about the smell of cinnamon and baked apples cooking in the oven during the Fall season brings back such wonderful memories from my favorite season!

Have you ever tried jicama? They are a white fibrous root vegetable native to Mexico, but you can find them in all of the grocery stores here. In my opinion, it is a cross between a carrot and an apple. Delicious eaten raw or cooked! Great thrown into salads! They can be wonderful substitutes for apples because they are subtly sweet, crisp and crunchy. The only difference you may notice is that they don't get really soft like apples when baking, but  they taste pretty darn good.

I peeled and cubed the jicama in very small pieces (like how you would cube potatoes for hash browns), but you can also slice them really thin like apple slices. You want to make the pieces small or thin so they cook easier and faster. 

Add some cinnamon, apple pie spice and stevia along with the melted butter. If you do not have apple pie spice, it is okay. You can always double up on the cinnamon or add more cinnamon with a touch of nutmeg and allspice.

Get it all the pieces of jicama evenly coated with the spices and butter.

Spread the pieces over a foil lined baking pan.

Cover with foil and bake for 20 minutes. Then uncover and bake for 15 more minutes.

I made three 1 cup servings, but you could always have only 1/2 a cup as 1 Green and have other veggies as your other Greens so that this could be a little dessert with dinner. I hope you enjoy it as much as me! Delicious!

Baked Cinnamon Jicama (Apples)

3 cups jicama peeled and cubed or sliced thin (6 Greens)
3 tbsp light Land O' Lakes Butter with Canola Oil, melted (3 Healthy Fats)
1/4 tsp apple pie spice (1/2 Condiment)
1/4 tsp ground cinnamon (1/2 Condiment)
3 packets stevia in the raw (3 Condiments)

Optional Toppings:
2 tbsp Walden Farms caramel syrup (1 Condiment)
2 tbsp Fat Free Reddi Whip (1 Condiment)

Preheat oven to 350 degrees. Line a cookie sheet or baking pan with non-stick foil.

Mix jicama with melted butter in a medium sized bowl. Add cinnamon, apple pie spice, and stevia stirring until combined. Pour onto a foil lined pan. Cover with foil. Bake for 20 minutes. Uncover and bake an additional 15 minutes.

The jicama will not get completely soft when baking. Expect to have a slight crisp center when eating and a slightly sweetened taste. Enjoy!

3 (1 cup) servings

Per Serving:
2 Greens, 2 Condiments and 1 Healthy Fat
(still need 1 more Green)


Mexican Ground Beef Casserole

I am so excited to share this recipe with you guys! Both the hubs and I approve and that says a lot considering hubby loves his whole wheat pasta! In the past, I would have normally made this dish with pasta, but spaghetti squash works really well for this dish. If you haven't tried spaghetti squash yet, then you don't know what you are missing! It has a nice slight crunch and packed with nutrients, but it does resemble spaghetti noodles, hence the name, "spaghetti" squash. I don't think you will miss pasta, once you try this dish. If you need a tutorial on how to prepare spaghetti squash using a microwave, you can go HERE.

I also substituted Greek yogurt for sour cream which is often found with Mexican dishes. Greek yogurt is so versatile because it can be a healthier substitute for sour cream, mayonnaise and even butter! It helps make dishes thick and creamy without adding all the calories. You gotta love that!

This casserole does freeze well so that is a plus in my book. You got to love those make ahead freezer meals, especially for those busy week nights! It will definitely be a meal found in my freezer.

Yummy comfort food and the perfect dish if you are craving Mexican!

Substituting Greek yogurt for sour cream helps lighten this dish without skimping on flavor! The sauce is a blend of Greek yogurt, enchilada sauce, with a little bit of chili powder to give it extra kick.

Adding the chopped green pepper while the ground beef is cooking softens them up some and gives the beef more flavor.

Rotel tomatoes also help add more zest to the meat with it's perfect blend of tomatoes, green chili peppers and spices. Love this stuff in my Mexican dishes.

Look at that color! Christmas anyone? :)

Drain all the fat and liquids from the eat using a strainer. Return the meat back to the skillet and add the yummy sauce you prepared earlier. Stir until all the lumps from the cream cheese disappear and the sauce becomes smooth.

Next add the spaghetti squash and give it a good stir. Pour the mixture into a casserole dish.

Top with cheese and bake until the cheese is melted. Delicious!

Mexican Ground Beef Casserole

4 1/2 cups spaghetti squash, cooked (9 Greens)
1 can Rotel tomatoes (2 1/2 Greens)
1/4 cup green pepper, chopped (1/2 Green)
1.25 pounds 93% lean ground beef (3 Leans)
2/3 cup shredded 2% reduced fat Mexican style cheese (2/3 Lean)
1/2 cup 2% plain Fage Greek yogurt (1/3 Lean)
1/2 cup red enchilada sauce (8 Condiments)
3 tbsp reduced fat cream cheese (3 Condiments)
1/2 tsp chili powder (1 Condiment)

Preheat oven to 350 degrees. 

In a medium sized bowl, combine enchilada sauce, Greek yogurt, cream cheese, and chili powder. Stir until combined. It is okay if the mixture is a little lumpy from the cream cheese. The cream cheese will eventually melt when combined with the warm ground beef and spaghetti squash. Set aside.

Over medium high heat, add ground beef, chopped green peppers, and can of Rotel tomatoes to a large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.

Add spaghetti squash and enchilada sauce mixture to the ground beef. Stir until everything is combined.

Pour the mixture into a casserole dish. I used a deep 9 inch square casserole dish. Top with Mexican style cheese. Bake for about 25 minutes or until cheese is melted.

Makes 4 Servings
Each serving provides
1 Lean, 3 Greens, and 3 Condiments


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