Do you Want to get a good night sleep?

Why Sleep?
Sleep is one of the most important roles in your physical health.
Not only does sleep make you feel better and boost your mood,
it plays a key part in creating a healthy lifestyle. Adequate sleep
can be very beneficial to your heart, weight, mind, and more.
Sleep is involved in the healing of your heart and blood vessels.
Many health issues are caused by sleep deficiency such as
kidney disease, high blood pressure, diabetes, and stroke.
Sleep utilizes Melatonin and Valerian Root to help you get to
sleep faster, maintain a healthy sleep cycle, and improve the
quality of restful sleep so you wake up energized, rejuvenated
and less fatigued in the morning. Our proprietary formula will
give you the sleep that you need!

Sleep Ingredients:

Valerian is a flowering plant, the root of which is dried and used as an herbal remedy.
Valerian is most often used as an alternative medicine for insomnia in place of
hypnotic drugs. It is also sometimes used as an alternative for sedatives, such as
benzodiazepines, in the treatment of certain anxiety disorders.
The Valerian extract used in our Sleep spray is the perfect complement to melatonin
to give you restful sleep. The melatonin with the valerian extract together is one of the
most powerful natural sleeping aid combinations you can find for restful sleep.


Melatonin is a natural hormone made by your body’s pineal gland. This is a pea-sized
gland located just above the middle of the brain. Throughout the day, the pineal gland
is inactive. And, when the sun goes down, the pineal is turned on which produces
melatonin into the blood. When melatonin levels in the blood rise, the body feels less
alert and sleep becomes more inviting.
Our Sleep spray has just the right amount of melatonin to help you fall asleep faster
and feel more refreshed when you wake up


Sleep Benefits:
Maintains healthy sleep cycle
Improves quality of sleep
Enhances relaxation
Increases calmness
No groggy or drowsy feeling the next day

Click on the blue button bellow to order it today and learn more, because sleep is a wonderful thing 😀


Rhubarb Pecan Apple Cake

💕 Rhubarb Pecan Apple Cake 💕

I made this last night and OH my is it ever good and moist, this one is definitely a keeper

What you need is
1 cup vegetable oil
2 cups Sugar
3 eggs
3 cups flour
1 teaspoon baking Soda
2 teaspoons Vanilla extract
1 cup Chopped Pecans
2 cups peeled and chopped apples
1 cup Rhubarb

Preheat oven to 350. grease a 9×13 pan. In a mixing bowl mix all above except for pecans, apples and rhubarb. The batter will be stiff, mix well then add pecans, apples, and rhubarb and mix well. Spread into your pan. Bake for 45 min. The apples and rhubarb will moisten this cake while cooking, its delicious.
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Kimberly Shares her Sizzle Slim results


This is after ONLY two weeks using Sizzle Slim. I love it !! I feel full sooner and longer and satisfied, I do not crave sweets and carbs anymore – and this gal has a BIG sweet tooth, I have lots of energy, my heartburn is gone and I am seeing BIG differences in how my clothing is fitting. I am so grateful for SS it works !! Get yours today at


Nancy Shares her Sizzle results

Nancy Has done amazing !!
Nancy has been on SS for 6 weeks. Down 26 lbs and 17 inches,
I am making healthier choices and watching the junk and portions. So far no exercise.

Apple Roses

I made these tonight for my family and they loved them, they are so pretty and very good a nice little snack, this would be perfect to make when you’re having company over for coffee I hope you all enjoy this recipe. They are fun to make and super easy

Apple Roses

Ingredients: to make 6 roses

1 frozen puff pastry sheet, thawed
2 red apples (I used red delicious)
juice of half lemon
3 tablespoons of jam, I used peach but you could use any kind with this recipe
powder sugar for decorating

Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
Prepare a bowl with some water and the lemon juice. Use enough water to cover the apples. Cut the apples in half, remove the core and cut the apples into paper thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.

Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.

Unwrap the puff pastry over a lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough into 6 equal strips.

In a small bowl, place three tablespoons of your jam, with two tablespoons of water. Microwave for about one minute, so that it is easier to spread. Spread the preserve on the dough.

Preheat the oven to 375 degrees F Drain the apples.

Place the apples on the dough, make sure they are covering about 1/2 the dough. Sprinkle with cinnamon

Fold up the bottom part of the dough.

Carefully roll, seal the edge, and place in the muffin tin sprayed with cooking spray.

Do the same for all 6 roses. Bake in your preheated oven for about 40-45 minutes, until fully cooked.

Sprinkle with powder sugar and enjoy!

Red River and Oats Date Muffins

Red River and Oats Date Muffins

These are an excellent source of fiber and perfect for breakfast. They tasted like a date square They freeze amazingly too, so you can grab one and go

What you need
3⁄4 cup oats
1⁄2 cup red river cereal, uncooked
1 cup Milk with 1Tablespoon lemon juice
1 cup flour
3⁄4 cup packed brown sugar
1 teaspoon baking powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1 egg
1⁄3 cup butter, melted
1 cup chopped dates

Combine oats, Red River and milk in large bowl, let stand 40 minutes. Make sure you do this step to allow the red river cereal to become soft.
Combine remaining dry ingredients.
Add butter and egg to cereal mixture.
Add dry ingredients and mix well.
Stir in dates.
Spoon into 12 greased muffin tins.
Bake at 375 degrees for 20-25 minutes or until set.
Remove muffins from pan and cool. You can store these in an airtight container or freeze them. I wrap them up and freeze them individually fo easy grab and go mornings

Lisa’s Cranberry Lemon Muffins

Lisa’s Cranberry Lemon Muffins

Travis say’s they are worth posting because they are as he just said ” ahhhhh these are the best ever Mom” . This batter is very versatile and my go to muffin batter See Note at bottom of recipe

what you need :
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup milk
1/3 cup canola oil
1/4 cup juice from lemon
lemon zest off one lemon
1/2 tsp Lemon Extract (optional if you love lemon)
1 tsp Vanilla Extract
1 cup cranberries (I used fresh frozen ones I had in the freezer)

Pre heat oven to 375 and either grease muffin tins or use muffin cups.

In a large bowl mix together flour, baking powder and salt. Set aside.
In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.

Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .

Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted 1/4 cup of lemon juice to make these.

Apple Cranberry Crumble Muffins

Apple Cranberry Crumble Muffins

What you need

1/4 cup packed brown sugar
1/4 cup chopped almonds
3 tbsp oats
1/2 tsp cinnamon
1 tbsp butter melted

Muffins :
2- 1/4 cups flour
1-1/2 cup packed brown sugar
1 tsp baking soda
1 egg
1 cup sour cream
1/2 cup canola oil
2 cups peeled and diced apples
3/4 cup cranberries

for the topping combine all ingredient and mix well
For the muffins combine flour, brown sugar and baking soda in a large bowl. Combine eggs and sour cream and oil in a small bowl and mix well. Add to dry and stir till jut moistened. Stir in apples and cranberries. Spray muffin pan with no-stick cooking spray. Fill muffin cups full with batter. Sprinkle with the topping. Bake @ 375 for about 25 min, or til tops are firm to the touch


Lisa’s Air Fried Salmon with Dijon Dill Sauce

Lisa’s Air Fried Salmon with Dijon Dill Sauce

I made this last night and the fam loved it, it was soo juicy and soo yummy So easy and so quick and so yummy

What you Need

5 Salmon Fillets (or enough for your family)
2 tbsp. Dijon Mustard
2 tbsp. Olive Oil
2 garlic cloves crushed
salt and pepper to taste
2 tsp dill weed

In a small bowl mix together all ingredient except for salmon. Arrange your Salmon in your Air firer basket. Brush sauce all over salmon to coat. Set your fried to 350 and adjust the time for 12 min .

Air Fryer Dill Pickles

Air Fryer Dill Pickles

I love love love deep fried dill pickles but they are deep fried  WELL I just made these in my Air fryer, NO OIL at all, and well they sure didn’t last long at all

What you need
10 small dill pickles cut in half (i only had baby dill’s but they were awesome)
1 cup flour
1 cup Italian style breadcrumbs (see note)
1 egg with 1/4 cup milk beaten
salt and pepper to taste

In 3 separate bowls, 1 with flour with salt and pepper, 1 with beaten egg and milk, the other with breadcrumbs. Cut you pickles in half and pat dry with paper towel. Frist Dip them in flour, then with the egg mixture and then breadcrumbs, do this with each pickle till all are coated. You may have to do 2 separate batches as you don’t want them over crowded in the air fryer. Place pickles in the air fryer and set the temperature to 400 and add time for 7 minutes. Turn pickles halfway through the time.
Serve with sour cream or ranch dressing.
NOTE: I used Italian style breadcrumbs as they already have been seasoned. These turned out amazing, crispy on the outside and soo good you would never know they were not, not fried in oil