♥ Hi And welcome to my Blog. My Name is Lisa K Walker, I am a Mom to 3 adult special needs boys, and I LOVE to cook. :) I share awesome Recipes, life change products that have helped not only my family but thousands of others around the world. I hope you Enjoy my Blog and find something that can help you too. So it back with a good cup of Joe and enjoy :) . Feel free to share and if you have any questions, I am always here to help you. Wishing you a fantastic day ♥ Hugs xo ~Lisa~
Oh my I made this for our Thanksgiving dinner All the flavors of fall MMMMMMMMM
35 Nilla Vanilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese softened
3/4 cup sugar, divided
3 eggs, divided
1 cup canned pumpkin
3/4 cup evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed Cool Whip Whipped Topping
3 Tbsp. chopped walnuts
1/4 cup maple syrup
Heat oven to 350°F.
Mix wafer crumbs and butter; press onto bottom and up the side of 9-inch deep-dish pie plate.
Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended. Spread onto bottom of crust; refrigerate 10 min. Meanwhile, mix remaining sugar, eggs, pumpkin, milk and spice.
Pour pumpkin mixture slowly over cream cheese layer.
Bake 55 min to a 1 hour or until center is set. Cool completely. Serve topped with remaining ingredients.
OH my I made this yesterday and it’s soooo GOOD. I made my own pie crust. So yummy 🙂
1 unbaked pie crust
1 package cream cheese soften
1/4 cup sugar
4 eggs, divided
1 tsp vanilla
1 cup pecans chopped
1 cup corn syrup
1/4 cup brown sugar packed
Beat cream cheese, sugar 1 egg, and vanilla until smooth. Spread evenly in pie shell, sprinkle pecans over top cheese layer.
Beat remaining 3 eggs, corn syrup, and brown sugar together well. Pour evenly over pecans.
Bake at 425 for 10 min, then reduce heat to 375 and bake for 25-30 min or until set and golden. Cool, slice and Enjoy
I know y’all have heard all about my great results on CBD, (back pain controlled, no more anxiety, I sleep great, I’m off Valium and Norcos) but now I have a new result!! MY SKIN HAS NEVER BEEN BETTER. Let me tell you, I am 44 years young and this picture is unfiltered and I have had no facial cosmetic surgery or fillers. I have suffered from reoccurring breakouts on my chin and blackheads on my nose. Also, My skin was looking dull, and thin. 5 Months on CBD, I have noticed a rosy glow, smoother skin, NO breakouts at all and my skin has become firmer. I also haven’t noticed my wrinkles progressing much, they have actually softened. LIQUID GOLD!!
So to be completely honest… I wasn’t 100% sure that the way I was feeling a few days into taking CBD oil was actually because I was taking it… I had a big change in my personal life at the same time – my husband let go of his full-time job outside the home to focus all his efforts on our home-based landscaping and snow removal business. Suddenly he was home more, able to help with the kids and chores… it was like rediscovering each other. Then I ran out of oil. Boy oh boy did I notice. If I ever questioned whether this stuff works I certainly don’t now. It has effectively ‘treated’ my chronic depression, anxiety, sciatica and stress-induced psoriasis in a way prescription drugs never have. My mood is better, I have more patience, and I’ve even seen an increase in my energy levels. I’m convinced. And I won’t run out again.
DIABETIC FRIENDLY APPLE PIE 🍎🍏🍎🍏🍎🍏🍎🍏🍎🍏🍎🍏🍎
2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.
what you need is
4 cups Chicken Stock, divided
3 cups water
1/2 of a 900gm package fettuccine pasta
4 oz cream cheese
1/4 cup mozzarella cheese or parmesan cheese
1/2 cup milk
1 tbsp. pepper
In a large pot combine 3 cups chicken stock and 3 cups water, and bring to a boil
Once boiling add in pasta and cook for 8-10 minutes, or until pasta is al dente
Drain pasta, reserving 1 cup pasta water and place pasta back into pasta pot
Add in cream cheese, cheese, milk, remaining 1 cup of chicken stock, and the cup of reserved pasta water, pepper
Stir until cheese is melted and everything is combined, it will thicken as the cheese melts 🙂
NOTE: I ran out of parmesan cheese and used mozzarella and it turned out perfect
Sherry’s testimonial. Sherry says >>> I have a 7 yo with adhd, anxiety, chronic kidney disease, tethered spinal cord, neurogenic bladder and bowel with pain. Trying to help his ADHD we started Ritalin.. my lil guy has always been ftt so this was the worst thing I’ve ever tried. He lost weight and quit eating, developed facial tics and started hand flapping.. After testing found it was causing the kidney disease to progress faster. I knew I had to do something to help my baby. So the research began. I discovered CBD.. So many medical benefits and it’s legal in all 50 states. We tried 5 different brands before finding Hempworx. Now my son is excelling academically, gaining weight, sleeping thru the night and no pain or anxiety!!!!!! Thanks for reading!!!
1 can spaghetti sauce, I used primo romano cheese and basil
shredded Mozzarella Cheese
Preheat oven to 350. Prepare a cookie sheet with tinfoil and spray with cooking spray.
In a small bowl, beat the eggs well. In another bowl mix together bread crumbs, parm cheese, basil, oregano, garlic plus, salt and pepper, mix well. Dip chicken in eggs, then coat well in breadcrumb mixture and place on cookie sheet. Once all are done, bake in the oven for 45 min. Once done, take out and spoon a good amount of sauce on each piece of chicken, then top with Mozzarella Cheese. Place back in the oven for about 10 min.
This is the BEST Coconut Cream Pie I have ever made, I found it years ago in the Milk Calendar.
What you need
1 9-inch deep dish pie crust ( I used a ready crust, shortbread)
2 1/2 cups Milk
1 cup flaked sweetened coconut
3/4 cup sugar
1/4 cup cornstarch
2 tsp vanilla extract
1 cup 35 % cream Whipping Cream
Bake pie shell according to package or recipe directions. Let cool.
In saucepan, heat milk and coconut over medium heat until steaming. In a large bowl, whisk 1/2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan.
Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Transfer to a bowl; stir in vanilla extract. Place plastic wrap directly on surface; refrigerate until cool.
In a bowl, using an electric mixer, whip cream with remaining sugar to soft peaks. Set 1 1/2 cups (375 mL) whipped cream aside. Fold remaining cream into cooled filling; spread into pie shell. Using a piping bag with star tip or a spoon, garnish top with reserved whipped cream. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set or for up to 1 day.
These are awesome, Mine and Travis’s FAV cookie Shortbread with cranberries and white chocolate chips MMMMM I am going to be making these soon
WHITE CHOCOLATE CRANBERRY SHORTBREAD
Each cookie is 5 WW+ points and 178 calories. Serves 20!
1 cup unsalted butter, room temperature
1/2 cup powder sugar plus 2 tbsp powder sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips
1.Preheat oven to 350
2.Line a cookie sheet with parchment paper
3.In the bowl of a stand mixer beat butter until light and fluffy, with a paddle attachment
4.Slowly add in powder sugar until batter is light and fluffy
5.Sift in cornstarch and mix
6.Sift in flour & salt and mix
7.Add in vanilla and mix
8.Add in cranberries and white chocolate and mix slowly until well combined
9.Using a small cookie scoop, place balls of dough onto cookie sheet
10.Gently press down each ball to make a disc shape
11.Bake for 15-18 minutes or until the bottom of the cookie is lightly browned
12.Remove cookies from oven and let cool on a cooling rack