You are going to want to save this one for Easter!  Yup, just in time for Easter, your kids and their friends will love them!  Enjoy!

Peanut Butter Eggs

peanut-butter-eggs1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla
Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.


Valentine’s Funfetti Pancakes with Vanilla Greek

Just in time for Valentine’s Day!  Enjoy this delicious meal with your loved ones!

Count Nutrition
380 Calories
Total Time 30 Minutes
Servings 4
1 cup all-purpose flour
2 tbsps sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup greek yogurt (I used 0% Chobani)
1/2 cup milk (I used 1%)
1 large eggs
1 tbsp vegetable oil
1 tsp vanilla
1/2 cup sprinkles (the oblong kind, not the tiny dot kind)
51/3 ozs vanilla yogurt (I used 0% Chobani)
1/4 tsp vanilla
2 tsps honey (more or less to taste)
2 tsps milk
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“A SPECIAL treat for the family at Christmas! Quick and easy to prepare. May be placed in gift bags with a pretty bow. Ingredients can vary with your choice of substitutions. Something good to munch on!”
1 lb white almond bark…
3/4 cup Rice Krispies
3/4 cup pretzel, broken up
3/4 cup coconut
1 cup dry roasted peanuts
1/2 cup M&M’s plain chocolate candy, red and green
christmas-bark-candyMelt almond bark or white chocolate chips in microwave or use a double boiler on stove top.
Stir in remaining ingredients and mix well.
Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden.
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Even those whose chose the LCHF way of living can enjoy the Holidays this Season!   Here is such a recipe;  Low Carb Crispy Cheese Balls!  Enjoy!
5 min Prep Time
12 min Cook Time
17 min Total Time
cheese-balls-4– 1/2 cup shredded cheddar cheese
– 1/4 cup shredded mozzarella
– 1/4 cup shredded Parmesan
– 2 eggs
– 1/2 cup almond flour
– 1/2 tsp baking powder
– Preheat the oven to 400F.
– Add the eggs to a large bowl and whisk until lightly beaten.
– Add the remaining ingredients and mix well.
– Divide the mixture into 8 sections, roll each section into a ball and place it on a baking sheet lined with baking parchment or a silicone mat.
– Bake for 10-12 minutes until golden brown.
Courtesy of
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Truffes De Chocolat (French Chocolate Truffles)

Here’s an easy recipes for Truffles that taste like you just bought them from the gourmet candy store!  You can roll them in powdered sugar, cocoa powder, other confections to make them a truly unique candy!  Courtesy of
Prep Time 30 mins
Cook Time 0 mins
Servings 60 Truffles
Truffes De Chocolat (French Chocolate Truffles)

Just like Truffles from a Gourmet Candy Store!

– 24 ounces premium brand semisweet chocolate, cut in small pieces

– 2 cups toasted walnuts or 2 cups toasted pecans, finely ground
– 1 (14 ounce) can sweetened condensed milk
– 2 teaspoons vanilla
– 1 dash salt
– chocolate sprinkles
– shredded coconut
– walnuts, finely chopped
– Place chocolate in double boiler over low heat, stirring constantly until just melted.
– Add nuts, milk, vanilla and salt. Blend well.
– Remove from heat and cool 5 minutes.
– Roll small amounts of chocolate, about the size of a walnut, into balls.
– Coat with chocolate sprinkles, shredded coconut, finely chopped walnuts.
– Transfer to a cookie sheet and refrigerate until set.


Santa Hat Cookies!!

So cute and easy to make 😀

santa-hat-cookies-21 pouch Betty Crocker™ sugar cookie mix << this makes them super easy!!!
Butter, egg and flour called for on cookie mix pouch for cutout cookies
10 oz vanilla-flavored candy coating (almond bark), melted
1/2 cup red candy sprinkles or red sugar
24 miniature marshmallows


Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use 2-inch round cutter to cut out 24 cookies. Place cookies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet; remove to cooling rack to cool completely, about 30 minutes.
Dip top one-third of each cookie into melted candy coating. Place dipped cookies on waxed paper-lined surface. Sprinkle three-fourths of the coating with red sprinkles, leaving small border of white at bottom to look like a hat. Place marshmallow on side of each hat. Allow to set completely, about 1 hour.

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Parmigiano-Crusted Cauliflower with Agliata

Recipe found:
With the holidays coming, there will be entertaining, potlucks, parties, etc.  With that we are always looking for new ideas for munchies or appetizers!  Here is a great recipe for to dress-up your cauliflower!  Cauliflower itself, is nutritious and healthy, and delicious, but dressing it up can make it even more appealing to your guests!
Have fun and Enjoy this holiday Season, and don’t forget to put out those special holiday goodies!
Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield:6 to 8 servings


Agliata Sauce:
2 cups cubed, day-old or stale rustic Italian bread (without the crust)
2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Parmigiano-Crusted Cauliflower:
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral-flavor oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano


parmigiano-crusted-cauliflower-with-agliataFor the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it’s hot enough, drop some flour into it. If the flour sizzles and floats quickly, you’re good to go. If the flour burns or the oil begins to smoke, it’s too hot, so reduce the heat.
Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
Working in batches so you don’t overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.
Recipe courtesy of Anne Burrell

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