Featured Diva

I’m Losing It and Loving It
By Angie Newton

Dabbling Diva’s asked me to share my weight loss story so here I am. I chose to make a lifestyle change in August 2005 because I was tired of being so heavy and not having any energy. My husband and I were planning a Jamaican vacation to celebrate our 10th wedding anniversary with a vow renewal on the beach. This was my personal incentive for finally making the decision to get a hold of my life. I did not want to feel like a beached whale nor did I want to be embarrassed to get into a bathing suit.

For as long as I can remember, I have been overweight. It was time to do something about it. I chose not to buy into any special programs, products or pills because I wanted this to be a TRUE lifestyle change where I wouldn’t have to depend on anything but myself for the rest of my life. I made small changes to start and still have many changes yet to go. I know that no one likes to hear the phrase "if I can do it anyone can" but I honestly feel that it’s the truth. I was never one to exercise, I did not eat balanced meals, ate junk and just didn’t take care of myself like I should. It surely hasn’t been easy but it has been worth it.

In the past 20 months, I have lost over 80 pounds by making healthy food choices, controlling portion sizes, drinking plenty of water and exercising. You don’t have to give up everything at once, if anything at all. You just have to make wise choices. There will be days where you’ll slip up but as long as you keep making positive changes, you’ll meet the goals you set for yourself. I still have over 50 pounds left to lose so hopefully you’ll keep up with my story and we can all make positive changes together.

Angie Newton is losing weight and loving it! Find out how a thirty something mom is finally getting in shape by visiting: www.losingitandlovingit.com

Make Your Own Dog Food Recipe

This pet recall is pretty scary so, here is a recipe to make your fur baby and feel good about what they are eating!

1 lb ground beef or ground turkey

2 cups steamed rice

1 can green beans (unsalted)

1 can carrots (unsalted)

Brown ground meat until done. Mix all ingredients together in a blender or food processor, you may have to do this in shifts depending on the size of yours. Blend until you have the consistency you desire. Refrigerate for up to 4 days.

Make Your Own Glass Cleaner

Time for Spring Cleaning!

Here's a great homemade window/glass cleaner that is just as strong as commercial cleaners.

Mix together:

• 1 cup water
• 1 cup rubbing alcohol
  
• 2 tablespoons white vinegar

Put into a spray bottle, and you're all done!

Works great as an all purpose cleaner too. You can even add a few drops of essential oils for a great scent.

Snickers Candy Bar Frozen Mousse

Chocolate lovers this Snickers Candy Bar Mousse is satisfying!

15 fun size Snickers candy bars
2-1/2 cups Heavy Cream
6 oz. semisweet chocolate chips (about 1 cup)
1 tsp. vanilla extract
Whipped cream topping (optional)

Chop 10 candy bars. Combine with 1/2 cup of cream and chocolate chips in a large heatproof bowl over pot of simmering water. Cook, stirring occasionally, until mixture is melted and combined. Set aside bowl to cool.

In another bowl combine vanillia wiht remaining cream; beat until peaks form. Fold cream into chocolate mixture.

Pour half of mixture into a 1.5 quart freezerproof bowl. Coarsely chop 2 candy bars sprinkle over mousse. Top with remaining mousse. Freeze until firm, at least 6 hours.

Thaw slighty about 10 minutes before serving. Garnish with remaining chopped Snickers and whipped cream if desired.

*If you can't find the fun size bars you can use 5 full size Snickers.

More Gooey Butter Cake Recipes

I posted the basic recipe for Gooey Butter Cake a few days ago. Here are several ways to reinvent it.

Enjoy!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Gooey Butter Cake

I was told that this is very good. I have one in the oven right now and will come back and post after I try it. :)

(18.5 ounce) package yellow cake mix
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
2 eggs
1 teaspoon vanilla extract
4 cups confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.
Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
Bake for 40 to 45 minutes. Cool.

Personalized Plates

If you have beautiful plates that are mismatched, but would love to be able to use them, try this.

Enlarge a photograph of your loved ones and put it in the middle of the plate. Use a compass (that will draw a circle) to get the right diameter of the inside of the plate, then use it to trace a circle around the picture. Paste the picture in the middle of the plate. You will still be able to see the pretty edges of the plates and they will act like a picture frame.