Dr. Oz's Green drink!

Ingredients
2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

Directions
Combine all ingredients in a blender. This makes approximately 28-30 ounces, or 3-4 servings.

Healthy pancakes!

Billy G’s Breakfast Brownies

Ingredients

5.3-oz. container of non-fat Greek yogurt (or non-fat cottage cheese)

6 egg whites

2/3 cups old-fashioned oatmeal

Artificial sweetener, add to taste

1 tbsp unsweetened cocoa powder (20 calories)


Optional:

½ cup Blueberries (40 calories)

½ cup Strawberries (22 calories)

1 banana (108 calories)

Directions
Blend the egg whites and yogurt. Mix into a bowl with 2/3 cup of plain oatmeal. Add artificial sweetener while blending. Let sit and soak for a few minutes. Use cooking spray to create a non-stick surface, then cook batter into pancakes

Cindy’s Homemade French Bread (Super easy!)

Mix
2 Tb oil

2 Tb sugar

1 Tb salt

2 ½ cups hot water



Sprinkle 2 Tb Yeast over mixture.



Blend in 6 cups flour till smooth.



Cover dough with plastic and let rise for 30 minutes in the bowl. Divide dough in half and kneed each half about 10 times on a floured surface. Dough will be wet and will need more flour to work with. Shape in to a loaf, jelly-roll style. Place both loaves on a cookie sheet and slice top several times with a sharp knife. Let rise for another 30 minutes while the oven is preheating to 400°. Bake for 20 minutes. If desired you can rub butter over the top of the hot bread and sprinkle with Parmesan cheese.

German pancakes

1 c. butter

dash of salt

1/2 c. powdered sugar

2 c. flour

Mix and press into 13x9 inch pan. Bake at 350 degrees for 15 minutes.

4 eggs, beaten

2 c. sugar

1/4 c. flour

6 Tbsp. lemon juice

Mix until fluffy, pour over crust and bake for 25 minutes. Sprinkle with powdered sugar after you take out of the oven. Cool and cut into squares.

Oreo cheese cake cupcakes

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate, in tins, at least 4 hours (or up to overnight). Remove from tins just before serving.

Creamy alfredo fettuccine

2 (8oz packages) of cream cheese cubed
1 Cup of grated parmesan cheese
½ Cup of butter or margarine
1 Cup of milk
1 LB. fettuccine cooked and drained

Combine cream cheese, parmesan cheese and butter. Stir over low heat, adding milk slowly until desired consistency. Add fettuccine and mix well until all strands are covered and serve.

Grandma Jones bottled tomato soup

14 qts of ripe tomatoes
7 medium size onions
1 stalk of celery
14 spring’s parsley
3 bay leaves
14 TBS flour
14 TBS butter
3 TBS salt
8TBS sugar
2tsp. pepper

Cut up tomatoes, onions, parsley, and bay leaves cook together until veggies are tender. Put it through a sieve; put them in a hot bath for 15 minutes.