100 Days of Summer Slow Cooker Recipes - Eat at Home

100 Days of Summer Slow Cooker Recipes - Eat at Home:



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20 Marvelous DIY Wind Chimes - Architecture Art Designs

20 Marvelous DIY Wind Chimes - Architecture Art Designs:



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18 Genius Things To Do With Your Used Tea Bags

18 Genius Things To Do With Your Used Tea Bags:



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Doritos Taco Salad - Emily Bites

Doritos Taco Salad - Emily Bites:

Doritos Taco Salad

yield: 14 CUPS

INGREDIENTS:

• 1 lb 95% lean ground beef
• 1 (1.25 oz) packet reduced sodium taco seasoning
• 1 medium-large head of iceberg lettuce, chopped into bite sized pieces (if you’ve never chopped up a head of iceberg before you can follow these directions)
• 1 medium-large tomato, diced
• 4 oz 50% less fat or 2% sharp cheddar cheese, shredded (such as Cabot)
• 4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
• 1 cup light Catalina or French dressing (I used Kraft Lite Catalina)

DIRECTIONS:

1. Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
2. In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.

Weight Watchers Points Plus:4 per (1 cup) side dish serving* (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information (per 1 cup side serving)*:
150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber (from myfitnesspal.com)

*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)

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Food for A Hungry Soul: Old Fashioned Butter Cake

Food for A Hungry Soul: Old Fashioned Butter Cake:



Old Fashioned Butter Cake
(from Reeni's Cinnamon Girl blog)  

2 cups all-purpose flour, sifted
1  1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt

1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract

2 eggs

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla.  With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  

Add eggs and beat for 2 minutes more.

Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  About 2 cups frosting



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