Best ranch you’ll ever taste and its homemade

Ingredients :

Black Pepper ¼ C

Parsley Flakes 1 1/2 C

Garlic Salt ½ C

Kosher Salt 2 Tbsp

Granulated Garlic ¼ C

Granulated Onion 3/4 C

Dill Weed 2 Tbsp

2 cups mayonnaise

2 cups buttermilk

1 1/2 cups sour cream

1 teaspoon of lemon juice

Directions :

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts — with Donette Odom and Becky Jones Anderson

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BREAD IN A BAG

Serves: 2 mini loaves or 1 full size loaf

Ingredients

3 C all purpose flour, divided

3 Tbsp white sugar

1 (.25) package rapid rise yeast (2¼ tsp)

1 C warm water

3 Tbsp olive oil or vegetable oil

1½ tsp salt

Instructions

In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.

Squeeze air out of the bag and seal.

Squish with your hands until well mixed together.

Let it rest for 10 minutes at room temperature. Bubbles will form.

Open bag and put in 1 C of flour, oil and salt.

Seal bag again and squish until well blended.

Add last cup of flour and continue mixing in the same manner until well blended.

Remove dough from bag and put onto a lightly floured surface.

Knead for 5-10 minutes or until smooth.

Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf

Cover with a towel and allow to rise for about 30 minutes.

Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.

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Orange Fluff Jello Salad

Ingredients:

1 large package Cook and Serve vanilla pudding

1 large package orange jell-o

2 cups water

1 16 oz Cool-Whip (lite or fat-free is fine)

1/2 bag mini marshmallows

1 can pineapple tidbits (Any size, depending on your preference)

1 can mandarin oranges (Any size, depending on your preference)

2 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)

Instructions:

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving

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Yummy Sweet Potato Casserole

Ingredients

4 cups sweet potato, cubed

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown

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Taco Spaghetti Recipe

Ingredients

8 ounces spaghetti

1-1/4 pounds lean ground beef or ground turkey

1 (1-oz) package taco seasoning

2/3 cup water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained

1 (8-oz) package Velveeta cheese, cubed

1-1/2 cups shredded cheddar cheese

directions

Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside

Cook pasta according to package directions. Drain. Set aside.

In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.

Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.

Bake for 30 minutes or until heated through

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The 3-Day Soup Cleanse: Eat as Much Soup as You Want And Fight Inflammation, Belly Fat And Disease

The human body often requires a proper cleanse in order for it to function properly.

For that reason, people turn to numerous different cleansing methods; all intended to flush the body toxins, clear the skin, refresh the body organs and keep a youthful appearance.

Among the wide range of cleansing techniques, one stands out in a huge way. Cleansing your body with juices considers purifying the body itself with a little help from different fruits and vegetables.

This way, the body receives the minerals and vitamins ant needs and enables the physique to remain energized and operative.

Also, the antioxidant compound found in both fruit and vegetable help the skin regenerate and makes age look like a joke. Aside from this, the body is more able to process and digest food as well as get rid of the waste.

However, everything comes with a downside, and so does this.

For starters, one may turn to consumption of fruits that contain plenty of natural sugars, which may lead to hypertension, hormonal disruption and obesity. In case you are suffering from issues such as hormonal imbalance and/or anxiety, this is not the best cleanse for you.

Otherwise, you’re good to go!

It is essential that you always use organic products while doing this cleanse, and keep in mind that once you start the fiber production is something to check in with regularly as well.

Here is how it works!

Benefits of a Soup Cleanse

Soups are one of the cleanest meals you will ever get to eat. They are a pure detoxifier and keep the body full of significant nutrients and compounds that do it good.

By detoxifying the organism you will boost the performance of your liver, gut, kidneys, lymphatic system, lungs, and finally, skin.

The soup cleanse also enables the body to acquire all the necessary spices, fatty acids and amino acids which alleviate digestion and stimulate the immunity.

Full of fiber, soups are excellent source of energy and can balance the weight, control the blood sugar and improve the mental sanity.

Vegetable soups are especially important because they possess complex carbohydrates, whereas fruits have more sugar that keeps the energy flowing.

Some of the qualities soup cleanses bring along are: reduced inflammation, increased energy levels, disease prevention, cell rejuvenation, weight loss, and clear skin.

How to do it right

A proper soup cleanse last 1-3 days. First phase starts with one day, and a month later increase the lasting time to three.

The amount you need to intake is from five to six soups per day. In case this is not enough, refill the bowl.

Make sure to prepare mostly vegetable soups that contain various types of healthy products. This will give your body the energy it needs to operate properly. Also, add healing spices and include nutrient-rich broths.

Don’t forget to hydrate at all times. Water removes toxins and extra water stuck in the body; this flush will help you feel more flexible, agile and upbeat. The amount of water you need is around ½ your weight in ounces of water each day.

Prepare soup a few days in advance- this will help you stay organized and ready at all times.

Preparing your Detox Soup Recipes

The recipe book is full of healthy and regenerating soups, all rich in flavor and healthy qualities

K ick off this process by preparing a broth: Miso, bone broth, or vegetable broth

Throw in healing spices: Turmeric, ginger, cumin, garlic, cinnamon, etc.

Then come the greens and veggies: Kale, spinach, zucchini, leeks, onion, carrots, etc.

Starchy vegetables are always a great option, including: sweet potato, plantain, acorn squash, butternut squash, parsnips, beets.

Don’t forget the protein aspect and add: beans, lentils, nuts.

Other things you can include are: coconut oil, olive oil, avocado, ghee, avocado oil. These healthy fats let the body intake and process the healthy properties of all vegetables.

Next: blend it away!

Here are three detox soup recipes that will serve you amazingly:

Broccoli Detox Soup

Ingredients:

2.5 cups broccoli florets

3 celery stalks, finely diced

1 onion, finely diced

1 cup kale or spinach

2 carrot, peeled and finely chopped

2 cups vegetable or bone broth

½ teaspoon sea salt

Juice of ½ lemon

2 tablespoons coconut oil

2 tablespoons collagen (optional)

Instructions:

First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.

Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.

Blend soup until it is even and thick.

Carrot Ginger Detox Soup Recipe

Ingredients

— 2 pounds carrots, chopped

— 2 onions, peeled and chopped

— 6 cups bone or vegetable broth

— 3 tablespoons fresh ginger, grated

— 3 garlic cloves, chopped

— 1 cup coconut milk

— Sea salt, black pepper and onion powder to taste

— 2 tablespoons ghee or coconut oil

— 2 tablespoons plain protein or collagen powder (optional)

Preparation:

First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.

Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.

Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.

Finally, add coconut milk and seasonings and stir well.

Red Lentil Detox Soup

Ingredients:

¼ cup coconut oil, olive oil, or ghee

2 large sweet potatoes, peeled and chopped

1 apple, peeled and chopped

1 small white onion, chopped

2 large carrots, peeled and chopped

½ cup red lentils, rinsed

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon paprika

4.5 cups bone or vegetable broth

1-inch fresh ginger, peeled and minced

Sea salt and black pepper to taste

Coconut cream for topping, optional

Instructions:

First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.

Make sure the apples and vegetables are cooked until onions are crystalized, about 10 minutes.

Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens, about half an hour.

Blend soup until it is even and thick.

Pour blend in the pot again. Let it simmer and add water if needed.

Finally, season it well and finish with coconut cream to taste.

Sources:

theheartysoul.com

healthycures.org

Featured image source: s-media-cache-ak0.pinimg.com

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Crockpot cinnamon roll casserole

Ingredients

* 2 12 oz tubes of cinnamon rolls cut into quarters- divided

* 4 eggs

* ½ cup whipping cream

* 3 Tbsp maple syrup

* 2 tsp vanilla

* 1 tsp cinnamon

* ¼ tsp nutmeg

Instructions

1. Spray your crock with cooking spray.

2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)

3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.

4. Pour evenly over the rolls in the slow cooker.

5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.

6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.

7. Drizzle remaining icing over top and serve warm

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