Infused waters.

Infused waters.
Here are their benefits to help with detoxification energy and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking (1) Green tea, mint, lime - fat burning, digestion, headaches, congestion and breath freshener (2) Strawberry, kiwi - cardiovascular health, immune system protection, blood sugar regulation, digestion (3) Cucumber, lime, lemon - water weight management, bloating, appetite control, hydration, digestion (4) Lemon, lime, orange - digestion, vitamin C, immune defense, heartburn - drink this one at room temperature.

Do not keep any longer than 48 hours. You can put in more water using the same fruit, but discard used fruit after 48 hours.

Twinkie Cupcake Recipe!

Twinkie Cupcakes
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar (7 oz) marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
Marshmallow Buttercream (recipe & ingredients follow)
1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.

2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.

3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.

4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream

1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.

Funnel Cake

Ingredients:

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Cookie dough on bottom, Oreos arranged in the middle, and brownie batter poured over the top. Bake until brownies are done.

sprite and gummy bears

Smoothie

¾ cup fresh raspberries – note that you can also use ½ cup frozen raspberries if you cannot find them fresh
• 1 can coconut milk – this is a 15 ounce can
• 2 tablespoons maple syrup or light honey
• ¼ teaspoon cinnamon – this is based on preference
• Ice – depending on how thin or thick you like your smoothie
2 scoops herbalife meal
 Blend and enjoy!

Snickers Caramel Apple Salad

Snickers Caramel Apple Salad

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.