Cheesecake Stuffed Strawberries (Deliciously Good!!!)


These Cheesecake Stuffed Strawberries are a taste true indulgence filled with a smooth cream cheese concoction.

Sweetened cream cheese prettily piped into strawberries then dipped into graham cracker crumbs is a tasty finger food appetizer that is always a huge hit at any party or pot luck. They are simple to prepare, delicious to eat and come in the prettiest presentation.

I have to admit that it has become one of my favorite desserts when I have a sweet tooth and just a bite of something sweet.


1. 1 lb. Large Strawberries
2. 1 (8 ounce) Package Cream Cheese (softened)
3. 1/4 – 1/2 cup Powdered Sugar (depending on how sweet you want it)
4. 1 teaspoon Vanilla Extract
5. 1/4 – 1/2 cup Graham Cracker Crumbs


1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already). Prep all of the strawberries and set aside.

2. In a mixing bowl, beat Cream Cheese, Powdered Sugar, and Vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.

3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Freezing Lemons!!!!


This may save your life or the life of a friend or loved one. The more you read, the more you want to know… it’s not long, so read it. It’s amazing!


Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted. How can you use the whole lemon without waste?

Simply place the washed lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your foods.


Sprinkle it on your vegetables, ​​a salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi,  fish dishes, whisky… the list is endless!

All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before.  Most likely, you only think of lemon juice and vitamin C – Not anymore!


Now that you’ve learned this lemon secret, you can use lemon even in instant cup​-o-noodles.

What’s the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself. And yes, that’s what you’ve been wasting.


But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of those nutrients and get even healthier.

It’s also good that lemon peels are health rejuvenators in eradicating toxic elements in the body.

So place your washed lemon in your freezer, and then grate it on your meal every day. It is a key to make your foods tastier and you get to live healthier and longer! That’s the lemon secret!  Better late than never, right?


The surprising benefits of lemon:


Lemon (Citrus) is a miraculous product to kill cancer cells. It  is 10,000 times stronger than chemotherapy.


You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy.


You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets,  pastries, etc… It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.


This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.

The source of  this information is fascinating: it comes from  one of the largest drug manufacturers in the  world, says that after more than 20 laboratory tests since 1970, the extracts revealed that it destroys the malignant cells in 12 cancers,  including colon, breast, prostate, lung and pancreas…


The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.

And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

So, give those lemons a good wash, freeze them and grate them. Your whole body will love you for it!!!!!


Thanks to My Mother for sending this information to me so I could pass it on for others.



One Pan Meal 5



1. Boneless Porkchops

2. 1 Can of Sliced Potatoes. (Drain…Or use thinly sliced peeled Potatoes)

3. 1 Can of Corn On The Cob (Little Cobs of Corn)

4. 1/2 jar of Roasted Bell Peppers (Yellow or Red placed over the meat ONLY)

Spices or Seasonings:

1. Onion Powder

2. Salt & Pepper to taste


Place the Boneless Porkchops upon a 13×9 pan covered with aluminum foil.

Keep the servings of meat spread apart some and then add the drained can of sliced potatoes all around the edges of the meat.

Drain a can of Little Cobs Of Corn and add it atop of the sliced potates, leaving the meat still uncovered.


Use the 1/2 jar of Roasted Bell Peppers over top of the meat.
Then sprinkle all the Spices and Seasonings all over the dish and cover with aluminum foil.

Bake at 375 degrees for 45 minutes




Red Skin Potato Salad

Incredibly Delicious!!!


1. 2 lbs. Clean Scrubbed New Red Potatoes

2. 6 Eggs

3. 1 lb. Bacon

4. 1 Onion (Finely Chopped)

5. 1 Stalk Celery (Finely Chopped)

6. 2 cups Mayonnaise

7. Salt and Pepper to taste
Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm (about 15 minutes). Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery.

Add mayonnaise, salt and pepper to taste.


Chill for an hour before serving

30-Minute Rolls

Rolls that will melt in your mouth!!!


1. 1 cup plus 2 tablespoons Warm Water

2. â…“ cup Oil

3. 2 tablespoons Active Dry Yeast

4. ¼ cup Sugar

5. ½ teaspoon Salt

6. 1 Egg

7. 3½ cups flour (Either Bread Flour or All-Purpose will work)


1. Preheat oven to 400 degrees.

2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.

3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a

4. Shape dough into 12 balls and place in a 9×13 pan. Let dough rest
for 10 minutes.

5. Bake for 10 minutes or until tops are just golden brown.


Snow Grapes


1. 4-lbs. of Seedless Grapes
2. 1 cup of Sour Cream
3. 1 -8oz. pkg. of Cream Cheese
4. 1/2 cup White Sugar
5. 1 tsp. Vanilla Extract

Remove grapes from stems, rinse and set aside to dry.

Mix together the Sour Cream, Cream Cheese, White Sugar and vanilla in a large bowl.

Fold in grapes until evenly coated.

Chill overnight before serving.

Prep Time 20 minutes
Ready in 8 hours 20 minutes

Compliments from:

Hawaiian Grilled Chicken


A real tasty treat that everyone will enjoy using this savory marinade to spice up your plain ole’ grilled chicken.


1.  1/3 cup Freshly Squeezed Lemon Juice
2. 1/2 cup Olive Oil
3. 1/2 cup Low Sodium Soy Sauce
4. 3 to 4 Cloves Garlic (Peeled and Minced)
5. 1 to 2 teaspoons Fresh Oregano
6. 1 to 2 teaspoons Fresh Rosemary
7. 1 to 2 teaspoons Fresh Basil (Optional)
8. 1 teaspoon Salt
9. 1/4 teaspoon Black or Lemon Pepper
10. 4 boneless and skinless Chicken Breasts


Olive Oil Spray (For use During Cooking)


Wash chicken and place in a large Ziploc bag.

Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.

Combine remaining ingredients with the lemon juice and place in bag.

Refrigerate for several hours (up to 6 hours) turning it over occasionally.

Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat.

If grilling set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade, then discard marinade. (Note: For extra flavor sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty taste.)

Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare-ups. At this point, spray the chicken lightly with the olive oil spray, then turn it to the other side and spray again.

Cook for another 10 minutes or so until chicken is done (when juice no longer runs pink).


Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2 to 3/4 teaspoon dried.

Serve garnished with Sprigs Of Rosemary and a Lemon Wedge.


Compliments from:

Easy One Pan Meal 4




1 lb. of Ground Beef

2. 1 Can of Sliced Potatoes. (Drain…Or use thinly sliced peeled Potatoes)

3. 1 Can of Green Lima Beans

4. 1/2 jar of Roasted Bell Peppers (Placed over the meat ONLY)
Spices and Seasonings:
1. A-1 Sauce

2. Garlic Powder

3. Onion Powder

4. Salt & Pepper to taste
(Sprinkle all seasonings and spices over the whole dish)
Patty out the Ground Beef upon a 13×9 pan covered with aluminum foil.

Keep the servings of meat spread apart some and then add the drained can of sliced potatoes all around the edges of the meat.

Then drain a can of Green Lima Beans and add it atop of the sliced potatoes, leaving the meat still uncovered.

Use the 1/2 jar of Roasted Bell Peppers over top of the meat. (I used the yellow ones, But the red ones tastes just as great!!)

Then sprinkle all the Spices and Seasonings all over the dish except use the A-1 Sauce over the meat only,  covering it all with aluminum foil.

Bake at 375 degrees for 45 minutes

(Pictured below before baking)



(Pictured after Baking)





6 Best Summer Vegetables for Weight Loss



It just got a whole lot easier to lose weight this summer if you know what to buy.

But Farmers’ Market prices can often be two or three times what you’ll pay the grocery store.

Are the prices worth it? YES…..ONLY if you’re buying the right vegetables like the ones packed with

Nutrients….. Like Folate, Resveratrol and Betaine which have been shown to REDUCE your body’s ability to

store belly fat. Invest in the right vegetables, and you’ll reap speedy weight loss returns.


Peak Season: (March to November)

Why You’ll Lose Weight: Like other leafy greens, arugula is high in the B vitamin folate, which has been

shown to deactivate the genes responsible for fat storage. They’re also high in Vitamin K, which may

improve insulin sensitivity, offering protection against diabetes.

Perfect Pick: The smaller the leaf, the less pungent its bite. Look for emerald green leaves that are not

yellowing or limp.

Handle with Care: Enclose roots in a damp paper towel and place the leaves in a plastic bag. Store in the

fridge for 2 to 3 days.


Peak Season: (June to October)

Why You’ll Lose Weight: Betaine, a micronutrient that turns off the genes responsible for belly fat and

insulin resistance, gets its name from beets. The roots are filled with nitrate, which may help lower blood

pressure, and the greens are one of the best sources of folate (and more nutrient-dense than kale or

spinach!). And they’re high in fiber, which fills you up for hours.

Perfect Pick: Find beets with a smooth, deep-red surface that’s unyielding when pressed. Smaller roots are

sweeter and more tender. Attached greens should be deep green and not withered.

Handle with Care: Remove the leaves (which are great sautéed in olive oil) and store in a plastic bag in

the fridge for no more than 2 days. The beets will last in the crisper for up to 2 weeks.

Turbocharge the Weight Loss: Stay even fuller, longer, with these 9 Best Flat-Belly Superfoods, compliments

of Zero Belly Diet.


Peak Season: (July to December)

Why You’ll Lose Weight: Don’t waste your green on green peppers. Red peppers—which have been allowed to

ripen on the vine—have nearly three times the amount of vitamin C found in oranges. The high levels of

antioxidants give peppers the power to fight obesity-causing inflammation in the body.

Perfect Pick: Lots of heft for their size with a brightly colored, wrinkle-free exterior. The stems should

be a lively green.

Handle with Care: Refrigerate in the crisper for up to 2 weeks.


Peak Season: (May to August)

Why You’ll Lose Weight: They’re about 94 percent water and low in calories. Note: the primary source of

nutrients from tomatoes—such as lycopene, an antioxidant that lends your skin a healthy glow—are found in

the deep red skins, so grape tomatoes are a better nutritional bargain than beefsteak.

Perfect Pick: Look for heavy tomatoes that are rich in color and free of wrinkles, cracks, or bruises. They

should have some give, unlike the rock-solid ones bred for transport. Too soft, though, and the tomato is

likely overripe.

Handle with Care: Never store tomatoes in the fridge; the cool temps destroy flavor and texture. Keep them

at room temperature out of direct sunlight for up to 1 week.

Turbocharge the Weight Loss: Discover more ways that fresh foods can lead to a flat belly—quickly, in time

for peak beach season—with these 8 Easy Strategies for Rapid Weight Loss!


Peak Season: (April to October)

Why You’ll Lose Weight: Low-cal and fat free, green beans are also high in belly-filling fiber—and are an

excellent source of iron.

Perfect Pick: Find ones with a vibrant, smooth surface without any visible withering. They should “snap”

when gently bent and appear moist on the inside.

Handle with Care: Refrigerate, unwashed, in an unsealed bag for up to 1 week.


Peak Season: (June to August)

Why You’ll Lose Weight: They’re packed with riboflavin, a B vitamin needed for red blood cell production

and for converting carbohydrates to energy. That means you burn off your Frappucino faster!

Perfect Pick: Purchase heavy, tender zucchini with unblemished deep-green skins that are adorned with faint

gold specks or strips. Smaller zucchini are sweeter and more flavorful.

Handle with Care: Refrigerate in the crisper in a plastic bag for up to 5 days.
Compliments from: The Editors of Eat This, Not That! magazine

Carrot Zucchini Bread

1. 1 Cup Unsweetened Applesauce
2. 3/4 Cup Shredded Peeled Zucchini
3. 3/4 Cup Shredded Carrots
4. 1/2 Cup Egg Substitute
5. 1/2 Cup Granulated Sugar
6. 1-1/2 Tsp. Pumpkin Pie Spice
7. 1 Tsp. Ground Cinnamon
8. 1/2 Tsp. Ground Nutmeg
9. 3 Cups All-Purpose Flour
10. 1 Tbsp. Baking Powder
11. 1/2 Tsp. Baking Soda
12. 1/2 Tsp. Salt
13. 3/4 Cup Orange Juice

Preheat oven to 350 degrees.

Grease and Flour (2)-8×4 inch Loaf Pans. Set aside.

In a large mixing bowl combine the first 8 ingredients.

Combine Flour, Baking Powder, Baking Soda and Salt… Add alternately with Orange Juice to Carrot Mixture.

Pour Batter into Prepared Loaf Pans.

Bake for 45 minutes or until bread is tested done. Cool for 10 minutes in pan then remove from Pans and

cool completely on rack.

Compliments from: mydailymoment