1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening.
2. Make and bake brownies as directed on box. Cool completely.
3. Frost brownies with the frosting. Sprinkle with the peanuts then refrigerate while making cereal mixture.
4. Measure cereal into a medium bowl and set aside. In a 1-quart saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in the bowl that you set aside, stirring until evenly coated. Spread over the frosted brownies then refrigerate for 1 hour or until set before cutting. Store tightly covered at room temperature or in refrigerator.

Nutrition Information:

1 Serving (1 Bar), Calories 410, (Calories from Fat 180), Total Fat 20g, (Saturated Fat 6g, Trans Fat 1g), Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 52g, (Dietary Fiber 3g, Sugars 37g) Protein 6g;

1/2 cup fresh lime juice
2 tsps. freshly grated lime peel
3 cloves garlic, minced
2 tsps. dried oregano
1 tsp. dried thyme
4 (5 to 6 ounce) boneless, skinless chicken breasts
1 lime thinly sliced

1. Combine lime juice, lime peel, garlic, oregano, thyme and pepper to taste in a large bowl. Place the chicken in the bowl and turn to coat. Cover and refrigerate at least 4 hours and turn the chicken occasionally.

2. Preheat the grill to medium (300 to 350 degrees F). Remove the chicken from the marinade. Discard the marinade. Place the chicken on the grill.

3. Grill the chicken over direct heat until grill marks appear (about 10 to 12 minutes per side). Use a thermometer to check temperature. It should read 165 degrees in the thickest portion of the chicken. Remove from grill and let stand for 5 minutes before serving. Serve with the lime slices.

140 calories per serving, 5 gr carbohydrates, 25 g protein, 1 g fiber, 3 g fat, 1 g unsaturated fat, 60 mg cholesterol, 210 mg sodium.

With only 140 calories per serving there is no need to take something like apidexin or any other type of weight loss supplement.

Prep time is 35 minutes. Makes 8 wraps.

Chipotle-Lime dressing:
1 cup ranch dressing
1 tbsp. lime juice
1 tbsp. finely chopped chipotle chilies in adobo sauce (from 7-oz can)
1 tsp. grated lime peel

Wraps
3 cups chopped cold deli rotisserie chicken
2 cups thinly sliced iceberg lettuce
1 cup frozen corn – cooked and cooled
1 small tomato, seeded & chopped (1/3 cup)
1 cup shredded Monterey Jack Cheese (4 oz)
1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
Salsa if desired
Sour cream if desired

1. Mix dressing ingredients in a small bowl and set aside. Stir together chicken, lettuce, corn and tomato in a large bowl. Add dressing and toss to coat.

2. Assembly – spoon 1/8 of chicken mixture down the center of each tortilla and sprinkle with cheese. Roll up.

Serve immediately with salsa and sour cream – if desired.

2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) home-style creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) whole kernel corn drained
1 cup shredded cheddar cheese (4 oz)
1 can (2.8 oz) french-fried onions

1. Pre-heat oven to 350 degrees F. Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray. Heat milk, water and margarine to boiling in a 3 quart saucepan. Stir in the contents of both pouches of potatoes until just moistened. Let stand for 1 minute. Stir with a fork until smooth then stir in the corn.
2. Spoon half of the potato mixture into the dish. Sprinkle with 1/2 each of the cheese and onions. Top with the remaining potatoes and sprinkle with remaining cheese and onions.
3. Bake for 10 to 15 minutes or until cheese is melted and onions are golden in color.

Prep time is 15 minutes and makes 18 1/2 cup servings

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or a combination of any or all.

1 cup semisweet chocolate chips *

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1 1/2 cups powdered sugar

1. Measure cereal into a large bowl and set aside
2. In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in the vanilla. Pour the mixture over the cereal and stir until evenly coated. Pour into a 2 gallon resealable food storage bag.
3. Add the powdered sugar. Seal the bag and shake until well coated. Spread on waxed paper to cool. Store in an airtight container in the refrigerator.

* You can use peanut butter chips instead of chocolate chips

Cake
1 3/4 cups butter recipe yellow cake mix (from an 18.25 oz box)
1/2 cup water
1/4 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg

Filling and Topping

4 oz white chocolate baking bars or squares, chopped
2 tablespoons butter or margarine, cut into pieces, softened
1 cup whipping cream
1 tablespoon berry-flavored liqueur – optional
2 cups fresh whole strawberries, sliced thin

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 8 or 9 inch round cake pan with baking spray with flour.
2. In a large bowl, beat the cake mix, water, 1/4 cup of the butter, the almond extract and the egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping the bowl occasionally and pour into the pan.
3. Bake as directed on box for 8 or 9 inch round pans. Cool in pan for 10 minutes then remove from the pan to the cooling rack. Cool completely for about 1 hour.
4. In the mean time, put the white chocolate and 2 tablespoons butter in a small metal bowl. In 2-quart saucepan, heat 1/2 cup of the whipping cream just to boiling. Pour the hot cream over white chocolate and butter; let stand until mixture is melted and smooth when stirred. Refrigerate the chocolate mixture 1 hour, stirring occasionally, until cold.
5. In a large bowl, beat the remaining 1/2 cup whipping cream, the cold chocolate mixture and liqueur (optional) on high speed until stiff peaks form. Refrigerate until ready to use.
6. Cut the cake horizontally in half, using long, sharp knife. On a serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add the remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in the refrigerator.

2 limes
2 oranges
1 lemon
1/2 cup sugar
1/2 cup water
2 bottles (25.4 oz each) white Catawba grape juice
2 tablespoons orange-flavored liqueur or orange juice
2 cups sparkling water, chilled

Cut the ends off of the fruit. In 2-quart saucepan, mix the sugar and water then add the ends of the fruit. Heat to boiling and boil for 3 minutes. Cool; discard ends. Cut remaining limes, oranges and lemon into thin slices.

In a 3-quart non-metal container, mix the sugar/water mixture, grape juice and liqueur or orange juice. Add the fruit slices then refrigerate.

Just before serving, add the sparkling water and stir gently.

1 package (16 ounces) mild Mexican cheese with jalapeño peppers, cubed

3/4 cup Old El Paso® Thick ’n Chunky salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed

1 container (8 ounces) Southwest ranch sour cream dip

1 medium green bell pepper, chopped (1 cup)

1 medium red bell pepper, chopped (1 cup)

12 ounces large tortilla chips

Place the cheese, salsa, beans and chicken in 3- to 4-quart slow cooker. Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot. Stir in the sour cream dip and the bell peppers. Increase the heat to High then cover and cook for about 30 minutes or until mixture is hot. Serve over tortilla chips.

Topping will hold on Low heat setting up to 2 hours; stir occasionally.

High Altitude (3500-6500 ft): In step 3, cover and cook on High about 35 minutes.

I found it at Betty Crocker and looks so easy to make.

1/2 cup liquid nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, finely chopped
3-to 3 1/2-pound cut-up broiler-fryer chicken
1 teaspoon coarse salt

1. Mix margarita mix, lime juice and garlic in a heavy-duty plastic zipper bag. Add the chicken and seal the bag. Turn to coat with the marinade. Refrigerate the bag and turn it occasionally. Leave in the refrigerator for at least 1 hour but no longer than 24 hours. Remove chicken from marinade; set aside marinade.

2. Heat coals in barbecue grill or use a gas grill. Put the chicken, skin side up, on grill. Brush the chicken with the marinade and sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat for 15 minutes and turn chicken. Brush the chicken with the remaining marinade and use the remaining 1/2 teaspoon salt. Cover and grill for another 20 to 40 minutes, turning occasionally. Cook until the juices of chicken are clear when centers of thickest pieces are cut.

You can also use boneless skinless chicken breast halves. Cover and grill chicken 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center.

1 Serving: Calories 235 (Calories from Fat 115); Total Fat 13g (Saturated Fat 4g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 27g Percent Daily Value*: Iron 6% Exchanges: 4 Lean Meat

3 cups bisquick
1 lb bulk pork sausage
4 cups grated cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
**Andi’s recipe didn’t have these. The picture I’m looking at shows them without them too**
1/2 tsp dried rosemary leaves (crushed)
1 1/2 tsps chopped fresh parsley or 1/2 tsp parsley flakes
Barbecue sauce or chili sauce .. if desired

1. Heat the oven to 350 degrees F. Lightly grease bottom and sided of a jelly roll pan (15 1/2 x 10 1/2 x 2 x 1 inch).

2. Stir all of the ingredients together using your hands or a spoon. Shape the mixture into 1 inch balls and place in the pan.

3. Bake for 20 to 25 minutes or until brown. Immediately remove from the pan. Serve warm with sauce for dipping.