Body Scrub Gift Set

Want a quick and easy Mother’s Day gift you can make at home? I love to make and give these inexpensive yet fun and luxurious facial scrubs to my friends and family.  Anyone who loves to be pampered will enjoy the festive Margarita Salt Body Buffer – detoxifying the skin and making it feel so soft! From hands to feet the Brown Sugar Scrub is the perfect treat to get smooth skin. With just two ingredients anyone can make it, and the olive oil contains Vitamin E and antioxidants which are so good for nails. To make these delicious scrubs for a gift, simply mix in a glass container with a lid and tie with a bow.

Margarita Salt Body Buffer from Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Lime and tequila are natural antiseptics so help detoxify skin and improve tone and texture. Good for hands — felt so soft afterwards.

Makes 1 1/2 cups (1/4 cup per body)

1 cup fine sea salt

Juice of one lime

2 ounces olive oil

3/4 ounces white tequila

1. In bowl, mix together sea salt, olive oil, lime, and white tequila. In the shower, rub mixture onto damp skin in gentle circular motion. If salt feels too gritty, add more olive oil.

The Perfect Pampering Homemade Gift

Lotions and potions can only get you so far in your beauty regime. If you really want radiant beauty, guess where you can find it? Your kitchen! The best skincare secrets come from what you eat so you can improve from the inside out, and Holly Clegg’s newest cookbook, trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age is not only chocked full of delicious and easy, nutritious recipes but also contains chapters such as Foods to Improve –highlighting super foods – and Diva Dermatology – with at-home food facials and masks. Good for you and fun to do!

Did you know buttery green avocados are considered a fruit–rich in heart-healthy monounsaturated (good) fat and one of the most nutrient-dense foods. Fat is key to a soft complexion, helping skin to recover and regenerate new skin cells; and if you have persistent dry skin you may not be eating enough healthy fats. Avocados contain Vitamin E which is an ingredient in anti-wrinkle creams, having anti-aging properties.

Avocado Carrot Cream Mask from Too Hot in the Kitchen: Secrets to Sizzle at Any Age

A really ‘good-for-you’ mask with vitamin E rich avocados (moisturizer), carrots (high in beta-carotene and antioxidants-reduces dry, flaky skin) and vitamin packed egg — these ingredients will rebuild skin collagen, improve tone and texture, and fade age spots. Leaves you glowing! Makes a lot.

1 avocado, mashed

1 egg, beaten

1 carrot, cooked and mashed

3 tablespoons honey

1/2 cup heavy cream

1. In bowl, mix all ingredients until smooth. Spread gently over face and neck 10-15 minutes. Rinse with cool water and follow with toner.

Perfect for Mother’s Day!

Orange Cupcakes with Citrus Cream Cheese Frosting

As of this weekend, Spring has officially sprung. Azalea’s are in full bloom and the days are getting longer and warmer. The perfect treat for days like these are Orange Cupcakes with Citrus Cream Cheese Frosting, from Too Hot in the Kitchen: Secrets to Sizzle At Any Age. Cupcake shops are all the rage right now, and you can easily whip up these little delights in your own home. Whether bringing them to a neighbor, your children’s grade school class, or a shower, these cupcakes are sure to please. A refreshing orange twist and a cream cheese icing is hard to beat…and shhhh they even get a boost of whole wheat flour nutrition – but I won’t tell the kids!

Orange Cupcakes with Citrus Cream Cheese Frosting  from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

With cupcakes the fad, try this refreshing, light cupcake with a wonderful orange twist — sneak in whole wheat flour for a nutrition boost.

Makes 20-24 cupcakes

1 cup all-purpose flour

1 cup whole-wheat or all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon grated orange rind, optional

3/4 cup sugar

1/2 cup buttermilk

1 (12-ounce) can frozen orange juice concentrate, thawed and divided

1/3 cup canola oil

2 eggs

1 teaspoon vanilla extract

Citrus Cream Cheese Frosting (recipe follows)

1. Preheat oven 350°F. Line muffin tins with cupcake papers.

2. In medium bowl, combine both flours, baking powder, baking soda and orange rind.

3. In another bowl, combine sugar, buttermilk, orange juice concentrate (reserving 2 tablespoons), oil, eggs and vanilla. Whisk until well mixed.

4. Add sugar-buttermilk mixture to flour mixture, stirring only until blended. Divide batter among muffins, filling about half full. Bake 18-22 minutes or until tops spring back when lightly touched. Cool, frost with Citrus Cream Cheese Frosting (see recipe).

Citrus Cream Cheese Frosting

1 (8-ounce) package reduced- fat cream cheese

2 tablespoons frozen orange juice concentrate, reserved from above

2 cups confectioners sugar

1. In mixing bowl, beat together all ingredients until creamy. Frost cupcakes.

Nutritional information per serving:

Calories 184 Calories from fat 28% Fat 6g Saturated Fat 2g Cholesterol 25mg Sodium 96mg Carbohydrate 30g Dietary Fiber 1g Sugars 22g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spring Has Sprung- Orange Cupcakes with Cream Cheese Frosting

Passover has always been my children’s favorite holiday.  We did our Seder southern style here in Baton Rouge with our dear famly friends, the Bombet family.  Ronnie is known for his blackened redfish and wow did I look forward to it!  I made a creamy spinach and Strawberry Kugel…of course, we always included the traditional Seder plate and traditonal food. My parents use to come here when my kids were younger–and now that my kids live all over the country, I usually  go to my parent’s house in Ft. Worth and Courtney and Chad (live in Dallas) will come there.  This is a holiday of family gathering and tradition.  However, this year will be one of the best in a long time.  Todd and Sana will be there from NY, and Haley will also come in from NY and the sedar will be at Courtney and Chad’s in Dallas so looks like I will be doing lots of cooking.  Of course, my mother will make food and bring from Ft. Worth so what a nice day.  Actually, we don’t have the Sedar on the correct day–we will do it the weekend we can all be together.

This Strawberry Kugel recipe is SO GOOD and I look forward to it every year.  I did trim the recipe down a bit so it is better for you!  The recipe comes from one of my mother’s friends who is deceased but was such a cooking inspirtaion to me growing up. I hope you enjoy it too.

Strawberry Kugel
A tradition in our family

1 (1 pound) box matzah
4 eggs
4 egg whites
1/4 cup sugar
1 teaspoon salt
1/4 cup canola oil
3 (10-ounce) packages frozen strawberries, thawed

1. Preheat oven 350°F.  Coat 13x9x2-inch baking dish with nonstick cooking spray.
2.  Soak whole matzos in water to cover; drain when soft.  In bowl, beat together eggs, sugar and salt; set aside.
3.  In prepared dish, layer soaked matzo and strawberries.  Pour egg mixture on top and bake 45 minute-one hour.

My Favorite Passover Strawberry Kugel Recipe

Want an easy and fun Easter morning breakfast? Whether you have kids or not – what is better on Easter morning than Bunny Biscuits. Get the kids involved and let them help you form the bunny’s ears and whiskers.

Check out my other easy, healthy recipes -and fun too.

Bunny Biscuits from The Holly Clegg trim&TERRIFIC Cookbooks
These biscuits are lots of fun to make and eat. Great for Easter – they turn breakfast into an exciting meal.

Makes 5 biscuits

1 (10-biscuit) can refrigerated biscuits
10 raisins
5 maraschino cherry halves
20 slivered almonds

1. Preheat oven to 450ºF. Place five biscuits on ungreased 15 x 10 x 1-inch nonstick baking sheet.
2. To assemble bunny biscuits: Cut remaining 5 biscuits in half, pull a little to form ears. Press 2 biscuit halves (ears) under top of each whole biscuit to form bunny head.
3. In each whole biscuit, press in two raisins for eyes, cherry half for nose, two slivered almonds on each side of cherry half for whiskers. Bake 10 minutes, or until biscuits are done. Serve immediately.

Terrific Tidbit:  Try using whole wheat biscuits.

Nutritional information per serving:
Calories 116, Protein (g) 3, Carbohydrate (g) 21, Fat (g) 2, Calories from Fat (%) 16, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 360, Diabetic Exchanges: 1.5 carbohydrate

Fun and Easy Easter Breakfast Bunny Biscuits

Speedy Spinach Dip

If you’re having company or just need a quick dip–this fantastic Spinach Dip is made with only five pantry-friendly ingredients.  Full of fiber, nutrients, and antioxidants, keep green foods such as spinach and broccoli on hand as they are easy to pump up the nutrition in meals. Spinach is a great addition to enchiladas, lasagna, or even for a salad; while broccoli can be thrown in stir-fry’s and casseroles.  Speedy Spinach Dip is delicious, super easy and fast to throw together and only five ingredients.  And, who doesn’t like Spinach Dip?

Speedy Spinach Dip from Holly Clegg’s Gulf Coast Favorites Cookbook
Dip lovers of all ages will want to dig into this five ingredient trouble-free spinach dip. With reduced-fat cream cheese and Swiss cheese, you won’t have to feel guilty about going back for more.

Makes 16 (1/4-cup) servings

2 (10-ounce) packages frozen, chopped spinach
1 cup salsa
4 ounces reduced-fat cream cheese
1 (5-ounce) can evaporated skim milk
1 cup shredded, reduced-fat, Swiss or Alpine Lace cheese

1. Cook spinach according to package directions. Drain well.
2.  In medium nonstick pot, combine spinach and remaining ingredients. Cook over medium heat, stirring until cheese is melted

Nutritional information per serving:
Calories 62, Calories from fat (%) 43, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 9, Sodium (mg) 135, Carbohydrate (g) 4, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 5, Diabetic Exchanges: 1 lean meat

Five Ingredient Speedy Spinach Dip-Go Green For St. Patty’s Day

Due to popular demand, here’s my requested easy king cake that people all over say they even PREFER to the bought ones!!!!!   I am so excited to have created a SUPER SIMPLE KING CAKE RECIPE  from my trim&TERRIFIC GULF COAST FAVORITES cookbook (this book includes all your Louisiana and southern favorites) for you to make wherever you live.

In fact, I am bringing back this recipe due to popular demand as I have had people from New York to Colorado tell me this is their favorite recipe–even better than in the bakeries.  Not sure about that, but this recipe is pantry-friendly and you can make it within minutes.  Made with crescent rolls and food colorings for the icing-you can even let the kids make this one for you.  Fun and fantistic-you will want to try this king cake recipe.

King Cake with Cream Cheese Cinnamon Filling from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Use Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings

1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

King Cake made with Crescent Rolls-MY ABSOLUTE FAVORITE!!!!

Are you making a special dinner for Valentine’s Day? Even if you are not, this fun playful cake will make your Sweetheart’s day extra sweet! Spouse, kids, friends, or coworkers – all ages will appreciate this delicious festive cake this Valentine’s Day.  Last year I had a Valentine’s party at my house…and really got into the Valentine’s Day theme with inexpensive decorations.  We all had so much fun and here is a glimpse of our fun night!

Strawberry Heart Cake from The New Holly Clegg Trim & TERRIFIC Cookbook

This awesome cake is too good to save for only Valentine’s Day. Turn into a round layered cake year-round with 9-inch round pans. It begins with a cake mix and is easy to make.

Makes 16 servings

1 (18.25-ounce) box white cake mix

1/4 cup canola oil

2 eggs

2 egg whites

1 (3-ounce) package strawberry gelatin

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup) (reserve extra for frosting)

1/2 cup skim milk

Strawberry Frosting (recipe follows)

1. Preheat oven to 350ºF. Coat one 9 x 9 x 2-inch square pan and one 9-inch round cake pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk, mixing until well blended. Divide batter, pour into prepared pans. Bake 25 – 30 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pans, cool completely.

3. To form heart: Place square cake on large platter. Cut round cake in half, place each half with cut side next to square side. You may need to trim corners. This now makes a heart. Turn cakes so square cake’s pointed end is down and round halves are at top. Frost heart cake with Strawberry Frosting (see recipe below).

Strawberry Frosting

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup)

1. In medium mixing bowl, mix together butter, confectioners’ sugar, remaining strawberries until well blended.

Nutritional information per serving: Calories 336, Protein (g) 3, Carbohydrate (g) 60, Fat (g) 9, Calories from Fat (%) 25, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 27, Sodium (mg) 262 Diabetic Exchanges: 4 other carbohydrate, 2 fat

for more delicious desserts visit www.hollyclegg.com 

Steal Your Heart for Valentine’s Day with this Strawberry Valentine’s Day Heart Cake

Sometimes I get an email that really touches me and this is one of those.  It is about my king cake recipe, and I understand how wonderful king cake is.  What’s great is no matter where you live, you can make it.  You probably can use less sugar in a few places to make it more diabetic friendly, in fact, I think I will have to try to do so.  Thank you Kourtney for sharing this with me:

I am 24 years old and was recently diagnosed with pre type 2 diabetes in the fall. As soon as King Cake season came around it made me depressed to go to the stores and see the King Cakes covered in sugar and filled with overly sweetened fillings that I shouldn’t be eatting. I was SO happy to see your lower fat, lower sugar recipe on your blog (the cresent roll one) I made it tonight and it was AMAZING! It was easy to make and delicious. You are my new hero! Thank you so much!   Kourtney Davison

Here’s the KING CAKE RECIPE from my trim&TERRIFIC Gulf Coast Favorites cookbook which includes the diabetic exchanges with all your Louisana and southern favorites!

For more Louisiana southern diabetic-friendly recipes visit my website www.hollyclegg.com.

King Cake More Diabetic Friendly and Easy To Make

If you’re in true entertaining mode serve in easy, yet impressive bread bowl. To create cut a thin slice off the top of a round bread and scoop out the soft inside, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up!!

Spinach Artichoke Dip from Holly Clegg’s Trim & Terrific Gulf Coast Favorites

Makes 20 (1/4-cup) servings

1 onion, chopped
1/3 cup  all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen  chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated  Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
Dash cayenne
Salt and pepper to taste

1. In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

Spinach Artichoke Dip-Quick Football Favorite Recipe