Sassy Silver Sisters

Low Carb Simple Sandwich Bread from Cooking for the Specific Carbohydrate Diet cookbook with Kayla. Kayla, Rhonda's lovely assistant, gives her review of this recipe and she’s not holding anything back. If it’s not obvious by the title that she thinks the recipe is a FAIL.  Here are the ingredients and directions if you’d like to take a stab at making it.  ¾ cup nut butter (almond, cashew, etc.) 4 eggs 1 tablespoon honey ¼ cup finely ground nut flour ¼ teaspoon baking soda ¼ teaspoon salt Preheat oven to 350. In a bowl, use a spatula or mixer to blend the nut butter, eggs, and honey until creamy. Add the remaining dry ingredients to the batter and blend until creamy. Pour the batter into a baking pan. Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool and slice. Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so. ***********************************************

***UPDATED 6/25/23*** I've taken on the challenge of the  Taste of Home Bakeable's Challenge . For the month of June, it's the Vanilla Cream Fruit Tart . This recipe calls for a 12” pizza pan but since I had decided to cut the recipe in half, I used a 9” pie pan.  What’s wonderful about a fruit tart is you can use whatever fruit your heart desires. I used strawberries, blueberries, kiwis, and mandarin oranges.  If  you plan on keeping your fruit tart longer than a day, consider coating the crust with a thin layer of melted chocolate—it can be white, semisweet, milk, or dark chocolate—prior to filling. Not only does it coat the crust and keep it from absorbing moisture, but it also adds an additional "surprise" element of flavor!    This fruit & cream tart is easier than making a classic summer pie but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds good,  right   Vanilla

BLT DEVILED EGGS Mom  and I decided to do something different and thought deviled eggs was a good one. We had all ingredients so thought we would give it a try. INGREDIENTS 1 dozen hard-boiled eggs peeled 1/4 cup mayonnaise 1 tablespoon honey mustard -- we made our own 4 strips candied bacon diced small -- we used plain bacon 2 handfuls small cherry tomatoes quartered 1 handful basil leaves chopped -- we used dried basil Chili powder to dust We had the ingredients, adjusted the recipe for 3 eggs,  boiled the eggs and cooked bacon in microwave. Funny story! Mom dumped the bacon on the paper towel. I said, "Make it nice." She shook her head. I said, "We are on Social media you know!" She tried to straighten it up. LOL! INSTRUCTIONS Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter. Add mayo and honey mustard to the yolks and mix until well combined and sort of fluffy. Note: We advise adding

  Baked Mexican Street Corn  is a different way to eat fresh corn! We couldn't find the Cotija cheese so we used Feta instead.  We both thought the dish was pretty good although  Mom did not like the Feta cheese. Here's what you need to make this tasty recipe: Ingredients 4 ears Corn ½ cup Sour Cream ½ cup Mayonnaise ½ teaspoon Garlic Powder 1 teaspoon Chili Powder 1 ½ cups Cotija cheese crumbled **NOTE : We did add some cilantro, lime zest and juice to the mixture because I noticed the other recipes were calling for it.  Instructions Preheat the oven to 425 degrees F. In a small bowl, mix the sour cream, mayonnaise, garlic powder, and chili powder. (Plus, we added cilantro, lime zest and lime juice!) Cover and refrigerate until the corn is ready. Shuck the corn and remove all corn silk. Cover each ear of corn individually in foil, and wrap tightly. Place directly on the preheated oven rack and bake for 45 minutes. Remove the corn from the oven, unwrap the foil, and let the cor

 ****UPDATED 8/5/23*** Cathy's review on Progresso Chicken Noodle Soup Mix 🍲 🍲 🍲 🍲 🍲 🍲 🍲 🍲 Well, I wanted to try a chicken dish and thought chicken soup would be a great start because I can freeze what I don't eat right away.  Progresso soups are really pretty good so I thought why not try the mix. I have purchased the can soups and liked them. Progresso Chicken Noodle Soup Mix  Looks easy and all you do is add cooked chicken   and water! Instructions on the back of the package for the stovetop,  slow cooker or instant pot. 8 cups of water in a 6-quart pot. Whisk in the contents of the pouch. Bring to a boil. I cooked chicken and added it as soon as I could so the  noodles get the meat flavor. They ask you to wait  until boiling but I don't follow instructions! LOL! Like I said, I added chicken right away and  simmered after it reached boiling point.  Simmered for 20 minutes. Smells and looks great! I loved it!  I like soups and will definitely use this mix again in

EGGTASTIC  PRODUCT REVIEW  by Sassy Silver Sisters 2017 Well, this was an interesting product to try !  We had fun reading the directions and not following them !!  We did manage to cook the eggs successfully anyway ! I hope you enjoy our  video review  below. We agreed we liked the product ! Comment, share and like!! Thanks for following us and if you haven't already subscribed to our  Facebook  page and   YouTube  channel, we encourage you to subscribe so you don't miss our posts and videos! Keep us in your feeds by LIKING, COMMENTING + SHARING! Cathy, Rhonda & Kelly Follow us on  Facebook Follow us on  Twitter   Follow us on  YouTube   Follow us on  Instagram Cathy --- Likes to sell on eBay -- auction finds and her own art.  http://www.ebay.com/usr/mystore4u Rhonda ---  Offers essential oils and is very happy to answer any questions you may have -- just shoot her an email especially if you are inte