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well I love chili and I love Buffalo wings!! So I have an awesome "not so paleo" recipe! While I did not consume grain, some frown upon the use of legumes. I personally eat them every so often as long as I adhere to the rest of my paleo regime!  So it says buffalo chicken right? WELLLLLL all the market had was Jenni-0 ground turkey so alas for the purpose of these photos I used ground turkey however ground chicken is the normal ingredient. It was still delish. My daughter took one lick and was like uh no. However, she is only 4 so I don't expect miracles.  The irony is, I really shouldn't have made chili. It was stupid of me after the events that unfolded yesterday.

Have you ever been so sick that you shat yourself? Yeah well that literally happened yesterday. It was a chilly Sunday at home with the family, hanging out on the sofa, watching a movie. We had some chicken wings (paleo woot).   All of a sudden, I tell my husband "oh man Im not feeling well".  Then as if I were in a slow motion action movie, My body was doing things it shouldn't.  In my head, I was thinking oh no! Maybe it's just a little fart and it's really just too hot from the hot wings lol!. Seriously that is what I was thinking. I didn't shart, I didn't even Fart. I just thought perhaps one escaped me.  Then all of a sudden out loud I said. OH MY GOD IT's not WARM it's WET!!!!!!!! I jumped up and ran to the bathroom, my husband was yelling what what? He looks over and on my cushion.......................................Diarrhea. I shat myself!  He was rolling around the living room floor laughing!  I was crying, begging him to bring me trash bags because my clothes needed to be tossed away. I was not going to attempt to wash them.  Why you ask? it was down to the ankles kind of stuff. Had it not been for the elastic in my sweatpants around the ankles, I would have had shit streaks across my carpet.  My 4 year old daughter comes trucking into the bathroom to check out the big ordeal. I asked her if she could rub my belly since it hurt , she promptly said no, you might poop your pants again. LOL God I love that kid! Sooo here I am the shitty pants paleo blogger.... Today my poor dog, got sick and I do NOT do vomit well! I don't. So as I am trying to rub her belly and clean up her vomit, I pulled my shirt up over my nose. Well we all know that doesn't work! I vomited down my shirt. Fun TIMES have been had these last 2 days! So clearly as you can see, I really should not have made nor ate chili today but I did! Lest we all pray that I do not explode tonight.

Now for the recipe! Easy peasy lemon Squeezy. You have two options.... Do all of this on a dutch over and simmer for 2 hours. OR cook the ground chicken and toss it in a crock pot on low for 6-8 or high for 4.

2lbs ground chicken (or turkey)
2 cans of Black beans Low or no sodium
1 can of chili beans
16 oz of Tomato Sauce (NOT pasta sauce just the plain tomato sauce in a big can).
2 tbsp of tomato paste
1/2-1 cup of Franks Red Hot or other buffalo wing sauce you prefer to spice level
you can use 1/2 of a chili seasoning packet if you wish. but I personally use the following
1tsp cumin
1tsp chili powder
1tsp garlic powder
1tsp sea salt
1tsp black pepper

Pre cook your ground meat...
then take the cooked meat and all of the other ingredients and mix together in a crock pot or dutch oven!
cook on simmer for 2 hours on the stove top or low in the crock for 6-8 or high for 4. You can top with sour cream or cheese. I personally used crumbled blue cheese on top! It was AMAZING
Well that is my quick rendition of Buffalo Chicken Chili! I hope you all enjoy! Let me know what you think! Feel free to share on FB, Pin Or twitter! I appreciate you!

Peace Love and Paleo,
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Sweet Potato Fritters!! AMAZING!!! Quick and easy, healthy and great on the calories. I use this website called Myfitnesspal and I type in all of my recipes to get the calorie count etc. If you use myfitnesspal, find me !! PatrioticPeacock

These will be soft but I offer a firmer textured additive to the recipe.
What you will need is:
4 baked sweet potatoes (I wrap in foil after rinsing and poking holes and bake until soft).

1/2 cup of frozen corn
2 green onions sliced thing
1 cup of diced cilantro
Pepper to taste
1/2 tsp cumin or ground clove 
1 large egg
(IF YOU ARENT Paleo and wish to have a firmer fritter you can add 1 cup of bread crumbs and 1/3 cup of corn meal).

mix it all up!
Heat a skillet until it's screaming hot and then lower down to medium heat.
Add a tbsp of butter (unsalted) and a squirt of olive oil to keep the butter from burning.

Spoon out even amounts of the mixture and put in the pan and press into a patty shape. You want to cook it about 5 minutes and then gently flip..they are soft since there isnt any grain flour etc to bind it firmer (unless you are using the non paleo version). and cook some more on the other side..like so

Voilla!! DONE! you can serve it with some sour cream or greek yogurt if you wish!.. I served mine plain to my daughter and for us adults, I served with a little Salsa Verde mixed with a smidge of sour cream.

here is what they look like on my daughter's plate and ours..

Served with a roasted boneless pork loin! AMAZING!! it was a big hit and always is in our family!

Feel free to share on FB and Twitter! I appreciate you all! pin away too!

Peace love and Paleo,
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Who doesn't love an enchilada? I know I DO!!!! However, I don't eat corn tortilla or flour tortilla so I felt like I was missing out then BAM!! a friend gave me the idea of a green enchilada but I had to tweak it to fit my Paleo needs, cut out a couple of things like the tortilla and cheese (I will add those options for you though).  This was such a huge hit! I think we ate the entire pan between 3 of us for Dinner and lunch the next day and it's literally guilt free!

Here is what you need for Ingredients!!

so it's almost the same ingredients as my Salsa verde.

2 lbs of chicken breast prebaked and seasoned simply with salt and pepper (shredded when cooked and set aside).

two very ripe Avocados
8 medium tomatillos
1 lime
3-4 jalapeno depending on your heat level
1 cup of cilantro
Optional: 16oz light Sour Cream

Peel, wash and slice your Tomatillos in half.... line them cut side down on a foiled cookie sheet and broil in the oven for about 5-10 minutes until they get soft and start to char on top.

When they are cooked simply toss all of your ingredients into a blender or food processor. I personally use  a Ninja Blender! I think it's the best thing out there! Blend until it's an even consistency and looks like this. (if you are desiring a more creamy sauce and aren't concerned with dairy, then toss in your sour cream..greek yogurt will do too, before you blend).

Now that the sauce is done! you have a couple of options..

Paleo way: Spray a casserole dish (I have an olive oil mister)....then toss in your shredded chicken and pour the sauce on top. Bake at 350 degrees for about 20 minutes. Serve and enjoy!!!

Non-Paleo way..... spray a casserole dish... Take your tortilla and spread some sauce on, put some chicken and roll it and lay it in the pan....continue this until the enchiladas are touching side by side until the pan is full. Pour the remaining sauce On the Enchiladas and bake at 350 degrees for 20-30 minutes.

Sadly, I do not have a finished product picture because we ate it and I forgot lol!!

Feel free to share on FB and twitter! I appreciate you all.
Peace Love and Paleo,
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Well it's been awhile and I apologize for that!! I had suffered a traumatic spinal injury in a fall and actually broke my back, ruptured 3 discs! It's been rough but I am finally back on my feet and feeling really well. I'm not in any pain anymore and I can start working out again!!  So I am back at the weight loss, health and wellness grind with my amazing Paleo meal plan, Xtreme 5000 and ACE, my Saba Fit Kit workout routine (no gym required all the equiptment you need and video is in this kit check out www.sabaforlife.com/PatrioticPeacock ).

One of my most favorite snacks is Salsa Verde!! It's sooo low in calories, only 25 calories per serving. This recipe makes about 10 servings (very generous). When you eat it, it almost feels like a guilty pleasure, it's so tasty and so addictive. I put it on meat or chicken or even use raw veg like peppers and dip and scoop it!  If you AREN't Paloe and eat Tostitos, the lime ones are AMAZING with my Salsa Verde.  It's fast and easy to make and sure to be a hit!

8 medium/Large Tomatillos
3 raw Jalapeno
1/3 a medium Sweet Onion
2 limes
1 cup cilantro raw
2 tbsp Agave
1 tsp of salt

Peel and slice your Tomatillos. You do want to wash them after you peel them if you have never worked with them before because they can be sticky from the skin leaves on them.  Next lay them cut side down on a foil lined cookie sheet.... 

Slice your jalapenos the long way and take out the seeds. put them along the cookie sheet as well with the tomatillo

 Turn on your broiler in the oven and broil them until they start to char on the top and get soft. usually about 5-10 minutes (keep an eye on them).  The end result will look like this...

Next you want to take the cooked Tomatillo and Jalapeno and put in a blender. I personally use a Ninja because it blends so well from salsa to frozen fruit smoothies! 

Toss in your :
Cup of diced Cilantro
Half of sweet onion (I personally just cut it in big chunks because the ninja will do the job for you)
and squeeze the two limes into the blender like so...I also use a fork.. You stick the fork in the half of lime and squeeze and twist..it helps get the most juice out (random tip if you didnt know).

I also put in Agave. I like to keep things sugar free and paleo the best I can but if you eat sugar you can substitute the agave for white granulated sugar.

Turn on that blender to puree and let it go!!!! that is it!! once everything is the same consistency and no big chunks, you are done!! you can chill or serve right away.    Here is the gorgeous green color! Amazing and an example of how I incorporate it in a meal (roasted chicken, lima beans sauteed with bacon and jalapeno).

Give it a try, tell me what you think and please feel free to share on FB or Twitter! I appreciate it!!
Peace love and Paleo!
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  • I love Mayonnaise!! I'm picky! My mama raised me right and you don't buy cheap mayo! If you can't have Cains (it's a northern brand we can't get in texas) then Hellman's Light is the next best thing! HOWEVER it's not paleo friendly so I have been doing without mayo. It makes me sad, I love mayo on my burgers, in chicken salad, deviled eggs, crab salad, oh heck I can go on all day about the love of a good mayo! I've missed having those staples in my life but I found that I CAN have mayo, I just need to not use vegetable oil or corn oil, none of those blends. Instead I can use Avocado oil and guess what? I love it far better than the brands I grew up on!! My daughter likes it on her burger woot! she knows what's good! The dips you can make or creamy spicy mustards and sauces for a veggie platter swoon! My daughter loves cucumbers and raw green peppers so for her to have a dip is great! She's not a big dipper, she doesn't dip French fries, or her chicken etc but she loves to dip raw veggies!! so I'm stoked to be able to give her a healthy dip without all those chemicals found in regular store bought mayonnaise.

    To make the mayo, I recommend that you take out your eggs about an hour or two prior to making so that they are room temperature. It just works better if the egg is the same temp as the oil. Less breaking! Also you can hand whisk it (takes a bit of time) or you can use an immersion blender, vitamix or I personally use my Ninja. It's fast and easy and amazing!!!!!!!!!!! Now there is this great Paleo blogger (Nom Nom) who uses Macadamia Nut oil!!!! She says that has a nice nutty taste so you can try that too if you like that sort of nutty earthy flavor!

    Ingredients: (NOTE I ALWAYS DOUBLE THIS RECIPE so we have some in the fridge in a mason jar for later!)
  • 1 large egg yolk (room temp)
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard (or you can use dry mustard whichever you have on hand)
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 3/4 cup  avocado oil
  • Directions:
  • Take your egg yolk and all other ingredients EXCEPT the oil.
  • Put into whichever device you are using, a bowl, a jar, a ninja etc and mix just enough so that the yolk is thick and bright. About 30 seconds by hand, around 10 by machine.
  • NOW the tricky part!! You want to take 1/4 cup of your avocado oil and slowly pour it in as you are mixing/whisking/blending......  Repeat with the next 1/4 cup........slowly pour as you are mixing.. Then the last 1/4 cup just pour and and mix/whisk!! Voila! you made mayo!, Look how healthy, quick and CHEAP that was!!

    Expiration tip....Make this with freshly bought eggs! The mayo only lasts in the fridge about 1 week PAST the expiration date of your eggs!


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  • Who doesn't love tacos???? Why not a Paleo version? AND Gluten Free A healthy version? A cost effective healthy version that your kids will love??? Ok so there are a few staples that you need to get together first. Like making a taco seasoning. I mean unless you want to buy one of those packet things but those have MSG and other chemical preservatives and such in them which personally I can't have. They are huge migraine triggers for me. Plus It's cheaper to make my own. I have a huge batch. Keep it in a mason jar with a label on it! you will always have your own!

    So here is how you make your own taco seasoning. This is what you need to first do this. Now mind you, you can use this seasoning on ANYTHING!! Use it on ground beef, ground chicken, ground turkey. Make tacos with cauliflower tortillas, make this taco pie, Make Taco salad!! there are so many uses I can go on all day. Make a big batch and share it with your mom together so you both have a small jar at home and you never need to go and buy it.  A TIP!! THOSE PACKETS YOU BUY IN THE STORE HOLD 1 -2TABLESPOONS. So whenever a recipe calls for a taco seasoning packet.. Just use 1-2 tablespoons of your premade stuff. the shelf life is like forever on this if you keep it in a mason jar or something air tight!.

    OK so Taco Seasoning:
    In a Jar mix: (NOTE I PERSONALLY MAKE probably 6-8 times this amount at once and put it all in a jar so I don't have to make it often)
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper  flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt (optional)
  • 1 teaspoon black pepper
  • Ok now...Taco Pie Crust! It makes it more like a thicker biscuit type crust which is A-Okay with me
    2 ½ cups blanched almond flour
    ½ teaspoon sea salt (regular salt if you like)
    ½ teaspoon baking soda
    ¼ cup butter or soy spread (some use GHEE I personally do not like that)
    2 eggs
    1 tablespoon agave nectar or honey, or your sugar substitute of choice

    Directions for biscuit mix:
    In a medium bowl combine almond flour,  salt and baking soda.
    In a large bowl blend together butter, eggs and  agave/honey.
    Stir the dry ingredients into the wet until a nice dough forms,  it will be sort of sticky.
    Set aside.

    Taco Pie Filling
    2lbs ground meat of choice, I personally use ground chicken or turkey
    1-2 tablespoon taco seasoning
    1 can of diced  tomatoes, undrained (or my cheap option just dice a few roma tomatoes myself)
    Cheese (optional) I don't use cheese for me but on some I put it for others like kids etc
    taco toppings! (lettuce, black olives, tomato, onion, avocado, etc.)

    Brown ground meat in a pan, when half way cooked, I like to add 1 tbsp off taco seasoning. Let it continue to cook through. Taste, if it's in need of a little more flavor, i add another tablespoon. Then toss in the tomatoes and a little water. Mix well and let simmer until the liquids evaporate.

    While that is simmering, go ahead and get this crust set up now.  Preheat your oven to 350.
    Grease a deep dish pie pan or even a casserole dish, whatever works for you! Personally I use an 11x13  With damp hands (it prevents the dough from sticking to your fingers!!) press the biscuit dough into your pan. Bake it partially for 10 minutes so the dough starts to look like it's set up a bit.

    When that is done, pour your meat into to the pie crust, IF YOU ARE using cheese, at the cheese as well (I put cheese on half or a 1/4 of the pie) and then return this to the oven and bake for about 15 minutes give or take.

    Cut this baby up and let everyone add their toppings..lettuce, olives fresh tomatoes! whatever you want!! and enjoy!!

    Cost break down

    Almond flour costs about $5 per bag. You use maybe $1 max worth (again im being generous
    Im not even counting the salt or baking soda because they are staples and cost you pennies for such a tiny amount.

    Flour $1
    Honey/etc $ 0.50
    Butter $ 0.50
    Eggs $ 0.15

    Total: $2.15

    2lbs ground turkey $5.00
    Tomatoes: $1.50
    Total: $6.50

    Variable depending on what you want but we will say, lettuce, olives, tomatoes, avocado
    1/4 head of lettuce, 1 avocado, half can of olives, dice tomato $3

    TOTAL MEAL: $11.65
    This makes 12 servings (most people always go back for another slices lol but serving size wise it is 12) so cost per serving is....... A WHOPPING $0.97  Now if you use beef instead of turkey it will be a little more, if you add cheese it will cost a little more but seriously how much more? not much. I didn't add the cost of spices because you use such a little bit, it is pennies on the dollar.  So again, how much would it have cost you to make enough tacos for 12 people buying unhealthy preservative filled taco shells? You can't say eating healthy is expensive


    So excited!!! I did the 5 Five Day Fat flush last week, which is also perfect
    with a Paleo Diet since you don't need to make any changes and I lost 10.5 lbs
    in 5 days And nope, I haven't put any back on and it's been 5 days since I
    completed that round. Now I'm just taking my ACE, following my healthy lifestyle
    and that's it! Get yours today here

    www.thepatrioticpeacock.storenvy.com as seen on
    my facebook page or For an even better deal! GET YOURS FOR WHOLESALE by ordering
    from www.patrioticpeacock.com

    I had promised to post some healthy meals on a budget. Especially healthy PAELO meals on a budget! WOOT get excited!!
    Now, if you do not like Sundried tomatoes then try something different. I never liked them more so I was afraid to try them because I didn't really know what they were until someone fed me sundried tomato pesto and I was in love!!!!!!! Ok so if you don't like sundried tomatoes then try some nice sautéed baby bella mushrooms or white mushrooms. Really it's ok to experiment. This just gives you an idea for something different! We all need a variety in our life because honestly, when we get bored with our food that is when we crash! Remember, all of my recipes are for a family of 4 usually with leftovers. I love leftovers. This meal will have 6 servings  Also, remember any recipes that you want me to make makeover into healthy budget friendly versions just comment or email thepatrioticpeacock@gmail.com and you will be my next blog post

    1 jar sun-dried tomatoes in oil (you can buy whole or julienne cut. I use julienne cut but sometimes the whole goes on sale and well you can just cut them yourself!) 

     2 lbs boneless chicken breasts (I usually buy bulk on sale and freeze so just be sure they are thawed)
    2 tbsp. minced fresh basil (if you only have dried that's fine! I use fresh because it's free since I grow it)

    8 cloves of garlic, sliced thin

     Salt and pepper to taste (I use sea salt and fresh cracked pepper, you use whatever you have!)

    Preheat oven to 375

    Cut your chicken breast in half length wise.
    Line them up together in a large glass baking dish
    Sprinkle on your salt and pepper to taste, sprinkle on your basil
    Top with your sundried tomatoes and pour the oil from the jar ON the chicken as well.
    Tightly wrap the glass dish with foil and bake for 20 minutes.
    After 20 minutes, remove the foil and continue to bake for another 15 minutes to finish cooking the chicken through.

    For Side dishes! Whatever you want! I personally served Carrots sautéed with sea salt and spinach with garlic and lemon! Amazing!!!!!!!!!!!!

    Now for the price break down. Again it will vary dependent upon region and if you can find things on sale at a better price than I got them!

    Sundried Tomatoes: $2.99
    Chicken: $3.98 (I buy a lot of boneless chicken breast on sale for $1.99 a pound and freeze it!)
    Basil: for Dry basil $0.30 (if that i'm being generous I mean if you buy a spice jar of it it's what? $2-3 max)
    Garlic: $1

    Entrée for 6 servings: costs $8.27 
    Add the sides: $3.99
    Total meal cost for 6 servings: $12.26

    COST PER PERSON IS~~~~~~~~~~~~~~  $2.04 Now... tell me that you can't afford that!
    For a family of 4 that is Dinner PLUS 2 lunches! for $12, you have served 6 meals! HEALTHY meals and if you shops sales you can totally get it cheaper but like I've said before. I'm not coupon sale savvy


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  • The first time I made these, it was New Years Eve and my favorite friend was visiting with her two little boys! It was late and we were getting Cider Wasted with the Kids (yes we were, I even bought a cake with Cider Wasted written on it for them). I clearly know how to throw down a party for little kids! We rock out better than adults or teens! So this is like what I call the kitchen sink of amazingness in a pain. It's sweet, it's salty, it's creamy, it's crunchy, it's chewy Lord have mercy it's delish!

     It takes all of maybe 5 minutes max to put together and it is always a party hit! Alas it's not paleo friendly sorry folks! But it is worth the little stray treat away if you ever do that!.  The recipe is fool proof, you can not mess it up in anyway shape or form. I sort of call it the Non-cooks best cooked dessert!

    Be sure to let comment and let me know what you think or please "Like" My Facebook page!

  • 1  1/2  cup graham cracker crumbs
  • 6  Tbsp butter, melted
  • 1-14oz  can sweetened condensed  milk
  • 50+ pretzels (I used Snyder's Snaps)
  • 20   caramels, unwrapped & cut in fourths (*They now sell caramel bits at the
      store near the chocolate chips!  So much easier than unwrapping &
    cutting up  caramel squares.  I would try 1 cup of caramel bits if you
    aren't using the  squares.)
  • 1  cup  milk chocolate chips
  • 1  cup  sweetened coconut flakes

    1. Directions:
    2. Mix  graham cracker crumbs with melted butter & press in a sprayed 13x9in
    3. Pour about half the can of condensed milk over crust.
    4. Layer your pretzels as close together as you like over the condensed milk/crust.
    5. Sprinkle caramels, chocolate chips,  & coconut flakes.
    6. Pour remaining half of condensed milk  on top.
    7. OPTIONAL:  Break up some extra  pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
    8. Bake at 350*F for 20-30 min until  lightly brown.  Let cool completely before cutting &  serving

    Enjoy and be sure to let me know what

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    With fall coming and the holidays rapidly approaching, I keep dreaming of all of my favorite seasonal delicacy treats that I love. Now sadly, I have to formulate a new recipe for ME since I don't eat flour or sugar so I will have to save this for a really special day like Christmas Eve perhaps!  It's amazing.  I'm going to give you two recipes here. ONE for the Gingerbread Cake and the other for the Caramel Sauce. You can use that sauce on ANYTHING!! Ice cream, pancakes, French toast omg you name it! it's amazing!! you won't regret it seriously. When you make the cake, make extra sauce for breakfast!  Be sure to comment and let me know what you think or head over to my FB page! (I origionally found this recipe (though I tweaked it a bit) in the Toronto star maybe 3 or 4 years ago).

    1 3/4 cups  flour
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon  salt
    1 teaspoon ground ginger
    1/2 teaspoon cinnamon
    1/4 teaspoon  grated nutmeg
    6 tablespoons butter
    2/3 cup brown sugar
    1/2 cup  molasses
    1 egg
    1/2 teaspoon vanilla
    2/3 cup boiling water

    Grease an 8 inch square
    pan. Preheat oven to 325 degrees F.
    Mix the flour, baking powder, soda,  salt, and spices together. Cream the butter, gradually add the brown sugar and  cream thoroughly. Stir in molasses.
    Beat egg until thick, and beat into the  creamed mixture. Stir in the vanilla.
    Add the dry ingredients to the creamed  mixture a third at a time, mixing well after each addition.
    Gradually add boiling water, stirring after each addition. Turn into prepared pan.
    Bake  for about 50 minutes. Serve warm with lemon sauce.

    Caramel Sauce
    1 cup butter
    1 cup sugar
    1 cup brown sugar
    1 cup cream
    pinch of salt
    2  teaspoons vanilla

    Mix all the ingredients together and simmer for about
    5 or 6 minutes

    ~~ Enjoy~! Don't forget to tell me what you think!!

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    This dessert right here is absolutely SINFUL!! You can only have a little square. It is so rich and so delicious that it will be your party staple like it is mine. Anytime we have to go somewhere that I need to bring a dish of sorts, I ALWAYS bring dessert! It makes a lot and serves a lot because you don't need a big piece. This tiny piece in the picture seriously packs a punch! Try serving it with a little ice cream on top and BAM! heaven!!

    So a few tips.... I personally make the brownies from scratch but if You don't want to, go ahead and buy a box mix but be sure to get the family size box! When you make these you want a 9x13 pan. I use aluminum pans from the dollar store because they bend easy and I can slide this out easily onto a chopping board to cut in these small pieces when I need to bring it to a party instead of trying to cut and lift them out of a metal or glass pan. ok so onto this amazingggggggggg recipe. I want you to come back after you make them and tell me what you think!! OR go to my FB page (noted above) and give us a shout!


    4  ounces unsweetened chocolate, finely chopped
    1 cup  salted butter, melted
    2 cups light  brown sugar, packed
    4  large eggs
    2 teaspoons vanilla extract
    1 cup all-purpose  flour
     1/2 cup mini-
    chocolate chips

      **See Tips
    3/4 cup salted butter, at room temperature
    3/4 cup light brown sugar,  packed
    3/4 cup  granulated white sugar
    3 Tablespoons milk
    1 1/2 teaspoons vanilla  extract
    1 1/2  cups all-purpose flour
    1 1/2 cups mini chocolate  chips
    1/2 cup semisweet chips + 1 teaspoon shortening (Crisco is fine) for  drizzle, optional


    1.  Prepare the brownies:  Preheat oven to 325 degrees F. 
    Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt
    chocolate in the microwave in short bursts of 30 seconds; stir after each burst
    and remove from microwave when melted and smooth.  Set aside to cool slightly.
    In a large mixing bowl, whisk together the butter and brown sugar.  Add the eggs
    and vanilla extract and whisk those in too.  Mix in melted chocolate.  Whisk in
    the flour and mix just until combined (don't over-mix). Stir in the chocolate
    chips.  Spread batter into prepared pan.  Bake 25 to 35 minutes.  Watch closely
    and remove from oven when toothpick inserted into the center comes out clean. 
    Let cool completely.    NOW HERE IS where you will use your BOX mix if you chose to do so!! I personally make the brownies first and let them cool BEFORE I even start on the cookie dough part. You want to make the cookie dough, spread onto the cooled (room temp) brownies then pop in the fridge right away.

    2.  Prepare the cookie dough: In a medium bowl, use an
    electric mixer to combine butter, brown sugar and white sugar.  Mix in milk and
    vanilla.  Mix in flour just until combined.  Stir in chocolate chips.

    3.  Spread cookie dough over the cooled brownies.  Refrigerate until the
    dough is quite firm.  It's okay to speed up the process and place it in the
    freezer too.  The firmer the dough, the easier it will be to cut into neat
    squares.  Use a sharp knife to cut the brownies.  You may need to wipe the knife
    off with a paper towel in between cuts since the fudgy brownies and cookie dough
    will tend to stick to the knife a bit.  These brownies are best to serve placed
    inside cupcake papers and served with a fork.

    4.  If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate
    chips with 1 teaspoon of shortening in the microwave; stir until smooth.  Scoop
    the melted chocolate into a zip baggie and snip off the corner.  Squeeze the bag
    to drizzle the chocolate on top of each brownie.  Sprinkle additional chocolate
    chips on top, if desired.

    ~mandy be sure to let me know what you think