Currently many people are looking for simple ways to lose weight easily and effortlessly.

In this article a magic drink lemon based offer, made with simple ingredients but very powerful that burn fat quickly, will help you lose about 10 kg in 14 days.

The benefits of this magical drink:

1.    Rapid weight loss

2.    Improving skin condition

3.    Increased energy and vitality

4.    detoxification

5.    Relieves and cures chronic diseases

ingredient:

·       A half teaspoon coffee chili

·       2 liters of water

·       3 lemons

·       14 tablespoons maple syrup

INSTRUCTIONS:

In a large bowl pour 2 liters of boiled water and add the juice of 3 lemons, 14 tablespoons maple syrup and half a teaspoon of red pepper . stir well.

Drink this magic drink throughout the day, taking sips every time you feel hungry.

Lemon juice, as one of the main ingredients will help your body get rid of fat and toxins, maple syrup provide the necessary calories, vitamins and nutrients, and pepper will boost your metabolism.

Nutritionists suggest drinking other liquids such as green tea, which will facilitate the elimination of toxins and losing weight fast.

To provide the necessary energy, drink 8-12 glasses of this drink per day, which is about 800 to 1200 calories.

You must do some special preparation before you start taking this powerful drink. Three days before, replace all semi-processed food and meat with fresh fruits and vegetables.

Warning:

This citrus based drink is not recommended for people who suffer from heartburn and / or peptic ulcer.

Ingredients:

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

4 T butter, melted

2 sticks (1 cup) butter, softened

1 cup brown sugar

2 T flour

1 T cinnamon

2/3 cups nuts (optional)

Glaze:

2 cups powdered sugar

5 T milk

1 tsp vanilla

Directions:

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla.

Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.

Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.

Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.

Serve warm (we like it straight out of the oven) or at room temperature.

I package of beef ribs (approx 10-12)

1/4 cup prepared mustard

1 can Salsa de Chile De Fresco (optional) it’s basically spicy tomato sauce

3/4 cup brown sugar

1/8 cup white vinegar (helps with tenderizing)

3/4 cup mesquite BBQ sauce (or your favorite) I don’t like mine too sweet

1/4 cup Spicy V8 juice

Cut ribs off rack and place in crockpot, mix all other ingredients in a bowl until mixed and simple pour over ribs.

Cook on the lowest setting for approximately 6 hours. The meat will simply fall off the bone. Serve with your favorite side dish

For crust:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

2 lb. strawberries

2 sleeves graham crackers

1 -8 oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- 3.4 oz. pkg. instant cheesecake flavored pudding

3 cu. milk

1- 12 oz. carton whipped topping, divided

Ingredients: 2 lb. strawberries 2 sleeves graham crackers 1 -8 oz. pkg. cream cheese, room temperature 1 -14 oz. can sweetened condensed milk 2- 3.4 oz. pkg. instant cheesecake flavored pudding 3 cu. milk 1- 12 oz. carton whipped topping, divided Directions: Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13x9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13x9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

Ingredients :

16 oz beef stew meat

2 each bell peppers

1 vegetable oil

3 tbsp worcestershire sauce

1 tsp garlic minced

1 can beef broth

1 can stewed tomatoes

1 season salt

1 all-purpose flour

Directions :

Cut up bell peppers into strips

Mix season salt with flour

Coat meat in flour and heat oil in skillet

Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through.

Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan.

Add stewed tomatoes with the juice and 1 can of beef broth to the oil.

Add enough flour to create a gravy while constantly stirring

Pour gravy mixture into crock pot over the meat.

Cover and cook on low for 8 hours

Serve over a bed of rice or noodles. Your choice

4 tbsp. butter or shortening

5 tbsp. flour

1/4 tsp. sage – OPTIONAL

1/4 tsp. garlic powder

1/4 tsp. black pepper

1 beef boullion cube

1 chicken boullion cube

2 cups water

How to make it :

Boil the water and add bouillon cubes; stir until dissolved. Set aside.

Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.

Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.

Add flour mixture to melted butter, stirring constantly.

Cook until it takes on a golden brown color.

Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.

Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.