I bet some of you were starting to wonder when the Christmas recipes were going to start rolling out, right? I mean, we have covered an Advent wreath, a Minions Hat giveaway, a wonderful Advent book for free, and yesterday were blessed to walk down memory lane with a super sweet lady named Diana!

Well, today is the very first recipe of the season, and I was so impressed with how easy and gorgeous these looked that I immediately went into the kitchen to try them.

Here is what I think.

These are THE MOST addictive cookies I have come across in a long time, and best of all, there is little to them in the making process and possibly even the calorie process! Which is wonderful, and amazing, because you can be the hit of the cookie exchange with everyone when you serve these babies up, then drop the bombshell that they are light on the calories!

Jenn is another wonderful friend of mine, and a distributor for Skinny Fiber. She is passionate about helping women and men lose weight and reach their ideal goals physically, and is on that same journey herself. I would certainly encourage you to head on over to her links and check out her page, because she posts amazing recipes and ideas, and her product is quite reasonable!

See you back here tomorrow for a totally awesome lineup of fun crafts and DIY present ideas for the frugal-at-heart!

Blessings to you and yours,




Peppermint Meringue Cookies!

Peppermint meringue cookies make a beautiful {and yummy} addition to your holiday parties or wrap them up pretty for a much loved homemade gift! They are crunchy, minty and sweet!

Fit a pastry bag (12″ or 18″) with a 1/2″ large open star pastry tip. With a small paint brush paint stripes on the inside of the bag with a gel food coloring paste.


3 large egg whites (room temperature)
1/4 teaspoon cream of tarter
1/4 teaspoon pure peppermint extract (peppermint oil will not work)
dash of salt
3/4 cup sugar
parchment paper

Preheat oven to 225 degrees. Line large baking sheet with parchment paper and set aside.

In metal mixing bowl beat egg whites, 1/4 teaspoon cream of tarter, a dash of salt and 1/4 teaspoon pure peppermint extract to soft peaks. Gradually add 3/4 cup sugar, beating until very stiff peaks form.

Fill pastry bag with meringue and pipe one inch stars onto the parchment paper.

Bake for 90 minutes, but do not let them brown. Allow to cool completely. Meringues will be crunchy. Store in an air tight container. The meringues should keep for a couple of weeks.

This recipe is easy to double or half if wanted! Cookies are very addictive!

For great tips, DIYs, recipes and motivation, join us at my Facebook Page!

I am always posting helpful things!


~Merry Christmas to each and every one of you!

Jenn Hoover

Order your skinny Fiber here (the buy 3 get 3 is the best offer): http://jcdolphin.eatlessfeelfull.com/
Order your Ageless serum here (who doesn’t want to look 10 years younger?): http://jcdolphin.AgelessHealthySkin.com/

Join me as a distributor here: http://jcdolphin.SBCPower.com/