Kettle Cashew & Almond Butter Review

I LOVE nut butters! It doesn't matter what kind it is as long as there isn't chocolate in it I love it! I used to always stick to Peter Pan until they had the contamination issue. Now I have branched out and love trying any and all kinds. Kettle Brand was nice enough to send me samples to taste and review.

I was very excited when I came home from a weekend away and saw the box of Kettle Nut Butters on my front porch. The peanut butter was in the box upside down and the oil leaked out a little. But I just wiped it off and turned it over.

I had a hard time decided which jar to open first! I decided to dig into the cashew butter. The cashew butter did not have much separation. It was super easy to stir up. I am big on serving size. The jar said 1 oz. I understand that is the most accurate way. But it is very helpful to put approximately 1 tablespoon or something like that beside it. I got out my food scale to make sure I didn't go overboard on my serving. That is VERY easy for me to do with a jar of anything!
After tasting a little bit of the cashew butter I put in in my smoothie. Oh my was it good! This was my first time trying plain cashew butter it was VERY creamy! I would definitely recommend it and will be buying it again!

Next I decided to try the almond butter. It was harder to stir together. It is very good! But it is very thick. My favorite way of having it so far is with a little bit of heated brie and an apple. The strong almond flavor is great with the cheese!

The jars all say to refrigerate after opening. I don't want to have four open jars in the fridge. As soon as I finish the first two I will open the peanut and hazelnut butters and do another review.

Dulce de Leche Banana Cream Pie

1 premade reduced fat graham cracker crust

1 can fat free dulce de leche

2 bananas

1 box sugar free banana cream pudding

2 cups fat free milk

1 container fat free Cool Whip

Combine dulce de leche, bananas, pudding mix, milk, and Cool Whip in a blender. Blend until everything is well combined. Scrape into pie crust. Freeze at least two hours before serving.

All of the filling will not fit in the crust. Pour what doesn't fit into ramekins.

1/8 pie = 6.2 points

1/6 pie = 8.2 points

1/2 cup filling with no crust = 3.7 points

(Filling filled my blender to 6 cup mark. I had a cup and a half of filling left. I divided it into 3 half cup servings.)

Taco Pinto Beans

1 bag pinto beans1 can diced green chiles

1 pint grape tomatoes, chopped in food processor

2 tablespoons Bold Taco Seasoning

1 can low sodium chicken broth

Water

Soak beans overnight or do a quick soak.

Combine beans, chiles, tomatoes, taco seasoning, and chicken broth in a large pot. Add enough water so it is about an inch over the beans.

Partially vent lid and cook 2 hours. Drain water if needed. Mash or serve as is.

3/4 cup = 0 points

Pear Zucchini Quinoa Breakfast Porridge

1/2 cup water
1/4 cup quinoa

1/2 cup unsweetened almond milk

1 pear, grated

1 small zucchini, grated

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla bean paste

1 tsp Splenda Blend Brown Sugar

Bring water and quinoa to a boil in a small saucepan over high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Stir in remaining ingredients. Increase heat to medium. Cook an additional 10 minutes, stirring occasionally.

Makes 1 serving = 4 points

Chocolate Cupcakes

Adapted from Hershey's Perfectly Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup fat free buttermilk
1/2 cup apple sauce
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Line a muffin pan with liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, applesauce, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Fill cups 2/3 full with batter. Bake 22 to 25 minutes.

Chocolate Frosting

Original Recipe3 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

Sift together the confectioners' sugar and cocoa in a small bowl; set aside.

In a mixing bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy.

Roasted Banana Dulce De Leche Blondies

4 tbsp butter, melted
3/4 cup Splenda Blend Brown Sugar
1 egg
1/4 tsp fleur de sel
1 cup flour
1 tsp baking soda
1 can fat free dulce de leche
2 roasted bananas (roast at 350 for 20 minutes)
1 cup reduced fat graham cracker crumbs

Preheat oven to 350. Spray a 11 x 7 pan with cooking spray.

In a large bowl whisk together butter and brown sugar. Add in egg. Beat until well incorporated. Add in salt, flour, and baking soda. Whisk just until everything is combined. Add in dulce de leche, bananas, and graham cracker crumbs.

Bake for 40-45 minutes or until done.

Light D's Parmesan Wing Sauce

1 packet Ranch mix
1 cup fat free sour cream
1/2 cup fat free buttermilk milk
1/4 cup Parmesan cheese

Combine above ingredients in a small pot stirring occasionally.

Whole batch sauce = 10 points

I had half the sauce drizzled over 4 oz chicken breast tenderloins, steamed broccoli, and cauliflower.

Broccoli Pesto

1 small spaghetti squash, sliced in 1/2 and pulp/seeds scraped out
1 100 calorie pack almonds
1-1/2 cups broccoli florets, steamed
1/2 cup basil leaves
1 wedge light laughing cow

Wrap spaghetti squash halves in plastic wrap. Heat in microwave for 20 minutes. While squash is cooking combine remaining ingredients in food processor. Using a fork to pull apart the inside scrape the spaghetti squash into a bowl. Toss with pesto.

Makes 1 main dish serving: 3 points (Can split to use as a side dish too)

Buttermilk Cream Cheese Banana Bread

Recipe adapted from Southern Living Feb. 20081/4 cup light tub butter
4 oz. 1/3-less-fat cream cheese
4 oz fat free cream cheese
3/4 cup Splenda
1/2 cup all white
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup fat free buttermilk
5 bananas, mashed
1 teaspoon butterscotch flavoring

Preheat oven to 350.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add Splenda, beating until light and fluffy. Slowly add All Whites beating just until blended.

In a separate bowl combine flours, baking soda, baking powder, salt, and cinnamon; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas and butterscotch flavoring.

Divide into mini loaf pan or muffin pans lined or sprayed with cooking spray.

Mini loaves: Bake for 25-30 minutes or until a wooden pick inserted in the middle comes out clean.

Muffins: Bake for 20 minutes or until done.

Quark Banana Bread

3/4 cup Brummel and Brown
1 (8-ounce) container quark
1 cup Splenda
1/2 cup All Whites
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon cinnamon
4 bananas, mashed

1 teaspoon vanilla extract

Preheat oven to 350.

Combine flour, baking soda, baking powder, and cinnamon in a bowl. Set aside.

Combine Brummel & Brown and quark in a mixing bowl until smooth. Mix in Splenda. Slowly add in All Whites over medium speed. Turn mixer to low. Slowly ass in flour mixture mixing just until flour disappears. Fold in banana and vanilla extract.

Divide evenly among 8 mini loaves.

Bake for 25 minutes or until done.

Cool in pan for 5 minutes. Turn out onto cooling rack. Cool completely. If freezing wrap tightly and freeze. Heat for 30-45 seconds from frozen.

1 loaf = 7.4 points

Fingerprint Stationery

Idea from Familyfun Magazine May 2010
Ink Pad
Card Stock
Different Color Markers

Press ink fingerprints onto cards. Using ink pen embellish prints. Let dry.

Tinkerbell Cake

1 batch of cake batter
1 batch of buttercream icing, divided and colored
Pampered Chef batter bowl
Cooking spray
Tinkerbell doll
Plastic Wrap
Corer

Spray batter bowl with cooking spray. Pour cake batter into bowl. Bake at 350 for 50-60 minutes or until done. Cool in pan for 5 minutes. Flip onto serving dish. Place in freezer for 1 hour.

Wrap Tinkerbell doll from the waste down tightly with plastic wrap.

Remove cake from freezer. Core out center of cake. Stick Tinkerbell doll into cake.

Decorate as desired.

Banana Quinoa Porridge

1/2 cup water
1/4 cup quinoa
1/2 cup unsweetened almond milk
1 ripe bananas, mashed
1 tsp Splenda blend brown sugar
1/2 tsp butterscotch flavoring

Rinse and drain the quinoa. Bring water and quinoa to a boil in a small saucepan over high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Blend together the milk, bananas, Splenda, and butterscotch flavoring in a small bowl. Pour mixture into saucepan with quinoa. Increase heat to medium. Cook an additional 10 minutes, stirring occasionally.

Makes 1 serving = 5 points

Blueberry Fruit Leathers

3 cups blueberries

1/4 cup honey

1 tablespoon vanilla bean paste

Preheat oven on the lowest possible temp. (Mine is 170) Line a jelly roll pan with parchment paper.

Combine above ingredients in a blender. Spread fruit mixture evenly on jelly roll pan. Bake 6-7 hours or until completely dry. Remove from oven and cut with scissors. Peel off of parchment paper while they are still warm.

Non Fat Blueberry Frozen Yogurt

32oz container fat free vanilla yogurt
4 cups blueberries
juice of 1 lemon

Combine above ingredients in a blender. Pour into ice cream maker. Freeze according to manufacturer's directions.

1/2 cup = 2 points

Peach Galettes

1/2 pkg refrigerated pie crust

4 peaches (peeled, pitted, & sliced)
2 tsp corn starch, divided

1 tsp vanilla bean paste, divided

Preheat oven to 350.

Divide pie crust into four equal parts.

In a small bowl combine 1 peach, 1/2 tsp corn starch, and 1/4 tsp vanilla bean paste. Place fruit mixture in center of a section of crust. Pinch together edges. Repeat with remaining dough.

Bake for 30 minutes.

Each Galette = 5 points

Blueberry Salsa

Recipe from Southern Living July 2010

2 cups blueberries, coarsely chopped

1 cup blueberries

1/4 cup lemon juice

2 seeded & diced jalapeno peppers

1 diced bell pepper

1/2 tsp salt

Combine above ingredients in a bowl. Cover and chill until ready to serve.

Whole recipe = 3 points

1/2 cup = .75 points

Blueberry Galettes

1/2 pkg refrigerated pie crust

2 cups blueberries, divided

2 tsp corn starch, divided,

4 tsp vanilla sugar, divided

Preheat oven to 350.

Divide pie crust into four equal parts.

In a small bowl combine 1/2 cup blueberries, 1/2 tsp corn starch, and 1 tsp vanilla sugar. Place fruit mixture in center of a section of crust. Pinch together edges. Repeat with remaining dough.

Bake for 30 minutes.

Each Galette = 6 points

Blueberry & Peach Trifle Jars

1 box sugar free french vanilla pudding, mixed according to directions on box using fat free milk
4 pieces of sugar free cinnamon angel food cake
3 cups blueberries, divided (3/4 cup goes into each jar)
4 peaches, peeled, cut, and divided (1 peach per jar)
4 mason pint jars

Tear 1/3 of cake piece into the bottom of a jar. Place 1/4 cup pudding on top of cake, spread evenly. Place 1/3 of blueberries/peach on top. Repeat layers twice. Repeat with remaining jars.

Makes 4 servings: 6 points each

Sugar Free Cinnamon Angel Food Cake

2 cups Splenda
1-1/2 cups all purpose flour
1/4 tsp salt
2-1/2 cups egg whites
1 tsp cream of tartar
1 tsp cinnamon
1 tbsp vanilla extract

Preheat oven to 375. Line bottom and sides of a 9 x 13 inch pan with aluminum foil, allowing 2-3 inches to extend over the sides of the pan. (Do not grease pan or foil.)

Sift together Splenda, flour, and salt.

Beat egg whites and cream of tartar at high speed until stiff peaks form. Gradually fold in Splenda mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and almond extract. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

Bake at 375 on an oven rack 1/3 up from the bottom of the oven for 30-35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Invert cake onto a lightly greased rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter.

1/12 cake = 1.5 points