Kristy's Recipes

Slow Cooker Buffalo Potato Soup

2012-01-20T07:59:00.000-08:00

1 bag shredded hashbrowns

1/2 block 2% velveeta, cubed

1 can cream of celery soup

1 carton vegetable broth

1 can creamed corn

1/2 to 1 cup Franks Red Hot Sauce (depending on how hot you like it)

Combine above ingredients in crock pot. Cook on low 8 hours. Puree with immersion blender.

Butterscotch Toffee

2011-12-10T06:44:00.000-08:00

I used to love Heath bars! Since I don't eat chocolate anymore I haven't had one in over five years. I got a recipe email for English Toffee earlier this week. I had a great idea! I decided to make it with butterscotch chips instead of chocolate. YUM! I made it for a party. I am not sure between everyone in our house if there will be any left by 5 today!
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1 bag butterscotch chips

Line a jelly roll pan with foil. Spray foil with cooking spray.

In a heavy saucepan melt butter over medium high heat. Stir in remaining ingredients except butterscotch chips.

Stir constantly until candy thermometer reads 300 degrees or until candy is thick and golden.

Spread on prepared pan, and then sprinkle with butterscotch chips. Spread chips evenly until melted and top is completely covered.

Refrigerate to set. Break into pieces before serving.

Dipped PB Pretzels

2011-12-08T18:01:00.000-08:00

When I saw this on foodgawker I knew I had to make it! I couldn't find the holiday pretzels. So I went with square and holiday sprinkles.
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels

Vanilla Bark
Chocolate Melts
Sprinkles

Line a baking sheet with wax paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined.

You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. If it gets dry and a little milk at a time until it is easy to roll.

Roll the mixture into small balls, about 1/2 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the almond bark and chocolate melts according to package directions. Dip half the pretzel in the melts. Roll in sprinkles. Place on wax paper to set.

Store in airtight container.

Ginger Snaps Cookie Balls

2011-12-07T10:06:00.000-08:00

I love Kraft Food & Family Magazine! When I saw this yesterday I knew it would be perfect for our holiday party. I modified it a little though since I don't eat chocolate.
1 pkg. (8 oz.) cream cheese, softened

2-1/2 dozen ginger snaps (I used homemade but you the original recipe says used boxed cookies)

2 pkg. vanilla bark, melted

Crush two dozen of the cookies. Mix cream cheese and cookie crumbs until well blended.

Shape into balls using a cookie scoop; place in single layer in shallow pan. Freeze 10 min.

Crush remaining six cookies.

Dip in vanilla; place in single layer in shallow waxed paper-lined pan.

Sprinkle with remaining crumbs.

Refrigerate 1 hour or until firm. Keep refrigerated.

Spiced Nuts

2011-12-07T09:35:00.001-08:00

Andrew and I went out to The Wine Shop last weekend. They served great spiced nuts. I tried to remember everything she told me was in them.

4 tablespoons butter

1/2 cup brown sugar

1/4 cup water

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/2 teaspoon cayenne
1/2 teaspoon cinnamon

1 teaspoon salt

1 tablespoon fresh diced rosemary.
6 cups mixed nuts

Line a pan with foil.

Toast nuts in a skillet over medium heat. Place nuts on lined pan.

Melt butter in skillet. Stir in brown sugar and spices. Stir until a glaze forms. Stir in nuts. Continually stir for 2-5 minutes until nuts are well coated and there isn't much glaze left in the pan.

Spread glazed nuts on pan. Break apart any clumps. Cool until sugar sets. Store in air tight container.

Microwave Almond Butterscotch Brittle

2011-11-28T16:29:00.000-08:00

1 cup brown sugar

1/2 cup light corn syrup
1 cup almonds
1 tablespoon butter
1 teaspoon vanilla extract

1/2 cup butterscotch chips

1 tablespoon baking soda

Line a cookie sheet with foil. Spray the foil with cooking spray.

Combine brown sugar and corn syrup in a large bowl and microwave on high 4 minutes.

Stir in almonds and microwave on high 3 1/2 minutes more.

Stir in butter, butterscotch chips, and vanilla and microwave for 1 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin.

Cool completely and break into pieces.

Microwave Cashew Brittle

2011-11-28T16:26:00.000-08:00

1 cup white sugar

1/2 cup brown sugar corn syrup
1 cup cashews
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Line a cookie sheet with foil. Spray the foil with cooking spray.

Combine sugar and corn syrup in a large bowl and microwave on high 4 minutes.

Stir in cashews and microwave on high 3 1/2 minutes more.

Stir in butter and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin.

Cool completely and break into pieces.

Oeey Gooey Butterscotch Bars

2011-10-17T06:17:00.000-07:00

1 box french vanilla cake mix

1 box sugar free butterscotch pudding

1 stick of butter

1 box powdered sugar (4 cups)

1 8 oz. bar cream cheese

4 eggs

2 cups shredded coconut

1 cup butterscotch chips

Preheat oven to 350.

Combine cake mix, pudding, butter and 1 egg until well blended. Press into the bottom of a 9 x 12
pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut and butterscotch chips. Pour mixture over the crust in the pan.

Bake 45 minutes.

Butternut Squash Cinnamon Streusel Pancakes

2011-10-14T08:23:00.000-07:00

When I saw this recipe on foodgawker I knew I had to try it! I changed around a few things. It was DELICIOUS!

For the cinnamon streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
1-1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pureed butternut squash (can also use pumpkin)
1 large egg
2 tablespoons apple sauce
1 teaspoon vanilla extract

First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. Add in milk, egg, butternut squash, apple sauce, and vanilla extract. Mix until well combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 1-2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown.

Serve pancakes with syrup.

Baked Butternut Squash Oatmeal

2011-10-02T04:16:00.000-07:00

Original recipe found on foodgawker

2 cups butternut squash puree (or pumpkin as original recipe calls for)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

3/4 tsp baking powder

1/2 tsp vanilla

1-1/2 cups milk

2-1/2 cups multigrain hot cereal

Preheat the oven to 350 degrees.

In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, vanilla, pumpkin pie spice, and baking powder until smooth. Whisk in the milk.

Mix the dry oats into the squash mixture. Coat an 8x8 baking dish with non-stick spray. Pour in the squash oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Cheesy Taco Corn Chowder

2011-07-28T07:24:00.000-07:00

I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth

3 limes, zested and juiced

Combine above ingredients in slow cooker. Cook on low 6 hours.

Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded

Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.

Serve. Top with additional cheese.

Cheesy Taco Corn on the Cob

2011-07-21T03:09:00.000-07:00

6 ears corn, cooked

1/4 cup canola mayonnaise

1 lime, zested & juiced

1 tsp taco seasoning

1/2 block Mexican crumbling cheese, crumbled

Combine mayo, lime zest, and juice in a small bowl.

In a separate bowl (large enough to roll corn in) combine taco seasoning and cheese.

Brush cooked corn with mayo mix. Roll in cheese mix. Serve immediately.

Lauren's Texas Cavier

2011-07-21T03:02:00.000-07:00

I went to visit my roommate from college over the weekend. She put a twist on Texas Caviar that I have never had before. It was delicious. Andrew even liked it. I made it yesterday. YUM!

1 can corn, drained

1 can black beans, drained

1 can tomatoes with chilies, drained

1 jalapeno, seeds and ribs removed, diced

1 cup Italian dressing

1 container feta cheese

Combine above ingredients in a bowl; stir. Chill until ready to serve.

Chilled Strawberry Soup

2011-07-19T14:49:00.000-07:00

On our trip to Florida last week we went to dinner at 1900 Park Fare at Disney. I had chilled strawberry soup. It was DELICIOUS. Here is my lightened up version.

2 1/2 lbs Frozen Strawberries (thawed with juice)

16oz Fat Free Half & Half

2oz Light Sour Cream (Regular)

3oz Fat Free Vanilla Yogurt

1/2 lb fresh strawberries, halved

Mix frozen strawberries, half and half, sour cream, and yogurt in a blender. Blend until it has a smooth consistency. Chill and then mix well before serving. Add fresh strawberries halves as garnish.

Ooey Gooey Coconut Lemon Bars

2011-07-02T06:19:00.001-07:00

1 lemon cake mix
1 stick of butter
1 box powdered sugar (4 cups)
1 8 oz. bar cream cheese
4 eggs
2 cups shredded coconut

Preheat oven to 350.

Combine cake mix, butter and 1 egg until well blended. Press into the bottom of a 9 x 12 pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut. Pour mixture over the crust in the pan.

Bake 45 minutes.

Let cool completely. Dust with powdered sugar if desired before serving.

Vegan Bean Dip

2011-07-02T06:15:00.001-07:00

1/2 package soy cheese
1 can fire roasted diced green chilies
1 tub better than cream cheese
1 can vegetarian chili

Preheat oven to 350.

Spread cream cheese evenly in the bottom of an 8x8 dish.

Mix together diced green chilies and chili. Spread over cream cheese.

Top with soy cheese.

Bake 20 minutes.

Slow Cooker Smoky Corn Chowder

2011-06-29T10:14:00.000-07:00

6 ears fresh corn, sliced from cob

1 bag frozen hashbrowns, broken apart

1 can vegetable stock

1 can evaporated milk

1 can fire roasted green chiles

1 tsp smoked sea salt

1/2 tsp smoked spanish paprika

1/2 tsp fresh ground black pepper

8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.

Slow Cooker Granola

2011-05-27T17:03:00.001-07:00

Original Recipe
5 cups oats

1 cup mixed nuts, chopped
1 cup dried fruit
1/2 cup honey
1/2 cup sunflower seeds
1/4 cup almond butter
1 tbsp cinnamon

Place all ingredients in slow cooker and set to high for 3-4 hours. Place a wooden spoon or other utensil under the lid so it doesn’t close all the way. Check and stir the granola around every 30 minutes, or when it becomes fragrant. Once it looks a bit browned and toasted, it’s ready to go. Turn off slow cooker, let granola cool, then store in airtight container.

Peanut Butter & Jelly Bread

2011-05-23T03:02:00.000-07:00

1 loaf frozen bread dough

1 egg, beaten
1/4 cup peanut butter

1/4 cup jelly

Let dough rise according to package directions.

Roll dough into a rectangle.

Spread peanut butter evenly on dough leaving a one inch border. Spread jelly on top of peanut butter. Fold in sides about one inch.Roll dough into a loaf shape.Put back in loaf pan.Brush egg on top.

Bake according to bread dough package directions.

Cinnamon Roll Bread

2011-05-23T02:58:00.000-07:00

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar
1 tsp cinnamon

1/4 cup pecans, chopped
3 tbsp butter, melted

Let dough rise according to package directions.

Combine brown sugar, cinnamon, and pecans in a small bowl.

Roll dough into a rectangle. Brush dough evenly with butter, leaving a one inch border. Spread brown sugar mixture evenly on top of buttered section of dough. Fold in sides about one inch. Roll dough into a loaf shape. Put back in loaf pan. Brush egg on top.

Bake according to bread dough package directions.

Shortcake Peach Coffee Cake

2011-05-23T02:57:00.000-07:00

1 package white cake mix

1 cup milk
3/4 cup Egg Beaters (3 eggs)
1/3 cup oil
1/2 stick butter, melted
1 tsp almond extract
4 peaches, peeled and diced

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Drop peaches evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

In small bowl , blend icing ingredients.

Zucchini Banana Muffins

2011-05-19T04:43:00.001-07:00

2 eggs
1/2 cup sugar
1/2 cup applesauce
1 tbsp molasses
1 1/2 teaspoons vanilla extract
1 mashed banana
1 1/2 cups all-purpose flour
1 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 cup chopped pecans

2 cup shredded zucchini

Preheat oven to 350. Spray a muffin pan with nonstick cooking spray.

Beat eggs, sugar, applesauce, molasses, & vanilla extract in a mixing bowl until well combined. Add in banana and mix for another minute.

In a separate bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Slowly add to egg mixture. Mix just until combined.

Fold in pecans and zucchini.

Fill muffin tins 2/3 of the way full. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan. Cool on wire rack.

Vegetable Barley Risotto

2011-05-16T04:17:00.000-07:00

2 16 oz cans vegetable broth
1 cup white wine
1-1/2 cups pearled barley
1/2 bunch of asparagus, roasted and cut into 1 inch chunks
1 can peas, rinsed & drained
1 cup italian cheese mix

Bring both and wine to a boil in a large pot. Reduce heat to low. Stir in barley. Cover. Simmer for 1 hour and 15 minutes or until all liquid is absorbed; stirring occasionally.

Stir in aspragus, peas, and cheese. Cook 5 more minutes. Serve.

Smoked Artichokes

2011-05-16T04:10:00.000-07:00

Artichokes. tips trimmed and fuzzy choke removed (here are good instructions on preparing the artichokes)
Water
Steamer pot with basket
Smoker

Place about an inch of water in the bottom of your steamer pot. Bring to a boil. Reduce heat to medium. Stand artichokes in basket. Place in pot. Cover. Simmer for 25 minutes. Rinse off with cold water. Dry upside down on paper towels.

Prepare smoker. Smoke artichokes for two hours. Remove and enjoy!

Fruit Dip

2011-05-13T12:00:00.001-07:00

1 pkg 1/3 less fat cream cheese, room temp
1 jar marshmallow fluff
1/2 tsp cinnamon
1/2 tsp vanilla

Combine above ingredients in blender. Scrape into bowl. Enjoy with fresh fruit.

Strawberry Lemonade Slushy

2011-05-12T06:46:00.000-07:00

1 cup crushed ice
1 packet Crystal Light lemonade mixed with 2 cups water
1 handful strawberries, cleaned & chopped

Place everything in blender, blend, and enjoy

Toasted Coconut Carrot Cake with Butterscotch Cream Cheese Frosting

2011-05-08T17:17:00.000-07:00

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
1 box instant Jello pumpkin spice pudding (if unable to find use instant french vanilla)
3 cups peeled baby carrots, shredded
1 cup coarsely chopped pecans, toasted
1/2 cup shredded toasted coconut
½ cup butterscotch chips
1-1/2 cups sugar
1 cup apple sauce
4 eggs

For the icing:
1 block 1/3 less fat cream cheese
1 stick butter
2/3 cup butterscotch chips
4 cups confectioners' sugar

Garnish:
Toasted coconut

Preheat the oven to 325. Spray 3 round cake pans with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, cinnamon, salt, and pudding.

In another bowl, stir together the carrots, chopped nuts, coconut, and butterscotch chips.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and apple sauce together on a medium speed until smooth. Add the eggs slowly and continue to beat until the batter is smooth. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently fold in the carrot mixture.

Divide the batter among the baking pans.

Bake for 25-35 minutes. The cakes will have just started to come away from the sides of the pans. Cool on wire rack.

For the icing:
Melt butterscotch chips for 1 minute at 70% power; stir. If they don't stir smooth microwave an additional 30 seconds; stir. Allow butterscotch to cool at least 20 minutes.

Mix cream cheese and butter in a mixing bowl fitting with the paddle attachment until well combined. Add in melted butterscotch and coconut.Slowly add in confectioners' sugar on low speed.Mix until icing is smooth.

Frost cooled cakes and pat toasted coconut on top and sides of cake.

Creamy Banana Peanut Butter Pound Cake

2011-05-06T12:35:00.000-07:00

3 cups flour
1/2 tbsp baking powder
1/2 tbsp baking soda
2 tablespoons butter, softened
1 cup brown sugar
1/2 cup peanut butter
1/2 cup goat cheese
1 cup milk
1 tbsp vanilla
3/4 cup Splenda
3/4 cup sugar
1-1/4 cup Egg Beaters (5 eggs)
1/3 cup apple sauce
3 ripe bananas, diced

Preheat oven to 325. Spray a bundt pan generously with cooking spray.

Sift together flour, baking powder, and baking soda. Set aside.

In mixing bowl combine butter, brown sugar, goat cheese, banana, and peanut butter. Slowly add in milk and vanilla. Next add eggs and applesauce. Then add in Splenda and sugar. Slowly add flour mixture.

Pour into prepared pan. Tap pan gently on counter to work out air bubbles. Bake 50 minutes or until cake tester inserted in the middle of the cake comes out clean.

Let cool 5 minutes in pan. Flip onto serving plate.

Cuatro Leches Jars

2011-05-04T10:02:00.000-07:00

For the cake:
1 1/2 cups cake flour
1/2 tablespoon baking powder 1 stick butter, softened
3/4 cup sugar
3 eggs
3/4 cup coconut milk 2 tablespoons coconut rum

Quatro leches:
12 oz can of evaporated Milk
14 oz can of sweetened condensed milk
12 oz milk (I had about a 1/4 cup left of coconut milk and filled it the rest of the way with plain milk)

Topping:
maraschino cherries
whipped cream

Preheat oven to 350°F. Spray 7 pint jars with nonstick cooking spray.

Sift together flour, baking powder and salt. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and beat until well mixed. Slowly add in the rum. With the mixer on low speed, alternately add flour mixture and the coconut milk to the batter beating well after each addition. Mix one minute on medium-high speed.

Evenly divide batter among jars. For me it was two scoops of batter in each jar.

Bake for 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool for 20 minutes before adding the cuatro leches. While cakes are cooling, add into a blender the cuatro leches and blend. With a fork, poke holes in the cake and pour the cuatro leches mixture over the cake.

Cover and refrigerate for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.

Pimento Cheese Straws

2011-04-28T15:14:00.000-07:00

2 containers Augusta's Pimento Cheese

3/4 cup Butter

2 cups flour

1/2 tsp baking powder

Preheat oven to 375. Line baking sheets with parchment paper.

Cream together pimento cheese and butter with a mixer fitted with the paddle attachment. To the creamed mixture add baking powder and slowly add flour until all ingredients are blended together. Place dough into a pastry bag with a star tip. Pipe two inches of dough. Repeat until out of dough.

Bake 15-20 minutes or until golden brown.

Cool on wire rack.

Toasted Coconut Cake with Coconut Filling & Coconut Buttercream

2011-04-24T16:52:00.000-07:00

Recipe slightly adapted from Bobby Flay

Toasted Coconut:

2 cups sweetened flaked coconut

Coconut Simple Syrup:

1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Coconut Custard:

3/4 cup milk
3/4 cup unsweetened coconut milk
1 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Coconut Filling:

3/4 cup coconut custard (recipe above), cold
1 cup cup very cold heavy cream

Coconut Buttercream:

3 sticks unsalted butter, softened
1 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt

Cake:

2 1/4 cups cake flour
1 cup milk
6 large egg whites
1 vanilla bean,split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
1 teaspoon fine sea salt

For the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.

For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:

Preheat oven to 350 degrees F. Spray two 9 inch round cake pans with nonstick cooking spray.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Sprinkle toasted coconut on top of filling. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the remaining toasted coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Bird Nests for Easter

2011-04-21T10:04:00.000-07:00

1 bag butterscotch chips

1 cup peanut butter

3-4 cups mini marshmallows

1 can chow mien noodles

jelly beans

Combine butterscotch chips and peanut butter in a microwavable bowl. Heat for 1 minute. Stir smooth. Fold in marshmallows and chow mien noodles.

Line a pan with wax paper. Using an ice cream scoop evenly divide mixture. Then use the back of a spoon to shape your nest. Place in the jelly beans as eggs.

Let dry.

Harvest Oatmeal

2011-04-19T05:10:00.000-07:00

Not a pretty pic, but very tasty!

1/2 zucchini, shredded
1/2 cup baby carrots, shredded
1/2 apple, shredded
1/2 cup Multi Grain Hot Cereal
1 cup Water
1 tbsp Ideal Brown Sugar Substitute
1/2 tsp pumpkin pie spice
1 tbsp chopped pecans

Combine everything but the pecans in a sauce pan. Heat over medium high heat until most of the liquid is absorbed stirring occasionally. Top with chopped pecans.

Makes 1 serving = 4 points plus

Fabulous French Toast

2011-04-17T15:34:00.000-07:00

Recipe adapted from Penzey's Summer Catalog
2 loaves Rhodes frozen bread dough, baked according to pkg directions & sliced 1-1/2 inches thick
2 cups Egg Beaters
1 cup fat free Half & Half
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
dash ground cloves
1 tbsp vanilla

Heat a large griddle. Spray with nonstick cooking spray. Combine eggs, milk, spices, and vanilla in a shallow dish. Soak both sides of the bread in the mixture. Cook each side 2-4 minutes until golden brown. Repeat with remaining bread.

Top with desired toppings.

Throwdown Coconut Cupcakes

2011-03-31T03:18:00.000-07:00

Bobby Flay's Coconut Cake Recipe

When we were in Vegas we went to Bobby Flay's Mesa Grill. I had the coconut cake that was on Throwdown on the Food Network. It was AMAZING! I decided to adapt Bobby Flay's recipes into a throwdown coconut cupcake.

Toasted Coconut:
2 cups shredded coconut

Preheat oven to 325. Line a baking sheet with parchment paper. Spread coconut evenly on paper. Bake 10 minutes or until light brown. Toss coconut occasionally during baking.

For the custard:
3/4 cup milk
1/2 tsp coconut extract
1/2 vanilla bean, seeds scraped
2 large egg yolks
0.115 cup granulated sugar (I just filled my 1/3 cup 1/2 way full)
1-1/2 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature.

For the cupcakes:
1/2 cup milk
2 egg whites (leftover from custard)
1 egg
1/2 vanilla bean, split and seeds scraped (leftover from custard)
1/2 teaspoon pure vanilla extract
1 cup + 2 tablespoons cake flour
3/4 cups + 1 tablespoon granulated sugar
3/4 tablespoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 6 pieces, slightly cold
1/4 cup coconut custard

Preheat oven to 350. Line a cupcake pan with liners.

Whisk together the milk, egg whites, egg, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add 1/2 of milk mixture and 1/4 cup custard to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12-14 minutes. Remove cupcakes from pan and cool on cooling rack.

Coconut Buttercream:
Remaining coconut custard
1-1/2 sticks butter, softened
4 cups powdered sugar

Beat custard and butter on medium-high speed until smooth. Reduce speed to low and gradually add powdered sugar. Once all powdered sugar is mixed in beat on high speed for two minutes.

Fill and ice cooled cupcakes. Top with toasted coconut.

Banana & Roasted Acorn Squash Stove Top Oatmeal

2011-03-24T05:04:00.000-07:00

1/2 cup multi grain oatmeal

1 cup unsweetened vanilla almond milk

1/2 cup water

1/2 tsp cinnamon

1 banana, diced

1-2 roasted acorn squash (depending on size I used about a cup), mashed

Combine above ingredients in a saucepan. Bring to a boil over medium-high heat. Turn down temperature to medium. Cook stirring occasionally 10-15 minutes.

Makes 1 serving = 4 points

Oatmeal Bar Cookies

2011-03-15T07:19:00.001-07:00

I found this recipe on foodgawker. I have wanted to make it for the kids since I saw it. We are having a lazy morning. I didn't feel like scooping cookies so we made them into bars. I also added an egg and some mix ins. They love it!

1 3/4 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
3 cups old-fashioned oats (I used 6 packets plain instant oatmeal and 6 packets chocolate chip instant oatmeal.)
1/2 cup raisins
1/2 cup toasted coconut
1/2 cup mini chocolate chips

Heat oven to 350°F. Spray a 9 x 13 dish with nonstick cooking spray.

In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended.

On low speed, beat in all-purpose flour, whole wheat pastry flour and baking powder until well combined. Stir in oats, raisins, coconut, and chocolate chips.

Press mixture evenly into prepared pan.

Bake 30-35 minutes or until light golden brown.

Broccoli & Cheese Muglette

2011-03-15T06:37:00.000-07:00

1 cup Egg Beaters

1 handful broccoli, chopped

1 wedge laughing cow cheese, chopped

water

Spray a large mug with cooking spray.

Place broccoli and a few tablespoons of water in the mug. Microwave for one minute. Drain off water. Pour egg beaters on top of broccoli. Microwave for one minute. Stir in laughing cow. Microwave 1-2 minutes or until set.

Makes 1 serving = 4 points plus

Overnight Pumpkin Banana Cold Oatmeal

2011-03-07T19:37:00.000-08:00

1/2 cup Country Choice Multigrain Hot Cereal
1 Dannon Light & Fit Vanilla Yogurt

1 banana, mashed
1 cup pumpkin
2 tablespoons PB2
1/4 tsp cinnamon

1/8 tsp nutmeg

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 6 points plus

Overnight Peanut Butter, Banana, & Apple Cold Oatmeal

2011-03-06T18:01:00.000-08:00

1/2 cup Country Choice Multigrain Hot Cereal

1 Trader Joe's Honey Greek Style Nonfat Yogurt
1 banana, mashed

1 apple, chopped

2 tablespoons PB2

1/4 tsp cinnamon

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 7 points plus

Use a Fiber 1 yogurt to change it from 7 points plus to 5 points plus

Overnight Apple Banana Steel Cut Oatmeal

2011-03-02T18:32:00.000-08:00

1/4 cup steel cut oatmeal

1 apple, cored
1 banana
3/4 cup water
1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of clove

Pulse apple and banana in food processor until apple is finely chopped and banana is mashed.

Combine oatmeal, apple, banana, spices, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl.

Cook on low 7-8 hours.

Makes 1 serving = 4 points plus

Thin Mint Brownies

2011-02-27T06:44:00.000-08:00

Recipe adapted from Hershey's Best Brownies

1/2 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

1/4 cup milk

1/2 sleeve Thin Mints, crushed

Preheat oven to 350°F. Spray a 9-inch square pan cooking spray.

Cream butter, sugar and vanilla in bowl on medium speed.

Add eggs one at a time; beat until fully mixed in.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Slowly add in milk.

Fold in crushed thin mints.

Spread batter evenly in prepared pan.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Shortcut Shortcakes

2011-02-02T05:20:00.000-08:00

2 1/3 cups baking mix
2/3 cup milk
3 tbsp vanilla sugar
3 tbsp butter, melted
1 tbsp vanilla extract

Preheat oven to 350. Spray a shortcake pan with cooking spray.

Combine ingredients in a large bowl. Spoon evenly into pan.

Bake 10-12 minutes or until a wooden pick inserted in the middle comes out clean.

Cheesy Potato & Corn Chowder

2011-02-01T09:17:00.000-08:00

30 oz bag frozen shredded hash browns

12 oz bag frozen corn

7 oz can chopped green chilies

1 can cream of chicken soup

16 oz carton chicken broth

1 tbsp Smoky 4/S Seasoned Salt

Combine above ingredients. Cook on low 4 hours. Use an immersion blender to blend potatoes to desired consistency.

Stir in the items below:

2 cups milk

8 oz Velveeta, cubed

1 package bacon pieces

Stir; cook on low 4 more hours.

Coconut Pecan Chicken Tenders

2011-01-26T14:23:00.001-08:00

1 package chicken breast tenderloins, cut each tenderloin in half

1 cup pecans

1/2 cup coconut

1/2 cup panko breadcrumbs

1 tbsp Tsar Dust Memories Russian Style Seasoning

2 eggs, beaten in a small ramekin

Preheat oven to 350. Spray a 9 x 13 dish with nonstick cooking spray.

Pulse pecans, coconut, breadcrumbs, and seasoning in a food processor until well combined and chopped fine. Pour mixture in a shallow bowl.

Dip chicken in egg then crumbs. Place in dish. Repeat until all chicken is coated.

Bake for 25-30 minutes or until done.

Italian Chicken Meatballs

2011-01-18T13:13:00.000-08:00

1 pound ground chicken
1/4 cup whole wheat panko bread crumbs

2 tablespoons dried chopped oregano

2 eggs
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Parmesan
1 teaspoon Sandwich Sprinkle

1/2 teaspoon black pepper

Preheat oven to 350. Line a jelly roll pan with parchment paper.

Mix above ingredients by hand in a large mixing bowl.

Using a cookie scoop make into balls.

Bake for 20 minutes.

Eat alone or simmer with your favorite pasta sauce.

Chicken, Bacon, & Cheese pie

2011-01-14T14:32:00.000-08:00

1 package boneless skinless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can chicken broth
1/2 tsp seasoning salt

1 package bacon pieces

1 cup cheese (I used a combo of cheddar and parm)

Crust:
1 cup self rising flour
1 cup milk
1 stick butter, melted

Preheat oven to 400. Spray a 9 x 13 dish with cooking spray.

Combine chicken, bacon, cheese, soup, broth, and salt. Spread evenly in prepared dish.

Combine butter, milk, and flour. Pour over mixture in dish.

Bake for 30 minutes or until golden brown.

Almond Crescents

2011-01-02T08:51:00.001-08:00

1 can crescent rolls

Almond Paste

Powdered sugar

Divide crescent rolls into triangles. Spread 1 tbsp almond paste on each crescent. Roll up dough.

Bake according to package directions.

Sprinkle powdered sugar on top.

Half Batch Chocolate Cupcakes

2010-12-30T13:00:00.000-08:00

1 cup granulated sugar
1 cups all purpose flour

1 tablespoons cornstarch

1/3 cup cocoa

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/3 cup canola oil

1 tablespoon vanilla extract

3/4 cup buttermilk

Preheat oven to 350. Line a cupcake pan with liners.

Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the buttermilk, beating until smooth. Divide evenly among pan.

Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Shortcut Lemon Coconut Cupcakes

2010-12-30T10:27:00.000-08:00

For the cupcakes:

1 box yellow cake mix

1 small box vanilla pudding

Zest & Juice of 1 small lemon (about 1/4 cup juice)

3 eggs

1/3 cup half & half

1/4 cup coconut rum

1 tablespoon from a can of coconut milk, reduced & divided

For the icing:

Remaining reduced coconut milk

Zest of 1 small lemon

1 cup butter

3 cups powdered sugar

1 tsp vanilla extract

To reduce coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low stirring occasionally, cook 25 to 30 minutes. Milk will cook down to about 1/3 cup. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). Can be made 2 days ahead. Keep chilled.

Preheat oven to 325. Line a cupcake pan with liners.

Combine cake ingredients in a blender. Mix until well combined. (I mix it in a blender so it gets all the clumps out of the cake mix.) Divide evenly in pan.

Bake 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

To make icing beat coconut milk and butter in a mixer until well combined. Mix in lemon zest and vanilla extract. Slowly add in powdered sugar. Pipe on cooled cupcakes.

Whipped Peanut Butter Frosting

2010-12-30T10:20:00.000-08:00

8 oz whipping cream

1 13oz jar whipped peanut butter

1 tablespoon vanilla extract

4 cups powdered sugar

Beat whipping cream at high speed with a beater attachment until stiff peaks form. Reduce speed to medium. Add in peanut butter and vanilla. Mix until well combined. Reduce speed to low. Slowly add in powdered sugar. Mix just until it disappears in the frosting. Refrigerate until ready to use.

Almond Butter Cookies

2010-12-23T11:31:00.000-08:00

1 cup butter

1 cup natural cane sugar

1 8 oz can almond paste

3 eggs

2-1/2 cups cake flour

1 cup mini morsels

Cream butter and sugar in a mixing bowl until light and fluffy. Add in almond paste. Mix on medium-high speed about 5 minutes. Stop to scrape down sides as needed. Add eggs one at a time and mix until well incorporated. Turn speed to low. Gradually add in cake flour. Fold in mini morsels.

Chill dough one hour.

Preheat oven t0 350. Line cookie sheets with parchment paper.

Using a cookie scoop evenly scoop dough onto cookie sheet. Bake for 15 minutes or until edges are golden brown. Slide parchment paper onto cooling rack to cool.

We made these for Santa. But this is Kaleb's 6th cookie in about 5 minutes. Santa might not get any!

Sweet Chex Mix

2010-12-23T07:16:00.000-08:00

Recipe Adapted From One Lovely Life

I hope I have some left by the time it is dry. Makenzy keeps sneaking handfuls.
1 box Multi Grain Chex
1 box Cinnamon Toast Crunch
2 cups unsweetened coconut
1 cup slivered almonds
1-1/2 cups sugar
1-1/2 cups brown sugar corn syrup
3/4 cup butter
1 tsp almond extract

Combine cereals, coconut, and almond in a large bowl.

In a large saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until the mixture comes to a boil. Boil for 2 minutes, then remove from the heat. Stir in almond extract and pour over cereal mixture. Toss to coat well.

If packaging to give away, or if you don’t want it quite so sticky, spread Chex mix out over parchment or waxed paper to dry. Allow to dry up to 8-12 hours before packaging.

Gingerbread Waffles

2010-12-10T04:27:00.000-08:00

I saw this recipe on foodgawker yesterday and had to try it! The kids and I both LOVE it! I adapted it slightly.

1/2 cup brown sugar

2 eggs, yolks and whites separated

1 1/2c buttermilk

1/2c molasses

4 Tbsp butter, melted

2cup flour

3 tsp baking powder

1 tsp baking soda

2 tsp ginger

1 1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp cardamom

In a small bowl, mix brown sugar and egg yolks until creamy. Stir in buttermilk, molasses, and butter.

Into a large bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and cardamom.

In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks have formed.

Add liquid mixture into sifted dry ingredients and stir together. Fold in egg whites.

Cook according to waffle-iron instructions.

Banana Breakfast Cake

2010-12-09T17:24:00.000-08:00

1 box yellow cake mix

3 eggs

3 ripe bananas

3/4 cup apple sauce

1 cup chopped candied pecans

1/2 cup brown sugar

Glaze:

2 cups powdered sugar

2 tablespoons maple syrup

2 tablespoons milk

Preheat oven to 325.

Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, eggs, bananas, apple sauce, and pecans. Spread mixture into baking dish. Sprinkle brown sugar on top. Swirl into batter with a knife.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool cake 15-20 minutes. Combine glaze ingredients. Spread glaze on cake.

Snickerdoodles

2010-12-07T14:27:00.000-08:00

1 cup butter, softened

1 ½ cups sugar
2 eggs
1 teaspoons baking soda
½ teaspoons salt
2 ½ cups flour
2 teaspoons cream of tartar

1/4 cup sugar

2 teaspoons cinnamon

Cream together butter and 1-1/2 cups sugar until fluffy. Add eggs in one at a time mixing until well incorporated.

Sift together baking soda, salt, flour, and cream of tartar. Gradually add flour into butter mixture mixing just until combined.

Chill dough until firm.

Preheat oven to 350. Line cookie sheet with parchment paper.

Combine remaining sugar and cinnamon in a ramekin. Roll dough into balls and roll in cinnamon sugar mixture. Place on parchment lined cookie sheet.

Bake for 10-12 minutes. Cool on wire rack.

Sugar Cookies

2010-12-07T14:00:00.000-08:00

Recipe from Annie's Eats

2 sticks butter, at room temperature

1 cup confectioners’ sugar

1 large egg

1 tablespoon vanilla extract

1 vanilla bean, split lengthwise

Zest of half a lemon

2½ cups all-purpose flour

In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended.

Mix in the flour on low speed just until incorporated.

Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.

When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets.

Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Decorate as desired.

Vanilla Bean Spritz Cookies

2010-12-07T10:51:00.001-08:00

1-1/2 cups butter

1 cup sugar

1 egg

1 tablespoon milk

1 tablespoon amaretto

1 teaspoon vanilla extract

1 vanilla bean, sliced in half seeds scraped

3-1/2 cups all purpose flour

1 teaspoon baking powder

Gel coloring (if desired)

Cookie Press

Preheat oven to 375.

Cream together butter and sugar until fluffy. Add in egg. Beat until incorporated. Slowly mix in milk, amaretto, and extract. Stop mixer and add in vanilla bean seeds. Mix on medium speed for one minute.

Sift together flour and baking powder. With mixer on low gradually beat in flour mixture. Mix in gel coloring if desired.

Using a cookie press press cookies onto an ungreased cookie sheet.

Bake for 5-7 minutes or until the edges start to brown. Remove from pan immediately and cool on wire rack.

*Tip* Make sure your pan is cool or the dough won't stick to it.

Pumpkin Ginger Cookies

2010-12-06T14:15:00.000-08:00

1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs
1 can pumpkin
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, pumpkin, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake 12-14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Upside Down Coconut Almond Banana French Toast

2010-11-28T17:55:00.000-08:00

1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/3 cup brown sugar corn syrup

1 cup coconut
1 cup chopped almonds

4 medium bananas, sliced
1 loaf Pepperidge Farm Brown Sugar Cinnamon Bread, torn into small pieces

1-1/2 cups Egg Beaters
1 1/2 cups milk
1 tablespoon vanilla

Spray a 9 x 13 pan with cooking spray.

In a medium bowl stir together brown sugar, butter, corn syrup, and coconut. Spread evenly in baking dish. Cover mixture with sliced bananas. Sprinkle almonds on top of mixture in pan. Top with bread pieces.

Whisk together Egg Beaters, milk, and vanilla. Pour over bread.

Cover and refrigerate overnight.

Preheat oven to 325. Bake for 50-55 minutes or until a knife inserted in the center comes out clean.

Serve portions upside down.

***Note***If serving to a large group turn over into another casserole dish to serve easier.

Brown Sugar Cinnamon Raisin Bread

2010-11-22T02:32:00.000-08:00

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar

2 tsps cinnamon sugar

1/4 cup raisins

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread brown sugar, 1 tsp cinnamon sugar, and raisins on dough leaving a 1 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle remaining cinnamon sugar on top of loaf.

Bake according to bread dough package directions.

Apple Pie Bread

2010-11-22T02:28:00.000-08:00

1 loaf frozen bread dough

1 tsp sugar

1 egg, beaten

2 cups apple pie filling

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread apple pie filling over bread leaving a 1-1/2 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle sugar on top of loaf.

Bake according to bread dough package directions.

Overnight Butternut Squash & Pumpkie Pie Oatmeal

2010-11-17T04:47:00.000-08:00

1/4 cup steel cut oatmeal
1 cup butternut squash puree

1/4 cup pumpkin butter

1 cup water

1/2 oz Bosky Acres Cranberry Cinnamon Goat Cheese

Combine oatmeal, squash, pumpkin butter, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in goat cheese right before eating.

Makes 1 serving = 4 points

Shortcut Blueberry Coffee Cake

2010-11-16T03:03:00.001-08:00

1 package white cake mix

1 cup milk

3/4 cup Egg Beaters (3 eggs)

1/3 cup oil

1/2 stick butter, melted

1 tsp almond extract

1 cup blueberries

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Sprinkle blueberries evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:

1 cup powdered sugar

1/4 tsp. almond extract

3-5 tsp. milk

In small bowl , blend icing ingredients.

Cinnamon Cream Cheese Frosting

2010-11-08T06:43:00.000-08:00

1 8oz block cream cheese, softened

1 stick butter, softened

1 tsp cinnamon

1 tsp vanilla extract

4-5 cups confectioners sugar (to desired consistency)

Cream together cream cheese and butter. Add in cinnamon and vanilla extract. Slowly add in confectioners sugar with mixer on low speed.

Individual Lemon Cheesecakes

2010-11-05T07:42:00.000-07:00

12 Golden Oreo cookies

8 oz lemon quark (you can sub 1 block 1/3 less fat cream cheese and 1/2 tsp lemon extract)

1/2 cup natural cane sugar

1 tbsp pure vanilla extract

2 eggs, at room temperature

1/2 cup 0% Honey Greek yogurt

Preheat oven to 275. Line standard muffin tins with liners.

Place 1 whole cookie in the bottom of each of 12 lined cups.

In the bowl of an electric mixer, beat the quark, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt.

Spoon batter evenly among the 12 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 25-30 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

3.33 points for one cheesecake

Lighter Pumpkin Pancakes for 1

2010-11-02T05:11:00.000-07:00

1/2 cup Fiber 1 Pancake Mix

1/2 cup Unsweetened Vanilla Almond Breeze

1 tbsp pumpkin butter

1/2 tsp pumpkin pie spice

Combine above ingredients. Cook as directed on Fiber 1 Pancake Mix box.

Top with 1/4 cup Sugar Free Hungry Jack Syrup.

Makes 1 serving = 3 points

Butterscotch Pumpkin Cake

2010-10-31T06:49:00.000-07:00

Recipe from Amy Fiorella

1 2/3 cups (11 oz pkg) butterscotch flavored morsels - divided
2 cups all purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pumpkin
1/2 cup applesauce (I used pear sauce)
3 large eggs (I used 3/4 cup Egg Beaters)
1 teaspoon vanilla extract

Preheat Oven to 350. Spray a Bundt pan with cooking spray (I used a mini bundt pan and a mini pumpkins pan)

Microwave 1 cup morsels in small, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute, Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Stir together melted morsels, pumpkin, applesauce, eggs and vanilla extract in a large bowl with a wire whisk. Stir in flour mixture,

Spoon batter into prepared Bundt pan.

Bake 40-50 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. (Mini pans took about 25-30 minutes)

Serve with butterscotch sauce.

For Butterscotch Sauce :Heat 1/3 cup evaporated milk in medium heavy duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels and stir until smooth.

Return to heat - stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Slow Cooker Vanilla Pear Sauce

2010-10-28T08:41:00.000-07:00

5 lbs pears, cored and cut into wedges (I do not peel them)

1 vanilla bean, split lengthwise and seeds scraped

Combine pears and vanilla bean seeds in slow cooker. Cook for 6 hours on low. Mash and remove lid. Cook with lid off until desired consistency. I usually cook it two hours with the lid off.

1 cup = 2 points

Penzeys Pulled Pork

2010-10-16T12:17:00.000-07:00

Recipe from Penzeys Thanksgiving 2010 Catalog

Spice Rub
2 tsp. ground cumin
2 tbsp. flake salt
1-1/2 tsp ground black pepper

1/2 tsp ground white pepper

1 tsp. chili powder
1 tsp. ground coriander seeds
1 tsp. garlic salt
2 tbsp smoked spanish paprika
1 tsp. ground chipotle
2 tbsp oregano

BBQ Sauce

1 Cup tomato sauce

2 tbsp apple cider vinegar
2 tbsp honey
2 tsp BBQ 3000
1 tsp. mustard

Stab slits into the pork, and slide a sliver of fresh garlic inside the slit (3-4 on each side). Take your rub and rub it all over the meat be sure to get into the slits and rub each side generously.

Smoke at 225-250 for 8-9 hours until meat reaches 185-190.

Heat sauce ingredients in a small sauce pot over medium heat for 30 minutes stirring occasionally.

Slow Cooker French Onion Mushroom Pork Chops

2010-10-13T09:48:00.000-07:00

Sorry no picture! I deleted it before it went through on my email. Oops!

4 pork chops
1 small box (or can) french onion soup
1 can Healthy Request cream of mushroom soup
1 tsp bbq seasoning

Combine above ingredients in a slow cooker. Cook on low for 6 hours.

Serve over rice or spaghetti squash.

3 oz portion of pork chop with 1/2 cup broth = 6 points

Butternut Squash Apple Bread

2010-10-04T08:04:00.000-07:00

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.

Tropical Traditions Coconut Butter Review

2010-09-29T05:03:00.000-07:00

There are not many flavors I like better than coconut and peanut butter. So when I came across Tropical Traditions Coconut Peanut Butter I knew it had to be a winner. The nice people at Tropical Traditions were nice enough to send me a jar to review.

I could not wait to open up this jar and dig into it. There was quite a bit of separation. I made a bit of a mess stirring it together. But that didn't bother me. I didn't let any of it go to waste. I licked it right off my hand. Yes, I said I licked it. And before you think anything if you tasted it you would do the same thing.

The balance of coconut and peanut butter was perfect! The flavor is very strong. Some other nut butters I have tried get lost when you mix it in with things. Not this one! I put it in my pineapple smoothie and could still taste the deliciousness! It made a divine addition to my smoothie!

This is a very diet friendly food too. 1 teaspoon = 1 Weight Watchers Point

Pumpkin Pancakes with Cinnamon Brown Butter Syrup

2010-09-25T06:09:00.000-07:00

Adapted from Taste of Home October/November 2010
1/2 cup butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1-1/2 cups all-purpose flour
2 tablespoons packed Splenda blend brown sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup Egg Beaters
1-1/3 cups fat free milk
1 cup pureed pumpkin
1/2 cup cinnamon goat cheese

In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.

In a small bowl, combine the flour, Splenda blend brown sugar, baking powder and salt. In another bowl, whisk the Egg Beaters, milk, pumpkin and goat cheese. Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.

Hummingbird Cake

2010-09-24T19:17:00.000-07:00

Adapted from Johnson & Wales Chef's Choice Class

3 cups flour

2 cups sugar

1/2 tsp salt

2 tsps baking soda

1 tsp cinnamon

3 eggs

3/4 cup canola oil

3/4 cup applesauce

1-1/2 tablespoons vanilla

1 cup canned unsweetened pineapple, crushed

4 bananas, mashed

Preheat oven to 350. Spray a 9 x 13 cake pan with cooking spray.

Sift together flour, sugar, salt, baking soda, and cinnamon.

Whisk in eggs, oil, and applesauce until dry ingredients are moistened.

Add in pineapple with all of its juice & vanilla. Mix thoroughly.

Add in bananas, mix.

Spread evenly in prepared cake pan.

Bake 30-35 minutes or until a cake tester inserted in the middle of the cake comes out clean.

*Note* Recipe calls for 1 cup chopped pecans. I left these out because I was making it for young kids.

Pumpkin Chocolate Chip Cupcakes

2010-09-23T05:12:00.000-07:00

1 box butter cake mix

1 cup pureed pumpkin

1/3 cup unsweetened applesauce

1/2 cup milk

3 eggs

3/4 cup mini chocolate chips

1 batch vanilla bean buttercream icing

Preheat oven to 350. Line a muffin pan with liners.

Combine cake mix, pumpkin, applesauce, milk, and eggs in a mixing bowl. Mix until everything is well combined. Stop to scrape down the side of the bowl if necessary.

Stir in chocolate chips.

Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

Pumpkin Oatmeal

2010-09-22T05:04:00.000-07:00

1/3 cup multigrain oatmeal
1 cup pureed pumpkin
1/3 cup unsweetened almond milk
1/4 tsp nutmeg
1/2 tsp cinnamon

Combine above ingredients in a small saucepan. Heat 8-10 minutes over medium-high heat; stirring occasionally.

Makes 1 serving = 3 points

Roasted & Pureed Pumpkin

2010-09-22T04:30:00.001-07:00

There is no pumpkin shortage here! I can't find canned pumpkin in the store. I bought a huge pie pumpkin at the farmers market for $8. This is definitely more economical than buying cans. I am going to divide it up and freeze some after I make some pumpkin dishes today.

1 pie pumpkin, cut in half seeds & pulp scraped out

Preheat oven to 400.

Place 1/2 of pumpkin cut side down on a foil lined jelly roll pan.

Bake 60 minutes or until a fork or knife easily pierces the pumpkin. (This will vary based on the size of your pumpkin.)

Peel the skin off the pumpkin.

Puree in the food processor in batches.

Repeat with second half of the pumpkin. (My pumpkin wouldn't fit in the oven all at once.)

Artisana Organic Raw Macadamia Cashew Butter Review

2010-09-21T18:08:00.000-07:00

I am more than half way through the samples of Artisana. Tonight I tried Organic Raw Macadamia Cashew. Finally one with the big chunks in it! It was very tasty! This is one of the higher fat choices. But if you want something you have to chew this is for you. I like some crunch every once in a while!

This one packs a punch with 6 Weight Watchers points per packet.

Individual Peanut Butter Cheesecakes

2010-09-17T12:20:00.000-07:00

As soon as I saw this recipe on foodgawker I had to try it! I made a few small changes. I may try to get more adventurous next time and make a peanut butter cookie for the bottom and use crunchy peanut butter.

18 peanut butter cream sandwich cookies
1 block 1/3-less-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 2% honey Greek yogurt
pinch of fleur de sel

Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.

In the bowl of an electric mixer, beat the cream cheese and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.

Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.

Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Artisana Walnut Butter Review

2010-09-17T12:14:00.000-07:00

Another nut butter pleaser from Artisana! I am not a huge fan of walnuts. But Artisana Raw Walnut Butter might just change my mind! It is so smooth and packs a punch of delicious flavor!

From the Artisana website...

Walnuts can be considered a super food because they contain a full complement of vitamins, including B1, B2, B3, B5, B6 and folic acid. They also contain a wealth of minerals, such as iron, magnesium, potassium, and zinc.

Walnuts contain Vitamin E#alpha, beta, delta and gamma-tocopherol, making it exceptionally high in antioxidants.

Nutritionists tell us that Omega 3 fatty acids are found in only a few plant food sources, yet are essential to a healthy body. In a 2,000-calorie diet, 3 tablespoons of walnuts will provide our daily requirement of these Omega 3 fatty acids.

This makes this yummy nut butter a perfect edition to a healthy diet!

1 packet = 5 weight watchers point

Multigrain Almond Banana Squash Oatmeal

2010-09-16T09:43:00.001-07:00

1/3 cup multigrain oatmeal

1 cup pureed banana squash

1/3 cup unsweetened almond milk

1/4 tsp almond extract

1/4 tsp nutmeg

1/2 tsp cinnamon

Combine above ingredients in a small pot. Cook over medium heat for 10 minutes stirring occasionally.

Makes 1 serving = 3 points

Color Flow Airplanes

2010-09-16T09:25:00.000-07:00

Recipe from Wilton

The first picture below is the baby bedding I was making the airplane cupcake toppers to match.

1/4 cup + 1 teaspoon water

4 cups confectioner's sugar sifted
2 tbsp color flow mix

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes.
If using hand mixer, use high speed. Color flow icing "crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

In order to fill an outlined area, the recipe above must be thinned with 1/2 teaspoon of water per 1/4 cup of icing (just a few drops at a time as you near proper consistency). Use grease-free spoon or spatula to stir slowly. Color flow is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear.

Tape pattern and waxed paper overlay to your work surface. Waxed paper must be free of wrinkles.

Outline pattern with full-strength Color Flow Icing and tip 2.

Let outline dry a few minutes until it crusts. When filling in an area with a different color from outline, let dry 2 hrs.

To fill in an outline, soften icing by adding water to 1/4 cup icing, 1/2 teaspoon at a time. As you near proper consistency, add just a few drops of water at a time.

Begin filling in outline along the edges first by gently squeezing and letting the icing flow up to the outline almost by itself. Work quickly, filling in pattern from the outside edges in and from top to bottom. I find it easiest to use a toothpick to guide the color flow into corners & around the edges.

Wilton says the color flow has to dry at least 24 hours. I let it dry 48 hours before I attempted removing the designs from the wax paper.

Artisana Cashew Butter Review

2010-09-14T17:29:00.000-07:00

Here is another review of Artisana Nut Butters. Again, I am amazed at the generosity of all of the samples Premier Organics sent me. This is like a dream for me! I love sampling all the different nut butters!

Cashini is still my favorite so far. But the cashew butter is a VERY close second. It is so smooth and creamy! I am definitely going to hunt out these packets on my trip out west next month. I think nut butters with cashew have worked their way to the top of my favorites list!

1 packet = 5 Weight Watchers Points

Artisana Pecan Butter Review

2010-09-14T03:21:00.000-07:00

Let me start off by saying I had to use the image off of Artisana's website for this review. I took a picture on my phone. But I dropped my phone and broke it so I can't get the pic.

On with the review! The Pecan Butter was FANTASTIC! The packet was the perfect amount of pecan goodness! It was not oily. It had little bits of pecans. This in a chunky version would be amazing! The pecan version is higher in fat which makes it not as diet friendly. But on days that you have eaten well all day this is a perfect treat!

1 packet = 6 weight watchers points (Good thing my sample was a packet. Otherwise I would have been on the couch with the jar and a spoon. It is that good!)

Roasted Banana Squash

2010-09-13T14:59:00.000-07:00

1 banana squash, sliced & seeds/pulp discarded

Preheat oven to 350.

Bake on a parchment lined jelly roll pan for 45 minutes or until done.

Broil for 3-5 minutes.

1 cup banana squash = 1 point

Caramel Butterscotch Cream Cheese Frosting

2010-09-13T07:11:00.000-07:00

8 ounces 1/3 less fat cream cheese, room temperature

1 stick ( 8 tablespoons) butter, at room temperature
1/4 cup caramel butterscotch ice cream topping

5 cups confectioners' sugar

In a mixing bowl cream together the cream cheese, butter, and caramel butterscotch ice cream topping. Beat until smooth.

Slowly add in confectioners' sugar.

Frost cakes/cupcakes when they are completely cooled.

Carrot Cake Cupcakes

2010-09-13T07:06:00.000-07:00

Cupcake recipe adapted from Ina Garten

2 cups sugar

1 cup vegetable oil

1/3 cup applesauce

1 teaspoon pure vanilla extract
3/4 cup Egg Beaters
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups grated baby carrots
1 cup raisins
1 cup chopped pecans
1 batch caramel butterscotch frosting

Preheat oven to 400.

Beat the sugar, oil, applesauce, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Slowly add the Egg Beaters.

In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full.

Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

Overnight Honey Apple Zucchini Steel Cut Oatmeal

2010-09-09T18:44:00.000-07:00

1/4 cup steel cut oatmeal
1/3 cup unsweetened applesauce

1 zucchini, shredded

1 tsp honey
3/4 cup water

1/2 tsp cinnamon
1/2 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 3 points

Artisana Almond Butter Review

2010-09-09T18:32:00.000-07:00

This is my second Artisana nut butter review. Tonight I tried the Raw Almond Butter. I have tried a lot of different brands of almond butter. I love the Artisana individual packets! It was a lot easier to knead a small packet versus trying to stir up a messy jar. The Raw Almond Butter was a little drier than other almond butters I have tried. But the flavor was GREAT! It had a very fresh almond taste.

1 packet = 4 Weight Watchers Points

French Toast Wafflewiches

2010-09-09T14:30:00.000-07:00

The recipe below is for one french toast wafflewich.

2 slices bread

2 tbsp Egg Beaters

2 tbsp Unsweetened Almond Milk

1 banana, sliced

1 tbsp peanut butter

1/4 tsp nutmeg

1/4 tsp cinnamon

Heat up waffle iron.

Combine egg beaters, milk, nutmeg, and cinnamon in a bowl.

Spread peanut butter on both slices of bread. Place banana slices on top of one slice. Place other slice of bread on top. Dish in egg mixture. Flip sandwich and dip remaining side.

Spray waffle iron with cooking spray. Place sandwich in. Cook about 5 minutes or until done.

1 french toast wafflewich with 1/4 cup sugar free syrup = 6 points (points will vary depending on what type or bread & peanut butter you use)

My son isn't a banana fan. He had a peanut butter and apple french toast wafflewich. You can fill these with so many different things!

Artisana Cashini Nut Butter Review

2010-09-09T03:52:00.000-07:00

Yesterday I got a large box from UPS. I had no clue what it was. I was very surprised when I opened it and saw all of this. Premier Organics was very generous and sent me a variety of their products to review. I am so excited about this being one of many reviews about Artisana Nut Butte r from Premier Organics.

Here is a little bit of information from their website:

What makes our Nut Butters so special?

Taste – Simply put, they taste the best

Unique variety – In addition to our superior Almond Butter and Tahini, we make five unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related "Bliss SuperFood Blends... as well as our NEW Extra Virgin Pure Coconut Oil.

Fresh – We hand-select only the finest new-harvest nuts, seeds and coconut for our butters - our almonds and walnuts are the best California has to offer

Quality – All of our nut and seed butters are hand crafted in small batches in Berkeley, CA with careful attention to detail.

Organic – We only use 100% certified Organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by QAI)

Pure – We don't add any extra ingredients. No salt, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.

Raw – The ingredients which comprise our products are raw, not roasted, and made into butter with a low temperature process. This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Heat destroys these sensitive nutrients.

Powerful – Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy.

Healthy – Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:

*Non-animal proteins and enzymes

*Vitamins and Minerals

*Essential fatty-acids (including Omega-3, of which Walnut butter has the most)

*Fiber

... All in products more readily digestible than whole nuts...making them truly whole foods.

PEANUT, GLUTEN, and DAIRY FREE

Kosher – All of our products are KSA Kosher certified.

Storage – None of our products need to be refrigerated

I had a very hard time trying to decide what to try first. I ended up going with the Cashini. It is a very smooth blend of cashews, sesame seeds, and sea salt.
Here is what the packet looks like opened.
I put most of the Cashini in a smoothie. But it was so good I licked every last morsel of it from the wrapper. I have never tasted anything quite like this. I am super pumped Premier Organics sent a large jar of Cashini along with this packet. If you haven't tried this go get some now! This shows where you can get it online.

For those of you that track Weight Watchers points a packet is 5 points.

Overnight Double Pear Steel Cut Oatmeal

2010-09-08T18:49:00.000-07:00

1/4 cup steel cut oatmeal

1/3 cup unsweetened pear sauce

1 pear, diced

3/4 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 4 points

Butter Pecan Banana Bread

2010-09-07T12:17:00.000-07:00

I ran out of flour. I didn't want to go to the store. So I went with things we had in the pantry.

1 package butter pecan cake mix

1 box sugar free butterscotch pudding
1-1/4 cups milk
3/4 cup applesauce
3/4 cup Egg Beaters
3 bananas, mashed

Preheat oven to 350. Spray 2 loaf pans with cooking spray or use a loaf liner.

Combine cake mix, pudding, milk, applesauce, and Egg Beaters in a mixing bowl. Mix until well combined. Fold in bananas.

Divide evenly in pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Apple Bread

2010-09-07T12:02:00.000-07:00

3 cups all-purpose flour

2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar

1 cup brown sugar

1/2 cup Egg Beaters
1/2 teaspoon vanilla
2 apples, peeled & chopped

Preheat oven to 350. Spray two loaf pans or line with loaf liners.

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

Combine remaining ingredients in a mixing bowl; mix on medium speed. Reduce speed to low and slowly add in flour mixture. Mix just until combined.

Divide batter among loaf pans.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Squash Bread

2010-09-07T11:56:00.000-07:00

Original Recipe

1 cup squash puree (Original recipe calls for butternut squash. I used delicata.)

1/2 cup egg beaters

1/2 cup vegetable oil

1/4 cup water

1 cup white sugar

½ cup brown sugar

1 ¾ cups all-purpose flour

1 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

Preheat oven to 350. Spray a loaf pan with cooking spray or line it with a loaf liner.

In a large mixing bowl combine the squash puree, egg beaters, oil, water and sugars until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly mix into the squash mixture. Combine just until incorporated; do not over mix.

Pour into the prepared pan.

Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

PB&J Baked Multigrain Oatmeal

2010-09-07T05:16:00.001-07:00

1/3 cup 5 grain hot cereal

1/2 cup unsweetened almond milk

1 cup concord grapes

1 tbsp PB2

1 tbsp water

Preheat oven to 400. Spray a dish with cooking spray. Combine cereal, almond milk, and grapes in dish. Bake for 30 minutes.

Mix together PB2 and water. Place on top of oatmeal.

Makes 1 serving = 3 points

Caramel Apple Puff Dumplings

2010-09-06T17:10:00.000-07:00

Recipe adapted from pg 154 in the Apple Cookbook by Olwen Woodier
1 sheet frozen puff pastry
4 medium apples, cored & peeled
1 tbsp Splenda Blend Brown Sugar
2 teaspoons cinnamon, divided
2 tbsp Egg Beaters
1/2 tsp water
1 tsp sugar
1/2 cup prepared caramel sundae topping
1/3 toasted chopped pecan halves

Thaw and unfold the pastry as the package directs.

Preheat oven to 400. Spray a 9 x 13 inch dish with cooking spray.

Roll the pastry into a 16 inch square. Cut into 4 equal squares.

Place one apple in the center of each pastry square. Combine Splenda blend brown sugar and 1 tsp cinnamon. Spoon mixture into apples.

Combine the egg beaters and water in a small bowl. Brush edges of puff pastry dough. Bring the pastry up around the apple, pinch edges together to form a seal.

Place dumplings in pan.

Combine remaining tsp of cinnamon and sugar in a bowl. Brush apples with remaining egg mixture. Sprinkle with cinnamon sugar.

Bake for 35 minutes or until golden brown.

For the sauce, combine the caramel and pecans in a small bowl. Microwave for 30 seconds on high heat.

Place dumplings in bowls. Drizzle sauce on top.

Spinach & Artichoke Dip

2010-09-06T08:52:00.001-07:00

6 cups baby spinach, chopped

1 block fat free cream cheese, cubed

1 8 oz container fat free sour cream

1/2 cup freshly shredded Parmesan cheese

1 tsp garlic salt

Combine above ingredients in crock pot. Heat for 4 hours on low, stirring occasionally.

Confetti Cake

2010-09-06T06:47:00.000-07:00

1 cup butter, softened

2 cups sugar

3 cups cake flour

2 teaspoons baking powder

1/2 tsp salt

4 eggs

1-1/2 cups milk

1 small package sugar free instant vanilla pudding

1 tablespoon vanilla extract

3 tablespoons rainbow sprinkles

Preheat oven to 350.

Spray three 9 inch cake pans with cooking spray.

Cream together butter and sugar. Stop to scrape down the sides of the bowl if needed. Beat two minutes.

Add eggs in one at a time; beating after each addition. Add in vanilla pudding. Next add in rainbow sprinkles.

Combine the cake flour, baking powder, and salt in a separate bowl.

In a liquid measuring cup combine milk and vanilla.

Add the flour mixture alternating with the milk mixture to creamed mixture; beating after each addition. Start and end with the flour mixture.

Pour batter evenly into cake pans.

Bake for 18-20 minutes or until a cake tester inserted in the center of the cake comes out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on racks.