The Easiest & Best Peanut Butter Cookies

 

The Easiest& Best Peanut Butter Cookies

This is my version on these with less sugar and just as good. My hubby says these are the best he has ever had.
1 1/2 cup Peanut Butter, chunky or creamy
1/2 cup of brown sugar
1 egg
1 TBS flour( any type)
Add Chocolate chips(optional)
Mix and drop by TBS on cookie sheet. Bake for 12 min at 350 degrees.
Enjoy!!
These can be also gluten free in you use wheat free flour.

Sugar Roasted Almonds



 

Sugar Roasted Almonds
These make a nice little gift to friends and neighbors. They are not to sweet and have a melt in your mouth texture.
4cups whole almonds or mixed nuts
1 egg white
1 teaspoon water
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon salt
Spread nuts in single layer on baking pan and bake at 350f. for 10 minutes, cool for 30 minutes. In a bowl, beat egg white and water until frothy, stir in spices and mix well. Add nuts and coat thoroughly with spice mixture. On a greased baking pan, pour nuts and separate into a single layer. Bake at 325 f. for 20 minutes, stirring once. Remove from oven and allow nuts to cool on waxed paper. Makes 4 cups.

You can put these in a sm jar with a ribbon on it or a cellophane bag or whatever you like.
Enjoy! Sharon

Bite Size Apple Pies

Simple Bite Size Apple Pies
Sorry I can not remember where I found this Recipe but it looked like a good one.

• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1 package refrigerated pie pastry
• 2 tablespoons butter, melted
• 2 medium tart apples – peeled – I cut about 16 slices

1. Combine sugar and cinnamon
2. Set Aside a 1 Tablespoon of the mixture
3. Unroll Pastry and brush on 1 Tablespoon of Butter and sprinkle sugar mixture.
4. Place Apple Slices into the bowl with the rest of the sugar mixture – and mix.
5. Cut the pastry into strips — about 1 inch wide and 5 inches long.
6. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
7. Place “pies” on parchment paper lined baking sheet. Brush on the remaining butter and sprinkles with the rest of the sugar mixture.
8. Bake at 425 for 10 – 13 minutes or till golden brown.

Super Simple Soft Serve Ice Cream

Super Simple soft Serve Ice Cream

Oh did I say HEALTH and oh so good! Hubby loves it!!

For Two.

2 Frozen Bananas cut up a bit.

A splash of any type of milk.

Put in Food Prosessor and blend till smooth.

That is it.

You can add a spoon full of peanut butter, or berries and top with a little Chocolet Syrup or nuts. Yum!

I also make mine with Mangos. Peeled, cut up and frozen of course.

Try it with other fruit. But if you add banana it is oh so creamy.

ENJOY!

Pumpkin Desert-real food

Pumpkin  Desert- low cal
1 29 oz. can of pumpkin
1/2 cup of honey {more or less to taste}
dash of cinnamon
dash of ginger {optional- along with any pumpkin pie seasonings you like}

Stir ingredients together in a saucepan over low heat until warm. Serve warm or chilled. I love it warmed. I portion out my pumpkin in a few 6-8 ounce containers for the week.
It's so warm and filling! It is real food and it's good for you, and feels indulgent when you can't have a sugar-filled dessert.
Enjoy!

Gluten-Free Baking Powder Biscuits

 Gluten Free Baking Powder Biscuits
 Finally a good  GF biscuit recipe. Revised
4 Cups of Gluten-free flour mix (See below)
2 Tbs baking powder (double-acting)
1 tsp salt
2 or 3 Tbs of none sugar sweetener. ( I use coconut sugar)
Whisk together.
Cut in,
1 cup coconut oil
-till pea size.
Then add,
1 cups plain or vanilla vegan yogurt
4 eggs
2 TBs rice milk- (or any none dairy milk) or more
Mix these in just till combined.
Turn out on floured board. Gentle pat the dough into a ball and press to make a 1 inch or so thick disk.
Use a 21/2-inch biscuit cutter to cut biscuits.
Brush tops with rice milk if you like.
Put on a baking sheet and bake for 25 min at 400 degrees.
Let cool and Enjoy!
Tip- if you add a little more milk you can make drop bicuits.

Gluten free flour mix
4 cups brown rice flour
1 1/3 cups potato starch
2/3 cup tapioca flour( also called tapioca starch)
 I changed a few things but the main recipe is adopted from "The Allergen-free baker's handbook" by Cybele Pascal

Simple Chocolate Coconut Squares

Simple Chocolate Coconut Squares

These are very good. A good chewy bar and so easy. 

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups finely shredded unsweetened coconut
• 1/2 cup mini chocolate chips or carob chips

1. Preheat oven to 350F. Grease a 9x9 inch baking pan with coconut oil.

2. Whisk egg and vanilla together in a small mixing bowl. Add coconut and chocolate chips and stir to combine.

3. Pour out into prepared baking pan. Flatten out and pat down with a spatula or back of a wooden spoon.

4. Bake for 20 minutes, until starting to turn golden. Let cool.Cut into squares.
Note- I put the carob chips in a food prosesser to grind them up a bit.

Enjoy!

Do It Yourself – Easy Baked Chicken Nuggets (dairy and egg free w gluten free option)

Do It Yourself – Easy Baked Chicken Nuggets (dairy and egg free w gluten free option)
Ingredients

1 lb chicken breast
1/4 cup flour (gluten free of choise)
1/2 tsp salt
1 tsp garlic powder
1 tsp paprika
1/8 tsp cayenne (optional)
1/8 tsp black pepper
coconut oil, melted (or other fat suitable for high heat. Use amount desired. About 1/4 cup should be enough.)

Method

1. Cut chicken into small chunks, about 1 – 1 1/2 inch chunks. Place in bowl.

2. Mix flour with seasonings.

3. Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.

4. Melt coconut oil. Drizzle over chicken.

5. Bake in preheated oven (425 degrees for convection / 450 for conventional) until chicken’s internal temperature reaches 180 degrees (about 10 minutes for a convection oven and 14 for conventional).

Hints and Notes:

1. The smaller you cut the chicken, the faster it will bake. Don’t cut them so small that you have crispy bitty pieces of chicken, but not as big as commercial nuggets.
2. The original recipe recommended a spray bottle for the oil to coat the chicken. I recommend using a solid oil like coconut for this recipe as its smoke point is higher and you will not be creating free radicals by cooking at a high temperature.
3. Experiment with the cayenne and pepper to adjust the “spicy-ness” to your taste.
4. For even faster meal prep, cut up chicken into chunks, coat and store in small plastic bags in the freezer. Just take out of the freezer and bake in the oven for a ready-in-a-flash meal! The chunks will only take about 5 minutes longer to cook.
5. I am not an “iron chef” when it comes to flour choice most of the time. I typically use a blend of mostly sweet brown rice, some millet, some buckwheat and sometimes GF oats. Especially with a recipe like this where the flour is just a coating, it will work just fine!

Serve with rice, in pitas, grain of choice and with or without a dipping sauce. These would also taste great with the homemade barbecue sauce from my oven BBQ chicken.

This recipe is from Whole New Mom