Here’s a very healthy sounding recipe for cookies!
- 1 cup almond butter
- 3/4 cup natural sweetener
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ounces dark chocolate pieces
Preheat oven to 350 degrees. combine first 5 ingredients, stir, add chocolate. Drop by rounded tablespoons onto parchment paper on cookie sheet. Bake 10-12 minutes. Let cool.
Here’s a super-fast and easy dessert that is so delicious and packed with nutrients! It’s even healthier without the preserves, so you could add Stevia to sweeten the berries and cut down on the sugar content.
- Fresh blackberries, well rinsed
- Blackberry preserves
- Whipped cream
Mix 1 tablespoon preserves for every 1/2 cup blackberries. Stir gently. Top with whipped cream.
My college roommate (I won’t tell you how many years ago) emailed me a recipe that she got from her cousin. This recipe sounds so good & easy to make and would be good for a special holiday or to put in a pretty container and give as a gift:
- ¾ cup butter (1 ½ sticks)
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line a 13 x 9 inch pan with foil; lightly coat foil with cooking spray. Arrange crackers in a layer in pan. In a saucepan, bring butter and brown sugar to a boil; cook 3 minutes, stirring constantly. Pour mixture over crackers. Bake 5 minutes; turn off oven. Sprinkle crackers with chocolate chips and let stand in oven 3 minutes, or until chocolate is melted. Spread chocolate evenly over crackers. Sprinkle pecans over chocolate. Let cool, then break into pieces. Store in airtight container in the fridge.
Strawberries Romanoff from La Madeleine’s is one of my favorites! It’s awesome!! I’ve seen a couple of different recipes for their sauce, so I thought I’d share them with you:
INGREDIENTS for Sauce #1:
- 1/2 cup sour cream
- 3 tablespoons brown sugar
- 1 tablespoon vanilla
INGREDIENTS for Sauce #2:
- 1/4 cup sour cream
- 1 1/2 tablespoons brown sugar
- 1/2 tablespoon vanilla
- 1/4 cup heavy cream
- 1 1/2 tablespoons sugar
If you make either of these, let me know how you like them.
We eat mostly chicken, fish, and turkey so I was glad to find a recipe that could use ground turkey. This is from a friend, and I trust it’s a good recipe and hope to make it soon, especially since it’s so easy.
- 2 pounds lean ground turkey (or beef)
- 2/3 cup oatmeal
- 1 package onion soup mix
- 1/2 cup catsup
Mix all of the ingredients well and place in crock pot. Cook for 6 hours on low.
Here’s a recipe from a new church cookbook I bought. This sounds like it would be a good recipe.
- 3 cans chicken broth
- 1 package Ore-Ida O’Brien Potatoes
- 1 package Non-Fat Pioneer Country Gravy Mix
- 1/2 cup water
- 4 ounces Velveeta Cheese
Cook the potatoes in chicken broth until tender. Mix gravy mix with water and slowly add to the potato mixture. Heat thoroughly.
Serves 8 (1 cup servings)
1 Weight Watchers point per serving
Here’s a recipe from that sounds good to make for a Saturday morning breakfast or to take to a brunch:
- 5 large eggs, beaten
- 8 ounces cottage cheese, small-curd
- 4 ounces chopped green chiles, drained
- 1/4 cup flour
- 2 tablespoons butter, melted
- 1/2 teaspoon baking powder
- 2 cups Pepper Jack Cheese, shredded
- 1/2 cup cooked ham, diced (or maybe cooked crumbled bacon)
- 9-inch deep-dish pie crust
Combine eggs, flour, cottage cheese and green chiles. Beat well at medium speed. Stir in remaining ingredients and pour into pie crust. Bake for 10 minutes at 400 degrees, then reduce to 350 degrees and bake 30 minutes. Allow pie to set for a few minutes before serving.
Need a gift for someone? Place the ingredients below in a pretty jar:
DIRECTIONS: Now put directions on the jar.
“Add the ingredients below”
Bake @ 350 degrees for 20-25 minutes.
My dear, sweet mother used canned sweet potatoes and most people never noticed the difference. I don’t have her recipe written down (she passed away several years ago), so this is my rendition of her sweet potatoes. It’s an easy recipe which is great if you don’t have much time or if you don’t want to spend hours in the kitchen prepping and cooking.
- 29-ounce can of sweet potatoes, drained
- 1/4 cup softened butter (I use Spreadable Butter)
- 3 tablespoons brown sugar
- 1/4 cup sugar (I substitute KAL Stevia powder for this – 4 tiny level spoonfuls equal 1/4 cup sugar in sweetness)
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Mash potatoes with a fork until mashed but lumpy. Mix all ingredients except the marshmallows in a mixing bowl with an electric mixer just until well mixed. Mixture will be a little lumpy. Place in casserole dish and top with marshmallows. Bake at 350 degrees for 20-25 minutes until marshmallows are lightly browned.
Holiday Strawberry “Pink Fluff” is a family tradition of ours. It started back when our kids were little and didn’t like the cream cheese in a strawberry layered salad that was my grandmother’s recipe. My mother left out the cream cheese and just used three ingredients. It’s been a family tradition to have this at Thanksgiving and Christmas for many years now. In fact, I had forgotten about it this year, and our college-age son reminded me about having “Pink Fluff” for Thanksgiving. Here’s the simple recipe:
- Strawberry jello (small box for regular amount as pictured)
- Frozen strawberries, 8 ounces sliced (I use whole, unsweetened.)
- Cool Whip, 8 ounces
This is such an easy recipe. Boil one cup water and dissolve jello. After it’s completely dissolved, add frozen strawberries. I usually slice them with a sharp knife after they’ve been in the hot jello mixture for a couple of minutes. After the mixture has gotten cold, stir in half the Cool Whip. Put mixture in pretty glass bowl and top with the remainder of the Cool Whip.
This recipe can be doubled by using a large box of jello, 16 ounces of frozen strawberries, and 12 ounces of Cool Whip (save 4 ounces for the top).