Healthy Low Fat Chocolate Peanut Butter Smoothie (Milkshake)

 

For This Recipe You Will Need:

• 4 Heaping Tablespoons of Fat Free Plain Yogurt (or Plain Greek Yogurt) 
• 2 Heaping teaspoons of Natural Peanut Butter (I Use Richard's Natural Peanut Butter)
• 2 Heaping teaspoons Cocoa Powder (I use Nestle)
• 2/3 Cup 1% Milk (you can add more milk if needed for desired consistency)
• 1 Ripe Banana Fresh (for sweetness)  Note: if you want this drink to be a thicker consistency and colder and more like a milkshake, you can use a frozen banana, though I haven't tried it with store bought frozen bananas. We always freeze our extra ripe bananas in a freezer bag ourselves, and we have them on hand for these smoothies. I've used our frozen ones, and fresh ones before, and it's great to me either way. It's just colder and thicker with frozen bananas. 
• 5 Ice Cubes or more depending on preference or if using fresh banana

Note: I just use teaspoons and tablespoons out of my kitchen drawer for measuring

Blend all of the ingredients in a Nutra Bullet Blender (I've not tried to make this in a regular blender, but I'm sure you could, and it would work great). 

Makes 2 Servings

You can drink this for a pick me up snack in the afternoon, or for a breakfast meal replacement. This is very filling and delicious. 

Enjoy!

Easy Oatmeal Cookies

 

You Will Need: 

• 1 1/2 cup rolled oats (pulsed in a chopper, pulse several times to ground the rolled oats into more of a powder form, but it doesn't have to be real fine)
• 1/2 cup salted butter (softened to room temperature)
• 1/4 cup sugar
• 1 egg 
• 1/2 tsp. vanilla extract
• couple of sprinkles of Ceylon cinnamon or other cinnamon
•  toppings for the top of cookies like a few chocolate chips, raisins, nuts ect. (optional)

Preheat oven to 375 degrees

In a medium bowl, cream butter and sugar, add egg and whisk well, add vanilla, add the oatmeal by folding it into wet mixture. Scoop by the tablespoon, onto a parchment paper prepared cookie sheet about 2 inches apart, flatten with a spoon, add optional toppings if desired. Bake for 12 minutes or until the edges get golden brown. Remove cookies from pan and cool on a wire rack. 

Makes 19 cookies

Enjoy!

Simple Shortbread Cookies (1800's Recipe)

 

You Will Need:

• 2 1/4 cups all-purpose flour (I used unbleached)
• 1/3 cup sugar
• 1 cup butter 

Preheat oven to 325 degrees

Combine flour and sugar, grate in butter with a grater and mix with the backside of a spoon, until mixture resembles fine crumbs and starts to cling. Use fingers at this point to further mix and form into a ball, knead dough until smooth. Divide dough in half, on ungreased surface (sheet pan), pat or roll dough into a 6" square. Cut into 9 squares, then cut in half to make 18 triangles. Prick with fork. Leave triangles in large square.  Bake for 25-30 minutes until bottom just turns brown. Cut into triangles again while still hot. Cool on cookie sheet for 5 minutes. Remove from cookie sheet, cool on wire rack.

Makes 36 triangles

A small batch of these can be made by cutting the ingredients in half. I actually cut the ingredients by half, and then half again to make a batch of 12 triangles.

These are great with tea, they taste similar to the store bought name brand shortbread cookies, but they taste better, and without the preservatives. 

Enjoy!

Old Fashioned Blueberry Muffins

 

You Will Need: 

• 1 cup all-purpose flour unbleached
• 1/3 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1/4 milk ( whole or 2%)
• 2 Tbsp. butter (salted) melted
• 1/2 tsp. vanilla extract
• 3/4 cup blueberries (frozen or fresh) If using frozen do not thaw

Preheat oven to 400 degrees. Grease muffin pan with butter. 

In small bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter (that's been slightly cooled), and vanilla together, then stir into dry ingredients, until mixed. Fold in the blueberries. Fill muffin tins 3/4 full. Bake for 18-22 minutes until golden brown. Cool in the pan on a wire rack for 5 minutes before removing muffins from the pan. Now, turn over pan onto a plate or wire rack. If they don't drop from the pan easily, I carefully take a knife and go around each muffin's edge, then I slowly twist the muffin and lift it out with a spoon or fork. 

Makes 6 Muffins

Top with butter, if desired. 

These aren't overly sweet, but they are delicious! 

Enjoy!

Easy Homemade Granola Bars

 

You Will Need: 

• 2 1/2 cups old fashioned oats
• 2 Tablespoons sugar
• 1/3 cup coconut oil (melted) 
• 1/3 cup honey
• 1 tsp. vanilla extract
• desired amount or handful of add-ins like nuts, seeds, shredded coconut, dried fruit, and chocolate chips (optional) 

Preheat oven to 350 degrees,  line a 9 x 13 pan or casserole dish with parchment paper, (Note: I recommend using only this size pan because any other size will not allow these to crisp to the desired crispness).

 In a large bowl mix ingredients together, mix in add-ins last. I divide the mixture and make half plain bars, (I love them plain), and half with the add-ins that my husband likes. Place mixture in the lined pan and spread out evenly using another piece of parchment paper or wax paper to press the granola down. 

Bake 25-30 minutes until golden brown. 

When they are done, lift the parchment paper from the pan and place on a baking rack to cool. 

Cool completely, cut into squares, store in an airtight container or plastic bags. Will stay fresh 2 weeks. 

These are delicious! They taste similar to the store bought granola bars that are in the green package, but better.

Enjoy!

Oatmeal Carrot Muffins

 

You Will Need:

• 1 cup milk
• 1/8 cup melted coconut oil (slightly cooled)
• 2 Tablespoon melted salted butter (slightly cooled)
• 2 eggs
• 1/3 cup maple syrup
• 1 tsp. vanilla extract
• 1 cup unbleached all purpose flour
• 2 cups old fashioned rolled oats 
• 2 tsp. Ceylon cinnamon or 1 1/2 tsp. regular cinnamon
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 1 cup shredded carrots
• about 1/2 cup  or more of desired add-ins, like raisins, dates, shredded coconut, pumpkin seeds, cashews, walnuts, or other nuts, and chocolate chips.  Note: I  divide our muffin mixture evenly into two separate bowls, before adding the add-ins, so that I can make half of the muffins with just a chopped date and the other half with the add-ins that my husband likes. He likes to add trail mix with dried fruits, nuts, and coconut, and a few chocolate chips, and a few walnuts. 

Preheat oven to 350, grease muffin pans with butter

Note: Recipe makes 12-14 muffins depending on the amount of add-ins you add. 

In a large bowl mix milk, eggs, maple syrup, vanilla extract and melted coconut oil and butter until combined. Stir in dry ingredients, fold in carrots and other add-in ingredients. Spoon into buttered muffin pans, filling each muffin tin to almost full. Bake 40 minutes or until golden brown. Take out of the oven, carefully take a knife and cut around the edge of each muffin, and then let them cool in pan for a couple of minutes, then carefully twist the muffins to loosen them out of the pan, lift out with a fork. Let cool completely on baking racks. Store underneath a glass dome cake plate or in airtight container. Best if eaten within 3 days, can be reheated in the oven, if desired. (We like to reheat them on the 3rd day, for improved texture and flavor, in 350 degree oven for 8 minutes). 

Note: 

For an extra treat, you can add a glaze to the top of these after they are cool. For the glaze you don't even have to measure, just put some sifted confectioner's sugar in a small bowl, add in a tablespoon of milk, and mix, then add in more milk a little at a time until desired consistency, a few drops of vanilla extract can be added as well.....so easy and tastes yummy! 

Enjoy!

4 Ingredient Easy Black Bean Brownies

 

You Will Need: 

• Box of Duncan Hines Chewy Fudge Brownie Mix Family Size for 13" x 9" pan size  (NOTE: you will not follow the directions on the brownie mix)
• 1 can black beans (drained) 
• 1 can of water (use the can you took the beans out of)
• 1 cup semi-sweet chocolate chips (divided in 1/2, use half for the batter mixture and half on top 

Preheat oven to 350 degrees, lightly grease a 13 x 9 inch pan. Pour brownie mix into a large bowl, open can of black beans and drain, place black beans in Nutri Bullet blender cup, fill empty black bean can with water, and pour into the Nutri Bullet blender cup with the black beans, blend for about 20 seconds, shake the Nutri-Bullet blending cup, then blend again for an additional 20 seconds or so until it's liquified. Pour into bowl and combine with brownie mix, mix until liquid is absorbed, then stir in 1/2 cup of chocolate chips. Pour into the pan, top with remaining 1/2 cup chocolate chips. 

Cook 38-40 minutes or until the sides of brownies start to pull away from the edges. 

Cool, cut into squares and store in the refrigerator. 

Special Note: 

These brownies don't have a typical brownie texture.....think of them as a chocolate decadent dessert instead of a brownie. These have a creamy rich texture with great flavor.... to me they are part pudding cake texture and part chewy fudge brownie. A plus is that they are more filling than a regular brownie, because of the protein in the black beans, and another plus is they have more nutrition because of the black beans too...and I did not taste the black beans in these at all. I will definitely be making these again.

Enjoy!

Banana Bread

 

You Will Need:

• 1 stick butter (softened)
• 1 cup sugar
• 2 eggs beaten
• 1 cup chopped nuts (pecans or walnuts)
• 2-3 ripe bananas (mashed)
• 2 cups  all purpose flour (sift after measuring)
• 1 tsp. baking soda
• 1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease loaf pan. In a large bowl, cream butter and sugar. Add beaten eggs. Add mashed bananas to the sugar mixture, alternately with dry ingredients. Add nuts and vanilla extract. Pour mixture into a greased loaf pan bake 1 hour or until golden brown and toothpick comes out clean when inserted into the middle of loaf. 

Enjoy!

Chocolate Pie with Meringue Topping

You Will Need:

• 1 cup sugar
• 3 Tablespoons cocoa
• 3 Tablespoons flour
• 1 tsp. vanilla extract
• 2 cups milk 
• 3 eggs separated (egg whites will be for the meringue topping, so go ahead and place them in a mixing bowl and set them aside once you separate them) 
• 1 Tablespoons margarine
• 4 Tablespoons sugar (for meringue)
• 1/4 tsp. cream of tarter (for meringue) 
• frozen pie crust (thawed) 

Preheat oven. Bake thawed pie shell at the temperature suggested on package, I baked it for 8 minutes until very lightly browned, since the pie will cook an additional length of time to cook the meringue,  I didn't want to over brown it), let cool. 

In a small bowl, beat egg yolks, in another small bowl combine sugar, cocoa flour. In a medium saucepan, melt margarine, add milk. Add other ingredients. Beat real well. Cook over low heat stirring constantly until thick, (this takes about 30 minutes or so. Add vanilla extract. Pour in the baked cooled pie crust. 

Make meringue for top: 

In a mixing bowl beat egg whites until they are foamy, add cream of tarter, beat until they begin to get stiff, add the 4 Tablespoons of sugar slowly, mixing in gradually. Beat until stiff. Pile on top of cooled chocolate pie filling. Bake 325 degrees about 6-8 minutes until light golden brown. 

Tip: If you want a thicker meringue for your pie, you can add a couple more egg whites when making the meringue, so you'll have more to pile on top.

Refrigerate once completely cooled

Enjoy!

Note: This pie is not hard, it's made with simple ingredients, but it does take a good bit of time. 

P.S.  Sorry, I didn't get a picture of the pie once it was sliced...I took this to Thanksgiving at Mama's and didn't remember a picture....'tis the season! (Still wanted to catalog it here). 

Pumpkin Pie (Mild Flavor)

I like pumpkin pie, but many recipes I've tasted are just too overpowering for me, this recipe has a wonderful combination of spices, and a milder flavor. Sorry, I forgot to get my photo until after I put this in the refrigerator, so the wet look is on top of my pie, but I still wanted to have this recipe cataloged here. I didn't remember to get a photo of the sliced pie either....'tis the season!

You Will Need:

• 1 cup milk
• 1 cup pumpkin (I use canned) 
• 3/4 cup sugar 
• 1 Tablespoon flour
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 /4 tsp. salt
• 1 tsp. vanilla extract
• 2 eggs beaten
• frozen pie shell (thawed) 

Preheat oven to 450 degrees.  Mix sugar and flour, then add milk and pumpkin, spice and vanilla, add beaten eggs last, pour in unbaked pie shell. Place pie onto a cookie sheet. Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees for 40 minutes. Cool. Refrigerate.

Top sliced pie with whipped topping, if desired.

Tip: When placing it into the oven be very careful to hold it steady, the pie filling will be very soupy and can easily slosh out. Also, don't forget to reduce the oven temperature after 10 minutes. 

Enjoy!

Walnut Coconut Chocolate Bars

You Will Need:

• 1/4 cup butter or margarine melted
• 1 1/4 cup graham cracker crumbs
• 1 cup flaked sweetened coconut 
• 1 cup semi-sweet chocolate chips
• 1 (14 oz.) can sweetened condensed milk (regular or fat free, I used fat free and these turned out great)
• 3/4 cup chopped walnuts

Preheat oven to 350 degrees. Coat a 13 x 9" casserole dish with oil and then dust it lightly with flour. Add melted butter and distribute the butter in the casserole dish evenly, next sprinkle graham cracker crumbs evenly and pat down, (do not mix), sprinkle flaked coconut over crumbs, then chocolate chips, drizzle sweetened condensed milk evenly. Top with nuts. Bake 24 minutes. Let them cool only for a few minutes, then cut them into squares while they are still a little bit warm. This will make cutting them easier. These are very rich, so I like to cut them into small bite size squares, but you can also cut them into bars if you'd like to. 

Enjoy!

Peanut Butter Fudge

You Will Need: 

• 1 cup creamy peanut butter
• 1 tsp. vanilla extract
• 1 cup butter
• 3 1/2 cups powdered sugar

Melt on med-low heat the first 3 ingredients until well blended. Remove from burner, mix 3 1/2 cups powdered sugar (1 cup at a time) until smooth. Spread in 8"x 8" or 9" x 9" pan lined with wax paper. Chill 4 hours. Remove from pan and cut in squares. 

The first time I tried these was a few years ago, when my daughter in-law brought some to our home during the holidays. I love these! They are delicious! 

Enjoy! 

Chocolate Fantasy Dessert

You Will Need: 

• 1 cup flour
• 1/2 cup margarine melted
• 1 cup finely chopped pecans

Combine and press into 9 x 13" pan. Bake at 350 degrees for 20 minutes. Cool.

• 1 (8 oz.) package cream cheese (softened)
• 1 cup cool whip
• 1 cup sifted powdered sugar

 Combine and  spread over cooled crust

3 1/2 cups milk
1 large box instant vanilla pudding
1 large box instant chocolate pudding
more cool whip for the top layer
small chocolate bar to grate over the top 

In a large bowl combine puddings and milk. Stir until thickened. Pour over first two layers. Cover with cool whip. Grate small chocolate bar over all. 

Note: This recipe uses a 12 oz. container of cool whip, (although I could only find the 16 oz. size so that's what I bought).  

This recipe was given to me by my Aunt about 29 years ago, she typed it out for me and I am sharing it here just as she has it on my typed copy. 

This is a great dessert to feed a crowd! It is so rich and delicious! 

Enjoy!

Italian Cream Cheese Cake...

For the Cake you will need:

• 1/2 cup butter or margarine softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 cup buttermilk 
• 1 tsp. vanilla extract
• 3 1/2 oz. of flaked coconut 
• 1 cup chopped pecans

Beat softened butter and shortening in a medium bowl with an electric mixer on medium speed, (I usually mash them together with the back of a spoon before I beat with the mixer), gradually add sugar, beat well. Add eggs, one at a time, beating after each, In another bowl combine flour and baking soda, then add to creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix after each addition. Stir in vanilla, coconut and pecans. Pour batter into 3 greased and floured 9 inch round cake pans. Bake 350 degrees for 20-25 minutes or until a wooden pick comes out clean when inserted in the cake. Cool in pans 10 minutes. Remove and let cool completely on wire racks. 

For the Cream Cheese Frosting you will need: 

• 1/3 cup butter or margarine softened  (to soften, I just leave it out on the counter about an hour or two until it's softened enough to mix, same with the cream cheese below) 
• 1 (8 oz.) pkg. of cream cheese softened
• 1 (3 oz.) pkg. of cream cheese softened
•  6 1/2 cups sifted powdered sugar
• 1 1/2 tsp. vanilla extract

Cream butter and cream cheese together with the back of a spoon until it's mixed together, stir until   creamy and mixed well, gradually add sugar a little at the time, beat with mixer until smooth, add vanilla extract and beat until blended.  If desired, you can add a touch of milk if  want the frosting less thick or you can add more powdered sugar if you want it thicker. Add either for desired consistency. 

Frost your cake. 

Enjoy!

Po-Man Oven S'mores.....

You will need:

• Saltine Crackers
• Peanut Butter
• Marshmallows

Spread peanut butter on the crackers, top with marshmallow, place in a preheated oven broil until golden brown on tops....don't turn your back on these, they will get brown fast!

Let cool slightly

Enjoy! 

Have you ever made these before? I didn't know what to call them, but Po-Man S'mores sounded good, so I went with it! I grew up eating these, sweet mama fixed them all the time.  I was surprised to find out that many people I know have never had these! They are delicious!  

Peach Cobbler

For this recipe you will need:

• 1 cup sugar
• 1 cup self rising flour
• 1 cup milk
• 1 stick melted butter
• 1 large can of sliced peaches in syrup (juice undrained)
• 1 tsp. vanilla extract

First make the batter mixture. Mix sugar and flour in a bowl, slowly add milk and vanilla, beat well. Add the melted butter and mix and set aside. Pour fruit and juice into a  round casserole dish. Dump the batter over the fruit, do not stir it. Bake in 375 degree preheated oven for 30 -35 minutes until golden brown on top.  

I like to serve it warm.
Note: You can use any canned fruit of your choice.

Enjoy!

Powdered Sugar Donuts

 For this recipe you will need:

• A Can of Refrigerated Biscuits
• Vegetable Oil
•  Powdered Sugar
•  A Top to a water bottle or drink bottle

You'll be using this bottle top, down below to cut the donuts...Let's get started...Separate the biscuits, you'll cut the center of the biscuits and save the centers too, these are your donut holes...

  After you cut a hole in center of each biscuit with the bottle top....set them aside, you are going to fry them... 

 *Pour some powdered sugar into a gallon size plastic zip bag

*Now, pour some vegetable oil into a skillet, fill the skillet a little less than half full, remember the donuts will make the oil rise in the skillet and you don't want that oil to overflow. 

*Let oil heat for about 3-5 minutes on med-high heat, stay near the oil, (note: as a safety precaution, never turn your back on oil, it can get hot quick), after a few minutes of heating the oil, test the oil to see if it's hot enough to cook in, you can do this by sprinkling a little pinch of the powdered sugar into the oil, it should sizzle when it's ready,this is how you will know that the oil is ready and hot enough to add the donuts.  

*Now, gently add the donuts to the oil (note:when you first add the donut, if the donut doesn't begin immediately cooking and bubbling, your grease isn't hot enough, take it out and wait a little longer before adding the donuts) 

*After adding the donuts, be ready to turn them with thongs or a fork, because they will brown on bottom quickly.  You can turn down the heat to medium now...


*Flip the donuts once they are golden brown on bottom, they won't take long to cook maybe 20-30 seconds to brown on each side. You'll want to stay right there with them and keep a close check on them

*Drain them on paper towel lined plates....

 Now cook the donut holes....and drain...

Then immediately put donuts and donut holes in the powdered sugar that you have ready in the gallon sized plastic zip bag. Zip the bag and shake until well coated. You can do this in batches, I usually coat half of them and then the other half....the sooner you can get the donuts in the bag of powdered sugar, the better the coating will stick...

They will look something like this when they are done...

Enjoy!

Special thanks to my beautiful mama for cooking this for me when I was a little girl and for passing this easy recipe down to me, so that I could fix it for my family too....these donuts have always been a favorite...the kids love it. She would cut her center hole with a knife, I got inventive with the water bottle top! It makes it easier, and I'm all about making things easier! 

Rice Krispy Treats Desserts ~ All Treats No Tricks...Happy Halloween!

You will need:

• 1/4 cup Butter or Margarine
• 1- 10 oz. Bag of Marshmallows
• 6 Cups Rice Crispies Cereal (or any store brand will do)

Melt margarine or butter in a large pan over med heat. Add marshmallows and stir constantly until melted. Remove from heat. Add rice crispy cereal and stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a greased 13 by 9 inch pan or casserole dish. Cut into squares when cooled.

Enjoy!

Note: This recipe is on the back of most boxes of rice crispy cereal or bags of marshmallows...but there once was a time that I found that it wasn't,  so I'm posting it here so I will have it on hand! 

Easy Baked Apples

This is a perfect recipe for fall

All you will need is some apples, honey, brown sugar, and ground cinnamon and butter or margarine....

Lightly grease a casserole dish, wash and core the center of  the apples, place them in casserole dish, sprinkle the inside of each apple with a generous amount of honey, then pack in some brown sugar and sprinkle the tops with cinnamon and  then cut slices of butter and put them on the tops.  Bake in a 350 degree preheated oven for about 30-40  minutes depending on the size of the apples you are using. This makes a nice presentation for  a fall desert and if you'd like to, you can eat these with shortbread cookies or they are delicious all by themselves.   

 I like to cut them into quarters, (as I did in the photo below)....

 I then take the sauce that's in the dish and I spoon it over the apples and then I bake them an additional 5-10 minutes until they reach desired tenderness, the sauce thickens over the apples and this makes them extra yummy.

 Enjoy!

Rich Chocolate Cake

This chocolate cake is so rich.

For the cake you will need:

• 2 cups sugar
• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk 
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract 
• 1 cup boiling water

Heat oven to 350 degrees, grease and flour 2 9" cake pans
Combine dry ingredients in large bowl, add eggs, milk, oil and vanilla extract. Beat with electric mixer 2 minutes on medium speed, stir in boiling water, (batter will be thin). Pour into pans, bake 30-35 minutes. Cool 10 minutes. Remover to wire racks. Cool, then frost. 


For the frosting you will need:

• 1 stick of butter or margarine 
• 2/3 cup nestle's powdered cocoa
• 3 cups powdered Sugar
• 1/3 cup milk
• 1 tsp. vanilla flavoring

Melt butter or margarine in a medium bowl in microwave, then stir in cocoa powder. Then alternately add powdered sugar and milk until well blended and until it is desired spreading consistency. Add the vanilla flavoring. Add more powdered sugar or milk if need. Makes about 2 cups. Spread on chocolate cake.

Enjoy!