Sunday, March 30, 2014

{No Bake} Peanut Butter Pie - Luscious!!

We are big time peanut butter lovers at our house!

SO excited to make this lovely dessert! It's definitely a 'company treat'. 

I saw this scrumptious recipe shared at my sweet buddy Tonya's 
4 little Fergusons  blog...she got the recipe from her BFF - Kasey.
(I really love both these women!) 

I put off making it for some time, simply because I didn't trust myself to not gobble up (or down!) the whole pie by myself...could I possibly make it and keep it hidden if need be??  ;-}

Let me tell you...It was awesome enough I added this luscious recipe to my last cookbook..."Love at First Bite".
(202 recipes...over 100 contain 6 ingredients or fewer)

Doesn't that look irresistible?  It really really is!!!!

Incredible, scrumptious and a whole long list of other adjectives too!!!

Would be a very special dessert to share for Easter!


I tried thinking of how to reduce calories and not seriously affect the end result. 

Besides using sugar free pudding, fat free half and half and lite Cool Whip, I cut back some on the amount of powdered sugar...it was still divine!

{NO BAKE} PEANUT BUTTER PIE 


Homemade Pie Crust or Graham Cracker Crust (chocolate would be great too) 


1 sm. box (4 serving size) (sugar free) instant vanilla pudding
1 pint (fat free) 1/2 & 1/2 (2 c.)
2/3 c. crunchy peanut butter
1-1/2 c. powdered sugar
(I used 1-1/4 cup and think it was plenty)
8 ozs. (lite) Cool Whip 


If using homemade crust, bake accordingly. Cool completely. 

In small bowl, combine peanut butter and powdered sugar with a fork until        crumbly. Set aside. 

In medium bowl, combine pudding mix with half and half; whisk for about 2 minutes. Stir in half the Cool Whip. 

Add about 2/3 of the peanut butter crumbles to the bottom of the crust, spreading evenly. Top with pudding and spread evenly. Add Cool Whip to the top and cover evenly. Top with the remaining pb crumbles.

Chill for at least 1 hour before serving. 


If you like this recipe, you may also like this layered 

Peanut Butter Delight  



Friday, March 28, 2014

Healthy Oatmeal Raisin Breakfast Cookies (No refined sugar/flour)

SORRY - NO WEEKEND POTLUCK TODAY!
We're on the road home, and plan to be back with you next week.
Please pop on over to one of my co-hosts and join the party fun. 



These cookies are a wonderful and healthy way to start your day.
I'm such a Cookie Monster - the idea of enjoying cookies for breakfast sends me running to the kitchen in the morning!!! 

But mind you...if you're not use to 'healthy' eating, let me tell you these are not like a 'regular' cookie.  They are thick, soft, delicious, but a little 'rubbery'...as oftentimes these healthy cookies are.  Just so you're aware.

They are mighty tasty too.  I did just as Stacy suggested....I enjoyed them dipped in yogurt...What a lovely combo!

AND WHAT A WAY TO BEGIN THE DAY!

Thanks much to Stacy of Stacy Makes Cents for sharing another
delicious, frugal recipe from her kitchen. I adapted her lovely creation just a tad. 

Not only are these 'handfuls', tasty and filling - I LOVE a recipe that I can stir  by hand and not have to drag out the mixer!


HEALTHY OATMEAL RAISIN BREAKFAST COOKIES 

3/4 c. rolled oats 

3/4 c. oat flour

2 tsp. baking powder

3/4 - 1 tsp. cinnamon

1/2 tsp. nutmeg

(I use less of freshly grated)

1 tsp. vanilla extract

1 egg

3 Tb. honey (or agave nectar)

1/4 c. plain Greek yogurt

1/4 c. chopped nuts

1/4 c. raisins or dried cranberries 

Preheat oven to 375. Line cookie sheet with parchment paper or non-stick foil                                        (or spray foil lined pan)

In medium bowl, combine dry ingredients - oats, oat flour (I placed a scant cup of oats in the blender and blended until powdery - measure to be sure you have 3/4 cup), baking powder, cinnamon and nutmeg.  Then add vanilla, egg, honey and yogurt. Stir until well blended.  Add in nuts and raisins. 

Spread cookie dough into 4 or 5 large cookies onto prepared pan. Shape with spoon and pat down a bit.  Bake 6 - 10 minutes or until done. 


Yield: 4 or 5 very large cookies 

Linked to Weekend Potluck


If you like this recipe, you may also enjoy these 

Healthy Chocolate Chip Cookies (no refined sugar/flour)





Print Friendly and PDF

Thursday, March 27, 2014

Cranberry Banana Cheesecake Smoothie

If you've followed my blog for very long at all, you already know I am smitten with smoothies!

I consider myself to be a 'smoothie connoisseur'...always adding or subtracting from a recipe I may have tried before. 

So when I saw this tempting recipe from Michelle at Foodie Friends Friday Daily Dish Ezine....well, you can guess the rest of this story.  *-*

(I made this in December and am sorry I didn't get it shared sooner while cranberries maybe would have been more accessible.  If you can't find them in the produce dept. look in the freezer section of your store)

Years ago, I tried a simple Cranberry Banana jam...and was wild about the flavor combo.  So I knew I would have to add banana.

I also wanted to make it a creamier smoothie, so I substituted a little cream cheese for part of  the greek yogurt. 

I love that you can use fresh or frozen cranberries. I used fresh.  I always keep banana slices in the freezer so I don't have to add ice to my smoothies.

(If you don't have cranberries, try strawberries, blackberries, raspberries or blueberries...or even a mixture!)

Cranberries can be rather tart, so sweeten to taste. I used 1 Tb. honey and also an packet of stevia. It's easy enough to sweeten to your taste after everything is mixed. 

Cranberries have great nutritional benefits. I got this info from the website 

  • Delicious, tart cranberries have significantly high amounts of phenolic flavonoid phytochemicals called pro-anthocyanidins (PAC’s). Scientific studies have shown that consumption of berries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.
  • In addition, the berries are an also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese.
Enjoy a cranberry smoothie often for your health!!!!

Onto the recipe....


CRANBERRY BANANA CHEESECAKE SMOOTHIE 


1/2 c. fresh or frozen cranberries
1 c. nonfat vanilla Greek yogurt
(or use 3/4 c. yogurt with 2 ozs. cream cheese)
1/2 banana, sliced (frozen makes it thicker)
1/3 c. quick cooking oatmeal
3/4 c. skim milk
1-2 Tb. Tb. honey 
Stevia to sweeten to taste, optional


Toss all the ingredients together in blender and whir at least 30 seconds. 

Serve immediately.


Yield: 2 servings


If you like this recipe, you might want to try this
Skinny Raspberry Banana Smoothie



 
Print Friendly and PDF

Wednesday, March 26, 2014

3 Terrific Quick Breads {Blast from the Past}


I love the flavor of this delicious bread...and the streusel topping is perfect!



Love the flavor in cookies?  Wait til you try this sensational bread!! 



My kids grew up on this family favorite.  Very flavorful!






















Print Friendly and PDF

Tuesday, March 25, 2014

Apple Crunch (Kid-Friendly) - Guest Post - Debbie Baker Taylor


This is the second guest post by my daughter in the last few weeks...call me partial...=)

Tickled that she's sharing a recipe my 8-yr old granddaughter, Claira, has made a couple of times already...

Take it away Sis.... 


Debbie Taylor has been blogging since 2006.  She has always loved to read and write, and prefers to use purple ink and college ruled paper.  She is a busy wife & mom, and works part-time at a pregnancy center, educating women about relationship choices.  She writes passionately about abortion, adoption, natural living, and growing in her relationship with Christ.  She hates washing dishes and finds herself on the "martha" side more than she would like.  But she is finding Grace and Glory in a Messy Life and enjoys every cup of coffee she can get!

Apple Crunch
This is the first recipe that my 8 year old daughter begged to make.  In fact, she met me at the front door asking if we could make "THIS" recipe before I even got inside our house!  After making it a couple of times, we have modified it as the original recipe was EXTREMELY sweet.  We also found that adding a little nutmeg really made this recipe AMAZING!

Apple Crunch
  • 6 golden delicious apples, cored, peeled, sliced thin
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, not softened
  1. Preheat oven to 325 degrees. Spray 8" square pan with cooking spray.
  2. Layer apple slices in bottom of pan. Sprinkle sugar over apples and top with cinnamon and nutmeg.
  3. In medium sized bowl, blend flour and brown sugar. Cut in butter using a fork or pastry blender. Blend until a small-sized "crumb" appears. Cover apples with flour mixture.
  4. Bake 1 hour. Allow to cool slightly.
  5. Best served warm with ice cream or whipped cream.
This is a VERY simple recipe and we have adjusted it a few times without any difficulty.  We topped ours with frozen vanilla whipped topping so it was like ice cream!

Note: The original recipe called for 2/3 cup PACKED brown sugar, and when we used golden delicious apples it was almost too sweet to enjoy.

My daughter was able to do EVERYTHING herself except for peeling & chopping the apples. That made this a really good team recipe for us to work through together. I've wondered about adding some old fashioned oats to the topping mixture for a little crunch, but haven't tried it yet. lol




Print Friendly and PDF

Sunday, March 23, 2014

Chocolate Chip Cream Cheese Bars (4 ingredients!)- YES!

Any time my local friend, Joanne, sends me a recipe, I know it's gonna be a winner!

DING! DING! DING! 

She did it again.  This simple recipe is two of my favorite flavors rolled into one. Chocolate chip cookie dough and cream cheese....GOTTA <3 it="">

Simple and simply delicious.  You can't go wrong making quick treats like this one.

I love that it makes an 8" square panfull. Just right for hubby and me...and the neighbors get a taste too.

So if you want to double this, use a 9" X 13" pan and everyone will love you for it! You'll have to bake it longer, so be sure to check it the last few minutes. 



CHOCOLATE CHIP CREAM CHEESE BARS 

1 tube (18 ozs) refrigerated chocolate chip cookie dough
1 pkg. (8 ozs) cream cheese, softened
1/2 c. sugar
1 egg

Preheat oven to 350.  Grease bottom of 8" square pan.

Cut cookie dough in half.  To make the crust, press half the dough into the bottom of prepared pan. 

In large bowl, beat cream cheese, sugar and egg until smooth.  Spread evenly over crust.  Crumble remaining dough over the top. Bake 30 - 35 minutes until brown. 

Cool & serve.  Serves 16. 

Linked to Weekend Potluck


Print Friendly and PDF

Saturday, March 22, 2014

Monkey Bread Muffins

I A-D-O-R-E making anything with canned biscuits.  The results are always fluffy and tasty. This recipe calls for SIX ingredients too!

This recipe was no exception.  That buttery, cinnamon-y, nutty sweet sauce just makes everything better, every.single.time!

I've had this recipe in my drafts for umpteen months...and have seen many adaptions of this recipe, but can't recall where I found it.  

Just take my word for it, these will make your hungry family very very happy!!

Snatch up some of those buttermilk biscuits when they're on sale and you'll be ready to whip these yummies up quickly. 

Enjoy for breakfast or dessert...bedtime sounds perfect to me too.  =)



Simple Monkey Bread Muffins

2 or 3 tsp. ground cinnamon
1/2 c. sugar
1/4 c. butter (1/2  stick)
1/2  c.  brown sugar
1/4 c. chopped nuts, optional
2 tubes (10 count each) refrigerated buttermilk biscuits

 Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.

 Cut the biscuits in half and roll the dough into balls.

Combine the cinnamon and sugar in medium sized ziploc bag. Toss the balls in the sugar/cinnamon mixture, shaking bag to coat well. Fill each muffin cup with four balls. 

Melt the butter and brown sugar together. Stir until melted and bubbly. Add nuts.   (I make half the amount of sauce). 

Pour the gooey sauce over the muffins.
Bake for 10-12 minutes.

Cool for a minute in pan. Remove muffins from pan and enjoy.

(If you prefer to make monkey bread in a bundt pan, layer the balls and pour sauce over top.  Bake 30 - 35 minutes or until golden brown.)  OR...
if you want to make more muffins, use 3 biscuits for each. 

Yield: 10 muffins 


If this recipe makes your mouth water, how about trying this amazing
Blueberry & Caramel Coffee Cake  using canned biscuits...




Friday, March 21, 2014

Creamy Cheesey Chicken Enchiladas & Weekend Potluck #110

WELCOME TO WEEKEND POTLUCK!
We are always so grateful you've stopped by!


AND..


When I share something worth sharing...again...

This creamy, cheesey dish is over the top wonderful.
You'll shout OLE!



Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~


Fried Cabbage and Bacon by Kelli’s Kitchen

Recipes that caught our attention ~


Cheesy Sausage Potato Casserole by Simply Savvy Recipes


Banana Cream Salad by Everyday Mom’s Meals

And, a personal favorite ~


Orange Creamsicle French Toast  by Will Cook for Smiles

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!



Thursday, March 20, 2014

Skinny Salted Caramel Hot Chocolate

OHMYGOODNESS!

I came across this photo in my pictures, and realized I'd best be sharing this one NOW. 

With spring just around the corner, we may not be enjoying hot chocolate as much as we do in cold weather.

It's been a brutal winter for many, and I am more than overjoyed to say I got to escape much of it and enjoy time in Florida.  We have even enjoyed hot chocolate in Florida too. The evenings can be cool. And there's always room for chocolate!

The recipes Lyuba shares at Will Cook for Smiles are always!
Attention-Grabbers for me and my taste  buds. Please stop over and check out more of her wonderful creations and don't forget to tell her I sent you. *-*

This one did not disappoint and I am excited to add it to my blog...and hopefully, into your recipe files. 

This scrumptious drink makes me think of my amazing Best Ever Caramels
with a sea salt topping optional. OH.MY!

Love Love Love the coarse salt topping on this.  Just makes me giddy and makes me feel so special.

Enjoy every tasty sweet n salty sip!!



SKINNY SALTED CARAMEL HOT CHOCOLATE 

2 c. skim milk
2-1/2 Tb. unsweetened baking cocoa
2 Tb. sugar free caramel ice cream topping
1 - 3 pkts. stevia, truvia, or your favorite sweetener

For Garnish:
Lite Reddi Whip
Sugar Free Caramel Ice cream topping
Coarse Sea Salt 

Heat the milk in a medium  saucepan over medium heat. Whisk in the baking cocoa until smooth. Heat through and add caramel, then sugar substitute until blended and smooth. Heat for about 5 minutes or until warmed. Pour into mug. 

Top with whipped cream; drizzle with caramel. Sprinkle sea salt over top and serve...proudly!!  This is the kind of drink you want to serve company!!!

(I prefer stirring the caramel and salt into the drink before enjoying). 

If you like this recipe, you may also enjoy this


Linked to Wekend Potluck


Print Friendly and PDF

Wednesday, March 19, 2014

Baked Chicken Fingers - Finger Lickin' Good!

 ​We eat a lot of chicken at our house.  It's so versatile and oftentimes, depending on all you add to it, a healthy dish. 

I was very pleased with this yummy recipe.  I tweaked it just a bit.  I have followed Kelley's Miss Information blog for some time and find it full of... interesting INFO! =)

She not only shares great recipes, but simple household and craft ideas, like how to get rid of musty odors, or to make your own homemade ketchup...which she served alongside this tasty chicken dish. 

Please stop by and tell her I said hello.  You'll love what you find there. 


I want to suggest...if you don't have a rack to bake these fingers on, be sure to spray your foil with cooking spray (or use non stick foil), and bake a little longer to be sure they are crispy.

For best results, use a baking rack. Or you can broil them for a few minutes after baking to get that crispy texture you're looking for. 

Either way, these chicken fingers are wonderfully delicious! Your family will scream for more once they've tasted this tasty meal. 

BAKED CHICKEN FINGERS 

2-1/2 lbs. boneless, skinless chicken tenderloins
(or cut up your own) 
1/2 c. (lite) mayonnaise
1/4 c. plain Greek yogurt 
1-1/2 c. panko crumbs 
(or plain breadcrumbs)
1-1/2 c. cornflake crumbs
1/2 c. grated parmesan
1 Tb. dry ranch dressing, optional
1 tsp. garlic pepper
(or half pepper, half garlic powder)
1/2 tsp. salt

Preheat oven to 375. For easier cleanup, line cookie sheet with foil. Place baking rack on top and spray with cooking spray. 

In a shallow dish, combine mayo and Greek yogurt. 

In another shallow dish (cake pans work nicely) place panko crumbs, cornflake crumbs, parmesan, ranch dressing and seasonings. Mix well. 

Place tenders into mayo/yogurt mix, cover smoothly, then dip in crumb mixture; place on rack to bake. 

Bake for 15 minutes, turn over and bake for another 15 minutes. 

Serve with ranch dressing or ketchup. 

If you'd like to see another chicken recipe, try this one - it includes a crescent roll crust and broccoli too...
Chicken (or Turkey) Divan Squares




Tuesday, March 18, 2014

Guest Post - Low Carb Chicken Lettuce Wraps - Nancy Fox (Skinny Kitchen) {WW Points}

Thanks a million to my good friend, Nancy Fox, author of  Skinny Kitchen  blog.

This is the second guest post she's been willing to do for me while I'm out of town. I LOVE her 'skinny' recipes and make them often.  YUUMM!

She willingly gave into my request to share this Low Carb recipe...

I present to you...Nancy...Take it away...



Nancy Fox is no stranger to the food industry. She founded Mrs. Beasley's, a gift-basket company featuring baskets full of decadent baked goods. It became the "hot" gift to give among the Hollywood community. 

Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on "Oprah's Favorites" gift show.

Continuing her passion for cooking and baking Nancy created a recipe website called 
Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.



LOW CARB CHICKEN LETTUCE WRAPS

Each wrap has only 62 calories, 2 grams of fat and 2 Weight Watchers POINTS PLUS. Enjoy 3 of them for dinner at 186 calories, 6 grams of fat and 5 Weight Watchers POINTS PLUS. I’ve compared mine to P.F. Chang’s Chicken in Soothing Lettuce Wraps which contains 153 calories and 7 grams of fat. This recipe’s a real keeper!
Prep Time: 20 minutes
Cook Time: 15 minutes



Ingredients for Wraps:

1 pound ground chicken or ground turkey
8 scallions, white and green part chopped
1 (8oz) can water chestnuts, drained, rinsed and chopped fine
1 red bell pepper, chopped fine
¼ cup reduced-sodium soy sauce
2½ tablespoons hoisin sauce, see shopping tips
1 tablespoon ginger (from a jar) or fresh grated ginger
1 tablespoon water
2 teaspoons sesame oil
1 large head butter lettuce, wash, dried and leaves separated



Ingredients for Dipping Sauce:

¼ cup reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
½ tablespoon ginger (from a jar) or fresh minced ginger
1 teaspoon sesame oil
½ teaspoon garlic (from a jar) or fresh minced garlic



Instructions

1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces.  Pour into a colander, in the sink and drain fat.  Return chicken to pan.  When cool enough to handle, break up the chicken pieces until minced.
2. Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water and sesame oil.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.
3.In a small bowl, add all the dipping sauce ingredients and mix well.
4.To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side.  This sauce is quite strong.  You’ll only need 1 teaspoon of sauce per wrap.  You can also set up the components on individual plates and serve family style.  Let everyone make their own wrap.
Makes about 16 lettuce wraps

Thanks so much Dear Nancy for sharing another luscious dish from your creative kitchen!




Print Friendly and PDF