180 RICE CRISP TREATS
The family will love you for these 180 Rice Crisp Treats. Made with nut butter of your choice and a sprinkle of semi sweet chocolate.
Servings: 18-24 Squares
First put all of the dry ingredients in a bowl and toss around so the protein and milled flax seed are evenly distributed.
Then pour in the nut butter and honey into the bowl and gently mix it together. Turnout the mixture into a glass 7x11 casserole and press it out till it is even.
Cut into bars before refrigerating - so much easier, then cover and place in the refrigerator.
* Use any kind of nut-butter and nuts you desire.
* Use organic granola instead of Rice Crisps.
*The key is to use enough honey, so they aren't dry.
Chocolate Stuffed Raspberries
This is one of the simplest desserts and so delicious.
Insert one chocolate chip of your choice White, Semi- Sweet, Milk, or Dark into each raspberry after they have been sorted, washed and dried.
Mama Earth Organics
Dark Chocolate Covered KIWI Fruit
Frozen Yogurt Strawberries
Stem strawberries, wash and lay on a town to dry. When dried dip in Greek Vanilla yogurt and place on lined cookie sheet. Set in freezer.
Mama Earth Organics
Frozen Fruit Pops
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.
Mama Earth Organics
Oatmeal Banana Cookies
Servings: 3 dozen
2 cups old fashioned rolled oats
3/4 cup butter melted and cooled
3/4 cup sugar
!/4 cup dark brown sugar
1 tsp. vanilla
1 cup mashed bananas (approximately 3 bananas)
1 1/2 cups flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp salt
1/2 cup raisins
1/4 cup finely chopped walnuts
Bananas, butter (make sure it is cooled down, so it doesn't start cooking the egg), vanilla, and egg. Add rolled oats and sugars and blend well. Set aside
Flour, salt, baking soda, cinnamon, walnut and raisins.
Preheat oven to 375 degrees.
Begin adding the dry ingredients to the wet mixture until it is well incorporated.
Use a cookie scoop to drop the cookies onto a cookie sheet. They barely spread out so pile them on. Bake for 16 minutes or until golden brown.
Bananas can be frozen in their peels until your ready to cook with them. Thaw in a bowl when needed.
~ Denise's Kitchen
Calories 110.8, Total Fat 4.9 g, Saturated Fat 2.6 g, Cholesterol 15.2 mg, Sodium 111.9 mg, Total Carbohydrate 16.4 g, Dietary Fiber 0.9 g, Protein 1.6 g
Shaklee Peanut Butter Fudge
Mix all the ingredients together in a bowl. Shape into small round balls.
Refrigerate in an airtight container and keep refrigerated.
Elmo's Red Velvet Cupcakes
I saw Elmo and Cookie Monster making this cake with George Stephanopoulos on GMA. Kid-Friendly Dessert from the cookbook "Sesame Street's Kitchen".
These are Elmo's favorite cupcakes because the batter turns slightly red, like him! Your children will love stirring the hot pink beet puree into the yogurt mixture and then mixing it into the batter.
For the Cake
For the Whipped Cream Topping
Preheat the oven to 325 degrees.
Line 36 muffin pan cups with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a medium bowl, with a rubber spatula, stir together the yogurt, beet puree, oil and vanilla until smooth.
In another large bowl, with an electric mixer at medium-high speed, cream teh butter and granulated sugar until fluffy. Add the eggs, one at a time, beating well after each. Add the flour mixture alternately with the yogurt mixture.
Use a 1/4 cup dry measure to fill the cupcake liners half-full with batter.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer pans to racks to cool for 10 minutes. Transfer cupcakes from pans to rack to cool completely before frosting.
Shortly before serving, in a medium bowl with an electic mixer on medium-high speed, beat the heavy cream and confectioner's sugar until stiff peaks just form.
Use a spoon to put a small dollop of whipped cream topping on each cupcake just before serving.
Shaklee 180 Protein Custard by Jacqui McCoy winner of: Extreme Makeover, Weight Loss Edition
Fudge -a- Licious
Process the walnuts on s food processor until smooth, add the dates and process it some more until you get a consistent texture. Add remaining ingredients, mix it with a spatula until all ingredients have been incorporated.
Pour and smooth it down in a glass container, freeze it for 2-4 hours then put in the refrigerator. Enjoy
~Thank you Simone
Almond Flour Cookies
Pre-heat oven at 375 degrees and line a cookie sheet with parchment paper.
Mix butter (I use vegan margarine), eggs and sugar until creamy, add other ingredients.
Instead of the egg, I use two tbsp of flaxseed+ 3 of water, and omit the chocolate chips and use honey roasted almond butter instead. Oh and I only use 1 tbsp of butter.
FYI: you can get the almond flour and almond butter at Sprouts for a good price.
Makes 12 cookies.
~Thank you Simone
Transporting Single Cupcakes
Toting a single cupcake for a take-along snack sounds like a good idea—until you’re dealt the terrible fate of accidentally squished cake and frosting. To safely transport a cupcake or any other delicate pastry, lay the lid of a clean pint-sized deli container upside down, and place your cupcake on it. Invert the container, slip it over the cupcake and down onto the lid, and seal it shut, thus creating a safe shell (or, as we like to see it, a battle shield) around the cupcake.
By America's Test Kitchen | October 18, 2011
1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, top with the 'hats.' Decorate according to photo.
4. If not serving immediately, refrigerate until serving.