Chicken Gnocchi Soup

We just had a office christmas party and Tammy brought us a delicious soup she made, it was so yummy I asked for the recipe, here it is:

Olive Garden Chicken Gnocchi Soup

4 Tblsp Butter
1 Tblsp extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all purpose flour
1 quart half and half
28 ounces chicken broth
1/2 tsp dried thyme
1/2 tsp dried parsley flakes
1/4 tsp ground nutmeg (optional)
1 cup carrots finely shredded
1 cup spinach leaves coarsely chopped
1 cup chicken breast cooked, and diced (can use rotisserie chicken for extra flavor)
16 ounces package ready to use gnocchi

Instructions:
Melt the butter into the oil in a large saucepan over medium heat.  Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
Whisk in the flour and cook for about 1 minutes
Whisk in the half and half.
Simmer until thickened
Whisk in the chicken broth  Simmer until thickened again
Stir in 1/2 tsp salt, the thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi
Simmer until the soup is heated through .
before serving, season with additional salt, if necessary

She doubled the batch for our office party, I think one batch is enough for 6 

Nourishment for the soul:
since it is Christmas, I saw this saying on Instagram and I love it:

"Christmas means giving.  The Father gave His Son and The Son gave his life.  Without Giving there is no true Christmas and without sacrifice there is no true worship."  -Gordon B Hinckley

I love this as Christmas should be about what can we give to others, not what do we want to get.  

Biscuits and Gravy

Okay, this recipe is to die for, I just made these this morning and they were superb!  I got it from sugar spun run, and she demonstrates with a video how to make these, so watch her first, go here


Biscuits and Gravy
Ingredients:
2 cups all purpose flour
1 Tblsp baking powder
1 Tblsp granulated sugar (I added 1 1/2 Tblsp)
1 tsp salt
6 Tblsp butter (she uses unsalted, I used salted)
3/4 cup whole milk

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• • Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  • Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
  • Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. 
  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  • Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet. 
  • Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
  • Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  (I copy and pasted from her site so the numbers to do steps are wonky, ignore, just watch her video and follow her steps.  Mine made 8 biscuits which were fantabulous!!)

for the gravy I looked online and followed the recipe from here:

very simple to make:

INGREDIENTS

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
• salt
• pepper

INSTRUCTIONS

• In small saucepan, melt butter.
• Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
• Slowly add the milk, and whisk to incorporate. Whisk until smooth.
• Gravy will thicken, add in the additional milk if you want a thinner gravy.
• Add salt and pepper to taste.

I buy precooked sausages that you just have to microwave and I cook those and cut them into the gravy or you can just serve alongside the biscuits.

so yummy

White chocolate Lemon Truffles

My sister just posted this recipe on facebook to try so I want to post it here so that I can try this and then will let you know if it is good!

the website is :  www.lovebakesgoodcakes.com

White Chocolate Lemon Truffles

makes 15 to 20 truffles

Ingredients:

1 cup white chocolate chips

1/4 cup butter

zest of 1 lemon

3 Tbsp heavy whipping cream

1/2 tsp lemon extract

2-3 drops yellow food

1/4 cup powdered sugar

Instructions:

1. Place the white chocolate chip in a medium mixing bowl and set aside.

2. In a small saucepan, melt the butter with the lemon zest.  Stir in the heavy cream and scald,( bring just before boiling) the mixture.  Pour the cream mixture through a fine mesh sieve over the white choclate chips.  Add the lemon extract and optional food coloring, then stir until the mixture is smooth.

3. Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle (about 30 min)

4. Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls.  Roll the balls in the powder sugar.

Refrigerate the truffles for at least 30 min before enjoying.

by Jamie Sherman

Recipe Notes:

Store the truffles in the refrigerator for up to 7 days  Freeze for up to one month

The Best Pumpkin Muffins

The Best Pumpkin Muffins from Sugar Spun Run

I just made these muffins and really liked them so I will post them here to make again you can check the recipe picture and site here:

Ingredients:
3/4 cup butter melted and cooled at least five min
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs (lightly beaten and room temp preferred)
1 cup canned pumpkin puree
2 Tblsp milk
1 1/2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/2 tsp ground cinnamon

Streusel Topping
1 1/4 cup all purpose flour
1/2 cup light brown sugar  firmly packed 
1/3 cup sugar
3/4 tsp ground cinnamon
6 Tblsp butter (melted and cooled a bit) I just use room temp butter and use my hands to mix it into pea sized pieces

Glaze (optional)
1/2 cup powdered sugar
2-3 tsp milk
Instructions:
Preheat oven to 375 and line a 12 count muffin tin with paper liners
Combine melted, cooled butter, granulated sugar, brown sugar in a large bowl and stir well.
Stir in eggs.  Add pumpkin puree, milk, and vanilla extract ans stir well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined
Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter
Evenly divide muffin batter into prepared muffin tins (filling 3/4 full) set aside while you prepare your streusel

Streusel
Prepare your streusel by whisking together flour, sugars, and cinnamon.
Pour the melted butter into the mixture and using a fork stir until crumbles form. Dont overwork the streusel or you'll end up with a paste, you want it clumpy.
Using your hands, divide the streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375 for 17 to 19 min or until a toothpick inserted comes out clean
Glaze:
If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled pumpkin muffins.

The Best Banana Muffin Recipe

The Best Banana Muffin Recipe from Sugar Spun Run

I just made these and I really do like them, many others have said they were really good as well, so into my blogspot they go!

She has some really good recipes so go check out sugar spun run or you can see this recipe here:

The best banana muffin recipe

Ingredients:
3 ripe bananas
1/4 cup canola or vegetable oil
1/4 cup butter (melted and cooled at least 5 min)
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 Tblsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk (can put some vinegar in reg milk to make buttermilk)

Streusel (optional) I always use streusel on mine
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 tsp salt
1/4 cup butter, cold

Instructions:
Preheat oven to 425 and line muffin tin with paper liners (I just spray vegetable oil on my pan in the cups, I dont use liners)
Place peeled bananas in a large bowl and use a fork or potato masher to mash them - bananas should be well mashed.
Add oil and melted butter, and stir well
Stir in sugars until well combined
Add eggs and vanilla extract and buttermilk and stir well. Set aside.

In separate bowl, whisk together your dry ingredients - flour, baking powder, baking soda, and salt
Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't overmix the batter)
Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.  Set aside and prepare your streusel topping

STREUSEL TOPPING:
combing flour, brown sugar, and salt in a medium sized bowl and use a fork to stir the ingredients together
Using a pastry cutter cut in your cold butter until the butter is well worked in and your mixture resembles coarse crumbs (I like to use room softened butter and use my hands to just mix it all into pea size pieces)
Sprinkle streusel topping evenly over each muffin

Bake muffins at 425 for 8 minutes then reduce the oven temp to 350 (DO NOT OPEN THE OVEN DOOR OR REMOVE THE MUFFINS, JUST LEAVE THEM IN AND REDUCE the TEMP) and bake another 7 to 8 min on 350
test with inserted toothpick.
Allow muffins to cool before eating

(I have been making these as mini muffins so I just did 5 min at 425 and then 3 1/2 to 4 on 350 until tested done)

these are so yummy!

Chicken Noodle casserole

Today when I got home from work Lacey decided to make me dinner.  This was so so yummy, I asked her for the recipe so I could include it on my blog.  it is definitely yummy and easy enough that she could make it on her own while I was at work.  (It kind of tastes like chicken pot pie without the crust)  the recipe is found here
and from the Taylor House . com

Chicken Noodle Casserole
Ingredients:
2 cups uncooked egg noodles
2 cups cubed cooked chicken
1 pckg frozen peas, carrots, beans, and corn
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 tsp salt   1/2 tsp pepper
1/2 cup chopped onion
2 Tblsp melted butter
1/2 tsp garlic salt
1/2 tsp Italian seasoning

Instructions

Cook noodles according to package directions

Meanwhile, in a large bowl combine the remaining ingredients.

Drain noodles, add to the chicken mixture

Transfer to a greased 8 in cake pan

Cover and bake at 350 for 30 min.  Uncover and bake 10 to 15 min longer until heated through.

(Lacey made this in a 9 x 13 and used extra noodles and it was great, so you might want to double it then for a 9 x 13)

homemade caramel apple from you tube guy

made these wonderful apples from recipe on you tube, so yummy

His name is crouton crackerjacks and find him on youtube.  he shows you exactly how to make it.  I have made this twice now without a candy thermometer and it turned out fine so dont be afraid to make it if you dont have one.  I just bring the mixture to a boil (which took me 4 min) on high, then I turn it down to medium and stir the whole time for about 5 minutes until it was thick and creamy, stirring whole time. Let it cool and it is perfect carmel sauce for dipping apple slices into and banana slices into.


Apples dipped in rich homemade caramel and then rolled in chopped peanuts. You can use whatever you wish to roll these in after they are dipped...chocolate chips, M&M's, chopped candy bars, etc. You can even drizzle them in chocolate after rolling to make them even more gourmet. Not as hard as one might imagine and no unwrapping of dozens of caramels! What you'll need: 8-10 small to medium apples (I used Gala's) 8-10 skewers, chopsticks or popsicle sticks 1 cup butter (do not use margarine) 2 cups packed brown sugar 1 cup light corn syrup 1 (14oz) can sweetened condensed milk 2 tsp vanilla extract chopped peanuts or topping of your choice waxed paper or parchment paper candy thermometer Thoroughly wash your apples. Remove the stems and insert a stick into the center of each. Dip the apples in near boiling water for 5-10 seconds and then immediately dry them to remove any wax. This may slightly discolor the apples but that's okay. Lay out a piece of waxed paper or parchment paper and thoroughly grease it with butter. Get your topping ready so you can roll the apples immediately after dipping. In a large heavy bottomed sauce pan, stir together butter, brown sugar, corn syrup and sweetened condensed milk. Stir constantly over medium-high heat until butter is melted and insert your candy thermometer. Turn heat down to medium and bring to a boil. Cook, stirring constantly, until the caramel reaches 245*F on a candy thermometer. When caramel is done, remove from heat, continuing to stir. Let cool for 1-2 minutes and add vanilla. Immediately dip apples and let excess caramel drip off. Roll into the toppings of your choice and set onto buttered wax or parchment paper. Continue with the remaining apples. If your caramel becomes too thick to dip the apples, warm slightly while stirring constantly over medium heat until you can continue dipping more apples. Let cool for 3-4 hours and enjoy!! If you have any remaining caramel, pour onto a surface sprayed with nonstick spray to cool for some awesome caramel candies! Makes delicious caramels to eat plain wrapped in wax paper! yummmmm!

Favorite stuffed avocado salad

Favorite stuffed avocado salad

tomato 
celery
green onion (or red onion)
avocado
lettuce, finely sliced
lemon juice
croutons
italian dressing

Chop tomato, celery, and onion up VERY SMALL.  Mix together and put aside.  Cut an avocado in half and peel the skin off. On your salad plate put some lettuce and put the avocado on top of the lettuce with the hole (where pit was) face up.  Squeeze lemon over the avocado so it doesn't turn brown
Now put a spoonful of the tomato mixture int he hole and sprinkle with salt and pepper
Add some croutons, then drizzle italian dressing over all.

Cold Pea Salad

Want to try this recipe.

Cold Pea Salad
Salad:
1 large bag of frozen peas
1 sweet onion, chopped
1/2 cup chopped swiss cheese
1 can whole cashews
1 jar bacon bits or 8 slices of cooked bacon, chopped

dressing:
3/4 cup mayonnaise
3/4 cup sour cream
salt and pepper to taste

Rinse peas in colander to thaw.  Chop onion, cheese and bacon.  Mix mayo and sour cream; add salt and pepper to make dressing. Combine peas, onions, cheese , cashews and bacon bits.  Fold in dressing and serve.

Cinnamon Sugar Tortilla Strips

I am getting rid of old cookbooks as they take up too much space and I usually just look online, so as I am reviewing these before i throw them away, here is one I want to try.  Lacey asks me for cinnamon sugar tortilla strips alot, will try this out and let you know if it is a good one to keep:

Sweet tortillas
1 cup sugar
4 tsp cinnamon
6 to 10 (8 1/2 in flour tortillas)
large resealable plastic bag

Combine sugar and cinnamon in a large resealable plastic bag.  Lightly brush water on both sides of tortilla, cut into four wedges, put them into the plastic bag, reseal the bag and gently shake to coat the wedges.  Remove from bag and place on greased baking sheet.  Bake at 375 for 10 to 12 min


and now for the thought for today (it was at bottom of cookbook, ha)
People who know little are usually great talkers, while people who know much say little - Jean Jacques Rousseau

Sweet Potato Breakfast Bowl

I found this on instagram from cleanmondaymeals:

Sweet Potato Breakfast Bowls

Ingredients for two servings:

2 sweet potatoes

honey to taste

2 Tblsp raisins

2 Tblsp chopped nuts

2 Tblsp almond butter

2 Tblsp maple syrup

1 tsp vanilla

Instructions:  

Preheat oven to 375 Wash and lightly dry sweet potatoes.  Poke with fork several times and wrap in aluminum foil.  Bake for 60 min or small potatoes for 45 until a fork can easily pierce through the entire sweet potato. 

 Let cool for at least five minutes before peelings.

Peel cooled sweet potato and lightly mash with cinnamon and honey to taste

Mix almond butter, syrup and vanilla together

Top with raisins and chopped nuts and other toppings if desired.  If enjoying right away , drizzle with almond butter, if enjoying later, top with almond butter mixture just before serving and reheating 

Enjoy!!!

Healthy Mini Carrot Zucchini Mufins

I had a sample of some muffins like this at Trader joes and have been craving them.  I found this recipe at Cupcakes and kale chips and they are really yummy, I have made them twice now!you can find her here:  she has some amazing recipes on her site!

Healthy Mini Carrot Zucchini Muffins

1 cup white whole wheat flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
3 Tblsp butter, melted and cooled
1/2 cup pure maple syrup or honey
1 large egg, beaten
1 tsp vanilla extract
1 cup finely grated zucchini
1/2 cup finely grated carrot
1/2 cup raisins (optional)

*Preheat oven to 350 and place rack in center of oven, coat a mini     muffin pan with nonstick spray
*Combine the flour, cinnamon, salt, and baking soda in a mixing   bowl and whisk until thoroughly combined.  Set aside
*In a large mixing bowl, stir together the butter, maple syrup (or   honey), egg, and vanilla extract
*Add the zucchini, carrot and raisins and stir gently until just   distributed
*Fill each cup in the mini muffin pan about 3/4 full
*Bake for 15 to 20 min or until a toothpick inserted in the center of   a muffin comes out clean
*Let cool in pan for few min before removing to cooling rack
*Store in airtight container at room temperature for several days.  *Keeps for up to a week in the refrigerator or several months in the freezer.
they are really yummy!

YUMMY SAUCE from stephanie moore

My niece has a healthy instagram account and she posted this yummy sauce recipe, I like everything else she has posted and shared so I am sure this is good, I have not made it yet but plan to do so this weekend

Yummy Sauce

1 cup cashews
4 Medjool dates pitted
2 Tblsp vanilla
2 tsp cinnamon
1/4 cup water
dash sea salt

Blend together
enjoy with fruit or off the spoon!

Healthier Pumpkin Pie Chocolate Chip Oatmeal Cookies

I just made these and they are very tasty and yummy.  I found them at Amy's Healthy Baking website (www.amyshealthybaking.com)

Healthier Pumpkin Pie Chocolate Chip Oatmeal Cookies
Yields 15 cookies

1 cup instant oats (not regular oatmeal but the quick cooking kind)
3/4 cup whole wheat flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 tsp baking powder
1/4 tsp salt
2 Tblsp coconut oil or butter, melted and cooled slightly
3/4 cup pumpkin puree
1 tsp vanilla extract
1/2 cup pure maple syrup
2 Tblsp dark or semisweet choc chips
1 Tblsp miniature choc chips

Preheat oven to 325
and line a baking sheet with silicone baking mat or parchment paper.
Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl.
In another separate bowl, whisk together the coconut oil (or butter) ,pumpkin puree, and vanilla.  Stir in the maple syrup.  Add in the flour mixture, stirring just until incorporated.  Fold in the choc chips.
Drop the cookie dough into rounded scoops onto the prepared sheet and flatten to the desired  thickness and shape using a spatula (or your hand).  They will finish looking like how you make them look at the beginning) 
Press some choc chips onto the tops if desired.
Bake at 325 for 11 to 14 min.
Cool on pan for 10 min

They are really yummy!

She has all sorts of baking tips and pictures and other fun recipes on her web site, go here   She is awesome!

Chocolate Peanut Butter Quinoa Balls

I found these on this cute blog here:

Chocolate Peanut Butter Quinoa Balls

a gluten free, vegan, healthy no bake balls made with peanut butter, chocolate chips, and quinoa

Ingredients:

* 1/2 cup peanut butter 

* 2 Tblsp pure maple syrup

* 1 tsp vanilla extract

* 1 dash salt

* 1 cup cooked quinoa, slightly warm (not hot)

* 2 Tblsp mini choc chips (she uses Enjoy Life dairy free)

Instructions:

Line a half baking sheet or plate with parchment paper, set aside.

In a bowl, add peanut butter, maple syrup, vanilla extract and salt.  Mix until thoroughly combined.  Sit in quinoa and mix until well combine.  Fold in choclate chips.

Take a heaping Tblsp size of dough and roll into a ball. Place on to prepared parchment paper.  Do the same until no dough remains.  Place in the refrigerator or freezer to chill for about 30 min

Store in airtight container in the freezer or fridge

No Bake Chocolate PB Balls

This recipe comes from a cookbook called "The best homemade kids' Snacks on the Planet"
and blog is from "The Seasonal Diet"
can see a picture of them from here

No Bake Chocolate PB Balls

Author: The Seasonal Diet

Serves: 6

Ingredients

PB "Dough":

• 2 cups almond flour
• 2 Tbsp. coconut oil
• 2-3 Tbsp. coconut sugar (depending on how sweet you like things)
• 2 Tbsp. chocolate chips (we like the mini chocolate chips for this recipe)
• 2 Tbsp. peanut butter (we used a creamy variety that was slightly sweetened)
• 1 Tbsp. vanilla extract

Chocolate Coating:

• ¼ cup chocolate chips
• 1 Tbsp. coconut oil

Instructions

1. In a food processor, combine all dough ingredients (except the chocolate chips!). Blend until it starts to stick together, about 30- 60 seconds.
2. Add mixture to a bowl and mix in 2 Tbsp. of chocolate chips. Roll into balls, and set aside.
3. Next, melt chocolate and oil for the coating and dip the balls in chocolate ;)
4. Place on a plate in the freezer for at least 20 minutes.
5. Enjoy!

Energy Bars AKA Kind Bars

Energy Bars AKA (like Kind Bars)

This comes from the blog of Eat & Edit and her name is Laura.  She edits recipes for cookbooks and picked out some she tried and liked.
A picture of these can be found here:

Energy Bars

Energy Bars (aka Homemade KIND Bars)
These fruit and nut bars are the perfect cross between a granola bar and rice krispie treat, and remind me a lot of KIND bars (only with fewer ingredients). Light enough for a snack, but still satisfying. Brown rice syrup is available in most grocery stores, usually near the honey. You can swap out pretty much any of the nuts or fruit with what you have on hand, as I did below. Note that when you take them out of the oven, they may seem too soft, but they set up more once they’re full cooled. You can cut them into either squares or bars. // Yield: 8 bars or 16 squares

1 cup (110 g) almonds, coarsely chopped (I used blanched, sliced almonds)
1/2 cup (48 g) sunflower seeds, chopped (I used a mix of hemp seeds, sesame seeds, and crushed peanuts instead, as I didn’t have sunflower seeds)
1/3 cup (6 g) crisped brown rice cereal (I used plain puffed white)
1/4 cup (35 g) raisins
1/4 cup (35 g) dried blueberries (I just used ½ cup chopped dried cherries for the raisins/blueberries)
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1/3 cup (115 g) brown rice syrup

Preheat the oven to 325°F (170°C). Line a square baking pan with parchment paper. (I greased it with a little coconut oil first so the paper would stick.)

In a large mixing bowl, combine almonds, sunflower seeds, brown rice cereal, raisins, blueberries, sea salt, and cinnamon. Pour brown rice syrup over nuts and fruits, using a spatula to evenly distribute the syrup throughout.

Pour mixture into baking pan. Place a second piece of parchment or waxed paper on top of mixture and press down to compact ingredients (I just used wet hands). Remove the top layer of paper.

Bake for 20 to 22 minutes, or until the bars begin to brown around the edges. Remove from oven and cool to room temperature.

Using excess parchment paper as handles, lift the bars out of the pan and place on a cutting board, paper side up. Peel off paper and cut into bars or squares. Store extras in the fridge. I like to wrap them individually in waxed paper so I can pack them in my lunch bag.

Healthy No Bake Cookie dough Balls

This is from a cute blog called Eat & Edit  I found and from Amanda, check out her site, it looks so fun! she edits for cookbooks and said this was one she really liked.

Healthy No Bake Cookie Dough Balls

1/2 cup (112 g) creamy almond butter (I used ¼ cup almond butter + ¼ cup natural peanut butter—definitely recommend)
1/4 cup (85 g) honey
1/2 teaspoon vanilla extract
1/3 cup (27 g) unsweetened, dried coconut
1/3 cup (42 g) coconut flour* (see Note below)
1/2 teaspoon cinnamon

In a medium bowl, combine all ingredients, mixing until they form a ball of dough. If your dough is dry, add a little more nut butter or honey. If it’s too wet, add a little more coconut flour. (Mine was just fine.)

Scoop out tablespoon-size portions and roll into balls.

Place on a plate and serve immediately or refrigerate in an airtight container for up to three days.

From Amanda: -(They’re so good though! Like a mix between a buckeye (minus the chocolate) and peanut butter cookie dough—but with all-natural ingredients. If you’re unsure on the coconut, I’d encourage you to try them anyway, as I didn’t find that flavor noticeable at all. Next time I’m adding a few mini chocolate chips too. // Yield: 8 to 10 balls)

go here for a picture:
So back to the snacks. They come from a new book called The Best Homemade Kids’ Snacks on the Planet (yes I realize the title is wicked long—it is part of a series). The author, Laura Fuentes, and I are now working on our third book project together,

Barbara's Famous Choc Chip Cookies

My Friend Barbara Loosli shared her favorite choc chip cookie recipe and since she is a good cook and the pictures of the cookies look so good, I am going to print them here

she calls them (after her mom)
Perschon Original Choc Chip Cookies

1 cup butter
1 cup shortening
2 cups granulated sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 tsp baking soda
2 tsp salt
4 1/2 cups flour (plus 1/4 cup more if too sticky)
1 pkg choc chips (she uses guittard milk choc chips)

Cream together shortening, butter, sugar.
Add eggs and vanilla

Stir in dry ingredients until well mixed
Stir in choc chips last
Use cookie scoop to place onto ungreased cookie sheet
Bake at 350 for 10 to 12 min (she says 12)

Cinnamon Roll Spice Oatmeal from the Vegan 8

 Okay my friends, I eat oatmeal a lot for breakfast and have never thought to make it like this next recipe.  I recently discovered the web site www.thevegan8.com and love every thing I have made so far. Check out her website
You gotta try this oatmeal:

Cinnamon Roll Spice Oatmeal
Ingredients:
* 1 1/2 cups old fashioned oats (not instant)
* 2 1/4 cups water (I use 3 cups since I dont soak mine)
* 1/4 tsp fine sea salt
* 1 1/2 tsp cinnamon
* 1/4 tsp ground ginger (add 1/2 tsp for a more spicy flavor)
* 1/8 tsp allspice
* 3 Tblsp pure maple syrup
* 1/2 tsp vanilla
* 2-4 Tblsp pecan halves

Optional Icing:  (I have not made this yet)
* 1 Tblsp melted liquid coconut butter
* 1 Tblsp warm "lite" canned coconut milk
* 1/2 tsp fresh lemon juice
* 1/2 Tblsp pure maple syrup  

Instructions:
(she recommends soaking your oats the night before, I tried this but I did not like it, go to her web site to read more on that)

Add to a medium pot the water, salt, cinnamon, ginger, allspice, and maple syrup.  Stir well and turn the heat to high.  Once boiling, turn to simmer and cover.  Cook for about 5 to 8 minutes or to desired consistency (mine are done sooner cuz of the oats I use-like in 2 to 3 minutes and no mine are not instant) I stir mine constantly so they dont burn on the bottom.
Stir in the vanilla.
Add pecans and drizzle some optional "icing" on top. Taste and add more sweetener or spice if you desire ( I usually add more maple syrup as I have a sweet tooth)

This stuff is so yummy and a fun new way to eat oatmeal!

Best Vegan Ranch Dressing from the Vegan 8

Alright my friends, I have been following my niece (Stephanie Moore) on instagram at glowgethealthy and she has helped me become more healthy.  She uses recipes from www.thevegan8.com and loved them, so I went to that site and began making her recipes, and I have fallen in love with them!  So I want to keep them all here in my recipe file, my first favorite is this homemade Ranch Dressing, I really love it and take it to work in little snack size cups and dip my spinach and carrots in it, also I use it as a spread in making wraps for lacey's lunch.  I make this fresh once a week, if you have a large family, double it.

Best Vegan Ranch Dressing by Brandi Doming
* 1/2 cup raw unsalted cashews
* 1/2 cup non dairy unsweetened plain yogurt (she uses SoDelicious coconut, I can't always find this in the store so I have used Fage unsweetened plain yogurt and it doesn't hurt my stomach like other dairy yogurts do)
* 1/4 cup canned "lite" coconut milk, shaken or stirred first (You can buy these cans of coconut milk in the Asian aisle at your grocery store, usually about $1.80 a can)
*1 1/2 Tblsp white distilled vinegar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1/4 tsp dry mustard
* 3/4 tsp fine sea salt
* 1/2 tsp dried dill  (you will put this in last)

(she mentions that you can change up the flavor by adding 2 Tblsp of fine diced chopped olives, or chopped green chiles, or chopped pickled jalapenos - be creative and have fun, I have not done this yet though)

Instructions:
If you do not have a high powered blender like a Blend Tec or Vitamix then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty.  Drain the cashews, rinse, and proceed:

Add all of the ingredients except the dill to a blender and process for a couple of minutes, stopping to scrape down the sides until completely smooth.  The dressing will be on the runny side but will thicken up a lot in the fridge.  Pour the dressing into a container and stir in the dried dill.  
Store in the fridge for a couple of hours to chill and thicken before using (I use mine right away it so yummy)

It will thicken up a lot , like a dip, so give it a good stir before you use it and you can thin it out with a tad of water and an extra splash of vinegar if needed.  This stays good for one week in your refrigerator.

This stuff is so yummy!  And so so easy to make!

Magic Marshmallow Crescent Rolls aka Easter Tomb Rolls

I learned this recipe when I was in Junior High and it was one of my favorites, and now it is used at Easter Time called Easter Morning Rolls to teach children how the tomb is empty when they look for Jesus Christ, (the marshmallow melts and the rolls look empty inside)  It is fun for kids and delicious!

Magic Marshmallow Crescent Rolls aka Easter Rolls

Ingredients
1 12 oz package refrigerated crescent rolls
1/4 cup sugar
1 Tblsp ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Instructions
Separate rolls into 8 triangles.  Combine sugar and cinnamon.  Dip each marshmallow into butter, roll in cinnamon sugar mixture and place on triangle.  Pinch dough around marshmallow, sealing all edges.  Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon sugar Place with sugar side up in greased muffins cups.  It helps to use jumbo muffin tins so that the juice doesn't overflow.
Bake at 375 for 10 to 15 min or until rolls are golden brown.  Allow to cool slightly then eat warm.

The Easter symbolism goes as follows for teaching children:
Large marshmallows - Body of Jesus
Melted Butter - Oils for embalming
Cinnamon and Sugar mix- Spices used to anoint Christ's body
Crescent Roll - the wrapping of Jesus' body or the tomb
Oven - the tomb
Cavity in bun - the empty tomb  or the empty cloths
This is such a fun activity for children to help make!
Enjoy!

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Molten Lava Cakes

I got this recipe from Christy, she said she has made it several times and it is very very delicious!  I haven't made it yet, but plan to, so I am posting this recipe as I already know it is delicious and she said it is easy to make. Win Win to me!!

Molten Lava Cakes - Paula Deen
yields 6 cakes, level easy, total time: 44 min

Ingredients:
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
10 Tblsp butter (1 1/4 stick)
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 Tblsp orange liqueur (can leave out if don't have)

Directions:
Preheat oven to 425 degrees
Grease 6   6 ounce   custard cups.  Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture.  Stir in the eggs and yolks until smooth.  Stir in the vanilla and orange liqueur.  Divide the batter evenly among the custard cups.  Place in the oven and bake for 14 minutes.  The edges should be firm but the center will be runny.  Run a knife around the edges to loosen and invert onto dessert plates.

Delicious Chocolate Protein Smoothie

Lacey and I decided to try and eat less sugar, like no cookies, cakes, candy.  But we can have sugar in fruits and some foods, so...in order to satisfy our sweet tooth we found this drink that totally makes us happy after we eat dinner .  We are so full and satisfied that we don't crave any cookies, cake, or candy! I found this at Mels Kitchen Cafe, love her blog!

Delicious Chocolate Protein Smoothie-Mels Kitchen Cafe

Ingredients:
1 cup almond milk (or kefir)
1/4 to 1/3 cup unsalted cashews (If you only have salted cashews then rinse them under water well)
1/3 to 1/2 cup packed spinach (I use more)
1 heaping tablespoon cocoa powder (I have cacao powder and used that)
1 scoop of protein powder (or more)
10 to 15 frozen cherries
1 frozen banana (frozen in pieces)

Add the ingredients in order listed to a high powered blender and process until smooth (I use my blend tek)  

You CAN NOT taste any spinach at all, it is awesome.
and tonight I made this and added some healthy peanut butter to it and it was yummy.  The first time I made it I did not have cherries so I used frozen strawberries and it was so good!
I think I will drink this every day!
 PS go to mels kitchen cafe website and she offers tips on how she makes this smoothie!

Enjoy your day!

Fried Riced Cauliflower

I bought a bag of frozen riced cauliflower and on the back of the bag was a recipe we tried and enjoyed.

Fried Rice Cauliflower
2 bags (24 oz) Riced Cauliflower
2 Tblsp sesame oil
1/2 cup frozen carrots
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs
3 Tblsp low sodium soy sauce (or tamari)
6 green onions, minced
1/4 tsp ground ginger

In a skillet, heat 2 Tblsp sesame oil in a non stick skillet.  Once hot, cook riced cauliflower, carrots, edamame, garlic, and ground ginger over medium high heat for 5 minutes.  Then, turn heat down to low and add the eggs.  Stir gently and continuously until eggs are cooked.  Stir in the soy cause and green onions before serving.

(we halved the recipe and it turned out delicious, we didn't have the ginger so I am not sure what it tastes like with the ginger, but want to try that next time!)

Enjoy!