If you're a lover of chocolate and peanut butter, you'll love these! A perfectly rich combination of brownies, peanut butter pudding frosting and chocolate frosting.
1 package fudge brownie mix (I recommend making the cake-like version)
1 1/2 cups confectioner's sugar
1/2 cup butter, softened
1/4 cup peanut butter
2 tablespoons cold milk
4 1/2 teaspoons instant vanilla pudding mix
1 can chocolate fudge frosting
Prepare and bake brownies according to package directions in a 13x9 inch pan. Cool.
In a small bowl, beat confectioner's sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate at least 30 minutes until firm. Frost with chocolate frosting. Refrigerate to make firm before cutting.
I don't think you could ever go wrong with sun dried tomatoes and pesto. I brought this to a potluck and it was a hit!
1 can Pillsbury Crusty French Loaf
About 1/4 cup pesto
1 cup 2% mozzarella cheese
2 cups baby spinach
Sun dried tomatoes from the jar
1 tablespoon butter, melted
1 tablespoon Parmesan cheese
Preheat oven to 375.
Unroll the bread dough bread dough onto a cookie sheet. Spread with pesto to about 1/4 inch from the sides. Top with cheese, spinach and tomatoes. Roll up like a jelly roll, tucking the sides and place seam side down on the bottom of the pan. Brush on melted butter and top with Parmesan cheese. Bake for 25-30 minutes.
Putting these in the refrigerator overnight is the key to making them the right fluffiness. Be careful not to over-salt!
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups good quality dark chocolate chips
Sea salt
Sift flour, baking soda and salt together and set aside. Cream butter and sugars. Beat in eggs and vanilla. Gradually add flour mixture. Fold in chocolate chips. Refrigerate overnight.
Preheat oven to 350.
Scoop cookie dough onto cookie sheets using a scoop. Lightly top with sea salt and bake for 12-14 minutes.
I got this recipe from the back of a Rice Noodle Box. It turned out really good and was a nice change from regular old stir fry. Serves 2.
1/4 lb Wide Rice Noodles
2 tbsp olive oil
1 1/2 tbsp chopped garlic
1/2 large onion, chopped
1 large tomato, chopped
1 red bell pepper, chopped
1 cup cleaned and cut green beans
Juice from 1/2 lime
2 tbsp sweet chili sauce
2 3/4 tablespoons lower sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
Soak noodles according to directions on package. In a large skillet, heat oil. Add garlic and brown lightly. Add onions, tomatoes, red bell pepper and green beans. Stir fry lightly for 1-2 minutes. Add drained rice noodles, stir to combine. Add lime juice, chili sauce, soy sauce, brown sugar and salt, stirring continuously until noodles are firm but tender. Serve and enjoy.
I'll admit, these cookies are no match for a plain old chocolate chip cookie but they're pretty dang good as a healthier cookie alternative. I used almond butter but substituting it with natural peanut butter would work as well. However, you might want to add some extra olive oil. I used egg substitute to cut out some fat. The almond butter and canola oil are great sources of MUFAs and PUFAs and they're full of fiber so maybe you don't have to feel so guilty about eating them for breakfast...
1/2 cup canola oil
1/2 cup natural almond butter
1/4 cup sugar
3/4 cup brown sugar
1/2 cup egg substitute (or 2 eggs)
2 teaspoons vanilla
1/4 cup shredded coconut
3 cups oats
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup semisweet mini chocolate chips
Preheat Oven to 375.
Beat together oil and almond butter then beat in eggs, sugar and vanilla. Stir in coconut. In a large bowl mix together oats, flour, baking powder, and baking soda. Incorporate into almond butter mixture, but do not over mix. Stir in chocolate chips. Drop about 1 1/2 tablespoon round onto a baking sheet and gently press to flatten. Bake 10-12 minutes or until slightly browned.
This recipe is super quick and easy. It also is really good reheated so it's a perfect meal when you're in a time crunch. I always use the Success 10 Minute brown rice so that I don't have to plan an hour ahead for my dinner. I also use the Asian mixed veggies but you can use your favorite variety.
1 bag (more if desired) of mixed veggies
1 can black beans, rinsed and drained
1/2 teaspoon Mrs. Dash's Salt Free, Extra Spicy Seasoning Blend
1/2 teaspoon Lemon Pepper
1 tablespoon olive oil
Prepared brown rice
In a large skillet, heat olive oil. Add vegetables and heat until cooked, about 5-10 minutes. Season with lemon pepper and spicy seasoning. Add beans and cook about 2 more minutes. Serve over brown rice.
I got this wonderful recipe out of a Costco Cookbook. It recommends topping it off with sour cream so I tried it with the fat free version. I personally liked it better without and it saves you some calories. I also recommend microwaving the squash for 5-10 minutes to cut down on cooking time and makes it less of a hassle to peel it.
2 Cameo or Fuji apples
2 lbs acorn squash
1/2 cup onion, chopped
28 oz chicken or vegetable broth
1/2 cup white wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 cup fat-free half and half
1/2 cup fat free sour cream
1/2 cup pomegranate seeds
Peel and cut squash into 1 inch cubes. Combine diced apples, squash, onions, broth and wine in a large saucepan. Bring to a boil, then reduce the heat, cover and simmer for 30-40 minutes, or until all the ingredients are tender. Puree the mixture using an immersion blender, food processor, or blender. Return the mixture to the saucepan and add cinnamon, nutmeg, pepper and salt to taste. Bring the mixture to a boil, then simmer, uncovered, for 10 minutes to let the flavors blend.
Stir the half and half into the soup and heat thoroughly.
Ladle the soup into bowls and garnish with sour cream (optional) and pomegranate seeds.
