How to make nondairy topping

 It’s hard to find it in stores but they do have it not in Walmart LOL maybe in the health food stores it’s a non-dairy legume Chickpea sometimes called the Gabonso
bean. And I’ve always wanted to try this and I like the unusual recipes for myself and I store them in here.
 This is a chef from India and they know their beans +  vegetarians. You freeze a lot and ice cubes because you don’t want to be doing garbanzo beans all the time then you can dump them in a freezer bag and keep them for whenever you need it. And make other things out of the beans.
 I have a lady who works for me and her son is allergic to everything and he has a hard time with any kind of dairy or nuts and he’s so glad and happy that he can share something that other kids get to eat.

 I remember reading about the gabodsoe bean recipes in Israel. In this article they use it as a brain food.
Thanks for coming

Mug apple cake

I love Simple cooking and this one is a apple mug cake, It makes 2 cups or you can just do one if you want but I don’t like to waste a half an egg LOL
 I’m going to add cinnamon and I like ginger I don’t know if I’m gonna do them together but I’m gonna try them out. You could add apple pie spices which I have in my cupboard to I’m doing this tomorrow.
Later on I may use my almond flour or coconut flour? I follow the recipe first do it until I’m really comfortable with it and then change gradually just a suggestion?
I am so anxious, salivating  at the thought of eating it
Simple cooking and this one is a mug cake

 It’s hard to cook for just one person and this is perfect. 

Enjoy the day!

Angioplasty

Mug apple cake

Leftover brown rice; "waste not want not," my mother always taught me; It's a simple rice pudding.
3 eggs
 1/4 cup of non-GMO sugar
 1/4 teaspoon salt
1 1/2 teaspoon vanilla
 1 cup of cooked brown rice
 2 1/2 cups of milk (I do; 1 cup of organic high protein soy milk to a half a cup of real whipping cream. Yum; place in a pan of bath water into a 325 degrees. It's done when I can make the knife come out clean in the center. This It makes its own pudding if the ratio is right; sprinkle nutmeg on top. Don't like this photo mine is smoother and taste so good.
Add water in pan to place the pan of pudding, so it will not scorch.
I've done this recipe with my best left-over breads too. Using the bread the ratio can be the same (them more textured and dense the bread the more heavy it can be, so be careful with texture density.
Try again next time a bit differently ratio? You can add raisins, nuts or cranberries'.
It is a good healthy snack at 3:00 and right before bed for diabetic. It has gobs of fiber and the protein needed to keep blood sugar level.

BROWN RICE SNACK PUDDING

by RW Fraley

Left-over brown rice? "Waste not want not," my mother always taught me; It's a simple rice pudding. 3 eggs, 1/4 cup of sugar, 1/4 teaspoon salt 1 1/2 teaspoon vanilla, 1 cup of cooked boiled brown rice, 2 1/2 cups of milk (I do; 1 cup of organic soy milk to half a cup of real whipping cream. Yum; place in a pan in a pan of water into a 325 degrees oven.
 It's done when I can make the knife, in the center, come out clean. This It makes its own pudding; sprinkle nutmeg on top. Don't like this photo mine is smoother and taste looks better. I've done this with my best left-over breads too. Ratio is the same.
Add: cinnamon, nuts, cranberries or even raisins to the bread recipe.

top with real whipping cream

RW Fraley This is the bread pudding...if you want it more moist don't over do the w/w bread. Have plenty of liquid with your breads.

Don't do white breads, use organic

SWEET POTATO PIE

Quick-simple: Sweet Potato Pie
This Sweet Potato or (Yam) Pie is simple yet very delicious. I usually make the yam for the pie for the color etc. It has more beta-carotene in it than broccoli or carrots! I actually prefer this recipe for the holidays because it more healthier, fresh, cheaper and easier. If you need two pie just pick a larger potato with a bit more cream and sugar to taste. (Taste the mix before you bake.) I don’t like “canned” anything, fresher is always better. Every one I serve this novelty to loved it.
1. 1 large Yam or Sweet Organic Potato (lg. for 2 pies, 1 med for one pie, the ratio of ingredients is the same.)
2. 1/2 cup Organic cream (about) Remember chemicals-hormones are stores in fat SO BUY ORGANIC...if possible
3. 1/2 cup brown raw sugar (can be less) TASTE THE BATTER
4. 2 teaspoons pumpkin pie spices or just cinnamon i.e.
5. 2 organic eggs
You can sprinkle on top a few crushed pecans or a few walnuts for presentation but an optional topping (Use tin foil so the nuts don't get too brown.)
Mash steamed, boiled, or baked the yam that’s been cooled down then an with electric mixer or food chopper and add in the other ingredients. If it look to thick just add more heavy cream to thin it out. This will make it lighter.
*Then sprinkle and push them down a bit at the top the pie before baking with some nutmeats.
Bake at 350 for about 45 minutes (Check-insert the knife-or spaghetti in center of pie, and when it comes out clean it's done.) Cool and top with whipping cream.
...............
Crust 1 cube butter, margarine, or another fat to 2-cup flour. Blend in food chopper and add tablespoons cold water till it forms a ball that can be rolled out into a pie crust. Don't add more flour. Roll it out flat to the size of you pie plate. Then fill with yam pie mixture and cut edges off.
Or just buy 2 crust from the grocery. It's what I do most of the time. Quicker! Makes two pies

*This is pie is very light, if yours is too heavy it may have cracks; just add more cream or less yam. How much cream really depends on the size and texture of the sweet potato or yam. This mixture should be like a cake mixture. I only add enough cream to make a creamy color and back off. *Note: Whenever I see any type of winter squashes on sale, instead of yam or sweet potato's I use this same recipe and make them into a delightful, delicious, nutritional light pie! Have you noticed the pies sold at the groceries are too sweet, no cream and just taste awful. This is quick, easy, more nutrition than pumpkin...and tastes better. All pumpkin pies in the stores or, in cans are "squash"' not pumpkins'
HAPPY THANKSGIVING!
............................................................................

Thad W Davis Custard Pie

1 (9 inch) pie crust, baked 5 minutes
3 eggs, beaten
3/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon vanilla
2 1/2 cups scalded Half and Half

ground nutmeg for garnishing
If desired, yellow food coloring

Directions

Preheat oven to 375 degrees F

Egg Custard Pie

Stir together eggs, sugar, salt, and vanilla.
Slowly stir in the scalded Half and Half
Pour custard mixture into piecrust.

Bake for 30 to 35 minutes or until "the magic happens". Sprinkle on nutmeg. I like it room temperature, but my wife prefers it chilled.

It truly is, "easy as pie".

 

 

 

The 700 Club These look absolutely amazing, Thad W Davis! Thank you for sharing your recipe with us. What is the pie called? The one that you gave us the recipe for?

.................

BROWN RICE PUDDING

This recipe has lots of vanilla custard, quick and easy to make and you can change the recipe the next week into the best whole wheat bread pudding. When you have left over rice from another meal is good timing to make this rice. It's a good healthy snack food at 3:00 am to have on hand whenever hungry. I use the same recipe for my bread pudding. (...use good whole grain breads with fiber, or gluten left over breads) You can use white rice, the cooking time is different. Cook rice as directed on package.

First, Bring brown rice to boil for about 40-5 in small pot with lid, then turn down heat, so it will not boil over and absorb water for the rest of the time. (Keep in little more than twice as much water then rice)  For vegan just cook the brown rice later sweeten to taste and add in raisins if desired. (Replace nut/or, almond milk i.e. for some of the water or milk.)


 If I'm in a hurry I do this quick recipe.
Ingredients
Combine: Important whisk the liquids together, adding in the bread or rice added in later.
3 beaten eggs,
1/4 cup sugar or (a bit of agave mixed, w powdered Stevia, it gets sweeter as it sets up)
1/4 teaspoon salt,  (less if you put salt in cooked rice
ADD: 2 1/2 cups cream or almond/rice milk, soy or cream-for milk. Soy/protein is what I use.
1 1/2 tsp. vanilla, (plus, a little dab of lemon flavoring)
ADD: 1 cup cooked brown rice
Handful or 1/2 cup raisins (for this recipe in bread pudding add cranberries and nuts; good for left-over gluten free breads)
A dash of nutmeg on top before putting pudding mixture in oven.
Bake in buttered casserole dish for abt 50 minutes (or until it becomes a more solid custard and a knife will come out clean)
Bake at 325 with the casserole dish, in a pan of water, so it's not tough.
Refrigerate and cool (top with Real Ready Whip)
Tip: On cooking Brown rice always needs more water 45 min, bring to a boil then after any needed water, boil down and if needed, add more liquid then don't lift the lid to peek. (depending on how much rice used) brn rice needs more cooking time than white. Let rice on the top of stove cool in the pan, don't lift that lid. When it cools down fluff then I freeze one cup of rice to each zip lock baggies for this recipe. Follow directions on your rice.
* Bread Pudding: I use walnuts for the fat I need, and/or a bit of cranberries, keep it light because my bread was heavier. I topped it with my favorite spray RedyWhip (brand name) when served. It keeps down adding any more sugar.
https://www.pinterest.com/ptsherm/bakery/

COMMENTS ARE Most WELCOMED

Flourless Peanut Butter Cookies

Recipe courtesy of Kitchen Vignettes

These Flourless Peanut Butter Cookies are a quick, one-bowl recipe.

 (Recipe Credit: Aube Giroux of Kitchen Vignettes)

Yield: 1 dozen cookies

Course: Dessert
Theme: Comfort Food, Cooking with Kids, Family Friendly, Quick and Easy

Ingredients

• 1 cup natural smooth peanut butter (avoid anything too thick)
• 1/2 cup coconut sugar (white cane sugar is fine, increase amount to 1 cup if you prefer a sweeter cookie)
• 1 large egg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract

Directions

1. Preheat the oven to 350F. Mix all the ingredients together in a medium bowl until a stiff dough is obtained. Roll into 12 balls and flatten with a fork, making a criss-cross pattern. Bake on a greased or parchment-lined cookie sheet, about 1 inch apart, for about 8 to 10 minutes. Eat warm or cold. Will store at room temperature for about 1 week.

Tags: Baking Recipes, Cookies Recipes

CRESCENT: APPLE DUMPLINGS

by Ree | The Pioneer Woman: APPLE DUMPLINGS IN CRESENT ROLL.

Desserts are great if you calm down, hold back on the sugars. Agave in place of soda and sugars for some individual taste's. I have Blood sugar problems and life can be a balancing act in cooking. I  change the sugar for my weight issues. Vegetarian foods and, I don't use Ice Cream's much at all.

Webpage

Apple Dumplings

Prep: 10 Minutes	Level: Easy
Cook: 40 Minutes	Serves: 6

Ingredients (I half the recipe for singles/one i.e.)

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls (more: http://www.buzzfeed.com/christinebyrne/crescent-roll-me-away#.sjmNLK6E9j)
• 2 sticks Butter
• 1-1/2 cup Sugar (1/2 cup Stevia_ Pure) Don't use Trivia
• 1 teaspoon Vanilla
• Cinnamon, To Taste or, apple pie spice
• 1 can (12 Oz.) Mountain Dew Soda or, use Stevia Mt.Dew soda (HFS)

Preparation

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with whip cream (diabetic or watch weight) ice cream, and spoon some of the sweet sauces from the pan over the top. If using Ice Cream add lesser sugar.

 

I have 2 more pounds taking off for my 4th 50 lbs. to be gone. I'm getting excited.

PUMPKIN BREAD, MUFFIN_gluten free, 0 sugar

MUFFIN AND BREAD RECIPE

Bruce Fife’s coconut flour cookbook to try a modified version of his low carb and gluten free pumpkin bread recipe. I’ve had really good results in the past making low carb pumpkin pie and pumpkin bread sweetening only with stevia. However, since erythritol gives sugar-free desserts a better taste I blended it in with the stevia. When using coconut flour for baked goods, the amount of eggs needed is typically 4 times the amount used for regular wheat flour. Surprisingly, though, breads and cakes made with coconut flour do not come out with any egg taste. Coconut flour really is a great substitute for wheat flour, especially for those on a gluten free diet. I highly recommend the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat written by Bruce Fife, N.D. for those wanting a lower carb alternative to wheat flour. Although the recipes aren’t written to be low carb, they can easily be converted using alternative ingredients.


Gluten Free Banana Nut Muffins http://buff.ly/1R29rdb  #LCHF #lowcarb

Pumpkin Bread Made with Coconut Flour

This pumpkin bread turned out very moist. I used coconut oil because I think it is healthier than butter. I liked the nuts in it, but I’m sure they can be left out for those who don’t like nuts in their bread. The bread wasn’t overly sweet so a bit more erythritol and/or stevia could be added for those who want it sweeter.

Low Carb Gluten Free Pumpkin Bread

This low carb and gluten free pumpkin bread bakes up nicely using only coconut flour. It's sweetened with a sugar free blend of stevia and erythritol.

Ingredients

• 1/4 cup powdered erythritol or Swerve
• 1/4 teaspoon stevia extract powder
• 1/2 cup pumpkin puree
• 1/2 cup coconut oil or butter, melted
• 1 teaspoon sugar-free vanilla extract (almond?)
• 8 eggs
• 3/4 cup coconut flour
• 1/2 cup coarsely chopped walnuts or pecans
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves

Instructions

1. Heat oven to 350F. Grease bottom only of loaf pan or use non-stick spray.
2. Mix erythritol, stevia, pumpkin, oil, vanilla and eggs in large bowl.
3. Mix remaining ingredients in separate bowl then stir into wet ingredients. Pour into prepared pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
5. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing.

Notes You can sub. non-gluten flours to any bread i.e. recipe

Makes 1 loaf (about 16 slices)

Net carb fs per slice: about 2g

3.1

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APPLE PIE CRESCENT ROLLS

Apple Pie Crescent Rolls  (By Life Tastes Good)

Ingredients

• 1 med/lg apple, peeled + washed and cut into 8 wedges with seeds removed; used a Sweet Tango apple
• 1/4 cup light brown sugar
• 3 tablespoons unsalted butter, melted and divided
• 1 tablespoon ground cinnamon or, apple pie spices
• 8 ounce Pillsbury Crescent Rolls
• Homemade Caramel Sauce (your favorite store brand buy the caramel light apple dip.)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, combine 1/4 cup light brown sugar, 2 tablespoons melted butter, and 1 tablespoon ground cinnamon. Mix well.
3. Unroll Pillsbury Crescent Rolls and place on parchment lined baking sheet. Top each crescent with 1 tablespoon brown sugar mixture and 1 apple slice. Spread the brown sugar mixture all over the crescent and place the apple slice at the wide end. Starting at the wide end, carefully roll each crescent around the apple, keeping the filling inside.
4. Brush each crescent with remaining 1 tablespoon butter and place baking sheet in preheated oven. Bake for 15-20 minutes until the crescents are golden brown and cooked through. Mine cooked perfectly in 20 minutes. Serve with my Homemade Caramel Sauce and enjoy! or, frost?

Yield: 8 servings
Prep Time: 10 mins. Cook time: 20 mins.
Total time: 30 mins.

CRANBERRY holiday SALAD, no cook

This is the best tasting cranberry holiday salad going...and it secret is in the no-cook style of keeping it as fresh as possible. None will be left after the party and they will request your recipe. Their is no photo of the salad yet, It my family secret so I didn't try to find another recipe for it either. I don't like cranberries served at Thanksgiving but this is my exceptional recipes. Raw cranberries are always better or the raisin type. (You can add nut meats or leave without)

CRANBERRY PECAN SALAD

First of all, for taste, buy clean, good, fresh, organic cranberries because your not going to cook these gems.

Mix together ingredients:

1 l b fresh chopped cranberries

1 ½ cups sugar (taste it at one cup at first)

(Cranberries clean the pallet and parasites from meat such as ham or turkey)

Add to this cranberry sugar mixture;
Mix together and set it up over-night in the refrigerator.

8 oz. real Cool whip or whipped cream

1 small (or lg.) drained can crushed pineapple


Note; (if its sweet, you could try less sugar above, again taste it.
............................

Optional: is the ½ cup of chopped pecans. (+omega's) and/or add in Greek cream cheese instead of whipped cream? (both)

Combine all ingredients and refrigerate over-night, its ready when cream cheese sets up.




*I have half the recipe and it worked out fine. This is for our "Tough Times Today" and this recipe came from a friend from Chili that's why it's different.

http://www.cranberryinstitute.org/doclib/doclib.cgi/1/ The next link will not work it's my old blog?
http://roosterpolitics.blogspot.com/2010/02/cranberries-for-streptococcuse-coli.html 

====================================================
Recipe no. 2 CRANBERRY CHUTNEY
My friends, Anna and her sister made up this recipe. Both work in the kitchen and gave me their recipe as I begged her for it. They came from Guatemala. It is their recipe:
1 package of cranberries (use whole berry) (Cranberries should pop)
1 cup sugar (or, to taste)
1 smallest can of crushed pineapple
Spices: She said just a pinch of cinnamon, cloves and salt. (Those sweet sister's never measure!)
Anna said she boiled down the pkg of berries in a cup of water.
Then added in sugar and pineapple
Don't, as we do here in the USA, carried away with the spices. I did not detect them in this cranberry chutney. Cool down then serve. I used to hate cranberry's...go figure. This Chutney Jam (?) is good anytime of year.
----------------------------


Fresh Cranberry bundt Cake (remember to use 1/2 the sugar then taste the dough.)





 

CRUSTLESS HOLIDAY APPLE PIE

Crustless Apple Pie

This crustless apple pie recipe is prepared within the apple for a Fall treat. Even novice bakers can make this seasonal dish from Marc Matsumoto on the Fresh Tastes blog. Be  choosey keep it simple.

Ingredients

• 35 grams rolled oats (1/3 cup)
• 35 grams all purpose flour (1/4 cup)
• 30 grams fine raw sugar (2 tablespoons) or brown sugar
• 1 gram salt (1/4 teaspoon)
• 43 grams unsalted butter (3 tablespoons), cut into small pieces
• 1 teaspoon of ice water + more if  needed
• 100 grams fresh ripe dates
• 1 teaspoon tapioca starch (sometimes called tapioca flour)
• 1/4 teaspoon ground nutmeg (or, use apple pie spices)
• 1/2 teaspoon ground cinnamon
• 28 grams unsalted butter (2 tablespoons) melted
• 2 very large apples (about 420 grams each)

Directions

1. Put the oven rack in the middle position and preheat to 190 C (375 F).
2. Add the rolled oats, flour, sugar and salt to the bowl of a small food processor and pulse a few times to break up the oats.
3. Add the butter and pulse 1 second at a time until the mixture looks like a fine gravel.
4. Add the ice water and pulse until the mixture looks like a coarse gravel that’s barely coming together. Add a bit more water if needed.
5. Place the topping in the freezer while you work on the filling.
6. Remove the pits from the dates. The dates should be the consistency of a soft caramel. If you’re using dried dates, you may need to soak them in some boiling water for a few minutes to soften them up.
7. Mash the dates together with the tapioca starch, nutmeg, cinnamon, and melted butter.
8. Cut the apples in half from top to bottom and use a metal measuring spoon or melon scoop to remove the core. After the apple halves are cored, continue carving pieces of apple out and add the pieces to the date mixture. You want to leave at least 1 cm (1/3-inch) of apple around the skin so that the apple holds its shape while being baked.
9. Mix the date mixture and apples together until they are well combine and then divide the mixture into the apples.
10. Take the topping mixture out of the freezer and top each apple with it.
11. Place the stuffed apples on a parchment lined baking sheet and bake until the apples are soft and the topping is golden brown (about 35-45 minutes).

Yield: 4 apple halves (see his link to show how to cut apples i.e.)

PUMPKIN, RICE PUDDING

Pumpkin-Spiced Brown Rice Pudding

Use real pumpkin in this Pumpkin-Spiced Rice Pudding recipe. Add in a handful of nut meats, raisins to left-over rice or, as she has here. I freeze any left-over rice in one cup portions in zip-lock bags. Ready for a  handy quick dessert.
(Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

Ingredients for the uncooked rice

• 1 cup rice (I used a rice-blend of quinoa, brown rice and barley, feel free to use short-grain rice or long-grain) 
• 1/2 cup light brown sugar  
• 1 1/2 cups whole milk (2% can be used, too!)  (soy organic milk or cream)
• 1 cup water, plus more at the end of the recipe for consistency purposes  
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt 
• 1 cup pure pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg  (or, sub for the pumpkin pie spices + cloves)
• 1/4 cup pumpkin seeds, roughly chopped (or, handful of chopped pecan)

Directions

1. In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a gentle simmer, cover, and allow to cook until water has mostly evaporated and rice is tender, about 20 minutes. (This will vary depending on the rice or rice blend you use so I say check on it periodically and add water as needed.)  (or, I use my frozen. I  have a special way of cooking perfect rice.)
2. Uncover the pot. If the water has completely evaporated, add about 1/2 cup to 3/4 cup of water. Pour in the pumpkin puree, cinnamon, cloves, ginger and nutmeg. Stir and give it a taste; adjust the spices and sugar to your liking. I found it perfectly spiced and sweet. Divide amongst bowls and garnish with pumpkin seeds. If you’re reheating this, you may need to add a splash or two or water or milk to get your desired consistency.

Yield: 6-8 servings

My version: The rice is already cooked. We put the pudding in a pan over water under a bigger pan, 350 until the knife comes out clean.

CAKE MIX, PUMPKIN COOKIES

My home-aid, Virginia gave me this recipe. I wanted it because it was semi-home made recipe with few ingredient's that can be made into "October, Halloweens or Thanksgiving cookies. She added in dark chocolate, but I liked following the theme "pumpkin" with cranberry's (raisins?) instead. Also Virginia said she added more spices, protein. It has plenty of fiber. This recipe is low in fat and the canned pumpkin will dilute its sugar. Any spice cake mix will do


.

PUMPKIN CHOCOLATE CHIP COOKIES

Cake mix difference
will turn out
diffferent

This is for a large batch. Just half the recipe using one box of spice cake mix, one egg and, smaller can of pumpkin. (make sure it's real (fiber) pumpkin)
HOW TO MAKE FROM ANY CAKE MIX: COOKIES

===============

2 packages of spice cake mix

2 eggs

1 large can of pumpkin

1 package of dark chocolate chips (sub. cranberry's, by color, in mix, or, raisins/nutmeat?)

Spray cookie sheet 350 degrees for 13-15 minutes (depends on size of cookie)

LIME JELLO SALAD (festive)

Festive Green Jell O Salad
After making this festive green salad you’ll know why we like green Jell-O in Utah. (You can use other colors other than lime, lemon, orange i.e. but it doesn't goes with the celery theme and, lettuce i.e.) No, it doesn't taste like celery at all, but leaves a delightful crunch. You  can make this also with cottage cheese instead of cream cheese or, the cool whip. (This is my favorite salad and I only make it at Christmas)
I know of many version of this salad out there, but I like this one the best that I’ve tried. You can double the recipe for a larger batch but even then I’ve never added more than one cream cheese…you don’t want this too heavy. After it cools adding the whipping cream fluffs it up and lightens it. If you feel it needs more flavor add another package of jell-o rather than the small one in this recipe. It has plenty of fiber and protein and is great when served under a salad leaf topped with special crackers about it. I’ve had it served to me for a desert at a girl’s party.
ingredients:
1 lg pkg. of green Jell-O
2- cup hot water (dissolves the jello and cream cheese)
2 cups cold water (READ DIRECTION ON YOUR PACKAGE OF JELLO.)
1 pkg. cream cheese (or course organic)
1 cup chopped celery (small bits)
2 cups or med. can crushed pineapple (drained well)
½ cup chopped walnuts
1/2 sm tub of real cool-whip
Lastly add in about ½ cup of mini marshmallows (optional)?
You can follow package directions on the Jello. I add one less cup of water than called for because I prefer it a little stiff to slice.
Directions:
Dissolved Jell-O in hot water and to this water dissolve cut up, mashed and whip in the cream cheese till blended smooth. Add in the rest of the ingredients except the cool-whip. Let stand until it’s cooled completely then add in the cool-whip. Refrigerate in a 9 x12 square glass pan if you want to cut it up in squares to serve or, lg bowl
posted by Sherman @ 5:12 PM 0 comments links to this post Friday, December 22, 2006

COMMENTS ARE Most WELCOMED...

Jell-o For the HOLIDAY'S

Green Jell-O Festive Salads For The Holiday's
This Green Jell-O Festive Salad becomes a nutritional treat for any occasion but, especially for the holidays and special occasions. I make every year, and the recipes are broken down into two versions. This is the original and the other is the quick version. After making this festive green salad, you will know why we like green Jell-O in Utah. (You can use other colors like lemon but may not go with the theme of celery and lettuce that will never detect by Jell-O connoisseurs.) There are many version of this salad out there, but I like this one best of the ones I have tested. It has plenty of fiber and protein and is great when served under a salad leaf topped with special crackers about it. I have had it served to me for a desert at a girl’s get together. The first recipe is a smaller size and the latter is for a party size gathering. Use a large 9 x12 Pyrex dish or equivalent.
1 sm. pkg. of green Jell-O
1-cup hot water
1 pkg. organic cream cheese
1 cup finely chopped celery
1- 8 ounce can crushed pineapple
½ cup chopped walnuts
Small cool-whip
Topped it with about ½ cup of mini marshmallows (Very optional)

Dissolved Jell-O in hot water
To the hot Jell-O water dissolve the cut up cream cheese pieces and blend in with a hand mixer until smooth and creamy.
Add in the rest of the ingredients except the cool-whip
Refrigerate until all is cooled down completely but not set.
Then take out and stir in the cool-whip
Refrigerate and let set.

Ratio of measurements if changed to LARGE JELL-O
Large lime Jell-O
12 oz. can of crushed pineapples
Large cream cheese
1 pack of small marshmallows (or, half package)
Large whipping cream
Add in the same ingredients or keep plain but use the same directions as above
All rights reserved.
(Watch the Jell-O you buy...some are made from pig hoofs) Try the health food stores!





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CAKE, no flour,gluten free

Ballerins's Cake (This is a "No Flour" recipe or gluten free cake.) Photo of Sarah my daughter. She teaches ballet and still dances with 3 kids.

All the ballerina's use this cake recipe. The story is they perfected it and pass it around. My daughter who is now in her 30's who has had a weight problems and teaches advance ballet. Sarah garnishes this with whipped cream and fresh strawberries. She actually sent me this recipe for my blog as you can read at the end of the recipe. When she makes it up she brings over some for loving Mom.

Yummy, it so good!

Almond Angel Food Cake

6 egg whites (protein)

6 egg yolks

7 ounces Turbinado Sugar (it's more healthy and less sweet) (another Monk low cal.)
10 ounces of Almonds, finely ground (+fiber) 
(You can buy Almond flour but, she grinds it in a food grinder.)

Beat egg yolks and then add Turbinado sugar. (Beat until double in size and pale yellow) Fold in ground Almonds Beat egg whites in separate bowl until stiff. Fold egg whites into yellow Almond mixture Butter and Flour pan. Bake at 350 degrees for 20t to 30 minutes then call Sarah or myself when it is ready...
Apple betty and apple recipes

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FLOURLESS BROWNIES

Don't give up Chocolate, try these: FLOURLESS BROWNIES

Tip: We don't have to give up healthier deserts. Just find the
right recipe and make at home. I saw another similar
recipe that was vegan Chocolate is one of those treats
that your not going to do without. So plan the right
recipe and don't skip. Do not buy from the bakery or store
make at home. I freeze some for another occasion or
share.

 

• 6 Tbsp. coconut oil*
• 6 oz. (170g) Chipits semisweet chocolate chips (Hershey's darker chocolate?)
• 2 large eggs, room temperature
• ⅔ cup coconut sugar**
• 2 tsp. vanilla extract
• ¼ cup unsweetened dark cocoa powder
• 3 Tbsp. arrowroot powder***
• ¼ tsp. salt

Instructions

1. Preheat oven to 350F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
2.Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
3.Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
4.Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.

• https://www.pinterest.com/ptsherm/bakery/

PECAN PIE MUFFIN'S

First of all this is a recipe not for wimps, take some sugar out and sub Stevia ??? if you choose and/ or sub. COCONUT BUTTER/oil for butter. So easy and the nuts are (natural Omega's) are good for us. Secondly, can you buy this a any store? (...You can use: Almond or coconut flour, in parts; Whole wheat, or smelt and other gluten free flours, why not as the flour is only in small amounts. (Did you know 1 Tb of flaxseed meal equals one egg. but, try as is then experiment.

I love my coconut flour because it's kill off yeast and other parasites.

CAKES IN A MUG MICROWAVABLE RECIPES

Brownie for One?  OR, make a mini cake in a cup/mug using a small cake mix on store shelves then, skip most of these ingredients {recipe} It is about 1/4 cup of dry mix add flaxseed flour for an egg instead of this same directions but, add choc. chip or walnuts.

I've seen this recipe around the internet quit a bit lately and collected many in my pinterest posts. I was a bit skeptical about it until one of my friends make them all the time.
 A microwaved brownie just doesn't sound right to me but, it was wonderful.

I love this because 1. it takes VERY little time to make 2. it doesn't make a mess in the kitchen 3. i don't have to make a whole batch of brownies and worry about me eating them all of them 4. i always have the ingredients on hand. 
It's fabulous for when you have a craving, but really don't feel like doing much work... or if you're impatient (like me). Late night chocolate craving snack and ice cream?

It's extremely rich, but I'm a chocolate lover.. so it's right up my alley (if it's too rich for you, just reduce the sugar and cocoa powder a little bit). The cake mix is already to go but I use mayo instead of eggs at times. 1 Tbs per egg
It's even better with a scoop of vanilla bean ice cream, but for diabetic use real whip foam for frosting. Or, I have on hand the Hershey's choc. spread mixed with peanut butter. Use your own tastes.

I really think you need to try this.

Microwave Mug Brownie

• 2 tbsp vegetable oil
• 2 tbsp water
• few drops vanilla extract
• a dash salt
• 2 tbsp unsweetened cocoa powder
• 3 tbsp sugar
• 2 tbsp all-purpose flour (gluten free, use almond flour)

In a coffee mug mix water, oil, vanilla extract, and salt.  Whisk well.

Add cocoa powder; whisk well.  Add sugar; whisk well.  Add flour; whisk well.

Microwave for 60-75 seconds.  60 seconds for a slightly molten bottom, 75 seconds for uniformly done.  I put mine in for 70 seconds and I think it's perfect.  Top with a scoop of vanilla bean ice cream!  And chocolate syrup (if you reeeeally like chocolate..).

Makes 1 serving.



https://www.pinterest.com/toughertimes/

only 80 calories...Angle Food cake

Introduction

You won't believe this - scoop the cake mixture into a mug, add water, and microwave for one minute. Instant, individual cake!!! 
              You won't believe this - scoop the cake mixture into a mug, add water, and microwave for one minute. Instant, individual cake!!!

Minutes to Prepare: 5

Minutes to Cook: 1

Number of Servings: 46

Ingredients

1 package Angel Food cake mix
1 package any other flavor cake mix

Watch How to Make Dairy-Free Lemon Cake

 

Tips

Mix in mini chocolate chips, fruit, nuts, etc. for a different twist. Top with ice cream, hot fudge or caramel sauce, fruit, or anything else you love!

Stick a piece or two of tape on the lid of your container, and write the directions (3 tbsp. mix, 2 tbsp. water, 1 min. microwave) on it for an easy, help-yourself for the whole family!
Original recipe: http://thehiddenpantry.blogspot.com/2011/11/aunt-bettys-1-2-3-cake.html  

Directions

Mix 1 package Angel Food cake mix with any other flavor cake mix (I like chocolate!). Store in an airtight container in your pantry.

When the craving hits, just mix 3 tbsp. cake mix with 2 tbsp. water in a coffee mug, and microwave on high for 1 minute.

Instant dessert!

Serving Size: Makes 46 servings (3 tbsp. mix per serving)