Apple Crisp Bars

Apple Crisp Bars

 

Ingredients

Crust
1/2 cup cold butter (cut into 1/2 inch pieces)
1 1/2 cups flour + 2 tbsp. flour (separated)
1/2 cup confectioners sugar
Filling
3 lbs of peeled, cored and chopped apples (7 – 8 medium)
1/2 cup sugar
1/4 tsp. cinnamon
dash salt
1/2 cup water
1 tsp. lemon juice
Topping
7 tbsp. butter melted
1/3 cup oats
1 cup flour
1/3 cup brown sugar, packed
Instructions
 
Preheat oven 375
In a food processor, or the old fashioned way, with a fork, mix together the crust ingredients (except for the 2 tbsp of flour) until it resembles small crumbs.
Press the mixture into the bottom of a 9×13 pan evenly.
Bake in a  oven for about 10-15 minutes until golden brown.
While the crust is baking, place all of the filling ingredients into a skillet. Cook until the apples are cooked and the liquid has reduced. Spread slightly cooled filling over the top of the baked crust.
Sprinkle the 2 tbsp of flour (from the 1st list of ingredients) over the filling.
Combine all of the topping ingredients together and scatter it across the filling layer, covering as much area as you can.
Bake for 20 minutes or so, until the topping is golden brown.

Cauliflower Breadsticks

cauliflower breadsticks

Ingredients

2 cloves garlic, grated or minced
2 large eggs, lightly beaten
4 oz. low fat mozzarella cheese
1/2 teaspoon onion powder
salt
pepper

Directions:

Preheat oven to 450 degrees.
Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
Place the cauliflower into a food processor and blend until it’s a mashed potato texture
In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
Bake at 450 degrees for 20-25 minutes or until the top starts to brown
Add additional cheese to the top and enjoy!

Cauliflower Pizza Crust

pizza crust cauliflower

2 cups raw cauliflower

1 1/2 cups mozzarella cheese

3 large  egg whites

1 tsp. garlic salt

2 tsp. oregano, ground

1 cloves fresh garlic

Instructions

to “rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulses or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust/Cheesy Bread:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven.
To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Chocolate Covered PB Banana Bites

choc pb bites

Yield: 4 serving

Serving size: 1/4 of recipe

Ingredients

1/4 cup dark chocolate chips, melted

1/8 cup natural peanut butter

1/8 cup unsweetened applesauce

2 ripe bananas

Sea salt

Instructions

Peel bananas and slice into 1/4′ pieces.

Mix the peanut butter and the applesauce in a small      bowl. Spread the mixture on top of each banana slice.

Place bananas on a baking tray lined with parchment      paper and freeze for 30 minutes.

During the last 5 minutes of freeze time, place chocolate chips in a small bowl. Microwave for 1 minute or until chocolate melts.

Remove bananas from freezer and dip 1/2 of each banana piece in the chocolate. Sprinkle sea salt on the chocolate tops.

Bisqick Pan Gravy

bisquick pan gravy

adapted from Betty Crocker

Drippings from roast turkey or other cooked meat

2 tablespoons Original Bisquick mix

1 cup liquid (turkey or meat juices, broth, water)

Few drops browning sauce, if desired

After removing turkey from pan, pour drippings (turkey juices and fat) into fat separator or glass measuring cup, leaving browned particles in pan. The fat will rise to the top. With spoon, return 2 tablespoons of the fat to the pan. Pour or spoon off and discard any remaining fat drippings.

Stir Bisquick into fat in cooking pan. Cook over low heat, stirring constantly and scraping up browned bits, until mixture is smooth and bubbly; remove from heat. 

 Gradually stir in reserved juices plus enough broth or water to equal 1 cup. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in browning sauce if a darker color is desired.

Makes 1 cup

Chocolate Hazelnut Peanut Butter Cookie Cups

choc pb cup hazelnuts

Ingredients

1 1/2 sticks butter (12 tablespoons)
1 cup light brown sugar, firmly packed
1/2 cup white granulated sugar
2 eggs, lightly beaten
2 1/4 cups sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. pure vanilla extract
1 cup semi-sweet morsels

****Can cheat and use store bought***** 2 packages

12   tablespoons peanut butter

12   tablespoons hazelnut spread with cocoa

Heat oven 350

Spray 24 mini muffin cups with cooking spray.

Scoop 1 tablespoon cookie dough into each muffin cup. Press down.

Bake 10 to 12 minutes or until golden. Using shot glass sprayed with cooking spray, immediately press center of each muffin cup gently to shape cookie cup. Cool completely in pan. Turn pan upside down to remove cookie cups from pan.

Place 1/2 tablespoon peanut butter in each cookie cup. Top each with 1/2 tablespoon hazelnut spread with cocoa.

Skinny Peanut Butter Cup

 skinny pb cup

Ingredients

Chocolate Layer:
1/4 cup Unsweetened almond milk (or skim milk)
1/4 cup Plain low fat Greek yogurt
1/4 cup Cocoa powder (unsweetened)
2 tbs. Protein powder (or additional cocoa powder)
Pinch Salt
1 tbs. Baking stevia (or 2 tbs. sweetener of   choice) 1
Peanut Butter Layer:
1/4 cup Peanut flour (or pb2) 2
1/4 cup +1 tbs.   Water
Pinch Salt
1/2 tbs. Baking stevia or 1 tbs. sweetener that measures like sugar 3

 

1 Or 4 pkts.  stevia.

2 You could also use 1/4 cup creamy peanut butter, melted in the microwave for 30 seconds. However, this will change the nutritional facts.

3 Or 2 pkts. stevia.

Directions

In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.

Line mini muffin tin with 14 mini muffin liners (I used silicone), and spray with cooking spray. Pour 1 tsp. of the chocolate mixture into each liner. Follow with 1 tsp. of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp. of the chocolate mixture on top of the peanut butter layer.

 

Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy! (Note: These must be kept and stored in the freezer! They can be enjoyed by popping them out of the freezer about 10 minutes before enjoying!)