Blueberry Pineapple Fluff

Blueberry Pineapple Fluff
 
Yields 1 - 7x11 pan
Ingredients
  • 1 can blueberry pie filling
  • ½ can (7 oz) sweetened condensed milk
  • 1 can (8 oz) crushed pineapple, drained (optional)
  • ½ carton (8 oz) Cool Whip, thawed
  • Fresh berries for garnish, if desired
Instructions
  1. Combine pie filling, condensed milk and pineapple in a bowl; mix well.
  2. Fold in Cool Whip.
  3. Spread into an ungreased pan.
  4. Cover with saran wrap and freeze overnight.
  5. Remove from freezer 10 to 15 minutes before serving. Cut into squares and garnish with fresh berries, if desired. ~ Enjoy!!

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Lazy Dazy Cake

 

Lazy Dazy Cake

Ingredients:
2 eggs
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter

Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.

Boiled Topping
5 T butter melted
8 T cream
18 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.
Enjoy!

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CREAMY STRAWBERRY DREAM CAKE

CREAMY STRAWBERRY DREAM CAKE
 
Ingredients
  • 1 box yellow cake mix
  • 3 large eggs
  • ⅓ cup vegetable oil
  • ¾ cup of sugar
  • 3 pints strawberries, stemmed and sliced
  • 3 cups heavy cream
Instructions
  1. Heat oven to 350° F.
  2. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions.
  3. Beat until well combined. Divide the batter between the pans.
  4. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes.
  5. Let the cakes cool for at least 10 minutes before removing them from the pans.
  6. Cool completely before assembling the shortcake.
  7. Meanwhile, sprinkle ½ of the sugar over the strawberries.
  8. Set aside at room temperature until the berries release their juices, about 30 minutes.
  9. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form.
  10. Place one of the cake layers on a serving platter.
  11. Pile on half the strawberries and half the whipped cream.
  12. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately.

 

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Apple Rose Bites

 

Apple Rose Bites
These are so easy and cute!!
WHAT TO DO->
Choose an apple with a nicely coloured skin
Cut apple through horizontally
Slice apple thinly with mandolin into 1/2 circles
Bring to boil 3 cups of water with 1/4 cup of sugar
Drop apple slices into enough water to cover
Simmer 3-4 minutes until soft and pliable
Drop into cold bath to stop cooking.
Make single pie crust recipe or use frozen
( I used the one on the Crisco can) roll out into thin rectangle
Cut into strips approx. 6 inches long and 1-1 1/2 inches wide
Place apple slices across the edge of the dough and roll
set into mini muffin cups
Bake for 15 – 20 minutes at 325 F
Enjoy!
Can sprinkle with a bit of sugar if you like

 

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Magic Cookie Bars!!!

Magic Cookie Bars!!!

Gluten and Sugar FREE!

Annies notes: I have always loved these, well,.. the unhealthy ones. I found a recipe that is healthy and won’t put my weight loss to stall! While baking these, they smelled just like the old bars, and these taste a bit better too!

Ingredients
Crust:
1 3/4 cup almond flour
1/4 cup truvia
1 Tbsp coconut flour
1/4 tsp molasses
1/4 cup butter, melted
Topping:
1/2 cup sugar free chocolate chips
3/4 cup unsweetened flaked coconut
1 cup chopped pecans or walnuts
1 recipe low carb sweetened condensed milk (recipe below)
Directions:
Preheat oven to 325F.
For the crust, Mix together almond flour, truvia and coconut flour. Add melted butter and molasses and mix till crumbly. Pat in the bottom of a 9×13 baking pan. Press firmly and evenly into the bottom of the pan.
Bake crust for 12 minutes, or until it begins to brown around the edges. Remove and let cool.
Increase oven temperature to 350F.
Sprinkle cooled crust with chopped chocolate, coconut and nuts. Pour sweetened condensed milk over top and bake for 20-25 minutes, until mixture is bubbly and beginning to brown.
Let cool and cut into 24 bars.

Ingredients
1 cup whipping cream
1 cup almond or coconut milk
1/2 cup truvia or desired sweetener
1 Tbsp butter
1/8 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup truvia or desired sweetener to taste
Instructions:
In a medium heavy saucepan, combine cream, milk and 1/2 cup truvia over medium heat.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring often, until mixture is reduce by half. Do not scrape the sides of the pot where dried milk is, it will make the condensed milk gritty.
Add butter and whisk till melted, then whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and sweetener.

 

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No-Churn Salted Caramel & Pecan Ice Cream

No-Churn Salted Caramel & Pecan Ice Cream
 
Have you avoided making ice cream at home because you don’t have an ice cream maker and you can’t justify buying another piece of kitchen equipment you’ll only use on occasion? If so, you’ll want to give this easy 2-ingredient method inspired by the kitchn.com (see link below for attribution). This recipe builds upon their technique by adding a delicious salted caramel sauce and some chopped pecans. The results? Fantastic! If you love ice cream and a bit of salt in your snacks, you’ll want to give this one a try!
Ingredients
  • Ice cream base:
  • 1 14-oz. can sweetened condensed milk
  • 2 cups cold heavy cream
  • 1 t. vanilla extra [optional]
  • Salted Caramel Sauce:
  • 1 cup white sugar
  • 2 T. water
  • ½ cup heavy cream
  • 4 T. unsalted butter
  • 1 t. fleur de sel salt
  • Other:
  • 4 oz. chopped pecans
Instructions
  1. To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
  2. Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
  3. Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
  4. For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
  5. Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
  6. Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
  7. Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
  8. Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
  9. Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
  10. Inspiration for ice cream:
  11. http://www.thekitchn.com/how-to-make-no-churn-ice-cream-cooking-lessons-from-the-kitchn-220413
  12. Products mentioned:
  13. https://www.amazon.com/Das-Foods-Guerande-French-Salt/dp/B000K6Z22U

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MINIATURE COCONUT TARTS

MINIATURE COCONUT TARTS
Serves: 16
 
Ingredients
  • 1 box of pillsbury pie crust (the rolled kind)
  • 1 egg
  • 1 cup flaked coconut
  • ⅔ cup sugar
  • mini tart baking pan
Instructions
  1. Preheat oven to 375
  2. Make Filling: Beat egg. Add coconut and sugar; mix well.
  3. Unroll pie crust, use a wide rim glass to cut circles in dough to line tart pan. Spray pan with cooking spray, line with dough.
  4. Fill each tart with 1 TBSP of filling.
  5. Bake tarts for 12 minutes or until golden brown. I also sprinkled some coconut on top!

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Homemade Nutella

Ingredients:
1 cup hazelnuts, soaked in water overnight and roasted
2 Tbsp melted coconut oil
1/2 cup honey or desired sweetener to taste
2 tsp vanilla extract
4 Tbsp cocoa
1/4 tsp salt
3/4 cup coconut or almond milk
Mix in blender till done 🙂 Store in fridge for 2 weeks.

 

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Blueberry Yogurt Bark

Blueberry Yogurt Bark
 
Ingredients
  • 3 5.3 oz containers of Greek yogurt (can use 2 vanilla and 1 plain)
  • 1⅓ c fresh blueberries
  • ¼ c coconut
  • 1 small pkg of almond slivers (can be left out if allergies)
  • 2 squares of Ghirardelli white chocolate (cut into tiny cubes)
  • ½ c dried cranberries
Instructions
  1. Mix all ingredients together, line an 8x8 pan with parchment paper.
  2. Pour mixture into pan and freeze until bark is hard.
  3. Cut into squares.

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Watergate Salad

Watergate Salad
 
Ingredients
  • 1 20 oz can Crushed pineapple
  • 1 3.6 oz box pistachio pudding mix
  • 8 oz tub Cool whip
  • 1 cup mini marshmallows
  • ½ cup Chopped nuts of choice
  • ½ cup shredded coconut
  • Optional extras: diced apple..chopped maraschino cherries..banana...
Instructions
  1. In large bowl mix crushed pineapple and pudding mix until well blended
  2. Add marshmallows, nuts, coconut..and other ingredients..Mix well...
  3. Add cool whip and fold in until well mixed.
  4. Chill..serve and enjoy!

 

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GRANNY’S CARROT CAKE

GRANNY'S CARROT CAKE
 
Best carrot cake you will ever eat
Ingredients
  • Cake:
  • 4 eggs
  • 1¼ cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • Frosting:
  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees , Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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Strawberry Cream Poke Cake

1 Box white cake mix (use ingredients below to mix in the cake )
4 eggs
1 cup milk
1/4 cup oil

Bake at 350 in a 9×12 baking pan for 25 minutes
Poke holes all over the cake with a fork or wooden spoon end for larger holes.
1 Box strawberry jello made as directed , pour warm mix over baked cake.

Frosting
1 can whipped vanilla frosting
1 container cool whip
1 tsp almond extract
1,  8 oz block cream cheese softened (optional)

Mix frosting and cool whip together, mix softened cream cheese in add almond extract mix til well blended.
Frost cooled cake add strawberries to the top enjoy

 

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Double-Chocolate Chip Oatmeal Cookie

Double-Chocolate Chip Oatmeal Cookie
 
Ingredients
  • ¾ cup unsalted butter, room temperature......
  • ½ mashed avocado
  • 1-1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cup flour
  • ⅓ cup unsweetened cocoa
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups rolled oats
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 375F.
  2. Cream butter, avocado, and brown sugar with an electric mixer for about 4 minutes. Add in eggs & vanilla and beat well.
  3. In a medium bowl, sift together dry ingredients.
  4. Add dry mixture to the butter mixture, beating just until combined. Mix in the oats and chips.
  5. Drop by tablespoonfuls onto baking sheet for 8 to 10 minutes until set.
  6. Allow to cool for a few minutes on the sheet before transferring to rack to completely cool.

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Lisa’s Lemon Meringue Pie

Lisa's Lemon Meringue Pie
 
Ingredients
  • 1 cup sugar
  • 2 tbs flour
  • 3 tbs cornstarch
  • ¼ tsp salt
  • 1½ cups water
  • 2 lemons, juiced and zested
  • 2 tbs butter
  • 4 egg yolks, beaten
  • 4 eggs whites
  • 6 tbs sugar
  • 1- 9-inch pie crust baked
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest.
  3. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter.
  4. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture.
  5. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  6. In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  7. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

 

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BANANA CRUMB CAKE

BANANA CRUMB CAKE
 
Ingredients
  • For the Cake:
  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 ripe bananas
  • ½ cup melted butter
  • 1⅓ cups granulated sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • 1 cup sour milk (1 Tbsp of vinegar to milk, let sit 5 minutes)
  • For the Streusel:
  • ¾ cup (12 Tbsp) melted butter
  • 1 cups light brown sugar
  • 1½ cups flour
  • 2 tsp cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp cream
Instructions
  1. Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray, set aside.
  2. In a medium bowl whisk together flour, baking powder and salt.
  3. In another bowl, mash bananas. Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla. With mixer running on low, carefully add flour and mix until just combined.
  4. Prepare streusel by combining all the ingredients in a medium bowl, mix in the butter until a coarse crumb forms.
  5. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.
  6. Mix together the glaze ingredients and drizzle over the cake before serving.
  7. Enjoy!

 

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Chocolate Coconut Flour Cupcakes with Chocolate Buttercream

Chocolate Coconut Flour Cupcakes with Chocolate Buttercream
 
*Tip: if you are not used to low carb foods you can play around with the amount of cocao powder and liquid stevia used in both the cupcake and the frosting to sweeten it up.
Ingredients
  • ¼ cup butter
  • 3 tbsp cocoa powder
  • ⅓ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp granulated erythritol
  • ¼ tsp salt
  • 4 eggs
  • 12 drops stevia extract
  • ½ tsp vanilla extract
  • ⅓ cup almond milk
  • For the Chocolate Buttercream Frosting:
  • ⅓ cup whipping cream
  • 2 oz softened cream cheese
  • 2 tbsp softened butter
  • 2 tbsp unsweetened cocoa powder
  • 10 drops stevia extract
  • 1 oz melted unsweetened chocolate
Instructions
  1. )Preheat oven to 350F and line 7 muffin tins with paper liners.
  2. )In a small bowl, mix together coconut flour, baking soda, baking powder, erythritol and salt. Make sure you break up any clumps.
  3. In a larger bowl, beat the eggs with vanilla and stevia until frothy with an electric mixer.
  4. )In a small saucepan, melt butter over low heat. Whisk in cocoa and mix well.
  5. )Add butter/cocoa mixture to eggs and use the mixer to mix again until combined.
  6. )Add half of coconut flour mixture and mix on low for a few moments.
  7. ) Add the almond milk and mix in thoroughly.
  8. )Add the remaining coconut flour mixture and mix on low, then use a rubber spatula to stir and make sure all ingredients are well combined and clump free!
  9. )Divide batter into the 7 muffin tins and bake in center of oven for 18-20 minutes.
  10. ) Cupcakes are done when you put toothpick in middle and it comes out clean.
  11. ) Set aside and cool completely.
  12. For the Chocolate Buttercream Frosting:
  13. )Whip cream with an electric mixer until it forms stiff peaks and set aside.
  14. )In a separate bowl, beat cream cheese and butter together until smooth.
  15. )Beat in cocoa powder and stevia.
  16. )Slowly fold in the whipped cream and stir until combined.
  17. )Pour melted chocolate into bowl and mix with a rubber spatula until it is combined and mixture is smooth.
  18. )Spread buttercream on your cooled cupcakes and ENJOY!!

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Rootbeer Cupcakes

Rootbeer Cupcakes
 
Ingredients
  • 1 cup sugar
  • ½ cup butter softened
  • ½ tsp vanilla
  • 2 eggs
  • 2 cup flour
  • 1 tbsp
  • Baking powder
  • 1 tsp salt
  • ⅓ cup Rootbeer
  • For the Frosting
  • ¼ cups softened butter
  • ⅛ tsp salt
  • 2 cup powdered sugar
  • 2-4 tbsp milk
  • ⅓ cup Rootbeer
Instructions
  1. Mix all ingredients for the cake in a bowl and mix together.
  2. Place mixture in cup cake pan and cook till done
  3. For the Frosting
  4. In a bowl mix all ingredients except Rootbeer. Blend in Rootbeer till it's mixed enough to add on cupcakes.
  5. Add to cupcakes and enjoy

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Healthy Haystacks

Healthy Haystacks
Serves: 12
 
Ingredients
  • 2 ripe bananas (sweeter when ripe)
  • 1 Tbsp. cocoa
  • 1 Tbsp. peanut butter
  • 1 cup oatmeal
Instructions
  1. Mash bananas.
  2. Add other ingredients and mix by hand until blended.
  3. Drop by spoonful onto parchment paper covered baking sheet.
  4. Bake 350 degrees F. for 10 minutes

 

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Homemade Strawberry Pie

 

1 1/2 cups sugar…
4 Tbsp. cornstarch
1 1/2 cups boiling water
1 small pkg. strawberry jello
2-3 cups fresh strawberries, sliced
1 pie shell, baked
Homemade Whipped Cream (recipe follows)

*Boil 1 1/2 cups water.
*Combine sugar and cornstarch, add to water.
*Cook until thickened; add jello.
*Cool mixture; stir in strawberries.
*Pour into baked pie shell. Chil until set.
*Top with whipped cream to serve.

~Homemade Whipped Cream~
2 cups Heavy Cream (whipping cream)
1/2 cup sugar
2 tsp. pure vanilla extract
*Using and electric mixer, whip the cream to medium peaks. Add the sugar and vanilla, then whip to stiff peaks.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes