Low Carb Bounty Bars

Low Carb Bounty Bars

Bounty bars are one of my favorites! Keto approved, low carb bounty bars are insanely delicious and healthy!

Ingredients
Bars
3 cups unsweetened coconut shredded
1/4 cup Swerve
1 tsp vanilla
1 cup coconut cream
1/4 cup coconut oil

Chocolate coating:
5 oz dark chocolate 75-90%
1.5 oz coconut oil

Instructions

Bars
Toast coconut in oven at 350 for 6 minutes
Once coconut cools mix with Swerve, coconut cream and coconut oil.
Place mixture in fridge for 20 minutes and then form into bars.
Place on a cookie sheet lined with parchment paper and place back in fridge for about an hour.

Chocolate coating
Place dark chocolate and coconut oil into a double broiler. If you don’t have a double broiler just place a glass bowl on top of a pot with 1 cup of water int he bottom.
Melt chocolate over medium heat stirring well. Remove from heat and let cool a little bit.
Use a wooden skewer, inserted in to the end of the bar, to hold bars while dipping them into the chocolate. Coat all sides.
Place back onto parchment paper and into fridge. Once chilled bars can be stores in a container in fridge or freezer.

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Caramel Walnut Apple

In a deep pan take 1 can of Sweetened Condensed Milk… Cover it with water.. about 2 inches over the top… set your burner on low and cook for 3 hours….check it every so often to make sure the water stays above the can… if not it could explode……

Remove your can from the water then place in the refrigerator to cool …approx for 1 hour…then Open and ENJOY

We like to wedge our apples and warm them in the microwave for a few seconds then top with the caramel and then a few walnuts..

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Pineapple Raisin Loaf

Pineapple Raisin Loaf
 
Ingredients
  • 3 Tbsp unsalted, softened butter
  • 2 whole eggs + 1 egg white
  • ¾ cup packed brown sugar
  • 1¾ cup gluten free all-purpose flour (regular all-purp flour will work too)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • dash sea salt (optional)
  • 1 cup finely chopped pineapple tidbits (** make sure to squeeze out all extra juice)
  • ¾ cup raisins
  • 2 Tbsp granulated Stevia, Truvia or Swerve
  • ¼ tsp ground cinnamon
Instructions
  1. In a mixing bowl, beat together butter, eggs and brown sugar.
  2. In a separate bowl, combine the flour, baking powder, baking soda, salt and raisins.
  3. Stir half of the dry ingredients into the egg mixture.
  4. Now mix in the pineapple and remaining dry ingredients. (dough will be very thick almost resembling cookie dough)
  5. Drop into greased loaf pan and carefully spread out.
  6. Combine 2 tbsp granulated Stevia and cinnamon and sprinkle on top of loaf.
  7. Bake in a 350 degree oven for 45 to 50 minutes until toothpick inserted in center comes out clean.
  8. Cool on rack. Keep refrigerated.

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PARANORMAL PRETZELS

These bug-eyed beings are easy to make in large batches for a Halloween gathering or classroom party.
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Ingredients
Yogurt Covered Pretzels
Different Colored Melting Chocolate
Little Candies for the Eyes
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Directions
Put colored melting chocolates into their own zip loc baggies (or icing bags). Place baggies upright into a bath of hot water until all of the chocolate has melted. Place all of the pretzels on wax paper lined cookie sheets. Snip a tiny corner off of one of the baggies of chocolate. Fill in the eyes of the pretzel ghosts – only fill 5 or so at a time so the chocolate doesn’t set up before you’ve been able to place the eyes. Repeat with the other chocolate colors.
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Enjoy

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Pumpkin Rice Krispie Treats

Pumpkin Rice Krispie Treats
 
Ingredients
  • 12 cups of Rice Krispies Cereal
  • 1 stick of butter
  • 2 (10 oz) Pkgs of Marshmallows
  • 1 teaspoon yellow food coloring
  • ¼ teaspoon red food coloring
  • Tootsie rolls
  • green taffy
Instructions
  1. ~In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved completely.
  2. ~Next add the food coloring into the mixture and stir well until you reach the color of orange that you desire for your pumpkins.
  3. ~Add Rice Krispie cereal to the marshmallows & stir well until all of it is well covered.
  4. ~I let mine set for about 30 minutes in a bowl and let it cool some so that the rice krispie treats are easy to work with. After about 30 minutes take some mixture and roll up into a ball in your hands, about the size of a tennis ball or whatever size you'd like and then set on a sheet of wax paper and continue until all of it is gone.
  5. ~After you're done making all of your pumpkins take a tootsie roll and push down into the top so it looks like a stem sticking up.
  6. ~Next, what I used was small pieces of green taffy that I picked up at a party store and just took each piece and flattened out and cut each piece in ½ after I flattened it so you can get 2 leaves out of each piece and then I just shaped it into a leaf and then took a knife and made indentations in it to make it look like the veins in a leaf for an added look. Just place each little leaf at the top next to your tootsie roll.
  7. ~Next I used another very small bit of taffy and rolled it out in my hand until really thin, about the length of a toothpick and then curled it around to look like a little pigtail to make a little vine. You don't have to do this part if you prefer to skip it, just gives it that added look Makes approx. 20 pumpkins. These would be cute for kids to make for school Halloween parties too or any carry in.
  8. Enjoy!

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Better Than Sex Cake!!!! (Who names these things??)

Better Than Sex Cake!!!! (Who names these things??)
 
Who even comes up with these names?
Ingredients
  • 1 Chocolate Cake Mix ( Milk Chocolate) or you can make your own chocolate cake mix
  • 1 Can Sweetened Condensed Milk 14 oz
  • 1 Jar of Hershey's Caramel Topping 12 oz
  • 1 large Container of Cool Whip ( I use free)
  • 1 package Heath English Toffee Bits 8 oz
Instructions
  1. Follow the recipe on the cake mix.
  2. When the cake is done and it's still hot poke holes in the cake with a toothpick.
  3. Pour the sweetened condensed milk and the caramel on top of the cake.
  4. Let Cool Put in the Refrigerator for 45 minutes.
  5. Take Cake out of the refrigerator and spread cool whip on top of the cake then drizzle caramel sauce on top and garnish with heath English toffee bits.
  6. Put cake back in the refrigerator and let sit over night.
  7. Enjoy (To be kept in refrigerator)

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Savory Brie and Pear Puff Pastry

Savory Brie and Pear Puff Pastry
 
Frozen puff pastry may be one of the most versatile convenience items on the market. When you have a package in your freezer, you can whip up rich savory appetizers, elegant main dishes, or delicious buttery desserts in no time. This recipe combines the best of both worlds with its combination of sweet and savory ingredients. As a result, it can be served as either a rich appetizer or a decadent dessert by playing up either the savory or sweet elements.
Ingredients
  • ½ package frozen puff pastry
  • 1 medium pear, ripe but firm, cut into thin slices
  • 2 oz. Brie cheese, cut into thin slices with rind removed
  • 2 sprigs fresh thyme, stems removed
  • 2 t. ground cinnamon
  • 1 t. nutmeg
  • 2 T. maple syrup
  • 1 egg
  • 1 T. water
Instructions
  1. Thaw puff pastry in refrigerator for 2-3 hours or overnight.
  2. Position rack in the middle position and preheat oven to 375 degrees.
  3. Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle. Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).
  4. Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about ½” from the outside edge, but do not cut all the way through.
  5. Dock the pastry inside the cut you just made with a fork just like you would a pie crust. Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, cinnamon, and nutmeg. Brush top with maple syrup to evenly coat.
  6. Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in oven.
  7. Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
  8. Remove from oven and allow to cool slightly before serving.

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Boo Mix

Boo Mix
 
Ingredients
  • A Half of Package of White Almond Bark
  • 2 Cups of Corn Chex
  • 2 Cups of Rice Chex
  • 2 Cups of Mini Pretzels
  • ½ Cup of Raisins
  • ½ Cup of Candy Corn
  • ½ Cup of Indian Corn
  • ¼ Cup of Halloween Candy bits
Instructions
  1. *First Melt your Almond Bark .. follow directions on package
  2. *Then Stir in the Cereal, Pretzels, and Raisins until evenly coated... Then *Stir in the Candy Corns and Candy Bits
  3. *Spread it on wax paper and let cool for at least 30 min.... Then Break into chunks ....store covered or put in sealed treat baggies

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🍓🍌 CHOCO-BANANA ‘N STRAWBERRIES 🍌🍓

Ingredients:
4 bananas, peeled and cut in half
small container of strawberries, hulled
2 cups semi-sweet OR dark chocolate chips
1 cup chopped almonds OR roasted peanuts

Line a platter with waxed paper. Place bananas on the platter, insert a popsicle stick into the cut end of each half and then freeze for 15 minutes.
Place chocolate chips into a microwave-safe container and microwave for 2 to 3 minutes, stirring well after each minute. When chocolate is soft and shiny, beat it with a small spatula until it is smooth and has no more lumps.
Roll each banana half in the melted chocolate and then quickly roll in the nuts to evenly coat them.

Put the covered banana back onto the wax paper covered platter and freeze for another 30 minutes or until chocolate is set.
I rolled the strawberries in the chocolate as well and let them sit in the freezer for roughly 20 minutes to set up the chocolate. One of the bananas fell off the stick, so I simply sliced it into rounds! Makes for a very pretty presentation and the banana “bites” are a great way to get your chocolate fix without going too overboard on calories!!

Serve immediately or freeze in an airtight container for up to one week. ~ Enjoy!!

 

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Fresh Fruit Salad with Honey-Yogurt Dip

Fresh Fruit Salad with Honey-Yogurt Dip
 
The standout “star” in this flavorful fruit salad is the addition of Cotton Candy® grapes. This newer, super sweet variety delivers a very distinctive flavor worthy of its memory-invoking name. For the best presentation, do not add the strawberries to the salad until right before serving. Otherwise, the lighter-colored fruits will absorb their bright red color. To prevent browning, slice and add kiwi to the bowl right before serving, as well. Note: Cotton Candy® grapes are not a genetically modified food. Instead, their wonderful taste is the result of selective natural cross-breeding practices conducted over many years.
Ingredients
  • For the Yogurt Dip:
  • 1 c. plain, full-fat Greek yogurt
  • 2 T. honey
  • 1 t. ground cinnamon
  • For the Fruit Salad:
  • 1 c. seedless green grapes, washed and halved
  • 1 c. fresh pineapple, cut into chunks
  • 1 large ripe mango, peeled and cut into chunks
  • ¼ c. fresh pineapple juice
  • Zest of 1 lime
  • 2 T. fresh lime juice
  • 2 T. fresh mint, finely chopped
  • Optional: 1 T. honey
  • 1 c. fresh strawberries, hulled and cut into chunks
  • 2 large fresh kiwi, peeled, halved, and sliced
Instructions
  1. Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
  2. To assemble fruit salad, combine prepared grapes, pineapple, and mango in a large glass or other non-reactive bowl. Add pineapple juice, lime zest and juice, and mint to bowl and toss to combine.
  3. For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
  4. Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
  5. Once chilled, remove fruit salad and strawberries from refrigerator and add strawberries and freshly sliced kiwi to the bowl. Gently stir to combine and serve immediately with honey-yogurt dip.
Notes
*If possible, use Cotton Candy® green grapes
**zest lime before juicing

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Coconut Water Popsicle

 
Ingredients
  • 2 -4 Strawberries...
  • ½ cup Coconut Water
Instructions
  1. Cut up strawberries place in a popsicle container.
  2. Fill with coconut water.
  3. Freeze overnight.
  4. Enjoy with your friends!

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Watermelon cake

This is the cake I asked for last year (And this year coming up).
Hubby made it for me.
Take a watermelon and cut off the rind.
Decorated with cool whip and fruit.
Tada!

 

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✿ 1920’s EGG CUSTARD PIE ✿

 

Pie Ingredients ~
Prepared Pie Crust (or use the recipe below and make your own coconut crust)
2 eggs
1/4 cup sugar
1 1/2 cups milk
pinch salt
1/4 tsp nutmeg

Directions ~
Preheat Oven to 475 degrees F
Beat Egg lightly, add sugar and salt. Add milk slowly beating well. Pour into prepared pie shell, sprinkle with nutmeg and bake at 475 F for 10 minutes. Reduce heat to 425 F and bake until custard is firm and lightly browned.

OPTIONAL: Coconut Butter Crust ~
2 Tbsp butter softened
1 1/2 cups flaked coconut

Spread the butter evenly on the bottom and the sides of the pie pan, sprinkle coconut evenly on the top of butter and then smash coconut down into butter.
Fill with pie filling and bake as directed.

 

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HOMEMADE ICE CREAM IN A BAG

HOMEMADE ICE CREAM IN A BAG
 
This makes 1 serving. Great for kids to learn a little bit of science. Feel free to double the recipe for a larger serving.
Ingredients
  • Ice Cubes
  • ½ cup half and half or whole milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon sugar
  • ½ cup Kosher or Rock salt
  • 4 cups ice (crushed or cubed)
  • 2 quart size sealable freezer bags
  • 2 gallon-size sealable freezer bags
  • OPTIONAL toppings:
  • candy sprinkles, fruit puree, fudge or caramel sauce, chopped nuts, etc
Instructions
  1. Combine the half and half, sugar and vanilla extract in the quart-size bag. Seal the bag tightly, then put it in another quart size bag and seal carefully so that none of the liquid will leak out.
  2. Fill the gallon-size ziplock bag halfway with ice cubes. Sprinkle the ½ cup Kosher salt over the ice cubes. (the salt helps lower the freezing point of the water)
  3. Put the quart size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size ziplock bag (be sure to get out as much air as possible). If the bag begins to leak, I recommend double bagging it to reduce the mess.
  4. Wrap the bag in a hand towel then shake the bag for 5-10 minutes or until the ice cream mixture begins to thicken. Feel the small bag to determine the consistency of your ice cream. Once satisfied with the consistency, remove the small bag from the bag of ice.
  5. Wipe down the smaller bag to remove any salt water from the outside. Open the small ziplock bag and add any desired toppings that you want. You can eat the ice cream right out of the bag or scoop it into a bowl.

 

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Cream Cheese Peach Pie Delight

Cream Cheese Peach Pie Delight
 
This is divine!!!!
Ingredients
  • 1 package of white or yellow dry cake mix
  • ⅓ cup butter, room temperature
  • 2 large eggs, divided
  • 29 ounce can of peach slices, drained
  • 8 ounces of Cream Cheese, room temperature
  • ⅓ cup of sugar
  • 1 teaspoon Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1½ cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.
  3. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time.
  4. Spoon into partially baked crust.
  5. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy.
  6. Spoon over peaches.
  7. Sprinkle with reserved crumbs. Bake 30 minutes.
  8. Chill at least 30 minutes before serving. Refrigerate leftovers.

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Strawberry Cream Cups

Strawberry Cream Cups
Serves: 36
 
Ingredients
  • 2 packages Pillsbury crescent rolls
  • 18 strawberries, washed, hulled and cut in half
  • 1 x 8 ounce bar low fat cream cheese, softened
  • 2 cups cool whip (low fat)
  • 1 teaspoon pure vanilla extract
  • 1 package milk chocolate chips
Instructions
  1. Open both packages of crescent rolls, cut each roll in half and each half into 9 pieces. Lightly grease muffin tins and preheat oven to 375 degrees F. Roll each piece in the palm of your hands, flatten and press into muffin tins. Bake for 10-12 minutes or until light golden brown. Remove from oven and use a teaspoon to flatten the centers to make a small cup. Let cool.
  2. Using a hand mixer, blend the cream cheese, the cool whip and the vanilla until smooth. Using an icing bag, pipe into prepared cups and top with a strawberry piece. Melt chocolate chips and drizzle on top.

 

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Pecan Cheese Cake Pie

Pecan Cheese Cake Pie
 
Ingredients
  • 1 unbaked pie crust
  • 1 package cream cheese soften
  • ¼ cup sugar
  • 4 eggs, divided
  • 1 tsp vanilla
  • 1 cup pecans copped
  • 1 cup corn syrup
  • ¼ cup brown sugar packed
Instructions
  1. Beat cream cheese, sugar 1 egg and vanilla till smooth.
  2. Spread evenly in pie shell, sprinkle pecans over top cheese layer.
  3. Beat remaining 3 eggs, corn syrup and brown sugar together well.
  4. Pour evenly over pecans.
  5. Bake at 425 for 10 min, then reduce heat to 375 and bake for 25-30 min or until set and golden. Cool, slice and Enjoy!

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PERFECT PEANUT BUTTER COOKIES

PERFECT PEANUT BUTTER COOKIES
 
Ingredients
  • 1 cup peanut butter
  • ⅓ cup truvia or desired sweetener to taste
  • 1 egg
  • ½ cup almond flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 375.
  2. Mix all ingredients till thoroughly mixed. Scoop onto cookie sheet lined with parchment paper. Press down with fork. Bake for 12 min or until slightly browned. Do not over-bake. Let cool before removing from cookie sheet.

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Toasted Oats Choco-Peanut Butter Bars!!!!

Toasted Oats Choco-Peanut Butter Bars!!!!
 
Ingredients
  • 2 cups oats
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • ½ cup peanut butter
  • ½ cup nutella chocolate
  • ½ cup honey
  • ½ tsp salt
  • 2 Tbsp chia seeds ( optional)
  • 1 Tbsp vanilla extract
  • 1 heaping Tbsp coconut oil
  • ½ cup mini chocolate chips or mini M&Ms
  • ½ cup white chocolate chips, melted (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Mic oats, coconut and nuts. Spread in a large cookie sheet and toast 10 minutes in oven. Stir every 3 minutes. Let cool.
  3. Mix nutella, honey, peanut butter, salt and vanilla. Place in a microwavable bowl and heat till melted. Stir until smooth and add coconut oil.
  4. Place cooled oat mixture in a mixing bowl. Add chia seeds and peanut butter mixture. Mix well. Stir in chocolate.
  5. Press in a 8by8 parchment paper covered pan. Cool in the fridge for 2-3 hours. Cut in 12 bars and top with melted chocolate if desired.
  6. Store in an air tight container. Enjoy

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