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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Coconut Snowballs **No Bake**

Coconut Snowballs **No Bake**
Serves: 2 dozen
 
Ingredients
  • 3 cups coconut.
  • 1 - 8 oz. pkg. softened cream cheese
  • 1 can crushed pineapple 8 oz. drained well
  • 1 cup chopped pecans
Instructions
  1. Mix together cream cheese and pineapple In a small bowl, then fold in chopped pecans.
  2. Cover and refrigerate for about an hour.
  3. Put coconut into a small bowl.
  4. Take mix out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut.
  5. Refrigerate several hours or overnight.

 

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Mississippi Mud Pie

First Layer: 1 C. Chopped Nuts
1 stick of butter
1 C. flour
Mix together spread in bottom of pie plate, bake at 350 for 15 to 20 min. COOL

2nd Layer : 1 (8 oz )cream cheese…softened
1 C. cool whip
1 C. powdered sugar
I use the mixer and blend it well.. spread over cooled layer one

3rd Layer : 3 C. Milk..
1 small box of instant chocolate pudding
1 small box of instant vanilla pudding
Using Mixer blend all together well till thick and spread over layer 2

4th Layer: Top with cool whip and then drizzle with chocolate and sprinkle some more chopped nuts.. ENJOY this is SO GOOD

 

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Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies
 
Ingredients
  • 1 cup (2 sticks) butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 small pkg Vanilla instant pudding (store brand is ok)
  • 2 eggs
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1 pkg (12 oz) chocolate chips
Instructions
  1. Just mix it together going down the list. (The vanilla pudding is added to the dough as a powder).
  2. Put 9-12 tablespoons of cookie dough on a cookie sheet leaving space between them.
  3. Cook at 375 degrees for 9-10 minutes.
  4. For variety, you try other flavored of pudding mix and/or chips too!
  5. Enjoy your fluffy, yummy cookies!!!

 

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Flourless Chocolate Cake

Flourless Chocolate Cake
Serves: 12-14
 
Here's a decadent flourless cake . It's a bit of an effort but oh so worth it! It just kinda melts in your mouth.
Ingredients
  • Unsweetened cocoa powder for dusting
  • 15 oz. bittersweet chocolate, finely chopped (food processor works great!)
  • (I used half unsweetened chocolate blocks and half semi-sweet
  • chocolate chips)
  • 18 Tbls. (2 1⁄4 sticks) unsalted butter, cut into small pieces
  • 7 egg yolks
  • 9 Tbls. granulated sugar
  • 1 1⁄2 Tbls. dark rum or brewed espresso (optional)
  • (I used really strong instant coffee)
  • 1 1⁄2 tsp. vanilla extract
  • Pinch of salt
  • 5 egg whites, at room temperature
  • 3 cups raspberries
  • Confectioners' sugar for dusting
Instructions
  1. Preheat an oven to 300ºF. Grease a spring-form pan and dust with cocoa powder.
  2. In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.
  3. In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbls. of the granulated sugar, the dark rum or coffee, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
  4. In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbls. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.
  6. To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
  7. Just before serving, garnish the torte with the raspberries and dust with confectioners' sugar.
Notes
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

 

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Apple Pie Bars

Apple Pie Bars
 
Ingredients
  • For the Crust you will need:
  • 1 egg
  • 2 sticks of butter softened
  • ½ cup sugar
  • 2 cups of flour
  • ½ tsp salt
  • For the Filling you will need:
  • 4 large apples, peeled, cored and sliced
  • 4 tablespoons melted butter
  • ½ Cup brown sugar
  • 2 tsps cinnamon
  • ½ tsp nutmeg
  • For the Topping you will need :
  • ⅔ cup brown sugar
  • ⅔ cup flour
  • 4 tablespoons butter melted
Instructions
  1. Preheat oven to 350... line a 13 x 9 pan with parchment paper and set aside
  2. Make your crust in a large bowl,, combine the egg, butter and sugar,, mix till creamy.
  3. Add flour and salt... stir well... Flour your fingers and press the dough evenly in the prepared pan... bake for 15 min.
  4. Make your filling in a large bowl combine apples butter , brown sugar, cinnamon and nutmeg... stir well.. pour over crust
  5. Make your topping in a small bowl and spread over filling
  6. Bake an additional 30 min.... let cool cut and enjoy!

 

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PLUM BUCKLE

PLUM BUCKLE
 
Ingredients
  • 7 cups pitted and quartered plums
  • ⅔ cup butter, softened
  • 1½ cups white sugar
  • 2 eggs
  • 3 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1 cup white sugar
  • ½ cup butter, softened
  • ¼ cup all-purpose flour
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Place the plums into the bottom of the prepared baking dish.
  3. In a large bowl, mash together ⅔ cup butter with 1½ cup of white sugar until the mixture is smooth and creamy.
  4. Beat in eggs, one at a time.
  5. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter.
  6. Pour the batter over the plums.
  7. Mix 1 cup of sugar, ½ cup of butter, ¼ cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
  8. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

 

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OLD FASHIONED RAISIN PIE

OLD FASHIONED RAISIN PIE
 
Ingredients
  • 2 C Raisins
  • 2 C Water
  • ½ C Brown Sugar
  • 2 TBS Cornstarch
  • ½ tsp Ground Cinnamon
  • ¼ tsp Salt
  • 1 TBS Distilled White Vinegar
  • 1 TBS Butter
  • 9" Double Pie Crust
Instructions
  1. Add raisins and water to a saucepan. Bring to a boil and boil for 5 minutes.
  2. Mix brown sugar, cornstarch, cinnamon and salt in a small bowl and add to hot raisins.
  3. Cook and stir 5 minutes. Remove from heat and stir in vinegar and butter. Allow to cool slightly.
  4. Place bottom pie crust in pie pan and add raisin filling. Cover with top crust.
  5. Seal edges and cut slits in top crust.
  6. Bake at 425 deg. for 30-35 minutes.

 

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Easter Bunny Race Car

Easter Bunny Race Car
 
OM Goodness! I never liked Peeps when I was a kid but THIS IS CUTE!!! Very cute!!!
Ingredients
  • Twinkies or cloud cakes
  • mini pretzels
  • large marshmallows
  • bunny peeps
  • vanilla icing
  • sprinkles
Instructions
  1. First you need to take the cloud cake and put on a plate.
  2. Then take 2 large marshmallows and cut them in half.
  3. Take some icing and use it as glue to attach them to the side of the cloud cake.
  4. Next cut out a spot on the cloud cake to fit the mini pretzel and bunny peep.
  5. Lastly take sprinkles with a little of icing, attach to the center of the marshmallows.
  6. Now you have a bunny race car.
  7. Enjoy!!!

 

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COFFEE COOKIES!!- with coconut and chocolate chips 😘

COFFEE COOKIES!!- with coconut and chocolate chips 😘
 
Ingredients
  • ▪3½ cups flour
  • ▪1tsp baking soda
  • ▪1 tsp salt
  • ▪3 tbsp instant coffee
  • ▪3/4 cup brown sugar
  • ▪1 cup white sugar
  • ▪1 cup melted butter
  • ▪3/4 cup cream
  • ▪2 eggs
  • ▪1 tbsp vanilla
  • ▪1 cup chocolate chips
  • ▪3/4 cup shredded, sweetened coconut.
Instructions
  1. Preheat oven to 350.
  2. I first mix all the dry ingredients then the wet.
  3. Bake for 10 to 15 minutes.

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Mile High Lemon Meringue Pie

★★★ Mile High Lemon Meringue Pie ★★★

1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon (preferably Meyer Lemon)
1/3 cup fresh lemon juice (juice from 1-1/2 medium Meyer lemons)
1 tablespoon butter
1 baked, cooled 9-inch pie shell
.
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy saucepan. With a long handled spoon stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.
Add the lemon zest and lemon juice. Stir to mix thoroughly.
Pour into cooled, baked 9-inch pie crust and top with meringue, sealing meringue to edge of pastry.
Bake in a 350°F oven 12 to 15 minutes or until nicely browned. Makes one pie.
.
Prep time: 35 minutes
Cooking time: 15 minutes
Total time: 50 minutes
Meringue Recipe:
3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

Pie Notes
Unlike many lemon meringue pie recipes, this one does not use corn starch. This recipe uses flour which gives it a smoother texture.
Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize “weeping”, spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.

 

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BUTTERFINGER RUM CAKE

 

It is all about moderation!
BUTTERFINGER RUM CAKE

Ingredients:…
Sugar
½ cup water
1 package yellow cake mix
½ cup oil
1 small package butterscotch instant pudding
½ cup Butterscotch Schnapps
4 eggs
5 full size Butterfinger candy bars, crushed
hot fudge sauce

Directions:
Sprinkle sugar in a greased bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs one at a time. Fold in 1/2 of the crushed Butterfingers. Bake 1 hour in a preheated 325 degree oven. Cool for 10 minutes, pierce with fork and pour sauce over cake. Cool in pan.

Rum sauce:
1 cup sugar
½ cup butter
¼ cup Coconut Rum (or your favorite rum)
1/4 cup Butterscotch Schnapps

Combine and boil one minute. Pour over cake.
After inverted, pour on additional Schnapps (if you like more) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.

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Pineapple Orange Bars

Pineapple Orange Bars
 
Ingredients
  • ⅔ Cup + 2 T Graham Cracker Crumbs
  • 2 T. Butter
  • ½ cup unsweetened chilled Orange Juice
  • ½ cup instant nonfat dry Milk
  • 1 Egg White
  • 1 T. Lemon Juice
  • 1 - 8 oz. can crushed pineapple (drained)
  • 4 pks Sweetener of choice (Stevia, etc) optional
Instructions
  1. Mix together ⅔ cup of Graham Cracker crumbs and butter.
  2. Press mixture into an 8" square pan.
  3. Mix your orange juice, dry milk, egg white and lemon juice at high speed for 3 minutes.
  4. If you want it a little sweet mix your sweetener in and blend an additional 3 minutes.
  5. Next fold in your pineapple (drained).
  6. Pour into your prepared graham cracker crust.
  7. Sprinkle your remaining 2 T of graham cracker crumbs on top.
  8. Place in freezer for at least 6 hours.
  9. Enjoy!

 

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Easy Formula For Building Your Smoothie Bowl

 

Easy Formula For Building Your Smoothie Bowl

A smoothie bowl, also known as an acai bowl, provides all the healthiest smoothie ingredients you are used to, in a thicker smoothie with delicious toppings. It not only changes the way you eat smoothies, but is great for replacing other breakfast items like cereal or oatmeal, but providing just as many nutrients. Here is an easy formula to follow when building the perfect smoothie bowl.

Start With Your Fruit or Veggies

Like all smoothies, you want to start by choosing your fruits and veggies. Vegetables don’t need to be included in every smoothie, but adding some kale or spinach is a good idea when you want a greens smoothie or simply one with added nutrition. For the fruit, try to choose frozen fruit, since it helps to thicken up the smoothie and keeps it from turning to a thin liquid too quickly. You want your smoothie bowl to be nice and thick so it is easy to eat with a spoon. While you can use any fruits you want, here are some popular options:

* Bananas
* Strawberries
* Blueberries or raspberries
* Mango
* Honeydew melon
* Watermelon
* Papaya
* Cantaloupe
* Cherries
* Apples
* Oranges or lemons
* Pomegranates
* Mangos

Add in a Thickening Ingredient

Next up is the thickening ingredient! Many people choose to make this their main source of protein in the smoothie base, such as yogurt, protein powder, or even tofu if you like it. Nut butter is also an excellent choice, such as peanut butter or almond butter. You can also make this a traditional acai bowl by adding an acai packet to the base. These either come in a freeze-dried powder or frozen smoothie pack, which help add nutrition, flavor, color, and thickening to the smoothie. You can usually find them at health food stores, though your regular grocery store might also have them.

Choose Your Liquids

All smoothies need at least a little liquid since it helps the blender to break up the fruit and other ingredients. Just be sure to add less liquid than you normally would for a smoothie. If you are watching the sugar and calorie content of the smoothie base, using water works just fine. You can also use coconut water or coconut milk, soy milk, almond milk, or any type of dairy liquid. You may also want to use some fruit juice for added flavor, but be careful not to add too much. If you end up adding a little too much liquid, just add in more fruit and thickening ingredient.

Top it Off!

The last step of the smoothie bowl formula is the topping! You can use one or multiple toppings, depending on how you want to present the bowl. Many bowls use a sprinkle of chia seeds for the interest in color and texture, along with cacao nibs, muesli, granola, or shredded coconut. Any type of nuts or seeds work really well for the top of smoothie bowls, as well as berries and other sliced fruit.

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Chocolate Raspberry Trifle.

Chocolate Raspberry Trifle.
 
Ingredients
  • Chocolate Cake, I used four cupcakes.
  • Dollop or Thickened Cream
  • Fresh Raspberries
  • Kahlua to taste
  • 2 tsps Coffee Grounds unused.
Instructions
  1. Crumble one cupcake into the bottom of serving glass.
  2. Mix cream with Kahlua and some coffee grounds.
  3. Cover cake with cream mix, then cut raspberries in half. Spread raspberries over cream.
  4. Repeat the above steps so you have two layers of each cake, cream and raspberries.

 

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Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes
 
Ingredients
  • 4 oz unsweetened chocolate-chopped into small pieces
  • 1¾ cups Brown Rice Flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp xanthan gum
  • ⅓ cup canola oil
  • 1½ cups milk
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp GF vanilla extract
Instructions
  1. Preheat oven to 350°F. Line cupcake pan with cupcake wrappers.
  2. Melt chocolate in a small saucepan over low heat, stirring constantly. Remove from heat and cool to lukewarm.
  3. Beat sugar and eggs at medium speed until light and fluffy. Blend in the melted chocolate and vanilla. Add dry and wet ingredients at low speed, then mix at medium speed for one more minute.
  4. Pour batter into cupcake pan and place in the center of the oven. Bake for 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  5. Top them with frosting of your choice.

 

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PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE
 
Ingredients
  • ¼ cup butter melted
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 pkg Golden cake mix
  • Vegetable oil and eggs called for on cake mix box
Instructions
  1. Heat oven to 350°F . Spray a flute pan generously with cooking spray. melted butter in microwave and pour melted butter in prepared pan, sprinkle brown sugar evenly over butter.
  2. Cut pineapple slices in ½ and arrange evenly around, the butter and brown sugar mixture will hold them in place, place cherry 2 cherries in-between pineapple slices press gently into brown sugar.
  3. Make your cake batter as directed on the box, and add enough water to reserved pineapple juice to measure 1¼ cups substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  4. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  5. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

 

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