Bounty bars are one of my favorites! Keto approved, low carb bounty bars are insanely delicious and healthy!
3 cups unsweetened coconut shredded
1/4 cup Swerve
1 tsp vanilla
1 cup coconut cream
1/4 cup coconut oil
5 oz dark chocolate 75-90%
1.5 oz coconut oil
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.
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.
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..
These bug-eyed beings are easy to make in large batches for a Halloween gathering or classroom party.
Yogurt Covered Pretzels
Different Colored Melting Chocolate
Little Candies for the Eyes
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.
~In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved completely.
~Next add the food coloring into the mixture and stir well until you reach the color of orange that you desire for your pumpkins.
~Add Rice Krispie cereal to the marshmallows & stir well until all of it is well covered.
~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.
~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.
~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.
~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.
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.
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 T. water
Thaw puff pastry in refrigerator for 2-3 hours or overnight.
Position rack in the middle position and preheat oven to 375 degrees.
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).
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.
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.
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.
Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
Remove from oven and allow to cool slightly before serving.
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!!
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.
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
Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
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.
For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
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.
*If possible, use Cotton Candy® green grapes **zest lime before juicing
Pie Ingredients ~
Prepared Pie Crust (or use the recipe below and make your own coconut crust)
1/4 cup sugar
1 1/2 cups milk
1/4 tsp nutmeg
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.
This makes 1 serving. Great for kids to learn a little bit of science. Feel free to double the recipe for a larger serving.
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
candy sprinkles, fruit puree, fudge or caramel sauce, chopped nuts, etc
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.
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)
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.
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.
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.
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.
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.
Spoon into partially baked crust.
In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy.
Spoon over peaches.
Sprinkle with reserved crumbs. Bake 30 minutes.
Chill at least 30 minutes before serving. Refrigerate leftovers.
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.
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.
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.