Peanut Butter & Chocolate Chip Cream Cheese Cookies

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Peanut Butter & Chocolate Chip Cream Cheese Cookies
 
They are soft and oh so good!!
Ingredients
  • 1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own)
  • 8 oz cream cheese, room temperature
  • ⅓ cup sugar
  • 2 tsp vanilla
  • ¾ C mixed peanut butter and chocolate chips
Instructions
  1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
  2. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
  3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about ½ inch.
  4. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
  5. Roll the crescent sheet up tightly and wrap in cling wrap.
  6. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
  7. When chilled preheat oven to 350°.
  8. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
  9. Slice the crescent roll into ¼" slices. They won’t keep the precise round shape, but that is fine!
  10. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
  11. Cool on the parchment paper or wire rack.
  12. Enjoy!

 

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OATMEAL SCOTCHIES

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OATMEAL SCOTCHIES
 
Ingredients
  • 1 cup butter, softened
  • ¾ cup firmly packed light brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups rolled oats, or as needed
  • 1 cup butterscotch chips, or to taste
Instructions
  1. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about ½ cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about ¼ cup at a time, until dough is of desired consistency.
  3. Refrigerate the dough for 1 to 2 hours before baking.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
  6. Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.

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Homemade Corn Nuts

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Homemade Corn Nuts
Serves: 3 servings
 
Get creative and use any spice you like. They would also be good tossed in some ranch seasoning mix.
Ingredients
  • 15 oz can chickpeas, drained
  • olive oil spray
  • ⅛ tsp kosher salt
  • ¼ tsp chili pepper powder
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • ¼ tsp curry powder
  • ¼ tsp garlic powder
Instructions
  1. Preheat oven to 375°F.
  2. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed. Leave them on the counter an hour to make sure they are very dry.
  3. Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes.
  4. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
  5. In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil.
  6. Immediately toss with spices while hot.
  7. Eat at room temperature.
Nutrition Information
Serving size: ⅓ cup Calories: 144 Fat: 1 gm Carbohydrates: 26 gm Sugar: 1 gm Fiber: 6 gm Protein: 8 gm

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

Homemade Granola

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Homemade Granola
 
Ingredients
  • 3 cups Old Fashioned Oats
  • ¼ c steel cut Oats
  • ¼ c sesame seeds
  • 2 Tbsp Chia seeds
  • 1 Tbsp Sesame seeds
  • ½ c nuts, chopped (your choice)
  • 1 tsp. ground cinnamon
  • ½ c coconut flakes
  • ¼ tsp salt
  • 2 Tbsp smooth peanut butter
  • 3 Tbsp. honey
  • ¼ c coconut oil
  • 2 Tbsp brown sugar
  • 1 cup mixed dried fruit
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix first 9 ingredients together in a large bowl.
  3. Melt peanut butter with the honey in the microwave in a small bowl until a smooth mixture, approx. 20 seconds.
  4. Add oil to mixture, blend and pour over the dry ingredients.
  5. Spread on a cookie sheet pan in an even layer and cook for 10 minutes.
  6. Stir gently and sprinkle the BROWN SUGAR over the top of the hot granola.
  7. Continue cooking for 10-15 more minutes or until desired brown color.
  8. Remove and sprinkle the dried fruit over the top, do not stir in.
  9. Allow to cool on sheetpan, the mix will harden as it cools.
  10. Store in an airtight container and will keep for up to 2 weeks.

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Strawberry Heaven

Strawberry Smoothie

Strawberry Smoothie

Strawberry Heaven
 
Ingredients
  • 1 frozen banana
  • 8 frozen strawberries
  • ¾ cup water
  • ¾ cup almond milk (35 calorie one)
  • Low fat whipped cream (Optional)
  • Strawberry on top
Instructions
  1. Put all in ninja or blender and blend!
  2. Put some whip cream on top and add strawberry.
  3. Enjoy!

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Lemon Lime Frozen Yogurt Bites

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Lemon Lime Frozen Yogurt Bites
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup graham cracker crumbs
  • 1 tablespoon Wildtree Organic Coconut Oil
  • 2 cups plain low fat yogurt
  • 2 tablespoons Wildtree Lemon Lime Cheesecake Blend
  • 1 pint raspberries
  • ½ cup blueberries
  • 1 kiwi, diced
Instructions
  1. Line a 24-cup mini muffin tin with paper liners.
  2. Combine graham cracker crumbs and Organic Coconut Oil.
  3. Press about 1 teaspoon of the mixture into the bottom of each lined mini muffin mold.
  4. Combine yogurt and Lemon Lime Cheesecake Blend.
  5. Fill each mini muffin mold with the yogurt mixture.
  6. Top each with 1 raspberry, 1 blueberry, and a piece of kiwi.
  7. Freeze until solid.
Notes
So Refreshing!
Nutrition Information
Calories: 70 Fat: 2 gm Saturated fat: 1 gm Carbohydrates: 11 gm Sodium: 30 mg Fiber: 2 gm Protein: 1 gm

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Check out:  Lemon Lime Cheesecake Blend

Low Carb Cheesecake Cupcakes

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Low Carb Cheesecake Cupcakes
Serves: 24
 
Ingredients
  • 3 (8 ounce) packages cream cheese
  • 1 cup Stevia sugar substitute
  • 1½ teaspoons vanilla
  • 5 eggs, beaten
  • TOPPING
  • 1 cup sour cream
  • ¼ cup Stevia sugar substitute
  • 1 teaspoon vanilla
  • smuckers seedless sugar-free blackberry or strawberry jam
  • reynolds foil liners
Instructions
  1. Preheat oven to 300 degrees.
  2. Beat together until smooth; cream cheese, Stevia, vanilla and eggs.
  3. Fill foil baking cup ⅔ full, bake for 35 minutes.
  4. Remove from oven, let stand for 5 minutes.
  5. Mix sour cream, Stevia and vanilla.
  6. Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
  7. Remove from oven and cool then add a teaspoon of the jam.
  8. Garnish with strawberry.

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CINNAMON APPLE CAKE

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CINNAMON APPLE CAKE
 
Ingredients
  • ½ c sugar
  • ½ c softened butter
  • 2 eggs
  • 1½ c flour
  • 1½ t vanilla extract
  • 1¾ t baking powder
  • ½ c skim milk
  • 1 apple, peeled and chopped
  • ¼ c brown sugar (not packed)
  • 1 t cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 5"x 9" loaf pan.
  3. Bowl #1: In a bowl, mix cinnamon and brown sugar... Set aside.
  4. Bowl #2: Using an electric mixer, beat sugar and butter till smooth. Add eggs one at a time... Blend well... Beat in vanilla and set aside.
  5. Bowl #3: Mix flour and baking powder
  6. Stir flour mix into butter mix; add milk and beat until batter is smooth. Pour half of the batter into the pan, sprinkle with half of the brown sugar mixture and half of the apples... Using a fork press lightly into batter. Pour remaining batter on top, add the remaining apples and brown sugar mix... Press down lightly again. Using a skewer/chopstick/knife, swirl the brown sugar mixture through the batter.
  7. Bake for 30-40 minutes or until an inserted toothpick comes out clean. Enjoy!
Notes
Delicious served warm!

 

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Low Carb Peppermint Patties

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Low Carb Peppermint Patties
Serves: 24
 
Ingredients
  • Peppermint layer ingredients:
  • ¾ cup melted coconut butter (put jar in pan of boiling water to melt)
  • ¼ cup finely shredded coconut
  • 1 tablespoon coconut oil melted (put jar in pan of boiling water to melt)
  • Chocolate layer ingredients:
  • 2 tablespoons coconut oil melted (put jar in pan of boiling water to melt)
  • ½ teaspoon pure peppermint extract(or any other extract for more flavors)
  • 1-2 tablespoons cacao powder (depends on how chocolatey you like it)
  • ½ packet of stevia
Instructions
  1. Peppermint Layer Instructions:
  2. )Mix together melted coconut butter, shredded coconut, 1 tablespoon of coconut oil and peppermint extract.
  3. )Pour coconut butter mixture into mini muffin tins by filling only half way
  4. )Place in refrigerator and allow to harden for about 15 minutes
  5. Chocolate Layer Instructions:
  6. )Mix together 2 tablespoons coconut oil, stevia, and cacao powder
  7. )Remove muffin tin from refrigerator and top each tin with cacao mixture
  8. )Return to refrigerator until the chocolate has set.
  9. )To remove from tin put on the counter to thaw. use a knife to pop out the patties and store in a ziplock bag.
  10. )When ready to eat, simply set the peppermint patty cups on the counter for about 5 minutes
Nutrition Information
Serving size: 1 Calories: 40 Carbohydrates: 3.5 gm Protein: .44 gm

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Easy Strawberry Shortcake

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Pkg of Ladyfingers
1 can of Reddi-Whip
Strawberries

Wash strawberries and cut in half or slices
Open the ladyfingers and spray the Reddi-Whip all over the bottom half.
Place a layer of strawberries on the whipped cream
Place the other half of the ladyfingers on top of the strawberries
Spray Reddi-Whip on the top half, and layer with strawberries

Do not make ahead of time if you are using Reddi-Whip as it will not hold up. Just make them as you want to eat them.

Serviing size is 2 ladyfingers
Calories 80, Fat 8 g, Fiber 1 g, Carbs 13 g, Protein 1.25 g,
3 WW Points Plus

 

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Nutty Monkey Nutella Sandwich

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Nutty Monkey Nutella Sandwich
 
Ingredients
  • 1 Apple Cored
  • Crunchy Peanut butter
  • Nutella spread
  • 1 banana
Instructions
  1. Core and slice apple, (Med Apple will get yield about 6 slices)
  2. Slice thin cuts of banana.
  3. Spread peanut-butter on one half, add slices of banana.
  4. Then add Nutella on other half and lay on top of other half with banana.
  5. Enjoy!
Notes
Of course, You may omit the nutella, use creamy peanut butter, change it up however you choose. The possibilities are endless.

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CHOCOLATE MAYONNAISE CAKE

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CHOCOLATE MAYONNAISE CAKE
 
Do not gross out! You can NOT taste mayonnaise in this cake!! It just makes it very moist! A moist chocolate cake with yummy peanut butter frosting!
Ingredients
  • CAKE
  • Ingredients:
  • •2 cups of all-purpose Flour
  • •2/3 cups of unsweetened cocoa powder
  • •1¼ teaspoon of baking Soda
  • •1/4 teaspoon baking powder
  • •3 eggs
  • •1⅔ cup sugar
  • •1 teaspoon vanilla
  • •1 cup of Mayonnaise
  • •1⅓ cups water
  • PEANUT BUTTER FROSTING:
  • Ingredients:
  • 3 cups powdered sugar
  • ⅓ cup peanut butter
  • 1½ teaspoons vanilla, if desired
  • ¼ to ⅓ cup milk
Instructions
  1. For the cake:
  2. Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.
  3. For the frosting:
  4. Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and ¼ cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, ½ teaspoon at a time.

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Oh .. Oh… Oatmeal Cookies

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Oh .. Oh... Oatmeal Cookies
 
Ingredients
  • 1 stick of Butter Flavor Crisco
  • 1 Cup of firmly packed dark brown sugar
  • ½ cup of honey
  • 1 large egg
  • 1½ tsps vanilla
  • 1½ cups of all purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 cups of old fashioned oatmeal
  • 1 cup of raisins
  • optional ½ cup of chopped pecans
Instructions
  1. Heat oven to 350 ...
  2. Spray your baking sheet with non-stick spray
  3. Combine shortening, brown sugar, honey, egg and vanilla in a med bowl... beat at low speed until blended the increase to med speed.. till light and creamy
  4. In another bowl combine flour, cinnamon, baking soda and salt...add gradually to the shortening mixture at low speed...increase to medium...beat until well blended..stir in oats, raisins and pecans.....
  5. Drop by heaping tablespoons onto cookie sheet
  6. Bake 10-13 min or until golden brown... cool 2 min.
  7. If you want a smaller cookie drop by teaspoon full and bake 8-10 min
Notes
SERIOUSLY THE BEST... Oatmeal Cookie I have ever made!!!!
SHARE THIS so you will have the recipe

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FRUITY TROPICAL SALAD

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FRUITY TROPICAL SALAD

My friend shared this with us:  She says,
This was thrown together with what I had on hand one evening and turned out to be a real gem. The dressing is my own sweet & sour poppy seed vinaigrette but you can use any other dressing like it.

Serves 4

Ingredients
Sweet Poppy seed Vinaigrette (recipe follows)
1/2 large head iceberg lettuce, torn in bite size pieces
1 fuji Apple, cored and diced
1/4 cup shredded coconut
1/2 can rinsed garbanzo beans
1 Seedless cucumber peeled / chopped
6-8 crushed Triscuit Crackers (i used Brown Rice Roasted Red Pepper w/ Black Bean – adds a crisp and salty crunch).

Toss all ingredients with dressing (below) to taste and serve.

Lisa’s Poppy Seed Dressing
____________________
1 cup Veggie Oil
1/3 cup apple cider vinegar

1/2 cup sugar
1 Tb. Poppy Seeds
1 tsp. salt
1 tsp. gr mustard or Dijon Mustard.

Shake all ingredients in closed container till sugar dissolves.

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Strawberry & Fruit Parfait

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BlueBerry Pie with Lemon Crust

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Here is an amazingly delicious Pie!!
Blueberries and Lemons are a great combination!!!

BlueBerry Pie with Lemon Crust

INGREDIENTS
Filling
6 cups Fresh Blueberries
2/3 cups granulated sugar
1/4 cups cornstarch
1/4 cups cold water
2 tablespoons lemon juice
1/4 teaspoons ground nutmeg

Crust
1 1/3 cups all-purpose flour
1 tablespoon confectioners’ sugar
1 teaspoon grated lemon zest
1/4 teaspoons salt
6 tablespoons unsalted butter, chilled and cut into small pieces
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water

DIRECTIONS
Crust
Place flour, confectioners’ sugar, lemon zest and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix). Pat dough into a disk and wrap in plastic wrap. Chill at least 30 minutes.
Roll out dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to a 9 1/2-inch pie plate. Fold under edge of dough and crimp to make a decorative crust. Chill at least 30 minutes in refrigerator.
Preheat oven to 400°F. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake 20 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.
Filling

While pie shell bakes, make filling. Place 3 cups blueberries and sugar in a medium saucepan. Stir cornstarch and water together until blended and add to blueberry mixture. Heat to a boil over medium-high heat, stirring frequently to prevent scorching. While blueberries cook and soften, mash about half berries with a potato masher or fork. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon juice, nutmeg and remaining 3 cups blueberries.
Spoon blueberry mixture into crust and let sit at room temperature 2 hours to set.

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Angel Food Cake-Cakes

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This is Awesome!
.
Look how many different things you can make with the base being Angel Food Cake! These are delicious! No other ingredients needed!
.

Pineapple Angel Food Cake Recipe:
Just two ingredients!! 1 large can crushed pineapple w/juice and 1 box angel food cake mix. Blend in large bowl and bake 350 for 30 min. in 9 x 13 ungreased pan. Oh so easy! 1/12 cake =165 calories
.
Cherry Angel Cake:
~ 1 box angel food cake mix and 1 can light cherry pie filling . . . mix both ingredients together and place in a greased 9×13 pan and bake at 350′ for about 20-25 minutes.
.
Cinnamon Apple Cake:
2-ingredient Cinnamon Apple Cake: 1 Can Of Apple Pie Filling And 1 Box Of Angel Food Cake (dry Mix Only). Combine Both Ingredients In A Bowl. Transfer To Greased 9×13 Pan And Bake At 350 Deg. For 20 Minutes Or Until Top Browns.
.
Blueberry Angel Food Cake:
1 Box Angel food Cake Mx 1 Can Blueberry Pie Filling (approx 22 oz can) Mix both ingredients together and spread in 13 x 9 baking pan. Bake at 350 degrees F for 28-30 minutes. Let stand for about an hour and top with whipped cream!
.
Lemon Bars.
1 box angel food cake mix 1 can lemon pie filling. Mix dry cake mix and cans of pie filling together in large bowl (I just mixed it by hand) Pour into greased baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown.
.
3-2-1 cake!
Mix 1 box of Angel Food cake mix with one box of cake mix. To make, use 3 tablespoons of cake mix, 2 T water, cook for 1 minute in microwave.

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