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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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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