Peanut Butter Confetti Squares

Peanut Butter Confetti Squares:

1/2 cup butter or margarine

1 cup peanut butter (I like to use crunchy)

1 pkg Chipits Butterscotch Chips

1 pkg Chipits Peanut Butter Chips (or you can use another pkg of butterscotch chips)

8 cups cups mini marshmallows of your choice (I like to use a combination of rainbow and white ones)

In a medium saucepan, melt the first 4 ingredients over low heat. Remove from heat and set aside for about 10 minutes allowing it to cool enough so the marshmallows won't melt. Stir in the marshmallows and spread into a 9 x 13 pan lined with parchment paper. Refrigerate until firm and cut into squares. 

A big hit with kids and adults. I like to store mine in the freezer.

* My mom would sometimes sprinkle coconut on top of the squares. You can also put candy sprinkles on top.

Perfect M&M Cookies

Perfect M & M Cookies:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1/2 tsp vanilla extract

1 1/2 cups flour

3 tbsp instant vanilla pudding mix

1/2 tsp baking soda

1/2 tsp salt
1-2 tbsp water

3/4 cup chocolate chips

3/4 cup mini M&M's

Preheat oven to 350 degrees F.

In a large mixing bowl cream your butter and sugars until well combined. Add egg and vanilla extract mixing to combine. Add flour, pudding mix, baking soda and salt, stirring to combine.I usually add 1-2 tbsp of water when adding the flour; the cookies seem to hold better then. Add chocolate chips and M&M's last stirring just to combine.

With a cookie scoop place dough about an inch apart. Flatten lightly. Bake @ 350 for 10-12 minutes or until lightly browned. Cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Melt In Your Mouth "Clean" Unbaked Cookies

Melt In Your Mouth "Clean" Unbaked Cookies:

1 cup natural peanut butter

3/4 cup honey

1/2 cup coconut oil

6 tbsp cocoa

1 tsp vanilla OR 1/2 tsp vanilla +1/2 tsp almond extract

2 cups quick oats

1/4 cup unsweetened coconut

Combine first 4 ingredients in a sauce pan and warm gently on stove top. This just needs to warm until the ingredients melt. Whisk to combine ingredients.  

Remove from heat. Add remaining ingredients and stir well.

Drop by spoonful onto a wax paper or parchment paper lined cookie sheet. Cool in refrigerator or freezer.

These can also be made as squares and cut after being chilled. This is what I usually do because it saves time. I like to cut them into rectangles the size of a granola bar and wrap them individually with saran wrap.

* these can be made with regular peanut butter but that would mean they wouldn't be sugar free. 

** these need to be stored in a refrigerator or freezer as they melt quickly at room temperature.

Black Bottom Cupcakes

Black Bottom Cupcakes:

Cupcakes:

2 1/4 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 cups white sugar

dash salt

6 tbsp cocoa

1 tbsp vinegar

1 1/2 tsp vanilla

3/4 cup oil

1 1/2 cups warm water

2 eggs

Filling:

8 oz cream cheese

1/3 cup icing sugar

1 egg

1/2 cup chocolate chips

For cupcakes: Put dry ingredients in a mixing bowl. Stir together. Add remaining ingredients. Mix together. Fill muffin liners 2/3 full. 

Mix filling ingredients and drop a heaping tablespoon into the centre of each batter filled muffin liner.

Bake at 350 for 15-20 minutes.Makes 18-24 cupcakes.

Cherry Cinnamon Rolls with Lemon Cream Cheese Icing

Cherry Cinnamon Rolls with Lemon Cream Cheese Icing

Dough Ingredients:

1 tbsp. instant yeast

1 tsp. sugar

1/4 cup lukewarm water

1/4 cup sugar

1/2 tsp. salt

3/4 cup lukewarm milk

1/3 cup butter, melted

1 egg, lightly beaten

3 1/4 cups flour

Filling Ingredients:

3 cups cherry pie filling*

2 tsp. cinnamon

1/2 tsp. sugar

 

Lemon Cream Cheese Icing:

4 oz. cream cheese, softened

3 tbsp. butter, softened

2 cups icing sugar

2 tsp. lemon juice

1 tbsp. lemon zest

1 tsp. vanilla or almond extract 

  

  

Whisk together the water, 1 tsp. sugar and yeast in a small bowl. Set aside.

Put milk, butter, egg, salt and sugar into a large mixing bowl. Whisk in 1 cup of flour. Stir in the water and yeast mixture. Gradually add in the rest of the flour; about 1/4 cup at a time, until the dough starts to form and become smooth. Cover and let the dough rise for about 30-60 minutes or until doubled.

On a lightly greased surface, roll the dough into a large rectangle about 1/4 inch thick. Spread pie filling evenly on top of the dough.

In a small bowl mix together the cinnamon and 1/2 tsp. sugar. Sprinkle on top of the pie filling.

Roll dough up into a log and pinch the seams. Cut into about 12 slices, depending on how thick you want your cinnamon rolls. Place into 2 greased 9x13 pans. Cover and let rise for another 30-60 minutes or until doubled in size.

Preheat oven to 350 degrees. Bake for 20-30 minutes or until golden brown on top.

 

To make the icing:

Beat together the cream cheese, butter and icing sugar until smooth. Add the remaining ingredients and mix until combined. Frost over warm (not hot) cinnamon rolls and enjoy!

 

* Cherry pie filling can be substituted with strawberry or blueberry as well. So yummy!

 

Peanut Butter Energy Bites (Sugar-free)

Peanut Butter Energy Bites:

1/2 cup natural peanut butter

1/3 cup honey(melted)

1 tsp vanilla

1/3 cup ground flax

1 tbsp chia seeds(optional)

2/3 cup unsweetened coconut

1 cup rolled oats

1/2 cup KRISDA chocolate chips(they are sweetened with stevia)

Mix together the first 3 ingredients in a bowl . Add remaining ingredients. Mix together. You may need to use your hands for this and yes they will get sticky. Chill for 30 minutes, then rolls into 1 inch balls. Store in an airtight container in the fridge or freezer.

Condensed Tomato Soup ( Gluten & Sugar free)

Condensed Tomato Soup

2 heaping ice cream pails chopped tomatoes

1 head celery

1 large onion

1-2 green peppers

1 jalepeno pepper with seeds (optional)

3 tbsp dried parsley

Blend  the above ingredients and pour into a large pot. Add the following spices and simmer for 45 minutes.

3 bay leaves

1 tsp paprika

1 tsp pepper

Put the veggies through a sieve to remove bay leaves, seeds and skin. Return the tomato juice to large pot. Take out 1-2 cups of tomato soup to use for later. 

In a medium pot melt:

1/2 cup honey

1 cup butter

Add these next 2 ingredients to your melted butter mixture:

2 small tins tomato paste

1 tsp baking soda

This gets foamy so make sure there is room in your pot for expansion. Stir this mixture into the large pot of tomato juice. 

Now make a paste of:

1/4 cup salt

1 cup cornstarch

1 cup cold water

Slowly add the 1-2 cups of cooled tomato soup that you set aside earlier to the cornstarch mixture. Make sure there are no lumps in this mixture. Once you have a smooth mixture you can slowly add it to your large pot of  tomato soup. Heat until it just starts to boil. Turn off your burner. Put tomato soup into jars. I like to process mine in a hot water bath for 15-20 minutes to ensure a good seal. If you prefer sealing them in the oven I am sure that would work well also. Remove jars from water and wait for that sweet sound of your jars popping!

My family loves this soup, it almost tastes like Campbells ; just better!

To make the soup add an equal amount of milk in a pot and bring to a boil.

* Note: The original recipe calls for 1/2 cup of sugar added into the cornstarch mixture in place of the 1/2 cup honey that I added into the butter mixture. It also called for 3/4 cup of flour added into the cornstarch mixture as well. I opted out of this to meet the gluten and sugar free needs. You can do as you please :)