S'mores Rice Krispy Treats!

4 Tbsp butter
6 cups marshmallows
1 tsp vanilla
3 cups rice krispies
2 cups Golden Grahams
3/4 cup Marshmallow Bits
3/4 cup chocolate chips

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Mix together the rice krispies, Golden Grahams, Marshmallow Bits, and chocolate chips. Set aside. Melt the butter in a saucepan over medium heat. Turn the heat down to the lowest setting and add the marshmallows. Stir until almost totally melted, then add the vanilla extract. Continuing stirring until the marshmallows are all melted, slow and steady.

Once fully melted, take them off heat and pour over the rice krispy mixture. Stir lightly to combine. Dump into a lightly greased 9x9 pan and let sit 5 minutes. Then go and light press into the pan with greased hands.  Allow them to cool and set about 20 minutes. Enjoy!

Delicious Chocolate Peanut Butter No-Bake Dessert!

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 oz.) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold milk
1 package instant chocolate pudding

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Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Gluten Free and Low Carb Vanilla Cake with Vanilla Cream Cheese Frosting!

This makes two 8" Cakes

For the cake, you'll need:

224g (2 Cups) Coconut Flour
96g (1/2 Cup) Organic Stevia mix (For example Earth's Pride Organics Stevia)
1 tbs Double-Acting Baking Powder
1/4tsp Salt
369g (1+1/2 Cups) Unsweetened Applesauce
1+1/4 Cups Unsweetened Vanilla Almond Milk
227g (1 Cup) Plain, Nonfat Greek Yogurt
6 Large Organic Eggs
5 Large Organic Egg Whites
1 tbs Vanilla Paste (Can be homemade!)
1 tbs Vanilla Flavored Stevia Extract

For the Cream Cheee Frosting, you need:

455g (2 Cups) Plain, Nonfat Greek Yogurt
8oz Organic Neufchâtel Cheese (1/3 Less Fat Cream Cheese), Soft
2 tsp Vanilla Paste
100g (1 Cup) Powdered Erythritol (I know, sounds scary, but it's a sugar without Calories!)

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Now To The actual Baking!

Preheat your oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper circles and spray with cooking spray.
In a small bowl, whisk together the coconut flour, stevia mix, baking powder and salt.
In a large bowl, whisk together the applesauce, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract.
Dump the dry over the wet and whisk together. Whisk vigorously to make sure there are no clumps.
Pour the batter into the prepared cake pans and lightly tap the pans on the counter to flatten the surface. Bake for ~59-63 minutes, or until the surface of the cakes spring back when tapped.
Let the cakes cool slightly in the pan, then flip them onto wire cooling racks. Let cool completely before frosting.

For the Frosting:

In a large bowl, whisk together the yogurt, Neufchâtel and vanilla paste. Whisk until smooth.
Whisk in half of the erythritol. When the mixture is completely smooth, whisk in the last half. Refrigerate for frosting 30 minutes.
Scoop the frosting over one cake layer and spread it out. Refrigerate the cake and frosting for 15 minutes. Place the next cake layer on top and frost completely.
Refrigerate for 15 more minutes, then slice and serve!

Strawberry Cheesecake Chimichangas!

6 Servings

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
toothpicks; deep-fry thermometer

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n the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

Strawberry And Cream Cheese Waffle Sandwiches!

Servings:4

Ingredients

1/3 cup light cream cheese, softened

4 teaspoons honey

8 slices whole grain sandwich bread

1 1/2 cups fresh strawberries, sliced

1/4 cup low fat granola

2 teaspoons sunflower kernels, salted and roasted

nonstick cooking spray

honey (optional)

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Directions: 

1. In a small bowl, mix together the cream cheese and 4 teaspoons of honey.
2. Spread one side of the bread slices with cream cheese mixture.
3. Top four of the bread slices with strawberries, granola and sunflower kernels.
4. Top with the remaining four bread slices, spread sides down.
5. Coat a waffle maker with cooking spray; heat according to the manufacturer's directions.
6. Cook sandwiches, one at a time, in waffle baker about 2 minutes or until golden.
7. When done, use a fork to lift sandwich off grid.
8. Cut sandwiches into halves or quarters.
9. If desired, serve with additional honey.

Cinnamon-Pecan Rolls!

Dough
1 cup (235ml) Milk
1 Tablespoon Active Dry Yeast, 1 1/2 packets 
1/4 cup (55g) Brown Sugar
1 teaspoon (5g) Kosher or Sea Salt
1/2 cup (115g or 1 stick) unsalted Butter, melted 
3 1/4 cup (400g) all-purpose Flour

Cinnamon Filling
1/2 cup (115 g or 1 stick) unsalted Butter, melted
1 cup (200g) Brown Sugar
1/4 cup (50g) granular Sugar
2 1/2 Tablespoons ground Cinnamon
1 cup (100g) Pecans, chopped

Icing
4 oz (110g) Cream Cheese, at room temp.
1 cup (115g) Confectioner’s Sugar
2 Tablespoons Milk

1. Gently warm the milk to 110°F (lukewarm bath temp.) Pour milk into a bowl (dough can be mixed in a stand mixer with a dough hook or mixed by hand) with the yeast, sugar, and salt. Stir to combine and dissolve yeast. Stir in the melted butter.
2. Mix in the flour until a soft dough forms. You may have to add a little extra flour if dough is too sticky. Should be slightly tacky but not overly sticky. Add flour a couple tablespoons at a time until you reached the desired tackiness.
3. Cover bowl and set in a warm place to rise for about an hour or until doubled in volume.
4. When dough is almost done rising, melt the butter for the cinnamon filling. Set aside to cool slightly. Combine sugars and cinnamon in a bowl and set aside.
5. Lightly butter a 2 quart baking dish.
6. Melt the butter for the filling and set aside to cool slightly.
7. Put dough on a lightly floured work surface. Roll dough out to approximately 1/4" thick and 18"x14".
8. Spread the filling’s melted butter evenly across the top surface. Evenly sprinkle cinnamon sugar mix over dough. Sprinkle chopped pecans over the dough.
9. Beginning with the longer side facing you, use both hand to roll the dough into a log. Slice the log into 9 even sections, approximately 1 1/2" wide.
10. Place the rolls cut side up in the buttered baking dish, spaced apart from each other. Cover and allow to rise for 45 minutes in a warm place, or until approximately doubled in volume.

Spring Quinoa Salad with Feta!

Serves 12

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Ingredients

• -6 cups water
• -1 pound asparagus, trimmed and cut into ¼” pieces, and tips.
• -10 ounces fresh peas
• -1 cup fresh mint, julienned
• -1/3 cup green onion, thinly sliced
• Dressing:
• -2 cloves garlic, minced
• -½ cup olive oil
• -½ cup red wine vinegar
• -kosher salt and black pepper
• -4 ounces feta
• -3 cups quinoa

Instructions

1. 1. Bring the water to a boil and whisk in the quinoa. Put a lid on the pot and cook the quinoa over low heat for 12 minutes. Let the quinoa steam for another 15 minutes and then fork fluff it.
2. 2. Bring a small pan of water to a boil and prepare a bowl of ice water.
3. 3. Cook the asparagus and the peas for 30 seconds and then blanch in the ice water.
4. 4. Drain the vegetables and mix them in with the quinoa, mint and green onions.
5. 5. Whisk together the garlic, olive oil and vinegar and pour the dressing over the top of the salad. Mix well and season with salt and pepper.
6. 6. Top with crumbled feta cheese.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)