Wednesday, December 7, 2016

Killer Peanut Butter Cookies

Killer’ Peanut Butter Cookies
(For best results, use exact ingredients as listed)
Updated to the latest version of how I make them!

1 C. 100% peanut butter (Krema or Crazy Richards), smooth or chunky
1 C.  unsalted butter
1 C. granulated sugar
1 C. light brown sugar
1 t. vanilla
2 eggs
2½ C. all-purpose flour
1½ t. baking soda
1 t. baking powder

In large mixing bowl, mix together peanut butter, butter, sugars, and vanilla until thoroughly blended. Add eggs and mix until smooth. Set aside. In separate bowl, combine flour, baking soda, baking powder and salt. Stir with fork until blended. Slowly add flour mixture to egg mixture. Stir until thoroughly blended. Cover and refrigerate overnight. (If you are in a hurry, chill in the freezer for 1 – 2 hours before baking).
When ready to bake, preheat oven to 375oF. (I bake with a convection oven.) Cover baking sheets with aluminum foil and DO NOT SPRAY. Roll dough into 1” balls and place about 3” – 4” apart on cookie sheet. Criss Cross each ball with a fork dipped in flour. Bake for 7-8 minutes or until light brown. Allow to cool on baking sheet for 1 – 2 minutes before removing to cooling rack. Keep in sealed container. I keep them in the freezer.



Makes approximately 6 dozen cookies.

Friday, July 1, 2016

Chocolate Chip Bread

Chocolate Chip Bread
1 cup NSA applesauce (I use my own recipe, but could use Motts NSA )
2 eggs
¼ cup olive oil (or coconut oil)****
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
1 t. nsa baking powder
1 t. cinnamon (could use more, but my NSA Applesauce has cinnamon in it already)
1/3 cup mini chocolate chips
Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened.
For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 35 – 40 minutes or until knife comes out clean.
Cool.
Divide into 8 servings.
****my also try substituting 1/4 c.peanut butter for the oil (100% peanuts version)

Wednesday, May 11, 2016

Cranberry-Orange Oat Bread

Cranberry-Orange Oat Bread
My variation of the original recipe I got from Liz Maxson!
(My favorite breakfast!)


2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
1/2 cup honey
1 heaping Tablespoon cinnamon
Zest and juice from 1 large or (2) small oranges
1 teaspoon orange extract
2 teaspoons clear vanilla
3 cups frozen cranberries, chopped to desired texture [I use a whole 12 oz. bag]
3 cups NSA Mott’s applesauce
Preheat oven to 350F.
In large mixing bowl, stir together all dry ingredients (oats, honey, and cinnamon). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for cranberries and egg whites. Pour this over dry ingredients and stir until thoroughly combined. Stir in cranberries. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.
Fold in the beaten egg whites and stir until all the egg foam disappears.
Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 30 - 45 minutes. Allow to cool for 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags.

Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B, 1 cup fruit)
These taste best the next day. They freeze well, too! A healthy breakfast for anyone on-the-go!

Sautes

Sautés
I serve these either plain or mixed into my rice,
barley or steamed squash!!

Sauté in about ¼ cup of white balsamic vinegar in medium saucepan over medium heat until transparent or to taste: (amount of each ingredient used is up to you!!)

Mix #1: sweet and/or yellow onions, sliced portabella mushrooms,
green peppers, hot peppers to taste (optional)

Mix #2: celery**, onions, fresh or dried parsley, hot peppers (optional)

Mix #3: green onions (greens and all), sweet onions, bell peppers (mix of red, green, yellow, and orange), mushrooms, hot peppers to taste (optional)

I dice all of my veggies on the larger size, not too small.
All free veggies – good at any meal!!

Thursday, May 5, 2016

Gingersnap Muffins

Gingersnap Muffins
(updated 3-2010)

1 cup rolled oats
½ cup steel cut oats
1/4 c. flaxseed meal (optional)
2 T. black strap molasses
1/4 cup Sucanat (or light brown sugar)
1 Tablespoon cinnamon
1 Tablespoon ginger
2 teaspoons ground cloves
2 teaspoons clear vanilla
½ teaspoon maple extract
¼ teaspoon butter extract
½ cup water
orange zest (about 2 teaspoons)(I like this added flavor, so I use all the zest from 1 medium orange)
12 egg whites

Preheat oven to 350o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.
In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 15 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter into each section. It is OK if it fills above the rim.
Bake for 15-20 minutes. Remove from oven and cool in pan. Freeze.

Makes (6) Servings of 2 oz. Protein A and ½ cup Carb B

Tuesday, May 3, 2016

Mushrooms Italiano

Mushrooms Italiano
Tastes like pizza and makes your house smell like it too!!
Actual quantities of each ingredient will vary depending on the amount of 
mushrooms and tomatoes and size of baking dish.

24 oz (or more) Cleaned mini Portabella Mushrooms (White Mushrooms work fine too) (I slice the bigger ones in half)
6-10 Grape tomatoes
Good white balsamic vinegar (I use Trader Joe’s)
1 Tablespoon Extra Virgin Olive Oil
Dry or fresh basil to taste
Dry or fresh oregano to taste
Italian Seasoning to taste
Onion powder to taste
Garlic powder to taste (I use Trader Joe’s California Garlic Powder)
Preheat oven to 400oF. Pour enough vinegar in baking dish to just over the bottom. Wash mushrooms and tomatoes (ok to leave wet). Place in single layer in glass baking dish (9 x 13 or whatever size they will fit into). Fill in gaps with grape tomatoes. Sprinkle generously with white balsamic vinegar making sure each piece is wet, but not submerged. Sprinkle with olive oil. Sprinkle generously (to taste) with onion powder, garlic powder, oregano, Italian seasoning and basil in that order. Bake for 45 minutes. Remove from oven and allow to cool slightly, and then remove to storage container. Scrape any juice/brownings into container, too. 

Don’t worry if it bakes dry, just allow pan to soak before washing! Allow to cool and then refrigerate overnight for best results. Tomatoes will form a juice when allowed to cool. Serve cold or reheat. Use juice as topping for potatoes, rice, chicken, beef, or as salad dressing! Also great as topping for On Plan Pizza!

Contains all FREE veggies, so reducers can enjoy this at any meal!!

Banana Bread Muffins

(based on a recipe from theroastedroot.net)

3 very ripe bananas, mashed
2 eggs
¼ cup olive oil (or coconut oil)
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
2 t. baking powder
1 ½ t. cinnamon
1/3 cup mini chocolate chips*

Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened. 

For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 45 – 50 minutes or until knife comes out clean.

For Muffins: Use muffin cups and fill ¾ full (mini or large size)
Bake for 24 – 30 minutes or until knife comes out clean.

Cool.

Divide into 8 servings.

*Original recipe called for ¾ cup walnuts instead of chocolate chips. You could use both nuts and chips, but I would adjust the nuts to ½ cup if using both. Pecans are also an option if desired.