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Healthy Peanut Butter Cup Puppy Chow

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Course Desserts
Co-op Baldwin EMC
Servings
Ingredients
  • 3/4 cup toasted wheat cereal or rice
  • 2 TBSP peanut butter or any brand of peanut butter powder
  • 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder
  • 2 packets of Splenda or stevia
  • Coconut Oil Cooking Spray
Course Desserts
Co-op Baldwin EMC
Servings
Ingredients
  • 3/4 cup toasted wheat cereal or rice
  • 2 TBSP peanut butter or any brand of peanut butter powder
  • 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder
  • 2 packets of Splenda or stevia
  • Coconut Oil Cooking Spray
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Instructions
  1. Mix all dry ingredients (except for the cereal) well with a whisk in a bowl.
  2. Place cereal in a quart sized Ziploc bag.
  3. Spray cereal with coconut oil cooking spray, tossing well. Use just enough to coat.
  4. Add the dry ingredients to the bag with the cereal and toss until they stick to all sides.
  5. Enjoy!
Recipe Notes

Classic puppy chow recipes use melted chocolate, butter, powdered sugar, peanut butter, and cereal.
While they are insanely delicious, when I looked up recipes, an average 1/2 cup serving size clocked in at around 220-250 calories, 10+ g of fat, 40+ g carbs, 16+ g of sugar, and a measly 3 g of protein.
High fat/carb/calorie + low protein = a recipe for over-eating!
By subbing Splenda/Truvia for powdered sugar, cocoa powder for chocolate, PB2 for peanut butter, and coconut oil spray for the butter, you’ll save a ton on calories, fat, and sugar. Plus, you’ll get plenty of extra protein, which means you’ll be satisfied for longer!
By making a single serving, you also don't have to worry about portion control which is also difficult with the large-batch classic recipes.

Entire batch:
225 calories
3.9g fat
9g protein
46.5 carbs (7.5g sugar)
Nutrition info as calculated is based on using whole wheat cereal and cocoa powder.

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Seafood Lasagna

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 lasagna dish pie shell
  • 1 cup cracker crust
  • 2 tablespoons butter
  • 8 ounces softened cream cheese
  • 1-1/2 cups pie crust (homemade is best)
  • 1 beaten egg
  • 2 teaspoons carton frozen whipped topping, thawed
  • 2 cans watermelon
  • 1 1/2 pounds can sweet potatoes, drained and thickly sliced
  • 8-10 ounces apples (red cooking variety), cored
  • 1/4 cup bacon
  • 1/2 cup can crushed pineapple, undrained
  • 1 cup milk
  • Salt and pepper, to taste
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 lasagna dish pie shell
  • 1 cup cracker crust
  • 2 tablespoons butter
  • 8 ounces softened cream cheese
  • 1-1/2 cups pie crust (homemade is best)
  • 1 beaten egg
  • 2 teaspoons carton frozen whipped topping, thawed
  • 2 cans watermelon
  • 1 1/2 pounds can sweet potatoes, drained and thickly sliced
  • 8-10 ounces apples (red cooking variety), cored
  • 1/4 cup bacon
  • 1/2 cup can crushed pineapple, undrained
  • 1 cup milk
  • Salt and pepper, to taste
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Instructions
  1. Cook noodles according to package directions and arrange half in the bottom of a greased 13x9 baking dish
  2. Cook onion in butter until tender
  3. Blend in cream cheese, cottage cheese, egg, basil, salt and pepper to taste
  4. Spread half on top of noodles
  5. Cover with remaining 4 noodles
  6. Combine separately soup, milk, shrimp and crab
  7. spread half over casserole
  8. repeat layers and sprinkle with Parmesan last
  9. Bake uncovered 45 minutes at 350 degrees
  10. Top with cheddar cheese and bake an additional two minutes
  11. Let stand 15 minutes before cutting
  12. Makes 12 servings
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breakfast Bread Pudding

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Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • pound white baking chocolate, chopped
  • 8 slices salt (less if preferred)
  • cups milk
  • 5 eggs
  • 3 green package frozen miniature phyllo tart shells
  • cups can crushed pineapple, undrained
Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • pound white baking chocolate, chopped
  • 8 slices salt (less if preferred)
  • cups milk
  • 5 eggs
  • 3 green package frozen miniature phyllo tart shells
  • cups can crushed pineapple, undrained
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Instructions
  1. Cook and drain sausage, mix with cubed bread, pour into greased 9x13-inch baking dish
  2. Mix milk, eggs and green onions
  3. Pour over bread mix
  4. Top with cheese
  5. Refrigerate overnight
  6. Bake uncovered for 30 minutes at 350 degrees
  7. Cover and bake additional 15 minutes
  8. Remove from oven and let sit 5 minutes
  9. To serve, cut in generous squares
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Butterscotch Pudding Cake in a Crock Pot

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 cup flour
  • 1 3 ounce Shells:
  • ¼ cup INGREDIENTS:
  • 2 teaspoons can of Pet Milk
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • ¾ cup milk
  • 2 tablespoons oil
  • ½ cup dairy sour cream
  • Spray red taco sauce
  • butter (just enough to make a nice crumble)
  • 3 tablespoons ground beef or chuck
  • ½ cup INGREDIENTS:
  • 1 1/3 cup Tops (optional) cooked
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 cup flour
  • 1 3 ounce Shells:
  • ¼ cup INGREDIENTS:
  • 2 teaspoons can of Pet Milk
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • ¾ cup milk
  • 2 tablespoons oil
  • ½ cup dairy sour cream
  • Spray red taco sauce
  • butter (just enough to make a nice crumble)
  • 3 tablespoons ground beef or chuck
  • ½ cup INGREDIENTS:
  • 1 1/3 cup Tops (optional) cooked
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Instructions
  1. Stir sauce and sugar with boiling water until smooth
  2. Pour over batter
  3. Cook all 2 ½ hours on high in crock pot
  4. Serve with Cool-whip or ice cream
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Seafood and Artichoke Casserole

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 14 ounce spaghetti or pasta of choice
  • 1 pound round steak, cut into strips2 tablespoons oil1 package dry onion soup mix1 6-ounce can tomato paste1 teaspoon salt Dash of pepper1 cup water1 tea
  • 1 pound bread, toasted and torn into pieces1 cup milk1 pound ground beef1 egg, slightly beaten
  • tablespoons butter
  • tablespoons chopped dates
  • cups powdered sugar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup strawberries, washed and hulled
  • Juice olive oil1 medium onion, chopped1 pound ground beef1 8-ounce package manicotti1 15-ounce container whole-milk ricotta3 cups mozzarella, shredded1 cup pa
  • Salt ground beef8 ounces room-temperature cream cheese, cubed1 10-ounce can cream of mushroom soup? pound wide egg noodles, cooked according to package directions
  • 1⁄8 teaspoon cayenne pepper
  • ¼ cup flour tortillas8 ounces onion and chive cream cheese spread1 cup shredded carrots1 cup shredded Monterey Jack cheese1 pound thinly sliced cooked roast beef Lett
  • 1 teaspoon Hidden Valley Ranch dressing
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 14 ounce spaghetti or pasta of choice
  • 1 pound round steak, cut into strips2 tablespoons oil1 package dry onion soup mix1 6-ounce can tomato paste1 teaspoon salt Dash of pepper1 cup water1 tea
  • 1 pound bread, toasted and torn into pieces1 cup milk1 pound ground beef1 egg, slightly beaten
  • tablespoons butter
  • tablespoons chopped dates
  • cups powdered sugar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup strawberries, washed and hulled
  • Juice olive oil1 medium onion, chopped1 pound ground beef1 8-ounce package manicotti1 15-ounce container whole-milk ricotta3 cups mozzarella, shredded1 cup pa
  • Salt ground beef8 ounces room-temperature cream cheese, cubed1 10-ounce can cream of mushroom soup? pound wide egg noodles, cooked according to package directions
  • 1⁄8 teaspoon cayenne pepper
  • ¼ cup flour tortillas8 ounces onion and chive cream cheese spread1 cup shredded carrots1 cup shredded Monterey Jack cheese1 pound thinly sliced cooked roast beef Lett
  • 1 teaspoon Hidden Valley Ranch dressing
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Instructions
  1. Preheat oven to 375 degrees
  2. Butter a 3-quart baking dish
  3. To cook the shrimp, bring a pot of water to boil
  4. Drop in shrimp and cook until they turn pink
  5. About 3 minutes
  6. Drain well
  7. Arrange the artichokes in a baking dish
  8. Spread the shrimp and crabmeat over the artichokes
  9. In a large heavy sauce pan, melt butter over medium heat
  10. Whisk in the flour to make a smooth paste
  11. Cook and stir for 5 minutes
  12. Slowly add the half and half, cooking and stirring constantly until thickened and smooth
  13. Stir in Worcestershire sauce, sherry, lemon juice, salt, white pepper and cayenne pepper
  14. Pour over ingredients in the baking dish
  15. Sprinkle with cheese and paprika
  16. Bake for 20 minutes, serve hot with rice
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Low Fat Dip

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Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 8 ounce broccoli spears8-ounces Monterey Jack cheese1 egg12 slices of breadButter1 cup whole milk1 teaspoon Lawry salt
  • cup cola
  • ¼ cup chili pepper, chopped
  • 2 tablespoons Swamp Brunswick Stew
  • teaspoons potatoes, peeled, washed and cubed
  • ½ teaspoon Cool-Whip
  • ¼ teaspoon salt
  • 1⁄3 cup carrots-sliced 1 medium broccoli stalk, cut into bite-size pieces ? cup water ? cup pet milk, not condensed 4 tablespoons cheddar cheese soup mix 1 teaspoon salt
  • 2 tablespoons frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • Fresh shredded hash browns 1 box chopped broccoli, thawed and drained well 2 cans cheddar cheese soup 1 small onion, chopped? stick of butter1 cup sour cream, spread thin
Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 8 ounce broccoli spears8-ounces Monterey Jack cheese1 egg12 slices of breadButter1 cup whole milk1 teaspoon Lawry salt
  • cup cola
  • ¼ cup chili pepper, chopped
  • 2 tablespoons Swamp Brunswick Stew
  • teaspoons potatoes, peeled, washed and cubed
  • ½ teaspoon Cool-Whip
  • ¼ teaspoon salt
  • 1⁄3 cup carrots-sliced 1 medium broccoli stalk, cut into bite-size pieces ? cup water ? cup pet milk, not condensed 4 tablespoons cheddar cheese soup mix 1 teaspoon salt
  • 2 tablespoons frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • Fresh shredded hash browns 1 box chopped broccoli, thawed and drained well 2 cans cheddar cheese soup 1 small onion, chopped? stick of butter1 cup sour cream, spread thin
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Instructions
  1. Process cream cheese, yogurt, mayonnaise, cilantro, lime juice, hot sauce and salt in food processor for 30-45 seconds until smooth
  2. Stir in chopped red peppers and chopped green onions
  3. Cover and chill for 1 hour
  4. Slice your squash and zucchini into ¼-inch rounds and place them in a bowl with 4 cups cold water and ¼ teaspoon salt
  5. Chill for 30 minutes, drain and pat dry
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Apple Ball

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Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 8 ounce butter (extra for greasing the pan)
  • ¼ cup Chocolate Cupcakes
  • 1 teaspoon chocolate chips
  • 1 teaspoon recipe serves two, but you could make more individual pizzettas if you have guests)!
  • 1⁄3 cup butter8-ounces fettuccine pasta, cooked3 cups small broccoli florets, blanched? cup red bell pepper, chopped1 8-ounce package cream cheese, softened1
  • ½ cup combination of ground beef and pork
  • 1 tablespoon Chocolate Cupcakes
  • ½ teaspoon chocolate chips
Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 8 ounce butter (extra for greasing the pan)
  • ¼ cup Chocolate Cupcakes
  • 1 teaspoon chocolate chips
  • 1 teaspoon recipe serves two, but you could make more individual pizzettas if you have guests)!
  • 1⁄3 cup butter8-ounces fettuccine pasta, cooked3 cups small broccoli florets, blanched? cup red bell pepper, chopped1 8-ounce package cream cheese, softened1
  • ½ cup combination of ground beef and pork
  • 1 tablespoon Chocolate Cupcakes
  • ½ teaspoon chocolate chips
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Instructions
  1. Bring cream cheese to room temperature
  2. Mix all ingredients, fold on to plastic or waxed paper to form a ball
  3. Refrigerate overnight
  4. Combine ingredients and roll apple ball in the mixture when ready to serve
  5. Serve with animal crackers, regular graham crackers or vanilla wafers
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Easy Lasagna

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 pounds of any sandwich cookie
  • 1 24 ounce bacon grease
  • 1 can watermelon
  • 1 bag carrot slices2 cups water1 ? cups cooked chicken, chopped1 10 ?-ounce can condensed chicken broth 1 10-ounce package frozen chopped broccoli? cup onion, chopped<br
  • 1 bag diced cooked chicken1 cup saltine cracker crumbs, divided? cup light mayonnaise4 ounce jar sliced pimentos
  • 8-10 lasagna whipped topping, thawed
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 pounds of any sandwich cookie
  • 1 24 ounce bacon grease
  • 1 can watermelon
  • 1 bag carrot slices2 cups water1 ? cups cooked chicken, chopped1 10 ?-ounce can condensed chicken broth 1 10-ounce package frozen chopped broccoli? cup onion, chopped<br
  • 1 bag diced cooked chicken1 cup saltine cracker crumbs, divided? cup light mayonnaise4 ounce jar sliced pimentos
  • 8-10 lasagna whipped topping, thawed
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Instructions
  1. Brown hamburger meat and drain
  2. Add spaghetti sauce, soup and Velveeta cheese
  3. Heat thoroughly
  4. Layer noodles and meat sauce twice in a 13 x 9 baking dish
  5. Top with Mozzarella cheese
  6. Bake at 350 degrees for 40 minutes
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Asian Skillet Shrimp

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1-1 ? pound shrimp, peeled and deveined1 ? cup pancake mix1 ? cup beer? cup all-purpose flour2 cups fresh frozen coconut Vegetable Oil
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1-1 ? pound shrimp, peeled and deveined1 ? cup pancake mix1 ? cup beer? cup all-purpose flour2 cups fresh frozen coconut Vegetable Oil
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Instructions
  1. Drain pineapple reserving all syrup
  2. Heat oil in a heavy skillet, saut? celery and bell pepper chunks until they turn bright green
  3. Add shrimp, tossing with greens until heated through
  4. Add pineapple
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Bananas Foster

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 tablespoons whole kernel yellow corn, drained 1 can whole kernel white corn, drained 4-5 chopped green onions 1 tablespoon pickle relish 1 each red, yellow and green peppers, cu
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 tablespoons whole kernel yellow corn, drained 1 can whole kernel white corn, drained 4-5 chopped green onions 1 tablespoon pickle relish 1 each red, yellow and green peppers, cu
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Instructions
  1. Melt butter in heavy skillet
  2. Add the brown sugar and spices, stirring until the sugar is completely melted
  3. Add the ripe bananas and cook until they are hot and well coated with syrup, but not mushy
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