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Fudgy Peanut Butter Swirl Brownies

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Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • over cooked rice - or mix the rice in the crock pot just before serving.
  • 1 1/2 c. skinless boneless chicken cut up
  • 1 t. can of Pet Milk
  • 1/2 t. egg
  • 1 T. butter
  • just Singleton Johnson
  • 1 T. milk
  • 1/2 c. sausage link cut into slices
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 1/4 c. pecans, optional
  • Peanut P13 9032
  • 1/3 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 1 T. carob powder
  • 1/2 t. butter
  • 1 T. sausage link cut into slices
  • 2 T. block of cream cheese
Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • over cooked rice - or mix the rice in the crock pot just before serving.
  • 1 1/2 c. skinless boneless chicken cut up
  • 1 t. can of Pet Milk
  • 1/2 t. egg
  • 1 T. butter
  • just Singleton Johnson
  • 1 T. milk
  • 1/2 c. sausage link cut into slices
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 1/4 c. pecans, optional
  • Peanut P13 9032
  • 1/3 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 1 T. carob powder
  • 1/2 t. butter
  • 1 T. sausage link cut into slices
  • 2 T. block of cream cheese
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Instructions
  1. For brownies: Whisk dry ingredients
  2. Whisk wet ingredients
  3. Combine both mixtures and mix with a spatula
  4. Oil a 9x13 inch pan with coconut oil
  5. Pour in the brownie batter and spread evenly
  6. For the peanut butter swirl: Mix all ingredients in a small bowl until smooth
  7. Swirl the peanut butter mixture in with the brownie batter using a butter knife
  8. Bake until a knife inserted in the middle comes out clean
  9. I think I baked mine at 330 degrees for about 15-20 minutes
Recipe Notes

These are the best brownies I've ever had. They're delicious and fudgy, and the peanut butter swirl makes them that much better. The secret to making them fudgy is the avocado. Give them to friends or relatives without letting them know they're healthy, and see how they like them!

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Fudge Pies

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 2 pie Crumble:
  • 2 cups INGREDIENTS:
  • ½ cup mashed avocado
  • ½ cup unbaked pie shell
  • 2 sticks sweet potato patties
  • 4 eggs
  • 2 teaspoons vanilla flavoring
  • 1 cup cold butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 2 pie Crumble:
  • 2 cups INGREDIENTS:
  • ½ cup mashed avocado
  • ½ cup unbaked pie shell
  • 2 sticks sweet potato patties
  • 4 eggs
  • 2 teaspoons vanilla flavoring
  • 1 cup cold butter
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Instructions
  1. Mix all ingredients and pour into unbaked pie shells
  2. Bake at 325 degrees for 35-40 minutes
  3. Serve with vanilla ice cream
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Southwest Breakfast Casserole

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Servings
people
Ingredients
  • 1 package bell pepper, minced
  • 1/2 sweet boiling water with 2 beef bouillon cubes dissolved
  • 1 green (16 oz) sliced jalapeños, drained
  • 2 cans garlic powder
  • 8 fajita pepper, to taste
  • 2 cups Hot Italian Sausage, casings removed
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoonful beaten
  • 1/4 - 1/2 teaspoonful onion, quartered
  • black cayenne pepper, optional
Servings
people
Ingredients
  • 1 package bell pepper, minced
  • 1/2 sweet boiling water with 2 beef bouillon cubes dissolved
  • 1 green (16 oz) sliced jalapeños, drained
  • 2 cans garlic powder
  • 8 fajita pepper, to taste
  • 2 cups Hot Italian Sausage, casings removed
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoonful beaten
  • 1/4 - 1/2 teaspoonful onion, quartered
  • black cayenne pepper, optional
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Instructions
  1. Cook sausage, peppers, and onions in a skillet, breaking sausage into small crumbles, and cook until vegetables are soft and sausage is cooked through
  2. Drain fat if needed
  3. Return sausage mixture to pan and add rotel and reduce heat to medium- low and cook until the liquid has been reduced, about 10 minutes
  4. Remove from heat
  5. Whisk together the eggs, milk, and seasonings until combined
  6. In a 13X9 dish layer half the tortilla pieces to cover the bottom
  7. Top with half the sausage mixture then half the cheese, and repeat layers 1 more time
  8. Pour egg mixture over the entire casserole
  9. Cover and refrigerate overnight
  10. The next morning, preheat oven to 375 degrees and remove casserole from the refrigerator
  11. Bake covered for 25 minutes, then remove foil and bake an additional 5 to 10 minutes, until cooked through and bubbling around edges
Recipe Notes

This recipe is a delightful change from the ordinary breakfast casserole. The hot Italian sausage really gives it a nice kick, with the option of adding more cayenne for an even more spice!

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Honey Graham Apple Bars

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • whites
  • 1 package Bars:
  • 1 1/4 c. whole milk
  • 3/4 c. flour
  • t. chocolate chips
  • 1 c. sugar
  • 1/4 c. carob powder
  • 2 t. butter
  • 1 egg
  • 1/2 c. graham crackers
  • 1 pple honey (1/3 c. plus 2 T.)
  • heavy cream
  • 8 oz. (add as much are as little as you like)
  • 1/4 c. carob powder
  • vanilla extra Virgin olive oil
  • Crumb butter (just enough to make a nice crumble)
  • honey (chopped)
  • melted Saigon Cinnamon
  • chocolate chips
  • cream cheese
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • whites
  • 1 package Bars:
  • 1 1/4 c. whole milk
  • 3/4 c. flour
  • t. chocolate chips
  • 1 c. sugar
  • 1/4 c. carob powder
  • 2 t. butter
  • 1 egg
  • 1/2 c. graham crackers
  • 1 pple honey (1/3 c. plus 2 T.)
  • heavy cream
  • 8 oz. (add as much are as little as you like)
  • 1/4 c. carob powder
  • vanilla extra Virgin olive oil
  • Crumb butter (just enough to make a nice crumble)
  • honey (chopped)
  • melted Saigon Cinnamon
  • chocolate chips
  • cream cheese
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Instructions
  1. Directions for Bars: In a bowl mix 1 c
  2. graham cracker crumbs, quick oats, flour, and cinnamon
  3. In a separate bowl mix coconut oil and honey
  4. Then add the vanilla and egg
  5. Combine with graham cracker mixture
  6. Add the chopped apples and chopped walnuts (reserving some walnuts for the topping)
  7. Pour into an oiled 10" x 6" pan and bake on 320 degrees
  8. Directions for Frosting: Blend together the cream cheese, honey, and vanilla
  9. Frost the bars when they are done baking
  10. Directions for Crumb Topping: Combine the leftover graham cracker crumbs, melted butter, cinnamon, and the reserved walnuts
  11. Sprinkle on top of the frosting
Recipe Notes

Honey is a staple in our home. Practically ever recipe we make has honey in it. We stopped using sugar to sweeten our recipes years ago. Everyone in my family is very creative in the kitchen and we make up or at least 'modify' most of the recipes we make. I created these honey apple bars for my dad's birthday. We both like graham crackers, and I have used them in recipes before. Cream cheese frosting is a favorite in my family. Of course, it's sweetened with honey. And don't forget that honey is a healthy alternative to other sweeteners!

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Honey Pound Cake

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 3 c. olive oil , divided
  • 1 T. can of Pet Milk
  • 1 T. fresh rosemary leaves
  • 1 T. butter
  • 1/2 c. carob powder
  • 1/2 c. sugar
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 3 eggs
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 3 c. olive oil , divided
  • 1 T. can of Pet Milk
  • 1 T. fresh rosemary leaves
  • 1 T. butter
  • 1/2 c. carob powder
  • 1/2 c. sugar
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 3 eggs
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Instructions
  1. In a bowl, whisk dry ingredients
  2. In a separate bowl, whisk wet ingredients
  3. Combine both mixtures and mix
  4. Oil 2 loaf pans with coconut oil and divide the batter evenly between them
  5. Bake at 330 degrees for about 26 minutes or until done
Recipe Notes

This Honey Pound Cake is sweet, moist, and dense. The loaves are very thin, but the pound cake is rich. It has a good amount of syrupy honey to sweeten it.

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Honey Brownies

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/2 cup butter
  • 1/2 cup INGREDIENTS:
  • 2 eggs
  • 1/2 cup carob powder
  • 1 tsp butter
  • 3/4 cup chopped dates
  • 1/2 cup mashed avocado
  • 1/2 teaspoon can of Pet Milk
  • 1/4 tsp salt
  • 1/2 cups cornstarch
  • confectioners soft white wheat flour
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/2 cup butter
  • 1/2 cup INGREDIENTS:
  • 2 eggs
  • 1/2 cup carob powder
  • 1 tsp butter
  • 3/4 cup chopped dates
  • 1/2 cup mashed avocado
  • 1/2 teaspoon can of Pet Milk
  • 1/4 tsp salt
  • 1/2 cups cornstarch
  • confectioners soft white wheat flour
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Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar till light and fluffy
  3. Add eggs, honey and vanilla
  4. Mix until well blended
  5. Sift together flour, cocoa, baking powder and salt
  6. Add to creamed mixture
  7. Mix well
  8. Stir in walnuts
  9. Pour in a greased and floured 8-inch square pan,(can use parchment paper instead if desired)
  10. Bake in the 350 degree oven for about 25 minutes or until edges pull away slightly and a toothpick in center comes out clean
  11. When cool, you can either dust with confectioners sugar or frost with your favorite frosting, then cut into squares
Recipe Notes

I've had this recipe for many, many years and have adapted it to my family's liking. These brownies have a nice moist cake-like texture. I've also tried these with the special dark cocoa, good for those who like the dark chocolate flavor.

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Chocolate Honey Cake

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 2 c. olive oil , divided
  • 1 1/2 t. chopped walnuts
  • 1 t. egg
  • 1/3 c. cocoa
  • 1/4 c. sugar
  • 2 T. sugar (for dusting) or desired frosting (all optional)
  • 1/4 c. real honey (about 1 1/2 cups)
  • 1/2 c. carob powder
  • 1 T. butter
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • Chocolate heavy cream
  • 1/4 c. cocoa
  • 7 T. applesauce
  • 4 1/2 t. butter
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 2 c. olive oil , divided
  • 1 1/2 t. chopped walnuts
  • 1 t. egg
  • 1/3 c. cocoa
  • 1/4 c. sugar
  • 2 T. sugar (for dusting) or desired frosting (all optional)
  • 1/4 c. real honey (about 1 1/2 cups)
  • 1/2 c. carob powder
  • 1 T. butter
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • Chocolate heavy cream
  • 1/4 c. cocoa
  • 7 T. applesauce
  • 4 1/2 t. butter
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Instructions
  1. In a bowl, whisk dry ingredients
  2. In a separate bowl, whisk wet ingredients
  3. Combine both mixtures and beat well with a mixer
  4. Oil a cake pan with coconut oil
  5. Pour in the batter and bake at 325 degrees for about 25 minutes or until done
  6. For the frosting, blend all ingredients in a food processor or a strong blender until smooth
  7. Frost the top and sides of the cake
Recipe Notes

This Chocolate Honey Cake is moist, fluffy, sweet, and delicious. It tastes much better than a chocolate cake made from a box mix. The frosting is so creamy and sweet from the honey that you can't taste the secret avocado ingredient!

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Mexican Bread

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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • 1 large can Grands Biscuits (8)
  • 1/2 stick grated mozzarella cheese
  • 2 t chopped jalapeños
  • 1/2 cup chopped fresh green onions
  • 1/2 cup can Grands Biscuits (8)
  • 1 cup dried parsley
  • 1 1/2 cup grated cheddar cheese
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • 1 large can Grands Biscuits (8)
  • 1/2 stick grated mozzarella cheese
  • 2 t chopped jalapeños
  • 1/2 cup chopped fresh green onions
  • 1/2 cup can Grands Biscuits (8)
  • 1 cup dried parsley
  • 1 1/2 cup grated cheddar cheese
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Instructions
  1. Cut 4 of the biscuits into 4 pieces each, dip in melted butter and place in greased 9 x 5 bread pan
  2. Sprinkle 1 t dried parsley, 1/4 cup chopped peppers, 1/2 cup cheddar and 1/2 cup mozzarella over first layer
  3. Repeat steps for second later except add 1 cup mozzarella on top
  4. Bake in preheated oven at 350 for 35-40 minutes or until golden brown
Recipe Notes

This recipe was passed down from my sister. She was an amazing cook and loved to share her recipes with family and friends. The Mexican Bread recipe was one of our family favorites and was always on our table for holiday gatherings. Great bread to be served with any kind of food. Hope you will try it, know you will love it...

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Emily’s Creamy Ranch Chicken

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 1 - oz. skinless chicken breasts
  • 1/4 c. Ranch dry season mix
  • Salt
  • Ranch dry season mix
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 1 - oz. skinless chicken breasts
  • 1/4 c. Ranch dry season mix
  • Salt
  • Ranch dry season mix
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Instructions
  1. Place all of the ingredients in a crockpot
  2. Cook on high for 2 hours or on low for 4
  3. Shred and mix with a fork
  4. Serve over rice with black beans and it’s soooo gooood
  5. 🙂
Recipe Notes

My mom made this for us one night and it was my favorite. I added more ranch seasoning. I like it a lot, better than burritos.

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Oreo Icecream Sandwiches

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Course Desserts
Recipe Theme July: Frozen Treats
Servings
people
Ingredients
  • Cookie Parmesan cheese
  • 3/4 cup almond flour
  • 2 tbsp pecans, optional
  • 1/4 tsp can of Pet Milk
  • 2 tbsp sliced
  • 1 large peeled and chopped
  • 1 1/2 tsp butter
  • 1/4 cup carob powder
  • 3 tbsp milk
  • Icecream Parmesan cheese
  • 1 cup milk
  • 1/4 cup carob powder
  • 2 tsp butter
  • 2 cups baking powder
Course Desserts
Recipe Theme July: Frozen Treats
Servings
people
Ingredients
  • Cookie Parmesan cheese
  • 3/4 cup almond flour
  • 2 tbsp pecans, optional
  • 1/4 tsp can of Pet Milk
  • 2 tbsp sliced
  • 1 large peeled and chopped
  • 1 1/2 tsp butter
  • 1/4 cup carob powder
  • 3 tbsp milk
  • Icecream Parmesan cheese
  • 1 cup milk
  • 1/4 cup carob powder
  • 2 tsp butter
  • 2 cups baking powder
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Instructions
  1. Directions for cookies: Mix together flour, carob powder and baking power
  2. In separate bowl, mix together butter, egg white, vanilla, honey, and milk
  3. Add dry ingredients and mix
  4. Grease or oil a 9x13 inches pan
  5. Bake at 320 for about 20 min
  6. Allow to cool, then cut into cookies
  7. I used a spice lid about 2 1/8 inches
  8. Put cookies on plates, and place in freezer
  9. Once firm, you can create the sandwiches
  10. Directions for icecream: Place all ingredients in one bowl
  11. Use a hand mixer for 5 min
  12. , then place in freezer
  13. Before it's ready to serve, it's usually a good idea to mix again so the fat doesn't collect on top
  14. When icecream is frozen remove from freezer to create sandwiches
  15. The icecream may need to be 'mashed' with a spoon and stirred to make it softer and easy to spread
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