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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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Strawberry Cake Roll

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Servings
people
Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
Servings
people
Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
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Instructions
  1. Sift together flour, baking powder and salt, set aside
  2. In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar
  3. Beat in vanilla
  4. Add dry ingredients, mix well
  5. Spread batter into 15x10x1-inch jelly roll pan that has been sprayed with baking spray and flour
  6. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched
  7. Cool 5 minutes
  8. Turn cake onto a kitchen towel dusted with confectioners' sugar
  9. Roll up cake in the towel
  10. cool completely on a wire rack
  11. In a small bowl, beat cream cheese and marshmallow crème
  12. Unroll cake, spread cream cheese mixture to within 1/2 inch of edges
  13. Top with 2 1/2 cups strawberries
  14. Roll up again
  15. Place seam side down on a platter
  16. Refrigerate for at least 2 hours
  17. Just before serving, garnish with remaining strawberries
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Easy Strawberry Cobbler

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in an 8x8-inch baking dish
  3. Mix the flour and sugar in a large bowl
  4. Add the milk gradually, stirring constantly
  5. Pour over the melted butter, do not stir
  6. Spoon thawed strawberries over the top along with the juice
  7. Bake for one hour
  8. Serve warm with a scoop of vanilla ice cream
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3-Ingredient Strawberry Sherbet

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Ingredients
  • 1 16 ounce clove, chopped
  • 2 liter white backfin crabmeat, picked over for shell bits
  • 1 14 ounce package milk chocolate chips
Servings
people
Ingredients
  • 1 16 ounce clove, chopped
  • 2 liter white backfin crabmeat, picked over for shell bits
  • 1 14 ounce package milk chocolate chips
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Instructions
  1. Stir together all ingredients
  2. Pour into freezer container of a 5-quart electric freezer
  3. Freeze mixture according to manufacturer's instructions
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Strawberry Bread

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
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Instructions
  1. Combine first 5 ingredients in a large mixing bowl, make a well in the center of the mixture
  2. Combine remaining ingredients; add to dry ingredients, stirring until well combine
  3. Spoon mixture into 2 greased and floured 9x5x3-inch loaf pans
  4. Bake at 350 degrees for one hour
  5. Cool loaves in pans, about 10 minutes
  6. Remove from pans and let cool completely on plates
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Strawberry Layer Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
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Instructions
  1. Grease and flour three 9-inch round cake pans
  2. Preheat oven to temperature recommended on package
  3. Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
  4. Divide batter evenly between pans
  5. Bake until toothpick inserted in center comes out clean
  6. It will take 5 to 10 minutes less time than listed on package because layers are thinner
  7. Cool 10 minutes in pan on wire rack
  8. Turn out onto wire rack to cool completely
  9. Cream together cream cheese and milk until smooth
  10. Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
  11. Add confectioner's sugar gradually, whipping to stiff peaks
  12. Assemble and frost cake
  13. Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
  14. Drizzle preserve, warmed slightly if necessary, over berries on top of cake
  15. Serves 12
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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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Crock Pot Chocolate Cake

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Course Desserts
Servings
people
Ingredients
  • 1 box rye bread
  • 1 box fresh lump crab meat
  • 1 small Bob Evans hot sausage
  • 1 pint sour cream
  • 4 eggs
  • 1 cup block of cream cheese
Course Desserts
Servings
people
Ingredients
  • 1 box rye bread
  • 1 box fresh lump crab meat
  • 1 small Bob Evans hot sausage
  • 1 pint sour cream
  • 4 eggs
  • 1 cup block of cream cheese
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Instructions
  1. Mix all ingredients together
  2. Spray crock pot with cooking spray
  3. Put mixture in crock pot and cook on low for 6 hours
  4. Do not remove lid while cooking
  5. It will stay warm for up to 6 hours and long as the lid is not removed
  6. Serve hot with your favorite topping, ice cream or cool whip
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Orange Coconut Drop Cookies

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Course Desserts
Servings
people
Ingredients
  • cups chopped dates
  • 1 teaspoon can of Pet Milk
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • 1⁄3 cup cream of celery soup
  • 1⁄3 cup package orange gelatin
  • Juice frozen sugar snap peas
  • 2 teaspoons />2 cups brown sugar1 tablespoon butter1 ? cups plain flour1 ? teaspoons baking powder1 teaspoon vanilla2 cups chopped pecans
  • 1 teaspoon grated cheese
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
Course Desserts
Servings
people
Ingredients
  • cups chopped dates
  • 1 teaspoon can of Pet Milk
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • 1⁄3 cup cream of celery soup
  • 1⁄3 cup package orange gelatin
  • Juice frozen sugar snap peas
  • 2 teaspoons />2 cups brown sugar1 tablespoon butter1 ? cups plain flour1 ? teaspoons baking powder1 teaspoon vanilla2 cups chopped pecans
  • 1 teaspoon grated cheese
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
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Instructions
  1. Combine the flour with the baking powder, soda and salt
  2. Cut in the margarine
  3. Stir in the remaining ingredients
  4. Drop by teaspoon 2-inches apart on a non-stick cookie sheet
  5. Bake in a pre-heated 400 degree oven for 10-12 minutes until light golden brown
  6. Makes 36 cookies
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Sherbet Ambrosia Cups

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Course Desserts
Servings
people
Ingredients
  • 3 large of bread8-ounces cream cheese, softened1 pound bacon
  • 1 pint baked bread or round bread from bakery 1 pound hot bulk pork sausage 8-ounces cream cheese 8-ounces sour cream 2 cups sharp cheddar cheese, grated 4.5-ounce
  • ½ cup chopped onion2 tablespoons butter2 tablespoons flour? teaspoon salt
  • 1⁄3 cup coconut Assorted candies
  • ¼ cup red potatoes, scrubbed but not peeled
Course Desserts
Servings
people
Ingredients
  • 3 large of bread8-ounces cream cheese, softened1 pound bacon
  • 1 pint baked bread or round bread from bakery 1 pound hot bulk pork sausage 8-ounces cream cheese 8-ounces sour cream 2 cups sharp cheddar cheese, grated 4.5-ounce
  • ½ cup chopped onion2 tablespoons butter2 tablespoons flour? teaspoon salt
  • 1⁄3 cup coconut Assorted candies
  • ¼ cup red potatoes, scrubbed but not peeled
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Instructions
  1. Cut oranges in half crosswise, carefully remove sections and set aside
  2. Clip membranes inside orange shells and carefully remove
  3. Place orange shells in a freezer until thoroughly chilled
  4. Using a chilled spoon, spread sherbet evenly on bottom and sides of orange shells, leaving centers hollow
  5. Freeze about 4 hours or until sherbet is firm
  6. Combine orange sections, strawberries and coconut, mixing well
  7. Spoon about 1⁄3 cup mixture into each frozen sherbet cup; freeze 30 additional minutes
  8. Remove cups from freezer; top each with almonds
  9. Serve immediately
  10. Yield: 6 servings
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