Thursday, May 21, 2015

No Bake Peanut Butter Bars

No Bake Peanut Butter Bars

1 cup peanut butter
3/4 cup oatmeal
1/2 cup coconut sugar
2 Tablespoons real maple syrup
1/2 chocolate chips
1 teaspoon coconut oil

Mix together pb, oats, sugar, and maple syrup. Press dough into a 8x8 greased pan or plastic food storage container. Place chocolate chips and coconut oil in a small bowl.  Microwave until melted. My microwave took 1.5 minutes (90 seconds in 3 30 second intervals). Stir gently until smooth and spread over the top of the peanut butter layer.

Sunday, September 7, 2014

Cream of Chicken Soup

Almost as quick as opening a can, but a million times tastier!

Cream of Chicken Soup

2 tablespoons olive oil
1 tablespoon butter
2 tablespoons all purpose flour
One onion, finely chopped
One or two cloves garlic, minced
2 cups chicken broth
1/4 teaspoon dried thyme

Heat olive oil and butter in medium sauce pan. Add onion and garlic and sauté until very lightly browned. Sprinkle flour over the onion and stir to combine. Pour in broth and stir constantly until bubbling and thickened. Pour into blender or food processor.  Add thyme and blend carefully until smooth. Cover blender with a towel to guard against the hot liquid.

This makes ready to eat soup. If you would like to make a substitute for a can of condensed soup, use only one cup of broth but the same amount for all of the remaining ingredients.

Wednesday, August 13, 2014

Chocolate Chip Banana Snack Cake

This cake is moist and delicious, . . . and healthy! Low sugar and nutritious ingredients make a moist and tasty treat. 

Chocolate Chip Banana Snack Cake

1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chips

Preheat oven to 375 degrees. Spray a square baking pan with non-stick spray.

Add all ingredients except chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy.

Pour into prepared pan. Sprinkle chocolate chips over the top. Bake for about 20 minutes, until golden brown and top springs back when pressed lightly. Store in an airtight container for up to a week in the refrigerator.

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