Chocolate Fruit Cookies

I tried these cookies at a healthy food store and instead of buying them I thought I would look on Pinterest and see if I could make them my self! I found the recipe from http://healthyblenderrecipes.com They are delicious! They are a fruit ball but at our house we call them cookies! My kids love these and they are healthy!! You will need to have a good blender to make these! Enjoy!

1 cup mixed raw nuts (I used 1/3 cup each of raw almonds, cashews & macadamias)

1/2 cup organic pitted chopped dates

1/2 cup dried chopped apricots

1/2 cup raisins

2 Tbsp unsweetened cocoa powder

1 Tbsp fresh orange juice

a couple of drops – 1/8 tsp of natural almond essence

1/2 tsp cinnamon

1/4 cup desiccated coconut

1. Mix the coconut and cinnamon in a small bowl and set aside for rolling.
2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
3. Roll into small balls and coat with the coconut mixture.

Store in a sealed glass container in the fridge.

Easy French Dip Sandwiches (Crockpot)

Easy French Dip Sandwiches

 

recipe from Betty Crocker's Easy slow cooker dinners

 

 

Cook time: 8 to 10 hours

 

Ingredients:

3 pounds fresh beef brisket (not corn beef)

1 package (1.3 ounces) dry onion soup mix

1 can (10 ½ ounces) condensed beef broth

8 mini baguettes or sandwich buns

 

Directions:

Soak tomatoes in water as directed on the package; drain and coarsely chop. (skip this if using diced or stewed tomatoes)

Mix tomatoes and remaining ingredients except ¼ cup water and flour in slow cooker.

Cover and Cook on Low heat setting for 8 to 9 hours (or high heat setting for 3 ½ to 5 hours) or until beef and vegetables are tender

Mix ¼ cup water and the flour; gradually stir into beef mixture

Cover and cook on high heat setting 10 to 15 minutes or until slightly thickened. Remove bay leaf

 

 

                          

Chicken Tikka Masala {Crockpot}

Chicken Tikka Masala {Crockpot}

 

 

My hubby and I have been LOVING Indian food lately! I came across this recipe on pinterest and it was delicious and easy!

Recipe from http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot/

 

Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 8 hours

Ingredients:

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups plain yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (depending on your heat preference)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch

Chopped parsley or cilantro, for topping

Instructions:

1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
5. Serve hot over a bed of white (or brown) rice.
6. Store leftovers in an airtight container in the fridge for up to 5 days.