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.

Roasted Butternut squash

Picture and Recipe from Whole foods Market

 

 

 

Ingredients: 

• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra-virgin olive oil
• Salt and ground black pepper to taste

Method: 

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Nutritional Info: 

Per Serving:150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g carbohydrate (3g dietary fiber, 5g sugar), 3g protein

Raw Melissa's No Bake Cookies

My mom made and brought these babies to Powell.
And I was hooked.

No Bake Cookies

4 cups oats

6 TB cocoa powder

1/2-3/4 tsp salt

1/2 cup coconut oil

1/2 cup almond butter

3/4 cup agave or honey

1 TB vanilla

Combine all dry ingredients.  Incorporate wet and mix with hands.  Place on a cookie sheet with wax paper, freeze or refrigerate for a bit.  Place them in a ziploc bag in refrigerator and enjoy!

{ Pumpkin Spice Scones }

Starbucks Pumpkin Spice Scones

Submitted by Mal

(makes 8 scones)

2 cups flour

7 TB sugar

1 TB baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 cup canned pumpkin puree

3 TB heavy cream

1 egg

6 TB cold butter, cubed

Plain Glaze

1 cup + 1 TB powdered sugar

2  TB heavy cream (or more, depending on how runny you want it)

Spiced Drizzle

1 cup + 3 TB powdered sugar

2  TB heavy cream (or more)

1/4 tsp cinnamon

1/8 tsp ground nutmeg

pinch ground ginger

pinch ground cloves

Preheat oven to 425.  Line a baking sheet with parchment paper.

In a food processor combine all the dry ingredients for the scones.  Add the cold butter and pulse until the mixture is like the texture of corn meal.

In a separate bowl mix pumpkin, egg and heavy cream.  Add the flour mixture until just combined.  Put the dough on a floured surface and gently knead a few times until the dough becomes one.  Flatten the ball into a circle 1" thick.  Use a pizza cutter and cut to your specifications.

Place scones on baking sheet and bake for 14-16 minutes.  Or until golden brown.  Let scones cool on a cooling rack completely.

When scones are cool, combine the plain glaze and spread on scone.  Combine the spiced drizzle, add to plastic bag and snip corner.  Drizzle on top.  Let harden and enjoy!

{ Crockpot Apple Sauce }

 Submitted by Chelsey

Ingredients:

8 medium apples

1 strips of lemon peel - use a vegetable peeler

          2 tsp fresh lemon juice

          3 inch cinnamon stick

          4tsp Honey

Directions:

1.  Peel, core and chop the apples.

2.  Add the honey, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.