Vegan Old Fashion Pumpkin Soft Cookies

About This Recipe

“(makes 24 large or 48 small cookies)”

vegan

Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegan margarine, softened or 1/2 cup applesauce, unsweetened or 1/2 cup plain fat-free yogurt
    • 2 cups Libby’s canned pumpkin
    • 1 teaspoon vanilla extract

Directions

  1. ***Decided not to share recipe***.  Just joking here it is.
  2. PREHEAT oven to 350 degrees F.
  3. Grease baking sheets.
  4. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  5. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
  6. Beat in pumpkin, applesauce and vanilla extract until smooth.
  7. Gradually beat in flour mixture.
  8. Drop by rounded tablespoon onto prepared baking sheets.
  9. BAKE for 15 to 18 minutes or until edges are firm.
    1. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.
  10. Drizzle glaze over cookies.
  11. Cool on baking sheets for 2 minutes; .remove to wire racks to cool completely.

© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com

 

Cream Cheese Cranberry Muffins

 

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TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:24 servings

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • DRIZZLE:
  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
  • 3. Combine confectioners’ sugar and milk; drizzle over muffins. Yield: 2 dozen.

Nutritional Facts

1 each: 105 calories, 6g fat (3g saturated fat), 46mg cholesterol, 113mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.

Cream Cheese Cranberry Muffins

© 2016 RDA Enthusiast Brands, LLC

Cranberry, Glazed Walnut, Orange, Avocado

cranberry

ingredients

servings: 4
3/4 cups dried cranberries
3/4 cups walnuts (glazed)
1 can orange slices (mandarin, drained)
3/4 cups blue cheese (crumbled)
1 avocado (cubed)
1 bag spinach (& mixed green salad)
cranberries (or raspberry walnut vinaigrette dressing )

directions

1   Open the bag of spinach & mixed green salad and lay in the salad bowl
Add cranberries, walnuts, oranges, blue cheese, and avocado to salad
3   Drizzle salad dressing over ingredients
4   Toss until all ingredients are evenly mixed
Credit: copyrights owned by AllRecipes.com.

Impossibly Easy Breakfast Bake (Crowd Size)

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2 packages (12 oz each) bulk pork sausage
1
medium bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
3
cups frozen hash brown potatoes
2
cups shredded Cheddar cheese (8 oz)
1
cup Original Bisquick™ mix
2
cups milk
1/4
teaspoon pepper
4
eggs

Directions

Directions

  • Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  • Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

©2016 ®/TM General Mills All Rights Reserved

Chocolate Crinkle Cookies

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Chewy chocolate cookies rolled in powdered confectioner’s sugar, made low in carbs to help keep the excess pounds away.

2 hrPrep and Rest time (if applicable)

10 min  Cook Time

2 hr, 10  Total Time

 

Ingredients

    • 4 ounces unsweetened chocolate
    • 4 ounces (1/2 cup) organic vegetable shortening (or butter)
    • 3 eggs, lightly beaten
    • 15 ounces (2 cups) Erythritol, Rapadura, or granulated sugar
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla bean paste or vanilla extract
    • 1/4 teaspoon salt
    • 8.4 ounces (2 cups) low carb baking mix or all-purpose flour
    • 1/2 cup Swerve confectioner’s sugar or regular confectioner’s sugar

Instructions

Add chocolate and shortening to a small saucepan over medium low heat. Stir until contents have melted completely and mixture is smooth. Remove from heat and allow to cool for 15 minutes.

Add eggs, sugar, baking powder, vanilla, and salt to a large mixing bowl. Use a whisk to incorporate the cooled chocolate mixture, then use a mixing spatula or spoon to gently fold in the flour. Be careful not to over mix. Cover bowl with plastic wrap and chill for at least 2 hours before proceeding. (The longer you allow it to chill, the less the cookies will spread.)

When ready to bake, heat oven to 375 F.

Line two rimmed baking sheets with parchment paper or silicone baking mats.

Shape dough into balls approximately 1.5 Tablespoons (0.8 ounces) in size. Roll each ball in confectioner’s sugar to coat completely, then space 2 inches apart on prepared baking sheets.

Bake cookies for 9-10 minutes, or until edges are just set. Remove pans from oven and allow cookies to cool on pan for 5 minutes before transferring to wire racks to cool completely.

Makes approximately 4 dozen cookies.

Cuisine: Cookies | Recipe Type: Snack

Important Notes!

Recipe adapted from The Better Homes and Gardens NEW Cookbook (16th ed.), by Meredith Corporation; published by Houghton Mifflin Harcourt

Annie’s Fruit Salsa and Cinnamon Chips

829527
Recipe By:Ann Page
“Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!”

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

 

Chocolate Banana Snack Cake

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This easy-to-make snack cake has deep chocolate taste. For more banana flavor and a slight crunch, top the cake with crumbled banana chips before baking. You can sell the cake whole or package individual pieces.
16 servings (serving size: 1 piece)
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
2 large eggs
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar (optional)

Preparation

Preheat oven to 350°.

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape applesauce into a bowl using a rubber spatula.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add applesauce and banana, beating until blended. Add eggs, 1 at a time, beating well after each addition. Beat in coffee and vanilla.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and remaining ingredients except powdered sugar, stirring well with a whisk. Add flour mixture to egg mixture; stir just until combined. Scrape batter into an 8-inch baking pan lined with parchment paper, spreading evenly. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Sprinkle with powdered sugar, if desired.

Dana McCauley
APRIL 2006

Nutritional Information

Calories 128
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 22.5 g
Fiber 1.4 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 106 mg
natalieh8’s Review
Wonderful! I used a mix of half whole wheat flour and half all purpose. Used 1.5 large bananas. I skipped the coffee, and instead added 1/2 tsp almond extract for a nice nutty flavor. Served warm with reduced fat vanilla ice cream- WOW!!

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Cotija Crusted Tilapia With Avocado Cilantro Cream

download

Ingredients
  • 4 tilapia fillets, cut into strips
  • 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
  • 1/3 cup(s) finely grated Cotija cheese
  • 1 Tsp lime, zested
  • 1/4 Tsp pepper
  • 2 eggs, beaten
  • 1/2 Large Hass avocado
  • 1 cup(s) non fat plain Greek yogurt
  • 1/2 cup(s) cilantro
  • 1 Tbsp lime, juiced

Instructions

1

Rinse tilapia under cool water and pat dry with paper towels. Set aside.

2

Preheat oven to 400ºF. Line a baking sheet with foil and set aside.

3

In a medium size bowl combine bread crumbs, Cotija cheese, lime zest and pepper. Mix well.

4

Pour eggs into a shallow dish.

5

Dip tilapia in egg, turning to coat both sides. Gently shake off excess egg then dredge in cheese and bread crumb mixture. Toss until completely coated. Place on prepared pan.

6

Continue until all the tilapia has been breaded. Discard any remaining bread crumbs.

7

Bake approximately 15 minutes, turning half way through cooking.

8

Meanwhile, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor. Blend until smooth.

9

Serve tilapia with avocado cream sauce.

Copyright © 2016 H-E-B

Quick-Fix Beef Burrito Skillet

  • 105217_640x428
    Ingredients
    1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • 1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
  • 1 cup TACO BELL® Thick & Chunky Salsa
  • 1 cup water
  • 4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 large green onion, chopped

Directions

  • Brown meat in large nonstick skillet on medium-high heat; drain.
  • Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
  • Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.
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    H.J. Heinz Company Brands LLC.
    All Rights Reserved