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

 

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Cream Cheese Cranberry Muffins

 

crangerry-two

 

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

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.

 

10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog http://www.peanutblossom.com and content is copyrighted.

Mini Homemade Popsicles

popsicles

Ingredients

  • 4 c. yogurt (such as vanilla, coffee, or a combination)
  • mini chocolate chips (optional)

Directions

  1. Divide the yogurt among eight 5-ounce paper cups. Sprinkle with chocolate chips, if using. Cover each cup with a piece of foil, sealing the edges. Make a small slit in the center of the foil and insert a wooden freezer pop stick. Freeze for at least 8 hours and up to 3 days. Before serving, discard the foil and tear away the cup.

Tips & Techniques

St. Patrick’s Day Rice Krispies Treats

Lucky Shamrock Treats™

Nutrition Information

Ingredients
3 tablespoons butter or margarine
1 package (10 oz. about 40) JET-PUFFED Marshmallows
OR
4 cups JET-PUFFED Miniature Marshmallows
6 cups Rice Krispies®
Canned frosting or decorating gel
Green decorating sugar (optional)

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into shamrocks. Decorate with frosting and decorating sugar (if desired). Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Credit: Photo and recipe property of RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food and recipes for making the same.

Recipe: Salsa Verde Corn Chip Pie

Salsa Verde Corn Chip Pie
Ingredients
2 cups frozen whole kernel yellow corn, thawed

  • 5 teaspoons olive oil, divided
  • 1 (9-oz.) package garlic pork sausage links, casings removed
  • 1 medium-size sweet onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (16-oz.) bottle salsa verde
  • 2 (4.5-oz.) cans chopped green chiles
  • 1 (16-oz.) can navy beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 6 cups original corn chips
  • 1 cup (4 oz.) shredded pepper Jack cheese
  • Toppings: cilantro, radishes, avocado

 

Preparation

1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.

2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.

3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.

4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.

Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

Recipe: Coconut Macaroons and Chocolate Macaroon Cookies

Easy Coconut Macaroons

Coconut Macaroons

Easy coconut macaroons are made with 3 ingredients.

Cook Time: 8 minutes

Total Time: 8 minutes

Ingredients:

  • 16 ounces shredded coconut
  • 1 can (14-15 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract

Preparation:

Directions for coconut macaroons
Mix all ingredients together.
Drop by teaspoonful’s onto generously greased baking sheets.
Bake at 350° for 8 minutes. Cool coconut macaroons slightly; remove to rack. Makes about 4 to 5 dozen coconut macaroons.

Chocolate Macaroon Cookies

These cookies are quick and easy, made with egg whites, ground almonds, and chocolate chips.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 3 egg whites
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup ground almonds
  • 1/2 teaspoon vanilla extract
  • 6 ounces (about 1 cup) semisweet chocolate chips, melted, cooled

Preparation:

Beat egg whites and salt until stiff but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy. Mixture should stand in peaks. Fold in almonds, vanilla, and melted chocolate. Drop chocolate macaroons by teaspoonful’s onto buttered cookie sheets. Bake chocolate macaroons at 350° for 12 to 15 minutes.
Makes about 48 chocolate macaroons.

Credit: Both recipes and photo credit goes to©2014 About.com. All rights reserved.

Recipe: Diabetic Chocolate Chip Cookies

“>Diabetic Chocolate Chip Cookies

Diabetic Chocolate Chip Cookies
Makes one dozen
Ingredients
1  cup flour
¼ teaspoon salt
4  teaspoons liquid Sweet 10 or your favorite sugar substitute, Splenda
1  egg, beaten
½ teaspoon soda
½ cup butter
½ teaspoon vanilla
½ cup semi-sweet chocolate chips

Directions
Mix dry ingredients.  In another bowl, cream sugar and Sweet 10, vanilla and egg.  Slowly mix in dry ingredients and stir until fully combined.  Stir in chocolate chips.  Grease a baking sheet and preheat your oven to 375 degrees.  Drop small amounts of cookie dough onto the sheet about 1 inch apart.  Bake for 8-10 minutes.

Credit: Recipe and photograph by Sarah. Shared by halfhourmeals.com.