Flourless Peanut Butter Cookies

These cookies are very simple and very quick to make, but they are still delicious.

Flourless Peanut Butter Cookies

1 cup creamy peanut butter
1 cup white sugar
1 teaspoon baking powder
1 egg

Preheat the oven to 350°.  Line a baking sheet with parchment paper (I prefer using reusable silpat sheet liners) Cream the peanut butter and sugar in a bowl. Beat in the baking powder and add the egg. Mix until it is all well combined.

Using your hands, roll the dough into small balls (size is your choice, but the smaller cookies stay together better).  Roll the balls in some extra white sugar and place on the baking sheet - the cookies will spread, but not too much.

Bake for about 10 minutes. When the cookies are done, they will still be soft, but shouldn't look or feel doughy. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Carefully transfer them to a cooling rack for 10 minutes or more.

If you want to add something extra, gently press a hershey kiss in the top of each cookie as soon as you pull them out of the oven.

Gluten-Free Raw Samoas

Gluten-Free Raw Samoas

1 cup dates (I use Sunsweet)

1/4 cup unsweetened shredded coconut

1/8 tsp. pure vanilla extract

less than 1/4 tsp salt

3 T. chocolate chips

Blend all ingredients in your food processor, chopper, or blender.  You may need to scrape down the sides a few times or scrape the dough out of the blades to completely mix.  If too sticky, add more coconut.  Roll into balls and flatten slightly. Drizzle with extra melted chocolate, if desired.

Nutella Cupcakes

I have so many other recipes waiting to post, but I couldn't hold off on this one anymore because I just ate one and they are SO good.  I adapted this from a recipe that I found on the internet (but can't find again).  The original recipe just had some nutella swirled on top, but the little nugget of Nutella in the middle of my cupcakes is AMAZING.  I was waiting for an occasion to make these so that I/we wouldn't "have" to eat them all, and luckily, friends had a cookout over the weekend.  Seriously, they are made from a cake mix, so don't make excuses why you can't make these. 

Nutella Cupcakes

Devil’s Food Cake Mix
3 eggs
½ cup oil
¼ cup milk
½ cup water
1 teaspoon vanilla
1 cup sour cream (could sub plain greek yogurt if that's what you have)
24 teaspoons Nutella (1 per cupcake)
Nutella Buttercream:
¾ cup Nutella
¼ cup butter, softened
1 ½ -2 ½ cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons heavy whipping cream

Preheat oven to 350 degrees and line 24 muffins tins. In a large bowl, whisk eggs, oil, milk, water and vanilla. Sift in cake mix and stir in sour cream. Fill cupcake liners 1/2 full and then place a teaspoon of Nutella on top of each one. Put another spoonful of batter on top to full the liner 3/4 full (so the Nutella is in the middle).

Bake for 14-18 minutes or until the sides spring back. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.

Buttercream: Beat the Nutella and butter until combined. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness/thickness.  If you are good at piping frosting on cupcakes, you may want to refrigerate this for a bit before piping.  I suck at it (mostly I don't have a big enough frosting tip), so I just spread it on.  Also, if you like thick frosting, you'll want to double the frosting recipe - I didn't put mine on very thick and still had to leave 4 or so unfrosted.

Black Bean Brownies

I made these brownies for Valentine's Day.  I wouldn't let my husband come into the kitchen while I was making them so that he wouldn't be biased knowing they are made with beans. He really couldn't tell and actually asked if they had coffee in them - I think next time I'll add some instant coffee to give them more of that taste.  They were a slightly odd texture - but good - not quite fudgy, not quite brownie.  I highly recommend making them - especially if you have anyone who is gluten-free.

Black Bean Brownies
adapted from Eco Child's Play

1 can black beans, drained and rinsed
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 teaspoon vanilla
3/4 cup sugar
a pinch salt
Handful of M&M's, nuts, or other toppings, if desired

Preheat oven to 350* F.  Pour drained beans into a blender, set on puree and blend until smooth. Add in the rest of the ingredients and continue blending until evenly mixed.  Pour bean mixture into a greased 8 by 8 pan. Toss any topping that you want to use on top.  Bake in oven for 30 minutes, or until toothpick placed in the center comes out clean.

Clementine Cake

I had clementines from my weekly market bag and when I saw this recipe in the newsletter, I knew I had to save the clementines for this.

Clementine Cake
Adapted from Nigella Lawson AND smittenkitchen.

4 to 5 clementines (about 375grams/slightly less than 1 pound) I used 5 without weighing
6 eggs
1 cup plus 2 tablespoons (225 grams) sugar
2 1/3 cups (250 grams) ground almonds or almond meal* (see tip at bottom)
1 heaping teaspoon baking powder
Optional: Powdered sugar for dusting, or for making a glaze
(If you bought whole almonds, grind them with a food processor, chopper, or a clean coffee grinder while the clementines are boiling or before) 

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.  This will soften and remove the bitterness from the peel.  I found that I needed to add more water towards the end because it started to boil away.  Drain and when cool (I didn't wait, but don't burn yourself), cut each clementine in half and remove the seeds, some won't have seeds - only 1 of mine did. The clementines will be super-mushy. Finely chop the skins, pith, and fruit in a food processor, blender, or by hand.  I used my Cuisinart Hand Stick Blender Chopper- it took 2 batches, each only took about 30 seconds and it's easier to clean than most processors. 
Preheat the oven to 375°F.  Butter and line the bottom of an 8 or 9-inch springform pan with parchment paper. I didn't have parchment paper, so I greased the sides and bottom well.  You could probably also use a regular square or round pan of similar size.  It will be a little harder to get out of the pan and won't look as pretty, but if you don't have a springform pan and don't think you'll use one often, don't buy one just for this.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
Pour the cake mixture into the prepared pan and bake for about 40 minutes.  You may need to bake a little longer; check with a skewer or thin knife.  I covered mine with foil after 30 minutes so it wouldn't over-brown.
Remove from the oven and leave to cool in the pan on a rack. When the cake is cool, remove from pan (if using springform) and dust with powdered sugar or a glaze if you want it sweeter (but both will soak into cake if you leave it overnight, so you may just want to add it to pieces being served).  If you don't use a springform pan, I'm not sure if it can be taken out of the pan whole without breaking.  It's super-moist, so it may be delicate because it's a little heavier. 

You can make a glaze using milk and powdered sugar or juice and powdered sugar - just stir a small amount of the liquid into the powdered sugar until you get the right consistency.  Add more p. sugar if it gets too runny - you'll figure it out. 

I will be making this again!  I definitely prefer desserts of the chocolate variety, but this is a great change-up and is gluten-free (which means my good friend can eat it!).

*Almond meal is cheap at Trader Joe's - like $2.99 for a lb.  I highly recommend using if you don't already have whole almonds to grind.

The next day it was even better - I added some glaze too!

Cherry Peanut Butter Balls

Cherry Peanut Butter Balls
1/2 cup butter (no substitutes), softened
1 cup peanut butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
24 to 26 maraschino cherries with stems
Additional confectioners' sugar
2 cups (12 ounces) semisweet chocolate chips (check for gluten)
1/4 cup shortening

In a small mixing bowl, cream the butter, peanut butter and vanilla; mix well. Gradually beat in confectioners' sugar. Cover and refrigerate for at least 1 hour. Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.

Photo and recipe by Taste of Home

Bavarian Mint Fudge

Once again, it's that chocolate-mint combination...


Bavarian Mint Fudge
1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips (check for gluten)
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy saucepan, melt the chocolate chips and remaining butter over low heat; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2-1/2 pounds.

62 calories, 3 g fat, 3 mg cholesterol, 13 mg sodium, 8 g carbohydrate, 1 g protein.

Truffles

Every year I tell myself I'm going to make truffles. Every year, I get lazy and buy them from Trader Joes. This year I hope to do both. Here are 3 recipes that I've found that look good. If you have a good (easy) truffle recipe, please pass it on!

Basic Truffles
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract

In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

Chocolate Peanut Butter Truffles
Makes: 3 doz.

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/4 cup powdered sugar

MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
STIR in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
SCOOP peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

Mocha Truffles Recipe

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

In a microwave, melt chocolate chips; stir until smooth. Add cream cheese, coffee and water. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen.

Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

73 calories, 5 g fat, 4 mg cholesterol, 11 mg sodium, 8 g carbohydrate, 1 g protein.

Christmas Mint Cookies

I'm not sure that there could be an easier recipe to put together. But I'm a sucker for chocolate and mint. (speaking of, the Dirty Girl Scout Martini at Chocolate Cafe in Grandview is delicious!)


Christmas Mint Cookies
1/2 lb Melting Chocolate baking chocolate
2-3 drops peppermint extract
1 package Ritz cracker

Melt Chocolate over low heat. Add 2 to 3 small drops of Peppermint extract. Mix. Line a cookies sheet with foil. Dip crackers into chocolate. Cover and lay on cookie sheet make sure they do not touch. Chill until firm.

Caramel Macchiato Thumbprints

This year will be the first time that I make these, but they sound delicious and easy!

Caramel Macchiato Thumbprints

2 teaspoons instant espresso coffee powder or granules
1 tablespoon hot water
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
2 teaspoons vanilla
1 egg
18 caramels (from 14-oz bag), unwrapped
2 tablespoons milk
1/2 cup semisweet chocolate chips
1 teaspoon shortening

1. Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
2. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
5. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

Buckeye Delights

Here's a cookie cup version of Buckeyes - press a red or green M&M on top to make it more festive.

Buckeye Delights
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (or GF Sugar Cookie Mix)
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg
Filling:
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
Topping:
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Chocolate Pecan Tartlets

I haven't made this recipe yet, but I intend to this year. I'll update how it goes!


Chocolate and Pecan Tartlets
Self magazine
Makes 24 tartlets

Crust
5 tablespoons butter, softened, plus 1 tbsp melted butter
4 oz light cream cheese
1 cup all-purpose flour
1 tablespoon confectioners' sugar
Filling
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
2/3 cup chopped pecans

For crust:
Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 tsp salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325 degrees. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate.
For filling:
Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 tsp salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.
To assemble:
Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.

112 calories 7 g fat (2.8 g saturated) 11.3 g carbs 0.5 g fiber 1.7 g protein

Saltine Candy

Healthy, no. Addicting.....heck yes.

Chocolate Toffee Candy (Saltine Candy)

40 saltine crackers (about one sleeve, Do not use unsalted)
1 cup butter (2 sticks)
1 cup brown sugar
1 teaspoon vanilla extract
11 ounces semi-sweet chocolate chips

Preheat oven to 400 degrees. Cover cookie sheet with a single layer of saltines. Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes. While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces.

One Bowl Chocolate Fudge

People love fudge - they'll think you spent lots of time on this recipe!


One Bowl Chocolate Fudge

16 ounces semisweet chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts (optional)

Line an 8x8 inch square dish with aluminum foil.
Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan. Refrigerate 2 hours, until firm. Cut into squares. Serves 48

Calories 98 Protein 1.9g Total Fat 6.2g Carbohydrates 10.3g Fiber 0.9g Cholesterol 3mg

Cream Cheese Mints

I always make these mints for Christmas. They are similar to a York Peppermint Patty (but not exact). I prefer to leave the mints uncolored and use decorative red and green sugar to roll the dough balls in. Once pressed flat, the white peeks through the red and green and looks very festive. I also like to dip some of the discs halfway in chocolate and let set for a chocolate-mint flavor combination. I usually double this recipe - it makes quite a few, but they are so good and will go quickly.

Cream Cheese Mints

1 3-ounce package cream cheese, softened (1/3 less fat variety works fine)
1/2 teaspoon peppermint extract
3 cups sifted powdered sugar
Few drops desired food coloring
Granulated sugar or decorative sugar
Melted chocolate chips or dipping chocolate, optional

In a small mixing bowl stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. (Knead in the last of the powdered sugar with your hands.) Add food coloring, if desired or leave white; knead until food coloring is evenly distributed. Form cream cheese mixture into 3/4-inch balls. Roll each ball in granulated sugar or decorative sugar; place on waxed paper. Flatten each ball with the bottom of a drinking glass or measuring cup (or flatten with the tines of a fork in a criss-cross pattern). Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 48 to 60 pieces.

I like to dip these halfway in melted chocolate and let harden - it's even more like a York.

calories: 33 total fat: 1g saturated fat: 0g cholesterol: 2mg sodium: 5mg carbohydrate: 7g

Peanut Butter Truffle Brownies

Yum is all I have to say about this Betty Crocker recipe...

Peanut Butter Truffle Brownies

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Pumpkin Whoopie Pies

I found this recipe for Pumpkin Whoopie Pies on Serious Eats from the book Baked by Matt Lewis and Renato Poliafito. These aren't quite as sweet as the typical chocolate/icing version that I had when I was younger. The original recipe makes about 24 large whoopie pies or 40 smaller ones, but I cut the recipe in half to make a more reasonable amount. I didn't use the 1 tablespoon ground cloves called for in the original recipe because I don't have them, but I added an extra sprinkle of pumpkin pie spice - it really isn't necessary though, as these already have a great spiced flavor. For the heck of it, I added about a 1/2 cup of mini chocolate chips to the batter after I had already baked 1/2 of them, just to have a pumpkin/chocolate combination - the ones with chocolate chips aren't as smooth and pretty though.

Pumpkin Whoopie Pies

1 cup all-purpose flour
1/2 cup whole wheat flour (can use all white flour if desired)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoons cinnamon
1/2 tablespoon ground ginger
dash pumpkin pie spice, if desired
1 cups packed dark-brown sugar
1/2 cup vegetable oil
1 1/2 cups chilled pumpkin purée (almost 1 can)
1 large eggs
1/4 teaspoon vanilla extract
1/2 cup or more mini chocolate chips, if desired

-Preheat oven to 350°F. Line two baking sheets with parchment paper or use nonstick baking mats, like this one which I highly recommend.
-In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and pumpkin pie spice (if using) together and set aside.
-In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and mix until combined.
-Sprinkle the flour mixture over the pumpkin mixture and mix until completely combined.
-Use a small ice cream scoop or spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. I made most of them slightly bigger than a 50 cent piece so they'd be mini--make them whatever size you'd prefer.
-Bake for 10 to 12 minutes, until the cookies are firm but springy on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
-After the filling is made, turn 1/2 of the cookies flat side up and drop a dollop of filling in the middle. Top with the flat side of a cookie of equal size and press down gently to spread the filling to the sides. Place in fridge for 30 minutes before serving. Store is fridge separated by waxed or parchment paper and covered with plastic wrap.

Cream Cheese Filling
1 1/2 cups confectioners sugar
1/4 cup (1/2 stick) unsalted butter, softened – ¼ c
4 ounces cream cheese, softened
3/4 teaspoon vanilla extract

Sift the confectioners' sugar into a medium bowl and set aside.
In the bowl of an electric mixer, beat the butter until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the sifted confectioners' sugar (or sift directly into the mixing bowl) and vanilla and beat until smooth. Be careful not to overbeat the filling. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)

Pumpkin Dip

This dip is good with nilla wafers, graham crackers, pretzels, and apples.  Use gluten free dippers if needed.


Pumpkin Dip

16 ounces canned pumpkin (not pumpkin pie filling)
8 ounces 1/3 less fat cream cheese (set it out 10-20 min. to soften)
1 teaspoon pumpkin pie spice
Powdered sugar to taste

In a food processor, mix the pumpkin, cream cheese and pumpkin pie spice until smooth. Add sugar to taste until desired sweetness is reached.

You could probably use a hand mixer or wooden spoon to mix this up as well...it will just be a little more work to get smooth.

Football Brunch

If you’re having company to watch an early football game, have brunch! Think of it as a “classier” version of kegs and eggs (because I am a classy lady…stop laughing)! Some of these recipes can be prepared the night before and popped in the oven in the morning so you can sleep in (if you're not too excited...I can always sleep in though). You can have the regular snacks available too…it’s after noon, so anything goes. Tell your guests to come hungry so they don’t eat a big breakfast. I was surprised at how well this went over last year when I made brunch for a game---beer and breakfast food go together just fine.

Brunch Ideas:French Toast Strata, recipe below
Breakfast Casserole, recipe below
Breakfast Cookies
Cut up Fruit, with or without fruit dip
Croissants or bagels
Bacon or sausage (everyone loves bacon)
Baked Ham and Cheese Omelet Roll

Snacks:
Honey Chipotle Almonds or Pecans
Spicy Pretzels
Caramel Apple Bars (these are delicious), click link for recipe

Beverages:
Coffee with Kahlua or Baileys
Bloody Mary’s
Mimosas (yay!)
Cherry Hammocks (cherry vodka and pink lemonade with a floating cherry – courtesy of S.T.)
Most importantly, beer…because on football Saturday or Sunday, it’s never too early to starting drinking.

French Toast Strata

1/3 cup SPLENDA or sugar
1 cup egg substitute or equivalent egg whites
2/3 cup skim milk
3/4 teaspoon imitation maple flavor* or 3 T. maple syrup
8 slices cinnamon-raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon SPLENDA or sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Spray an 8X8-inch square cake pan with nonstick cooking spray. Set aside. Blend together 1/3 cup Splenda, egg substitute, milk and maple flavor in a medium bowl. Tear cinnamon raisin bread into pieces, approx. 1-2 inches each. Add bread and sliced apples into mixing bowl with other ingredients. Toss to coat bread. Pour bread mixture into prepared pan. Cut cream cheese into 8 chunks and place on top of strata. Blend remaining 1 Tbsp. Splenda Granulated and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight. Bake in a preheated 350 degrees F oven 40-50 minutes, or until lightly browned and set. Serve with extra maple syrup.

Breakfast Casserole
6 slices bread, cubed
2 c. shredded cheddar cheese
1 lb. link sausage, fried and cubed, or bacon or ground pork, browned
6 eggs, beaten
2 c. milk
1 tsp. salt
1 tsp. dry mustard
Hot sauce, optional

Beat milk and eggs, add salt and mustard (I add hot sauce now too). Butter a deep dish and layer bread, sausage, and cheese, three layers of each. Top with egg mixture. Let set in refrigerator overnight. Bake 1 hour at 350 degrees. Serve with hot sauce.

Caramel Apple Bars

If you need a dessert for tailgating, a football party, or for Labor Day, these Caramel Apple Bars are perfect for the start of fall--and apples are abundant at the farmer's markets! I supposed I should mention that they are also DELICIOUS! I made theses several times last year when I had an abundance of tart apples from my Wayward Seed Farm CSA. (still kicking myself for not signing up in time this year...) Anyway, as I said, I used very tart apples but sweeter ones may be fine--they will just be extra-sweet bars. I don't know that I used shortening, because I'm not a big fan. I usually just use butter in place of it in recipes, so I imagine that I did the same for these--I just can't remember for sure.


Caramel Apple Bars

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels

Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Calories 145; Fat 5 g; Cholesterol 10 mg; Sodium 130 mg; Carb 24 g Fiber 1g; Protein 2g

They aren't terrible for you...if you can limit yourself to just one. Good luck with that.