Pistachio Cream Dessert

 

1 C Flour

1 Cube Butter

1/2 C Chopped Nuts

2 pkg. instant Pistachio Pudding

9oz Cool Whip

8 oz Cream Cheese

1 C Powdered Sugar

2 1/2 Cups Milk

Heat oven to 325 degree F. Grease a 13X9-inch baking pan.

Reserve 1 tablespoon nuts. Combine the remaining nuts with butter, flour and sugar with a pastry blender.

Press flour mixture onto bottom of the 9x12 pan. Bake until it is barely beginning to brown on the top and then set aside to cool completely.

In a medium bowl, combine together cream cheese and powdered sugar; use a hand mixer to mix until well combined. Mix in 2 cups of Cool Whip. Spread cream cheese mixture over the cooled crust.

Mix 2 pkgs pudding mixes and milk with whisk on low speed for 3 minutes. Spread over cream cheese layer and let set in the fridge for about 5-10 minutes until thickened. Cover with the remaining Cool Whip. Refrigerate for 4 hours. 

Slice and sprinkle with remaining nuts just before serving.
Note: I bring coolwhip and cream cheese to room temperature          Best if refridgerated 8 hours before serving

Nutrition

Calories: 280kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 273mg | Potassium: 150mg | Fiber: 1g | Sugar: 26g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Homemade Oreos

I got this recipe from a great friend. Yeah. Really, a cake mix again! I know. This is great! They are fast to make and actually super delicious!

1 Devils Food Cake Mix

2 Eggs

1/2 Cup Oil of your choice (OG recipe calls for Vegetable oil)

Mix and roll the mix into uniform balls

Bake at 350 for 8 mins. Don’t over cook!

Frosting: (can be halved)

1 block of cream cheese

1 tsp Vanilla

1 cube of butter

1/4 C Milk

Powdered Sugar (to desired thickness)

Now take your cookies and frosting and assemble your Oreos :D

I love "Our Best Bites!" Definitely stole the picture from there and also eyed their recipe. It uses shortening instead of oil. I wonder which is better. I would use coconut oil before I used shortening. But here's a link if you want to check it out.

https://ourbestbites.com/homemade-oreos/

Lemon Ice Cream

I got this recipe from my Aunt Melody and Uncle Terry. I just happened to be visiting their house when they were making this homemade ice cream for a ward activity. I got to taste some and it was heavenly!!! I've held on to it ever since. I don't always add the eggs (infact I usually don't) if I don't want to go to the trouble of tempering the mixture. It still comes out good :D

7 C Whole Milk

1 C Whipping Cream

1 C Evaporated Milk

2 1/2 C Sugar

Pinch of Salt

4 Eggs

3 1/2 Tbls. Vanilla

1 Tbls. Lemon Extract

I got no instructions with this recipe. So from my cooking knowledge-- you would cook the eggs in the hot milk and then need to refridgerate your ice cream base until it is cold. The easiest way I can think of to do this (don't know if it's the best way...) is put it all in a blender and blend it up, then put it in the pan, whisk constatnly while you cook over medium heat until it reaches 160 degrees. Put in refridgerator until cool enough to churn. Then add lemon juice and zest right before churning. If you want a stronger flavor, once the ice cream has chilled to room temperature, add Lemon juice and zest and let marinate in the fridge for a few hours or overnight.

This Ice Cream is A-MAZING! It's as good as Chick-Fil-A!!! We made a few modifications tonight. I wanted to get them down.

3 C Whole Milk

4 C Half and Half

1 C Evaporated Milk

1 can of Sweetened Condensed Milk

2 1/2 C Sugar (I might reduce the sugar by 1/2-3/4 of a cup because of the sweetened condensed milk)

Pinch of Salt

Zest from 2 Lemons

3 1/2 Tbls. Vanilla

2 Tbls. Lemon Juice

Mix and Churn! 

We added dark brown broiled marshmallow bits (Oh my goodness!!!! Delectable!)

Other add-ins:

Vanilla Wafers

Lemon Oreos

Cauliflower Potato Soup

 

Ingredients

SOUP

• 1 large head of cauliflower
• 1 lb yukon gold potatoes, scrubbed
• 2 medium yellow onions, papery skin removed
• 1-2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• sea salt and ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• 5-6 cups vegetable stock

Instructions

• Preheat the oven to 400°F.
• Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 9 x 13 glass baking dish.
• Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well.
• Chop the onions into rough 1-2 inch pieces and toss them into the dish. It doesn't matter if the onion layers stick to each other.
• Sprinkle the rosemary leaves over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, rosemary, and seasoning.
• Roast vegetables for about an hour, flipping and tossing them here and there with a spatula/spoon to promote even browning. When done, remove from the oven and pour the lemon juice over the hot vegetables (I just drop the lemon half into the warm pan when I'm done so that it can release some oil too). Using your spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.
7. Blend Vegetables with vegetable stock

TO SERVE (OPTIONAL)

• more olive oil
• croutons
• toasted and chopped nuts
• chopped leafy herbs
• balsamic reduction
• squeezes of lemon
• more ground black pepper
https://thefirstmess.com/2013/02/20/vegan-roasted-cauliflower-soup-recipe/#recipe

Lemon Chicken Pasta

 

• 
  

• 8 oz angel hair pasta

• 1 lb chicken breasts, pounded to about 1/2-inch thick

•  1/2 teaspoon salt

•  1/2 teaspoon pepper

•  1/2 teaspoon garlic salt

•  1/4 cup flour

• 2 tablespoons butter

•  Lemon Cream Sauce For Chicken

•  4 tablespoons butter

•  3-4 cloves garlic, minced

•  1 cup heavy whipping cream

•  2 tablespoons lemon juice (about 1 lemon)

•  zest of 1 lemon

•  1/2 cup grated parmesan cheese

• Instructions

• Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic salt. Then dredge chicken in flour until coated on all sides.

• Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.

• 
  

• In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.Plate the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley if desired. Serve and enjoy!!

Sweet Potato Mac n' Cheese

 2 Tbsp Olive Oil (you can also use butter)

2 Tbsp Flour (I use whole Wheat)

3/4 C Mashed Sweet Potato

3/4 C Milk (I use cashew almond milk)

1 C yogurt cheese (I use plain greek yogurt)

2 Tbsp Parmesan Cheese

Salt & Pepper

Garlic powder & Lemon juice to taste

Whole Wheat Noodles

Cook noodles according to package instructions.

Meanwhile, heat olive oil in a skillet over medium heat. Add flour. Using a wire whisk or wooden spoon, make a paste (roux). Don't let it burn. Add the milk gradually as you stir until you see the sauce begin to thicken. Stir in the mashed sweet potato. Stir in the rest of the ingredients until well incorporated. Once the sauce is warmed through, stir in noodles and serve. 

Flourless Double Dark Chocolate Brownies

Ingredients

1/3 cup + 1 heaping Tbsp, all natural peanut, or almond butter 

1/3 cup pure maple syrup grade 'b', or raw honey
1/2 cup unsweetened all-natural applesauce
1 large room temperature egg

1 tsp pure vanilla extract
1/2 cup unsweetened cacao powder
1/2 cup old fashioned rolled oats
1 tsp baking soda
1/8 tsp sea salt
1.5 cups finely shredded zucchini (skin left on) about 2 small zucchinis

1/2 cup dark chocolate chips (I used Lily's brand sweetened with stevia, you may use any high percentage cacao chips, this will add a bit of sugar...depending on what you use) - DIVIDED in half (https://cleanfoodcrush.com/lilys)

Instructions

1. Preheat oven to 350 degrees f.

2. Spray your 8x8 brownie pan with nonstick spray, or wipe your pan with coconut oil.

3. Pulse oats in blender or food processor until finely ground. (dry oats are measured BEFORE grinding...always get lots of questions about this)

4. In a separate bowl, sift or whisk dry ingredients together; cacao powder, ground oats, baking soda, and sea salt; until well combined.

5. Using your mixer, cream peanut butter, applesauce, egg, maple syrup and vanilla until smooth.

6. Add shredded zucchini, mix until combined.

7. Add dry ingredients into wet, mix just until combined...do not over mix.

8. Stir in half of the chocolate chips.

9. Pour batter into your prepared baking pan and sprinkle remaining chips on top.

10. Bake for 23-26 minutes in your preheated oven. 11. Cool before slicing into squares.

Notes: Make sure you’re using natural unsweetened cacao powder, not dutched cocoa! I used Lily's brand sweetened with stevia, you may use any very high percentage cacao chips, this will add a bit of sugar...depending on what you use. I prefer the maple syrup over honey for these. Sweetness factor is such a personal preference, so taste test because you may want more/less maple syrup

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