Thanksgiving Recipe Contest
Congratulations Patricia A. she was the lucky winner of our Thanksgiving Recipe Contest.
spice cake mix. 3 fresh diced apples. teaspoon of cinnamon. cup of black walnuts. Mix all together , put mix in bundt pan ay 350 for 1 hour. DELICIOUS!!!
Peanut Butter Beattles:
Quick and easy and the kids can help!
Peanut Butter Beattles
1 Box of organic whole pitted dates
organic peanut butter
1 cup sugar in the raw (stevia does not work with this recipe)
To Make:Take each date and slice it on 1 side down the middle and open it up. Put a dolop of peanut butter in the date and close it together. Drop it in the sugar and roll it to coat. That's it, it's that easy!
Double Nut & Date Bars
INGREDIENTS:
CRUST
1/4 cup whole-wheat pastry flour (see Note)
1/4 cup packed light brown sugar
1/2 cup walnuts, coarsely chopped
1 tablespoon cornstarch
2 tablespoons unsalted butter
Pinch of salt
FILLING
4 ounces pitted dried dates (about 3/4 cup)
3/4 cup water
1/4 cup packed light brown sugar
2 1/2 tablespoons unsalted butter
4 tablespoons reduced-fat cream cheese
1 1/4 teaspoons vanilla extract
1/2 cup pecans, chopped
Confectioners’ sugar for dusting or whipped cream for garnish
PREPARATIONPreheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.
To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.
Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with a dollop of whipped cream, if desired.
Pumpkin Spice Latte
1 tablespoon pumpkin puree
1/4 cup molasses or raw honey (or substitute sugar)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Espresso beans for 4-5 shots
Milk
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