Blend:
1 frozen banana
1 c milk
1 tsp vanilla
1/4 tsp cinnamon
sprinkle of nutmeg
Blend:
1 frozen banana
1 c milk
1 tsp vanilla
1/4 tsp cinnamon
sprinkle of nutmeg
1 1/2 c creamy/chunky peanut butter
1/2 c + 1/3 c honey/maple syrup/brown sugar
1 egg
2 Tbs canola oil
1 tsp vanilla extract
3 1/2 c instant oats
3/4 tsp salt
2/3 min chocolate/PB chips
2 c halved pecans
2 Tbs freshly chopped rosemary
1/4 tsp cinnamon
1 Tbs sugar
3 Tbs maple syrup
1 tsp coarse salt
Mix together in large bowl and spread out on parchment paper on large baking hseet.
Bake at 375 for 7 min and then flip them over and roast another 5 min.
Spread out flat to cool and sprinkle a little more salt and rosemary on top.
Ingredients:
12 oz salmon
⅓ c soy sauce
⅓ c honey
4 cloves minced garlic
2 tsp minced ginger
1 tsp onion powder
½ tsp red pepper flakes
Sesame seeds
Rice, cooked
Cucumbers, quartered
Avocado
Green onion
Spicy mayo
edamame
Directions:
1. Cube salmon (without the skin), and mix in a bowl with ⅓ cup soy sauce, ⅓ cup honey, 4 cloves minced garlic, 2 tsp minced ginger, 1 tsp onion powder, and ½ teaspoon red pepper flakes
2. Heat a skillet to medium-high heat and add your salmon and sauce. Cook for 5 minutes then flip and cook for another 5 mins. Add sesame seeds
3. Build your own with whatever toppings you want.
Directions:
Make 1 yellow cake mix in 2 nine inch rounds
Frosting: (Our Best Bites)
Cream together:
White:
Preheat oven to 375
Cream together in Bosch:
Easy Chicken Enchiladas
8 flour tortillas
6 or 7 chicken tenders
1 can cream of chicken soup
1 cup sour cream (can be fat free)
1 small can of sliced olives (optional)
1/2 c sliced green onions
6 oz pepper jack cheese, shredded
shredded cheddar cheese
Boil, bake, or pressure cook the chicken until it is cooked through. Cool and shred into small pieces. Set aside.
Combine the cream of chicken soup, sour cream, olives, green onions, and pepper jack cheese in a large bowl. Reserve 1 cup of this sauce for the topping.
Add chicken to the remaining sauce and combine well.
Fill each tortilla with almost 1/4 cup of the chicken mixture. Roll and place seam down in a 9" x13" pan.
Cover all the filled tortillas with the reserved sauce. Sprinkle with cheddar cheese.
Bake at 350 for 35-40 minutes.
*From Janeen
Pasta Bake
1 lb. Italian style sausage - pork or turkey
2 lb jar of pasta sauce
1 lb pasta of your choice (we usually use penne)
mozarella cheese
fresh basil
Brown the sausage and add the sauce, simmer.
Cook the pasta to al dente, according to the package instructions.
Combine the pasta and meat sauce and pour into a 9 x 13 pan.
Top with mozarella cheese and fresh basil.
Bake until heated through and cheese is melted on top.
Zucchini Banana Cookies
2 cups rolled oats
1/2 cup peanut butter
2 1/2 large bananas mashed
1 cup zucchini, shredded
One egg
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1/4-1/3 cup chocolate chips (I like the semi sweet mini ones, so they spread out a little further and have a little stronger flavor;)
Mix all ingredients, scoop onto cookie sheet and bake 15 minutes at 350°
*From Kyla
4 c fruit, sliced
1 c flour
1 c sugar
1 tsp baking powder
1 egg, beaten
1 stick butter
Butter an 8" dish. Put the fruit in the bottom of the dish. In a bowl, mix together together the flour, sugar, and baking powder. Add the beaten egg and mix well with a fork or your fingertips until the flour is dampened and in small clumps. Scatter the flour mixture over the fruit. Drizzle the melted evenly over the top. Using the back of the spoon or your fingers, distribute the butter over all.
Bake in a 375 oven from about 25. serve warm.
From Chelsea Bohemer