Brownie Batter Dessert Hummus
can (15 ounces) reduced sodium chickpeas, drained and rinsed
¼ cup plus 1 tablespoon cocoa powder
¼ cup agave nectar
¼ cup dark chocolate chips
2 tablespoons almond butter
1 teaspoon vanilla extract
¼ cup unsweetened almond milk
1 package (16 ounces) strawberries
3 full sheets graham crackers, separated
In food processor, purée chickpeas, cocoa powder, agave, chocolate chips, almond butter and vanilla extract, scraping bowl with rubber spatula. Add almond milk; process until smooth. Makes about 2 cups.
Serve with strawberries and graham crackers.
Approximate nutritional values per serving (1/3 cup hummus, 2 pieces graham crackers): 252 Calories, 10g Fat (3g Saturated), 0mg Cholesterol, 151mg Sodium,
41g Carbohydrates, 8g Fiber, 22g Sugars, 7g Protein
Pizza “Taquitos” with Tomato Dipping Sauce
Nonstick cooking spray
1 small red bell pepper, chopped
½ cup chopped zucchini
¼ cup packed baby spinach
6 (8-inch) whole wheat low-carb wraps
¼ cup shredded low-moisture part-skim mozzarella cheese
1 garlic clove
½ cup whole peeled canned tomatoes
2 teaspoons olive oil
½ teaspoon Italian seasoning
Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
Heat large, nonstick skillet over medium-high heat; spray with cooking spray. Add pepper; cook and stir 2 minutes. Add zucchini and spinach; cook and stir 2 minutes.
Leaving a ½-inch border, divide vegetable mixture over wraps; sprinkle with cheese. Roll wraps around vegetable mixture; place seam side down on prepared pan. Spray “taquitos” with cooking spray; bake 15 minutes or until golden brown and crisp. Makes 6 “taquitos.”
In blender, purée garlic, tomatoes, oil and seasoning; transfer to small saucepot. Cook and stir sauce over medium heat 5 minutes or until heated through. Makes about cup
Serve “taquitos” with dipping sauce.
Approximate nutritional values per serving (1 “taquito,” 1½ tablespoons dip):
113 Calories, 6g Fat (1g Saturated), 4mg Cholesterol, 155mg Sodium,
15g Carbohydrates, 8g Fiber, 2g Sugars, 1g Added Sugars, 7g Protein
5-Ingredient Pantry Chili
1 pound ground beef, turkey or chicken
1 tablespoon chili powder
1 can (15.5 ounces) reduced sodium black, kidney or pinto beans, drained and rinsed
1 can (10 ounces) Mexican-style diced tomatoes
1 cup beef, chicken or vegetable broth
Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in beans, tomatoes and broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with toppings, if desired. Makes about 6 cups.
Approximate nutritional values per serving (1½ cups): 310 Calories, 12g Fat
(4g Saturated), 67mg Cholesterol, 752mg Sodium, 22g Carbohydrates, 5g Fiber,
For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes. Chickpeas or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe.
Air Fryer Honey-Sesame Cauliflower “Wings”
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon ground black pepper
5 large eggs
2¾ cups plain panko breadcrumbs
1 large head cauliflower, cut into florets (about 8 cups)
Nonstick cooking spray
2 garlic cloves, minced
½ cup honey
¼ cup less-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
½ teaspoon grated fresh ginger
2 green onions, thinly sliced
1 teaspoon sesame seeds, toasted
Line rimmed baking pan with parchment paper. In wide, shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dredge cauliflower in flour mixture, shaking off excess, then dip in eggs and breadcrumbs to coat; place on prepared pan and refrigerate.
Preheat oven to 300°. Preheat 3-quart air fryer to 400° for 5 minutes; spray cauliflower with cooking spray. In 3 batches, air fry cauliflower 5 minutes or until golden brown and crisp, turning once; transfer to second rimmed baking pan and keep warm in oven. Makes about
In small saucepan, cook garlic, honey, soy sauce, vinegar, oil and ginger 3 minutes or until slightly thickened, whisking occasionally; transfer ½ cup to large bowl. Add cauliflower to garlic mixture; toss.
Serve cauliflower sprinkled with onions and sesame seeds along with remaining garlic mixture.
Approximate nutritional values per serving (5 cauliflower “wings,” 2 tablespoons sauce): 282 Calories, 8g Fat (1g Saturated), 93mg Cholesterol, 429mg Sodium,
46g Carbohydrates, 3g Fiber, 20g Sugars, 9g Protein
Slow Cooker Brunch Casserole
1 package/pound bacon
12 large eggs
1/2 cup milk
1-1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
non stick cooking spray
2 cans of sliced potatoes
2 teaspoons rosemary
1 cup sliced green onions
1package (8 ounces) shredded sharp Cheddar cheese (2 cups)
Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. Arrange bacon in single layer on prepared pans. Bake bacon 13 minutes or until crisp; chop.
In large bowl, whisk eggs, milk, 1/2 teaspoon each salt and black pepper, and garlic powder.
Spray 6-quart slow cooker with cooking spray. Layer 2-1/4 cups potatoes into slow cooker and sprinkle with 1/3 each rosemary and remaining salt and black pepper; top with 2/3 cup chopped bacon, 1/3 cup onions and 2/3 cup cheese. Repeat layers twice ending with cheese. Evenly pour egg mixture into slow cooker.
Cover and cook on low 6 to 7 hours (or high 3 to 3-1/2 hours). Serve garnished with green onions.
Mini Chocolate-Mousse Cheesecakes
14 wafer cookies
1-1/2 teaspoons honey
1-1/2 tablespoons semi-sweet chocolate chips
2 tablespoons milk
1 container (8 ounces) cream cheese, softened
3/4 cup powdered sugar
1/3 cup unsweetened cocoa powder plus additional for serving (optional)
2 tablespoons yogurt
1 teaspoon vanilla extract
1-1/4 cups frozen whipped topping, thawed
In small microwave-safe bowl, heat butter 25 seconds or until melted.
In food processor with knife blade attached, process wafers until finely ground; add honey and butter and pulse until incorporated. Evenly spoon wafer crumb mixture into each of 12 (2-ounce) mini dessert glasses or ramekins; gently press crumbs into bottom of glasses.
In medium microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 20 seconds; cool. Stir in milk.
In food processor with knife blade attached, process cream cheese, powdered sugar, cocoa powder, yogurt and vanilla extract until smooth. Add chocolate-milk mixture; process until combined. Transfer cream cheese mixture to large bowl; with rubber spatula, gently fold in 1/2 cup whipped topping. Evenly spoon chocolate mousse into glasses over crumb mixture; refrigerate 4 hours.
To serve, evenly top each cheesecake with remaining whipped topping; sprinkle with cocoa powder, if desired.
Holiday Cookie Recipes
Old Fashioned Molasses Thumbprint Cookies
2/3 cup crisco oil
1/3 cup dark molasses
1 lg egg
2 tsp baking soda
1/2 tsp each cloves and ginger
1 tsp each of cinnamon, allspice and nutmeg
1/2 tsp salt
3/4 c brown sugar, firmly packed
2 - 2 1/2 c all purpose flour
granulated sugar and raspberry jam
Heat oven to 375
Combine oil, molasses, egg and sugar in a large mixer bowl. Beat well to combine on medium speed.
Blend together 2 cups of flour and remaining ingredients, then add slowly a little at a time to the molasses mixture. If more flour is needed in order to roll into balls add and mix in now.
Roll in balls and place on lightly sprayed cookie sheets. Press down with bottom of a glass dipped in granulated sugar then make a small depression in the center of each cookie with a honey spool or your thumb.
Fill cookie depression with jam of choice -I like raspberry .
Bake in a 350^ oven for 8-10 minutes. Leave cookies on sheet for 1 minute until set. Remove to wire rack or paper to cool completely.
Peanut Butter Blossoms
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 ounces (1 stick) butter, at room temperature
½ cup smooth peanut butter (or other creamy nut butter)
½ cup granulated sugar, plus more for rolling
½ cup light brown sugar
1 large egg
1 tablespoon milk, half-and-half, oat milk or nut milk
1 teaspoon vanilla extract
Nonstick spray or vegetable oil for cookie sheet (optional)
5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed
Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Double Chocolate Blossoms
1 cup butter softened
1 cup sugar
⅓ cup brown sugar
1 egg room temperature
1 egg yolk room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
48 chocolate kisses unwrapped
2 tablespoons sugar or sprinkles for rolling
Mix sugars and butter with a hand mixer on medium until light and fluffy. Add egg, yolk and vanilla, mix well.
Whisk together flour, cocoa, baking soda, and salt in a small bowl.
Add dry mixture a little bit at a time to the butter mixture until well combined. Refrigerate dough for at least 1 hour.
Preheat oven to 350°F.
Divide into 48 balls, about ¾". Roll in sugar if using and place on a baking sheet.
Bake 7-9 minutes or until lightly browned on the edges.
Remove from the oven and cool 2-3 minutes. Press a kiss into the center of each cookie and remove it to a cooling rack.
½ cup unsalted butter room temperature
¾ cup sugar
½ teaspoon vanilla extract
1 tablespoon whole milk
1 ¼ cups + 2 tablespoons all-purpose flour
⅛ teaspoon salt
¼ teaspoon baking powder
1 10- ounce bag Hershey's peppermint kisses
green and red colored sugars
red green and white nonpareils
Unwrap 36 of the peppermint kisses, place into a bowl and put into the freezer. This will help them hold their shape better when placed onto the warm cookie.
Preheat the oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
Cream the butter and sugar together until light, about 3 minutes in the bowl of an electric mixer.
Mix in the egg, vanilla and milk.
In a small bowl, whisk together the flour, salt and baking powder.
add the flour mixture to the we ingredients and mix until well combined.
Using tablespoons full of dough, roll into balls.
Roll each ball into the colored sugars or nonpareils.
Place onto prepared baking sheet about 2 inches apart.
Bake for 12 minutes.
Allow cookies to cool on the baking sheet for one minute.
Place a peppermint kiss into the middle of each cookie and move to wire cooling rack to cool and set.
2 ¼ cups flour
¾ cup walnuts finely chopped
½ teaspoon salt
1 cup butter unsalted
1 teaspoon vanilla
½ cup powdered sugar plus extra for dusting
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Combine flour, walnuts and salt in a small bowl. Set aside.
Beat butter, vanilla, and powdered sugar with a mixer until creamy.
Turn the mixer to low and add flour mixture until combined.
Form dough into 1" balls and place on prepared pan.
Bake 8-10 minutes or until bottom edges of cookies are lightly browned.
Cool a few minutes until you're able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.
Chocolate Crinkle Cookies
½ cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup powdered sugar
In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Salt Dough Ornaments (not edible)
4 cups all-purpose flour
1 cup table salt
1 1/2 cups warm water
Glitter, paint, and ribbon, for decoration
Polyurethane spray, for preservation
n a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes.
To Bake Ornaments
Preheat oven to 300°F. Place half of the dough between two large pieces of parchment paper. Roll out until 1/8" thick. Remove the top sheet of parchment.
Using cookie cutters, cut shapes (leaving them on the parchment). Peel away the excess dough. Transfer the parchment with shapes to a baking sheet.
Using a straw or toothpick, poke a hole for ribbon or an ornament hanger. Bake in preheated oven for 1 hour, or until hard.
Once cooled, decorate using glitter and paint. To make sure the ornaments last a long time, spray with a light coat of polyurethane spray. Thread on a ribbon and hang on tree.
Spanish Rice Bowl
1 tsp olive oil
1 cup Best Yet® sweet corn kernels, canned
1/2 tsp Best Yet® chili powder
1 onion, chopped
1/3 cup Best Yet® canned tomatoes
1 cup Best Yet® black beans, canned
2 cups Best Yet® instant rice, cooked
2 tablespoons cilantro
Preheat pan with olive oil, add chopped onion and cook until tender. Add sweet corn kernels, and sprinkle with chili powder. Sauté for 2 minutes.
Add canned tomatoes, beans, and rice. Reduce heat to low and simmer for 5 minutes.
Add salt to taste, and top with cilantro.
Sweet & Salty Waffle Breakfast Casserole
Best Yet® Vegetable Oil Cooking Spray
8 Best Yet® Bacon slices, chopped
1 package (12.3 ounces) frozen Best Yet® Homestyle Waffles, thawed and cut into 1-inch pieces
8 Best Yet® Large Eggs
2 cups whole milk
3/4 cup maple syrup
Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
Spread waffles and bacon in prepared dish. In medium bowl, whisk eggs, milk and ¼ cup syrup; pour over waffles and bacon.
Bake casserole 30 minutes or until internal temperature reaches 160°; let stand 5 minutes. Cut casserole into 12 pieces; serve drizzled with remaining 1/2 cup syrup.
Approximate nutritional values per serving (1 piece):
225 Calories, 9g Fat (3g Saturated), 140mg Cholesterol,
304mg Sodium, 28g Carbohydrates, 0g Fiber, 12g Sugars, 9g Protein
Upside-Down Apple Skillet Pancake
2 medium apples, peeled & sliced thin
3 tablespoons Best Yet® pancake syrup
2 tablespoons Best Yet® unsalted butter
1/2 teaspoon apple pie spice
1 cup Best Yet® old fashioned buttermilk pancake and waffle mix
3/4 cup milk
1 Best Yet® large egg
1 tablespoon Best Yet® vegetable oil
Preheat oven to 350°. Heat an oven-safe skillet over medium heat. Add apples, syrup, butter and apple pie spice. Cook for 2-3 minutes, or until bubbly and apples are softened.
Whisk together the pancake mix, milk, egg and oil in separate bowl. Pour over the apples. Place the skillet into the oven and bake for 20 minutes, or until pancake is set. Remove from the oven and let it cool for 5 minutes.
Use a spatula to loosen the pancake from the skillet. Place large plate over the top of the skillet and flip to release the pancake onto the plate.
Sriracha Mac & Cheese Quesadillas
1/2 box Best Yet® Mac & Cheese
6 Bacon Slices
One bag Best Yet® Soft Flour Tortilla
1 cup Best Yet® Shredded Cheese
2 Tbsp hot sauce
Prepare mac & cheese according to the package instructions. Transfer it into a large bowl and set aside.
Cut the bacon into bite-size pieces (about ½-inch). Transfer the bacon bits into a preheated pan and fry them to crispy perfection for about 2-3 minutes.
Remove the bacon from the pan and set it aside.
Place all 6 tortillas on a clean countertop. Next, sprinkle shredded cheese evenly over ½ of each tortilla.
Top the cheese with mac & cheese (make sure to divide it evenly in between all 6 tortillas).
Sprinkle with cooked bacon and drizzle with Sriracha sauce.
Fold the tortillas in half and transfer one tortilla to the warm skillet. Cook it until outside is golden and crisp, carefully flipping once.
Repeat the process with the remaining tortillas. Slice each in half before serving.