Faux Samoa Cookies

contributed by Michelle Weickum-Anderson

For the Cookie:

1 cup butter, room temperature

1/2 cup sugar equivalent

2 cups coconut flour

1/4 tsp baking powder

1/2 tsp salt

2 Tbsp coconut milk or heavy white cream
Toppings:

2 cups shredded, toasted, unsweetened coconut
Caramel Topping:

1/2 cup butter

1/2 cup Ideal brown sugar substitute***

1/4 cup heavy cream

1 Tbsp plus 1 tsp xanthan or guar gum

1/2 tsp vanilla extract

pinch of salt
 Chocolate Glaze:  

6 Tbsp cocoa

1/2 cup butter

8 tsp Truvia
 For the cookies:
1. Preheat oven to 350 degrees Fahrenheit.

2. In large mixing bowl, cream butter with sweetener.

3. On low, add in salt, baking powder and flour.

4. Add in coconut milk as needed to make dough adhere to itself.

5. Place dough, 1/2 batch at a time, between two sheets of wax paper.

6. Roll to 1/4 inch thickness and cut into 1-1/2 inch circles.

7. Optional: Poke holes in the center of each cookie with a large straw).

8. With a spatula, carefully move cookies to a parchment lined cookie sheet.

9. Bake for 8 minutes or until bottom is a golden color.

Allow to cool on racks completely.

For the Toppings:

Coconut:

1. Preheat oven to 300 degree Fahrenheit.

2. On a parchment lined pan, spread coconut.

3. Check every 5-10 minutes, stirring occasionally, as coconut browns very quickly.
For the caramel:

1. Place all ingredients except vanilla in small saucepan.

2. Bring to boil over medium heat.

3. Boil 4 minutes, stirring constantly.

4. Remove from heat.

5. Let cool 5 minutes; stir in vanilla extract.

6. You can add more thickener as needed. If mixture separates, keep stirring to reincorporate all ingredients.
For the chocolate coating:

1. Combine cocoa, butter, and Truvia in a microwave safe dish.

2. Heat for 45 seconds on high and then stir to incorporate ingredients.

3. Heat for another 45 seconds, stirring every 20 seconds.
To assemble:  

1. Start by gently coating top and sides of each cookie with a minimal amount of caramel.

2. Coat with coconut.

3. Allow to rest for 30 minutes to allow toppings to adhere and dry slightly.

4. Make the chocolate coating per instructions.

5. Carefully coat bottom of cookie with chocolate.

6. Place on wax paper to dry.

7. Refrigerate remaining.

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Flourless Peanut Butter Chocolate Chippers

contributed by Christina Baranowski

1 cup creamy peanut butter
 1 cup packed light brown sugar
 1 egg
3/4 milk chocoalte chips
Granulated sugar for dipping
Preheat oven to 350 degrees.
 Combine peanut butter, sugar, and egg in medium bowl; mix. (I mixed with beater, because it was too difficult to mix by hand.)
Add chips; mix well.
Roll heaping tablespoonsful of dough into 1 1/2 inch balls.
 Place balls 2 inches apart on ungreased cookie sheets.
Dip fork into granulated sugar; press criss-coss fashion onto each ball, flattening to 1/2 inch thickness.
Bake 12 minutes or until set.
Let cookies stand on cookie sheets 2 minutes.
 Remove cookies with spatula to wire racks; cool completely.
Makes about 2 dozen cookies.

Flourless Fudge Chocolate Chip Cookies

contributed by Carrie-Nell Jessop from chocolateandcarrots.com

3 cups powdered sugar

2/3 cup unsweetened Hershey’s dark chocolate cocoa powder

1/8 tsp. salt

2 to 4 large egg whites, at room temperature

1 Tbsp. pure vanilla extract

1 1/2 cups 60% cacao chocolate chips

Directions:

  • Preheat the oven to 350°F.
  • Prepare two baking sheets with sipat mats or parchment paper.
  • In a large bowl, combine the powdered sugar with cocoa powder and salt, and whisk together.
  • Whisk in the vanilla and egg whites starting with just two…you may need to add a third and fourth based on the batter consistency.
  • Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it is too thick, add the third egg white, if still too thick, add the fourth.
  • Stir in the chocolate chips.
  • Scoop the batter by  tablespoonfulls onto the prepared baking sheets. Leave enough space between each cookie to allow them to spread.
  • Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
  • Allow the  cookies to cool completely on the baking sheet,. You may store in an airtight container for up to 3 days.Yield: 30 cookies

Snowmobile Soup

contributed by Jan Margheim

Makes: 6 servings Prep. Time: 20 minutes Cooking Time: 3-4 hours Ideal slow-cooker size: 4- to 6- qt.

ingredients:

1/3 lb. 95% lean ground beef

1 small onion, chopped

5 large potatoes, julienned, skins on (or cubed)

16-oz. can low-sodium, low-fat cream of mushroom soup

1 soup can fat-free milk

1 lb. shredded fat-free cheddar cheese

¾ tsp. salt

¼ tsp. pepper

Instructions:

brown meat, when no longer pink, place in slow cooker

saute onion in drippings in the same skillet, until tender

stir remaining ingredients into slow cooker

cover and cook on high, 3-4 hours, or low for 5 hours, until potatoes are as tender as you’d like them to be

Cheesy Beef Rice Bake

contributed by Jan Margheim

‎1 lb. hamburger

1 clove garlic

1 cup rice, uncooked

2 tblsp butter

3 cups water

1 cup shredded carrot

2 tsp beef bouillon

1 tsp parsley

1/2 tsp minced onions

1/2 tsp salt

1/2 tsp basil

1/2 cup cheese

Brown hamburger and garlic in the butter. Place hamburger in casserole dish and set aside.

In the same pan, brown the rice in the butter.

When rice is beginning to brown, add 3 cups water, carrots, bouillon, parsley, onions, salt, and basil. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Add rice mixture to hamburger in casserole.

Bake at 350 for 40 minutes, stirring at 20 minutes. Top with cheese and return to oven until melted.

Grandma Johnson’s Peanut Butter Rice Chex Treats

contributed by Todd Eby

4 to 5 cups of rice chex

1-cup sugar

1-cup white Caro Syrup

1-cup peanut butter

stir together sugars & peanut butter in a medium sauce pan, just bring to a light boil and then remove from heat.

let cool a bit, thethen pour over the rice chex, stirring to coat, then spoon 2″ to 3″ globs onto wax paper.

Peanut Butter Stampers

Contributed by Deb Curtis Reno

1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla
Cream peanut butter and sugar.  Add egg & vanilla.  Roll into 1″ balls.  Roll in additional sugar, if desired.  Place on parchment-covered cookie sheet.  Flatten with cookie stamp or with the bottom of a glass.  Bake @ 325° for 10-12 minutes.  Try not to eat them all at once.  = )

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