Guiltless Oatmeal Bites

Guiltless Oatmeal Bites
3 over-ripe bananas
1/3 c applesauce
2 c oats
1/4 c milk
1 t vanilla
1 t cinnamon
1/2 c of at least one or two of the following: raisins, craisins, chocolate chips, or coconut

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Mix all ingredients together and pour in to pan; bake for 45 minutes. Once cooled, cut into bite-sized pieces and serve.

Spinach and Cheese Stuffed Manicotti

Spinach and Cheese Stuffed Manicotti

1 lb fresh spinach
12-14 manicotti shells
3 c marinara sauce
15 oz ricotta cheese
1 c Mozzarella cheese
1 c Parmesan cheese, separated
2 eggs
1/2 t salt
pepper, to taste
pinch of nutmeg

1. Bring a large pot of salted water to a boil over high heat; boil spinach, uncovered, until tender, about 3-4 minutes.
2. Remove spinach with a slotted spoon and rinse with cold water until no longer hot. Drain and squeeze the excess water, and chop finely.
3. Bring water back up to boil and cook the manicotti shells until al dente.
4. Preheat oven to 350* and cover the bottom of a 9x13 pan with a thin layer of marinara sauce.
5. In a medium bowl, mix the ricotta, Mozzarella, 1/3 cup of Parmesan, and eggs with the spinach; season with salt, pepper, and nutmeg.
6. Make your own piping bag by placing the cheese mixture in a gallon-sized ziploc and cutting off one of the bottom corners. Pipe the mixture in to each of the manicotti shells and place in pan.
7. Pour remaining marinara sauce over pasta and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

Resurrection Rolls

Resurrection Rolls
2 T cinnamon
2 T sugar
1- 10 oz can crescent rolls
8 large marshmallows
1/4 c melted butter

1. Preheat oven to 400* and lightly grease a cookie sheet.
2. In a small bowl, mix together cinnamon and sugar.
3. Separate the individual crescent rolls and place on baking sheet.
4. Dip marshmallow into melted butter and then roll in cinnamon sugar; place in the middle of a crescent roll triangle. Repeat for all marshmallows.
5. Carefully wrap the dough around each marshmallow and pinch the seams tightly.
6. Bake for 15 minutes, until golden brown.

Chocolate Peanut Butter Pretzel Cookies

Chocolate Peanut Butter Pretzel Cookies
1/2 c butter, room temperature
1/2 c brown sugar
1/3 c sugar
1 egg
1 t vanilla
1 1/2 c flour
1/2 t salt, plus more to sprinkle
1/4 t baking soda
1 c chocolate chips
1/2 c peanut butter chips
1/2 c broken pretzel pieces

1. In a large bowl, beat together butter and sugars; add egg and vanilla.
2. In a medium bowl, sift together flour, salt, and baking soda; slowly mix dry ingredients into wet ingredients until just incorporated.
3. Stir in remaining ingredients; cover and refrigerate for an hour.
4. Preheat oven to 350* and line two baking sheets with parchment paper.
5. Spoon out dough and sprinkle with a little bit of salt; bake for 10-12 minutes, until golden brown.
Cool on wire rack before serving.

Mud and Worms

Mud and Worms
pudding (make it or buy it)
Oreos, crushed
gummy worms

1. Pour pudding into some clear cups, sprinkle with Oreos, and top with worms.

Chocolate Quinoa Cake

Chocolate Quinoa Cake
1- 13.5 oz can full fat coconut milk, refrigerated overnight, separated
4 eggs
1 t vanilla
2 c cooked quinoa (use about 3/4 c dry), room temperature
8 T butter, room temperature
1 c sugar
1 c cocoa powder
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

1 1/2 c chocolate chips

1. Preheat the oven to 350* and line two round cake pans (or a 9x13 pan) with parchment paper and grease lightly.
2. Open your can of coconut milk, scoop out the semi-solid fat on the top and set aside.
3. Pour 1/3 c of the remaining coconut milk into a food processor and blend with eggs and vanilla; add the quinoa and butter.
4. Sift the dry ingredients into a large bowl; mix the wet ingredients into the dry ingredients.
5. Pour half of the batter into each pan (or all into the 9x13) and bake for 30 minutes; tip out on to a cooling rack to cool.
6. For the frosting, melt the chocolate in a small pot over medium-low heat; stir in reserved coconut milk fat. Pour into a large bowl and refrigerate until thickened.
7. Remove the frosting from the fridge and beat with an electric mixer until fluffy. Frost your cake and keep it in a cool setting.

GF Crustless Pizza

GF Crustless Pizza
Crust:
1- 8 oz pkg full fat cream cheese, softened
2 eggs
1/4 t black pepper
1 t garlic powder
1/4 c Parmesan cheese
Toppings:
1/2 c pizza sauce
1 1/2 c mozzarella cheese
pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
garlic powder
 
1. Preheat oven to 350* and lightly grease a 9x13 pan. 
2. Mix all crust ingredients together and spread on pan.
3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.