This is a family favorite salad. With meat, cheese and olives you really can’t go wrong!
Lunch-meats: Cubed Ham, Salami, Pepperoni (have the deli slice each meat in a 1/2″ thick slab)
Cheese: Cubed Provolone and Mozzarella – (Have the deli slice this the same way as the meat)
Lettuce – One iceberg head and One red leaf lettuce head (Use any kind you like, but mix two kinds together for better texture)
Veggies – Cucumber, Tomatoes, Pepperoncinis
Top with you favorite Italian salad dressing
Optional: artichoke hearts, olives, Greek olives and Parmesan cheese
Only 3 ingredients, bake, and you have an autumn treat!
1 Spice Cake mix
1 15 oz can pumpkin
1 C chocolate chips
Preheat oven to 375F. Mix ingredients together and drop by teaspoonful onto un-greased cookie sheet. Bake 8-10 minutes.
These are fun and easy to make with little kid helpers too.
I love baking in the fall and these yummy muffins are a great breakfast treat for adults and kids hurrying out the door.
1 Tbsp ground flax seeds
3 Tbsp water
1 cup blueberries + 1 Tbsp flour
1 3/4 cups white (unbleached) flour
2 ½ tsp baking powder
½ tsp salt
3/4 cup unsweetened shredded coconut
1/2 cup coconut oil, softened
1/2 cup agave nectar
1/4 cup sugar or Xylitol
1 cup Almond Milk
Preheat oven to 400 F. Line a muffin tin with 12 liners; set aside.
Combine the flaxseed and water in a small dish; set aside. Combine blueberries and 1 tablespoon flour in a small bowl and toss to coat; set aside.
Whisk together the flour, baking powder, salt, and shredded coconut in a medium bowl; set aside. Combine the coconut oil, agave, and sugar in a separate large bowl and beat with an electric hand mixer until fluffy, about 1-2 minutes. Add the Almond milk and flaxseed/water mixture, beat an additional 1-2 minutes.
Add the dry ingredients to the wet and mix to combine. Fold in blueberries. Spoon 1/4 to 1/3 cup of batter into each muffin well.
Bake muffins for 25-30 minutes, or until an inserted toothpick comes out clean.
Recipe Adapted from Prevention RD
A friend of mine gave me this recipe at a cookie exchange and I love them, so do pretty much anyone else who tries them. You will need a mini muffin tin, but it’s well worth the investment.
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cup flour
- 30 mini peanut butter cups
Combine butter and peanut butter. Mix on high for 30 seconds. Add sugar, brown sugar, baking soda, and baking powder. Beat till combined, scraping sides occasionally. Beat in the egg and vanilla till combined. Beat in flour.
Cover and chill for about 30 minutes.
Shape dough into 1-inch balls or use a cookie scoop. Place balls in mini-muffin tin. Bake in °375 oven for 7 to 9 minutes. Cookies should be lightly browned. As soon as cookies come out of the oven press the peanut butter cups into the center of each cookie. Let cool completely before removing from pan.
I feel like combining any cookie with candy is pretty much a good idea.
These are so fun to make with kids and pretty quick, so you won’t have to wait long for a chocolate fix. My kids love them and don’t even know they are healthy
- 2 tbsp milk of choice (30g)
- 2 tbsp Coconut Oil
- 1/2 tbsp pure vanilla extract (6g)
- 1/2 cup mashed banana (about 1 medium banana)
- 1/2 cup spelt flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tbsp cocoa powder
- 2 tbsp xylitol or sugar
- Chocolate chips
Preheat oven to 350 F, and put liners in or grease a muffin pan. In a mixing bowl, combine all ingredients except chocolate chips, and stir well. Now mix wet into dry and stir until just combined. Don’t over-mix. Distribute batter evenly among 12 muffin cups, and—if desired—place two or three chocolate chips on the top of each muffin. Bake 12 minutes.
This recipe is amazing. A layer of crust with cream cheese and cool-whip followed by a layer of chocolate pudding, more cool-whip and pecans. This makes summer heavenly.
1 1/2 c. flour
3/4 c. butter
2/3 c. chopped Pecans
Combine ingredients, mix well, then press into a 9×13″ pan. Bake at 325 F for 30 min.
1 c. powdered sugar
1 pkg. cream cheese (softened)
1/2 carton of Cool Whip
Beat sugar, cream cheese and cool whip together until smooth. Spread on cooled crust.
2 pkgs. Instant chocolate pudding
3 c. milk
Pour pudding mix into a large bowl. Add the milk and stir until pudding becomes more firm. Once set, spread over the first layer.
Spread remaining cool whip on top of pudding and sprinkle with pecans.
Chill for several hours.
Summer snacks for kids and adults are the best. We have such a larger range of choices because of all the fruits and veggies.
I wanted to make a list of snacks that require very little prep and no cooking, because who wants to be heating their kitchen up when its 85 F outside?
#1- Watermelon, juicy and sweet, this snack may get messy, but it covers all the bases with sweetness and cold delight for the super hot days.
#2- Fruit Kabobs- Slice up any fruit you love and put them on a skewer. Use a bunch of different fruits to make a rainbow kabob!
#3- Berries with Milk and Sugar- Not as healthy as just plain berries, but so yummy. Raspberries are the best with this treat.
#4- Homemade juice/smoothie Popsicle – Blend up your favorite smoothie or just pour your favorite juice into a Popsicle mold. Put it in the freezer and It’s ready in an hour.
#5- Veggie Tray with Greek Yogurt Dressing- Plant a garden or visit a farmers market for the freshest veggies to slice and dip.
Did the picture freak you out? It shouldn’t. My kids beg me to make this juice and my potato chip loving husband that won’t get near kale in it’s original form sheepishly asks me to make him some juice (like it’s not manly to drink healthy juice). Fire up that juicer, I’m serious you will LOVE it.
Green Juice of Awesome
2 Apples (cored)
1 Pear (cored and quartered)
1/3 Lime (this is the key ingredient)
1 Kiwi (peeled)
1 Mango (peeled and sliced)
3 Kale stalks
Handful of spinach
Juice and enjoy…you will cry tears of happy.
Do you always end up having a bunch of leftover Easter Eggs? It seems like we end up feeding ours to our dog after a few days. Not any more though! I found the best deviled egg recipe ever!!
Not SO Devilish Eggs
- 6 Hard boiled Eggs
- 1/2 c. Mayonnaise (I like the kind made with Olive Oil)
- 1 Tbs. Dijon Mustard
- 1 tsp. Paprika, plus some for garnish
Peel and cut open hard boiled eggs. Scoop out yolk and put in a medium sized bowl. Mix all remaining ingredients together (except garnish) and put back into the egg halves. Add garnish, enjoy!