Carrot Cake

Ingredients

• Dry Ingredients
• 2 cups packed super fine blanched almond flour (I use Bob's Red Mill)
• ½ cup coconut flour (do not pack)
• ½ cup unsweetened finely shredded coconut (I use Bob’s Red Mill)
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/2 teaspoon salt
• Wet ingredients
• 4 large eggs, at room temperature
• 3/4 cup pure maple syrup
• 1/3 cup drippy tahini (or sub almond butter but tahini has better flavor for this cake!)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/3 cup melted and cooled coconut oil
• 3 cups shredded carrots (medium grate)
• Optional mix-ins:
• ½ cup raisins
• ½ cup chopped pecans or walnuts
• For the frosting:
• ½ cup salted butter, at room temperature (or sub vegan buttery stick)
• 8 ounces cream cheese, at room temperature (or sub dairy free cream cheese)
• 3 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon unsweetened almond milk (any milk will work)
• For the topping:
• Extra pecans and shredded coconut

Instructions

1. Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
   
2. In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside. 

1. In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. 
2. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, the stir in the carrots. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
3. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts, if using.
4. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.
5. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.
6. Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and milk and beat for 2-3 minutes more.
7. Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and spread out. Invert cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. 
8. Decorate cake with pecans and shredded coconut on top. Once you are done frosting, place the cake to the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Serves 16.

Macro Treats

 COCONOAT MACAROONS

Makes 22 cookies

135 calories / 9F / 14C / 2P / per cookie

1⁄4 cup melted coconut oil

1⁄4 cup natural almond butter

1 large egg

1⁄2 cup coconut sugar

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

Dash sea salt

Dash ground cinnamon

22 large chocolate chunks or Cadbury Mini Eggs (great for Easter)

1. Preheat oven to 325 degrees.

2. Beat the coconut oil, almond butter, egg and coconut sugar to- gether until smooth. Add the oats, shredded coconut, sea salt and cinnamon. Mix until well combined.

3. Scoop rounded tablespoons of dough onto a baking sheet lined with

parchment paper (makes 22 cookies). Bake for 8 minutes. Remove from the oven and press a chocolate chunk or Cadbury Egg in the middle of each macaroon. Let cool for 5 minutes and then transfer to a cooling rack. Enjoy! P. 81

CHEWY GINGERSNAP COOKIES

Makes 34 cookies

110 calories / 4F / 17C / 2P / per cookie

1⁄4 cup natural almond butter

1⁄2 cup coconut oil or grass-fed butter 1 large egg

1 tsp. vanilla extract

3⁄4 cup raw honey

1⁄3 cup molasses

2 1⁄2 cups white, whole-wheat flour

1 tsp. baking soda

1⁄2 tsp. sea salt

1⁄2 tsp. ground cloves

2 tsp. ground ginger

2 tsp. ground cinnamon

1⁄2 cup organic sugar in the raw

1. Beat the almond butter and coconut oil/butter together. Add the egg and vanilla. Slowly beat in the honey and molasses; set aside.

2. In a separate bowl, mix the flour, baking soda, salt, cloves, ginger and

cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Cover and chill in the fridge for one hour.

3. Preheat oven to 350 degrees.

4. Remove the dough from the fridge. Using a small cookie scoop, drop round balls of dough into the raw sugar one at a time. Roll around until well-coated. Place on a baking sheet lined with parch- ment paper (makes 34 cookies). Bake for 8-10 minutes. Let cool for 2 minutes, then transfer to a cooling rack. Enjoy

P. 77

LEMON DROP COOKIES

Makes 16 cookies

140 calories / 6F / 18.5C / 3.5P / per cookie

1 large egg

1⁄4 cup unsweetened almond milk

1⁄4 cup raw honey or pure maple syrup

2 Tbs. melted coconut oil

1 Tbs. lemon juice

2 tsp. lemon extract

1 cup whole-wheat pastry flour

1 cup almond flour

1⁄2 serving CSE Simply Vanilla Protein Powder 1 tsp. baking powder

1⁄2 tsp. sea salt

1 Tbs. lemon zest

Icing:

1 cup powdered sugar

2 Tbs. pasturized egg whites

1. Preheat oven to 375 degrees.

2. In a large bowl beat the egg, almond milk, honey/syrup, melted coconut oil, lemon juice and lemon extract together; set aside.

3. In a separate bowl, stir together the flours, protein powder, baking powder and sea salt. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the lemon zest.

4. Using a small cookie scoop, scoop the dough into balls and place on a cookie sheet lined with parchment paper (makes 16 cookies). Bake for 5-6 minutes or until lightly golden on the bottom. Transfer to a cooling rack.

5. Beat together the powdered sugar and egg whites. Once the cookies are cooled off, place a sheet of parchment or wax paper underneath the cooling rack and drizzle each cookie with the icing. Enjoy! P. 83

OATMEAL PB CHOCOLATE CHIP COOKIES

Makes 20 cookies

140 calories / 9F / 12C / 3.5P / per cookie

1⁄2 cup grass-fed butter or softened coconut oil 1⁄3 cup coconut sugar

1 serving CSE Simply Vanilla Protein Powder 1⁄4 cup natural peanut butter or almond butter 2 large eggs

1 tsp. vanilla extract

2 cups old-fashioned rolled oats 1 tsp. baking soda

Dash of sea salt

1⁄2 cup extra dark chocolate chips

1. Preheat oven to 375 degrees.

2. Mix the butter, coconut sugar, protein powder and the peanut but- ter together in a bowl. Add the eggs and vanilla; mix until smooth.

3. In a separate bowl, combine the oats, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just com- bined. Stir in the chocolate chips last.

4. Using a small cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper (makes 20 cookies). Bake for 6-7 minutes. Let cool 2 minutes, then transfer to a cooling rack. Enjoy! P. 89

BROWNIE BATTER BUDDIES

Makes 16 servings / 1⁄2 cup (45g) per serving 185 calories / 5F / 29C / 7P

3⁄4 cup raw honey

1⁄2 cup natural peanut butter

1 tsp. vanilla extract

1 serving CSE Brownie Batter Protein Powder 1 Tbs. cocoa powder

8 cups Rice Chex cereal

1 cup powdered peanut butter

1. In a small saucepan melt together the honey, peanut butter and vanilla over low heat. Stir until melted together and smooth then remove from heat. Stir in the protein powder and cocoa powder.

2. Place Chex cereal into a large bowl. Pour the hot mixture over the top and gently stir until the cereal is well-coated.

3. Pour the chocolate Chex mixture into a large Ziploc bag, then dump the powdered peanut butter over the top. Seal the bag and shake until the cereal is well-coated. Pour out onto wax or parchment paper to cool. Store leftovers in the fridge. Enjoy! P. 105

S'mores Cookies

 INGREDIENTS

• 2¾ cups all-purpose flour (385g)
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• ¾ cup butter
• ¾ cup dark brown sugar (160g)
• ¾ cup granulated sugar (150g)
• 2 large eggs
• 2 tsp vanilla
• 1 cup mini semi-sweet chocolate chips (170g)
• 2 cups mini marshmallows (90g)
• 37 graham cracker squares the full rectangle equals 2 squares
• 37 squares of chocolate bars I used trader joes milk chocolate

INSTRUCTIONS

• In a small bowl whisk together flour, cinnamon, salt and baking soda, set aside.
  
• Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  
• Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
  
• And flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in mini chips and marshmallows.
  
• Scoop the dough into a medium size ball, about 1½ TBSP or the #40. Place the dough balls on a parchment lined cookie sheet and chill for a few hours, ideally overnight.
  
• Preheat oven to 400 F, and line two baking sheets with parchment paper.
  
• Line the graham crackers along the cookie sheets side by side, with a little space for marshmallow goey-ness. Place 1 cookie dough ball in the middle of each graham cracker square.
  
• Bake the cookie for 10-11 minutes, or until lightly golden brown around the edges. As soon as you've removed the cookies press one square of chocolate on top of the freshly baked cookie. Doing this should deflate the cookie a bit, and help the chocolate melt right in.
  

https://thesaltedsweets.com/wprm_print/448

Coconut Syrup

Coconut Syrup

1/2 c. almond milk

1 c. coconut butter

1/3-1/2 c. raw honey to taste

pinch of salt

Gently heat the milk and coconut butter over medium heat in a small sauce pan.  Whisk until the coconut butter is incorporated into the milk.  Add the honey, again whisking until it is mixed well and starts to thicken.  Finish with a pinch of salt and mix again.  Will keep for about one week.  Reheat slowly over medium heat.

Coconut Pancakes

3 eggs

1/3 c. toasted coconut

2 tbsp. coconut flour

1/2 tsp. salt

2 tbsp. coconut oil

3 tbsp. coconut milk

1/2 tsp. baking powder

Mix all of the dry ingredients together and then add the wet, whisking well.   Pour 1/4 c. batter onto pan  coated in coconut oil over medium-high heat.  Cook until edges are set and then turn.

Gluten-free Pumpkin Muffin Recipe

1 large can Pumpkin/ sweet potato (1 lb 13 oz)

1 tsp Vanilla

½ cup olive and/or coconut Oil

2 Eggs

2 cups Water

1/2 cup Applesauce

 

1/2 cup Rice flour

1 cup Cassava Flour

¼ cup Almond flour

¼ cup Coconut flour

¼ cup Tapioca flour

¼ cup Millet flour

 

1 Tbsp Cinnamon

1 tsp Salt

1 tsp baking Soda

1 Tbsp baking Powder

Spices: 1/2 tsp nutmeg, 1/2 tsp ginger, ¼ tsp cardamom, ¼ tsp cloves, 1/8 tsp coriander

¾ cup semi-sweet chocolate chips

 

Topping:

 mixed nuts, coconut oil, sugar, glaze

 

Preheat the oven to 350.

 

Coat liberally with coconut oil and spray 2 muffin pans

 

In a large bowl, combine all the ingredients except for the baking soda and baking powder. Use your hand-mixer, and mash the bananas, don’t turn it on just yet. Once all the bananas are mashed, mix in all the flour, so it is covered with something else, again without turning on the mixer. When that is done, turn on your hand mixer, and mix the ingredients until it is a good batter consistency. Now, add the baking soda and baking powder and mix.

 

Once everything is mixed take your muffin scoop,bg and scoop the batter into the trays until it’s gone.

 

Candy nuts with melted sugar on stove. 

 

When the oven is preheated, put your muffins in, and set a timer for 20 min. After 20 minutes is up or until the muffins are done, take the muffins out of the tray so they don’t cook any more in the hot tray.

 

Glaze:

2 T browned butter

1 tsp vanilla

1 T maple syrup

2 T water

1¼ powered sugar

Jumbo Lump Crab Cakes:

 Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce

Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce

Fleming's Prime Steakhouse Recipe 

2/3 cup mayonnaise 

1 eggs, whole 

1/2 tablespoon Creole mustard 

1 tablespoon Old Bay seasoning 

1/2 tablespoon chopped parsley 

1 teaspoon fresh lemon juice

2 tablespoons cracker meal 

1/2 pound jumbo lump crab meat, fresh or pasteurized 

1 ounce Roasted Red Pepper Sauce (see recipe below) 

pinch of salt 

pinch of black pepper

Combine mayonnaise, eggs, mustard, Old Bay, salt, pepper, chopped parsley, lemon juice, and cracker meal in a mixing bowl.  Mix well.  Add crab meat into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab.

Portion into 5 equal portions, then form crab cakes into smaller stacks.  Spread olive oil onto a half sheet pan and place into a 350 degree oven to preheat the pan.  Prepare the Red Pepper Sauce.

Place crab cakes onto the preheated sheet pan and bake for 10 minutes or until golden brown.

Place the Red Pepper Sauce on a warm plate and set the crab cakes on top.  Garnish as needed.

Roasted Red Pepper Sauce: 

3/4 cup of roasted red pepper puree, canned (or 3 fresh red peppers)

1 ounce olive oil

3 tablespoons shallots, minced

3 tablespoons garlic, minced

2 bay leaves

3/4 cup white wine

1/4 cup fresh lime juice

1 1/2 cup heavy cream

1 pound butter, lightly salted

1/4 teaspoon white pepper

If using fresh red peppers char red peppers over an open flame until they are black.

Cover with saran wrap and place in bowl.  Let it cool for 20 minutes.  Gently remove charred skin and core from peppers (Tip: Use cold running water to help remove the skin).

Chicken Shawarma Marinade

https://www.noshtastic.com/chicken-shawarma/

• 
  2 lbs boneless skinless chicken thighs , 907g in
• 
  3 tbsp fresh lemon juice
• 
  3 tbsp olive oil
• 
  4 cloves garlic , minced
• 
  2 tsp salt , fine salt, not flaked
• 
  2 tsp black pepper
• 
  4 tsp ground cumin
• 
  4 tsp ground coriander
• 
  2 tsp paprika
• 
  1 tsp turmeric
• 
  1/2 tsp ground cloves
• 
  1/2 tsp cayenne pepper , or more to taste

Chocolate Molten Lava Cakes (Gluten Free, Paleo)

 

Chocolate Molten Lava Cakes (Gluten Free, Paleo)

VEGETARIAN · GLUTEN FREE · PALEO · 23 MINS

Paleo Running Momma

Ingredients

Makes 4 lava cakes

• 6 oz bittersweet or dark chocolate
• 1/2 cup ghee (at room temperature (or vegan butter for a dairy-free version, if needed))
• 4 tablespoons blanched almond flour
• 2 tablespoons tapioca or arrowroot flour
• 1/2 cup maple sugar (my preference for texture and flavor, or coconut sugar)
• 1/8 teaspoon fine sea salt
• 2 large eggs (at room temperature)
• 2 large egg yolks (at room temperature)
• Cacao powder (for dusting the ramekins)
• Toppings coconut vanilla ice cream (berries, and chocolate sauce, as desired)

How to Make Chocolate Molten Lava Cakes

To prevent sticking, cut out four small circles of parchment paper to fit the bottoms of 4 6oz ramekins.  I like doing this for “insurance” so I know my cakes will not stick!  After lining the bottoms, spray the sides and bottom lightly with coconut oil spray or grease lightly with ghee, then dust with cocoa powder. 

Preheat your oven to 425°F.  Place the ghee into a medium microwaveable bowl, and add the chopped chocolate. Microwave on high in short 10-15 second increments, stirring vigorously between each one until melted and smooth.  

Whisk the flours, sugar, and salt together in a small bowl.  Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula until a smooth batter forms.

Spoon the chocolate batter evenly into each prepared ramekin.

Nutrition Facts

Calories

588

Protein

8 g

Fat

43 g

Carbohydrates

45 g

Ama's Venezuelan Flan

Ingredients:

Caramelize 1/3 C sugar

1 (14 ounce) can sweetened condensed milk 

1 (14 ounce) can evaporated milk 

4 eggs, lightly beaten

2 teaspoons vanilla extract 

 

Directions
Preheat the oven to 350 degrees F (175 degrees C).
Prepare a water bath, by filling a 9-inch heat-proof container with water.
Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.

Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
Bake the quesillo in the bain-marie in the preheated oven for 45-60 minutes. 
Let flan cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

Turkey Bolognese “Meat sauce”

• Olive oil/cooking spray
• 1 onion diced (300 g)
• 4 carrots chopped small (190 g)
• 4 stalks celery chopped (150 g)
• 1 tbs kosher salt
• A few grinds of fresh ground pepper

• 2 tbs (30 g) tomato paste 
• 1.6 lb 93/7 ground turkey
• 1 lb extra lean 99/1 ground turkey

• 1 cup broth
• 8 minced cloves garlic

• 2 –28oz cans of San Marzano tomatoes (I get mine from Trader Joe’s)- PULSED* in a blender
• 1 tbs dried oregano
• 1/2 tsp crushed red pepper flakes

INSTRUCTIONS

1. Heat large heavy bottomed pot or dutch oven over medium heat. Spray with olive oil cooking spray.  Add onions, carrots, celery, and kosher salt/pepper to the pot and saute for 5-10 minutes until soft and caramelized.  Add tomato paste and cook for another minute.
2. Add ground turkey, breaking into pieces and brown for another 10 minutes or so until cooked through. Add wine and cook for 2-3 minutes, stirring to deglaze any bits on the pan. Add garlic and sautee for another minute or two.
3. Add the smooth PULSED canned tomatoes, oregano, and crushed red pepper flakes. Gently simmer for about 40 minutes.  Pile on pasta or spaghetti squash for the most classic, comforting weeknight meal!

Jam

• 4 cups apricots, chopped
• 2 cups crushed pineapple, with juice
• 4 cups sugar
• ¼ cup lemon juice
• ¾ tsp almond extract
• 1 box low sugar pectin, pink box

• 3 cups prepared fruit
• 1 can (20 oz.) crushed pineapple, undrained
• 1/2 cup fresh lemon juice
• 1/4 teaspoon butter or margarine
• 1 box pectin
• 8 cups sugar, measured into a separate bowl

Teen cooking Class

Chicken Alfredo

Ingredients:

7 T unsalted butter

¾ T garlic, minced

2 T all-purpose flour

1 ½ c heavy cream

1 ½ c whole milk

1 c fresh shredded Parmesan cheese

Salt and pepper to taste

1 1b Fettucini noodles, cooked

Parsley, chopped

Method:

1. Melt butter in a large saucepan over medium heat.  Add the garlic and cook for 45 seconds.

2. Whisk in flour.  Gradually add the heavy cream, then the milk. Whisk till smooth. Watch it carefully, so it won’t burn.

3. When sauce begins to bubble slightly, turn the heat on low and cook till sauce thickens.

4. Add Parmesan cheese and whisk till the cheese melts.

5. Pour sauce onto warm noodles and toss. Add parsley.  Add cooked, shredded rotisserie chicken.

 

Chicken Alfredo (easy)

Noodles

White Alfredo

Chicken bouillon 

Rotisserie Chicken 

Parmesan 

Shrimp Scampi

Rice cooked with Chicken bouillon 

Sauté garlic in olive oil 

Add 1 cube butter

Add 1 T Lemon

Add shrimp, cut in thirds

Peach Pie

Ingredients:

Pie Crust (recipe follows)

5 c fresh sliced peaches

2 T lime juice

¼  c all-purpose flour

1 T cornstarch

1 c white sugar

½ t ground cinnamon

¼ t ground nutmeg

¼ t salt

2 T butter

Egg wash

 

Pie Crust Recipe;

12 T very cold unsalted butter

3 c all-purpose flour

1 t salt

1 T sugar

⅓ c cold shortening

½ c ice water

 

Method:

1. For the crust:  Place flour, salt, and sugar in a large bowl.

2. Add butter and shortening.  Using your fingers, mix butter and shortening into  flour mixture until it resembles coarse blueberry sized bits.

3. Add ice water and combine till flour is gone.

4. Dump on the counter and divide into 2 balls. Wrap each ball in plastic wrap and place in the fridge for at least 30 mins.

 

Red Velvet Cupcakes

(Sally’s Baking Addiction)

Ingredients;

3 c cake flour

1 t baking soda

2 T cocoa powder (unsweetened)

½ t salt

½ c unsalted butter, room temperature

2 c granulated sugar

1 c vegetable oil

4 large eggs, room temperature, separated

1 T vanilla extract

1 t white vinegar

1-2 t red food coloring

1 c buttermilk

 

Method:

1. Combine all the ingredients, except the egg whites, in a bowl of a standing mixer. Beat till smooth. In another bowl, whisk the egg whites till stiff peaks. Fold into the batter until combined. Divide batter into cupcake liners and bake at 350F for 20 mins.

 

Cream Cheese Frosting:

Ingredients:

1 stick unsalted butter, room temperature

8 (oz) cream cheese, room temperature

1 t vanilla extract

¼ t salt

4 c powdered sugar

Method:

1. Cream butter and cream cheese together till smooth. Add the rest of the ingredients and mix till smooth.

Strawberry Shortcake

Ingredients:

1 white cake box

1 c heavy whipping cream

¼ c powdered sugar

3 c fresh strawberries, cut

2 T granulated sugar

 

Method:

1. Make cake mix according to the package. Cool.

2. Mix cut strawberries with granulated sugar. Cover with plastic wrap and let sit in the fridge for 2 hours to produce juice from strawberries.

3. When ready to serve, whip heavy cream with powdered sugar in a mixer till whipped.

 

Roasted Chicken

Ingredients:

Chicken (whole chicken, legs, thighs or chicken breasts)

Salt and pepper

 

Method:

1. Make sure you practice safe cooking methods. Wash your hands after handling raw chicken.

2. Salt and pepper

3. Preheat the oven to 400 F. Lay seasoned chicken out on a baking sheet and bake until the internal temperature of chicken is 170 F. Use a meat thermometer to check temperature.

 

Mashed Potatoes

Ingredients:

2 lbs Russet potatoes

1 stick butter

Heavy cream

Salt and pepper to taste

 

Method:

1. Peel and boil potatoes till they are soft when pierced with a fork. Drain. Keep warm

2. In a bowl of a standing mixer, place potatoes in the bowl and add butter and ¼ c  cream. Mix a bit and add more cream until you’ve reached your desired consistency. Season with salt and pepper to taste.

 

Taco Pizza

Ingredients:

2 tubes refrigerated  crescent rolls

1 package (8oz) cream cheese, softened

1 c sour cream

1 lb ground beef

1 packet of taco seasoning

1 medium tomato chopped

2 c shredded cheese

1 c lettuce, chopped

 

Method:

1. Brown beef till done and add taco seasoning. Spread crescent roll dough onto a greased baking sheet. Bake the dough in a preheated oven at 375F for 8-10m mis.  In a small bowl, mix the cream cheese and sour cream together. Spread cream cheese mixture onto cooled crescent dough.

2. Top with cooked ground beef and top with lettuce, cheese and tomatoes.

S’Mores Brownies

1 cup brownie batter

1 cup cookie dough

2 graham cracker sheets 

1 cup mini marshmallows 

Preheat oven to 350 degrees F. Add brownie batter, graham cracker sheets, and mini marshmallows. Top with cookie dough! You can make a large batch of this too! Bake for 20-25 minutes!