Chocolate Coconut Truffles

These are sugar-free (sweetened with agave), and super darn good. They take care of a chocolate fix without leaving you feeling guilty or sick after! 

·  1/2 cup coconut butter/oil, warmed to soften

·  3/4 cup agave nectar

·  2 teaspoons vanilla extract

·  1/4 teaspoon sea salt

·  1 cup dried shredded coconut

·  2 1/4 cups cocoa powder, preferably raw, sifted (I use DARK chocolate powder.)

In a high-speed blender, blend the coconut oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.

Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.

Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder (or coconut!). Store the finished truffles in the refrigerator.

sweet potato fries with cilantro-lime dipping sauce

i had three sweet potatoes lying around tonight so i thought i'd whip up some sweet potato fries and dipping sauce. here's what i came up with-i was limited by what i had in my pantry, but it turned out pretty good. i'd like to try a curry dipping sauce and a spicy honey mustard next.

sweet potato fries

cut sweet potatoes into 1/2" strips. line baking sheet with foil or parchment and spray with EVOO spray. spread sweet potato strips on lined baking sheet, spray lightlly with EVOO and lightly salt. bake at 425 for 25-30 minutes, turning fries every ten minutes or so.

cilantro-lime dipping sauce

i just mixed the following to taste:

sour cream, lime juice, lime zest, crushed garlic, chopped cilantro, cumin powder, and salt. mix and allow to sit in refrigerator while fries bake so the flavors can set in.

Pineapple-Black Bean Enchiladas

2 tsp. vegetable oil
1 large yellow onion, chopped (about 1 c.)
1 medium red bell pepper, chopped (about 1 c.)
1 (20 oz.) can pineapple tidbits, drained
1/3 c. pineapple juice, reserved
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz) can chopped green chilies
1 tsp. salt
1/2 c. fresh cilantro, chopped
3 c. (12 oz). shredded cheddar cheese
1 (10 oz.) can mild enchilada sauce (i like la victoria mild green enchilada sauce)
8 (8-9 in) whole wheat flour tortillas (i like costco's cook & serve white tortillas better...)
1/2 c. sour cream
8 tsp. fresh cilantro, chopped

Heat oven to 350. Spray a 9x13 inch glass baking dish with cooking spray. Heat oil in a 12 inch nonstick skillet. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, black beans, green chilies, and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 c. cilantro and 2 cups cheese. Spread 1 tbl. enchilada sauce on each tortilla. Spoon about 3/4 c. vegetable mixture over sauce on each. Roll tortillas; place in baking dish, seam side down.

In small bowl, mix reserved 1/3 c. pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 c. cheese. Spray a sheet of foil with cooking spray; place over baking dish and seal tightly. Bake 35-40 minutes*, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. Top each enchilada with 1 tbl. sour cream and 1 tsp. cilantro.

Serves 8

*For high altitude (Utah): bake 40-45 minutes

Mandarin Pasta Salad

This is such a good salad for the summer. Filling, easy, and delicious. You can use Newman's Own Soy Ginger dressing in a pinch-it's not quite as good, but the same idea.

Mandarin Pasta Salad

1 small piece of fresh ginger root
1 garlic clove
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tsp sugar
8 oz bow tie pasta
1 cucumber
1 small red bell pepper
1 small red onion
1 pkg (6 oz) fresh baby spinach leaves
1 can (11 oz) mandarin oranges
2 skinless boneless chicken breasts or tenders (i leave this out, since i'm a veggie and it's just as good without the meat)
1/2 cup sliced almonds

For dressing, finely chop ginger root using Food Chopper. In Small Batter Bowl, whisk gingerroot, garlic pressed with Garlic Press, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover; refrigerate until ready to use.

For salad, cook past according to package directions in Professional Stockpot; drain and rinse under cold running water. Place past in Simple Additions Large Bowl.

Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chef's Knife. Coarsely chop onion using Food Chopper. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve Immediately.

Banana Nutter Butter Trifle!!

Here is a really Yummy recipe that I made for Tyler's birthday cake!!! *you can really layer how ever you want, it is really FUN. but for the banana's to not turn brown i would keep them on top of the pudding because they sink into it making them stay fresh!!! ENJOY*

Banana Nutter Butter Trifle

1 white cake mix (i think banana bread would be yummy too for that layer)
1 package peanut butter chips
2 packages instant banana cream pudding mix
1 small carton of cool wip
1/4 tsp vanilla
1/2 cup whipping cream
4 1/4 cup milk
4 large bananas
8-10 nutter butter cookies

-prepare cake accordingly, let it cool completely before putting into trifle bowl
-in sauce pan combined 1/4 cup milk, cream, peanut butter chips until chip melted, remove from heat, stir in vanilla, cool to room temp
-place remaining milk in bowl, mix pudding , let set in fridge
-in separate bowl crush nutter butter cookies
to assemble:

crumble 1/2 cake into Trifle bowl, layer with 1/2 peanut sauce, 1/2 banana pudding, sliced bananas, cool whip, nutter butter cookies and repeat!

*you can really layer how ever you want, it is really FUN. but for the banana's to not turn brown i would keep them on top of the pudding because they sink into it making them stay fresh!!! ENJOY*

Toffee Brownies

These brownies look absolutely decadent. And what do you need more, in the depressing months of winter than a serious pick-me-up. Look no further.


1 (17.6 oz) Brownie Mix Package with Walnuts
Vegetable Oil Cooking Spray
3 (6 oz) Candy Bars with Almond and Toffee (Blue Symphony Bars)

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Ranch Cheese Ball

If you're in need of a quick appetizer to take to holiday festivities, try this. You can't go wrong with Ranch, right? Don't ask me how many calories/fat grams this bad boy has. That's why i said "holiday" festivities:

Ranch Cheese Ball:
8 oz cream cheese softened
3/4 c. sour cream
1 c. grated cheddar cheese
1 pkg Ranch Dressing Mix (the one that is the buttermilk recipe)
1 sm pkg sliced almonds

Mix together all but almonds, form into ball, roll in almonds and refrigerate at least 2 hours.