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Recipes
Chocolate-avocado mousse
By Brandymoe
Directions Place the chocolate chips in a small bowl
- Ingredients
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 4 very ripe (8 ounce) avocados, peeled and pitted
- 1/2 cup agave
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Fresh raspberries, for garnish
Refrigerator Jam
By Brandymoe
Process all ingredients in a blender and refrigerate over night
- 1 1/3 Cup Strawberries
- 2/3 Cup Rhubarb
- 2 TBS Raw Honey (to taste)
- 2 TBS Chia Seeds
Butterscotch Haystacks
By Brandymoe
Directions LINE trays with wax paper
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- 3/4 cup creamy peanut butter
- 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
- 3 1/2 cups miniature marshmallows
Chicken Taco Bowls
By Brandymoe
Preheat oven to 375°F. Heat tortillas until warm (see Tips)
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 cup prepared green salsa
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 cup thinly sliced lettuce
- 1 medium tomato, chopped
- 2 tablespoons sliced ripe black olives
Apple Crisp
By Brandymoe
Preheat 350 In medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter
- 1 Cup Flour
- 3/4 Cup Rolled Oats
- 1 Cup Brown Sugar
- 1 Tsp Cinnamon
- 1/2 Cup Butter, melted
- 4 Cups peeled, cored and sliced apples
- 1/2 Cup Sugar
- 1 Tbs Cornstarch
- 1/2 Cup Water
- 1/2 Tsp Vanilla
Paleo Candy Bars
By Brandymoe
Instructions Melt the honey and coconut oil in a saucepan over low heat
- 3 Tbs coconut oil
- 1/4 cup carob powder or cocoa powder (optional)
- 1/2 cup ground nuts (almonds, hazelnuts)
- 3/4 cup unsweetened shredded coconut
- 1 Tbs raw honey (optional, add more to taste)
- parchment paper
Very Berry Fruit Salad
By Brandymoe
To prepare puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until...
- 1 1/2 cups fresh raspberries
- 1 cup hulled and quartered fresh ripe strawberries
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4-1/2 cup sugar
- 1/4 cup prepared lemon curd (see Tip)
- 1 cup reduced-fat sour cream, crème fraîche or plain Greek yogurt
- 4 cups fresh strawberries
- 3 cups fresh blueberries
- 3 cups fresh blackberries
- Sugar to taste (optional)
- 1 1/2 cups fresh raspberries
- Fresh mint leaves for garnish
Honey Lime Chicken Kabobs
By Brandymoe
Preheat Broiler to High Combine first 5 ingredients, toss to coat
- 1 Pound Skinless Breats cut into 1 inch cubes
- 2 Tsp Grated Lime Rind
- 2 Tsp Garlic
- 1 Tsp Chili Powder
- 1/4 Tsp Salt
- COoking Spray
- 2 Tbs Fresh Lime Juice
- 1 Tbs Honey
- 2 Sliced peeled Mangos
Premier White Lemony Cheesecake
By Brandymoe
Directions PREHEAT oven to 350° F
- CRUST
- 6 tablespoons butter or margarine, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 large egg yolk
- 1/8 teaspoon salt
- CHEESECAKE
- 3 bars (12 oz.) NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces *
- 1/2 cup heavy whipping cream
- 2 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 1/4 teaspoon salt
- 3 large egg whites
- 1 large egg
Crispy Chicken Fingers
By Brandymoe
Preheat 400. Combine chicken and buttermilk in shallow dish
- 1 1/4 Lb Chicken Breasts, cut across
- 1/2 Cup Lowfat Buttermilk
- Cooking Spray
- 4 Cups Whole Grain Cereal (Corn chex or cornflakes)
- 1/4 Tsp Salt
- Ground Pepper
- Honey Mustard Sauce
- Honey Mustard Sauce
- 1/2 Cup Dijon Mustard
- 1 Tbl Mayo
- 3 Tbl Honey