Posted on December 13, 2020
Lynda’s Recipes
Chocolate Lovers Dream Cake
Ingredients:
1 Box Chocolate Cake Mix
1 Package Instant Chocolate Pudding
1/2 C. Chocolate Milk
1/3 C. Butter
3 Eggs
1 8oz Package Sour Cream
1 Bag Semi Sweet Morsels
Mix all ingredients then Bake at 350 for 55-60 minutes. Prepare the glaze.
Glaze Ingredients:
3/4 c. chocolate chips
3 Tbsp Butter
3 Tbsp Light Corn syrup
1.5 tsp water
Melt and mix together, pour over cake
Summertime Caprese Salad
Ingredients:
1/2 tsp basil
Pinch of oregano
2 cloves garlic
6 tbsp olive oil
2 lg. tomatoes
Mozzarella slices
1 bunch basil leaves
Capers
Roasted red peppers
Crushed red pepper
Mix herbs and olive oil. Arrange cheese slices on platter. Top with tomato slices. Basil leaves between slices. Top with roasted peppers and capers. Drizzle with olive oil and herbs, cover and chill for 30 min
Thai Chicken
Ingredients:
1 onion
1 bell pepper
Chicken breasts cut into strips
2 tbsp vegetable oil
2 tsp chili powder
1.5 tsp cumin
1.5 tsp garlic salt
.5 tsp oregano
.25 tsp salt
15 oz can diced tomatoes with green chili peppers
Mix together tomatoes and spices. Slice chicken, onions, and bell pepper. Toss with tomato marinade. Bake for 20-25 min at 400.
Peach Enchiladas
Ingredients:
2- 8 oz crescent roll tubes (buttery)
2 sticks butter
1.5 c. sugar
1 tsp cinnamon
2-3 peaches peeled and quartered
1- 12 oz mountain dew
Melt butter, then add sugar and cinnamon. Unroll crescent dough and place a quarter of a peach on each one. Roll dough around each peace from large to small. Place in 12×10 pan. Pour butter mixture on each roll, then pour mountain dew on top all over. Bake at 350 for 40 minutes.
No Crust Chocolate Pie
Ingredients
2 eggs
1 c. sugar
5 tbsp cocoa powder
1/2 c. melted butter
1/2. cup flour
1/2 tsp salt
1 tbsp vanilla
1.5 c. pecans (chopped and broken)
Mix eggs, sugar, vanilla and butter in one bowl. Mix flour, cocoa, salt, and pecans in another bowl. Combine and mix thoroughly. Pour in pan and bake at 350 for 20-25 min.
Tuna
Make a paste of 1/2 c. wasabi powder, 1/2 c. cold water, 1.5 cup heavy cream. Set aside.
Combine 1 oz fresh ginger root (peeled and diced), 1 tsp black pepper, 1/4 c. sesame seeds, 1 tbsp sesame oil.
Coat the tuna with the ginger sesame seed mix. Heat iron skillet VERY HOT. Add sesame oil, sear tuna quickly on all sides. Place tuna in 400 degree oven for 4-5 minutes. Serve with wasabi cream.
Posted on June 3, 2019
Coconut Cashew Butter Bark
Coconut Cashew Butter Bark
Serves 20
150g Artisana Raw Coconut Butter
120g Artisana Raw Cashew Butter
340g Trail Mix (mine was sunflower seeds, pumpkin seeds, dried pineapple, dried raisins, and a few mixed nuts- All unsalted and no sugar added)
5 short squeezes SweetLeaf Sweet Drops Vanilla
In a saucepan, melt down the two butters on low-medium heat, stirring often. Once smooth, add in stevia drops and trail mix, then stir until well mixed.
Pour mixture into parchment lined glass baking dish and freeze until hard (about twenty minutes), then cut into twenty pieces. It is kind of crumbly if you use a trail mix with seeds, so the pieces might not be uniform. The nutrition facts below are based on weight:
Nutrition Facts:
Per 30 gram piece
162 Calories
12.4g Fat
5.6g Saturated Fat
2.3mg Sodium
9.4g Carbs
1.6g Fiber
5g sugar
4.8g Protein
5.8 % Iron
Posted on June 3, 2019
Vegan White Chocolate
I did it, it took forever, but I finally came up with a gluten-free, dairy-free, and sugar free alternative to white chocolate. It’s super simple and takes two minutes:
White Chocolate
Serves 10
145 g Artisana Raw Coconut Butter
130 g Artisana Raw Cashew Butter
(5 short squeezes) Sweet Leaf Sweet Drops Vanilla
Using a kitchen scale, measure out your two butters into a glass bowl. Slowly melt in the microwave (if you have a melt function, use it, otherwise do 20 seconds and stir, then 10 second increments after until nice and smooth). Squeeze in the stevia drops and stir until thoroughly mixed. Pour into a parchment lined glass baking dish. Place in the freezer for twenty minutes or firm throughout. Cut into 10 squares and store in fridge or freezer.
Nutrition Facts per 1 oz (28g) serving:
186 calories
17g Fat
9.4g Saturated Fat
4.5mg Sodium
9.3g Carbs
3.2g Dietary Fiber
1.9g Sugar
3.9g Protein
Plus 12% of your iron 😉
Posted on February 5, 2019
Quest Butterfinger Bites
Okay there’s two versions of this recipe: the peanut butter lovers and the chocolate lovers.
My husband’s Chocolate lover’s version:
3 squares Ghirardelli 100% Cacao
1/2 c. Crunchy Peanut butter
1 Scoop Quest Vanilla Milkshake Protein
My Peanut Butter Lover’s Version:
1 square Ghirardelli 100% Cacao
1/2 c. Crunchy Peanut Butter
1 Scoop Quest Vanilla Milkshake Protein
Microwave the chocolate squares and peanut butter in 30 second increments until melted completely- stir as needed. Mix in the Quest Protein thoroughly, form into balls (hands will get messy-but it’s delicious!), and freeze until ready to eat.
The recipe generally makes 6-8 Butterfinger Bites 😀
Posted on October 1, 2018
Chocolate for Breakfast?! Chocolate Oats
Serves 1
1/2 c. dry Old Fashioned Organic Oats
1/2 c. water
1/4-1/2 c. Unsweetened Almond Milk (we prefer Silk)
2 tbsp. PB2
1 scoop Barlean’s Chocolate Silk Greens
3g Chocolate Stevita (you may want more- this is personal preference)
Topping suggestions (1 medium banana, 3 oz. organic blueberries)
Put dry oats and water in a microwave safe bowl. Cook for 1 and a half minutes. Remove from microwave (carefully! it’s hot) and top with PB2, Barleans, and Chocolate Stevita. Add desired amount of almond milk- use less if you like thicker oatmeal.
Top with bananas and blueberries, enjoy!
Other ways to modify:
Melt in your favorite chocolate bar, top with peanuts and raisins, top with coconut and dates, etc!
Nutrition Facts for Whole Recipe without bananas and blueberries:
Calories: 292
Fat: 7.3g
Carbs: 43.8g
Protein: 12.8g
Nutrition Facts for Whole Recipe including bananas and blueberries:
Calories: 428
Fat: 7.9g
Carbs: 78.6g
Protein: 14.5g