HEALTHY HOMEMADE MANGO FRUIT ROLL-UPS


Ingredients:
  • 4 cups diced ripe mango (from about 3 large mangoes)
Directions:
  1. Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.
  2. Puree the mango in a food processor or blender until smooth.
  3. Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it's about 1/8-inch thick.
  4. Bake the purée for 3 to 4 hours. (See Kelly's Notes.) The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
  5. Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.

Kelly's Notes:
  • The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
  • The fruit roll-ups will last for up to 1 week when stored in an air-tight container.
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Reese’s Peanut Butter Cup Cookies




Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Take me there!!


Lavender Field, Castle Farm - Shoreham, Kent - UK.


 The Shire, Bag End, Hobbiton, Matamata, New Zealand 



Beautiful Hallstatt ~ Austria



Turquoise water ~ Karpathos, Greece 



Lantern Stairs, Montmartre, Paris, France 



Chicken Egg Wrap Burrito



Ingredients
Filling:
  • 3 cups chicken, cooked, shredded
  • 2 tsp olive oil
  • 1/2 cup onion, sliced
  • 3 garlic cloves, minced
  • 1 can green chiles
  • 1 chipotle pepper
  • 3 tsp taco seasoning
  • 1/3 cup water/stock
  • You will need extra cheese in the final step.
Sauce: You can omit this if you like...I just like my filling a bit on the moist side.
  • 1 TBS olive oil
  • 1 TBS flour
  • 4 TBS chicken stock
  • 1/4 cup cheddar cheese (you can put more cheese if you like...)
Wrap:
  • 4 flour tortillas (10 inch)
  • 2 eggs
  • 1-2 TBS cilantro, chopped
Topping:
  • salsa,fresh or bottled
  • extra cheese
Instructions
  1. In a saucepan, add oil and flour and heat on med/low.
  2. Cook for a minute or two and add the chicken stock.
  3. Cook till thickened,for about 3-5. Add cheese.
  4. Take off heat and mix with the chicken filling.
  5. Beat eggs and add some chopped cilantro.
  6. Season with with a bit of salt and pepper.
  7. Dip both sides of the tortilla into the egg mixture.
  8. Place in a skillet with bit of oil. I lifted the tortilla and sneeked in some more beaten egg mixture.
  9. Cook until puffy.
  10. Turn over and cook second side.
  11. Place some of the filling in the middle of the tortilla and add some extra cheese.
  12. Roll like a burrito.
  13. Sprinkle some cheese and heat in a microwave or under the broiler.
  14. Pour some salsa over it
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Mint Chip Sugar Cookies



Ingredients
  • 1 c. butter, softened
  • 1½ c. sugar
  • 2 eggs
  • 1½ tsp. peppermint extract
  • a few drops of green green food coloring (I used about 3 drops, use how many you want to make the cookies the color green you like)
  • 3 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cream of tarter
  • ¼ tsp. salt
  • 6 oz. Andes Creme de Menthe Baking Chips
  • 6 oz. semi-sweet chocolate chips
Instructions
  1. Cream butter and sugar for about three minutes. It should be fluffy.
  2. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
  3. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
  4. Add mint and chocolate chips. Gently stir to until incorporated.
  5. Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
  6. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
  7. Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.
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Cheez it chicken



Ingredients
  • 8 chicken tenders
  • 1 cup sour cream
  • 3 cups Cheez-Its, crushed
  • 1/2 cup butter, melted

Instructions
  1. Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Preheat the oven to 375. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes.
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Dark cocoa brownies (with gluten-free variation)



Ingredients
  • 5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
  • 1/2 c. (1 stick/113 g.) butter
  • 2 Tbsp. (15 g.) cocoa powder
  • 1 c. (200 g.) sugar (raw sugar OK)
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 3/4 c. (95 g.) all-purpose flour*
  • 1/4 tsp. salt
Directions
  1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
  2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
  3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Stir in the flour and salt just until combined. Do not overmix.
  6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
  7. Cool 10 min. before cutting.

*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.

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