Pocket Apple Pies 4 whole wheat tortillas 1 large apple, peeled and chopped (or apple pie filling-omit sugar) ¼ teaspoon cinnamon 2 tablespoons brown sugar 1/8 teaspoon nutmeg 2 tablespoons low-fat or skim milk Sugar (or Splenda) Directions: 1. Preheat oven to 350 degrees Fahrenheit. Spray baking sheet with non-stick cooking spray. 2. In a small bowl, stir together brown sugar, cinnamon and nutmeg. 3. Warm tortillas in microwave for 30 seconds. 4. Place each tortilla on a plate. Place ¼ cup of apple on each tortilla, leaving a ½ inch between the apple and the edge of the tortilla. 5. Sprinkle 1 teaspoon of the brown sugar mixture over the fruit. 6. Brush the edges of the tortilla with milk. Fold tortilla in half, forming a semicircle. Press edges together. 7. Place tortillas on baking sheet and make small slashes to allow steam to escape. 8. Brush the tops of the pies with milk and sprinkle with sugar or Splenda®. 9. Bake for 12 minutes or un...
Jello Dessert 1 small package of jello (any flavor) 1 can of fruit – peaches or pears work best Directions : Drain the juice from the fruit and save. Place Jello powder in a bowl and stir in 1 cup of boiling water until dissolved. Add cold water to the fruit juice until you have one cup. Add to Jello mix and stir. Place in fridge until almost set, then add the fruit and mix in. Return to fridge to finish setting process. Optional: Cool whip or marshmallows mixed in after Jello sets or Cool whip or ice cream dabbed on top.
Black bean fudge brownies 1- 15-oz can black beans 3 large eggs 3 Tbsp flavorless oil, like canola or sunflower 1 tsp vanilla ¼ cup unsweetened cocoa powder ⅔ cup sugar ½ tsp baking powder ¼ tsp salt ½ tsp finely ground or instant coffee optional ½ cup semi-sweet chocolate chips Wets : Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. Dries : In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wet ingredients, then stir in chocolate chips. Bake : Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!) * Allow brownies to cool before cutting. Serve and enjoy!
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