Recipes

[Dunesmom]

Please add your recieps to this discussion so we may all enjoy the goodies. Thank you

[Dunesmom]

-Pizza Puffs-

buttermilk biscuts (the kind you have to wack open)

pepperoni 3 slices per biscut

string cheese about a half inch chunk

flatten out biscut with hand add pepperoni and cheese

wrap up like a little purse and bake according to directions on biscut package

I use to make these for all the school functions and the kids and adults just loved them

[seayasoon89]

Taco Dip-

1 Can of Lard Free Re-Fried Beans

1 16 oz Tub of Sour Cream

1-2 TB of Taco Seasoning or to taste

2 Cups of finely Shredded Colby-Jack Cheese

Chopped Black or Green Olives

Diced Tomatoes

Thin Sliced Green Onions

 

Add a little Warm Water to the Re-Fried Beans to make them easier to spread as the first layer of the dip.

Add your Taco Seasoning to the Sour Cream and spread this as the next layer.

Add a layer of Shredded Colby-Jack Cheese

Spinkle the chopped Tomatoes, Green Onions and Olives  on top and enjoy!

Serve with any kind of corn chips

Sometimes I add a layer of Guacamole before the shredded cheese, just put a little lime juice in it so it doesn't get dark so fast..

 

Sorry it took me sooooooooooooooo long to share this recipe!  Elaine (Seeyasoon89)

[Lorraine]

I just made some Pumpkin Pecan cookies that taste great even though they have no sugar. Here it is:

2 cups pecans, toasted and cooled ( you can use the roasted, salted ones)

1/2 cup rolled oats

1 cup whole wheat flour

1 tsp baking soda

1/2 tsp sea salt (don't use if the nuts are salted)

1 tsp ground cinnamon

1/4 tsp ground cloves

3/4 cup pumpkin

1 T orange zest

3/4 cup freshly squeezed orange juice (or 1/2 cup and 1 medium egg)

2 tsp vanilla extract

1 cup chopped, pitted dates

Preheat oven to 375. Line two baking sheets with parchment paper. Pulse pecans and oats in food processor until a fine meal forms (I didn't grind the nuts that fine). Add to remaining dry ingredients in bowl and combine.

Puree the pumpkin, orange zest, juice, vanilla and dates. (I used date pieces and skipped the pureeing). Add this mixture to the dry ingredients and blend with spatula.

Use about 2 T of batter for each cookie and space 1 1/2 inches apart. Flatten each one slightly. Bake 20 minutes until the bottoms are just browned. Cool slightly before serving. Store in an airtight container.