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Sweet Cream Cheese Wontons

Friends, I’ve had a revelation. And THAT, is that SWEET cream cheese inside of a crunchy, golden wonton, equals heaven.

Do you ever have the weirdest most random cravings after getting sick? Like once you’re healthy again? I got a stubborn little stomach bug last week and afterwards, my appetite was like WHOA. And I wanted fried wontons. I’m not talking Crab Rangoon though, that’s altogether different. This stuff has a simple, sweet filling that’s just to die for.

When I say simple, I mean, the filling has *two* ingredients. And when I say that they’re to die for, I mean, my husband literally almost got up and did a happy dance when he tried these. In fact his exact words were: “EXPLOIT these, er… sponsor these…. advertise these, whatever it’s called, just… GET these on your blog now!!!” I’m telling you he was all frazzled by how STINKIN’ good these are. I don’t blame him.


Ingredients

  • US CUSTOMARY - METRIC
  • Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water
  • To Fry:
  • 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
  • To Bake:
  • Nonstick Cooking Spray

Instructions

  1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  3. ......................


for full instruction please see : thecozycook.com

PINA COLADA ICE CREAM

Pina Colada Ice Cream. Is there even anything else that sounds quite as perfect for summer?

Imagine ordering your favorite tropically frosty cocktail – or maybe your fifth one – and not quite finishing it. In the to-go box it goes (because we don’t waste alcohol in this family, Shirley,) and your freezer keeps it safe and sound until the following day.

Voila. You’ve just elevated your cocktail – and created pretty much this exact ice cream recipe.

An added bonus to this Pina Colada Ice Cream is that it’s vegan AND dairy free!

That’s right – these lovely scoops are made purely from coconut milk and coconut cream, with some tasty fresh pineapple (and its juices) to add some zing and texture. Can your cocktail say that?

This also a no-churn ice cream recipe! Meaning you don’t have to worry about buying any special machines or mixer attachments. Pop everything in your blender, pour it into a freezer-safe container, and in a few hours, you’ll be scooping it right out. No need to even bother with bowls!


INGREDIENTS

  • 3 cups fresh pineapple chunks, frozen, divided
  • 1/2 cup pineapple juice, chilled
  • 1 can coconut milk, chilled
  • 1 cup coconut cream, chilled
  • 3 tablespoons rum (optional)
  • 1 1/2 cups sweetened coconut flakes

INSTRUCTIONS

  1. In a blender, combine 2 cups frozen pineapple, pineapple juice, coconut milk, coconut cream, and rum (if using.) Pulse until well blended.
  2. Pour half the liquid into an airtight, freezer-safe container. Sprinkle in half of the flaked coconut, then pour in the remaining liquid. Plop remaining pineapple chunks into the liquid, then sprinkle with the rest of the coconut.
  3. ............................


for full instruction please see : www.yellowblissroad.com

OATMEAL CREME PIE BANANA PUDDING

This pudding is based on a friend’s recipe, and she promised that it was the best banana pudding ever…she is 100% right! I can’t even begin to tell you how delicious it is. I had been dying to make an oatmeal pie banana creme pudding for a very long time, but I wanted it to be perfect. It took a bit of thinking on how I could merge all of the flavors together, and you will love the end result.

You start by spreading half of the wafers at the bottom of a 13 x 9 pan. Top that with half of the chopped oatmeal pieces, and then all 8 sliced bananas. It seems like a ton of bananas, but it really isn’t, I promise! Next you will mix the milk and pudding mix together in a small bowl and set aside. In a mixing bowl, combine the cream cheese and the condensed milk until smooth. Fold in the cool whip, and when it’s combined, fold in the cinnamon. This is the KEY to this recipe. The cinnamon ties it all together and really brings out the flavor of the oatmeal pies. Add the cream cheese mixture to the pudding mixture until it’s fully blended.


Ingredients

  • 1 box vanilla wafers
  • 1 box Little Debbie oatmeal creme pies. coarsely chopped
  • 8 bananas, sliced
  • 2 cups milk
  • 1 box French vanilla pudding mix
  • 1 8 oz pkg cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • 1 tub whipped topping, thawed
  • 1 tsp cinnamon

Instructions

  1. In a 13 x 9 pan, place half of the vanilla wafers in an even layer at the bottom. Top that with half of the oatmeal pies. Cover both layers with all 8 sliced bananas. 
  2. In a medium bowl, combine the milk and pudding mix and set aside.
  3. ..............................


for full instruction please see : www.mysimplysweetlife.com

Paleo Almond Joy Cookies

My grandfather’s favorite candy bar when I was growing up was Almond Joy’s. Boy did I love them too! It’s a memory that I have not enjoyed since having my last one on Halloween 3 years ago.

I saw a video going around Facebook recently of a regular version of Almond Joy Cookies. I’m not sure if that was the name of them, but that’s what they looked like to me. I just had to re-create them in a Paleo version that we could eat. The only problem I had was making sweetened condensed milk.

So off to the internet to find out how to make Paleo sweetened condensed milk. It was one of those “slap yourself on the forehead moments”! Why didn’t I think of that! So Easy Peasy! My favorite way to cook!

Since I had all the ingredients, only 5! Wow! I went to work. So easy! These will definitely be a regular in our house!


Ingredients:

  • 1 14 oz. bag semi-sweet Enjoy Life Mini Chocolate ChipsPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  • 2 c. Unsweetened Shredded Coconut
  • 2/3 c. Sliced Almonds
  • 1 can full-fat coconut milk
  • 4 T. raw honey
  • dash or two of sea salt (optional)

Directions:

  1. To make Sweetened Condensed Milk
  2. Pour 1 can full-fat coconut milk into a small saucepanPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  3. Add raw honey & stir
  4. Simmer on low & stir occasionally until reduced (approx. 15-25 min.) or until the milk turns a slight beige in color, reduces & thickens) let cool. This could take longer than 25 min depending on how low you simmer.
  5. ..........................


for full instruction please see : www.thehealthnutmama.com

PALEO SAMOA COOKIE BARS

These Paleo Samoa Cookie Bars are just like the popular Girl Scout Cookies, but homemade and healthier! Gluten free, dairy free, and so delicious!

Are you familiar with Samoa cookies? They are a shortbread base topped with caramel and toasted coconut and drizzled with chocolate. They are also known as Caramel deLites and according to the Girl Scout website are the 2nd most popular cookie after Thin Mints. These bars have all those same components, but healthier of course! I also decided on bars instead of cookies because they’re easier and just as tasty!

I used the same shortbread base that I used for my Paleo Homemade Twix. It’s simple and so delicious. It’s the only baking part of this recipe and it’s super quick. It is not overly sweet which is good because the caramel layer is quite sweet so it balances out perfectly.


Ingredients

  • Caramel Layer
  • 1/2 cup honey
  • 1/2 cup  coconut sugar
  • 3/4 cup  canned coconut cream (the thick part on top of the coconut milk)
  • 1/4 teaspoon salt
  • 2  tablespoons  Golden Barrel Coconut Oil
  • 1 teaspoon  vanilla extract
  • 2 cups finely shredded unsweetened coconut
  • Shortbread Layer
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup Golden Barrel Coconut Oil, melted
  • 1/3 cup  maple syrup
  • 1 teaspoon  vanilla extract
  • Chocolate
  • 1 1/4 cups dairy free chocolate chips, divided

Instructions

  1. Caramel Layer
  2. Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
  3. Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
  4. Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
  5. .................................


for full instruction please see : www.goldenbarrel.com

PALEO CHOCOLATE SALTED COOKIE BARS

Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that’s guilt free.

I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.


And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving.  This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.

Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.

I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘

So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.


Ingredients

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup Hershey's dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup paleo chocolate chips
  • sprinkle of sea salt

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
  2. Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. ..............................


for full instruction please see : whatmollymade.com

DOUBLE CHOCOLATE PALEO BANANA BREAD

About ten years back, I had a major thing for banana bread. I made a loaf every few days, and each time I tweaked the recipe to make it as “healthy” as possible. I used whole wheat flour, extra wheat germ, and swapped out the oil and butter for apple sauce. I was working as an outside sales rep back then, and I sustained myself on banana bread at least 80% of the time.

When I finally quit that job, I also quit banana bread. I ate it so much that eventually I’d lost my taste for it altogether. It wasn’t until a few months ago that I finally came around again when I found an enticing recipe for brown butter banana bread and had a pile of rotting bananas on my counter. But this recipe wasn’t fooling anybody. This wasn’t health food. This was cake.


Of course it was tasty. But if I’m going to take in those kinds of calories, I want it to actually taste like cake and not something trying to pose as a nutritious breakfast. However, the dry, wheat-filled loaves of my past weren’t exactly something I wanted to revisit, so I began experimenting with a few different techniques, and that’s how this recipe was born.

This is a new kind of healthy banana bread, or at least it is for me. It’s made up of mostly bananas – six of them to be exact – and contains no added sugar, aside from what’s in the dark chocolate (which really isn’t much). There is lots of cacao powder, which gives it a rich, deep, chocolatey flavor in addition to antioxidants, vitamins, and minerals. It has coconut and almond flour for added fiber and protein, but they also provide a wonderfully moist, dense, and slightly chewy texture. It also has eggs to add structure and lightness. But I’m not using just any eggs, I’m using Eggland’s Best eggs

I’ve always seen Eggland’s Best eggs at the market, but I never realized they’re actually MORE nutritious than regular eggs. They have less calories, fat, sodium, and cholesterol, but contain the same amount of protein, along with significantly more omega-3 fatty acids, DHA, folate, lutein, and vitamins B, D, E.

It’s not sorcery, it’s because Eggland’s Best feeds their hens a nutrient dense, all-vegetarian diet consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E. It contains no animal by-products and no recycled or processed foods. Eggland’s Best never uses hormones, steroids or antibiotics of any kind, and that is music to my ears.

March is National Nutrition Month, so it’s a great time to learn more about the foods you’re using to fuel your body. If you can choose to eat an egg that contains more nutrients, yet still has an amazing taste and texture, why wouldn’t you? And if you could choose to eat a super tasty banana bread that’s gluten + dairy free, packed with fiber, vitamins, and minerals, why wouldn’t you? This double chocolate banana bread legit tastes like cake. CAKE! A dense, rich, melt-in-your mouth chocolate cake, only it’s made from wholesome, nourishing ingredients.

Ten years ago I thought that whole wheat flour, wheat germ, and apple sauce were the keys to making both healthy and tasty baked goods, but I was so wrong. Healthy? Depends who you ask. Tasty? That’s gonna be a straight up no for me, dawg. Tolerable is more like it.

for full instruction please see : coleycooks.com
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