Vanilla Greek Yogurt Pancakes

I found several recipes for Greek Yogurt Pancakes - so I just took their main ingredients and added my own amount.  

1 container of Vanilla Greek Yogurt (I usually use plain, but purchase Yoplaits new yogurt)
1/2 cup whole oat flour
1/2 tsp baking soda
1 egg white
Sprinkle of Cinnamon
Sprinkle of Nutmeg
1/4 tsp vanilla
3 tsp Holy Crap - hemp hearts, chia seeds,  buckwheat - Dragon's Blend


Coat pan with coconut oil - does not take much.  I think walnuts would be yummy in the pancakes next time.


Dawn's Chicken Chili

For supper tonight we had Chicken Chili.  I found a recipe for chicken chili for a slow cooker, and created my own from it:

1 can chicken - drained and rinsed (Sam's Club Brand 14 oz)
2 onions - diced
1 can black beans  - drained and rinsed
Frozen corn - desired amount
1 can tomato sauce - no salt added - 15 oz
1 can diced tomatoes and onions - Best Choice
1/2 TB Chili Powder
1/2 TB Onion Powder
1/2 TB Garlic Powder
1 TB Cumin
Pepper Flakes - sprinkled some in

In a pan cook chicken and onions.  Add remaining ingredients.  Bring to a boil and simmer for 30 minutes.  Enjoy!!!!

This would be good as a taco salad topping or eaten with crackers!!!

Servings:  6 cups

Next time will will triple the recipe.  

Mini Lemon Coconut Cookie Cakes

I combined two recipes into one.  The crust from Chocolate Covered Katie's blog. And the cake brownie from Becky Charms - which is one that I have not tried.  I made mini lemon cookie cakes, using a silicon mini 24 muffin tin.

I doubled all of the ingredients below to form the crust for my cookie cups:

Crust - this is my favorite crust to use when making lemon bars!  The directions below are for a 8 x 8 pan of lemon bars.  The batter below is suppose to made into bars 9 x 13" pan.  I decided to make them into individual servings.
  • 2/3 cup white flour
  • 1/4 cup powdered sugar
  • 1/4 tsp salt
  • 3 tbsp coconut oil
  • 1 tbsp water or more coconut oil
The Batter
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon Sea Salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice

Coconut Lemon Icing 
  •  3/4- 1 cup powdered sugar - add until desired thickness
  • 3 tablespoon lemon juice 
  • Coconut - add desired amount
Spray muffin tin.  Place 1 tsp. of crust into each mini muffin tin.  Press into each muffin cup.  Bake at 350 for 10 minutes.  Place  1/2 - 3/4 cookie scoop of batter into each muffin tin.  Bake for 10 minutes at 350.  Yields:  32

After cookie cups cool - add glaze.  See lemon coconut icing above.

Note:  Next time I will also add coconut into the cake batter.  I will also add more crust to each cup - 1/2-1 TB.  I am not sure that I like it so cakey.  The coconut in the glaze is a must - otherwise it is quite tart.

Chubby Hubby Bars

I found this recipe at Cookies and Cups

Shannon is the lightest he has been in years, all that running I guess (ran his third 1/2 marathon yesterday - personal best time - GO SHANNON!!!!), so I thought this would be perfect to fatten him up! And of course I have to stay away from them, well I had one teeny weeny bite, not bad!!!!!

  • 2 1/2 cups all purpose flour
  • 1 cup (2 sticks) butter, room temp
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp coarse sea salt
  • 1 1/2 cups coarsely chopped pretzels
  • 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s) I used 1 11 oz bag of Reese's cups.
  • 1 (14 oz) bag of caramels, unwrapped
  • 2 Tbsp water
  • 2 cups semi sweet chocolate chips, melted
How to Make
  1. Preheat oven to 350
  2. Spray a 9×13 pan lightly with cooking spray.
  3. Beat together your butter and sugars until light and fluffy, approx 1 min.
  4. Add eggs and vanilla, mix until incorporated.
  5. On low speed add in your salt, baking soda and flour, mixing until just combined.
  6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
  7. Spread in your prepared pan and bake for 25 minutes.
  8. Let cool completely. Approx 30 minutes to an hour.
  9. When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted.
  10. Pour over your bars.
  11. Chill in fridge for 15 minutes to set caramel.
  12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
  13. Put back in the fridge for at least 30 minutes or until chocolate is set.
  14. Cut into squares when ready to serve.

Crispy, Chewy Oatmeal Coconut Cookies

1 cup shortening (I used butter flavored crisco)
1 cup brown sugar 
1 cup white sugar 
2 eggs 
1 teaspoon vanilla 
1 1/2 cups flour 
1 teaspoon salt 
1 teaspoon baking soda 
2 1/2 cups oatmeal (I used 1 1/2 cups old fashioned oats)
1 cup coconut 
I also added toffee bits to half the batch! YUMMMM!!!! I can't decide which I like better!

The cookies turned out quite pretty!  Not flat!

These cookies are crispy, yet chewy in the center - just the way I like them!!!!!!!
Directions: 1 Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie. 

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