Coconutty Cinnamon Oats Bites

Ingredients:

½ cup Natural Peanut Butter 

½ cup OffBeat Cinnamon Bun Butter or Natural Almond Butter 

½ cup Raw Honey 

1 serving Vanilla Protein Powder 

1 tsp. Vanilla extract 

Pinch of Sea Salt 

1 ¼ cups Kodiak Cakes Cinnamon Oat Mix 

1⁄3 cup Unsweetened, Shredded Coconut

(Easily prepared in a Kitchen Aid mixer)

Directions:

1. Mix peanut butter, almond butter, honey, protein powder, vanilla extract and salt together. Mix in the Kodiak Cakes Mix and shredded coconut last.

2. Using a small cookie scoop, scoop into balls and store in the fridge or freezer.

Makes 32 servings / 1 ball per serving 

Macros: 100 calories / 5F / 10C / 4P – Clean Simple Eats

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Peanut Butter & Jelly Smoothie

- 1 Tbsp Peanut Butter 

- ¾ Cup of Frozen Berries 

- 1 Scoop of Vanilla Protein Powder or Weight Loss Shake

- ¼ Cup of Rolled Oats 

- 1 Cup of Milk 

Add everything into a blender and blend till smooth. 

Chocolate, Banana, Peanut Butter Smoothie

¼ Cup of Rolled Oats 

1 Scoop of chocolate protein powder 

½ Cup Unsweetened Almond Milk 

½ Cup Water or 6-8 Ice Cubes

1 Tbsp Natural Peanut Butter 

1/2 Frozen Banana 

Macros: 371 Cal - 11.5F/39.25C/26.75P (29%F/42%C/29%P)

Add all ingredients into a blender and blend till smooth. Drink immediately.

Alternative Smoothie:

1/4 Cup Rolled Oats
1 Scoop of weight loss shake powder
5.5 oz Chocolate Premier Protein
1/2 C Water or 6-8 Ice Cubes
1 Tbsp Peanut Butter
1/2 Frozen Banana

Add all ingredients into a blender and blend till smooth.  Drink immediately.

Macros: 413 Cal - 13F/40.5C/ 33.5P  (28%F/39%C/32%P)

Peanut Butter Cup Chocolate Pie Recipe

Yield one 9-10 inch pie 

Total time: 3 hours

Ingredients:

Oreo Crust-

1 package of Oreos

1/4 cup butter, melted

Filling-

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container cool whip (8 oz), thawed

Chocolate Ganache

1 1/2 cup chocolate chips

1/2 cup heavy whipping cream

Toppings

Reese's Peanut Butter Cups, some cut in half, others chapped. (Can use the mini unwrapped kind)

Directions:

Oreo Crust-

Process the Oreo's in a food processor until fine crumbs remain.  In a large bowl, combine the crushed Oreo's with the melted butter.  Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray.  Place in fridge until ready to use.

Filling-

In a large mixing bowl combine the peanut butter and cream cheese with an electric mixer until well blended.  Add the cool whip and stir with a spatula until mixed.  Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Canache-

Place Chocolate chips in a medium heat proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling

Pour the heavy cream over the chocolate chips and allow the moisture to stand for 1-2 minutes.  

Use spatula to stir the mixure until smooth.

Allow the ganache to come to room temperature before adding it to the pie.

Topping-

Before the chocolate hardens, add the peanut butter cups.  Start by adding the halved peanut butter cups around the edges.  Placing them as close or as far apart as you want.  Then add the chopped peanut butter cups to the center of the pie.

Cover the pie with tin foil and return to the freezer or fridge for 1-2 hours.  Before serving remove the pie from the freezer and let it sit for a few minutes to make cutting easier.  Cover freeze/refrigerate any leftovers.

Peanut Butter Cups

Ingredients:
1 Cup Creamy Peanut Butter
3/4 Cup Powdered Sugar
3-4 tsp Melted Butter
1/2 tsp Vanilla
Pinch of Salt
Candy Paper
Dipping Chocolate

Directions to make Cups:

1. Using a mini muffin tin line with candy paper liners.
2. Place 1/2 tsp of melted tempered chocolate in the bottom.  
3. Use your finger to push the chocolate 1/2-3/4 of the way up the sides to make the cup.  (For thicker chocolate bottom and sides use 1 tsp of chocolate.)  
4. Let the chocolate cool. *to cool quickly place in freezer for 5-10 minutes.  
5. Cut the corner of the zip lock bag with peanut butter mixture and pipe into the chocolate cups.  
6. With a wet finger push down the peanut butter mixture to get a flatter surface.  You don’t want the mixture to go above the chocolate on the sides.  
7. Top with 1 tsp of melted tempered dipping chocolate and gently tap on the table to smooth out the chocolate.  Make sure it reaches all the way to the sides to completely encase the peanut butter mixture in chocolate.
8. Let cool then store in an air tight container in a cool place.

Directions for Peanut Butter Mixture:

1. Mix the peanut butter and powdered sugar together and then add 3 tsp of butter.  Mix well.  
2. You want the filling to be thick and smooth.  If it is not smooth add the last tsp of butter, vanilla and salt.  
3. Place peanut butter mixture into a gallon zip lock bag or pasty bag.

Yield: 50-60 cups

Uses 1-2 lbs of Chocolate per batch

_______________________________________________________________________________

Ingredients:
3/4 cup creamy peanut butter
1 Tbsp. butter, melted
Candy papers
3/4 cup powdered sugar, sifted
Dipping chocolate, melted

Directions:
Mix peanut butter, sugar, and butter until well blended. Melt chocolate. Place candy papers into small muffin tins. Fill papers 1/4 full with chocolate. Roll peanut butter mixture into a log. Cut into disks. Place one disk into each candy paper and cover with more chocolate. Place in a cool place to set. Store in an air tight container in a cool place.
Approx. 2 lbs. chocolate makes 48 cups.

*Crunchy peanut butter can be used instead of creamy peanut butter.

*Could be made in a pie tin to make it look like a giant Reese’s Peanut Butter Cup. Pour melted chocolate into bottom of pie pan. Let cool. Mold peanut butter mixture into a large patty, just smaller than the pie pan. Place on cooled chocolate top with melted chocolate. Let it set before cutting.

From Aunt Connie

Muddy Buddies

9 C Rice Chex or Crispix
1 C Semisweet Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar

Measure out the cereal and set aside in a large bowl.

Melt the butter then add chocolate chips and the peanut butter together, either in the microwave or on the stove top. Be careful not to burn it. Stir in vanilla. Pour mixture over cereal and stir until it is evenly coated. Pour into 1-2 gallon resealable gallon size bags.

Add powdered sugar to bags. Seal bag and shake until the cereal is well coated.

Store in an air tight container in the refrigerator.

No Bake Cookies

2 C. Sugar
1/2 C. Butter
1/4 C. Cocoa
1/2 C. Milk
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Directions:
In a saucepan bring to boil sugar, butter, cocoa, and milk.  Boil until all sugar granules are dissolved.  Take off burner and add oats, peanut butter and vanilla.  Spoon out cookies onto wax paper.  Let cool, eat when hardened.

Peanut Butter Fingers

Ingredients:
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2/3 C. Peanut Butter
2 Eggs
1 tsp. Vanilla
1/2 tsp Salt
2 C. Flour
1 tsp. Baking Soda
2 C. Rolled Oats

1 Container of Chocolate Frosting

Directions:
Mix everything together and spread on a large cookie sheet, sprayed with pam.  Cook at 350 degrees for 16-18 minutes. (Don't over cook, they will cook a little longer on the pan after you pull them out.)  While it is still warm spread creamy peanut butter on top.  Allow it to cool completely then melt the chocolate frosting in the microwave for 30 sec.  Then pour on top and let cool.

Tropical Squares

Ingredients:
1/2 cup corn syrup
1/2 cup brown sugar
1/2 cup peanut butter
3 cups Kelloggs Special K cereal
1 cup flaked coconut

Directions:
Combine corn syrup and sugar in a 3 quart pan.  Cook over medium heat stirring occasionally until mixture bubbles.  Remove from heat stir in peanut butter.  Add cereal and coconut.  Stir until well coated press evenly into the bottom of the buttered 8x8 pan. Let stand in coll place till firm.  Cut into squares using a pizza cutter.

(Using a whole family size box of Special K cereal times all the ingredients by 5.  Instead of using an 8x8 pan use cookies sheets.  It will make 1 and 1/2 cookies worth.)