Cran-Pistachio Cookies

Original Recipe

Ingredients

• 1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
• 1 box (4 serving size) pistachio instant pudding and pie filling mix
• 1/4 cup flour
• 1/2 cup butter, melted
• 2 eggs
• 1 cup dry roasted salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped
• optional - green food coloring (I didn't add any but if you wanted them extra green you could)

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
3. Add pistachios and cranberries and mix well.
4. Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
5. Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
6. Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

Microwave Popcorn

Healthy Popcorn Recipes

Cookie Dough Dip

Original Recipe

*I added 1/8 MORE peanut butter and 1 cup rolled oat that I pulsed in a food processor. I also used extra dark chocolate chips. Enjoy!

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
• heaping 1/8 tsp salt
• tiny bit over 1/8 tsp baking soda
• 1 tbsp plus 1 tsp pure vanilla extract
• 1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
• 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
• 1/3 cup chocolate chips (see link below, for sugar-free option)
• 2 tbsp oats (You can omit if desired.)
• milk of choice as needed (depending on the consistency you want. I used a few tbsp.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and blend until very smooth.
If you wish, you can use: Sugar-Free Chocolate Chips.
This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!

Hummus

·  2 cups of canned garbanzo beans/chick peas OR 1 cup of dried beans/peas.

·  1 1/2 T Olive Oil

·  1 1/2 T Tahini (sesame seed paste) If you don't want/have/use tahini, just use oil or water in stead.

·  1 jumbo garlic clove (or small if you're a hater of garlic. I used a jumbo one in the batch I brought)

·  1/4 t salt

·  1/4 cumin

·  3 T fresh lemon juice (or bottle...whatever you have)

I soak my dried beans over night and then cook them on the stove top on medium low heat for an hour or until you can mash them easily between your fingers.

In a blender or food processor, combine all the ingredients. Then taste it. If it's bland, add a dash more salt. If it's too thick, add water or oil until it reaches the texture/smoothness you like. I like mine SMOOTH! OR add more  lemon juice if you like it to have a kick. I always double this recipe becausehummus freezes well and well, I love this stuff!

If you're feeling crazy and want variation try adding some cilantro or roasted red peppers, etc. We use hummus on our sandwiches/wraps/as a dip for veggies and pita chips.