xiaoxl/recipe_data huggingface dataset:
Tasty Tomato Fried Eggs


Ingredients:
extra virgin olive oil, garlic clove, diced tomatoes with juice, sea salt, cracked black pepper, fresh basil, dried basil, eggs

Directions:
Heat a non-stick frying pan over medium heat until hot.
Pour in the olive oil and heat that until it just starts to shimmer.
Add the garlic and saute just until it begins to be fragrant.
Pour in the tinned tomatoes.
Season with salt and pepper and throw in the basil leaves.
Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
Break the eggs into the pan, leaving some space between them if possible.  (This all depends on the size of your pan]
Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste.  We like them so that the yolks are a bit runny.
Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.
Grandma Ruths Hot Tamales


Ingredients:
chili powder, tomato sauce, salt, pepper, onion powder, garlic powder, cumin, red cayenne pepper, masa harina flour

Directions:
1. Note: 1tsp cayenne for milder tamales. Soak corn husk in water several hours before or even overnight to make them softer to work with.
2. Combine all ingredients in cast iron skillet and cook until meat is done.
3. Follow directions on side of bag to make the corn Masa mix.
4. Lay out 1st corn husk on baking "cookie" sheet. Add masa and spread about 16th of an inch thick.
5. Add 1-2 spoons of meat and roll oblong (weenie style]. One end open, the other end folded.
6. Tie the made tamales in bundles of six with 2 lengths of twine cut about 1 foot long.
7. Place all bundles of tamales open end up steam basket pot and cover pot with lid.
8. Steam tamales for 2 hours.
9. Can be frozen or canned. I vacuum seal mine in the bundles of six, freeze and take out as needed. You can Re-heat by steaming, microwaving, or on cookie baking sheet in oven.
Yields: approximately 6 dozen.
Brandied Blue Cheese & Dates on Crackers


Ingredients:
blue cheese, cream cheese, brandy, fresh chives, dates, fresh parsley sprig

Directions:
Beat cheeses, brandy & chives in a sml bowl w/an electric mixer till well-combined.
Slice dates into very fine strips.
Just b4 serving, spread or pipe cheese mixture onto crackers & top w/date strips & parsley.
NOTE: Cheese mix can be prepared 2 dys ahead of need, covered & stored in refrigerator.
Pinto Bean and Sausage Soup
Category: soups-stews-and-chili
By jobblychef

The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.

Ingredients:
1 ½ cups dried pinto beans
1 tablespoon butter
1  onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
2 (14 ounce) cans beef broth
2 cups tomato juice
2 tablespoons white sugar
4  potatoes, diced
2  carrots, diced
¾ teaspoon dried oregano
½ teaspoon salt
¾ teaspoon ground black pepper
1 (13 ounce) package smoked sausage
½ cup chopped fresh parsley

Directions:
Cover pinto beans with water in a bowl and allow to soak overnight. Drain. Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture until fragrant, about 1 minute more. Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place smoked sausage on a baking sheet. Bake sausage in the preheated oven until browned, about 10 minutes. Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 10 hrs 20 mins
Yields: 8 servings

Calories: 444.1
Fat: 17.1 g
Saturated fat: 6.4 g
Carbohydrates: 52 g
Sugars: 9.5 g
Dietary fiber: 11.4 g
Protein: 22.2 g
Cholesterol: 35.2 mg
Sodium: 1363.5 mg
Hawaiian Tuna Sandwich
Category: seafood
By alexgirl

This is a simple sandwich with a tangy twist!

Ingredients:
4  hamburger buns, split
2 tablespoons butter
1 (5 ounce) can tuna chunks in olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper to taste
1 dash chili powder
1 cup shredded lettuce
1 cup shredded mozzarella cheese
4  canned pineapple rings

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Toast hamburger buns, and spread cut sides with butter. Drain half of the oil from the tuna. Combine the tuna and remaining oil, lemon juice, salt, pepper, and chili powder in a small bowl. Mix well. Fill each toasted bun with tuna salad, shredded lettuce, mozzarella cheese, and one pineapple ring. Place sandwiches on a baking sheet, and heat until the cheese melts, approximately 10 to 12 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 349
Fat: 15.1 g
Saturated fat: 7.5 g
Carbohydrates: 32.5 g
Sugars: 9.1 g
Dietary fiber: 1.8 g
Protein: 20.1 g
Cholesterol: 39.1 mg
Sodium: 616.9 mg
Homemade Whipped Cream
Category: desserts
By Chef Carlie

This is about the most amazing thing you will ever taste!

Ingredients:
1 pint heavy cream
¼ cup white sugar
1 teaspoon vanilla extract

Directions:
Place a small bowl and mixer beaters in the freezer for about 5 minutes. Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.

Prep time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 462
Fat: 44 g
Saturated fat: 27.4 g
Carbohydrates: 16 g
Sugars: 12.8 g
Protein: 2.4 g
Cholesterol: 163 mg
Sodium: 45.3 mg
3-Ingredient Pancakes
Category: breakfast-and-brunch
By repeatdreaming

The epitome of simple breakfast food. Top pancakes with a little maple syrup.

Ingredients:
1 large ripe banana
2  eggs
⅛ teaspoon baking powder
1 pinch ground cinnamon  (Optional)
2 teaspoons butter, or as needed

Directions:
Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well. Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 mini pancakes

Calories: 169.3
Fat: 9.3 g
Saturated fat: 4.2 g
Carbohydrates: 16.4 g
Sugars: 8.7 g
Dietary fiber: 2 g
Protein: 7.1 g
Cholesterol: 196.8 mg
Sodium: 130 mg
Raisin-Studded Breakfast Rice Pudding


Ingredients:
cooked brown rice, nonfat milk, soymilk, seedless raisins, ground cinnamon, artificial sweetener

Directions:
Stir together all ingredients except almonds in a medium bowl and refrigerate overnight.
Remove from fridge and microwave for 1 minute.
Stir.
Microwave two more times for 1 minute, stirring after each time.
Stir in almonds.
Serve and enjoy!
Easy Garlic and Rosemary Chicken
Category: meat-and-poultry
By Karen Hefner

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Ingredients:
2  skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Yields: 2 servings

Calories: 147
Fat: 2 g
Saturated fat: 0.6 g
Carbohydrates: 3.7 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 27.6 g
Cholesterol: 68.4 mg
Sodium: 78.9 mg
Grandpa's Tomato Gravy
Category: side-dish
By Bud W

Handed down from my Grandpa who was born and reared in south Georgia.  It is really a sauce (because there is no flour in it) but you can eat it for breakfast over biscuits, eat it at room temperature like a soup at lunch or the way we ate it at his house over rice with hoe cakes for dinner.  It is simple to make but tastes so good. It keeps in the refrigerator for several days and I think it tastes better the next day.

Ingredients:
8 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 (28 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
1 teaspoon white sugar, or more to taste
½ teaspoon ground black pepper, or to taste
1 tablespoon butter

Directions:
Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 10 servings

Calories: 162.6
Fat: 11.3 g
Saturated fat: 4.1 g
Carbohydrates: 9.4 g
Sugars: 6.5 g
Dietary fiber: 2.1 g
Protein: 4.6 g
Cholesterol: 18.3 mg
Sodium: 649.6 mg
Unbelievable Chicken
Category: meat-and-poultry
By LETSGGGO

This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!

Ingredients:
¼ cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1  lime, juiced
½  lemon, juiced
½ cup brown sugar
1 ½ teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6  skinless, boneless chicken breast halves

Directions:
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Prep time: 15 mins
Cook time: 20 mins
Total time: 9 hrs
Yields: 6 servings

Calories: 337.1
Fat: 16.4 g
Saturated fat: 2.7 g
Carbohydrates: 22.4 g
Sugars: 18 g
Dietary fiber: 0.9 g
Protein: 24.8 g
Cholesterol: 67.1 mg
Sodium: 735.5 mg
French's Tuscan Roast Pork Tenderloin


Ingredients:
rosemary, garlic powder, ground black pepper, spicy brown mustard

Directions:
MIX French Fried Onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper.
BRUSH pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere.
BAKE pork on a foil-lined baking sheet at 400°F for 30 minute or until 155°F internal temperature. Let rest 10 minute before slicing.
UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL!
Broccoli with Garlic and Parmesan


Ingredients:
broccoli florets, garlic, olive oil, anchovy fillet, parmesan cheese, red pepper flakes

Directions:
Steam broccoli till tender but firm, 4-6 minutes.
Meanwhile, mince the garlic.
Heat the oil in a nonstick skillet over medium heat, add the garlic and anchovies; saute one minute.
Add the cooked broccoli, stirring to combine well and leave in the skillet just until heated thoroughly.
Serve sprinkled with the Parmesan cheese and the red pepper flakes.
Cheese Arepas


Ingredients:
warm water, salt, masa harina flour, manchego cheese, avocado, tomatoes, black olives

Directions:
Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough.
Add the cheese and knead the dough for a few minutes then form into 4 balls.
Flatten the balls to a thickness of about 1/2 inch.
Heat oil in a large frying pan.
Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times.
Drain on kitchen paper.
To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.
Zesty Pork Roast


Ingredients:
whole berry cranberry sauce, orange zest, shallot, cider vinegar, mustard powder, salt, fresh ginger, boneless pork loin roast

Directions:
In small bowl, mix cranberry sauce, apricots, orange zest and juice, shallot, vinegar, mustard, salt and ginger, then add to slow cooker.  Add pork, and spoon some of the cranberry sauce on top.
Cover and cook on low 7-9 hours or until pork is tender.
Spoon off fat from top of cranberry mixture in slow cooker, then place pork on a cutting board.  Slice into thick slices and serve topped with sauce.
Lentil


Ingredients:
lentils, shallot, green chilies, fresh chili peppers, fresh basil, fresh parsley, fresh lemon, lime juice, salt, wine vinegar, olive oil, diced tomato

Directions:
Cook lentils as directed, but do not overcook., Drain and rinse and place in bowl., Combine with remaining ingredients but tomato. Toss gently., Place in refrigerator., Stir occasionally while salad is chilling. Add garnish and serve.
Black Beans Corn Tostada With Mango Salsa


Ingredients:
tomatoes, tomatoes, mango, onion, garlic, bell pepper, salt, ketchup, cilantro, black beans, corn tortillas, mozzarella cheddar blend cheese, mango salsa

Directions:
Wash and clean tomato properly and buy bit hard skinned tomato for easy dicing.
Diced tomatoes into small pieces.
Peel mango and chop into small pieces as well.
Chop onion, peppers (red, green, yellow which ever is available], garlic,jalapeno and cilantro.
In medium bowl add tomatoes, peppers, garlic, onion, jalapeno and toss them well.
Add salt as per your taste.
Add ketchup and mix well.
Serve with nachos, use in burritos, tacos or with your favorite side dish.
Use freshly boiled black beans or use canned black beans.
Preheat oven at 350 degree F. and keep rack in middle of the oven.
In baking tray lay tostada and layered grated cheese then black beans.
Add 1 tablespoon salsa over black beans then sprinkle good amount of cheese on top.
Bake it for 5-7 minutes until cheese is melted.
Serve with Guacamole,salsa or even with chipotle dip .
Pineapple Salsa


Ingredients:
fresh pineapple, tomatoes, sweet onion, fresh cilantro, olive oil, ground coriander, ground cumin, salt, garlic, tortilla chips

Directions:
In a large bowl, combine the first 10 ingredients., Cover and refrigerate until serving., Serve with tortilla chips.
Banana Split Cocktail


Ingredients:
Kahlua, half-and-half, cherries

Directions:
Add the banana liqueur, Kahlua and half-and-half to a small shaker., Fill with pineapple juice., Shake and pour over ice in a cocktail glass., Garnish with cherries.
Thai-Style Chicken With Basil (Cook's Illustrated)


Ingredients:
fresh basil leaves, garlic cloves, fish sauce, oyster sauce, white vinegar, sugar, boneless skinless chicken breast, shallots, red pepper flakes

Directions:
Process 1 cup basil leaves, garlic and chiles in food processor until finely chopped, 6 to 10 1-second pulses, scraping down the bowl with a rubber spatula as needed (turn off processor first!].
Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.  Do not wash food processor bowl.
Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. [ NOTE: I used a blender and it started to make the chicken mushy, which was *not* what you want here. I stopped immediately and ended up hacking away at the remains with a cleaver. :o] ] Transfer to medium bowl and refrigerate 15 minutes.
Stir shallots and oil into basil mixture in skillet.  Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly], stirring constantly, until garlic and shallots are golden brown, 5-8 minutes.
Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar separately.
Slow Cooker Italian Beef
Category: world-cuisine
By Casey

This recipe is quick and delicious!  I use the broth as an au jus with the sandwiches. Yummy Yummy!

Ingredients:
1 pound thinly sliced roast beef
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (16 ounce) jar pepperoncini, sliced
1 (10.5 ounce) can beef broth

Directions:
Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 113.3
Fat: 2.8 g
Saturated fat: 1.1 g
Carbohydrates: 5.2 g
Sugars: 1.9 g
Dietary fiber: 0.6 g
Protein: 16.5 g
Cholesterol: 36.4 mg
Sodium: 3033 mg
Pecan Crescents
Category: desserts
By Cheryl

Pecan wedding cookies rolled in confectioner's sugar.

Ingredients:
1 cup butter
½ teaspoon salt
2 cups chopped pecans
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup confectioners' sugar

Directions:
Preheat oven to 325 degrees F (170 degrees C). Cream butter or margarine, gradually adding confectioners' sugar and salt.   Cream until light and fluffy. Stir in pecans and vanilla.  Add flour gradually.  Mix well.  Shape dough into crescents using a teaspoon full for each crescent.  Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown.  Let cool slightly, then roll cookies in additional confectioners' sugar.

Yields: 4 dozen

Calories: 180.2
Fat: 14.3 g
Saturated fat: 5.4 g
Carbohydrates: 11.9 g
Sugars: 3 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 20.3 mg
Sodium: 103.2 mg
All-The-Fixins Curried Chicken Salad


Ingredients:
skinless chicken thighs, celery ribs, onions, apple, raisins, curry powder, mango chutney, salt, mayonnaise

Directions:
Combine all the ingredients. Refrigerate. Easy-peasy!
All of the amounts are approximate (I had to put in numbers for the recipe] -- adjust to your taste. I use leftover roast chicken -- DH usually makes a lot at a time, so we have leftovers. I prefer golden raisins. If the chutney is chunky, you can chop it tiny or leave it as is. I use a few shakes of a mild hot sauce like green Tabasco; you can substitute black or cayenne pepper. Use as much mayo as you like (I use Hellman's/Best Foods]; or substitute Greek yogurt.
This is yummy by itself, but also makes a good sandwich. I particularly like it with butter lettuce on a croissant or brioche.
Portuguese Chicken With Peas (Frango Com Ervilhas)


Ingredients:
chicken pieces, olive oil, butter, onions, port wine, madeira wine, fresh oregano, green peas

Directions:
Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides.
Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes.
Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes.
Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.
Sauerkraut Salad
Category: salad
By Joan Long Dixon

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

Ingredients:
1 quart sauerkraut, drained
1  onion, chopped
2 stalks celery, chopped
1  green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

Directions:
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Yields: 6 cups

Calories: 577.1
Fat: 37.2 g
Saturated fat: 4.8 g
Carbohydrates: 62.2 g
Sugars: 55.2 g
Dietary fiber: 5.8 g
Protein: 2.4 g
Sodium: 1057.3 mg
Carne Asada Seasoning


Ingredients:
lime, garlic powder, kosher salt, molasses, granulated sugar, beef, coarse black pepper, vinegar, dried Mexican oregano, ground cumin, dried ancho chile powder

Directions:
Combine all ingredients., transfer to a shaker., sprinkle your meat liberally with seasoning about 30 minutes prior to grilling., store in a cool, dry place.
Spicy Cranberry Sausage Balls
Category: appetizers-and-snacks
By Bibi

Add some sweet/spicy flair to your appetizer spread! These zippy sausage balls use bulk Italian pork or turkey sausage and dried cranberries to use on a party buffet spread, or for watching the game. I just love finger foods that are just a bite or two, and these fill the bill. Add some extra heat with optional red pepper flakes, or dial down the heat and use sweet Italian sausage instead of the hot, if you prefer. Either way, you will enjoy the tangy sweetness the cranberries bring!

Ingredients:
8 ounces cream cheese, softened
4 ounces mild Cheddar cheese, grated
1 pound bulk hot Italian sausage
6 ounces dried cranberries, finely chopped
2 tablespoons chopped flat-leaf (Italian) parsley  (Optional)
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes  (Optional)
1 ½ cups buttermilk baking mix
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes. Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout. Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly. Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 27 sausage balls

Calories: 125.2
Fat: 7.4 g
Saturated fat: 3.8 g
Carbohydrates: 10.5 g
Sugars: 4.4 g
Dietary fiber: 0.3 g
Protein: 4.6 g
Cholesterol: 22.7 mg
Sodium: 286.3 mg
Healthy Peanut Butter


Ingredients:
unsalted peanuts, salt, demerara sugar

Directions:
Place all ingredients in a Vita-Mixer (or food processor, or blender.].
Process for 5 minutes using gentle mixing motion w/mixing stick.
Stop and scrape down sides of container and loosen any lodged peanuts.
Process again for 2 minutes or until desired consistency.
Place into old peanut butter jars and refridgerate.
Chocolate Oatmeal Blitz Bars


Ingredients:
cream cheese, margarine, brown sugar, white sugar, egg, vanilla, oatmeal, flour, baking powder, salt

Directions:
Combine cream cheese, margarine and sugars, mixing well until blended.
Blend in egg and vanilla.
Add combined dry ingredients; mix well.
Stir in chocolate pieces and nuts.
Spread into a greased (or sprayed] 13" x 9" pan.
Bake at 350* for 30 minutes.
Cool; cut into bars.
Top with powdered sugar or ribbons of frosting, if desired.