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Dark Chocolate Peanut Butter Bites

These are the best!  I am so thankful Kevin made these, and I am thankful his cousin gave him the book “100 Days of Real Food” which has this recipe.  Simple.  Delicious.  Satisfying.  Healthy.  A dessert with no white sugar and no white flour!  We hope you enjoy these as much as we did!


4 oz. unsweetened chocolate baking bar made of 100% cacao

1/2 c. pure maple syrup

1/2 c. natural or organic peanut butter (smooth or crunchy)

3 tbsp milk


Line a mini muffin pan with paper liners.  Set aside.  In a small pot over very low heat, melt all of the ingredients.  Stir until well combined.  Using a spoon, evenly distribute the chocolate mixture into the mini muffin cups.  Freeze until solidified, 20 to 25 minutes.  Store in the refrigerator or freezer.


Guacomole with Bell Pepper Chips

Kevin began 2018 with cooking new recipes.  This recipe comes from the cookbook 100 Days of Real Food given to him by his cousin Kristin who shares his passion for cooking healthy meals.  We hope you enjoy this as much as we did!


2 large ripe avocados

juice of 1 lime

2 tbsp. fresh cilantro

2 tbsp. fresh salsa (we used Italian Rose; it has the consistency of pico de gallo)

1 garlic clove, minced

1/2 tsp. salt (we used Himalania Fine Pink Salt)

2 green bell peppers, sliced into 1/2 inch thick pieces

2 red bell pepper, sliced into 1/2 inch thick pieces


Slice the avocados in half and remove the pits.  Scoop out the flesh into a medium bowl and mash with the back of a fork.  Add the lime juice, cilantro, salsa, garlic, and salt.  Mix thoroughly.  Spoon onto peppers.  Serve.

Super Moist Dark Chocolate Cake


Eat your cake and veggies, too, with this delicious recipe!  I am so glad Kevin made it!  It is delicious and filling!  Kevin’s version of this recipe comes from “Sandra Lee Semi-Homemade Cooking Made Light” cookbook.


3 medium zucchini, grated (about 3 cups)

1 pkg. dark chocolate cake mix

5 egg whites

1 1/2 c. unsweetened applesauce

3/4 c. fat-free plain yogurt


Preheat oven to 350 degrees F.  Lightly coat the bottom of a 13 x 9 inch cake pan with cooking spray.  In a large mixing bowl, combine zucchini, cake mix, applesauce, egg whites, and yogurt.  Beat on low speed of an electric mixer for 2 minutes, scraping down side of bowl often.  Pour into prepared pan.  Bake for 40 to 50 minutes or until toothpick inserted into center of cake comes out clean.


Kevin’s Mexican Taco Frittata Casserole

Kevin’s Mexican Taco Frittata Casserole

~A Kevin Kreation

We celebrate each family members birthday with a special meal of his/her choice.  In January, Kevin began deliberating on what meal he would request for his May birthday.  His request was for me to make one of his creations for him.  So, he began creating this delicious recipe!  It is delicious and nutritious!  We hope you enjoy this as much as we did!


6 eggs

1 can corn

1 (14 oz) can Fire Roasted Diced Tomatoes in Sauce

½ lb. ground beef

12  oz. Eckridge Sausage, diced

1 onion, diced

2 oz. chopped mushrooms

6 oz. Block Mild Cheddar Cheese, grated

¼ tsp. caraway seed

½ tsp. garlic

1 tsp. cumin

½ tsp. chili powder

¼ tsp. dried oregano

1/8 tsp. Hot and Spicy Herb Blend (C&J Farms, Texas Artisan Seasonings- red pepper flakes, jalapeno pieces, cilantro, cumin, black pepper)

8 drops Tabasco


Preheat oven to 400 degrees F.  In an iron skillet, cook hamburger meat, sausage, and onion until meat is well done.  Add seasonings.  Stir for 2 minutes.  Add tomatoes and mushrooms.  Stir for 2 minutes.  Remove from skillet.  Let cool.  In a separate bowl, crack eggs and stir.  Stir in corn and Tabasco.  When meat mixture is cooled, add it to egg mixture.  Stir in grated cheese.  Pour into a greased casserole dish and bake for 30 minutes or until set.

OREO Cheesecake

Cheesecake at its best!  We hope you like it as much as did!  Kevin’s version of “Oreo Cheesecake” is found at Kraft Recipes website.


36 OREO Cookies, divided

2/3 c. butter or margarine, melted

3 (8 oz. each) Philadelphia Cream Cheese, softened

3/4 c. sugar

1 c. Sour Cream

1 tsp. vanilla

4 eggs


Crush 26 cookies to form fine crumbs; coarsely chop remaining cookies.  Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.  Beat cream cheese and sugar in large bowl with mixer until blended.  Add sour cream and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Stir in chopped cookies.  Pour into crust.  Bake 55 min. to 1 hour or until center is almost set.  Run knife around rim of pan to loosen cake; cool before removing rim.  Refrigerate 4 hours.

Beet Hummus

Kevin presents to you another healthy and delicious recipe, beet hummus.  WHFoods recommends a person to eat one to two servings of beets weekly because of the powerful nutrients they contain.  This hummus makes enough for you to meet that criteria.  We hope you enjoy this is much as we did!  Kevin’s version of “Beet Hummus” comes from Diabetic Living, Spring 2017 edition. 


1 lb cubed, cooked beets

1  15 oz. can no-salt garbanzo beans, rinsed and drained

3 Tbsp. Tahini

3 Tbsp. freshly squeezed lemon juice

2 cloves garlic, minced

1/8 tsp. salt such as Himalayan pink sea salt

3 Tbsp. extra virgin olive oil

fat-free Greek yogurt


Add beet, garbanzo beans, tahini, lemon juice, garlic, and salt to a food processor. With food processor running, add olive oil.  To serve, swirl in 2 Tbsp. yogurt.  Serve with chips or crackers, or for an even healthier version, serve with sliced radish.


Salty Chocolate Chunk Cookies

~The Ultimate Sweet and Salty Snack!

If you love a taste of something sweet and salty in the same bite, then you will want to make these cookies.  We received rave reviews from those who sampled them.  Kevin’s version of this recipe comes from bon appétit, Jan. 2013, ed. 

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/2 c. (1 stick) unsalted butter, room temperature

3/4 c. packed light brown sugar

1/2 c. sugar

1/4 c. powdered sugar

2 large egg yolks

1 large egg

1 tsp. vanilla extract

8 oz. semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped

flaky sea salt


Preheat oven to 375 degrees F.  Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.  Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes.  Add egg yolks, egg, and vanilla.  Beat, occasionally scraping down the sides until mixture is pale and fluffy, 4-5 minutes.  Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.  Using a spatula, fold in chocolate.  Spoon rounded tablespoonfuls of cookie dough onto a parchment-lined baking sheet, spacing about 1″ apart.  Sprinkle cookies with sea salt.  Bake cookies, rotating sheet halfway through.  Bake about 10 minutes total (the cookies will firm us as they cool).  Let cool slightly on baking sheets, then transfer to wire racks.  Repeat until all dough is baked.  Let cool completely.