Peanut Butter Cookies A very chewy and delicious peanut butter cookie, you will enjoy eating.
What You’ll Need: 2 cups of peanut butter 2 cups of sugar (granulated, plus extra for dusting) 2 eggs (slightly beaten) 2 teaspoons of vanilla extract Coarse salt granules How to Make It: Prep: Preheat the oven to 350 degrees Fahrenheit. Combine the 2 cups of peanut butter, 2 cups of granulated sugar, 2 beaten eggs, and the 2 teaspoons of vanilla in a bowl. Drop by the tablespoonful’s onto a baking sheet (ungreased), and flatten crisscross with a fork. Sprinkle extra sugar and coarse salt granules over the top. Bake for about ten minutes until the cooked turn a golden brown. Keep an eye, oven baking times vary. Let sit in baking sheet for 2 minutes before carefully removing with a spatula to a wire rack for continued cooling. Makes 3 dozen.
Cajun Fries This is a nutritious snack but tastes like it’s forbidden because of its wonderful spiciness. Enjoy! What You’ll Need: 10 carrots (peeled, cut into thin sticks) 1 tablespoon of olive oil 1/4 teaspoon of cayenne pepper (OR use a Cajun seasoning) Salt and Pepper Dipping sauce How to Make It: Prep: Preheat the oven to 450 degrees Fahrenheit. Spray a baking sheet with cooking spray. Put the carrot sticks in a large zipper bag and drizzle the tablespoon of olive oil, 1/4 teaspoon of cayenne pepper and some salt and pepper into the bag. Zip and shake to coat each carrot stick. Next, place the carrot sticks onto the baking sheet and place in the oven for about 15 minutes. Turn each “fry” over and continue to bake for another 15 minutes. Delicious served warm. Dipping sauce: Try your favorite dipping sauce for French fries or chicken strips. For example, ranch dressing, honey mustard, or ketchup.
Curry Pumpkin Seeds For those who love curry seasoning and pumpkin seeds you will love this snack! What You’ll Need: 2 cups of pumpkin seeds 2 egg whites 4 teaspoons of curry powder salt How to Make It: Prep: Preheat the oven to 375 degrees Fahrenheit. Place a piece of foil over a baking sheet. Whisk the 2 egg whites together with the 4 teaspoons of curry powder and as much salt as you’d like. Place the 2 cups of pumpkin seeds into a large bowl with a lid. Pour the seasoned egg whites over the pumpkin seeds, place the lid on the bowl and shake, to evenly coat all the pumpkin seeds. Spread out over the foil in a single layer on the baking sheet. Bake until the seeds turn a golden brown, about 12 minutes. You can store in a zipper back and sprinkle more curry powder and salt as desired.