Easy Any Flavor Cookies

I have been taught, by my good friend Valerie, how to make the easiest cookies in the world. They can be made completely non-dairy, like I did, or not. It's up to you :) They can be made in any flavor as one, one just as easy as the next because all you need is a cake mix (your fav: chocolate, red velvet, lemon, spice, french vanilla, whatever you are in the mood for or happen to have in the pantry), 2 tbsp flour, 2 eggs, and 1/2 a cup of vegetable oil! Easy peasy!!

*LEMON WITH SPRINKLES*

Each batch makes 2-4 dozen cookies depending on the size you want your cookies. I make them kind of small and usually get in between 3-4 dozen cookies per batch. It's up to you. So you just empty your cake mix into a mixing bowl and add the flour in. After you mix that together, add the eggs and oil and mix mix mix! It'll get a little stiff towards the end, but that's good. After it's all mixed in just shape your balls, put them on a foil lined cookie sheet, and cook at 350 degrees for 10-11 minutes depending on how soft you want them.

*CHOCOLATE*

*RED VELVET*

Now, wasn't that the easiest batch of cookies you've ever thrown together? I thought so. They are NOT the healthiest choice, but for a child's party or as a thank you gift they are absolutely perfect. Enjoy :)

Dad's Quick Chicken Vegetable Soup

Wow, it's been a while since I've posted a recipe for you! Well I've got a good one today, actually it's from one of my favorite chef's in the world, my dad! He's what I like to call a base cooker. All his best recipes are a base that can be made into many different things. I posted his biscuit recipe a few weeks back and that is a base that can be made into pancakes, waffles, quick bread, and all kinds of other stuff. This particular recipe I just tasted to day and he whipped it up in ten minutes. I'm not joking! We all love quick and easy, and did I mention healthy? Yes, keep reading.

Do you have a hard time getting your kids to eat vegetables like I do? It is practically a fight to get them to eat any vegetables at all, it's really frustrating sometimes. Of course, they get it from me because my parents would tell you the same thing about me, "Never liked vegetables, a fight to get her to eat them every night." Well this soup is the solution! It's so yummy and flavorful and packed with the vegetable goodness of yellow squash and zucchini! So here it easy, quick, easy, and healthy.

You will need:

2 qts Chicken broth

3 chicken bullion cubes or tsp of chicken base

2 cans of canned chicken (13 oz liquid and all)

2 medium yellow squash or zucchini (very finely chopped)

1 tsp celery seed

1 tsp granulated garlic

1 1/2 tsp onion powder

3 dashes oregano

pasta noodles of your choice

Place the squash in the food processor/food chopper/blender and chop it very finely. In a large sauce pan combine all ingredients and bring it to a boil for 3-4 minutes. Reduce heat and let it simmer for another 10-15 minutes.

While the soup is starting to heat, cook your favorite noodles, drain, and set aside. These will be added to the soup as you like. If you cook the noodles in the soup or add them all to the soup, they will turn soggy over time. It is best to just add them to your bowl as would like and in the amount that you would like.

________________________________

As I was saying above, this is a base that you can use for other things as well. Here are a few of the other options.

1.) Mix together 6 eggs and 1/2 cup parmesan cheese; mix them very well to insure there are no lumps. While the above mixture is boiling on high, slowly add the egg mixture to the soup. With the above mixture, substitute chopped green onion for the onion powder, add the previous mixture of egg and cheese, and at the very end, add chopped spinach for an italian spinach soup.

2.) This mixture can be thickened with about 4-5 tbsp of cornstarch and poured over rice.

3.) You can also add 3 cups of your favorite cooked rice, pearl barley, or cooked lentils to the soup instead of pasta. The possibilities are endless!

Gluten, Dairy, Sugar... Who needs 'em?

We have been on a quest for the perfect cookie for a while, as you know from previous posts if you follow me. Well, we've almost found one! I haven't tried it with the egg substitute yet, so I can't tell if it's able to be vegan friendly yet, but this particular recipe is Gluten free, Dairy free, AND Sugar free! You can't get much better than that! So read up, and let your mouth water at these yummy healthy cookies. And please, don't knock it till you try it. Did I mention it's low carb? If you make regular size cookies, there's only about 5g carbs per cookie. Pretty awesome right?

So you're going to need:

-2 cups of cashew flour (you do have to grind the cashews, buy regular (doesn't matter if they're salted or roasted or not) container of cashews and grate them in your blender till they're as fine as you can get them. A little chunkiness is to be expected, gives the cookies a little something extra)

-1/3 cup coconut oil, found at your local health food store

-1 cup Stevia in the Raw (big green bag, cheapest at Walmart)

-1/2 tsp baking soda

-1/2 tsp baking powder

-1/4 tsp salt

-3 tsp cinnamon

-3 eggs

-1 cup Ghirardelli Semi-sweet chocolate chips, or a brand without dairy

(this particular recipe I did use about half a cup of regular Ghirardelli white chocolate chips and a full sup of semi sweet, they do have a little bit of dairy in them, but you can make them without.)

First, grind your cashew flour in a blender, or a really awesome and strong food processor, don't be alarmed when the bottom portion of the cashews stick together, it's just the oil in the nuts, and it's just fine. You just have to stir it around.

Next, add all your ingredients together in a bowl, no specific order, and mix together well.

Cook at 350 degrees for 8-10 minutes, time depending on your oven. They should be fully cooked and not looked gooey when they come out of them oven.

Next, they need to cool and set for at least 10 minutes before they can be eaten.

I really hope you enjoy these cookies! They are such a yummy alternative to regular cookies that you can eat a few of and not feel bad about it!

*Net carbs per cookie, about 5g each.