Recipes Archives - Page 15 of 35

PB Kiss Meringue Cookies

3 egg whites
3/4 tsp vanilla extract
1/4 c. baking truvia (make sure its the BAKING truvia, this worked perfectly) or 1/2 c. sugar
3 T. PB2 – you can’t do real PB with this, it will make the meringue drop
Tiny pinch of cream of tartar
1 Tablespoon chocolate chips (12 chocolate chips)

Place egg whites in large bowl making sure there is NO YOLK in them at all, and set them out until they are room temp (about 20-30 minutes)
Preheat oven to 300 degrees.
Add vanilla to egg whites and beat with mixer on medium until soft fluffy peaks form, this may take 2-3 minutes.
Gradually add truvia or sugar at about a tablespoon at a time.
Gently and slowly fold in PB2.
This will slightly deflate your egg whip but don’t worry, just keep adding and folding the PB2 in slowly.
Take mixture and spoon 12-15 large dollops onto an oil sprayed cookie sheet. I found that this made 12 medium sized cookies for me.
Place 1 chocolate chip on top of each meringue cookie and bake for 25-30 minutes. I like them at about 25 minutes so they are a bit chewy.
Let cool about 10-20 minutes and serve

1 c. wild rice
1 c. short grain brown rice
3 pears peeled cored and chopped
1 1/2 c celery chopped
1/2 c. carrots diced or shredded
1/4 c. chopped almonds
1/2 c. craisins chopped small
1 c. chopped purple onion – yellow is fine as well
3 T. fresh sage leaves minced – can use 1 1/2 T. sage powder if you can’t get fresh sage
2 T. minced garlic
1/2 tsp. salt
1/2 tsp pepper
1 T. olive oil
1/2 c water
2 T. chicken granules

Combine brown and wild rice in pan.
Add 6 cups water or chicken broth for more flavor, bring to boil then turn down heat and let simmer until cooked (Probably be about 30 minutes or so.)
Strain the remaining water or broth and set aside.
In a large cooking pan add olive oil, all chopped veggies, fruit, water, chicken granules (all remaining ingredients) and spices to pan.
Saute on med/low about 25-30 minutes with cover on stirring often until veggies have softened.
Once veggies are cooked, add the cooked rice and saute on low about 10-15 more minutes so all flavors blend together. Add more water and chicken granules if needed. The rice may continue to soak up water so make sure this does not burn. Add water in 1/4 c. increments IF you see it getting very think.

Preheat oven to 425 degrees.
Cut pears in half and take a spoon or melon baller and dig a small circle in the center of pear.
Spray a baking dish with oil and place pears face down to cook for 30 minutes.
Once pears have cooked for 30 minutes, flip them over in the dish, chop brie into small 1 oz bite size and place in the center of each pear.
Crumble the graham crackers on the tops of each pear and bake for 5-7 more minutes until cheese is melty and crackers have a become richer in color.
Remove from oven and drizzle about a tsp of honey on top of each pear.
Serve warm or cool.