Canadian Moose Farts ~ No Bake Cookie Treats 🫎

Moose Farts is the funny name of a popular & easy to
make Canadian treat that both kids & adults enjoy. 🫎

Ingredients:

1 can sweetened condensed milk

1/4 cup butter, melted

1 teaspoon pure vanilla extract

1 1/2 cups unsweetened flaked coconut

1 1/2 cups graham cracker crumbs

1 1/2 cups semi sweet chocolate chips

2/3 cup graham cracker crumbs (for rolling)

Method:

In a large bowl, whisk together the milk, butter and vanilla.

Stirin the coconut,crumbs and choclate chips. Mix well.

Cover and refrigerate for 1 hour or longer.

Line a baking sheet with waxed paper. Add the 2/3 of graham cracker crumbs to a small bowl.

Scoop 2 tablespoons of dough and form into small balls. Roll the balls in the small bowl of crumbs. Place on the lined baking sheet. Repeat until all of the dough is used. (The coated balls should not be touching.)

Place the tray of the cookie balls in the refrigerator for 30 minutes to an hour before serving. 

Makes 50 cookies. The flavor and texture are best when served chilled. Transfer to an airtight container with sheets of waxed paper between layers of farts. 😀 Store for up to a week.

Notes:

It's possible that the funny name for these treats comes from their resemblane to puffball mushrooms that have gone to spore. Sometimes, in some areas of Canada when the mushrooms are squeezed, the released spores are referred to as "moose" or "horse farts". Whether or not this is the actual origin of the name, the humor and the cookie treats both are fun. 🫎

Easy Chunky Monkey Brownies 🍌🐒🍌

These flavorful and delicious brownies are so simple to make!

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons pure vanilla extract

1/4 teaspoon banana extract (optional)

2/3 cup mashed or pureed banana (about 1 medium banana)

2 cups all purpose flour

1/4 teaspoon salt

2 cups semi sweet chocolate chips

3/4 cup chopped pecans**

1/4 cup semi sweet chocolate chips

Method:

Preheat oven to 350*. Line a 9x13 inch pan with parchment paper that hangs over to sides of the pan. Use butter to grease the pan and the parchment paper. Set aside.

In a large mixing bowl, beat the butter and sugars with an electric mixer until the mixture is well combined and smooth.

Add the eggs and extracts. Mix well. Add the banana and mix until combined.

Sift together the flour and salt. Mix into the creamed ingredients.

Fold in the 2 cups of chocolate chips and the pecans. 

Spread the thick batter evenly in the prepared pan. Sprinkle the remaining chocolate chips over the top of the batter.

Bake for 35 to 40 minutes or until the top is golden brown and a pick inserted in the center comes out clean. 

Remove the pan from the oven and place on a rack to cool completely.

After the pan of brownies is completely cooled, place in the refrigerator for 1 hour.

Remove from the fridge lift them from tbarshe pan by holding the long sides of the parchment paper. Cut into 36 bars. Store in the refrigerator, in an airtight container with layers of waxed paper in between layers of brownies. Makes 3 dozen.

**A true "Chunky Monkey" is made with bananas, chocolate and pecans, but the nuts can be omitted for people who don't like them or have a nut allergy.

Notes: 

Bar cookies and brownies are very simple and quick to make and these banana and chocolate brownies are a different and delicious treat! 

I do add the banana extract for extra flavor, but sometimes omit the pecans when baking for family who prefer the brownies without them.

EASY Gourmet Chocolate & Raspberry Cookies 🍪

These delicious jumbo white & milk
chocolate chip cookies are enhanced
 with swirls of seedless raspberry jam.

                                       

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed brown sugar

2/3 cup granulated sugar

2 eggs

2 egg yolks

2 teaspoons pure vanilla extract

4 cups flour

2 teaspoons pure vanilla extract

4 cups flour

4 teaspoons cornstarch

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

1 cup milk chocolate chips

4 tablespoons (1/4 cup) seedless raspberry jam

Method:

In a large bowl, with an electric mixer, cream together the butter and sugars for 3 minutes or until the mixture is light and creamy.

Add the eggs, yolks and vanilla. Mix just until combined.

In a separate bowl, sift together the flour, cornstarch, baking soda and salt. Add to the creamed mixture and mix until completely combined.

Fold in the white and milk chocolate chips.

Drop individual tablespoons of the jam onto different areas of the dough. Carefully swirl with a knife or bowl scraper through the dough, being careful not to overmix and prevent the dough from turning pink.

Refrigerate the dough for 1 hour of overnight.

Preheat oven to 350*. Line baking sheets with parchment paper.

To make standard sized cookies, use a 2 tablespoon scoop to measure portions of dough onto the prepared baking sheets. Bake for 12 minutes or until the edges of the cookies are a golden color.

To make jumbo cookies, use a 1/4 cup scoop and bake for 14 minutes or until the cookies are set and the edges are golden.

Allow the cookies to rest on the baking sheets for 5 to 10 minutes before transfering to a rack to cool completely.

Makes 8 dozen regular sized cookies and 2 dozen jumbo cookies. Store in an airtight container in the refrigerator for 2 to 3 weeks.

Regular sized cookies

Notes: 

These cookies filled the home with a delicious aroma! They  taste great warm, but I think the flavor and texture are improved after they are chilled. 🍪 (Plus, they are simple to make.)

For a smaller batch of cookies, reduce the ingredients by half.

Easy & Perfect Air Fryer Steak (Low Carb & Keto, Too)

Grilled steak is our favorite, but we live in the
Arizona Desert & sometimes it's too hot to cook
outside. This air fried steak is a great
 option, easy and quite tasty!

Ingredients:

2 boneless strip or rib eye steaks

1 teaspoon olive oil

1 tablespoon Old Bay Seasoning**

2 tablespoons butter or Bleu Cheese Butter***

Method:

Place the steaks on a large  plate or dish and allow to sit at room temperature for 30 minutes.

Select the "Air Fry" mode of your air fryer. Set the temperature to 400* and allow to preheat.

While the air fryer is heating, gently rinse the steaks and pat dry with paper towels. Drizzle the oil over both sides of the steaks and spread to cover. Sprinkle with the seasoning.

If using a basket style air fryer, place the steak in the basket. If using an oven style air fryer, place the mesh tray in the middle, or line 4, of the oven. 

Cook for 10 minutes for medium rare and longer for medium or well done.

Transfer the cooked steak to a platter and top with butter or bleu cheese butter. Before cutting or serving, allow to rest for 5 minutes to seal in the juices.

Makes 2 to 4 servings. Store leftovers in an airtight container in the refridgerator for up to 6 days. Reheat at 360* in the air fryer for a few minutes, just until warm.

**A different seasoning may be substituted or a mixture of 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper and 1/2 teaspoon of salt.

***Bleu Cheese Butter is simple to make and store in the freezer. It adds nice flavor to meats and vegetables. Here is the link to the recipe:

https://carriekitchencreations.blogspot.com/2018/08/keto-friendly-blue-cheese-butter.html

Nutritional info per 8 ounce serving with regular butter, approximately: 661.6 calories ~ 47.25 grams fat ~ .3 grams carbs ~ .1 gram fiber ~ .2 grams net carbs ~ 59.6 grams protein

Nutritional info per 8 ounce serving with Blue Cheese Butter, approximately: 629.6 calories ~ 43.25 grams fat ~ .47 grams net carbs ~ 59.9 grams protein 

Notes: 

One of our local grocery stores (Smith's/Kroger) provides quality meats and regularly has great sales and markdowns. To make these quality meats affordable, I watch for deals that are 30% to 50% off the regular price.

My husband was sleptical when I said we were having air fried steak for dinner ~ We both were surprised at how good it was!

SUPER EASY Slow Cooker Roast Chicken & Potatoes (With Keto Option)

This is a super easy & tasty meal!

Ingredients:

5 - 6 small/medium russet potaotoes*

aluminum foil

1 whole roasting chicken 3 to 5 pounds**

1 tablespoon Old Bay Seasoning (or your favorite seasoned salt)

1 lemon, orange, apple, small onion and/or celery (optional)****

Method:

Scrub the potatoes. Pat dry and wrap with foil. Place the foil wrapped potatoes in the bottom of the slow cooker pot. (Please see * note below for keto/low carb option.)

Remove any inner parts from the cavity of the chicken. Rinse and pat dry. Sprinkle seasoning inside the chest and neck cavities of the chicken with the seasoning. If desired, slice a fruit or vegetable of your choice and place inside of the chicken. (I used one lemon.) Thoroughly season the outside of the bird. 

Place the prepared chicken on top of the potatoes. Cover and cook on HIGH*** for 5 to 6 hours or until the chicken is fullly cooked.

Carefully transfer the chicken to a platter and allow to rest for 5 minutes. (It will be tender and fall off of the bone.)

Unwrap the potatoes before serving. Makes 4 to 6 servings. 

*I used russet potatoes, but you can use any potatoes that you prefer. The quanity is determined by the size of the potatoes and how many fit in the bottom of your slow cooker. ~ If you are following a low carb meal plan, make potato sized crumples balls of foil for the chicken to sit upon.

Nutritional info per 8 ounce serving of chicken,
approximately: 182 calories ~ 10.4 grams fat ~ .2 grams carbs
 ~ .06 grams fiber ~ .14 grams net carbs ~ 20.7 grams protein

**Choose a chicken that will fit inside of your slow cooker and is big enough to feed your family.

***It is important to use the high heat setting for this recipe.

****If you stuff the chicken with a lemon or orange, an extra uncooked slice makes a nice garnish that can be squeezed over the cooked meat.

Notes:

The secret to creating a roast chicken instead of a simmered chicken is having it sit on top of the potatoes instead of soaking in it's juices.

The leftover juices can be frozen and saved to use in sauces and soups.

Even though the potatoes were wrapped in foil, they absorbed flavor from the juices. They were perfectly cooked, tender and had a wonderful flavor.

My husband gave this meal a score of 10 out of 10. I really enjoyed being able to cook a roast chicken dinner without turning on the oven. 😀

Super Simple 3 Ingredient Blueberry Sorbet (Vegan With Keto/Low Carb Option) 🫐

This delicious & refreshing
sorbet is so simple to make!

Ingredients:

1 pound (3 to 3 1/2 cups) frozen blueberries

3/4 cup unsweetened almond milk

1/4 cup honey or 2 tablespoons Lakanto Monkfruit sweetener**

Method:

Add all of the ingredients to a food processor. Process until the mixture becomes a smooth puree.

Transfer the puree to a glass loaf pan and spread in an even layer.

Freeze for two to four hours. Use an ice cream scoop to serve.*** Makes about 3 cups ~ 4 to 6 servings.

**Any sweetener of your choice may be used, or you can add no sweetener at all.

***If the frozen sorbet is too difficult to scoop, let it rest for a few minutes, at room temperature, before scooping.

Nutritional info for 1/4 portion with honey, approximately: 130 calories ~ 1.3 grams fat ~ 31 grams carbs ~ 3 grams fiber ~ 28 grams net carbs ~ .85 grams protein

Nutritional info for 1/6 portion with honey, approximately: 86.5  calories ~ .9 grams fat ~ 20 grams carbs ~ 2 grams fiber ~ 18 grams net carbs ~ .56 grams protein

Nutritional info for 1/4 portion with alternative sweetener (or no sweetener), approximately: 66 calories ~ 1.3 grams fat ~ 14 grams carbs ~ 3 grams fiber ~ 11 grams net carbs ~.8 grams protein

Nutritional info for 1/6 portion with alternative sweetener (or no sweetener), approximately: 44 caloeires ~ .9 grams fat ~ 9.4 grams carbs ~ 2 grams fiber ~ 7.4 grams net carbs ~ .53 grams protein 

Notes: Some Vegan family members are coming for a summer visit. I am preparing meals and treats that they, my husband and I can all enjoy. ~ This refreshing sorbet is simple, delicious and healthy.😃 

Savory Slow Cooker Barbecue Chuck Roast

This slow cooked barbecue roast is 
extremely tender and flavorful ~
Definitely worth the time to dry rub,
 slow cook and carmelize in the oven!

Ingredients:

3 1/2 to 5 pound boneless chuck roast**

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

4 cloves garlic, minced or pressed

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup packed brown sugar

1 1/2 teaspoons black pepper

2 teaspoons onion powder

1 tablespoon spicy brown or yellow mustard

1 tablespoon Worcestershire sauce

1/2 to 1 teaspoon cayenne pepper (optional)***

1 tablespoon olive oil

Method:

Use a mortar & pestle, or small bowl and fork, to thouroughly mix together the tablespoon of brown sugar, paprika, onion powder, garlic powder, cumin, salt and pepper.

Rub the spice mixture onto all sides of the roast and refrigerate for 30 minutes or up to overnight.

Add the garlic, vinegar, ketchup, 1/2 cup brown sugar, pepper, onion powder, mustard, Worcestershire and cayenne (if using) to the pot of a slow cooker. Stir to combine. Add the roast to the pot. Turn to coat both sides with the sauce. 

Slow cook on low for 6 1/2 to 7 hours. 

Preheat oven to 390*. Line a baking sheet or pan with aluminum foil. Transfer the roast to the prepared pan. Drizzle the olive oil over the roast. Bake in the preheated oven for 15 minutes.

While the roast is in the oven, transfer the sauce from the slow cooker pot to a saucepan. Bring to a slow boil/simmer over medium-high heat. Continue to simmer and stir over medium heat for 15 minutes.

Remove the roast from the oven. Pour or spoon enough of the reduced sauce over the roast to completely cover. Return to the oven for 5 minutes. Remove from the oven and cover with sauce again. Return to the oven for 5 to 10 minutes longer to carmelize the sauce.

Allow to rest for 5 minutes. Transfer to a platter or slice in the roasting pan. Depending on the size of the roast it will yield 6 to 8 servings. Serve with additional sauce.

**A beef brisket may be used instead of a chuck roast.

***This barbecue sauce is rich and flavorful. If you prefer a spicier kick, cayenne pepper can be added to taste.

Note: This was a simple meal because it the roast didn't require any attention while in the slow cooker. Placing several baking potatoes in the oven to bake made a nice side to accompany the meat. A vegetable and/or a salad plus your choice of bread completes the meal. 😀

Clockwise: Baked Potato, Savory Cauliflower
Rice, Barbecue Chuck Roast, Cornmeal 
Muffin and Cucumber Salad.

⭐️⭐️⭐️ Patriotic Star "Egg In Hole" ⭐️⭐️⭐️

This simple breakfast (or lunch) is perfect
for Memmorial Day, Flag Day, 4th Of July
Veteran's Day or any day. ⭐️⭐️⭐️

Ingredients:

2 slices soft multigrain bread

cookie cutter**

2 tablespoons butter

1 slice of cooked bacon, crumbled

2 eggs

salt & pepper to taste

1/4 cup finely grated cheese (optional)

Method:

Place the bread slices on a cutting board. Use a star shaped cookie cutter to carefully cut a shape from the center of the bread. (The crust needs to be left intact to hold the egg inside.) 😃

Heat a nonstick skillet or griddle over medium heat (350*) for one minute. Add the bread and cut outs to the pan and toast one side. Turn over. Lower the heat to medium-low.

Divide the crumbled bacon between the holes in the bread. Crack each egg carefully into the holes over the bacon. Season with salt and pepper.

Cover the pan with a lid. Cook until the whites are set and the yolk is still soft. (about s minutes)

Carefully transfer each egg in a hole to a serving plate together with a toasted star. If desired, garnish each egg with 1 to 2 tablespoons of finely grated cheese. (If you like, you can dip the toast star into the yolk.)

**Use a star shaped cookie cutter or any approximately 4 inch shape you choose.

Note: For a patriotic meal, serve with fresh blueberries and raspberries and/or strawberries with a dollop of whipped cream.

Low Carb French Style Turkey Patties (Keto)

These French Style Ground Turkey
"Steaks" are Simple & Flavorful.

Pattie Ingredients:

2 tablespoons avocado or coconut oil

1/2 yellow onion finely diced

1 1/2 pounds ground turkey

1 egg

1 tablespoon fresh thyme leaves (removed from stems)**

salt and pepper to taste

2 tablespoons avocado or coconut oil for frying

Sauce Ingredients:

2 tablespons butter

1/2 onion, diced

1/2 cup chicken broth

1/4 cup chopped fresh parsley

Method:

Add 2 tablespoons of oil to a skillet over medium-low heat. Add the diced onion and saute until they become translucent. Set the onions, and the oil from the pan, aside to cool.

Add the turkey, egg. thyme, salt, pepper and cooled onions with oil to a large bowl. Mix well to combine. Line a baking sheet with waxed paper. Form the meat mixture into 8 patties.

Add 2 more tablespoons of oil to the skillet and fry the patties until they are well browned and cooked through. Transfer to a platter and cover to keep war.

Wipe the skillet clean or use a new skillet to make the sauce. Add 2 tablespoons of butter to the skillet and melt over medium-low heat. Add the diced onion and saute. Add the broth and simmer, over medium heat, for a few minutes or until the amount of liquid is a bit reduced. Stir in the parsley.

Serve the sauce alongside the patties or spoon on top. Makes 4 servings.

**One tespoon of dried thyme leaves may be substited for the fresh thyme.

Nutritional info per serving (2 patties), approximately: 643.5 calories ~ 51 grams fat ~ 3 grams carbs ~ .6 grams fiber ~ 2.4 grams net carbs ~ 45 grams protein

Note: These are simple protein patties that pair well with cauliflower rice, vegetables and/or salad. 

Easy Mixed Berry Crisp 🍒🫐🍓

These cherry, strawberry, blueberry and
raspberry baked crisps are delicious and
so simple to make!

Ingredients:

butter for greasing

4 cups cherry blend frozen mixed berries (24 ounces)**

1/4 cup sugar

2 tablespoons lemon juice

1 teaspoon cornstarch***

1/2 teaspoon almond extract (optional)

1 cup all purpose flour

1 cup old fashioned oats

2/3 cup light brown sugar

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled & cut into 16 portions

Optional Garnishes:

vanilla ice cream

whipped cream

colored sanding sugar

Method:

Preheat oven to 375*. Line a baking sheet with aluminum foil. Use butter to grease 4 large (about 1 1/3 to 1 1/2 capacity) ramekins and set aside on the prepared baking sheet. (Eight smaller ramekins or a 9 inch square baking dish may be used instead.)

Add the frozen berries, sugar, juice, cornstarch and extract to a large bowl. Stir gently with a bowl scraper to mix well. Set aside.

In a separate bowl, stir together the flour, oats, brown sugar, cinnamon and salt. Add the chilled butter cubes and cut in with two knives or a pastry blender to create large crumbs. Next, use your fingers to further blend the mixture to small pea-like crumbs.

Divide the berry mixture evenly between the greased ramekins. Top the berries with equal portions of the crumb mixture.

Bake for 45 minutes. Remove and let rest for 10 minutes. If desired, garnish with ice cream or whipped cream and a sprinkle of colored sugar. Makes 4 to 8 servings.

⭐️ Pretty and perfect for a patriotic holiday ⭐️

**Any combination of frozen or fresh berrries may be used. 🍒🫐🍓

***The cornstarch is optional. It thickens the juices if you prefer them more syrupy. 

Note: This is a favorite dessert to make because it is delicious and so simple to make with ingredients that I always have in the pantry, freezer and fridge. 

Chocolate Chip Crunch Cookies 🍪

 I am not suggesting that you serve these cookies
for breakfast, but they do contain oats and
cereal. (My husband prefers a crunchy
cookie, so he was pleased with these!) 

Ingredients:

1 cup (2 sticks) butter, at room temperature

1 cup sugar

1 cup light brown sugar

2 eggs

1 cup avocado oil

1 teaspoon pure vanilla extract

3 1/2 cups flour

1 tablespoon baking soda

1 cup old fashioned oats

2 cups chocolate chips

2 cups Special K protein flakes (with a touch of cinnamon)**

Method:

Add the butter and sugars to a large mixing bowl. Use an electric mixer to beat until the mixture is light and fluffy. (About 3 minutes)

Add the eggs, one at a time, mixing after each addition until combined.

Mix in the vanilla and oil, just until combined.

Sift together the flour and baking soda. Add to the creamed ingredients, mixing just until combined.

Stir in the oats, chocolate chips and cereal. Mix until evenly ditributed in the dough.

Cover and chill for 30 minutes or up to 2 days.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 1 1/2 to 2 tablespoons of dough balls, 2 inches apart, onto the prepared baking sheets. Bake on the middle rack of the oven for about 12 minutes, or until the cookies are a golden color.

Cool on the cookie sheet for 5 minutes and the transfer to a wire rack to finish cooling completely.

After the cookies are completely cooled, place in airtight containers, with sheets of waxed paper between layers of cookies. Store in the refrigerator. Makes about 6 1/2 dozen cookies.

**I used Special K Protein flakes, but corkflakes can be used instead.

Notes: These cookies taste best and are crunchier once they have been chilled.