Reindeer Chow

Reindeer Chow

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Reindeer Chow

Reindeer Chow

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  • Author: Cherie | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 2 min
  • Total Time: 12 min

Ingredients

Scale
  • 6 cups Rice, Corn, or Wheat Chex cereal
  • 1 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 cup dry brownie mix
  • 12 ounces (1 bag) Christmas M&M’s
  • 8 ounces (1 bag) Reese’s peanut butter bells, cut into pieces
  • 2 cups pretzel sticks

Instructions

Pour the cereal in a large bowl and set aside.

In a medium size microwavable bowl, combine the semisweet chocolate chips and peanut butter. Microwave for a minute then stir with a spatula. Keep microwaving every 30 seconds until the chocolate peanut better is melted and smooth.

Pour the chocolate peanut butter mixture over the cereal and gently stir using a spatula. Keep going till all the cereal is coated.

Next slowly add in the dry brownie mix. Keep tossing and gently turning the cereal until the cereal is coated with the brownie mix.

Take out a large piece of parchment paper and spread the cereal mixture in a singe layer.

Wait till the mixture is completely dry, about an hour or more.  Then poor the cereal mixture into a big bowl.

Then cut the Reese’s peanut butter bells into pieces and add it to the big bowl with the cereal mixture. Add the Christmas M&M’s and pretzel sticks. Stir till the mixture is combined and serve! 



Nutrition

  • Serving Size: 20
  • Calories: 604
  • Sugar: 19.5g
  • Sodium: 385mg
  • Fat: 38.2g
  • Saturated Fat: 9.1g
  • Carbohydrates: 57.3g
  • Fiber: 4.2g
  • Protein: 17.8g
  • Cholesterol: 6.8mg
Keto Flourless Peanut Butter Cookies With Chocolate Chips

Keto Flourless Peanut Butter Cookies With Chocolate Chips

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Keto Flourless Peanut Butter Cookies With Chocolate Chips

Keto Flourless Peanut Butter Cookies With Chocolate Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27

Ingredients

Scale
  • 16.3 oz (1 jar) natural peanut butter
  • 1 cup Truvia baking blend sugar
  • 2 eggs
  • 1 cup Lily’s dark chocolate chip

Instructions

  1. Preheat your oven to 350ºF.
  2. Line 2 baking trays with parchment paper.
  3. In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
  4. Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
  5. Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
  6. Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
  7. Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.


Nutrition

  • Serving Size: 24
  • Calories: 209
  • Sugar: 14
  • Sodium: 101
  • Fat: 14
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 6
  • Cholesterol: 16
Eggless Chocolate Chip Cookie Dough Truffles

Eggless Chocolate Chip Cookie Dough Truffles

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Eggless Chocolate Chip Cookie Dough Truffles

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Total Time: 160

Ingredients

Scale
  • 8 tablespoon unsalted butter (room temperature)
  • ¾ cup light brown sugar, packed
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 cup semisweet chocolate chip morsels
  • lb. semisweet coarsely chopped (Baker’s chocolate)
  • 1 cup mini chocolate coated candies (for garnish)

Instructions

  1. In a stand mixer with a paddle attachment beat on medium speed the butter and sugar until light and fluffy. Add in the flour, sweetened condensed milk, and vanilla. Beat it until well combined. Stir in the semisweet chocolate chip morsels. Cover the cookie dough with a plastic wrap and refrigerate for an hour.
  2. Using your hands make 1 inch cookie dough truffle balls and place on a baking sheet lined with parchment paper. Cover the cookie dough again and freeze it for an hour.
  3. Melt the Baker’s chocolate in a small saucepan on low. Remove the balls from the freezer and using a fork dip the balls into the melted chocolate. Place the chocolate coated cookie ball back onto the lined parchment paper lined baking sheet. Garnish with mini chocolate coated candies. Chill for 30 minutes.


Nutrition

  • Serving Size: 32
  • Calories: 273
  • Sugar: 29
  • Sodium: 25
  • Fat: 14
  • Saturated Fat: 8
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 39
  • Protein: 3
  • Cholesterol: 13
Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

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Flourless Peanut Butter Chocolate Chip Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20

Ingredients

Scale
  • 2 cups creamy peanut butter
  • 2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 cup semi sweet chocolate chips
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F. Beat with a fork in a mixing bowl the eggs. Then add the rest of the ingredients except the semi sweet chocolate chips. Mix till all is blended. Then fold in the semi sweet chocolate chips. Use a teaspoon and your hands to make balls. Then dip into a bowl with powdered sugar and make sure each ball is completely coated. Place the sugar-covered balls on the prepared baking sheet lined with parchment paper. Bake for 9 minutes. Let cookies cool on the tray.


Nutrition

  • Serving Size: 24
  • Calories: 249
  • Sugar: 26
  • Sodium: 125
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Protein: 6
  • Cholesterol: 17
Low Carb Soft and Chewy Chocolate Chip Cookies

Low Carb Soft and Chewy Chocolate Chip Cookies

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Low Carb Soft and Chewy Chocolate Chip Cookies

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  • Author: Cherie DeBrule

Ingredients

Scale
  • 2 1/4 cup Almond flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup Splenda
  • 1 cup packed Splenda brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups of sugar free chocolate

Instructions

  1. 1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
  2. 2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


Nutrition

  • Serving Size: 36
  • Calories: 156
  • Sugar: 17
  • Sodium: 89
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 22
  • Protein: 1
  • Cholesterol: 24