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Reindeer Chow

Reindeer Chow

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Reindeer Chow

Reindeer Chow

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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
Peanut Butter & Chocolate Cheesecake Fat Bombs

Peanut Butter & Chocolate Cheesecake Fat Bombs

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Peanut Butter Chocolate Cheesecake Fat Bombs

Peanut Butter & Chocolate Cheesecake Fat Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 30

Ingredients

Scale
  • 8 oz. cream cheese, softened to room temperature
  • 1/2 cup creamy natural peanut butter no sugar added
  • 1/4 cup organic coconut oil refined, plus 2 tablespoons.(in liquid state)
  • 1 teaspoon pink Himalayan salt
  • ¼ cup stevia
  • 3/4 cup dark chocolate chips
  • 3 oz Reese’s, sugar free peanut butter cups chocolate candy

Instructions

  1. Line a small baking sheet with parchment paper and set aside.
  2. Measure out ¼ cup organic coconut oil refined and place in a microwave bowl and microwave for 30 seconds or until melted. Then place the coconut oil, cream cheese, peanut butter, stevia, and salt into a stand mixer. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the peanut butter cheesecake batter.
  3. Take out the peanut butter cheesecake batter from the freezer. Cut the Reese’s peanut butter cups in half and place on a small plate. Use a small teaspoon and your hands and roll out 20 balls. Place the peanut butter cup piece in the middle of each ball and roll with your hands. The Reeses’s should be hidden in the middle of the cheesecake ball. Place all the rolled balls onto the lined baking sheet and put back into the freezer.
  4. While the peanut butter cheesecake balls are in the freezer you can make the chocolate drizzle. Combine the dark chocolate chips and 2 tablespoons coconut oil in a microwaveable bowl. Microwave it for 30 second intervals until the chocolate is melted. Stir with a spatula. Take the peanut butter cheesecake balls out of the freezer and drizzle the chocolate over the balls using a teaspoon. Place back in the freezer for another 10 minutes. Then take out the cheesecake balls and transfer them to an airtight container placing it back in the freezer till you are ready to serve.


Nutrition

  • Serving Size: 20
  • Calories: 171
  • Sugar: 7
  • Sodium: 164
  • Fat: 14
  • Saturated Fat: 7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 9
  • 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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
Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

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Spaghetti With Chicken & Thai Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 15
  • Cook Time: 24
  • Total Time: 39

Ingredients

Scale
  • 5 chicken breasts cooked and shredded
  • Half a box of spaghetti noodles
  • 1 cup finely shredded carrot
  • 1 Tablespoon minced garlic
  • 2 cups of edamame beans
  • Half of poblano pepper
  • One red bell pepper
  • 5 green onions
  • 1 ounce of water chestnuts diced
  • 1/3 cup smooth peanut butter
  • 1/4 cup regular soy sauce
  • 2 tablespoon rice vinegar
  • 5 tablespoon sesame oil
  • 2 tablespoon light brown sugar, packed
  • 1 teaspoon fresh grated ginger, don’t use ginger powder
  • 1 1/2 tsp Sriracha
  • Honey roasted peanuts (Garnish on top for presentation)
  • Sesame seeds (Garnish on top for presentation)
  • 2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

Instructions

  1. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

  • Taste for hotness and fix to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 441
  • Sugar: 10
  • Sodium: 707
  • Fat: 24
  • Saturated Fat: 4
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 33
  • Cholesterol: 61