CRUNCHY RAINBOW PEANUT BUTTER COOKIES

From the kitchen of Heather Daniels

Rainbow Peanut Butter Cookies

If you’re like me, and are human, occasionally you enjoy a treat. Especially during the Holiday Season. 

These are especially healthy with all those delicious oats and natural peanut butter… then it goes down from there as you add the sugar, butter and chocolate. But come on, we all need to live a little! What’s the point of life if we can’t be happy too? Cookies make me happy. For a few minutes… and then I feel sick. Then I eat some more and drink some milk and that helps.

I love peanut butter. It’s one of those things that are ingrained in me, as though it’s in my genes. But, if you’re one of the unfortunate few that need an epipen after eating peanuts, you could always substitute the peanut butter with almond butter. I needed a peanut butter cookie recipe that also had chocolate chips. And since I’m also a huge fan of oatmeal, it also had to include those to help me feel like it was a healthier option for me and the kiddos.

I found a few recipes online, but none that included all of this goodness, so I came up with this recipe. It was an instant hit. While you’re eating them, add some to a plate to deliver to friends. If you don’t have any friends, you may need to make more cookies to share.

I hope you enjoy it!

- Heather

CRUNCHY RAINBOW PEANUT BUTTER COOKIES                 

Ingredients

1/2 cup softened butter

1/2 cup white sugar

1/3 cup packed brown sugar

1/2 cup peanut butter

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup rolled oatmeal

1 cup semisweet chocolate chips

1/2 cup rainbow candy-coated mini chocolate chips

Multi-colored sprinkles (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the

peanut butter, vanilla and egg until well blended. Through a sifter over the bowl, combine the flour, baking soda and salt then sift into bowl; stir just until moistened. Mix in the oatmeal, chocolate chips and rainbow sprinkles until evenly distributed. Add by heaping teaspoonful onto lightly greased cookie sheets. (If you want to add a little extra pizzazz add some candy sprinkles to the tops of each cookie.)

Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet for about 5 minutes before transferring to wire racks to cool completely. Enjoy with a large glass of milk to dip the cookies!

Prep:  15 minutes (unless you’re like me and let kiddos help… then it may take a little longer)

Cook time:  About 10 to 12 minutes

Makes about 40 cookies (or 35 if you sneak some samples before they’re baked), 106 calories each (they are cookies; live a little!)

Heat Up Your Super Bowl with These 3 Mouth-Watering Recipes from NYC Nutritionist!

Super Bowl XLVIII 

Healthy and Innovative Recipes to Fire Up Your Super Bowl Party

http://francicohen.com

This year the Super Bowl is taking place for the first time in the cold weather climate of New Jersey's MetLife stadium. Whether you plan on participating in activities on Manhattan's "Super Bowl Boulevard" or watching out of the comfort of your home, a warm meal is the kicker to your Super Bowl experience. New York City's FranciCohen is a certified nutritionist, personal trainer, and exercise physiologist who has created three exciting and mouth-watering recipes for your Super Bowl spread. 

1. Black N' White Spaghetti & Meatball Swirls:

Ingredients: 

-1/2 pound extra lean chopped meat

-1/2 pound ground turkey 

-1.5 large organic eggs

-3 tablespoons whole grain bread crumbs

- salt and pepper to taste

- canola oil

-1 bag organic black bean spaghetti

-1 box artichoke spaghetti

-  Fun skewers or long toothpicks

-  48 oz. Jarred marinara sauce

Directions:

1.     Take you chopped meat and ground turkey and mix together in a large bowl. Then, add in eggs, bread crumbs, and salt and pepper and mix with hands until well incorporated.

2.     In a frying pan, heat a thin layer of canola oil on medium for 3-4 minutes. Then add meatballs, 1 by 1, making sure not to overcrowd the pan.

3.     Once the meatballs are lightly browned on both sides, add marinara sauce. Then turn the heat up, cover and bring to a boil.

4.     Reduce heat and summer for 10-15 minutes until meatballs are fully cooked.

5.     For the pasta, cook both spaghettis as instructed on package 

6.     On a serving plate, alternate swirled bundles (swirl with a fork) of black bean spaghetti and artichoke spaghetti. Spoon sauce over each and top with a single meatball.

7.     Secure meatball and pasta bundle in place with skewer or toothpick

2. Mini Mac N' Cheese Popovers:

Ingredients: 

-1 box elbow noodles

-3 tablespoons butter

-2 tablespoons flour

-4 cups skim milk

-1 cup low fat Muenster cheese

- 8 American cheese slices

-1/2 cup part-skim cheddar cheese

-1/2 panko flakes (Japanese bread crumbs)

-Pam cooking spray

-Mini muffin trays

Directions:

Pre heat oven to 375º.Start by melting the butter in a saucepan on medium heat. Then, whisk is flour to form a rue and gradually whisk in the skim milk. Bring to a boil.Reduce heat and add Muenster, American, and cheddar cheeses and then turn off the stove on cheese sauce.For the pasta, cook noodles as directed on box (al dente is best).After draining the noodles, return them to the pot and pour cheese sauce over pasta. Mix well.Take the Mac n cheese mixture and spoon it into greased muffin tray.Top each mini Mac n cheese with some panko flakes
8.     Place tray in the oven and bake until cheese mixture sets and tips of each popover is brown and toasty (Approx. 10-15 min).

3.  Super Quinoa Sliders:

Ingredients:

-  1 cup uncooked red quinoa, rinsed

-  2 cups low sodium vegetable broth

- 1 cup canned chickpeas, rinsed

- 1/2 cup grated mozzarella cheese

- 1/3 cup panko bread crumbs

- 1/2 cup sweet potatoes, diced very small 

- 3 scallions, finely sliced

- 1 tsp freshly crushed garlic

-  2 large eggs

-  Salt and pepper to taste

- 3 tablespoons olive oil

- 12 multigrain slider buns 

- 2 avocados, sliced

- Spicy mayonnaise 

Directions:

1.     Start by cooking the quinoa as directed on package, substituting vegetable broth instead of water.
2.     Meanwhile, in a saucepan sauté scallions 3-4 minutes until lightly brown and translucent then add in garlic.
3.     Add sweet potato and sauté a few minutes more, until potatoes are tender
4.     Lastly, add chick peas and cheese and remove from stove
5.     Mash the mixture together leaving it slightly chunky. Then add the drained quinoa and breadcrumbs to mixture. Finally, add eggs, salt and pepper and mix well.
6.     In a frying pan, heat olive oil over medium heat.
7.     Form 3" patties out of mixture with your hands and place into frying pan. Cook patties 3-4 minutes on each side until crispy and lightly browned 
8.     Serve on multigrain bun with lettuce, tomato, a few slices of avocado and a drizzle of spicy mayo!

*Note: For a healthier version, wrap the sliders in iceberg lettuce! 

Hip Guide to Creating Your Sexy & Abundant Life

Review by Angelene Heileson
 
"I've learned it's not important what we look like on the outside but how we feel in the inside". (Chapter 2, P.15)

Hayley Hobson, is an author, speaker, business coach, yoga and Pilates instructor, holistic nutritional expert, wife and mother.  In her most recent book, "Hip Guide to Creating Your Sexy & Abundant Life" she provides 8 simple things you can do to improve your entire being.  She addresses some of her own real life challenges, ones that many of us can relate with, and shares what she has learned about dealing with those challenges. She openly discusses the struggles she has had with nutrition and diet, physical health, relationships, a career, and much more.  Hayley has learned from trial and error how to balance all parts of her life in order to feel healthy, sexy and happy. At the end of each chapter, she shares various yoga exercises and healthy recipes that she has used to improve her well-being. Her book includes an array of beautiful photos with a modern, clean design.

"Don't forget to relax and enjoy every crazy quirk about each member of your family.  They are the only family you have". (Ch.4 p.65)


What I love about Hayley's book is how candid she is. While reading it, I often related to her experiences.  I appreciate how straightforward Hayley is in sharing her ideas and how she inspires us to desire a better life.  I found myself constantly highlighting the pages and writing notes. I couldn't put the book down. I think anyone who reads this book will find something to help improve their life.    I absolutely LOVED this book.

"Remember this is your life and you get to design it.  You are the author and you get to write the story exactly how you'd like to it to be laid out.  Are you going to write a story you love this year?" (Ch.5 p.86)

For more information visit Hayley's website: www.HayleyHobson.com

 and Hailey's Facebook page:

https://www.facebook.com/hayleyhobsonhealthcoach

"What I've come to learn is that character is not defined by the mistakes we make.  Character is what we do on the face of adversity". (Ch.5 p.89)

Scrambled Eggs with Salmon

Scrambled Eggs with Smoked Salmon and Chives
8 large eggs
4 tablespoons chopped fresh chives
3 tablespoons milk
5 tablespoons butter
1 large onion, chopped
6 ounces thinly sliced smoked salmon, cut into strips
or substitute a can of salmon or tuna

Beat eggs, 2 tablespoons chives and milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden, about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about 1 minute longer. Season with salt and pepper. Transfer eggs to platter; sprinkle with remaining 2 tablespoons chives.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Scrambled-Eggs-with-Smoked-Salmon-and-Chives-103880?mbid=ipapp

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/Scrambled-Eggs-with-Smoked-Salmon-and-Chives-103880?mbid=ipapp