ight and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon
peed until combined. Stir in trail mix until well-blended. Spoon into
utter and blend well.
Mix in egg white, banana and
Place cream cheese in a bowl. Add lemon juice and zest, raisins, shredded carrot, and chopped trail mix; stir until well blended and creamy. Spread between 2 slices of bread, and wrap up for the trail.
ven to 375 degrees.
Mix together flour, baking soda, salt
tir in the oats and trail mix.
Drop by scoop or
Cook and stir chocolate chips, peanut butter, and butter together in a pot over low heat until melted, about 5 minutes. Place cereal squares in a bowl and pour chocolate mixture over cereal and stir until evenly coated. Add confectioners' sugar to coated cereal and stir to coat. Allow puppy chow to cool.
Mix puppy chow, peanuts, marshmallows, sunflower seeds, chocolate pieces, and raisins together in a large bowl.
Prepare 1 large box of instant sugar free, fat free pudding mix with 1 1/2 cups fat free milk.
Add 1 cup Lite Cool Whip and 1 small tube fat free cream cheese and mix well.
Gently fold in 1 1/2 cups Cool Whip.
Heat oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
Combine gluten free pancake mix, onions, celery, coconut, gluten free crackers, lobster meat, seafood seasoning, baking powder, salt, and ground black pepper in a bowl.
Combine eggs, evaporated milk, and butter in a separate bowl.
Stir egg mixture into dry mixture to form a batter.
Drop batter by rounded tablespoons into hot oil and fry until golden brown, about 3 minutes.
Remove and drain fritters on a rack.
br>Stir together the gluten-free baking mix, cornstarch, white sugar, brown
Mix pudding according to directions on box.
Add sugar-free lemonade mix.
Fold in 2 heaping teaspoonfuls of Cool Whip.
Pour into baked pie crust and store in refrigerator for an hour.
Makes 2 pies.
ob's Gluten Free baking mix with the salt.
Lightly
hile mixing. Sift together gluten- free flour mix, baking soda, baking powder
hisk together the cornmeal, gluten free baking mix, sugar, baking powder, and
ote--If using a flour mix that does not contain baking
Combine all ingredients in blender.
Mix well.
Store in an air tight container.
For each serving add 1/3 cup mix to 3/4 cup boiling water, stir to dissolve.
Yield:
2 2/3 cups mix (8 servings).
Exchanges:
1 milk.
Serving:
1 cup.
Calories:
104.
Preheat oven to 325 degrees F.
In large bowl, combine cereal, pretzels, almonds, raisins and cinnamon; mix well.
In small bowl, combine syrup, oil and vanilla; slowly pour over cereal mixture. Stir will to coat evenly.
Spread on 15x10-inch baking ban coated with vegetable cooking spray.
Bake 25 to 30 minutes or until golden brown, stirring frequently. Cool. Store in airtight container.
br>In a large bowl, mix together the almonds, pretzels, and
Preheat oven to 350 degrees F (175 degrees C). Spray 2 nonstick muffin tins with cooking spray.
Combine oats, trail mix, chocolate chips, raisins, and protein powder in a large bowl. Add maple-flavored syrup, honey, salt, and vanilla extract; stir until dough is thoroughly and evenly mixed.
Press dough firmly into the bottom of each muffin cup.
Bake in the preheated oven until edges are golden, about 6 minutes.
Mix everything together, and snack on it when you don't have time for lunch!
Tip: If you use 'Just Tomatoes' brand of 'Just Soy Nuts', the trail mix will be almost completely fat free (the cereal and nutritional yeast add a small amount of fat).