Frozen Bananas

FB Source: 

Ethel Kerckaert

Ingredients:
2 bananas
Plain or Vanilla Greek yogurt
crushed almonds
cinnamon

Directions:

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end off from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

Who needs ice cream when you can have frozen bananas?

Apricot Almond Oat Bars ~ Diabetic Friendly

FB Source: Julie Morgan

Ingredients:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped

Directions:

1. Heat oven to 350ºF.
2. Mix first 4 ingredients and set aside. 
3. In a separate bowl, beat margarine and brown sugar replacement in large bowl with mixer until light and fluffy. 
4. Beat in eggs 1 at a time, until well blended. 
5. Add extract; mix well. 
6. Gradually beat in oat mixture.
7. Chop 2 oz. chocolate. Add to oat mixture, along with apricots and nuts. Stir until blended. 
8. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
9. Bake 22 to 25 min. or until toothpick inserted in center comes out clean. 
10. Cool completely. Cut into bars.
11. Microwave remaining chocolate square as directed on package. Drizzle over bars.

Best English Toffee Recipe

FB Source: ReBlinged
ORIGINAL SOURCE: allrecipes.com/adapted by ReBlinged

Ingredients:
1 cup butter
1 1/4 cups white granulated sugar
2 tablespoons water
1/4 cup slivered/chopped almonds
1 cup chocolate chips

Directions:

1. Butter a 10x15 inch jellyroll pan. 
2. In a heavy skillet, over medium heat, melt butter. 
3. Stir in sugar and water. Bring mixture to a boil. 
4. Cook, stirring constantly until the sugar is golden. 
5. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. 
6. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Best, EASIEST recipe for ENGLISH TOFFEE. Takes 20 minutes to make. Oh yum!

Turrón de Navidad

ORIGINAL Source: Nourished Kitchen

Ingredients:
1 3/4 cup roasted almond slivers (preferably soaked and dehydrated)
1 1/2 cups raw honey
3 egg whites

Directions:

1. Roast the almonds at 375F for 10 minutes mixing them up halfway through.
2. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
3. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
4. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
5. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
6. Cool in the refrigerator for 2-3 hours before slicing.

Buen provecho.
Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time. Diana Bauman, of A Little Bit of Spain in Iowa. gives you this traditional Spanish treat.

Read more: http://nourishedkitchen.com/turron-de-navidad/#ixzz2mU60JtXK

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Sticky Bun Breakfast Ring

FB Source: Tammy Smith Griffiths

Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Directions:

1. Spray a fluted pan with non-stick spray.
2. Combine the melted butter and syrup in a small bowl and set aside.
3. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
4. Place about half of the syrup mixture in the bottom of the pan.
5. Then sprinkle half of the brown sugar mixture on top. 
6. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 
7. Top with remaining syrup and sugar mixtures. 
8. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
9. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (if 1 doesn't' seem like enough) and bake it for about 30 minutes. 

Pistachio Pudding Dessert

FB Source: Alisha Hebden

Original Source: http://todaysmybestcreativeday.blogspot.com/2009/03/pistachio-pudding-dessert.html

Ingredients:
Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts

Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip

Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk

Topping:
cool whip
chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Gorgonzola, Apple, Cherries, Pecans & Bacon Salad with Sweet Balsamic Dressing

FB Source: Cleaning For A Reason - Official Page
Original Source: http://www.sweetlittlebluebird.com/2013/03/my-most-requested-salad-recipe.html

Ingredients:

Salad:

1 bag spring salad mix
1 bag romaine
3 oz bag of Oscar Mayer real bacon (or make your own) 
1/2 cup dried cherries or cranberries
1 large granny smith apple, chopped
1/2 cup toasted pecans or almonds
5 oz Gorgonzola or blue cheese crumbled

Mary's Sweet Balsamic Dressing:

1/2 cup vegetable oil or canola
1/3 cup sugar
3 Tbsp good balsamic vinegar
1/8 tsp dry mustard (or a little squeeze of yellow or Grey Poupon mustard)
Few twists of fresh cracked pepper or 1/8 tsp of reg ground pepper

Directions:
Salad:

Clean lettuce, place in large bowl, and top with ingredients. Toss.

Dressing:

Whisk all the ingredients together, until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend. Keep whisking... it will blend.

Tips:

• You can add more or less of each ingredient - do what you prefer. 
• To toast almonds or pecans, place in skillet on medium high heat, stirring until they are toasted.
• If you plan on serving entire salad, go ahead and add dressing a little at a time, blending until you reach desired amount. If not, keep dressing separate and add individually.
• Serve with grilled chicken tossed on top for a meal.

Caramel Cheesecake Bites

Source: 

Terri L HadleyPampered Chef with Terri Hadley

Ingredients:
Crust:
1/2 cup slivered almonds
1 cup almond meal/flour
1/4 tsp Baking Soda
1/4 tsp fine Sea Salt
1/4 tsp ground Cinnamon
1/4 cup granulated sugar
1/4 cup melted butter

Cheesecake:

19 ounces cream cheese
3 eggs
1/4 cup 

granulated sugar

1 tsp vanilla

Caramel:
1/2 cup granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 cup evaporated milk

Directions:

Cheesecake Bites:

1. Preheat the oven to 350 degrees F.
2. Crush your slivered almonds. 
3. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, cinnamon and sugar. Add the butter and combine with a spoon.
4. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. 
5. Bake for 10 minutes to set. 
6. Turn oven down to 300°.
7. In a mixing bowl, add cream cheese, 
   eggs
   , 
   sugar and
   vanilla. Beat until light and fluffy. 
8. Spoon mixture into the muffin tins with prepared almond crust.
9. Bake for 40 minutes. 

Caramel Sauce:

1. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. 
2. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. 
3. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. 
4. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
5. Spoon about 1 tablespoon caramel over each cheesecake.

Almond Joy Cookies

Christina Mays

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions:

1. Preheat oven to 375°F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
4. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
5. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Slow Cooker Cinnamon Almonds

Sidette Latta

Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside.
2. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture.
3. Add cinnamon mixture to the almonds and toss until coated.
4. Thoroughly spray with the stoneware of your slow cooker with non-stick cooking spray and add the mixture of almonds and sugars.
5. Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
6. You have to stir really well, especially as it gets later in the cooking process.
7. Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Zucchini Oven Chips

Homesteading / Survivalism

Zucchini oven chips. Better than potato chips!

Ingredients:
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T whole milk (or almond milk, etc)
2 1/2 cups (1/8 inch-thick) slices zucchini (about 2 small)

Directions:

1. Preheat oven to 425.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk.
3. Place milk in a shallow bowl.
4. Dip zucchini slices in milk, and then coat in dry mixture.
5. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
6. Bake at 425 for 20 minutes or until browned and crisp.

Serve immediately.

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 4

Get yourself a mandoline slicer and save some time: http://amzn.to/146LrQn

Oriental Ramen Broccoli Cole Slaw

Fun Recipes

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:

1 Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.

2 Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.

3 In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

4 Toss before serving.

Almond Joy Brownie Bites

Heavenly Recipes

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.