Tweaking Jif's Peanut Butter cookies

Yes, I took a stab at these too. I made some slight modifications and my husband couldn't tell the difference. My son gobbled whatever I put in front of him. Win-Win!

3/4 cup Peanut Butter*

1/2 cup Coconut oil

1 1/4 cups coconut sugar

1/2 cup of applesauce

1 tablespoon vanilla extract

1 3/4 cups All Purpose Flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1. Heat oven to 375°F. Combine peanut butter, coconut oil, coconut sugar, applesauce and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 

2. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.**

3. Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

*You may need to add a tablespoon or two of coconut sugar to compensate for the lack of sugar if you use all natural peanut butter.

**I froze the cookie dough mounds and later baked them at 350 for 12-14 minutes or until the edges start to brown.

Healthy Cookies!

I'm about to surprise your mouth. I had been making up these cookies from Picky Palate. They are the bomb. You can bake them right away or freeze the dough for later, (great for when people stop by and you need something to serve!)  so - very versatile... and now to take them up a notch. 
I have a friend who has given me a little push towards coconut sugar in place of regular sugar for baking... so I experimented on these, and I mean come on, guilt free cookies? Top notch!

• 1/2 cup virgin coconut oil

• 3/4 cup coconut sugar

• 1/4 cup applesauce

• 1/2 teaspoon pure vanilla extract

• 1 1/4 (+ or -) cup Gold Medal Flour’s white whole wheat flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1 1/4 cup chocolate chips (removed for my friend but not for the rest of us)

Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper. Place softened coconut oil into a large mixing bowl. Stir in sugar, beating until well combined. Add applesauce and vanilla, beating well. Add flour, baking soda, and salt, stirring until dough forms.
Stir in chocolate chips.
Scoop dough onto prepared baking sheet placing 1 inch apart. 
Bake for 10-12 minutes, until slightly golden around the edges. Remove and let cool on baking sheet for 10 minutes before transferring. Serve and enjoy. Makes 2 dozen servings

*You can also pop these bad boys in the freezer after scooping on the baking sheet until you are ready to cook. 

Chicken Salad

I am borrowing this recipe from Food Network. I always check the reviews and I found lots of people complaining about the salt. So I changed that in this recipe. I also split the mayo with half regular/ half fat free to keep the flavor but not all the calories. I had extra celery stalks so I also added a bit more of that for more crunch! I also recommend using rotisserie chicken, from the store, your own recipe, or leftover from a previous meal.

4 cups cooked chicken, cubed
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced
        or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste.

Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.
Serve on a Croissant. Other cooks suggest adding a couple strips of bacon and some lettuce and tomato. It's good either way!

Zesty Tuna Salad

Now, I am not a huge fan of tuna. period. I rarely eat it. But I found a recipe that sounded really good. I mean, come on, it's better than the tuna and mayo slush they have at Scumway. (I can call it that, I use to work there!)
I found this recipe on allrecipes.com
I made it better, I added a bit more mayo mixing fat free and regular, to keep the taste but not the calories. I also added an additional teaspoon on sweet relish. it sounded so good, then it tasted good too!

2 (6 ounce) cans tuna, drained
2 teaspoons mayonnaise (or 4)
2 teaspoons sweet pickle relish (or 3)
2 teaspoons Dijon-style prepared mustard
2 stalks celery, chopped
1/2 cup chopped onion
1/2 teaspoon ground black pepper

Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.
And it's delicious on a croissant!