Chocolate Peanut Butter Cupcakes

1 box Devil's Food Cake Mix
Buttermilk
Eggs
Oil
1 1/2 cups creamy Peanut Butter
2 sticks butter, room temp
2 cups powdered sugar
2 tsp. vanilla
1/2 cup heavy cream
3/4 cup semisweet choc chips
Mini Reese's Peanut Butter Cups

Cupcakes
Make cake mix according to package directions except substitute buttermilk for the water. Bake as directed.
Ganache
Heat heavy cream in a saucepan just until hot and starting to bubble, pour choc chips in and let sit for 15 minutes. Stir until smooth and then cool to room temp.
Frosting
Beat butter and peanut butter until smooth, add vanilla and powdered sugar. Beat until smooth and creamy.
Assembly
After cupcakes are cooled dip into the ganache letting the excess drip off. Cool in the fridge to set. Pipe on the frosting and top with mini Reese's Cups.

Raspberry-Cream Sandwich Cookies

1 3/4 Cups all-purpose flour

1 tsp baking soda
1/2 tsp salt

1 1/4 sticks unsalted butter softened

1 1/2 cups plus 2 tsp sugar

1 large egg

2 tsp pure vanilla extract

1 vanilla bean halved lengthwise, seeds scraped and reserved

1 cup fresh raspberries

7 1/2 ounces best quality white chocolate coarsely chopped

1/3 cup heavy cream

Directions

1. Preheat oven to 350. Whisk together flour, baking soda and salt. Set aside.

2. Mix butter and 1 1/2 cups sugar with mixer on med-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract and vanilla seeds; mix until smooth.

Reduce speed to low. Gradually mix in flour mixture.

3. Scoop batter using flat 1 inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4-6 minutes more. Let cool on parchment on wire racks.

5. Puree raspberries and remaining 2 tsp sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.

7. Spread 1 heaping tsp raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

Christie's Hawaiian Quinoa Salad

1 1/2 cups pineapple juice
1/2 cup organic light brown sugar
1/3 cup soy sauce
1lb extra firm tofu, drained, pressed, medium chunks
1 cup quinoa
2 tbl canola oil
1 red bell pepper, medium dice
6 scallions, green and white parts separated
1 head broccoli, small florets
4 garlic cloves, minced
1 pineapple or 1 can chunk pineapple
zest of half lime
1/2 cup toasted cashews, chopped, optional

Combine pineapple juice, brown sugar and soy sauce in a small pot. Bring to a boil and cook for 3 minutes. Pour over tofu and marinate for 1 hour to overnight.

Bring 2 cups of water to a boil, add the quinoa, return back to a boil, cover and cook for 12 minutes. Turn off the heat and let sit for 15 minutes then fluff. Set aside.
Preheat the oil in a large saute pan. Add the red bell pepper and white parts of scallions. Over medium heat, saute for 7 minutes until vegetables start to soften. Add the broccoli and garlic and 1/2 cup of the tofu marinade. Cook 7 minutes more.
Roughly chop the pineapple and add to the vegetables along with the lime zest. Transfer the vegetable mix to a plate and add the tofu to the hot saute pan along with a bit of marinade. Saute over medium-high until crisp on all sides, adding a bit of marinade every time the pan gets dry.

Once the tofu is done, add the vegetables back in, the remaining marinade and quinoa. Toss to combine.
Garnish with cashews and green parts of the scallions.

Kelly's Homemade Salsa

1 24oz. can petite cut tomatoes or use fresh tomatoes when in season
1/2 bunch cilantro, chopped
2 packs of salsa mix, powdered (available in the produce section by cilantro in WinCo)
1 large onion
4 jalepenos
2 avacados
2 limes
1 can of corn, drained
1 can of black beans, drained

In a food processor combine jalepenos and onion. Pulse until you get the desired texture. Add to all other ingredients. Mix and enjoy

Aysha's Banana Apple Almond Fruit Leather

1/4 cup almond butter
12 ripe bananas
1/4 cup white grape juice concentrate
32 oz. plain, organic yogurt
24 oz. no sugar added organic applesauce
1 Tbsp. milled flax seed (opt.)
1 Tbsp. psyllium husk (opt.)
1 scoop plain no sugar added whey protein powder

Combine in a vita mix or food processor until smooth. Spread 1/4" thick onto fruit leather trays and place into a dehydrator for 6 hours at 145 degrees F.

Katie's Melon Salad

2 cups watermelon
2 cups honeydew melon
2 cups cantelope

dressing
1 tsp. honey
3 Tbsp. water
2 Tbsp. lime juice ( 1 lime)
1 tsp. lime zest
chopped mint

Corrie's Light Mocha Cake

1 pkg. devils food cake
2 lg eggs and 2 lg egg whites
1 1/3 cups water
1/2 cup light brown sugar
1/4 cup cocoa mix
1 cup strong coffee, cold
1/4 cup sugar

Preheat oven to 350 degrees.
Grease 9x13x2 inch pan and coat with flour.
Mix devils food cake mix with eggs and water - pour into pan
Mix coffee, cocoa mix and sugars - pour on top of first layer
Bake for 35 min
Cool and serve with non fat whipped topping
Makes 24 servings

122 cal 1.8 grams fat