Gluten-Free No-Bake Peanut Butter Balls

It's this simple: throw together these easy ingredients, roll them into balls, pop them in the refrigerator, and pull one (or three) out anytime you need to satisfy your sweet tooth. I have three left. Trying to save them for tomorrow, but it's pretty difficult!

Ingredients:

- 1/2 cup Skippy Whipped Creamy peanut butter
- 1/4 cup Hershey's milk chocolate chips
- 3 Tbs honey
- 1/4 cup coconut flour

Mix all ingredients together. Roll into 1-inch balls. (If batter is too soft, put it in the refrigerator for a little bit). Store in refrigerator and enjoy anytime you need a dessert fix.  Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You can't buy happiness, but you can buy dessert." - Anonymous

Gluten-Free Coconut Cream Cheese Squares

This recipe, made with coconut flour, is a very satisfying dessert, especially with caramel sundae syrup on top. I, personally, liked this dessert better the day after I made it. I kept it in the fridge overnight, pulled it out this morning, poured myself a cup of coffee and thoroughly enjoyed these little goodies. And as always, the chocolate chips I added to the recipe makes these scrumptious coconut cream cheese squares even more divine.

Ingredients:

- 1, 8 oz. package of 1/3-less fat Philadelphia Cream Cheese, softened

- 1 stick of butter (I used Imperial)

- 4 eggs

- 1/2 cup Splenda, sugar substitute

- 1 cup coconut flour

- 2 1/2 tsp. vanilla extract

- 1/4 cup Hershey's milk chocolate chips

- Fat-Free Smucker's Caramel Sundae Syrup

Preheat oven to 350 degrees. Spray Pam baking spray in an 11-inch by 7-inch baking dish. Beat butter and cream cheese in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time. Beat well. Add Splenda gradually and continue mixing. Add coconut flour, vanilla, and chocolate chips; and mix until well blended.

Pour batter into the baking dish and bake for 25 or 30 minutes. Let cool and slice into squares. Add 1/4 tsp. to 1/2 tsp. of caramel on top of each piece, pour yourself a cup of coffee, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Bacon and alcohol can have gluten? 

Dang, there goes my weekend." - Anonymous

Steamed Littleneck Clams with Kielbasa and Basil

These fresh clams were so affordable, I couldn't resist buying them. With dinner preparations underway, I needed to first read up on how to clean fresh clams so there would be no sandy "grit" as we enjoyed them. I found this link for easy-to-follow steps on "How to quickly clean littleneck clams."  Once they are cleaned, it takes hardly any time at all to prepare them. Quick, easy, and delicious! Just how you want a dinner to be!

Ingredients:

Note: This is a single-serving recipe or a two-person appetizer. You can double or triple the recipe, depending on how many you are feeding.

- 12, fresh, Littleneck Clams (make sure their shells are not open when you purchase. If they are, give them a tap. If they do not close, discard. Clams must remain alive until cooked.)

- 1 green onion, chopped

- 2 cloves of garlic, minced

- 2 oz. turkey kielbasa, chopped

- 2 Tbs. butter

- 1/2 cup whole kernel corn

- 1/2 tsp. pepper

- 1/4 tsp. creole seasoning

- fresh basil

After washing clams, place one to two inches of water in a large saucepan. Bring to boil over medium-high heat and place clams in boiling water. Reduce heat, cover, and let clams steam for about three to four minutes. Open lid and make sure all clams have opened. If some have not, cover and let steam another minute or two. If some clams still have not opened, discard those. Once clams have opened, remove, one at a time, to a bowl; and reserve the clam water/stock. 

In a large skillet over medium-high heat, add butter, onions, and garlic. Saute' until garlic is a light golden brown, stirring frequently. Add kielbasa, pepper, and creole seasoning. Stir for one minute and add the corn and the reserved clam water. Let that cook for one and a half to two minutes. Remove from heat and pour mixture over clams and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"A recipe has no soul. You, as the cook, 

must bring soul to the recipe." - Thomas Keller

Brown Sugar Meatloaf

The title just sounds good doesn't it? Brown Sugar Meatloaf!!! Enough said? This sweet and juicy meatloaf takes hardly any time at all to prepare and unfortunately even less time to eat! So tasty it keeps you coming back for more!

Ingredients:

- 1/2 cup packed brown sugar

- 1/2 cup ketchup

- 1 1/2 pounds lean ground beef (I used 93% lean)

- 3/4 cup 2% milk

- 2 eggs

- 1 1/4 tsp. salt

- 1/2 tsp. pepper

- 1 small onion, chopped fine

- 1/4 tsp. ground ginger

- 3/4 cup finely crushed saltine crackers crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Sprinkle brown sugar in the bottom of the pan and press down lightly. Spread the ketchup on top of the brown sugar. In a mixing bowl, thoroughly mix remaining ingredients and shape into a loaf. (The mixture might seem too thin. Don't worry about that; just pat into a loaf and it will cook perfectly.) Place loaf on top of the ketchup. Bake for 1 hour and 15 minutes. If the center is not done, cook for another 15 minutes. Remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's not who you are that holds you back; 

it's who you think you are not." - Denis Waitley

Swordfish Steak with Kalamata-Basil Tapenade

FINALLY !!! A NEW RECIPE!!!  We have been in the process of moving for quite a few months. I am happy to say we are now established in our new home and I am soooo ready to get back in the kitchen! I apologize for not having more recipes out there these last few months for my wonderful followers! 

This excellent recipe is high in protein and low in fat! This tasty, healthy, and delicate swordfish can only be improved with the savory Kalamata-basil tapenade placed on top of each swordfish steak! Give it a try! You won't be disappointed! 

Indredients:

- 3, 4 oz. swordfish steaks
- 1 Tbs plus 2 tsp. olive oil, divided
- 1 cup fresh basil (packed)
- 3 Tbs Kalamata olives
- 1 tsp. capers
- 2 large cloves of garlic
- 1 green onion
- 1 cup chopped fresh tomato
- salt and pepper to taste

Coat fish with 2 tsp. of olive oil. Sprinkle with salt and pepper and place in a skillet that has been preheated over medium-high heat. Cook swordfish for 3 to 4 minutes on each side. Remove and cover. 

In a food processor, place fresh basil, olives, capers, garlic, onion, and remaining 1 Tbs of olive oil. Pulse until mixture is finely chopped. Remove to bowl and stir in fresh tomatoes.  Place tapenade mixture on each swordfish and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's not that some people have will power and some do not; it's that some people are ready to change and others are not." - James Gordon