Tag Archive | cooking

Cranberry Pecan Muffins: The Baker’s Equivalent of Erectile Dysfunction

Remember how I was telling ya’ll how it was hard to find a good jar mix recipe? Well, here’s another one I tried. It’s called Cranberry Pecan Muffins. It sounded really promising. Dried cranberries, pecans, brown sugar. What’s not to love?

It was one of those recipes in my organizer I’d never tried, and I’m always up for finding jar mixes cause they are so damn easy to keep in the cabinet and grab and make at a moment’s notice, so I figured, why the hell not! Plus, muffins are so easy to freeze. Instant lunch snacks.

So I grabbed and lined my muffin tins.

I had greased them prior and then decided against that and went with muffin cups. God I hate how my tins always get so stained. Anyway! Then I added the sugars and flour.

Add in the yummy cranberries and pecans, with some baking powder.

Then I added the wet stuff

Mixed it up

Plopped them into the muffin cups

Put them in the oven. Baked them. And took them out.

I was slightly disturbed at this point because they didn’t really “rise.” They kind of kept the same shape as the batter when I plopped them in. Oh well, I figured, there’s a lot of food that doesn’t look good but tastes dreamy.

Since my blood sugar can’t handle a whole muffin, and I was about to eat dinner and couldn’t afford the carbs, I called the Texan down to try one.

“Try one of these muffins!” I exclaimed

“They look weird.” he muttered

“Yeah, yeah, just eat them!” I demanded

He picked one up, took a bite. And then he got that look on this face. Not a look of “ew” but a look of “what the hell.” And he cracked a little smile.

“Try one.” he said

“I can’t, too many carbs. How are they?”

“No, really, I insist, try one.”

This couldn’t be good.

I broke off a quarter of one of the muffins and popped it in my mouth.

It was warm cardboard with a sort of cranberry after taste. F*#king great.

I picked up the tin and dumped them in the trash. SONOFABITCH. WHO in their RIGHT MIND actually came up with this recipe but then decided it was good enough to actually put in a recipe book? Are you freakin’ serious?

Ok, was it gross? No. It wasn’t puke gross. But it was nothing. It was like dry brittle pecan cranberry crap. I HATE WHEN THAT HAPPENS! It’s gotta be the baker’s equivalent of erectile dysfunction: You get so excited at the prospect only to find out the damn recipe is completely flaccid no matter how much you are attempting to will it into deliciousness. And even if it’s NOT your fault because it’s not your recipe you still FEEL like it’s your fault and you start apologizing and turning red faced to the other party:

“I’m sorry, honey, I really tried, I don’t know what’s wrong with my muffins. Why does this keep happening to me?”

And if the party is worth anything as a human being they will respond “It’s ok, dear, it happens to every baker.”

UGH! Martha Stewart I am not.

White Cranberry Bar Mix: Oh How Easy It Is

I must have a million recipes for “jar mixes.” You know, the ones where all the dry ingredients are layered in a jar and you just gotta add the wet stuff. I love them because they are easy to do and I can grab and bake, but let me tell you coming across GOOD recipes for jar mixes is not easy.

That is until I figured out DUH. You can just convert your already awesome recipes into jar mixes. BIG FAT DUH!

Say you’ve got a killer chocolate chip cookie recipe. Just layer the dry ingredients in the jar, stuff that won’t go bad, sugar, flour, chocolate chips, and attach a tag (or not if it’s for your own use) for what to add to it to turn it into cookies. DERP! I never thought of that before. I’m an idiot. Mind you you don’t HAVE to make these into jar mixes, but it’s an option.

But, anyway, a few years ago I ran across this recipe for White Chocolate Cranberry Bar Mix. It’s actually REALLY good, not that I can eat it because it’ll send me into, you guessed it, a diabetic coma. But I have taken nibbles and DAMN, it’s good.

Now, traditionally you layer the ingredients in the jar all nice like. Mostly because you are giving them as gifts. But this was for my cabinet. I made it probably about a year ago and totally forgot it was in there until I dug it out of the back. Not so pretty, but still works:

Then grease up your pyrex. I used cooking spray. The picture came out kinda weird, but it’s cool so I’ll show you.

Now you go ahead and dump your mix into a bowl and add the wet ingredients like eggs, vanilla, etc. Whatever the recipe calls for.

Then you mix the hell out of it and pour it into the pan. Well, for this recipe it’s not pouring, it’s more like “pressing” cause the batter is kind of thick.

And now you bake the hell out of it. After you stuck your fingers in the batter and tasted it of course.

As you can see, these don’t last long. At all. Not in my house anyway.

They are REALLY sweet and REALLY rich so be prepared. Even if they didn’t send me to blood sugar hell, I doubt I could eat a whole bar of these because they are so rich. They’re evil. And they are SO worth making!

—————

White Chocolate Cranberry Bar Mix

Layer in a quart mason jar:

1/4 cup white chocolate chips

1/2 cup sweetened dried cranberries

1 cup buttermilk biscuit mix

1/2 cup chopped pecans

1/2 cup light brown sugar

1/2 cup regular brown sugar

To Make You’ll Need:

1/2 cup butter, melted

1 tsp vanilla

1 large egg

Dump jar mix into a bowl and add the butter, vanilla and egg. Mix well. Spread into a greased 8×8 pan. Bake at 350 for 25-35 minutes until toothpick inserted near center comes out clean.

Holy Sh*t I CAN Eat That: Broccoli Salad

As you well know by now, I’ve got to watch my blood sugar. I come from a long line of people with diabetes. I have to watch my blood sugar like a hawk. My numbers are kept super tight. A fasting of under 95 and under no circumstances am I allowed to let me sugars get above 120. And I’ve been taken off my medication, which I’m both THRILLED about and pissed about because it means an even STRICTER diet. If you know ANYTHING about diabetes, you know that this basically means I can eat air. And that’s about it. If you aren’t insulin resistant in any way and have perfectly working beta cells, you can probably pull off those numbers while eating a banana split everyday. Us beta-cell-handicapped cannot. I can’t eat half a cup of plain yogurt with blueberries on top without spiking higher than that.

Finding things I can shove in my face that aren’t cheese or meat has become increasingly difficult. So I was totally thrilled when I found this recipe buried in “never tried this” pile.  I’m pretty sure I got this at my county fair a few years back. The extension office was giving away free recipe booklet things and I think I snagged this one up.

First ya take some sour cream

And add  in some ranch dressing mix and some mayo. I used miracle whip for this cause I thought it might give it a little bit more zing.

Now chop up some broccoli

And some cauliflower

And throw them both in a large bowl. Now throw in some frozen peas, too.

Toss the veggies together a bit, add a couple of chopped green onions, and dump the sour cream mixture on top of it an mix the crap out of it.

Chill it in the fridge overnight to gather flavor and top with bacon bits before serving.

The verdict: It was pretty damn good.

Honestly, I would buck up the ranch a little bit next time just to give it more flavor and funny enough maybe try regular mayo. The miracle whip didn’t really seem to add any zip to it.

But this is a good recipe for anybody really, especially if you are looking for a sort of primal or diabetic friendly recipe. Ok, yeah, it has mayo, which isn’t “primal” but it’s not the worst splurge ever. Tons of fiber, raw, pretty damn healthy!

———

Broccoli Cauliflower Pea Salad

1 bunch broccoli

1 bunch cauliflower

1 bunch green onions, chopped

1 10 oz package frozen peas

1/2 cup sour cream

3/4 cup mayo

3 TB ranch dressing mix, dry

bacon bits

Chop broccoli and cauliflower into bite size pieces. Toss with green onions and peas.

In separate bowl, mix sour cream, mayo and dry dressing together. Add to the vegetables, stirring to coat.

Chill overnight.

Before serving, top with bacon bits.

Crunchy Chicken Boobs

As you probably well know by now, I’m going through my “I never did this” recipes and am finding quite an overwhelming stash to get through. I also had gone a little crazy on buying chicken breasts. They were on sale. And a REAL good deal. I mean. Real good. They had to be because I actually don’t like chicken breast. I find it way too dry. I much prefer whole chicken, from my co op actually, but it was just way too good a deal AND I have so many recipes that call for chicken boobs.

When I ran across the recipe, it seemed pretty easy. And since that day I seemed to be being super lazy, it was a perfect fit.

First, grab some chicken boobs and slather them with mayo. Well, that’s what the recipe says anyway. Says more specifically to coat them with Miracle Whip. Which I didn’t have. So I used ranch dressing. Yes, I had mayo, but it was REAL mayo, and it probably wouldn’t add that “zip” the recipe was looking for so Ranch dressing seemed the way to go.

God that looks vulgar. Anyway…

Now you are gonna pop open a box of stuffing. Stove Top style. I used the chicken flavored one. And to that add 1/4 cup of Parmesan cheese.

Mix that up real good. Don’t grind it or crush it, just leave it as is.

Now dip the chicken in it and coat it with the stuffing mix.


Now, slap those on a foil covered cookie sheet and stick it in the oven at 375 for 30 minutes. Well, mine actually took 45 but that could be the size of the meat.

And out it comes.

See? Easy peasy. Not even worth writing a recipe down. I love recipes like that, so simple they are in your head.

I ask my “testers” to tell me not whether the recipe is “good” or not, but whether it’s good enough to repeat because honestly, I’d like to get rid of some of the thousands of recipes I have.

The verdict on this was, and I was surprised, yes, it was a repeater. When I tried it it was nice and tender with an outside crunch and actually pretty pleasing. It’s a bit plain for me, but that could perhaps be because of the omission of miracle whip. This could EASILY doctored up and seems a good staple meal too. Maybe hot sauce? Thousand island dressing? Italian dressing even? It’s not exactly diabetic friendly, but it’s certainly NOT the worst thing you could.

Try it, doctor it up, let me know. I’m thinking this is one recipe for chicken boobs that might have some serious potential!

Stupid. Freakin’. Bread.

Right. So. By now you know the seething hatred between me and bread. Or you only have to look back some posts to figure it out. And here I am again. Trying to make it work.

You can’t say I’m not putting my part into this relationship!

I ran out of bread, store bought, and I didn’t feel like running to the store. The Texan also loves Hawaiian bread, and I had the ingredients for it. Stupid bread. I figured it’d do just fine as a PB&J sandwich bread.

So I held my breath and tried not to cuss too much. I grabbed out the ingredients. And I started. Again.

You’d think I would learn.

So, add the water and the butter to the stupid bread machine.

Now add the stupid cake mix. This is supposed to be what makes hawaiian bread different. Whatever. Stupid bread.

Now add the stupid flour. And the stupid yeast. In a stupid well inside the middle of said stupid flour mix.

I set the stupid bread machine to light crust and walked away.

I didn’t peak. I swear. I swear I swear I swear.

I walked away and did other things so I didn’t go mad.

And THIS, dear readers, is what I get!

Are you F*@(ING SERIOUS RIGHT NOW? What is THAT? It caved in?

This is the part where I normally curse a lot, complain, tell you that God hates me and try to figure out what happened.

I’m not doing that today. I’m on FREAKIN STRIKE!

Ugh.

I don’t care. They’re gonna eat it anyway and LIKE IT!

Snickerdoodles to The Rescue

I was indeed a crafty bitch this holiday season. I went ahead and froze extra cookie dough so I wasn’t slaving making batch after batch after batch of cookies day in day out while they were all being snagged up. Oh no, not me. I froze a bunch of cookie dough.

Including snickerdoodle cookie dough.

Which I proceeded to then completely forget about until now.

Nevertheless, I found it and took it out to thaw and bake. I love having frozen cookie dough at my disposal. It’s great when I’m running low on lunch snacks, like now. Cookies don’t freeze well. Cookie DOUGH on the other hand freezes awesome.

And just for the record, no, freezing is NOT my favorite method of food storage. It’s too sensitive. If the power goes out, or god forbid worse, basically you are screwed. But for non essentials-like cookie dough-it’s GREAT!

The best thing about it is that it’ll thaw out in no time and you can have it out and baked by the time the kids get home, dinner is done, or whatever. And don’t forget to snag half for lunches! That’s becoming increasingly important in my home. I find that if I snag half of them, they aren’t really “missed” nor are they really “searched for” ergo I then have a couple days worth of lunch snacks to throw in there with no effort.

My snickerdoodle recipes calls for them to be rolled in cinnamon and sugar right before baking, which I assume most of them do. So it’s super easy.

Grab the cookie dough out of the freezer. I wrap mine in rolls, in wax paper then in foil.

Once it’s nice and thawed out, roll them into balls.

Don’t forget to test some cookie dough. God wants you to. If you are not diabetic and have perfectly working beta cells, then have two. God said so.

Then roll in cinnamon and sugar. Again, a taste test is a must here. You want to make sure you are giving a high quality product!

Set them out on greased cookie sheets and bake.

And viola! You’ll have cookies, damnit!

There will be no discernable difference between this dough and dough that I made fresh, and it keeps forever. Try it next time you make your favorite cookies. Make a double batch and stick one in the freezer. Then let them think you went through all the trouble of making super special cookies just for them on a whim! Thaw, pop em in, bake em, serve them and demand worship!

————

Snickerdoodles

1 cup shortening

1 1/2 cup sugar

2 eggs

2 3/4 cup sifted flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

3 TB sugar

2 t cinnamon

Cream shortening and 1 1/2 cup sugar. Add eggs and beat.

Sift together flour, cream of tartar, soda and salt. Stir into the first mixture.

Roll into balls. Roll balls in mixture of 3 T sugar and 2t of cinnamon. Bake 400 degrees for 8-10 minutes.

Dough can be frozen before rolling in cinnamon and sugar mixture.

Desert Chicken

Ok, so it’s called Arizona chicken, but still…I was in bed using my handy dandy recipe app for my IPad and snagging recipes offline. I got this one from the Taste Of Home site. It was a bit of a pain,considering I had to do it in two batches since I only have one cast iron skillet and I refuse to cook in anything else. We eat a lot of chicken in this house because I absolutely LOVE the chicken from our local co op. The chickens are raised scratching for bugs and whatnot, and only fed non-gmo corn on the off season. Well worth the price, and it’s SO tasty.

So, first for this recipe you are gonna need chicken. Officially the recipe calls for chicken breast but all I had was quarters and quite frankly I don’t buy into the fat is bad paranoia. I actually prefer dark meat and so does my blood sugar.

I cut those up into pieces. Then I busted our my food processor to chop my onion. Really, if you don’t have one of these yet. Get one. They are cheap and they save a TON of time!

My bird absolutely HATES the sound of the food processor, or loves it, I can’t tell. He’s always trying to imitate it. Hit that pulse button and show that onion who’s boss.

Now you are gonna have to chop some tomatoes. I got these German breed tomatoes, I used to actually grow them in the garden. They are a bit peppery and you can eat them like you eat an apple.

Now to their demise…

Do the same thing to the celery. Poor stalk.

Now slice up some mushrooms.

Now that that’s all done you are gonna heat some oil in a skillet to brown the chicken. I browned mine, then cooked them a little longer because they are pieces, not breasts, which take longer to cook.

Handy to have some aloe in the kitchen, like I do, because this stuff will pop from beginning to end. Ow. And it popped right onto my face, of  course. Damnit.

Now, remove them from the skillet and set them aside.

This recipe calls for olives. I instead used something called Muffelatta. Most people know muffaletta as a type of sandwich in New Orleans, or more specifically, as the famous olive relish ON the sandwich in New Orleans. I’m addicted to this stuff. Being so far north, good luck finding it. However, I found an appropriate substitute until I can make my way back to my dear Nawlins. It’s made by That Pickle Guy. He’s got a website where you can order the stuff and I’ll let you know now, it’s freakin’ HABIT FORMING. On crackers, hard boiled eggs, salads, OMG. It’s diabetic friendly too and very natural so I go through jars and jars of this, thank god my local costco now carries it. I had some of their spicy version in my fridge I decided to use for this recipe. Even if you DON’T like olives, I’m certain you will love this stuff. It’s heavy on the olives but does NOT taste olive-y, I don’t know how he does it, but he does it, and it’s damn good.

Now you are gonna put the tomatoes, celery, onion, oregano, garlic, olives, salt and pepper into the same pan and saute them.

Once you’ve brought that to a boil and simmered 15 minutes, add the chicken back in and simmer that 15 minutes.

Now add you mushrooms and cover, and keep simmering. I don’t have a lid for my skillet, so I just use a cookie sheet.

I had to do mine in batches, so I kept the batch in the oven to warm. And it looked so damn good.

And it WAS so damn good. It had a nice amount of spice and brown to it, but I don’t know if that’s from the spicy olive relish or what, but this is certainly a keeper.

It’s something different to do when some chicken is on sale, a break from the same old fried, or coated, or steamed, or bbq chicken. But I still suspect the olive relish was the culprit. Viva New Orleans!

—-

from Taste Of Home

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup canola oil, divided
  • 1 medium onion, sliced
  • 4 cups chopped fresh tomatoes
  • 2 celery ribs, sliced
  • 1/4 cup water
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 pound fresh mushrooms, sliced

Directions

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil.
  • Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.

Bacon Onion & Cheddar Carb Laden Flour Things

Ok, so they are biscuits. They are pioneer woman’s biscuits. Doesn’t mean I can eat them. However, I’ve always been fascinated by biscuits. It’s hard to find a REALLY good biscuit. Most of them are dry or tasteless, but when you do find a good one, they are REAL good.

So I thought this sounds perfect!

#1: It’s PW. I love her. She’s awesome.

#2: Bacon.

#3: Cheddar. Everything is better with cheddar.

#4: Onions. The wonderful, tasty little veggie, gas and bad breath inducing as it may be.

#5: Bacon

Can’t go wrong right?

So, first, I fried up some bacon. Hmmmmm, bacon.

It’s supposed to be done, but not too crispy.

Then, chop that up with some onions. I used my trust processor for this.

Then we mix together the flour, baking powder, salt and shortening using a pastry cutter.


Then whisk together the milk and the egg.

Add some oil.

By the way, did I tell you how much I love the recipe manager on my Ipad? It’s a God-send.

Now whisk the oil, egg, milk mix some more.

Now put your cheese into the flour mixture.

Then add the bacon onion mixture.

And finally add the milk mixture.

Now mix that up really good and well. It’s gonna be super super lumpy.

Grease up some muffin pans, in whatever way you will. I use Pam. And drop the mix into the pans by the heaping spoonful. I actually filled mine up pretty good because I didn’t want little muffins.

Bake them for 22 minutes at 375. And you’ll have nice golden Bacon Onion Cheddar Biscuits.

How were they? They were ok. I really want to jump for joy and tell you they were amazing. But I just though, eh, they were ok. HOWEVER, the boys loved them.

Keep in mind that I didn’t use super sharp cheddar either, because all I had was mild, and that I’m not used to carbs. So my primal palette has sort of adjusted and most carbs now tastes kind of plain to me. I suppose with the addition of more salt and sharper cheddar, and believe it or not perhaps MORE cheddar, these would have been really good. To me at least. But they got eaten up by everyone else.

So my quest for the perfect biscuit shall continue!

Even though I really don’t eat biscuits.

And when I do they make my blood go super thick.

And typically they aren’t my favorite thing in the world.

Don’t ask me why I search. I’m mental. You knew this.

Fancy Quesadillas

I ran across pioneer woman’s spinach mushroom quesadilla recipe. Living with a Texan, I know he’s a big fan of those.  He’s not usually a fan of mushrooms, but he will tolerate them and I think he’s growing to like them. He likes spinach a whole lot. Mr. B loves both, so I figured this was a win win.

Usually my quesadillas are just tortillas with Chihuahua cheese smashed in the middle and pan grilled, so the idea of making my life harder with a fancier recipe is of course appealing. Never in my LIFE have I spent so much time making a damn quesadilla.

First you take some mushrooms and slice them up.

Being that I’m the lazy, gadget wielding bitch you’ve come to know and love, of course I didn’t slice these by hand.

Never thought mushrooms could look ominous did ya?

See how easy that was?

Now, you melt butter in a pan. I happened to have a pan handy, however, I’d used said pan to fry bacon a few minutes before. It’s cast iron, so it really soaks up the bacon juice. Instead of washing it, I went ahead and drained off all the bacon fat and just stuck the butter in there. I mean, really? What’s NOT better with bacon fat and drippings?

Now add the mushrooms and sprinkle with some salt, and saute them up.

Now the recipe calls for adding wine. Well, I didn’t have any wine that wasn’t super sweet Christmas wine. I also don’t really typically like wine IN my food. So, I did what any woman in my position would do. I used chicken broth. Actually, I made chicken broth from granules.

I went ahead and poured in the broth.

You cook that until nearly all the liquid is reduced and place them to the side.

Now you basically do the same thing with the spinach except since spinach can’t cook that long you only add a few tablespoons of wine, or in my case, broth.

Now you put those two things together to the side.

Now you are going to prepare your cheese. It called for Monterey Jack, which I had some of. I also had some cheddar, swiss and pepper jack hanging around in small amounts in the fridge. So I mixed them all together and grated the crap out of them. Not by hand of course. Food processor. Hello!

I opened up my goat cheese, which this recipe calls for and I thought what a cool addition. I’d never heard of adding that to a quesadilla before. By the way, opening up goat cheese is a pain in the ass. Easy open container. Right.

Now, we start assembling the quesadilla. The recipe says to spread butter on each side. I decided to melt butter and brush it on one side right before going into the pan and brush it on the other side once I’d flipped it. Saves the mess in my opinion.

Now you put some cheese inside the tortilla.

The shadow is optional. Sorry.

Now you place some spinach mushroom filling and more cheese in there.


There’s that damn shadow again.

Ok, then you dot the filling with goat cheese and place another tortilla on top. Butter the tortilla and put the buttered side face down in the pan. Mind you: This recipe says to GRILL them. Well, I don’t have a grill on my oven so this will have to do.

I didn’t spread it around in the tortilla too much so it’s bumpy in the middle. I’d rather have a pregnant quesadilla going into the pan than a sloppy mess on my floor trying to hold it together while it goes in the pan, or, worse yet, the cheese oozing out the sides while it’s cooking. I’d rather smoosh it while it’s in the pan to desired non-pregnant-ness.

Then butter the side that’s face up and flip it.

And you’ll have this in a few minutes.

How was it? It was good. It wasn’t amazing, again, like I expected. BUT. I don’t think that’s the recipes fault at all. I made serious variations to it.

I didn’t grill it, I didn’t use just monterey jack cheese, I use chicken broth instead of wine and I used low carb tortillas.

Mr. B thought they were amazing, Texan’s only complaint was that he wasn’t a fan of spinach in his quesadillas apparently. Spinach yes, in this, no. Keep in mind as well that this family is accustomed to VERY plain quesadillas. Take ANY family who’s used to plain something and give them the fanciest something and they may not love it. It’s just how it goes.

However, I’m still planning on making the REAL version. And I suggest you do too, cause it just sounds so damn good.

Orange Dried Pineapples

I dry a lot of food. It’s easy, stores forever, reconstitutes well especially when you have one of those “I ran out of fresh” whatever moments, and they make great snacks and mixes.

They had pineapple on sale. My only regret is I only bought two. I love pineapple. My blood sugar doesn’t.

I also had some left over orange juice in the fridge from New Years. Orange juice is only a diabetics friend when you go hypo and need a quick boost.

Pineapple. Orange Juice. You get the picture.

I’m always looking for new and creative ways to dry fruit. Thank you Mary Bell for all your ideas! Man, that woman is wonderful.

I decided to try soaking some pineapple in orange juice overnight and drying it to see what it came out like. Cause really? Orange and pineapple. Heavenly.

In case I haven’t bragged enough, here’s my big bad dog dehydrator.

And the easy peasy slide out drawers.

So I soaked the pineapple overnight. I had to test some to make sure it was good before I dried it. Ok, I had to test several pieces. Can never be too safe. It was delicious.

Then line them up on the trays.

It took about 10 hours on the setting I had to make sure it was totally dry. There should be no moisture in it, but not be dry and brittle.

And into my little plastic tubs they go. You might remember these tubs from an earlier blog. They are endlessly useful.

If you cut these into rings and dry them, they look like flowers and make GREAT decor for the tops of cakes. They also make great every day snacks. You can reconstitute them for different recipes, for plain eating or drop them into some iced tea or lemonade for some flavor. They are so good, and stored properly, they’ll last forever.

I’m gonna have to keep myself away from these too. Although they are a nice primal snack, I can’t go overboard because of the sugar content. Be warned, they are hard as HELL to stop eating!