The Month is Flying By

I can't believe that we are already in the last week of February.

The Valentine's decorations came down today.

I will soon put the winter dishes away.

My mini daffodils are through the earth and will hopefully wait to bloom until the threat of winter is over.

We are doing a lot of "clean" simple eating, so I do not have many recipes to post.

I even got a little lazy for the church dinner ...

1 bucket of KFC, one spiral sliced ham, a roasted butternut squash, and some raspberry jello.

I did try a recipe from my SIL - 

Hubby said that they were DELICIOUS and has concluded 

that they join the flourless PB cookies as his favorite cookies.

I guess they are a knock-off, but we have never tried the originals.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Adapted from Neiman Marcus $250 Cookies

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 whole eggs

1 tsp. vanilla

2 cups almond flour

2.5 cups gluten-free oatmeal, put through blender or food processor

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

4.5 oz. grated semi-sweet chocolate (put the chips through a food processor)

12 oz. semi-sweet chocolate chips

1 cup raisins (optional)

Cream the butter and sugar together until fluffy.
Add the eggs and vanilla, combine.
In a separate bowl, mix together almond flour, blended oatmeal, salt,
baking powder, baking soda, and grated chocolate.
Add to the butter mixture, and stir to combine.
Add chocolate chips and raisins (if you want).

Let the dough chill for at least one hour before baking for 9 minutes at 375 F.

NOTES AND TIPS:

• Oatmeal is considered to be gluten free, but often the processing of it can contaminate it.
  If you’re really wanting a GF cookie, make sure to get certified GF oats.
• CHILL THE DOUGH. Don’t skip this step.

This Week's Menu:

Sunday:  Church Dinner

Monday:  Mexican Out (afternoon of work at church)

Tuesday:  Lemon-thyme Chicken

Wednesday: Salsa Chicken

Thursday: Chili
Friday: Tilapia

Saturday: Orange Chicken