Author Archives: Juvie



  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional


  • Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
  • In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over step


  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • ⅓ cup fresh chopped cilantro
  • sea salt and fresh ground black pepper
  • Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado
  • In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  • Stir in garlic and chili powder; cook for 1 minute.
  • Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. next step

Portobello Fajitas (30 minute!)

Vegan, gluten-free
Makes about 6 fajitas

2-3 large portobello mushrooms
2 bell peppers
1 onion
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil (sub water/broth for oil-free)
6 corn tortillas (or other tortilla)
Toppings of choice: avocado/guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)

{For the taco seasoning – yields about 3 Tbsp.}
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional – if you like heat)


  • Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  • Thinly slice bell peppers and onion.
  • Make taco seasoning if necessary (combine all ingredients in a bowl).
  • In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
  • Add mushrooms and 1 Tbsp. taco seasoning.
  • Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
  • While the veggies are cooking, prepare your toppings of choice.
  • Warm the tortillas if desired.
  • Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

Portobello Fajitas (30 minute!)



  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup lemon or vanilla yogurt
  • 1 large egg
  • 1/3 cup butter, melted
  • 1 to 2 tablespoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut, toasted


  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature. Yield: 1 dozen.

Pear and Blackberry Cobbler

6 small pears
5 oz fresh blackberries
1 tbsp honey
½ lemon, zested and juiced
For the topping
2 ½ cups almond flour
¼ tsp baking soda
3 eggs
¼ cup melted coconut oil
½ cup honey
1.Preheat oven to 400ºF. Cut the pears into halves lengthways and remove the cores. Cut each half into 4-6 wedges. .Place the pear in a large cast iron pan or a baking dish.
2.Add the blackberries, honey, lemon juice and zest and toss to combine.
3.Bake in preheated oven for 15 – 20 minutes.
4.Transfer ¼ of fruit to a small bowl and reserve for the top.
5.To make the topping, in a bowl whisk the eggs with honey.
6.Add the coconut oil and mix to step

Pear and Blackberry Cobbler



4 ounces cream cheese, softened

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1 1/2 cups sweet potato, cubed and steamed

7 ounces marshmallow cream, divided

1/2 cup buttery toasted pecans, chopped


  • If you haven’t cooked your sweet potato, start by steaming it for 5-10 minutes in the microwave or another type of steamer.
  • Cool for 5 minutes.
  • In a medium bowl combine sweet potato, brown sugar, cream cheese, cinnamon, allspice, and 4 ounces of the marshmallow cream.
  • Mix to combine by hand or with a hand mixer.
  • Store in the refrigerator until ready to serve.
  • When ready to serve, top with the remaining marshmallow cream.
  • Toast with a small kitchen torch or place under a broiler until toasted.
  • Sprinkle with pecans.
  • Serve with cinnamon graham crackers or sticks.
  • Enjoy!


*If you like this recipe, I’d appreciate it if you rate it with some stars!!!

Nutrition Facts
Serving Size 1
Amount Per Serving As Served
Calories 210kcalCalories from fat 81
% Daily Value
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 87mg 4%
Carbohydrate 31g 10%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g