Pear & Cranberry Dessert Gluten Free

6 of your favorite Pears

1 cup fresh cranberries

1 package of cream cheese

1/2 cup brown sugar

1 cup oats
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1/2 cup brown sugar

3 tablespoons butter chilled cut into small pieces

1 cup cut pears

1 cup fresh cranberries

Start with your favorite Pears

 Hollowed out pear boat

Brown Sugar Cream cheese Mixture

1/2 cup brown sugar & blend room or slightly cold cream cheese together until smooth - then coat the inside of each pear

Crumble Topping

1 cup oats, 1/2 brown sugar, cinnamon, cloves, and chilled butter mixed together

Pear and Cranberry Mixture

cut pears into small pieces and mix together & spoon into the boats

add crumb topping to each boat - I used a glass baking pan you can use glass or metal - place in the oven @350 degrees for 15-18 minutes.

Let cool slightly before serving also great with a scoop of your favorite ice cream

from Little Bunny's Kitchen

Fast & Easy Cake & Pumpkin Moose

1- box Dunkin Hines Cake mix white or yellow your favorite

2- boxes of instant pudding vanilla, cheesecake once again your favorite

1- cup of water

1/3- cup of oil

1/3" cup of milk

1 small can of pumpkin puree

1- cup of cream heavy whipping cream

1 teaspoon pumpkin pie seasoning

1/4" ground clove (optional)

3 eggs

Cake

Follow directions on the box

adding water, oil, and egg

add 1 packet of instant pudding

add milk and mix for 2-3 minutes 

so all the lumps are out

Spray pan and put cake mix into pan

cook according to directions and add 5-10 minutes

check cake with a knife

While the cake is cooking make the moose

Pumpkin moose

add pumpkin puree & cream

mix for 1-2 minutes 

add pumpkin spice, cloves, and instant pudding

mix for another 3-4 minutes you should be

getting some peaks. Then place into the refrigerator

Once the cake is cooled use a cup and place the open

end down into your cake lift up and place on plate

Place the moose in a plastic bag and pipe the mouse

on top of the cake. 

sprinkle nutmeg on top

serve
from Little Bunny's Kitchen

Dinner in a Pumpkin

4- small bakers pumpkins

1/2 pound ground beef- or favorite ground meat of choice (bison, turkey, chicken)

1 package of Lipton’s onion soup mix

1 table spoon of chopped garlic

1 teaspoon of ground cumin

2 small tomatoes

1/2 yellow onion chopped

1/2 cup of frozen spinach

2 cup stuffing already made boxed or homemade

1/2 grated parmesan

oven pre-heat 360

Meat Mixture

ground meat in a bowl add

add onion soup mix, garlic, cumin, dash of salt

chop onion & tomatoes into small pieces add to meat

add spinach

mash with your clean hands

Prep Pumpkins

cut the tops off your pumpkins save tops for decoration

scoop out the inside and even carve little into the walls of the pumpkins

Take your meat mixture and divide into 4 parts after it is mixed together

Stuff the meat mixture into each pumpkin

Top each pumpkin with 1/2” cup of stuffing 

Place pumpkins in a sprayed baking dish

Cover the baking dish and place in the oven bake for 40 minutes

Uncover sprinkle parmesan cheese on top and cook another 10-15 minutes uncovered

let rest for 2-5 minutes then transfer to plates

Twist on Minestrone Soup

8-10 tomatoes

1 yellow onion

2 green bell peppers

1 table spoon chopped garlic

1 table spoon oregano

slice of parmesan cheese 

1/2” cup of black beans

1/2” cup of lentils

3 cups chicken stock

2 cups favorite pasta cooked al dente

Prep Beans

wash and soak beans over night

Start with a big soup pot

drizzle olive oil in the bottom

cut 6 of the tomatoes up into quarters (whatever size you think your blender of handheld blender can handle)

cut the yellow onion up and throw both the onion and the tomatoes 

in the pot on medium heat don’t let them burn

cut the green peppers up and throw them in there too….. 

stir- cook for 10 min on medium heat

while that is breaking down 

Prep more Tomatoes

cut the rest of your tomatoes up and lie them flat on a cookie sheet 

drizzle them with olive oil and garlic salt bake 360 for 15 minutes

back to the pot 

add garlic & oregano

add chicken stock

stir and cook for another 5-10 minutes

puree the soup mixture (with handheld or blender return to the pot)

add black beans & lentils

cut the rind off the slice of parmesan and add just the rind to your soup

stir and keep heat medium to low

watch and stir for the next 55 minutes

chop roasted tomatoes add to pot

grate the rest of your parmesan cheese add half of it to the pot

leave the rest for garnish

cook for 20-30 minutes

add your favorite al dente pasta stir and take off heat

ready to eat sprinkle fresh parmesan over the top.

Bunny's Healthy Cookies

Dry Ingrdients

1Cup  Whole Wheat Flour
1/2 Cup  Flax Seed Ground (optional)
2 1/2 Cups  Rolled Oats - (not instant)
3/4 Tsp  Baking Soda
3/4 Tsp  Baking Powder
1/2 Tsp  Salt
1 Tbsp  Cinnamon
1/2 Tsp  Nutmeg

Wet Ingredients
2 Tbsp  Aquava Nectar
1 Container of Yogurt (6ounces)(I like to use Greek)
1 Mashed Banana
2 Eggs
1 Cup Apple Sauce (I like to use Homemade)
1/2 Tsp Vanilla

optional-
add your favorite nuts or dried berries or chocolate chips

Preheat oven to 350 Degrees
In a large bowl mix dry ingredients
In a mixing bowl mix wet ingredients together
After wet ingredients are well mixed slowly add dry ingredients
Fold in your nuts and dried fruit
Drop Tablespoon size dough onto a baking sheet lined with parchment
Bake 15-18 minutes until cookies start to turn golden brown
Cool on cooling rack
 and enjoy!

by Little Bunny


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White Flourless Cake

1/8c. Powdered Sugar
Butter or spray for pan
4 Tablespoons Butter
1 Teaspoon Vanilla
10 ounces White Chocolate
9 Eggs
2 Tablespoons Agave Nectar
1/8 Teaspoon Cream of Tartar

Heat oven to 310 degrees.
Lightly butter or spray spring form pan- then coat pan with powdered sugar and set aside.
Separate eggs-into two different bowls
In a double boiler melt chocolate and butter until smooth then add vanilla and Agave Nectar. Remove from heat and quickly add the egg yokes whisk them into chocolate mixture.
Beat egg whites on high until they form peaks.
Fold the chocolate mixture into the egg whites gently.
Pour into spring form-
Bake for an hour until the center does not giggle and test with a toothpick like a cake.

Enjoy
by little bunnny

Haitian Beans

What you will need-
Black Beans
Water
3 cloves garlic
1 Tablespoon olive oil
1/2 Tablespoon Oregano
1 can coconut milk
1 Green pepper
2 Celery Stalks
1 chicken Bullion
1 vegetable bullion






1 cup Black Beans to 1 cup water
You can use canned or bag of Black beans soaked for 8 hours and rinsed
I usually make -(makes enough for 6 with alittle leftover)
3 cups of Black Beans
3 cups of Water
3 Cloves Garlic
1 Tablespoon of Olive Oil
Boil the above ingredients in
pot (1-2 hours) or pressure cooker (less time)  -until beans are soft
Take a strainer and fish out half of the beans and mash them with a spoon-
(depending how runny you like your beans you can keep the water from the mashed beans or discard)
I like to keep the water
Put the mashed beans back in the pot
Add 1 can of coconut milk
Cook for 20 minutes
Add 1/2 Tablespoon Oregano
1 Green Pepper sliced biteable strips
2 Celery Stalks
1 Cube of Bullion Chicken
1 Cube of Bullion Vegetable
Cook another 10 minutes-
Ready to eat- sometimes I let it simmer for a bit...remove celery




by Little Bunny

Haitian Beans

What you will need-
Black Beans
Water
3 cloves garlic
1 Tablespoon olive oil
1/2 Tablespoon Oregano
1 can coconut milk
1 Green pepper
2 Celery Stalks
1 chicken Bullion
1 vegetable bullion






1 cup Black Beans to 1 cup water
You can use canned or bag of Black beans soaked for 8 hours and rinsed
I usually make -(makes enough for 6 with alittle leftover)
3 cups of Black Beans
3 cups of Water
3 Cloves Garlic
1 Tablespoon of Olive Oil
Boil the above ingredients in
pot (1-2 hours) or pressure cooker (less time)  -until beans are soft
Take a strainer and fish out half of the beans and mash them with a spoon-
(depending how runny you like your beans you can keep the water from the mashed beans or discard)
I like to keep the water
Put the mashed beans back in the pot
Add 1 can of coconut milk
Cook for 20 minutes
Add 1/2 Tablespoon Oregano
1 Green Pepper sliced biteable strips
2 Celery Stalks
1 Cube of Bullion Chicken
1 Cube of Bullion Vegetable
Cook another 10 minutes-
Ready to eat- sometimes I let it simmer for a bit...remove celery




by Little Bunny

Flourless Cake - (can make it a Flourless Bailey's Cake)

Flourless Cake with option to make it Bailey's Flourless Cake

Heat oven to 300 degrees
9" Inch Spring form- cover with butter or oil spray
Take your favorite cocoa powder and cover butter with cocoa powder
(you can also use confectioners sugar to coat pan)
4 tablespoons butter set pan aside
10 oz. semi sweet or dark chocolate
1 teaspoon vanilla
9 eggs separate yokes from whites
1/4 cup sugar  or 3 tablespoons Agave Nectar
1/8 teaspoon cream of tartar

In a double melt butter chocolate until smooth.
(also optional to add 1/4 cup Bailey's if you want a Flour less Bailey's cake) 
Remove from heat. Whisk egg yokes into chocolate
In a mixer beat egg whites and cream of tartar until peaks form
Add vanilla and sugar (or Agave) and beat for 1 minute
Gentle fold chocolate mixture into egg whites try to keep it fluffy. Pour into spring form
Bake uncovered for 50 minutes
Cake should not wobble when done (it should be firm like a cheesecake)
(placing pan in aluminum and then in a water bath is optional)
also optional: serve with lowfat lactaid homemade ice cream -(see recipe)