Great Recipes

 

On this page you will find yummy recipes, carried over from our old website.

  • Ninas Gluten Free Stuffing

    Posted Friday, December 02, 2016

    Ingredients
    1 box Betty Lou’s Bread Mix (make according to box directions)
    Seasonings (salt, pepper, garlic, onion Powder)
    1 stick (1/2 C ) Butter
    2 stalks Celery (diced)
    ¼ diced onion
    2 cups Chicken Broth

    Preparation
    After bread is baked, slice it and dice into 1 inch cubes. Put on a cookie sheet and season with seasonings (Ingredient number 2). Bake at 350 degrees F for 10 minutes or until bread is toasted.
    In a small pot melt butter and sauté celery until softened and add salt and pepper and onion and sauté until onion is clear.
    Place toasted bread pieces into a large bowl and add the sautéed celery and onion mix and mix well
    Slowly add the chicken broth so the bread is moist.
    Transfer to a casserole dish and bake at 350 degrees F. for 25-35 minutes.

  • Ninas Butterfinger Peanut Butter Cheesecake Pie

    Posted Wednesday, November 30, 2016

    Crust Ingredients
    Appx. ½ cup coconut flour
    Appx. ¼ cup almond meal
    Apprx. 1 tbs cocoa powder
    2 tbs Splenda
    ½ cup melted butter

    Crust Preparation
    Mix all the dry ingredients together and then add in the butter mixing well, should be able to press down into a pie pan and make a nice crust

    Filling Ingredients
    6 oz cream cheese
    ½ cup condensed milk
    ¼ cup heavy cream
    3-4 tbs Betty Lou’s powdered peanut butter

    Filling Preparation
    Beat cream cheese, condensed milk and cream until smooth. Add peanut butter and beat until fluffy, once desired consistency pour onto crust and set in fridge.

    Topping Ingredients
    Butterfinger bits
    Semi- sweet chocolate chips
    Powdered peanut butter
    Water
    Coconut oil

    Topping Preparation
    In a small bowl mix 2 tbs powdered peanut butter with little bits of water until smooth and slightly fluid. Set aside
    Bring small pot of water to a boil and place an aluminum bowl or small pot over and add chocolate chips and oil to the top pot of your double boiler. Slowly stir until smooth.
    Pull out cheese cake and drizzle with chocolate sauce and peanut butter.
    Image of Ninas Butterfinger Peanut Butter Cheesecake Pie

  • Ninas Gluten Free Chocolate Zucchini Cookies

    Posted Wednesday, November 30, 2016

    Ingredients
    1 box Betty Lou’s gluten free cookie/cupcake mix
    2 medium zucchinis (grated)
    1.5 tbs cinnamon

    Preparation
    Box directions call for ½ cup water, only use ¼ cup water and ¼ cup zucchini liquid (zucchini release liquid when heat is applied)
    Add cinnamon
    Bake as directed on box

    Cinnamon Caramel Cream Cheese Icing

    Ingredients
    10 oz cream cheese
    ¾ cup heavy cream
    3-4 cup powdered suger
    1 tbs cinnamon
    1 tbs torani sf caramel syrup
    ¼ cup condensed milk
    ½ cup softened butter

    Preparation
    In a mixing bowl beat butter and cream cheese until smooth. Add heavy cream and condensed milk until smooth. Add in cinnamon and caramel syrup and mix well. Slowly add powdered sugar until desired consistency. What doesn’t make it onto the cookies is a delicious fruit dip.
    Image of Ninas Gluten <p>Free Chocolate Zucchini Cookies

  • Espresso Vanilla Shake

    Posted Friday, November 15, 2013

    Ingredients
    1/4 cup cold espresso
    2 tbsp vanilla syrup
    2 scoops of Betty Lou's Inc. vanilla protein powder
    handful of ice cubes
    1 cup of your favorite "milk" (regular, almond, coconut...)

    Preparation
    Blend and enjoy!

  • PB Banana Protein

    Posted Friday, November 15, 2013

    Ingredients
    10 oz water
    1/2 Banana
    1 serving Betty Lou's Protein Powder, (I like vanilla)
    1 T Betty Lou's Organic Powdered Peanut Butter (Betty Lou's Chocolate Chocolate Powdered Peanut Butter is good too)...
    2 large handfuls of fresh spinach leaves
    Dash of cinnamon 

    Preparation
    Blend and enjoy!

  • Peanut Butter Pumpkin Smoothie

    Posted Wednesday, October 9, 2013

    Ingredients
    (1) can Farmer's Market Organic Pumpkin
    (1/4) cup Just Great Stuff Powdered Peanut Butter
    (1) T. Flax seeds
    (2) Coconut oil
    (1) T bee Pollen
    Organic Vanilla bean & pumpkin pie spice to taste

    Preparation
    Blend all ingredients till smooth and creamy. Adding colostrum make it even yummier!!

    ~Elaine

  • Betty Lou’s Organic Powdered Peanut Butter Oat Cookies

    Posted Monday, September 30, 2013

    Ingredients
    1 cup Betty Lou’s Organic Powdered Peanut Butter
    ½ cup gluten free regular rolled oats
    1 cup gluten free quick rolled oats
    ½ tsp baking soda
    ½ tsp sea salt
    1 tsp vanilla extract
    1/3 cup agave syrup
    ¼ cup + 2 Tbsp coconut oil, refined, softened
    ¼ cup semi-sweet or dark chocolate chips

    Preparation
    1. Mix together Organic Powdered Peanut Butter, oats, baking soda, and salt in a medium bowl.
    2. In a small bowl, combine vanilla, agave, and coconut oil, then add to the dry ingredients in the medium-sized bowl, and mix until just combined.
    3. Stir in the chocolate chips.
    4. Drop dough onto a baking tray that has been lined with parchment paper. Press gently to flatten to about 2 inch diameter.
    5. Bake at 350 degrees F for 8 - 10 minutes until just slightly golden on the edges. Remove from oven and let cool.

    Makes 12 cookies (about 40g each). Contains 5 grams of protein!

  • Peanut Butter Oat Balls

    Posted Monday, September 30, 2013

    Ingredients
    ¼ cup + 1 Tb Betty Lou’s Organic Powdered Peanut Butter or Organic Chocolate Powdered Peanut Butter
    3 Tb gluten free quick rolled oats
    1 Tb + 1 tsp water
    ½ Tb agave syrup
    2 tsp coconut oil, refined

    Preparation
    1. Mix Organic Powdered Peanut Butter and oats together in a small bowl.
    2. Add water, agave, and coconut oil and mix until well blended and consistency is like cookie dough.
    3. Roll into small balls.
    4. Chill for about 15 minutes to firm up, or eat immediately for softer truffles.
    5. Store in the refrigerator.

    Makes about 4 balls (about 22g each). This recipe can be doubled or tripled to make more balls.

  • Peanut Butter Cocoa Truffles

    Posted Monday, September 30, 2013

    Ingredients
    ¼ cup Betty Lou’s Organic Powdered Peanut Butter or Organic Chocolate Powdered Peanut Butter
    2 Tb unsweetened cocoa powder
    1 Tb + 1 tsp water
    ½ Tb agave syrup
    2 tsp coconut oil, refined
    extra unsweetened cocoa powder for rolling bolls in

    Preparation
    1. Mix Organic Powdered Peanut Butter and cocoa powder together in a small bowl.
    2. Add water, agave, and coconut oil and mix until well blended and consistency is like cookie dough.
    3. Roll into small balls.
    4. Roll balls in the extra cocoa until completely coated.
    5. Chill for about 15 minutes to firm up, or eat immediately for softer truffles.
    6. Store in the refrigerator.

    Makes about 4 balls (about 18g each). This recipe can be doubled or tripled to make more truffles.

  • PB&J Smoothie

    Posted Tuesday, July 30, 2013

    Ingredients
    1 frozen banana
    1 cup frozen strawberries
    greek yogurt
    2 cups of almond milk
    4 Tbsp Peanut Butter powder

    ~Katie of Life Half Full Blog

  • Chocolate Smoothie

    Posted Tuesday, July 30, 2013

    Ingredients
    2 Tbsp Peanut Butter powder
    2 Tbsp unsweetened cocoa powder
    1/2 banana
    1/2 cup almond milk
    ice cubes

    ~Stephanie Y.

  • Sesame Ginger Peanut Sauce

    Posted Tuesday, July 30, 2013

    Ingredients
    Makes ¼ cup dipping sauce
    3 ½ Tablespoons Organic Powdered Peanut Butter
    1 teaspoon sesame oil
    ½ Tablespoons soy sauce
    ½ teaspoon agave syrup
    ¼ teaspoon hot sauce
    ¼ teaspoon finely minced ginger
    ¼ teaspoon finely minced garlic
    2 Tablespoons water, or to desired consistency

    Preparation
    Mix Organic Powdered Peanut Butter in a small bowl with the sesame oil, soy sauce, agave, hot sauce, ginger, and garlic.
    Gradually mix in the water to desired consistency.
    NOTE – this recipe can be doubled or tripled if you wish to use it as a main sauce.

  • Original Peanut Sauce

    Posted Tuesday, July 30, 2013

    Ingredients
    Makes ¼ cup dipping sauce
    3 ½ Tablespoons Organic Powdered Peanut Butter
    ½ Tablespoons soy sauce
    ½ teaspoon agave syrup
    ¼ teaspoon hot sauce...

  • Tiffany Boydston’s Gluten-Free Slaw


    Ingredients
    1 tbsp Bragg's Liquid Aminos
    1 tbsp Apple cider Vinegar
    1 tbsp Rice Vinegar
    1 tbsp San-J's Szechuan Sauce
    1 tbsp Just Great Stuff Powdered Peanut Butter
    1 tbsp Thai Seasoning (Spice Hunter brand)
    1 tbsp Garlic powder
    Kall Liquid Stevia - 1 dropper full
    1 bag Raw Shredded vegetables, such as Fresh Express

    Preparation
    Mix all ingredients together, pour over raw vegetables and enjoy!
    *Recipe and image courtesy of IFBB Bikini PRO and FMG Athlete

    ~Tiffany Boydston.

  • Crispy Peanut Tofu


    It’s time to go savory with the original nut butter. VN columnist Hannah Kaminsky, while known for her sweet side, takes Betty Lou’s Powdered Peanut Butter and whips up tofu triangles with a garlicky ginger peanut sauce. The peanut butter powder also doubles as a great addition for smoothies or for making PB when you want a little extra protein on the go.

    Visit Bitter Sweet Blog

    ~Hanna K. of Bitter Sweet Blog