Cooking

Bacon Wrapped Artichokes Hearts

~ lindy

Bacon Wrapped Artichoke Hearts

Makes 12 to 14 depending on the size of the artichokes in each can

Preheat oven 425*F

*Precooked Bacon, 3 strips of Bacon per Artichoke Heart (my bacon strips were thin and skinny so i used three, adjust to your bacon strip size)

*2 cans (14 ounces each) Artichoke Hearts, (I used Reese’s) drain well and pat each artichoke heart dry with paper towel

*Extra Light Olive Oil, optional

*Sea Salt and Fresh Ground Pepper, to taste

*Tooth Picks

Roll each artichoke heart with bacon and secure with tooth pick. Baste with olive oil if desired and sprinkle with salt and pepper if desired.

Place wrapped artichokes on a foil lined quarter baking Sheet.

Roast bacon wrapped artichokes in the oven for 12 minutes or until lightly browned.

 

Enjoy!

Lindy

Zucchini Oat Chocolate Chip Cookies

~ lindy

**Zucchini Oat Chocolate Chip Cookies

**Preheat oven 350*F

**Bake cookies 14 to 16 minutes

**3 tablespoon Cookie Scoop

**3 Dozen Cookies

Ingredients:

*1/2 cup Coconut Oil, melted and allow cooling

*1 cup Brown Sugar

*1/2 cup Granulated Sugar

*1 Large Egg

*2 teaspoons Vanilla Extract

*2 cups shredded/grated Zucchini, squeeze out excess water

*2 teaspoons Baking Soda

*1 teaspoon Sea Salt

*1 cup White Whole Wheat Flour

*1 cup All-purpose Flour

*4 cups old fashioned Oats

*2 cups Semi-Sweet Chocolate Chips

Instructions:

Cream together in a large bowl add; Oil, brown sugar, sugar and vanilla. Add the egg and mix until incorporated. Stir in shredded/grated zucchini.

Sift together in a bowl; Wheat flour, flour, baking soda and salt. Add 1/3 of the flour mixture at a time to the creamed mixture stir until combined.

Stir in the oats and chocolate chips into the batter, until fully incorporated. Scoop dough (12 scoops) onto a Silpat or Parchment Paper covered half baking sheet and bake.

 

Recipe adapted from Love to be in the Kitchen

Enjoy!

Lindy