Peanut Butter No-Bake Fudge

 Peanut Butter No-Bake Fudge

• ¼ cup regular plain cream cheese or (Vegan-dairy-free cream cheese )
• ½ cup smooth peanut butter 
• ⅓ cup powdered sugar 
• ½ teaspoon vanilla extract 

Whip softened cream cheese, and add peanut butter. Continue whipping in powdered sugar a little at a time. When 

Thoroughly mix and add vanilla. 

Place parchment paper in an 8-inch square pan for easy removal. Place the fudge in the refrigerator for 2 hours.

Lemon Coconut Cookies

 Lemon Coconut Cookies

2 tablespoons of lemon curd

1 egg (vegan, add a tablespoon of Chia egg) 

1/4 cup of coconut oil

1 cup of sugar

1/2 teaspoon of vanilla

1 1/2 teaspoons of salt

1 1/2 cups of flour

1 teaspoon of baking soda 

1 1/3 teaspoons of baking powder 

1/2 cup of coconut flakes

Add lemon curd, sugar, oil, vanilla, salt, and cream in a large bowl. In another bowl, mix four, soda, and powder. Add dry ingredients to wet. Mix. Scoop using an ice cream scoop on a cookie sheet lined with parchment paper. Flatten with a fork and sprinkle with coconut flakes.

Bake at 350 for 15 minutes.  Let cool.

Cucumber Cream Cheese Sandwich

Cucumber  Cream Cheese Sandwich 

Take one 8-ounce package of cream cheese and let it soften on the counter for an hour.

8 slices of bread 

1 cucumber (I like the small seedless) sliced thin.

Spread a layer of cream cheese on a slice of bread. Layer the cucumber. Place another slice of bread on top. Cut off the crust. Cut in quarters diagonally.