Category: Dee’s Bites

Lauren Ashley’s “Healthy” Protein PB Cookies Recipe!!!

1cup natural, creamy peanut butter 
1/2 cup truvia baking blend sugar 
1tsp baking powder
1tsp vanilla flavoring 
Heat oven to 350 Degrees. Mix all together and scoop out cookies with a tablespoon onto parchment paper/cookie sheet. Take a fork and press down on the cookies (before baking) both ways to make the signature “PB Cookie” marks. Place in the oven, and bake around 10 minutes or until bottom is golden brown. 

Karen McCormick’s: Crispy Honey Orange Glazed Salmon Recipe

  • 2 tablespoons butter (or use olive oil if you wish)
  • 4 x 6-ounce salmon fillets (or 170 grams each), with or without skin
  • Juice from half an orange (about 1/4 cup fresh squeezed orange juice)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 4 cloves garlic , crushed
  • Kosher salt and ground pepper , to taste
  • Half an orange , sliced to serve
  1. Heat butter (or oil) in a pan or skillet over medium-high heat, Add the salmon, skin-side down, and sear on one side for 3-4 minutes. Flip salmon and sear for 2 minutes. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey, soy sauce and garlic; stirring well to combine all of the flavours together. Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
  2. Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.



Katrina Burgoyne’s Cheese Bacon Cob Loaf~ Recipe!!!


  • 500g cob loaf
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 200g shortcut bacon rashers, diced
  • 2 tablespoons chopped chives, plus extra to serve
  • 250g block cream cheese, softened
  • 2/3 cup (160ml) cream
  • 2/3 cup sour cream
  • 1 1/2 cups grated cheddar cheese
  • 1 French stick or baguette, sliced


  • Step 1
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
  • Step 3
    Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Remove from heat.
  • Step 4
    Add chives to bacon mixture. Stir in creamed cheese. Mix until combined. Add cream, sour cream and grated cheese. Season with salt and pepper.
  • Step 5
    Spoon mixture into loaf. Arrange lid, bread pieces and sliced baguette in a single layer around loaf. Bake for 20 minutes or until lightly toasted.
  • Step 6
    Sprinkle top of dip with extra chives. Serve warm.


Stafford Stevens (Brett’s Kung Pao Chicken):

Brett’s Kung Pao Chicken 

  • Marinade: Combine 1 tablespoon rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame seed oil and and mix together. Place 1 lb chicken cut into 1 inch pieces in a bowl and add marinade. Toss.
  • Sauce: In a small bowl combine 1 tablespoon rice wine vinegar, 1 cup soy sauce, 1 tablespoon sesame seed oil, 1 tablespoon cornstarch/water mixture, 1/4 cup of sriracha , 1 tablespoon brown sugar. In a medium skillet, heat sauce slowly until thickens.
  • Cook chicken in a large skillet until meat is white and juices run clear(drain). Throw in two cans of sliced water chestnuts(drained), handful of peanuts, half of one sweet onion diced then pour in sauce and let sit on low heat for 10 minutes.
  • Serve over jasmine rice

Kimes Ranch~ Recipes!!!

First Recipe “Spinach and Mushroom Risotto”:

Second Recipe “Slum Gullion”:

Third Recipe “Fully Loaded Taco Salad”:

Final Recipe “Blackberry Cobbler”: