Compiled Recipe – Dark Chocolate Oatmeal Cookies

Dark Chocolate Oatmeal Cookies

* 1 ½ cup quick cooking oats
* 1 tsp baking soda
* ½ tsp baking powder
* ½ tsp salt
* ½ cup margarine, olive oil based, softened
* ¾ cup peanut butter, natural, sweetened
* ½ cup muscovado sugar
* 1 large egg white
* 1 tsp vanilla extract
* 1 cup dark chocolate, chunks or butons

1) Pre-heat oven to 350◦F.

2) In a food processor, pulse oats until finely ground. Transfer to a large bowl. Sift baking soda and baking powder over oats. Stir in salt. Set aside.

3) In another large bowl, beat margarine and peanut butter, then muscovado sugar until light and fluffy. Stir in egg whites until well mixed. Add vanilla extract , then oat mixture and stir until well blended. Stir in dark chocolate.

4) Use an ice cream scoop to measure dough and drop onto a non-stick sheet pan with about 2 inches space between mounds. Bake in the oven for 15 minutes or until centers are set and edges are crisp. Let cool on the baking pan before serving.


Compiled Recipe – Strawberry Cream Cheese Fudge Brownies

Strawberry Cream Cheese Fudge Brownies

* 8 tbsp cocoa powder
* 1 cup margarine
* 2 cups granulated sugar
* 4 eggs
* 1 tsp vanilla extract
* 2 ½ cups all purpose flour
* salt
* 2 packs of Arla Lactose free Fresh Cream Cheese
* 1 tsp vanilla extract
* 2 cups powdered sugar
* ½ cup strawberry jam

1) Melt margarine in a pan over medium heat, stir in cocoa until well incorporated.

2) In a separate bowl, mix sugar and eggs, then add the margarine and cocoa mixture.

3) Stir in vanilla, flour, nuts and salt.

4) Pour in a 9″ by 13″ greased baking pan and bake for 25 to 30 minutes in a preheated oven at 325 degrees.

5) To make the frosting, mix cream cheese and margarine until very creamy.

6) Add vanilla and gradually stir in powdered sugar.

7) Fold in strawberry jam.

8) Spread over cooled brownies.



Compiled Recipe – Creamy Shrimp Marinara Spaghetti

Creamy Shrimp Marinara Spaghetti

* 1 pack Royal® Spaghetti
* 2 tbsp olive oil
* 4 tbsp Selecta Butterfresh margarine
* 1 kilogram fresh medium shrimps, shelled
* 1 piece onion, diced
* 2 pieces garlic cloves, minced
* 1 kilo Royal ® Sweet Tomato Basil Spaghetti Sauce
* 2 cups all purpose cream
* ¾ cup salted pasta water
* chili flakes
* salt and pepper (to taste)
* fresh sliced basil

1) Cook Royal® Spaghetti according to package directions. Drain and reserve ¾ cup salted pasta water.

2) Heat 1 tablespoon of olive oil and 2 tablespoons of Selecta Butterfresh Margarine in a skillet over medium high heat, cook shrimp. Cook on one side for about 1 minute or until shrimps turn pink. While it cooks, season with chili flakes, salt and pepper. When pink, turn over to the other side and cook for 1 minute. Remove shrimp from pan and set aside.

4) Pour Royal ®Sweet Tomato Basil Spaghetti Sauce and ½ cup reserved pasta water. Cook over low heat for 5 minutes, stirring occasionally.

5) Remove from heat and stir in cream. Season with pepper. If sauce is still thick, put back on heat and add the remaining ¼ cup of reserved pasta water to thin the sauce. Remove from heat and add the shrimps, basil and cooked pasta. Serve immediately.