Marshmallow Swirl S’Mores Bars & Healthy Tuna Avocado Salad

I have a healthy recipe for you and then a dessert for you today haha! Both recipes the residents tried and approved (staff as well). I recommend both of them!

Healthy Tuna Avocado Salad

-3 (5-oz.) cans tuna, drained and flaked
-1 English cucumber sliced (you do not need to shave the skin off)
-3 large avocados, peeled, pitted and sliced
-1 small red onion, thinly sliced
-1/2 bunch cilantro, chopped
-2 tablespoons olive oil
-2 tablespoons fresh lemon juice
-1 teaspoon salt
-1/8 teaspoon pepper

1. Combine all ingredients in a large bowl.
2. Cover and chill until ready to serve.


Marshmallow Swirl S’Mores Bars

-1/2 cup butter, room temperature
-2/3 cup light brown sugar
-1 egg
-1 teaspoon vanilla extract
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup flour
-3/4 cup fine graham cracker crumbs
-1/2 cup marshmallow creme
-1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper.
2. Beat butter and sugar in a large bowl. Stir in egg and vanilla. Stir in baking soda, salt, flour and graham cracker crumbs.
3. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Spread the marshmallow crème evenly on top of the dough layer. Sprinkle and even layer of chocolate chips over the marshmallow layer.
4. Using your fingers, crumble remaining dough in an even layer over the top.
5. Bake 20 minutes. Allow to cool before serving.

Sun-Dried Tomato Dip

The residents kept with a sun theme this past Monday and made some sun-dried tomato dip. This dip is easy to make and super tasty! They enjoyed the dip with garden salsa flavored sun chips.

-1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
-8 oz. cream cheese, room temperature
-1/2 cup sour cream
-1/2 cup mayonnaise
-10 dashes hot red pepper sauce
-1 teaspoon kosher salt
-3/4 teaspoon freshly ground black pepper
-2 scallions, thinly slices (white and green parts)

1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

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Goodbye John

Activity leader John left last Friday after six years with The Knolls. We had a surprise party for him last Thursday. He is now an assistant administrator at two nursing homes in the Beavercreek area. We will all miss him very much!


Unbelievably Moist Banana Bread

Last Wednesday the residents made a very good banana bread recipe they’d like to share with you:


-2 cups sugar
-1 cup soft margarine or butter
-5 eggs
-2 cups flour
-6 tablespoons buttermilk
-2 tablespoons baking soda
-1 1/2 cups ripe bananas, about 5 small
-1 cup nuts, chopped (optional)

1. Mix all ingredients together. Let mixture sit for 1 hour. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter.)
2. Pour into greased loaf pan. Bake 60-65 minutes at 350 degrees Fahrenheit. If using a bundt pan, bake for 50-60 minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees Fahrenheit. (Note: It’s okay to let the crust get very dark if cooked for longer, it wont hinder the taste.)
3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

Easy Peach Cake & Cheesy Zucchini Cookies

Although some people may not be keen on zucchini, these cheese zucchini cookies are better than everyone were expecting them to be! I have only tried grated zucchini in my quinoa burgers and I always used to think I’d dislike it but these cookies definitely took me by surprise. They may be similar to a fritter in a sense, if you don’t like calling them cookies because they aren’t sweet.


-cooking spray
-1 1/2 cups shredded/grated zucchini
-1 large egg, slightly beaten
-1/2 cup shredded sharp cheddar cheese
-1/4 cup seasoned bread crumbs
-1/4 teaspoon salt
-1/8 teaspoon pepper

1. Preheat oven to 425 degrees Fahrenheit. Spray a baking sheet with cooking spray.
2. Place zucchini in the center of a clean tea towel. Bring all corners of the tea towel together and wring out the excess zucchini liquid.
3. Combine zucchini, egg, cheese, bread crumbs, salt and pepper in a large bowl.
4. Drop mixture by tablespoonful onto the prepared baking sheet. Press each mound slightly with the back of a greased spoon or hands to flatten.
5. Bake 16 minutes until golden brown.


-cooking spray
-1 cup sugar plus 3 tablespoons, divided
-1/2 teaspoon cornstarch
-2 1/2 cups sliced peaches
-2 cups flour
-1/2 teaspoon salt
-2 1/2 teaspoons baking powder
-1 1/2 cups whole milk
-3 tablespoons unsalted butter, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with cooking spray.
2. Combine 3 tablespoons sugar and cornstarch in a small bowl. Add peaches and toss until coated. Set aside.
3. Combine 1 cup sugar, flour, salt and baking powder in a medium bowl. Set aside.
4. Whisk milk and butter in a small bowl. Pour wet mixture into the dry mixture, stirring to combine.
5. Pour batter into prepared pan. Gently press peaches into batter.
6. Bake 60 minutes.
7. Allow to cool before slicing and serving.