Oma's Rotkraut – German Red Cabbage

1.5 lbs red cabbage, shredded

4 slices bacon, diced

1 medium onion, diced

2 tart apples, diced

1 C. water

1 tsp. salt

1.5 tsp. sugar

1.5 tsp. caraway seeds

1/2 C. red wine vinegar

pepper to taste

In a large kettle fry bacon until crisp. 

Add onion and and sauté until golden.  

Stir in sugar and cook until lightly brown.

Add cabbage, apples, and half a cup of water.

Mix well, cover, and cook approximately 30 minutes on medium heat.

Add vinegar, half cup water, and caraway seeds.

Cover and cook another 20 minutes.

Season to taste.

Laurie J.'s Chocolate Chip Cookies

1 ¾ c. flour

¾ tsp. baking soda

¼ tsp. salt

1 ½ sticks of butter (softened)

½ c. sugar

½ c. light brown sugar

1 egg

1 tsp. vanilla (a generous one!)

2 c. semi-sweet chocolate chips (one 12 oz. bag)

Directions:

Line cookie sheet with parchment paper.

Preheat oven to 375 degrees.

Combine the flour, salt, and soda in a separate bowl.

Mix the butter and sugars together.  Add in the egg and vanilla and mix until blended.

Mix half of the flour mixture into the wet mixture.  Add in the other half of the flour mixture and mix until well blended.  Stir in the chocolate chips.

Bake for 9-12 minutes depending on how big your cookie scoop is.  

* I use that big Pampered Chef scoop and generously fill it to overflowing.  Also, I use a little more vanilla than the recipe calls for.

* This is from the Baker’s chocolate chunk bag. I just use the chips instead.

Cheri's Snickers Cookies

1 c. butter (2 sticks)
1 c. sugar
2 eggs
3 c. flour
1 c. peanut butter
1 c. brown sugar
2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
6 Snickers bars

Mix butters and sugars. Add eggs and vanilla. Stir together dry ingredients and mix into sugars. Cut each snickers bar into 8 pieces. I divide the dough into quarters and then each quarter into about 12 portions. Flatten each blob into your hand and put in a piece of candy. Cover it up and roll it a bit. Bake at 350 for 10-14 min. 

Barry's Roasted Salt-and-Vinegar Potatoes

2 lbs. small red/white potatoes (I do 1/2 pound per person)
8 cups water for boiling
1 1/4 cups salt (in water for boiling)
Olive oil
Malt vinegar
Freshly ground sea salt and cracked pepper

Boil potatoes in very salted water (just enough water to cover them) for 20 minutes or until soft. Smash to about 1/2 inch thick. (If they've cooled, I'll use the side of my fist. If not, you can use a glass. It works better if they're a bit cool.)

Drizzle generously with olive oil, sprinkle with SPG, and bake at 450 degrees for 20+ minutes. Douse potatoes immediately with malt vinegar and freshly ground sea salt and cracked pepper (or SPG), to taste. Turn potatoes over and re-drizzle and season on the second side. Bake 20 more minutes or until golden and crispy. Re-douse with malt vinegar on the second side when they come out of the oven.

* Barry's recipe appeared originally in Cook's Country (August/September 2012).

Captain's Quarters Inn Rib Rubs

Last year, we went to the Captain's Quarters Inn in Edenton, NC for a Rib University Class and B&B stay.  It was great fun, and we learned a lot of great grilling tips and tricks. Award-winning pit master and inn co-owner, Don Pariseau, helped us prepare our own rack of ribs, St. Louis style, using in-house rubs.

Below are some of the recipe mixes he recommended.  I just found the handout he gave us--splattered, folded, ripped, and otherwise well-loved--in the coffee bar where all our mugs are stored. I'm sure there would be great grief if it were ever permanently lost, so I'm reproducing it here for posterity's sake.

DPQ Carolina Rib Rub

2 1/4 tsp. paprika
1/4 C. brown sugar
4 tsp. garlic salt
2 tsp. salt
1 tsp. celery salt
4 tsp. chili powder
1 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. cumin
1/4 tsp. cinnamon


DPQ Lucky 13

3 Tbsp. paprika
1/4 C. brown sugar
1 1/4 tsp. black pepper
2 1/2 Tbsp. salt
2 tsp. lemon pepper
3 tsp. garlic salt
5 tsp. dry mustard
3 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne pepper
1/2 lemon peel
1/2 orange peel
1 tsp. smoked paprika


DPQ BBQ Rub
www.penzeys.com

1/4 C. Penzeys Northwoods Fire
(blend of salt, paprika, black pepper, garlic, chipotle pepper, rosemary, thyme, cayenne)
2 tsp. Penzeys Bangkok Blend
(blend of ancho chili, garlic, ginger, black pepper, lemon grass, paprika, basil, cilantro)
1/4 tsp. arbol chili
1/2 Tbsp. ground orange rind
1/2 tsp. salt


RUB Co. Original
www.therubco.com

(Original is a blend of salt, paprika, onion, spices, garlic powder, red pepper.)
Mix half and half with turbinado sugar.


Weber KC Style BBQ Rub

(Kansas City Style is a blend of turbinado sugar, salt, chili pepper, dehydrated onion, dehyrdrated garlic, spices, paprika, red pepper, and "other stuff".)

Another valuable resource for BBQ equipment is www.thebbqguru.com

Nancy Olson's Cheesecake (via Kate Chuckney)

I have no idea who Nancy Olson is. She must be a friend of my friend Kate Chuckney, who made this delicious cheesecake years ago when I was in college and would babysit her children. Her recipe card said Nancy Olson's Cheesecake, so that's what my family has called it ever since. Whoever you are, Nancy Olson, you make a mean cheesecake!

Combine and press into spring-form pan:
1 sleeve graham crackers, crushed (1 3/4 C. graham cracker crumbs)
1 stick softened butter (or more, 3/4 C.)
1 Tbsp. brown sugar
1/2 C. chopped pecans
Bake at 350° for 5 minutes.

Combine in stand mixer and beat 25 minutes:
4 blocks cream cheese (2 lbs.)
4 eggs
1 C. sugar
1 tsp. vanilla
Bake at 325° for 40 minutes. Cool and top with this topping.

Beat 15 minutes:
1 pint sour cream
1/2 C. sugar
Bake 10  minutes at 400°.

Janet's Yummy Homemade Brownies

3/4 C. melted butter (1 1/2 sticks), cooled
1 2/3 C. sugar (I use 1 1/2)
2 eggs
2 tsp. vanilla
2 Tbsp. water
3/4 C. cocoa
1 1/3 C. flour
1/2 tsp. baking powder
1/4 tsp. salt

Cream sugar and butter.  Add eggs, vanilla, water. Stir in dry blend of cocoa and rest of ingredients.

Spread into 9x13 pan and bake at 350 degrees as directed below:
If pan is metal, bake 15-18 minutes.
If pan is glass or stoneware, bake 18-22 minutes.

Kaarin's Värske Kurgi Salat ("Fresh Cucumber Salad")

2-3 fresh cucumbers, thinly sliced (use a food processor or mandoline)
1/2-1 sweet onion, thinly sliced and chopped into small sstrip
1 bunch fresh dill, finely chopped
3-4 oz. sour cream
Salt to taste
Freshly ground pepper (opt)

Sprinkle cucumber with salt to draw out water if a drier salad is desired or if you're making it far ahead. Drain. Mix in other ingredients, including more salt to taste. You can serve immediately. 

Bev's Spiced Pecans

2 C sugar
2 C water
1 tsp. cayenne pepper

Bring water and sugar to a boil. Add cayenne.

Add 2-5 C pecan halves.  Boil 5 minutes, stirring often.

Spread nuts on a foil-lined cookie sheet.  Bake at 400 degrees for 10 minutes, stirring occasionally.

Remove from oven. Sprinkle with mixture of:
1/4 tsp. cinnamon
1/2 tsp. salt

Cookie Sheet Cake

Grease and flour 11x17 jelly roll pan.

Sift together and set aside:
2 C. flour
2 C sugar
1/4 tsp. salt
1 tsp. baking soda

Combine and bring to a boil, then pour into dry mixture:
1/2 C  butter (1 stick)
1/2 C shortening
1 C. water
3-4 Tbsp. cocoa

Beat together and add to above combination:
2-3 eggs
1 tsp. vanilla
1/2 C. buttermilk

Bake at 350 degrees for 20-25 minutes..

Ice cake while warm with the following:
1/2 C. butter, melted
3-4 Tbsp. cocoa
3-4 C. powdered sugar
1 tsp. vanilla
6 Tbsp. buttermilk
1/2 C. chopped nuts (opt.)

Cut into small, square pieces and place on a serving dish to serve.

Nanny's New Orleans Red Beans & Rice

1 lb. dried kidney beans
2 quarts water
1 large onion
2 ribs celery
2-3 cloves garlic
2 slices bacon
1 crumbled bay leaf
1  tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
2 Tbsp. chopped parsley
2 Tbsp. sugar (I omit this.)
1/2-1 lb. spicy sausage (Andouille or similar)

I double this for our family of 6 so we can have guests or leftovers.

Soak beans overnight or follow quick-soak method.  Cook beans in 2 quarts of salted water (but not too salty!) until just barely done (45 minutes or so—if you overcook them, they'll fall apart later). Reserving cooking water, drain beans and rinse in cold water.

Fry bacon in Dutch oven, then remove. Using bacon drippings, sauté onion and celery.  Add garlic and parsley as onion gets clear and soft (maybe after 10 minutes).

Add 1 qt. (or more) reserved boiling liquid, cooked beans, and other spices/ingredients. Reduce heat and simmer lightly for 45 minutes.  (I've reduced this step to as little as 15 minutes in a pinch or if I've accidentally overcooked the beans in the first place.)  Mash 1/4 cup beans and return to pot for thickening. (I usually omit this step.)

Serve over cooked rice with a crusty bread and salad.

Nanny's Lazy Daisy Cake

This cake is from my grandmother, who has affectionately come to be referred to as "my Nanny," as opposed to just "Nanny," my kids' grandmother.  My Nanny (Nanny S.) made this whenever she needed a super-easy, super-fast cake to serve within the hour.  It's saved me many times!

Makes small square cake.
(Double for 9x13 and cook 5 extra minutes.)

Mix together:
2 eggs
1 C. sugar
1 tsp. vanilla

Sift together* and add to the above mixture:
1 C. flour
1 tsp. baking soda
1 tsp. salt (I use less.)
(*I do not sift this, but rather put the flour in an even layer on top of the first ingredients, then even scatter the soda and salt across the top layers to be sure it is evenly distributed.)

Heat together* and add to mix:
1/2 C. milk
1 T. butter (I use olive oil.)
(*I do not heat this before adding it to the other ingredients.)

Bake at 350 in a greased pan for 30 minutes.
(Cook 35 minutes for doubled 9x13 pan.)

Frosting
Mix in saucepan:
2 T. butter
3 T. brown sugar
2 T. cream
1/2 C. coconut

Frost cooled cake* with above mixture.
(*I've never let this cake cool more than 5 minutes before glazing.  It is delicious served very warm.)

Christine's BBQ Beans

Combine in large bowl:

1/2 C. chopped onion

1/3 C. sugar (I use real maple syrup instead)

1/3 C. brown sugar

1/2 C. BBQ sauce

1/4 C. ketchup

1/2 tsp. pepper

1/2 tsp. chili powder

2 Tbsp. molasses

2 tsp. Dijon mustard

Add 3 cans of any kinds of canned beans you like, drained and rinsed.

Original recipe calls for:

vegetarian baked beans (unrinsed)

kidney beans

butter beans

Christine uses white beans instead of butter beans.

Spoon in greased baking dish. Bake uncovered at 350 degrees for 1 hour, stirring once.

Linda's Layered Taco Dip

I  usually make some variation of this when I have leftover homemade refried beans or a lot of avocados going ripe at once.  It is yummy as a dip or as a soft taco filling, or I sometimes grill up some cheese quesadillas (cheese between tortillas) and serve wedges of that on the side of this dip as a meal.

The original recipe (using canned items and quantities) appears below.

 Layer in 9x13 pan in order given:
 
1 16-oz. can refrained beans w/half pkg. taco seasoning
6-oz. carton avocado dip
8-oz. sour cream
1 4.5 can chopped black olives (I often omit these.)
2 large diced tomatoes
1 small chopped onion
1 4-oz. can chopped green chiles
1.5 C. shredded jack cheese (or any other yummy Mexican-friendly cheese)

Serve cold with tortilla chips. 

Aunt Kim's Blue Cheese Burgers

Ground hamburger, at least 1/4 pound per burger
Crumbled blue cheese (more than you would think)
Onion, sliced thin (again, more than you would think, as they cook way down)
Olive oil, for cooking onions
Pat of butter and pinch of sugar, for caramelizing

1) Begin onions cooking in a very large skillet, totally full, in olive oil. Stir frequently as it cooks.

2) Meanwhile, add blue cheese crumbles to hamburger and mix well. (You want a lot of cheese in there, so that it's speckled heavily throughout. Even if you don't like blue cheese, trust me!)

3) Stir your onions.

4) Shape hamburger/cheese mix into thick patties, one per person.

5) Stir your onions.

6) Grill the burgers as you normally would, but not too overly well-done.

7) Stir your onions. At some point, when they are soft and slightly browned (but not cooked down into mushy "worms," as OG calls them), add a small pat of butter and a sprinkle of sugar. Stir it in, to help aid in the caramelization. Again, not much. It isn't supposed to sweeten them, just aid in the formation of that great almost crispy-brown that comes from caramelization of sugar on something.

8) Serve the caramelized onions over top of the burger, which does not take a bun.

Any kind of side dish will do. We love fresh corn on the cob or some kind of potato and a nice salad.

NOTE: During our family's Elimination Diet, we were allowed goat cheese but not blue cheese. I replaced the crumbled goat cheese for the blue cheese and prepared these exactly the same way. It is a different flavor, milder, but still quite yummy. My family agreed that they like them both ways.

Roasted Spring Mix

The original recipe appears here, but here's what I did with the ingredients I had on hand. Everyone called it a keeper, and it was so easy!!

1 box/bag mixed baby or spring greens
Olive oil
Red wine vinegar
SPG
Crumbled feta
Shredded Parmesan
Sliced Campari tomatoes
High-quality balsamic vinegar
Walnuts

I hand tossed the greens (enough to totally fill my large Pampered Chef stoneware bar pan)  with a splash of olive oil and red wine vinegar and a light sprinkling of SPG.  I spread them in the bar pan, topped with sliced tomatoes, then topped with crumbled feta and shredded parmesan cheese. I finished with a light drizzle of high-quality balsamic vinegar all over it and a few hand-broken walnuts, then roasted it in the oven for 5 minutes at 400 degrees. Delicious!  See the original recipe for different suggestions for variety. Yum!

Ron's Mom’s Cheesecake Recipe

Ingredients:

2 8 oz package Cream Cheese
1 Pint Sour Cream
5 Large Eggs
1 Cup Sugar
1 Teaspoon Vanilla
1 Teaspoon Lemon Juice
½ Box Graham Cracker Crumbles (Approx)

1) Heat Oven to 450 degrees. Butter Cheesecake pan (Spring Form) and line with Graham Cracker crumbles.

2) Beat egg whites stiffly. Set aside

3) Mix cream cheese with sour cream until smooth. Add sugar. Keep beating until well mixed.  Add egg yokes, one at a time. Keep beating. When all eggs are added change to highest speed for 3 minutes

4) Add vanilla and lemon juice. Fold in egg whites.

5) Pour into spring pan. Place on lower rack of over. Bake 20-25 minutes until well browned.

6) Turn off oven and leave in oven for 1.5 hours.

Ron's Mom’s Ketchup

6 oz. tomato paste
½ cup corn syrup
¼ cup white vinegar
¼ cup water
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon onion powder
1/8 teaspoon garlic powder

Mix all ingredients in a saucepan. Bring to a boil over medium heat. Cover and simmer for 20 minutes.  Let cool. Enjoy!

Easy White Chili

Easy White Chili

Rating: 4.6 Stars

Servings: 8

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Description:

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Ingredients:

2 tablespoons olive oil

2 onions, chopped

4 cloves garlic, minced

4 cooked, boneless chicken breast half, chopped

3 (14.5 ounce) cans chicken broth

2 (4 ounce) cans canned green chile peppers, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano 

1 1/2 teaspoons cayenne pepper

5 (14.5 ounce) cans great Northern beans

1 cup shredded cheddar cheese

Directions:

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

View this recipe and others:

http://allrecipes.com/Recipe/Easy-White-Chili/Detail.aspx

GAPS Flat Bread

3 cups almond flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1 egg
1 cup kefir

Spread thin on parchment paper and bake at 350° for about 20-30 minutes until golden brown.

Leigh Ellen's Gluten-Free Crusty Boule

Shauna and Danny of the Gluten-Free Girl Web site generously shared their wealth of knowledge with us to develop this fabulous crusty loaf. The dough is incredibly versatile; we bake it as a classic boule or in a loaf pan for sandwiches.  It also makes a wonderful pizza crust with your favorite toppings or great crackers if it is rolled thin.

Makes enough dough for at least four 1-pound loaves.  The recipe is easily doubled or halved.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons granulated yeast
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral-flavored oil
2 tablespoons honey

1.  Mixing and storing the dough:  Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.

2.  Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated.  You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3.  Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.

4.  The dough can be used immediately after the initial rise.  Refrigerate in a lidded (not airtight) container and use over the next 7 days.  The flavor will be best if you wait for at least 24 hours of refrigeration.

5.  On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refrigerated dough.  Quickly shape it into a ball; this dough isn't stretched because there is no gluten in it--just gently press it into the shape.  You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.

6.  Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough).  Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet.

7.  Thirty minutes before making time, preheat oven to 450°F, with a baking stone placed on the middle rack.  Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.

8.  Just before baking, slash the loaf with 1/4-inch-deep parallel cuts, using a serrated bread knife.

9.  Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one).  Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 35 minutes, until lightly browned and firm.  If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone or an oven rack.  Smaller or larger loaves will require adjustments in resting and baking time.

10.  Allow to cool on a rack before slicing or eating.

Violette's Lasagna (Crock Pot Lasagna)

This recipe originally appeared in the Fix-It and Forget-It Cookbook as Violette's Lasagna, compliments of Violette Harris Denney in Carrollton, GA. Though we don't know her personally, that's still what we sometimes call it!  I have modified it slightly as indicated below.

8 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian seasoning
28-oz. jar prepared spaghetti sauce (I use Ragu.)
1/3 C. water
4-oz. can mushrooms (I hate them so I don't use them!)
15-oz. ricotta cheese (I use cottage cheese instead.)
2 C. shredded mozzarella
1 egg (opt.)
1/2 C. grated Parmesan (opt.)

I've added all kinds of "extras" to this recipe, thinking they'd be yummy, but it really is just delicious as it is.  No need to add sautéed onions or peppers or garlic or anything but what's listed to the red sauce.  I do usually add a beaten egg and grated Parmesan cheese to the cottage cheese mixture with the Italian seasoning.

1. Break noodles. Place half in bottom of greased slow cooker.

2. Brown ground beef in saucepan. Drain. Stir in Italian seasoning. (Again, I add that to the cottage cheese mixture instead.)

3. Stir meat into red sauce with water.

4. Layer half of red sauce, half of cottage cheese mixture, half of cheese over noodles.  Repeat layers.

5. Cover and cook on low for 5 hours.  This will burn on the sides if you leave it too long--or even with this timing if you use a newer Crock Pot with the higher temperature calibration.  

Basic White Sauce (good alternative to cream soups in recipes)

Prepare as directed, according to desired thickness (thin / medium / medium-thick / thick).

Melt in heavy saucepan:
Butter (1 T. / 2 T. / 3 T. / 4 T.)

Blend in, cooking and stirring until bubbly:
Flour (1 T. / 2 T. / 3 T. / 4 T.)
Salt (1/4 tsp. for all)

Using wire whisk to prevent lumps, stir in:
Milk, stock, or combination (1 C. for all)

Cook just until smooth and thickened.  Makes slightly over 1 cup.  Medium-thick compares to undiluted condensed soups and make approximately the same amount contained in one 10-oz. can.

OPTIONS
Cheese sauce: Add 1/2 C. grated nippy cheese and 1/4 tsp. dry mustard.
Tomato sauce: Use tomato juice as liquid; add dash each of garlic salt, onion salt, basil, and oregano.
Mushroom sauce: Saute 1/4 C. chopped mushrooms and 1 T. finely chopped onion in butter before adding flour.
Celery sauce: Saute 1/2 C. chopped celery and 1 T. finely chopped onion in butter before adding flour.
Chicken sauce: Use chicken broth or bouillon as half the liquid.  Add 1/4 tsp. poultry seasoning or sage and diced cooked chicken if available.

Vary flavor with the following:
curry powder
garlic, onion, or celery salt
grated nutmeg
lemon juice
Worcestershire sauce
chili powder
chopped or blended vegetables
chopped parsley
chopped chives
chopped hard-cooked eggs

Marissa's Sassy Salsa Pumpkin Soup

4 cups veggie broth

1 can pure pumpkin

1 can back beans (drained and rinsed, opt.)

1 can sweet corn

3/4 cup salsa

1 tablespoon minced garlic

1 teaspoon chili powder

1/2 teaspoon cumin

*we add one approximately one cup cooked quinoa to make this soup more hearty and to amp up the protein. 

Sauté garlic in a bit of olive oil or water for 1 minute. Add broth and spices and let simmer. Add pumpkin and mix well. Add remaining ingredients, stir, and bring to a boil. Simmer 10 - 15 minutes. Add cooked quinoa last. Feel free to garnish with cheese or sour cream.

Banana Bread Muffin Tops (SF, GF, Vegan)

Banana Bread Muffin Tops

Vegan, gluten-free, nut-free, sugar-free

Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars (and the chocolate chips can be easily swapped for walnuts). Try them warm served with a pat of vegan butter, nut butter, or coconut oil.

Yield
9 large cookies

Prep Time
10 Minutes

Cook time
18 Minutes

Ingredients:

• 2 large ripe bananas, peeled (230 grams banana without peel)
• 1/2 cup packed pitted Medjool dates (125 grams pitted dates)*
• 1/4 cup virgin coconut oil (applesauce works fine)
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 + 1/8 teaspoon fine grain sea salt
• 2 cups gluten-free rolled oats, divided
• 3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)

Directions:

1. Preheat oven to 350F and line a large baking sheet with parchment paper.
2. Add the peeled bananas, pitted dates, coconut oil or applesauce, and vanilla into a food processor. Process until smooth. I let it run for a minute or so.
3. Add in the cinnamon, baking powder, and salt and process again until combined.
4. Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
5. Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
6. Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten - simply leave it in a mound on the baking sheet.
7. Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
8. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.

Note: Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe. (NOTE: This is probably kind to your food processor, but it works fine if you use firm dates without soaking them.)

Read more: http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/#ixzz2rVltt13f

Chicken & Dumpling Casserole

I haven't made this yet, but it came from Sharon Glasgow's blog and she said she keeps one in the freezer at all times for unexpected company since it can easily be cooked from frozen.  Sounds like a great idea to me!  Can't wait to try it...

1 chicken
1 onion
3 carrots
water and salt

Dumplings 
2 cups of self-rising flour (I use gluten free baking mix)
1/4 cup butter, melted (more is always better)
1/4 lb cheddar cheese, shredded
2/3 cup buttermilk ( you can substitute w/ homemade plain yogurt)
2 eggs, beaten

1. Cook chicken in water with 1 diced onion, three chopped carrots and salt to taste.  Cook for 2-6 hours depending on how tender you want or how long you have. Take chicken out of broth, take skin off and debone. Shred chicken. Save carrots.
2. Mix all ingredients for dumplings and set aside.
3. Grease 9 x 13 baking dish. Evenly distribute shredded chicken and saved carrots into dish. Pour 2 ½ cups of chicken broth on top. Add salt to taste. Pour dumpling mixture on top in mounds and  spread evenly.
4. Bake in 350 degree oven for 40 mins or until dumplings are fully baked on top.

Carrot-Pulp Muffins (or Juice-Pulp Muffins)

This recipe was devised by my daughter Olivia as a way to use all the wasted pulp from juicing carrots.  It is delicious and moist if you use shredded carrots, but it can be a little dry if you just use the carrot pulp without a little extra moisture from something like applesauce, apple juice, a little of the carrot juice (which will make very orange muffins!) or even a little water.

2 C. flour (we use freshly ground whole wheat)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 eggs, lightly beaten
1 C. oil (we use olive oil)
3/4 C. brown sugar
3 C. grated carrot (or carrot pulp from juicing with moisture added)

Combine dry ingredients.  In a separate bowl, combine eggs with oil and sugar.  Add to dry ingredients, mixing just until combined.  Stir in carrots (grated, or as moistened pulp).  Bake at 350 for 20-30 minutes.


In an interesting modification, my friend Maegan prepares the following muffins out of her juicing endeavors.

Maegan's Juice-Pulp Muffins

Combine:
2 C. pulp from juicing (carrots, apple, celery, kale)
3 eggs
1.5 c flour (she used oatmeal run thru her food processor)
1/3 c oil
1 tbsp baking soda
2 tbsp honey
1 banana
1 Tbsp cinnamon.

Bake at 350 about 15 minutes. ("You kinda have to check them," she says.)