Beef Stroganoff

Source: Karen Palmesano - Crock pot recipe

Brown 1# ground beef, 1 large onion, and 2 cloves garlic in about 1 t. oil. When brown, add 3 T. tomato paste, 1-1/2 cups beef broth, 1-1/4 t. salt and 1/8 t. pepper (or 2 bouillon cubes). Pour into crock pot. Cook on low 2-3 hours. 30 minutes before serving add 1-1/2 cups sour cream with 4 T. flour mixed into it. Serve over buttered egg noodles.

Pumpkin Pie

• 2 eggs
• 16 oz. canned pumpkin
• ¼ C. honey or Agave syrup
• Pinch of salt
• 1/8 t. ginger
• 1/8 t. nutmeg
• 1/8 t. cloves
• 1-¼ C. evaporated milk or 1 cup heavy whipping cream
• 1 t. cinnamon

Pour into single pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 40-50 minutes.

For mini pumpkin pies:
Bake at 425 for 15 minutes and 350 for 10 minutes.

Almond Butter & Honey Ginger Cookies

1-1/3 cup flour (1 cup whole wheat and 1/3 cup white flour)
3/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder

1/4 tsp cinnamon

1/4 cup unsalted butter, softened
1/3 cup honey
3/4 cup almond butter
1 teaspoon fresh ginger, peeled and grated

Preheat oven to 350F. Lightly grease or spread parchment paper/silpat mat onto baking sheets.

In a medium bowl sift together flour, ground ginger, salt, baking soda, baking powder, and cinnamon. Set aside.

In a large bowl cream the butter with the honey and almond butter. Stir in the fresh ginger. Pour in the flour mixture and stir just until combined.

Spoon cookie dough onto prepared cookie sheet. Gentle flatten slightly and lightly sprinkle with fructose and cinnamon. Bake for 10 minutes. Let them sit for a couple minutes on the baking sheet before removing and letting cool completely on rack. Do not over bake. Store tightly covered for a few days.

Broccoli Quiche

• 2 T. butter
• 1/2 onion, minced
• 1 t. minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1-1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1-1/2 cups milk
• 1 t. salt
• 1/8 t. black pepper
• 1 T. butter, melted

Single Pie Crust:

1-1/3 cups flour
1/2 teaspoon salt
1/2 cup butter
2-3 tablespoons cold water

Preheat oven to 350 degrees F (175 degrees C).

Prepare pie crust and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake for 45-50 minutes (in a glass dish) or until the center has set.

Doughnuts

Source: Lydia H.

• 2 cups flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt

• 1 egg
• 2 T. Agave syrup
• 2/3 cup buttermilk
• 1/8 cup + 1 tsp. melted butter
• half a mashed banana
• 1-1/2 tsp. vanilla extract

Combine dry ingredients in one bowl and liquid mixture in a separate bowl. Mix wet and dry ingredients together, but do not over-stir the batter! Apply flour to table or counter top and kneed dough several times. If the texture is too soft put in fridge to chill for a half hour. Roll out dough to approximately half and an inch thick. Use a doughnut-cutter to cut out the doughnuts. Get a large pan and lid; fill to about 1-1/2 inches with oil. Heat oil on high until slightly bubbling, and reduce heat to low after first batch is cooked. Be careful, as the oil splatters back at you when you add the dough. Fry until golden brown on the underside, then flip them with tongs. Keep an eye on them. They cook fast and burn easily! When done, set them on a rack with paper towels underneath them to soak up some of the oil, and cool completely.

Yield: one dozen doughnuts and doughnut holes

Starlight Yellow Cake

Source: Betty Crocker Cook Book, modified

• 2-1/4 cups flour
• 3-1/2 t. baking powder
• 1/4 t. salt
• 1/3 cup butter, softened
• 1/3 cup fructose or 1/4 cup Agave syrup
• 1 large egg
• 1 cup milk
• 1-1/2 t. vanilla

Combine dry ingredients and mix well; set aside. In a separate, medium-sized bowl combine wet ingredients, blending thoroughly. Grease a cake pan (square or round) and lightly flour. Bake at 350 degrees F for 25-30 minutes.

Topping variations:

Frozen cherries (add cornstarch to juice to thicken)

Fresh strawberries with whipped cream

Vanilla pudding

Or make a bowl cake with layers of cake, vanilla pudding, strawberries and whipped cream!

Tasty Tuna-Noodle Casserole

Source: Hannah M.

• 1 pound bow or rotini noodles
• 1/4 cup onion, finely chopped
• 4 T. butter
• 1/4 cup flour
• 1 t. salt
• 1-1/2 t. garlic powder
• 1 t. onion powder
• 1/4 t. pepper
• 1/2 t. mustard
• 4 cups milk
• 1 cup cheddar cheese
• 3 (5 ounce) cans tuna - do NOT drain!
• 1 cup crushed potato chips

Cook noodles and set aside. Saute onions in butter (I added a little olive oil as well). Add flour, salt, garlic & onion powder, pepper, and mustard. Allow to thicken and brown slightly. Stir in milk; add cheese slowly. Add 3 cans of tuna. Combine mixture with noodles, and pour into a casserole dish. Top with 2 handful of cheese and crushed potato chips. Bake at 350 degrees F for 30 minutes, covered! Remove cover and turn oven on broil for a few seconds to crisp the topping, but watch it carefully, because it browns very quickly.

Baked Creamy Potato Casserole

Source: Sally D., modified

My family's favorite traditional Christmas dinner casserole!

• 4 cups cubed, cooked potatoes
• 1/2 cup chopped onion
• 2 T. green pepper
• 2 T. red sweet pepper
• 4 T. butter
• 1/4 cup flour
• 2 cup milk
• 1 t. salt
• 1 t. garlic powder
• 1/4 t. black pepper
• 3/4 cup shredded cheddar cheese
• 6 slices turkey bacon, cooked and chopped (save half for topping)

Peel, cube, and cook potatoes. Fry onion and peppers in butter for about 5 minutes. Stir in flour. Add milk gradually and stir until thickened. Add salt, pepper, and cheese; stir until thick. Add chopped bacon. Pour into a casserole dish. Top with more cheese, remainder of bacon, and sprinkle with paprika powder. Bake at 350 degrees F for approximately 30-40 minutes or until bubbly.

Yield: 4 servings

Saltine Crackers

• 1 cup all-purpose flour (I used about 2 T. whole wheat flour)
• 1/2 t. salt
• 1/8 t. baking soda
• 2 T. butter, melted
• 1/4 cup water
• water for brushing
• salt for sprinkling

Preheat oven to 400 degrees F. In a food processor, pulse flour, salt, and baking soda to combine. Add melted butter and process until a coarse meal forms. Add water and process until a ball of dough is formed. Turn out on a floured surface and knead lightly if necessary. Roll out on Parchment paper with a rolling pin, rolling as thin as possible. Cut dough into squares with a pizza cutter--about 2x2 inches. Brush lightly with water, sprinkle with salt, and poke each square twice with a fork. Bake for 8-10 minutes until lightly golden. Keep an eye on them as they brown quickly. Store tightly wrapped to maintain crunchiness; you can also re-crisp in a 350 degree F oven for a few minutes.

Bacon & Tomato Crackers:

turkey bacon

sliced tomatoes

salt

black pepper

parsley flakes

Tuna-Dotted Crackers:

1 can tuna

mayonnaise

Original Mrs. Dash

garlic salt

garlic powder

parsley

Oregon Peach Cream Almond Pie

• 3 cups peaches, thinly sliced
• 1/3 cup honey or Agave syrup
• 1/4 teaspoon almond extract
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/4 cup flour
• 1 cup heavy cream
• 1/4 cup sliced blanched almonds

Single Pie Crust:

• 1-1/3 cups flour
• 1/2 teaspoon salt
• 1/2 cup butter
• 2-3 tablespoons cold water
  

Prepare pie pastry in pie dish and set aside. Toss peaches with honey/Agave syrup and almond extract. Add nutmeg, cinnamon, and flour. Spread evenly in pastry-lined pan. Pour cream over peaches. Bake in preheated oven on 400 degrees F for 35 minutes. Remove pie from oven, sprinkle top with almonds. Return and bake 5 minutes longer, or until cream is set and almonds are lightly browned. Serve completely cooled.

Graham Crackers

As good as the boxed version of graham crackers, with the same sweet honey taste but a little chewy in the middle with so much more flavor! The perfect snack!

• 1/2 cup rolled oats (blend in food processor until powdery)
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon
• 2 T. wheat germ
• Pinch of salt
• 1/3 cup oil
• 1 T. milk
• 1 T. honey
• 1 T. molasses
• 1/2 tsp. vanilla extract
• 1/2 tsp. maple flavoring

Mix dry ingredients in a large bowl. Heat oil, honey and water until melted. Pour honey mixture into dry ingredients and mix until dough can be formed into a ball (dough will be closer to the consistency of very dry cookie dough). Chill for at least 30 minutes. Press out dough onto an ungreased cookie sheet (or on Parchment paper and then place on a cookie sheet) and roll out to about 1/4” thick or less. Cut into rectangles with a pizza cutter and prick with a fork. Bake at 350 F for 15-20 minutes.

Coconut Curry-Chicken Dish

Source: Albert Heijn cooking magazine

• Basmati rice
• 1 T. olive oil
• 1 sweet onion, finely diced (definitely use a sweet onion; combined with the coconut milk it has a pleasantly sweet flavor)
• 1 t. curry powder (you may need to use a bit more if your curry is old; it loses its potency)
  
• 1 pound chicken, cubed
• 1 (13.5 ounce) can unsweetened coconut milk
• 1/2 t. salt
• white pepper to taste
• 1 T. cornstarch in a bit of water

Make the rice according to box directions. Saute onion and curry in oil. Cook on low heat for about 10 minutes. Add the chicken and cook partially through, then add coconut milk and bring to a boil. Reduce heat and let cook covered for about 10 minutes or more. Add salt and a bit of white pepper. Add the cornstarch to a little water and thicken the sauce just before serving.
Serve with steamed asparagus and pineapple.

Best Blueberry Muffins

• 1/2 cup butter, at room temperature
• 3-4 T. Agave syrup
• 2 large eggs
• 2 t. vanilla
• 2 t. baking powder
• 1/4 t. salt
• 2 cups frozen blueberries
• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup milk

Heat oven to 375 degrees F. Grease muffin tin; you can use a regular 12-cup or a 6-cup jumbo tin. In bowl, mix butter until creamy; add Agave syrup and beat well. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With a spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon batter into muffin cups; bake 20-30 minutes, until golden brown and springy to touch.

Meaty Zucchini Lasagna

Source: Hannah M.

Step #1: Zucchini

• 1 large zucchini

Shredded zucchini in food processor. Sprinkle with a little salt and drain off excess fluid. (Next time I won't drain it; maybe the lasagna will be a little more moist.)

Step #2: Meat Sauce

• 1 T. olive oil
• 1 onion, chopped
• 1 pound ground beef
• 2 t. garlic, minced
• 2 t. salt
• 1 t. oregano
• 1/2 t. basil
• 1 t. garlic powder
• 1 t. onion powder
• 1 (26 oz) can Hunt's Garlic & Herb pasta sauce

In a large frying pan, cook beef in oil over medium/high heat. Do not drain off an excess fat. (I did, and it was a little dry.) Add some water to the pan and let the meat simmer for a while, which will make it more tender. Once liquid has evaporated, pour meat into food processor; add pasta sauce and blend until meat is finely ground. Add seasonings. Saute onions and garlic until soft. Add to food processor and pulse until onions are semi-ground. Transfer meat sauce to pan.

Step #3: Noodles

• 9 lasagna noodles, prepared according to the directions on the box.

Step #4: Ricotta

• 2 eggs, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1 (15 oz) carton of ricotta cheese
• 1 T. dried parsley
• 1/4 t. salt
• pepper sprinkles

In a medium bowl mix all ingredients until thoroughly combined.

Step #5: White Sauce

• 1 T. olive oil
• 3 T. flour
• 1-1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/4 t. salt
• pepper and nutmeg to taste

In a saucepan, add oil and flour. Stir to combine. Add milk once bubbling and stir. Cook until the mixture is thickening, then add cheese. Season to taste with salt, pepper and nutmeg. Set aside.

Step #6: Assembling the lasagna

Grease a 13x9 glass pan.

Place 1/4 of meat sauce on the bottom of the pan and spread it evenly.
Arrange 3 lasagna noodles on top.

Pour 1/4 of meat sauce on top of the noodles; then spread 1/2 of ricotta mixture evenly.
Arrange 3 more lasagna noodles on top.

Pour 1/4 of meat sauce on top of the noodles; spread the other 1/2 of ricotta mixture evenly over it. Over this, sprinkle raw zucchini (thoroughly drained), along with a large handful of shredded mozzarella cheese.
Arrange last 3 lasagna noodles on top.

Spread the last 1/4 of meat sauce on top of noodles. Pour white sauce and spread evenly; you may need to rewarm it so it spreads easier. Sprinkle 3 handfuls of shredded mozzarella cheese over this, a few dashes of grated Parmesan cheese, and parsley flakes.

Bake lasagna at 350 degrees F for about 40 minutes, covered with aluminum foil.
Uncover and bake an additional 20 minutes or till heated through.

OR:
You can also cover it well and place in the freezer for a later date. Just make sure you bake frozen lasagna covered first, and then remove cover and bake until nice and bubbly. Remember to give yourself plenty of time as the frozen lasagna will take quite a bit longer to bake. Let stand for 5- 10 minutes so the filling will not ooze out.

Ranch Dressing

The best Ranch dressing ever--and without all the added preservatives and chemicals, etc! You'll never need to buy the bottled stuff again!

• 1 cup mayonnaise
• 1/2 cup yogurt
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2-3 teaspoons water or milk (if you wish to thin the dressing)

Combine all ingredients and mix well. Cover and refrigerate for 30 minutes before serving.