Alisa's friend's award winning Toffee Bars

I didn't use the nuts & used different chips but if you can...stick to this recipe. Her bars are the best!!

Toffee Bars

Spray bottom and sides of large cookie sheet with non-stick spray.
Layer the bottom with graham crackers.

Bring to boil:
1 package butter (2 cups)
1 cup brown sugar
Boil for 3 minutes.

Add chopped walnuts or pecans to mixture.
Pour over graham crackers.

Bake for 10 minutes at 350 degrees.

After baking:
Add 1 package milk chocolate chocolate chips to the top.
Wait until they are melted.

Spread with a knife.
Add ½ to 1 package Skor Toffee Bar chips to the top.
Spread with knife.

Cut before they are completely cooled.

Beth's Million Dollar Caramel Cookies

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Greek Stuffed Peppers

These were easy and awesome. I made it even faster in a pressure cooker for about 20 min.

http://www.marthastewart.com/recipe/greek-stuffed-peppers-from-everyday-food?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD&rsc=showarchive_tv_show-archive

Ingredients

Serves 4

• 4 large bell peppers
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup (4 ounces) crumbled feta
• 1/2 cup couscous
• 4 scallions, white and green parts separated, thinly sliced
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Coarse salt and freshly ground pepper
• Lemon wedges, for serving

Directions

1. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems. Chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
2. Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl with pepper tops. Season with salt and pepper and toss to combine; Stuff peppers with bean mixture.
3. If using a slow cooker, place stuffed peppers upright in slow cooker. Cover and cook on high for 4 hours. If using an oven, preheat to 350 degrees. Place peppers upright in a 5-quart Dutch oven with a tight-fitting lid. Add 1 cup water, cover, and bake until peppers are tender, about 1 hour.
4. Sprinkle peppers with scallion greens; serve with lemon wedges.

Awesome Whole Wheat Pizza Crust

I did it, it worked and we'll be making this again. The special topping that Sean invented that we'd also like to make again was mozz cheese, feta, shredded potatoes mixed with olive oil and chopped fresh rosemary. Yum!

INGREDIENTS:

1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast

1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour

DIRECTIONS:

1.	In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2.	Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3.	When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.	Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5.	Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Moosewood's Cauliflower Cheese Pie

Cauliflower Cheese Pie - tried this tonight and it was great!

http://www.recipe-source.com/main-dishes/dinner-pies/cauliflower-cheese1.html

Broccoli Pesto Pasta

1 package(s)	(16 ounces) spaghetti or thin spaghetti
1 bag(s)	(16 ) frozen chopped broccoli
1 cup(s)	chicken broth
1/4 cup(s)	Parmesan cheese, grated
2 tablespoon(s)	olive oil
1 small	garlic clove
1/4 teaspoon(s)	salt
	Coarsely ground black pepper

DIRECTIONS

1. In saucepot, prepare pasta in boiling salted water as label directs. In saucepan, prepare broccoli as label directs.
2. In food processor, with knife blade attached, blend cooked broccoli, chicken broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
3. Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve

I found this recipe online at goodhousekeeping.com. What I did to change it to fit our dinner is to add a jar of drained marinated artichoke hearts to the puree and we used what we call "protein pasta" which is the yellow boxed barilla whole wheat pasta. We used a short pasta since Patrick can't really eat spaghetti all that easily.

I have to say the artichokes made this super awesome. I would not skip that part if you are making this. I froze the leftover pasta into a malliable silicone muffin mold so that we'll have quick lunches or dinners for Patrick.

Enjoy!

Protein Brownies

I want to try these but I might sub yogurt for miracle whip and something else for lecithin so that I'm not buying something new, maybe it's okay without it...

½ cup oat flour ¼ cup whole-wheat flour
1-cup whey protein powder
½ cup stevia blend
1/3 cup cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1-tablespoon liquid lecithin ½ cup fat free cream cheese (room temperature) 2 eggs
¼ cup fat free Miracle Whip
1 teaspoon super-strength chocolate flavoring (LorAnn)

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

In a bowl combine all dry ingredients. Set aside. In a large bowl, with an electric beater, combine lecithin, cream cheese, eggs, Miracle Whip, and flavoring until light and fluffy. Add the dry ingredients to the wet. Mix well. Pour batter into lined 9”x9” square pan and smooth evenly.

Bake for 15-20 minutes. Remove from pan and cool slightly. Remove wax paper and cool completely. Cut into 9 bars.

Per bar: Calories:99 Protein: 9g Carbs:9g Fats:3 g

Cream of Tomato Soup

Made this tonight with grilled ham and cheese, yum!!

serves 4-6

2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepperIn a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

Roasted Salmon with Lemon Relish

This was a big winner last night for dinner. We loved it and want it on the regular menu...that's saying a lot.

Ingredients

Serves 4

• 1/4 cup pine nuts
• 1/4 cup raisins
• Slivered zest and juice of 1 lemon
• 4 skinless salmon fillets (6 ounces each)
• Coarse salt and ground pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 5 ounces baby spinach (about 5 cups), loosely packed

Directions

1. Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
3. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
5. Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.

Cauliflower Based Pizza Crust

To prepare the cauliflower for all three recipes, I use frozen cauliflower (you can use fresh, but for me, frozen is less prep work). I prepare an entire bag quickly by adding 2 Tbsp water to the vegetable in a microwavable lidded dish. Cook for 6-8 minutes. Drain off water, and allow to cool slightly. With a cheese grater, shred cauliflower, or process in your food processor.

Cauliflower can be prepared in advance, and the amount of prep work is minimal.

Note for lactose intolerant folks: If you suffer from lactose intolerance, soy cheese can be successfully substituted for the cheeses in the recipes. Those nutritional values will also be included at the end of the recipes.




You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.



Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

serves 4- 6 for one recipe (10" pizza) not including toppings:

For 6, per serving:
calories: 73 calories
effective carbohydrates: 1.5
total carbohydrates: 2
fiber: 1
protein: 5 grams
fat: 4 grams

For 4, per serving:
calories: 108
effective carbohydrates: 2
total carbohydrates: 3
fiber: 1
protein: 7 grams
fat: 6 grams



The following bread sticks recipe is easy! Prepare enough dough for pizza and get these bread sticks in the oven before the first pizza batch.


I can't believe they're cauliflower breadsticks!

1 cup cooked, riced cauliflower
1 egg
1 c + shredded mozzarella cheese
garlic salt

Preheat oven to 350 degrees Fahrenheit.

In a greased 9X3 loaf pan, press about 1-1/2" deep cauliflower pizza dough. If any is left, use for pizza.

Bake at 350 for 20-30 minutes, or until set. With a spatula loosen the dough around the edges and remove the square of dough to a greased cookie sheet.

With a pizza cutter, slice strips through the set dough. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese. Bake at 450 degrees until the top browns.


Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.

Serve with marinara sauce (optional).

serves 4- 6:

For 6, per serving:
calories: 73 calories
effective carbohydrates: 1.5
total carbohydrates: 2
fiber: 1
protein: 5 grams
fat: 4 grams

For 4, per serving:
calories: 108
effective carbohydrates: 2
total carbohydrates: 3
fiber: 1
protein: 7 grams
fat: 6 grams

(And now it's) Cauliflower Lasagna!

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces) (mixing an egg in with this improves the texture, but is optional)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)

Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.

To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.

3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

5. Add half of the toppings you've prepared. (If there are none, proceed to the next step.)

6. Layer with ½ of the mozzarella cheese.

7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)

8. Add the rest of the sauce.

9. Add the rest of the toppings. (If there are none, proceed to the next step)

10. Add the rest of the ricotta and spread with a spoon as well as is possible. It will be a little more bumpy, so no worries if the uniformity isn't there (friends tell me that mixing the ricotta with egg creates a better texture and greater spreading ease. Thank you!)

11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.

Nutritional Information for the base lasagna (toppings will change numbers).

With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

Lactose Intolerant Nutritional Information for one recipe, which includes 1 egg, 1 cup soy cheese and 1 cup riced cauliflower (toppings not added):

For 1/4 of a serving (lasagna, pizza or bread sticks):

calories: 105
total carbohydrates: 5.5
fiber: 1 gram
effective net carbohydrates: 4.5
fiber: 1 gram
protein: 9.5 grams

For 1/6 of a serving (lasagna, pizza or bread sticks):

calories: 70
total carbohydrates: 4
fiber: 1 gram
effective net carbohydrates: 3
fiber: 1 gram
protein: 6 grams

Pistachio Macaroons

Ingredients

• For the macaroons: • 1/3 cup or 3 ounces pistachios • 3/4 cup confectioners' sugar • 2 large egg whites • 1 tbsp sugar • For the buttercream: • 1/4 cup or 2 ounces pistachios • 1 2/3 cups confectioners' sugar • 1/2 cup unsalted butter, softened • 2 baking sheets, lined with parchment paper

Preparation

Preheat the oven to 350°F. Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out. Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.

Rustic Pear Tart

Tonight's dinner, part two:

Crust:
1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water

Filling:
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon

Glaze:
1 teaspoon honey
1/4 teaspoon boiling water

To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.

Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.

Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

Per Serving:Calories 220; Total Fat 8 g; (Sat Fat 5 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 3 g; Carb 36 g; Fiber 4 g; Cholesterol 20 mg; Sodium 55 mg
Good source of: Fiber, Thiamin

Salmon with Lentils

Wow, tonight's dinner was really good and relatively easy. Wanted to share these recipes!

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removedPlace the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot. Serves 4.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

PAELLA-STYLE RICE

10 Cups chicken broth
1 Tablespoon saffron stigmas muddled in palm of your hand
1/4 Cup olive oil
10 Chicken drumsticks
10 Pork ribs 20 Round pieces of Spanish chorizo
5 Cups long-grain rice
30 Green beans
20 Strips roasted red pepper, 1/4 inch thick
8 Ounces peas
8 Ounces chopped carrots
20 Mussels
20 Large shrimp
20 Clams
Salt and pepper for seasoning

Boil chicken broth with muddled saffron.
In a wide and shallow pane, use 1/8 cup olive oil over medium heat to separately cook the chicken, ribs, and chorizo.. These items may also be grilled to avoid frying them.
Using the same pan without removeing the used oil, arrange the meats in a uniform fashion. Over this, pour the rice and top with green beans, red bell pepper, peas, and carrots. Top the dish with the mussels, shrimp and clams.
Once the paella is formed, first pour the rest of the olive oil over the paella, and then pour the saffron chicken broth. Place over high heat.
Once the paella starts to boil, lowert to medium heat, and cover the pan with aluminum foil and let cook for 20 minutes.
Let the paella sit for 10 minutes after cooking so the rice may absorb the broth. Add salt and pepper to taste.

Serves 10

Serve with salad and garlic bread.

Allrecipes Recipe: Chocolate Cornstarch Pudding

Your friend has sent you a recipe from Allrecipes.com.
(jennifer.woods@gmail.com - Email address has not been verified.)
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Your friend says...
Yum, made this tonight and will try with stevia next time!
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Chocolate Cornstarch Pudding (http://allrecipes.com/Recipe/Chocolate-Cornstarch-Pudding/Detail.aspx?src=etaf)
Submitted by: Kelly Hengst
Rated 5 out of 5 by 201 members

My mom's best chocolate pudding recipe made with cornstarch and cocoa.

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Traditional Organic Hot Cocoa Mix

• 1 cup organic dry powdered milk
• 1/4 cup good quality organic cocoa powder
• 1/2 cup vanilla sugar
• Pinch of sea salt

Mix all ingredients together and store in an airtight container. To make hot cocoa, stir one cup boiling water into 1/4 cup mix.

Is anybody out there?

I am sad to say that I think I'm the only one reading my own blog. I post the recipes that I want to keep around and find easily. So far, I have really found this to work great. The coconut rice and beans I made were easily found again. If anybody is reading, I'd love to hear from you.

Homemade Ranch Dressing

1/2 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. thyme
1/4 tsp. minced garlic
1/4 tsp. paprika
2 Tbsp. water
2/3 c. buttermilk
1/4 c. mayonaise
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. sugar
1/4 tsp. salt

Put water in a small bowl and add spices and herbs. Whisk and allow to set for 5 minutes. Pour buttermilk and mayonnaise into a bowl and whisk well. Add water/herb/spice mixture, vinegar, mustard, sugar and salt. Whisk well until smooth. Pout into a jar and shake well. Store in refrigerator for one week.

Healthy Creamy Salad Dressing

6 ounces	Silken tofu (or soft tofu, drained)
2 tbsp	Fresh lemon juice
1 tbsp	Canola oil
1/2 teaspoon	Salt
1/4 tsp	Pepper
1 tbsp	Chopped fresh Italian parsley
1 clove	Garlic, chopped
1 1/2 tbsp	Cider vinegar

Protein Pancakes

So, Sean and I eat pretty healthy a lot of the time and today I wanted to try to make pancakes a little less simple carby. This was pretty good and I might try a few little tweaks to see if I can get it to taste even better. However, I did like this a lot.

Serves 2 hungry adults

Ingredients:
1 cup oatmeal
6 oz silken tofu (1/2 big refrigerated tub or one shelf stable box)
3 eggs (or 6 egg whites)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon sugar (or maple syrup or sugar substitute)
1/4 teaspoon salt

Directions:
Put all ingredients into blender and mix until it is completely smooth. Heat a non-stick griddle to medium high heat. Spray with cooking spray (or melt a little butter or transfat free margerine - I like Organic Earth Balance Whipped) and pour about a 1/4 to 1/3 c batter and cook until bubbles form and the bottom is a little brown. Flip and cook about 1-2 min longer and serve with syrup or fruit.

Mock Chocolate Mousse

I made this tonight with the leftover Tru Whip that we'd tried from Whole Foods. It turned out way better than I'd thought.

Ingredients:
1/2 a big chocolate bar (the kind you get when you make smores - we used a Symphony Bar)
1/2 container of whipped topping - thawed

Directions:
Break up the chocolate bar into several pieces and place in a microwave safe bowl. Microwave for 30 seconds and then for 10 seconds at a time thereafter until just melted.

Using a wire wisk, pour the chocolate into a large mixing bowl (that is cold or room temp - not the same container you melted the chocolate in) and mix for about 30 seconds to cool. Pour the thawed whipped topping over the chocolate and whisk together until completely incorporated.

Divide into 2-4 pretty tall glasses and lovingly serve to your guests. Enjoy.

Rice Cooker Rice Pudding

3/4 cup medium- or long-grain rice
1 1/2 cup water
1/4 teaspoon salt
4 cups of whole milk*
1/2 cup of sugar
1/2 teaspoon vanilla
Ground cinnamon

Add the rice, water, and salt to the rice cooker. Cook until it goes off, about 15-20 minutes. Remove the cover and stir in the milk and the sugar. Cover and turn the cooker back on. After about 20 minutes, raise the lid and stir every five minutes until it has the consistency you desire. Sprinkle the vanilla and cinnamon over the rice and stir. You can serve this warm, at room temperature, or cold. You can garnish with a fruit sauce or with whipped cream, or just eat plain.