Yogurt Granola Squares 2 cups Harvest Crunch Cereal 3/4 cup flour 1/4 brown sugar 1/2 teaspoon

cinnamon 1/2 cup butter 1/2 of a soft, brownish & mushy banana 1 cup of blueberry (or any kind of) yoghurt 1 egg 2 tablespoons of flour Preheat oven to 350 F. Combine the cereal, flour, brown sugar, banana and cinnamon. Mix in butter until combined. Press half of the mixture into greased or parchment lined loaf pan. Combine yogurt, egg and 2 tablespoons of flour. Spread over crumb mixture in pan. Sprinkle the other half of the granola mixture over the yoghurt mixture pressing down lightly.

Bake for 30-35 minutes, or until yogourt has set. Cool in pan. Cut into bars. This recipe makes your whole house smell amazing by the way! Rhubarb Recipes Rhubarb Pie (Nola Koch) 4 c. chopped rhubarb lemon juice from 1/2 lemon nutmeg, cinnamon Custard: 3 eggs---------------| 1 1/4 c. sugar | whisk together 1/4 c. flour ---------| Add: 3/4 c. half and half Place raw rhubarb in unbaked pie shell. Drizzle with lemon juice, then sprinkle with nutmeg and generously with cinnamon. Pour custard over top. Bake 40-45 min.on 400. CINNAMON TOPPED RHUBARB MUFFINS 1/2 c. brown sugar 1/4 c. butter

1 c. sour cream 2 eggs 1 1/2 c. flour 3/4 tsp baking soda 3/4 tsp cinnamon 1 1/2 c. chopped rhubarb 1 Tbsp sugar 1/2 tsp cinnamon Preheat oven to 375. In large bowl, combine brown sugar and butter. Beat at med. speed until well mixed. (1-2 min). Add sour cream and eggs; continue beating, scraping bowl often. In medium bowl, stir together flour,baking soda, and 3/4 tsp cinnamon. By hand, stir in flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. In small bowl stir together remaining sugar and cinnamon. Sprinkle onto each muffin. Bake 25 - 30 min or until lightly browned. Cool 10 min. Remove from pans. QUICK AND EASY RHUBARB CAKE 4 1 1 1 c. rhubarb, chopped pkg (3 oz) strawberry jello yellow cake mix c. water

Preheat oven to 350. Spread about 4 c. rhubarb into 9 x 13 baking pan. Sprinkle with jello (dry powder) as evenly as possible. Next layer is 1 pkg yellow cake mix (straight out of the box) . Lastly, posr 1/2 to 1 cup water over everything. This should be done as evenly as possible, dampening as much of the cake mix powder as you can. Cover with foil and bake for about 30 min. Good warm, good cold, good plain, and yummy with Cool Whip on top! OATMEAL RHUBARB BARS 1 c. flour 3/4 c. oatmeal 1 c. brown sugar 1/2 c. butter, unsalted, melted 4 c. rhubarb (1/2 inch pieces)

1 2 1 1

c. sugar tsp. cornstarch c. water tsp. vanilla

Preheat oven to 350. Mix first 4 ingredients with fork until crumbly. Press 1/2 quantity into 9 inch square pan. Top with rhubarb. Combine remaining ingredients in samll saucepan and cook till thick and clear. Pour sauce over rhubarb. Top with remaining crumb mixture. Bake for 45 min.

Goat Cheese-Onion Naan with Mango Salsa Bon Apptit | September 1998 by Chef Beverly Gannon Chef Beverly Gannon accompanies the bread with this salsa, plus a garlicginger yogurt dipping sauce and a tomato-mint sauce. Yield: Makes 4 breads (2 servings per bread) 1 1/2 cups unbleached all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons plain yogurt 1 cup crumbled soft fresh goat cheese Also add: Cumin-don't be afraid Tumeric Garlic Onions? If not making topping Hot pepper flakes And more flour Possibly a bit of yeast Marsala seasoning? Ginger Cilantro 3 tablespoons butter 3 1/2 cups sliced Maui or yellow onions Olive oil Mango Salsa Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).

Melt butter in large skillet over medium heat. Add onions; saut until deep golden, about 25 minutes. Season with salt and pepper. Cool. Set aside. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round. Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover onions and bread separately; let stand at room temperature. Rewarm bread uncovered in 350F oven about 5 minutes.) Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes. Cut breads into wedges. Serve with Mango Salsa or mix fresh mint and cilantro with heated tomato sauce & serve. CARROT CAKE 2 1 3 1 2 2 2 1 2 2 1 1 c. sugar 1/2 c. vegetable oil eggs 1/2 tsp. vanilla 1/4 c. flour tsp. cinnamon tsp. baking soda tsp. salt c. shredded carrots c. flaked coconut (8 oz) can crushed pineapple, drained c. chopped walnuts or pecans Preheat oven to 350. Grease generously and dust with flour ,a 9 x 13 pan. Combine sugar, oil, eggs and vanilla in a large bowl and blend with wooden spoon. Stir in flour, cinnamon soda, and salt. Mix well. Fold in carrots, coconut, pineapple, and nuts. Pour into prepared pan. Bake about 50 min.or until cake tester inserted in center comes out clean. Allow to cool in pan for 5 min. Invert onto cooling rack and cool completely. (If you don't invert to cool, the cake may settle in the middle, creating an indentation- I don't always do this). CREAM CHEESE FROSTING 4 oz. cream cheese (room temp.)

1/3 c. butter or margarine (melted) 3 Tbsp. milk 1 1/2 tsp. vanilla dash salt 1 1/2 - 2 c. powdered sugar Combine cream cheese, butter or marg., milk, vanilla, and salt in med. bowl. Blend with electric mixer. Beat in enough powdered sugar to make a nice spreadable mixture. Frost top of cooled cake. May garnish with pecan halves (or chopped). CARAMEL CORN (oven made) 1/2 c. popcorn kernals, popped 1/2 c. butter 1/4 c. light corn syrup 1 c. brown sugar 1/2 tsp. salt 1/2 tsp. vanilla 1/2 tsp. baking soda Spread freshly popped corn in a large roast pan. Keep warm in 250 deg. oven. In 2 qt. saucepan, combine butter, corn syrup, sugar, and salt. Cook on med. heat stirring constantly until sugar dissolves. Boil about 5 min. while stirring constantly. Remove from heat and stir in vanilla and baking soda-it will foam. Take corn from oven and pour hot caramel over it. Stir quickly to mix well. Return to oven for 45 min, stirring every 15 min. (May cool on waxed paper.) Break apart. Store in airtight container. Sometimes I add peanuts- it makes it like Cracker Jax. PUMPKIN BREAD K. Edinger 2/3 c. shortening 2 c. sugar 4 eggs 1 can pumpkin (16 oz) 2/3 c. water 3 1/3 c. flour 2 tsp. baking soda 1 1/2 tsp salt 1/2 tsp baking powder

1 tsp cinnamon 1 tsp cloves 2/3 c. chopped nuts 2/3 c. raisins and/or 2/3 c. chocolate chips Mix shortening and sugar in large bowl. Add eggs, pumpkin, and water. Blend in flour and dry ingredients. Stir in nuts and raisins. Pour into 2 greased loaf pans 9x5x3. Bake at 350 deg. 70-80 min. TACO SOUP Lidia Koch Serves 10 2 lb ground turkey 1/2 large sweet onion, chopped fine 6 Tbsp taco seasoning 2 cans (14 oz) diced tomato w/green chilies 2 cans (14 oz) whole kernel corn 2 cans red chili beans (in seasoned sauce,optional) 2 cans water (use one of the cans above) 1 tsp dried basil (or Italian seasoning) 2 tsp Vegeta or boullion 1/2 tsp black pepper In large soup pot, brown ground turkey and onion, drain. Add taco seasoning, and cans of vegetables-do not drain, just add the cans w/liquid. Add remaining ingredients. Bring to a boil and cook about 20 minutes. Optional toppings to pass around: Broken tortilla chips Grated cheese Sliced green onions Sour cream Avocados Squash Soup Ingredients 1-2 Squash Onion Garlic (2 cloves per squash) Celery Carrots Water/Chicken Stock

Milk/Cream Salt Pepper Parsley

*You can limit the ingredients to only squash, onion and garlic if you dont have the others handy and it takes great too. Preparation Cook the squash. Two choices: 1) Cut it in half, scoop out the seeds and microwave the halves for 15-20 minutes until you can spoon out the squash... or 2) Peel the squash, scoop out the seeds, cut it up into pieces and bake it in the oven until soft. I do the microwave because its easier in my opinion. Set the squash aside. In a pot, melt a chunk of butter (3-4 tbsp worth). Cook the onions (1 large or 2 small) and garlic (and celery if you want) on a low heat: dont brown them just cook until soft (about 5 minutes). Add the water/chicken stock and bring to a boil. Gently drop in the squash (and carrots if you want). Let it simmer (on really low heat) for about 20-30 minutes. Set it aside for a few minutes then cream it (with a hand blender) until smooth. Add some milk and cream, salt, pepper and parsley to taste. Try some to make sure its well seasoned before serving it. You can let it sit on low heat until you serve it. *I didnt give specific amounts for the milk/cream/water/seasoning because it all depends on how much you cook. If you use 1 squash, use approx 2 cups of water/chicken stock, cup milk and cup cream. Double that for 2 squash. The best way to know what to add is just to taste it. Let me know how it turns out!! Enjoy Tijuana Torta Ingredients 1 can(s) black beans, or pinto beans, rinsed (see Tips & Techniques) 3 tablespoon(s) prepared salsa 1 tablespoon(s) chopped pickled jalapeo 1/2 teaspoon(s) ground cumin 1 ripe avocado, pitted 2 tablespoon(s) minced onion 1 tablespoon(s) lime juice 1 16- to 20-inch-long baguette, preferably whole-grain

1 1/3 cup(s) shredded green cabbage Directions Mash beans, salsa, jalapeo and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you're left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve. COOL AND CREAMY COCONUT CAKE 1 box yellow cake mix (or white or vanilla) 1 can sweetened condensed milk 1 can (12 oz) cream of coconut 1 (8 oz) Cool Whip 2.5-3 cups flaked coconut Bake cake in 9 x 13 pan according to directions. Using fork or skewer, poke holes in entire cake. Mix condensed milk and cream of coconut. Slowly pour over warm cake. Cool completely. Frost w/Cool Whip and sprinkle w/coconut. Cover and refrigerate. Coconut Mango Pancakes Ingredients 1 cup coconut milk 1 cups mango puree (available at Indian grocery stores or make yourself) 2 whole eggs 1 cups all-purpose flour 1 tbsp baking powder (optional) 1 tsp vanilla extract (optional) butter for making pancakes Method Whisk together coconut milk, mango puree and eggs until mixture is smooth Add the flour in 4-5 batches whisking each time to incorporate Melt butter in a non-stick pan, pour in a 1/3 cup measuring spoon of batter and cook till small bubbles appear on the surface. Flip over and cook the

other side. Serve with honey or syrup and some fresh fruit Pear Crisp Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream. Yield: 8 servings Ingredients 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds) 1 tablespoon fresh lemon juice 1/3 cup granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon, divided 1/3 cup all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon salt 3 tablespoons chilled butter, cut into small pieces 1/3 cup regular oats 1/4 cup coarsely chopped walnuts Preparation Preheat oven to 375. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture. Bake at 375 for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. Chicken Paprikash Ilona Laubli 2 Tbsp oil 1 onion 1/2 red pepper 1/2 green pepper

Saute these app 5 min. 1 1/2 lb boneless chicken thighs (defatted) (may use boneless chicken breast, but it's drier) 1 Tbsp sweet or smoked paprika Add chicken and paprika to vegetables in pan and saute till white. 2-3 c water 1 chicken bouillon Add to ingredients in pan and simmer on low for 20 min. Salt and pepper to taste. Serve over spaetzle or mashed potatoes. SNOW MINTS 1 Tbsp butter (room temp) 1 Tbsp corn syrup 1/8 tsp salt 1/2 tsp mint extract or 3-5 drops peppermint oil 1 c powdered sugar Mix all ingredients w/fork. Set aside a small portion and add food color (eg. blue and orange) for hats, scarves, and ear muffs. Refrigerate till ready to use. Form into small snowmen by rolling between flattened palms. Must work quickly or dough becomes too soft. Use candy sprinkles for eyes, mouth, and buttons. Store in a cool place. Dark Chocolate Truffles Yield: Approximately 20 truffles Prep Time: 1 hour | Chill Time: 2 hours cup heavy cream 5 ounces bittersweet chocolate, finely chopped 1 tablespoon butter, softened 1. Heat the cream until it just comes to a boil, add the chopped chocolate, and remove the saucepan from the heat. 2. Stir the mixture with a rubber spatula until the chocolate is completely melted. 3. Stir in the butter until the ganache is smooth.

4. Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache. 5. Refrigerate at least one hour (or overnight) until the ganache is set. 6. To form the truffles, use a melon baller to scoop the ganache into a ball and place on a wax paper-lined baking sheet. 7. Finish the truffles by dipping in your ingredient of choice. If dipping in chocolate, place the balls of ganace in the refrigerator or freezer for at least one hour or until thoroughly chilled before dipping. (From Lindt Chocolate Passion Recipe Book) (((Leek Potato Soup 8 small potatoes, peeled and cubed 1 whole leek, lt green parts sliced 3-4 slices bacon, cooked (keep grease) 1-2 c chicken broth (1tsp powder/cup) ~1cup half and half 1. Boil potatoes in broth OR til soft, then simmer in broth (about 20 min total). 2. Saute leek in leftover bacon grease for 5-10 min til soft. 3. Mash potatoes in pot with potato mashed or electric mixer. 4. Cut bacon in small pieces, add it and the leek to the potatoes. Also add cream and any remaining chicken broth. Also add any spices (cayenne). 5. Use immersion blender to blend until soup is very smooth--especially the leeks. 6. Reheat over burner if necessary; serve.))) Butternut Squash Skor Bar Cupcakes 1/2 of a medium to large Butternut Squash deseeded and roughly chopped 2 1/4 cups brown sugar (use 1/2 or less; maybe 1/2-3/4 c 4 large eggs Sea Salt 2 1/2 cups of all purpose flour 2 tsp baking powder 1/2 cup of chopped up skor bar(about 2 bars, plus 1 more chopped for topping, or replace with butterscotch chips) Handful of walnuts (optional) 1 tsp cinnamon 3/4 cup olive oil or 3/4 c applesauce/apple butter + 2 Tbsp olive oil 1/2 tsp vanilla or caramel extract

Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. Put your squash in a food processor until finely chopped. Add the sugar, the eggs, a bit of sea salt, the flour, baking powder, walnuts, skor bits, cinnamon and olive oil and mix together until well beaten. Fill the paper cups with the mixture. Bake for 20 to 25 minutes. Next time: put butterscotch chips in batter; skor only on top Frosting: 6 Tbsp softened butter 1-2 tsp half&half or milk 1 tsp caramel and/or vanilla extract {1/3 package melted butterscotch chips} 1/2 c powdered sugar 1/2 pkg butterscotch pudding mix OR: Corn syrup Corn starch Caramel or vanilla extract SPLASH milk/cream Curry Roasted Cauliflower 1 head cauliflower (or a bag of frozen) 2 tablespoons garam masala (or your favorite curry powder) 1 pinch cayenne or other hot spice 2-3 tablespoons EVOO salt and pepper Directions Break down the cauliflower into florets and put in a roasting pan and drizzle with oil and salt and pepper. Mix to coat oil on florets Sprinkle curry power. Mix to coat curry power Cover the roasting pan with foil and place in a 400 degree over for 10 minutes until the steam begins to soften. Remove the foil and continue to roast for 10-15 minutes till golden and beginning to char Southwest Chicken & Beans 12-16 oz boneless skinless chicken breast 1/2 tsp cumin 1/2 tsp chili powder (play with different kinds of chilis) 1/2 tsp garlic salt 1/2 tsp paprika

1 can diced tomatoes & chilis (I like to use tomatoes & jalapeos) 1/2 can black beans, rinsed and drained 2 tsp EVOO 1/4 red onion, chopped Directions Cut chicken into 1/2 cubes. Combine cumin, chili powder, garlic salt, and paprika in a bag, setting aside 1 tsp for later. Add chicken to the bag and shake it like a Polaroid picture to coat In a large bowl, combine beans, tomatoes, and the seasoning you set aside and stir it up. In a skillet with heated oil, saut the chicken and red onions until cooked. Add the tomato/bean mixture and cook together until heated through. Feijoada Ingredients 1 small onion, chopped 1 red pepper, chopped 2 tbsp garlic (about 4 cloves), diced 1 lb. dried black beans 1/2 lb sausage (optional, but you know youd love it) salt Directions Start some water to boiling. Youll need enough to cook the beans in, so probably 3 or 4 cups Saute onions, peppers and garlic in a bit of olive oil. Put everything into a crock pot and let it cook. When the beans are cooked (a couple hours), mash some of them so its a little thicker. This recipe uses a slow cooker to do the heavy lifting, but you could also use a pot with a low simmer for a couple hours. A pot might be tastier because you can saute everything in it before adding the beans. That way youll catch all of that amazing flavor from the onions, peppers, and garlic. For your non-4HB friends, make up some rice to eat this with. For you, this might be really delicious over some broccoli. Buen provecho! Chicken bundles

4 boneless chicken breast halves 4 chunks sharp cheddar cheese 1/2"x1"x1" 8 slices bacon (app. 1/2 lb) BBQ sauce (smokey flavored)

Make horizontal slit into thickest part of chicken breast to form pocket. Place cheese inside pocket and fold breast over cheese. Wrap w/2 slices crisscrossed bacon. Secure w/toothpick. Place on doulbe piece of heavy duty foil. Drizzle w/BBQ sauce. Grill over indirect heat 30 -40 min. Baste and turn every 15 min. (I have also baked these in 350 degree oven x 1 hr, but grilling is definitely tastier!) Serves 4 NAVY BEAN SOUP WITH HAM Yield: 9 servings (1 cup each) 1 lb. dried navy beans, rinsed and drained 4 beef bouillon cubes dissolved in 4 c. hot water 1 med-sized smoked pork hock 2 -3 carrots, peeled, diced 1 med onion, chopped 1-2 celery stalks, diced 1 med red bell pepper, diced 1/3 c. BBQ sauce 1 Tbsp mustard 1 Tbsp honey 2 large bay leaves 1/2 tsp ground allspice 1 1/4 c. coarsely diced lean smoked ham Salt and pepper to taste Night before: In 3 qt or larger crockpot, combine beans w/enough water to cover them by at least 4 1/2 inches. Cook on high setting for 5-12 hours. Turn out beans into colander; rinse and drain well under hot water. Next morning: Turn out beans into colander; rinse and drain well under hot water. Immediately return beans to crockpot, along with beef broth. (Keep crockpot on HIGH.) Add remaining ingredients except diced ham, salt, and pepper. Stir to mix. Cover and cook 3 hours on HIGH or up to 10 hours on LOW, until vegetables and beans are very tender. Remove pork hock and bay leaves from pot. (May remove any meat from hock and add to soup.) Stir in ham. Continue to cook until ham is heated. Add salt and pepper if needed. This recipe was in the newspaper reprinted from

"One Pot Meals for People with Diabetes" Punjabi Quesadillas Ingredients 2 tablespoons grape seed oil 1 tablespoon chopped ginger 1 red onion, finely chopped 1 tablespoon garam masala 1 teaspoon Spanish paprika 1 tablespoon coriander seeds, crushed with hand 1/2 teaspoon turmeric salt and pepper 2 tablespoons tomato paste 2 chicken breasts, boneless and skinless, cut into 1-inch pieces ***can also fill with curry cauliflower 1/2 cup plain yogurt 6 whole grain tortillas grape seed oil for brushing 3/4 cup grated mozzarella Directions Place a large skillet over medium-high heat and add ginger, garlic and onion. Saute until soft and golden, about 3 minutes. Add spices and toast for 30 seconds, turn down heat and then add tomato paste, stirring well to incorporate it. Add the chicken pieces, stir well to coat and cook for about 5 to 6 minutes, until chicken is almost cooked through. Add the yogurt and continue to cook until the chicken is done, about 3 to 4 minutes. Preheat oven to 400F. Place a tortilla on a baking sheet and brush it with oil. Flip it over and place oil side down onto the baking sheet and then sprinkle with a bit of mozzarella. Add 1 cup of the filling and spread it over the cheese and then sprinkle a bit more of the cheese over it. Cover with another tortilla and brush the top with more oil. Repeat with the remaining tortillas until 3 quesadillas are assembled. You may need multiple baking sheets. Bake in preheated oven for about 3 to 5 minutes, until the cheese is melted and the tortilla is slightly golden. Cut into wedges and serve. Food network CRUNCHY GRANOLA 4 c. old fashioned oats 1 c. wheat germ 1 c. slivered almonds (I used sliced)

1/4 c. sesame seeds 1/4 c. brown sugar 1 Tbsp cinnamon 1/4 tsp salt (1/4 c shredded coconut) 1/3 c. vegetable oil 1/3 c. honey 1/3 c. water (Vanilla/coconut extract) (1/4 c semi sweet chocolate chips) 6 oz. dried fruit of your choice (I used about 1/4c each dried apricots and dried tart cherries,chopped) (could use dried cranberries, raisins, pineapple, or papaya or combination) Heat oven to 325. In large bowl, stir together dry ingredients (excluding fruit). Make a well in the center and add liquids. Toss until well combined, then spread it evenly in a large jellyroll pan. Bake until lightly browned, about 40 min, stirring every 10 min to keep mixture from sticking. Let cool completely, then stir in dried fruit. Store in airtight container. Makes about 7 cups. Hope you enjoy! Falafel (makes 20 balls) 1 cup dried chickpeas (or 1.5 cans) 1/2 large onion, roughly chopped (about 1 cup) 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1/2-1 teaspoon dried hot red pepper 4 cloves of garlic 1 teaspoon cumin 1 teaspoon baking powder 4-6 tablespoons flour Soybean or vegetable oil for frying Chopped tomato for garnish Diced onion for garnish Diced green bell pepper for garnish Tahina sauce Pita bread 1. Put the chickpeas in a large bowl and add enough cold water to cover

them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. 3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water. NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas. My Garlic Lemon Dill Sauce 1/4 c sour cream/plain or Greek yogurt 2 Tbsp water 1-2 tsp lemon juice 1/2 tsp dill (dried or fresh, chopped) Dash of salt Mix gently with fork until it reaches the desired consistency. Add more water or lemon juice as desired. Crispy Roasted Chickpeas with Moroccan Spices (Inspired by a recipe from The South Beach Diet Cookbook and the Moroccan Spice Mix from Fine Cooking Magazine.) 1 can chickpeas (garbanzo beans) 1 T olive oil 1/4 - 1/2 tsp. Moroccan Spice Mix salt to taste (I used about 1/4 tsp. kosher salt) Spice Mix:

2 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. chile powder (I used Ancho chile powder from Penzeys) 1/2 tsp. sweet paprika 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground ginger 1/8 tsp. cayenne pepper (recipe called for a pinch ground cloves, which I did not have.) Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven, If you're using a regular oven, I'd double the recipe and use a large cookie sheet.) Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet. While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.) When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.) Serve warm or let cool. Big Soft Ginger Cookies Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 50 Minutes Servings: 24 "These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite." INGREDIENTS: 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg

1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Dutch Apple Pie Brown eye baker Yield: 8 servings | Prep Time: 1 hour | Inactive Prep Time: 2 hours | Bake Time: 1 hour Pie Crust 1 cups all-purpose flour, plus more for rolling out the dough teaspoon salt 1 tablespoon sugar 3 tablespoons vegetable shortening, chilled 4 tablespoons cold unsalted butter, cubed 4-5 tablespoons ice water Apple Filling 5 large Granny Smith apples (about 2 pounds) 4 large McIntosh apples (about 2 pounds) cup granulated sugar teaspoon ground cinnamon + Ginger/cloves Pinch of salt 2 tablespoons unsalted butter cup heavy cream Streusel Topping 1 cups all-purpose flour 1/3 cup light brown sugar 1/3 cup granulated sugar 7 tablespoons unsalted butter, melted 1/4 tsp cinnamon

1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days. Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers. 2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes. 3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F. 4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes. (less if they're sliced thin) 5. Set a large colander over a large bowl; transfer the cooked apples to the

colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula. 6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve. (Recipe adapted from Baking Illustrated) Peach Butter Yield: 4 cups 4 pounds (1.8 kilograms) peaches (about 12 peaches) 1 cup (237 ml) water 2 cups (400 grams) granulated sugar (could use 3/4 to 1/2 the amount, especially with ripe peaches) Juice of one lemon Without a food mill: Cut a small x in the bottom of each peach. Dip each into a pot of boiling water for 30 seconds, and then into a bowl of cold water for a minute. The peels should slide right off. [If you have a food mill, skip the peeling step and I'll tell you where to use it in a moment.] Halve your peaches and remove the pits, then cut each half into quarters (i.e. 8 chunks from each peach). Place peach chunks and water in a large pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly. If you have a food mill, run them through it to puree them and remove the skins. If you dont have a food mill i.e. you already peeled your peaches you can puree in a food processor, blender or with an immersion blender. I like my peach butter very smooth, but feel free to leave any amount of texture you prefer. Return the peaches to the large pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the

beginning and more often near the end, as it thickens up and the fruit masses risk scorching on the bottom of the pot. There are several methods to test for doneness: You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolve into the pot, it is done. Some people use cold or frozen plates; dollop a spoonful in the middle of one and if no water forms a ring around it in a couple minutes, it is done. Others use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear train when scraped across the bottom. Let peach butter cool (unless youre canning it, in which, follow the directions below). If youre not canning it, keep it in an airtight container in the fridge. It should be good for at least two weeks. To can your peach butter: First, sterilize your jars, either by boiling them in a large, deep pot of water (which should cover the jars completely) for 10 minutes or washing them in lots of hot soapy water, rinsing and drying the parts well and then place the jars only in a 200 degree oven for 20 minutes. Then, divide your hot piping hot peach butter between your jars, leaving a little room at the top. Wipe the rims clean with a dry towel and cover the jars with their lids. Submerge the jars in a large, deep pot of boiling water for 10 minutes, either in a removable basket or using tongs to dip and remove them. Let cool completely on towels, a process that can take overnight. If canned properly, the peach butter should last indefinitely at room temperature. Cinnamon Apple Butter (No Sugar Added) This recipe is made without any added sugars to highlight the natural sweetness of the apples and juice. You can use any apples you'd like, but try to pick a sweeter variety such as Macintosh or Jonathan; Granny Smith apples don't work quite as well in this recipe due to their acidity. You can also play around with the juice for slightly different flavors. Try using grape, pomegranate, or pear juice (avoid citrus juices). Ingredients 8 Macintosh Apples, cored & sliced but not peeled 3 cups apple cider or apple juice (preferably no sugar added) 1 teaspoon lemon juice 1 tablespoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon nutmeg

To make: In the base of your slow mixer, add the apples followed by the spices, lemon juice, and apple juice. The cider should just cover the apples, but they shouldn't be swimming in it. If you need a little more, add it. Set the slow cooker to "low" for 12-15 hours. (I find it's best to get it going at night just before you go to bed; when you wake up it'll be just about done.) Once the apples have softened, darkened, and much of the liquid has reduced, use a standard or immersion blender (or a food mill) to process until smooth. If the apple butter is still a bit wet after the end of cooking time (due to the size of apples or the range of your slow cooker) transfer the apple butter to a large pot and cook over medium heat for 10-15 minutes until the liquid has reduced and the apple butter has thickened (take care because the mixture will splatter). Let the apple butter cool completely before pouring into a glass jar or airtight container. This will keep in the refrigerator for 3-4 weeks. Butternut Squash with Apples and Caramelized Onions 1 serving 1/2 small Butternut Squash (about 6 oz), 1/2 inch cubes 1 medium apple, medium dice 1/4 cup chopped onions 1 tablespoon Balsamic vinegar 2 Basil leaves Dried thyme Ground sage Black pepper Salt Olive oil 1. Heat a saute pan over medium heat with just enough oil to coat the bottom. When the oil becomes shiny, add the onions. Cook until the onions have become browned and translucent. Remove them from the pan and set aside. 2. Add the butternut squash to the saute pan, add an ice cube and cover. Cook until slightly tender, or about 5 minutes, stirring often. Meanwhile, heat the balsamic vinegar in a small saucepan, and cook until reduced by half. Remove from heat. 3. When the squash is tender, add the apples, 1/4 teaspoon dried thyme, a

pinch of ground sage, and salt and pepper to taste. When the apples are slightly tender, stir in the caramelized onions. Spoon onto a plate, and drizzle the balsamic reduction over top. Sprinkle shredded basil leaves on top, and serve. Enjoy! Calories: 175 Fat: 1g Carbs: 45g Fiber: 10g Protein: 2g Keatonthefoodie BBQ Crockpot Ribs & Cheese Fondue 1 or 2 pkg country style pork ribs (should have some fat on them) 1-2 onions, diced 1 bottle BBQ sauce (Dinosaur BBQ or smokey flavored) Preheat oven to 425 degrees. Place ribs in single layer on a metal baking sheet with sides. Bake for 20-30 min to render some of the fat out, but don't dry the meat out. Meanwhile, dice onions. Place one layer of ribs in bottom of crockpot. Sprinkle with some onions. Drizzle lightly w/BBQ sauce. Repeat layers till all meat and onions are in crockpot, ending with BBQ sauce. Cover w/lid. Cook on low setting 10-12 hours or 5-6 hours on high. (I prefer the low heat because the meat tends to stay moister and has better flavor from cooking longer.) Debone and defat before serving, or put the crock on the table and let everyone do his own! Shred leftovers for pulled pork sandwiches for another meal. (Or shred and freeze for future use.) Cheese Fondue serves 5-6 1/2 lb Gruyere, shredded 3/4 lb Gruyere 1/2 lb Emmental, shredded OR & 1/2 lb Appenzell, shredded 3/4 lb Emmental 2 cloves garlic 2 c. dry white wine 1 tsp. lemon juice 1 Tbsp. Kirsch (cherry brandy) 1 sprinkle each: nutmeg, paprika, and pepper 3 Tbsp. Wondra flour In large bowl, mix cheeses with Wondra. Rub fondue pot with cut sides of garlic and reserve.. Pour wine into fondue pot. Mince garlic and add to wine. Heat slowly till small bubbles form. Add lemon juice. Add cheeses slowly, one hadndful at a time; stirring constantly w/whisk. Melt to a uniform consistency. Add Kirsch and spices. Bring to a slow boil. Transfer to table

hot! Serve with sourdough baguettes or french bread. Favorite Crockpot Chili (2) 16 oz kidney beans,drained 1 green pepper, coarsely chopped (2) 14.5 oz cans tomatoes 2-3 cloves garlic, pressed 2 lbs ground beef (85-90% lean) 2 Tbsp chili powder (yes, that's correct) browned and drained ground black pepper 2 med. onions, chopped coarsely 1 tsp cumin salt to taste Put all ingredients in crockpot in order listed. Stir once. Cover and cook on low 10-12 hrs or 5-6 hrs on high. Serve with your choice of toppings (grated cheese, sour cream, scallions, broken tortilla chips) Chocolate Raspberry Cheesecake 1 chocolate Ready-Crust pie crust (or make your own) 12 oz. cream cheese, softened 1/3 c. sugar 1 tsp. vanilla extract 2 eggs 1/2 c. frozen raspberries, thawed and well drained (I usually use more) Preheat oven to 325 degrees. Beat cream cheese in large mixer bowl until fluffy; beat in sugar and vanilla. Add eggs, 1 at a time, beating after each addition until well blended. Fold in raspberries, reserving a few for garnish. Pour mixture into crust. Bake for 30-35 min. Cool completely and then refrigerate. Glaze: 1 tsp. butter 1 oz. unsweetened chocolate 1/4 c. powdered sugar 1 tsp. corn syrup 1 Tbsp. evaporated milk 2 Tbsp. boiling water 1/2 tsp. vanilla

Put all glaze ingredients into small saucepan. Stir constantly over low heat until mixed and melted. Remove from heat and immediately pour over cooled cheesecake and refrigerate for at least 3 hours. Top with reserved raspberries for garnish when serving. Caribbean Ribs 3 lb pork loin back ribs 2 tablespoons dried minced onion 1 teaspoon ground mustard 1 teaspoon crushed red pepper flakes 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon garlic powder 1 medium onion, sliced 1/2 cup water 1 1/2 cups barbecue sauce Hide Preparation Spray inside of 5- to 6-quart slow cooker with cooking spray. Remove inner skin from ribs if desired. In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion in slow cooker. Pour water over ribs. Cover; cook on Low heat setting 8 to 9 hours. Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs. Cover; cook on Low heat setting 1 hour longer. Makes 6 servings Paleo Caribbean Jerk Crockpot Beef Ribs Print Ingredients 2-3lbs beef back ribs 1 yellow onion, chopped 1/2 cup beef or chicken broth (or water!) 1 tablespoon coriander 1 tablespoon ginger 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons salt and pepper 1 teaspoon thyme 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg 1/2 teaspoon allspice Instructions Put ribs and chopped onions in crockpot. Add broth or water. Mix spices together and add directly to the crockpot, being sure to coat the ribs. Put crockpot on low and cook for 6-8 hours. Eat. Be careful pulling the ribs out of the crockpot, the meat comes off the bone pretty easily!<br> Peach Crisp INGREDIENTS: 6 fresh peaches - peeled, pitted and sliced 1/2 teaspoon almond extract 1 cup all-purpose flour or 1/3-1/2 c flour + 1/2-3/4 oats) 1 cup white sugar 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup butter DIRECTIONS: 1. Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish. 2. Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract. 3. In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs. 4. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned. My recipe 3 c flour (1whole wheat) 1/2 c raw sugar (1/4 Splenda) 1.5 Tbsp baking powder 1/2 tsp salt 1-1.5 c milk (coconut milk) 2 mashed bananas (approx 1 c.) 2 eggs

1/2 c or less olive oil 1 tsp coconut extract (plus bit of vanilla, almond, and lemon) 1/2 c shredded coconut (unsweetened) 1/3 c shredded coconut 2-3 Tbsp raw sugar Dash cinnamon Juice from 1 lime Tbsp sugar 375, 20-25 min Homemade Chicken Soup {1 (3 1/2-pound) whole chicken} Or leftover chicken bones 3 quart(s) low-sodium chicken broth 6 carrots, peeled 4 stalk(s) celery, ends trimmed 3 medium onions, peeled 5 black peppercorns 1 clove(s) garlic, crushed 10 sprig(s) parsley 2 sprig(s) thyme 1 bay leaf 2 tablespoon(s) unsalted butter {4 leeks, tops and root ends removed} 1 teaspoon(s) salt 1 teaspoon(s) fresh-ground pepper (3 cup(s) (5 ounces) medium egg noodles) Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -about 1 1/4 hours (can do less time with bones)-- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent --

about 7-10 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. (or 20 min for crisper veggies). Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot. Shepherd's Pie INGREDIENTS: 4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion 1/4 cup shredded Cheddar cheese salt and pepper to taste 5 carrots, chopped 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth 1/4 cup shredded Cheddar cheese DIRECTIONS: 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. 2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.) 3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. 4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. 5. Bake in the preheated oven for 20 minutes, or until golden brown.

I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You

can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)" Ingredients 1 tablespoon olive oil 1 teaspoon black pepper 1 lb ground beef or 1 lb lamb 1 large onions, finely diced 3 -4 large carrots, finely diced 1 cup frozen peas 1 can green beans (can use all frozen/fresh/canned) 3 -4 sprigs fresh thyme, finely chopped 2 tablespoons flour 1 tablespoon butter (1 glass red wine) 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 1 cup stock 1 large quantity mashed potatoes ( estimating 1L or 6 cups, fresh or leftover) (1 eggs, beaten) grated parmesan cheese (optional) Directions Pre-heat oven to 200C/400F. Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Directions Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using. Bake for about 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread to mop up that yummy sauce! Red Velvet Cake http://www.bakerella.com/red-velvet-cake/

Used 2 9-inch pans 1.5 recipe: 3 cup flour 1 cup sugar cup cocoa 1 tsp salt 1 tsp baking soda 3 eggs 1 cup oil cup yogurt 1 cup buttermilk (milk + vinegar) 1 tsp vanilla 2 tsp red food coloring (approx. 1 small bottle) Bakes for approx. 35-45 min on 350 degrees.

Frosting: 8 oz cream cheese 1 cup butter, room temp (2 sticks) 1 tsp vanilla 1 tsp cinnamon 2 cup powdered sugar c flour Grease and flour two 9 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Then make the frosting. Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.

Pams Pineapple Upside Down Biscuits Prep Time 10 Minutes Cook Time 20 Minutes Servings 10Difficulty Easy Ingredients Pineapple cups Packed Brown Sugar (can use less) 3 Tablespoons Unsalted Butter 1- cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples) Biscuits 2 cups All-purpose Flour 2 teaspoons Baking Powder teaspoons Baking Soda 1 teaspoon Sugar teaspoons Salt sticks (6 Tablespoons) Unsalted Butter, Frozen 1 cup Buttermilk, Plus Extra If Necessary Preparation Instructions *From Perfect One Dish Dinners by Pam Anderson. Adjust oven rack to middle position and heat oven to 450 degrees. Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple. Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together. Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream.