Peanut Butter Balls Extrodinare

Ingredients 1/2 cup Vanilla Yougut 1/2 cup *Almond Butter 1/2 cup packed brown sugar 1/4 teaspoon baking soda 1 egg 1 1/2 teaspoons vanilla 2 1/2 cups *all-purpose flour One 12-ounce package semisweet chocolate pieces ( I used random chocolate) 1 Tbls Cream cheese 1 Tbls yougurt

DIRECTIONS In a large mixing bowl beat the yogurt and almond butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. I was able to beat all the whole wheat flour in the mixer . Shape dough into 1-inch balls. Place balls 1 1/2 inches apart on greased cookie sheets. Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till cookies are set and lightly browned on the bottom. Remove cookies from pan and cool on a rack. In double boiler heat chocolate, cream cheese and yougurt over low heat till melted. Cool slightly. Using a fork or skewer, dip peanut butter balls, one at a time, into chocolate mixture to coat. Transfer to waxed paper lined cookie sheets. Chill till firm. Store in a cool place. *( I roasted my own organic almond and ground them to make butter) * I would add less flour and make smaller balls so that each ball has more chocolate

Rogers Whole Wheat Bread

Recipe was for 4 loaves but this is for
1 LOAF:

1/2 of 1/4c Water
1/4 tsp Honey
1/2 Tbl Yeast

3/4-1c Water
1/2 of 1/8c Honey
1/2 Tbl Molasses
1/8c Oil
1/2 Egg
1/2 Tbl Lemon juice
2.5c Flour
1/2c Oatmeal (large flake)
1 tsp Salt

3 Tbl Flax
1/2c Raises
Toasted Sunflowers, walnuts and almonds and hazelnuts

Mix all in bread maker.
use grain setting
Add nuts etc when the beep goes off.

Focaccia/ Pan Bread

2 3/4 c Flour
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Yeast

1 teaspoon Garlic Powder (I used dehydrated)
2 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon Basil
1 dash Ground pepper
1 tablespoon oil
1 cup Water
Directions:

Mix all the ingredients together and knead.

Roll into ball and let rise in oiled bowl for 25 minutes.

Preheat oven to 425F.

Stretch over oiled pan. I used that one with higher sides.

Oil top and if want put cheese on top.

Bake 13-15 minates or until brown. I broiled for a bit afterwards.
Yum!

Yummy Crab Cakes

3 cloves garlic, shredded

1 onion, minced

Saute the garlic and onions in the oil and salt

1 Can crab meat, drained

Small handful of cornmeal

2 egg white

1/4 cup cilantro

1/4c Cottage cheese

1 Tbls lime juice

1 Tbls Dijon

salt

Hotsauce

Some garlic seasoning

Directions:

Once the onion and garlic are sauted until tender, take off heat

Mix the rest of the ingredients.

Add onion mix

Put into the fridge for 30 minutes to 'dry' out

Fry 3 or so minutes each side.

Can be put onto portabello and baked

Baked Halibut with Wasabi Soy

2 Halibut

3 Tbls Honey

2 Tbls Lime juice

1 Tbls Soysauce

1 Tsp Wasabi paste

1 Tsp Grated ginger

2 Cloves garlic grated

Wisk all ingredients together and pour over halibut.

Bake at 425 F for 10 min


I baked in a bread pan lined with parchment:)

Almond-Honey Power Bar

Ingredients

1 cup old-fashioned rolled oats

1/2 of 1/4 cup slivered almonds

1/2 of 1/4 cup walnuts

1/4 cup sunflower seeds

2 tablespoon flaxseeds, preferably golden

1 cup unsweetened whole-grain puffed cereal (I used crispex)

1/3 cup currants

1/3 cup chopped dried apricots

1/3 cup chopped golden raisins

1/4 cup creamy almond butter (see Note)

-1/4 cup brown sugar (see Note)

-1/4 cup honey

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Chocolate chips

Preparation

Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet.

Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes.

Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.

Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.

Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.

Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary).

Refrigerate until firm, about 30 minutes; cut into 8 bars.

Tips & Notes

• Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Mudslide Cookies

2 or 3 marshmallows
1 Tbls Cream cheese
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped

1 tablespoon instant coffee granules
1 tablespoon hot water

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt

1 cup sugar
2 large eggs
1/4 cup semisweet chocolate minichips



Preheat oven to 350°.

Place marshmellows, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted.

Stir until smooth.

Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve.

Stir coffee and vanilla into chocolate mixture.

Combine flour, cocoa, baking powder, and salt, stirring well with a whisk.

Combine sugar, eggs in a large bowl;
beat with a mixer at high speed 6 minutes or until thick and pale.

Stir in flour mixture, nuts, and chocolate chips.

Cover baking sheets with parchment paper.

Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets;

Gently press dough into 1/4-inch-thick rounds.

Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.

Peanut Butter Cookies

1c Flour
1c Oats
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
Cinnamon
Choc chips

1 egg
2 bananas
1/4c or less sugar/honey
1/4c yogurt
1/2c peanut/almond butter
vanilla

Mix up dry
Mix up wet

Bake 375 for 10 minutes

Sticky Date Pudding with Caramel Sauce AKA DATE CAKE!

1 3/4c Dates (I use some prunes too)
2c Boiling water
1/2 tsp Baking soda

2c Flour
~1c Oats
1/2 tsp Baking powder
1/2 tsp Ginger
1/2 tsp Cinnamon
1/2tsp Salt

1/3c Vanilla yogurt
3/4c brown sugar (I omit because it is so sweet)
3 Large eggs

Chocolate chips

Preheat oven 350F
Combine dates, prunes and water in pot and simmer for 5 minutes.
Remove and stir in baking soda.
Let sit for 20 min.

Mix flour and rest of the dry ingredients.
Beat eggs and yogurt together.
Mix the dry into the wet until blended.
Mix in the date mixture until mixed.

Grease one large and one small bread pan and add mix.

Bake for about 30 minutes.

Spaghetti Squash Spaghetti

1 Spaghetti squash

6 meatballs/ sliced turkey breast
2 medium zucchini, sliced in half moons
10 mushrooms
1 28oz can diced tomatoes

garlic spice,
paprika,
turmeric,
seasoning salt,
dried parsley,
dill,
oregano, etc


Put stabs into the squash all around and bake at 350F until soft.

For Meat:

Pour oil in pan. Fry meatballs until all brown.
Add sliced mushrooms and sliced zucchini and fry until brown.
Add half of the tomatoes and herbs, spices etc and cook until thick.














For Turkey:

Slice turkey and hotdog and fry with turmeric, paprika and garlic spice.
When brown add shrooms and zucchini and cook until all brown.
If need add tomato juice.
When all brown add rest of the tomatoes and herbs and cook until thick.















Cut the squash in half when cooled and scoop out the seeds.
Mix squash with pasta spaghetti and top with sauce.
SOOOOOO GOOD!!!