White and milk chocolate pretzels
Chocolate cake hearts
1 c all-purpose flour
1/3 c unsweetened cocoa powder
1 1/4 c unsweetened applesauce
1 large egg
1 1/4 tsp baking powder
1 tsp coarse salt
1/4 tsp baking soda
2 oz milk chocolate chips
In a large bowl, stir together brown sugar, applesauce, and egg. Place butter, shortening, remaining cocoa and sugar in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with chocolate chips.
Bake 40 min, or until toothpick comes out with moist crumbs attached. Let cool in pan on a wire rack. Then remove from pan with parchment. Cut cake in half, lengthwise, so it half as tall. Use cookie cutters to cut out shapes. Frost with melted white chocolate and sprinkles.Slow cooker veggie soup
3 carrots, chopped
3 celery stalks, chopped
4 cups vegetable broth
1 28oz can tomatoes, diced
2 bay leaves
1 tbsp basil, dried
1 tsp oregano, dried
1/2 tsp red pepper flakes, crushed
Slow cooker chicken chili
1 lb. ground chicken
1 14 oz can black beans
1 medium onion, diced
1 28 oz can diced tomatoes
1 6oz can of tomato sauce
1 c of water
1 1/2 tbsp chili powder
1 1/2 tsp ground cumin
Salt and pepper to taste
Cayenne pepper
Cheddar cheese
Brown the ground chicken. Then add all ingredients to crock pot. Cook on low 5 - 6 hrs. Serve with shredded cheese.
Slow cooker lentil and veggie soup
1 medium onion, chopped
1 medium yellow squash, chopped
1 carrot, diced and chopped
2 celery stalks, chopped
1 14 oz. can diced tomatoes
1/4 tsp ground cinnamon
1/2 tsp ground cumin
20-25 sprigs fresh cilantro
salt and pepper to taste
1/3 c green lentils cleaned and rinsed
8 c water
1 1/2 c chickpeas, boiled
1 bay leaf
Chicken and rice casserole
1 can condensed cream of chicken soup
1 1/3 c water
3/4 c uncooked regular long-grain white rice
1/4 tsp ground black pepper
1 1/2 c broccoli florets
1 c frozen corn
1 1/4 lb skinless, boneless chicken breast halves
1/2 c shredded cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, black pepper and vegetables in an 11 x 8 x 2-inch baking dish. Top the rice mixture with the chicken. Cover the baking dish. Bake 50 min or until the chicken is cooked through and the rice is tender. Top with the cheese. Let stand for 10 min.
Broccoli cheddar bake
10 oz frozen broccoli florets
6 large eggs
1/2 c milk
pepper
1/8 tsp ground nutmeg
3/4 c shredded cheddar cheese
Preheat oven to 350°F. Butter four 8-oz dishes and set aside. Microwave 1-2 min until slightly cooked. Chop broccoli coarsely.
Apple pancakes
2 eggs, well beaten
1 1/2 c of milk
2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 c sugar
3 medium apples, peeled and coarsely grated
1 tsp cinnamon
1 tsp vanilla
1 tsp orange peel
powdered sugar, for dusting
Mix the eggs with the milk in a large bowl. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. Combine the wet and the dry ingredients and stir in the apples, cinnamon, vanilla, and orange peel.
Drop large spoonful of batter into the pan and flatten it out a little. Cook until golden brown underneath. Flip the pancakes and cook them for an additional 2 - 3 min. Dust with powdered sugar.
Apple raisin oatmeal cookies
1/2 c unsalted butter , softened
1/2 c granulated sugar
1/2 c brown sugar, packed
1 large egg
1 tsp vanilla extract
1 c all-purpose flour
1 1/4 c oats
1/2 tsp baking powder
1/2 tsp baking soda
scant 1/2 tsp salt
1 tsp ground cinnamon
generous pinch nutmeg
3/4 c coarsely chopped walnuts
1 medium apple, peeled, diced small
1 tsp lemon juice
1/2 c raisins
Preheat to 350°F. Line two baking sheets with parchment paper and set aside. Peel and dice the apple and toss with lemon juice. Set aside.
Beat the sugar and butter until creamy, about 3 - 4 min. Add egg one, beating for 1 min. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the walnuts, apple chunks, and raisins last.
Bake 10 - 13 minutes. Allow to cool on the cookie sheet for 5 min before transferring to a wire rack to cool completely.
Gluten free apple muffins
2 c blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 c tapioca flour
1 tsp ground cinnamon
1/2 c butter
3/4 c sugar
1 large egg
1 tbsp vanilla extract
2 medium apples, peeled and diced
Preheat oven to 350°F. Line muffin cups with paper liners. In large bowl, combine almond flour, salt, baking soda, tapioca flour, and cinnamon. In medium bowl whisk together butter, sugar, egg, and vanilla extract. Stir in wet ingredients into almond flour mixture until combined. Fold in apples. Spoon into muffin cups.
Bake 30 - 35 min until golden brown and toothpick comes out clean. Let cool in pan 30 min.
Gluten free double chocolate cookies
2 3/4 c blanced almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 c unsweetened cocoa powder
3/4 c butter
1 c sugar
1 tbsp vanilla extract
1 c chocolate chips
1 c chopped maraschino cherries
Preheat to 350°F. Line 2 baking sheets with parchment paper. In large bowl, combine almond flour, salt, baking soda, and cocoa powder. In medium bowl, whisk together butter, sugar, and vanilla extract. Fold wet ingredients into dry until thoroughly combined. Fold in chocolate chips and cherries. Spoon dough in 1” tbsp onto baking sheets. Bake 10 - 15 min until the tops look dry. Let cool on baking sheet for 20 min.
Slow cooker chili
1 lb ground beef
3/4 c diced onion
3/4 c diced celery
3/4 c diced green bell pepper
2 (10.75 oz) cans tomato puree
1 (15 oz) can kidney beans with liquid
1 (15 oz) can kidney beans, drained
1 (15 oz) can cannellini beans with liquid
1/2 tbsp chili powder
1/2 tbsp dried parsley
1 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Place all ingredients in a slow cooker and stir to combine. Cover, and cook 8 hours on low.
Cherry walnut cookies
1/4 c chopped maraschino cherries
1 c butter, softened
1/2 c powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla
2 c all-purpose flour
3/4 c chopped walnuts
powdered sugar
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries with a wooden spoon.
Shape dough into 1” balls. Place 2” apart on ungreased cookie sheets. Bake in preheated oven for 18 - 20 min or until bottoms are lightly brown. Cool 5 min on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat. Transfer cookies to wire racks and cool completely.
Red and white cookies
2 1/2 c all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 c unsalted butter, softened
1 c sugar
1 egg
1/2 tsp vanilla extract
1 tbsp red food coloring
powdered sugar, for rolling out dough
3 tbsp milk
Sift together the flour, salt and baking powder and set aside. Cream butter and sugar together in another large bowl. Add egg, vanilla, milk, and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined.
Knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4” thick. Repeat this step with the other half of uncolored dough with no food coloring. Carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, to swirl. Cover dough with sprinkles and press firmly.
Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 h.
Preheat oven to 375°F. Slice the dough into 1/2” slices and place on a parchment lined sheet tray about 1-inch apart. Bake 10-15 min.
