Fluffy Lemon Bars

Ingredients:

CRUST:

1/4 C. oat flour (I just used oats ground in my food processor)

1/4 C. wheat flour - I actually used a little less than 1/4 c. then filled the rest of the cup with....

2 Tbsp ground flax

1 C. raw almonds, ground to a fine meal in a food processor)

1/4 C. light agave nectar

1 tsp ground cinnamon

1 Tbsp canola oil

TOPPING:

1 Tbsp unsalted butter, room temperature

2/3 C. light agave nectar

2 large egg yolks

Juice & freshly grated zest of 2 lemons

1/2 C. barley flour (I used all-purpose)

1 C. evaporated milk

3 large egg whites

Directions:

Preheat the oven to 350°F. Lightly oil an 8x8-in baking pan with canola oil spray. (This actually made REALLY thick bars, so if you prefer your lemon bars to be thinner, I'd use a 13x9-in pan.)

To make the crust, mix all the crust ingredients together in a bowl. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned. Set aside.

To make the topping, in a large bowl whisk together the butter, agave nectar, and egg yolks. Add the lemon juice, zest, flour and evaporated milk. Whisk until well blended. In a separate bowl, beat the egg whites with an electric mixer set on medium speed for approximately 1-2 minutes, until stiff (but not dry) peaks form. Gently fold the egg whites into the lemon mixture until combined. Pour the mixture over the prepared crust and bake for 25 to 30 minutes, until the top begins to turn golden and the filling is set. 

Remove from the oven and cool on a cooling rack completely before cutting into bars. Store covered in the refrigerator.

Recipe taken from "Baking with Agave Nectar"  by Ania Catalano. Adapted by Jen.

Melt-In-Your-Mouth Muffins

Ingredients for Muffin Mix:

* 3 cups whole wheat flour

* 1 cups ground flaxseed

4 cups all-purpose flour

3 cups sugar

2 Tbsp baking powder

2 tsp salt

2 tsp cinnamon

2 tsp nutmeg

Combine and store in an airtight container.
*If you don't want to use whole wheat flour or flaxseed, just use 8 cups all-purpose flour. 

Directions for Muffins:

Ingredients:

2 3/4 Cup Muffin Mix

1 egg beaten

1 C. milk

1/2 C. Melted butter, coconut oil or applesauce

1 C. fruit

Directions:

Combine the liquids in a small bowl. Add dry ingredients. Stir until moist. Should be lumpy.

Fold in fruit of your choice. (I often do 1/2 banana along with 1 or 2 other fruits. Banana, strawberry, chocolate chip is our favorite, so far.)

Pour into greased muffin tins.

Bake in preheated oven at 400°F for 18-20 minutes.

~~~~~~~~~

Any fruit can be used. Fresh, dried, etc. If you want a topping mix sugar (brown or white) with oatmeal and butter.

Recipe from Diane from TX. Adapted, just a bit, by me. :-)

Ham & Cheese Soup

Ingredients:

1 C. Carrots, shredded

¼ C. Green onion, sliced

3 Tbsp butter or margarine

¼ C. All-Purpose flour

2 C. Milk

1 Can chicken broth (10 ¾ oz)

1 1/2 C. Cooked Ham, cubed

1 C. Cheddar Cheese, shredded

½ tsp Worcestershire sauce

1/8 tsp. Black pepper

Directions:

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in ham and cheese. Cook and stir over low heat until cheese melts. Serve hot.

Grandma's Brownies

Ingredients:

2 C. Sugar

1/2 C. Butter

1 tsp Vanilla

3 eggs

8 Tbsp cocoa in a 1 C. measuring cup, fill the rest of the cup with all-purpose flour, plus one more cup of flour.

If needed, add few drops of water

Directions:

Preheat oven to 350°F. Grease and flour a 13x9 in pan.

Mix together until blended. Don't mix too much!

Bake for about 22 minutes or until toothpick comes out clean.

Recipe by my Grandma B.

Cranberry Chicken Salad

Ingredients:

1 12.5 oz Can Chicken

1/4 C. sliced or slivered almonds (or any nut you prefer)

1/4 C. Cranberry Mustard Sauce (click here for recipe)[

1/4 C. dried cranberries

Directions:

Mix all ingredients together. Serve on whole grain bread or La Choy Chow Mein Noodles.

Recipe by Jen. Enjoy!

Cranberry Mustard Sauce

Ingredients:
½ C. Jellied Cranberry Sauce
1 ½ Tbsp Dijon Mustard
Agave Nectar to taste (about 2 tsp is good for us)


Directions: 
Combine Jellied Cranberry Sauce, Dijon Mustard and Agave Nectar in a small saucepan. Heat and serve.

Apricot Dipping Sauce

Ingredients: 

1 C. Apricot Preserves

2 Tbsp. Dijon mustard

Directions:

Combine apricot preserves and Dijon mustard. Heat and serve.

Coconut Chicken Tenders

Ingredients:

1 C. Angel Flake coconut

½ C. flour

½ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

1 ½ lbs boneless, skinless chicken tenders

1 egg, lightly beaten

1/3 C. butter or margarine

Directions:

Heat oven to 400°F. Mix coconut, flour, salt, pepper, and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with dipping sauce (see below).

Dipping Sauces:

• Apricot Dipping Sauce 
• Cranberry Mustard Sauce 

Recipes adapted from the internet. I am unable to remember their location.

Agave Nectar Rice Pudding

Ingredients:

1 1/2 C. cooked white rice

1 1/2 C. skim milk

1/4 C. Agave Nectar

1/4/ tsp salt

1 egg, beaten

1 Tbsp butter

1/2 tsp vanilla

Directions:

In a saucepan, combine the rice, milk, agave nectar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat; stir in butter and vanilla. Serve warm.

Notes: You may add 2/3 C. raisins when you add the egg, if you desire. You may also sprinkle this with cinnamon. 

Recipe from Jen

Tortellini, Peppers and Tomato Soup

Ingredients:

4 Tbsp butter

8 cloves garlic

8 C. chicken broth

12 oz  fresh or frozen cheese tortellini

2 – 14 oz cans diced tomatoes, with their juice

2 yellow or orange peppers, chopped

1 16 oz bag shredded carrots

1 Tbsp basil

Parmesan, grated

Directions:

Melt butter in large saucepan over medium-high heat. Add garlic, peppers and carrots and sauté until tender. Add broth and bring to a boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add tomatoes and juice, reduce heat to simmer and cook just until pasta is tender. Stir in basil and cook about 1-2 minutes. Serve with grated parmesan.

I can't remember where I got this recipe, so I can't give proper credit. 

If you recognize it, please let me know where it's from so I can credit 

the correct place. Thank you!

Agave Nectar Ketchup

I made this because we ran out of ketchup and I had a bunch of frozen tomatoes, as well as some agave nectar and decided to try my hand at homemade ketchup. I have always been a Heinz gal myself but really don't like that it has corn syrup in it. Corn syrup does really strange things to my children so I try not to feed it to them very often. I wasn't sure if my kids and my husband would like it and I SURE wasn't sure I'D like it (I'm the picky one in our family), but lo and behold - we ALL loved it! So, it looks like we'll be switching to homemade from now on! I'm so excited!

Ingredients:

1- 28-oz can whole tomatoes (I used about 5-6 tomatoes that I had frozen)

1 medium onion, chopped

2 Tbsp olive oil

1 Tbsp tomato paste

1/2 C. agave nectar

1 Tbsp molasses

1/2 C. cider vinegar

1/2 tsp salt
1/2 Tbsp garlic powder

Directions:

Heat oil in a large, heavy pan. Sauté onions until soft, about 8 minutes. Meanwhile, puree tomatoes in a blender. Add tomato paste and puree another 30-seconds or so.

When onions are soft, add tomato puree and remaining ingredients. Simmer for approximately 1 hour, stirring occasionally. Remove from heat.

Once mixture has cooled slightly, puree in batches. Cool for 2 hours before serving. 

Makes approximately 2 cups. Keeps for approximately 3 weeks in a well-sealed container.

Enjoy!

Adapted from The Kitchen.com

Caramel Toffee Cheesecake

Gingersnap Crust Ingredients:

Nonstick vegetable spray

1 1/2 C. ground gingersnap cookies

5 Tbsp unsalted butter, melted

2 Tbsp (packed) golden brown sugar

Crust Directions:

Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-in-high sides with nonstick spray. Stir ground cookies, butter and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty-foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature. 

Caramel Topping Ingredients:

1/4 C. plus 2 Tbsp all-purpose flour, divided

1 jar (12-1/4 oz) caramel ice cream topping

Toffee bits, if desired

Topping Directions:

In a small bowl, stir 1/4 C. flour into the caramel topping. Set aside 1/3 C. caramel mixture for garnish. Drizzle remaining caramel mixture over crust; sprinkle with toffee bits, if desired.

Cheesecake Ingredients:

4 8-oz packages cream cheese, room temperature

1 C. (packed) golden brown sugar

2 Tbsp butter, melted

5 large eggs

1 tsp vanilla

4 1.4-oz English toffee candy bars, chopped

Cheesecake Directions:

Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes (I found that to be way too long, so I'd check it at about 50 minutes). Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. 

Directions For Remaining Topping:

Spoon remaining caramel over top of cake just to edges. Garnish top of edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides. 

Enjoy! 

(Recipe adapted from Epicurious and Taste of Home.)

Breakfast Oatmeal Cookies

I marked this as kid-friendly because, well... what kid wouldn't want to be able to eat COOKIES for breakfast?! ;-)

1 C. Olive Oil (I'd like to try this with coconut oil)
1 C. Brown Sugar (I use 3/4 C. Agave Nectar, you can also use 1 C. honey)
2 eggs (I'm going to try this using 3 eggs next time, as they didn't stick together very well this time.)

Cream until fluffy.

1/2 C. Buttermilk
1 3/4 C. whole wheat flour (I use 1 1/4 C. all-purpose flour, 1/4 C. Ground Flaxseed, 1/4 C. 7-Grain Cereal)(You can also use wheat germ or whatever you'd like. Next time I may use oat some oat flour and bran flour as well - I just forgot I had some in the freezer.)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg

Mix together and then add:

3 C. oats
1 C. dried cranberries (or any fresh or dried fruit)
1/4 C. sliced almonds (or walnuts or any other nut)
1/4 C. sunflower seeds
a couple handfuls of angel flake coconut (if I had regular on hand, I would have used that instead)
about 1/4 C. butterscotch chips

(If this gets too dry, you can add another egg. You can make this as healthy - or not - as you want. Just experiment!)

Drop from Tbsp 2" apart on a lightly greased cookie sheet. Bake at 400°F for 7-8 minutes.

Enjoy!

Recipe from someone at the Sonlight Forums. If you are this person, or know whose recipe this is, please tell me so I can give proper credit!

Grilled Chicken Alfredo

Ingredients:

2-4 Chicken breasts, diced (I sometimes use canned chicken, drained)

9 Tbsp butter or margarine

3 Tbsp flour

2 C. Milk

3/4 C. grated Parmesan Cheese

1 15 oz can diced tomatoes, undrained

Directions:

Either grill chicken breasts or fry them in Olive Oil until juices run clear. If you grill the breasts, don't dice them until they're grilled! :-)

Meanwhile, cook penne noodles according to package instructions. 

In another saucepan over medium heat, melt butter.

Stir in flour until smooth.

Gradually whisk in milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. 

Remove from the heat; stir in Parmesan cheese. 

Drain noodles, add chicken and alfredo sauce. Gently stir in diced tomatoes and heat through. 

Enjoy!

Recipe originally by Karyn - tweaked a bit by me! :-)

Coconut Almond Muffins

Ingredients:

1 C. All-Purpose Flour

1/2 C. Sugar

1-1/4 tsp baking powder

1/4 tsp salt

1 egg

1/2 C. Sour Cream

1/4 C. Butter, melted

1/4 tsp Almond extract

1/2 C. flaked coconut

1/4 C. miniature semisweet chocolate chips

1/4 C. sliced almonds

Additional sugar

Directions:

In a bowl, combine the flour, sugar, baking powder and salt. in another bowl, whisk the egg, sour cream, butter and almond extract. stir into the dry ingredients just until moistened. Fold in the coconut and miniature chocolate chips.

Fill greased muffin cups 2/3 full. Sprinkle with almonds and additional sugar. Bake at 375°F for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 6 muffins

Recipe by Taste of Home's 2007 Simple & Delicious Annual Recipes p. 46

Broiled Lemon Chicken Legs

Ingredients:

1/4 C. Water

1/2 tsp chicken bouillon

1/4 C fresh lemon juice

1 tsp garlic powder or 1 tsp minced garlic

1 tsp finely grated lemon rind

1 Tbsp Olive Oil

12 Chicken Legs

Directions:

Start oven on broiling 500°F. Whisk first 6 ingredients together. Place chicken legs on a greased broiling pan with tinfoil on the inside pan. Baste chicken and broil approx 5 minutes. Turn chicken over, baste and broil another 5 minutes. Check meatiest chicken leg with meat thermometer. Turn again and keep broiling until meat thermometer reads 170°F. 

Recipe by Jen.

Orange Chicken & Rice

This recipe was created by a dear young woman in my life and she very graciously shared it with me. This is now a new favorite of ours and it is so easy to make that my daughter made it. Delicious!

Ingredients:

Chicken breasts or thighs

1 Tbsp olive oil

1 Tbsp soy sauce per person

Juice from 4-5 oranges, squeezed

1 Tbsp lemon juice

1/2 C. brown sugar

about 1 Tbsp grated orange peel

Brown rice

Directions:

Cook rice according to directions.

Cook chicken in olive oil until juices run clear or temp reaches 170°F. 

Add remaining ingredients and bring to a boil. Boil for approx. 3 minutes or until thickened a little. 

Serve with rice. 

Recipe by Sarah R.

Boy Scout Goulash

Ingredients
1 1/2 pounds ground meat
2 (16 ounce) cans pork and beans
1 (16 ounce) can white beans
1 small can tomato sauce

Salt and pepper, to taste

 

Directions: 

Brown ground meat and onion. Add the pork and beans, white beans, tomato sauce, garlic powder and salt and pepper. Cook at a slow simmer for about 25 minutes, stirring often until sauce is thick.

Serve with bread and a salad

Recipe by Recipe Goldmine

Beanie Weenies

Ingredients
6 hotdogs, sliced
2 teaspoons dried onion flakes
1/4 teaspoon oregano
1 tablespoon margarine
1 (28 ounce) can baked beans
1 Tbsp Agave Nectar
1 medium tomato, diced

Directions:

Sauté hotdogs, onion and oregano in margarine until browned. Add beans and simmer 10 minutes. Add diced tomato and heat gently.

Recipe by Jen

Grilled Peanut Butter Sandwiches

Ingredients

Peanut butter
Sliced bread
Butter

Chocolate chips (optional)

Bananas (optional)

Directions:

Spread peanut butter on one piece of bread and put another slice on top to make a sandwich. Butter the outsides and cook on skillet until golden brown. Flip and cook the other side.