Thin Mints

 From :  https://minimalistbaker.com/the-best-thin-mints-v-gf/#wprm-recipe-container-75335

CHOCOLATE COOKIE

• 3/4 cup oat flour
• 3 Tbsp starch - potato, tapioca, or corn
• 2 Tbsp cocoa powder
• 1/4 tsp baking soda
• 2 Tbsp sold coconut oil
• 2 Tbsp maple syrup
• 1/4 tsp peppermint extract

CHOCOLATE COATING

• 1/2 cup or a little less semisweet chocolate chips 
• 1 tsp refined coconut oil
• 1/4 tsp peppermint extract 

• To a food processor add oat flour, starch, cocoa powder, baking soda, and salt and pulse to combine.
• Add solid refined coconut oil (place coconut oil in the fridge if it has liquefied) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form.  Put cookie dough on a silicone mat or parchment paper.  I pat out until it is as thin as I can get it before it starts tearing.  The aim is 1/8 inch thick.  Refrigerate for at least 15 minutes.
• Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
• Using a 1 ½ – 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and re-roll/cut out the circles until all of the dough is used.
• Adjust cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
• Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
• Meanwhile, melt the chocolate chips and coconut oil in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the peppermint extract NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
• Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
• Once the cookies are cooled, use a spoon to coat the top of the cookies with chocolate.  Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. 
• Set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

Pumpkin Cheesecake

 Pumpkin Cheesecake

Ingredients 

Crust:

12 Graham crackers, crushed

6 Tablespoons real butter, melted

Filling:

3 (8 oz) packages of cream cheese

1 1/2 cups packed light brown sugar

15 oz can pumpkin pie mix 

4 eggs

1/4 Cup sour cream

1 Tablespoon vanilla

2 Tbsp all purpose flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp cloves

1/4 tsp salt

*whipped cream for serving.

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan, and double wrap with aluminum foil to keep water from the water bath out.

• Step 2

  In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.  Do not pre cook crust.

• Step 3

  In a large bowl, mix cream cheese with sugar until smooth. Mix everything else as little as possible.  Blend in the eggs one at a time, mixing just enough to incorporate. Add everything else and mix just enough to incorporate. Pour filling into prepared crust. (Sometimes I end up with lumps of cream cheese at the bottom.  If you can gently fold into the mix, add it.  Otherwise, I leave them out.)

• Step 4

  Cook in water bath.  Use a roasting pan and fill with 1/2 - 1 inch of hot water.  Bake in preheated oven for 1 hour. DO NOT OPEN OVEN DOOR once it is in oven, not even to peek.  Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

• I serve it with whipped cream.  

• 
  

Banana Bars

Makes: 1 9x13 pan 

• 6 medium to large bananas. 
• 4 tablespoons unsweetened almond milk or milk of choice
• 2 flax eggs prepared (2 Tablespoons ground flax seed + 3 tablespoons water)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup dark chocolate chips 
• 1/2 cup walnut halves
• 6 Tablespoons unsweetened applesauce (only if needed)

• Directions
• 1.  Preheat oven to 350.  Spray 9x13 pan with olive oil.
• 2.  In a food processor, add bananas one at a time with it running.  You are pureeing these to a thick liquid.
• 3.  Add the flax eggs and almond milk to the bananas.
• 4.  In a a bowl, add the flour, baking soda, cinnamon, nutmeg and mix.
• 5.  Add liquid to the dry ingredients.  If it seems too thick and dry, add up to 6 tablespoons applesauce.
• 6.  Mix in the walnuts and chocolate chips.
• 7.  Pour into the pan.
• 8.  Bake 20 minutes or until fork comes out clean when inserted in the center.
• 1.  Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.

Emily's Sweet Potato Muffins

Created by Emily and Amy Hinrichs

Makes 9 average size muffins

o 1/2 cup strong brewed coffee*

o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats
o 2 teaspoons baking soda
o 1 teaspoon baking powder
o 1/2 cup cocoa powder
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 large sweet potato

o 1 tsp ground coffee
o 1/2 cup chunky natural no sugar added peanut butter

o 1/2 cup 60% or higher dark chocolate chips

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.

2. Mix the flax seed and water. Let the mixture sit. It will thicken.

3.  Cook your potato in the microwave.  It takes about 6 minutes for large potato to cook in my microwave.  Be careful cooking the potato they can burn pretty easily.

4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the baking soda, baking powder, ground coffee, and cocoa powder. Mix just a couple of seconds until ingredients are incorporated.
8. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

9.  Add 1/2 of the potato to the dates and process for a minute.  Then, add the rest of the potato and process until the dates are fine pieces.   
10. Add the flax seed, brewed coffee, vanilla, and peanut butter. Run the food processor.  Process until all the ingredients form a smooth mixture.
11. Add the wet ingredients to the dry. Mix to incorporate.
12. Add the chocolate chips and mix with a spoon to spread evenly throughout batter.
13. Divide the dough evenly into the muffin tins.
14. Cook 20 minutes or until a fork inserted comes out clean.
15. Let cool in pan for 5-10 minutes then turn out onto wire rack. 

*I like to put my 1 tsp of ground coffee into the bottom of the cup then pour the brewed coffee on top.

Apple Bake

Serves 6 generous portions

Pan - I use a corning ware type pan so it is a thicker pan than the normal 9x13 tin or glass.   It is probably closer to an 8x10 size.

Crust

1 cup flour

2 Tablespoons sugar

1 Tsp salt

1/2 cup olive oil

4 Tablespoons milk or nut milk

In a small bowl combined the flour, sugar, and salt.  mix.  Add olive oil and milk.  mix.  It will be oily.  Pat into the pan.  

Crumble

2 tsp cinnamon

2/3 cup sugar

8 Tablespoons olive oil

1 1/3 cup flour

Combine the cinnamon, sugar, oil, and flour.  Mix together.  Put half the mixture onto the crust.  Hold the other half until later.

Apples

4 apples sliced thin

1 tsp cinnamon

1/2 tablespoon sugar

Mix together so apple slices are covered with cinnamon and sugar.  Place on the crust. 

Put the rest of the crumble on top of the apples.

Bake for 1 hour at 350.

Dinner Rolls

 From:  https://www.momontimeout.com/the-best-dinner-rolls-recipe/#recipe

Makes:  24 rolls

• 4 -5 cups all purpose flour
• 2 tbsp rapid rise, instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups warm milk , 110 degrees
• 5 tbsp butter, softened
• 1 egg , room temperature
• 2 tbsp melted butter

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 1 hour at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly. 
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional hour at room temperature. (My timing was off when I made these, and they actually rose for several hours.  They turned out great.)
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Lemon Raspberry Cookies

 

From:  https://theforkedspoon.com/lemon-raspberry-cookies/

Makes: 18 cookies

• ½ cup butter - softened
• 1 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg - at room temperature
• ¼ teaspoon salt
• 1 lemon - zested and juiced
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 1.5 cups all-purpose flour
• 1.5 cup raspberries - frozen

 

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
• In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.
• In a separate mixing bowl, sift together the baking powder, baking soda, and flour.
• With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)
• Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.
• Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.
• Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

• While the first sheet of cookies is baking, place the second half of cookie dough in the fridge to prevent the raspberries from thawing completely.

Notes from the original author:

• Keep leftover cookies stored in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.
• Optional: Before adding the raspberries, mix in 3/4 cup of white chocolate chips or semi-sweet chocolate chips.
• If you would like to make the cookie dough ahead of time and freeze them for later use, wait to add the raspberries until after you’ve thawed the dough and you’re ready to bake them. (I froze them with the raspberries in them, and it worked fine.  I did not thaw them before bake, and it worked just fine.)

Lasagna, Vegetable

 Makes 12 servings

Ingredients

• ▢8-10 lasagna noodles
• 1 head of broccoli diced small
• 4 Carrots diced small
• 2 zucchini diced small
• ▢
• ▢1-2 teaspoons dried basil
• 1 teaspoon dried oregano
• ▢4 cloves of garlic, minced
• ▢½ teaspoon salt
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion 
• 1 can tomato paste
• ▢16 ounces cottage cheese


• ▢
• ▢
• ▢1 jar spaghetti sauce (I like Aldi organic marinara)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn oven to 350.  Prepare 9x13 pan with nonstick cooking spray.
• Put broccoli, carrot, zucchini, onion in saute pan.  Cook until softened.
• Add garlic and cook for 1-2 minutes.


• Add in salt, oregano, basil, and crushed red pepper flakes.  Stir to combined well.  
• Add tomato paste and mix into veggies.  Once it is well mixed, add the pasta sauce.
• Turn down heat and keep it warm.  Just enough heat to let the flavors come together.
• Cook noodles according to package.
• While the noodles are cooking, combined the cottage cheese and mozzarella.
• When the noodles are done, you can start building the lasagna.  Put a little sauce on the bottom.  Next, put 1/2 the noodles, then 1/2 the cheese, then 1/2 the sauce.  I make two layers.
• Cook for 30 - 45 minutes or until heated through.  
• Let the lasagna sit for 10 minutes before serving. 

Chicken Casserole - Go to for Delivering

This is a great recipe to take when someone is sick, had a baby, or lost a loved one.  It is a full meal in one pan.  I add fruit and some cookies to round it out.  I found the disposable pan at the Dollar Store.  I normally don't bake it prior to taking, and I tape a note to the top telling them to bake at 350 for 30 minutes.  That brings all the flavors together.  It serves 6.

Ingredients:

1 Box Stove Top Stuffing Chicken

1 1/4 Cup hot water

3 T Butter

1 Roasted Chicken from the Grocery Store

10 3/4 oz can Cream of Chicken Soup

1/3 C Sour Cream or Milk

1 bunch of broccoli cut into bite size pieces

1 disposable pan 12 x 8 size

Directions:

1.  Stir stuffing, water, and butter until moist.

2.  Steam or boil broccoli until just tender.  Make sure not to over cook.

3.  Pull chicken off bones.  Add to baking dish.

4.  Mix soup and sour cream or milk.  Pour over chicken.

5.  Add broccoli on top.

6.  Finish with the stuffing over the broccoli.

7.  Only do this step if you are serving right away.  Otherwise, let the recipient bake it when they are ready.  Bake at 350 for 30 minutes.

Chili

 From:  https://www.pressurecookrecipes.com/instant-pot-chili/#recipe

Servings:  4-6

• 1 - 1 ½ pound ground beef
• ▢1 medium onion , diced
• ▢4 garlic cloves , minced
• ▢2 cans (540ml/19oz) red kidney beans , drained and rinsed
• ▢3 tablespoons (49g) tomato paste
• ▢1 can (28oz) crushed tomatoes
• ▢1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness and preference)
• ▢1 tablespoon (6g) cumin seed , ground
• ▢1 teaspoon (1g) dried oregano
• ▢1 tablespoon (15ml) olive oil
• ▢
• ▢Brown sugar, kosher salt, black pepper to taste

Umami Chicken Stock Mixture:

• ▢1 cup (250ml) unsalted chicken stock
• ▢2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
• ▢1 tablespoon (15ml) regular soy sauce
• ▢1 teaspoon (2.5g) unsweetened cocoa powder

Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.

Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot.

Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice.  Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook Chili: Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.