Bev's Recipe Collection

• 2 C quick oats
• 2 C flour
• 1 t baking soda
• 1 t baking powder
• 1/4 t salt
• 1 t cinnamon
• 1/2 t nutmeg
• 1/2 t ginger
• 1/2 C butter, room temperature
• 1/3 C brown sugar or molasses sucanat
• 1 C sugar or honey sucanat
• 1/2 C vanilla yogurt
• 1 t vanilla extract
• 1 1/2 C shredded carrots
• 1 C chopped walnuts
• 3/4 C coconut

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.  Beat butter and sugars in large bowl with electric mixer until creamy, about 2 minutes.  Beat in eggs, yogurt, and vanilla.  Gradually beat in oat mixture just until blended.  Stir in carrots, walnuts, and coconut.  Chill dough in refrigerator for 30 minutes.  Scoop dough onto stones/baking sheets leaving 2 inches between cookies.  Bake at 350 degrees for 15 minutes or until edges are golden and centers set.  Transfer to wire rack to cool.

Adapted from grouprecipes.com

• 2 C hot water
• 1/2 C olive oil
• 1/3 to 1/2 C honey
• 3 1/2 t yeast
• 5-7 C freshly milled flour
• 2 t salt

Combine water, oil, and honey in large metal bowl.  Add 3 C flour, yeast, and salt.  Mix thoroughly.  Gradually add the remaining flour, kneading until smooth and elastic (about 10 minutes).  Let rise until double (about 30 minutes in a warm oven).  Knead a few times and shape into two loaves.  Place in parchment lined bread pans.  Let rise in warm oven until doubled again (about 45 minutes).  Bake at 350 degrees for 30 minutes.

Makes two 1 1/2 pound loaves.

• salmon fillets
• pesto
• Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

• 2 C pecan halves, shelled
• 1/4 C honey

Heat oven to 350 degrees.  Place pecans in an even layer on a baking sheet covered with parchment paper.  Roast 6 minutes.  Measure honey into a saucepan.  Pour roasted pecans into sauce pan and stir.  Cook over medium heat for 4 minutes, making sure mixture simmers and foams.  Transfer back to the parchment paper and separate with fork.  Cool completely.  Store in an airtight container.

• 1 1/2 – 2 pounds ground beef
• large sweet onion, chopped
• 1 large garlic clove, minced
• 14 oz. can diced tomatoes
• 16 oz. can pinto beans, drained and rinsed
• 16 oz. can black beans, undrained
• 10 oz. can Ro-Tel tomatoes
• 16 oz. can kidney beans, drained and rinsed
• 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
• 1/4 C dry ranch dressing mix, optional
• 1/4 C ketchup
• 2 T organic soy sauce, optional
• 2 t chili powder
• 1 t ground cumin
• 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂