Bev's Recipe Collection

Crust:

1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt

Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12  minutes; cool.

Filling:

1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs  butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)

1. In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
2. Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.

1 can black beans, rinsed and drained (or 2 cups cooked black beans)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.

1/2 cup (1 stick) butter, melted
1/2 cup milk
2 Tbs honey
2 cups flour
1 tsp salt
1 Tbs Italian seasoning
Parmesan cheese (optional)

Combine the butter, milk, and honey. In a separate bowl, stir together the flour, salt, and Italian seasoning. Add the dry ingredients to the wet mixture; stir until the mixture forms a ball. Roll dough to 1/2″ thickness. Cut into finger-width slices. Cut slices in half (roughly 4″ long). Roll each bread stick in Parmesan cheese, lengthening the dough as you go so that the final product is approximately 6″ long and 3/4″ thick. Bake on a parchment paper lined jelly roll pan at 350 degrees for 15-20 minutes, or until golden brown. Serve warm.

1 large butternut squash
6 Tbs coconut oil (or butter)
1 Tbs sucanat (or brown sugar), optional
1 1/2 tsp salt
1 tsp black pepper

Cut off and discard the ends of each butternut squash. Peel and cut the squash into 1/2″- 3/4″ cubes, removing the seeds from the center of the squash. Place chopped squash in a 9″ x 13″ baking dish and add the oil, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread out evenly. Roast at 350 degrees for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.  Serve hot.

3 matzo square (I use lightly salted matzo)
1/2 cup (1 stick) butter
1/2 cup honey granules (or sugar)
1/2 cup semi-sweet chocolate chips
peanuts (optional)

1. Line a jelly roll pan with parchment paper. Place the matzo squares on the tray in a single layer.
2. In saucepan, melt the butter and sugar over medium heat. Cook and stir constantly until mixture boils. Boil and stir for 3 minutes. Remove from heat and pour over matzos, covering completely.
3. Bake at 325 degrees for 15 minutes. Keep an eye on the candy as it bakes to ensure that it doesn’t burn.
4. Remove the pan from oven to cooling racks. Sprinkle chocolate chips on top. Smear the chocolate chips over the matzos. Sprinkle with peanuts if desired.
5. Cool; then refrigerate (on the sheets if possible). Break into pieces and store in the refrigerator.

Adapted from Tammy’s Recipes

• 2 T olive oil
• 2 pounds ground chicken
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 1/4 C finely chopped green pepper
• 4 cans (15 oz.) diced tomatoes
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 2 cans (15 oz.) kidney beans, drained and rinsed
• 6 T yellow mustard
• 4 T chili powder
• 2 T cumin
• 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

2/3 cup olive oil
2/3 cup milk
1/2 cup honey
1 egg
4 cup flour
1 tsp cinnamon
1/2 tsp salt
1 cup raisins

Beat the olive oil, milk, honey, and egg until combined.  In a separate bowl, mix the flour, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix. Add additional flour if needed until the dough forms a mass; add the raisins and mix until combined. Divide the dough in half.  Roll each piece of dough out to desired thickness (I do about 1/4″”) on a baking stone or a parchment lined jelly roll pan. Prick the dough with a fork to eliminate air bubbles. Sprinkle a mixture of 2 Tbs sucanat (or sugar) and 1/2 tsp cinnamon over the surface of the dough. Bake at 375 degrees for 15-18 minutes or until golden on the edges (over baking will cause it to be too brittle). Cut into squares; serve warm or cool on a wire rack.

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

1 1/2 cups flour
1/2 cup quick cooking oats (or rolled oats pulsed in a processor)
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/3 cup sucanat (or brown sugar)
1/4 cup olive oil
1 Tbs molasses

Mix together the flour, salt, and oats. In a seperate bowl, cream the butter, sucanat, olive oil, and molasses. Add the flour mixture to the butter mixture and blend to make a moist dough. Spread out 1/8 to 1/4 inch thick on a baking stone (or cookie sheet). Bake for 10 to 15 minutes at 350 degrees. Cool; cut into crackers.

6 cups rolled oats
1 1/4 cups coarsely chopped pecans
1 cup unsweetened shredded coconut
1 Tbs ground cinnamon
1/2 tsp allspice
1/2 tsp  ground ginger
1/2 tsp salt
1/2 cup olive oil
2/3 cup honey

Mix first 6 ingredients in a large bowl. Stir honey and olive oil. Spread on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours. Cool; store in an airtight container.

– Oven-Baked Version –

Preheat oven to 300 degrees. Line 2 rimmed baking sheet with parchment. Spread prepared granola on the baking sheets. Bake until golden, stirring every 10 minutes, about 20 minutes. Place sheet on a cooling rack. Stir granola, cool. Store in an airtight container.

makes about 10 cups of granola

from www.epicurious.com