Bev's Recipe Collection

8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla
semi-sweet chocolate chips (optional)

Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 4 minutes, until granola is golden brown. Let cool; transfer to an airtight container. Sprinkle  chocolate chips over the granola if desired.

Adapted from www.blogofjoy.com

A delicious dessert with sugar cookie crust, cream cheese frosting, and summer fruit.

Crust:
2/3 cup butter, softened
3/4 cup powdered honey granules
1 egg
4 tsp milk
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp cream of tarter
1/4 tsp salt

Thoroughly cream the butter, honey granules, and vanilla . Add the egg and milk and beat until light and fluffy. In a separate bowl, whisk the flour, baking soda, cream of tarter, and salt. Gradually stir in the flour mixture to the butter mixture. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Press dough into a parchment linned pizza pan. Bake at 375 for 8-10 minutes or until lightly browned. Cool.

Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup powdered honey granules
2 Tbs milk
2 tsp vanilla

Cream all ingredients. Frost the cooled crust. Arrange desired fruit on top of frosting and chill.

• 2 eggs
• 1/2 C coconut oil or olive oil
• 1/2 C applesauce
• 3/4 cups sugar
• 2 cups grated zucchini
• 1 T vanilla
• 1 t salt
• 1 t baking soda
• 1 t baking powder
• 2 t cinnamon
• 3 cups flour

Whisk the eggs and oil in a large bowl. Add applesauce, sugar, and vanilla. Stir in zucchini. Stir in remaining ingredients. Pour batter into two greased loaf pans. Bake at 350 degrees for 50 minutes.

This is a healthy version of the recipe that was passed around the teacher’s lounge when my mother-in-law was a teacher’s aide in the 1980’s. 🙂

• 3 eggs
• 1 1/2 cups sugar
• 1 cup olive oil
• 2 tsp. vanilla extract
• 3 cups flour
• 3 tsp. baking powder
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 3 cups shredded summer squash

• 1/2 pound mango, chopped (about 1 1/2 C)
• 1/2 C red bell pepper, chopped
• 1/3 C onion
• 2 T chopped cilantro
• 1 T rice vinegar
• salt and pepper
• 1 egg
• 1/3 C shredded unsweetened coconut
• 3 pounds  boneless chicken breasts
• 3 T coconut oil

In a small bowl, combine the the first six ingredients.

In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown.  Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake at 350 degrees until cooked through, about 12 minutes.  Serve over brown rice, and top with the mango sauce.

adapted from http://www.rachaelraymag.com