Bev's Recipe Collection

• 1 cup peanut butter
• 1 cup honey
• 6 cups oat cereal O’s

Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. Spread onto a large parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut into bars. Store in the freezer. Thaw slightly before eating.

Adapted from healthyfoodforliving.com

When our daughter entered courtship, she didn’t have time to make No-Bake Energy Bars anymore. She found this quick and easy replacement, and we called them Convenient Courtship Crunch Bars. For convenience, we shortened the name. 🙂

• 2 15 oz. cans chickpeas
• 10 T cocoa powder
• 2 T vanilla
• sprinkle of salt
• 2/3 cup maple syrup
• 1/2 cup almond milk

Blend in food processor and refrigerate before serving.

usatoday.com

• 2 T stone ground mustard
• 2 T apple cider vinegar
• 1/2 C olive oil
• salt and freshly ground pepper
• 10 oz. mixed salad greens
• 2 Bartlett pears, diced
• 4 oz. Gouda cheese, diced
• 1 C coarsely chopped toasted walnuts
• 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

• 50 oz. spaghetti sauce
• 1 1/2 pounds ground beef
• 1 C bread crumbs
• 1 large or 2 small eggs
• 1/3 C finely chopped onion
• 1 t Italian seasoning
• 1/4 t garlic powder
• 1/4 t pepper
• 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.

• 3 1/2 cups oats
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup honey
• 2 cups almond milk

Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.

Based on recipe from recipeazaar.com

• 8 cups rolled oats
• 2 cups flaked unsweetened coconut
• 2 cups almonds, chopped
• 1/2 cup coconut oil
• 1 cup peanut butter
• 1/2 cup honey
• 1/4 cup sucanat (or brown sugar)
• 1/2 tsp salt

Stir together the oats, coconut, and almonds in a large bowl. Warm the coconut oil in a saucepan over medium heat, then add remaining ingredients and stir until blended. Pour over the oat mixture and combine. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 340 degrees for 15-18 minutes, or until golden, stirring every several minutes.  When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

• 1 pound Brussels sprouts
• 1 1/2 C water
• 1 t salt
• pepper
• Parmesan cheese

1. Place sprouts in a saucepan with water and salt; cover and boil gently 15 minutes until crisp-tender.

2. Drain and place in a baking dish. Season with butter and pepper. Sprinkle with Parmesan cheese.

   Optional: Bake at 350 degrees an additional 20 minutes (or until dinner is done).

   www.cookstr.com

• 6 oz. semi-sweet chocolate
• 6 T coconut oil
• 1/2 t salt
• 1/2 C sugar
• 1 t vanilla extract
• 2 large eggs
• 3/4 C almond flour/meal
• 1/3 C rice flour
• 1 C walnut or pecan pieces, optional

Mix the chocolate with the oil in a small saucepan or skillet. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

• 3 large eggs
• 1 1/2 C pumpkin puree
• 2 1/4 C almond milk
• 3/4 C coconut oil
• 3/4 C honey
• 2 T vanilla extract
• 2 T cinnamon
• 3 pinches of salt, optional and to taste
• 9 C rolled oats
• 2 T baking powder
• 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

• 6 medium gold potatoes, cut into 1″ chunks
• 6 medium red potatoes, cut into 1″ chunks
• 2 medium sweet potatoes, cut into 1″ chunks
• 2 large onions, quartered
• 1/2 C olive oil
• 1/3 C white wine vinegar
• 2 T Dijon mustard
• 2 t salt
• 1 t celery seed
• 1/2 t pepper

Place potato chunks in water and bring to a boil. Simmer for 12 minutes, then drain. Meanwhile, whisk oil, vinegar, mustard, and seasonings in a small bowl. Set aside. Grill the potatoes (placing onions on top) over medium heat for 8 minutes, turning once. Transfer to a large bowl. Drizzle oil mixture over potato mixture and toss to coat. Serve warm, at room temperature, or cold.

Adapted from Most Requested Recipes