Fudgy Peanut Butter Bars

  • 15 graham crackers (crumb in processor)
  • 5 T melted butter
  • 2 T sugar or sucanat
  • 2 T maple syrup
  • 3 T butter, room temperature
  • 1 1/2 C smooth peanut butter
  • 1/4 C sucanat or sugar
  • 3/4 C ricotta cheese
  • 1 1/2 C heavy whipping cream, divided
  • 1 T sucanat
  • 1/2 t vanilla
  • 8 ounces semi-sweet chocolate chips

Mix first 4 ingredients (in processor) and press into 13 x 9″ glass baking pan.  Whip the 1 cup of whipping cream, 1 T sucanat, and 1/2 tsp vanilla until it holds a soft peak.  Set aside.  Mix butter, peanut butter, and 1/4 c sucanat for 2 minutes until smooth.  Add ricotta and mix for 1 minute.  Gently fold whipped cream into peanut butter mixture.  Spoon filling into prepared pan.  In a small saucepan, bring 1/2 cup whipping cream to a boil (whole milk can be used as a substitute). Remove from heat and add chocolate chips; stir until smooth. Set chocolate glaze aside to cool and thicken slightly, about 10 minutes.  When glaze has cooled, spread it evenly over the filling. Refrigerate overnight.

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Chicken ‘n Noodles

  • 1 1/2 pounds boneless and skinless chicken breast halves
  • 6 large carrots, thickly sliced
  • 4 celery stalks with leaves, cut in 1″ pieces
  • 1 sweet onion, chopped
  • 2 1/2 t salt
  • 1 t pepper
  • 5 C water
  • 2 t dried basil leaves
  • 3 1/2 C dry noodles

Put carrots, celery, and onion in bottom of 6 quart slow cooker.  Add the chicken.  Top with salt, pepper, and water.  Sprinkle basil over top.  Cover and cook on low  until done (6-8 hours).  Turn slow cooker to high and add noodles.  Stir well and cover.  Cook for 1 hour.

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Creamy Caesar Salad

  • 2 garlic cloves
  • 1 C mayonnaise
  • 1/4 C red wine vinegar
  • 4 t Dijon mustard
  • 4 t soy sauce
  • 1 t salt
  • 1/2 t paprika
  • 1 T olive oil
  • 1 t Cajun seasoning
  • 1 large garlic clove, minced
  • 3 C of 3/4″ bread cubes
  • 36 oz. romaine lettuce
  • 2/3 C Parmesan cheese
  • 2 C cooked, diced chicken, optional

Combine first 7 ingredients in blender and process until well blended.  Cover and chill for at least 1 hour.  Combine oil, Cajun seasoning, and garlic in pan over medium heat.  Bring to a boil, stirring 9 seconds; remove.  Add bread cubes and toss gently to coat.  Bake at 400 degrees for 8 minutes until golden brown.  Place lettuce in a large bowl.  Add dressing and Parmesan cheese.  Toss gently to coat.  Top with toasted bread cubes.

from The Bread Beckers Recipe collection

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Blueberry Buckle

  • 1/3 C butter, melted
  • 1/2 C honey sucanat (or sugar)
  • 1 egg
  • 2 C flour
  • 2 1/2 t baking powder
  • 1/4 t salt
  • 1/2 C milk
  • 2 C fresh or frozen blueberries
  • 1/4 C honey sucanat (or sugar)
  • 1/2 C flour
  • 1/2 t ground cinnamon
  • 2 T butter

Thoroughly cream butter and 1/2 C sucanat; add egg and beat till light and fluffy.  Mix 2 C flour, baking powder, and salt; add to creamed mixture alternately with milk.  Spread in greased 11 x 7″ pan.  Top with berries.  Mix 1/2 C sucanat, 1/2 C flour, and cinnamon; cut in butter till crumbly; sprinkle over berries.  Bake at 350 degrees for 45 minutes.  Cut in squares.  Serve warm.

From Better Homes and Gardens New Cook Book (1980), but we decreased the sugar and butter quite a bit!

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Oatmeal-Raisin-Pecan Muffins

  • 1 C oats
  • 1 C buttermilk
  • 1 egg
  • 1/2 C molasses sucanat or brown sugar
  • 1/4 C butter, melted
  • 1 C flour
  • 1 T baking powder
  • 1/2 t baking soda
  • 1 C raisins
  • 1 C pecans, chopped

Soak oats in buttermilk for 1 hour in refrigerator.  Beat egg and add to oats.  Stir in sucanat and melted butter.  Mix flour, baking powder, and baking soda and stir into mixture.  Fold in raisins and pecans.  Spoon into 18 muffin liners and bake at 375 degrees for 15 minutes.  Serve hot with butter or cream cheese.

by Patricia Norred of Roanoke, VA

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Italian Meatloaf

  • 3 pounds ground beef
  • 1 1/2 C bread crumbs
  • 1 sweet onion, chopped
  • 3 eggs
  • 6 T Parmesan cheese
  • 1 1/2 t dried oregano
  • 1/2 t pepper
  • 15 oz. can tomato sauce, divided
  • 4 oz. shredded cheese

Combine ground beef, bread crumbs, onion, eggs, Parmesan cheese, oregano, pepper, and half of the tomato sauce.  Make a loaf in the center of a 9 x 13″ glass baking pan and bake for 1 1/4 hours at 350 degrees.  Pour the remaining sauce over meat.  Sprinkle cheese on top.  Bake 30 more minutes.

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Meat Pie

  • 2 T coconut oil
  • 1 sweet onion, chopped
  • 1 red pepper, chopped
  • 3 pounds ground beef
  • 18 oz. tomato paste
  • 1 T dried oregano leaves
  • 1 1/2 t salt
  • black pepper
  • 12 oz. shredded cheese, optional
  • 2 pie crusts

Prepare the pie crusts and bake 15 minutes at 350 degrees. Meanwhile, heat oil in a large pot on medium-high heat. Add onion and saute until translucent. Add red pepper and saute till soft. Add ground beef and cook well.  Drain and rinse.  Return to pot and add tomato paste, oregano, and salt.  Sprinkle on pepper and mix. Layer half of the meat mixture into the half-baked pie crusts, then cheese, then the rest of the meat mixture. Increase oven temperature to 375 degrees and bake for 25 minutes.

Makes 16 servings

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Lasagna

  • 1 sweet onion, chopped
  • 2 large garlic cloves, minced
  • 3 pounds ground beef
  • 4 (16 oz.) cans tomato sauce
  • 2 t. oregano leaves
  • 1 t salt
  • 1/2 t pepper
  • 1 pound lasagna noodles
  • 1 pound shredded cheese
  • 1 C Parmesan cheese

Saute onion in coconut oil over medium heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add ground beef and cook till no longer pink.  Drain and rinse.  Return to pot, adding tomato sauce, oregano, salt, and pepper.  Simmer for 30 minutes.  Cook one pound lasagna noodles according to instructions.  Place a little sauce in the bottom of two 9 x 13″ glass baking pans.  Layer pans with half of the noodles, half of the meat sauce, half of the shredded cheese, and half of the Parmesan cheese.  Repeat.  Bake at 350 degrees for 40 minutes.

This is my own recipe, inspired by my boys who requested no ricotta or cottage cheese.

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Roasted Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 T extra-virgin olive oil
  • 1/2 t salt
  • 1/4 t pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a sheet pan and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Serve immediately.

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Cream Cheese Icing

  • 2 (8 oz.) cream cheese (softened)
  • 2 t vanilla
  • 1/4 C honey granules (or mild honey)

Whip cream cheese, adding honey granules and vanilla.  Whip until smooth.

(from Bread Beckers Recipe Collection)

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