Bev's Recipe Collection

• 3 1/2 C quick cooking rolled oats
• 1/2 C flaked or shredded coconut
• 2/3 C butter, melted
• 1/3 C honey
• 3 eggs
• 6 oz semisweet chocolate pieces
• 1 C chopped walnuts
• 1/3 C brown sugar or sucanat
• 1/2 t vanilla
• 1/2 t salt

Combine all the ingredients and mix well.  Press firmly on the same jelly roll pan and bake for 20 minutes at 350 degrees.  Cool and cut into bars.  Store in tightly covered container.

• 2 C milk
• 8 large eggs
• 1/4 C honey
• 2 t vanilla
• 1 t salt
• 1/2 t cinnamon
• 1 1/3 C flour
• 1/2 C butter, melted
• 4 apples, peeled and thinly sliced
• 1/4 C brown sugar or sucanat

Place butter in the bottom of two 9×13″ baking dishes, with apple slices on top.  Bake at 425 degrees until apples and butter are bubbling (about 10 minutes).  Meanwhile, whirl all remaining ingredients in the blender, except the brown sugar.  Pour liquid over bubbly apples in dish.  Sprinkle with brown sugar.  Bake for 20 minutes, allowing the “pancake” to puff up.  Serve with syrup (or fruit jams), and fresh bread or toast.

from www.urbanhomemaker.com

• 1 large eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 1 C bread crumbs or matzo meal
• 1 T Italian seasoning
• 48 oz. spaghetti sauce
• 8 oz. shredded cheese
• 1/3 C grated Parmesan cheese, divided
• 1/2 t dried basil

Mix bread crumbs with Italian seasoning.  Dip eggplant slices in egg, then in bread crumb mixture.  Place in a single layer on parchment covered trays and bake at 350 degrees for 10 minutes on each side.  Spread spaghetti sauce in the bottom of a 13×9″ baking pan.  Place a layer of eggplant slices in the sauce, followed by more sauce, shredded cheese, and Parmesan cheese.  Repeat, ending with the cheeses.  Sprinkle basil on top.  Bake at 350 degrees for 40 minutes, or until golden brown.

Serve with noodles and some extra sauce.

• 3 pounds boneless chicken breasts, chunks or slices
• 2 T olive oil
• 1/2 C water
• 6 T ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 1 1/2 t onion powder
• 1 1/2 t garlic powder
• 20 oz. can pineapple tidbits, drained
• 1 avocado, peeled and thinly sliced
• diced tomato
• sour cream
• salsa

In a large skillet, cook chicken in olive oil over medium heat; drain, and return to skillet.  Combine water, ketchup, and spices; pour over chicken.  Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.  Serve on warm flour tortillas with pineapple tidbits, sliced avocados, diced tomatoes, sour cream, and salsa.  No need for cheese with this dish!

Adapted from publix.com/aprons

• 3.75 pounds boneless chicken breasts
• 4 T butter
• 1 C sliced sweet onion
• 4 cloves fresh garlic, crushed
• 1 C chopped fresh cilantro
• 1 1/2 C salsa

Heat butter in a saucepan over medium heat.  Add onion and garlic and saute until soft.  Add chicken breasts and saute until golden brown.  Add salsa and cilantro.  Reduce to low and simmer for 3-5 minutes.  Serve over brown rice.

Adapted from recipezaar.com #26727

• 15 graham crackers (crumb in processor)
• 5 T melted butter
• 2 T sugar
• 2 T maple syrup
• 1 1/2 C heavy whipping cream, divided
• 1 T sugar
• 1/2 t vanilla
• 3 T butter, room temperature
• 1 1/2 C smooth peanut butter
• 1/4 C sugar
• 3/4 C ricotta cheese
• 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.

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

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 (8-10 hours). Serve over rice.

• 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

• 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!

• 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