Coconut-Blueberry Cheesecake Bars

  • 1/2 C butter
  • 3/4 C finely crushed graham crackers
  • 1/2 C flour
  • 1/2 C flaked coconut
  • 1/2 C ground pecans
  • 1/4 C sucanat (sugar)
  • 12 oz. cream cheese, softened
  • 1/2 C sucanat (sugar)
  • 4 eggs
  • 1 T milk
  • 1 t vanilla
  • 2 C blueberries

For crust, in small saucepan heat butter over medium heat until the color of light brown sugar.  Remove from heat; set aside.  In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 C sugar.  Stir in butter until combined.  Evenly press on bottom of lightly greased 13 x 9″ pan.  Bake at 350 degrees for 12 minutes or until lightly browned.  In large mixing bowl beat cream cheese and 1/2 C sugar on medium until combined.  Add eggs, milk, and vanilla.  Beat until combined.  Pour over hot crust.  Sprinkle blueberries.  Bake 20 minutes or until center appears set.  Cool in pan on rack.  Cover and refrigerate.  Cut into bars to serve.

(Better Homes and Gardens, May 2008 – They used 2/3 C sugar instead of 1/2 C sucanat)

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Spicy Ranch Dressing

Hot pepper sauce gives this ranch dressing a kick
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 1/4 C buttermilk
  • 2 T grated Parmesan cheese
  • 1 T garlic powder
  • 1 T dried parsley
  • 1 T soy sauce
  • 1 1/2 t onion powder
  • 1 t dried oregano
  • 1 t dried dill weed
  • 1 t pepper
  • 2 drops hot pepper sauce

Combine ingredients and chill for at least 1/2 hour.

(modified from allrecipes.com)

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Four-Bean Supreme

  • 2 cans (15 oz.) red beans, drained and rinsed
  • 2 cans (15 oz.) great northern beans, drained and rinsed
  • 2 cans (15 oz.) black beans (undrained)
  • 1 can (28 oz.) Bush’s Vegetarian Baked Beans (undrained)
  • 1 large sweet onion, chopped
  • 2 t salt
  • 2 t lemon juice
  • 1/2 t each dried basil, dried oregano, ground cumin, garlic powder, and pepper

Saute onion in a large pot with a little olive oil, then add the remaining ingredients.  Stir, heat through and serve over rice.

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Tuna Pasta Salad

  • 9 oz. tortellini pasta, filled with cheese
  • 2 (5 oz.) cans tuna, drained
  • 4 boiled eggs, chopped
  • small onion, chopped
  • 1/2 C relish
  • 1/2 C celery, chopped
  • 1/2 C mayonnaise

Cook pasta according to package directions.  Drain and cool.  Add all other ingredients to pasta.  Chill and serve.  (May substitute chicken for tuna.)

(from cooks.com)

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Veggie Beef Soup

  • 1/2 pound ground beef
  • 1/4 large onion, chopped
  • 32 oz. beef broth
  • 2 (15 oz) cans diced tomatoes
  • 1 16 oz can garbanzo beans, drained and rinsed
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 16 oz. frozen mixed vegetables

Brown ground beef in a little olive oil, adding onion half way through; rinse.  Put beef, broth, tomatoes, beans and seasonings in a pan.  Bring to a boil and simmer 30 minutes.  Add frozen vegetables and simmer till done, about 10 more minutes.  (Or add fresh vegetables and simmer for less time.)  Serves 6.

Recipe by Mom Hudson, January, 2009

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Bev’s Banana Bread

  • 1/2 C butter, softened
  • 1/2 C sucanat with honey
  • 2 large bananas
  • 2 T milk
  • 3 eggs
  • 1 3/4 C flour
  • 1 1/2 t baking powder
  • 1 t salt
  • 1 t nutmeg
  • 1/2 t baking soda
  • 1 C chopped walnuts, optional

Mix butter, sucanat, bananas, and milk.  Add eggs, mix well.  Add dry ingredients; mix.  Add nuts last.

Butter loaf pans and bake at 350 degrees for 30-35 minutes.

Double the recipe, use 3 pans and bake 45 minutes.

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Apple-Date Drops

  • 1 C butter
  • 1 3/4 C sucanat with honey
  • 2 eggs
  • 2 C applesauce
  • 4 C flour
  • 2 t baking soda
  • 2 t salt
  • 2 t cinnamon
  • 2 C chopped dates
  • 2 C chopped nuts

Cream butter and sugar, blending well.  Add eggs and applesauce and stir in sifted dry ingredients.  Add dates and nuts.  Drop cookies onto baking stone.  Bake at 400 degrees for 12-13 minutes.

(Recipe slightly adapted from The St. Petersburg Times)

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Salmon Loaf

  • 30 ounces of canned Alaskan salmon
  • 3 to 5 eggs
  • 1 C celery, finely diced
  • 1  C sweet onion, finely diced
  • 1 C oatmeal (or bread crumbs)
  • 1/4 C lemon juice
  • 1 t salt
  • 1 t dried dill weed
  • 1/4 t pepper
  • fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

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Banana Pineapple Nut Bread

  • 3 C flour
  • 1 C honey sucanat
  • 1 t baking powder
  • 1 t ground cinnamon
  • 3/4 t salt
  • 1 C walnuts, chopped
  • 3 eggs, beaten
  • 1 C olive oil
  • 2 C ripe mashed bananas (3 large)
  • 1 t vanilla
  • 8 oz. can crushed pineapple, drained

In large bowl combine flour, sugar, baking powder, cinnamon, and salt; stir together and add walnuts.  In a separate bowl combine eggs, oil, bananas, vanilla, and pineapple; mix well.  Add to dry ingredients and stir until blended.  Spoon batter into 3 bread pans.  Bake 1 hour in a 350 degree oven, until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pan.

(slightly adapted from the label on our stainless steel loaf pans)

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Sweet Potato Honey Spread

  • 1 stick butter, room temperature
  • 1/4 C honey
  • cinnamon, to taste

Mix butter, honey, and cinnamon to make a delightfully sweet topping for baked sweet potatoes.  Serve the topping at room temperature or chilled.

Julie found this one too!

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