Bev's Recipe Collection

1 pint (2 cups) heavy whipping cream
1/4 cup honey granules (sugar)
1 tsp vanilla extract

Several minutes before making the whipped cream, place the mixer bowl and whisks in the freezer until frosted (this will help the cream to thicken). Combine all ingredients in chilled mixer bowl and whip on high speed until fluffy; Refrigerate.

(adapted from Bread Beckers Recipe Collection)

• 2 C graham cracker crumbs
• 6 T butter, melted
• 1/4 C sucanat (with honey)
• 2/3 C sucanat (with honey)
• 4 pkgs (8 oz. each) cream cheese, softened
• 12 oz. frozen mixed berries, thawed and drained
• 8 oz. whipped cream (see the “whipped cream” recipe on this site)

Mix graham cracker crumbs, butter and 1/4 C sucanat; press firmly onto bottom of 13 x 9 pan.  Beat cream cheese and 2/3 C sucanat in large bowl with electric mixer on medium speed until well blended.  Stir in mixed berries.  Gently stir in whipped cream.  Spoon over crust; cover.  Refrigerate 4 hours or until firm.

(from inside the Philadelphia cream cheese package)

• 2 pounds ground beef
• small sweet onion, chopped
• 2 large cloves garlic, crushed
• 2 (15 oz) cans diced tomatoes
• 2 (15 oz) cans tomato sauce
• 2 C ricotta cheese
• 2 t Italian seasoning
• 1/2 t oregano leaves
• 1/2 t basil leaves
• 3 C rotini or penne, cooked

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, ricotta cheese, and seasonings.  Cook on high 2 1/2 hours.  Serve over pasta, topping with freshly grated cheese of your choice.

(Thanks for finding this one too, Julie!)

• 2 sticks butter, room temperature
• 1 C honey sucanat
• 2 eggs
• 1/4 C milk
• 1/2 t salt
• 1 T baking powder
• 1/2 t nutmeg
• 4 1/2 C flour
• 1 1/2 C raisins

Mix together in order given.  Roll to about 1/4 inch thick and cook on skillet at medium heat about 2 1/2 minutes on each side.  ( No need to use butter or oil in skillet.)

Thanks to mom (Marilyn Williams) for handing down this one.

• 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
• 3 qts. water
• 1 large onion, peeled and quartered
• 2 small bay leaves
• 4 1/2 C diced potatoes
• 1 1/2 C sliced celery
• 3 C thickly sliced carrots
• 1/2 C uncooked pearled barley
• 3 T dried thyme leaves
• 1 1/2 t salt
• 1/2 t pepper

In a large stockpot, combine roast, water, onion, and bay leaves.  Bring to a boil.  Reduce heat to simmer and cook until meat is tender, about 3 hours.  Remove meat from pot and set aside.  Strain broth and skim off fat.  Cut meat into pieces.  Place strained broth, meat, and remaining ingredients into stockpot and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 20-25 minutes.  Serve hot.

(adapted from www.torahbytes.org)

• 2 T each olive oil and butter
• 1 sweet onion, chopped
• 1 T garlic, minced
• 3 T flour
• 1 T dried tarragon
• 2 C carrots, sliced
• 2 C diced potatoes
• 1 1/2 Granny Smith apples, cored and diced
• 32 oz. chicken broth
• 1 C frozen peas
• 1 1/2 T chopped fresh dill
• 4 C diced cooked chicken
• 1/4 t salt
• 1/8 t pepper
• 2 deep casserole dishes lined with pie crust
• pie crust to top casseroles

Heat the oil and butter in a large pot over medium heat.  Add the onion; cook, stirring for 5 minutes.  Add the garlic; cook 1 minute more.  Sprinkle with flour and tarragon; turn to low and stir constantly 1 minute more.  Add the carrots, potatoes, apple and broth; bring to a boil.  Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.  Add the peas, dill, chicken, salt and pepper; cook 5 minutes more.  Spoon the mixture into crust-filled casserole dishes and top with more crust.  Crimp edges to seal.  Bake at 350 degrees for an hour or until crust is golden.

(slightly adapted from The St. Petersburg Times)

• 3 C diced cooked chicken
• 13 oz pasta of choice
• 2/3 C melted butter
• 2/3 C flour
• 2 1/3 C milk
• 10 oz. chicken broth (or substitute more milk)
• 1/3 C cooking sherry or white grape juice
• 1/2 t salt
• 1/2 t paprika
• 1/4 t nutmeg
• 1/2 C Parmesan cheese

Cook pasta according to package directions until just barely tender; drain.  In a large pot, make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat.  Blend in milk and chicken broth.  Return to heat; cook over medium-high and stir until thickened.  Remove from heat.  Blend in sherry and salt.  Sprinkle on and blend in paprika and nutmeg.  Mix pasta and chicken in with the sauce and place in a lightly oiled 13″ x 9″ baking dish.  Top with Parmesan cheese.  Bake at 350 degrees for 20-30 minutes until bubbly.

(slightly adapted from urbanhomemaker.com  They used leftover turkey and turkey broth, and add mushrooms when adding sherry.)

• 5 C sliced organic carrots
• 44 oz. chicken broth
• 2 large broccoli florets or 20 oz. frozen broccoli (or peas)
• 1 sweet onion, finely chopped
• 1 C celery, sliced
• 2 t salt
• 1/2 t pepper
• 1 C milled oat flour (blend or process 1 C oats)
• 3 1/2 C milk
• 12 oz. Swiss cheese, optional
• 3-4 C diced cooked chicken

Combine carrots, broth, onions, celery, broccoli, salt, and pepper in a large pot.  Bring to a rolling boil over medium high heat.  Simmer 10 minutes. Whisk flour into milk and add to the pot. Add chicken also. Bring the pot to a rolling boil again and then let simmer another 10 minutes. Remove from heat.  Stir in cheese.  Serves 12.

We serve this with rice.

(Adapted from urbanhomemaker.com  They used leftover turkey and turkey broth.)

• 8 oz. cream cheese, room temperature
• 1/2 C mayonnaise
• 2 T dry ranch dressing mix (see recipe under “Dressings”)

Whip, using a hand held mixer in a small bowl.  Chill and serve.

(Our way to get little ones to eat broccoli and other fresh veggies.)

• 3 T coconut oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchini, thinly sliced
• 1 large green or red pepper, thinly sliced
• 48 oz spaghetti sauce
• 12 oz lasagna noodles
• 3 eggs, slightly beaten
• 24 oz small curd cottage cheese
• 9 oz. fresh spinach (or 6 cups packed)
• 12 oz shredded cheese of your choice

In large skillet, saute onion in oil on medium-high. Add garlic halfway through.  Add zucchini and pepper.  Cook on medium heat until tender.  Stir in spaghetti sauce; lower to simmer for 5 minutes.  Set aside. Cook noodles following package directions, soaking in water till ready to use.  In bowl, mix together eggs and cottage cheese.  Oil bottom of 2 (13″ x 9″) glass baking dishes.  Start layering lasagna with a little sauce on bottom, then half the noodles, half the cottage cheese, half the spinach, half the sauce mix, and half the cheese.  Repeat.  Bake at 350 degrees for 45 minutes.  Serves 10

This is a time consuming recipe; great to make ahead and bake later.  A side fruit and fresh bread is all that’s needed to complete the meal.

(slightly adapted from The Maximum Energy Cookbook)

Gluten-free version (half recipe):

1 1/2 T coconut oil
1/2 sweet onion, chopped
1 clove garlic, minced
2 small zucchini, thinly sliced
1/2 red bell pepper, thinly sliced
25 oz. spaghetti sauce
6 oz. spiral noodles
3 C (packed) fresh spinach (4 or 5 ounces)

Saute onion in oil on medium-high. Add garlic halfway through. Add zucchini and pepper. Cook on medium heat until tender. Stir in spaghetti sauce; lower to simmer for 5 minutes. Set aside. Cook 6 ounces of noodles according to instructions. Oil a baking dish. Place a little sauce in the bottom. Add the noodles and top with spinach. Spread sauce mix on top. Bake at 350 degrees for 45 minutes.