Oatmeal Chocolate No-Bake Cookies ~ adapted from 12 Tomatoes

2/3 c natural peanut butter

1/2 c coconut oil

1/4 to 1/2 c honey, adjust to taste

3 c quick cook oatmeal

1/3 c cocoa powder

2 T vanilla extract

1/4 t coarse salt

Line 2 baking sheets with parchment or silicone baking mats. Set aside. 

Melt peanut butter, coconut oil, and honey over medium heat, stirring until completely smooth. Remove from heat and add vanilla. Stir in oats, cocoa powder, and salt until well mixed. 

Using a small cookie scoop or 2 spoons, drop cookie balls onto prepared baking sheets and flatten tops slightly. Freeze 15 minutes. Store in freezer tightly covered. Yield ~ 30 cookies. 

Fresh Nectarine Gingersnap Tart ~ adapted from smitten kitchen

6 oz thin ginger cookies, recommended: Nyakor Pepparkakor

3 T butter, melted

8 oz cream cheese, softened

8 oz mascarpone cheese

1/4 c plain Greek yogurt

1 T honey

1 t vanilla

2 nectarines 

1 T no sugar added peach jelly, recommended: Polaner all fruit

2 T finely chopped crystalline ginger

Preheat oven to 350. 

Crust:

Place gingersnaps in food processor and pulse to fine crumbs. Add melted butter and pulse to combine. Press firmly in bottom of 8" tart pan with removable sides. Bake 8 minutes, cool completely. 

Filling:

Cream together cream cheese, mascarpone, yogurt, honey, and vanilla. Spread evenly over cooled crust almost to edge. Place in refrigerator. 

Topping:

Thinly slice nectarines and place on filling, overlapping to cover. Melt peach jelly in microwave and brush over nectarines. Sprinkle with chopped ginger. 

Cover and refrigerate a minimum of 1 hour or overnight. Remove sides of tart pan, slice into 8 pieces, and serve.

Cold Brew Coffee

1 c coarse ground coffee

20 oz filtered water

Place coffee in large container with lid. Pour water over coffee, stir well and cover. Steep at room temperature overnight or 10 hours. 

Strain through coffee filter and store in refrigerator. Yield 16 oz coffee concentrate.

To serve, mix half water with half coffee. Add milk to taste.

Flag Slab Pie ~ adapted from delish

3 pints fresh strawberries, stems removed and sliced in half

1 pint fresh blueberries

2 T cornstarch 

1 package refrigerated pice crusts
1 egg

Preheat oven to 400. 

Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator. 

Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate. 

In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil  and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.

Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.

Honey Banana Bread ~ adapted from A Pinch Of Joy

1/2 c unsweetened applesauce
1/2 c honey
2 eggs
3 overripe bananas, mashed
2 c all purpose unbleached flour
1 t baking soda
1/2 t salt
1/2 t cinnamon

Preheat oven to 350. Lightly grease 2 9x5 loaf pans or spray with non-stick cooking spray. Set aside.

In medium bowl, mix applesauce and honey together. Add eggs and mashed bananas and stir well. In separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry ingredients to wet and stir just until combined. Do not over mix.

Divide between prepared pans and bake 30-35 minutes or until top springs back when touched. Makes 16 slices, 8 per loaf.

Chef's Note: Using 2 baking pans reduces the baking time by half, as most banana bread recipes bake for an hour. Using honey in place of refined sugar and applesauce in place of oil cuts the calories to 121 per slice.

Healthy Sugar Free Fudge ~ adapted slightly from Peachy Palate

1 14 oz can black beans, drained and rinsed
1/2 c pitted medjool dates
1/4 c natural peanut butter
1/4 c unsweetened coca powder
2 T coconut oil, melted
2 t vanilla extract
Pinch sea salt
Chopped pecans, optional (but strongly recommended)

Place all ingredients except pecans in food processor. Process until very smooth, approximately 5 minutes. Scrape down bowl as necessary. Spread fudge mixture in a greased 4x9 loaf pan. Sprinkle with pecans,l if desired, pressing down slightly. Refrigerate until well set, at least 1 hour. Slice into 20 squares and store tightly covered in refrigerator.

Chef's note: The texture is definitely "beans", in my opinion the addition of pecans is a must.

Pesto Potatoes ~ adapted from Carlsbad Cravings

2 lb red potatoes, cubed
1/4 c prepared pesto
1 T olive oil
1 T dry ranch dip mix
1/4 t onion powder
1/4 t garlic powder
1/2 t kosher salt, more or less to taste
bacon bits, optional

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.

Place potatoes in large mixing bowl. Add remaining ingredients, except bacon bits, and toss to combine. Place in single layer on prepared baking sheet. Roast 40 minutes, stirring once halfway through cooking, or until golden brown. Top with bacon bits if desired, serve immediately. Serves 6 as a side dish.

Chef's Note: To reheat leftover potatoes, heat 1 t olive oil in non stick skillet over medium high heat. Add potatoes and sauté until warmed through, approximately 3 minutes, stirring constantly. Sprinkle with kosher salt and bacon bits (potatoes will have absorbed all the salt from cooking when cooled, additional salt will be needed after reheating).

Thai Peanut Pasta ~ adapted from Dinner Then Dessert

1 lb whole wheat thin spaghetti
3 T sesame oil, divided
1 head napa cabbage, shredded and divided
2-3 large carrots, trimmed and grated
5 cloves garlic, minced fine
1 T fresh ginger, peeled and minced fine
1/4 c natural peanut butter
1/4 c honey
1/4 c soy sauce
3 T rice vinegar (unseasoned)
1 1/2 T Sriracha sauce, more or lest to taste
1/4 c dry roasted unsalted peanuts
fresh cilantro, for garnish

Heat large pot of water to boiling. Add 1/2 t salt and pasta. Cook until al dente, approximately 9 minutes. Drain pasta and place in large bowl. Toss with 2 T of the sesame oil and set aside.

Return pot to stove and add remaining 1 T sesame oil, carrots, half shredded cabbage, garlic, and ginger. Sauté over medium heat until cabbage begins to wilt and garlic becomes fragrant, approximately 3 minutes. Add peanut butter and stir until melted. Add honey, soy sauce, vinegar, and Sriracha. Stir until incorporated. Return pasta to pot and toss to coat.

Top with peanuts and cilantro. Serves 6.

Chef's Note: Serve over additional half head of cabbage instead of pasta for a delicious low carb meal.

Crock Pot Chicken and Dumplings

1 whole chicken, quartered and skinned

2~14 oz cans chicken broth, recommended: Swanson's

1~ 10 oz can cream of chicken soup

1/2 t sea salt

1/4 t freshly ground black pepper

1 t poultry seasoning*

1/2 lb carrots, sliced

4 ribs celery with leaves, sliced

1/2 one white onion

Dumpling recipe:

1 1/2 c unbleached flour 

1 1/2 t baking powder

1/2 t salt

1/2 t fresh flat leaf parsley, chopped

6 T cold butter

3/4 t sugar

2/3 c milk

Place chicken in crock pot, season with chicken seasoning, salt and pepper. Place carrots, celery, and onion on top of chicken. Whisk together broth and cream of chicken soup and pour over chicken and vegetables. Cook on high 3-4 hours or on low 6-8 hours. 

Remove chicken from crock pot, replace lid.  Shred and debone chicken, return to crock pot. Set temperature to high (if on low). 

Prepare dumplings by combining dry ingredients in medium bowl. Cut in butter until fine crumbs form. Add milk and stir just until incorporated.  

Drop dumplings by spoonful into crock pot. Return lid and cook dumplings with chicken additional 20 minutes. Serves 8.