Healthy Cookie Dough

 Ingredients:

15 ounce can chickpeas- drained and rinsed well

1/4 cup nut butter ( used almond butter)

1 teaspoon vanilla

3 tablespoon almond flour

3 tablespoon maple syrup

small pinch baking soda *

1/3 cup chocolate chips ( I used the mini ones)

Add all ingredients except the chips into food processor and blend until smooth.

Add chips and mix in well.

Chill

* this seemed to be a weird addition so I omitted it.

This is SO SO good! Will be stocking up on chickpeas.

Cajun Chickpea Sweet Potato Veggie Burgers

 Ingredients:

1 sweet potato (yielding 1 cup cooked + pureed sweet potato

2 cups chickpeas (canned or cooked from dry)

1.5 cups old-fashioned rolled oats (not instant)

1/2 cup red bell pepper

1/2 cup diced onion

1/4 cup diced celery

2 tsp extra virgin olive oil for sautéing

1-2 cloves garlic (smashed and minced)

1 large egg 

1 TBSP Cajun seasoning blend

1/4 tsp garlic powder

1/4 tsp cayenne

salt and pepper to taste

Directions:

Bake, microwave, or boil your sweet potato until tender.

Remove the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.

Scoop out the sweet potato and add to a large mixing bowl. 

Rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.

Next pulse one and a half cups of oats in your processor until flour-like [it doesn’t have to be super fine by any means; just ground] then add to the sweet potato mixture.

Sauté onion, bell pepper, and celery in about 2 teaspoons of oil over medium-high heat.

After about 7 minutes or so, add garlic and continue to sauté until the veggies are translucent and tender.

Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg to the bowl along with Cajun seasoning blend, garlic powder, cayenne pepper, and salt.

Stir to incorporate and divide burger mixture into 4-6 balls. 

Cup each ball in your hands and squeeze, pressing it into a compact burger.

Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.

Add 1 tablespoon of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust and a warm center. 

Cook only a few at a time, trying not to overcrowd the skillet.

1922 Trefoil Cookie Recipe

 Quick Oven: 375-400F. Hot Oven: 400-425F. Very Hot Oven: 450-475F. Extremely Hot Oven: 500F or more. (They are from wood stoves that don’t have settings. Some grandmothers used to use things like flour and white paper to tell her how hot her oven was. Things like meringue cookies went in the “slack oven “ around 250 -200 from where the fire had died and the temperature was “slacking off)

Fierce Kathy's Carrot Raisin Salad

 

Ingredients:

3 carrots, peeled or grated

2 apples, cored and cut into bite size pieces

1 rib celery, chopped

1/2 cup raisins

pinch of sea salt

1 tsp. fresh lemon juice

1/3  cup plain greek yogurt

1 tablespoon honey

Directions:

In a mixing bowl, combine carrots, apple pieces, chopped celery and raisins.

Sprinkle with salt and add lemon  and gently add the honey- mix well

Chill.

When ready to serve line serving bowl with greens of your choice.

Kathy made this for recipe swap and it was VERY good! Had to share it will everyone.

Pink Party Dip- Live Oak Recipe Exchange

  

Ingredients:

1 can drained/rinsed chickpeas

 2 teaspoons minced garlic

 5 beets ( roasted or canned)

 1 tablespoon olive oil

 1/2 cup non fat plain greek yogurt 

 salt and pepper to taste

In a blender or food processor combine all of the above and blend until smooth

This was super easy to make and was enjoyed by all ( except Christian who doesn't eat hummus)

Retro Cucumber Salad

 

Ingredients:

3 medium cucumbers- peeled and thinly sliced

1/2 red onion- thinly sliced

1 small tart apple- cut into matchstick pieces

1/2 teaspoon salt

3 tablespoons sunflower oil

1 tablespoon sugar

1/2 teaspoon red pepper flakes

salt and pepper to taste

Directions:

Combine the cucumbers, onion, apple, and salt in a small bowl. Place pickling weight on top and let sit for 10 minutes.

While it's pickling whisk together remaining ingredients. Drain cucumber mix and pat dry with napkin. Pour dressing onto cucumber mix and mix well. Let marinate at least 30 minutes before serving.

This is from Best Family Recipes on a Reddit board. OP said- My great-grandfather made this simple cucumber salad. I love it in the summer when our garden is over run with cucumbers."

We are spending Easter with  Mei and Richard. This is one of the things I'm bringing over.

Raspberry Oatmeal Bars

 

Recipe won a Blue Ribbon at the Suwannee River County Fair

Ingredients:

1 (18.5 ounce) package yellow cake mix *

2 1/2 cups quick cooking oats

3/4 cup margarine or butter, melted

1 cup raspberry jam

1 tablespoon water

Directions:

Preheat over to 375 degrees

Grease 9 x 13 pan

In a large bowl combine cake mix, melted butter and oats. Mix so there is no dry ingredients left in the bowl and it makes a nice clumps.

Press 1/2 of the mixture evenly into the prepared pan.

In a separate bowl mix jam with water and spread over the bottom crust.

Sprinkle remaining oat mixture evenly over the top

Bake in the preheated oven for 18 to 23 minutes or until top is lightly brown.

Cool before cutting into bars.

* You need an upsizer for the cake mix-FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer.

FOR DUNCAN HINES CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 16.5 OUNCES.: Use 1.75 ounces weighed on a kitchen scale OR 5 level Tablespoons of cake mix upsizer.  

This is another retro recipe- made around 2002