Double Chocolate Cookies

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2/3 cup butter, softened
1  cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder

3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

I remember having these double chocolate cookies in high school b/c my friend jenny shared with me and brought them in her lunch.  Her dad made them.  They are delicious and we'd call them poo cookies.  Once you cook them you'll see the resemblence.

Applesauce Cake/Bars

Taste Of Home

1 cup honey
1 cup unsweetened applesauce
1/4 cup canola oil

1/4c flax

2 eggs
2 cups all-purpose flour

1/4-1/2c wheat bran and wheat germ

1-1/4 teaspoons baking powder

1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 t cinnamon

1/2 t allspice
1 cup  raisins
cream cheese

Preheat oven 350. 
In small bowl mix eggs, honey, applesauce, oil, flax

In medium bowl mix all the dry ingredients. Then combine all ingredients.  After it is combined add raisins.

Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. 
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Closer to 25min b/c the middle of the  pan was a little gooey.
I warmed up cream cheese in the microwave then added 1/4c powdered sugar for frosting.

Wendy's Chili

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2 tablespoons olive oil
1 pound ground beef
3 garlic cloves
2 stalks celery, chopped
1 onion, chopped
1(28oz) can stewed tomatoes

1-2 chopped peppers

1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning  
or (2 t cumin, 2 T chili powder, 1 1/2t black pepper, 2 t salt, 1 tsp Oregano, 1 tsp basil)

Serve with Navajo Tacos

Brown the meat and onions on stovetop. Add everything to the crockpot. Cook on low for 5-8 hours or high 2-3 hours

Top with cheese, sour cream/plain yogurt, avocados, lettuce

Navajo Tacos

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Fry Bread
4 cups all-purpose flour
1/4 c of each: flax, wheat germ, wheat bran
2  tablespoon baking powder
2  teaspoon salt
2 cup milk
4 cups oil for frying, or as needed

I mix the flax, wheat germ and wheat bran with milk for 10min.  Mix in separate bowl- flour, baking powder, salt. Mix everything together.  Let sit for 1/2hr, then fry

• serve Wendy's chili

Potato Rosemary Soup

Potato Rosemary Soup

Ingredients:

• 2 tsp. olive oil 
• 1/2 small shallot, minced 
• 6 cups chicken broth 
• 1 lb. Yukon Gold or other potatoes, peeled and cut into large pieces 
• 1 tsp. minced fresh rosemary 
• 1 bay leaf 
• 1/4 tsp. freshly ground pepper 
• Salt, to taste 

Directions:

In a large saucepan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Pour in the broth and bring to a boil. Add the potatoes, half of the minced rosemary, the bay leaf and pepper. Cover partially, reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes.

Remove the pan from the heat and discard the bay leaf. Using a fork or potato masher, crush the potatoes into small chunks. Season with salt.

Ladle the soup into warmed bowls. Sprinkle with the remaining minced rosemary, dividing it evenly. Serve immediately. Serves 4 to 6. 

Delicious Meatballs

Foodnetwork

Lily made these with spaghetti sauce, noodles for sunday dinner. Everything turned out delicious!!! Everyone loved it!!!

Dbl    Original- makes 30-50 meatballs
4        1 lb ground beef
1- 2    1 lb sausage (one time I used ground turkey)
1- 2    1 thinly chopped onion (sauteed)
5       cloves (or 1 T minced garlic (sauteed)
3        1 tablespoons mustard
3        1 t Worcestershire
3        1 teaspoon salt
1        1/2 teaspoon freshly ground black pepper
4         2 large eggs
1- 2      1/4-/12 cup grated Parmigiano (one time I didn't have and they still turned out great)
5         2 T parsley leaves
2         1 cup breadcrumbs (cheese it crackers, old crusty rolls and some croutons, saltines, crushed up tortilla chips)
             One time I needed to make it gluten free, so i used (2T flax, 2 T cornmeal and 1/2c quinoa)

Preheat the oven to 350 degrees F.
Place them on a GREASED cookie sheet and bake them in the preheated oven for about 15 minutes, then flip the meatballs to the opposite side to brown for 8 more min.

They are delicious!!!!  I Made 50 meatballs. I cooked all of them and we'll freeze half of them for a future dinner. For about a family of 5 we eat about 10-14 meatballs at each meal.  So there ends up being enough meatballs for 3-4 dinners for the month.


OR 
Cook the meatballs with the sauce inside of crockpot for 4-6 hours on low. I first oil the inside of the crockpot, then pour in sauce and place the meatballs inside. SOOoooooo easy!!!

I made the double version and froze the raw meatballs and put into ziplock bags.

5/3/13 Next time I could just add one more pound of sausage or beef to have a little extra/

2/21/19. 9/6/20 I added all these ingredients to the doubled version- Used the doubled version, Loved it again, even with the gluten free options. I actually tasted the raw meat mixture to make sure I liked the flavor. I could tell it needed more of everything- so I just put some amounts of (1t mustard, 1 t Worcestershire, 1/2t salt, pepper, 1 T parsley, garlic. After adding more of everything the raw meat tasted and smelled better.

Roasted Acorn Squash Soup

My Friend- Kasandra Beck Hyde made this wowy wow delicious soup-

Ingredients
2 acorn squash, halved and seeded water, as needed (she only did 1 acorn)
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1/2 cups low-sodium chicken stock
1/4 cup half-and-half (she left this out and put in 2c water)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste
She put in a type of Cajun seasoning (not too much)

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
3.Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
4.Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
5.Bring the mixture to a simmer and cook for 20 minutes.
6.Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot. (she still had small chunks in it which I loved, do don't puree like crazy)
7.Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if wanted.

Could freeze in smaller portions.

Bran Muffins

Bran Muffin (thanks to Sonia Roberts)

Applesauce Mix (set aside)
4 eggs
3/4c applesauce
1/4c oil
1c sugar/agave/honey/maple syrup

Boil (set aside)
2c water
5 t baking soda

Mix in a HUGE bowl
1 quart buttermilk
5c wheat flour
1 c chopped walnuts/almonds
3-5 ripe smashed bananas
Add the apple sauce mixture and the baking soda mixture
4 c All bran cereal (or whole/multigrain grain cereal)
2 c bran flakes

Cover and refrigerate overnight. I like to pour the mixture in a pitcher, that way the bowl doesn't take up a whole shelf and it is easy to pour in the muffin tins. Spray tins or use cupcake baking cups. 350 degree 20min (small tins) or 35 min (large tins).
I really liked these and so did the kids!

Optional- I added chopped (pureed) flax, sunflower seeds, and pumpkin seeds
(optional- add right before you cook raisins or choco chips)