2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, melted and cooled
1  1/2 cup semisweet chocolate chips
1 cup chopped nuts (or use 2 1/2 cups chips instead of the nuts)
1 9″ pie crust (see this website)

Directions:

Preheat oven to 325 degrees F. Beat eggs well in large bowl. Add flour and sugars and mix until well blended. Stir in the melted butter. Add chips and nuts if using. Pour into unbaked pie shell, and bake at 325 for 55-65 minutes or until puffy and golden brown. Let cool at least 2 hours before serving.

Makes 8-12

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F (175 degrees C) Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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You can use wheat flour if you would like.

I used the dry buttermilk you can buy. It worked great. That way you can keep it in the fridge for a long time and use it only when you need to.

Ingrediants:

1 onion chopped
1 Tbsp grated ginger
Olive Oil
1 large Butternut squash
2 ripe pears
4 cups (32 oz) chicken broth
Sour cream (for garnish)
Pumpkin seeds or Pine nuts (for garnish)
Salt and Pepper to taste

Recipe:

Saute 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.

Add a large butternut squash, peeled, seeded and cut in chunks;
Add 2 ripe pears, peeled, cored and chopped
Add 4 cups chicken broth and salt and pepper to taste

Bring to a boil; cover, reduce heat, simmer 15 minutes until squash is tender.

Cool slightly then with hand blender / regular blender puree until smooth.

Garnish with a dollop of sour cream and toasted pumpkin seeds (or toasted pine nuts).

Makes 8 cups.

This is simply Delicious!

Ingredients:

8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese

Directions:

1. Preheat a grill for high heat

2. Brush oil onto one side of a tortilla, and place on a blate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.

3. Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes or until the bottom is crisp. Filp and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.

3 eggs
1/2 cup melted butter
1/2 cup raw coconut oil, melted
1 1/4 cup real maple syrup
Zest and Juice of 1 Lemon
3 cups well packed shredded zucchini
2 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder

Directions:

Preheat oven 325 F.

1. In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and flod in the zucchini.

2. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean. Enjoy!

Ingredients:

1 cup sugar snap peas, trimmed
1/2 cup shelled english peas
2 heaping cups cooked quinoa (drained and cooled)
1  15 oz can chickpeas, rinsed and drained
1 cup red grapes, halved
4 oz. good quality feta cheese, crumbled
6 scallions, white and light green parts only, thinly sliced
1 handful fresh mint leaves, finely chopped
2 tbsp. champagne vinegar (or use white wine), or more to taste
2 tbsp. extra virgin olive oil, or more to taste
salt and freshly ground black pepper, to taste

Directions:

1. Bring a kettle or medium saucepan of water to a boil. Place snap peas and English peas in a colander in the sink, and slowly pour the boiling water over them. (alternatively, you can blanch the peas in a saucepan of boiling water for a minute or two, but if your peas are really fresh they need only a quick dousing to brighten their color. Immediately shock the peas under cold tap water, then set aside to drain.

2. Toss all ingredients together in a large mixing bowl. Adjust oil, vinegar, salt, and pepper as needed. Salad keeps well in the fridge for at least 3 days. Serve at room temperature.

Prep Time: 10 minutes

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1  1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley or chopped nuts.

Directions:

1. In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley or nuts to coat. Refrigerate until serving.

Ingredients:

1 cup bulgar
4 whole wheat pitas, cut in half
1 tsp. sweet curry powder
1 tsp. balsamic vinegar
2 cloves garlic, minced
1/2 cup thinly sliced scallions (white and light green parts)
1  1/2 cups red grapes, halved
1/2 cups dried cranberries or golden raisins
1 yellow or red bell pepper, diced
2 tsp. olive oil
1/2 cup crumbled feta (I used gorgonzola)
Green leaf or butter lettuce leaves

Directions:

1. Preheat oven to 300 F. In medium saucepan, bring 1 1.2 cups water to boil. Remove from heat, stir in bulgur, and let sit, covered, until tender. 10 to 15 minutes (it will still be a bit chewy).

2. Meanwhile, heat pitas in warm oven. Transfer bulgur to large bowl, and add curry powder, balsamic vinegar, garlic, scallions, grapes, cranberries and bell pepper, stirring well.

3. In large skillet, heat oil over medium heat. Add bulgur mixture, and cook, stirring, until hot. Remove from heat, stir in cheese. Stuff lettuce and mixture into each pita.

Ingredients:

16 slices bacon (about 1 lb.)
1  1/2 teaspoons ground pepper
1/3 cup firmly packed light brown sugar.

Directions

1. Preheat oven to 350 degrees. Line two 10 by 15 inch rimmed backing sheets with parchment paper; place a wire rack on the top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and brow sugar.

2. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 -35 minutes. Pat dry with paper towels.

Ingredients:

6 ears of corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Directions:

1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife slice downward to release kernels, discard cobs.

2. In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.