Chess Squares

• 2 Sticks Butter
• 2 1/4 cup dark brown sugar
• 1 cup white sugar
• 4 egg yolks
• 2 cups flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts
• 1 1/2 teaspoons vanilla
• 4 egg whites
• Powdered sugar

Blend melted butter and sugar. Add egg yolks and beat well. Sift flour, baking powder and salt together; add to creamed mixture. Fold in nuts and vanilla. Beat egg whites until stiff; fold into creamed mixture. Batter will be very thick. Spread batter in greased 9"x13" pan and bake  at 350 degrees for 35 minutes. When done sprinkle with powdered sugar. 

Cilantro-Tomato Vinaigrette Salad Dressing

 1 1/2 cup pureed fresh tomatoes
1/4 cup sun-dried tomatoes
1/2 C extra virgin olive oil
1 C cilantro leaves
1/2 C white white vinegar
2 cloves garlic
1/2 tsp ground pepper
1 tsp. chili powder
juice of 1 lime
1/2 tsp. sea salt

Blend all ingredients until desired consistency.

Avocado Dressing

2 large avocados
1/2 c lemon juice
2 Tbsp. extra virgin olive oil
3 Tbsp. rice vinegar
2 cloves garlic
1/2 tsp pepper
1/2 tsp sea salt
2-4 Tbsp. water to achieve desired consistency
optional: 2 Tbsp. alfalfa sprouts

Blend all ingredients until smooth. Toss a liberal amount with salad immediately before serving.

Green Goddess Salad Dressing

3 cloves garlic
juice of 2 small lemons
2 Tbsp. alfalfa sprouts
1 cup cilantro
1 cup parsley
1 Tbsp. plum vinegar (or apple cider vinegar)
1/2 C extra virgin olive oil
1/2 tsp salt

1-4 Tbsp. water to achieve desired consistency)

Blend all ingredients in blender until smooth.

Easy Pizza Sauce

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon oregano (or Italian seasoning)
1 1/2 teaspoon garlic powder
1 teaspoon ground paprika (I use smoked paprika)

1. In medium bowl, mix together tomato sauce and tomato paste until smooth. Stir in spices.

Easy Refried Beans

1 cup = 1-1/8 c. bean flour
2 1/4 cup water




Boil 2 1/4 cups water. Whisk in bean flour. Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low and cook 6 minutes - stirring occasionally. (add more water if needed).

Add salt, olive oil, garlic powder, onion powder, smoked paprika powder to taste.

Popeye's Ice Cream

3/4 cup half and half or coconut milk
1/4 cup agava nectar
2/3 cup nonfat powdered milk or powdered coconut milk
2 cups spinach, lightly packed
1 1/2 tablespoons vanilla extract
2 1/2 cups ice

Add ingredients to a blender and secure lid. For Blendtec models, press "Ice cream" and serve. For other blenders, blend at medium speed for 20 seconds, then on high for 25 seconds or until smooth. Makes 3 3/4 cups.

Wow Smoothie

1/2 cup soy or almond or rice milk
1/2 cup any type of pure fruit juice
1 cup peach or pear, or 1 apple
1 frozen ripe banana
1 1/2 cup frozen broccoli
Sprinkle of flax or chia seed

Place all ingredients in blender in the order listed, secure lid and mix until creamy. makes 2 servings.

Thai Chicken

3/4 Cup Coconut Milk (I used a full can and doubled the other spices-- I like it saucy)
2 Tbsp Creamy Peanut Butter
1 Tbsp Red Curry Paste
1 tsp Grated Ginger
1 1/2 lb Boneless Chicken
2 Red Bell Peppers, sliced
1 Large Onion
1 Cup Frozen Peas
1/4 Cup Fresh Cilantro Leaves
Lime Wedges for serving
Rice

In a 5 to 6 qt slow cooker, combine the coconut milk, peanut butter, curry paste, and ginger; mix in the chicken , peppers, and onion.

Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

Twenty minutes before serving cook rice.

Stir peas into the chicken mixture, and cook, covered until heated through, about 3 minutes. Spoon chicken, vegetables and sauce over rice and sprinkle with cilantro; serve with lime wedges if desired.

Serves about 6

Perfect Mashed Potatoes

by Kent

4 # Potatoes, Peeled and Medium Diced
8 oz Heavy whipping cream, heated
4 oz Milk, heated
4  oz  Butter, melted
Kosher Salt
White Pepper

1. Place the potatoes in a large stock pot
2. Cover potatoes with COLD water
3. Using kosher salt, salt the cold water until the ater is lightly salted like sea water
4. Cook the potatoes until soft over moderate heat until tender in center
5. Drain the potatoes in a colander and return the stock pot to the stove
6. Warm the cream, the milk and the butter in the stock pot
7. In a large bowl, begin to mash the potatoes incorporating the cream and butter mixture as you go
8. Adjust the seasoning with salt and  pepper. Remember that the potatoes are already salted so taste them prior to seasoning initially.

Variation
Butermilk Mashed Potatoes - Subsitued buttermilk for the cream in this recipe for a lower fat, lower caloric version of these potatoes. (Buttermilk is almost fat-free)

Horseradish Mashed Potatoes - Add 2 Tablespoons of grated horseradish to the butter/cream/milk mixture and allow to simmer and then incorporate this mixture into the potatoes for a lightly zested horseradish mashed potato perfect to par with roast beef.

Perfect Thanksgiving Dressing (Stuffing)

by Kent

3/4 Cup Butter
2 Cups Onions, Small Dice
1 Cup Celery, Small Dice
1/4 Cup Fresh Sags, Minces Fine (you may substitute 2 T Rubbed  Dry Sage, But be careful)
1 Gallon Semi-Dry Bread, Medium Dice
1 Q T Turkey Stock (or Chicken Stock)
Salt
Pepper

Instructions

1. Melt butter in large stock pot
2. Add onions and celery and sweat over medium heat til translucent (cooked through)
3. Add sage and sir to combine
4. Place bread in large mixing bowl
5. Combine onion and celery mixture with bread and toss to combine
6. Moisten the bread with the stock until it is damp by not drenched
7. Adjust the seasoning with salt and pepper
8. Bake uncovered in a shallow baking dish until golden brown
9. Do not pack the bread mixture in the baking dish too tightly to avoid steaming the dressing into mush!

Sundried Cranberry Salsa

by Robert

1 1/2 cup diced tomato
3/4 cup diced jicama
1/4 cup diced bell pepper (green or for a sweeter flavor red)
1/4 cup diced red onion
4 Tbs sundried cranberries
2 Tbs chopped fress cilantro
1/4 of one habanero chile finely minced or 1 whole serrano chile finely minced
2 Tbs fresh lime juice
1/4 tsp black pepper
1 tsp salt

Combine ingredients in a bowl and allow the flavors to marry a bit before serving. Keep refrigerated. Sundried Cranberry Salsa is a tasty accompaniement to fowl, pork, and enchiladas -and it's dynamite on salmon. Makes approximately 1 quart. This recipes easily doubles. In fact I usually make 3 quarts at a time.

Warning: Habanero chiles are the hottest chile on the planet! This is why you only need 1/4 of one pepper to make one quart of salsa. Wear gloves and use a plastic cutting board that can be washed in the dishwasher. Don't try washing the board by hand because the vapors from the chile could make you cough.

This recipe comes from El Cocodrillo in Pacific Grove. CA

Granola

by Paula

4 cups oats
2 cups wheat flakes (or six grain cereal from Lehi Roller Mills)
1 cup wheat germ (or ground wheat)
1 cup coconut
1/4 cup sesame seed (opt)
1/2 cup sunflower seeds (opt)
1.2 cup raisins or dates (opt)
1 cup nuts chopped (opt)

In a bowl mix 1 1/4 cups honey or brown sugar (or some of both), 4 Tbl. hot water, 1/4 cup oil, 2 tsp vanilla. Add to dry ingredients and bake 1 hour at 250 in a large flat pan. Stir occasionally.

Jalapeno Jelly

by Ronna

2 1/2 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1/4 cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Directions:

1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to withing 1/4 ince of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
   

Grilled Asparagas

by Janell


1 bunch of asparagas
3 Tbsp olive oil
salt

Place the olive oil and asparagas on a plate and mix until the asparagas is well coated. Then sprinkle with salt. Cook right on the grill turning once for about 3-5 minutes.

Dill dip

by Janell


1 cup mayo (not miracle whip)
1 cup sour cream
1 Tbsp dried dill
1 Tbsp dried chives
1 Tbsp beau monde or celery salt

Mix well. Good chilled.

Squash Casserole

by Janell

5-6 summer squash cooked and drained
1 can cream of mushroom soup
1 cup sour cream
1 small onion diced
2-3 grated carrots
1 pkg stuffing mix
1 cup water

Mix well. Spoon into a casserole dish or 9 x13 pan and bake at 350 for 30-45 minutes until bubbly.

Chocolate Zucchini Cake

by Janell

3 eggs
2 cups sugar
1 cup oil
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
1/2 cup milk
3 tsp vanilla
2 cups finely grated zuchinni

Mix well and pour into a 9 x 13 apn. Bake at 350 for 40 minutes or until center is done. Frost with chocolate frosting.

Fresh Tomato Bake

by Janell

1/4 cup olive oil
6-8 large tomatoes,chopped
1 Tbsp dried basil
1 tsp garlic salt
a drizzle of olive oil

Layer the olive oil, tomatoes, basil and salt. Drizzle more olive oil on top. Bake at 425 for 25 mins. Serve over your choice of pasta, toasted bread or spaghetti squash

Grilled Veggies

by Janell

4 cups of your choice of veggies (potatoes, carrots, squash, onions, broccoli, etc)

Make a pocket out of tinfoil and put veggies in, then add 1/4 cup olive oil, salt & pepper to taste. Seal packet and cook at a med. temp on the grill about 10 mins on each side.