Chocolate Chip Honey Oatmeal Cookies - No added sugar

 

yield: 24 cookies prep time: 15 minutes 

cook time: 10 minutes total time: 25 minutes

These soft Chocolate Chip Honey Oatmeal Cookies are super easy to make and have a nutty oat flavor, a hint of honey, and a lot of chocolate in each bite!

This recipe contains no added sugar.

Ingredients

• 1 Cup coconut oil, softened

• 1 Cup honey

• 1 Tbsp blackstrap molasses

• 2 eggs

• 2 teaspoons vanilla extract

• 3 Cups quick oats

• 2 Cups white whole wheat flour or GF flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 Cup semi-sweet chocolate chips sweetened with Erythritol

• 1 cup chopped pecans or walnuts

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly spray cookie sheets with non-stick cooking spray or line with a baking mat/parchment paper.

Cream together coconut oil, honey, and molasses in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy.

In a bowl, whisk together oats, flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chips.

Drop cookie dough by tablespoon full or cookie scoop onto prepared cookie sheets.

Bake for 8-10 minutes or until edges start to turn golden brown. Centers will appear slightly under cooked.

Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container.

Sweet-and-sour BBQ Meatballs

Serves 8 adults

 

Ingredients for the Sweet-and-Sour sauce:

8 oz can of tomato sauce 

8 oz water

1 cup Brown sugar 

1/2 cup white vinegar

1/2 cup BBQ Sauce

2 tsp Worcestershire sauce

2 tsp prepared yellow mustard

Combine sauce ingredients and blend thoroughly. Let simmer on LOW while making the meatballs

Ingredients for Meatballs:

2 pounds lean ground beef

1 cup quick oats

2 Eggs, Slightly beaten

2/3 cup  Onion finely chopped

1 and 1/2 teaspoons salt

 One pinch of black pepper

 2 tsp Worcestershire sauce

2/3 c. Milk, or prepared powdered milk

Combine all ingredients with clean washed or gloves hands.

Form into balls about 1 inch to 1 and 1/2 inches in diameter. Place in a casserole dish in a single layer. Use a stainless steel industrial pan, OR cut the recipe in half for a 9x13 inch pan. 

Cover with sauce. Bake 375 degrees for 30-40 minutes. 

When I make this recipe, i make a large batch of meatballs w/o the sauce and bake them for 30 min at 350 degrees.  I heat as many as I want to use day of in the crock pot with the sauce.  I freeze the rest for future use.  Because they have no sauce I can use with any sauce I want to put on them: Spaghetti sauce, mushroom sauce, beef gravy, etc.

Nut Butter Granola

Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

6  c.  Quick or Rolled oats  

1/2 c. sweetened coconut flakes

1/2 c.  coconut oil

1  c.  honey

1  c.  almond butter, peanut butter, or nut butter of choice

1/4  c. water

1/2 - 1  tsp salt, optional

2 c. chopped nuts, walnuts, pecans, almond slices, etc. 

In a large bowl or a Bosch stand mixer, combine the dry ingredients: oats and coconut.  Set aside.

In wide-mouth quart jar, combine all other ingredients. Microwave until soft.

Stir occasionally until combined.

Grease 2 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir.

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven, if needed. 

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

No-Bake Cheesecake SUMMER DESSERT

1 ½ cups graham crackers, crushed (4.25 oz pkg)

¼ cup + 2 Tbsp butter, melted

3oz pkg lemon Jello, dissolved in…

1 cup hot water

12oz can evaporated milk, chilled             

8oz pkg cream cheese, softened     

1 cup sugar                                        

1 tsp vanilla

 

CRUST: In a pie pan (or if doubled, a 9x13 pan) combine graham cracker crumbs and butter. Press into pan.  Place in freezer.

FILLING: In small bowl, dissolve Jello in the hot water. Set aside. In large bowl, whip evap milk with electric beaters til frothy.  In separate medium bowl combine cream cheese and sugar. Whip while adding to the evap milk. Whip for at least 5 min. Fold in Jello mixture. Add vanilla. Pour filling on top of frozen crust. Refrigerate for 2 hours. Serve cold with blueberry or cherry pie filling as topping.

Nasal Saline recipe

1 cup distilled water

1/2 tsp non-iodized salt

1/2 tsp baking soda, kills the bad anaerobic bacteria

Mix. Store in clean container. I use a consecrated oil bottle from the LDS distribution store. 

Use nasal saline to help prevent sickness when you've been exposed to someone who is sick. (ie. your toddler coughs and sneezes in your face. )

BABIES: Keep dropper bottle warm and on-hand in your pocket. Before each breastfeeding:  let baby's head fall off your lap til nose and chin are tilted way back. Give baby 1-2 drops in one nostril, press the nostril to help saline go down deep.  give 1-2 drops in the other nostril, press nostril. Repeat as needed till baby can breathe thru nose.  baby will nasal breath when feeding which will further help the saline reach deep into nasal cavity and help prevent ear infection.

Adri Burk's Chicken Salad

Oh I love this one!

Cream cheese, softened

Mayonnaise

Canned drained chicken OR boiled chicken OR cooked chopped chicken thigh meat

Finely chopped green onions

Slivered Almonds 

 Finely diced celery

Green grapes, quartered OR canned pineapple drained and chopped

INSTRUCTIONS:

In a food processor, Cream the cream cheese and Mayonnaise. Add all other ingredients. Check the consistency and Taste. Add salt or sweet.

Serve on croissants, breads, rolls or crackers

No-Sugar Chocolate Banana Smoothie

INGREDIENTS

• 3 large or 4-5 small frozen ripe bananas, sliced
• 2 Tbsp. unsweetened cocoa powder or raw cacao powder
• 1 Tbsp. nut butter or  peanut butter
• 2 cups whole milk or Half & Half
• Splash of vanilla extract or Almond extract

• Optional: 2 Scoops collagen (paleo) 
• Optional: 1 Tbsp. chia seeds
• Optional: 1 Tbsp. ground flax seeds
• Optional: 1 handful spinach
• Optional: whipped cream in top

Sourdough Bread for Beginners

Sourdough Bread Recipe for Beginners

 | Little Spoon Farm

"Sourdough Bread Recipe for Beginners | Little Spoon Farm" https://littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/#wprm-recipe-container-121

Classic Pico de Gallo

 

• Author: Cookie and Kate from cookieandkate.com

•  Prep Time: 15 mins

•  Total Time: 15 mins

•  Yield: 4 cups 1x

•  Category: Dip

•  Method: Chopped

•  Cuisine: Mexican

This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 8 cups (about 16 servings).

INGREDIENTS

• 2 cup finely chopped white onion (about 2 small onion)

• 2 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

• 1/2 cup lime juice

• 1 1/2 teaspoon fine sea salt, more to taste

• 3 pounds ripe red tomatoes (about 16 small or 8 large), chopped

• 1 cup finely chopped fresh cilantro (about 2 bunch)

INSTRUCTIONS

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.