Cranberry Sauce

From: Simply Recipes

Ingredients

• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Method

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Gluten-Free Pancakes

From: Meredith Harjes and SwimBakeRun

This makes about 10 silver dollar sized pancakes and is good for 2 people with a tiny bit of leftovers. Can easily be halved for one person.

2 bananas, ripe
2 eggs
1/2 tsp vanilla
approx. 1/2 cup almond flour (I use half peanut and half almond flour. Would be great with just almond though)
1/2 tsp baking soda
pinch salt

Mash bananas. Mix in eggs. Stir in vanilla, salt, baking soda. Add nut flour. You might want more or less depending on how fluffy you want your pancakes. The thinner the batter, the thinner the pancakes. You can add whatever fillings you want- fruit, chocolate chips, nuts... whatever!

Cook silver-dollar size pancakes on LOW heat. They are not as cohesive as regular pancakes so be careful flipping. They also brown more than regular pancakes, but don't worry, they still taste amazing.

The Best Broccoli of Your LIfe

From: Meredith Harjes and SwimBakeRun

4 to 5 pounds of broccoli
6.5 Tbs olive oil
1 1/2 tsps kosher salt
1/2 tsp fresh ground pepper
4 garlic cloves, peeled and sliced
1 lemon
3 Tbs toasted pine nuts
1/3 cup of freshly grated Parmesan cheese (optional)
2 Tbs julienned fresh basil (optional)

1) Preheat the Oven to 425
2) Put the broccoli on a cookie sheet. Toss with 5 tbs olive oil, salt and pepper, garlic slices.
3) Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
4) Take it out of the oven. Zest the lemon over the broccoli, squeeze the lemon juice over the broccoli, add pine nuts, and Parmesan Cheese. Add basil if desired.

Almond Flour Scones

From: Meredith Harjes and SwimBakeRun

3 cups of almond flour
1 teaspoon of baking soda
1/2 cup of yogurt
2 tablespoons of honey
raisins

Preheat oven to 325 degrees F.

Using a food processor or blending very well, mix the first four ingredients together. The batter will be very thick.

Next, hand mix in raisins in the batter. If you prefer, replace the raisins with chocolate chips, cranberries, currants, or cherries - or nothing at all (they taste great with sweet jam or jelly on them when the're done!)

Prepare a baking sheet with parchment paper and place heaping spoons of the scones on the baking sheet (about 2-3 inches in diameter).

Bake for approximately 20 minutes, or until golden brown on the peaks.

Cranberry Pecan Pie

Crust:
6 T shortening
1 1/2 t buttermilk
2 T hot water
1 cup all-purpose flour
1/2 t salt

or buy a pre-made crust

Filling:
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 t vanilla extract
2 cups fresh cranberries
1 cup chopped pecans

In a small mixing bowel, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.

Roll out pastry to fit a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges.

In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.

Bake at 425 for 10 minutes. Reduce heat to 350; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.

Gooey Mountains of Goodness Peanut Butter Cookies

From: Debbie Rozeboom

2 eggs
2 cups peanut butter
2 cups sugar
1 t baking soda
1 t baking powder
1 bag 60% Ghirardelli dark chocolate chips

Preheat oven to 350 F. Mix ingredients. Spoon clumps of batter onto baking sheet and bake for about 10 minutes. Take them out when the cookies still look raw.

Lean Turkey Lasagna

From: Epicurious

1/2 cup chopped onion
1 lb ground turkey
3 cups tomato sauce
3 t Italian seasoning
1/4 t freshly ground black pepper
1/4 t garlic powder
1/2 cup chopped mushrooms
6 cups chopped fresh spinach
2 cups fat free ricotta
1/4 t nutmeg
1 package whole wheat lasagna noodles
2 cups (8oz) shredded part skim mozzarella

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

Just Plain Luscious Cheesecake

From: Nan Steinley

crust:
20 graham crackers
1/2 c sugar
1 stick butter, melted

filling:
2 lbs cream cheese, softened
1 egg
1 c sugar
2 T vanilla

topping:
2 c sour cream
2 t vanilla
2 T sugar

Crumble graham crackers to fine crumbs. Add sugar and butter. Combine well. Pat crust into bottom and up sides of 9" pan. Refridgerate 10 minutes or longer.

Cream the cheese. Add remaining filling ingredients and combine well. Pour filling into pain. Bake at 375 F for 35-40 minutes or until set.

Remove and let sit 15 minutes. Raise oven temperature to 450 F.

Combine topping ingredients. Spread over cooled cake. Bake 10 minutes. Place in fridge to cool completely.