Peanut Butter Energy Bites (Sugar-free)

Peanut Butter Energy Bites:

1/2 cup natural peanut butter

1/3 cup honey(melted)

1 tsp vanilla

1/3 cup ground flax

1 tbsp chia seeds(optional)

2/3 cup unsweetened coconut

1 cup rolled oats

1/2 cup KRISDA chocolate chips(they are sweetened with stevia)

Mix together the first 3 ingredients in a bowl . Add remaining ingredients. Mix together. You may need to use your hands for this and yes they will get sticky. Chill for 30 minutes, then rolls into 1 inch balls. Store in an airtight container in the fridge or freezer.

Condensed Tomato Soup ( Gluten & Sugar free)

Condensed Tomato Soup

2 heaping ice cream pails chopped tomatoes

1 head celery

1 large onion

1-2 green peppers

1 jalepeno pepper with seeds (optional)

3 tbsp dried parsley

Blend  the above ingredients and pour into a large pot. Add the following spices and simmer for 45 minutes.

3 bay leaves

1 tsp paprika

1 tsp pepper

Put the veggies through a sieve to remove bay leaves, seeds and skin. Return the tomato juice to large pot. Take out 1-2 cups of tomato soup to use for later. 

In a medium pot melt:

1/2 cup honey

1 cup butter

Add these next 2 ingredients to your melted butter mixture:

2 small tins tomato paste

1 tsp baking soda

This gets foamy so make sure there is room in your pot for expansion. Stir this mixture into the large pot of tomato juice. 

Now make a paste of:

1/4 cup salt

1 cup cornstarch

1 cup cold water

Slowly add the 1-2 cups of cooled tomato soup that you set aside earlier to the cornstarch mixture. Make sure there are no lumps in this mixture. Once you have a smooth mixture you can slowly add it to your large pot of  tomato soup. Heat until it just starts to boil. Turn off your burner. Put tomato soup into jars. I like to process mine in a hot water bath for 15-20 minutes to ensure a good seal. If you prefer sealing them in the oven I am sure that would work well also. Remove jars from water and wait for that sweet sound of your jars popping!

My family loves this soup, it almost tastes like Campbells ; just better!

To make the soup add an equal amount of milk in a pot and bring to a boil.

* Note: The original recipe calls for 1/2 cup of sugar added into the cornstarch mixture in place of the 1/2 cup honey that I added into the butter mixture. It also called for 3/4 cup of flour added into the cornstarch mixture as well. I opted out of this to meet the gluten and sugar free needs. You can do as you please :)

Apple Pie Filling

Apple Pie Filling

1 1/2 cups cooking clear jel

6 cups sugar

4 cups brown sugar

4 cups cold water 

2 liters pure unsweetened apple juice (or more water)

1 cup butter

1/2 tsp salt

1/2 tsp nutmeg (optional)

1 tbsp cinnamon

6 tbsp lemon juice

48 cups sliced apples

In a large pot, mix together the clear jel and sugars. Gradually whisk in the water until mixture is smooth. Add remaining ingredients EXCEPT the APPLES. Cook on medium heat until the mixture bubbles and has thickened; stirring continually. Remove from heat. Stir in the slices apples. 

Ladle the mixture into quart jars. The apples will expand quite a bit so leave at least an inch of room between the filling and the top of the jar. This should make at least 12 quarts. 

Process in a hot water bath. Bring water to a boil and then process for 20 minutes. Remove jars from heat and place onto a towel to dry. As they cool, the lids will begin to make popping sounds as they seal.

1 quart makes 1 pie or a nice size apple crisp.

Apple Crisp:

1 cup flour

1 cup rolled oats 

1 cup brown sugar

1/2 tsp cinnamon

1/2 cup softened butter or margarine

1 quart apple pie filling

In a medium bowl, combine the crumb topping until well blended using a fork or a pastry blender util it resembles small crumbs.

Put about 1/2 of the crumb mixture into the bottom of a casserole dish; pressing them down slightly. Pour 1 quart of apple pie over the crumbs. Sprinkle remaining crumbs evenly over the apple pie filling.

Bake @ 350 for about 30 minutes or until the top is golden brown and the apple filling is bubbling. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with vanilla ice cream.

Strawberry Pie Filling

Strawberry Pie Filling:

6 quarts( 24 cups) strawberries

5-6 cups sugar (I used 6 when I made it but would try for 5 next time)

2 1/4 cups clear jel

7 cups cold water

1/2 cup lemon juice

Wash fruit and drain. Slice or cut in half if so desired; you may choose to leave them whole. Set aside. Combine sugar and clear jel in a large pot. Stir. Add water and mix well with a whisk. Cook on medium heat until mixture starts to boil. Add lemon juice and continue to boil for 1-2 minutes stirring continually. Fold in berries. Fill jars with strawberry mixture. Leaving 1 inch head space. Process in water bath for 30 minutes at a full rolling boil. Remove jars from water. Set on counter top to cool. Refrigerate any jars that do not seal properly. 

I absolutely love this recipe! There are so many ways to use it. Pies, ice cream topping, on top of a cheesecake...

I like to replace some of the sugar with coconut sugar or xylitol. When I made mine I used 4 cups sugar, 1 cup xylitol and 1 cup coconut sugar. The coconut sugar will give your clear jel mixture a brown tint but once it is processed with the strawberries it will turn red.

Chicken Alfredo Pizza

Chicken Alfredo Pizza:

1 large pizza crust (homemade recipe below)

2 cups cooked or grilled chicken, shredded or cut into small pieces

1 1/2 - 2 cups Alfredo Sauce (homemade recipe below)

1 1/2 -2 cups shredded mozzarella cheese

8 slices bacon, cooked and crumbled

2 tbsp chopped green onions

1/4 cup sliced mushrooms(optional)

Spread at least half of the Alfredo sauce onto the pizza crust. Sprinkle shredded chicken evenly over sauce layer then pour remaining sauce over the chicken. Sprinkle evenly with shredded cheese then sprinkle with bacon, mushrooms and green onions. Bake in a pre-heated oven for 14-16 minutes or until cheese and crust are nicely golden. Cut into slices and serve warm.

Crust:

1 cup water

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Pre-heat oven to 350 or 375. Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled. Put dough onto a lightly greased counter top. Roll or stretch gently with hands into the shape of your pan .Place dough onto a greased 15 " pizza pan or a 11 x 18 cookie sheet. Pre-bake the  crust for about 8 minutes.

Alfredo Sauce:

2 tbsp butter

1/2 tsp garlic powder

1/2tsp onion powder

1 tbsp flour

3/4 cup cream

3/4 cup milk

1/2 cup Parmesan cheese

1 tsp chicken soup base

salt & pepper to taste

Melt butter along with the garlic and onion powder in a medium saucepan. Whisk in flour. While whisking vigorously, slowly pour in cream and milk. Bring to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese. Season with chicken soup base and salt & pepper to taste. Return to warm heat and stir occasionally until ready to use. 

Light & High Buns

Light & High Buns:

1 cup warm water

4 tbsp yeast

2 tsp sugar

5 cups warm water

5 beaten eggs

1 cup oil

3/4 sugar

2 tbsp salt

*12-14 cups flour (you may choose to add some whole wheat or multi-grain flour)

This recipe will work perfectly for any Bosch users!

Put first 3 ingredients in a bowl. Put aside. Put next 5 ingredients in your mixing bowl. Beat in 5 cups flour. Add yeast mixture. Add remaining flour in 1 cup at a time until you have a soft but not too sticky dough. This is the tricky part. 

*The amount of flour you use may vary from one time till the next-or at least it does for me. I usually have to use the full 14 cups or even more sometimes. Every flour is different. The key is to keep trying. The more often you make buns you will learn the feel to perfect bun dough!

 Put dough  into a large greased bowl. Cover with a tea towel and place it in a place where it is free from any drafts. I like to put mine in the micro wave or in the oven. Let rise until doubled. This varies as well, usually anywhere from 30-60 minutes.

I like to put my dough onto a greased counter top and then put into pans. By put into pans I mean roll dough into small balls and place into your greased cookie sheet. I usually opt out of greasing the pan and choose to use parchment paper instead. Remember your dough will need to rise again and it keeps rising as it bakes as well. For an 11 x 18 cookie sheet I like to put mine in 5 rows of 4. Cover and let rise again until doubled in size.

Pre-heat oven to 375. Some people like to bake buns at a higher temperature such as 400. This will depend on your oven. Again, you will learn from trial and error as to what works for you and your oven. Bake for about 15 minutes or until golden brown. Remove from pans to wire or wooden  racks to cool. 

Yield: Approximately 6 dozen buns

I consider this my all purpose dough. I usually make a few dozen buns with it and use the rest for making bread, sub buns, ham & cheese sticks or even cinnamon rolls.

Spinach, Strawberry, Pecan and Feta Salad

Spinach, Strawberry, Pecan and Feta Salad:

6 cups Spinach or 3 cups Spinach + 3 cups Lettuce

1 pint sliced Strawberries

1/2 cup crumbled Feta Cheese

1/2 cup Caramelized Pecans (recipe below)

Put your salad greens into a large bowl. Add strawberries, feta cheese and pecans. Stir to mix ingredients together. Serve with Strawberry Vinaigrette.

Strawberry Vinaigrette:

1/4 cup Strawberry Jam

1/4 cup Mayonnaise

1/4 cup Honey, melted slightly

1 tsp Poppy seeds

2 tbsp Vinegar

Place all ingredients into a bowl. Whisk together until everything is well mixed. Will keep in the refrigerator for up to 1 month.

Caramelized Pecans:

1/2 cup Pecans

1 tbsp sugar (or xylitol for a healthier alternative)

Heat a non stick frying pan to medium heat. Add pecans and sugar(or xylitol). Stir constantly with a rubber heat proof spatula for approximately 5 minutes or until sugar is melted and evenly coating the nuts. Transfer nuts onto parchment paper to harden and then break apart with your fingers once it is cooled.