~Peter Pan NeverLand Cookies~

~Ingredients~
2 ¼ C Flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ c creamy peanut butter
1 c butter
1 c sugar
1 c brown sugar
2 eggs, slightly beaten
1 tsp vanilla
1 12 oz pkg white chocolate morsels
1 1/3 c coarsely chopped macadamia nuts

Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowel, set aside.
Beat peanut butter, butter, and both sugars on medium-high until creamy. Add eggs 1 at a time, blending after each addition. Add vanilla. Gradually add flour mixture beating on low speed after each addition. Stir in morsels and nuts.
Drop batter by rounded tablespoons onto an ungreased cookie sheet, 1-1/2 inches apart. Bake for 15-16 minutes. Cool 5 minutes on cookies sheet; remove to wire rack. Cool completely.

~Three bean Soup~

~Ingredients~
1 large onion, chopped
1 medium green pepper, chopped (optional)
4 garlic cloves, minced
2 tsp. olive oil
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) fat-free re-fried beans
1 can blacked beans, rinsed and drained
1 can (14!/2 oz.) chicken broth
1 can (14 1/2 oz.) stewed tomatoes, cut up
3/4 cup salsa
2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. ground cumin

In a large sauce pan, saute the onion, green pepper and garlic in oil until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes.
Serve with tortilla chips.

~Variations~
Add all black beans instead of kidney beans.
Add black beans and pinto beans.
Add ground hamburger.

~Singapore Noodle~

This is a wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.

~Ingredients~
1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white grape juice
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons curry powder
Salt and white pepper to taste

~Marinate~
Shrimp and sliced chicken together in soy sauce, juice, cornstarch and white pepper for 20 minutes.
~Stir Fry~
In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil.
~Fry~
When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
~PLATING~
Serve family style on an oval platter.

~Chicken and Rice Bake~

Prep Time: 5 min. Cook Time: 45 min.

Ingredients:

1 can (10 3/4 oz.) Cream of mushroom soup

1 cup Water

3/4 cup uncooked regular long-grain white rice

1/4 tsp. paprika

1/4 tsp. ground black pepper

4 skinless, bonless chicken breast halves

(2 whole chicken breasts cut in halves)

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with Chicken. Season with additional paprika and peper. Cover.

Bake: at 375 for 34 min.

Serves 4

~Veggi burgers~

My Version of ~Veggi Burgers~ Is Really simple!

~Ingredients~
1/2 of a med Zuccini (sliced lengthwise)
2 slices of bread
Drizzle of Olive oil
Steak seasoning

~Condaments~
Basically wharever you like on your burgers
onion rings
Mayonaise
Mustard
Relish ect....

~Pre-heat~
Heat a frying pan on low with a drizzle of olive oil.
~Season~
The zuccini with your favorite steak seasoning. Then put your Zuccini in the pan seasoned side up( to prevent burning).
~Cook~
Fry on each side approx 2-5 minutes. just until tender. prepare bread, and add the zuccini!!
Eat!! Yum, yum!!

~Guacamole~

~Simplified~

2 Ripe Avacados
1 TBSP cilantro-Fresh-minced
~A dash of~
Salt
Chili Powder
Garlic Powder

~Serve~

~Alteratons~
2 minced halepinos or other favorite chilis/peppers.
Diced onion
Diced Tomatoe

~Pumpkin Pie~

~Dairy-Free Pumpkin Pie Filling ~

6 eggs beaten
1 1/2 C. Coconut Milk
1/2 C. Rice Milk
3/4 C. Pure Maple Syrup
3/4 C. Succanat
1 -29oz can of Pumpkin
3 tsp. Pumpkin Pie Spice

~All ingredients should be mixed thoroughly.
~Pour into two 9-10 Inch Pie Crusts.
~Bake at 375 degrees for 1-1 1/2 Hours or until a knife comes out clean.

~Crust~
click link Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html

~Banana Bread~

INGREDIENTS:
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped Pecans or Walnuts
DIRECTIONS:
Grease a 9 x 5 inch loaf pan. Preheat oven to 350
degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas
in a bowl.
In a large bowl, whisk together flour, wheat germ,
salt, and baking soda. Make a well in dry ingredients,
and add the banana mixture. Mix together until dry
ingredients are moistened. Stir in nuts. Pour batter
into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and
cool on wire rack.

~Chocolate Chip Date Cake~

~Ingredients~

2/3 c. hot water
1/2 c. chopped dates
1/2 tsp. baking soda
1/3 c. oil
1 c. flour
1/2 c. chocolate chips
1/4 c. sweetener
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1 egg

Heat oven to 350 degrees. In a medium bowl pour hot
water over dates. stir in 1/2 tsp. baking soda, let
stand 5 minutes.

Pour remaining ingredients into date mixture. pur
into
ungreased 8x8 baking pan. Sprinkle with topping and
bake aprox 35 minutesor until done. mokes 9
servings.

~ Chocolate chip-nut topping~

1/2 c. chocolate chips
1/2 c. chopped nuts
2 tBlsp. Sweetener

mix all ingredients. put on top of cake before
baking.

~Cheese Cake~

(Low Glycemic index)

Prep 1 Pecan Pie Crust. found here
http://dejavootriedandtrue.blogspot.com/2012/11/gf-pecan-coconut-pie-crust.html

Ingredients
3 pkgs. Of 8 oz. cream creese
3 Eggs
3/4 Cup Pure Maple Syrup
1 TBLSP Vanilla

***Optional***
1 Cup Pumpkin
1 tsp. Pumpkin spice

-Blend Soft cream creese and Vanilla Together
-Add sweetener
-Add Beaten Eggs
Mix well to combine.

-Pour into pie crust
*****add spiced pumpkin and swirl if desired*****

-Bake @ 300degrees for 60- 80 minutes or until done in
the center. If Baking Mini Cheesecakes (cupcake pan) Bake for 45 minutes!
-Refrigerate for 3 hours or till chilled. (this is a MUST! it NEVER tastes right till it's COLD)

~Meaty Frijoles~ (Pinto Beans)

~Ingredients~

6 c. of Water
3 c. dry Pinto Beans
4 Large Carrots chopped
1/2 diced onion
5 cloves minced garlic
1 lb Ground beef
Salt
Pappy's Seasoning
Italian seasoning

~Saute~
Onion, ground beef and Garlic

~add~
Water, beans and carrots
Bring to a boil and reduce to simmer.
Cook for approx 2 hours. Technically the beans are done after about an hour, but we like them more tender so I cook mine for more like 3 hours.

~Serve~
Wrap in a tortilla topped with Cheese, Salsa, Olives, Guacamole, Tomatoes ect.
Or in a bowl topped with all of the above, with Tortilla or toast on the side!

~Substitutions~
Corn for the Carrots
Stewed or diced tomatoes for part of the water.

~makes~
1 med Stew pot
Serves about 8

~Coconut Honey Un-Butter~

(Dairy Free)

It's totally easy.
3/4 cup coconut oil

1/4 cup honey
flax seed oil~for color and to help the the coconut oil be softer.

(I just added it until it was about the color of butter)

Mix Coconut oil and flax seed oil until smooth then

gradually add the honey while mixing.
The honey and coconut oil need to be a little warm.

(just above room tempature)

~If you have a sweet tooth may want to increase the amount of honey used~

~Potato Soup~

~Ingredients~

1/2 onion diced
3 cloves garlic minced
1lb ground beef
4 large Carrots-chopped
10 small-med potatoes
2TBSP approx. corn starch
6-8 c. water-approx
Salt
pepper
italian seasoning
Pappy's seasoning

~saute~
In a large pot, Saute the Onion, Garlic, groundbeef and seasonings. To taste.

~Add~
Carrots, potatoes and water, just till pan is close to full. Bring to a boil and reduce heat to simmer.

~cook~
Approx 45 minutes or until all veggis and potatos are tender.

~stir in~
2 or so TBSP cornstarch, depending on prefered thickness of soup. *Note: pre-mix the cornstarch with a little water before adding to the soup. Bring the soup back to simmer for a moment.

~serve~
Makes approx 1 med soup pot!

~Variations~
Corn,Peas, celery. or any type of frozen veggis
Substitute chicken or steak strips or stew meat in place of the ground beef.

~coconut candy~

Coconut Candy (Audrès Wedding Cake)

1/3 cup brown rice syrup
1 tablespoon coconut oil
2 cups unsweetened shredded coconut

Optional:
½ cup melted chocolate chips
½ cup copped almonds

Cut 8"x 8" piece of wax paper and line 8"x 8" pan. Bring brown rice syrup and coconut oil to a boil. Reduce for about one minute ad coconut incorporate ingredients well. Pour mixture into lined pan. Press mixture into bottom of pan. Cool in refrigerator then top with optional chocolate. Sprinkle with almonds if desired. Refrigerate until chocolate is set. Cut and serve.

This was Audrès (my sugar-free SIL) wedding cake. We served it on a cute white cake pedestal with melted chocolate on the top.