| INGREDIENTS: |
| 2 eggs 3/4 cup brown sugar 3/4 cup white sugar 1 cup butter or margarine 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda |
| INSTRUCTIONS: |
| Beat: 2 eggs 3/4 cup brown sugar 3/4 cup white sugar 1 cup butter or margarine 1 teaspoon vanilla Then add in 2 cups flour Fold in 2 cups of your favorite granola (I like the kind with dried blueberries in it!) Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until golden brown. |
| INGREDIENTS: |
| 3 cups oatmeal 2 eggs ¾ cup sugarless applesauce ¾ cup plain yogurt ½ cup sugarless peanut butter ½ cup clover honey 1 tsp. vanilla ½ cup chopped walnuts 1 tsp. baking soda 1 tsp. baking powder 3 tsp. cinnamon 1 grated orange peel ¾ cup brown rice flour 1 cup (or more) dark chocolate chips Optional: some dried apricots for topping |
| INSTRUCTIONS: |
| Don’t turn the oven on yet. First wash the orange and dry it.
Then put the oatmeal into a mixing bowl. Add the wet ingredients (eggs, applesauce, yogurt, peanut butter, honey, vanilla). Mix and let it soak while you prepare the rest. Put the walnuts into a sealable plastic baggie and shut it tight. With the peanut butter jar roll the walnuts to crush them, turning the baggie over often. Use just gentle pressure. When crushed finely, dump them into the bowl. Now grate the orange peel directly into the bowl. This takes the most time and muscle. Add the small dry ingredients (baking soda, baking powder, cinnamon), and mix. Now you can preheat the oven to 350°. Mix in the rice flour and chocolate chips. Put tin foil over two baking sheets. Lightly oil. Also lightly oil a spoon. With a non-oiled spoon scoop out some batter, and with the oiled spoon, scrape it off onto the cookie sheet. Place them in rows 4 by 5 (total 20 cookies) on each cookie sheet. Optional: thinly slice dried apricots and lightly smash a couple pieces onto each cookie. Bake at 350° for 13 minutes. While the first sheet bakes, clean up your mess. Put the skinless orange into the empty walnut baggie, and use it for lunch tomorrow. While the second sheet bakes, eat the first batch. Take the second batch to Monday night football. The guys will think they are real cookies. |
| INGREDIENTS: |
| I usually make this recipe with walnuts, but you can use pecans, almonds or cashews, too – or even a combination of your favorites!
1 1/2 cups blanched whole nuts 1/2 cup sugar 2 Tablespoons butter or margarine |
| INSTRUCTIONS: |
| In a heavy skillet, mix the nuts, sugar and butter. Cook over medium heat, stirring constantly, for 6-8 minutes or until the sugar is melted and the nuts are toasted. Spread the nuts onto a buttered baking sheet or a piece of aluminum foil. Separate into bite-sized clusters. Cool. |
| INGREDIENTS: |
| Bill’s Salsa: 1 Large yellow onion 1 Large red onion 1 Bunch cilantro 3 Roma tomatoes 4 jabenero peppers 8 Thai peppers 3 Jalapeno peppers 3 Serano peppers 2 Pasilla peppers 2 Yellow wax peppers 1 Anaheim pepper 1/4 cup White vinegar 1 Tablespoon of each of the following; Lemon Juice Cayenne pepper Hot chili powder Cajun seasoning Paprika Black pepper Seasoning Salt |
| INSTRUCTIONS: |
| Dice all Vegetables to desired consistency or process in a food processor until desired texture then add Liquids and stir in seasonings. Makes approximately 8 pint jars. WARNING: May be HOT!! |
| INGREDIENTS: |
| 1lb ground lean turkey pakage of precut and mixed salad shredded cheese (your choice-we use colby) diced tomatoes Taco seasonings (we use Lawry or Taco Bell) Taco sauce (your choice of hotness!) |
| INSTRUCTIONS: |
| Spray skillet with non-fat Pam (or such) Ground Turkey till completely cooked( don’t over cook) drain (if necessary) add seasonings per package directions let simmer per package instructions Shredd cheese and lettuce to set aside (be sure to have enough for layering each serving and put in separate bowls) Cut tomatoes (same as cheese and put in bowl) Once meat is ready (usually 15 mins simmer) |
| INGREDIENTS: |
| 1 family sized can condensed Campbell’s Chicken and Rice soup (or 3 regular sized) Water to dilute. 1 can Ranch Beans 1 can black beans 1 can Rotel chillies and tomatoes 1 can whole kernel or cream style corn |
| INSTRUCTIONS: |
| Sprinkle chicken breasts with garlic powder and microwave. Cut into chunks and put into soup.(or get ready cooked chicken from deli) When ready to serve, put grated cheese and tortilla chips, crumbled on top. |
| INGREDIENTS: |
| 1 8 1/2-ounce can lima beans 1 8-ounce can cut green beans 1 8-ounce can red kidney beans 1 medium red onion, thinly sliced and separated into rings 1/2 cup chopped green pepper Your favorite Italian salad dressing |
| INSTRUCTIONS: |
| Drain the canned beans and combine in a large bowl with the onion and pepper. Pour salad dressing over the mixture and toss lightly. Cover and chill at least 6 hours, stirring occasionally. Drain before serving. Serves 6-8 people. |
| INGREDIENTS: |
| 1/2 cup red split lentils
3 cups water 1/2 t salt 1 small onion, chopped 3 cloves garlic, chopped 4 T ghee or vegan margarine 1/2 t turmeric 1/2 t garam masala juice from 1/2 fresh lemon |
| INSTRUCTIONS: |
| Easiest way:
Put all ingredients in a slow cooker (start with hot water). cook for 4 hours on low, or 2 hours on high. Serve over rice. |
| INGREDIENTS: |
| 4 cups spinach leaves 1 cup raspberries (or strawberries) 1/2 cup sliced red onion 1/2 cup sliced cucumber Dressing: |
| INSTRUCTIONS: |
| -Toss all ingredients in large bowl. -Add dressing; mix lightly. |
| INGREDIENTS: |
| Dressing:
1/4 cup rice vinegar 1/4 sesame oil 2-3 Tablespoons Mellow white miso
Salad Ingredients (the following items are suggestions, choose what you like – be creative!) Romaine lettuce, chopped Arugula Scallions Tomato Avocado garbanzo beans, or kidney beans Peas Corn sliced almonds pepitas (pumpkin seeds) chopped walnuts sesame seeds
|
| INSTRUCTIONS: |
| Put all the salad ingredients in a large bowl.
Mix up the salad dressing with a fork until creamy.
Toss the salad, and serve with warm crusty bread. |
© 2025 Coffey Talk. All rights reserved.
