Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins            From: Dori Peterson

4 medium ripe bananas                                        1 tsp baking soda

1 c. oat flour (grind 1 c. whole oats in blender)         1 tsp vanilla

1/3 c. whole oats (left whole, not ground)                2 pinches salt

¼ c. almond butter (or regular butter)                      1/3 c. choc chips

3 eggs                                                               handful walnuts, chopped

1 tbsp honey

1 tsp cinnamon

Mix everything except the 1/3 c. whole oats and choc chips until creamy.

Stir in whole oats, choc. chips. and walnuts

Fill muffin tins ¾ full. Bake 350 degrees for 15-20 mins. Cool on rack.

Note: Can substitute choc chips with blueberries, cranberries, etc.

Zuppa Tuscana Soup

Zuppa Tuscana Soup

1 lb Italian sausage (I like mild.)                 2 c. kale, chopped finely

2 lg russet potatoes, cut into chunks          16 oz. chicken broth

1 lg onion, chopped                                      1 c. milk (or cream)

¼ c. bacon bits (optional)                            2 c. sliced mushrooms

2 garlic cloves, minced

Brown sausage, breaking up into small pieces. Drain and set aside. 

Place broth, water, garlic, potatoes, mushrooms, and onion in lg pot.

Simmer over medium heat until potatoes are tender.

Add sausage and bacon to the soup. Simmer for 10 minutes. Add

kale and milk/cream. Season with salt and pepper. 

Heat thoroughly.

Homemade Italian Dressing Mix

Homemade Italian Dressing Mix                       From: AllRecipes.com    

1 Tbsp garlic salt             ¼ tsp dried thyme

1 Tbsp onion powder                   1 tsp dried basil

1 Tbsp white sugar                      1 Tbsp dried parsley

2 Tbsp dried oregano                   ¼ tsp celery salt

1 tsp ground black pepper            2 Tbsp salt

Mix all ingredients together and store in a tightly sealed container.

Bacon Ranch Cheese Ball

Bacon-Ranch Cheese Ball                     From: Amy Bailey

2 8 oz packages cream cheese

½ c. crumbled bacon

6 oz. shredded sharp cheddar cheese

1 envelope Hidden Valley Ranch dressing mix (original flavor)

Coarsely chopped pecans

1. Let cheeses come to room temperature. In a lg bowl, mix the cheeses.

2. Gradually mix in dressing mix. Add bacon; mix thoroughly.

3. (At this point you can refrigerate for 30 minutes to firm up before rolling into a ball.)

4. Roll the mixture into one large ball, or two smaller balls. Roll in the chopped pecans.

5. Serve with a cracker assortment.

Slow Cooker Italian Beef

Slow Cooker Italian Beef   

Very flavorful, tender beef                   

3 c. water                      1 tsp. dried parsley

1 tsp. salt                       1 tsp. garlic powder

½ tsp pepper                  1 bay leaf

1 tsp. dried oregano         1 (.7 oz) package dry Italian style salad dressing

1 tsp dried basil              1 5lb. rump roast

1 tsp onion salt

Comine water with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a sauce pan. Stir well and bring to a boil.

Place roast in slow cooker. Pour salad dressing mixture over the meat.

Cover, and cook on high for 6-8 hrs or until meat is fork tender. Remove

meat from cooker and shred. Put meat back in cooker with juices and cook f

or another hour.

Serve on sandwiches with provolone cheese.