Chocolate Chip Cookies

Ingredients:
2 ¼ cup Flour
1 tsp Baking Soda
1 tsp Salt  
1 cup Butter, Softened
¾ cup Sugar
¾ cup Packed Brown Sugar
1 tsp Vanilla
2 Eggs
1 12 ounce Semi Sweet Chcocolate Chips
1 cup Chopped Nuts (Pecans)

Metrics:
Yield: 48

Directions:
Preheat oven to 375. Grease 15x10 jelly roll pan. Combine flour baking soda and salt in small bowl. Beat butter, sugars and vanilla in large bowl. Add eggs one at a time, beat well after each. Gradually beat flour mixture into butter mixture. Stir in chocolate chips and nuts. Spread into prepared pan. Bake 20-25 minutes until golden brown.

Quick and Easy Toffee

Ingredients:
1 cup Butter
1 cup Packed Brown Sugar
36 Crackers
11 ½ ounce Chocolate Chips
½ cup Chopped Pecans Or Walnuts

Metrics:
Keywords: Desserts

Directions:
Over medium heat blend butter and brown sugar. Heat to boiling and boil 4 minutes. Cover jelly roll pan with foil and butter lightly. Place a single layer of saltines on foil, close together. Pour butter mixture over crackers, spreading evenly. Bake at 375 for 5 minutes. Immediately sprinkle chocolate chips over the top. Allow to soften, then spread them evenly over the crackers. Sprinkle with nuts and refrigerate until cool. Break into pieces and serve. Will keep in refrigerator for 1 to 2 weeks.

Baked Oatmeal

Ingredients:
½ cup Olive Oil
½ cup Melted Butter
1 cup Honey
4 Eggs
6 cup Quick Oats
2 ½ tsp Baking Powder
½ tsp Salt  
2 cup Milk

Metrics:
Keywords: Breakfasts

Directions:
In a large mixing bowl combine oil, melted butter, honey and eggs. When mixed, add milk. Add dry ingredients, oats, baking powder and salt. Pour into 9x13 pan and bake for 45 minutes at 350.

Kim Chi

Ingredients:
1 pound Napa Cabbage
4 cup Water
3 Tbsp Sea Salt
1 Tbsp Fresh Chopped Garlic
1 Tbsp Green Onions Or Scallions, Chopped
1 Tbsp Fresh Chopped Ginger
1 tsp Dried Red Chili Pepper Flakes
1-2 tsp Sugar

Directions:
Wash cabbage and sprinkle 2 tbs sea salt on leaves. Place leaves in large bowl, add water and cover with plastic wrap. Place in refrigerator overnight. Be sure water covers the leaves. The next day, pour off water and rinse. Place cabbage back into the bowl and add garlic, green onion or scallions, ginger and chili flakes, sugar and 1 tbs salt. Rub the chili into the leaves and transfer the seasoned cabbage into a large glass bottle. Firmly press the cabbage down into the bottle. Leave 2 inches at the top and cap tightly. Allow to sit at room temp for 2-3 days. Store in refrigerator.

French Toast Casserole

Ingredients:
1 loaf French Bread, Cubed
1 pkg Cream Cheese (Optional)
8 Eggs
2 ½ cup Milk
¾ cup Sugar
6 Tbsp Butter, Melted
¼ cup Maple Syrup

Metrics:
Yield: 12 Servings

Directions:
Spray 13x9 glass baking dish with cooking spray. Place half the bread in dish, dot with cream cheese and top with the rest of the bread. Whisk the remaining ingredients in large bowl, pour over bread, pressing with spatula to soak up egg mixture. Cover and refrigerate overnight. Heat oven to 350, bake uncovered 45 minutes until lightly browned.

Basic Dressing

Ingredients:
1 tsp Dijon Mustard
2 Tbsp Raw Wine Vinegar
½ cup Extra Virgin Olive Oil
1 Tbsp Expeller Expressed Flax Oil

Directions:
Dip fork into jar of mustard and transfer 1 tsp to a small bowl. Add vinegar and mix. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed. Add flax oil and use immediately.

Chocolate No Bake Cookies

Ingredients:
2 cup Sugar
½ cup Cocoa
1 stick Butter
½ cup Milk
1 tsp Vanilla
3 cup Quick Cooking Oatmeal
½ cup Peanut Butter

Directions: 

Combine sugar, cocoa, butter and milk in saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

Creole Cabbage

Ingredients:
1 pkg Shredded Cabbage
2 Tbsp Olive Oil
2 tsp Bouillon - May Use Cubes
1 tsp each Basil And Thyme
2tbs Red Wine Vinegar
2 tsp Minced Garlic
2 Tbsp Chopped Onion - Optional

Description: A Recipe by Debbie Walden Lewis

Directions:
Toss cabbage with olive oil and herbs to taste - mix in garlic and onion - blend the bouillon and vinegar and drizzle over cabbage - toss and serve.

Southwestern Layered Salad

Ingredients:
⅓ cup Chopped Fresh Cilantro
½ cup Lime Juice
½ cup Olive Oil
½ cup Sour Cream
½ tsp Salt
1 tsp Sugar
½ tsp Pepper
1 pkg Romaine Lettuce, Shredded
5 Plum Tomatoes, Chopped
1 can 15 ounces Black Beans, Rinsed And Drained
1 Purple Onion, Chopped
1 can 15 ounces Whole Kernal Mexicorn
1 can 6 ounces Sliced Ripe Olives Optional
2 cup Crushed Tortilla Chips

Directions:
Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Layer lettuce and next 7 ingredients in a 3 quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish with cilantro if desired and serve immediatly.

Healthy Homemade Jello

Total prep time
2 hours 5 mins

A recipe for making healthy jello without added sugar or artificial ingredients.
Author: Wellness Mama
Recipe type: Snack
Serves: 4-6

Ingredients

1½ cups of organic or freshly juiced fruit juice of choice (grape, pineapple, orange or a mix of orange and pineapple are all good!)
¼ cup cool water
¼ cup hot (almost boiling) water
1 tablespoon of Kosher Gelatin Powder
1-2 cups of fresh fruit (optional) – Pineapple, strawberries, blueberries and orange slices are all really good...don't use fresh pineapple juice because the jello will not gel properly...don't ask me why...maybe the high acid? 
Note: Can double recipe.

Instructions
Pour the cool water in a large mixing cup or quart sized mason jar and add the gelatin powder.

Stir briskly until mixed- it will start to thicken a lot.

Add the ¼ cup of really hot water and stir to mix- it should be thinner now.
Combine this with the juice and mix well.

Put the fruit into the container that you are going to make the jello in. 8×8 baking dishes work well.

Pour the jello mixture over the fruit and stir lightly to make sure it has coated the fruit too.

Put in the fridge, covered, for at least 2-3 hours or overnight and serve.
Can cut into cubes or scoop out with a melon spoon to make cute shapes.

Enjoy.