Hershey's Yule log

4eggs separated at room temp 1/2 and 1/3 cup sugar 1 tsp vanilla 1/2 cup flour 1/4 cup cocoa 1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/3 cup water 375 Jelly roll pan beat egg whites half cup sugar Beat egg yolks vanilla sugar Fold dry into yolk mix, then fold in egg whites Bake 12-15 Fill with schocolate Swiss meringue buttercream and cover in sugared almonds

Chicken & Peppers

1 lb chicken thighs
1 red pepper, cut in to pieces
3/4 cup sour cream
northwest fire
paprika
noddles
mushrooms - 5 large, quartered

spray pan with pam
season chicken thighs with salt and northwest seasoning
put chicken and peppers in pan and drizzle with olive oil
cook at 350 for about an hour - until chicken is cooked and peppers are roasted and soft
steam mushrooms
take out of oven and allow to cool slightly
add mushrooms,sour cream and paprika - mix
serve over noodles

oat crepes/pancakes

1 cup oats - ground
1/2 cup oat bran
4 TB hi maize cornstarch
4 eggs
1.25 c almond milk

process in food processor cook on griddle medium high

Lemon Loaf

Ingredients

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon kosher salt
* 1 cup plain whole-milk yogurt
* 1 1/3 cups sugar, divided
* 3 extra-large eggs
* 2 teaspoons grated lemon zest (2 lemons)
* 1/2 teaspoon pure vanilla extract
* 1/2 cup vegetable oil
* 1/3 cup freshly squeezed lemon juice
*

For the glaze:


* 1 cup confectioners' sugar
* 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Sugar-free Chocolate Peanut Butter No-Bake Cookies

1/2 cup butter
1/2 cup peanut butter
3 TB special dark cocoa
1 TB regular cocoa
1/2 cup milk or cream
boil
add
1 cup Xylitol

3 cup oatmeal
3/4 cup Hi Maize Fiber

mix
drop onto cookie sheet

next time add some coconut

Buckwheat Waffles

These are so good

1 & 1/4 cup buckwheat flour
1 & 1/4 cup cottage cheese
2 tsp baking powder
1/2 tsp baking soda
2 eggs
1TB molasses
sprinkle cinnamon
1TB canola oil

put oil, eggs and cottage cheese in food processor - process until smooth
mix flour and other dry ingredients
add molasses and cinnamon
add dry to wet and process

Blog Until Golden Brown: Pumpkin Lasagna

Blog Until Golden Brown: Pumpkin Lasagna: "
This is so good
Here is how i did it:
Preheat your oven to 375 degrees, and spray a 9" x 13" baking pan.

* one 15 oz. can pumpkin puree
* equivalent of 10 oz. frozen collard chopped greens
* one small tub of fat-free ricotta cheese
* small pkg natural ground turkey
* penzy's breakfast sausage seasoning
* sage
* one egg
* one box of oven ready "no boil" whole grain lasagna noodles
* 3 tablespoons whole grain flour
* 3 tablespoons smart balance
* 2 cans evaporated milk
* lots of fresh ground nutmeg
* salt and pepper
* Parmesan cheese

season turkey with sage, breakfast sausage seasoning, salt & pepper
brown in nonstick pan with some olive oil
transfer to a bowl
put frozen collard greens in same pan to defrost and cook off moisture
transfer to bowl with meat
rinse pan
add smart balance and flour
brown stirring constantly
add both cans of milk and cook for several minutes
add pumpkin
lots of freshly ground nutmeg
mix ricotta, egg, some parm, sage, nutmeg, collard greens, turkey
put pumpkin sauce in bottom of pan
layer noodles, filling and sauce
put sauce on the top
cover and cook for 40 minutes