Sugar Free Agave Green Chile Cornbread by Nancy Barter

Sugar Free Agave Green Chile Cornbread (picture to come)

4 TB melted butter
1/4 c applesauce
1 egg
1 c low fat milk
1/3 c Xagave (or other agave nectar, or honey, or regular sugar if you want the real thing)
1 c cornmeal (I used Bob's Red Mill Gluten Free cornmeal)
1 c flour (I used my own blend of all purpose gluten free flour, any all purpose or whole wheat flour will work)
1 tsp xanthan gum (only if using gluten free flours)
3 tsp baking soda
1 tsp sea salt
1/2 c corn, chopped
1 can diced green chiles, drained

Preheat oven to 350 F. Lightly grease a 9" square pan (if making gluten free recipe, do not use a spray with flour such as Bakers Joy. I use an olive oil spray) Beat together the butter, applesauce, egg, milk and Xagave until combined. Blend dry ingredients together in a separate bowl with a whisk and add to the wet mixture. Beat until smooth. Stir in corn and chiles. Pour into greased pan. Bake for 20-25 min until toothpick inserted comes out clean.

This recipe is also easily converted to dairy free by substituting a dairy free margarine, or oil, and your favorite dairy free milk.

Pasta Carbonara by Fiona Robison

Pasta Carbonara

Saute 1  chopped onion

                3-4 cloves garlic

                In 2 Tbsp olive oil

Add 1 cup cubed ham

                ½ cup peas

                4 cups raw spinach

                Salt and pepper to taste

Boil 1 lb pasta

Whip 3 eggs with salt and pepper

When the noodles are done, quickly whip together the ham and veggies and noodles and raw eggs. Cover for 5-6 minutes to allow eggs to cook.

Add ¼ -½ cup parmesan cheese

¼ cup cream

Salt and pepper to taste

Potato Soup / Karen Wold

8-10 lbs. of potatoes peeled and diced
1 chopped onion
1 package cream cheese
1 cube butter
2 cups sour cream
garlic salt
pepper
top with grated cheese

Boil potatoes in large pot until soft.  In separate sauce pan saute onions in butter until soft, then add remaining ingredients and heat until mixed and smooth.  Add mixture to potatoes and water and partially mash.  Serve with grated cheese sprinkled on top.

Pineappel Cheese Ball / I can't remember someone claim it!!!

2 (8 oz) packages of cream cheese, softened
1 cup minced celery
1/2 cup chopped green bell pepper
1 teaspoon minced onion
1 (20oz) can crushed pineapple, drained well
1 cup chopped pecans

Directions:
In a medium bowl, combine cream cheese, celery, bell pepper, onion and crushed pineapple.  Divide mixture in half and form two balls out of the mixture.  Roll each ball in pecans.  Chill until ready to serve.  Serve with crackers.

Artichoke Dip / Karen Valle

8 oz cream cheese softened
1 cup mayo
1 onion finely chopped
12 oz mozzarella cheese
1 cup parmesean cheese
2 cloves garlic minced
2 jars artichoke hearts chopped

 Mix together bake 350 for 30 minutes.  (In a dish or in a sour dough bowl.)  Serve with veggies or bread.

Sticky Buns / Karen Valle

Rhodes sweet dough - cut into cubes
spray pan well, put cubes in pan

In sauce pan:

3/4 cup butter
3/4 cup brown sugar
3/4 cup vanilla ice cream

Boil and pour over cubes.  Saran wrap and put in refrigerator over night.  Take out - let set for 1/2 hour.  Bake at 350 for 30 minutes.

I make this Christmas Eve and we have it for our Christmas Breakfast.

Mom McHardy's Cheese Straws / Fiona Robison

1 cup shredded sharp cheddar cheese (divided)
1 cup flour
1/2 tsp salt
1/2 tsp powered mustard
1/4 tsp pepper
1/2 cup butter
2 Tbsp cold water

Blend 1/2 cup cheese, flour, salt, pepper, and mustard.  Add butter and mix with pastry blender till coarse.  Add water as you would with a pie crust.  From a ball and roll to 1/4 inch thickness.  Sprinkle with 1/4 cup cheese, fold dough into quarters and roll our again to 1/4 inch thickness.  Sprinkle with remaining cheese, cut into strips with pizza cutter.  Bake at 350 fro 15-20 minutes.