Bev’s Recipe Collection

Cookie:
1/2 cup (1 stick) butter
1/4 cup honey granules (sugar)
1/3 cup cocoa
1 large egg, beaten
1  cups graham cracker crumbs
1 cup  sweetened coconut (shredded or flaked)
1/2 cup finely chopped almonds

Peanut Butter Filling:
1/3 cup  butter, softened
1/3 cup peanut butter
1/2 cup powdered honey granules (or confectioners’ sugar)

Chocolate Glaze:
4 ounces semi-sweet chocolate chips
2 tablespoons butter

Directions
Line an 8 by 8-inch baking pan with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the honey granules and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and powdered honey granules together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate chips and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly.  When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Adapted from www.foodnetwork.com

• 16 lasagna noodles
• 2 cans (15 oz.) black beans, drained and rinsed
• 1 can organic corn
• 6-7  green onions, chopped
• 1/2 C chopped cilantro
• 1 1/2 t dried oregano
• 1 1/2 t garlic powder
• 1 1/2 t salt
• 1 t cumin
• 3 cans (15 oz.) diced tomatoes
• 12 oz. pepper jack cheese

Cook noodles.  In a large bowl, combine black beans, corn, green onions, and spices.  Rub olive oil in the bottom of a 13 x 9″ pan.  Spread a thin layer of tomatoes.  Then layer noodles, the bean mixture, and cheese.  Repeat, making the last layer cheese.  Bake at 350 degrees for 35-45 minutes.  Garnish with cilantro.  Let stand for 10 minutes before serving with salsa and sour cream.

Crust:

1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt

Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12  minutes; cool.

Filling:

1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs  butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)

1. In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
2. Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.

1 cup cornmeal
1 cup flour
1/4 cup honey granules (or sugar)
1 tsp salt
1 egg
1 Tbs sour cream
1/4 cup butter, melted
1 cup milk

Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners. Stir together the cornmeal, flour, sugar, and salt. Make a well in the center and pour in the egg, sour cream, butter, and milk. Stir until well blended. Spoon the batter into prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.

1/2 cup (1 stick) butter, melted
1/2 cup milk
2 Tbs honey
2 cups flour
1 tsp salt
1 Tbs Italian seasoning
Parmesan cheese (optional)

Combine the butter, milk, and honey. In a separate bowl, stir together the flour, salt, and Italian seasoning. Add the dry ingredients to the wet mixture; stir until the mixture forms a ball. Roll dough to 1/2″ thickness. Cut into finger-width slices. Cut slices in half (roughly 4″ long). Roll each bread stick in Parmesan cheese, lengthening the dough as you go so that the final product is approximately 6″ long and 3/4″ thick. Bake on a parchment paper lined jelly roll pan at 350 degrees for 15-20 minutes, or until golden brown. Serve warm.

1 cup flour
1/4 cup sucanat (or brown sugar)
1/2 cup finely chopped nuts
1/2 cup (1 stick) butter, softened
2 egg whites
1 cup honey granules (or sugar)
2 cups strawberries, hulled and cut in half (Or frozen strawberries partly thawed)
1 cup whipped cream
slices strawberries, for garnish (optional)

1. In mixing bowl, combine flour, sucanat, nuts, and butter until crumbly. Spread loosely on a cookie sheet/jelly roll pan and bake at 350 degrees for 10 minutes. Cool.
2. Beat egg whites until frothy. Add honey granules and beat for about 5 minutes. Add strawberries and beat on HI for 10-12 minutes. Fold in whipped cream.
3. Spread 1/2 of crumb mixture on the bottom of a 9″ x 13″ pan. Pour strawberry mixture over crumbs, and top with the rest of the crumbs. Garnish with sliced strawberries if desired. Freeze.
4. Remove from freezer shortly before serving.

1 medium butternut squash
3 Tbs butter
2 Tbs sucanat (or brown sugar)
3/4 tsp salt
1/4 tsp black pepper

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4″ cubes and place in a 9″ x 13″ baking dish. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread out evenly. Roast at 350 degrees for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.  Serve hot.

3 matzo square (I use lightly salted matzo)
1/2 cup (1 sticks) butter
1/2 cup honey granules (or sugar)
1/2 cup semi-sweet chocolate chips
peanuts (optional)

1. Line a jelly roll pans with foil. Place parchment paper over the foil. Place the matzo squares on the tray in a single layer.
2. In saucepan, melt the butter and sucanat over medium heat. Cook and stir constantly until mixture boils. Boil and stir for 3 minutes. Remove from heat and pour over matzos, covering completely.
3. Bake at 350 degrees for 15 minutes. Keep an eye on the candy as it bakes to ensure that it doesn’t burn; if it gets too dark, lower oven to 325 and put back in. However, the candy does need to bake (bubbly) for 15 minutes, or it won’t be crunchy.
4. Remove the sheets from oven to cooling racks. Sprinkle chocolate chips on top. Wait five minutes, then smear the soft chocolate chips over the matzos. Sprinkle with peanuts if desired.
5. Cool; then refrigerate or freeze (on the sheets if possible). Break into pieces and store in the refrigerator or freezer.

• 2 T olive oil
• 2 pounds ground chicken
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 1/4 C finely chopped green pepper
• 4 cans (15 oz.) diced tomatoes
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 2 cans (15 oz.) kidney beans, drained and rinsed
• 6 T yellow mustard
• 4 T chili powder
• 2 T cumin
• 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

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