Ham and Lima Bean Soup-just for Danny Boy

 Day 1

1. Soak about 4 cups dried baby Lima beans in 12 c. of water overnight
2. Cook ham bone and leftover ham with enough water to cover and 2 sliced onions-simmer until meat falls easily from bone- remove ham and chill the liquid until grease is solidified and can be removed .  

Day 2

1. Cook beans in liquid that they were soaked in and the liquid from the ham  w/ 2 bay leaves to desired softness.
2. Cut ham into bite size pieces and set aside.
3. Saute 1 chopped onion and 1 tablespoon garlic in olive oil until tender.  Add to beans and liquid.  
4. Add ham
5. Add 1 tablespoon seasoning salt and about 1 tablespoon pepper.
6. Add 1 cup maple pancake syrup,
7. Simmer until warmed through 

Cadbury cookies

https://ourbestbites.com/cadbury-egg-cookies/

S’mores cookie bars!!!

https://mymommyworld.com/smores-cookie-bars/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=2621112

Tuscan Tomato Soup

Tuscan Tomato Soup

3 Tablespoons Olive Oil

2 Large Onions, finely diced

5 Cups diced and seeded Tomatoes

3 Cups Chicken Stock

1-1/4 Cups heavy Whipping Cream

1 Cup Basil Pesto

salt and pepper, to taste

(Add fresh Parmesan cheese when serving)

In a large soup pot, heat oil.  Add onions and cook over moderately low heat until completely translucent.  Add tomatoes, bring mixture to a simmer.  Add chicken stock.  Bring to a simmer and allow to simmer for 15 minutes.  Stir in the cream.  Add pesto.  Place in a food processor or blender (I just use my hand blender right in the pot).  Blend to desired consistency.  Adjust seasoning with salt and pepper.  Add Parmesan cheese on top of individual servings. 

Makes about 8 large servings.

-Kent Andersen, chef/owner Chef's Table Restaurant, Orem

Healthy pumpkin muffins

We’ve been putting them in muffin tins and cooking for 20 minutes instead. I can make 48 and they are gone in just over a day :) It is from the Cookie and Kate website if you want to print it out. 

Banana muffins

https://cookieandkate.com/2015/healthy-banana-muffins-recipe/

Natalies Granola

https://cookieandkate.com/2015/healthy-granola-recipe/

I don’t add nuts, so when I double it, I do 9 cups of oats. And I leave the raisins out and just add them to mine when I eat it.

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cherries)
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes

• INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

*Coconut oil and honey. I don’t use parchment paper because it sticks to it. I just shovel it around with a spatula a few minutes after it comes out of the oven.