Spaghetti Sauce

1/2 lb Ground Beef (add more or less at your preference)
1/2 Chopped Onion (relative to how much Beef you use)
1 can Diced Tomatoes
4 cans Tomato Sauce
1 small can Tomato Paste
1 tsp Salt
dash Pepper
1 tsp Paprika
1 tsp Chili Powder
2 tsp Oregano

Chocolate Chip Brownies

2/3 cup butter, cubed

3/4 cup baking cocoa

1/4 cup vegetable oil

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1 cup coarsely chopped pecans

Confectioners' sugar

Pecan halves, toasted, optional

Read more: http://www.tasteofhome.com/recipes/moist-cake-brownies#ixzz39SqDnCib

Directions

1. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to a large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Garnish with pecan halves if desired. Yield: 2 dozen.

Natalie's Feista Mac and Cheese

3 boxes of mac and cheese plus cheese packets
3/4 cups butter
1 can of black beans
1 can of corn
Ranch Dressing
Taco Seasoning

Cook noodles. Drain. Add cheese packets, butter, beans and corn. Mix together.  Add ranch dressing and taco seas

Apple Oat Muffis

Ingredients:

• 2 cups applesauce
• 4 eggs
• ½ cup blanched almond flour or almond meal
• 1/3 cup coconut flour, sifted
• 1/3 cup finely chopped walnuts
• 1/3 cup finely chopped pecans
• ½ cup shredded coconut
• 2/3 cups sliced almonds
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp salt
• ½ tsp baking soda
• 1 fresh cooking apple, cut into small ¼” pieces (you could also substitute raisins)

1. Preheat oven to 350F.  Grease or line a muffin pan with silicone or paper muffin cups.
2. Roughly chop almond slices for smaller pieces (aiming for rolled oat size).
3. Mix eggs, applesauce and spices in a large bowl.  Stir to combine.  Add chopped nuts and shredded coconut and stir to combine.
4. Combine almond flour, coconut flour, baking soda and salt.  Stir into wet ingredients until fully incorporated.  Fold in fresh apple pieces.
5. Spoon batter into muffin tins, rounding out the tops.  Bake for 30 minutes, until tops are starting to turn golden brown.
6. Enjoy!

So Soft, Healthy Breakfast Cookies

So Soft, Healthy Breakfast Cookies
Eggless, dairy free, wheat free, low histamine diet friendly
You will need:
Dry Ingredients-
1 cup of organic steel cut oats
1 pinch of sea salt
4 flax eggs (1 flax egg, would be 1 tbsp. Of ground flax seed, mixed with 3 tbs. Water) (so for this
recipe you would do 4 tbsp. Ground flax seed, and 12 tbsp. water)

Wet Ingredients-
½ cup Organic Maple syrup
¼ cup Organic Unrefined coconut oil (If you double your batch, you can do half coconut oil, and half
organic butter)
1 tbsp. Organic Butter
*optional ingredients-
1 tbsp. cinnimon
½ cup coconut
tsp. Vanilla
10 drops organic orange essential oil
½ cup chocolate chips
Blend your steel cut oats, and salt, and flax in the blender to a flour consistency. I use a higher speed, in
my blendtech blender, and blend for about 1 minute and a half.
Add wet ingredients and any optional wet ingredients and spices, and blend until mixed well.
At this point you can fold in any dry optional ingredients.
Your dough, should be a little thick, wet and sticky, so you may need to add a little more water, if its to
dry.
Preheat the oven to 350 F.
On a baking sheet, line it with parchment paper.
Spoon the mixture onto the parchment paper, and bake for about 10-15 minutes.
This recipe makes about 25 small cookies.
I love to double this recipe, and make a batch of 50 to last for a few days of breakfasts. :)

Balsamic vinegarette Olive oil dressing

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

• 1 shallot, minced
• 1 clove garlic, minced
• salt and ground black pepper to taste

Avocado Chocolate Cookies

4 ounces organic, fair trade unsweetened chocolate melted in 1 tbsp. coconut oil
1 organic avocado
1/4 cup unsalted organic almond butter (may substitute peanut butter)
1/2 cup honey
3 organic, cage-free eggs
1/4 cup organic cocoa powder
3 tbsp. organic almond flour (like this)

Instructions:

1. In a food processor, puree the avocado until it’s very smooth.

2. Add the other other ingredients, one ingredient at a time, and pulse until the batter is combined.

3. Chill the batter in the fridge for at least an hour.

4. Fill a pastry bag with the chilled batter and pipe the batter out onto a cookie sheet lined with parchment paper, about a tablespoon at a time. Or, drop the chilled batter onto the paper by heaping tablespoonfuls.

5. Bake at 350 degrees for 15-17 minutes (check after 15 minutes).

6. Allow the cookies to cool for five minutes, then remove to a cooling rack or plate.

Enjoy!