Apple Pie

 4 apples

1 cup sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1 Tbsp. lemon juice

butter

• Peel and core apples and cut into slices
• In bowl mix sugar, salt, cinnamon and lemon juice
• Add apples
• Arrange in uncooked pie crust
• Dot with butter
• Top with crust 
• Bake @ 450F for 10 minutes
• Reduce heat to 350F and bake until apples are tender (approx. 30 minutes)

*NOTE: If crust is looking overbaked before apples are tender, cover crust with tin foil 

BLUEBERRY SCONES (GLUTEN FREE, SUGAR FREE)

 2 cups almond flour

1/4 cup coconut flour

1 Tbsp. tapioca flour (optional)

1 Tbsp. baking powder

1/4 tsp. salt

2 large eggs

1/4 cup heavy whipping cream

1/2 tsp. vanilla extract

1 cup blueberries (fresh or frozen)

Sweetener of your choice (I use THM super sweet)

Preheat oven to 325F

Line baking sheet with parchment paper

In bowl whisk together the almond flour, sweetener, coconut flour, baking powder and salt.

Add the eggs, whipping cream and vanilla. Stir with a fork until the dough begins to come together. Add blueberries and gently work into the dough.

Turn dough out onto prepared baking sheet. Pat into a rectangle (10 x 8 inches) or a circle.

Use a sharp knife and cut into pieces (square for rectangle piece or pie pieces for circle)

Bake for approximately 15 minutes depending on thickness. When done scones should be lightly browned.

Top with sugar free icing or serve with sugar free jam.

Olive Garden Breadsticks

 Olive Garden Breadsticks

These are so easy and great paired with any pasta meal!

Dough:

1 cup + 2 Tbsp. warm water
2 Tbsp. sugar
3 - 3 ½ cups flour
1 ½ tsp.. salt
3 Tbsp. yeast

Topping:
2 Tbsp. margarine or butter
½ tsp. salt
¼ tsp. garlic powder

• In dough mixer,  mix water and sugar.
• Add half of flour.
• Mix well. 
• Sprinkle in salt & yeast.
• Add rest of flour. (Dough will be slightly sticky.)
• Mix for 5 minutes.
• Divide dough into 24 equal parts. 
• Roll each piece into 9 inch ropes.
• Place on greased cookie sheet and let rise until double in size.
• While dough is rising mix topping ingredients and set aside.
• Bake risen breadsticks @ 425 F for 10-12 minutes.
• Brush topping over warm breadsticks and they are ready to serve!

Pizza Sauce

Thanks to Stacey I tried a new pizza sauce recipe and it is absolutely yummy. You can use it as a pasta sauce too! Enjoy!

Prepare 8-9 pint jars and lids

Simmer together for 7 minutes
1/2 cup Olive Oil  
1 cup Chopped Onion  

ADD:   
2 tsp Minced Garlic  
Simmer for another 2 minutes
 
ADD:  
12 cups Skinned & Blended Tomatoes  
1 Chopped Green Pepper  
1 1/3 Tbsp. Oregano  
1 1/2 Tbsp. Basil  
1/2 Bay Leaf, Crushed  
6 Tbsp. Sugar
2 Tbsp. Pickling Salt  
1/4 tsp .Pepper
1 1/2 tsp. Chili Powder  
4- 6oz. Cans Tomato Paste (or 2 -13oz. cans)  
Simmer all for 1 hour  
Pour immediately into hot jars.
Place in hot water bath for 20-25 minutes.

NOTES:
*6 litres of whole tomatoes makes around 12 cups of blended tomatoes.  
**To easily remove skin from tomatoes, place them in boiling water until the skins crack.  Cool in  cold water until they are cool enough to handle. Remove skin.

Peanut Butter Marshmallow Squares

3/4 cup margarine
3/4 cup peanut butter
2 cups chocolate chips (I use semi-sweet)
2 cups butterscotch chips
4 cups miniature marshmallows
-Melt together margarine, peanut butter, chocolate chips and butterscotch chips
-Remove from heat and cool slightly
-Add marshmallows
- Put in 9 inch square container
-Cool in refrigerator until firm all the way through

White Sauce

We like to have this sauce on potatoes. Especially when we have ham roast!

4 Tbsp. margarine or butter
4 Tbsp. Flour
1/2 tsp. salt
Pepper (optional)
2 cups milk

-Heat milk
-Add margarine or butter
-In a bowl mix together flour, salt and pepper
-Slowly add to milk stirring constantly
-Heat until thickened
-Serve over mashed potatoes

Chicken Pot Pie

Thanks to our daughter Kerri for inventing this amazing recipe. It's one of our family favorites!

10 cups milk
5 tsp. salt
1/4 cup chicken soup base
1 1/2 cups cornstarch
1/2 cup Italian dressing
14 cups cooked mixed veggies
8 cups cooked diced chicken

~Bring milk, soup base and salt to a boil
~In the meantime mix cornstarch with water to make a thin paste
~Once boiling remove milk mixture from heat and slowly add cornstarch mixture, stirring constantly.
~At this point mixture should be like a thick pudding. If not, add more cornstarch mixed with water until desired consistency.
~Add dressing, veggies and chicken
~Let cool while you make pie dough
~Line bottom and sides of 2-9x12 inch cake pans with prepared pie dough
~Divide chicken mixture between the cake pans. Be sure not to fill too full as you still have to add top crust.
~Arrange crust on top. Pinch edges to seal. Cut steam vents.
~Bake @ 425F for 1 1/2 to 2 hours until crust is golden brown.
~Let sit for 15-20 minutes before serving