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Peppermint Patties

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½ cup coconut oil
¼ cup agave nectar or honey
½ teaspoon peppermint oil (I used organic)
½ to 1 cup chocolate drops

1. In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon
2. Smash clumps of coconut oil against side of bowl until mixture is smooth
3. Freeze mixture for a few minutes until it starts to harden, then remove from freezer
4. Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment paper lined plate
5. Place plate in freezer to firm up mint balls; when firm, remove from freezer
6. Squish balls down into flat little patties on parchment paper
7. Melt chocolate over very low heat; allow to cool slightly
8. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove)
9. Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)

Makes about 12 patties

Orange Chocolate Cake

 

This beautiful moist chocolate cake is sugar, dairy, and gluten free. Perfectly sweet with a delicate hint of citrus. As there is no butter, oil or added fat in this recipe, I would say this 
is as healthy as cakes get. Enjoy!



2 oranges
200g ground almonds
4  heaped tbsp good quality cocoa
5  heaped tbsp honey
5 eggs
1 tsp vanilla extract
1 tsp baking soda

Place whole oranges in a large saucepan and cover with water. Bring to the boil and boil for 1 hour. Drain and then allow to cool.

Preheat the oven to 160°C and grease a cake tin with butter. Cut oranges in half and place in to a food processor (skin pith, flesh and all). Blitz until smooth. Add the remaining cake ingredients and blitz again until smooth.

Pour in to the prepared cake tin and bake for 60 minutes or until a skewer comes out clean. Allow cake to cool completely before removing from tin or it may break.

Once the cake has cooled down completely, dust with cocoa. 
(Recipe found on: www.petite-kitchen.com)  

Thanksgiving Jello

Orange jello salad
1 large pkg. orange jello
1 can mandarin oranges (drained)
1 can pineapple chunks (drained)
Make jello according to package directions and add fruit. Let set. Don't put topping on until it has cooled and the jello has set.
Topping
1/2 cup sugar
3 T. flour
1 egg
1 cup of juice (drained from fruit)
2 T. butter.
These ingredients are mixed together, then cooked to a boil while stirring constantly. Get the egg well mixed into the dry ingredients before you start heating. Otherwise you will get chunks of cooked egg. Boil until thickens, then let cool, then fold in two cups of cool whip or prepared dream whip, (or I guess real whipped cream would be awesome.) Spread on jello.

Grandma Peterson's Dressing/Stuffing

Grandma's Dressing (she liked to call it dressing instead of stuffing because she never put it inside the turkey. I do it that way also, but you certainly can stuff the bird.)

Brown and crumble 1 lb. bulk pork sausage. (I use Jimmy Dean.)
Add enough butter to sausage fat to make one cup. (That sounds gross I know. Luckily the Jimmy Dean doesn't make a ton of fat.)
Add 3/4 cup chopped onion and 1 1/2 cups chopped celery.
Cook and stir until onion is tender.
Stir in about three cups bread cubes.
Turn into a deep bowl.
Add six or seven more cups of bread cubes, 2 tsp. salt (be careful with this - it seems other stuff can make it salty. I do it to taste.) 1 tsp. poultry seasoning, 1/2 tsp. pepper and toss.
Sprinkle over it 1 cup of chicken broth.
You can add more or less broth to make it moister, more or less seasoning to make it tastier. I usually do more onion because I like that.

Cook at 350* till heated throughout

Seven Layer Green Salad

Lettuce
Frozen peas
3 grated carrots
2 stalks diced celery
4 hard boiled eggs
1 lb. bacon
3 tomatoes

Layer the ingredients in the order listed in a 9x13 pan Then spread on dressing, which is 3/4 cup Marzetti slaw dressing (in the produce department) mixed with 3/4 cup Miracle whip. Top with shredded cheese.

Pumpkin Pie ala Paula Dean

Pumpkin Pie

• 1 (8-ounce) package cream cheese , softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.