Fall SalsaAutumn-Salsa5

1/2 C. brown rice, cooked
1 tomato, diced
1/2 C. squash, cooked
1 can black olives
1 C. kidney beans
3 green onions, chopped
1 garlic clove
1/4 C. oil
1 Tbs. agave
1/2-1 tsp. cumin

Combine all ingredients in a bowl. Serve with tortilla chips.




1 C. whole wheat
1 C. white flour
2 tsp. pumpkin pie spice
1/2 tsp. sea salt gingerbread
1 tsp. baking powder
2 Tbs. butter, softened
6 oz. cream cheese, softened
1/4 C. plain whole yogurt
3/4 C. honey
1/2 C. molasses
2 eggs

In a medium bowl, whisk dry ingredients together. In a large bowl, cream butter, cream cheese, and yogurt until smooth. Add the honey, molasses, and eggs, and beat until smooth. Combine both mixtures and blend. Pour batter into a greased 9×13 baking dish. Bake at 350 for 35 to 40 minutes, or until a toothpick inserted comes out clean. Serve warm with lemon sauce (see lemon sauce recipe) on top.


Kale Chips

Fresh kale torn into 1-2” pieces
Olive oil
Real salt or kosher salt

Put pieces of kale on a cookie sheet and drizzle with oil and sprinkle with salt.
Bake at 350 degrees for about 20 minutes.


Natural Wassailorangeclove2

1 part apple juice or cider
1 part orange juice
1 orange
20 whole cloves
powdered cinnamon and/or cinnamon sticks

Push whole cloves into orange peel. Combine juices in a large pot (I start with 3 C. of each juice). Add orange with cloves and cinnamon sticks. Simmer on low. Serve warm.

Lemon Sauce

3/4 C. honey
4 tsp. cornstarch
2 egg yolks
1 C. water
2 Tbs. butter
2 Tbs. lemon juice
1 tsp. lemon peel
dash of salt

Stir water into honey and cornstarch. Cook over low heat until thick. Pour a little of the mixture into beaten egg yolk. Return to stove. Add 2 Tbs. butter, 2 Tbs. lemon juice, 1 tsp. lemon peel and cook one minute. Remove from heat. Serve over gingerbread (see gingerbread recipe).


Peanut Butter Cups

1 C. coconut oil
1/2 C. cocoa or cacao
1/4 C. maple syrup

In a blender or food processor combine:reeses
1/3 C. pumpkin puree
1/3 C. peanut butter
1/3 C. dates
2 tsp. maple syrup
dash of salt

In a mini muffin tin put one layer of the chocolate mixture on the bottom of the pan. Add a layer of the peanut butter mixture on top, followed by a final layer of chocolate {each muffin tin should have three layers: chocolate, peanut butter, chocolate}. Repeat until you run out of chocolate and peanut butter mixtures.
Cover tin with a plastic bag and freeze for 2 hours. Enjoy!

Tahini CookiesPeanut-and-sesame-butter-cookies5

1 C. tahini
1/2 C. peanut butter
3/4 c. raw honey
2 eggs
1 3/4 c. unsweetened, shredded coconut
1-2 tsp. cinnamon (I like a lot of cinnamon so I do 2 tsps!)

Roll into 1 inch balls, place on cookie sheet and flatten each cookie slightly.
Bake at 350 for 13-15 minutes. Cool on rack. Enjoy! So yummy!!!


1 comment on “Desserts & Snack Recipes -old”

  1. I can’t wait to try these yummy desserts! Finally a sweet treat that I will feel good about my family eating! Thank you for sharing these!

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