Banana treat

 Line a mini muffin pan with mini cupcake liners.  Place a slice of banana in each one.  Spoon some peanut butter over the banana.   Works easier if you heat it just a little.  Melt dark chocolate chips and spoon over next. Top with a little sea salt.  Place in freezer until frozen.  Remove from pan and store in a zip log bag in the freezer until ready to eat.

Cookies with no refined sugar

1 ripe banana, mashed

1/4 cup peanut butter

1 tablespoon maple syrup

1 cup oatmeal

1/3 cup dark chocolate chips

1/3 cup peanuts, optional

Mix together and drop onto cookie sheet using a cookie scoop. Bake at 350 degrees for 14 minutes. As soon as they cone out of the oven, gently press down with a fork.  Let cool completely.  

Banana Muffins with no refined sugar (trying to eat more healthy)

3 bananas mashed (2 if large)

1/4 cup maple syrup (organic preferred)

3/4 cup self rising flour

1 egg

1/2 cup Greek yogurt (I use whole milk yogurt)

1/4 cup good olive oil

1/2 teaspoon cinnamon

Mix together and cook in a greased muffin tin (I used PAM)

350 degrees for 20-25 minutes 

Optional chopped pecans or walnuts. 

This can easily be doubled.

Pound Cake Cookies

2 cups all purpose flour

1/4 teaspoon salt

3/4 cup butter, softened 

4 ounces cream cheese, softened 

1 cup sugar

2 teaspoons vanilla 

Cream together cream cheese and butter, then add sugar.  Beat 3-4 minutes till fluffy.  Add egg and vanilla.   Mix flour and salt.  Add a little at a time and mix on slow speed.   Line baking sheet with parchment paper.  Drop cookie mix onto baking sheet with cookie scoop.  Leave at least an inch between cookies since they will spread some.  Bake at 350 degrees for 16-18 minutes.  Let cool 5 minutes before transferring onto cooling rack to cool completely. ly.transferreserving.

Larry Hathcock's Cornbread

 1 cup self rising meal

1cup milk

1/2 cup oil

1 cup diced onion

1 cup grated cheese

3 eggs

1/2 teaspoon cayenne pepper

Mix together and pour in an iron skillet that's Bern sprayed with PAM. 425 degrees until set and light brown.

Chibatta bread

 5 cups flour (I used bread flour)

1 tablespoon active dry yeast

1 tablespoon course salt 

2 1/4 cups warm tap water

1 tablespoon olive oil

1. Combine flour, yeast, salt and then add warm water.  Stir with dough wisk until fully combined.  Drizzle with Olive oil and shape into a round ball. Cover with plastic wrap and let rest for 1-2 hours. (I sat in oven with light on for 1 hour)

2.  Preheat oven to 450 degrees.  Line baking sheet with parchment paper. 

3.  Turn dough onto floored surface.  Sprinkle with flour until manageable 

4.  Stretch dough into a rectangle. With a bench scraper I cut dough into rolls.

5. Transfer to sheet pan.  Cover with clean kitchen towel and let rest for 20 minutes. 

6.  Bake for 15 minutes.  Let cool and enjoy. 

Second try I used King Author regular plain flour and I let it rise for 2 hours.  Both work fine. 

Sausage Alfredo Ravioli Lasagna

1 lb spicy Italian sausage

2  10 ounce packages of ravioli

8 Cloves garlic 

6 tablespoons butter

3 cups cream

3/4 cup parmesean cheese

3 cups grated mozzarella 

1/2-2 teaspoon red pepper flakes

1 teaspoon italian seasoning

Salt and pepper to taste 

375 degree oven.  Spray a 9x13 pan with PAM.

Remove sausage from casing.  Brown and break up sausage.  Remove sausage from pan.  Leave 1 tablespoon grease. Add butter and garlic and cook on low for 30 seconds.   Slowly add cream, then add parmesean cheese.  Cook until thick. 3-5 minutes.  Season now with salt and pepper to taste and red pepper flakes to your heat tolerance.  Meanwhile cook the ravioli according to package directions and drain. 

Assemble in this order...

1/3 cup sauce to coat bottom of baking dish

1/2 of ravioli 

1/2 of sausage

Half of sauce

Half of mozzarella 

Repeat 

Top with Italian seasoning and more red pepper flakes if desired 

Cook covered for 30 minutes then uncovered for 15 more minutes.  Let rest 10 minutes before serving.

Options...

I have cooked it with tortellini instead of ravioli. 

I use the already diced garlic in the jar instead of fresh. 1/2 teaspoon equals 1 clove. 

I used the Rana pasta that you find in the refrigerated section.  I'm sure the frozen will work as well.