Peppermint Cheesecake Brownies

Cheesecake Batter:

  • 1 egg
  • 1 egg white
  • 1 block (8 oz.) cream cheese
  • 1/3 cup sugar
  • ¼ tsp. peppermint extract
  • 1 tbsp. all-purpose flour

Brownie Batter:

  • 2 egg whites
  • 1 egg
  • 1 cup all-purpose flour
  • ½ cup cocoa
  • ½ tsp. salt
  • 1 ½ cups brown sugar
  • ¼ cup canola oil
  • ¼ cup buttermilk
  • 2 tsps. vanilla extract

Preheat oven to 350°. Beat together cheesecake batter ingredients, and set aside. Beat together brownie batter ingredients, and reserve ½ cup of the batter. Pour remaining batter into a greased, 8” sq. baking pan. Pour cheesecake batter over the top, spreading out to edges. Dot the cheesecake batter w/ the reserved brownie batter, and swirl the top 2 layers together w/ the tip of a knife. Bake about 30 min. or until the top is set. Place in refrigerator to cool completely before serving, and store any leftovers there as well.



  • 3 egg whites
  • 1 cup tapioca starch/flour
  • 1 ½ cups rice flour
  • ½ cup sorghum flour
  • 1 tbsp. xanthan gum
  • 1tsp. salt
  • ½ cup milk
  • ½ cup whipping cream

Combine all ingredients well, until the dough comes together into a ball. Split the dough into quarters, and roll a quarter at a time onto a floured surface till it is quite thin. Using a glass as a template, cut into circles. Place a sm. amount of filling (I used mashed potato and chives) in the center, and then pinch the edges together. Use a fork to seal around the pierogi, and then repeat all steps w/ the remaining dough. Bring a lg. pot of water to a boil, and then boil the pierogis for 5 min.

Whoopie Pies

  • 1 egg
  • ¾ cup + 2 tbsps. all-purpose flour
  • 1/3 cup cocoa powder
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt
  • ½ cup brown sugar
  • 2 tbsps. unsalted butter, melted
  • 2 tbsps. veg. shortening
  • ¾ tsp. vanilla
  • ½ cup + 2 tbsps. milk
  • Frosting/filling of choice

Preheat oven to 350°. Beat together all ingredients. Grease cookie sheets, and place spoonfuls of batter at least an inch apart. Bake for about 8-10 min., or until the pie “springs back” when lightly pushing on the center. Let cool about 10 min. before transferring to waxed paper. Once cooled completely, find 2 pies that are close in size and make a “sandwich” w/ filling.

Baked Broccoli Mac & Cheese

  • 12 oz. elbow macaroni
  • 1 ½ tbsp. butter
  • ½ onion, diced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup veg. broth
  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • 1 bag (16 oz.) chopped broccoli
  • 2 tbsps. grated parm.
  • ¼ cup seasoned bread crumbs

Cook pasta and broccoli together until al dente. Preheat oven to 375°. In a skillet, melt cook butter and onion on low heat for about 2 min. Add flour, and cook about a minute more (until flour is golden and well-combined). Whisk in milk and broth until it comes to a boil, and then raise the heat to med. high. Add salt and pepper, and cook about 5 min. (or until the sauce is smooth and thick). Remove from heat, and add cheese until it is melted. Add the macaroni and broccoli, and pour into a greased baking dish. Top w/ the parm. and bread crumbs, and spray extra cooking spray on top. Bake 15-20 min., and then broil for a few minutes at the end to make the bread crumbs golden.

Zucchini Patties

  • 1 zucchini, grated and pressed between paper towels to remove excess moisture
  • 2 eggs
  • ¼ onion, chopped
  • ¼ cup all-purpose flour
  • ½ cup grated parm. cheese
  • ¾ cup shredded mozzarella cheese
  • ¾ cup bread crumbs
  • 2 tsps. minced garlic
  • 1 tsp. oregano
  • Salt and pepper, to taste

Combine all ingredients, and then form patties. Place in a lg., greased pan, and fry over med. heat. Cook for a few min., and then flip until each side is golden.

*These are good by themselves but also good on rolls w/ toppings.

Creamy Lima Beans

  • 1 bag frozen lima beans
  • 1 green onion, chopped
  • 1 tbsp. butter
  • 1 tbsp. all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ cup milk
  • 2 tbsps. brown sugar
  • ½ cup sour cream

Cook lima beans, according to package directions, and drain. In a med. saucepan, cook green onion in butter on low until just tender. Stir in next 3 ingredients, and cook for 2 min. longer. Add the next two ingredients, and cook until thickened and bubbly. Add the sour cream and lima beans, and heat through.

Broccoli and Cheese Hash Brown Casserole

  • 20 oz. hash browns
  • 1 bag frozen broccoli florets, thawed
  • 2 cups shredded cheese
  • ¼ cup mayonnaise
  • ¼ sweet onion, chopped
  • 2 cloves minced garlic
  • 1 ½ tsps. salt
  • ½ tsp. pepper

Preheat oven to 375°. Mix everything together, except for 1 cup of cheese. Press mixture into a 9” pie pan, and top w/ remaining cheese. Cover, and bake for 45 min. Uncover, and bake an additional 10-15 min. or until cheese is starting to brown.


Pumpkin Spice Waffles

  • 4eggs
  • 2 ½ cup all-purpose flour
  • ½ cup brown sugar
  • 3 tsps. baking powder
  • 1 tsp. salt
  • 4 tsps. cinnamon
  • 2 tsps. ground ginger
  • 1 tsp. nutmeg
  • 2 cups milk
  • 1 can pumpkin puree
  • 1 stick butter, melted or ½ cup unsweetened applesauce

Heat waffle maker, and mix together all ingredients. Spray waffle maker w/ cooking spray, and then pour enough batter to cover each waffle section. Cook until golden, and then continue with batches until all of the batter is used up.