Recipe: Renee's Favorite Bean Dip

White Bean Dip

19 oz. can of canelinii beans (drained)

2 cloves of fresh garlic or more depending on your garlic love

1/4 cup of olive oil

sea salt and fresh ground pepper to taste

With those trusty electric beaters again combine drained beans and beat until it forms a smooth paste. Add your good quality extra virgin olive oil until well incorporated. Add your pepper and salt to taste.

Great protein rich dip to help keep me satisfied. I always get the whole grain pitas. I take each round pita get a pizza cutter and cut into bite size triangles. I then brush a light coating of olive oil on each side sprinkle the tops with a little sea salt.

I have also experimented and also love putting a little bit of rosemary for a different taste. I then put on a baking sheet and bake in a 350 degree oven until crisp but not burnt. Time varies but you do need to watch closely. Very simple and yummy!

Enjoy!

Nay:)

Recipe: Mini Cherry Cheescakes

Use 4 (8 oz.) Philadelphia brand cream cheese bricks
1 1/2 cup of sugar
4 eggs
2 teaspoons of pure vanilla (no imatation here)
Around 36 Nilla brand vanilla wafers
1 can of cherry topping or water packed cherry pie topping, blueberry,peach, lemon curd with a few sprigs of grated lemon zest:)

Beat cream cheese until there is no lumps which is very important. I use hand electric beaters. Add the sugar, and then one egg at a time until blended. Add your oure vanilla extract.

Place paper cupcake liners in each muffin/cupcake hole and place 1 Nilla wafer in each liner. Pour batter until almost to top. Bake in preheated 350 degree oven. Mine baked perfectly in 16 mintues. Time varies. I do place a glass pan filled with water underneath on the bottom rack to produce some moisture for the cheescakes.

Chill in fridge for at least 8 hours. Place your favorite topping on each before serving. Even the plain ones without topping are delish!

Enjoy:)

Nay

Irish Chicken Stew (Crockpot)

Cut about 3 chicken breasts into 1-1/2" to 2" chunks. Dredge chicken in a combination of 1 cup whole wheat flour, 1 1/2 Tablespoons of dried parsley, and 1 teaspoon of garlic powder; Saute till lightly in butter (not margarine). Add in crock pot 2 cups of chicken broth (homemade is best!). Add a sliced onion, sliced carrots, and diced potatoes. Cook in crock pot on low for 8 hrs. or until done. This very good over rice. I also like to have a salad with homemade balsamic vinaigrette. Yummy, and pretty easy!

Renee :)

Grandma's Red Potato Salad

Here is my grandmom Helen's red potato recipe. She passed away from cancer when I was in 2nd grade. So making this makes me think of her. I could eat this all the time but with everything this girl needs moderation!

Red Potato Salad

Cook approx. 5 lbs. red skin potato's (halve or quarter with skin on) for approx. 35 min. in boiling salted water. Test for doneness (should be cooked not mushy) Cool; Peel off skin. Add chopped onion, and 2 hard boiled eggs. Combine 2 cups of Hellman's mayo full fat kind with some sugar and about 2 tablespoons of Gulden's brown mustard, add a little celery seed to your liking. It should taste a little sweet. Toss mixture with potato's, egg, and onion. Add crisp bacon to the mixture. Mix well. Put in fridge for at least 4 hours.

Yummy! This is great for bbq's.The mixture of mayo, sugar and gulden's mustard is also the same mixture I use for egg salad, and deviled eggs minus the celery seed and other things.

Chicken Noodle Soup:)

My dear husband has been working so hard with our tree service business these past few weeks. He is run down, tired, and bone chilled. What to do? Take it easy, somehow get more sleep, and take in some homemade chicken soup. Warming, and nourishing especially during these very cold days of winter.

The start of the soup is simmering on the stove right as I am typing. Homemade stock first off with:

- chicken
- carrots,celery,onion
- water
- bay leafs
- fresh garlic
- coarse salt
- pepper
- parsley
- poultry seasong
- seasoned salt without msg

After straining veggies put stock in fridge and fat will rise and you can skim that off for better health. I also put a dash of vinegar into my stock whent he chicken carcass is simmering it. A good book to read Nourishing Traditions. Some things I very well agree with others I am so so on.

Cheers to warming health!