Dark Chocolate Fudge

1/2 cup melted butter or coconut oil

1/2 cup cocoa powder

1/3 cup honey (if using raw honey, try less...I used slightly more than 1/4 cup)

dash sea salt

1/2 tsp vanilla

Mix together well, until smooth.  Line a loaf pan with parchment paper or plastic wrap and pour in fudge mixture.  Spread or cover and press until flat and about 1/2 inch thick.  Place in freezer for 20-30 minutes or in refrigerator until firm.  Cut into squares or use a small cookie cutter to make shapes.  Keep refrigerated.

Adapted from passionatehomemaking.com

Crock Pot Granola

1/2 cup extra virgin olive oil

1/4 cup honey 

1 tsp cinnamon

1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot.  Mix well until all the oats are coated.  Crack lid open and cook on low for 3-4 hours, stirring occasionally.  Cool and store in airtight container.

(Note:  I doubled the recipe in my 4?quart crock pot, and it took an extra hour of cooking time.)

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter

2 TBSP extra virgin olive oil

1/4 cup whole wheat flour

1 tsp salt

8 oz (about 12) mushrooms, chopped

1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt.  Add mushrooms and cook for 1 minute, just until softened.  Add milk and stir continually until thickened.

Adapted from passionatehomemaking.com

Whole Wheat Bread

3/4 cup warm water

2 tsp yeast

6 cups whole wheat flour

2 cups warm water

2 tsp salt

1/4 cup extra virgin olive oil

1/4 cup honey

1/4 cup orange juice

Combine yeast and 3/4 cup warm water, and let it sit for 5-10 minutes to proof the yeast.  Add the remaining ingredients and mix well.  Knead dough until smooth and elastic, then place in a greased bowl and let it rise (somewhere warm) until doubled.  Divide into two bread pans and let rise for about 45 minutes, then bake at 350˚ for 1 hour.  Allow to cool in the pan for a few minutes, then transfer to wire racks to cool completely.

Adapted from Angel A's recipe

Spinach and Feta Braid

1/4 - 1/2 recipe of Challah dough, risen once

1 lb fresh spinach

1 TBSP extra virgin olive oil

8 oz feta cheese

pine nuts (optional)

1 egg, beaten

poppy seeds (optional)

Saute spinach in olive oil until wilted, then drain well.  On a greased baking sheet, roll Challah dough into a 8" x 18" rectangle about 1/8 inch thick.  Layer feta down the center, then top with spinach and pine nuts (optional).  Using a pizza cutter or sharp knife, cut strips down each side, about 1/2 inch wide.  Starting at one end, crisscross the strips at slight angles so that it looks like a braid.  Tuck the ends under.  Place in a warm spot and let it rise for 40 minutes.  Brush with egg, and sprinkle with poppy seeds (optional).  Bake at 350˚ for about 30 minutes, until nicely browned.

Honey-Garlic Chicken

6 chicken breasts

garlic powder

salt and pepper

1 egg yolk

2 TBSP honey

4 TBSP melted butter

Rub garlic powder, salt and pepper into both sides of each chicken breast.  Mix together egg yolk, honey, and butter and brush onto the tops.  Place on racks on a rimmed baking sheet.  Bake at 350˚ for 30 minutes, then turn breasts over and brush with remaining egg mixture.  Bake at 400˚ for 10 more minutes, or until done.

Simple, No-Knead Bread

2 1/4 tsp yeast

2 TBSP honey

1 tsp salt

2 cups warm water

2 cups flour

2 cups whole wheat flour

Combine yeast, honey, salt, and water and let it sit for 10 minutes to proof.  Add flours and mix well.  Let rise in a greased bowl for 1 1/2 hours.  Shape into two loaves on a baking sheet (optional:  sprinkle with wheat germ) and cook at 375˚ for 30 minutes.