Recipes

Pot O' Beans

1. Chop 1 large onion.

2. Turn pressure cooker onto sauté mode. Add butter, onions, 2 tbsp. of minced garlic, and 1 tbsp. of cumin seed.

3. Add 3 cups of dried pinto beans, 7.5 cups of water, 3 tbsp. of Better than bullion chicken stock, 1 chopped jalapeño

4. Cook on bean setting for 1.5 hours.

5. Remove half of the beans. Mash. Add back to pot.

Blueberry Torte

1. Soften 8 oz of cream cheese

2. Melt 1/4 lb of butter (1 stick)

3. Crumble 1 package of graham crackers. Add 1/2 cup sugar and melted butter. Press into the bottom of a greased 9x13 pan.

4. Blend cream cheese, 2 eggs, and 1/2 cup of sugar together until smooth. Spread on top of graham cracker cruse bake at 350 for 10-15 minutes until the cream cheese mixture is firm. Cool completely.

5. Spread frozen blueberries on berry thick on cooled filling. Top with cool whip or whipped cream. Refrigerate a few hours.

Pizza Dough (2 pizzas)

1. Add to cups of warm water to bowl. Add tablespoon of honey. Add pack of yeast. Let sit for a few minutes

2. In Large bowl, put 5 cups of flour, 1 teaspoon salt. Mix.

3. Add 3 tbsp of olive oil to bowl. Add water yeast mixture. Stir and add flour as needed.

4. Let dough rise.

Coconut Salmon

• Thaw, wash, dry salmon

• Add olive oil mayo to top of salmon. Sprinkle garlic salt, coconut sugar, pepper.

• Next add sweetened coconut, penko bread crumbs, and more coconut.  Add lemon juice.

• Bake at 375.