Freezer Fudge....rich and even healthy! Susanna Winston

1 cup coconut oil
1 cup baker's cocoa
1 cup PURE maple syrup - I use the Sohgave maple flavored syrup which is much lower in carbs
1 t. vanilla
chopped nuts - makes it even healthier, but it's certainly optional

Mix with beater and spread onto a tray that has been covered with wax paper or butcher paper.  This fudge has to be frozen because coconut has a low freezing point.

I have a shallow plastic tray that I put my fudge in because it has a top.  This is my son's favorite fudge and all the grandkids love it too.

Healthy Chicken Salad - Susanna Winston

1 can chicken
2 stalks chopped celery
2 diced apples - or cranberries
1/4 diced onion

Blend with:
 1 1/4 T. lemon
3/4 T. olive oil
1 t. sugar (I like to use stevia)

Fruit Ambrosia - Susanna Winston

1 cup coconut
1 cup small marshmallows
1 cup mandarin oranges
1 cup grapes
1 cup drained fruit cocktail
1/2 cup sour cream
3/4 cup cool whip
chopped pecans - optional (but makes it wonderful!)

Mix and chill before serving

Sweet & Sour Spareribs (or chicken) Susanna Winston

3 pounds spareribs or chicken....drumsticks and thighs are great
1 cup pineapple juice
1/4 C. vinegar
1/2 C. soy sauce
1/2  C. sugar
2 cloves garlic
1 t. corn starch
1 piece crushed ginger

Brown meat and drain.  Mix other ingredients and pour over meat.  Simmer til tender, stirring occasionally, for about 45 minutes.

Serve with rice and additional sauteed pineapple.

Easy-Does-It Meat Loaf - Susanna Winston

8 oz. ground beef chuck
2 T. grated onion
2 T. chopped parsley
3 T American chili sauce (not Tabasco...more like ketchup) reserving 2 T for the top.
1 T. Worcestershire Sauce
salt and pepper

Mix lightly, form into a loaf or put into a loaf pan.  Brush remaining chili sauce over the meat and bake for 30 - 45 minutes, or until cooked through, but do not overbake.  This is also delicious when refrigerated overnight and used for sandwiches.

Mock Peach Cobbler - Susanna Winston

Mix together:

1 cup Bisquick
1 cup sugar
1 stick butter
juice of canned peaches

Spread mixture onto 8x8 square pan.  Top with chopped canned peaches.  Bake @ 350 for 45 minutes and serve with vanilla ice cream

Lemonade Pie - Susanna Winston

1 can frozen lemonade
1 can sweetened condensed milk
1 large carton thawed Cool Whip
1 graham cracker crust pie shell

In a bowl, mash lemonade with a fork.  Add condensed milk and Cool Whip.
Mix well and pour into the pie shell.  Garnish with more graham cracker crumbs, or with a sprig of mint and a thin slice of lemon.  Refrigerate.

A to Z Pasta Salad (vegan)

A to Z Pasta Salad

Susan D'Andrea

Ingredients

·       1 clove garlic, slightly crushed

·       1 pound penne or spiral pasta

·       1 cup asparagus or green beans, cut in 1" pieces 

·       2 medium zucchini, halved lengthwise and cut into 1/2-inch slices

·       1 red, yellow, or green pepper, chopped

·       8 ounces grape tomatoes

·       2 tsp. each:  basil, oregano, and parsley

·       your favorite fat-free or light Italian salad dressing, to taste

·       salt and fresh pepper, to taste

·       optional: sliced black olives, added just before serving

Instructions

1.    Bring a large pot of water to a boil. (Add a small amount of salt, if you want.) Once it boils, drop the asparagus or green beans and zucchini pieces into it and blanch for exactly 1 1/2 minutes. Remove them with a slotted spoon into a bowl filled with cold ice water.

Use the same pot of boiling water to cook the pasta according to package directions. Once it reaches the 
al dente stage, drain it in a colander and rinse it with cold water. Drain it well and add it to the vegetables. Add the chopped pepper, tomatoes, and herbs and toss with enough salad dressing to coat but not drown the pasta. Add salt and fresh pepper to taste, and serve chilled or warm.   

8 servings

Use any fresh vegetables you like:  broccoli, cauliflower, carrots, green beans, yellow squash, mushrooms, and artichokes. Try to use only fresh herbs, if you can get them, and use a salad dressing that you know you like.  The one unbreakable rule is to use only fresh vegetables and blanch them to soften slightly.