Are you old enough to remember the cube shaped, "Chunky" candy bar? I loved those things? Here is a way to sort of duplicate them and it's super easy. I believe the originals were made with peanuts and raisins.

INGREDIENTS: (Recipe made 8 chunks. Sorry there are fewer in the photo; I ate one!)

1 Tbls butter, organic
3/4 to 1 cup chocolate chips, your choice (my choice is Lily's Milk Chocolate chips)*
1/3 to 1/2 cup cranberries (apple juice sweetened), raisins, currants, etc.  Your choice of dried fruit.
2 Tbls raw cashews, or to your liking
2 Tbls toasted cashews (salted okay), or to your liking
1 Tbls cacao nibs
1/4 tsp almond extract (you could use rum, vanilla, peppermint or other extracts of your choice to go with the fruit and nuts you choose)


1. In a small saucepan over low heat, add butter and melt, but do not allow it to brown.
2. Add chocolate chips and stir until melted and well mixed into the butter. Keep heat on low as chocolate can burn.
3. Add all remaining ingredients and stir well.
4. Quickly scoop out mixture onto a plate or small pan lined with parchment.
5. Spread out mixture until you arrive at the thickness desired.
6. Cut into shape(s) or leave whole to break apart later.
7. Refrigerate until hardened. This could take about an hour. For a quicker set up, you can freeze these, but it is best to later put them in your refrigerator in covered storage container.

Please note that you may use the nuts of your choice, both raw or roasted/toasted.  You may also choose your own dried fruit. This recipe is just to give folks an idea of how to do this. Candy molds may also be used.

*If you use other chocolate, depending on the brand, you may have to add a sweetener.  I recommned coconut sugar, but most sweeteners will probably work.



1 cup freshly ground flour (soft white or hard white wheat--organic only)
1 cup Sucanat or coconut sugar (or to taste)
3 rounded Tbls good quality cocoa
2 eggs, fresh
1 tsp vanilla extract (extract only, not flavoring) or more
1/2 tsp almond extract
1/2 cup organic butter, softened
1/2 cup pecans or walnuts, chopped
5 oz. Sunspire 42% cacao chocolate chips (+5 oz. for topping, optional)


Combine all ingredients except chips and nuts, in a mixer or food processor.  Mix thoroughly.
Add nuts & chips.  Gently fold in.
Pour into greased 8" square pan
Bake at 350 degrees for approximately 20 minutes (toothpick test)
OPTION: Sprinkle remaining chips on top of brownies.  When they have melted, spread thinly over the top with a spatula.  If you desire, refrigerate to harden chocolate.
Cool, cut into squares.

For BLOND BROWNIES just leave out the cocoa powder.


This is the most delicate, creamy, dreamy chocolate cake I've ever made. The original cake recipe was actually part of another recipe for HOT CHOCOLATE CAKE by Emma.  So, I took the recipe and changed it a bit to fit my dietary needs and WOW!  I hope you enjoy this as much as I have.  


A small mixing bowl
A mixer
8" or 9" square or round cake pan, greased and flour dusted


3/4 stick of butter, organic (6 Tbls), softened
1/3 cup sweetener (I used coconut sugar)
2 tsp vanilla or 1/2 tsp almond extract
1 cup all-purpose flour (I use Italian "00" flour from Tropical Traditions for this--it's the best. You can also use cake flour. Both of these will make a moister, softer cake. You can use other white flour to make this cake. Here's how: For every one cup of all-purpose flour, take out two tablespoons of the flour and replace it with two tablespoons of cornstarch.)
1/2 cup cacao powder
1/2 tsp Baking SODA
1/4 tsp salt, good quality
1-1//2 cups room-temperature buttermilk or milk (1/2 & 1/2) + 1 Tbls lemon juice or apple cider vinegar mixed (allow to sit for 5 mins)


1. In a small mixing bowl, mix first 3 ingredients: butter, sweetener and extract until creamy
2. Mix together flour, cacao powder, baking SODA and salt in a separate bowl.
3. Add dry ingredients a little at a time while also adding the soured milk or buttermilk. (I add about 1/3 of flour mixture and 1/3 of the milk at a time). Do this at low speed on your mixer so that the powders don't fly out of the bowl. Once all is incorporated, mix well for about 2 minutes.
4. Pour the batter into the prepared baking pan and bake at 350 degrees until toothpick done.
5. Cool completely before adding the icing.


With a mixer and small bowl, mix together:

4 oz. cream cheese, organic, softened
2 Tbls butter, organic, softened
1/4 cup sweetener (I used coconut sugar) or to taste
1/2 tsp almond extract

Mix at high speed until creamy. Frost cooled cake.
Using a grater on the rough side, I added some grated chocolate to the top.
Cake may be refrigerated for longer keeping or cut into sections and frozen. 


CAUTION: Due to the high heat of the caramel sauce, it is not recommended that young children make this recipe.  Original source of recipe:  NW NJ BEEKEEPERS ASSOCIATION,  This is a HOW-TO for the recipe below.

4 or 6 qt. pot

candy thermometer (reaches 245 deg)
8 x 8 pan
parchment paper
cutting board
long blade knife
waxed paper to wrap candies

1 cup honey (wildflower is good)

3/4 cup heavy cream, organic
2 Tbls butter, organic (salted or unsalted)
1/8 tsp salt, optional (for top of caramels)
cocoa powder, good quality, optional
chopped nuts, roasted or natural, optional


  • To the pot, add honey and cream.  Stir over high heat until mixture begins to boil, then lower heat to medium.  Continue to stir constantly until thermometer registers 245 degrees.  Remove pot from burner.
  • Allow the mixture to cool for a couple minutes.  Add butter and vanilla stirring until smooth and well mixed. (add optional cocoa and nuts here)
  • CAREFULLY pour the hot caramel sauce into the parchment-covered pan.  If desired, sprinkle with salt.  Allow to cool at room temperature for 1 hour.
  • Cool in the refrigerator for another hour.
  • Remove the parchment from the pan and place it on a cutting board.  Cut caramel slab into squares with a sharp knife.  Individual caramels may be wrapped in waxed paper.  Store in the refrigerator. 


You will need all the vegetables you like to eat.  Examples: Greens, cabbage, sliced Brussels sprouts, carrots, celery, onions and/or scallions (green onions), peppers, pieces of broccoli, mushrooms, minced garlic, etc.  Cut or slice these in bite-sized pieces. 

Add a little good quality olive oil to a wok or large skillet and turn the heat to high.  

When the oil sizzles as a piece of carrot or other veggie is added, drop in the rest of your vegetables and stir them quickly so they won't stick.  You might have to lower the temperature a bit.

When the veggies are almost to the consistency you desire (careful--don't overcook), add some Coconut Secret Coconut Aminos.  (I no longer use any soy products.)

You can add a little good quality salt (not table salt) and if you like spicy, a few flakes of crushed red pepper. 

This can be served over cooked or fried rice or eaten simply as it is with meat or poultry. 


The one thing I have heard from ladies for years about making homemade bread is that I DON'T HAVE TIME

I started getting serious about making bread from freshly-ground wheat back in the late 70s and early 80s.  I didn't have much time either.  But, that was just about the time the DAK bread machine was introduced.  I think I was one of the first in the nation to purchase one of these because that introductory offer hit the table and, at my husband's urging, I made a phone call.  A few days later I had the "R2D2" of bread machines and a wonderful recipe book. 

A bread machine is a wonderfully easy way to make bread.  However, I do not recommend baking in the machine.  My reasons are that the crust isn't as nice as when baked in the regular oven and most bread machine pans are coated with a non-stick something.  So, I use it to mix the dough and let it rise for the first time.  Then, I remove the dough and form it into whatever bread product I desire and allow it rise one more time.

My time spent for a simple loaf of bread is about 10 minutes.  The machine does all the work.  If I want rolls, pizza dough, stuffed sweet breads, challah, etc., I have to add a few more minutes.  The over-all time I allow for making bread is about 3 hours.  Most of this is in the machine or oven for rising and baking.

Here is my trusted recipe for basic bread. 


You might have to adjust this recipe for your particular machine loading instructions.  The recipe can also be used the old-fashioned way by first making a sponge, etc. It makes one-2 lb. loaf or several rolls, 1 large pizza dough, etc.

INGREDIENTS: (add according to your machine directions)

1-1/2 cup water (distilled, well or spring--not city) heated to 115 degrees or according to your machine directions
1-2 Tbls honey
1 tsp salt, good quality
1 egg
1 Tbls olive oil, good quality
4 cups flour from freshly-ground whole wheat berries (white, red berries or a mixture)
1 scant Tbls bread yeast
Herbs, spices, nuts, seeds, etc are optional

Additional flour in case your dough it too sticky/wet and for rolling out the dough.

Set your machine for manual or dough cycle operation. 
At the end of the cycle, remove the dough and form into your desired bread product. 
Place on/in a greased pan and allow to rise in a room-temperature oven for 35 minutes or until doubled in size. 
Do not remove the bread, but turn the oven on to 350 degrees and bake for 30-35 minutes. 
Test for doneness. 
Cool bread on a wire rack. 
Wait at least 15 minutes before cutting. 
Wrap room-temperature bread for storage. 
Refrigerate after the first day. 
You can also freeze bread after cooling. I like to pre-slice the bread, lay it out on a cookie sheet, freeze the slices and then place in a plastic bag to go back into the freezer.

This recipe can be adjust to your desired bread item.  For challah, add more honey and maybe a bit of cinnamon.  If you have any questions about other types of breads, please contact me.


I originally taught women how to make bread in a bread machine because they said they didn't have enough time.  When I asked if they had 10 minutes, naturally they said yes, but couldn't understand "why 10 minutes."  Well that's because it take about 10 minutes of a person's time to make a loaf of bread using a machine that does most of the work.  BUT, some folks don't want to buy a bread machine or don't happen to have one at the time.  So, here is a simple recipe that lacks the use of a machine.  All manual!


1 cup water (not chlorinated) heated to 115 degrees-F
1-2 Tbls honey, Sucanat or coconut sugar
2 tsp bread yeast (or 1 scant Tbls if you are in a cooler climate) I use SAF, but there are many others
1 tsp salt, best kind
1 egg, beaten
1 Tbls olive oil, best kind
4 cups freshly ground whole wheat flour (store-bought whole wheat flour is old and inferior; if you don't have freshly ground, you can substitute unbleached white bread flour, but it is not the best)*


Mix together the following in a large bowl:

1/2 cup water, warm as mentioned above
1-2 Tbls of sweetener, your choice
2 tsp yeast


1. Cover the "sponge" bowl with a cloth or plastic wrap and allow to sit for about 10 minutes or until it is bubbly or foamy in appearance.
2. To the sponge, add egg, salt, oil and mix well.
3. Add remaining warm water and flour about a 1/2 at a time until dough begins to pull from the sides of the bowl.
4. Turn dough out onto a floured surface and knead until smooth and elastic for 8-10 minutes.
5. Place in a greased bowl and turn once to oil the top. 
6. Cover and let rise in a warm place until doubled in size.  Depending on the warmth of the room, this could be from 30 minutes to 2 hrs.
7. Punch down the dough and form into a loaf on a lightly floured surface. Place the dough into the pan of your choice.
8. Cover the pan and allow to rise until it is doubled in size, 30 minutes to 1 1/2 hours.
9. Bake for 30-35 minutes. at 350 degrees F until golden brown.  Remove bread from the pan and thump the bottom of the loaf for a hollow sound to be sure it is thoroughly done.  

* When using other flours like Einkorn, etc., please note that many are lacking in gluten and will not allow the bread to rise very high, if at all.  It is a good idea to do research on using grains for bread making. should be a good resource for this information.  Sue Becker also has a CD and document regarding the fact that gluten is not the culprit in wheat, it is the spraying of glyphosate 3 days before wheat is harvested.  The glyphosate causes the seed/grain to fall out of the husk making it easier to obtain the grain.  This glyphosate does not go away. 


This sounds absolutely easy and yummmmmmy.  The photo is from the Kitchen of Rachel. This is her family's recipe and she is the cook, at least for this delicious quick bread.  : )


1 1/4 cup freshly ground soft wheat (or a mixture of hard white & organic all-purpose flour)
1 tsp baking POWDER
1/4 tsp salt, best
1/2 cup honey
2 eggs, best
4 oz. softened cream cheese
8 oz. canned pineapple w/ 100% juice (DO NOT DRAIN)
1 cup unsweetened shredded coconut


1.  Place all ingredients into a high-powered blender
2.  Blend mixture until batter is smooth
3.  Pour into a buttered 9-inch bread pan
4.  Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the middle comes out clean

Photo by RachelPics


This recipe came from a small booklet that I made years ago, August 2003, as a give-away to those who took my basic cooking classes.  These were truly more like fun and fellowship times and we made stuff to take home or eat there.  This recipe is basic and very easy to make in short order. It makes 10 to 12 biscuits depending on size.


2 cups freshly ground wheat flour or a mixture of organic all-purpose white and fresh wheat
2 tsp baking POWDER
1 tsp salt, best
1 Tbls sweetener (I like the taste of coconut sugar or Sucanat)
1/4 cup (2 oz.) butter, organic, cold is best
3/4 cup half & half or organic milk


1. Heat oven to 450 degrees.
2. In a mixing bowl, mix first 4 ingredients; mix well.
3. Cut in the butter thoroughly until mixture looks like meal.
4. Stir in milk and mix well.
5. Place dough on a lightly-floured kneading board or counter and knead lightly about 20-25 times, about 30 seconds.
6. Roll to about 1-inch thinkness and cut out biscuits with a biscuit cutter.  (I didn't have one, so I used a plastic glass. Also, I rolled my dough about 1/2 inch thick. The dough can also be rolled thin like a cookie. These are great for snacking.)
7. Place biscuits on an ungreased baking sheet and bake for 10-12 minutes or until golden brown.

Have the butter, clotted cream, cream cheese, jam, maple syrup or whatever you like ready for the delicious biscuits.  These are flaky and scrumptious!


Need a cream sauce for your dessert or an enhancement for simple fruit platter?  This should do it and it's healthy.  You can also add whipped cream to this for a lighter cream sauce.


1 cup yogurt cheese
2 Tbls to 1/4 cup sweetener (I use coconut sugar)
1 tsp lemon, lime or orange zest
1 Tbls lemon, lime or orange juice to match zest
whipped cream, option


In a medium bowl mix all the above ingredients, folding in the whipped cream, if using.




Beans, Beans and more Beans

My favorite green beans to plant and eat are Tenderette or Blue Lakes. I enjoy young, tender green beans, about 4-5 inches long, those that don’t have maturing beans inside of them. These can be canned or frozen and they stay yummy delicious. The larger green beans, which contain the bean inside can also be canned or frozen. And, they make wonderful “leather breeches", a dried bean made by stringing the beans and hanging them in a cool, dry area until completely dried out, like back and forth across my kitchen. These can be stored in paper bags with some cayenne powder sprinkled on them, to ward off bugs. Don’t worry, the cayenne can be washed off before cooking.


Olive oil
Butter, organic is best
Garlic, minced or thinly sliced
Salt, to taste
½ cup non-chlorinated water
Green beans, according to those dining


1. To measure the beans--figure one handful per person. You can judge this accordingly. Wash and remove the end stems.
2. In a large skillet, add olive oil and butter, according to your taste and amount of beans. Heat until melted and sizzling over high to medium-high heat.
3. Add the beans, garlic and salt. Stir until some of the beans become a little brown.
4. Carefully add the water and quickly cover with a tight-fitting lid.
5. Turn heat down to medium low and allow to sit until ready to serve, stirring only occasionally. We like ours a little crispy, but they can be cooked longer.

Having a fancy dinner? Arrange these in a lovely dish, all beans going the same direction. Sprinkle on chopped nuts, shredded organic cheese, chopped hard boiled eggs, or thin slices of pimientos. Enjoy!


Simply beautiful appetizer!


1‑10 oz. package almonds, pecans, or walnuts, toasted and finely chopped
1‑8 oz. package cream cheese, organic
1/4 lb. blue cheese
'2 Tbls heavy cream, organic
1 lb. seedless grapes, washed and dried, organic


1. Toast nuts at 275 degrees until toasted and not burned smelling.
2. Chop nuts coasely in food processor.
3. In mixer or by hand mix cheeses and cream, until smooth.
4. One at a time, place small amount of cheese mixture around each grape.
5. Roll grape in nuts and arrange each in a grape cluster on a tray. Add grape leaves, real or artifical for an accent.

  • Baked Jalapeno Poppers

  • Frozen Poppers to be baked at another time


This recipe came from the Kitchen of Marilyn. It has been tweeked a bit, like we all do to add our own personality to cooking, but basically the idea and ingredients are the same as what she gave me.  The photos show poppers made with yogurt cheese instead of cream cheese and I used Old Croc smoked cheddar cheese and no blue cheese. Basically, I used what I had.  The crumb topping is made from almond meal (from making almond milk) that I toasted with a little butter and garlic granules to give it more flavor. I didn't have bread crumbs...believe it or not. Recipe makes 24 using 12 peppers, but you can make as many as desired. These can also be made ahead and frozen, then baked at temperature listed below. 


Parchment covered baking sheet(s)


12 jalapeno peppers, cut in half lengthwise, seeded, deveined
6 oz. cream cheese, room temperature (or same amount in yogurt cheese)
1 tsp garlic granules
4 oz. cheddar cheese,, shredded (can use smoked cheddar)
2 Tbls green onion, minced


2 oz. blue cheese or feta


1 Tbls butter, melted
1/2 tsp garlic granules
1/4 cup bread crumbs, almond meal crumbs or nut meal
Turkey bacon, topping, chopped, optional


1. Stuff peppers halves and place on the cooking sheet
2. Bake at 425 degrees for 20 minutes or 400 degrees for 30 minutes


Pesto is a wonderful idea to make for all sorts of reason: pesto pasta, topping for toast and garlic bread, veggie dip, side for tuna salads, etc. There is just no end to all the ways one can use this delightful spread. Here is a super easy recipe that can be made in small portions.


A cutting board
a sharp knife
cheese grater
small storage jar(s)
Food processor or blender (I use a small food processor to make the job pretty fast and easy.)


1 cup fresh basil leaves (about 25 or 30 leaves), rinsed and patted dry
2 garlic cloves, peeled
3 Tbls nuts (I don't use pine nuts because they are pricey. I don't recommend those coming from China. My preference is pecans as they have a bit of a sweet taste.)
2-3 Tbls extra virgin olive oil
1/4 cup Parmesan or Romano cheese, grated (best if freshly ground)


You can chop and mix all items by hand using your knife and cutting board, but I find it easier and faster to use my mini food processor. 

1, Add items into the processor: leaves, garlic, nuts, oil.  
2. Pulse these until you have a coarse mixture.
3. Add the cheese and pulse until well mixed, but still a bit coarse. Add more oil if too dry.
4. Store in glass jar(s) and add a little more oil to the top to prevent air from turning the pesto brown. It will not be bad, but not look as pretty.
5. I have found that this stores well in the refrigerator for quite some time, but you will have to be the judge. Sometimes I reapply olive oil to the top to help store it longer.


This yummy and healthy recipe came from the Kitchen of Katie.

Yesterday, I received an email from my friends the Riverwinds that had a recipe attached for Succotash.  This brought back memories of my mother, who was part Creek Indian, making this for us in the fall.  My recipe is a little different than the one I received from Laralyn, but it is really a tummy filler that leaves a smile.

My mother made this meal in a black cast iron frying pan.  It was large and heavy.  I remember having to wash it.  Ugh...  Traditionally the recipe contained items like chicken, corn, fresh deer, turnips, onion, and potatoes as well as beans and corn. According to Laralyn, the meat can be fish or other red meats or it could be made with vegetables only.

Here are the ingredients I use in mine, which is similar to my mother's:

2 cups lima beans (pre-cooked kidney or black beans can be used)
2 cups sweet corn
Pre-cooked meat of choice (picture shows turkey, chopped into bite-sized pieces)
1/2 cup sweet peppers, multiple colors when possible, chopped
1/2 onion, chopped
2 garlic cloves, minced
3 Tbls olive oil
1 Tbls butter
1/4 tsp thyme
1/2 tsp black pepper or to taste
1/2 tsp chili powder
1/2 tsp chipotle powder, optional
salt to taste

1.  In a skillet, add oil, butter, garlic, onions and peppers and stir over medium to medium high heat until onions are transparent. 
2.  Add beans, corn, meat, spices and salt to taste.  Cook over medium heat until hot and all flavors have combined.  

NOTE: Amounts of each item can vary according to your taste and availability of items.