Paleo Veggie Medley

halved baby carrots
cauliflower florets
broccoli florets
halved cherry tomatoes
onion slices
shredded Red Cabbage
Sweet Peppers
Celery

minced garlic
extra virgin olive oil
fresh ground pepper
kosher salt
dried oregano
dried tarragon
1/2 fresh lemon juice

In a rimmed baking sheet combine and fill with any combination of vegetables you have on hand. Try not to cut anything too small so everything cooks at the same speed. Lightly toss vegetables with olive oil. Add fresh ground pepper and kosher salt to taste. sprinkle with dried tarragon and oregano. Bake at 375 degrees. When vegetables are nearly done, add minced garlic and finish baking for 5 minutes. before serving, add fresh squeezed lemon juice and serve.

These were outstanding! Make extra and enjoy in your eggs the next morning!! KILLER!

Almond Triangles

• 2 c. butter at room temperature, divided

• 3/4 c. granulated sugar, divided

• 1 egg

• 3/4 tsp. almond extract

• 1/2 tsp. salt

• 2 3/4 c. flour

• 1 c. packed brown sugar

• 1/3 c. honey

• 1/4 c. heavy cream

• 1 lb. (about 5 1/4 c.) sliced almonds

Directions

Carefully line a 10x15-inch jelly roll pan with aluminum foil, shiny side up. In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) butter until creamy, about 1 minute. Gradually add 1/2 cup granulated sugar and beat until light and fluffy, about 2 minutes. Add egg, almond extract and salt and beat until thoroughly combined. Reduce speed to low, add flour and mix until just incorporated. Press dough evenly into pan and push dough up sides. Cover with plastic wrap and refrigerate 30 minutes.

When ready to bake, preheat oven to 375 degrees. Using a fork, prick dough in 20 to 24 places all across dough and bake 10 minutes. Remove from oven and transfer to a wire rack to cool.

In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) butter and remaining 1/4 cup granulated sugar and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, bring mixture to a boil and cook for 3 minutes without stirring. Remove from heat and stir in cream. Stir in almonds. Spread almond mixture evenly over crust. Return pan to oven and bake until bubbling, about 15 minutes. Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly warm, cut into triangles.

Sunflower Whole Wheat Quick Bread

2 cups whole wheat flour
1 1/2 cups unbleached all purpose flour
1/2 cup wheat germ
1/4 cup sugar
1/4 cup packed light brown sugar
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
1 cup roasted sunflower seeds plus a handful extra for top of bread
1 1/2 cups buttermilk
2 large eggs
4 tablespoons salted butter, melted
coarse salt for sprinkling

Preheat oven to 375 F. Spray a 9x5 loaf pan with cooking spray. Place prepared pan on a baking sheet and set aside.

In a large bowl, stir together both flours, wheat germ, both sugars, salt, baking powder, and baking soda. Stir in 1 cup of sunflower seeds.

In a small bowl, combine the buttermilk, eggs and the melted butter, whisk just until combined. Pour the buttermilk mixture into the flour mixture and stir until combined. Mixture will be thick and sticky (like the consistency of cooked oatmeal that needs some milk added to it).

Spoon batter into prepared loaf pan and sprinkle with sunflower seeds and coarse salt. Place baking sheet with loaf pan into the oven and bake for 50-60 minutes

Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Pecan Chocolate Cranberry Turtle Bars

Servings: 36 bars

Ingredients

For crust:

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

1 and 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes

For the topping:

2 sticks (1 cup) unsalted butter

1 and 2/3 cups granulated sugar

1/4 cup light corn syrup

1/2 teaspoon salt

1 and 1/2 cups fresh cranberries, coarsely chopped

1 teaspoon vanilla

3 cups pecans, toasted and cooled, coarsely chopped

For garnish:

2 ounces fine-quality bittersweet chocolate, very finely chopped

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Line a 15- by 10-inch shallow baking pan with foil, leaving a 2-inch overhang on the 2 short sides.

3. Butter all 4 sides, but not the bottom.

4. Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small lumps.

5. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.

6. Bake in the middle of the oven until golden and firm to the touch, about 15 to 17 minutes. Cool in pan on a rack.

7. For the topping: Melt butter in a 3-quart heavy saucepan over medium heat and stir in sugar, corn syrup, and salt.

8. Boil over medium heat, stirring occasionally, until caramel registers 245 degrees on a candy thermometer, about 8 minutes.

9. Carefully stir in cranberries, then boil until caramel returns to 245 degrees.

10. Remove from heat and stir in vanilla, then stir in pecans until well coated.

11. Working quickly, spread caramel topping over base, using a form to distribute nuts and berries evenly. Cool completely.

12. For the garnish: Melt the chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.

13. Remove the bowl from the heat and continue stirring until completely cool.

14. Using either a pastry bag or using a spoon, lightly drizzle the chocolate over the bars; let cool completely.

15. Once completely cooled, cut the bars into 36 equal pieces and serve.

Cinnamon Pecan Chocolate Pinwheels

Pastry:
1 cup unsalted butter, softened at room temp.
1/2 lb cream cheese, softened at room temp.
2 tsp sugar
1/4 tsp salt
2 cups all purpose flour

Filling:
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 tsp ground cinnamon
1 cup pecans, toasted and finely chopped
1/2 cup semi or bittersweet chocolate, finely chopped
4 tbsp unsalted butter, melted and cooled

Topping:
3 tbsp granulated sugar
1 tbsp light brown sugar
1/2 tsp ground cinnamon
1 egg white, beaten with 1 tbsp milk or water

To make your pastry dough, beat the butter and cream cheese until smooth. Add sugar and salt. Add the flour, and mix just until a dough forms. Turn the dough out onto a lightly floured work surface and form the dough into 4 even pieces. Flatten each piece into a disk and wrap separately in plastic wrap. Refrigerate until firm, at least 2 hours or as long as 2 days.

Preheat an oven to 350°F. Line baking sheets with parchment paper.

Take the dough out of refrigerator and leave it on your counter for about 10 minutes to soften slightly.

To make your filling, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside sugar mixture. In another bowl, mix together pecans and chocolate. Set aside.

To make your topping, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside topping.

Lightly flour 1 dough disk and place between 2 sheets of plastic wrap (or parchment paper). Roll out into a 12×8-inch rectangle and 1/8 inch thick. Remove the top sheet of plastic.

With the long side in facing you, brush the dough with 1 tablespoon of melted butter, and then sprinkle with 3 tablespoons of the sugar mixture. Then top with about 1/3 cup of the pecan-chocolate mixture. Using a rolling pin, gently roll over the filling to help it adhere to the dough. Tightly roll into a log, seam side down.

Brush the top of the log with the egg wash and sprinkle with the topping. Cut the log into 12 pieces. Transfer to your prepared baking sheet, cut side down and 1 inch apart.

Bake until golden brown, about 22-25 minutes. Allow cookies to cool in pan for 5-10 minutes, and then transfer to cooling racks.

Golden Cinnamon-Pumpkin Bars

Golden Cinnamon-Pumpkin Bars (from King Arthur Flour Whole Grain Baking)

3/4 cup unsalted butter
1 1/3 cups packed light or dark brown sugar
1 tsp vanilla
3/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3/4 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1 large egg
1 cup canned pumpkin
1 1/2 cups whole wheat flour
1 cup cinnamon chips
1 cup dried cranberries

Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.

Melt butter in a saucepan over low heat. Add the brown sugar and stir to combine. Turn up the heat just a bit and stir until mixture is hot and starting to bubble. Remove from heat and transfer mixture to a mixing bowl. Let cool until you can comfortably test it with your finger.

Add vanilla, baking powder, salt and spices. Beat well. Add egg, beating until smooth and scraping the sides and bottom of the bowl. Stir in the pumpkin, flour, cinnamon chips and dried cranberries, mixing thoroughly. Spoon batter into prepared pan.

Bake the bars for 40-45 minutes, or until a toothpick inserted in center reveals moist crumbs. Remove from oven and let cool on cooling rack.

Pumpkin Dessert Wontons

1 can (15 ounces) pumpkin

1 cup ricotta cheese

1 teaspoon salt

40 wonton wrappers

Oil for deep-fat frying

Dip:

1 cup confectioners' sugar

1/2 cup sour cream

1/2 cup apricot preserves

1 teaspoon ground cinnamon

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons. Yield: 40 wontons (1 1/2 cups dip). 40 servings.