Homestyle Ranch Dressing

1 c. sour cream

1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can’t find real buttermilk)

1 TB. lemon juice

1 large garlic clove, minced

1 TB. dried parsley, or 3 TB. chopped fresh

1/2 tsp. onion powder

3/4 tsp. sea salt (or to taste)

1/2 tsp. black pepper

1/8-1/4 tsp. dried dill (to taste) or 1 tsp. fresh

1. Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
2. Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. *UPDATE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.*
3. Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
4. For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
5. Shake well before each use.

Makes about 1-1/4 cup of dressing.

 (1 loaf)

1 1/2 c white whole wheat flour

1/4 c AP flour

1/3 c sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of kosher salt

1 c grated zucchini, tightly packed

1/4 c applesauce

1 egg white

1 egg

1 tsp vanilla

zest of one large lemon

1/4 c plain, non-fat Greek yogurt

3/4 c blueberries

1. Preheat oven to 350 degrees.

2. In one bowl, mix flours, sugar, baking powder, baking soda and salt.

3. In another bowl, mix zucchini, applesauce, eggs, vanilla, lemon zest and yogurt.

4. Add the wet to the dry, stirring until just moist. Gently stir in blueberries.

5. Spoon into a greased loaf pan and bake 40-45 minutes.

Note- this bread isn’t overly sweet. If you’d like, you can increase the sugar to 1/2 a cup

Lemon Blueberry Zuccini Bread

1/4 c AP flour

1/3 c sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of kosher salt

1 c grated zucchini, tightly packed

1/4 c applesauce

1 egg white

1 egg

1 tsp vanilla

zest of one large lemon

1/4 c plain, non-fat Greek yogurt

1 1/2 c white whole wheat flour

3/4 c blueberries

Instructions

1. Preheat oven to 350 degrees.

2. In one bowl, mix flours, sugar, baking powder, baking soda and salt.

3. In another bowl, mix zucchini, applesauce, eggs, vanilla, lemon zest and yogurt.

4. Add the wet to the dry, stirring until just moist. Gently stir in blueberries.

5. Spoon into a greased loaf pan and bake 40-45 minutes.

Note- this bread isn’t overly sweet. If you’d like, you can increase the sugar to 1/2 a cup

Homemade Chocolate Syrup

1/2 cup of cocoa powder
1 cup of sugar
1 cup of water
1 teaspoon of vanilla
 dash of salt
Mix everything together in a small pot and then bring to a boil; stirring constantly. Let it boil for 1 minute (keep stirring) and then remove from heat. Let it cool completely and you are done!
I store it in a glass bottle in the fridge.

All Day Crockpot Beef

2 pounds boneless chuck -- cut in 1"cubes ,
-- (up to 3)
1/2 cup flour
1/4 cup butter
1 onion -- sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- minced
2 cups beer
...

1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Coffee Pot Roast

 6 carrots -- peeled and diced
2 cups potatoes -- peeled and diced
2 pounds beef rump or bottom round roast
salt and pepper -- to taste
1 cup canned tomatoes
1 cup black coffee
1 cup water, beef broth, V8 juice or any liqud

Put vegetables in cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender. If desired, thicken with a roux.

Chocolate Sauce

• 1/2 cup heavy cream 
• 4 ounces dark chocolate,  broken into small pieces 

 In a small saucepan  bring the heavy cream  to a boil. Place the chocolate pieces in a bowl and pour hot cream over the top. Whisk until the sauce is smooth.

Cool and pour over ice cream or whatever other yummy dessert you have planned for the evening.