Christina's Super-Nutritious Almond Butter

2 TBSP coconut oil
2 dropperfulls liquid Vitamin D
1 TBSP chia seeds
1 TBSP hemp seeds
1 TBSP flax seeds
1 C almonds
1/2 C pecans and brazil nuts (I cover bottom of measuring cup with brazil nuts then fill the remainder with pecans)
salt to taste (1/4 - 1/2 tsp)

Blend it all up in a good blender (I do speed 9 in our Blendtec) and enjoy!

Christina's Apple Butter Poptarts with Maple Glaze and Pecans

from Morgan Crumm

Apple Butter Poptarts
1 recipe Butter Crust dough (using whole-wheat pastry flour, if desired)
1 cup apple butter
2 oz cream cheese
1/2 cup pecan halves
2 tsp cornstarch

~for the maple glaze~
1 T butter
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
2/3 cup powdered sugar
1/2 cup chopped pecans, for garnish

Place the apple butter, cream cheese, pecan halves, and cornstarch in a food processor and process till completely smooth. Set aside. The filling can be made up to a week in advance and stored in an airtight container in the fridge until 30 minutes before use. Excess filling can be added to oatmeal or used as a filling for stuffed French toast.

Preheat the oven to 350 degrees F. Roll out the dough to a thickness of about 1/8-inch. Use a pizza cutter to trim the dough into a rectangle, using a ruler or tape measure to help divide into even, 2x3-inch rectangles. 

Spread a heaping tablespoon of filling over half of the rectangles, leaving a 1/4-inch border. Place a naked rectangle on top of each filled rectangle. Use the tines of a fork to crimp and seal the edges. Poke a few rows of holes in the tops of the tarts with the fork to create a steam release. Re-roll and repeat with dough scraps.

Carefully transfer the tarts to a parchment-lined baking sheet and bake at 350 degrees F for 17 minutes or baked through and just golden around the edges. 

Let cool a minute or two on the baking sheet; then carefully transfer to a cooling rack to cool completely. Tarts may be prepared ahead of time up to this point and frozen for up to one month if desired. Before freezing, wrap very well in plastic wrap and then aluminum foil. To defrost, leave out at room temperature, still wrapped, for 3-4 hours or until thawed.

Toast the chopped pecans in a dry skillet over medium heat just until fragrant, being careful not to burn. Set aside. 

To prepare the glaze, melt the butter in a microwave-safe bowl or Pyrex measuring cup. Whisk in the remaining ingredients until smooth. Use a spoon to spread the glaze over the tarts, sprinkling each tart with the toasted pecans as you go (if you wait until they are all glazed, the pecans won't adhere as well). To reduce mess, you can place the cooling rack over a sheet of aluminum foil or the baking sheet lined with parchment before glazing.

Let the glaze set for a few minutes before trying to stack or layer on a platter.

Note: For another festive alternative, make Pumpkin Pecan Poptarts by swapping out the apple butter with 1 cup pumpkin puree, plus 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp 5-spice powder (optional).

Christina's Breakfast Cookies

from my mom

2/3 C butter
1/2 C sugar
1 egg
1 tsp vanilla

Beat together well.

3/4 C flour (1/2 C white, 1/4 wheat)
3/4 tsp baking soda
1/2 tsp salt

Combine and add to butter mixture.

1 1/2 C quick oats
1 C (4 oz) shredded cheddar cheese
1/2 C wheat germ or finely chopped nuts (such as almonds or pecans)
6 crisp bacon slices, crumbled

Stir all together and add to dough.

Preheat oven to 350. Place cookies on greased cookie sheet. Bake 12-14 minutes or until edges golden.

Christina's No-Corn-Syrup Pecan Pie

from Janelle Lewis


 1 cup light brown sugar
 1/4 cup white sugar
 1/2 cup butter
 2 eggs
 1 tablespoon all-purpose flour
 1 tablespoon milk
 1 teaspoon vanilla extract
 1 cup chopped pecans

Preheat oven to 400 degrees F (205 degrees C).

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Christina's Breakfast Quinoa

2 cups almond milk, rice milk or water

1/2 tsp cinnamon

Zest from 1 orange (I didn't have one, so I used 1 TBSP orange concentrate)

1 cup quinoa

3 T honey

1/4 C pecans, walnuts or almonds

fresh or frozen fruit (optional)

yogurt, milk or cream (optional)

Bring liquid and quinoa and cinnamon (and orange) to a boil, then set heat to medium low for 15 minutes or until liquid is absorbed. Remove from heat and let rest 5 minutes. Add fresh berries. Top with nuts and honey, fruit and yogurt. Yummy!

Christina's Super Granola

from my mom

9 cups rolled oats--not quick oats or instant
1 cup chopped raw peanuts or almonds
1 cup hulled sunflower seeds or chopped pecans
1 cup wheat germ
1/2 cup sesame seeds (or 1/4 each of chia and sesame)
1/2 cup coconut
1/2 cup coconut oil or olive oil--NOT extra virgin as you want the flavor to not be strong
1/2 cup honey
2 TBSP vanilla
2 TBSP molasses

Preheat oven to 275.

Mix all dry ingredients together. Whisk liquids together and add to dry ingredients. Mix until dry ingredients are coated, but not lumped together. Spread onto two cookie sheets. Bake for 20 minutes, then stir thoroughly. Bake for another 15 minutes and stir again. Bake another 15 minutes then allow to cool completely before storing.

After cooling, you can add up to 1 cup of All-Bran cereal (I don't do this since my children's digestive tracks don't handle it well) and any dry fruit you like.

Christina's Pumpkin Bread

from The Essential Mormon Cookbook

1/2 C butter
1 C sugar
2 eggs
3/4 C canned pumpkin
1 3/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp dry ginger
1/4 tsp ground cloves
3/4 C chocolate chips (optional)
3/4 C chopped pecans (optional)

Cream butter and sugar. Add eggs and mix well. Add pumpkin and mix. Set aside. Sift dry ingredients in a large bowl. Gradually add dry ingredients to creamy mixture. Beat until blended. Add chocolate chips and pecans if using.

Grease one bread pan (or four mini loaf pans). Bake at 350 F for 1 hour for large loaf or 35-40 minutes for mini loaves.

Christina's Raw Apple Cake

adapted from Simply Recipes by Elise

Cake:

• 1 cup unsweetened applesauce
• 1/2 cup butter, melted
• 2 cups of sugar
• 3 eggs
• 3 cups of white flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom 
• 3 cups chopped, peeled apples (varieties that are good for baking)
• 3/4 cup of sweetened coconut
• 1 cup of chopped nuts - walnuts or pecans

Glaze:

• 1/2 stick sweet butter
• 1 cup brown sugar
• 3 tablespoons milk

Preheat oven to 350 degree F. Place coconut in a bowl and add 1/4 cup water. Set aside.

Beat together the sugar, applesauce and butter. Add the eggs and beat. In a separate bowl, sift together the flour, baking soda, salt, cinnamon and cardamom. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition.

Press excess liquid out of coconut with paper towels. Mix the vanilla, apples, coconut, and chopped nuts into the cake batter.

Bake in a greased and floured bundt cake pan or angel food cake pan 1 hour to 75 minutes. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.

When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely.

Add glaze ingredients to a small saucepan and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Pour glaze onto cake slowly, making sure it enters holes.

Christina's Oatmeal Chocolate Chip Cookies

from ghirardelli.com

1 1/2 cups unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups oats, uncooked
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts or pecans, chopped (optional)

Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2-inch cookies.

Christina's Fennel and Fruit Salad, Two Ways

from Make and Takes

1 large fennel bulb, diced
2 stalks celery, diced
1 Granny Smith apple, cored and diced (peeled or unpeeled)
1/2 cup green onions, white and tender green parts only, sliced
juice 1 large navel orange (reserve zest for another use)
1-2 tsp. poppy seeds
dried cherries or cranberries
goat cheese or blue cheese, crumbled
drizzle of olive oil
salt and pepper, to taste
a handful of raw walnuts or pecans

Toss the fennel, celery, apple, green onions, cranberries, cheese and walnuts together in a large bowl. In a small bowl, whisk together the orange juice, olive oil, poppy seeds (if using) and season to taste with salt and pepper.

Drizzle the dressing over the veggies and fruit. Put a few big spoonfuls of the basic salad on a bed of greens and mix in.

Chicken Salad Recipe:

To the basic salad add:

A big spoonful of sour cream and/or mayo or yogurt (1/4 cup or so)
Chopped fronds of the fennel, to taste, but about 2 Tbsp. is great
A bit of grated orange zest
Cooked chicken (1-2 cups, canned or leftover is fine)

Serve on little rolls or croissants, or on its own, or on a bed of greens.

Christina's Sweet Potato Casserole

2 40 oz cans of sweet potatoes, drained and mashed
5 TBSP butter, melted
2/3 C sugar
1/2 TBSP salt
4 large eggs
1 TBSP flour
1 20 oz can crushed pineapple, drained

Mix all and place in greased 11x15 glass dish.

Topping

3/4 C brown sugar
1/2 C flour
1/3 C butter, melted
1 1/2 C pecans, diced

Mix flour and sugar. Add melted butter and pecans.

Sprinkle over top of casserole. Bake at 350 for 35 minutes.

Lorri's Carrot Souffle

Adapted from Emeril Lagasse
3 pounds carrots, chopped
6 large eggs
1 cups packed light brown sugar
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of salt


Topping:
1/2 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole.

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

Christina's Banana Cookies

from Simply Recipes by Elise

* 1/2 cup of unsalted butter, room temperature
* 1 cup of sugar
* 1 egg, room temperature
* 1 cup of mashed bananas (about 2 large bananas)
* 1 teaspoon of baking soda
* 2 cups of flour
* pinch of salt
* 1/2 teaspoon of ground cinnamon
* 1/2 teaspoon of ground mace or nutmeg
* 1/2 teaspoon of ground cloves
* 1/2 cup oats or quick oats
* 1/2 cup pecans, walnuts or chocolate chips

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the oats and nuts/chocolate. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes about 30 cookies.

Christina's Pecan Blondies with Maple Butter Sauce

from Secret Recipe Blog

1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract

1/3 cup real maple syrup
1/4 cup butter
1/3 cup brown sugar
1/8 cup chopped pecans (optional)

Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add pecans.

Christina's Spiced Pecans

from Epicurious

1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
In a small bowl beat the egg white with the water until stiff. Stir in the pecans, mixing until well moistened.
In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.

Bake in preheated oven for 30 minutes, stirring frequently. Be careful not to overcook and burn the nuts.

Christina's Cranberry White Chocolate Chunk Cookies

2/3 cup unsalted butter, melted and cooled until warm
1 large egg
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups light brown sugar
2 Tbs honey
1 tsp vanilla
1/2 cup old-fashioned oats
1 cup sweetened dried cranberries
1/2 cup toasted chopped hazelnuts or pecans
3/4 cups white chocolate chunks or chips

Preheat oven to 350 degrees. By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla; mix well. In a large bowl, stir together flour, oats, baking soda, salt and cinnamon. Add to butter mixture and mix until combined well. Stir in remaining ingredients. Form into balls and bake on ungreased baking sheet in center of oven until edges are lightly browned and centers are still soft, about 12-15 minutes. Makes 2 1/2 dozen 2-inch cookies.