Pineapple & Cucumber Guacamole (makes about 5 Cups) Ingredients: 1 (10-12 oz.

) cucumber (peeled, seeded, and diced to 1/2 inch) 1/2 Cup finely diced red onion 2 fresh serrano or jalapeno chiles, minced (includin seeds) ! or more to taste 2 "bsp freshly s#ueezed lime juice or more to taste $/% "sp fine salt or 1.& "sp 'osher salt 2 lar e or % small ripe (e)ican *ass a+ocados, hal+ed and pitted 1/2 pineapple (peeled cored, and diced to 1/2 inch) 1/2 Cup chopped cilantro, di+ided Directions: ,tir to ether the cucumber, onion, chiles, lime juice, and salt in a lar e bo-l. ,core the flesh in the a+ocado hal+es in a cross-hatch pattern (not throu h the s.in) -ith a .nife. "hen scoop it -ith a spoon into the bo-l and ently stir to ether (do not mash). ,tir in half the cilantro and the pineapple last so the fresh acidity is distinct from the a+ocado. ,eason to taste -ith additional chile, lime juice, and salt. "ransfer the uacamole to a -ide dish and sprin.le the remainin cilantro on top. Dr. Bronner's C ocolate !ru""les Ingredients: 1/2 Cup of Coconut /il (-hole .ernel or -hite .ernel) 1/% Cup of 0i ht 1 a+e 2ectar 1/% "sp of 3referred 4ssential /il (peppermint or citrus or la+ender, etc.) 1 Cup of 5ar. Chocolate Chips Directions: 6n a small bo-l, -hip to ether the coconut oil and a a+e nectar until smooth. 1dd esential oil a fedrops at a time to the smooth coconut oil and a a+e nectar until you reach the desired taste. (6t7s easy to o o+erboard and use too much essential oils, so be careful and add a fe- drops to start) 6n a double boiler, melt chocolate chips o+er lo- heat. (ean-hile, scoop the coconut and a a+e nectar mi)ture into a pipin ba -ith a lar e round tip.8ou -ill e+entually be usin small round candy molds so ma.e sure the tip you use is about half the size of your mold. "o i+e you an idea of -hat .ind of mold you -ill need, chec. this lin. ! http9//---.trufflymade.com/round:truffle:mold:l .html ,lo-ly s#ueeze out the coconut oil and a a+e nectar mi) onto a parchment lined ba.in sheet. 8ou -ant the coconut oil and a a+e mi) to be in lon round strips. /nce all the coconut oil and a a+e nectar mi) is all in the lon round strips, put in the freezer to harden. ;reezin should only ta.e about & minuts. ;ill your candy molds half -ay -ith melted chocolate. <emo+e the coconut oil and a a+e nectar strips from freezer and cut -ith a sharp .nife into 1/2 inch sections. (a.e sure the sections are about half the size of your candy mold. Carefully insert one coconut oil and a a+e nectar section into each half filled chocolate molds. (a.in sure the sections do not touch the sides of the mold. /nce you ha+e all the sections inserted in all your molds, fill mold -ith remainin chocolate. 1llo- this to harden in the frid e for 20 minutes, then carefully pop them out. 4njoy=

#omemade Peanut Butter Cups Ingredients: 1 5ar. Chocolate (or mil.) Candy >ar (?oz.) bro.en into pieces 1/% Cup >utter 1 "ablespoon ,hortenin 1/% Cup Creamy 3eanut >utter Directions: 0ine the cups in a miniature muffin pan -ith paper or foil ba.in cups. 6n a saucepan o+er lo- heat, combine the chocolate, butter, and shortenin . ,tir until the mi)ture is smooth. 6n a second saucepan o+er lo- heat, heat the peanut butter until it has melted. 3our 1 tablespoon of the chocolate into each of the prepared cups. 5rop 1 tablespoon of peanut butter onto the chocolate in each cup. 3our the remainin chocolate, di+ided e#ually, into the cups, co+erin the peanut butter. 3lace the muffin pan in the refri erator until the cups are set, about $0 minutes. ,tore in airti ht container in refri erator.

$%CIP%: Blueberr& 'lump 1 stic.y biscuit dou h is dropped onto blueberries in this classic 2e- 4n land dessert, -hich is called a @slump,@ @ runt,@ or @cobbler,@ dependin on -ho you7re as.in . ,4<A4, B I(G$%DI%(!' 2 cups flour 1 C cups su ar, plus more for sprin.lin % D tsp. ba.in po-der 1 tsp. .osher salt % tbsp. unsalted butter, cubed and chilled 1 E cups mil. 1 D lb. blueberries 1 cup fresh oran e juice E cup fresh lemon juice Aanilla ice cream, for ser+in I('!$)C!I*(' 1. Fhis. to ether flour, E cup su ar, ba.in po-der, and D tsp. salt in a lar e bo-lG add butter, and usin your fin ers, rub butter into flour until pea-size crumbles form. 1dd mil., and stir just until a moist dou h formsG co+er and refri erate dou h until ready to use. 2. *eat o+en to %00H. >rin remainin su ar and salt alon -ith blueberries and citrus juices to a boil in a 12I cast-iron or enamel-are s.illet o+er hi h heat, stirrin to dissol+e su ar. <emo+e pan from heat, and usin t-o tablespoons, portion and form chilled dou h into 2 to $I o+al dumplin s, and drop them e+enly on top of the blueberry mi)ture. ,prin.le dou h dumplin s -ith su ar, and transfer s.illet to o+enG ba.e until biscuits are coo.ed throu h and blueberry mi)ture is reduced, about 2& minutes. ,er+e hot -ith +anilla ice cream, if you li.e.

#ummus #omemade: Ingredients: 1 lb. ,lo- Coo.er Chic.peas, Cooled 2 Clo+es Jarlic, (inced 1 1/2 "easpoons 'osher ,alt & "bsp. ;reshly ,#ueezed 0emon Kuice 1/% Cup Fater 1/$ Cup "ahini, ,tirred Fell 1/% Cup 4A//, 3lus e)tra for ser+in Directions: 3lace the chic.peas, arlic, and 'osher salt in the bo-l of a food processor. 3rocess for 1&-20 seconds. ,top, scrape do-n the sides of the bo-l, and process for another 1&-20 seconds. 1dd the lemon juice and -ater. 3rocess for 20 seconds. 1dd the tahini and process for 20 seconds follo-ed by scrapin the sides of the bo-l do-n a ain. Fith the processor runnin , drizzle in the oli+e oil. "o ser+e, transfer the hummus to a bo-l and drizzle -ith additional oli+e oil, to taste, if desired. 'lo+ Cooker C ickpeas: Ingredients: ? Cups of Fater 1 lb. 5ry Chic.peas, sorted and rinsed 1/% treaspoon ba.in soda ,pecial e#uipment9 2.&-Luart ,lo--Coo.er Directions: 3lace the -ater, chic.peas, and ba.in soda in a 2.&-#uart slo--coo.er. Co+er and coo. on hi h heat for % hours, or on lo- heat for B-M hours, or until tender. 5rain and ser+e immediately, or use in desired dish. ,anis ing *atmeal $aisin Cookies: Ingredients: 1/2 Cup (1 stic.) plus N "bsp. >utter (softened) $/% Cup firmly pac.ed bro-n su ar 1/2 Cup ranulated su ar 24 s 1 "sp. Aanilla 1-1/2 Cups all-purpose flour 1 teaspoon ba.in soda 1 teaspoon round cinnamon 1/2 "sp. ,alt (optional) $ Cups old fashioned oats (uncoo.ed) 1 Cup <aisins Directions: *eat o+en to $&0;. 6n a lar e bo-l, beat butter and su ars on medium speed -ith electric mi)er until creamy. 1dd e s and +anilla and beat -ell. 2e)t, 1dd combined flour, ba.in soda, cinnamon and saltG mi) -ell. 1dd oats and raisins and mi) thorou hly. 5rop dou h by rounded tbsp onto un reased coo.ie sheets. >a.e B-10 min or until li ht olden bro-n

'mok& '+eet Potato Cakes Ingredients: 1 lb. ,-eet potatoes, peeled 1 small onion, rated $ or % scallions, finely chopped 1/$ cup all-purpose flour 2 e s, li htly beaten 1 tsp. ,mo.ed papri.a 1/2 tsp. 'osher salt 1/% tsp. ;reshly round pepper 1/% cup peanut oil '&rup Ingredients: 1 cup pac.ed li ht bro-n su ar $/% cup -ater and small pinch .osher salt '&rup Directions: Combine in pot o+er medium heat. >rin to a boil and then reduce heat and simmer for 20-$0 min. ,tir occasionally until thic. and syrupy. ((a.es $/%C)

Directions: Jrate potatoes into bo-l. 1dd onion, scallions, flour, e s, papri.a, salt and pepper, mi) -ell. *eat oil in lar e deep cast-iron s.illet o+er medium heat. For.in in batches, drop 1/% cupfuls of potato mi)ture into hot oil, li htly flattentin into 1/2@-thic. panca.es -ith spatula. ;ry until olden and crisp, $-& minutes per side. 5rain on paper to-els. ,prin.le -ith salt and pepper. <epeat -ith remainin panca.es. (a.es % ser+in s. 2ote9 5o not rate the potatoes until just before you7re ready to mi) and coo. because they mi ht turn bro-n. 3anca.es can be .ept -arm in a preheated 200 de rees ; o+en until ready to ser+e.

Best C ocolate C ip Cookie %-er: Ingredients: 1 lb. Onsalted >utter 1 $/% Cups Jranulated ,u ar 2 1/% Cups 3ac.ed 0i ht->ro-n ,u ar % 0ar e 4 s $ Cups 3lus 2 "ablespoons 3astry ;lour $ Cups >read ;lour 1 "bsp. ,alt 2 "sp. >a.in 3o-der 2 "sp. >a.in ,oda 1 "bsp. 3ure Aanilla 4)tract 2 lbs. >itters-eet Chocolate, coarsely chopped Directions: 3reheat o+en to $&0 and line ba.in sheets -ith parchment paper or nonstic. ba.in mats. 6n the bo-l of an electric mi)er fitted -ith the paddle attachment, cream to ether butter and su ars. 1dd e s, one at a time, mi)in -ell after each addition. <educe speed to lo- and add both flours, ba.in po-der, ba.in soda, +anilla, and chocolate. (i) until -ell combined. Osin a %oz. scoop for lar er coo.ies, scoop coo.ie dou h onto prepared ba.in sheets, about 2 inches apart.

Doug & Donuts $ecipe: Ingredients: $ Cups ,u ar $ Cups (ashed 3otatoes N4 s 1/2 Cup Ae etable /il 1 1/2 Cups (il. B Cups ;lour & "sp. >a.in 3o-der Directions: (i) su ar and mashed potatoes until consistency of paste. 1dd e s and beat. 1dd +e etable oil, mil., flour and ba.in po-der. (ore flour may be added if necessary. 3lace dou h on a li htly floured surface and roll to 1/2-inch thic.ness. Cut out -ith floured dou hnut cutter. *eat +e etable oil to $?0H on a deep-fat thermometer. 5rop dou hnuts, 2 or $ at a time, into the hot fat. ;ry, turnin once, for $ minutes, or until olden bro-n. 5rain on paper to-els.