- Melt butter in large skillet over medium-high heat. Add sliced apples, cinnamon, brown sugar, and lemon juice. Bring to simmer.
- Reduce heat to medium-low and cook 15 minutes or until apples and tender.
- Dissolve cornstarch in water. Stir into apples.
- Cook 1-2 minutes until thickened. Add vanilla.
- Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
- Combine garlic and basil in food processor, pulse to a mince.
- Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
- Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
- Serve with lemon zest, basil leaves and pepper.
- Chop up the chicken breast finely (may also use food processor). Mix chicken with rest of ingredients.
- Bake @ 350 F for 10-15 minutes.
- Serve with crackers.
- In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
- Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
- Add liquid from garbanzo beans in 1 tbsp increments if necessary.
- Serve topped with pepper and garbanzo beans.
- In saucepan melt butter, cook garlic for 1 min. Add flour, thyme, salt, and pepper; cook, stirring for 1 minute.
- Gradually whisk in milk; cook, whisking constantly until boiling and thickened.
- Peel and slice potatoes. Place 1/3 in casserole dish; spread 1/2 onion overtop. Repeat layers.
- Arrange remaining potatoes on top. Pour sauce over using knife to ease sauce between layers.
- Bake at 350 F for 1 hour, covered.
- Uncover and bake for another 30 minutes. Serve.
- Saute onion, celery and carrots.
- Add squash, stock, salt, pepper, and thyme. Bring to boil then let simmer until squash is soft.
- Use immersion blender to puree. Serve.
- Preheat oven to 350 F. Sift first 4 ingredients together.
- In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
- Bake 10 to 12 minutes (until edges are golden brown)
- Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high high. Gently jiggle until the bubbling ceases and the butter just begins to brown.
- Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first.
- Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes.
- Remove from the heat, let stand fr 5 minutes, and uncover. Fluff with a fork and serve.
- Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
- In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.
- Let cream cheese soften. Peel and chop the apples into fine pieces.
- Mix together cream cheese, brown sugar, flour, and vanilla. Add the apple and mix.
- Make a wreath with the crescent rolls and scoop apple mixture onto crescent rolls.
- Sprinkle with cinnamon sugar then fold triangles overtop of the mixture into the center.
- Bake at 350 F until crescent rolls brown/cook.