Raspberry Sauce

2 1/2 tsp corn starch
 3 Tbsp sugar
1/3 cup water
12 oz frozen raspberries thawed

In saucepan combine cornstarch, sugar and water. Add raspberries and cook over medium until boiling. Once boiling stir for one minute. Serve warm or cold. We used on cheesecake

White BBQ Sauce

1 cup mayo
1/8 cup white wine vinegar
1.5 Tbsp lemon juice
1/2 Tbsp garlic
1/2 tsp white sugar
1/2 tsp salt
1/2 Tbsp pepper

Whisk in container and refrigerate ahead of time for flavors to come together.

Shepard's Pie

1 Tbsp oil
1/2 pound ground beef
1 medium onion
3 cloves garlic
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 teaspoon dried thyme
1 teaspoon dried Rosemary
2 tablespoons flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 cup frozen peas and carrots
4 cups mashed potatoes - prepared
1 cup shredded cheese

Preheat oven to 350 degrees.
Heat vegetable oil in a skillet over medium high heat.
Add ground beef, onion, garlic, House Seasoning Blend, thyme and Rosemary; cook until beef is cooked through.
Drain excess fat from the pan.
Stir in flour.
Add tomato paste, Worcestershire sauce and beef broth.
Bring to a boil, reduce heat and simmer for 10 minutes.
Stir peas and carrots into the beef mixture.
Add cheddar cheese to prepared mashed potatoes.
Spread potatoes on top of beef mixture.
Bake for 15 min

via itisakeeper.com

Celery Pepper Chicken

1 lb boneless, skinless chicken thighs or breasts
1/2 tbsp corn starch
2 tsp fresh cracked black pepper
 salt
1 large yellow onion, diced
4 cups chopped celery
Sauce:
3/4 cup chicken stock
1/4 cup soy sauce
3 tbsp white vinegar
2 tbsp olive oil
1/2 tbsp corn starch
1/2 tbsp fresh cracked black pepper
Rice

Preheat a cooking pan over medium-high heat and add a couple of tablespoons of oil for cooking.
Chop chicken meat into small pieces and place them in a small mixing bowl.
Add 1/2 tbsp of corn starch, 1 tsp black pepper, and some salt. Mix very well so that the chicken is coated in corn starch, salt, and pepper evenly. Set aside.
Dice onion and celery and saute for a few minutes.
Once veggies are softened, add chicken and mix well. Saute chicken until about half way cooked.
While chicken is cooking, whisk ingredients for the sauce in a small bowl.
Add sauce into the pan with the chicken, stir well. Bring the sauce to simmer and lower the heat to medium-low.
Stir and cook chicken and veggies until chicken is completely cooked. Take off heat.

via: https://www.willcookforsmiles.com/copycat-pepper-chicken-and-rice/#wprm-recipe-container-19774

Thumbprint Jam Cookies

INGREDIENTS

• 1 3/4 cups all-purpose flour (222 g)

• 1/4 teaspoon salt

• 3/4 cups unsalted butter, softened (6 oz / 170 g)

• 1/2 cup powdered sugar (113 g)

• 1/2 teaspoon vanilla extract

• jam

INSTRUCTIONS

1. Preheat the oven to 350°F (~180°C). Line 2 baking sheets silicone mats. Sieve the flour and salt into a bowl. Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
2. Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
3. Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1" ball. Place them on the baking sheet 2" apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.
4. Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.

via https://rasamalaysia.com/thumbprint-cookies/ 

Basil Chicken in Coconut Curry Sauce

One of B's new favorites! It's addictive. Goes with any veggie steamed or roasted as a side.

• 3 skinless, boneless chicken breast halves
•  2 teaspoons curry powder
•  1 teaspoon salt
•  ½ teaspoon pepper
•  ¼ teaspoon chili powder
•  1 medium red onion, chopped
•  5 cloves garlic, minced
•  2 jalapeno peppers, seeded and finely chopped 
•  1 tablespoon olive oil
•  1 14-ounce can light coconut milk
•  1 tablespoon cornstarch
•  1 tablespoon dried basil
•  1 teaspoon grated fresh ginger
•  3 cups hot cooked rice

INSTRUCTIONS

1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
2. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Easy Vegan Cinnamon Rolls

DOUGH

• 3 Tbsp vegan butter (such as Earth Balance)
• 1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)
• 1 cup unsweetened plain almond milk
• 1 Tbsp organic cane sugar
• 1/4 tsp salt
• 3 cups unbleached all-purpose flour*

FILLING

• 3 Tbsp vegan butter (such as Earth balance // melted)
• 1/4 cup organic cane sugar
• 1/2 – 1 Tbsp ground cinnamon (to taste)

TOPPING

• 2 Tbsp vegan butter (such as Earth balance // melted)

ICING optional

• Simple Powdered Sugar Glaze (see step 8)
• Vegan Cream Cheese Frosting

Instructions

• DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
• Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
• FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). 
• TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
• Optional: Frost with 

  dairy-free cream cheese frostingor a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
• Best when fresh, though they will keep covered at room temperature for ~2-3 days.

via minimalist baker.com