TWIGGS KEY LIME PIE

CRUST:

1 1/4 CUPS GRAHAM CRACKERS SMASHED

3 TBSP SUGAR

3 TBSP COCONUT

1/4 CUP MELTED BUTTER

FILLING:

2 EGG YOLKS BEATEN

2 EGG WHITES BEATEN TO SOFT PEAKS

1/2 CUP KEY LIME JUICE

1 TSP KEY LIME ZEST

1  14OZ SWEETENED CONDENSED MILK

MIX TOGETHER CRUST AND PRESS INTO PIE PAN.  BAKE AT 375 DEGREES FOR 5 MINUTES. COOL CRUST BEFORE ADDING FILLING.  TO MAKE FILLING MIX EGG YOLKS, LIME JUICE, LIME ZEST AND SWEETENED CONDENSED MILK. IN SEPARATE BOWL BEAT EGG WHITES TO SOFT PEAKS AND FOLD INTO LIME MIXTURE.  POUR FILLING INTO PIE CRUST AND BAKE AT 350 DEGREES FOR 12-15 MINUTES, OR UNTIL THERE ARE SMALL BUBBLES AND IT LOOKS FIRM.  COOL 1 HOUR AT ROOM TEMPERATURE, THEN CHILL FOR ATLEAST 4 HOURS.  SERVE WITH WHIPPED CREAM.

Blueberry Fiber Bomb Muffin Recipe

Preheat oven 350 Degrees

Makes 3 dozen muffins

First: Put in bowl and set aside til room temp.

2 C. Dates

2 C. Water( Boiling)

2 tsp. Baking Soda

Put into blender until meal

1 C. Flax Seed

1 C. Raw Almonds

then add Dates water and baking soda mixture.

Pulse until everything is blended and creamy

In a mixer combine:

2 Tbsp. Butter(softened)

1/2 C. Brown Sugar

2 Eggs

Mix until creamy then add blender mixture.

Then add:

2 C. Whole Wheat Flour

1 C. oatmeal

1 tsp. Baking Soda

1 1/2 tsp. Salt

2 C. Fresh or Frozen Blueberries

1 Tbsp. Vinegar

Mix just until combined

in a greased or lined muffin tin with cookie scoop put one scoop into each. Bake 15-17 Min. until brown on edges.

Chicken Taco Soup

By Michelle

Stuart said that this should be a recipe that we pass down, so here it is!

6 Chicken Tenders or 3-4 cups chopped chicken

1 onion Chopped in 1 inch chunks

4 celery stocks chopped in 1 inch chunks

6 carrots also chopped in 1 inch chunks

3 cloves of Garlic chopped fine

2-3 tablespoons olive oil

Saute all the above in dutch oven or large pot until onions are transparent.

then add:

6 cups vegetable or Chicken Broth

1 tablespoon chili powder

1tsp. veggie salt

1 tsp. oregano

1 tsp. cumin

Let this simmer until carrots are cooked through

about 30 min.

just before serving add 1/2 bunch chopped cilantro

1 lime juiced

then garnish with chopped avocado, tortilla chips and your favorite cheese grated

makes about 8 servings

Bakery Style Blueberry Muffins

Ingredients:

1 1/2 Cups all purpose flour

3/4 Cup White sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 Cup oil ( plain yogurt can be sub.)

1 egg, beaten

2/3 Cup milk

1 Cup blueberries (fresh are best, frozen is fine)

Topping:

1/4 Cup white sugar

3 Tbs. All-Purpose Flour

1 Tbs. Butter, cubed

Preheat oven to 400 Degrees. Line muffin pan with liners or grease muffin cups. Make the topping for muffins in a small bowl by mixing all topping ingredients with a fork until Crumbly.

Set aside. In a medium bowl, combine the flour, sugar, salt and baking powder. Add the oil, beaten egg and milk. Mix together. Gently fold in blueberries and fill muffin cups. Sprinkle tip with crumb topping and bake for 20 minutes until done.

ENJOY!

Peanut Butter Chocolate Chip Muffins

Ingredients:

2 1/4 Cups All-Purpose Flour

2 tsp. Baking Powder

1/2 tsp. Salt

2/3 Cups Brown Sugar

6 Tbs. Butter melted and cooled

1/2 Cup Chunky Peanut Butter( smooth is fine too)

2 Eggs

1 Cup Milk

3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

In a large mixing bow, whisk together the flour, baking powder, salt and Brown Sugar. In a Medium mixing bowl, whisk together the butter, peanut butter, eggs and milk until smooth. ( if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix unitl just combined. Fold in the chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon sized scoops into each muffin cup ( I use my cookie scoop). Bake in a pre-heated oven at 375 degrees and bake 17-20 Min. or until a toothpick inserted in the center comes out clean.

ENJOY!

Enchiladas Calabacitas

Ingredients:

2 Tbl oil (canola or olive)

1 medium yellow onion diced

1 medium zucchini diced

1 medium yellow squash diced

1 cup corn (I usually use TJ’s frozen sweet corn)

1 cup black beans (optional)

1 can diced green chiles

1 can sliced black olives (optional)

1-2 cups sharp cheddar cheese shredded (I prefer the white cheddar, but it doesn’t really matter)

Corn tortillas

Green enchilada sauce (1-2 cans, target store brand is our favorite or homemade)

Directions:

Preheat oven to 350 degrees

Heat oil in large skillet over medium heat and add the diced onion. Once they are soft add the diced zucchini. Once the zucchini is a bit soft add the yellow squash. Cook until all the vegetables are soft, and then add the corn and black beans (optional). Add the green chiles and cook until everything is warm. Remove from heat.

In a 9x13 pan prepare the enchiladas. I like to fry my tortillas on one side before assembling (or you can just steam them) and then adding the cheese first while they are hot, then a big scoop of the calabacitas and finally a small spoonful of the enchilada sauce. Roll tortilla and place in the pan. Once pan is full, pour enough enchilada sauce to coat each tortilla and sprinkle cheese and olives (optional) over the top and bake for 20-25 minutes or until the cheese is melted.

Warning: the tortillas may fall apart when they are served depending on how crispy you cooked them. They may not look as pretty, but they will still taste just as good!

Vegetarian Pad Thai

12 oz dried flat rice noodles (banh pho)

1 tsp tamarind concentrate (found at Wholefoods)

½ c soy sauce

¼ c packed light brown sugar

2 Tbl Sriracha

1 bunch scallions, dark green part removed and chopped

4 large shallots, thinly sliced

1 c peanut or canola oil

6 large eggs

4 cloves garlic, finely chopped

2 c bean sprouts

½ c roasted peanuts, finely chopped

Soak noodles in a large bowl of warm water until soft, 25-30 minutes. Drain well in a colander and cover with a dampened paper towel.

 Meanwhile, make sauce by combining tamarind, soy sauce, brown sugar and Sriracha. Stir until combined.

 Heat oil in wok over medium heat until hot, then fry half of the chopped shallots over medium-low heat, stirring frequently, until golden brown, 8-12 minutes. Carefully strain mixture through a sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. Wipe wok clean.

Lightly beat eggs with ¼ tsp salt. Heat 2 Tbl shallot oil in wok over high heat until shimmering. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to plate.

Heat wok until a drop of water evaporates instantly. Pour in 6 Tbl shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

Add noodles and stir-fry over medium heat for 3 minutes. Add bean sprouts and 1 ½ c sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

Stir-in additional sauce if desired, then stir in eggs and transfer to large shallow serving dish.

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro springs and Sriracha.