Holiday Archives - Page 2 of 7

Veggie Bacon Potato Salad

1.5 lbs. new red potatoes
24 oz. frozen cauliflower
4 slices natural, nitrate-free bacon
3/4-1 c. green onion, diced
6 radishes (cut in half lengthwise and sliced thin)
1 c. celery, diced
2 Tbsp. fresh chives, chopped
2 hard-boiled eggs, chopped
1/4 c. olive oil
1/2 c. good white balsamic vinegar (or rice wine vinegar)
1 tsp. garlic powder
1 tsp. dried dill weed
1-2 Tbsp. coconut sugar or sugar (depending on desired sweetness and strength of vinegar, you may add a dash more)
Salt and pepper to taste

Boil potatoes (with skin on) until tender.
Cook cauliflower in microwave until tender per directions on package.
Dice bacon and fry in non-stick pan. Remove bacon bits from pan and save the bacon grease.
Add radishes, celery and green onion to pan with bacon grease and cook for 1-2 minutes or until they reach a tender crisp.
Chop cooked potatoes (with skin on) and cauliflower into bite-size pieces.
In a large mixing bowl, mix potatoes, cauliflower, veggies from bacon pan, chopped hard-boiled eggs, half of the chives and half of the bacon bits. Salt and pepper to taste
In the bacon pan, add olive oil, balsamic vinegar, garlic powder, dill weed and sugar, and warm through; stir until sugar dissolves, and oil and vinegar is well blended.
Pour oil and vinegar mixture over the potato salad and mix well. Add more salt and pepper to taste if needed.
Transfer potato salad to a serving dish. Sprinkle top with remaining chives and bacon.
Serve at room temperature.

Pre heat oven to 350 degrees.
Chop artichoke hearts, spinach, onions and set aside in a large bowl.
In food processor add cauliflower, cottage cheese, cream cheese, yogurt and 1/4 c. Parmesan cheese, garlic powder, cayenne pepper, and nutmeg to mixture and blend until smooth.
Add the food processor mixture to artichoke mixture in bowl and stir together with a spoon.
Pour mixture in a baking dish sprayed with non stick spray.
Mix 1 T. Parmesan with paprika and sprinkle on top of artichoke mixture.
Bake in 350 degree oven for 30 minutes.
Serve immediately with your favorite veggies, crackers or toasted bread pieces.

1/3 c. butter softened
3/4 c. packed brown sugar (you can use 1/4 c. brown sugar and 1/4 c. Baking Truvia to cut down on sugar, but they will not be as soft and chewy)
1/2 c. molasses (can use 1/4 c. to cut down on sugar but they will not be as soft or chewy)
1 egg
3 cups all-purpose flour (can use 2 c. whole wheat and 1 c. all-purpose instead but the cookie dough will have a different texture)
3 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees.
In a mixing bowl, mix softened butter and brown sugar until smooth.
Beat in eggs, molasses, vanilla, spices, baking soda and powder until smooth.
Slowly mix in flour.
Place dough in the fridge until it easy to work with – about 15-30 minutes.
On a lightly floured surface roll out dough to about 1/8 inch thickness and use small cookie cutters of choice.
If you don’t have a cookie cutter you can form these into small circular cookies.
Bake for about 5-6 minutes and remove from oven to let cool.
Leave plain or use a light frosting and candies of your choice to decorate.

For a fun delicious spin on these yummy cookies, add 3 T. grated zest or orange. Such an amazing way to spice up your ginger men!