Tallow Balm- Natural lotion

It is great to use as a natural moisturizer on dry skin, rashes, burns, scars, etc. (this is not medical advice)

Here are the steps: 1. Clean and cut your beef suet into 1 inch cubes. 2. Cook in a crockpot on low (200-250 F) for 12-24 hours. 3. Strain through 2 layers of cheese cloth. 4. Let sit in a bowl to come to room temperature. It will be completely white. 5. Scrape off any impurities on the bottom. 6. Put 4 parts tallow and 1 part oil (avocado or coconut) into a large standing mixer.

7. Add any essential oils you like. 8. Beat the tallow until in become fluffy and airy. 9. Store in a dark/cool place in jars for up to 1 year or longer in the refrigerator. Ingredients: 4 parts rendered tallow 1 part mild oil of choice Essential oils for scent -Options-Lavender, Tea Tree, Eucalyptus, Lemon Example: 16 ounces rendered tallow to 4 ounces oil

https://www.youtube.com/watch?v=QSxIGB_Gu7U

Hershey's Brownies

 1/2 cup butter, melted

1 cup sugar

1 t vanilla

2 eggs

1/2 cup unsifted all purpose flower 1/3 cup cocoa powder 

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees

Blend butter, suga and vanilla in bowl

Add eggs and beat well with a wooden spoon

Combine flour, cocoa, baking powder, and salt

Gradually blend into egg mixture.

Spread in a greased 9 inch square pan

Bake for 22 minutes

The brownie will be starting to pull away from the edges of the pan.

Let cool before cutting into squares.

Easy Lemon Pudding

2 cups heavy whipping cream

2/3 cup granulated sugar

Finely grated zest of 1 lemon

6 Tablespoons fresh lemon juice

1 cup berries of your choice to garnish

In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Breing to a boil.

Adjust the heat to a gental boil, and cook, stirring ofter, for 5 minutes.

Add the lemon juice and continue to simmer for 5 more minutes, stirring frequently.

Take the pan off the heat and let the cream cool for 5 minutes.

Strain the mixture through a fine mesh strainer into a 4 cup liquid measuring cup or other container for eay pouring. 

Pour into for 4 ounce ramekins or glasses.

Refrigerate, uncovered for 2-3 hours or until set

Add the garnish before serving.

 

Cottage cheese chocolate chip cookies

 

• 2 cups almond flour packed
• ▢½ cup sugar
• ▢¼ teaspoon baking soda
• ▢¼ teaspoon baking powder
• ▢¼ teaspoon salt
• ▢1 cup cottage cheese
• ▢1 large egg
• ▢1 ½ teaspoons vanilla extract
• ▢1 tablespoon olive oil
• ▢½ cups dark chocolate chips

Instructions

• In a medium bowl, add almond flour, sugar, baking soda, baking powder, and salt. Set aside.
• To a small blender, add cottage cheese, egg, vanilla and oil. Process until smooth, about 20-30 seconds.
• Pour the cottage cheese mixture into the dry ingredients and fold together until just combined. Fold in chocolate chips. The dough will look like muffin batter but will get thicker as it sets. Cover and refrigerate for at least 1 hour.
• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Bake for 13-15 minutes, or until the edges are lightly golden.

https://feelgoodfoodie.net/recipe/cottage-cheese-cookies/

Nutrition

Serving: 1cookie, Calories: 105kcal, Carbohydrates: 9g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 8mg, Sodium: 85mg, Potassium: 35mg, Fiber: 1g, Sugar: 6g, Vitamin A: 15IU, Vitamin C: 0.02mg, Calcium: 40mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Chicken teriyaki

 2 lbs chicken breast

16 oz stir fry frozen veggies

2 cloves garlic

1/4 cup soy sauce

1/4 cup honey

1/4 t ground ginger

1/4 t salt 

1/4 t pepper

1/4 t crushed red pepper

Add to crockpot and cook low 8 hours or high 4-6 hours

Stuffed pepper soup

 1 lb ground beef

1 medium onion diced

1 t minced garlic

3 belll peppers diced

28 oz can diced tomatoes

8 oz can tomato sauce

salt & pepper to taste

1 t italian seasoning

1 1/4 cups chicken broth

2 cups cooked brown rice

1 cup shredded cheddar cheese

All all but rice and cheese to crockpot

Cook Low 4-6 hours

Add in cooked rice 15-30 min prior to serving

Top with cheese.

Serve

Honey sesame chicken

 2 lb boneless skinless chicken thighs

1/2 cup honey

1/2 cup soy sauce

1/4 cup ketchup

2 T olive oil

1/2 onion diced

2 T minced garlic

1/4 t crushed red pepper flakes

salt & pepper to taste

Add chicken to crockpot

Mix all the other ingredients together in a bowl

Add to chicken

Cook low 6-8 hours or high 4-6 hours

Serve with rice and broccoli

Crockpot nacho chicken

 2 lb chicken breast

1 taco seasoning packet

1 can Rotel

Place all in crockpot

Cook 5-7 hours on low or 3-5 hours on high

Shred chicken once cooked

Place over tortilla chips or serve in taco shells

Add cheese, sour cream, lettuce, tomatoes, jalapenos, guac

Crockpot chicken wings

 3 lbs chicken wings

1/2 cup buffalo sauce

1/4 cup orange juice

1 t garlic powder

1/8 t black pepper

Place all in crock pot

Cook on low for 3-4 hours

1/2 hour prior to serving preheat oven to 425

Prepare nonstick foil lined baking pan

Add chicken to the pan and bake 20 min

Croatian Cheesecake

• CRUST:
• 2 cups Simple Mills cinnamon sweet thin cookies, pulse in food processor
• 3/4 cup almonds, sliced, pulse in food processor
• 3/4 cup walnuts, pulse in food processor
• 1/2 cup pumpkin seeds, pulse in food processor
• 1/3 cup wheat germ, can substitute ground flax
• 1/4 cup paleo flour, optional
• 8 Tbl, butter, salted, melted
• FILLING:
• 2 1/2 cups cottage cheese, whole milk, 4%, small curd, drained
• 1 cup whipped cream cheese or mascarpone, about room temperature
• 3/4 cup maple sugar
• 4 eggs, pasture raised, beaten
• 4 Tbl. Paleo flour, can substitute regular flour
• 1/8 tsp. salt
• 3 large lemons, zest and juice
• TOPPING:
• 2 (6 oz.) container Greek lemon yogurt, best brand is Noosa lemon yogurt or creme fraiche
• 3/4 cup fresh blueberries

Instructions

1. Coat the pan (bottom and sides) with cooking spray (i.e., coconut oil). Cut a piece of parchment paper the size of the round bottom and place in the pan.
2. Pulse in a food processor the graham crackers, almonds, walnuts, pumpkin seeds wheat germ. Remove to a bowl. Add the melted butter and blend well. Add the paleo flour for extra support to hold the nut mixture together more securely. Totally optional.
3. Put into the spring form pan and pat down well firming the crust. Prebake/set in the preheated 325 oven for 6-8 minutes. Remove and let cool thoroughly.
4. In a large mixing bowl, put the cottage cheese, whipped cream cheese, sugar, eggs and flour. Whisk together well. Add the lemon juice and zest. Blend together well. Pour into the pan.
5. Place the pan on a cookie sheet. Bake in a preheated 325 oven about 60-65 minutes or until a toothpick basically comes clean from the center. (Note: Doneness also is evident when the top begins showing ‘cracks’ and crevices on top.)
6. Remove to a cooling rack. Take a butter knife and gently move around the perimeter of the cheesecake loosening the sides.
7. Disengage the pan when the cheesecake is completely cooled.
8. If not serving immediately, cover well with plastic wrap and refrigerate. It helps refrigerate a few hours before serving. This helps to set the flavors and the texture of the cheesecake.
9. When ready to serve, put the lemon yogurt on the top spreading around. Sprinkle on the blueberries. Refrigerate or slice immediately.

Notes

Cook time may vary depending upon variables like altitude, different ovens. The thing to do is the skewer test to check for doneness (middle of cheesecake). Also, you'll start to see small cracks and fissures on the top of the cheesecake as it's nearing doneness.

You can use a deep baking dish to make this cheesecake.You'llust the baking time accordingly to the thickness of the cheesecake.

Sometimes I love to make the crust thicker. If you like that, simply add about another 1/2 to 3/4 cups of graham crackers, 1/4 cup of wheat germ and/or ground nuts and another two tablespoons of melted butter into the mixture.

You can also use other types of packaged cookies in lieu of the graham crackers, vanilla wafers, butter cookies, or anything that's a plain cookie that can be crushed.

This cheesecake keeps well for several days in the refrigerator. Cover tightly with plastic wrap.

Don't think of this cheesecake as just for dessert. As a kid, I would eat it for breakfast!

If you want more of a 'thin' cheesecake, use a 9x13 pan, then you can cut cheesecake squares.

https://allyskitchen.com/hallmark-croatian-cheesecake/?