I know it sounds strange making a cream filling out of beans but this honestly is one of the best recipes for a stable cream filling and you will never know it has beans in it. You can use this in donuts, any pastry that is filled with a cream filling. Not only is this stable but it is healthy, the beans provide protein and the ricotta cheese is low in fat.

Cream Filling  (top favorite recipe of mine)
Ingredients

• 1 (15 oz) can drained white navy beans (any white bean will work) 
  
•   or (250 g) of  beans if you cook them yourself.
  
• 1/4 c.sugar (50 g)
• 1 Ricotta cheese 15 oz.
• 3 T  powdered sugar (23 g)
  
• 1 tsp vanilla

Directions
In your food processor put the drained beans and sugar, pulse until all the beans form a paste. Add the ricotta cheese and pulse again until well mixed. Add the powdered sugar (more if you need it sweeter) and the vanilla. Again pulse until well blended. Mixture freezes well you will have plenty left for next time. This is a great cream filling you will never know it has beans in it....very healthy.

Lemon curd - creamy, tangy, wonderful spread on scones, toast and muffins, superb used as doughnut or pie filling. This recipe comes from King Author's collection of recipes.

• 1 cup freshly squeezed lemon juice (227g)
• 1 cup sugar (198g)
• 1/2 cup butter, melted (113g)
• 2 large eggs

Instructions

1. Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2. Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3. When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Tips:

• Four large, juicy lemons should be enough to yield 1 cup of juice.
• For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
• You can half the recipe if you like and to add more richness add about 1 1/2 TBSP extra softened butter and 1/8 C of heavy cream after it was done cooking.

Nothing better than homemade caramel sauce, it makes a great gift, or use to top your ice cream, pies, sweet breads you get the idea. You can make it ahead, because it will keep for a couple of weeks in the fridge.

Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes, plus cooling

Ingredients:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into 6 pieces
• 1/2 cup (120ml) heavy cream (whipping cream)
• 1 teaspoon salt

Directions:

1. Heat granulated sugar in a medium sized saucepan over medium heat. Make sure you stir constantly using a high heat resistant rubber spatula or wooden spoon.
2. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
   
3. Once the sugar is completely melted, immediately add the butter. Be careful because the caramel will bubble rapidly when the butter is added.
   
4. Stir the butter into the caramel until it is completely melted, this takes about 2-3 minutes.
   
5. Very slowly, drizzle in the 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble, be careful it splatters
   
6. Put the timer on and allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove the pan from the heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Make ahead tip: You can make this caramel in advance. Make sure it's covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.

Notes:

1. Unsalted butter may be used instead of the salted butter what ever you have.
2. Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. It's best if you make a couple batches instead.

Source:
http://sallysbakingaddiction.com

Delicious ranch seasoning mix is super easy to make homemade!
Prep Time: 5 mins
Total Time: 5 mins
Ingredients:

• 1/3 cup dry buttermilk (or omit)
  
• 2 Tbsp. dried parsley
  
• 1 1/2 tsp. dried dill weed
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. dried onion flakes
• 1 tsp. ground black pepper
• 1 tsp. dried chives
  
• 1 tsp. salt

Directions:

• Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  
• Store in an airtight container in the refrigerator for up to 3 months.
  
• 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
  
• To Make Ranch Dressing:Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.
  
• You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.**
  

Recipe from www.gimmesomeoven.com

This is a recipe from Taste of Home, I have modified it a bit to suit my tastes. The enchilada sauce is very good do not let the long list of ingredients scare you off. The Co-Op offers great prices on spices. This recipe mixes meat and zucchini for the filling of the enchiladas.
12 servings
Oven: 350 degrees
Bake: 30-35 minutes
Pan: 13 x 9 inch pan

Ingredients
Filling for Enchiladas

• 1 T. olive oil

• 1 medium sweet yellow pepper, chopped
• 1 medium green pepper, chopped
• 1 large sweet onion, chopped
• 1/2 pound cooked ground beef, (diced cooked pork or chicken is fine)
• 1 medium zucchini (shredded) ...You could use canned beans instead
• 16oz (4 cups) shredded cheddar cheese (use half in filling)

Enchilada Sauce

• 2 cans (15 oz. ea)) tomato sauce
• 2 cans (14-1/2 oz ea.) diced tomatoes, undrained ... (I like the tomatoes with the green chilies in them)
• 2 garlic cloves, minced (or 1 tsp dried)
• 2 T. chili powder
• 2 tsp. dried marjoram
• 1 tsp. dried basil
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 bay leaf

Directions for Filling

1. In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove and cool

Directions for Sauce

1. Stir in tomato sauce, tomatoes, chili powder, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf. You can do this the day before, and refrigerate.
   

Assemble

• In a frying pan heat the sauce a few minutes until warm.
• Place one of the corn tortilla in the sauce and cover with the sauce on both sides.
• Place into the 9 x13 pan place about a tablespoon of the peppers, and onion on the tortilla. Add the meat and zucchini and cheese. Roll up the tortilla.
• Repeat this procedure until the pan is filled with the enchiladas.
• Pour the remaining sauce over the enchiladas and top with the other half of the cheese.

Bake uncovered for 30-35 minutes or until heated through.

Toppings

• 1/2 cup minced fresh cilantro to garnish after baking
• Sour cream, optional

This recipe is from Bon Appetite Sept. 2015
4 servings

Ingredients:
2 Granny Smith apples, peeled cored, each cut into 8 wedges
2 ripe peaches, each cut into 8 wedges
2 T. sugar
1/4 tsp. ground cardamon
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. kosher salt
3 T. unsalted butter
1/2 cup apple cider
1 T. fresh lemon juice

Directions:

• Toss apples, peaches, sugar, cardamon, cinnamon, ginger, and salt in a medium bowl.
  
• Heat butter in a large skilled over medium-high heat. Once the butter is melted, add fruit mixture and cook, tossing occasionally until fruit is golden brown and caramelized (5-7 minutes).
• Add cider to skilled, reduce heat to low, and bring to a simmer. Cook, stirring occasionally and adding splashes of water if liquid reduces too quickly, until juices are syrupy and fruit is tender. 15-20 minutes.
• Let cool slightly ,then stir in lemon juice.

Do Ahead: compote can be made 3 days ahead. Let cool; cover and chill. Gently reheat before serving, if desired

Uses:
Filling for fruit pies, or braids or topping on ice cream.

If you have looked a labels lately you will understand how important it is to make your own condiments. With the proper spices, you can create a great barbecue rub and use this base to make a barbecue sauce. Great prices on dried herbs and spices... Take a Look

Barbecue Rub
Makes about 4 cups of dried rub, you can cut in half if you like.
1 1/2 c. sweet Hungarian paprika
1/2 c. garlic powder
1/2 c. coriander seeds
1/4 c. cumin seeds
1/4 c. rubbed sage
1/4 c. coarse sea salt
1/4 c. packed light brown sugar
3 T. dried thyme
3 T. mustard powder
2 T. celery seeds
2 T. dried oregano
2 T. black peppercorns
1 T. whole cloves

Combine all the ingredients, and grind together in a coffee mill as needed. Use as a dry rub or the base for a wet sauce.

To Make a Barbecue Sauce
In a small pan, dissolve 2 tablespoons of the spice mix in 2 cups tomato sauce and 1/4 cup honey or sugar. Use low hear and stir until thickened up. You may adjust the spice mixture to suit your taste.

There is nothing like homemade mayonnaise. We don't eat a lot of mayonnaise because of the calories. This recipe is from Nourished Kitchens. I have tried many mayonnaise recipes and this one is easy and turns out light and not oily tasting.

Ingredients

• 3 egg yolks
• 1/2 teaspoon coarsely ground sea salt
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 1/2 cups avocado oil

Instructions

1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2. Close the food processor and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.

Kefir, is wonderful and if you make it fresh like we do you are always looking for ways to use if. This recipe comes from Nourished Kitchens which is a great web site for all things healthy.
Ingredients

• 1 cup mayonnaise, preferably homemade (recipe)
• 1/2 cup milk kefir or buttermilk
• 3 tablespoons extra virgin olive oil
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon finely ground sea salt
• 2 teaspoons dried chives
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried dill
• 1/4 teaspoon finely ground black pepper

Instructions

1. Spoon the mayonnaise into a mixing bowl, and then whisk in the kefir or buttermilk and olive oil. When the oil and kefir are completely integrated into the mayonnaise, whisk in the onion and garlic powders, salt, herbs and dried parsley. Taste it, and adjust seasoning as necessary to suit your preferences.
   

I am always looking for simple ways to make my everyday items that I use. I eat eggs in the morning and I enjoy Picante sauce on them. This is an easy recipe that will make about 1 quart of sauce better than you can buy with no sugar and very little salt.

Ingredients:
1  (14.5oz) can diced tomatoes with green chilies ( you could use plain diced)
1 (8oz.) can tomato sauce
1/2 diced onion ...more or less to taste
1/2 bell pepper ...more or less to taste
2 -3 tsp. Chili Spice Mix ...recipe below
1 T. parsley
1/4 tsp Guar gum  (thicken)

Directions:
Put into a small pan and bring to a boil, to thicken. Turn it off and let it cool before putting it into the quart jar and the fridge.

Chili Spice Mix
10 tsp. paprika
2 tsp ground coriander
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. onion powder
1/2 -1 tsp. cayenne pepper

Makes about 1/2 cup
Place in a jar and keep in a dark cool place. Use where ever you want a bit of spice.

Steak sauce!
In about five minutes, intensely flavored and, perfect for serving with the burger, and smearing on the bun, and even mixing into the beef before cooking.




STEAK SAUCE
Ingredients
2 tablespoons tomato paste
2/3 cup beef broth 1/3 cup raisins
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
Instructions

Steak Sauce:
Meanwhile, add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Next add the, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.