Reesie's Potstickers

4 large shiitake mushrooms
1 large carrot
1/3 head of cabbage
1/3 onion
8 oz. can bamboo shoots
handful parsley, chopped
1 lb. turkey sausage
1 tsp. Heinz 57 sauce
1/2 tsp sesame oil
1 tsp soy sauce
1/4 tsp chili powder
2 T bread crumbs
1/4 tsp ginger powder
1/2 tsp Mrs. Dash
Package of round dumpling wraps (you can find these next to the egg roll wrappers)

Using a food processor, chop all of the veggies finely. In a medium bowl, mix your turkey sausage with all spices and other ingredients, including your chopped veggies. You may be tempted to use an egg as a binder, but do not do that. 

Put 1 T. of the mixture in the center of a wrapper. Using your finger, rub water on the top moon of the circle. Pinch together so you have a half circle. Check out some videos online if you need help in folding these. 

In a large frying pan, warm up 2 T of oil over medium low heat. Place the potstickers, in a single layer, making sure not to crowd them. You may need to split these up in batches to cook. Once the potstickers are golden brown on the bottom, put 2/3rd cup of water in the pan and cover. Steam for 5-6 minutes then remove the lid. Let the rest of the water cook off. Remove potstickers and let them drain for a bit. 

Serving Suggestions:
- Serve with a dipping sauce. You can buy plum or sweet & sour sauce. Or try a mustard - honey or spicy. BBQ sauce might be a surprising option!
- You could have these as part of a meal. Stir fry would be a delicious option. 

Reesie's roasted carrot soup

2 cups low sodium  chicken broth 
2cups ramen broth 
1/2 medium onion 
3cloves garlic, peeled  
5 large carrots, peeled & cut into large sticks 
2 small potatoes, peeled & cut into cubes 
1tsp. chili powder 
2 tsp. ginger powder 
1 tsp. lemon juice 
1 can unsweetened coconut  cream  

Put all of the chopped vegetables (carrots, garlic, onion, potatoes) onto a cookie sheet lined with parchment paper. Drizzle some canola oil on top and sprinkle with the chili powder. Roast in a 350 degree oven for 20 minutes. 

In a large saucepan over medium heat, mix together the broths, ginger and your roasted vegetables. Cook on the stove until vegetables are soft. Using an immersion blender, blend the soup in the pan until it is creamy. Add in the lemon juice and the coconut cream. Stir together until well blended. 

Serving Suggestions
1. Serve with oyster crackers on the side. 
2. Top with toasted pumpkin seeds for a garnish. 
3. Serve with a nice hearty toasted bread or roll. 

Tips
1. The ramen broth is usually found in the aisle with the other asian ingredients. If you cannot find it, feel free to substitute with a vegetable or chicken broth. 
2. Roasting the vegetables and the peeled garlic cloves add to the flavor, so don't skip the step. 

Reesie's Roasted Vegetable and Chicken Soup

1 can garbanzo beans, rinsed and drained
Spinach, 2-3 handfuls, saute until wilted
Leftover rotisserie chicken, skinless and boneless
Roasted vegetables (brussels sprouts, 1/3 chopped onion, 3 medium carrots - cut in sticks, 1/2 zucchini - cut in sticks)
2 small stalks celery, diced 
2 T. frozen peas
2 C. Prepared quinoa 
2 tsp. minced garlic
2 T. better than bouillon roasted chicken paste
3 C. chicken stock
4 C. water
1 tsp. Penzey's Sunny Paris spice blend
1 tsp. Natures Seasoning spice blend
Dash of chili powder - give it a slight kick

Add all the ingredients to a large stock pot. Simmer on medium low on the stove for at least an hour. 

Serving Suggestions
1. Serve with a slice of toasted marble rye.
2. Serve with a grilled cheese.
3. Serve with oyster crackers. 
4. Or sprinkle with a little bit of cheese before serving. 

Reesie's Apple walnut muffins

1 cup flour 
1/2 cup bread flour 
1/2 cup sugar 
1/2 cup brown sugar 
2 tsp. baking powder 
2 tsp. cinnamon 
1/2 tsp. salt 
1/3 cup canola oil
1 large egg
1/3 cup milk
1/4 cup hemp heart seeds
1/4 cup flax seeds
1/2 cup chopped walnuts 
2 cup apple peeled & chopped 

Always make sure your hands are clean before starting baking!

Preheat oven to 400 degrees. Line 18 muffin tins with paper liners. 

In a large bowl, stir together dry ingredients. Add egg, milk and oil. Mix together well. Add in apples and walnuts until combined. 

Using an ice cream scoop, drop one scoop into each muffin liner. Bake at 400 degrees for 10 - 12 minutes until toothpick comes out clean when tested. Remove from oven and cool on cooling rack. 

Serving Suggestions:
- Serve warm with butter or cream cheese. 
- Serve as a dessert warm with some vanilla (or cinnamon!) ice cream on top. 
- Crumble on top of a warm bowl of oatmeal for an extra hearty breakfast. 

Reesie's Potato & herb Bread

2 Russet potatoes 
6-1/2 of AP flour 
3T. sugar 
one pkg. instant yeast 
2 tsp. sea salt 
1 1/2 C. potatoes water 
1/2 C. milk room temp.
4 T. unsalted butter room temp.
1 T flax seed 
1T hemp hearts 
1 T. Green goddess seasoning 
1 T parsley flakes 

Peeled and cubed potatoes. Boil in water until soft, around 20 minutes. Let cool on the stove, but do not drain just yet.

In a large bowl, mix together flour, sugar, salt, flax, hemp, seasonings. 

Drain potatoes, but reserve 1 1/2 cups of potato water. Pour yeast into potato water and let it activate for a couple minutes. Mash potatoes (don't start dancing). 

To the large bowl, add yeast/water mixture, 1 cup mashed potatoes, milk and butter. Using your hands (Clean!!) mix together everything until well combined. Then start kneading the dough. Keep going until you the dough is smooth, but soft. 

Cover the bowl and place in a warm area to rise for about 90 minutes. When the dough has about doubled in size, punch it down. Divide in half and kneed a few times to form that dough into a log. Put the dough logs into greased loaf pans. 

Cover the pans and place in a warm area to rise for about another hour. Once the dough has risen to about 1 inch over the top of the pan, you are ready to bake. Bake for 35 minutes in a 350 degree oven until the top is golden brown and the internal temperature is 190 degrees. Cool for 5 minutes in the pan, then remove & place on a wire rack to cool. 

Recipe adapted from The Pioneer Woman Potato Bread recipe. 

Reesie's 70's Cake

2 C. flour
2 C. sugar
2 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 - 16 oz. can fruit cocktail with the juice

Topping:
1/2 C. brown sugar
1/2 C. pecans, chopped
1/2 C. coconut
1/2 C. old fashioned oats

Preheat oven to 350 degrees. Spray 9 x 13" cake pan.

In a large bowl, mix the flour, sugar, eggs, salt, baking soda, vanilla and the fruit cocktail with the juice. Pour mixture into the prepared pan.

In a smaller bowl, mix together the topping ingredients. Sprinkle the topping on top of the batter in the cake pan. Bake for 35 minutes.

Serving Suggestions:

• Serve with a dollop of cool whip.
• This makes a great potluck cake!
• A warm caramel sauce drizzled on top would also be lovely. 

Reesie's Rhubarb Coffee Crumble

For the cake:
1 C. sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. plain greek yogurt
4 C. rhubarb, chopped

For the crumble:
1 C. sugar
1/2 C. flour
1/4 C. butter, softened
1/2 C. walnuts, chopped

Preheat oven to 350 degrees. In a large bowl, mix your flour, sugar, baking soda, salt, eggs, and yogurt. Mix until well blended, it will be a very thick batter. Stir in rhubarb. Spread batter in a greased 9x13 pan.

Mix together the crumb using a fork. Sprinkle the crumble on top of the cake.

Bake the cake for 40-45 minutes. Let the cake cool & enjoy!

Serving suggestions:

• Do not eat the entire cake at once!
• Serve as part of your brunch. 
• To make it more of a dessert, serve it with ice cream or whipped topping. Or drizzle with caramel sauce. If you are daring, serve it with all three!!
• Bring to share for a coffee break with friends!