Chocolate-Cream Cheese Frosting

Yields: 4 cups

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
5 1/4 to 5 3/4 powdered sugar

DIRECTIONS:

1. Beat cream chees, butter, vanilla, and cocoa powder with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2 inch cake.) Cover and store frosted cake in the refrigerator.
   

Granola by Grandma Daley

INGREDIENTS:

12 1/2 C oats
1/4 C coconut

1/4 C almonds, sliced or chopped (optional)
1/4 C pecans (optional)
1 1/2 C olive oil
1 1/2 C water
1 1/2 C brown sugar
1 C honey
1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla

DIRECTIONS:

1. Mix oats, coconuts, almonds, & nuts together.
   
2. In a saucepan add oil, water, brown sugar, honey, salt, and cinnamon. Heat over medium heat until solids melt. DO NOT BOIL.
   
3. Add vanilla, then pour over oats mixture and thoroughly mix.
   
4. Pour on three glass 9X13" pyrex pans sprayed with Pam.
   
5. Bake 1 hour @ 300 º. Turn once about half way.

Basil & Marinated Artichoke Pesto

INGREDIENTS:

2/3 cup packed coarsely chopped basil leaves or 2 T crushed dried basil leaves
1/4 C marinated artichoke hearts, drained (approximately 2 artichoke hearts)
1/4 cup olive or vegetable oil
2 tablespoons walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic

DIRECTIONS:

1. Place all ingredients in a food processor or blender and pulverize.
   
2. Toss judiciously with pasta.

Adapted from the Original recipe at The Allergic Kid

Waikiki Meat on Rice by Esther Dick

INGREDIENTS:
Meat:

1 lb ground beef
2/3 C crushed saltine cracker crumbs
1/3 C minced onion
1 and 1/2 tsp salt
1/2 tsp ginger
1/4 C milk (may use cow, goat, soy or rice)

Sauce:

4 tbsp cornstarch
1 C brown sugar
1 can pineapple chunks, drained with juice reserved
add water if too thick
2/3 cup vinegar
2 tbsp soy sauce

DIRECTIONS:

1. In a large bowl, combine ground beef, cracker crumbs, onion, milk, ginger and salt.
2. Brown meat mixture.
3. In a small saucepan, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the pineapple chunks and add the meat mixture. Heat through.
4. Serve over rice.

Apricot Chicken by Kip Clark

Bake: 1-1/2 hours Oven: 350ºF Makes: 4-6 servings

INGREDIENTS:
1 package dry onion soup mix
1 bottle red salad dressing
1 small bottle apricot jam (approximately 2 cups)
4-6 chicken breasts

NOTE: Currently, Lipton Onion Soup Mix is processed in a plant that also processes milk and egg products. To make sure this didn't interfere with my little guy's allergy, I substituted 1/4 cup dried chopped onion, 1/2 teaspoon onion powder, and 1 cup of chicken broth. Usually you could use 2 Tablespoons of beef bouillon, but since this was a chicken dish and I was making a sauce, I opted for the chicken broth.

DIRECTIONS:

1. Mix first three ingredients in a blender and pour over chicken pieces in a shallow pan (9X13).
2. Bake uncovered at 350ºF for 1 and 1/2 hours.
3. Serve over rice if desired. (I like to cook my rice in chicken broth for more flavor in dishes like these.)