Spicy Peach BBQ Sauce

Ingredients:

3 cups finely chopped pitted, peeled peaches (abt 1 1/2 lbs or 5 med)
1/2 cup finely chopped seeded red bell pepper (abt 1/2 large pepper)
1/2 cup finely chopped onion (about 1/2 large)
1 1/2 Tbs finely chopped garlic (about 7 cloves)
2/3 cups honey
1/3 cup cider vinegar
1 1/2 tsp Worcestershire sauce
1 tsp hot pepper flakes
1 tsp dry mustard
1 tsp salt
7 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1. Prepare boiling water canner (as in, fill up your big pot with water) . Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Do not boil. Set bands aside.

2. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.

3. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles (just place the head space measuring device or a clean spatula in the jar and gently move back and forth a few times). Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug.)

4. Process in boiling water for 15 minutes, adjusting for altitude*. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Zucchini bread

http://networkedblogs.com/lYZzU

Here is a link to my friends Katrina's Zucchini bread- whole wheat and sugarless.

Zucchini Pancakes

Zucchini Pancakes

• 4 cups finely shredded fresh zucchini (4 - 8-inch zucchini required)- or one large forgotten one from the garden!
• 8 large eggs, beaten
• 1.5 cup whole wheat flour
• 1 teaspoon salt
• 6 T. melted butter
• 4 teaspoons baking powder
• Couple drops of stevia
• Mix Dry, Mix wet separately and beat eggs well. Mix together and cook on griddle.
• We put strawberries and peaches that had pure maple syrup and cinnamon mixed in on top. We also do peanut butter and maple syrup..
• These are Really good way to use zucchini- the kids have no issues at all eating these!
• Adapted from: http://www.food.com/recipe/zucchini-pancakes-16702#ixzz1Vp3LDXZ4

Strawberry freezer jam (honey-sweetened)

4 cups strawberries
1 T lemon juice
1/2 cup honey
(this can vary, depending on how sweet your berries are. Start at 1/3 and go up to 1 cup if needed)
1 package of No sugar needed pectin
3/4 cup water
8 drops of stevia

Yummy Rice Krispy Treats

2/3 cup Agave
2/3 cup Peanut/Almond Butter
2 tsp Vanilla
6 cups Gluten Free Rice Krispies ( you can use reg. but I like the brown rice better)

Heat agave and peanut butter over medium heat until it looks like a thick syrup,
about 2-3 minutes. Add vanilla.
Spray a medium sized bowl with oil and add the rice cereal, pour syrup mixture on top,
mix until evenly coated.
Press into oiled 9 x 13 dish.

Pita Bread Pizza- from Ian

You buy pita bread, which has very few calories and they sell it in wheat form. Then you spread olive oil across the bread, followed by garlic powder. ( I prefer to use real garlic) After that, I slice a tomato thinly and place the slices across the bread. Finally, I use a third cup of low-fat/low-cal. mozzarella and finish it off with Pizza blend seasoning, which seems a lot like parsley, but with a kick.

Fake-it-til-it-tastes-like-RANCH dressing

Okay, Robyn, here you go--it's not Hidden Valley, but we like it:

natural sour cream, plain yogurt, or mayo
Add any combination of the following:
garlic powder (or garlic salt)
salt (if not using garlic salt)
pepper
parsley flakes or chopped fresh parsley
dill
onion powder or finely chopped onion
chili powder
paprika
cumin
basil
chives
green onion
cayenne pepper
whatever else is in your cabinet that you feel like adding!

If it is too runny with just the sour cream, I add mayo to stiffen it up. Also, if you want it more like salad dressing, you can add milk or milk substitute and throw it in the blender. Add tomatillos, cilantro, and lime for Cafe Rio-type dressing.