Low-Fat Ranch Avocado Dipping Sauce

1/4 c. smashed, fresh avocado (about 1/2 avocado)

1/4 c. fat-free mayonnaise

1/4 c. fat-free sour cream

1 Tbsp. buttermilk

1 1/2 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. dried parsley

1/8 tsp. onion powder

dash dried dill weed

dash garlic powder

dash ground black pepper

Combine all ingredients in small bowl. Cover and chill until needed. Goes well with Southwestern Eggrolls.

Hash Browns

6 russet potatoes, peeled
1/2 cup + 1 Tbsp. clarified butter
salt and pepper to taste
1/2 tsp. cayenne pepper
1/2 tsp. pinch paprika

Shred potatoes into a large bowl filled with cold water.  Stir until water is cloudy; drain and cover potatoes again with fresh, cold water.  Stir again to dissolve excess starch.  Drain potatoes well; pat dry with paper towels.  Squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat.  Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes.  Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Garlic Mashed Potatoes

3 1/2 lbs. russet potatoes
2 Tbsp. kosher salt16 oz (2 c.) half-and-half6 cloves, garlic, crushed6 oz. grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan.  Add the salt and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.  Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand for 5 minutes so that mixture and then serve.

Hummus

1 lb. Crock Pot Chickpeas
   Recipe for Crockpot Chickpeas:
    7 c. water
    1 lb. dry chickpeas (Garbanzo beans), sorted and rinsed
    1/4 tsp. baking soda
Place water, chickpeas, and baking sodia in slow cooker.  Cover and cook on high for 4 hours or LOW for 8-9 hours.  Drain and serve.

2 cloves garlic, minced
1 1/2 tsp. kosher salt
5 Tbsp. lemon juice
1/4 c. water
1/3 c. tahini, stirred well
1/4 c. extra-virgin olive oil

Place chickpeas, garlic, and kosher salt in a food processor.  Process for 15-20 seconds.  Stop, scrape down the sides of a bowl and process for another 15-20 seconds.  Add the lemon juice and water.  Process for 20 seconds.  Add the tahini.  Process for 20 seconds then scrape down the sides of the bowl.  With the processor running, drizzle in the olive oil.  

Reese's Chewy Chocolate Cookies

2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla 
1 2/3 c. Reese's Peanut Butter chips

Stir together flour, cocoa, baking soda, and salt; set aside.  Beat butter and sugar in large bowl until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.  Bake for 8-9 minutes in degree 350 oven.  

Stuffed Bell Peppers

5 bell peppers
1 lb. ground beef or ground turkey
2 Tbsp. Taco seasoning
water
1 c. brown rice, cooked
15 oz. tomato sauce
1 c. onion

Preheat oven to 350.  Brown ground beef.  Pour taco seasoning in, with a little water.  Let simmer 5-6 minutes. Meanwhile, spray a foil pan with olive oil.  Pour half a can of tomato sauce in the pan and spread around; set pan aside.  Cut bell peppers in half, removing seeds.  Pour cooked brown rice in the ground beef mixture.  Pour ground beef and rice mixture in bell peppers.  Top with remaining tomato sauce.   Cover with tin foil.  Bake for 1 hour.  Remove foil; bake 6-7 more minutes.

Nacho Cheese dip

• 1lb ground beef
• 1(1 1/4 ounce) packet taco seasoning
• 1(16 ounce) package Velveeta cheese
• 1(16 ounce) jar chunky salsa

1. Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
2. Chunk the Velveeta and add to crockpot.
3. Pour in jar of salsa and add the prepared meat.
4. Let melt together in the crockpot, stirring occasionally.
5.