No-Bake Thumbprint Cookies


No-Bake Thumbprint Cookies

These cookies are easy and fun to make, and the gem-like colors of the fruit preserves make them great for holiday celebrations. Use a variety of Mediterranean Organics Fruit Preserves to create a rainbow of colors and fruity flavors. Makes about 2 dozen.

Ingredients 

  • ¾ cup pitted dates
  • 3 cups Country Choice Organic Old Fashioned Oats (aka quick oats)
  • 1 ½ cup Woodstock Almond Butter
  • ½ cup Woodstock Farms Shredded Coconut
  • Zest and juice of 1 orange
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¾ cup Mediterranean Organics Preserves

Method

  1. Place dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes.
  2. Reserve 1/2 cup of the soaking liquid, and then drain dates well.
  3. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.
  4. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.
  5. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
  6. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.
  7. Make an indentation in the middle of each cookie by pressing down with your thumb.
  8. Spoon a bit of fruit preserves into each indentation.
  9. Chill for at least one hour before serving.

The brands of ingredients are suggested based on the availability of printable grocery coupons on www.CommonKindness.com, the free grocery coupons website that enables you to save money and help others.

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Turkey Stuffing Recipe – Fruity, Aromatic & Elegant

Turkey Stuffing Recipe

Elegant Turkey Stuffing

For many, the stuffing is the best part of the Thanksgiving feast. This fruity, aromatic recipe will have your guests making yummy sounds throughout the meal. Serves 18. Prep time: 25 minutes.

Ingredients

  • 1 cup Clover Stornetta Butter
  • 3 medium celery stalks (with leaves), chopped (1 ½ cups)
  • ¾ cup finely chopped onion
  • 9 cups soft Food for Life Ezekiel 4:9 Sprouted Whole Grain Bread cubes (15 slices)
  • ½ cup Woodstock Farms Dried Cranberries, Blueberries, or Cherries
  • 2 tbsp. chopped fresh or 1 ½ tsp. dried sage leaves
  • 1 tbsp. chopped fresh or 1 tsp. dried thyme leaves
  • 1 ½ tsp. salt
  • ½ tsp. pepper

Method

  1. Melt butter over medium heat in a 10-inch skillet.
  2. Cook celery and onion in butter, stirring frequently, until onion is tender.
  3. Stir in about 1/3 of the bread cubes.
  4. Place in large bowl, add remaining bread cubes and ingredients, and toss.
  5. Stuff turkey just before roasting.

To bake stuffing outside of the turkey, place in greased 3-quart casserole or 13” x 9” x 2” rectangular baking dish, cover, and bake at 325°F for 30 minutes. Then, uncover and bake 15 minutes longer.The brands of ingredients are suggested based on the availability of free printable grocery coupons on www.CommonKindness.com. CommonKindness coupon purchases generate needed funds for your favorite nonprofit organizations. Join the movement today.

Asparagus Red Rice Pesto Recipe

 

Asparagus Red Rice Pesto

contributed by Amie Valpone, The Healthy Apple

Serve this pesto alongside veggies, gluten-free crackers or atop toast. Or plop it on salads and grilled veggies.

Ingredients

  • 1 ½ cups uncooked Alter Eco Ruby Red Rice
  • 2 cups broccoli florets
  • 1 lbs. asparagus, cut into 1 inch pieces
  • 2 cloves garlic, peeled
  • 2/3 cup pine nuts, toasted, plus more for serving
  • ¾ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 cup dairy-free or Greek plain yogurt
  • 1 yellow bell pepper, diced
  • 3 chives, finely chopped

Method

  1. Cook red rice according to package instructions.
  2. Meanwhile, steam the broccoli and asparagus.
  3. Bring one cup water to a boil in a large pot.
  4. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy.
  5. Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
  6. To make the pesto, combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor.
  7. Drizzle in olive oil and yogurt; pulse until smooth.
  8. Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
  9. Serve topped with additional pine nuts, diced yellow bell pepper and chives.

The brand of red rice is suggested, no encouraged, based on the availability of free grocery coupons on www.CommonKindness.com.