Carolina Cole Slaw

Yield: 8-12 servings for a whole head of cabbage

Time: 30 min

Ingredients

Cole Slaw
1 large head of cabbage (sometimes I just use half), finely shredded
4 carrots, grated

Dressing
1 cup sugar
1 tsp salt
2/3 cup vegetable oil (grapeseed or canola)
1 tsp dry mustard
1/2 tsp black pepper
1 cup apple cider vinegar

Directions 

Mix vegetables together in a medium bowl. 

In a medium saucepan, combine the sugar, salt, oil, dry mustard, pepper, and vinegar and bring to a boil. 

Simmer, frequently stirring, until the sugar is dissolved. 

Cool slightly, then pour over the vegetables and toss well. 

Allow to chill in the refrigerator for at least 2 hours before serving. 

Peanut Sauce

Yield: 6 servings 

Time: 20 min

*** Peanut sauce for chicken kabobs, stir fry, and more!

Ingredients

1 garlic clove, minced
1/4 cup peanut butter
2 Tbsp sugar
1/4 tsp red pepper flakes (optional)
2 Tbsp soy sauce
2/3 cup water

Directions 

In a small saucepan over medium heat, cook garlic and peanut butter together until simmering, about 4 minutes. 

Whisk in sugar and red pepper flakes, if using, soy sauce, and water. 

Reduce heat and simmer, stirring occasionally until starting to thicken, about 10 minutes. 

Pumpkin Cream Cheese Bars

Servings: 8 half pint jars

Time: 2 hours

Ingredients

Filling
8 oz pkg of cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp coconut vanilla extract (or other vanilla extract)

Batter
15 oz can pumpkin puree
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions 

Preheat oven to 375. 

Spray a 13x9 pan with cooking spray. 

With a mixer, blend the filling ingredients until smooth. 

In a separate bowl, mix together the pumpkin, sugar, egg, and vegetable oil. In a small bowl, combine the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and thoroughly mix. 

Place batter into pan and dot with cream cheese filling. Run a knife horizontally and vertically through the batter to mix the filling and batter together. DO NOT run knife all the way to the bottom of the pan. 

Bake for 24 - 28 minutes until tester in center comes out clean. 

Store in the refrigerator covered for up to 3 days.