1. Preheat oven to 350°. Line a baking sheet with parchment paper

2. In a medium bowl, whisk together softened butter, orange zest and juice, monkfruit, egg, yogurt and applesauce.

3. Add flour and baking powder and stir. Do not over stir.

4. Fold in cranberries just until combined.

5. Drop batter by large scoopfuls onto prepared baking sheet, leaving space in between. You should have 9 tea biscuits

6. Bake for 20-25 minutes.

7. Cool on wire rack

8. Mix powdered sugar with reserved orange juice until desired consistency (**NOTE: If you use real powdered sugar, it will add 1 point to the tea biscuit, if you use a replacement it will not)

9. Drizzle or brush on (this is the way I would do it in the future) glaze.

10. Enjoy with a cup of tea or coffee!

1. Cook lasagna noodles according to package directions. Drain

2. In a mixing bowl, blend together soup (see homemade mix recipe here: https://joanspointedplate.com/cream-of-whatever-soup-mix/ ), mushrooms, parmesan cheese, sour cream and yogurt. Stir in chicken

3. Put 1/4 of the chicken mixture into a greased 9×13 baking dish. Top with cooked noodles.

4. Spoon in 1/2 of the remaining chicken mixture. Sprinkle with a third of the mozzarella. Repeat process to add another layer. Sprinkle with remaining mozzarella.

5. Bake, covered at 350 for 25 minutes. Remove cover and bake an additional 15 minutes.

1. Preheat oven to 350

2. Melt butter in a skillet

3. Add cherry tomatoes, oregano, salt and pepper and crushed red pepper

4. Cook until the tomatoes start to burst.

5. Add 1/2 of the spinach, cook down. Add the other half. After it is wilted, add chicken broth, half and half, parmesan cheese and herbs

6. Bring to a simmer, reduce heat, cook 3 minutes until slightly reduced.

7. Add gnocchi and toss to coat. Mix well

8. Pour into a 9×13 pan. Top with mozzarella.

9. Bake 30 minutes at 350

1. In a Dutch oven over medium high heat, cook the bacon until crispy, about 15 minutes.

2. Remove the bacon, setting it aside on a paper towel to drain and leaving about 2 Tbsp of bacon fat in the pot.

3. Saute the onion in the bacon fat until softened, about 6 minutes. Add the squash, garlic, sage, salt and pepper and saute for 2 to 3 minutes more to brown the cubes lightly and draw out more flavor.

4. Add the stock, reduce the heat to low, cover and simmer for 10 to 15 minutes, until the squash is tender.

5. Meanwhile, cook the pasta, drain and set aside

6. Remove the squash mixture from the heat and pour in the milk. Using an immersion blender, puree the sauce. If you do not have an immersion blender, blend in batches in a regular blender. Taste and add more salt and pepper if needed

7. Add the pasta to the sauce and toss to coat. Chop the cooled bacon into bits. Serve the pasta with the bacon sprinkled on top

Scones

1. Preheat oven to 400°. Line 2 baking sheets with parchment paper

2. In a large bowl, whisk flour, salt and spices. Set aside

3. In a medium bowl, add brown sugar. Add butter cubes. Using your fingers, work brown sugar and butter together until the mixture is combined and crumbly. Set aside

4. In another bowl, whisk egg, yogurt, vanilla extract and pumpkin puree

5. Add brown sugar mixture to flour and stir well to combine.

6. Add pumpkin mixture to flour/sugar mixture and fold over and over until well combined. You want a stiff dough. If dough is too stiff, you can add a little milk, a teaspoon at a time.

7. Turn dough out onto a floured surface. With floured hands, pat down into a 7½x12 inch rectangle that is about 1/2 inch thick.

8. Cut rectangle long ways right down the middle, forming to strips.

   

9. Then cut into 6 equal squares.

   

10. Cut each square into 2 triangles.

    

11. Carefully move triangles to 2 parchment lined baking sheets.

12. Bake at 400° for 13 minutes. Remove to wire rack to cool completely

Glaze

1. Whisk powdered sugar and milk together in a bowl. May need more or less milk depending on your consistency. Brush, drizzle or pipe onto cooled scones.

NOTES

1. To make self rising flour, take 1 cup of all purpose flour and whisk in 1½ tsp of baking powder and ¼ tsp of salt.

2. To freeze the scones, cool completely, do not glaze, freeze. Do not glaze until you are ready to eat them.

1. Preheat oven to 350. Spray an 11X7 baking dish with nonstick spray

2. Combine chicken, ranch dressing mix, cheese, bacon, sour cream, Greek yogurt and cream of chicken soup. Spread into prepared pan

3. Combine bread crumbs with melted butter. Sprinkle over chicken mixture.

4. Bake, uncovered 30-40 minutes

5. NOTES: I use my homemade ranch dressing mix, you can find it here: https://joanspointedplate.com/ranch-dressing-and-dip-mix/

   Homemade Cream of Chicken Soup Mix: https://joanspointedplate.com/cream-of-whatever-soup-mix/

1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; add shrimp

2. Cook 3 to 5 minutes or until shrimp turn pink

3. Drain well; rinse with cold water

4. Chill, Peel and devein shrimp

5. Serve with cocktail sauce if desired.

1. Preheat oven to 400 F. Spray an 8” baking dish with cooking spray. Start a pot of water boiling and add 1 tbsp of Kosher salt.
2. Add the cauliflower to the boiling salted water and cook for 2-3 minutes. Drain and set aside.
3. In a large bowl, mix eggs, milk, yogurt, flour, baking powder, paprika, garlic powder, salt, pepper, and only 1/4 cup of the cheddar. Add the cauliflower and toss to combine.
4. Pour cauliflower mixture into the prepared baking dish. Bake 25 minutes.
5. Remove from the oven and sprinkle the remaining cheese on top. Return to the oven until cheese is melted and lightly golden brown, about 10 minutes. If you’d like the cheese more browned, turn on the broiler for 2-3 minutes, but keep an eye on it!
6. Remove from the oven and let cool 5-10 minutes before serving.

1. Preheat oven to 400

2. In a bowl mix together mayo, cheese, parsley and pepper

3. Spread mayo mixture evenly over cod filets

4. Place cod on a parchment lined baking sheet

5. Bake for about 12-15 minutes until fish flakes easily. Then switch oven to broil and broil for about 2-3 minutes – keep an eye on it, it can burn quickly!

1. In a heavy pot, heat olive oil. Add tomatoes, salt and pepper and let cook for about 15 minutes, until tomatoes soften and start to char a bit and burst

2. Add remaining ingredients and cook for another 15 minutes.

3. Next, either use a hand blender or process in batches in a blender to get soup to a smooth consistency. Enjoy.