Macadamia Caramel Clusters

I've never made this, but my sister-in-law says it's SUPER yummy and tastes like Snickers bars. They are low glycemic (don't cause a spike in blood sugar), vegan, and gluten-free.

-½ cup almond butter
-½ cup agave nectar
-1 tablespoon vanilla extract
-½ tsp celtic sea salt
-1 cup macadamia nuts, toasted
-1 cup dark chocolate 73%

Combine almond butter and agave in a medium saucepan over low heat. Stir in vanilla and salt, then add macadamia nuts. Allow mixture to cool a few minutes. Drop mixture by the tablespoonful onto a parchment lined dish. Place dish in freezer for 10 minutes. Melt chocolate in a medium saucepan over lowest heat possible, stirring continuously to avoid scorching. Remove dish from freezer and drop chocolate over each caramel cluster, spreading gently to coat. Store macadamia caramel clusters in freezer. Remove from freezer just before serving (if left out for long they become quite messy).

Crockpot Stroganoff

I usually double this recipe and then freeze the leftovers for any easy dinner down the road.  If I have them on hand, I will throw in fresh or canned mushrooms as well.

-1 inch chunks or strips of sirloin or sirloin tip (approx. 1 pound)
-1 can Golden Mushroom Soup
-1 can French Onion Soup
-1 can Cream of Mushroom Soup

Combine all ingredients and cook in crockpot on low for about 8 hours. Serve over rice or noodles.

From the kitchen of Cheri Midagliotti