GOJI CHICKEN STIR-FRY
2 boneless chicken breasts, cut into strips
1 teaspoon Seasoning Salt

1/4 tsp. Cajun Seasoning 
35 Goji berries
1 teaspoon Spicy Seasoning Salt
1 large red bell pepper, cut into strips, 6 ounces
1 small onion, slivered
1 clove garlic, minced
Oil and butter
Salt and pepper, to taste

Put the raw chicken in a small bowl and toss with the seasoning to coat. Heat the oil and butter in a large skillet on medium-high. Sauté the chicken, peppers, gojis, onion and garlic until the chicken is cooked through and the peppers are crisp-tender. Season with salt and pepper.

Makes 2-4 servings
Do not freeze


Chilled RiceSundae

1/4 cup GROUND uncooked white rice, 1 tsp. vanilla extract, 1 tsp. granulated sugar,1/4 cup honey 2 1/2 cups milk, 1/2 tsp. ground cinnamon, 1/2 or 1 cup Goji or honeyberries

Combine ground white rice, milk, vanilla extract, cinnamon, honey and sugar in a saucepan. Bring to a boil stirring constantly. Reduce heat and simmer for 30 to 40 minutes, stirring occasionally. (Add a little milk if it begins to dry out.) Allow to cool. When cool, spoon into dessert dishes and chill in the refrigerator. Serve with fresh Goji or honeyberries. (Serves Four)

Goji Salsa

8 c.  goji Fruit
8 c. tomatoes, peeled and diced
4 cloves of garlic, minced
1 T. black pepper
1/4 c. salt
1 c. sugar
1 c. white vinegar
1 onions, chopped
1 green peppers, chopped
1 jalapeño pepper, minced
12 oz. can tomato paste. Bring all ingredients (except tomato paste) to boil. Simmer 45 minutes. After 30 minutes, stir in tomato paste.  Yields 8 quarts.

Bread Pudding

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/2 cup dried Goji berries                                1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)


In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
3 tsp. vanilla
2 Tbsp. flour
dash of salt

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding


Goji Breakfast Bars
3/4 c. brown sugar firmly packed
1/4 c. granulated sugar
8 oz. low-fat vanilla yogurt
2  egg whites, lightly beaten
2 tbsp. vegetable oil
2 tbsp. nonfat milk
1/4 cup vanilla
1 1/2 cup all-purpose flour
1 t. baking soda
1  tbsp. ground cinnamon

1/2 tsp. salt (optional)

3 tbsp. Honey
3 cup old fashioned oats

1 cup dried/fresh  goji berries                                                                 1 cup dried honeyberries                                 1/2 cup dried blueberries                           Preheat oven to 360°F. In large bowl combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well. In medium bowl combine flour, baking soda, cinnamon and salt; mix well. Add dry ingredients to wet mix; mix well. Stir in oats and goji berries. Spread dough onto bottom of ungreased 13 x 9 baking pan. Bake 28-32 minutes or until golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.

Buttermilk Waffles with Honeyberry Sauce

Ingredients
2 c Flour
1 TB Baking powder
1/2 Ts Baking soda
1/2 Ts Salt
1 Tbsp Sugar
1-1/4 c Buttermilk
3 Eggs
6 TB Butter, melted

2 TB vanilla
Honeyberry Sauce
1 Cup freash honeyberries
1/2 c superfine sugar/ or 1/4 c stivia
Grated rind of 1 orange (optional)

Directions: Stir dry ingredients into a large bowl. Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter. Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth, reserve liquid. Purée honeyberries in food processor or blender until smooth. Blend in sugar/stivia and orange rind and enough of reserved liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a preheated, well greased waffle iron and cook until golden. Serve with Honeyberry Sauce. Garnish with walnuts and fresh honeyberries,if desired. Yield: 4 Servings

Goji-Oatmeal Squares

Ingredients
1 Cup Fresh Goji Berries
2 T Sugar / or 1/2 T stivia
2 T Cornstarch
1/4 Ts Almond extract
1/3 c Margarine, softened
2/3 c Brown sugar, firmly packed
11/4 Ts Vanilla extract
1 c Quick-cooking oats, uncooked
3/4 c All-purpose flour
1/4 c Whole wheat flour
1/2 Ts Baking soda
1/8 Ts Salt Vegetable cooking spray

Directions: Combine goji berries, sugar, and cornstarch in a saucepan; stir until smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375°F for 6-8 minutes or until crust looks puffed. Spread goji berry mixture evenly over prepared crust; top goji berry mixture with remaining oat mixture, gently pressing remaining oat mixture into goji berry mixture. Bake at 375°F for 15 - 17 minutes or until golden. Cool completely in pan on a wire rack. Cut into squares. Yield: 16 Servings.