Aioli

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Ingredients:

• 1/4 teaspoon saffron strand
• 3 garlic cloves crushed
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 300 ml olive oil

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside
• Put the garlic
• egg yolks and mustard into a food processor or blender; blitz into a paste
• Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce
• When every things come together
• add the saffron
• saffron water and lemon juice; season to taste
• The aoli will keep covered in the fridge for up to 2 days

Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Ants on a Log Lunch Box Surprise

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Ingredients:

• 8 celery ribs each cut into 3 pieces 3 to 4 inches each
• 8 ounces cheesecake cream cheese spread or 8 ounces cream cheese spread
• 1/2 cup raisins or 1/2 cup yogurt covered raisins

Steps:

• Fill celery with cream cheese spread and smooth with knife
• Add a row of raisins for the ants

Armenian Eggplant Salad

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Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

• Roast all the peppers and eggplant under broiler turning so all sides are roasted evenly
• When the skins are charred remove from broiler and allow to cool
• Placing them in a paper bag allows them to steam so the skins may be easily removed
• Peel seed and dice the peppers and place in a salad bowl
• Peel and dice the eggplant and add to bowl
• Add the tomatoes onion garlic parsley and seasonings
• Toss all ingredients well cover the bowl and place in the refrigerator to chill
• This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend

Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Banana Nut Fudge Brownies

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Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/3 cup chopped walnuts or chopped pecans
• 1/4 teaspoon salt
• 1 large overripe banana mashed
• 1 egg
• 1/4 cup butter
• 6 ounces semi-sweet chocolate chips or 6 oz semisweet baking chocolate

Steps:

• Preheat oven to 350 Grease bottom of an 8 square baking pan
• Mix all ingredients EXCEPT the butter and the chocolate chips on low just until blended
• Melt butter amp; chocolate
• stirring often
• in a saucepan on stove over low heat until smooth
• Add melted mixture to other mixture and beat until well blended
• Pour into prepared pan and bake at 350 for about 3o minutes or until toothpick inserted in the center comes out clean
• Cool on wire rack

Banana Sandwich

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Ingredients:

• 1 banana
• 2 slices bread soft
• 1 teaspoon butter softened if you like your bread buttered

Steps:

• Butter bread if you like
• Mash banana in a bowl and spread over a piece of bread
• Top with other piece of bread
• Cut into 4 triangles
• Enjoy

Barley and Bean Salad

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Ingredients:

• 1 cup raw barley rinsed and cooked
• 1 15 ounce can small white beans rinsed and drained or any other beans
• 1 15 ounce can chickpeas rinsed and drained
• 1 medium cucumber peeled seeded and chopped
• 1/4 cup minced red onion
• 1/2 cup chopped red bell pepper
• 1 medium carrot shredded
• 2 tablespoons fresh parsley minced
• 1/2 cup prepared Italian dressing I used Good Seasons

Steps:

• Mix all together in medium bowl Serve Refrigerate leftovers

Beets in Mustard Cream

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Ingredients:

• 1 lb fresh beet peeledboiled until tender and then slicevery thinly
• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup lite olive oil or 1/4 cup virgin olive oil
• 1 cup plain yogurt

Steps:

• Thoroughly combine mustard vinegar saltamp; pepper
• Slowly whisk in the olive oil pouring in a slow steady stream whisking all the while
• Stir in the yogurt to finish the dressing
• Pour the mustard cream over the beets toss cover and refrigerate for at least an hour

Boiled Peanuts in the Shell

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Ingredients:

• 2 lbs raw peanuts in the shell
• 3 japanese dried chilies
• 2 star anise
• 4 inches gingerroot roughly sliced
• 10 szechuan peppercorns
• 3 teaspoons salt to taste
• 1/3 cup soy sauce
• 1 tablespoon sesame oil

Steps:

• Put peanuts spices salt and roughly 1/4 cup soy sauce in a pot and cover with water Cover pot and bring to boil Let simmer for 30-40 minutes stirring every 7-10 minutes if you dont the peanuts floating on top wont cook through When done peanuts should be a little crunchy yet smushy in your mouth and taste done leave peanuts to soak in the brine while they cool When cool drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil 2 teaspoons each max and serve cold

Bourbon Fruit Layer Dessert

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Ingredients:

• 3 large oranges
• 8 ounces fresh strawberries about 10 strawberries
• 2 1/2 tablespoons Bourbon
• 2 ounces chocolate chilled milk or dark
• 1 cup whipping cream
• 1 1/2 tablespoons powdered sugar
• strawberry to decorate

Steps:

• Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
• Hull and dice the strawberries
• Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
• Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
• When the fruit has finished soaking whip the cream until it starts to stiffen
• Add the remaining 1 tablespoon of sugar to the cream
• Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
• In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry

Bread, No-Knead Brown

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Ingredients:

• 1 1/2 cups unsweetened soymilk
• 2 tablespoons apple cider vinegar
• 2 cups whole wheat flour
• 1 cup unbleached flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsulphured molasses
• 1/2 cup raisins

Steps:

• Preheat oven to 325 degrees
• Spray a 5x9-inch loaf pan with non-stick cooking spray I also line it with parchment paper
• Mix soy milk and vinegar and set aside
• In a large bowl mix the flours baking soda and salt
• Add the soy milk mixture molasses and raisins
• Stir just enough to combine
• Bake for 1 hour
• Remove from pan and cool on rack

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter and serve

Cheesy Cauliflower Gratin / Casserole

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Ingredients:

• 1 head cauliflower cut into florets
• 1 10 1/2 ounce can condensed cream of mushroom soup
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon black pepper
• 1 dash turmeric
• 1/2 cup swiss cheese shredded
• 1/2 cup white cheddar cheese shredded
• 1/2 cup breadcrumbs

Steps:

• Steam the broccoli florets until somewhat tender about 10-15 minutes I use frozen pre-cut which takes about 15
• In a gratin dish or 11 x 7 casserole dish mix the mushroom soup with the milk season with the pepper and turmeric
• Mix in the cheeses
• Coat the cauliflower in this mixture cover with the breadcrumbs
• Bake for 20-25 minutes at 350F or until golden brown on top broil for an extra 5 minutes for an extra crispy top

Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Coleslaw With Peanuts

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Ingredients:

• 1 16 ounce cabbage and carrot coleslaw mix packaged shredded
• 1 1/2 cups red cabbage packaged shredded
• 3/4 cup celery finely sliced
• 1/3 cup green onion finely chopped
• 1/3 cup red wine vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 1/2 teaspoon seasoning salt
• 1/4-1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• garlic pepper seasoning
• 1 cup dry roasted peanuts

Steps:

• In a large mixing bowl combine coleslaw red cabbage celery and green onions
• In a small bowl whisk together wine vinegar water sugar seasoned salt garlic powder and oil
• Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well
• Refrigerate until ready to serve

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Cucumber-Only Salad

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Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Cucumbers in Dill Cream

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Ingredients:

• 1 1/2 cups sour cream
• 1/3 cup chopped fresh dill
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 4 dashes hot red pepper sauce or to taste
• 2 cups thinly sliced white onions 3 medium
• 1 lb seedless cucumber thinly sliced with peel 4 cups

Steps:

• Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
• Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
• Sprinkle remaining 1 T dill over top and serve cold

Devil's Food Cupcakes W/Chocolate Ganache Frosting amp; Centers

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Ingredients:

• 13 ounces heavy cream
• 12 ounces bittersweet chocolate I use a bag of chocolate chips
• 1/3 cup cocoa preferably but not absolutely Valrhona or Cocoa Barry Extract Supermarket cheap stuff works also
• 1 cup boiling water
• 1 teaspoon vanilla
• 3/4 cup mayonnaise I use fat free and it works fine
• 2 cups sifted cake flour I rarely ever sift as I find that cake flour seems to always measure right I know I should
• 1 cup sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• GANACHE
• In a sauce pan bring your cream to a light boil
• Then pour in the chocolate and start stirring immediately
• Keep going until you have a smooth mixture
• At first this will seem like its not working as the chocolate hasnt begun to mix with the cream
• Then
• in second
• it will start to form Just give it time
• Remove from heat and set aside to cool
• Dont be tempted to taste throughout the cooling process as youre not supposed to touch the ganache until it sets
• Put ganache in fridge until youre ready to use
• If youre making these in a hurry
• start making the batter
• If not
• make the batter when youre ready to start baking your cupcakes
• CUPCAKES
• Pre-heat oven to 375F
• Line cupcake tray with cupcake papers
• Whisk together water and cocoa
• Set aside and let completely cool you can put this in the fridge too
• When cocoa mixture is cool
• whisk in the mayonnaise and vanilla until smooth
• Meanwhile
• combine dry ingredients in the bowl of an electric mixer and mix on low until combined
• Once mixed
• increase speed to medium and beat in cocoa mixture for one minute
• The batter is supposed to be thin
• but Ive seen it thin/medium
• Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full
• Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake
• Continue to fill each cupcake until its 3/4 the way full to prevent spilling batter
• Check to make sure your oven is at 375 and bake for 15-20 minutes until cupcakes are set
• Poke with a toothpick to confirm they are done
• The toothpick should slide out smoothly without any cake on it
• Once completely cooled make sure you cool the cupcakes or your ganache will melt
• frost with the rest of your ganache frosting
• You should have extra ganache left over - about a cup

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Eggs with Garlic and Parsley Oil

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Ingredients:

• 1 dozen egg
• 1/2 cup tightly packed parsley
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3/4 cup olive oil preferably Spanish extra-virgin
• 1 small carrot grated
• 4 green Spanish olives sliced
• 4 black olives sliced

Steps:

• Hardboil the eggs
• Place the eggs into a large saucepan
• cover with enough cold water to have 2 of water above the eggs
• Bring the eggs to a boil
• boil for 1 minute
• remove the eggs from the heat
• cover with a lid and set aside for 18 minutes
• Pour off the hot water and immediately fill the pan with cold water
• and keep pouring out and refilling
• until the water remains cool
• This will stop the eggs from continuing to cook
• This technique makes a hard-boiled egg that is cooked through
• without being tough or rubbery
• It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
• Once the eggs have cooled; peel
• quarter and place into a decorative plate or bowl
• I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
• Similiar to the way you layer fruit on a tart
• Place the parsley
• garlic
• paprika
• and black pepper into a blender container
• Pulse until the parsley and garlic are minced
• Then slowly add the olive oil while running the blender
• Drizzle the flavored oil over the eggs
• reserving 1/4 of the oil
• Garnish with the grated carrot
• sliced green olives
• and sliced black olives
• Drizzle the remaining flavored oil over the garnished eggs
• Cover and refrigerate for at least 2 hours
• Remove from the refrigerator 30 minutes before serving

Fat Free Vegetable Dip

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Ingredients:

• 1 envelope fat-free ranch dressing mix
• 16 ounces fat free sour cream

Steps:

• Mix sour cream and ranch dressing and chill
• Serve with any vegetables

Five-Spice Coleslaw

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Ingredients:

• 1/2 white cabbage thinly sliced
• 2 carrots shredded
• 8 radishes thinly sliced
• 1/2 cucumber halved deseeded and thinly sliced
• 6 scallions shredded
• 4 tablespoons light mayonnaise
• 1 teaspoon sesame oil
• 1 lime Juice of
• 1 teaspoon Chinese five spice powder

Steps:

• Put the cabbage carrots radishes cucumber and scallions into a large bowl Cover and chill until ready to serve
• Mix all the dressing ingredients together in a bowl Toss with the coleslaw ingredients just before serving

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Fresh Spinach and Mushroom Manicotti

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Ingredients:

• 1 8 ounce package manicotti
• 6 ounces fresh mushrooms chopped
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 1 6 ounce package fresh spinach chopped or 1 10 ounce package frozen spinach chopped thawed and patted very dry
• 2 large eggs
• 1 15 ounce container ricotta cheese shredded
• 1/3 cup fresh basil chopped
• 1 teaspoon salt
• 1 26 ounce jar marinara sauce
• 1/2 cup parmesan cheese fresh and grated

Steps:

• Cook manicotti according to package directions and drain
• Rinse with cold water drain and set aside
• Saut mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes
• Add spinach and saute 5 more minutes
• Remove skillet from heat
• Drain any fat off the spinach and garlic
• Stir together eggs ricotta cheese basil and salt in a large bowl add mushroom mixture stirring until blended
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish
• Squeeze or spoon spinach mixture into shells
• Arrange stuffed shells in dish
• Pour remaining marinara sauce over the top evenly over shells
• Sprinkle with parmesan cheese
• Bake covered at 350F for 30 minutes
• Uncover and bake for 10 more minutes

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Ginger Chocolate Shortbread

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Ingredients:

• 1 cup butter at room temperature
• 1/2 cup superfine sugar also known as fruit sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
• 3 ounces semisweet chocolate chopped

Steps:

• Please note that this recipe calls for preserved ginger
• which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
• Place soft butter and superfine sugar in a mixing bowl and
• using an electric mixer
• blend butter and sugar together until fluffy
• Slowly stir in flour
• then chopped ginger
• then chopped chocolate
• The mixture will be crumbly
• Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
• about one hour
• Dough keeps well in the fridge for several days
• so theres no need to bake the whole batch up at one time if youre pressed for time
• When ready to bake
• preheat oven to 300F
• Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
• Cool cooked cookies on a wire rack; do not store until completely cool

Granola Bars

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Ingredients:

• 2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup dried cranberries
• 1/2 cup chopped dates
• 1/2 cup shredded coconut
• 1/4 cup sunflower seeds
• 1/3 cup slivered almonds
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 tablespoon melted butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup honey
• 1 egg lightly beaten
• 1/2 teaspoon vanilla

Steps:

• Preheat oven to 350 degrees F
• Spray a 9-inch square baking pan with non-stick cooking spray
• Combine oats wheat germ dried fruits coconut sunflower seeds almonds cinnamon and salt in a large bowl
• Combine melted butter and brown sugar in a small bowl until well mixed and any lumps removed
• Stir in maple syrup honey egg and vanilla until smooth
• Add liquid mixture into dry mixture until dry ingredients are moistened
• Press mixture firmly and evenly into pan
• Bake for about 20 minutes or until golden and firm
• Cool completely before cutting into squares or bars
• Note other varieties of dried fruits and nuts may be substituted to suit your likes and dislikes

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

Grilled Yellow Squash and Zucchini

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Ingredients:

• 3 -4 small summer squash combination of zucchini and yellow squash
• 1 garlic clove minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Steps:

• Halve each squash but do not peel
• Combine sauce ingredients and brush squash with sauce
• Place on medium hot grill and cook about 5 minutes on each side basting frequently with the sauce

Healthy Egg Salad Sandwich

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Ingredients:

• 2 hard-boiled eggs
• 2 chopped scallions white and green parts
• 2 tablespoons Dijon mustard
• 2 pieces lettuce I prefer romaine
• 4 slices whole grain bread toasted
• salt and pepper

Steps:

• With the back of a fork mash egg yolk with mustard to make a thick paste
• Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
• Divide mixture on top of 2 slices of bread
• Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches

Heart Smart Oatmeal Date Chocolate Cookies

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Ingredients:

• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 1/2 cups oats
• 1/2 teaspoon salt
• 1 lightly beaten egg
• 1 teaspoon vanilla extract
• 1 cup chopped pitted dates
• 3 ounces coarsely chopped bittersweet chocolate

Steps:

• Preheat oven to 350
• Melt butter in a small saucepan over low heat
• Remove from heat and add brown sugar
• Stir until smooth
• In a medium bowl combine all-purpose flour whole-wheat flour baking soda oats and salt
• Combine the butter mixture with the dry ingredients and add egg vanilla and chopped dates
• Fold in bittersweet chocolate
• Mix well and spoon mixture by tablespoon-fulls out onto lightly greased or silicone baking matcovered baking sheets
• Bake for 12 minutes until tops are dry to the touch

Herbed Batter Bread

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Ingredients:

• 1 tablespoon active dry yeast
• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 large eggs well beaten
• 1/3 cup butter or 1/3 cup shortening melted and cooled
• 2 tablespoons liquid honey
• 1 tablespoon minced chives or green onion tops
• 1 tablespoon minced fresh parsley
• 2 teaspoons dried basil or dried dillweed or dried marjoram
• 3 cups all-purpose flour

Steps:

• In a mixing bowl stir yeast into milk until dissolved
• Beat in salt eggs melted butter honey and all the herbs
• Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
• Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
• Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
• Place pan in a COLD oven; turn heat to 350F
• Bake bread for 30 minutes or until golden

Homemade Veggie Bread-Slice 'Pizzas'

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Ingredients:

• 6 slices whole wheat bread
• 1/2 cup salsa I use a mild vegetarian one
• 1 medium tomatoes diced
• 1 medium onion finely chopped
• 1 medium green bell pepper diced
• 3 tablespoons fresh corn kernels or 3 tablespoons frozen corn kernels blanched
• 1/2 cup cheddar cheese grated
• oregano

Steps:

• In a bowl mix together the chopped tomatoes onion and bell pepper
• Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
• Top the slices with a sprinking of oregano about 1/2 teaspoon each
• Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
• Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
• Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
• Serve/eat hot; enjoy

Joe's Stone Crab Key Lime Pie

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Ingredients:

• 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar
• 3 egg yolks
• 1 1/2 teaspoons grated key lime zest
• 1 14 ounce can sweetened condensed milk
• 2/3 cup freshly squeezed key lime juice
• 1 cup heavy whipping cream chilled
• 3 tablespoons confectioners' sugar

Steps:

• For the crust
• Preheat oven to 350F
• Butter a 9-inch pie plate
• Break up graham crackers
• place in processor and process to crumbs if you dont have a processor
• place crackers in large plastic bag
• seal
• and crush using a rolling pin
• Add melted butteramp; sugar and pulse until combined
• Press mixture into bottom and up sides of pan
• forming a neat border around th edges
• Bake until crust is set and golden
• about 8 minutes
• Set aside on wire rack; leave oven on
• For the filling
• Meanwhile
• in an electric mixer with the wire whisk attachment
• beat the egg yolks and lime zest at high speed until very fluffy
• about 5 minutes
• Gradually add the condensed milk and continue to beat until thick
• 3-4 minutes longer
• Lower the mixer speed and slowly add lime juice
• mixing until just combined
• Pour mixture into crust and bake for 10 minutes
• or until filling has just set
• Cool on wire rack
• then refrigerate
• Freeze for 15-20 minutes before serving
• For the topping
• Whip the cream and the confectioners sugar until nearly stiff
• Cut pie in wedges and serve very cold
• topping each wedge with a dollop of whipped cream
• Garnish with a slice of key lime if desired

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Layered Ice Cream Candy Cake

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Ingredients:

• 24 ice cream sandwiches
• 8 ounces Cool Whip
• 1 11 3/4 ounce chocolate syrup
• 1 11 3/4 ounce butterscotch syrup or 1 11 3/4 ounce caramel syrup
• 4 Snickers candy bars or your favorite candy bar
• 1/2 cup peanuts

Steps:

• Layer 12 ice cream sandwiches in a 9x13 pan
• Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts
• Repeat then freeze

Leaf Salad

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Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Lemon Fig Quick Bread

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Ingredients:

• 1/2 cup fig preserves
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 2 large eggs
• 1/2 cup butter melted and cooled
• 1 tablespoon lemon infused olive oil
• 3/4 cup sugar
• 5 small dried figs coarsely chopped
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups flour

Steps:

• Mix fig preserves
• yogurt
• and milk together
• Whisk the eggs
• and blend into the milk mixture
• Add cooled butter and olive oil
• then mix in sugar
• Toss the chopped figs into a small amount of flour
• and mix into mixture
• followed by baking soda and salt
• Mix in flour; this should produce a thick but still loose batter
• like for muffins or cornbread
• Pour into a greased and floured 8x4 loaf pan and bake at 350f for 25 minutes Turn pan at this point
• and bake for a minimum of 25 more minutes Loaf is done when a sharp knife stuck into the top comes out clean
• Rest loaf in pan on cake rack for 30 to 45 minutes
• then turn out and allow to cool completely
• If you cannot find lemon infused olive oil
• use a tablespoon of regular olive oil and the zest of one lemon

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Lentil Bread

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Ingredients:

• 3/4 cup water plus
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/3 cup cooked lentils
• 1 teaspoon salt
• 1 1/3 cups whole wheat flour
• 1/3 cup unbleached flour
• 1 1/2 tablespoons vital wheat gluten
• 2 tablespoons whey powder I don't use
• 1 1/2 teaspoons active dry yeast

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer
• Select Basic Wheat Cycle Light Setting or equivalent

Low Fat Lemon Zucchini Bread

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Ingredients:

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini grated and tightly packed
• 1/4 cup canola oil
• 1 egg lightly beaten
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt drained
• cooking spray

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

Macaroni Dandy Salad

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Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 1/2 cup Miracle Whip
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon celery seed
• salt and pepper to taste
• 1 tomatoes diced
• 1 cup diced celery
• 3 tablespoons chopped pimientos
• 3 tablespoons green peppers chopped
• salad greens

Steps:

• Cook macaroni according to package directions
• Rinse with cold water drain and place in large bowl
• In small bowl mix mayonnaise lemon juice sugar celery seed salt and pepper
• Combine with macaroni and remaining ingredients
• Refrigerate at least 2 hours or until serving
• Serve on top of salad greens or from bowl

Mexican Potato Mash

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Ingredients:

• 1 head garlic
• 1 -2 teaspoon olive oil
• 6 potatoes peeled and cut into large chunks
• 1 teaspoon salt
• 4 tablespoons butter softened
• 1 small chili pepper minced
• 1 teaspoon tomato puree
• 1 teaspoon oregano
• 1 teaspoon cilantro or 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 cup milk warmed
• 1/4 cup cheddar cheese grated
• salt and pepper to taste

Steps:

• Preheat oven to 190C/375F
• Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
• Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
• In the meantime
• mix together the butter
• chili pepper
• tomato puree
• oregano
• cilantro
• chili powder
• paprika and cayenne
• When potatoes are cooked
• drain the water Mash the potatoes a bit
• Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
• Add milk and cheese and mash together so that the cheese melts Season as needed
• Serve immediately

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

• 1 cup rice I like Basmati or Persian
• 2 cups water
• 1 dash salt

Steps:

• Put rice in a micro-safe bowl
• Add water
• Swirl for 2 seconds
• Add salt
• Swirl again
• Cover with vented plastic wrap or a loose plastic cover
• Nuke on high for 12 minutes
• Let rest for 5 minutes
• Dump rice into a strainer and rinse under cold water
• Place in micro-safe serving dish or back in the rinsed out bowl
• add seasonings to taste onion soup mix
• salt and pepper
• hot chilles
• whatever you like in your rice and heat on medium for 5 minutes until it reaches desired serving temperature
• If the rice is going to be part of a salad
• you can use it straight away
• This makes perfect
• every grain separate rice
• every time

Mom's Danish Potato Salad

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Ingredients:

• 1/4 cup vinegar
• 1/4 cup water
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1 teaspoon mustard
• 2 eggs well beaten
• 1 cup salad dressing I use Miracle Whip but you can you mayo or anything you like
• 4 -5 cups potatoes cooked and cubed
• 3 hard-boiled eggs
• 1/4 cup celery diced
• 2 tablespoons onions diced
• 1/4 cup sweet pickle relish

Steps:

• Combine first 6 ingredients and bring to a boil
• Gradually beat in well-beaten eggs
• Cook stirring constantly until slightly thickened
• Remove from heat and add salad dressing
• Mix well and pour over potato egg celery onion and relish
• Add more salt and pepper if desired
• Refrigerate until well-chilled and enjoy

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Mushroom Tarts

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Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter diced
• 1 cup cream cheese diced
• 2 tablespoons butter
• 8 ounces fresh mushrooms chopped
• 8 ounces wild mushrooms chopped
• 2 cloves garlic minced
• 1 cup whipping cream
• 1 tablespoon lemon juice
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• salt freshly ground black pepper

Steps:

• PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
• Remove from processor form into a ballamp; chill for 30 minutes
• Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
• Chill until needed
• Preheat oven to 400F
• Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
• Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
• Spoon into pastry cases
• Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
• Turn out of tinsamp; cool for 10 minutes
• These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Oaty Banana Mini Muffins Oamc

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Ingredients:

• 8 ounces all-purpose flour
• 3 ounces porridge oats plus a spoonful for decoration
• 2 teaspoons baking powder
• 3 eggs beaten
• 6 ounces superfine sugar
• 1 cup corn oil
• 2 bananas finely chopped

Steps:

• Preheat the oven to 350F Line a mini muffin tray with 24 cases
• Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
• Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Orange Spice Granola

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Ingredients:

• 1 8 ounce container rolled oats
• 1 1/3 cups sliced almonds
• 4 ounces whole raw cashews
• 1/2 cup dark brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 10 tablespoons butter
• 1/3 cup maple syrup
• 1 tablespoon maple syrup

Steps:

• Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month

Parmesan and Rosemary Crackers

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Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 pinch black pepper
• 2 teaspoons fresh rosemary finely chopped
• 2 tablespoons unsalted butter very cold and cut into small cubes
• 1 cup parmesan cheese finely grated
• 4 tablespoons sour cream
• 1 tablespoon heavy cream

Steps:

• Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
• Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
• Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
• Enjoy

Peach and Roasted Red Pepper Bruschetta

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Ingredients:

• 1 red pepper
• 2 peaches diced
• 1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
• 1 garlic clove minced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil
• salt freshly ground black pepper
• 1 baguette sliced on the diagonal

Steps:

• Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
• Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
• Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
• Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts

Pittsburgh Potatoes 2

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Ingredients:

• 4 cups potatoes diced
• 1 teaspoon salt
• 2 cups tomatoes diced can also use canned Italian style
• 2 small onions diced
• 1 cup potato water
• 1 cup milk
• 4 tablespoons butter or 4 tablespoons margarine
• 4 tablespoons flour
• 1/2 lb cheddar cheese grated

Steps:

• Boil potatoes with salt until firm but not overcooked I leave the skins on mine
• thats up to individual preference
• Drain potatoes making sure to reserve the potato broth/water for sauce Place drained potatoes into 10x13 baking dish spray dish with pan release if desired
• To make sauce melt butter in pan over low heat
• Add flour and mix well
• Add broth and milk slowly
• continuing to stir as it heats
• Add cheese
• continue to mix until all cheese is melted
• Pour cheese sauce over cooked potatoes If you like your potatoes cheesy you can double to sauce recipe
• Bake at 350 degrees for approximately 30 minutes
• Can also be made in a crockpot
• on low for about 4 hours before you are ready to use them

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Quick and Easy Mini-Cinnamon Rolls

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Ingredients:

• 2 cups flour 450 g
• 1 tablespoon baking powder 15 g
• 1 teaspoon salt 5 g
• 6 tablespoons vegan margarine 90 g I use Earth Balance
• 3/4 cup soymilk 02 liter
• 2 tablespoons melted margarine 30 g
• 1/4 cup sucanat 60 g
• 1 tablespoon ground cinnamon 15 g
• 1 teaspoon margarine softened 15 g
• 1 cup vegan powdered sugar 225 g
• soymilk

Steps:

• Mix dry ingredients first then cut in margarine
• Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
• Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
• Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
• While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm

Quick Orange Coffee Cake

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Ingredients:

• 2/3 cup sugar
• 1 tablespoon orange zest
• 2 10 ounce packages refrigerated buttermilk biscuits
• 3 tablespoons butter or 3 tablespoons margarine melted
• 1/2 cup powdered sugar
• 1 tablespoon orange juice

Steps:

• Mix together sugar and orange peel; set aside
• Separate biscuits and dip each into melted butter then in sugar mixture to coat well
• In a greased 9 inch round pan arrange biscuits to overlap slightly
• Sprinkle any remaining sugar mixture on top
• Bake in preheated 375 oven for 35 minutes or until golden
• Cool on rack for 10 minutes and then turn out ontol serving dish
• In a small bowl combine powdered sugar and orange juice; blend well
• Drizzle over coffee cake

Raspberry Lemonade

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Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves

Red Lentil Thermos Soup

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Ingredients:

• 05 8 ounce can condensed tomato soup
• 1 carrot
• 1 parsnip
• 1/4 cup red lentil
• onion powder to taste
• garlic powder to taste

Steps:

• If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
• First re-constitute the soup with an equal amount of water Stir well
• Grate the vegetables into the pot Add the lentils Season to taste
• Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
• Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
• Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
• NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly

Red Pepper and Garlic Dip for Vegetables

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Ingredients:

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Steps:

• With a food processor running drop the garlic through the feed tube and mince Scrape down sides of bowl
• Add roasted pepper vinegar and cayenne and process until mixture is almost smooth
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined
• Scoop mixture into a small bowl
• Mix in remaining 1/4 cup mayonnaise
• Season to taste with salt and pepper
• Cover and refrigerate at least 30 minutes
• Put dip in center of a serving platter and surround with assorted fresh vegetables
• Scoop Enjoy

Sesame-Noodle Vegetable Toss

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Ingredients:

• 4 ounces uncooked buckwheat noodles or 4 ounces spaghetti broken in half
• 2 tablespoons sesame seeds
• 3 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 cloves garlic minced
• 1/8 teaspoon crushed red pepper flakes option
• salt and black pepper to taste
• 1 1/2 cups small broccoli florets
• 1/2 cup sliced celery
• 1/4 cup chopped green onion
• 1 medium red bell pepper coarsely chopped
• 1 8 ounce can sliced water chestnuts drained

Steps:

• Cook noodles according to package drain and rinse with cold water
• Meanwhile in small bowl combine all dressing ingredients and blend well
• In large bowl combine all salad ingredients and mix well
• Add cooked noodles to salad; mix gently
• Pour dressing over salad and toss to coat

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Soybean Succotash With Sesame Ginger Vinaigrette

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Ingredients:

• 12 ounces frozen whole kernel corn
• 12 ounces frozen edamame shelled soybeans
• 1 medium red bell pepper chopped
• 1/2 cup red onion chopped
• 4 -5 green onions thinly sliced
• kosher salt to taste
• 1/4 cup olive oil
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 tablespoons sesame seeds
• 1 -2 tablespoon fresh ginger grated
• 1 -2 garlic clove pressed
• 1/4 teaspoon red pepper flakes

Steps:

• Steam the corn and edamame as directed on package
• Place under cool water and rinse to cool; drain well
• Mix the corn and edamame with chopped vegetables and sprinkling of salt
• Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend
• Serve chilled

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Spicy Thai Noodle Salad

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Ingredients:

• 1 lb soba noodles
• 3 tablespoons sesame oil the oil is strong don't add more
• 4 tablespoons canola oil
• 6 tablespoons honey
• 6 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 3 tablespoons rice wine vinegar
• 1 1/2 teaspoons cayenne
• 1 tablespoon grated fresh ginger
• 5 red bell peppers sliced thin and long
• 4 cups peas frozen works fine
• 16 green onions
• 1 1/2 cups honey roasted peanuts leave whole
• 1 1/2 cups cilantro chopped coarse
• 2 limes cut in wedges for garnish

Steps:

• Cook pasta in a large pot of salted water Check cooking directions
• soba noodles can cook literally in minutes Drain pasta well Let pasta dry a bit or water on the pasta will dilute the dressing
• Whisk sesame oil
• canola oil
• honey
• soy sauce
• vinegars
• ginger and cayenne in a small bowl to blend
• Season with salt
• Heat a few tablespoons of dressing in saute pan over medium high heat be careful
• dressing can burn easily
• Add peppers to pan for about 2 - 3 minutes to ligtly soften
• they should still be crunchy
• Add all other ingredients to pasta along with remaining dressing Mix salad well
• you will probably need to use your hands
• Garnish with lime wedges
• Serve right away or chill as long as overnight
• Add peas shortly before serving If you add them too early they will turn a lovely shade of grey

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Swedish Brown Beans With Pears

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Ingredients:

• 1 1/2 cups swedish brown beans picked and rinsed well or pinto
• 1 cinnamon stick
• 2 teaspoons salt
• 3/4 cup brown sugar
• 1/4 cup cider vinegar
• 3/4 cup dark corn syrup or molasses
• 2 large pears peeled cored and chopped

Steps:

• Place the beans in a large bowl and cover with water
• Soak overnight
• The next day drain and transfer to a large saucepan or stockpot
• Add water again to just cover
• Add cinnamon stick to beans and bring to a boil
• Reduce heat and simmer covered for 45 minutes
• Add salt brown sugar vinegar corn syrup and pears
• Simmer covered for 2-2 hours until beans are tender
• Transfer to serving bowl and serve

Sweet and Sour Peppers with Pasta Bows

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Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 clove garlic crushed
• 2 tablespoons capers
• 2 tablespoons raisins
• 1 teaspoon whole grain mustard
• grated lime juice and zest of
• 1 teaspoon honey
• 2 tablespoons chopped cilantro
• 8 ounces bow tie pasta
• salt freshly ground black pepper
• shavings parmesan cheese to serve

Steps:

• Quarter the peppers and remove the stalks and seeds
• Place in boiling water and cook for 10-15 minutes until tender
• Drain and rinse under cold water
• Peel away the skins and and leftover seeds and cut the flesh lengthwise into strips
• Set aside
• Put the garlic capers raisins mustard lime zest and juice honey and cliantro into a bowl
• Season with salt and pepper and whisk together
• Cook the pasta in a large pan of boiling salted water for 10-12 minutes until tender
• Drain thoroughly
• Return pasta to the pan and add the peppers and dressing
• Heat genly on med-low and toss to miss
• Transfer to a warm serving bowl
• Serve with shavings of Parmesan cheese if you like

Sweet Carrot Pumpkin Bars

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 cup brown sugar packed
• 1/2 cup canned pumpkin
• 2 tablespoons canola oil
• 2 tablespoons margarine melted
• 1 grated orange rind of
• 1 teaspoon vanilla extract
• 1/2 cup grated carrot
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350 degrees F
• Combine flour
• baking powder
• baking soda
• cinnamon
• and salt
• In a separate bowl
• beat egg and egg white until foamy Beat in sugar
• pumpkin
• oil
• margarine
• orange peel
• and vanilla extract until smooth
• Add flour mixture to egg mixture
• and stir by hand until almost combined Stir in carrots
• raisins
• cranberries
• and nuts just until blended
• Spread batter into 8 X 8 pan coated with cooking spray Bake 30 to 35 minutes
• until top springs back when lightly touched Cool in pan on rack
• Makes 1 dozen

Tex-Mex Black Beans Saffron Rice

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Ingredients:

• 2 5 ounce packages saffron rice mix plus ingredients to prepare rice according to package directions such as Mahatma brand
• 1 10 1/2 ounce can diced tomatoes with mild green chilies such as Ro-tel mild or spicy
• 1 15 ounce can black beans drained and rinsed well
• 1/4 cup sour cream to taste
• 1/4 cup shredded cheddar cheese to taste
• 2 tablespoons fresh cilantro leaves chopped

Steps:

• Prepare the saffron rice according to the package directions
• using the amount of oil/butter and water as indicated on the package I usually use olive oil
• While the rice is cooking
• rinseamp; drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan
• Pour the entire contents of the diced tomatoes w/chili peppers
• liquid and all
• into the same pan with the beans and stir to combine
• Cover the saucepan with lid
• turn on the heat to low
• and let bean mixture heat while the rice cooks
• stirring occasionally- it should be ready when the rice is done
• When the rice is fully cooked
• pour it into a deep
• medium sized casserole dish
• Pour bean mixture into the center of the rice
• leaving a border of the yellow rice peeking out arounds the sides
• Place the sour cream in the center of the bean mixture in a dollop as a garnish you can use more if you like
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans
• Sprinkle with cilantro leaves optional if you like and serve immediately
• NOTE If you dont have access to canned diced tomatoes with chilis
• then you can substitute an equal amount of chunky salsa
• if you like
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving
• but it isnt necessary

The Best Tortillas You Will Ever Have

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Ingredients:

• 4 tablespoons peanut butter
• 4 tablespoons honey
• 4 flour tortillas
• 4 bananas
• 100 g chocolate chips

Steps:

• Spread 1 tbsp peanut butter over 1 wrap
• Add chopped banana all over the place
• Sprinkle with 1 tbsp honey
• Sprinkle with a handful of chocolate chips
• Roll it up
• Place toothpicks in to keep in place
• Cut up if desired
• Best made just before eating but can sprinkle lemon or lime over if you need to keep

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic coarsely chopped
• 1 cup olive oil
• salt
• freshly-ground black pepper
• 2 green zucchini quartered lengthwise
• 2 yellow zucchini quartered lengthwise
• 6 asparagus spears trimmed
• 12 cherry tomatoes
• 1 red bell pepper quarteredseeded
• 1 yellow bell pepper quarteredseeded
• 1/4 cup basil chiffonade
• 1/4 cup coarsely-chopped flat leaf parsley
• 2 tablespoons olive oil
• 1 lb israeli couscous
• vegetable stock heated

Steps:

• In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
• Season with salt and pepper
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
• Preheat the grill
• Remove the vegetables from the marinade and grill the vegetables until just cooked through
• Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
• Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
• Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
• Serve at room temperature

Tomato Poha

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Ingredients:

• 1 cup poha flattened or beaten rice
• 1 stalk curry leaf chopped
• 1 1/2 teaspoons salt
• 2 medium green chilies
• 1 tablespoon lime juice
• 1 1/2 tablespoons oil
• 2 onions chopped
• 1 tomatoes medium-sizedchopped
• 1/4 cup ground nuts crushed
• 1/4 cup cilantro for garnishing
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 potato small-sizeddiced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed

Steps:

• Wash poha
• Drain water
• Refresh with just sufficient water to cover poha and keep aside for 15 minutes
• After 15 minutes drain out water completely loosen poha and break lumps if any
• Add salt lime juice turmeric powder and red chilli powder to poha
• Mix well using a spoon
• In a broad saucepan or heavy based pan heat oil
• Add mustard and cumin seeds
• Allow to crackle
• Add onions green chillies and curry leaves
• Stir-fry on medium-high flame until onions turn golden brown
• Add potatoes and tomatoes mixing well
• After 3-5 minutes add groundnuts and poha and mix well
• Cook on low flame for 5-7 minutes
• Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel
• Remove from flame
• Transfer to a serving dish
• Garnish with cilantro and serve immediately

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve

Vegan Tofurkey Wrap

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Ingredients:

• 3 slices soy ham
• 1 leaf lettuce
• 4 leaves spinach
• 2 slices tomatoes
• 2 slices avocados
• 2/3 cup mixed sprouts
• 1 tablespoon red onion chopped
• 1 tablespoon roasted red pepper spread
• 1 whole wheat tortilla

Steps:

• Smear the spread down the middle of the tortilla
• Layer everything on
• Wrap it up
• Eat it

Vegetarian Pemmican Bars

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Ingredients:

• 1/2 cup raisins
• 1/2 cup dried dates pitted
• 1/2 cup dried fig stems removed
• 1/2 cup whole almond
• 1/2 cup cashews
• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1 tablespoon flax seed ground
• 1/2 cup whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey

Steps:

• Chop all the fruit
• nuts and ground flax seed
• and mix together Mix the dry ingredients together and add to the fruit and nut mixture
• a little at a time
• alternately with honey Add just enough waterabout 1/2 cup to moisten Press into a buttered 8 loaf pan
• Bake in a 375F oven for 30 minutes Cool in pan on wire rack When its cooled
• remove from pan
• slice into bars
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months To remove bars easily from the pan
• line pan with foil and grease foil with butter Enjoy
• Makes 16

Warm Salad of Potatoes, Sweet Red Onions and Oregano

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Ingredients:

• 8 medium potatoes
• 2 small sweet red onions sliced very thinly
• 2 tablespoons green olives pitted and quartered lengthways
• 1/2 tablespoon dried oregano
• 8 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt

Steps:

• Cook the potatoes in their skins until tender Drain and remove the skins immediately
• Quarter them lengthways and place in a large bowl together with the sliced onions and green olives
• Add the oregano olive oil vinegar and salt Mix well and serve immediately

Weight Watchers Vegan Chocolate Cookies

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Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup sugar
• 1/3 cup organic coconut oil
• 1 teaspoon vanilla extract
• 3/4 cuphot water divided
• 1 cup shredded coconut unsweetened

Steps:

• Preheat oven to 350F Line two cookie sheets with parchment paper
• In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
• Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving