Pumpkin Chocolate Chip Muffins

Adapted from My Kitchen Cafe


1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice**
1 tsp. soda
1 tsp. baking powder
1/4 tsp salt
2 eggs, slightly beaten
1 c. canned pumpkin puree
1/2 c. butter, softened
1 c. chocolate chips

Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!

**Tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.

Vegetable and Cheese Lasagna

Adapted From: "The Too Many Tomatoes Cookbook" by Brian Yarvin.
Vegetable and Cheese Lasagna

INGREDIENTS
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
2 cups chopped onions
4 cloves garlic, crushed and chopped
6 cups canned crushed tomatoes
1 cup water
1 teaspoon salt
Cooking spray
1/2 lb. uncooked lasagna pasta
3 cups zucchini slices
4 cups eggplant slices
3 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
DIRECTIONS
Heat the oil, oregano, thyme and red pepper flakes in a large saucepan over medium heat and cook stirring, until the spices are coated, about one minute.
Add the onions and garlic and cook, occasionally stirring, until the onions are tender and translucent, about 15 minutes.
Mix in the tomatoes and the water. Reduce the heat to medium-low and simmer, occasionally stirring, until the raw tomato taste is gone, about 30 minutes. Taste the sauce and add the salt if needed. Set the sauce aside. (Note: This mixture should have more liquid than a regular pasta sauce because moisture is needed to cook the pasta.)
Preheat oven to 325 degrees.
Generously spray a 9x13x2-inch baking dish with cooking spray. Place 3 sheets of lasagna pasta on the bottom of the pan. Cover with a layer of zucchini and eggplant slices, spread a thin a layer of sauce on the vegetables, making sure that the pasta is covered, and sprinkle some of the mozzarella and Parmesan cheeses on top.
Repeat layering two more times. Spread any remaining tomato sauce and cheese on top, cover the pan with foil and bake for 50 minutes. Remove the cover and bake until the top just begins to turn golden about another 15 minutes. Allow to cool for at least 10 minutes before serving.

Chef Ephraim’s Edamame Guacamole

1 large ripe avocado
1 1/2 to 2 cups shelled edamame, blanched in boiling water according to package directions
1 lime, juiced
1 tablespoon soy sour cream
1/8 teaspoon granulated garlic
1/2 cup fresh made pico de gallo
salt and pepper to taste

In a food processor, combine the avocado, edamame, lime juice, sour cream, and granulated garlic and process until mixture is smooth and creamy.

Transfer the guacamole to a bowl and stir in the pico de gallo. Season to taste with salt and pepper. Serve right away or cover and refrigerate until ready to serve.

Fresh Fruit Protein Smoothie

Adapted from: Mommy? I'm Hungry!

1/2 cup soft silken Tofu
1/2 cup low fat vanilla yogurt
3/4 cut banana
1/2 cup fresh strawberries (I froze diced strawberries)
1/2 cup fresh peaches (I froze diced peaches)
1/2 cup orange juice (I used fresh OJ from frozen ice cubes I made -3-4 cubes)
1 apple sauce cup

Blend all the fruits with the tofu, yogurt, apple sauce and orange juice until smooth.

Black Eyed Pea Salsa/Dip/Salad

Adapted from: Pioneer Woman Cooks

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper

Veggies:
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro

2 cans black eyed peas, drained.

Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.

Olive Garden Minestrone Soup

3 Tablespoons Extra Virgin Olive Oil
1 cup chopped white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 15 oz cans red kidney beans, drained
2 15 oz cans small white beans or great northern beans, drained
1 14 oz can diced tomato
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat three tablespoons of Olive Oil over medium heat in large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

Baked Manicotti

Adapted from: My Kitchen Cafe

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Skillet Chili Mac with Corn and Green Chile's

Adapted from: My Kitchen Cafe

1 tablespoon vegetable oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lime Slush

Adapted from: Aunt Tina

5 Cups Sugar
1 Large package Lime Jello
12 Cups Water
1 Large Can of Pineapple Juice (the really big can)
2 Liters Lemon Lime Soda

Mix: Sugar, Lime Jello and 3 cups water in sauce pan and bring to a boil for 3 to 7 minutes or until sugar is dissolved.

Add:
1 Large can Pineapple Juice
9 Cups water

Freeze in large zip lock bag (I use two bags) until hard slush. When ready allow mixture to set at room temperature for about one hour. (only need to do this if it's frozen hard) Break apart and pour in the two liters of lemon lime soda

Ice Cream Sandwich Cake

Adapted from: Delightfully Delicious



1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers.

-Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.

Springy Shells

Adapted from: Pioneer Woman Cooks

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florets
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, and some crusty French bread

Rhubarb-Cherry Jam

6 cups Rhubarb cut up
4 cups White sugar
1 Can Cherry Pie filling*
1 3 oz Cherry Jello*

-Mix Rhubarb and sugar-let stand overnight or for several hours. Boil Mixture for 10 minutes and add Pie filling then bring back to a boil. Remove from heat and add Jello and stir until dissolved. Put into sterilized jars and seal.

*You can use any pie filling you want just add flavored Jello to match to get different flavored Jam.

Macaroni and Cheese

Adapted from: Clark Wolf

1 Yellow Onion, Chopped
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 Tablespoon Dijon Mustard
12 Ounces grated extra sharp aged White Cheddar (Or just use Sharp Cheddar)
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Hot Pepper sauce
8 Ounces Corkscrew Pasta
2 Tablespoons grated Parmesan Cheese

*Heat oven to 400
*In a large saucepan, cook the onion in the butter over low heat until the onion is soft but not browned. (about 7 minutes) Stir in the flour. Remove from heat and whisk in the milk. Return to medium heat and cook, stirring, until the mixture begins to thicken. (about 10 minutes) Remove from the heat, stir the mustard and 2 1/2 cups of the cheddar, salt, pepper, nutmeg and hot pepper sauce.
*Meanwhile, cook the pasta according to package directions. Drain but do not rinse. Stir immediately into the cheese sauce until well blended.
*Spoon the mixture into and 11x7 baking pan or oval gratin dish. Top with remaining Cheddar and the Parmesan. Bake until the mixture is bubbling and golden, about 30 minutes.

*Optional:Sprinkle crushed croutons on last 10-15 minutes of baking time

Cauliflower Soup

Adapted From: Pioneer Woman Cooks

Cauliflower Soup
1 stick butter

1/2 onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

1 to 2 heads cauliflower, roughly chopped

2 tablespoons chopped fresh or dried parsley

2 quarts low-sodium vegetable broth or stock

2 cups whole milk

6 tablespoons flour

1 cup half & half

2 to 4 teaspoons salt, to taste

1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately. *you can sprinkle with a little cheddar cheese on top

Frozen Yogurt Pops

2 cups plain yogurt
2 cups frozen berries (strawberries, raspberries, blueberries, or cherries) thawed in the microwave for 1 minute
1/2 to 3/4 cup confectioners sugar

*Combine the yogurt, fruit, and sugar in a blender or food processor and process until smooth. Pour into Popsicle molds and freeze for at least 2 hours. If you are just using little freezer cups make sure to buy the Popsicle sticks and center before freezing.

Homemade Girl Scout Cookies

Adapted From: Bakingbites.com

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Chocolate Chip Cheesecake Bars

Adapted From: Elinor Klivans (author) & Kirsten Strecker (photographer)



Crust
1 & 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°F. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick the bars in the freezer for 5 minutes to set quickly if you're in a hurry).

Using the edges of the parchment paper, remove bars from pan. Cut into bars (clean the knife after each cut) and serve.

Black Bean and Cheese Bake

Adapted From: Recipe Tips


2 1/2 cups tortilla chips, lightly crushed
30 ounces black beans, drained
4 cups sharp cheddar cheese, shredded and divided
4 large 11 inch diameter flour tortillas, sliced into strips
24 ounces salsa (extra for garnish)
4 ounces green chiles, drained
2 cups mozzarella cheese, shredded


Directions
*Preheat oven to 325ºF.
*Lightly spray baking dish with no-stick cooking spray.
*Crush tortilla chips and place in bottom of baking dish.
*Cut 11 inch diameter flour tortillas into 1/2 inch wide strips.
*Spread all the tortilla chips over the bottom of the dish.
*Layer in the following order: half of black beans (15 oz), 2 cups of cheddar cheese, half of the flour tortilla strips, and 3 cups of salsa.
*Next, layer in the following order: 2 cups of cheddar cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans.
*Spread 2 cups of mozzarella cheese over top.
*Cover with foil that has been sprayed with cooking oil on the side facing the cheese (so it will not stick) and bake 50 minutes.
*Uncover and bake an additional 10 minutes.
*Serve with extra salsa if desired.

Zuchini Corn Medley

Adapted from: Kelli Smith

Zucchini Corn Medley

2 small zucchini, cubed
1 cup frozen corn
1/4 cup chopped onion
2 tbsp butter, margarine, or olive oil
1/2 cup spaghetti sauce
1/2 tsp salt
1/4 tsp basil
1/4 tsp oregano
Pinch of pepper
1/2 cup of shredded cheddar cheese

In a saucepan saute the zucchini, corn and onion in the butter or oil until tender. Stir in spaghetti sauce and seasonings. Heat through. Stir in cheese until melted.

Grilled Portobello Mushroom Steaks

Adapted From:blog.vegcooking.com

Grilled Portobello Mushroom Steaks


4 large portobello mushrooms
1/2 cup extra virgin olive oil
1/4 cup dry white wine
1 lemon, juiced
2 cloves garlic, minced
Salt and pepper, to taste

•Remove the stems of the mushrooms and brush off any dirt to clean.

•In a medium bowl or pan, combine the oil, wine, lemon juice, and garlic, stirring until combined. Add the cleaned mushrooms caps and submerge in the marinade. Let sit for 20 to 30 minutes.

•Remove from the marinade and season with salt and pepper to taste.

•Place the caps on a grill over medium-high heat and cook for 3 to 4 minutes per side, until just tender.

Makes 4 servings

Crispy Cucumber Sandwhiches

Adapted From: http://blog.vegcooking.com/

Crispy Cucumber Sandwiches

1 tsp. olive oil
2 pieces whole wheat bread
2 Tbsp. hummus
1 Tbsp. chopped olives
8-10 thin cucumber slices

•Preheat a grill or panini pan over medium heat.

•Brush the olive oil on one side of each slice of bread, then turn the slices over so that the oiled side is down.

•On the dry side, add one tablespoonful of hummus to each piece of bread. Next add a layer of olives and then add the cucumbers. Close the sandwich and place in the pan.

•Cook for 4 to 5 minutes on each side, or until it begins to brown and grill marks begin to appear.

Makes 1 sandwich

Peanut Butter Crisscrosses

Adapted from: Kelly Z.

1 cup shortening
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1 cup peanut butter
3 cups flour
2 tsp. baking soda
Dash of salt

Thoroughly cream shortening, sugars and vanilla. Add eggs, beat thoroughly. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture.

Form tiny balls and place on greased cookie sheet. Press with for to make crisscross. Opt. if you want to sprinkle a little of sugar on each cookie after you crisscross them.

Bake at 325 for 7 minutes
Makes 8 dozen cookies

Grilled Veg Cheese Toast

Adapted from: Mansi Desai


Ingredients:
Bread slices, shredded carrots, shredded lettuce or cabbage, chopped spring onions, 2 green chillies finely chopped, tomato ketchup, shredded white and yellow cheese, butter, green chutney(optional), salt and black pepper to taste, 1 small tsp garlic paste (optional)

Method:
Add the garlic paste to the tomato ketchup. Arrange the bread slices on a baking dish (pizza dish for oven) and apply butter and a layer of green chutney and/or tomato ketchup on them. Then sprinkle all shredded veggies onto it, garnish with spring onions , green chillies and shredded cheese. Top it all with salt and black pepper. Preheat oven to 350 degrees for 10 mins. Now place the baking tray inside the oven and bake for 20 mins or until the cheese melts evenly. At this point, turn on the Broil setting on the oven and let the cheese turn golden brown.

Appealing to your eyes and taste buds, the veg grilled cheese toast is healthy and simple. Use a pizza cutter to cut the toast into 2 triangles. Arrange on a white plate which brings out all the vibrant colours and serve hot!!

Fusilli alla Caprese

From: My Kitchen Cafe




1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve

Easiest Brownies in the World

1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, use a mixer and blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Black and White Bean Dip

Adapted From: My Kitchen Cafe



1 can of black beans
1 can of white beans
1 can of corn
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)
4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)
garlic salt to taste (I used about 1/2 teaspoon)
Avocado-optional

Rinse and drain both cans of beans. Also drain the can of corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake and 400 for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Zucchinin Mozzarella Medley

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately.

Curried Cauliflower

Adapted from: Gene

1 head of cauliflower
1 can cream of mushroom
1 cup mayonnaise
1 cup cheddar cheese
1 tsp. curry powder
Bread Crumbs
1-2 tbs. of butter

-Cut head of cauliflower up and steam about 10 minutes
-Then in a small baking dish combine the cream of mushroom, mayo, cheese, curry powder and cauliflower together.
-Toss butter and bread crumbs together and sprinkle over the top
-Bake at 350 for 30 minutes.

* you can cut back the amount of mayo if you want less

Breakfast Casserole

Adapted from Kathy

3 cups frozen shredded hash browns potatoes
3 cups shredded cheddar cheese
1 cup of vegetarian bacon strips cut up into bite size pieces
1/4 cup sliced green onions
4 beaten eggs
1 1/2 cups milk
1/8 tsp. salt
1/8 tsp. pepper

Coat a 2-quart baking dish with non-stick spray. Arrange hash browns evenly across the bottom of dish. Sprinkle with cheese and vegetarian bacon strips and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over has brown mixture in dish. Bake uncovered at 350 degrees for 40-45 minutes or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving.

Three Cheese Pasta Bake

1 can Campbell's condensed Cheddar Cheese Soup
3/4 cup milk
1/4 tsp. pepper
1 cup shredded mozzarella cheese
6 cups cooked mostaccioli or ziti (about 3 cups dry)
2 tbs. grated Parmesan cheese
2 tbs. dry bread crumbs (I use more bread crumbs)
1 tbs. margarine or butter - melted.
Opt. Fresh parsley and tomato slices for garnish on top

- Cook noodles according to package
- In a large bowl combine soup, milk, and pepper. Stir in mozzarella cheese. Add mostaccioli and toss gently to coat. Spoon in to a 2 quart baking dish.
- Sprinkle Parmesan cheese over pasta mixture. In a small bowl combine bread crumbs and margarine. Sprinkle crumb mixture in rows over cheese.
- Bake at 375 degrees for 35 minutes or until hot and bubbling. Garnish with parsley and tomato if desired.

Crepes

1/2 cup flour
3 large eggs
1 cup milk
1 tbs. olive oil
1/2 tsp. kosher salt butter

-Whisk together the flour and eggs until they form a smooth paste. Gradually whisk in the milk, olive oil, and salt.
-Heat a 10 inch nonstick skillet over medium heat. Add some butter and spread it around the pan with a brush or the corner of a towel. Add 1/4 cup of the batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
-Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the using your fingers or wooden spoon. Cook for 30 seconds on the second side then slide onto a plate. Keep warm while you repeat the procedure with the remaining batter. Crepes can be stacked 1 atop the other for storage.


Options for filling a crepe is endless but here is a few ideas:
Mushroom and Cheese Crepes:
Spread 1 tsp. condensed cream of mushroom soup onto a crepe. Add 2 tbs. sauteed mushrooms and 1/4 cup shredded Swiss cheese. Fold and heat in a lightly buttered pan until the crepe is slightly crisp and the cheese is melted.
Banana-Chocolate Crepes:
Spread 2 tbs Nutella or other chocolate-hazelnut spread (or chocolate icing)onto each crepe. Cover with 6 or 7 thin slices of banana. Fold crepe in thirds forming a wedge shape. Serve dusted with powdered sugar and/or cocoa powder
Hot Apple Crepes:
Saute 2 peeled, sliced Rome or Golden Delicious apples with 1 tbs. sugar in 2 tbs. butter until browned. Spoon apple mixture into 4 freshly-made crepes. Fold in half.

Spinach Manicotti

8-10 Manicotti shells
5-6 ounces fresh Spinach leaves - washed
1 pound Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg - beaten
1/2 tsp. salt
1/4 tsp. pepper
2 cups Tomato sauce
1/2 cup shredded Mozzarella cheese

-Cook the manicooti shells according to the package directions. Pick the stems from the spinach leaves. Steam or saute spinach until just wilted. In a large bowl, combine the ricotta, Parmesan, egg, salt, and pepper - Stir in the spinach.
-Heat the oven to 350 degrees. Stuff the shells lightly (easy with pastry bag or a spoon) Line them into a lightly greased 8x11 baking dish. Pour the sauce all over and sprinkle with mozzarella cheese. Bake uncovered 30-40 minutes or until bubbly in the middle.

Note:You can use the filling for jumbo stuffed shells, cannelloni, or other stuffed baked pastas.

Peppermint Pattie Poke Cake

Cake:
1 box Betty Crocker super moist triple chocolate fudge cake mix
And the water, vegetable oil and eggs called for in cake mix directions

Filling:
1 box (4 serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp. peppermint extract

Frosting:
1/4 tsp. peppermint extract
1 container Betty Crocker Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties(about 8 york peppermint patties pieces)

-Heat oven to 350 degrees. Make cake as directed for 13x9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with the handle of wooden spoon.
-In a medium bowl beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled.
-Stir 1/4 tsp. peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties.

Tomato Brushetta

Adapted from:Rachel

1 jar pesto sauce
4 tomatoes - diced
1 onion chopped - if you don't like white onions you can use green onions just try to equal the amount with a white onion
3-5 garlic cloves chopped (depends on your taste to garlic)
1/3 cup olive oil
1 loaf of Italian bread (the skinny loaves and cut in to 1" slices)
Salt and Pepper to taste

-Mix the pesto sauce, tomatoes, onion, and garlic in a bowl and slowly add in the olive oil and mix well. Let sit for 20 minutes
-Toast the bread slices with a toaster or with the broiler in your oven - just watch and make sure they are lightly toasted.
-Then place each slice of bread on a cookie sheet and top with a spoonful of the mixture and top with cheese if you would like and put in your oven under the broil for just a minute until the cheese is melted.

Cilantro and Garlic Zucchini Pizza - From Picky Palate

2 Tablespoons extra virgin olive oil
1 medium zucchini
1 medium yellow squash
2 cloves garlic, minced
Pinch of kosher salt and black pepper
¼ Cup finely chopped fresh cilantro leaves
Lightly toasted whole wheat English Muffins, split
Pizza sauce
Shredded mozzarella cheese

1. Preheat oven to 425 degrees F. Heat oil in a medium sauté pan over medium heat. When hot, add zucchini and squash. Cook and stir for 3 minutes then stir in garlic and season with a pinch of salt and pepper. Cook for another minute then stir in cilantro leaves. Reduce heat to low.

2. Place lightly toasted English muffins onto a baking sheet. Spoon pizza sauce (or crumbled goat cheese as in first picture), over each muffin then top with a spoonful of cooked zucchini. Top with shredded cheese and bake for 6-9 minutes, or until cheese is melted and crust is crisp.

Mini Deep dish pizzas (from Rachael Ray)

1 can biscuits, such as Pillsbury brand
Cooking spray, for the muffin tin
1 cup mozzarella cheese, shredded
1 cup tomato sauce


-Preheat oven to 400°F.
-Spray each muffin tin with cooking spray
-Cut the biscuits horizontally into three equal discs. Press them into the cups of a sprayed muffin tin, pushing in on the corners and making sure they go all the way up the sides. Place in the oven and bake until golden brown, about 8-10 minutes.
-While the biscuits are baking heat any toppings you might want on the mini pizzas - like spinach, or artichokes, or veggie crumbles.
-Take muffin tin out of the oven and fill each pizza crust with about a tablespoon of sauce, a tablespoon of any mixture you want on your pizzas, and a sprinkle of cheese. Place under the broiler until light brown and bubbling.

Homemade Black Bean Veggie Burgers

1 (16oz)can black beans - drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion cut into wedges
3 cloves garlic, peeled
1 egg
1 tbs. chili powder
1 tbs. cumin
1 tbs. thai chili sauce or hot sauce
1/2 cup bread crumbs

-If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.
-In a medium bowl mash black beans with a for until thick and pasty.
-In a food processor finely chop bell pepper, onion, and garlic and then stir into mashed beans
-In a small bowl stir together egg, chili powder, cumin, and chili sauce.
-Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
-If grilling place patties on foil and grill about 8 minutes on each side. If baking place patties on baking sheet and bake about 10 minutes on each side.

Creamy Corn and Potato Chowder

1 1/2 cups 1% milk
1 (15-17oz can) cream style corn
8 oz frozen O'Brien Potato's
1 tsp. salt
1/4 tsp. pepper

-In a large pan combine all ingredients cover and bring to boil on med-high. Reduce heat to med-low un-cover and stir to break up potatoes. Simmer un-covered for 8-10 minutes or until thickened, stirring often. Serve and sprinkle with cheddar cheese and fresh chopped chives if you like.

Spicy Beans with Coconut Milk

Adapted from Gene

1 Sweet Onion - chopped
2 Cloves of Garlic - minced
2 Tablespoons Thai Red Curry Paste (it's in the Asian section at stores)
2 Cans (15 ounce each) Kidney Beans - rinsed and drained
1 Can (14 1/2 ounces) diced Tomatoes - undrained
1 Can (13 1/2 ounces) Coconut Milk (also found in Asian section at stores)
1 Tablespoon sugar
1 Teaspoon salt
Zest and juice from 1 lime
2-3 green onions chopped
Fresh Cilantro chopped

Melt a little butter in and saute onion about 5 minutes until soft. Add garlic and cook 1 minute. Then stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to boil and then reduce heat to a simmer and cover and let simmer for 30-35 minutes stirring occasionally. Top each serving with some fresh chopped green onions and fresh cilantro.

Rice and Bean Casserole

1 15 ounce Pinto Beans
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded

Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.

Summer Time Pasta

2 cups penne pasta
1/3 cup finely chopped onion
1 small summer squash
1 small zucchini
1/2 cup mushrooms
1 tsp. garlic minced
3 tbs. butter
1 tbs. flour
1/2 tsp. salt
1/4 tsp. parsley
1/4 tsp. dried thyme
1/4 cup heavy whipping cream

-Cook pasta according to package
-Saute onion, squash, zucchini, mushrooms, and garlic together
-In a bowl whisk flour, seasonings and whipping cream until smooth. Then add sauce and pasta into pan with veggies and cook in skillet for 2-3 minutes until all is mixed well.

Zucchini Casserole

2 tbs. butter
1 large sweet onion chopped
4 cups sliced zucchini
1 garlic clove minced
2 tbs. mild canned green chilies
2 tbs. hot water
1 (15oz can) cream of corn
1 cup sharp or medium cheese
4 eggs beaten
1 tbs. fresh parsley
Salt & Pepper to taste

- Pre-Heat oven to 350 degrees
- Saute onion in butter on medium high until soft (5-10 minutes) Add in zucchini, garlic, chilies and water and mix well. Reduce heat and cover for 10-15 minutes until zucchini is soft. Stir often to prevent sticking.
- In a large bowl mix corn, 1/2 cup of cheese, eggs, parsley, salt and pepper to taste.
- Combine all together and put in to 1 1/2 quart baking dish and sprinkle with remaining cheese and bake for 45-50 minutes

Ravioli Lasagna

1 jar (26 oz) triple mushroom pasta sauce
2 bags (13 oz each) cheese ravioli thawed
1 1/2 cups shredded cheese (Italian blend)

-Pre-Heat oven to 375 degrees
-Pour sauce in bowl and add 1/2 cup water.
-Coat 8x10 dish or smaller if you want more layers
-Pour 1 cup sauce in dish and spread evenly
- Lay 20 ravioli's flat side up
-Pour 3/4 cup sauce over noodles and then sprinkle with 1/2 cup of cheese
-Repeat layers then cover with foil that has been sprayed with nonstick spray
-Bake for 1 hour then take out pull foil off and bake for 5-10 minutes

"Souper" Creamy Fettuccine Alfredo

Adapted from: My mom

8 oz. uncooked fettuccine noodles
1/4 cup butter
1 can Cream of Mushroom Soup
1 cup Sour Cream
3/4 cup Milk
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese
1/1 tsp. Garlic powder
1 tsp. salt
1/8 tsp. pepper

-Cook noodles according to package - drain and stir in butter
-In a sauce pan stir together mushroom soup, sour cream, milk, cheeses, garlic, salt and pepper. Heat sauce on low until hot - not boiling. Mix into buttered noodles and serve.

extra: very good with steamed veggies like - carrots and broccoli

Spicy Mac & Cheese

8 oz. elbow noodles
1 cup broccoli florets
4 tbs. butter
2 tbs. flour
2 cups 1% milk
1 1/2 cup Sharp cheese
1/2 cup Gruyere cheese (optional)
1/4 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 pieces of bread torn into bite size pieces

-Pre-Heat oven to 350 degrees
-Cook pasta according to package directions
- Steam broccoli until tender and set aside.
-Cheese sauce: Melt butter in a medium sauce pan and add in flour. Stir until smooth. Add milk and stir constantly on medium heat until thickened. Add 2 cups of cheddar cheese and the Parmesan cheese. Stir until smooth. Add salt and cayenne pepper. If sauce is too thick, add 1/2 cup more milk. If sauce seems to thin, add more cheese.

Combine pasta, broccoli, and cheese sauce in a 8x9 pan. Bake at 350 for 15. Remove from oven and top with bite size bread pieces and the remaining 1/2 cup of cheddar cheese. Continue to bake for another 10-15 min or until bubbly