1 bag of Potatoes from the Little Potato Company
Fresh chopped parsley
-Slice potatoes in half and place in bowl.
-Toss with olive oil
-Sprinkle kosher salt over and mix
-Place on a foil lined baking sheet
-Bake @ 350 for 35 min until done
-Top with parsely
Skim tomatoes, chop, mix altogether and simmer for 1 hour
2 1/2 c. sifted whole wheat flour
1 c. cane sugar
2/3 c. cocoa powder
2 t. baking soda
1 t. salt
1 c. apple sauce or maple syrup
2 c. warm water
2/3 c. vegetable oil
2 t. vanilla extract
2 t. white or apple cider vinegar
1.Preheat oven to 350
2.Grease baking pans with Earth balance natural buttery spread
3.To ensure the cakes don’t stick , place a handful of flour in each pan and shake the pan until covered. Or with a pencil, trace the bottom of the baking pan on the wax paper; cut out circles and line pans.
4.Sift flour into a large bowl, adding flakes of bran back into the flour if sifted out.
5.Mix in the rest of the dry ingredients.
6.In a separate bowl, combine all wet ingredients and whisk.
7. Add wet ingredients to dry and mix until smooth
8.Pour vegan chocolate cake mixture equally into baking pans.
9.Place pans in oven and bake for 30 -35 min. until a fork comes out clean.
10.Allow chocolate cake to cool before removing from pans
1 bag of peas and carrots
1 can of cream of chicken soup
1 c. milk
1 c. chicken broth
1 small onion chopped
1 T flour
1/2- 1 lb. cooked, shredded chicken
1 pie crust.
Cook vegetables 6-8 min. until tender.
Drain vegetables and then add soup and milk and heat it up.
Saute onion in oil, then add flour and then add broth
Combine all ingredients and pour into pie shell.
Bake at 425 for 10 min and 350 for 1 hour
1/4 c. powdered sugar
1 c. graham cracker crumbs
4 T melted butter
1 (3 oz) pkg. pineapple jello (you can use lemon if you want)
1 c. boiling water
2 (8 oz) pkg cream cheese
1/2 c. sugar
1 t. vanilla
2 c. cool whip
Combine powdered sugar and graham cracker and butter and press into 9″ spring form pan.
Dissolve jello in the boiling water and stir until dissolved.
Chill until syrupy(about 1 hour)
In a large bowl, beat cream cheese until soft.
Add sugar and vanilla and beat until fluffy.
Add the jello mixture and beat lightly until blended.
Fold cool whip into cream cheese mixture. Pour into prepared graham cracker crust. Refrigerate at least 3 hours or more until set.
Can serve with toppings of fruit like cherry pie filling etc or drizzle with strawberry syrup.
3 c. sifted flour
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
3/4-1 t. ginger
1/3 c. butter
1/3 c. brown sugar
2/3 c. molasses (dark or light)
Sift together flour, soda, powder, salt, and ginger.
In a second bowl, cream butter and sugar together until fluffy, then add molasses and egg.
Add in the dry ingredients.
Roll out doug to 1/2 -3/4″ thick on lightly floured board.
Cut into desired shapes.
Place on greased or parchment lined cookie sheets. (Allow for expansion)
Bake 375 for 8-10 minutes.
Cool on wire racks
8 oz. package of cream cheese
2 c. shredded cheddar cheese
2 t. grated onion
1 t. Worcestershire sauce
2T blue cheese (not heaping)
(Either Basil or parsley or chopped nuts for topping)
Mix well. Roll in basil, parsley or toasted nuts. whatever you wish
2 (8 oz) cream cheese
1 (8 oz) crushed pineapple
1/4 c. finely chopped green pepper
2 T finely chopped onion
1 t salt
1 c. toasted chopped pecans
Drain the pineapple and green pepper within an inch of your life . . . don’t leave a bunch of juice in them. You may use a paper towel to gently press them.
Mix all ingredients and form into a ball.
Roll in 1 c. chopped pecans
1 loaf (cubed) white bread
2 sticks of butter
1 c. white sugar
30 oz. crushed pineapple (drained)
Cream sugar and butter together.
Add eggs and mix well
Stir in pineapple
Fold in bread cubes