Source: Allrecipes.com

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• Topping:
• 1/4 cup white sugar
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions:

1. To Make Crumb Topping: In small bowl grate frozen butter, add flour, sugar, cinnamon. Stir together and keep frozen until ready to use.

2. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Source: Allrecipes.com

Ingredients:

• 2 c all purpose flour
• 1/3 c sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 tbsp butter
• 1/2 c raisins
• 1/2 c sour cream or yogurt
• 1 large egg

Directions:

1. Preheat oven to 400F.

2. In large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

3. Use a pastry blender to cut in butter.

4. Add raisins.

5. Whisk yogurt and egg together until smooth.

6. Add to dry ingredients and mix until soft dough forms.

7. Pat or roll out on floured surface Ina circle about 8" in diameter and 3/4" thick.

8. Sprinkle with 1 tbsp sugar (optional).

9. Cut unto 8 wedges.

10. Place on baking sheet (preferably lined with parchment paper) about 1" apart.

11. Bake 15-17 minutes until golden brown.

12. For orange cranberry-substitute dried cranberries for raisins and add a generous tsp orange zest.

13. For lemon blueberry-use dried blueberries and lemon zest

Source: RecipeThing user epcasey

Ingredients:

• 1/4 c water
• 2 T chopped oil-packed sun-dried tomatoes
• 1/2 t salt
• 1/4 t pepper
• 2 garlic cloves
• 1 can chick peas (15 ounce), drained

Directions:

Place all ingredients in a food processor and process until smooth

Source:

Source: foodnetwork.com

Ingredients:

• 1 cup almonds, toasted and coarsely chopped
• 1/2 cup dried cherries, coarsely choppedT
• 6 ounces dark chocolate, finely chopped

Directions:

1. Toss together almonds and cherries.

2. Line a baking sheet with waxed paper.

3. Melt half the chocolate carefully over simmering water. Remove from heat and stir in remaining chocolate. Replace simmering water with warm tap water.

4. Stir the fruit and nut mixture into the chocolate. Drop by spoonfuls onto the baking sheet about 1" apart. Refrigerate about 15 minutes to set. Store and serve at room temper1ture.

Source: cooks.com

Ingredients:

• 1/2 c. sugar
• 3 tbsp. cornstarch
• 2 1/2 c. milk
• 1/3 c. cocoa
• 1/4 tsp. salt
• 1 tsp. vanilla

Directions:

x sugar, cornstarch, cocoa and salt in saucepan. Slowly stir in milk, cook over medium heat, stirring constantly until thick. Stir and cook 3 minutes longer; stir in vanilla. Chill. Makes 6.

Yummy, Jan added sesame seeds

Source: cooks.com (from Jan Shao)

Ingredients:

• 1 lb. walnuts
• 1 egg white beaten until fluffy
• 1/2 c. sugar (or 1c for more sweeter)
• 1 tsp. cinnamon
• 1/2 tsp. salt
• Sesame seeds

Directions:

Mix nuts in egg whites until coated. Mix sugar, cinnamon and salt together. Sprinkle over nuts mixing thoroughly. Place on buttered cookie sheet. Bake in preheated oven at 225 degrees for one hour stirring every 20 minutes until browned. (or 350 degrees for 20 to 30 minutes until browned)

Source: Allrecipes.com

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Easy

Source: Vegetarian Times

Ingredients:

• 1 1/2 c nonfat milk
• 1/4 c cocoa powder
• 12 oz dark chocolate chips
• 8 oz milk chocolate chips
• 1 T Kirsch brandy
• Biscotti or cookie sippers
• Assorted Fruit dippers

Directions:

1. Whisk together milk and cocoa powder in saucepan and simmer over medium heat.

2. Add dark and milk chocolates and heat until melted. Stir in Kirsch. Transfer to fondue pot.

3. Per 1/2 c fondue

Source: Vegetarian Times

Ingredients:

• 2 T vegetable Oil
• 2 med onions, thinly sliced (3 cups)
• 2 Granny Smith apples, peeled, cored, and cubed
• 2 t. caraway seeds
• 8 c red cabbage, thinly sliced
• 8 c dried cherries or dried cranberries
• 1/4 c dry red wine
• 2 T apple cider vinegar
• 3 lb russet potatoes, peeled and cut into chunks
• 3/4 c low-fat sour cream
• 2 T. butter
• 1/2 c chopped chives

Directions:

1. heat oil in Dutch oven over medium heat. Add onions, and saute 5 minutes. Add apples and caraway seeds, and saute 3 minutes or until apples begin to soften. Sir in cabbage and cried cherries. Reduce heat to medium-low. Cook 15 minutes. Add wine, vinegar, nad 1 c water. Season with salt and pepper. Cover and simmer 30 minutes or more.

2. Bring potatoes and enough water to boil in saucepan. Cook 10 minutes, or until thender. Drain, reserving 1/2 c liquid.

3. Mash potatoes, reserved liquid, sour cream, and butter until smooth. Stir in chives. Season with s & p as desired.

4. Preheat oven to 350F. Spoon cabbage mixture in 12 × 9 baking dish. Top with mashed potatoes. Bak 30 to 40 minutes until potato topping begins toi brown.

5. Let stand 10 minutes before serving.

6. Per 1 1/2 c. serving: 289 Cal; 5 g protein; 7 G total fat (2 G sat fat); 53 G carb, 9 mg chol; 64 mg sodium; 8 g fiber; 17 g sugars.

Source: Vegeterian Times

Ingredients:

• 1 cauliflower, large
• 2 T. butter
• 3 T all-purpose flour
• 2 cups milk
• 1 clove garlic, minced
• 2 cups grated Cheddar, extra sharp
• 1/2 c nutritional yeast
• 1 pinch cayenne pepper
• 2 egg yolks
• 1 1/2 c bread crumbs

Directions:

1. Preheat oven to 350 F. Bring large pot of salted water to boil. Add cauliflower florets and boil 5 to 7 minutes until just tender. Drain, reserving 1 c liquid. Spread cauliflower in lightly greased casserole.

2. Melt butter in same pot over medium heat.

3. Whisk in flour, and cook 1 minute, stirring continuously. Whisk in milk, garlic, and reserved liquid if necessary to make thick sauce.

4. Remove from heat and stir in cheese, nutritional yeast, cayenne, and egg yolks until cheese is melted. Pour over cauliflower.

5. Top with breadcrumbs.

6. Bake 30 minutes or until casserole is not and bubbly and breadcrumbs are crisp and brown.

Source: Vegeterian Times

Ingredients:

• 1 cauliflower, large
• 2 T. butter
• 3 T all-purpose flour
• 2 cups milk
• 1 clove garlic, minced
• 2 cups grated Cheddar, extra sharp
• 1/2 c nutritional yeast
• 1 pinch cayenne pepper
• 2 egg yolks
• 1 1/2 c bread crumbs

Directions:

1. Preheat oven to 350 F. Bring large pot of salted water to boil. Add cauliflower florets and boil 5 to 7 minutes until just tender. Drain, reserving 1 c liquid. Spread cauliflower in lightly greased casserole.

2. Melt butter in same pot over medium heat.

3. Whisk in flour, and cook 1 minute, stirring continuously. Whisk in milk, garlic, and reserved liquid if necessary to make thick sauce.

4. Remove from heat and stir in cheese, nutritional yeast, cayenne, and egg yolks until cheese is melted. Pour over cauliflower.

5. Top with breadcrumbs.

6. Bake 30 minutes or until casserole is not and bubbly and breadcrumbs are crisp and brown.

7. per 1 cup serving: 273 Cal; 16 G Protein; 16 G total fat (9 G sat Fat); 18 G Carb; 94 MG Chol; 314 MG Sod, 4 G Fiber; 6 G sugars

Source:

Ingredients:

• 1 Carrot (chopped)
• 4 Florets of Broccoli
• 2 Handfuls of Spinach
• 1 Apple (chopped)
• 2 Oranges (peeled and quartered)
• Orange Juice to dilute

Source:

Ingredients:

• 1 – 2 tablespoons fresh lemon juice OR balsamic vinegar
• 4 tablespoons picante salsa
• 1 cup raw broccoli
• 1 raw tomato, quartered
• 1/2 raw carrot, cut into 1-inch pieces
• 1 cup raw kale, or any leafy green
• 1 – 2 cloves raw garlic
• 1/2 cup raw hulled sunflower seeds
• 1/2 cup raw un-hulled sesame seeds
• 1 – 2 slices onion

Source:

Ingredients:

• 1 cup plain soy yogurt
• 6 ice cubes
• 1 cucumber, peeled, seeded, and roughly chopped
• 1 small tomato
• 1 chopped celery stalk
• a few spinach or romaine leaves
• 1 tablespoon minced onion, optional
• salt and pepper to taste

Source:

Ingredients:

• 1 Pkg. extra firm tofu
• 1 t. turmeric
• 1/2 lb baby spinach
• 1 8 oz. jar marinated sundried tomatoes with oil
• 1 c. black olives pited
• 1 scallion minced
• 1 lemon, juice & zest
• 1 clove garlic, minced
• 2 c. black-eyed peas, drain & rinsed

Directions:

Serve as salad or over pasta.

Source:

Ingredients:

• 2 cucumbers, peeled & sliced 1/8"
• 2 tomatoes, cut into 8 wedges each
• 1/2 medium onion, (red) sliced thin
• 1 t. salt
• 2-3 T. sherry vinegar
• 6-7 T. olive oil
• Black pepper

Directions:

1. Mix altogether

2. Let sit for 15 minutes

3. Use sauce as dipping sauce with tapas.

4. Optional top with sunflower seeds.

Source:

Ingredients:

• 2 cucumbers, peeled & sliced 1/8"
• 2 tomatoes, cut into 8 wedges each
• 1/2 medium onion, (red) sliced thin
• 1 t. salt
• 2-3 T. sherry vinegar
• 6-7 T. olive oil
• Black pepper

Directions:

1. Mix altogether

2. Let sit for 15 minutes

3. Use sauce as dipping sauce with tapas.

4. Optional top with sunflower seeds.

Source: DeliciousTV

Ingredients:

• 3 T fresh OJ
• 3 T fresh lemon juice
• 1/2 c balsamic vinegar
• 3/4 c. olive oil
• 4 cloves garlic, crushed
• pinch salt
• black pepper
• 1/4 c. minced basil & cilantro (substitute any fresh herb)
• Orange sauce
• In shallow skillet
• 1/2 c light brown sugar, lightly packed
• 3 T. turbinado sugar
• 2 T. cornstarch
• Whisk in 1 c. fresh orange juice
• Pinch salt
• Cook over med heat until begins to boil
• Allow to cool

Directions:

1. Shake until emulsified

2. Use dry or firm or extra firm

3. tofu

4. Drain and press dry

5. Slice into half inch slices

6. Drop into marinade for 45 minutes to overnight

7. Preheat grill to 350

8. Grill 5 minutes on each side

9. Grill vegetables on the side: Cherry tomatoes, asparagus, squash, onions etc.

10. Serve on bed of baby greens

11. Drizzle with marinade

12. Add grilled tofu

13. Drizzle with orange glaze, garnish with orange zest.

Source: DeliciousTV.com

Ingredients:

• 3 cups flour
• 1/4 tsp yeast
• 1 1/4 tsp salt
• 1 5/8 c. water

Directions:

1. Cover saran wrap

2. Let rise 12-18 hours

3. Turn out sticky dough on heavily floured surface, knead lightly to cover with flour.

4. Return to bowl and let rise for 2 hours

5. Lightly grease covered pan (cast iron dutch oven or deep covered dish

6. Spray pan lightly with vegetable oil.

7. Preheat pan @ 450

8. Bake 30 minutes, remove lid

9. Bake 15 to 20 more minutes until crusty brown.