Brownies!

If you're looking for something chocolatey (but not a candy bar) and cake-like (but not cake), brownies fit the bill nicely. Here are six yummy brownie recipes to get you through the day (and make good gift-giving, too), including Salted Caramel Brownies and Superfast Fudge Brownies. Enjoy!

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

SUPERFAST FUDGE BROWNIES



This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!



8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

SALTED CARAMEL BROWNIES

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).” Yield: About 2 dozen brownies; Time: 1 1/4 hours.

To view this online, go to http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies.

Ingredients

For the Caramel:

1 cup granulated sugar

2 tablespoons light corn syrup

1/2 cup heavy cream

3/4 teaspoon salt, plus more to taste

1/4 cup sour cream

For the Brownies:

2 sticks unsalted butter, cut into 1-inch cubes, more for greasing pan

1 1/4 cups/150 grams all-purpose flour

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling

Preparation

Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.

Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.

In a large bowl, whisk together flour, salt and cocoa powder.

Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.

Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.

Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.

Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.

Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.

Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.

SUPERNATURAL BROWNIES

This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”

Yield: 15 large or 24 small brownies; Time: About 1 hour

This was featured in “Simple Pleasure, American Style”, and can be viewed online here.

Ingredients

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate

1 cup dark brown sugar, such as muscovado

1 cup granulated sugar

4 eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup flour

1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional

Preparation

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Tip

For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

MARBLED PUMPKIN BROWNIES

I'm really not sure where I found the first two recipes. The brownie recipe makes 10 servings.

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup canned pumpkin

1/2 cup coarsely chopped pecans

1/4 cup cream cheese, softened

2 tablespoons sugar

1 egg yolk

2 teaspoons whipping cream

1/2 teaspoon vanilla extract

vanilla ice cream, optional

caramel sauce, warmed, optional

Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.

Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.

Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).

Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.

Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.

Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.

PUMPKIN PATCH BROWNIES

This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”

Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.

To view this online, click here.

Ingredients

1 box brownie mix, plus required ingredients

1 c. white chocolate chips

1 tbsp. vegetable oil

green food coloring

1 can chocolate frosting

1 c. crushed oreos

Pumpkin candies

Directions

Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.

In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.

Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.

Slice into squares and serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Cherry-Mallow Cake and Hearty Turkey Chili. Enjoy!

KENTUCKY CORN PUDDING

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy. My late step-father was from Kentucky. I would have loved to have made this for him one last Christmas.

This recipe begins, “Corn on the cob was sometimes served at Christmas, but more often we had our corn the old southern way, as corn pudding. Great for a Thanksgiving as well.”

Serves 6 to 8

1 pint fresh corn, with pulp scraped from cob

2 egg yolks

1 1/2 tablespoons flour

1 cup whole milk

1 tablespoon sugar

1 tablespoon butter, melted

1/2 teaspoon salt

1/8 teaspoon black pepper

2 egg whites, beaten to stiff peaks

Preheat oven to 350°F.

Combine corn, egg yolk, flour, milk, sugar, butter, salt and pepper. Mix well.

Fold in egg whites. Turn into a buttered baking dish and bake in preheated 350°F oven for 30 to 35 minutes or until set.

QUICK PASTA PESTO

This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”

POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

3 Tbsp pesto sauce, sun-dried tomato variety preferred

3 cup mixed vegetables, chopped, fresh or frozen

1 cup fat-free evaporated milk

4 cup cooked pasta

1 oz part-skim mozzarella cheese, shredded

Directions

Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.

Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.

CHERRY-MALLOW CAKE

This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”

Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15

Ingredients

4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package)

1 package (18-1/4 ounces) yellow cake mix

1 can (21 ounces) cherry pie filling

Directions

Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.

Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.

Remove pan from oven and cool on wire racks.

After the cake is cool, cut into squares.

SLOW-COOKER BEEF & BROCCOLI

This comes from Delish, and begins, “The tender beef melts in your mouth.”

Total Time: 4 hours 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves 4-6

To view this online, click here.

Ingredients

1 1/2 lb. sirloin steak, thinly sliced

1 c. low-sodium beef broth

1/2 c. low-sodium soy sauce

1/2 c. brown sugar

3 tbsp. sesame oil

1 tbsp. sriracha

3 cloves garlic, minced

3 green onions, thinly sliced, plus more for garnish

2 tbsp. cornstarch

2 c. broccoli florets

Sesame seeds, for garnish

Cooked jasmine rice, for serving

Directions

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame things and green onions and serve over rice.

CLASSIC LASAGNA

This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!

Taco Tuesday

Yay! Another round of Taco Tuesday recipes. These six recipes should help hit the spot, including Spicy Turkey Tacos and Eggplant Tacos. Enjoy!

TACO ZUCCHINI LASAGNA

This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”

Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

1/2 c. sour cream, plus more for drizzling

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

Bake until noodles are tender and cheese is bubbly, 25 minutes.

Drizzle with sour cream, garnish with cilantro, and serve.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

SPICY TURKEY TACOS

This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.

Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

8 hard corn taco shells

1 tsp. extra-virgin olive oil

1 lb. ground turkey

4 tsp. Mexican seasoning

1 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

1 c. crushed tomatoes

1/4 c. chopped fresh cilantro, plus more for garnish

1 c. grated mozzarella

1 c. Pico de Gallo

1 c. sour cream

Directions

Preheat oven to 375°. Place taco shells on a sheet pan.

In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.

Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.

Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.

TURKEY TACO BOWLS

This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

5 teaspoons olive oil, divided

1 pound lean ground turkey

1 tablespoon taco seasoning

4 cups shredded red cabbage

2 cups chopped kale

Juice of 1 lime

Salt to taste

4 eggs

2 whole-wheat tortillas

1 tablespoon crumbled feta

1 avocado, sliced

1 tablespoon salsa (optional)

Instructions

Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Crockpot Lasagna and Kentucky Corn Pudding. Enjoy!

EASY CHICKEN POT PIE

This comes from Christin Mahrlig of Spicy Southern Kitcen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”

Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins

To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.

Ingredients

1 cup peeled and diced potato

3/4 cup sliced carrot

1/2 cup Challenge butter

2/3 cup diced onion

1 1/4 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

1/2 cup all-purpose flour

1 1/2 cups chicken broth

1 cup milk

3 cups shredded chicken from a rotisserie chicken

1 cup peas

2 refrigerated pie crusts

1 egg beaten together with 1 tablespoon water to make an egg wash

Instructions

Preheat oven to 425 degrees.

Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.

Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

Stir in chicken and peas. Turn heat off.

Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.

Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Place on a baking sheet and place in oven and bake for 30 minutes.

KENTUCKY CORN PUDDING

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy. My late step-father was from Kentucky. I would have loved to have made this for him one last Christmas.

This recipe begins, “Corn on the cob was sometimes served at Christmas, but more often we had our corn the old southern way, as corn pudding. Great for a Thanksgiving as well.”

Serves 6 to 8

1 pint fresh corn, with pulp scraped from cob

2 egg yolks

1 1/2 tablespoons flour

1 cup whole milk

1 tablespoon sugar

1 tablespoon butter, melted

1/2 teaspoon salt

1/8 teaspoon black pepper

2 egg whites, beaten to stiff peaks

Preheat oven to 350°F.

Combine corn, egg yolk, flour, milk, sugar, butter, salt and pepper. Mix well.

Fold in egg whites. Turn into a buttered baking dish and bake in preheated 350°F oven for 30 to 35 minutes or until set.

CROCKPOT LASAGNA

This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

To view this online, click here.

Ingredients

1 lb. lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 1/2 tsp. salt 1 tsp. dried oregano

12 oz. cottage cheese

1/2 cup grated Parmesan cheese

12 oz. lasagna pasta, uncooked

16 oz. shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

Additional Tips

Ready in 4 1/4 hours.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)



Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

SLOW COOKER BAKED ZITI

This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!

This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.

To view this online (and to read Ashley’s notes on the recipe), click here.

Ingredients

1 lb ground beef, turkey or Italian sausage

1 onion, finely chopped

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried parsley

1 (28oz) can diced tomatoes

1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)

2 1/2 cups water or chicken broth

1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)

1 cup shredded mozzarella cheese

Instructions

In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.

Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.

Cook on low for 6 hours or high for 3 hours.

Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.

Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.

Meatless Monday

It's Monday, time for another Meatless Monday post.

It's December, time to head into the homestretch of winter holidays - Christmas, Hanukkah, the Solstice, New Year's...whatever we celebrate over the next month.(Can it really be December already? Didn't 2017 start just last week?) Here are today's six vegetarian recipes to help you jump into the last month of the year, including Spiced Vegan Oatmeal Cranberry Cookies and Baked Apples w/Raisins. Enjoy!

WILD MUSHROOM QUESADILLAS

Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…

That said, this comes from Kim Severson, also in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!

This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.

Ingredients

4 tablespoons vegetable oil

1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped

Salt and freshly ground black pepper

1/2 cup minced yellow onion

4 ounces grated Oaxaca or domestic Muenster cheese

4 ounces grated panela or aged mozzarella cheese

4 ounces grated cotija or Parmesan cheese

1/3 cup finely chopped cilantro leaves

1/2 teaspoon dried oregano

Pinch of ground coriander

8 8-inch flour or corn tortillas, preferably homemade (recipe follows)

Preparation

Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.

Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.

Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.

Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

GRANDMA SALAZAR’S TORTILLAS

This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.

Makes 12 8-inch tortillas.

This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.

Ingredients

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

2 tablespoons vegetable shortening

Preparation

In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.

Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.

On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.

Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.

BAKED APPLES WITH RAISINS

Servings: 2

View recipe: http://diabeticgourmet.com/recipes/html/159.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=159

Ingredients

2 apples

1 tbsp raisins

Orange juice

Pinch ground cinnamon

Directions

Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking cups.

Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.

Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit

ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.

“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.

“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.

Ingredients

1 package vegetarian sausage (use Gimme Lean brand)

2 cups water

3 Tbsp olive oil

1 medium yellow onion, chopped

6 stalks celery, chopped fine

1 Tbsp fresh sage OR 1 tsp dried

1 Tbsp fresh thyme OR 1 tsp dried

6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs

1/2 cup unsweetened applesauce

1 medium apple, any kind, diced

1/3 cup apple cider

2 large acorn squash, cut in half, with seeds removed

Salt and pepper to taste

Preparation

Preheat oven to 450°.

Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.

Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.

Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.

Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.

Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.

Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.

MOM’S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/162.shtml

Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

SPICED VEGAN OATMEAL CRANBERRY COOKIES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “This vegan recipe for spiced oatmeal cranberry cookies is thick and chewy, just the way oatmeal cookies should be, and, it has consistently been one of the most popular vegan cookie recipes here on About.com year after year. Vegans apparently love their oatmeal cranberry cookies, and you'll love this recipe, whether you're vegan or not! Unlike many vegan cookie recipes, this one doesn't require any egg replacer or egg substitute, so it's a good one to try if you're new to baking vegan (or just don't have any egg replacer on hand).

“Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg-free and dairy-free. Betsy DiJulio of The Blooming Platter made these cookies and suggests adding chopped walnuts or pecans. Her verdict? These cookies are ‘the best’!”

To view this online, click here. Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 18 cookies.

Ingredients

3/4 cup vegan margarine or butter substitute

1/3 cup regular white sugar

3/4 cup brown sugar

1 tsp vanilla

1/2 cup soy milk (or other non-dairy milk substitute)

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

1/4 tsp ground cloves

1/4 tsp nutmeg

3 cups quick cooking or rolled oatmeal

1 cup dried cranberries

Preparation

First, pre-heat the oven to 350 degrees. You don't need to grease a cookie sheet for this recipe.

In a large bowl, cream together the vegan margarine with the regular white sugar and the brown sugar until smooth and creamy. Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.

Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg and stir again until well mixed, then stir in the quick cooking oats and the cranberries.

Spoon the dough by about one and a half-inch balls onto an ungreased cookie sheet and bake 10-15 minutes, or until done.

Enjoy your vegan oatmeal cranberry cookies!

Recipe note: If you're missing one of the spices (ginger powder, ground cloves, cinnamon and nutmeg), it's ok to omit it without too much trouble, and just add a bit more of one of the other spices. If you're missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they'll be even better with the full combination of spices. If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.

Cookies

It's that time of year when so many of us love baking and cooking homemade presents for everyone around us. And who doesn't love homemade cookies? Here are six yummy cookie recipes to help you get started, including The Spiciest Gingerbread Cookies Ever and Soft Ginger Cookies. Enjoy!

APRICOT AND NUT COOKIES WITH AMARETTO ICING

This is from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing:

1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

GRANDMA'S PEANUT BUTTER COOKIES





One of Grandma Hallock’s cookie recipes.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1/2 C brown sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



SOFT GINGER COOKIES

This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.

To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.

3/4 cup hot coffee

1 cup chopped, pitted dates

1/2 teaspoon baking soda

2 eggs at room temperature

1/4 cup organic blackstrap molasses

1 1/2 cups organic spelt flour or whole-wheat flour

1/2 teaspoon salt

1 tablespoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground white pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup chopped crystallized ginger

1/4 cup turbinado sugar

Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.

Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g

THE SPICIEST GINGERBREAD COOKIES EVER

This recipe from The Food Network Kitchen begins, “This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.” Total Time: 5 hr 20 min; Prep: 1 hr 10 min; Inactive: 3 hr 40 min; Cook: 30 min; Yield: Eighteen 4-inch gingerbread people; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/the-spiciest-gingerbread-cookies-ever.html?oc=linkback

Ingredients

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)

3 tablespoons ground ginger

1 tablespoon ground cinnamon

1 tablespoon freshly ground black pepper

1 teaspoon fine salt

3/4 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne

1/4 teaspoon baking powder

1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature

3/4 cup granulated sugar

1/2 cup molasses

1 large egg

2 cups confectioners' sugar

1/4 cup meringue powder (egg white powder)

Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Directions

Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.

Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.

Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.

Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).

Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)

Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

Special equipment: a small offset spatula

CHOCOLATE OATMEAL COOKIES

Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml

Yield: 40 cookies

Serving size: 1 cookie

Ingredients

1 cup all-purpose flour

1 1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup SPLENDA Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

Mexican Recipes

If you love Mexican food, you'll love today's post. Here are six Mexican recipes to help you through the weekend, including Oven-Fried Chicken Chimichangas and Tex-Mex Beef and Rice Skillet. Enjoy!

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)

Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

TEX-MEX BEEF AND RICE SKILLET

This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 tablespoon vegetable oil

1 cup diced yellow onion

1 medium red bell pepper, diced

1 cup fresh or frozen corn kernels

1 can (10 oz) Old El Paso™ enchilada sauce

1 package (1 oz) Old El Paso™ original taco seasoning mix

3 cups cooked white rice

1 cup shredded Mexican cheese blend (4 oz)

2 tablespoons chopped fresh cilantro leaves

Directions

In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.

Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.

Top with cheese and cilantro.

MEXICAN CHICKEN CHOWDER

This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”

Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5

To view this online, click here.

Ingredients

2 tablespoons butter, melted

2 tablespoons Gold Medal™ all-purpose flour

1 lb red potatoes, unpeeled, diced (3 cups)

1 cup corn kernels (fresh, canned or frozen)

1/2 cup finely diced red bell pepper

1 green onion, thinly sliced, whites only

1 tablespoon seeded and finely chopped jalapeño chile

2 boneless skinless chicken breasts, diced (14 oz)

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 container (32 oz) Progresso™ chicken broth

1/4 cup heavy whipping cream

2 tablespoons chopped fresh cilantro leaves

Directions

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

CHILE RELLENO STUFFED PEPPERS

This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.

“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”

Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

4 green bell peppers

1 tablespoon olive oil, divided

1 small red onion

1/2 teaspoon salt

2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)

2 Russett potatoes

1 zucchini

1 poblano chile

2 cloves garlic

6 ounces queso fresco*

3 ounces Monterey jack cheese

1/2 cup loosely packed cilantro leaves

Directions

Preheat an oven to 375F.

Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.

Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.

Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.

Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.

Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.

While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.

While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.

Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.

Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.

Serve hot, garnished with cilantro, if you like.

Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.

*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!

SHEET PAN CHICKEN FAJITAS

This comes from The Food Network Kitchen, and begins, “These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.”

Total:30 min; Active: 15 min; Yield: 4 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272.

Ingredients

1 tablespoon chili powder

Kosher salt and freshly ground black pepper

1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded

1 large yellow onion, halved and thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken breast

Juice of 1 lime, plus lime wedges, for serving

8 fajita-size flour tortillas, warmed

Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

OVEN-FRIED CHICKEN CHIMICHANGAS

This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”

Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes

To view this online, click here.

Ingredients

2/3 cup Pace® Picante Sauce

1 teaspoon ground cumin

1/2 teaspoon Dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded Cheddar cheese (about 4 ounces)

2 green onion, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

fresh cilantro leaves

Directions

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.