Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

marinated barbequed vegetables

Ingredients

• Servings: 5
• 1 small eggplant, cut into 3/4 inch thick slices
• 2 small red bell peppers, seeded and cut into wide strips
• 3 zucchinis, sliced
• 6 fresh mushrooms, stems removed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup coarsely chopped fresh basil
• 2 cloves garlic, peeled and minced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
• in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
• preheat an outdoor grill for high heat.
• place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Chickpea Curry

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a large frying pan over medium heat, and fry onions until tender.
• stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. cook for 1 minute over medium heat, stirring constantly. mix in garbanzo beans and their liquid. continue to cook and stir until all ingredients are well blended and heated through. remove from heat. stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Insanely Easy Vegetarian Chili

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oil in a large saucepan over medium heat. saute onions, carrots, and garlic until tender. stir in green pepper, red pepper, celery, and chili powder. cook until vegetables are tender, about 6 minutes.
• stir in mushrooms, and cook 4 minutes. stir in tomatoes, kidney beans, and corn. season with cumin, oregano, and basil. bring to a boil, and reduce heat to medium. cover, and simmer for 20 minutes, stirring occasionally.

Raspberry Vinaigrette Dressing

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1/2 cup raspberry wine vinegar
• 1/2 cup sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. shake well.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Lemon Poppy Seed Dessert Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 1 1/4 cups water
• 1/2 cup poppy seeds
• 1 (21 ounce) can lemon pie filling
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, stir together cake mix and vanilla pudding mix. make a well in the center and pour in eggs, oil water and poppy seeds. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool completely. spread lemon pie filling over the cooled cake.
• in a large bowl, mix instant lemon pudding with milk. mix well and let stand about 5 minutes until fairly set. fold in thawed whipped topping. spread over pie filling. refrigerate for at least 4 hours before serving.

Mom's Turnips

Ingredients

• Servings: 6
• 3 turnips, peeled and chopped
• 1 pound bacon
• 4 tablespoons rendered bacon fat
• 1/2 cup packed brown sugar

Recipe

• bring a pot of salted water to a boil. add turnips; cook until tender but still firm. drain, and transfer to a large bowl to cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. crumble and set aside. reserve bacon fat.
• in the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. mix together and serve.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Wine Pound Cake

Ingredients

• Servings: 12
• cooking spray (such as pam®)
• 1 (15.25 ounce) package yellow cake mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup wine
• 4 eggs
• glaze:
• 1/2 cup sugar
• 1/4 cup butter
• 1/4 cup wine
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). spray a fluted tube pan (such as bundt®) with cooking spray and lightly coat with flour.
• whisk cake mix, pudding mix, 1/4 cup sugar, brown sugar, and cinnamon together in a bowl. beat vegetable oil, water, 1/2 cup wine, and eggs into flour mixture using an electric mixer until batter is smooth. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. cool cake in pan on a wire rack, about 1 hour.
• combine 1/2 cup sugar, butter, 1/4 cup wine together in a saucepan immediately after removing cake from oven. cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. spoon 1/2 the glaze over cake while cake is still warm.
• invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. allow cake to absorb glaze, about 15 minutes. dust cake with confectioners' sugar.

Baked Tortilla Chips

Ingredients

• Servings: 6
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• in a mister, combine the oil and lime juice. mix well and spray each tortilla wedge until slightly moist.
• combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• bake for about 7 minutes. rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. serve with salsas, garnishes or guacamole.

Gingerbread Biscotti

Ingredients

• Servings: 4
• 1/3 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a cookie sheet.
• in a large bowl, mix together oil, sugar, eggs, and molasses. in another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
• divide dough in half, and shape each half into a roll the length of the cookie. place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
• bake in preheated oven for 25 minutes. remove from oven, and set aside to cool.
• when cool enough to touch, cut into 1/2 inch thick diagonal slices. place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Moroccan Tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Oil Cake

Ingredients

• Servings: 1
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups water
• 1 cup vegetable oil
• 2 tablespoons distilled vinegar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix sugar, flour, baking soda, salt and cocoa.
• add water, vegetable oil, vinegar, and vanilla. beat by hand until smooth.
• pour into a 9x13 inch pan. bake at 350 degrees f (175 degrees c) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Chickpea Curry

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a large frying pan over medium heat, and fry onions until tender.
• stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. cook for 1 minute over medium heat, stirring constantly. mix in garbanzo beans and their liquid. continue to cook and stir until all ingredients are well blended and heated through. remove from heat. stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Moroccan Tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Chocolate Oil Cake

Ingredients

• Servings: 1
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups water
• 1 cup vegetable oil
• 2 tablespoons distilled vinegar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix sugar, flour, baking soda, salt and cocoa.
• add water, vegetable oil, vinegar, and vanilla. beat by hand until smooth.
• pour into a 9x13 inch pan. bake at 350 degrees f (175 degrees c) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Aunt Norma's Rhubarb Muffins

Ingredients

• Servings: 2
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 1 tablespoon melted butter
• 1/3 cup sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease two 12 cup muffin pans or line with paper cups.
• in a medium bowl, stir together the flour, baking soda, baking powder and salt. in a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. pour in the dry ingredients and mix by hand just until blended. stir in the rhubarb and walnuts. spoon the batter into the prepared cups, filling almost to the top. in a small bowl, stir together the melted butter, sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. cool in the pans for at least 10 minutes before removing.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Lemon Pudding Cookies

Ingredients

• Servings: 1
• 1 cup buttermilk baking mix
• 1 (3 ounce) package instant lemon pudding mix
• 1 egg
• 1/4 cup vegetable oil
• 1/3 cup granulated sugar for decoration

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease 2 large cookie sheets.
• mix baking mix, pudding, egg and oil in a large bowl until dough forms.
• roll dough into 1 inch balls. place balls 2 inches apart on the cookie sheets. dip flat bottom glass or cookie press into sugar. press onto dough ball and flatten into 1/4 inch thick cookie. bake until just golden brown on the edges, about 10 minutes. transfer to racks and cool completely.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Aunt Norma's Rhubarb Muffins

Ingredients

• Servings: 2
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 1 tablespoon melted butter
• 1/3 cup sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease two 12 cup muffin pans or line with paper cups.
• in a medium bowl, stir together the flour, baking soda, baking powder and salt. in a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. pour in the dry ingredients and mix by hand just until blended. stir in the rhubarb and walnuts. spoon the batter into the prepared cups, filling almost to the top. in a small bowl, stir together the melted butter, sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. cool in the pans for at least 10 minutes before removing.

Lemon Zucchini Bars

Ingredients

• Servings: 2
• 1 1/4 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1 3/4 cups grated zucchini
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• in a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. stir in shredded zucchini.
• in another bowl, combine flour, baking powder, baking soda, and salt. gradually add this mixture to the zucchini mixture. stir until thoroughly combined; mix in the walnuts.
• pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. cool. sprinkle cake with sifted confectioners' sugar and cut into bars.
• sprinkle top with sifted confectioners' sugar and cut into bars.

Lemon Zucchini Bars

Ingredients

• Servings: 2
• 1 1/4 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1 3/4 cups grated zucchini
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• in a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. stir in shredded zucchini.
• in another bowl, combine flour, baking powder, baking soda, and salt. gradually add this mixture to the zucchini mixture. stir until thoroughly combined; mix in the walnuts.
• pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. cool. sprinkle cake with sifted confectioners' sugar and cut into bars.
• sprinkle top with sifted confectioners' sugar and cut into bars.

Lemon Pudding Cookies

Ingredients

• Servings: 1
• 1 cup buttermilk baking mix
• 1 (3 ounce) package instant lemon pudding mix
• 1 egg
• 1/4 cup vegetable oil
• 1/3 cup granulated sugar for decoration

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease 2 large cookie sheets.
• mix baking mix, pudding, egg and oil in a large bowl until dough forms.
• roll dough into 1 inch balls. place balls 2 inches apart on the cookie sheets. dip flat bottom glass or cookie press into sugar. press onto dough ball and flatten into 1/4 inch thick cookie. bake until just golden brown on the edges, about 10 minutes. transfer to racks and cool completely.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Baked Tortilla Chips

Ingredients

• Servings: 6
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• in a mister, combine the oil and lime juice. mix well and spray each tortilla wedge until slightly moist.
• combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• bake for about 7 minutes. rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. serve with salsas, garnishes or guacamole.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Too Much Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Baked Tortilla Chips

Ingredients

• Servings: 6
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• in a mister, combine the oil and lime juice. mix well and spray each tortilla wedge until slightly moist.
• combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• bake for about 7 minutes. rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. serve with salsas, garnishes or guacamole.

Chickpea Curry

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a large frying pan over medium heat, and fry onions until tender.
• stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. cook for 1 minute over medium heat, stirring constantly. mix in garbanzo beans and their liquid. continue to cook and stir until all ingredients are well blended and heated through. remove from heat. stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Too Much Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.

Chickpea Curry

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a large frying pan over medium heat, and fry onions until tender.
• stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. cook for 1 minute over medium heat, stirring constantly. mix in garbanzo beans and their liquid. continue to cook and stir until all ingredients are well blended and heated through. remove from heat. stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Too Much Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Cajun Chicken And Sausage Gumbo

Ingredients

• Servings: 10
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 celery stalks, chopped
• 1 pound andouille or smoked sausage, sliced 1/4 inch thick
• 4 cloves garlic, minced
• salt and pepper to taste
• creole seasoning to taste
• 6 cups chicken broth
• 1 bay leaf
• 1 rotisserie chicken, boned and shredded

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• heat the oil in a dutch oven over medium heat. when hot, whisk in flour. continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. be careful not to burn the roux. if you see black specks in the mixture, start over.
• stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. stir in the garlic and cook another 5 minutes. season with salt, pepper, and creole seasoning; blend thoroughly. pour in the chicken broth and add the bay leaf. bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. stir in the chicken, and simmer 1 hour more. skim off any foam that floats to the top during the last hour.

Gingerbread Biscotti

Ingredients

• Servings: 4
• 1/3 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a cookie sheet.
• in a large bowl, mix together oil, sugar, eggs, and molasses. in another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
• divide dough in half, and shape each half into a roll the length of the cookie. place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
• bake in preheated oven for 25 minutes. remove from oven, and set aside to cool.
• when cool enough to touch, cut into 1/2 inch thick diagonal slices. place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Insanely Easy Vegetarian Chili

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oil in a large saucepan over medium heat. saute onions, carrots, and garlic until tender. stir in green pepper, red pepper, celery, and chili powder. cook until vegetables are tender, about 6 minutes.
• stir in mushrooms, and cook 4 minutes. stir in tomatoes, kidney beans, and corn. season with cumin, oregano, and basil. bring to a boil, and reduce heat to medium. cover, and simmer for 20 minutes, stirring occasionally.

Gingerbread Biscotti

Ingredients

• Servings: 4
• 1/3 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a cookie sheet.
• in a large bowl, mix together oil, sugar, eggs, and molasses. in another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
• divide dough in half, and shape each half into a roll the length of the cookie. place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
• bake in preheated oven for 25 minutes. remove from oven, and set aside to cool.
• when cool enough to touch, cut into 1/2 inch thick diagonal slices. place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Black Forest Cake I

Ingredients

• Servings: 1
• 2 1/8 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• in a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. pour batter into prepared pans.
• bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. cool layers in pans on wire racks 10 minutes. loosen edges, and remove to racks to cool completely.
• drain cherries, reserving 1/2 cup juice. combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. cook over low heat until thickened, stirring constantly. stir in 1 teaspoon vanilla. cool before using.
• combine whipping cream and confectioner's sugar in a chilled medium bowl. beat with an electric mixer at high speed until stiff peaks form.
• with long serrated knife, split each cake layer horizontally in half. tear one split layer into crumbs; set aside. reserve 1 1/2 cups frosting for decorating cake; set aside. gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. to assemble, place one cake layer on cake plate. spread with 1 cup frosting; top with 3/4 cup cherry topping. top with second cake layer; repeat layers of frosting and cherry topping. top with third cake layer. frost side of cake. pat reserved crumbs onto frosting on side of cake. spoon reserved frosting into pastry bag fitted with star decorator tip. pipe around top and bottom edges of cake. spoon remaining cherry topping onto top of cake.

Insanely Easy Vegetarian Chili

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oil in a large saucepan over medium heat. saute onions, carrots, and garlic until tender. stir in green pepper, red pepper, celery, and chili powder. cook until vegetables are tender, about 6 minutes.
• stir in mushrooms, and cook 4 minutes. stir in tomatoes, kidney beans, and corn. season with cumin, oregano, and basil. bring to a boil, and reduce heat to medium. cover, and simmer for 20 minutes, stirring occasionally.

Rhubarb Bread I

Ingredients

• Servings: 2
• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease two 9x5 inch loaf pans. in a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• in a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. fold in rhubarb and nuts. pour batter into prepared loaf pans.
• in a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. sprinkle this mixture over the unbaked loaves.
• bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Black Forest Cake I

Ingredients

• Servings: 1
• 2 1/8 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• in a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. pour batter into prepared pans.
• bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. cool layers in pans on wire racks 10 minutes. loosen edges, and remove to racks to cool completely.
• drain cherries, reserving 1/2 cup juice. combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. cook over low heat until thickened, stirring constantly. stir in 1 teaspoon vanilla. cool before using.
• combine whipping cream and confectioner's sugar in a chilled medium bowl. beat with an electric mixer at high speed until stiff peaks form.
• with long serrated knife, split each cake layer horizontally in half. tear one split layer into crumbs; set aside. reserve 1 1/2 cups frosting for decorating cake; set aside. gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. to assemble, place one cake layer on cake plate. spread with 1 cup frosting; top with 3/4 cup cherry topping. top with second cake layer; repeat layers of frosting and cherry topping. top with third cake layer. frost side of cake. pat reserved crumbs onto frosting on side of cake. spoon reserved frosting into pastry bag fitted with star decorator tip. pipe around top and bottom edges of cake. spoon remaining cherry topping onto top of cake.

Moroccan Tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Rhubarb Bread I

Ingredients

• Servings: 2
• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease two 9x5 inch loaf pans. in a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• in a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. fold in rhubarb and nuts. pour batter into prepared loaf pans.
• in a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. sprinkle this mixture over the unbaked loaves.
• bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Cajun Chicken And Sausage Gumbo

Ingredients

• Servings: 10
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 celery stalks, chopped
• 1 pound andouille or smoked sausage, sliced 1/4 inch thick
• 4 cloves garlic, minced
• salt and pepper to taste
• creole seasoning to taste
• 6 cups chicken broth
• 1 bay leaf
• 1 rotisserie chicken, boned and shredded

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• heat the oil in a dutch oven over medium heat. when hot, whisk in flour. continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. be careful not to burn the roux. if you see black specks in the mixture, start over.
• stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. stir in the garlic and cook another 5 minutes. season with salt, pepper, and creole seasoning; blend thoroughly. pour in the chicken broth and add the bay leaf. bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. stir in the chicken, and simmer 1 hour more. skim off any foam that floats to the top during the last hour.

Black Forest Cake I

Ingredients

• Servings: 1
• 2 1/8 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• in a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. pour batter into prepared pans.
• bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. cool layers in pans on wire racks 10 minutes. loosen edges, and remove to racks to cool completely.
• drain cherries, reserving 1/2 cup juice. combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. cook over low heat until thickened, stirring constantly. stir in 1 teaspoon vanilla. cool before using.
• combine whipping cream and confectioner's sugar in a chilled medium bowl. beat with an electric mixer at high speed until stiff peaks form.
• with long serrated knife, split each cake layer horizontally in half. tear one split layer into crumbs; set aside. reserve 1 1/2 cups frosting for decorating cake; set aside. gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. to assemble, place one cake layer on cake plate. spread with 1 cup frosting; top with 3/4 cup cherry topping. top with second cake layer; repeat layers of frosting and cherry topping. top with third cake layer. frost side of cake. pat reserved crumbs onto frosting on side of cake. spoon reserved frosting into pastry bag fitted with star decorator tip. pipe around top and bottom edges of cake. spoon remaining cherry topping onto top of cake.

Rhubarb Bread I

Ingredients

• Servings: 2
• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease two 9x5 inch loaf pans. in a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• in a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. fold in rhubarb and nuts. pour batter into prepared loaf pans.
• in a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. sprinkle this mixture over the unbaked loaves.
• bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Beets On The Grill

Ingredients

• Servings: 2
• 6 beets, scrubbed
• 2 tablespoons butter
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an outdoor grill for high heat.
• coat one side of a large piece of aluminum foil with cooking spray. place beets and butter on foil; season with salt and pepper. wrap foil over beets.
• place packet on the grill grate. cook 30 minutes, or until beets are very tender. allow beets to cool about 5 minutes before serving. you don't even need to peel to enjoy!

Oatmeal Blueberry Muffins

Ingredients

• Servings: 1
• 1 1/4 cups quick cooking oats
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 cup blueberries, rinsed and drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• combine oats, flour, sugar, baking powder, and salt. mix in milk, egg, and oil; mix just until dry ingredients are moistened. fold in blueberries. fill greased muffin cups 2/3 full with batter.
• bake at 425 degrees f (220 degrees c) for 20 to 25 minutes.

Fudgy Brownies I

Ingredients

• Servings: 1
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup vegetable oil
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, stir together the cocoa and baking soda. add 1/3 cup vegetable oil and boiling water. mix until well blended and thickened. stir in the sugar, eggs, and remaining 1/3 cup oil. finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. spread evenly into the prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool before cutting into squares.

Too Much Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Moroccan Tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Gingerbread Biscotti

Ingredients

• Servings: 4
• 1/3 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a cookie sheet.
• in a large bowl, mix together oil, sugar, eggs, and molasses. in another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
• divide dough in half, and shape each half into a roll the length of the cookie. place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
• bake in preheated oven for 25 minutes. remove from oven, and set aside to cool.
• when cool enough to touch, cut into 1/2 inch thick diagonal slices. place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Too Much Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Chocolate Crinkles Ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.