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.

Cranberry Orange Breakfast Bread

Ingredients

• Servings: 1
• 1 1/8 cups orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 3 cups bread flour
• 1 tablespoon dry milk powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon grated orange zest
• 1 cup sweetened dried cranberries
• 1/3 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select cycle; press start. if your machine has a fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

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 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.

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.

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.

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.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

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.

Crepes

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
• heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.

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 a plate if desired, dust the cake with powdered sugar.

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.

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 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.

Sweet Stuffing

Ingredients

• Servings: 8
• 2 cups diced onion
• 1/2 cup butter
• 2 cups cranberries
• 2 tablespoons brown sugar
• 2 teaspoons dried rosemary
• 1/2 tablespoon dried sage
• 12 slices raisin bread, cut into 1/2 cubes and toaste
• 1/2 cup fresh orange juice
• 1/2 cup vegetable broth

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• cook onion in butter or margarine over low heat until soft. add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. mix gently but thoroughly.
• if baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. bake for 30 minutes. uncover and bake an additional 30 minutes.

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.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

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.

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.

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.

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 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.

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 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.

Grandma Bachman's Bunny Bread

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 cup warm water
• 1/4 cup vegetable oil
• 2 tablespoons poppy seeds
• 1 (3.4 ounce) package instant butterscotch pudding mix

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• grease two 8 1/2x4 1/2-inch loaf pans.
• place yellow cake mix, eggs, warm water, vegetable oil, poppy seeds, and butterscotch pudding mix into a mixing bowl.
• beat with an electric mixer until batter is smooth, about 2 minutes. if beating by hand, beat for 5 minutes.
• pour batter into the prepared loaf pans.
• bake in preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, about 1 hour.
• tip pans on their sides until cakes are cool, about 30 minutes. invert pans to remove the loaves.

Pink Lady Cake

Ingredients

• Servings: 1
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup water
• 1 (16 ounce) package sliced frozen strawberries
• 1 (18.25 ounce) package cake mix
• 3 tablespoons all-purpose flour
• 1 (3 ounce) package strawberry jell-o® mix
• 2 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 250 degrees f (120 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. beat in cake mix, flour and gelatin mix. pour mixture into greased and floured pan
• bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean.
• to make icing: in a medium bowl, mix sugar and remaining strawberries; frost cake while warm.
• chill in refrigerator before serving.

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.

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.

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 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.

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.

pumpkin chocolate chip cookies iii

Ingredients

• Servings: 2
• 1 cup canned pumpkin
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

• combine pumpkin, sugar, vegetable oil, and egg. in a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. dissolve the baking soda with the milk and stir in. add flour mixture to pumpkin mixture and mix well.
• add vanilla, chocolate chips and nuts.
• drop by spoonful on greased cookie sheet and bake at 350 degrees f (175 degrees c) for approximately 10 minutes or until lightly brown and firm.

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.

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.

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 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.

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.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

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.

Crepes

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
• heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

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.

pumpkin whoopie pies

Ingredients

• Servings: 3
• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1 1/2 cups solid pack pumpkin puree
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cloves
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3/4 cup shortening

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease baking sheets.
• combine the oil and brown sugar. mix in the pumpkin and eggs, beating well. add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. mix well.
• drop dough by heaping teaspoons the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 10 to 12 minutes. let cookies cool then make sandwiches from two cookies filled with whoopie pie filling.
• to make whoopie pie filling: beat egg and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. mix well then beat in the shortening and the remaining cup of confectioners' sugar. beat until light and fluffy.

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.

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.

easy grilled veggies

Ingredients

• Servings: 8
• 1/4 cup light olive oil
• 1 teaspoon seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon worcestershire sauce
• 2 zucchinis, cut into 1/2-inch slices
• 2 large onions, sliced into 1/2-inch wedges
• 2 yellow squash, cut into 1/2-inch slices

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• in a small bowl, mix together light olive oil, seasoning, salt, cayenne pepper, and worcestershire sauce. place zucchinis, onions, and yellow squash in a bowl, and cover with the olive oil mixture. cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• preheat an outdoor grill for high heat and lightly oil grate.
• place marinated vegetable pieces on skewers or directly on the grill. cook 5 minutes, or to desired doneness.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

Crepes

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
• heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.